August 2, 2025 • 42 mins
In this engaging episode of Barbecue Nation, we delve into the transformative journey of Danny Wentworth, who transitioned from the realm of information technology to the vibrant world of barbecue, establishing the Bullenboar Barbecue shop in Daytona Beach. We explore the nuances of his establishment, which aims to be the premier destination for barbecue enthusiasts, offering a plethora of meats, rubs, and sauces, as well as an enriching classroom experience for aspiring cooks. Danny shares insights into the challenges and triumphs of running a specialized barbecue business, especially in a location frequented by racing fans yet lacking a nearby community. Our conversation also touches upon the significance of local flavors and the impact of community support, particularly in relation to upcoming events like Jeep Beach, which promises to elevate the barbecue experience at his shop. Join us as we unravel the intricate layers of passion, entrepreneurship, and culinary delight that define Danny's remarkable venture into the barbecue landscape.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue
- McCormick's
- Heathrows
- Meat Church
- Malcolm Reed
- Chef George
- Mission 22
- Trim Tab's Pig Powder
- Traeger
- Rec Tech
- Napoleon
- PK Grill
- Louisiana
- Pit Boss
- Primo
- Alpha Pizza Ovens
- Wasi's Meat Market
- Heights Meat Market
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:12):
It's time for Barbecue Nationwith jt.
So fire up your grill, lightthe charcoal, and get your smoker
cooking.
Now from the Turn It Go, Burnit studios in Portland, here's jt.
Hey, everybody.
Welcome to the nation.
At the Barbecue Nation, I'm jtalong with my co host, co conspirator,
Leanne Whippen.
Hall of famer, I might add.
(00:33):
Dave and Chris are.
Whatever they do in thebackground, they're doing it.
They're cooking ribs today.
Yeah, we'd like to thank thefolks at Painted Hills Natural Beef.
Beef the way nature intended.
So today there's a big eventcoming up down in Daytona and we're
(00:53):
going to talk to a fellow thatgot out of the IT business and into
the barbecue business, DannyWentworth from Bullenboar Barbecue
store in Daytona Beach.
Hey, bud.
Welcome.
Thank you, thank you.
Hey, Danny, nice to have youhere today.
Thanks for having me.
You just like it because yourpictures on the wall behind him.
(01:13):
Oh, he did hang a picture.
Yeah.
Well, you know, I love hisshop in Daytona.
It's, you know, grilling,barbecue, all things that you need
and excellent location.
You can check out a race whileyou're there.
Or not.
And so, yeah, we did abarbecue class there.
It was awesome.
So we took pictures.
(01:34):
Pictures, Pictures, pictures.
We like pictures.
Anyway, even though this isradio, we like pictures.
So, Danny, you were telling mebefore the show that you were an
IT guy and then you got into barbecue.
Why don't you give us kind ofthe as much as you want to, the backstory
on that?
Because it's interesting.
We talked to a couple other people.
(01:55):
Harry sue, for example, kindof did the same thing.
He was in it, did that.
And now all he does isbarbecue and compete in classes.
So what's your story on that?
Yeah, so like I was saying, we.
There's nothing like us around here.
You have to go to deep intoOrlando to get anything like a true
(02:16):
dedicated barbecue shop.
Sure.
So we just started, partnerand I, we were like, hey, let's get
into it.
We'll get rub sauces, dofarmers markets, get all the stuff
that you don't mind in Publixor Walmart or Ace, you know, anything
like that.
Just nothing.
No McCormick's.
I don't know if they're sponsored.
I'm sorry if they are, butnothing like that.
(02:37):
So next thing you know, we'regathering all this stuff and a space
opened up at One Daytona,right across from the speedway.
Fast forward two weeks laterthan that, all of a sudden we've
got A lease signed and we'removing in.
And now we've got three wallsof flavor grills, charcoal pellets,
smokers, pizza ovens.
We're getting ready to bringin meat here very soon.
(02:59):
We just got our beer and winelicense, so you can grab your beer
on your way out as well.
It's just, it all snowballedso quick.
Just opened up beginning oflast year.
Since then we've had Leanne tothe shop a couple times.
We've had Myron come out, he'scoming back out again in June.
Just, it's like all thesethings just keep falling into our
lap and it's just, it'sabsolutely crazy.
(03:22):
Had you had a lot of barbecueexperience before you started this?
I, I've been barbecuing eversince I was, you know, eight with
my dad on the Weber in the backyard.
Sure.
Never competition or anythinglike that.
Just, I'm that guy that likesto bacon wrapped Oreos to shot gun
shells and you know,everything that you guys probably
just despising us.
But no, I mean, it's just,it's fun.
(03:44):
I love to do.
It's relaxing.
You know, it's, it's kind ofjust like my, my release and that's
why we're trying to keep itthat way.
I don't want to competebecause I don't want to turn into
a job since I'm at my shop 80hours a week now anyway.
Right.
I love to have, we have a lotof local pro teams that come in and
shop now.
So I get to live, you know,vicariously through them and hear
(04:05):
their stories and, and whatnot.
Plus you got a hall of Famerhanging out with you.
Yeah, no, it really is anexperience, I think going into shop
versus.
Yeah, you can get this stuffon Amazon.
It's convenient.
Convenient.
But you actually get to tastebecause you have samples there in
the shop.
Taste and compare.
And because on Amazon youdon't know what you're getting unless
(04:26):
you've had it before.
So it is the overallexperience and you can narrow down
your selection and you do havethe top lines in there, quite the
variety.
And not just rubs.
I mean, you have pickles inthere and you know, it's, it's, you
know the W sauce is in there.
Right.
I think you carry that, that'svery popular.
But yeah, you get to actuallytry the product and I think that's
(04:49):
super important.
And the cool thing too is wetry to really focus on Florida, local
Florida flavors.
Of course, you know, we haveyour, your heathrows your, your meat
churches, your, you know,Malcolm Reeds.
But we also have a lot oflocal florist stuff and veteran owned
stuff as well, that, that justaren't mainstream per se.
And that's what we really likebecause those guys come into our
(05:11):
shop.
You know, we have Chef George,he does sauces.
He lives right here inMargaritaville, hangs in the shop
all the time.
People come in, I'm like, hey,try this barbecue sauce.
Like, oh, I love it.
I'm like, well, he actuallymakes it, you know, and then there's
a little bit of pressure onthem to buy it because now it's awkward
for them.
But, you know, it's just, it'scool because everything has a story
behind it, you know, And I'msure the big guys have their stories
(05:33):
too, but it's.
These are your neighbors thatyou're supporting, you know, not
only just us, but with their.
And the veterans.
You're big on veteran support.
Anything purchased in a storethat's veteran owned, we make a donation
to Mission 22, which is a hugecharity that helps prevent veteran
suicide.
So we just, we try to get backas much as we, we can.
(05:56):
So do you have pig powder in there?
Of course we do.
Okay.
All right.
We wouldn't be talking to them.
Just want it.
Looking out for your ownsafety there, Danny.
Looking out for your own safety.
Thank you.
When you make the selection ofproducts, and my family was in the
(06:20):
retail business for years, andif you've got the wrong products,
more people will walk out ofthe door empty handed than you would
really like to see.
So it's a, it's a process.
How do you go through that?
I mean, I know once you hang ashingle, everybody wants something
(06:40):
from you.
You know, getting emails orsalesmen or whatever.
I mean, I get, and I'm sureLeanne does too.
I get 25 or 30 emails a dayjust on, hey, you want to try this?
Or hey, we'd love to be on theshow, or whatever.
And it's like how like Leannewas saying, you can't actually taste
the product now.
They'll send us stuff if wewant them to, but how do you go through
(07:04):
that process of making your selections?
So it's funny, we've actuallyalready got to that point.
So I'll go to the mailbox, youknow, once or twice a week at the
shop, and I'll have rubs inthere or sauces and saying, hey,
we either saw you on Facebookor saw you an event or something
like that or such.
And such.
We know somebody that, youknow, they said, we have to be in
your store.
So we're like, okay, so sendus a sample.
(07:26):
We'd love to try it.
We don't have anything in thestore that we don't personally use.
So I'm not going to just bringstuff in and say, hey, you know,
try this.
This is great.
Or, you know, the label looks cool.
It's got to be good.
If.
If we wouldn't personally cookwith it or haven't cooked with it,
then we wouldn't sell it,because, again, I want you to be
happy.
That's the whole point oftasting it and just knowing that
it's the right fit for you.
(07:48):
That's good.
That's good.
So when they.
When they come in, do you everlet the public help you make those
choices?
By meaning, like, maybe you'vegot a.
A kettle outside or something,and you're just trying on some beef
or pork and somebody walks byand you give them a sample on a toothpick
or however you do it and say,what do you think of that?
(08:11):
They have any input.
Yeah, so we do.
We've.
We've had stuff that we justhaven't ordered that we thought was
good.
We tried it, we cooked with it.
Not bad.
Then we do demo days, and thenpeople are like, oh, that's okay.
But, you know, I really likewhen you did this one.
I really like when you usedthis sauce or this rub, you know,
better.
So, I mean, again, everybody's different.
You know that, right?
(08:32):
Oh, yeah.
And it's just funny, too,because we'll get to people, what's
your hottest sauce that you have?
And we're like, okay, I cangive it to you, but, you know, you
may not think it's hot.
Or I can, you know, give youthis true white sauce over here,
and you're going to think it'sthe hottest thing I've ever given
you in your life.
So we, obviously, we takeeverybody's feedback, but at the
end of the day, it's, youknow, what we truly, truly believe
(08:53):
in.
Because I'm not going to tryand sell you something that I don't
believe in.
Well, that's true.
I was going to interjectsomething here.
I watched that movie 80 for Brady.
Have you seen that?
I have.
Yeah.
