September 13, 2025 • 42 mins
The salient focus of this podcast episode revolves around the upcoming Jack Daniel's World Championship Invitational Barbecue, an event that serves as a significant celebration of both barbecue and community. I, alongside my esteemed co-hosts, engage in a dialogue with Jed Lorette from the Jack Daniel's Distillery, who elucidates the intricacies of his role as a senior brand ambassador and the preparations underway for this prestigious competition. Our conversation traverses the historical connections between barbecue and whiskey, highlighting the legacy of mentorship and craftsmanship within the distillery, particularly the contributions of Nathan "Nearest" Green. Furthermore, we delve into the vibrant atmosphere of Lynchburg during the event, where culinary enthusiasts and families come together to partake in various festivities, reinforcing the communal spirit that underpins this gathering. As we anticipate the convergence of international teams and local participants, the episode encapsulates a rich tapestry of tradition, flavor, and camaraderie within the realm of barbecue culture.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Jack Daniels
- Weston Kia
- Heritage Steel
- Pig Powder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
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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, light
the charcoal, and get yoursmoker cooking.
Now from the Turn It, Don'tBurn it studios In Portland, here's
JT.
Hey, everybody.
Welcome to Barbecue Nation.
I'm JT along with hall ofFamer Leanne Whippen.
That's her.
Ms. Whippen is with us todayagain, and we're coming to you from
(00:32):
the Turn It, Don't Burn itstudios here in Portland.
Dave and Chris are floatingaround here somewhere, and we'd like
to thank the folks at PaintedHills Natural Beef.
Beef the way nature intended.
Well, it's almost that time ofthe year.
The Jack, Those two words.
Those two words are like your taxes.
They just resonate withpeople, you know, and.
(00:54):
But not in a bad way.
Not in a bad way at all.
Not in a bad way.
We got.
It's been two years.
Almost two years to the day.
I looked it up before we cameon the air.
We got Jed Larette back withus from.
From Jack Daniels, and we'regoing to talk a little bit about
Jack itself and Jed's verydifficult job there at.
(01:17):
At the distillery.
Oh.
I mean, I tried to talk youout of a job.
I.
The last time you were on the show.
I remember.
You know what?
I pulled up the.
The podcast that we did twoyears ago, and I was listening, and
you were.
You were hustling pretty hard.
Yeah, I was.
I.
You know, I gotta admit, it.
(01:38):
It.
But it's a damn good job ifyou can get it.
Yeah, yeah, yeah.
If you can get it.
Yeah.
I don't think I was quitequalified, but I did volunteer, Leanne,
if you don't know, Ivolunteered to be the librarian.
Oh, yeah.
Because their library doesn'tcontain very many books, but a lot
of bottles of Jack, so.
(02:00):
Sounds like a good job.
I was gonna work for free, youknow, I think.
Yeah.
Anyway, since we.
And I. I emailed you aboutthis, Jed, since we last talked.
You said your title hasn'tchanged, but because you're an ambassador
for the brand and all that,but you also have more responsibility,
so why don't you walk ouraudience through exactly what your
(02:24):
terrible schedule day to dayis, and then kind of what they've
so graciously piled on yourshoulders since the last time.
So just a recap from last timewhen we talked.
My.
My job is senior brandambassador for the distillery.
And.
And like you were just talking to.
I'm a sensory tester.
(02:44):
I'm a master taster on theproperty, so yeah, the job's hard.
I. I've taken on someresponsibilities of historian for
on site.
So when we have tour guides orstaff that needs a little more information,
I'll gather it, I'll get with archive.
We'll look through video.
(03:06):
So that's a new addition.
We've started some new touroptions on the property.
And so I've helped compileinformation and help our team, or
there's a couple people whowork together to get those tours
going because we have a lot ofrepeat offenders.
Yeah.
And they just want to seesomething new.
So building new tour tour options.
(03:28):
Oh, cool.
And what can people expect tosee if they come on the tour?
So our normal tour is a walkthrough the entire distillery.
None of it's a mock up.
So while you're walking aroundthe property, it's the same property
that Jack bought.
We're going to walk into thedistillery where we've made your
whiskey.
I mean, it made the whiskeyfor Frank Sinatra, the man, the singer.
(03:49):
Um, we're going to go through bottling.
You're going to see the whole thing.
We're an open book.
And so we always tell people,if you have a question, just ask.
And if we don't know theanswer, we have somebody who has
that answer.
So we'll, we'll talk to youabout anything.
Okay, I've got a question then.
Yeah, we had trying to thinkif it was Adrian Miller's book.
(04:14):
I don't think so.
I think it was Joe's book.
It was on the history of black barbecue.
And they mentioned in the bookthat there was a black man that worked
there and actually helpedteach Jack Daniels how to, how to
make it, how to distillwhiskey and.
(04:35):
Sure.
Yeah.
And then he stayed on as anemployee for quite a while now.
Is that true?
Yeah.
He wasn't just an employee.
So the story starts with Jackmoving on to Mr. Dan Call's property.
He was in his preteen earlyteen years, say like 12, 13 years
(04:56):
old.
He met Mr. Nathan nearest green.
He's the black gentleman youwere talking about.
And he learned how to makewhiskey from Mr. Green.
Mr. Green was his mentor.
And so he learns how to makewhiskey during that time period.
He was an enslaved man over onthe Call property.
Remember this is all duringthe Civil War, right after emancipation.
(05:16):
He wasn't just an employee.
Jack hired him on as the veryfirst master distiller we ever had.
It's an absolutely beautiful story.
It was more like a unclenephew or a father son kind of situation.
That's how close they were.
Yeah.
The property.
Ron.
Mr. Green didn't come up hereto run whiskey with Jack, but his
(05:37):
son, George Green, came uphere, ran whiskey with Jack, and
they were best friends.
And we have never distilled adrop of whiskey in 157 years without
agreeing.
Working with this.
So that's what I thought.
Yeah.
The family still Legacy.
Yeah.
And Mr. Green also was into barbecue.
That's how I tied in the story there.
(05:58):
Well, who is it?
Yeah, well, I thinkeverybody's in bar, right?
That's a.
That's a great point.
Is that in that black barbecuebook thing?
I believe so.
I. I'll get you the name.
I'll email you the name.
Absolutely.
I would love to know that history.
Yeah.
But I just found thatfascinating that not only did Mr.
(06:20):
Green teach Jack how to.
How to distill and how to makewhiskey properly, but he was also
kind of a pit master, too.
So that was.
That would be awesomeinformation, especially at this time
of year when the Jack's cominginto town.
Yeah.
You can add that to theconversation saying, look, whiskey
and barbecues always been together.
(06:40):
Yeah, well, it has.
It has.
And you guys make some greatbarbecue sauce.
You know, I know.
It's really good barbecue sauce.
Have you tried our dry rubs?
No, I have not.
You'll be able to get somewhen you get down here.
There you go.
There you go.
So how long have you workedfor the Jack Daniels Company?
(07:02):
So I'm coming up on nine years now.
So last time we talked, I wasjust over seven years.
Now I'm for six years.
Just over six years.
Now I'm just over eight yearsand I'm still a rookie.
Sounds crazy.
People like, if your listenersknow about the distillery and they've
(07:24):
been down here, there's achance they came across two gentlemen,
Goose and Randall.
They both retired last December.
At 46 years working here.
Yeah.
Nobody gives up on whiskey.
No.
Well, why should they?
It's the happiest place on earth.
Somebody else uses that term, but.
(07:45):
Yeah.
Yeah.
But I think these days, yoursis probably happier, you know, the
Jack is probably much, much,much happier than that.
Oh, my goodness.
It smells wonderful, too.
I think we talked about thelast time I was on with you, the
smell of the smell coming fromthe square in the whiskey, in the
air.
It's.
Yeah.
Oh, yeah.
I'm excited.
(08:05):
I really am excited.
When was the last time youwere there, Jeff?
I haven't never been to the Jack.
You haven't?
No.
Oh, my gosh.
You're in For a treat.
I'm a rookie.
I'm a rookie.
So, Leanne, how long have y'all known each other and why has
he not come down, you know?
Well, I've been on the showalmost two years.
(08:26):
Almost two years.
But we knew each other beforethat just from, you know, his show
acquaintance.
We really never met until wewere at the national barbecue convention
in person.
So, yeah, the Jack just.
I just assumed.
Oh, no.
Wow.
No.
I keep telling you, I'm aYankee and we don't get out much,
(08:47):
so.
You know, definitely in for a treat.
Yeah, I'm looking forward to it.
Not only now that I've metLeanne in person, and she's going
to be spending a little over aweek with me up here.
That's.
We're.
We're old, old pals now.
But to go back and meet Jedand see the.
See the competition and seethe town of Lynchburg, now, if you
(09:07):
ask me about Kentucky, I'vebeen to Kentucky hundreds of times,
literally.
Well, there's no need to sayanything about Kentucky.
Is there a real rival rivalryback there between Kentucky?
We love our neighbors of the north.
Yeah, to the north.
Yeah.
