Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:12):
It's time for Barbecue Nationwith jt.
So fire up your grill, lightthe charcoal, and get your smoker
cooking.
Now from the Turn It, Don'tBurn it studios in Portland, here's
jt.
Hey, everybody.
Welcome to the nation,Barbecue Nation on jt, along with
what's her name?
Oh, yeah, Leanne Whippen, theBarbecue hall of Famer, the blonde
(00:33):
lady on the top of your screen there.
We're coming to you from ourrespective studios in Portland and
Tampa.
Leanne actually has a couplestudios, quote, unquote, in Tampa,
so I'm never sure which oneshe's at, but she always shows up.
Yeah, I'm in my regular studio today.
Are you.
Are you okay?
Must be nice to have two orthree studios like that.
(00:54):
Not really.
Anyway, our guest today is, ifyou follow anybody on social media,
I'm sure you're aware it goesby the handle Seattle's butcher's
wife, Misty Banchero.
As I say that, right?
Yeah, you sure did.
Seattle butcher's wife, Misty Banchero.
There you go.
I like that.
I had not met Misty untilabout five minutes ago, and so this
(01:18):
will be fun.
Anyway, welcome to the show.
Thanks for having me.
How the how, what, where, and why?
I mean, you can.
People can get that, a lot ofstuff off your pages, but your history
with food and meatsespecially, go back a ways.
A lot of familiar ties there.
(01:39):
You tell us about that.
Sure.
It was probably somewherearound the end of 2019.
I really wanted to help myhusband and the family butchery business.
We have a USDA meat processingfacility here in Seattle, Mondo and
Sons.
I wanted them to get the wordout and use social media more because
(02:00):
I used it in another job.
And so I sat down on the couchand I'm like, we got to put some
pictures up.
I can help you do this really quick.
And so the butcher, AKAAngelo, my husband, and I sat down
and talked about, like, whatphotos do you have?
I put it up.
I started looking at hashtagsof meat and barbecue.
I got really excited, to tellyou the truth.
(02:21):
I mean, I.
I've always had my ownseparate gig.
I did never participate in theFamily Meet Company.
You know, I've been marriedfor 23 years now, and now we've always
had our separate deals.
But there was just somethingthat pulled me in when I saw some,
you know, cooks and I.
And I.
I got really inspired, Isuppose, by people that made it seem
(02:43):
simple, right?
Made it seem easy enough forme to do.
I mean, I'm a mom of Three kids.
I work, you know, I don't havea lot of spare time, but I looked
and I thought I, I think Icould probably do that.
So I started tuning intoYouTube and looked for people like,
you know, some of the classicpeople who am I thinking of how to
barbecue?
Right.
(03:04):
I love, loved all his videos.
Jeremy Oder, you know, anyonewho could really articulate bit by
bit how to do these things, Istarted doing it, I started sharing
on social media, specificallyInstagram and all of a sudden I bought
a used Traeger off ofCraigslist, you know, and I was sharing
my things and participating inTraeger game days and had a little
crowd of people in that samelittle family following and supporting
(03:28):
the social media aspect.
And I made friends in reallife after that and it grew to like,
not just like fun andexploring, but really a passion.
And now that I've learned afew things, now I want to share it
and I want to inspire peoplelike they've inspired me.
Were you able to take youreveryday skills?
(03:48):
And I'm not talking aboutsocial media and that, I'm talking
about cooking and food andbeing a butcher's wife and family.
Having been in the meatbusiness, as it were, for many years,
were you able to take thoseand kind of modify those and, and
utilize those to help you geta really good start?
You know, I'd like to say yes,I think the meat knowledge, yes.
(04:11):
I mean I, I had so much moreinformation than most people.
You know, being married to athird generation meat guy, you know,
I mean, he's a plethora of knowledge.
He's a science guy who putstogether all these specialty sausages.
We do lots of private labelwholesale products and he does all
the recipes for it and hetakes family recipes too.
(04:33):
But it' you know, he knows a lot.
But I'm also prettyindependent and kind of hard headed.
So he would say, I didn'tlisten to him very well and he would
say, you know, she was on herown, you know, and I was there for
backup.
That's what he would say.
So sometimes cutting largepieces of meat or understanding,
you know, how to break downsome pieces, you know, the cooking
(04:56):
that they do in an industrialUSDA plant is so much different.
You've got giant smokers whereyou can put, you know, hundreds of
briskets in there if youwanted to, you know.
So having a backyard was meexpressing like my experience and
trying new things, playingwith flavors.
I gathered inspiration fromfamily, but really I was more exploring.
(05:19):
It's a great story.
I love It.
Yeah, Leanne, it's real.
You know what I mean?
It isn't like you're.
You went on social media justto do social media like you.