And Sally Fields gets in GuyFieri's wing contest and stuff, and
(09:14):
you're talking about who's hotand what's not.
I thought that was one of thefunniest scenes in movies I'd seen
in A long time because she'sjust wolfing down those wings and
that.
They're, like on fire, supposedly.
And just to Danny.
Well, she's also about 40years older than the competitor and
she probably is like, tastebuds are cooked.
(09:34):
Yeah, yeah, they're cooked.
It is funny, though.
It is a funny.
It is.
It is funny.
Yeah, it is.
Do you, when you're selectingrubs or sauces or whatever, Danny,
do you actually step in andsay, this is one of my favorites.
The reason I ask that isbecause some people don't like to
(09:55):
do that.
They don't like the show.
Any partiality.
But other people are veryforward about it and say, you know,
I think this is one of the.
If you like sweet, forexample, you do this one.
We do.
So our shop's kind of funny too.
So we're literally locatedunderneath the hotel.
So a lot of the people thatcome and go through there are visiting
(10:17):
in town and they're like,what's your favorite local rub?
Or what's your favorite local sauce?
And, you know, that's themillion dollar question.
I'm like, well, what are yougoing to cook with?
You know, because we gottaline you up with the right, you know,
protein.
And then there.
From there, it's just kind of.
I don't know, We.
It's easy to qualify somepeople because they'll either come
out and say, hey, what's yourfavorite sauce?
(10:39):
But I don't do hot or, youknow, I don't do sweet or anything
like that.
So we have our favorites.
And like I said, we alwayskind of go back to that local flavors.
So.
So I'm going to tell you, youknow, these.
The Florida guys, you know, that's.
Those are my favorite steakrub or Tillman's.
That's my favorite barbecuesauce, you know, just.
Just to keep it local becausethey're not going to have that stuff
at home.
(10:59):
Do you have enough producersthat are making products in your
local area or in Florida tokeep the shelves full?
We do.
I mean, and.
And there's just so many that it's.
They almost come out of thewoodwork, like you said earlier.
It's, you know, I mean, we'llhave the people come in that, you
know, they make their hotsauce and we're just.
We're not a hot sauce kind of place.
(11:20):
Right.
We have a couple local crafthot sauces in the store that actually
have flavor.
It's not about the, thelabeling or the, the funny name.
And he put me on the spot andI'm, you know, drawing a blank on
all of them.
Geez, there's just.
Yeah, there's a good numberright here.
Well, you got Leanne, too.
So she said, well, I mean,that goes with that.
(11:40):
That goes.
That thing.
She's standing up there withher hall of Fame badge on, smiling
and doing all that.
Yeah.
We're gonna take a break.
Believe it or not, here onBarbecue Nation, we do that once
in a while.
But we're gonna be back withDanny Wentworth from Bull and Bore
in Daytona beach, and we'regonna ask him about how he came up
with that name when we get back.
(12:01):
Don't go away.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Be beef you can be proud toserve your family and friends.
That's Painted Hills Natural Beef.
(12:32):
Welcome back to BarbecueNation here on USA Radio Networks
and every form of platform inthe world as far as the podcast version
of the show.
Also, check out our YouTubechannel, because you can see these
entire interviews, but wereally don't edit them on there.
(12:53):
We just kind of throw them out there.
So when Leanne passes out andhits the floor or I get up in the
middle of a show and go to thebathroom, you'll see.
Well, you won't see that, butyou'll see it all there.
Anyway, we're talking with.
Who are we talking with?
Oh, yeah.
Danny Wentworth from Bullet Boar.
So, Danny, how'd you come upwith that name?
Okay, so try just imaginebeing here in Florida and not having
(13:17):
any barbecue shops around youand come up with a name that you
would not think is a barbecue restaurant.
I can't tell you how manynames we went through and giving
it to friends and saying, whatdo you think?
And every single time we gowith something, they're like, restaurant,
restaurant.
You know, barbecue restaurant.
So finally, believe it or not,out of everybody, our financial advisor
came, and he's like, I thinkhe's just called Bullenboar Barbecue
(13:40):
Shop.
It's like.
It's upscale.
It's.
It fits where your location is.
Yeah.
And he's like, it doesn'tscream barbecue restaurant, because
obviously we use the word shop.
I'm like, I think so.
And then I just.
I had a friend that didgraphic design.
I told her about it, and shecame up with the logo with the.
The checkered flags, which,again, ties right into Cross street
from Daytona International.
And.
(14:00):
And that's how it kind of came about.
We still get people, though,that walk in the door and threaten
to sue us for falseadvertising because they're like,
you say barbecue on your doorand there's no food here, but, you
know, oh, gosh, you know,everybody's problems.
But yeah, it's.
It's still a challenge becausewe get, you know, everyone's on.
I am on your website.
We just can't find your menu.
(14:21):
Like.
Well, that's because we don'thave one, but that's.
Yeah, yeah.
Well, that's probably to beexpected, actually.
Yeah.
So when the people in townthat like to watch cars go around
in circles really fast, howdoes that.
I mean, you get swamped then or.
Yeah, so you got that comingup here very shortly, right?
(14:43):
So we'll have August, they'llbe back in town.
It's.
It's kind of funny, ourcomplex, I mean, literally across
the street from Dayton, thespeedway, it gets full.
A lot of people in town.
So that's when we.
We do a lot of, you know, walk ins.
Where, hey, I.
We barbecue at home.
But I've never seen this one.
I've never seen that one.
(15:03):
I'm like, that's exactly right.
Because this guy here's, youknow, from three miles down the road,
you know, and that's where wedo a lot of the local flavor sales.
And then we'll get the classicguys that are parked in their RVs
across the street and speedwaycamping for a week, you know, and
all they do is, I, I only use Cosmos.
And I'm like, okay, there'syour shelf right over there.
(15:24):
You know, Would you like totry something?
No, I'm like, okay, no problem.
So, yeah, it's just the localsgo home, stay home for about a week
at a time.
I don't see any of my regulars.
And it's just, it's everybodyin town for the event, and then it's.
As soon as the race leaves,you know, it's back.
Normal people come out of hiding.
Yes.
Yes.
Yeah.
Kind of like in Augusta when the.
(15:45):
At the Masters, you know, thelocals disappear for two weeks and
then they come home.
Of course, if they lease theirhouse, they've already got the mortgage
paid for two years once theydo that.
So it's like, do you havefavorites that if you're in a big
discussion with somebody, theycome in and they say, well, you know,
(16:07):
I'm just getting into barbecue.
Or, you know, we only barbecuefive times a year.
Memorial Day, Labor Day,fourth of July, whatever.
Is it easy for you to directthose people and how big a discussion
and.
And descriptions do you haveto get involved with them?
On average, it.
It's pretty.
I. I like.
Those are my.
My people because, you know,they're not going to argue with you
(16:29):
on every point that you'retrying to make, because if you know
the answer, then why ask methe question?
But it's.
I really like to do favoritesfor the beginners.
Like, he trials, because hisstuff is, to me, perfect.
It's.
Everything's meant to almostbe blended, per se.
So, like, you know, usesgarlic, jalapeno as a.
As a base because it's niceand salty, but it's got a little
bit of kick to it.
And then his fruits, hischerry, we can't keep in stock.
(16:52):
We blow through that all the time.
But, you know, again, for me,it's a little sweet.
I'm like, you cut that downwith one of his hot.
Or the garlic jalapeno.
Like, it's.
It's the perfect blend for.
For pork or a simple citrus,which is very versatile.
And chicken, fish, pork,vegetables, popcorn, you know, and
that's another thing, too.
People blow their minds.
I'm like, try this rub on popcorn.
Or, hey, you know, the Floridaguys just put out their new sunburn.
(17:14):
Try it on ice cream.
They're like, whoa.
Yeah, you know, I'm like, it'snot just sure there are rubs meant
for barbecue, but a lot of ourstuff, too.
It's a day.
It's seasoning, you know, it'san ingredient.
So it does.
You don't have to have yoursmoker or a barbecue grill to shop
in our store, which is, youknow, another huge challenge that
(17:35):
we have with people becausethey're like, well, I don't barbecue,
so I don't need anything there.
I'm like, yeah, but you stilllike flavor with your food, right?
And so, I mean, we have.
We have three walls for you topick something.
You're going to find somethingthat you like.
Yeah, yeah.
You know, you bring up a good point.
Leanne's pig powder.
I've started using that.
Not just anything I'm smoking,grilling, barbecuing, whatever, but
(17:59):
I'm using it in the kitchen alot more on things.
Kind of experimenting with iton some things.
One seasoning isn't foreverything, you know.
Yeah.
But, like, I was messingaround with some green beans with
it the other day and with somebacon and stuff.
It was really good.
So, you know, to Danny'spoint, I think you can use a lot
(18:22):
of these things outside of the grill.
And.
And I think that's a, that's a.
That's actually from amarketing and retail aspect, that's
a good.
A good tool to have.
And.
And take Leon's pig powder.
I mean, we.
The class, we use it onTurkey, you know, and it is absolutely
fantastic.
And, you know, well, shoot,what else did we do?
(18:42):
Brussels sprouts.
And we did bacon wrap.
We did bacon wrap, jalapenos,stuff with pimento cheese.
Yum, yum.
Oh, there you go.
When can I come and eat?
I mean, I.
It's a.
You know, it takes me all dayto get there, so, I mean, you know,
that's fine.
Just don't come on Mondays.
You'll be disappointed.
Why?
Your doors locked or closed on Mondays?
(19:02):
Yeah, it's on Mondays.
Okay.
All right.
What's the biggest thing youthink you've learned so far?
People want to be told what todo when it comes to barbecue.
It's the weirdest thing.
They come in and it's like.
I don't know if they're.
They're intimidated or theyjust don't know what's going on.
