August 5, 2025 • 15 mins
This podcast episode features an intriguing dialogue with Danny Wentworth from Bull and Boar Barbecue Shop, wherein we delve into the nuances of barbecue culture and culinary expertise. Central to our discussion is the evolving landscape of barbecue equipment, particularly the rise of pellet grills, which have significantly simplified the cooking process for enthusiasts and novices alike. Throughout the conversation, we explore personal anecdotes, including Danny's reflections on his barbecue journey, his favorite dishes, and the challenges he encounters in the industry. Additionally, we contemplate the importance of humility within the competitive barbecue scene, urging participants to enjoy the craft rather than succumb to ego-driven rivalries. As we conclude, we underscore the necessity of community and camaraderie in the world of barbecue, fostering an environment where shared experiences and knowledge can thrive.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bullenboar Barbecue Shop
- Pellet grills
- Primos
- Tuffy
- Myron
- Steve Jobs
- Apple
- Amazon
Mentioned in this episode:
null
null
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.
(00:11):
Welcome to Barbecue Nationwith JT's After Hours conversation
that took place after thebroadcast ended.
Hey, everybody, it's jt.
And this is a special versionof 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.
Hey, everybody.
Welcome to after hours here onBarbecue Nation.
(00:35):
I'm JT along with Ms. Leanne Whippen.
And today we've got Danny Wentworth.
Is our vic.
Our guest, not our victim fromBullenboar Barbecue Shop in.
Right across the street from Daytona.
Yeah.
David, David, if.
I know you're going to listento this because you have to listen
(00:57):
to every show when you do theediting, but just remain calm, David.
Just remain calm.
So, Danny, this is the part ofthe show where we.
We test your.
Not your barbecue knowledge,but your.
How do I say, your.
Test your metal on differentthings in life.
(01:20):
How's that?
You ready?
Let's do it.
All right.
I have no choice.
Yeah, no choice.
I'll give you a couple easyones first.
Okay.
This.
These are always kind of fun.
If you could cook for thandine with a historical figure, who
(01:40):
would it be and what would themenu be?
Oh, boy, that's a good one.
Historical figure.
It does stump a lot of people,I will say.
Yeah, I mean, I thought wewere starting with the easy ones
here.
I know.
I was kind of surprised thatyou considered that one easy.
(02:02):
I mean, alive or dead.
Yeah, yeah, we'll dig.
We'll dig them up if you.
Okay.
Oh, that's fine.
That's fine.
So, well, let's just stickwith the theme of our.
Our shop and being across thestreet, which maybe this will help
with that partnership that Iwas talking about earlier.
Jimmy Johnson would be greatbecause, you know, he hangs out right
across the street from us whenhe's one in Daytona.
(02:23):
Five hundreds or Mr. RichardPetty, I think would be fun to cook
with.
Sure.
Yeah.
Yeah.
And then.
And then menu wise, I don'tknow, probably keep it simple because
you can't really mess uppulled pork.
So I don't want.
I don't want them to thinkthat I'm an idiot.
So you're not.
Yeah, probably.
(02:45):
Probably pulled pork.
Okay.
I'm more of a pork guy than Iam a.
A brisket guy.
I. I'm not gonna lie to you.
Still kicks my butt.
Oh, pork's.
I think pork's much easier.
Yeah.
Probably why I'm good at it.
To cook it.
I mean, brisket's fun and all that.
But.
And it takes some skills to doa brisket properly.
(03:07):
Anyway, you're in the barbecueretail business.
What's the hottest new thingyou have seen to help people cook?
Pellet girls.
I mean, they pretty muchfoolproofed it, right?
Um, yeah.
I mean, honestly, that's.
That's.
(03:28):
We.
We go through pellet smokers,obviously, much faster than the.
The primos or the case.
Just because people literallycan now sit at their house and use
or at their.
Their work with their phone and.
And cook their food.
Yeah.
Yeah.
I have to explain to peoplethat you have to get the food in
the grill.
(03:49):
We've had to have that conversation.
Well, how does the food get inthere if the grill does it through
the phone?
Well, you still got to get thefood in there, ma'.
Am.
It's pretty much set it.
You got to take the wrapper off.
You got to go to the store andbuy it.
Exactly.
Star Trek.
Yeah.
It's not a Replicator.
It's not going to just, youknow, some of the questions we get
(04:11):
are just.
They're classic.
That is.
Oh, yeah, that's good.
Now, if you could work with.