I like that.
(09:28):
Well, you know, you can't goto Kentucky, especially like Louisville
or someplace like that.
And, you know, they don't talkabout the quality of their bourbon
and, you know, smooth Kentuckysipping whiskey and all that stuff,
you know.
Except what still fascinatesme north of Louisville, there's a
(09:48):
Oldham county, which I spent alot of time in, is a dry county,
much like Lynchburg.
Is Lynchburg so dry?
Lynchburg, absolutely.
So if you walk down thestreet, if you brought your own drink
with you in Lynchburg, willyou get in trouble?
Do you want to meet the sheriff?
No, not really.
(10:08):
Not really?
No.
I'll take your word for itthat he's a good guy.
No.
So we're a dry county in thesense that you can drink at home.
We have no bars, taverns,pubs, no liquor by the drink.
So.
Yeah.
So open container walkingaround is kind of a.
No, no.
Got it.
We tend to have a lot of parties.
(10:29):
I mean, while you're downhere, you'll.
You'll probably findsomebody's house that you can hang
out at.
Probably.
I would.
I would think that that wouldprobably be the case, you know, Almost
guarantee it.
Yeah, I would think so.
So, Leanne, how many timeshave you been to the Jack?
Gosh, I haven't counted, quite frankly.
I'm not competing this year.
(10:50):
I'm judging this year.
But the last Time I competedat the maybe seven, eight years ago.
It's been a while, but I'vebeen judging almost every year since
then.
You know, we could have metearlier because they had asked me
to judge the Jack a few yearsback and then I couldn't because
(11:11):
they asked me like a weekbefore and I couldn't clear my schedule.
Somebody had poked out.
It was kind of a celebritydeal or whatever, but it doesn't
matter.
But they said, can you be herelike Thursday?
And it was like Monday, like,no, I can't.
(11:31):
You know, I didn't, I didn't know.
If they asked me now, though,I'd probably, probably make it happen.
You know what I mean?
Anyway, we're going to take a break.
We're going to be back withJed and Leanne and myself here on
Barbecue Nation after this.
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Hey, everybody, it's Jeff here.
I want to tell you aboutsomething really cool.
(12:13):
Heritage steel cookware.
I just got mine.
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It's titanium strengthened.
It's got all the great stuff.
Just go to HeritageSteel usand find out more.
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(12:39):
Welcome back to BarbecueNation on JT with Ms. Whipping here,
hall of famer.
I will tell you something, Leanne.
I was.
I just ran out of time.
I was trying to get adirector's chair back made for you
before you came up here.
In a few days.
It said Ms. Whippin on theback of it.
Oh, that would have been cute.
That might be your.
(12:59):
That might be your Christmas present.
You know, I would likesomething a little more comfortable
than a director's chair.
So you can.
I'll put a pillow on it.
That's exactly what I'll think of.
Yeah, okay.
I'll put a pillow in a Snuggieblanket because you'll be cold up
here.
So let's talk about thecompetition, Jed.
(13:21):
Now, you know you have to be invited.
You have to have competed.
I mean, there's all kinds of prerequisites.
What happens like next week atthe end of this coming week, and
then you've got about 10 daystill the.
Maybe two weeks till the Jack starts.
What's going on there at the.
At the distillery in the townof Lynchburg.
(13:43):
So, yeah, starting.
Starting next week, we'regoing to be coordinating everything
from.
We've already got food truckslined up.
We've got kind of like apetting zoo stuff.
We have, like, a craft fair downtown.
When you get down here, you'llsee, like, people might be selling
some stuff on the square, likea craft fair.
(14:03):
And you drop down to theWiseman park, which is right behind
Ms. Mary Bobo's, and theyshould have some food trucks out
and some.
Some different.
Like, drinks.
But next week, we'll becoordinating, finalizing all of that.
We should be getting our gianttent in where we actually do the
judging portion of it, makingsure that sickly.
(14:25):
We have everything from thetent to toilets.
Everything needs to becoordinated from the most important
thing to, you know, justmaking sure everybody has facilities
that they can get to.
But we're gonna have musiciansplaying music.
We're gonna have all kinds ofstuff for the actual events.
So next week will pre.
Be coordinating all those things.
(14:45):
So now I know Leanne, whenshe's at a judging table with the
other judges, they get to have samples.
But do you get to sneak aroundand have a little taste of the barbecue?
No, the.
The most they'll let me do isjudge the desserts.
I love it.
Hello.
The desserts are epic there.
(15:06):
I mean, they are so large,sometimes it takes two.
Two people to carry them in.
But seriously, they are theWorld Food Championships.
They do, like, unbelievablycheffy type food.
But for these barbecuers toput out the desserts that you see
there, they're culinary.
I mean, just beautiful.
Oh, they're beautiful.
Yeah.
And they taste as good as they look.
(15:28):
It's.
I would.
I would agree, but no, I don't.
I don't get a chance to walkaround to the table and sneak a bite.
Maybe after the judging, if atrace coming past, we might grab
something.
Hand action there.
Yeah, just a quick snatch.
But we've got a lot of stuffgoing on.
We.
We've got the.
And I'm looking at my listright now.
We have a cocktail competition now.
(15:50):
Oh, yeah, right.
So for the barbecuers or chefsthat want to have, like, a little
bit of fun, make their owncocktail, we have a competition for
that, and we have kind of like a.
Have you seen the.
I think it's Iron Chef, wherethey have the box.
They open the box right.
They can make whatever it isinside the box.
So we've had that for a fewyears, but it's.
(16:13):
It's a fun.
It's.
But once you're in the.
And Leanne, you can speak this.
Once you're in there judging, you're.
You're in there, right?
You're in there.
Yeah.
I mean, you could take a breakto go to the restroom, but you're
in there.
And I must say, you guys havestepped it up as far as the size
of the tent, because it wasnever that big.
And even when the awards came,it was like people were, like, all
(16:33):
smushed together.
And now it's a huge tent.
And it's great.
It's an epic tent.
Yeah.
But people actually go on theoutside of the tent and watch the
judges judge, which to me is just.
It's torture.
They're watching us judge andeat this food.
I don't know what they expectto gain from that, but, yeah, there's
an actual, like, audiencearound the perimeter of the tent
(16:55):
while we're judging.
Yeah.
Because they can't get in.
So judging tent is for the judges.
Right.
So you can stand around theoutside, but you can't get into the
tent and mingle with the judges.
Do they anym hold up littlesigns that say we'll judge for food?
Something like that?
No, I might do that to you,Leanne, because I won't be able to
(17:16):
get in the tent.
So I might just hold up alittle science, say.
I know.
Liam, the thing you have to do.
Aside from this whole barbecuething, is Ms. Mary Bobos is known
for her fried chicken, and shedoes, like, certain seatings and
you have to have reservations,and I forgot to tell you about that.
It's probably already booked,but that is one thing you need to
do when you're there is.
(17:36):
Go ahead.
I was at Miss Mary Bobo's today.
The fried chicken isabsolutely amazing.
Yeah, that's, like, a thing.
All right, I'm leaving right now.
You guys finish the show.
I'm going.
Might take me a couple days toget there, but I'll.
I'll make it there.
So there.
There are.
Jt, real quick.
There's a.
There's a special rule, andI'm sure it's everywhere for the
KCDS judges, but there's noalcohol allowed in a tent for judges,
(18:02):
so they're right next to JackDaniels, and they cannot drink at
all.
Just water.
That's all we're allowed.
How do you make it, Leanne?
How do you survive?
Fine.
I do fine.
She makes up for it in theevening after the judging's over.
Well, I don't know.
You said there was a cocktailcontest, so.
(18:25):
Are all the.
All the entries in thecocktail contest?
Are all they.
Are they all made with Jack?
Yeah.
Old number seven.
Actually, it's got to be veryspecific to old number seven.
They can do anything they want.
Like, I think it was last yearor the year before, we had some folks
smoke, like an old Fashioned,which is cool.
Barbecue smoking.
That's right.
They played on that.
(18:46):
But yeah.
Yeah, they have to use older seven.
Wow.
They need a judge for that.
Yeah.
Do they need a judge for that?
Right.
Things like, I'll judge anything.
Just let them judge.
That's what you say.
I just wonder, just on theJack side of things, what is your
most recent product thatyou've launched?
Is it that.
Honey, I know that's been outa long time, but is that the last
(19:09):
or what?
You launch one every year.
I mean, how does it work?
And you have gentleman's Jack, too.
Gentleman's Jack is from.
Yeah, this is hard to believe.
We have.
And we call them expressions,but we have 15.
I think 15 is the count.
15 expressions of our whiskey.
(19:31):
So gentleman Jack, old numberseven, honey fire apple, single barrel,
select barrel proof rye,barrel proof rye, bonded triple mash,
bonded rye, Sinatra.
We have a few.
All right.
But what's amazing about ourproducts, every bottle we have, it
is Jack Daniels.
(19:52):
Old number seven, JackDaniels, Gentleman Jack, Jack Daniels,
honey.