But I've learned that really,what they want to.
They want to come in the door.
(19:23):
They want me to tell them whatto put on their steak, what to put
on their pork, how to cook it,and basically hold their hand through
it.
It's just.
It's.
To me, I've always been that guy.
I'm going to researcheverything and know the answers before
I go someplace.
Sure.
But now realizing that peopleare walking in and say, you know,
where do I start?
You know, and it's.
That's, to me, fun, because Itell them that barbecues, it's almost.
(19:47):
It's just a big experiment,you know, I mean, there's really
no right or wrong way.
Again, coming from a non competitor.
You know, the way we see it inour little backyard world, there
is no wrong way to do it.
Experiment, you know, try something.
If it doesn't work, sauce it.
It can cover up a lot of mistakes.
We're going to take a breakhere on Barbecue Nation.
Leanne and I will be back withDanny Wentworth from Bull and Boar
barbecue in Daytona.
(20:08):
That's where those cars goaround the track really fast.
But we'll be back in a coupleof minutes.
Stay with us.
Hey, are you ready to fire upyour grill and get ready to taste
the difference this spring and summer?
Hi, I'm jt and I'm thrilled toannounce our further collaboration
(20:31):
with Painted Hills NaturalBeef to bring you your best barbecue
experience as a special TreatBarbecue Nation listeners get a 15%
off discount by just typing inthe code Barbecue Nation when you
check out.
So all you gotta do is go tothe Painted Hills Natural Beef website,
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(20:51):
code at the bottom, type inBBQ Nation.
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Beef.
Welcome back to BarbecueNation here on USA RA Radio networks
(21:13):
and a bazillion platforms out there.
We would like to thank thefolks at Painted Hills Natural Beef
Beef the way nature intendedand also pig powder.
Drum roll please.
That's trim tabs pig powder.
It was voted best on theplanet, what can you say?
And it's also overseen by thatlady up in the right hand corner
(21:36):
of my screen there, Ms. Leanne Whippen.
And you know, pitmasters onthe competition circuit, they've
been using it a long time.
I've been using it now for oha year or so.
It's really good stuff.
So you can get yours by goingto Bull and Bore barbecue shop if
you're in Daytona or you cango to get it online@pigpowder.com
(22:00):
there.
How's that?
I covered everybody, I think.
Thank you so much.
You're welcome.
What's a, what's been yourlike your toughest day so far, Danny?
I mean anybody that's inretail and I speak from experience
on this, a lot of days just gogreat, they're smooth, you got customers
(22:20):
in and then every once in awhile you get some two legged pain
in the ass comes in the doorand wants to argue with you or you're,
you're wrong on everything.
And you know, I only use agreen egg.
I wouldn't look at an OklahomaJoe or whatever it is, it doesn't
matter.
But how do you go throughthose days?
(22:42):
So we had two days that havestuck out to me.
One when we first started,obviously brand new business, people
not really knowing where weare, no sales that day.
But a guy did come in andreturn a grill.
So it was complete opposite ofwhat you know, we were intending
or hoping for.
(23:03):
But.
Oh yeah, yeah, outside ofthat, well shoot, I lost where I
was going with that.
But your second did you know my.
Second worst day, it wasprobably when we were accused of
we were going to be sued forfalse advertising just for not having
food in our barbecue.
Barbecue.
Because our signs say barbecue.
(23:24):
And I'm like okay, but well let.
Me tell you as your non lawyerlawyer, they didn't have much of
a leg to stand.
Exactly so, okay, so there wasanother guy too, kind of with that
grill thing.
He came in, told me that hehas been eyeing this Traeger timberline
1300 for nine months, readingabout it, all this good stuff.
(23:44):
And then he asked me thatbetween the difference between that
or rec tech.
Well, you know, rec tech'smade in America, you know, pretty
beefy.
And you know, you got the Traeger.
And he's like, stop right there.
Are you telling me theTraeger's not made in America?
Nope, nope.
China, my friend.
He just lost a sale.
And I'm like, I didn't make it.
And I'm like, you just told mefor last nine months you wanted a
(24:06):
trigger and you're just nowfinding this out?
So it was my fault.
The trigger's not made in America.
And he, he literally walkedout of the shop.
So I should have bought a Rack Tech.
Exactly.
He was, he was a little lighton his research, I think.
Honestly, I just, I.
It floored to me.
I'm like, okay, have a greatday, sir.
You know, we'll have theflavors if you need it.
So.
Yeah.
Yeah.
(24:26):
Well, that's all part of theretail business and my folks and
stuff.
Like I said, I won't go intodetail about that.
But they grew up and they rantheir business in the era of somebody
bought something and they tookit out of the store and it was out
of the store for more than aday or two.
(24:49):
You could bring it back, butyou were only going to get like a
store credit.
Well, now, you know, withNordstrom's and Amazon, you get your
money back.
And that's been great for thelast 20 odd years.
It's gotta be tough whenyou're selling grills, though, if
somebody comes back in andthey've kind of trashed it a little
(25:09):
bit.
And, you know, how do youhandle that?
Because you've got moneyinvested in it, right?
Yeah, I mean, those, if youopen it at that point, if you got
a problem, you're goingthrough the manufacturer, you know,
let them deal with it.
The guy that actually broughtit back from us had not opened it.
They just, they had a changeof heart on it.
So that was my, my mostterrible, bad day there.
But no, a lot of times, Idon't want to say a lot of times,
(25:32):
a few times that we've hadproblems with grills.
And it pains me because I'mthat guy who likes to troubleshoot
and help you out as much as I can.
Sure.
Now, the majority of themanufacturers, like, just have the
customer call us, you know,we'll walk them through it.
Or, you know, once it leavesyour store, it's not your problem
anymore.
And I kind of hate thatbecause they are my customers.
You know, I want to make surethat they're happy and, and see them
(25:54):
again.
So we do try to help them outas much as we can, but honestly,
at the end of the day, Iusually have to just refer them to
the 1, 800 number for thewarranty, you know, department.
Yeah, I had a, a grill that Iwas using for some folks and it kept
me.
It was a pellet grill and itkept making this funny noise and
(26:14):
I thought it was something weird.
So I called them.
They said, oh, can you recordthe noise?
And so I did.
I made an audio file and sentit to them.
They go, you don't have a ziptie around your cables that are near
the fan.
I mean, they knew what it wasjust that fast.
And so we took it apart, put azip tie on it, put it back.
(26:35):
It's never made a sound since.
So there is something to besaid for that because they are dealing
with multiple, multiplecustomers, you know, every day.
So what's your favorite grill, Danny?
My favorite grill.
So believe it or not, if youknow all of our tens of tens of followers
(26:57):
on Instagram and Facebook atthe moment, they'll notice that we.
I mostly cook on my PK grill.
That's just my, my favorite,you know, the good old Franklin edition.
You know, my wife wouldn't letme bring home unless I brought the
tier one home.
And it's just that old schoolcharcoal or lump.
You know, I mean, I have, wehave a Traeger or what we just found.
(27:18):
Have one of everything in thebackyard of what we have in the shop.
Because again, how do you sellit if you don't know how to use it?
Right?
Honestly, I just.
Most of the time, if it's notgoing to be low and slow, it's just,
it's fire up the.
The PK and charcoal or lumpand let it roll.
You sell gas grills there too?
We do.
We sell Napoleon is our.
(27:39):
The one line of gas grills.
So you have to envision our,our shop is the size of.
I don't know if you've everbeen in like a changing room.
It's, it's a very smalllittle, you know, probably 900ft
up front.
So we don't, we don't have aton of room for, for everything in
there.
But like I said, we were ableto get.
We have Traeger.
We have pk.
We have Alpha pizza ovens.
(27:59):
We have Louisiana.
We have the pit boss.
I was getting there.
I said we came to grills.
I was next.
And then we carry the primoceramic grills.
Yeah, that's good.
The pizza ovens.
Yes.
Alpha.
Yeah, those things are.
Those things are awesome.
Do you have a warehouse spacesomewhere else or in the back?
(28:21):
So we have a storage unit heredown by our house about 15, 20 minutes
from us.
So we just.
I mean, we have the inventory.
It's just.
It's even hard to just put oneof each out on the floor the way
our shop.
And again, that all kind ofcame back to, you know, we didn't
really plan on this happeningthat fast.
And, you know, hindsight's 2020, so if we go back in time, we'd
(28:42):
have a much bigger, you know, location.
How'd you get a sticker on oneof the NASCAR cars?
I'm curious about that becauseI'll probably.
Get in trouble with the team.
But what happened was, isduring the Xfinity race, it was the
beefs for dinner.
I believe 300 is the name ofthe race this year.
(29:04):
And one of the sales guys fromone of the teams Googled barbecue
places in Daytona beach, andwe came up number one.
He's like, I have to call youbecause we want to know if you want
to be on the car, because itjust kind of makes sense with the
name of the race and what youguys do.
So I'm like, sure, you know,that's fine.
Send me your pricing sheet.
That's just cut to it and justsend me the prices, you know, So
(29:24):
I got the prices, and it wasjust insane amount of money to be
on on a nascar.
So I just made a joke with him.
I said, hey, I'll tell you what.
If you guys have a 150 lug nutspecial that you can throw our sticker
on it before you change it,you know, snap a picture, call it
a day.
We'll take that.
And they came in during theweek that they were in town, and
(29:45):
believe it or not, it ended upbasically costing me a PK grill.
And next thing I know arestickers on the.
On the car.
Cool.
Yeah.
They were like, what?
The same question.
It's like, what's yourfavorite grill in here?
Not your most expensive.
What's your favorite?
I'm like, I cook on thatlittle PK right over there, you know,
all the time.
Like, we'll trade you that foryour sticker on the car.
I'm like, deal.
(30:05):
So they use it at the hauler.