One.
Of your barbecue heroes.
You can't say Leanne, becausethat's cheating.
She's on the show.
But if you could work with oneof your barbecue heroes, who would
it be?
So, okay.
Myron was cool, and he'scoming back.
(04:34):
Super nice guy, but Tuffy ison my list.
I definitely want to try andget toughie to the shop just because
he's just, I don't know, verylaid back and quiet.
Sort of like me, it seems like.
And, you know, I just.
He's.
And full of knowledge.
Yes.
Gentlemen, too.
Yeah, he's just.
Yeah.
To me, he.
(04:54):
He's like, obviously, I'm notgonna offend anybody, but I don't
mean he's a backyard guy, butto me, he seems like, you know, the
kind of guy that you couldcook next door to.
Oh, sure.
He's like a friend.
Yeah, exactly.
Yeah.
Somebody you can totallyrelate to.
And.
And I agree.
And you can get his rub at hisshop, too.
(05:15):
Yeah.
And we also had his rub.
Okay, well, I was going totell you the story about Tuffy being
a Marine, but I'll just letthat go right now.
So, Danny, if you could eraseone mistake from your past, what
would that mistake be and why?
Jumping into a location thatyou didn't really think things through
(05:38):
too quick.
Yeah.
Honestly, it just.
Again, we've learned so muchand year that if we could go back
in time, we would probablydefinitely know what to look for
and.
And know what we wanted to do,you know, in a bigger picture, as
we just started with the ribsand, like I said, rubs and sauces.
(05:58):
Now, you know, we want theclassroom, we want the meat, we want,
you.
Know, the beer and wine.
Yeah, right, exactly.
Well, that.
Those are all great, greatthings to achieve.
Just takes a little time is all.
And a little money.
And a little money.
That's the.
That's the pesky part, isgetting that.
(06:19):
Money in there becauseeverybody wants to be paid.
God, I don't understand it.
If you.
If Leanne declared you supremeruler of barbecue for a week, what
would you, as supreme ruler,declare or decree made him think
(06:39):
on that one?
Yeah.
I know that hamburgers and hotdogs are not barbecue.
And don't ask a barbecue shopto come out and cook hamburgers and
hot dogs on a gas grill.
So no more gas grills.
I. I think that's probably oneof the most honest answers we've
got on that.
(07:00):
I agree with you.
And that's just based offrecent experiences.
I got it.
But you know that they sellmore gas grills than anything in
this, and.
That'S why we brought in.
I think it's 62 or 63% of themarket is still gas grills.
Yeah.
Yeah.
So nothing wrong with it.
Well, you know why?
I'll tell you why.
Because a lot of people livein apartments and you can have a
(07:22):
gas grill, but you can't havea charcoal grill.
Right?
No.
Open.
I think that's the reason.
And don't get me wrong, Imean, I love gas grills.
It's just when, you know, abarbecue shop is sought out to cook
barbecue for an event, andthey show up and they're like, here's
our gas grill.
Hamburgers and hot dogs.
It's like, man, yeah.
Oh, yeah.
Yeah.
And I've been there, done that.
If we put Danny Wentworthskills to music, what would the music
(07:46):
be?
Oh, Metallica.
Yeah.
Because it's just going to bea hot mess, and we're gonna.
We're gonna pound through it.
So there you go.
If you were an animal, whatanimal would you be and why?
Oh, that's a good one, too.
(08:10):
I could be, like, really cooland say I'd be like a bull or a boar,
but I'm not.
I'm probably just going to bejust that dog that loves to be that
big lab that just loves to be,you know, petted, going, and just
goes.
With the flow bed and can take naps.
Absolutely.
(08:33):
What is your favorite and thenyour least favorite food to cook?
My favorite, probably ribs.
It's the one thing that I've.
I've managed to accidentally.
I'm not going to say perfectwith the company I'm in, but I've
(08:53):
gotten pretty darn good at ribs.
Least favorite is stillbrisket, even after having Myron
15ft from me for three hoursteach me how to do it.
So for some reason, I just.
It.
I had that mental block whenit comes to brisket.
It's aggravating.
Yeah, it is.
Have you ever eaten haggis?
No.
(09:14):
No.
I know it is for you.
Yeah.
Yeah.
All right.
Dire Straits, AC DC or BillyRay Cyrus.
Yes.
Yes.
I. I'm Dire Straits.
Okay.
Attaboy.
(09:37):
What would be your last mealif you were on death row?