It's always the Jack Danielsbrand and expression of that whiskey.
And so we, we.
We make whiskey, we make abunch of expressions, but we make
just a couple of grain bills.
Okay.
All right.
We're going to take anotherbreak, and we're going to be back
(20:13):
with Jed and Leanne and talkmore about the Jack and the fun we're
going to have there in abouttwo weeks, right after this.
You're listening to Barbecue Nation.
At least I hope you are.
Hey, everybody, it's JT And Ihave eaten, if you've ever looked
(20:34):
at me, you know that.
But I have eaten seafood allover the world, and I can tell you
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Welcome back to Barbecue Nation.
I'm J.T.
along with hall of Famer, Ms.Leanne Whippin.
Speaking of Ms. Whipping,here's something for you, Jed.
(21:15):
Have you ever tried her pig powder?
Pig powder?
Yeah, that's.
I mean, is that.
The name of.
It is pig powder?
Yeah, it's Trim tabs.
It's after my dad.
Yeah.
What's the name of it?
It's Trim Tabs Pig powder.
All right.
I'm writing it down.
It won best trub on theplanet, and a lot of competitors
use that.
(21:35):
And you know what?
Proof.
This is a funny story.
Not funny, but very interesting.
I noticed that in the past fewdays, my sales of pig powder have
dipped a little bit.
I can't figure this out.
Well, hello.
Everyone's going to the Royal.
They already have their pig powder.
They've already.
They're on the road to the Royal.
(21:57):
And I really do think so manycompetitors use it, and there's a
little bit of a slump becausethey don't need it at this time.
They either already have it orthey were too late to the.
You know, whatever.
But I do attribute it to that.
Where can I buy it?
You can get it@pigpowder.com.
i personally fill and ship outthe orders.
Hey, JP, do you like the way Ihad her plug that?
(22:20):
I. I love it.
I just sit back.
I'm just sitting back.
It's all good.
It's all good.
See, you can sell pig powder,but I can't judge desserts, you know?
So I think, jt, the last timeI was on your show, yeah, I was a
novice, you know, smoker at best.
But since I've talked to y',all, I've done, I think, two full
(22:44):
briskets.
My daughter, my oldestdaughter, got married, and she wanted
me to do pulled pork for the wedding.
There were sandwiches andsuch, and I did what would be close
to 50 pounds.
Yeah, right?
50.
Yeah.
I don't know.
We did, like, eight to ten bucks.
I have no idea.
(23:05):
And so I smoked all of them.
I gotta tell you, everybodywas happy.
I didn't kill anybody with my smoke.
Very good.
But I did not have pick powderbecause I did not know.
Good.
It is.
It is, it is.
I'll bring you some when I come.
Oh, nice.
All right.
If you want to do it.
Okay.
Oh, yeah, yeah.
(23:26):
You can't see it because of mygreen screen, but I've got a few
boxes of it right behind me.
There's.
Oh, my goodness.
And Leanne and I are going topay for our television expenses by
standing on the corner sellingpig powder.
Do you know I have a wholepallet landing this Thursday and
I unload the pallet myself andbring it up to my second floor apartment.
(23:48):
And it takes me four hours upand down the stone and I keep it
in my apartment.
Come on, Leanne, can you flexfor us?
I can, yeah.
She, she may be little, butshe's mighty, I'm going to tell you.
That sounds like it.
Yeah.
Big workout.
(24:08):
Oh, okay.
And I also need to plug ourgood friends at Painter Hills Natural
Beef.
Don't forget, you can go tonaturalbeef.com and if you type in
the code BBQ Nation, you get15% off.
And Leanne is actually goingto go to cowboy country with us here
in about a week, a little overa week, and see where Painted Hills
(24:28):
comes from.
So there you go.
But just use the code BBQ Nation.
I don't know why my nose isitching today.
I'm like Bewitched or something.
Anyway, there it is.
Those are the two plugs forthe show.
How big of an effect does theJack have on Lynchburg?
I mean, you always see things, Jed.
You know, seafare comes intoSeattle and it's got a $385 million
(24:54):
impact on the economy.
But that thing is a week longRose Parade and Portland, you know,
those types of things.
But when you get into a reallysmall town like Lynchburg in comparison
to the bigger cities and youhave an event like this, it's got
to have a really positivefinancial impact on the community.
Sure.
I would say like this is the34th jack we've done and what's,
(25:20):
what's amazing is in kind oflike Leanne was talking about her
pick powder, it kind of ebbsand flows.
Right.
So in the early part of ouryear, January and February, we don't
see a lot of people come in.
You know, it's cold, it'swinter time, school's still in.
So travel as far as tourism isdown, but around this time of year,
school's back in.
(25:40):
But people are having likefall breaks and this is perfect.
You know, we're bringing moreand more and more things to the Jack
because we want your listenersto come and visit.
It doesn't, I mean, if you'reclose to come and see this, why not?
If you're in Nashville,Huntsville, if you're in Atlanta,
Georgia, you're only threehours away from us.
(26:02):
You know, I mean, come to theJack, you'll have a great tour, you'll
have a great experience, it'sfamily friendly and we want more
and more people to Come.
I think our max we've everhad, and I think I said this a couple
years ago, the highest count Ithink was 30,000 over the weekend.
And it's a multi day event,but over the weekend now we have
(26:24):
an Indian motorcycle rallyjust before it.
So last year I think we hadover 300 bikes.
Indian motorcycles come in forthe rallies.
So we want the influx ofpeople to experience a little sound.
Whose idea was it originallyto do the Jack?
The competition.
Oh, God.
You would ask me a questionthat is going to slip my mind.
(26:47):
Oh, my goodness.
I don't know.
I have to just be honest with you.
I don't.
I don't know.
Leanne, do you know?
No, I don't.
I'm kind of curious, though.
I know.
I think my dad was at thefirst Jack judging.
Yeah.
I mean, it's.
Yeah.
35 years.
I don't know.
Okay.
Well, I certainly don't or Iwouldn't have asked the question.
(27:08):
But, you know, who would knowis Artie Davis.
He would probably know.
Artie Davis knows everythingabout everything.
And that's.
I've been.
I'm not being mean.
I'm just saying already,anything to do with barbecue, he'll
be there.
He hands out the.
The little walnuts, the goodluck walnuts to each of the team.
Yes, I got one of those.
Yeah.
He goes around with Dirty Dickand the two of them go and hand out.
(27:30):
That's right.
And they hand out the little walnuts.
The dirty, Dirty Dick.
Oh, yes.
Dirty Dick in the legless wonders.
Yeah.
So what is.
What is he hauling those nutsaround in?
I don't know, but it's alittle bag, isn't it?
A little sack.
Yeah, yeah.
It's like a burlap sack.
(27:56):
I think.
I think you're correct.
I think you're correct.
J.T.
just.
I lost it.
I'll be back in a minute.
Just.
Yes.
She hands out the nuts fromthe burlap sack.
Yeah, There you go.
Are, Are they.
Do they have ribbons on themor are they.
No, they are a whole walnut inthe shell and they have the little
(28:19):
Jack Daniels, this logo thingon it.
And it's good luck, right?
Yes, you do.
That's why it's passed out.
And it's.
It's a big deal.
So I sent a request for theinformation on the question you asked
and hopefully I get a responsehere quickly.
Well, we've got the afterhours, too, so if we, if, if it goes
(28:41):
into that, then that'll be fine.
I. I didn't know About Artie's nuts.
So.
So the interesting thing aboutthe jack is it is a world invitational,
but even though they call itinvitational, there is a lottery.
So you get three KCBSsanctioned state champions from New
(29:04):
Jersey say they go into a lottery.
Only one state champion can get.
Can.
Can get pulled.
So you could still be a statechampion and not qualify to be in
the jack.
So it's really kind of alottery and an invitational because
some of the this are automaticjacks, which mean you automatically
get in the jack if you win.
Grand champion.
Right.
(29:24):
And then they.
They also.
The.
The big deal about this isyou've got all the international
teams.
That's.
So you're getting really.
It's true world.
So you're getting people fromall teams from all over the world
that come in on this thing.
So we have 66 domestic teamsand 15 international teams going
(29:44):
to be here in about two weeks.
Wow.
Yeah.
Fifteen.
So that, that's, that's.
That's 25%.
The 66.
Because I'm a math person.
Well, approximately, yeah.
That are going to be international.
And so they have to figureout, you know, if they're going to
get their equipment from here.
(30:05):
And.
And maybe they've never cookedon it.
So, I mean, it's really interesting.
And you can always tell theinternational dessert because some
countries like marzipan orwhatever, and so you know that it
isn't a domestic.
It came from an international team.
You can almost always tellwhen you're tasting the desserts
because it's not Americana desserts.
(30:27):
That's what's so fun about this.
Jed, let me jump in here for a second.
Speaking of desserts, when wewent to the NBBQA convention last
year, I. I showed you thatpicture behind me is from.
From there.
But they also had the highschool kids competing there, and
they.
And one of the things theywere doing was making desserts.