You wanted to really relaythis message.
And I love it.
I think it's great.
Yeah.
When we decided SeattleButcher's wife was the handle, that
was my goal.
Just to like that out there soI didn't have to be the face of Mondo
(05:40):
and Sons.
Like, I had no idea SeattleButcher's wife would be a thing.
I just wanted to make my ownhandle that wasn't a work one and
wasn't my personal one.
So.
Yeah, that's good.
Pretty fun.
So, Leanne, I'll.
I'll buy you another in andout burger when you come out here.
If you can tell me.
If you can tell me.
Yes.
(06:00):
The colloquialism, if youwill, of the area of where Misty
lives.
Oh.
I don't know.
It's terrible.
I don't.
Well, I didn't know till fiveminutes ago, so, you know.
Okay.
I don't feel so bad.
Yeah.
All right.
All right.
Garlic Gulch.
(06:22):
Is it really?
Yeah.
Is that for obvious reasons or what?
The Garlic Gulch is a nicknamefor the community around where I
live in Rainier Valley.
It's slightly south ofdowntown Seattle, and this is where
a lot of Italian immigrantslanded and started their businesses.
(06:46):
So, you know, all kinds ofgreat local meat companies, bakeries,
and everything under the sun.
Italian.
So they're very tight knitcommunity still to this day.
And good Italian restaurants.
Authentic.
Yeah, we have those.
Yes.
Next time.
I bet.
That way I am.
I'm definitely looking intothe garlic zone.
Yeah, yeah, absolutely.
(07:10):
So, Missy, you've been doingthis for a while now.
What do you think is the mostimportant thing you've learned?
One, on the cooking, smokingbarbecue side, but two, also in the
media side.
Okay.
So starting with the cookingpiece, I've learned, since I really
(07:33):
am pretty meat centric and Ido a lot of other stuff, but that's
where I like to stay, is that,you know, there's no such thing as
time.
It's really based on temperature.
Patience is important.
Taking notes and monitoringevery grill, really mastering your
own grill.
I think it was Kevin Bledsoe,like, you know, you got to figure
out how to master your pit nomatter what you have.
(07:57):
And, you know, I don't judgeanyone for whatever pit they use.
I don't care if they have agas grill.
Like, I just love the art ofcreating something delicious and
really thinking about the wayyou do It.
There's no rushing.
There's just no rushing in barbecue.
That's just how it is.
Hot and fast is a method, butthere's just, like, no rushing.
You really have to take time,make sure you're, you know, doing
(08:19):
all the steps.
If you get in a hurry,sometimes things don't turn out the
way you want them to.
Right, right, right.
The other piece from a socialmedia side is I've always.
I've come from the world of retail.
I've been a district manager,regional manager for fashion brands
and whatnot.
And so I've been a recruiterof talent.
I've always been told to, youknow, you know, make these connections
(08:41):
and meet people, and I thriveon that.
That's why it always camenatural and it was easy for me.
So I think in the socialcommunity, it's the same thing.
Sometimes you get theopportunity to do that in person,
which is.
I love.
And then sometimes it'sreally, you know, about supporting
your friends online.
You know, you see someonedoing something authentic or something
(09:01):
exciting or interesting or newor something that inspires you.
Just take a minute.
Just take a minute to drop acomment because that helps them,
you know, and tells themthey're doing something that you
like.
And sometimes we need to knowthat there is an audience for everyone.
Everyone needs to know that,you know, because you may do things
totally different than I do,and you may like to do, you know,
(09:24):
a million different.
Other things, different ways,but there's someone that wants to
see what you're doing.
So I think, you know, that'swhere you got to open the door for
people that like to sharetheir story, just take time and share
it and support others alongthe way.
Well, life would be boring ifeverybody did things all the same
way, so.
Well, yeah, yeah.
Have you ever seen a video andthought, who really would like this?
(09:45):
I don't understand why theyhave so many follows or whatever.
What, you know, but there isan audience there.
There's somebody that is just,you know, diving to watch it.
So, yeah, we've had a few ofthem on the show over the years that
you kind of go, huh?
You know, but that's okay.
I mean, like you said, we'renot all in the checking the same
box, but it.
(10:06):
It's.
Do you ever feel that peoplewith the social media stuff are doing
it just for that?
Let me preface that.
You do it because you've got apassion for it, and it's part.
Part of the biz.
I get that.
But Leanne does it becauseshe's got a passion for it.
She's very good at it.
And this and that.
(10:27):
This is kind of a follow up towhat you were just talking about.
But I see some of them notpicking on them because like you
said, everybody's got anaudience, but sometimes they don't
feel the passion, if you will,and what they're doing.
And maybe that's just the wayI'm perceiving it, or maybe they're
not that good on camera as faras emoting.