You know what?
The funniest thing just poppedup in my mind was macaroni and cheese
with bacon, so I'm just gonnago with that.
Comfort food.
Yes.
Yeah.
Why is that?
They only give you a 40 dollon those deals, so.
I didn't know that.
(09:58):
Blue box, blue box.
There you go.
You have a favorite movie.
Danny.
Rudy.
Really?
Okay.
Born and raised Notre Dame fan.
And that's.
Yeah.
The Fighting Irish.
Yeah.
On a scale of 1 to 10, howmuch barbecue do you and your family
eat on a regular basis?
(10:21):
11.
So I mean, we're just always, always.
I mean, like I said, we haveone of everything that we have at
the shop, so I'm alwaysconstantly cooking on it just to
perfect it and learn how touse it.
Yeah.
Things.
What does a.
What is a fantasy day forDanny Wentworth look like?
(10:42):
Oh, maybe just a good day off.
With the phone, I would say.
Sitting at home, floating inthe pool and watching our clover.
Just keep telling me that wehave sale after sale, you know, or
that.
Or just, I don't know, havinga Leanne or again, another somebody
like that at our shop.
Our little shop, you know,that's 900 square feet.
(11:03):
And just, you know, knowingthat having them know that we exist.
You know that they startedAmazon in Jeff Bezos garage.
Right.
So.
And that was less than 900square feet.
Yeah.
I mean, look at Steve or.
Geez, the Apple guy.
(11:24):
Oh, Jobs.
Steve Jobs.
Yes.
Thank you.
They started in this garage.
I want to say he was there.
Yeah.
Do you remember the firstthing you ever barbecued, grilled,
or smoked?
It was burgers with my dad.
And my mom, to this day willtell you that my dad still could
not cook hamburgers because italways came out as hockey pucks.
(11:47):
So she's like, please don'tteach him how to cook on the grill.
He was more of a well donekind of guy.
I get it.
I get it.
My dad was the same way.
Shoe leather or better waskind of his.
His deal there.
Yeah.
His motto, dad, it's already dead.
(12:08):
You don't have to kill it thesecond time, buddy.
That's good.
That's good.
Okay, if you could make thisyour last question.
If you could make any changesto the world of barbecue.
It was kind of like yoursupreme ruler thing, but this is
more of a big picture deal.
(12:31):
If you can make any changes,what would you suggest?
Okay, so coming from abackyard guy and dealing with some
of these pro teams setting upthe barbecue showdown, just check
your ego at the door, please.
You know, it's just.
I.
It's just amazing that these.
(12:53):
The entitlement maybe, youknow, per se, on some of these people
that just think they're thegreatest thing since sliced bread.
I get it.
And just.
Just enjoy.
I don't know.
Enjoy it.
I mean, I understand you'recompeting and it's for money and
all that good stuff, but tome, it's just.
It's like they take the funout of it and.
And just, you know, we'retrying to do a fun cook event, and
(13:16):
I. I have to argue with people about.
We're trying to give you meatfor free.
We're trying to give you allthe fuel for free, and you still
have a problem with everything.
So, you know.
Yep, I get it.
Well, I'm not invited.
You're not.
Exactly.
And I told him that.
I'm like, this is not the cookfor you, so.
So I'll pay for your mate.
Exactly.
Yeah, exactly.
(13:37):
You're one year to geteverything for free.
Next year you're bringing yourown stuff anyway, so.
So I lied to you.
There's two more questions here.
Would you describe yourself ascorn fed or grass fed?
Corn fed.
I like that.
And boxers or briefs?
(13:59):
Boxers.
Okay.
Okay.
I think he passed Leanne.
I really do find colors.
Danny Wentworth from Bull andBoar barbecue shop in Daytona Beach.
Good luck in the next coupleweeks with everything.
And good luck in the fall withthe big races coming to town.
(14:20):
Good luck with Ms. Leannethere when she's over there haranguing
you.
So, yeah, so it's coming upApril 20th, is it?
27th through the 29th.
Yes.
Yeah, it's next.
Yes.
I get to celebrate my birthday there.
Oh, awesome.
Oh, boy.
All right.
Oh, boy, oh, boy.
(14:41):
Charlie, know that you're just.
Are they gonna put you on apace car?
I'm gonna jump out of a cakethat was cooked on a smoker.
All right.
All right.
Danny Wentworth, thank you, buddy.
I appreciate it.
We will send you the links to this.