(30:50):
And Leanne and I were eatingand arguing our way through the desserts.
Which one was better?
Because I. I like this littlekind of.
I don't even know what simple.
I can't remember what it was.
Yeah, it was a little.
Yeah.
But it had some strawberriesand whipped cream on it, and it was
quite sweet.
And she wanted something else.
So I just kept going back tothat one, that one setup.
(31:13):
And the girls kept giving memore and more strawberry treats.
But if they're anything likethat or a couple of levels above
that, they're.
Look at her.
Look at her.
I can't even put it into words.
Okay, okay.
All right, so I got an answer.
You did?
Okay.
Yeah.
I mean, it was Jack Daniels.
(31:35):
Our people are amazinglyefficient here.
Ms. Debbie Christian just hitme back up.
You know how I was saying thatwe're always trying to make the event
bigger and more inclusive asfar as family and people coming.
That was the whole premisebehind starting it.
It was promotion and communityawareness, getting people down here
(31:56):
to Jack Daniels and to promotebarbecue and to promote the distillery.
So the whole reason for theJack was to promote those two things
was barbecue and community.
So cool.
Yeah.
So I would like to think thatwe were trying to put our foot into
the barbecue game, but it wasjust to get.
Just to get some good cooksdown here to cook for us.
(32:17):
There's nothing wrong withthat, Jed.
I'm telling you.
I'm telling you.
We're going to take a break.
We're going to come back withJed Lorette and wrap up the show
talking about Jack Daniels andthe Jack coming up.
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Hey, everybody, it's jt.
You know, I talk about PaintedHills all the time and we always
(33:01):
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And you can thank me for that later.
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(33:22):
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(33:50):
Welcome back to Barbecue Nation.
We're very fortunate to haveJed Laurette with us today.
Jed is from the Jack Daniels Distillery.
He's a brand ambassador, he'sa taster, he's semi serious pork
butt cooker.
He's all kinds of things, buthe's doing that and I'll get to meet
(34:11):
him here in a couple of weeks.
That's kind of fun like that.
Jed also was served in theNavy and for what, 15 years, something
like that.
Five years active duty.
And then I worked for thegovernment for another ten and a
half years.
And then you.
Thank you for your service.
Yeah, thank you.
And then you came to yoursenses and went home and got a job
(34:33):
there.
Yes, yes, absolutely.
Well, that's good.
Now I'm.
I'm only kidding about coming.
Yeah, it's.
It's all good.
Do.
I don't know what.
The corporate structure isdead on for Jack Daniels there and.
But do the head guys, the guysthat we normally think of in suits
(34:54):
and ties, do they come down tothe competition?
Do they hang out?
Do they walk around?
You'll see some people, likeour parent company is Brown Foreman,
they're out of Louisville, Kentucky.
And you'll see some folks comedown from Louisville for the event.
Our master distiller, ourassistant distiller, folks who work
(35:15):
here in Lynchburg, they'll beat the event that night.
But yeah, you'll see out oftowners that are corporately part
of Jack Daniels show for the event.
Is your master distiller a woman?
Chris Fletcher is our masterdistiller, but Lexi Phillips is our
assistant distiller.
She's the very first femaleassistant distiller we've ever had.
(35:35):
That's what I thought.
I remember hearing that.
She's unbelievable.
She's fourth generation.
Yeah.
Her family has a huge legacyat the distillery.
Yes.
So when you guys have a company.
Party.
It'S more like a familyChristmas get together, isn't it?
Because you've had thesefamilies that work so many generations
(35:57):
for Jack Daniels, like theGreens, Christie's family and all
that.
Yeah.
So I mean, we have actually afamily family picnic once a year
here at the distillery.
So on Saturday we've got abuilding on the south side of town
where we'll bring bouncehouses and all kinds of stuff.
And it really is kind of likea family reunion.
Everybody knows everybody,they went to school together, they
(36:19):
work together their whole lives.
So, yeah, it's kind of like afamily reunion.
Wow.
Yeah, that's cool.
That.
That is very cool.
I think there should be moreof that, if possible, around.
So are you gonna make it downto Byron's party?
Do I need to get you on thelist there or what?
So you're saying Byron Chisholm.
(36:40):
Byron Chisholm from BadByron's Butt Rub?
Oh, yeah.
Well, if I get an invite, IDon't know if I've gotten an invite,
to be honest with you.
Yeah, that sounds so.
If we can make some thingshappen, that would be.
I can.
I think we can handle that.
I think JT just wants me to bring.
It's like.
All right, Jed, just leave the whiskey.
(37:01):
You can leave now.
I'll get you in on the food list.
I mean, you know.
Yeah, it can be.
It can be that way.
Well, we're worried.
We are really looking forwardto it.
Is there anything you can.
I know Leanne has judged theJack several times, but is there
anything that you can say Now,Leanne, we know you've been here
before, but you really need topay attention to this.
(37:25):
And I don't mean her judging.
I mean anything ancillaryoutside the judge's.
Tent as far as what she needsto be aware of.
Yeah, I mean, you know, howmuch is bail bonds in Lynchburg,
so.
Oh, my God.
No, no, you really don't wantto meet the sheriff.
(37:46):
Although I gotta tell you,he's a good guy.
He really is a good guy.
Yeah.
Look, when you just talking toyour guests, when you show up here
at Jack, you're going to wantto make a trip down to the square,
walk through the.
The actual competitors tentsarea and then maybe take a tour.
(38:06):
Go to Bobo's, get a bite toeat and be here for the judging and
the actual award ceremony forthe evening.
If you've been to a small towncounty fair, it's kind of that same
vibe.
I'm really hoping we havefunnel cake.
All right.
I don't know if we're going to.
I'd like to put in a special request.
(38:28):
You guys do the big party onthe Hill Friday night.
And last year I was ranting,raving about your fried chicken up
there, and I don't think youhad fried chicken on that.
I'm trying to look and see, so.
I hope it's there this year,but I think.
Yeah, I don't think you had itlast year.
You usually have it every year.
(38:49):
I think the worst thing thatwe can do and watch me put my foot
in my mouth is have barbecuebefore the barbecue event.
Like serve barbecuers barbecuebefore they have.
Yeah.
So I don't.
I've got a whole list offeatured vendors and I don't have
one person doing funnel cake.
(39:10):
Oh, the horror.
Yeah, don't cry.
I think it's going to be all right.
I'm a little upset by it, though.
Look, jt, I'm a big boy.
You're not Talking toshrinking violet here.
Come on.
My funnel cake.
Yeah, it's gonna be, it'sgonna be a blast.
(39:31):
It's always fun.
It really is.
And we're hoping, we'repraying that the rain holds off or
if it's gonna rain, let itrain a couple days ahead of time
just to knock the dust downand pull it off a little.
But no, it's, it's always good.
But for your, for yourlisteners, come and see us.
We have amazing offerings hereat the distillery.
(39:54):
To go and look around, andit's free just to walk through the
visitor center.
We got all kinds of stuff foryou to look at there.
You know what they do thereis, you know this, Jed, but you don't,
Jeff, is that they willactually engrave your bottles that
you buy and they'll putwhatever you want on the bottle for
you so you can have your ownsignature bottle to take as long
(40:16):
as it's appropriate.
JT yeah, yeah, yeah, yeah,yeah, yeah.
Well, I think watch, watchthis, Jed.
I think that little one on myshelf behind me has got some engraving
on it.
Leanne, didn't you get one of those?
No.
Well, no, seriously though,you can, because I remember having
wood chicks put on my bottleand just as a memorabilia piece.
(40:39):
Oh, it's a great little piece.
Yeah.
We could do Barbecue Nation onit, something like that.
Yeah, you can.
Oh, absolutely.
Yeah.
But it's kind of in a littlehouse there and I only heard about
it the one time.
But for those who are goingdown there, if you want something
like that, you can do that.
So, Leanne, to your questionearlier about our latest release,
we have a, a fully maturedwhiskey that we finished in Anejo
(41:06):
Tequila Barrel.
Yeah.
So we, we do have that.
It's our latest distillery offering.
We do have our new bonded ryewhiskey that just came out.
It's a brand new offering.
We're not trying to getsomething out new every year, but
we do have some new whiskey.
Hopefully it'll still beavailable when y' all come down for
(41:27):
the visit in a couple weeks, so.
Right.
Yeah.
Hard to find rare whiskey.
Very good, Jed.
Lorette from Jack Daniels andhe's got a short title but a long
job description and which alot of people would fight over.
Chad, thanks.
And I know you're going tostick around for a couple weeks.
(41:48):
Yeah.
And it's going to be fun.
That's going to wrap it up forthe regular show.
Don't forget we've got afterhours coming up if you're doing the
pod version.
And so we want to thank Jedagain and the folks at Jack Daniels
and thank Ms. Whippen there,for which I'm going to see in about
four days, I think five days.
And for everybody listening,thank you for being with us.
Until next time, I'm jt.
(42:10):
You're listening to Barbecue Nation.
And remember our motto, turnit, don't burn it.