They were cooking on it, youknow, while they were in town and.
Oh yeah, it was just anotherone of those things.
It just falls in your lap andyou know, one year into it, did.
They invite you over to have abeer and some ribs or something?
He went to the pits.
Yeah, we were in the garages.
We were at their hauler.
They, you know, asked us tocome back and cook for them this
(30:27):
August when they're in town.
I'm like, sure, why not?
Why not?
Why not?
Leanne likes cars go fast andall that.
I do, yeah.
You'll have to drag her overthere with you.
Well, she'll be there anyway because.
I live there now.
Yeah.
Well, that's okay.
(30:47):
That's.
Well, I'll, you know you aslong as you're having a good time.
I think that's the mostimportant thing about owning good
time.
You know what the good time is?
Is the event coming up.
Oh, the Jeep week.
Yeah.
Yes, yes.
Jeep Beach.
So that's.
Yes.
I can't put into words whatKurt and Charlene from Jeep have
(31:07):
done for us just personally inour business.
I mean, they have probablysingle handedly kept us in business
this first year, just whentimes are getting tough.
But we are now the officialbarbecue shop of Jeep beach, which
is awesome.
And it was a huge surprise to us.
But this year is their 20thanniversary and we are putting on
the inaugural.
(31:27):
And I got it on the first try.
Inaugural is one of those words.
I'm a 50 50.
But yeah.
So we're putting on a barbecuecontest which will take place inside
Daytona during their mainevent on Friday and Saturday of Jeep
Beach.
So they'll have about 60 to70,000 people walk through the speedway
(31:48):
each day.
It's the world's largest Jeeponly event now and it's all for local
charities, so.
Wow.
Last year they wrote a checkfor $650,000 to local charities.
This year they're aiming towrite a million dollar check.
Wow.
Cool.
It is huge.
And we've already spoken toKCBS and we're getting on their calendar.
(32:09):
So next year it'll be anactual sanctioned event.
So we're super excited about that.
Trying to make it a master'sevent so it can be a qualifier.
Yeah.
And it'll really get the, thebig boys to roll into town because,
you know, you know, I'm sureit's cool camping at Kansas Motor
Speedway, but if you can spendfour days inside Daytona International,
you know, with the world'sLargest Jeep, Ben.
(32:31):
And then the Richard Petty caris doing laps the whole time.
That's.
You know, we're gonna take a break.
We're gonna be back in just afew minutes with Danny Wentworth
from Bullenboar down there inDaytona beach and Ms. Leanne, who
makes appearances at thatstore every once in a while.
And so don't go away.
(32:59):
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 serve yourfamily and friends.
That's Painted Hills Natural Beef.
(33:20):
Welcome back to BarbecueNation here on USA Radio Networks
and a million other places youcan find us.
It's all good.
And don't forget about Painted Hills.
They have a special going onnow until the end of April.
They redid their online store.
(33:40):
When you go to check out, allyou have to do is type in the code.
There's a little place for itin the bottom left of your screen.
BBQ Nation.
That's BBQ nation.
You'll receive 15% off and asigned bottle cap from Leanne.
So if you.
If you do that there.
And don't forget aboutLeanne's pig powder, go to pigpowder.com
(34:01):
and pick that up today.
Or I'm sure you can order itonline through bowl and Bore.
Also, I want to tell you, I. Icooked some Painted Hill petite filets,
or you can call it TerraceNature or whatever.
Yep.
And seriously, and I'm notjust saying this, it was the best
that I've had.
And 15% may not sound like alot, but for beef to get that kind
(34:24):
of a discount, I consider it ahuge discount.
And.
Yeah.
And I think the discount isfor a limited time, so I definitely
recommend it.
I took advantage of it.
Yeah.
Well, I'll tell you what, you.
When you don't have to leaveyour home to get something as high
quality of that as PaintedHills Natural Beef delivered to your
(34:45):
door, 15% is pretty good deal.
Anyway, let's get back andtalk to Danny Wentworth from Bull
and Bore there in Daytona Beach.
So do they ever let you drive.
Have you ever got to drive oneof those cars, Danny?
Even though, like for the race cars.
Yeah.
No.
Or that's.
That's.
Our next thing is to be thepace car driver for the 500 that's.
(35:05):
Now on.
The way things are going.
I don't know.
It might be that way for thenext 500, but I don't know if we
can afford that sponsorship.
Can you Put Leanne in thereand let her wave to people.
That's right.
She could do the flag and thenwe'll be the pace car.
There we go.
I'll do the flag.
You do the flag.
Okay.
I'll watch from them afar.
(35:27):
So we'll do it that way.
Where do you see bull and borein your prognostication going forward?
Two years, five years?
So what's your goal with it?
Eventually?
Our goal is to basicallybecome this area's number one one
stop barbecue shop.
(35:47):
You know, we want to be thatall out.
Meat, beer, wine, you know,everything that we already own now
just.
But also at the same time, wewant that classroom experience where
we can have the lands come orjust, you know, the local pro teams
come out and do just backyard stuff.
You know, just.
I just.
I.
We want.
(36:07):
It's.
It's funny because right now,our location and some of the challenges
we've just had just based onwhere we are.
You know, we keep saying we'reat a destination, we want to become
the destination.
And, you know, it's just likeI said, there's nothing like us around
here.
And just the following thatwe've already picked up just, you
know, organically.
And then, you know, of courseit helps to have, you know, we're
(36:28):
not gonna lie to help.
Have a Leanne Whitman come toour store.
Have a Myron mix come to our store.
Oh, sure.
You know, it really puts you,you know, on the map.
And people are like, you know,what the hell is this little place
in Daytona?
You know, never heard of it.
But all of a sudden now, youknow, Myron's like, hey, come down
to Daytona for my brisket class.
And, you know, our lights juststart going through the roof and.
Yeah.
So our goal is just basicallybuild our little barbecue empire
(36:51):
here in Florida.
And just, you know, one day Iwould love for my kids to say, hey,
you know, getting ready totake over bowling boar from dad because
he needs a vacation.
Yeah.
And sooner than later, eventhough they're four and seven.
I'm really looking forward tothat vacation, though.
So I think one of the toughestdecisions you've got to make is at
some point is can youfacilitate that out of your current
(37:15):
location?
Because, you know, seems likenow and it's, we don't need to know
all this stuff, but it seemslike now you're doing very well,
but there's some logisticalstuff of having to go to the storage
unit this and that.
The average person would say,why don't you just get a Bigger store,
(37:38):
more square footage.
But maybe if you do that,maybe there's nothing available in
that small radius that.
Across from the speedway and stuff.
And that.
That's what we're.
I mean, really one of ourchallenges, too.
I mean, don't get me wrong,it's super cool to say, hey, we're
literally across the streetfrom Daytona National Speedway.
But if you've ever been toDaytona or there, nobody lives right
(38:00):
there.
You know, there.
There is really no communityright around the speedway.
So everybody comes from thesurrounding cities.
And we would love to be downin Port Orange where we live.
You know, kids go to school there.
That's our friends.
That's our, you know,everybody that we know.
We would sort of want to beyour neighborhood barbecue shop,
kind of like you have yourneighborhood tool stores and stuff
(38:23):
like that.
So, yes, it would be great toleave the flagship Bullenboar there
and say, hey, you know, comein, grab all your local Florida,
you know, flavors and whatnotduring speed weeks and bike week
and Jeep beach and.
And all that, but then gocheck out our main, you know, retail
location in Fort Orange or NewSmyrna or Ormond, and then walk in,
(38:43):
and then it's.
It's almost like you're.
I'm not sure if you guys haveone over.
I know we have a Wasi's meatmarket over here.
Leanne.
I think you guys have, like,Heights meat market over there, but
I'm not sure.
I actually went to one Tonyfrom Florida.
Guys took me to one last week.
It was inland o Lake, so itwas very small, but I walked in there
and youth being at the shopfor, I'm like, that's what I want.
(39:04):
You know, the meat, the rubs,they didn't have a grill.
They just had, like, littleJ.J. george, like, backyard broiler.
Yeah.
Yeah.
But I'm like, me and my dad,when I walked in there, I came back
to our shop at Daytona, and Iwas talking to our partners, and
I'm like, this.
We need to make some renovations.
Because I walked into thatstore, and that is what I thought
(39:25):
Bullenborn needed to be, youknow, and we're just going to add
that, you know, step up of wedo carry grills and smokers and griddles
and pizza ovens, but, yeah,that's just.
It just.
It totally re.
Energized me.
Please tell me you're notcarrying the George Foreman, though.
The little backyard broiler.
(39:46):
I know, girls.
Even though the ninja foodiecame out with a pellet smoker and,
like, of course they did.
I wouldn't.
Yeah, well, I would be amissif I didn't tell you that every time
if you go to Goodwill or aTarget or something that you see
George Foreman grills kind oflittering the.
(40:10):
The highway of barbecue death,if you will, because they're all
in the ditch.
So as you go forward, as youdo this, are you going to try to
rely also, Danny, on moreonline business?
Are you going to create a.
You know, you're a tech guy,so this should be fairly easy for
you.
But if your own online store,are you gonna use Amazon stuff or
(40:33):
what's your thoughts?
So we, we do have an onlinestore now.
It's just, again, it just likeeverything else, takes time to get
your.
Your name out there and getgoing on Amazon.
We're actually not allowed tosell a lot of our stuff on Amazon
just because the dealeragreements that we make, you know,
no third party.
Got it.
Some of the products that wecarry now will offer drop shipping
(40:55):
for us.
Some don't.
So it's kind of like that fineline of what we can put online and
what we can't put online.
But, yeah, we're definitelygetting ready to have another partnership
we have lined up that we'rejust kind of waiting to after G Beach
to announce.
They may or not have a lot todo with G Beach as well.