(15:02):
Well, that's going to wrap itup for Danny's trial by fire, so
to speak, here on BarbecueNation after hours.
We will be back next week withanother show.
I'm not quite sure who it isbecause we're kind of in flux between
some guests saying yes, no,and then, you know, get out of my
face.
Deal.
But anyway, we will be back again.
(15:24):
Thank you, Danny.
Thank you, Leanne.
Thank you, everybody, for listening.
Take care.
Remember our motto, turn it,don't burn it.
Be good.
Welcome to Barbecue Nationwith JT's After Hours conversation
that took place after thebroadcast ended.
Hey, everybody, it's jt.
And this is a special versionof 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.
Hey, everybody.
Welcome to after hours here onBarbecue Nation.
(00:35):
I'm JT along with Ms. Leanne Whippen.
And today we've got Danny Wentworth.
Is our vic.
Our guest, not our victim fromBullenboar Barbecue Shop in.
Right across the street from Daytona.
Yeah.
David, David, if.
I know you're going to listento this because you have to listen
(00:57):
to every show when you do theediting, but just remain calm, David.
Just remain calm.
So, Danny, this is the part ofthe show where we.
We test your.
Not your barbecue knowledge,but your.
How do I say, your.
Test your metal on differentthings in life.
(01:20):
How's that?
You ready?
Let's do it.
All right.
I have no choice.
Yeah, no choice.
I'll give you a couple easyones first.
Okay.
This.
These are always kind of fun.
If you could cook for thandine with a historical figure, who
(01:40):
would it be and what would themenu be?
Oh, boy, that's a good one.
Historical figure.
It does stump a lot of people,I will say.
Yeah, I mean, I thought wewere starting with the easy ones
here.
I know.
I was kind of surprised thatyou considered that one easy.
(02:02):
I mean, alive or dead.
Yeah, yeah, we'll dig.
We'll dig them up if you.
Okay.
Oh, that's fine.
That's fine.
So, well, let's just stickwith the theme of our.
Our shop and being across thestreet, which maybe this will help
with that partnership that Iwas talking about earlier.
Jimmy Johnson would be greatbecause, you know, he hangs out right
across the street from us whenhe's one in Daytona.
(02:23):
Five hundreds or Mr. RichardPetty, I think would be fun to cook
with.
Sure.
Yeah.
Yeah.
And then.
And then menu wise, I don'tknow, probably keep it simple because
you can't really mess uppulled pork.
So I don't want.
I don't want them to thinkthat I'm an idiot.
So you're not.
Yeah, probably.
(02:45):
Probably pulled pork.
Okay.
I'm more of a pork guy than Iam a.
A brisket guy.
I. I'm not gonna lie to you.
Still kicks my butt.
Oh, pork's.
I think pork's much easier.
Yeah.
Probably why I'm good at it.
To cook it.
I mean, brisket's fun and all that.
But.
And it takes some skills to doa brisket properly.
(03:07):
Anyway, you're in the barbecueretail business.
What's the hottest new thingyou have seen to help people cook?
Pellet girls.
I mean, they pretty muchfoolproofed it, right?
Um, yeah.
I mean, honestly, that's.
That's.
(03:28):
We.
We go through pellet smokers,obviously, much faster than the.
The primos or the case.
Just because people literallycan now sit at their house and use
or at their.
Their work with their phone and.
And cook their food.
Yeah.
Yeah.
I have to explain to peoplethat you have to get the food in
the grill.
(03:49):
We've had to have that conversation.
Well, how does the food get inthere if the grill does it through
the phone?
Well, you still got to get thefood in there, ma'.
Am.
It's pretty much set it.
You got to take the wrapper off.
You got to go to the store andbuy it.
Exactly.
Star Trek.
Yeah.
It's not a Replicator.
It's not going to just, youknow, some of the questions we get
(04:11):
are just.
They're classic.
That is.
Oh, yeah, that's good.
Now, if you could work with.
One.
Of your barbecue heroes.
You can't say Leanne, becausethat's cheating.
She's on the show.
But if you could work with oneof your barbecue heroes, who would
it be?
So, okay.
Myron was cool, and he'scoming back.
(04:34):
Super nice guy, but Tuffy ison my list.
I definitely want to try andget toughie to the shop just because
he's just, I don't know, verylaid back and quiet.
Sort of like me, it seems like.
And, you know, I just.
He's.
And full of knowledge.
Yes.