Barbecue Nation is produced byJTSV, LLC Productions in association
with Salem Media Group.
All rights reserved.
It's time for Barbecue Nationwith jt so fire up your grill, light
the charcoal, and get yoursmoker cooking.
Now from the Turn It, Don'tBurn it studios In Portland, here's
JT.
Hey, everybody.
Welcome to Barbecue Nation.
I'm JT along with hall ofFamer Leanne Whippen.
That's her.
Ms. Whippen is with us todayagain, and we're coming to you from
(00:32):
the Turn It, Don't Burn itstudios here in Portland.
Dave and Chris are floatingaround here somewhere, and we'd like
to thank the folks at PaintedHills Natural Beef.
Beef the way nature intended.
Well, it's almost that time ofthe year.
The Jack, Those two words.
Those two words are like your taxes.
They just resonate withpeople, you know, and.
(00:54):
But not in a bad way.
Not in a bad way at all.
Not in a bad way.
We got.
It's been two years.
Almost two years to the day.
I looked it up before we cameon the air.
We got Jed Larette back withus from.
From Jack Daniels, and we'regoing to talk a little bit about
Jack itself and Jed's verydifficult job there at.
(01:17):
At the distillery.
Oh.
I mean, I tried to talk youout of a job.
I.
The last time you were on the show.
I remember.
You know what?
I pulled up the.
The podcast that we did twoyears ago, and I was listening, and
you were.
You were hustling pretty hard.
Yeah, I was.
I.
You know, I gotta admit, it.
(01:38):
It.
But it's a damn good job ifyou can get it.
Yeah, yeah, yeah.
If you can get it.
Yeah.
I don't think I was quitequalified, but I did volunteer, Leanne,
if you don't know, Ivolunteered to be the librarian.
Oh, yeah.
Because their library doesn'tcontain very many books, but a lot
of bottles of Jack, so.
(02:00):
Sounds like a good job.
I was gonna work for free, youknow, I think.
Yeah.
Anyway, since we.
And I. I emailed you aboutthis, Jed, since we last talked.
You said your title hasn'tchanged, but because you're an ambassador
for the brand and all that,but you also have more responsibility,
so why don't you walk ouraudience through exactly what your
(02:24):
terrible schedule day to dayis, and then kind of what they've
so graciously piled on yourshoulders since the last time.
So just a recap from last timewhen we talked.
My.
My job is senior brandambassador for the distillery.
And.
And like you were just talking to.
I'm a sensory tester.
(02:44):
I'm a master taster on theproperty, so yeah, the job's hard.
I. I've taken on someresponsibilities of historian for
on site.
So when we have tour guides orstaff that needs a little more information,
I'll gather it, I'll get with archive.
We'll look through video.
(03:06):
So that's a new addition.
We've started some new touroptions on the property.
And so I've helped compileinformation and help our team, or
there's a couple people whowork together to get those tours
going because we have a lot ofrepeat offenders.
Yeah.
And they just want to seesomething new.
So building new tour tour options.
(03:28):
Oh, cool.
And what can people expect tosee if they come on the tour?
So our normal tour is a walkthrough the entire distillery.
None of it's a mock up.
So while you're walking aroundthe property, it's the same property
that Jack bought.
We're going to walk into thedistillery where we've made your
whiskey.
I mean, it made the whiskeyfor Frank Sinatra, the man, the singer.
(03:49):
Um, we're going to go through bottling.
You're going to see the whole thing.
We're an open book.
And so we always tell people,if you have a question, just ask.
And if we don't know theanswer, we have somebody who has
that answer.
So we'll, we'll talk to youabout anything.
Okay, I've got a question then.
Yeah, we had trying to thinkif it was Adrian Miller's book.
(04:14):
I don't think so.
I think it was Joe's book.
It was on the history of black barbecue.
And they mentioned in the bookthat there was a black man that worked
there and actually helpedteach Jack Daniels how to, how to
make it, how to distillwhiskey and.
(04:35):
Sure.
Yeah.
And then he stayed on as anemployee for quite a while now.
Is that true?
Yeah.
He wasn't just an employee.
So the story starts with Jackmoving on to Mr. Dan Call's property.
He was in his preteen earlyteen years, say like 12, 13 years
(04:56):
old.
He met Mr. Nathan nearest green.
He's the black gentleman youwere talking about.
And he learned how to makewhiskey from Mr. Green.
Mr. Green was his mentor.
And so he learns how to makewhiskey during that time period.
He was an enslaved man over onthe Call property.
Remember this is all duringthe Civil War, right after emancipation.
(05:16):
He wasn't just an employee.
Jack hired him on as the veryfirst master distiller we ever had.
It's an absolutely beautiful story.
It was more like a unclenephew or a father son kind of situation.
That's how close they were.
Yeah.
The property.
Ron.
Mr. Green didn't come up hereto run whiskey with Jack, but his
(05:37):
son, George Green, came uphere, ran whiskey with Jack, and
they were best friends.
And we have never distilled adrop of whiskey in 157 years without
agreeing.
Working with this.
So that's what I thought.
Yeah.
The family still Legacy.
Yeah.
And Mr. Green also was into barbecue.
That's how I tied in the story there.
(05:58):
Well, who is it?
Yeah, well, I thinkeverybody's in bar, right?
That's a.
That's a great point.
Is that in that black barbecuebook thing?
I believe so.
I. I'll get you the name.
I'll email you the name.
Absolutely.
I would love to know that history.
Yeah.
But I just found thatfascinating that not only did Mr.
(06:20):
Green teach Jack how to.
How to distill and how to makewhiskey properly, but he was also
kind of a pit master, too.
So that was.
That would be awesomeinformation, especially at this time
of year when the Jack's cominginto town.
Yeah.
You can add that to theconversation saying, look, whiskey
and barbecues always been together.
(06:40):
Yeah, well, it has.
It has.
And you guys make some greatbarbecue sauce.
You know, I know.
It's really good barbecue sauce.
Have you tried our dry rubs?
No, I have not.
You'll be able to get somewhen you get down here.
There you go.
There you go.
So how long have you workedfor the Jack Daniels Company?
(07:02):
So I'm coming up on nine years now.
So last time we talked, I wasjust over seven years.
Now I'm for six years.
Just over six years.
Now I'm just over eight yearsand I'm still a rookie.
Sounds crazy.
People like, if your listenersknow about the distillery and they've
(07:24):
been down here, there's achance they came across two gentlemen,
Goose and Randall.
They both retired last December.
At 46 years working here.
Yeah.
Nobody gives up on whiskey.
No.
Well, why should they?
It's the happiest place on earth.
Somebody else uses that term, but.
(07:45):
Yeah.
Yeah.
But I think these days, yoursis probably happier, you know, the
Jack is probably much, much,much happier than that.
Oh, my goodness.
It smells wonderful, too.
I think we talked about thelast time I was on with you, the
smell of the smell coming fromthe square in the whiskey, in the
air.
It's.
Yeah.
Oh, yeah.
I'm excited.
(08:05):
I really am excited.
When was the last time youwere there, Jeff?
I haven't never been to the Jack.
You haven't?
No.
Oh, my gosh.
You're in For a treat.
I'm a rookie.
I'm a rookie.
So, Leanne, how long have y'all known each other and why has
he not come down, you know?
Well, I've been on the showalmost two years.
(08:26):
Almost two years.
But we knew each other beforethat just from, you know, his show
acquaintance.
We really never met until wewere at the national barbecue convention
in person.
So, yeah, the Jack just.
I just assumed.
Oh, no.
Wow.
No.
I keep telling you, I'm aYankee and we don't get out much,
(08:47):
so.
You know, definitely in for a treat.
Yeah, I'm looking forward to it.
Not only now that I've metLeanne in person, and she's going
to be spending a little over aweek with me up here.
That's.
We're.
We're old, old pals now.
But to go back and meet Jedand see the.
See the competition and seethe town of Lynchburg, now, if you
(09:07):
ask me about Kentucky, I'vebeen to Kentucky hundreds of times,
literally.
Well, there's no need to sayanything about Kentucky.
Is there a real rival rivalryback there between Kentucky?
We love our neighbors of the north.
Yeah, to the north.
Yeah.
I like that.
(09:28):
Well, you know, you can't goto Kentucky, especially like Louisville
or someplace like that.
And, you know, they don't talkabout the quality of their bourbon
and, you know, smooth Kentuckysipping whiskey and all that stuff,
you know.
Except what still fascinatesme north of Louisville, there's a
(09:48):
Oldham county, which I spent alot of time in, is a dry county,
much like Lynchburg.
Is Lynchburg so dry?
Lynchburg, absolutely.
So if you walk down thestreet, if you brought your own drink
with you in Lynchburg, willyou get in trouble?
Do you want to meet the sheriff?
No, not really.
(10:08):
Not really?
No.
I'll take your word for itthat he's a good guy.
No.
So we're a dry county in thesense that you can drink at home.
We have no bars, taverns,pubs, no liquor by the drink.
So.
Yeah.
So open container walkingaround is kind of a.