So it's very busy time for everybody.
But that's really, I think,really spring our online sales.
(41:20):
You know, it's a whole nother level.
Kind of like our shop has become.
Attaboy.
Danny Wentworth from BowlingBoar Barbecue shop down in Daytona
Beach.
Good luck with cheap weekcoming up.
Yes.
Thank you.
So for everybody here atBarbecue Nation, we thank you.
Remember our motto, turn it,don't burn it.
Take care and go out and cooksomething and have some fun.
(41:43):
Barbecue Nation is produced byJTSD LLC Productions in association
with Envision Networks andsafety Salem Media Group.
All rights reserved.
It's time for Barbecue Nationwith jt.
So fire up your grill, lightthe charcoal, and get your smoker
cooking.
Now from the Turn It Go, Burnit studios in Portland, here's jt.
Hey, everybody.
Welcome to the nation.
At the Barbecue Nation, I'm jtalong with my co host, co conspirator,
Leanne Whippen.
Hall of famer, I might add.
(00:33):
Dave and Chris are.
Whatever they do in thebackground, they're doing it.
They're cooking ribs today.
Yeah, we'd like to thank thefolks at Painted Hills Natural Beef.
Beef the way nature intended.
So today there's a big eventcoming up down in Daytona and we're
(00:53):
going to talk to a fellow thatgot out of the IT business and into
the barbecue business, DannyWentworth from Bullenboar Barbecue
store in Daytona Beach.
Hey, bud.
Welcome.
Thank you, thank you.
Hey, Danny, nice to have youhere today.
Thanks for having me.
You just like it because yourpictures on the wall behind him.
(01:13):
Oh, he did hang a picture.
Yeah.
Well, you know, I love hisshop in Daytona.
It's, you know, grilling,barbecue, all things that you need
and excellent location.
You can check out a race whileyou're there.
Or not.
And so, yeah, we did abarbecue class there.
It was awesome.
So we took pictures.
(01:34):
Pictures, Pictures, pictures.
We like pictures.
Anyway, even though this isradio, we like pictures.
So, Danny, you were telling mebefore the show that you were an
IT guy and then you got into barbecue.
Why don't you give us kind ofthe as much as you want to, the backstory
on that?
Because it's interesting.
We talked to a couple other people.
(01:55):
Harry sue, for example, kindof did the same thing.
He was in it, did that.
And now all he does isbarbecue and compete in classes.
So what's your story on that?
Yeah, so like I was saying, we.
There's nothing like us around here.
You have to go to deep intoOrlando to get anything like a true
(02:16):
dedicated barbecue shop.
Sure.
So we just started, partnerand I, we were like, hey, let's get
into it.
We'll get rub sauces, dofarmers markets, get all the stuff
that you don't mind in Publixor Walmart or Ace, you know, anything
like that.
Just nothing.
No McCormick's.
I don't know if they're sponsored.
I'm sorry if they are, butnothing like that.
(02:37):
So next thing you know, we'regathering all this stuff and a space
opened up at One Daytona,right across from the speedway.
Fast forward two weeks laterthan that, all of a sudden we've
got A lease signed and we'removing in.
And now we've got three wallsof flavor grills, charcoal pellets,
smokers, pizza ovens.
We're getting ready to bringin meat here very soon.
(02:59):
We just got our beer and winelicense, so you can grab your beer
on your way out as well.
It's just, it all snowballedso quick.
Just opened up beginning oflast year.
Since then we've had Leanne tothe shop a couple times.
We've had Myron come out, he'scoming back out again in June.
Just, it's like all thesethings just keep falling into our
lap and it's just, it'sabsolutely crazy.
(03:22):
Had you had a lot of barbecueexperience before you started this?
I, I've been barbecuing eversince I was, you know, eight with
my dad on the Weber in the backyard.
Sure.
Never competition or anythinglike that.
Just, I'm that guy that likesto bacon wrapped Oreos to shot gun
shells and you know,everything that you guys probably
just despising us.
But no, I mean, it's just,it's fun.
(03:44):
I love to do.
It's relaxing.
You know, it's, it's kind ofjust like my, my release and that's
why we're trying to keep itthat way.
I don't want to competebecause I don't want to turn into
a job since I'm at my shop 80hours a week now anyway.
Right.
I love to have, we have a lotof local pro teams that come in and
shop now.
So I get to live, you know,vicariously through them and hear
(04:05):
their stories and, and whatnot.
Plus you got a hall of Famerhanging out with you.
Yeah, no, it really is anexperience, I think going into shop
versus.
Yeah, you can get this stuffon Amazon.
It's convenient.
Convenient.
But you actually get to tastebecause you have samples there in
the shop.
Taste and compare.
And because on Amazon youdon't know what you're getting unless
(04:26):
you've had it before.
So it is the overallexperience and you can narrow down
your selection and you do havethe top lines in there, quite the
variety.
And not just rubs.
I mean, you have pickles inthere and you know, it's, it's, you
know the W sauce is in there.
Right.
I think you carry that, that'svery popular.
But yeah, you get to actuallytry the product and I think that's
(04:49):
super important.
And the cool thing too is wetry to really focus on Florida, local
Florida flavors.
Of course, you know, we haveyour, your heathrows your, your meat
churches, your, you know,Malcolm Reeds.
But we also have a lot oflocal florist stuff and veteran owned
stuff as well, that, that justaren't mainstream per se.
And that's what we really likebecause those guys come into our
(05:11):
shop.
You know, we have Chef George,he does sauces.
He lives right here inMargaritaville, hangs in the shop
all the time.
People come in, I'm like, hey,try this barbecue sauce.
Like, oh, I love it.
I'm like, well, he actuallymakes it, you know, and then there's
a little bit of pressure onthem to buy it because now it's awkward
for them.
But, you know, it's just, it'scool because everything has a story
behind it, you know, And I'msure the big guys have their stories
(05:33):
too, but it's.
These are your neighbors thatyou're supporting, you know, not
only just us, but with their.
And the veterans.
You're big on veteran support.
Anything purchased in a storethat's veteran owned, we make a donation
to Mission 22, which is a hugecharity that helps prevent veteran
suicide.
So we just, we try to get backas much as we, we can.
(05:56):
So do you have pig powder in there?
Of course we do.
Okay.
All right.
We wouldn't be talking to them.
Just want it.
Looking out for your ownsafety there, Danny.
Looking out for your own safety.
Thank you.
When you make the selection ofproducts, and my family was in the
(06:20):
retail business for years, andif you've got the wrong products,
more people will walk out ofthe door empty handed than you would
really like to see.
So it's a, it's a process.
How do you go through that?
I mean, I know once you hang ashingle, everybody wants something
(06:40):
from you.
You know, getting emails orsalesmen or whatever.
I mean, I get, and I'm sureLeanne does too.
I get 25 or 30 emails a dayjust on, hey, you want to try this?
Or hey, we'd love to be on theshow, or whatever.
And it's like how like Leannewas saying, you can't actually taste
the product now.
They'll send us stuff if wewant them to, but how do you go through
(07:04):
that process of making your selections?
So it's funny, we've actuallyalready got to that point.
So I'll go to the mailbox, youknow, once or twice a week at the
shop, and I'll have rubs inthere or sauces and saying, hey,
we either saw you on Facebookor saw you an event or something
like that or such.
And such.
We know somebody that, youknow, they said, we have to be in
your store.
So we're like, okay, so sendus a sample.
(07:26):
We'd love to try it.
We don't have anything in thestore that we don't personally use.
So I'm not going to just bringstuff in and say, hey, you know,
try this.
This is great.
Or, you know, the label looks cool.
It's got to be good.
If.
If we wouldn't personally cookwith it or haven't cooked with it,
then we wouldn't sell it,because, again, I want you to be
happy.
That's the whole point oftasting it and just knowing that
it's the right fit for you.
(07:48):
That's good.
That's good.
So when they.
When they come in, do you everlet the public help you make those
choices?
By meaning, like, maybe you'vegot a.
A kettle outside or something,and you're just trying on some beef
or pork and somebody walks byand you give them a sample on a toothpick
or however you do it and say,what do you think of that?
(08:11):
They have any input.
Yeah, so we do.
We've.
We've had stuff that we justhaven't ordered that we thought was
good.
We tried it, we cooked with it.
Not bad.
Then we do demo days, and thenpeople are like, oh, that's okay.
But, you know, I really likewhen you did this one.
I really like when you usedthis sauce or this rub, you know,
better.
So, I mean, again, everybody's different.
You know that, right?
(08:32):
Oh, yeah.
And it's just funny, too,because we'll get to people, what's
your hottest sauce that you have?
And we're like, okay, I cangive it to you, but, you know, you
may not think it's hot.
Or I can, you know, give youthis true white sauce over here,
and you're going to think it'sthe hottest thing I've ever given
you in your life.
So we, obviously, we takeeverybody's feedback, but at the
end of the day, it's, youknow, what we truly, truly believe
(08:53):
in.
Because I'm not going to tryand sell you something that I don't
believe in.
Well, that's true.
I was going to interjectsomething here.
I watched that movie 80 for Brady.
Have you seen that?
I have.
Yeah.
And Sally Fields gets in GuyFieri's wing contest and stuff, and
(09:14):
you're talking about who's hotand what's not.
I thought that was one of thefunniest scenes in movies I'd seen
in A long time because she'sjust wolfing down those wings and
that.
They're, like on fire, supposedly.
And just to Danny.
Well, she's also about 40years older than the competitor and
she probably is like, tastebuds are cooked.
(09:34):
Yeah, yeah, they're cooked.
It is funny, though.
It is a funny.
It is.
It is funny.
Yeah, it is.
Do you, when you're selectingrubs or sauces or whatever, Danny,
do you actually step in andsay, this is one of my favorites.