(10:48):
Whatever, doesn't matter.
Not trying to rip on them.
But I just, I think the peoplethat rise to the top are the people
that are, one, have the goodskills and two, are passionate about
it.
I totally agree.
I could not agree more, actually.
And I, I mean, I'm.
Like I said, I'm a good eyefor talent.
(11:08):
I like to make friends.
I'm also a good eye for talent.
I can, I feel like I can readthe actions and facial expressions
and how stuff is put out.
The hard part is.
And this, you know, is fromme, who is extremely passionate.
But I also appreciate the factthat you can actually make a living
doing this too.
Like, it's an amazing, amazingopportun that, you know, 10 years
(11:31):
ago, I never would havethought that this would ever be a
thing ever, you know, And Icould tease people that say, you
know, oh, influencer.
I don't even like that word.
It's annoying, right?
But, yeah, but there issomething to be said about, you know,
if you like something and youwant to share about it, it becomes
an advertisement, you know,and if someone's willing to pay you
for it, well, guess what, thatchanges kind of how you roll out
your content.
(11:52):
And a lot of folks that we seethat maybe I'm guessing that you're.
You also see, seem ingenuineor don't really seem to have that
passion.
Are really be looking at theircontent as a business, you know,
it's a business.
And sometimes, you know howyou get tired of your work sometimes
and you're like, yeah, goingthrough the motions.
Well, maybe that shows.
(12:12):
Maybe that's part of it.
You know, I agree with you.
Yeah.
They might not even realizethat they have this script that they
always do that has amazemarand has some little squeezes and
whatever, silly, you know,things to capture the audience.
But maybe it doesn't reallyfeel authentic because it's just
not anymore.
And I understand also thatfeeling of, man, this is getting
tiring.
No one's seen my contentbecause, you know, sometimes social
(12:35):
media doesn't support you inthat way.
Which is.
Can be frustrating.
Really frustrating for some people.
I've seen some people be verysuccessful and they come to a stop
because they're like, I don'twant to do this anymore.
No one's seen my stuff.
So, yeah, in the game, if youcare about it.
And that's why I was like,there's been many times I'm like,
man, I can't believe how muchmy audience's.
Your views have changed.
(12:55):
But you know what?
If I want to share something,I'm going to do it.
Absolutely.
We're going to take a break.
We're going to be back withSeattle butcher's wife, Misty, right
after this here on the Nation.
Don't go away.
Hey, everybody, it's Jeff here.
(13:16):
I want to tell you aboutsomething really cool.
Heritage steel cookware.
I just got mine.
I do a lot of cooking and it'sgot five ply construction, stay cool
handles.
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.
(13:47):
Welcome back to the Nation.
I'm JT and of course, Ms.
Whippen is on the other end ofthe line there, you might say.
You can follow us on all thedifferent social media platforms,
Facebook, Twit X, whatever youwant to call it.
Leanne does a lot onInstagram, all kinds of stuff you
(14:09):
can find us.
She does.
She actually posts a lot morethan I do, so.
And I don't post that much.
Yeah, I know.
I have.
I have been trying to be goodabout it and like, do a couple posts,
mostly about the shows.
At least two or three posts a week.
(14:30):
Yeah, well, I'm not that good.
Anyway, we've got MistyPantera with us today, Seattle's
butcher's wife.
And we were just talking aboutsocial media.
If you just tuned in and youmissed the first part of the show,
you'll have to catch it on the pod.
Your favorite stuff to cookand prepare.
Misty, you're a butcher'swife, so I'm sure you've got access
to all kinds of things.
(14:51):
But is it the standard, youknow, SOP for barbecue folks, brisket,
or do you like to, you know,for years, I always championed tri
tips because they were easierto cook, quicker to cook, and actually
great to eat.
So what about you?
(15:11):
Well, you kind of hit it onthe head.
If you had asked me last year,I might have still said brisket.
And I still love cookingbrisket and more or Less for the
challenge because every pieceis a little different.
Sometimes it comes out.
I like to change things up andjust keep testing myself.
And I like that challenge.
But no, lately, if, ifsomebody said, hey, we're gonna want
a grill or barbecue with methis weekend, I'd probably get picanha
(15:34):
and I'd probably get tri tiponly because, you know, they're still
super delicious.
They don't take as long.
You can do so many differentkinds of preparations with them.
Even if it.
If it's friends over and theyjust want to taste your meat and
taste like, that's a great wayto just introduce them to barbecue
and want to make a fancyplate, you can do that too.
(15:57):
And you can make crostinis or,you know, any sliders, anything you
want with all of those things.
So I think those are so easyto make a crowd happy.
And you can still kind of playwith the seasonings, flavors, texture,
whatever you want to do.