No, no.
Got it.
We tend to have a lot of parties.
(10:29):
I mean, while you're downhere, you'll.
You'll probably findsomebody's house that you can hang
out at.
Probably.
I would.
I would think that that wouldprobably be the case, you know, Almost
guarantee it.
Yeah, I would think so.
So, Leanne, how many timeshave you been to the Jack?
Gosh, I haven't counted, quite frankly.
I'm not competing this year.
(10:50):
I'm judging this year.
But the last Time I competedat the maybe seven, eight years ago.
It's been a while, but I'vebeen judging almost every year since
then.
You know, we could have metearlier because they had asked me
to judge the Jack a few yearsback and then I couldn't because
(11:11):
they asked me like a weekbefore and I couldn't clear my schedule.
Somebody had poked out.
It was kind of a celebritydeal or whatever, but it doesn't
matter.
But they said, can you be herelike Thursday?
And it was like Monday, like,no, I can't.
(11:31):
You know, I didn't, I didn't know.
If they asked me now, though,I'd probably, probably make it happen.
You know what I mean?
Anyway, we're going to take a break.
We're going to be back withJed and Leanne and myself here on
Barbecue Nation after this.
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Hey, everybody, it's Jeff here.
I want to tell you aboutsomething really cool.
(12:13):
Heritage steel cookware.
I just got mine.
I do a lot of cooking and it'sgot five ply construction, stay cool
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It's titanium strengthened.
It's got all the great stuff.
Just go to HeritageSteel usand find out more.
You'll love it, I guarantee it.
(12:39):
Welcome back to BarbecueNation on JT with Ms. Whipping here,
hall of famer.
I will tell you something, Leanne.
I was.
I just ran out of time.
I was trying to get adirector's chair back made for you
before you came up here.
In a few days.
It said Ms. Whippin on theback of it.
Oh, that would have been cute.
That might be your.
(12:59):
That might be your Christmas present.
You know, I would likesomething a little more comfortable
than a director's chair.
So you can.
I'll put a pillow on it.
That's exactly what I'll think of.
Yeah, okay.
I'll put a pillow in a Snuggieblanket because you'll be cold up
here.
So let's talk about thecompetition, Jed.
(13:21):
Now, you know you have to be invited.
You have to have competed.
I mean, there's all kinds of prerequisites.
What happens like next week atthe end of this coming week, and
then you've got about 10 daystill the.
Maybe two weeks till the Jack starts.
What's going on there at the.
At the distillery in the townof Lynchburg.
(13:43):
So, yeah, starting.
Starting next week, we'regoing to be coordinating everything
from.
We've already got food truckslined up.
We've got kind of like apetting zoo stuff.
We have, like, a craft fair downtown.
When you get down here, you'llsee, like, people might be selling
some stuff on the square, likea craft fair.
(14:03):
And you drop down to theWiseman park, which is right behind
Ms. Mary Bobo's, and theyshould have some food trucks out
and some.
Some different.
Like, drinks.
But next week, we'll becoordinating, finalizing all of that.
We should be getting our gianttent in where we actually do the
judging portion of it, makingsure that sickly.
(14:25):
We have everything from thetent to toilets.
Everything needs to becoordinated from the most important
thing to, you know, justmaking sure everybody has facilities
that they can get to.
But we're gonna have musiciansplaying music.
We're gonna have all kinds ofstuff for the actual events.
So next week will pre.
Be coordinating all those things.
(14:45):
So now I know Leanne, whenshe's at a judging table with the
other judges, they get to have samples.
But do you get to sneak aroundand have a little taste of the barbecue?
No, the.
The most they'll let me do isjudge the desserts.
I love it.
Hello.
The desserts are epic there.
(15:06):
I mean, they are so large,sometimes it takes two.
Two people to carry them in.
But seriously, they are theWorld Food Championships.
They do, like, unbelievablycheffy type food.
But for these barbecuers toput out the desserts that you see
there, they're culinary.
I mean, just beautiful.
Oh, they're beautiful.
Yeah.
And they taste as good as they look.
(15:28):
It's.
I would.
I would agree, but no, I don't.
I don't get a chance to walkaround to the table and sneak a bite.
Maybe after the judging, if atrace coming past, we might grab
something.
Hand action there.
Yeah, just a quick snatch.
But we've got a lot of stuffgoing on.
We.
We've got the.
And I'm looking at my listright now.
We have a cocktail competition now.
(15:50):
Oh, yeah, right.
So for the barbecuers or chefsthat want to have, like, a little
bit of fun, make their owncocktail, we have a competition for
that, and we have kind of like a.
Have you seen the.
I think it's Iron Chef, wherethey have the box.
They open the box right.
They can make whatever it isinside the box.
So we've had that for a fewyears, but it's.
(16:13):
It's a fun.
It's.
But once you're in the.
And Leanne, you can speak this.
Once you're in there judging, you're.
You're in there, right?
You're in there.
Yeah.
I mean, you could take a breakto go to the restroom, but you're
in there.
And I must say, you guys havestepped it up as far as the size
of the tent, because it wasnever that big.
And even when the awards came,it was like people were, like, all
(16:33):
smushed together.
And now it's a huge tent.
And it's great.
It's an epic tent.
Yeah.
But people actually go on theoutside of the tent and watch the
judges judge, which to me is just.
It's torture.
They're watching us judge andeat this food.
I don't know what they expectto gain from that, but, yeah, there's
an actual, like, audiencearound the perimeter of the tent
(16:55):
while we're judging.
Yeah.
Because they can't get in.
So judging tent is for the judges.
Right.
So you can stand around theoutside, but you can't get into the
tent and mingle with the judges.
Do they anym hold up littlesigns that say we'll judge for food?
Something like that?
No, I might do that to you,Leanne, because I won't be able to
(17:16):
get in the tent.
So I might just hold up alittle science, say.
I know.
Liam, the thing you have to do.
Aside from this whole barbecuething, is Ms. Mary Bobos is known
for her fried chicken, and shedoes, like, certain seatings and
you have to have reservations,and I forgot to tell you about that.
It's probably already booked,but that is one thing you need to
do when you're there is.
(17:36):
Go ahead.
I was at Miss Mary Bobo's today.
The fried chicken isabsolutely amazing.
Yeah, that's, like, a thing.
All right, I'm leaving right now.
You guys finish the show.
I'm going.
Might take me a couple days toget there, but I'll.
I'll make it there.
So there.
There are.
Jt, real quick.
There's a.
There's a special rule, andI'm sure it's everywhere for the
KCDS judges, but there's noalcohol allowed in a tent for judges,
(18:02):
so they're right next to JackDaniels, and they cannot drink at
all.
Just water.
That's all we're allowed.
How do you make it, Leanne?
How do you survive?
Fine.
I do fine.
She makes up for it in theevening after the judging's over.
Well, I don't know.
You said there was a cocktailcontest, so.
(18:25):
Are all the.
All the entries in thecocktail contest?
Are all they.
Are they all made with Jack?
Yeah.
Old number seven.
Actually, it's got to be veryspecific to old number seven.
They can do anything they want.
Like, I think it was last yearor the year before, we had some folks
smoke, like an old Fashioned,which is cool.
Barbecue smoking.
That's right.
They played on that.
(18:46):
But yeah.
Yeah, they have to use older seven.
Wow.
They need a judge for that.
Yeah.
Do they need a judge for that?
Right.
Things like, I'll judge anything.
Just let them judge.
That's what you say.
I just wonder, just on theJack side of things, what is your
most recent product thatyou've launched?
Is it that.
Honey, I know that's been outa long time, but is that the last
(19:09):
or what?
You launch one every year.
I mean, how does it work?
And you have gentleman's Jack, too.
Gentleman's Jack is from.
Yeah, this is hard to believe.
We have.
And we call them expressions,but we have 15.
I think 15 is the count.
15 expressions of our whiskey.
(19:31):
So gentleman Jack, old numberseven, honey fire apple, single barrel,
select barrel proof rye,barrel proof rye, bonded triple mash,
bonded rye, Sinatra.
We have a few.
All right.
But what's amazing about ourproducts, every bottle we have, it
is Jack Daniels.
(19:52):
Old number seven, JackDaniels, Gentleman Jack, Jack Daniels,
honey.
It's always the Jack Danielsbrand and expression of that whiskey.
And so we, we.
We make whiskey, we make abunch of expressions, but we make
just a couple of grain bills.
Okay.
All right.
We're going to take anotherbreak, and we're going to be back
(20:13):
with Jed and Leanne and talkmore about the Jack and the fun we're
going to have there in abouttwo weeks, right after this.
You're listening to Barbecue Nation.
At least I hope you are.
Hey, everybody, it's JT And Ihave eaten, if you've ever looked
(20:34):
at me, you know that.
But I have eaten seafood allover the world, and I can tell you
there's no place better thanhere in Oregon and our Dungeness
crab.
If you want to learn moreabout Oregon Dungeness crab, just
go to OregonDungeness.org, andfind out how to cook it.
How to catch it, where to buy.