The reason I ask that isbecause some people don't like to
(09:55):
do that.
They don't like the show.
Any partiality.
But other people are veryforward about it and say, you know,
I think this is one of the.
If you like sweet, forexample, you do this one.
We do.
So our shop's kind of funny too.
So we're literally locatedunderneath the hotel.
So a lot of the people thatcome and go through there are visiting
(10:17):
in town and they're like,what's your favorite local rub?
Or what's your favorite local sauce?
And, you know, that's themillion dollar question.
I'm like, well, what are yougoing to cook with?
You know, because we gottaline you up with the right, you know,
protein.
And then there.
From there, it's just kind of.
I don't know, We.
It's easy to qualify somepeople because they'll either come
out and say, hey, what's yourfavorite sauce?
(10:39):
But I don't do hot or, youknow, I don't do sweet or anything
like that.
So we have our favorites.
And like I said, we alwayskind of go back to that local flavors.
So.
So I'm going to tell you, youknow, these.
The Florida guys, you know, that's.
Those are my favorite steakrub or Tillman's.
That's my favorite barbecuesauce, you know, just.
Just to keep it local becausethey're not going to have that stuff
at home.
(10:59):
Do you have enough producersthat are making products in your
local area or in Florida tokeep the shelves full?
We do.
I mean, and.
And there's just so many that it's.
They almost come out of thewoodwork, like you said earlier.
It's, you know, I mean, we'llhave the people come in that, you
know, they make their hotsauce and we're just.
We're not a hot sauce kind of place.
(11:20):
Right.
We have a couple local crafthot sauces in the store that actually
have flavor.
It's not about the, thelabeling or the, the funny name.
And he put me on the spot andI'm, you know, drawing a blank on
all of them.
Geez, there's just.
Yeah, there's a good numberright here.
Well, you got Leanne, too.
So she said, well, I mean,that goes with that.
(11:40):
That goes.
That thing.
She's standing up there withher hall of Fame badge on, smiling
and doing all that.
Yeah.
We're gonna take a break.
Believe it or not, here onBarbecue Nation, we do that once
in a while.
But we're gonna be back withDanny Wentworth from Bull and Bore
in Daytona beach, and we'regonna ask him about how he came up
with that name when we get back.
(12:01):
Don't go away.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Be beef you can be proud toserve your family and friends.
That's Painted Hills Natural Beef.
(12:32):
Welcome back to BarbecueNation here on USA Radio Networks
and every form of platform inthe world as far as the podcast version
of the show.
Also, check out our YouTubechannel, because you can see these
entire interviews, but wereally don't edit them on there.
(12:53):
We just kind of throw them out there.
So when Leanne passes out andhits the floor or I get up in the
middle of a show and go to thebathroom, you'll see.
Well, you won't see that, butyou'll see it all there.
Anyway, we're talking with.
Who are we talking with?
Oh, yeah.
Danny Wentworth from Bullet Boar.
So, Danny, how'd you come upwith that name?
Okay, so try just imaginebeing here in Florida and not having
(13:17):
any barbecue shops around youand come up with a name that you
would not think is a barbecue restaurant.
I can't tell you how manynames we went through and giving
it to friends and saying, whatdo you think?
And every single time we gowith something, they're like, restaurant,
restaurant.
You know, barbecue restaurant.
So finally, believe it or not,out of everybody, our financial advisor
came, and he's like, I thinkhe's just called Bullenboar Barbecue
(13:40):
Shop.
It's like.
It's upscale.
It's.
It fits where your location is.
Yeah.
And he's like, it doesn'tscream barbecue restaurant, because
obviously we use the word shop.
I'm like, I think so.
And then I just.
I had a friend that didgraphic design.
I told her about it, and shecame up with the logo with the.
The checkered flags, which,again, ties right into Cross street
from Daytona International.
And.
(14:00):
And that's how it kind of came about.
We still get people, though,that walk in the door and threaten
to sue us for falseadvertising because they're like,
you say barbecue on your doorand there's no food here, but, you
know, oh, gosh, you know,everybody's problems.
But yeah, it's.
It's still a challenge becausewe get, you know, everyone's on.
I am on your website.
We just can't find your menu.
(14:21):
Like.
Well, that's because we don'thave one, but that's.
Yeah, yeah.
Well, that's probably to beexpected, actually.
Yeah.
So when the people in townthat like to watch cars go around
in circles really fast, howdoes that.
I mean, you get swamped then or.
Yeah, so you got that comingup here very shortly, right?
(14:43):
So we'll have August, they'llbe back in town.
It's.
It's kind of funny, ourcomplex, I mean, literally across
the street from Dayton, thespeedway, it gets full.
A lot of people in town.
So that's when we.
We do a lot of, you know, walk ins.
Where, hey, I.
We barbecue at home.
But I've never seen this one.
I've never seen that one.
(15:03):
I'm like, that's exactly right.
Because this guy here's, youknow, from three miles down the road,
you know, and that's where wedo a lot of the local flavor sales.
And then we'll get the classicguys that are parked in their RVs
across the street and speedwaycamping for a week, you know, and
all they do is, I, I only use Cosmos.
And I'm like, okay, there'syour shelf right over there.
(15:24):
You know, Would you like totry something?
No, I'm like, okay, no problem.
So, yeah, it's just the localsgo home, stay home for about a week
at a time.
I don't see any of my regulars.
And it's just, it's everybodyin town for the event, and then it's.
As soon as the race leaves,you know, it's back.
Normal people come out of hiding.
Yes.
Yes.
Yeah.
Kind of like in Augusta when the.
(15:45):
At the Masters, you know, thelocals disappear for two weeks and
then they come home.
Of course, if they lease theirhouse, they've already got the mortgage
paid for two years once theydo that.
So it's like, do you havefavorites that if you're in a big
discussion with somebody, theycome in and they say, well, you know,
(16:07):
I'm just getting into barbecue.
Or, you know, we only barbecuefive times a year.
Memorial Day, Labor Day,fourth of July, whatever.
Is it easy for you to directthose people and how big a discussion
and.
And descriptions do you haveto get involved with them?
On average, it.
It's pretty.
I. I like.
Those are my.
My people because, you know,they're not going to argue with you
(16:29):
on every point that you'retrying to make, because if you know
the answer, then why ask methe question?
But it's.
I really like to do favoritesfor the beginners.
Like, he trials, because hisstuff is, to me, perfect.
It's.
Everything's meant to almostbe blended, per se.
So, like, you know, usesgarlic, jalapeno as a.
As a base because it's niceand salty, but it's got a little
bit of kick to it.
And then his fruits, hischerry, we can't keep in stock.
(16:52):
We blow through that all the time.
But, you know, again, for me,it's a little sweet.
I'm like, you cut that downwith one of his hot.
Or the garlic jalapeno.
Like, it's.
It's the perfect blend for.
For pork or a simple citrus,which is very versatile.
And chicken, fish, pork,vegetables, popcorn, you know, and
that's another thing, too.
People blow their minds.
I'm like, try this rub on popcorn.
Or, hey, you know, the Floridaguys just put out their new sunburn.
(17:14):
Try it on ice cream.
They're like, whoa.
Yeah, you know, I'm like, it'snot just sure there are rubs meant
for barbecue, but a lot of ourstuff, too.
It's a day.
It's seasoning, you know, it'san ingredient.
So it does.
You don't have to have yoursmoker or a barbecue grill to shop
in our store, which is, youknow, another huge challenge that
(17:35):
we have with people becausethey're like, well, I don't barbecue,
so I don't need anything there.
I'm like, yeah, but you stilllike flavor with your food, right?
And so, I mean, we have.
We have three walls for you topick something.
You're going to find somethingthat you like.
Yeah, yeah.
You know, you bring up a good point.
Leanne's pig powder.
I've started using that.
Not just anything I'm smoking,grilling, barbecuing, whatever, but
(17:59):
I'm using it in the kitchen alot more on things.
Kind of experimenting with iton some things.
One seasoning isn't foreverything, you know.
Yeah.
But, like, I was messingaround with some green beans with
it the other day and with somebacon and stuff.
It was really good.
So, you know, to Danny'spoint, I think you can use a lot
(18:22):
of these things outside of the grill.
And.
And I think that's a, that's a.
That's actually from amarketing and retail aspect, that's
a good.
A good tool to have.
And.
And take Leon's pig powder.
I mean, we.
The class, we use it onTurkey, you know, and it is absolutely
fantastic.
And, you know, well, shoot,what else did we do?
(18:42):
Brussels sprouts.
And we did bacon wrap.
We did bacon wrap, jalapenos,stuff with pimento cheese.
Yum, yum.
Oh, there you go.
When can I come and eat?
I mean, I.
It's a.
You know, it takes me all dayto get there, so, I mean, you know,
that's fine.
Just don't come on Mondays.
You'll be disappointed.
Why?
Your doors locked or closed on Mondays?
(19:02):
Yeah, it's on Mondays.
Okay.
All right.
What's the biggest thing youthink you've learned so far?
People want to be told what todo when it comes to barbecue.
It's the weirdest thing.
They come in and it's like.
I don't know if they're.
They're intimidated or theyjust don't know what's going on.
But I've learned that really,what they want to.
They want to come in the door.
(19:23):
They want me to tell them whatto put on their steak, what to put
on their pork, how to cook it,and basically hold their hand through
it.
It's just.
It's.
To me, I've always been that guy.
I'm going to researcheverything and know the answers before
I go someplace.
Sure.
But now realizing that peopleare walking in and say, you know,
where do I start?
You know, and it's.
That's, to me, fun, because Itell them that barbecues, it's almost.
(19:47):
It's just a big experiment,you know, I mean, there's really
no right or wrong way.
Again, coming from a non competitor.
You know, the way we see it inour little backyard world, there
is no wrong way to do it.