Gentlemen, too.
Yeah, he's just.
Yeah.
To me, he.
(04:54):
He's like, obviously, I'm notgonna offend anybody, but I don't
mean he's a backyard guy, butto me, he seems like, you know, the
kind of guy that you couldcook next door to.
Oh, sure.
He's like a friend.
Yeah, exactly.
Yeah.
Somebody you can totallyrelate to.
And.
And I agree.
And you can get his rub at hisshop, too.
(05:15):
Yeah.
And we also had his rub.
Okay, well, I was going totell you the story about Tuffy being
a Marine, but I'll just letthat go right now.
So, Danny, if you could eraseone mistake from your past, what
would that mistake be and why?
Jumping into a location thatyou didn't really think things through
(05:38):
too quick.
Yeah.
Honestly, it just.
Again, we've learned so muchand year that if we could go back
in time, we would probablydefinitely know what to look for
and.
And know what we wanted to do,you know, in a bigger picture, as
we just started with the ribsand, like I said, rubs and sauces.
(05:58):
Now, you know, we want theclassroom, we want the meat, we want,
you.
Know, the beer and wine.
Yeah, right, exactly.
Well, that.
Those are all great, greatthings to achieve.
Just takes a little time is all.
And a little money.
And a little money.
That's the.
That's the pesky part, isgetting that.
(06:19):
Money in there becauseeverybody wants to be paid.
God, I don't understand it.
If you.
If Leanne declared you supremeruler of barbecue for a week, what
would you, as supreme ruler,declare or decree made him think
(06:39):
on that one?
Yeah.
I know that hamburgers and hotdogs are not barbecue.
And don't ask a barbecue shopto come out and cook hamburgers and
hot dogs on a gas grill.
So no more gas grills.
I. I think that's probably oneof the most honest answers we've
got on that.
(07:00):
I agree with you.
And that's just based offrecent experiences.
I got it.
But you know that they sellmore gas grills than anything in
this, and.
That'S why we brought in.
I think it's 62 or 63% of themarket is still gas grills.
Yeah.
Yeah.
So nothing wrong with it.
Well, you know why?
I'll tell you why.
Because a lot of people livein apartments and you can have a
(07:22):
gas grill, but you can't havea charcoal grill.
Right?
No.
Open.
I think that's the reason.
And don't get me wrong, Imean, I love gas grills.
It's just when, you know, abarbecue shop is sought out to cook
barbecue for an event, andthey show up and they're like, here's
our gas grill.
Hamburgers and hot dogs.
It's like, man, yeah.
Oh, yeah.
Yeah.
And I've been there, done that.
If we put Danny Wentworthskills to music, what would the music
(07:46):
be?
Oh, Metallica.
Yeah.
Because it's just going to bea hot mess, and we're gonna.
We're gonna pound through it.
So there you go.
If you were an animal, whatanimal would you be and why?
Oh, that's a good one, too.
(08:10):
I could be, like, really cooland say I'd be like a bull or a boar,
but I'm not.
I'm probably just going to bejust that dog that loves to be that
big lab that just loves to be,you know, petted, going, and just
goes.
With the flow bed and can take naps.
Absolutely.
(08:33):
What is your favorite and thenyour least favorite food to cook?
My favorite, probably ribs.
It's the one thing that I've.
I've managed to accidentally.
I'm not going to say perfectwith the company I'm in, but I've
(08:53):
gotten pretty darn good at ribs.
Least favorite is stillbrisket, even after having Myron
15ft from me for three hoursteach me how to do it.
So for some reason, I just.
It.
I had that mental block whenit comes to brisket.
It's aggravating.
Yeah, it is.
Have you ever eaten haggis?
No.
(09:14):
No.
I know it is for you.
Yeah.
Yeah.
All right.
Dire Straits, AC DC or BillyRay Cyrus.
Yes.
Yes.
I. I'm Dire Straits.
Okay.
Attaboy.
(09:37):
What would be your last mealif you were on death row?
You know what?
The funniest thing just poppedup in my mind was macaroni and cheese
with bacon, so I'm just gonnago with that.
Comfort food.
Yes.
Yeah.
Why is that?
They only give you a 40 dollon those deals, so.
I didn't know that.
(09:58):
Blue box, blue box.
There you go.
You have a favorite movie.
Danny.
Rudy.
Really?
Okay.
Born and raised Notre Dame fan.
And that's.
Yeah.
The Fighting Irish.
Yeah.