It, and the sustainability ofwhat they're doing there in the Oregon
(20:54):
Crab Commission.
Check it out.
Welcome back to Barbecue Nation.
I'm J.T.
along with hall of Famer, Ms.Leanne Whippin.
Speaking of Ms. Whipping,here's something for you, Jed.
(21:15):
Have you ever tried her pig powder?
Pig powder?
Yeah, that's.
I mean, is that.
The name of.
It is pig powder?
Yeah, it's Trim tabs.
It's after my dad.
Yeah.
What's the name of it?
It's Trim Tabs Pig powder.
All right.
I'm writing it down.
It won best trub on theplanet, and a lot of competitors
use that.
(21:35):
And you know what?
Proof.
This is a funny story.
Not funny, but very interesting.
I noticed that in the past fewdays, my sales of pig powder have
dipped a little bit.
I can't figure this out.
Well, hello.
Everyone's going to the Royal.
They already have their pig powder.
They've already.
They're on the road to the Royal.
(21:57):
And I really do think so manycompetitors use it, and there's a
little bit of a slump becausethey don't need it at this time.
They either already have it orthey were too late to the.
You know, whatever.
But I do attribute it to that.
Where can I buy it?
You can get it@pigpowder.com.
i personally fill and ship outthe orders.
Hey, JP, do you like the way Ihad her plug that?
(22:20):
I. I love it.
I just sit back.
I'm just sitting back.
It's all good.
It's all good.
See, you can sell pig powder,but I can't judge desserts, you know?
So I think, jt, the last timeI was on your show, yeah, I was a
novice, you know, smoker at best.
But since I've talked to y',all, I've done, I think, two full
(22:44):
briskets.
My daughter, my oldestdaughter, got married, and she wanted
me to do pulled pork for the wedding.
There were sandwiches andsuch, and I did what would be close
to 50 pounds.
Yeah, right?
50.
Yeah.
I don't know.
We did, like, eight to ten bucks.
I have no idea.
(23:05):
And so I smoked all of them.
I gotta tell you, everybodywas happy.
I didn't kill anybody with my smoke.
Very good.
But I did not have pick powderbecause I did not know.
Good.
It is.
It is, it is.
I'll bring you some when I come.
Oh, nice.
All right.
If you want to do it.
Okay.
Oh, yeah, yeah.
(23:26):
You can't see it because of mygreen screen, but I've got a few
boxes of it right behind me.
There's.
Oh, my goodness.
And Leanne and I are going topay for our television expenses by
standing on the corner sellingpig powder.
Do you know I have a wholepallet landing this Thursday and
I unload the pallet myself andbring it up to my second floor apartment.
(23:48):
And it takes me four hours upand down the stone and I keep it
in my apartment.
Come on, Leanne, can you flexfor us?
I can, yeah.
She, she may be little, butshe's mighty, I'm going to tell you.
That sounds like it.
Yeah.
Big workout.
(24:08):
Oh, okay.
And I also need to plug ourgood friends at Painter Hills Natural
Beef.
Don't forget, you can go tonaturalbeef.com and if you type in
the code BBQ Nation, you get15% off.
And Leanne is actually goingto go to cowboy country with us here
in about a week, a little overa week, and see where Painted Hills
(24:28):
comes from.
So there you go.
But just use the code BBQ Nation.
I don't know why my nose isitching today.
I'm like Bewitched or something.
Anyway, there it is.
Those are the two plugs forthe show.
How big of an effect does theJack have on Lynchburg?
I mean, you always see things, Jed.
You know, seafare comes intoSeattle and it's got a $385 million
(24:54):
impact on the economy.
But that thing is a week longRose Parade and Portland, you know,
those types of things.
But when you get into a reallysmall town like Lynchburg in comparison
to the bigger cities and youhave an event like this, it's got
to have a really positivefinancial impact on the community.
Sure.
I would say like this is the34th jack we've done and what's,
(25:20):
what's amazing is in kind oflike Leanne was talking about her
pick powder, it kind of ebbsand flows.
Right.
So in the early part of ouryear, January and February, we don't
see a lot of people come in.
You know, it's cold, it'swinter time, school's still in.
So travel as far as tourism isdown, but around this time of year,
school's back in.
(25:40):
But people are having likefall breaks and this is perfect.
You know, we're bringing moreand more and more things to the Jack
because we want your listenersto come and visit.
It doesn't, I mean, if you'reclose to come and see this, why not?
If you're in Nashville,Huntsville, if you're in Atlanta,
Georgia, you're only threehours away from us.
(26:02):
You know, I mean, come to theJack, you'll have a great tour, you'll
have a great experience, it'sfamily friendly and we want more
and more people to Come.
I think our max we've everhad, and I think I said this a couple
years ago, the highest count Ithink was 30,000 over the weekend.
And it's a multi day event,but over the weekend now we have
(26:24):
an Indian motorcycle rallyjust before it.
So last year I think we hadover 300 bikes.
Indian motorcycles come in forthe rallies.
So we want the influx ofpeople to experience a little sound.
Whose idea was it originallyto do the Jack?
The competition.
Oh, God.
You would ask me a questionthat is going to slip my mind.
(26:47):
Oh, my goodness.
I don't know.
I have to just be honest with you.
I don't.
I don't know.
Leanne, do you know?
No, I don't.
I'm kind of curious, though.
I know.
I think my dad was at thefirst Jack judging.
Yeah.
I mean, it's.
Yeah.
35 years.
I don't know.
Okay.
Well, I certainly don't or Iwouldn't have asked the question.
(27:08):
But, you know, who would knowis Artie Davis.
He would probably know.
Artie Davis knows everythingabout everything.
And that's.
I've been.
I'm not being mean.
I'm just saying already,anything to do with barbecue, he'll
be there.
He hands out the.
The little walnuts, the goodluck walnuts to each of the team.
Yes, I got one of those.
Yeah.
He goes around with Dirty Dickand the two of them go and hand out.
(27:30):
That's right.
And they hand out the little walnuts.
The dirty, Dirty Dick.
Oh, yes.
Dirty Dick in the legless wonders.
Yeah.
So what is.
What is he hauling those nutsaround in?
I don't know, but it's alittle bag, isn't it?
A little sack.
Yeah, yeah.
It's like a burlap sack.
(27:56):
I think.
I think you're correct.
I think you're correct.
J.T.
just.
I lost it.
I'll be back in a minute.
Just.
Yes.
She hands out the nuts fromthe burlap sack.
Yeah, There you go.
Are, Are they.
Do they have ribbons on themor are they.
No, they are a whole walnut inthe shell and they have the little
(28:19):
Jack Daniels, this logo thingon it.
And it's good luck, right?
Yes, you do.
That's why it's passed out.
And it's.
It's a big deal.
So I sent a request for theinformation on the question you asked
and hopefully I get a responsehere quickly.
Well, we've got the afterhours, too, so if we, if, if it goes
(28:41):
into that, then that'll be fine.
I. I didn't know About Artie's nuts.
So.
So the interesting thing aboutthe jack is it is a world invitational,
but even though they call itinvitational, there is a lottery.
So you get three KCBSsanctioned state champions from New
(29:04):
Jersey say they go into a lottery.
Only one state champion can get.
Can.
Can get pulled.
So you could still be a statechampion and not qualify to be in
the jack.
So it's really kind of alottery and an invitational because
some of the this are automaticjacks, which mean you automatically
get in the jack if you win.
Grand champion.
Right.
(29:24):
And then they.
They also.
The.
The big deal about this isyou've got all the international
teams.
That's.
So you're getting really.
It's true world.
So you're getting people fromall teams from all over the world
that come in on this thing.
So we have 66 domestic teamsand 15 international teams going
(29:44):
to be here in about two weeks.
Wow.
Yeah.
Fifteen.
So that, that's, that's.
That's 25%.
The 66.
Because I'm a math person.
Well, approximately, yeah.
That are going to be international.
And so they have to figureout, you know, if they're going to
get their equipment from here.
(30:05):
And.
And maybe they've never cookedon it.
So, I mean, it's really interesting.
And you can always tell theinternational dessert because some
countries like marzipan orwhatever, and so you know that it
isn't a domestic.
It came from an international team.
You can almost always tellwhen you're tasting the desserts
because it's not Americana desserts.
(30:27):
That's what's so fun about this.
Jed, let me jump in here for a second.
Speaking of desserts, when wewent to the NBBQA convention last
year, I. I showed you thatpicture behind me is from.
From there.
But they also had the highschool kids competing there, and
they.
And one of the things theywere doing was making desserts.
(30:50):
And Leanne and I were eatingand arguing our way through the desserts.
Which one was better?
Because I. I like this littlekind of.
I don't even know what simple.
I can't remember what it was.
Yeah, it was a little.
Yeah.
But it had some strawberriesand whipped cream on it, and it was
quite sweet.
And she wanted something else.
So I just kept going back tothat one, that one setup.
(31:13):
And the girls kept giving memore and more strawberry treats.
But if they're anything likethat or a couple of levels above
that, they're.