Experiment, you know, try something.
If it doesn't work, sauce it.
It can cover up a lot of mistakes.
We're going to take a breakhere on Barbecue Nation.
Leanne and I will be back withDanny Wentworth from Bull and Boar
barbecue in Daytona.
(20:08):
That's where those cars goaround the track really fast.
But we'll be back in a coupleof minutes.
Stay with us.
Hey, are you ready to fire upyour grill and get ready to taste
the difference this spring and summer?
Hi, I'm jt and I'm thrilled toannounce our further collaboration
(20:31):
with Painted Hills NaturalBeef to bring you your best barbecue
experience as a special TreatBarbecue Nation listeners get a 15%
off discount by just typing inthe code Barbecue Nation when you
check out.
So all you gotta do is go tothe Painted Hills Natural Beef website,
click on the store, place yourorder and one that has discount or
(20:51):
code at the bottom, type inBBQ Nation.
Don't miss out on this reallyjuicy deal from Painted Hills Natural
Beef.
Welcome back to BarbecueNation here on USA RA Radio networks
(21:13):
and a bazillion platforms out there.
We would like to thank thefolks at Painted Hills Natural Beef
Beef the way nature intendedand also pig powder.
Drum roll please.
That's trim tabs pig powder.
It was voted best on theplanet, what can you say?
And it's also overseen by thatlady up in the right hand corner
(21:36):
of my screen there, Ms. Leanne Whippen.
And you know, pitmasters onthe competition circuit, they've
been using it a long time.
I've been using it now for oha year or so.
It's really good stuff.
So you can get yours by goingto Bull and Bore barbecue shop if
you're in Daytona or you cango to get it online@pigpowder.com
(22:00):
there.
How's that?
I covered everybody, I think.
Thank you so much.
You're welcome.
What's a, what's been yourlike your toughest day so far, Danny?
I mean anybody that's inretail and I speak from experience
on this, a lot of days just gogreat, they're smooth, you got customers
(22:20):
in and then every once in awhile you get some two legged pain
in the ass comes in the doorand wants to argue with you or you're,
you're wrong on everything.
And you know, I only use agreen egg.
I wouldn't look at an OklahomaJoe or whatever it is, it doesn't
matter.
But how do you go throughthose days?
(22:42):
So we had two days that havestuck out to me.
One when we first started,obviously brand new business, people
not really knowing where weare, no sales that day.
But a guy did come in andreturn a grill.
So it was complete opposite ofwhat you know, we were intending
or hoping for.
(23:03):
But.
Oh yeah, yeah, outside ofthat, well shoot, I lost where I
was going with that.
But your second did you know my.
Second worst day, it wasprobably when we were accused of
we were going to be sued forfalse advertising just for not having
food in our barbecue.
Barbecue.
Because our signs say barbecue.
(23:24):
And I'm like okay, but well let.
Me tell you as your non lawyerlawyer, they didn't have much of
a leg to stand.
Exactly so, okay, so there wasanother guy too, kind of with that
grill thing.
He came in, told me that hehas been eyeing this Traeger timberline
1300 for nine months, readingabout it, all this good stuff.
(23:44):
And then he asked me thatbetween the difference between that
or rec tech.
Well, you know, rec tech'smade in America, you know, pretty
beefy.
And you know, you got the Traeger.
And he's like, stop right there.
Are you telling me theTraeger's not made in America?
Nope, nope.
China, my friend.
He just lost a sale.
And I'm like, I didn't make it.
And I'm like, you just told mefor last nine months you wanted a
(24:06):
trigger and you're just nowfinding this out?
So it was my fault.
The trigger's not made in America.
And he, he literally walkedout of the shop.
So I should have bought a Rack Tech.
Exactly.
He was, he was a little lighton his research, I think.
Honestly, I just, I.
It floored to me.
I'm like, okay, have a greatday, sir.
You know, we'll have theflavors if you need it.
So.
Yeah.
Yeah.
(24:26):
Well, that's all part of theretail business and my folks and
stuff.
Like I said, I won't go intodetail about that.
But they grew up and they rantheir business in the era of somebody
bought something and they tookit out of the store and it was out
of the store for more than aday or two.
(24:49):
You could bring it back, butyou were only going to get like a
store credit.
Well, now, you know, withNordstrom's and Amazon, you get your
money back.
And that's been great for thelast 20 odd years.
It's gotta be tough whenyou're selling grills, though, if
somebody comes back in andthey've kind of trashed it a little
(25:09):
bit.
And, you know, how do youhandle that?
Because you've got moneyinvested in it, right?
Yeah, I mean, those, if youopen it at that point, if you got
a problem, you're goingthrough the manufacturer, you know,
let them deal with it.
The guy that actually broughtit back from us had not opened it.
They just, they had a changeof heart on it.
So that was my, my mostterrible, bad day there.
But no, a lot of times, Idon't want to say a lot of times,
(25:32):
a few times that we've hadproblems with grills.
And it pains me because I'mthat guy who likes to troubleshoot
and help you out as much as I can.
Sure.
Now, the majority of themanufacturers, like, just have the
customer call us, you know,we'll walk them through it.
Or, you know, once it leavesyour store, it's not your problem
anymore.
And I kind of hate thatbecause they are my customers.
You know, I want to make surethat they're happy and, and see them
(25:54):
again.
So we do try to help them outas much as we can, but honestly,
at the end of the day, Iusually have to just refer them to
the 1, 800 number for thewarranty, you know, department.
Yeah, I had a, a grill that Iwas using for some folks and it kept
me.
It was a pellet grill and itkept making this funny noise and
(26:14):
I thought it was something weird.
So I called them.
They said, oh, can you recordthe noise?
And so I did.
I made an audio file and sentit to them.
They go, you don't have a ziptie around your cables that are near
the fan.
I mean, they knew what it wasjust that fast.
And so we took it apart, put azip tie on it, put it back.
(26:35):
It's never made a sound since.
So there is something to besaid for that because they are dealing
with multiple, multiplecustomers, you know, every day.
So what's your favorite grill, Danny?
My favorite grill.
So believe it or not, if youknow all of our tens of tens of followers
(26:57):
on Instagram and Facebook atthe moment, they'll notice that we.
I mostly cook on my PK grill.
That's just my, my favorite,you know, the good old Franklin edition.
You know, my wife wouldn't letme bring home unless I brought the
tier one home.
And it's just that old schoolcharcoal or lump.
You know, I mean, I have, wehave a Traeger or what we just found.
(27:18):
Have one of everything in thebackyard of what we have in the shop.
Because again, how do you sellit if you don't know how to use it?
Right?
Honestly, I just.
Most of the time, if it's notgoing to be low and slow, it's just,
it's fire up the.
The PK and charcoal or lumpand let it roll.
You sell gas grills there too?
We do.
We sell Napoleon is our.
(27:39):
The one line of gas grills.
So you have to envision our,our shop is the size of.
I don't know if you've everbeen in like a changing room.
It's, it's a very smalllittle, you know, probably 900ft
up front.
So we don't, we don't have aton of room for, for everything in
there.
But like I said, we were ableto get.
We have Traeger.
We have pk.
We have Alpha pizza ovens.
(27:59):
We have Louisiana.
We have the pit boss.
I was getting there.
I said we came to grills.
I was next.
And then we carry the primoceramic grills.
Yeah, that's good.
The pizza ovens.
Yes.
Alpha.
Yeah, those things are.
Those things are awesome.
Do you have a warehouse spacesomewhere else or in the back?
(28:21):
So we have a storage unit heredown by our house about 15, 20 minutes
from us.
So we just.
I mean, we have the inventory.
It's just.
It's even hard to just put oneof each out on the floor the way
our shop.
And again, that all kind ofcame back to, you know, we didn't
really plan on this happeningthat fast.
And, you know, hindsight's 2020, so if we go back in time, we'd
(28:42):
have a much bigger, you know, location.
How'd you get a sticker on oneof the NASCAR cars?
I'm curious about that becauseI'll probably.
Get in trouble with the team.
But what happened was, isduring the Xfinity race, it was the
beefs for dinner.
I believe 300 is the name ofthe race this year.
(29:04):
And one of the sales guys fromone of the teams Googled barbecue
places in Daytona beach, andwe came up number one.
He's like, I have to call youbecause we want to know if you want
to be on the car, because itjust kind of makes sense with the
name of the race and what youguys do.
So I'm like, sure, you know,that's fine.
Send me your pricing sheet.
That's just cut to it and justsend me the prices, you know, So
(29:24):
I got the prices, and it wasjust insane amount of money to be
on on a nascar.
So I just made a joke with him.
I said, hey, I'll tell you what.
If you guys have a 150 lug nutspecial that you can throw our sticker
on it before you change it,you know, snap a picture, call it
a day.
We'll take that.
And they came in during theweek that they were in town, and
(29:45):
believe it or not, it ended upbasically costing me a PK grill.
And next thing I know arestickers on the.
On the car.
Cool.
Yeah.
They were like, what?
The same question.
It's like, what's yourfavorite grill in here?
Not your most expensive.
What's your favorite?
I'm like, I cook on thatlittle PK right over there, you know,
all the time.
Like, we'll trade you that foryour sticker on the car.
I'm like, deal.
(30:05):
So they use it at the hauler.
They were cooking on it, youknow, while they were in town and.
Oh yeah, it was just anotherone of those things.
It just falls in your lap andyou know, one year into it, did.
They invite you over to have abeer and some ribs or something?
He went to the pits.
Yeah, we were in the garages.
We were at their hauler.
They, you know, asked us tocome back and cook for them this
(30:27):
August when they're in town.
I'm like, sure, why not?
Why not?
Why not?
Leanne likes cars go fast andall that.
I do, yeah.
You'll have to drag her overthere with you.
Well, she'll be there anyway because.