On a scale of 1 to 10, howmuch barbecue do you and your family
eat on a regular basis?
(10:21):
11.
So I mean, we're just always, always.
I mean, like I said, we haveone of everything that we have at
the shop, so I'm alwaysconstantly cooking on it just to
perfect it and learn how touse it.
Yeah.
Things.
What does a.
What is a fantasy day forDanny Wentworth look like?
(10:42):
Oh, maybe just a good day off.
With the phone, I would say.
Sitting at home, floating inthe pool and watching our clover.
Just keep telling me that wehave sale after sale, you know, or
that.
Or just, I don't know, havinga Leanne or again, another somebody
like that at our shop.
Our little shop, you know,that's 900 square feet.
(11:03):
And just, you know, knowingthat having them know that we exist.
You know that they startedAmazon in Jeff Bezos garage.
Right.
So.
And that was less than 900square feet.
Yeah.
I mean, look at Steve or.
Geez, the Apple guy.
(11:24):
Oh, Jobs.
Steve Jobs.
Yes.
Thank you.
They started in this garage.
I want to say he was there.
Yeah.
Do you remember the firstthing you ever barbecued, grilled,
or smoked?
It was burgers with my dad.
And my mom, to this day willtell you that my dad still could
not cook hamburgers because italways came out as hockey pucks.
(11:47):
So she's like, please don'tteach him how to cook on the grill.
He was more of a well donekind of guy.
I get it.
I get it.
My dad was the same way.
Shoe leather or better waskind of his.
His deal there.
Yeah.
His motto, dad, it's already dead.
(12:08):
You don't have to kill it thesecond time, buddy.
That's good.
That's good.
Okay, if you could make thisyour last question.
If you could make any changesto the world of barbecue.
It was kind of like yoursupreme ruler thing, but this is
more of a big picture deal.
(12:31):
If you can make any changes,what would you suggest?
Okay, so coming from abackyard guy and dealing with some
of these pro teams setting upthe barbecue showdown, just check
your ego at the door, please.
You know, it's just.
I.
It's just amazing that these.
(12:53):
The entitlement maybe, youknow, per se, on some of these people
that just think they're thegreatest thing since sliced bread.
I get it.
And just.
Just enjoy.
I don't know.
Enjoy it.
I mean, I understand you'recompeting and it's for money and
all that good stuff, but tome, it's just.
It's like they take the funout of it and.
And just, you know, we'retrying to do a fun cook event, and
(13:16):
I. I have to argue with people about.
We're trying to give you meatfor free.
We're trying to give you allthe fuel for free, and you still
have a problem with everything.
So, you know.
Yep, I get it.
Well, I'm not invited.
You're not.
Exactly.
And I told him that.
I'm like, this is not the cookfor you, so.
So I'll pay for your mate.
Exactly.
Yeah, exactly.
(13:37):
You're one year to geteverything for free.
Next year you're bringing yourown stuff anyway, so.
So I lied to you.
There's two more questions here.
Would you describe yourself ascorn fed or grass fed?
Corn fed.
I like that.
And boxers or briefs?
(13:59):
Boxers.
Okay.
Okay.
I think he passed Leanne.
I really do find colors.
Danny Wentworth from Bull andBoar barbecue shop in Daytona Beach.
Good luck in the next coupleweeks with everything.
And good luck in the fall withthe big races coming to town.
(14:20):
Good luck with Ms. Leannethere when she's over there haranguing
you.
So, yeah, so it's coming upApril 20th, is it?
27th through the 29th.
Yes.
Yeah, it's next.
Yes.
I get to celebrate my birthday there.
Oh, awesome.
Oh, boy.
All right.
Oh, boy, oh, boy.
(14:41):
Charlie, know that you're just.
Are they gonna put you on apace car?
I'm gonna jump out of a cakethat was cooked on a smoker.
All right.
All right.
Danny Wentworth, thank you, buddy.
I appreciate it.
We will send you the links to this.
(15:02):
Well, that's going to wrap itup for Danny's trial by fire, so
to speak, here on BarbecueNation after hours.
We will be back next week withanother show.
I'm not quite sure who it isbecause we're kind of in flux between
some guests saying yes, no,and then, you know, get out of my
face.
Deal.
But anyway, we will be back again.
(15:24):
Thank you, Danny.
Thank you, Leanne.
Thank you, everybody, for listening.
Take care.
Remember our motto, turn it,don't burn it.
Be good.
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