Look at her.
Look at her.
I can't even put it into words.
Okay, okay.
All right, so I got an answer.
You did?
Okay.
Yeah.
I mean, it was Jack Daniels.
(31:35):
Our people are amazinglyefficient here.
Ms. Debbie Christian just hitme back up.
You know how I was saying thatwe're always trying to make the event
bigger and more inclusive asfar as family and people coming.
That was the whole premisebehind starting it.
It was promotion and communityawareness, getting people down here
(31:56):
to Jack Daniels and to promotebarbecue and to promote the distillery.
So the whole reason for theJack was to promote those two things
was barbecue and community.
So cool.
Yeah.
So I would like to think thatwe were trying to put our foot into
the barbecue game, but it wasjust to get.
Just to get some good cooksdown here to cook for us.
(32:17):
There's nothing wrong withthat, Jed.
I'm telling you.
I'm telling you.
We're going to take a break.
We're going to come back withJed Lorette and wrap up the show
talking about Jack Daniels andthe Jack coming up.
And we will all return just momentarily.
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(32:39):
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Hey, everybody, it's jt.
You know, I talk about PaintedHills all the time and we always
(33:01):
say beef the way nature intended.
But it's more than thatbecause each bite of Painted Hills
will make your taste buds explode.
Put a big bright smile on yourface and whoever's at your dinner
table will have a big brightsmile on their face.
And you can thank me for that later.
Just go topaintedhillsbeef.com and find out
more.
You won't regret it.
(33:22):
Hey, everybody, J.T.
Here.
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(33:50):
Welcome back to Barbecue Nation.
We're very fortunate to haveJed Laurette with us today.
Jed is from the Jack Daniels Distillery.
He's a brand ambassador, he'sa taster, he's semi serious pork
butt cooker.
He's all kinds of things, buthe's doing that and I'll get to meet
(34:11):
him here in a couple of weeks.
That's kind of fun like that.
Jed also was served in theNavy and for what, 15 years, something
like that.
Five years active duty.
And then I worked for thegovernment for another ten and a
half years.
And then you.
Thank you for your service.
Yeah, thank you.
And then you came to yoursenses and went home and got a job
(34:33):
there.
Yes, yes, absolutely.
Well, that's good.
Now I'm.
I'm only kidding about coming.
Yeah, it's.
It's all good.
Do.
I don't know what.
The corporate structure isdead on for Jack Daniels there and.
But do the head guys, the guysthat we normally think of in suits
(34:54):
and ties, do they come down tothe competition?
Do they hang out?
Do they walk around?
You'll see some people, likeour parent company is Brown Foreman,
they're out of Louisville, Kentucky.
And you'll see some folks comedown from Louisville for the event.
Our master distiller, ourassistant distiller, folks who work
(35:15):
here in Lynchburg, they'll beat the event that night.
But yeah, you'll see out oftowners that are corporately part
of Jack Daniels show for the event.
Is your master distiller a woman?
Chris Fletcher is our masterdistiller, but Lexi Phillips is our
assistant distiller.
She's the very first femaleassistant distiller we've ever had.
(35:35):
That's what I thought.
I remember hearing that.
She's unbelievable.
She's fourth generation.
Yeah.
Her family has a huge legacyat the distillery.
Yes.
So when you guys have a company.
Party.
It'S more like a familyChristmas get together, isn't it?
Because you've had thesefamilies that work so many generations
(35:57):
for Jack Daniels, like theGreens, Christie's family and all
that.
Yeah.
So I mean, we have actually afamily family picnic once a year
here at the distillery.
So on Saturday we've got abuilding on the south side of town
where we'll bring bouncehouses and all kinds of stuff.
And it really is kind of likea family reunion.
Everybody knows everybody,they went to school together, they
(36:19):
work together their whole lives.
So, yeah, it's kind of like afamily reunion.
Wow.
Yeah, that's cool.
That.
That is very cool.
I think there should be moreof that, if possible, around.
So are you gonna make it downto Byron's party?
Do I need to get you on thelist there or what?
So you're saying Byron Chisholm.
(36:40):
Byron Chisholm from BadByron's Butt Rub?
Oh, yeah.
Well, if I get an invite, IDon't know if I've gotten an invite,
to be honest with you.
Yeah, that sounds so.
If we can make some thingshappen, that would be.
I can.
I think we can handle that.
I think JT just wants me to bring.
It's like.
All right, Jed, just leave the whiskey.
(37:01):
You can leave now.
I'll get you in on the food list.
I mean, you know.
Yeah, it can be.
It can be that way.
Well, we're worried.
We are really looking forwardto it.
Is there anything you can.
I know Leanne has judged theJack several times, but is there
anything that you can say Now,Leanne, we know you've been here
before, but you really need topay attention to this.
(37:25):
And I don't mean her judging.
I mean anything ancillaryoutside the judge's.
Tent as far as what she needsto be aware of.
Yeah, I mean, you know, howmuch is bail bonds in Lynchburg,
so.
Oh, my God.
No, no, you really don't wantto meet the sheriff.
(37:46):
Although I gotta tell you,he's a good guy.
He really is a good guy.
Yeah.
Look, when you just talking toyour guests, when you show up here
at Jack, you're going to wantto make a trip down to the square,
walk through the.
The actual competitors tentsarea and then maybe take a tour.
(38:06):
Go to Bobo's, get a bite toeat and be here for the judging and
the actual award ceremony forthe evening.
If you've been to a small towncounty fair, it's kind of that same
vibe.
I'm really hoping we havefunnel cake.
All right.
I don't know if we're going to.
I'd like to put in a special request.
(38:28):
You guys do the big party onthe Hill Friday night.
And last year I was ranting,raving about your fried chicken up
there, and I don't think youhad fried chicken on that.
I'm trying to look and see, so.
I hope it's there this year,but I think.
Yeah, I don't think you had itlast year.
You usually have it every year.
(38:49):
I think the worst thing thatwe can do and watch me put my foot
in my mouth is have barbecuebefore the barbecue event.
Like serve barbecuers barbecuebefore they have.
Yeah.
So I don't.
I've got a whole list offeatured vendors and I don't have
one person doing funnel cake.
(39:10):
Oh, the horror.
Yeah, don't cry.
I think it's going to be all right.
I'm a little upset by it, though.
Look, jt, I'm a big boy.
You're not Talking toshrinking violet here.
Come on.
My funnel cake.
Yeah, it's gonna be, it'sgonna be a blast.
(39:31):
It's always fun.
It really is.
And we're hoping, we'repraying that the rain holds off or
if it's gonna rain, let itrain a couple days ahead of time
just to knock the dust downand pull it off a little.
But no, it's, it's always good.
But for your, for yourlisteners, come and see us.
We have amazing offerings hereat the distillery.
(39:54):
To go and look around, andit's free just to walk through the
visitor center.
We got all kinds of stuff foryou to look at there.
You know what they do thereis, you know this, Jed, but you don't,
Jeff, is that they willactually engrave your bottles that
you buy and they'll putwhatever you want on the bottle for
you so you can have your ownsignature bottle to take as long
(40:16):
as it's appropriate.
JT yeah, yeah, yeah, yeah,yeah, yeah.
Well, I think watch, watchthis, Jed.
I think that little one on myshelf behind me has got some engraving
on it.
Leanne, didn't you get one of those?
No.
Well, no, seriously though,you can, because I remember having
wood chicks put on my bottleand just as a memorabilia piece.
(40:39):
Oh, it's a great little piece.
Yeah.
We could do Barbecue Nation onit, something like that.
Yeah, you can.
Oh, absolutely.
Yeah.
But it's kind of in a littlehouse there and I only heard about
it the one time.
But for those who are goingdown there, if you want something
like that, you can do that.
So, Leanne, to your questionearlier about our latest release,
we have a, a fully maturedwhiskey that we finished in Anejo
(41:06):
Tequila Barrel.
Yeah.
So we, we do have that.
It's our latest distillery offering.
We do have our new bonded ryewhiskey that just came out.
It's a brand new offering.
We're not trying to getsomething out new every year, but
we do have some new whiskey.
Hopefully it'll still beavailable when y' all come down for
(41:27):
the visit in a couple weeks, so.
Right.
Yeah.
Hard to find rare whiskey.
Very good, Jed.
Lorette from Jack Daniels andhe's got a short title but a long
job description and which alot of people would fight over.
Chad, thanks.
And I know you're going tostick around for a couple weeks.
(41:48):
Yeah.
And it's going to be fun.
That's going to wrap it up forthe regular show.
Don't forget we've got afterhours coming up if you're doing the
pod version.
And so we want to thank Jedagain and the folks at Jack Daniels
and thank Ms. Whippen there,for which I'm going to see in about
four days, I think five days.
And for everybody listening,thank you for being with us.
Until next time, I'm jt.
(42:10):
You're listening to Barbecue Nation.
And remember our motto, turnit, don't burn it.
Barbecue Nation is produced byJTSV, LLC Productions in association
with Salem Media Group.
All rights reserved.
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