I live there now.
Yeah.
Well, that's okay.
(30:47):
That's.
Well, I'll, you know you aslong as you're having a good time.
I think that's the mostimportant thing about owning good
time.
You know what the good time is?
Is the event coming up.
Oh, the Jeep week.
Yeah.
Yes, yes.
Jeep Beach.
So that's.
Yes.
I can't put into words whatKurt and Charlene from Jeep have
(31:07):
done for us just personally inour business.
I mean, they have probablysingle handedly kept us in business
this first year, just whentimes are getting tough.
But we are now the officialbarbecue shop of Jeep beach, which
is awesome.
And it was a huge surprise to us.
But this year is their 20thanniversary and we are putting on
the inaugural.
(31:27):
And I got it on the first try.
Inaugural is one of those words.
I'm a 50 50.
But yeah.
So we're putting on a barbecuecontest which will take place inside
Daytona during their mainevent on Friday and Saturday of Jeep
Beach.
So they'll have about 60 to70,000 people walk through the speedway
(31:48):
each day.
It's the world's largest Jeeponly event now and it's all for local
charities, so.
Wow.
Last year they wrote a checkfor $650,000 to local charities.
This year they're aiming towrite a million dollar check.
Wow.
Cool.
It is huge.
And we've already spoken toKCBS and we're getting on their calendar.
(32:09):
So next year it'll be anactual sanctioned event.
So we're super excited about that.
Trying to make it a master'sevent so it can be a qualifier.
Yeah.
And it'll really get the, thebig boys to roll into town because,
you know, you know, I'm sureit's cool camping at Kansas Motor
Speedway, but if you can spendfour days inside Daytona International,
you know, with the world'sLargest Jeep, Ben.
(32:31):
And then the Richard Petty caris doing laps the whole time.
That's.
You know, we're gonna take a break.
We're gonna be back in just afew minutes with Danny Wentworth
from Bullenboar down there inDaytona beach and Ms. Leanne, who
makes appearances at thatstore every once in a while.
And so don't go away.
(32:59):
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 serve yourfamily and friends.
That's Painted Hills Natural Beef.
(33:20):
Welcome back to BarbecueNation here on USA Radio Networks
and a million other places youcan find us.
It's all good.
And don't forget about Painted Hills.
They have a special going onnow until the end of April.
They redid their online store.
(33:40):
When you go to check out, allyou have to do is type in the code.
There's a little place for itin the bottom left of your screen.
BBQ Nation.
That's BBQ nation.
You'll receive 15% off and asigned bottle cap from Leanne.
So if you.
If you do that there.
And don't forget aboutLeanne's pig powder, go to pigpowder.com
(34:01):
and pick that up today.
Or I'm sure you can order itonline through bowl and Bore.
Also, I want to tell you, I. Icooked some Painted Hill petite filets,
or you can call it TerraceNature or whatever.
Yep.
And seriously, and I'm notjust saying this, it was the best
that I've had.
And 15% may not sound like alot, but for beef to get that kind
(34:24):
of a discount, I consider it ahuge discount.
And.
Yeah.
And I think the discount isfor a limited time, so I definitely
recommend it.
I took advantage of it.
Yeah.
Well, I'll tell you what, you.
When you don't have to leaveyour home to get something as high
quality of that as PaintedHills Natural Beef delivered to your
(34:45):
door, 15% is pretty good deal.
Anyway, let's get back andtalk to Danny Wentworth from Bull
and Bore there in Daytona Beach.
So do they ever let you drive.
Have you ever got to drive oneof those cars, Danny?
Even though, like for the race cars.
Yeah.
No.
Or that's.
That's.
Our next thing is to be thepace car driver for the 500 that's.
(35:05):
Now on.
The way things are going.
I don't know.
It might be that way for thenext 500, but I don't know if we
can afford that sponsorship.
Can you Put Leanne in thereand let her wave to people.
That's right.
She could do the flag and thenwe'll be the pace car.
There we go.
I'll do the flag.
You do the flag.
Okay.
I'll watch from them afar.
(35:27):
So we'll do it that way.
Where do you see bull and borein your prognostication going forward?
Two years, five years?
So what's your goal with it?
Eventually?
Our goal is to basicallybecome this area's number one one
stop barbecue shop.
(35:47):
You know, we want to be thatall out.
Meat, beer, wine, you know,everything that we already own now
just.
But also at the same time, wewant that classroom experience where
we can have the lands come orjust, you know, the local pro teams
come out and do just backyard stuff.
You know, just.
I just.
I.
We want.
(36:07):
It's.
It's funny because right now,our location and some of the challenges
we've just had just based onwhere we are.
You know, we keep saying we'reat a destination, we want to become
the destination.
And, you know, it's just likeI said, there's nothing like us around
here.
And just the following thatwe've already picked up just, you
know, organically.
And then, you know, of courseit helps to have, you know, we're
(36:28):
not gonna lie to help.
Have a Leanne Whitman come toour store.
Have a Myron mix come to our store.
Oh, sure.
You know, it really puts you,you know, on the map.
And people are like, you know,what the hell is this little place
in Daytona?
You know, never heard of it.
But all of a sudden now, youknow, Myron's like, hey, come down
to Daytona for my brisket class.
And, you know, our lights juststart going through the roof and.
Yeah.
So our goal is just basicallybuild our little barbecue empire
(36:51):
here in Florida.
And just, you know, one day Iwould love for my kids to say, hey,
you know, getting ready totake over bowling boar from dad because
he needs a vacation.
Yeah.
And sooner than later, eventhough they're four and seven.
I'm really looking forward tothat vacation, though.
So I think one of the toughestdecisions you've got to make is at
some point is can youfacilitate that out of your current
(37:15):
location?
Because, you know, seems likenow and it's, we don't need to know
all this stuff, but it seemslike now you're doing very well,
but there's some logisticalstuff of having to go to the storage
unit this and that.
The average person would say,why don't you just get a Bigger store,
(37:38):
more square footage.
But maybe if you do that,maybe there's nothing available in
that small radius that.
Across from the speedway and stuff.
And that.
That's what we're.
I mean, really one of ourchallenges, too.
I mean, don't get me wrong,it's super cool to say, hey, we're
literally across the streetfrom Daytona National Speedway.
But if you've ever been toDaytona or there, nobody lives right
(38:00):
there.
You know, there.
There is really no communityright around the speedway.
So everybody comes from thesurrounding cities.
And we would love to be downin Port Orange where we live.
You know, kids go to school there.
That's our friends.
That's our, you know,everybody that we know.
We would sort of want to beyour neighborhood barbecue shop,
kind of like you have yourneighborhood tool stores and stuff
(38:23):
like that.
So, yes, it would be great toleave the flagship Bullenboar there
and say, hey, you know, comein, grab all your local Florida,
you know, flavors and whatnotduring speed weeks and bike week
and Jeep beach and.
And all that, but then gocheck out our main, you know, retail
location in Fort Orange or NewSmyrna or Ormond, and then walk in,
(38:43):
and then it's.
It's almost like you're.
I'm not sure if you guys haveone over.
I know we have a Wasi's meatmarket over here.
Leanne.
I think you guys have, like,Heights meat market over there, but
I'm not sure.
I actually went to one Tonyfrom Florida.
Guys took me to one last week.
It was inland o Lake, so itwas very small, but I walked in there
and youth being at the shopfor, I'm like, that's what I want.
(39:04):
You know, the meat, the rubs,they didn't have a grill.
They just had, like, littleJ.J. george, like, backyard broiler.
Yeah.
Yeah.
But I'm like, me and my dad,when I walked in there, I came back
to our shop at Daytona, and Iwas talking to our partners, and
I'm like, this.
We need to make some renovations.
Because I walked into thatstore, and that is what I thought
(39:25):
Bullenborn needed to be, youknow, and we're just going to add
that, you know, step up of wedo carry grills and smokers and griddles
and pizza ovens, but, yeah,that's just.
It just.
It totally re.
Energized me.
Please tell me you're notcarrying the George Foreman, though.
The little backyard broiler.
(39:46):
I know, girls.
Even though the ninja foodiecame out with a pellet smoker and,
like, of course they did.
I wouldn't.
Yeah, well, I would be amissif I didn't tell you that every time
if you go to Goodwill or aTarget or something that you see
George Foreman grills kind oflittering the.
(40:10):
The highway of barbecue death,if you will, because they're all
in the ditch.
So as you go forward, as youdo this, are you going to try to
rely also, Danny, on moreonline business?
Are you going to create a.
You know, you're a tech guy,so this should be fairly easy for
you.
But if your own online store,are you gonna use Amazon stuff or
(40:33):
what's your thoughts?
So we, we do have an onlinestore now.
It's just, again, it just likeeverything else, takes time to get
your.
Your name out there and getgoing on Amazon.
We're actually not allowed tosell a lot of our stuff on Amazon
just because the dealeragreements that we make, you know,
no third party.
Got it.
Some of the products that wecarry now will offer drop shipping
(40:55):
for us.
Some don't.
So it's kind of like that fineline of what we can put online and
what we can't put online.
But, yeah, we're definitelygetting ready to have another partnership
we have lined up that we'rejust kind of waiting to after G Beach
to announce.
They may or not have a lot todo with G Beach as well.
So it's very busy time for everybody.
But that's really, I think,really spring our online sales.
(41:20):
You know, it's a whole nother level.
Kind of like our shop has become.
Attaboy.
Danny Wentworth from BowlingBoar Barbecue shop down in Daytona
Beach.
Good luck with cheap weekcoming up.
Yes.
Thank you.
So for everybody here atBarbecue Nation, we thank you.
Remember our motto, turn it,don't burn it.
Take care and go out and cooksomething and have some fun.
(41:43):
Barbecue Nation is produced byJTSD LLC Productions in association
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