With those two picanha, I liketo cook it whole.
I like to slice it also and dothe skewers because it looks cool.
And so, I mean, you know howwe say fat on please if I'm doing
(16:20):
open fire?
So, yeah, it's.
It's fun.
Those are probably the twopets I like to play with.
Leanne, what about you?
And we've talked about amillion things over the years since
we've known each other, butI'm not sure I've ever asked you
just something that Misty justreferred to like.
I like doing the tri tipsbecause I like to put it out there
and slice it.
The juices are coming out,everybody goes, ooh, ah, blah, blah,
(16:41):
blah.
I'll take that piece or whatever.
And that, that kind of, youknow, shines up my light bulb there,
so to speak.
But what about you?
I'm a beef lover at heart, soany type of beef, and the more fat,
the better.
Yeah, I noticed that.
I love thick rib eyes, youknow, whatever.
But my challenge has alwaysbeen fish.
(17:05):
And since I've been down inFlorida, I have more access to it.
So I really try to.
And since my son in law has aboat and he fishes a lot, I'm very
fortunate to get access to avariety of different fishes and fish.
And I really like playing with that.
So that's my latest craze.
But I'm a meat lover at heart.
(17:26):
And I agree with tri tips, butI don't cook tri tips that much.
I'm more of, you know, rib eye.
I did porterhouses the otherday, you know, I'm a steak lover.
Yeah, no, I'm with it, Missy.
If you don't know, you gottafollow Leanne, because once in a
while she pops up a fishingpicture of her where she's, you know,
(17:49):
I haven't been recently.
I know that's a couple years ago.
I think it was actually after Covid.
Maybe you went out a few timesand you had some rockfish or redfish
or bonefish.
I don't know what you werecatching down there, but she's there,
big smile, holding little fish.
I love that Leanne.
I do follow her.
Her and I just recently judgea barbecue competition together in
(18:09):
Fort Worth, and.
Amazing.
Yeah, I think she does somereally cool things.
It's so fun.
That's a great event.
The syndicate, Smoke down inTexas is just one of my favorite
events.
And, yeah, so it's a good timefor us, and we got to know each other
better, so that's cool, too.
Yeah, love that.
(18:30):
Can you imagine, like, Misty,who is just, you know, starting off
in social media, gets to hangout with this world.
Like, really cool.
Yeah.
Eminem.
Peanuts.
Yeah, I'm a M.
Yeah, she loves Eminem.
Next time you judge with her,do an event with her.
(18:50):
Have a.
Not one of those little dinky bags.
She's.
You gotta have the pounder.
Pounders are better.
I love it.
Yeah.
So a little.
Little inside baseball therefor you, Missy.
You and I live in PacificNorthwest, which has an abundance
of fish.
We got all kinds of stuff, andI think one of the best products
(19:11):
on the planet, which isDungeness crab.
I've eaten.
Of course, you've never seenme in person, so if you do, you'll
know I've eaten a lot in my life.
But the point is, the seafoodwe have here in the Northwest, I
think, is, you know,comparable to no one in the world.
(19:33):
You know what I mean?
Like that.
Do you have favorites you.
You work with?
You know, I'm the butcher's wife.
Who are you talking to?
See, the butcher's wife.
The butcher is not importing fish.
No, actually, we do sell somefish, but through a third party.
(19:54):
But, no, I.
I do love fish.
I just don't eat it that much.
I have, you know, I haveaccess to all kinds of meats, but
not really sure.
Fish as much.
And when I do, I do theDungeness crab.
I love just even getting freshfrom the Pike Place market.
Last year, I did threedifferent recipes with crab that
were absolutely delicious.
And I probably like the crabcakes the most, but just eating it
(20:18):
fresh is fabulous.
The only thing I don't likeis, you know, getting it out of the
crab shell.
Yeah.
That's work.
I was like, man, this is somuch time doing this.
I hope I can get to the food eventually.
You know, I know it's moreexpensive to buy.
It already cracked, but I havebalanced that, giving it a lot of
(20:38):
thought over my life andthought, you know, the extra 15 bucks
you'd pay a pound or whatever,it is worth it.
You're not.
You're not getting crab juiceall over you and a mess and all that.
And, I mean, it's kind of funfor people that have never done it
when they come in from otherareas to do that Once.
Yeah, once.
Once we do that, we have thebest salmon.
(21:00):
So I do salmon, and I really.
If I'm gonna deep fry fish, Ireally love Hal.
Like, even if I'm not gonna.
I'll steam that either.
I love halibut and salmon.
Those are my favorites.
Yeah, I feel like halibut is underrated.
I don't know.
I love halibut because it'salmost got a beef texture to it.
Yeah.
Yeah.
Maybe that's why I like it so much.
Yeah, just like that.
Anyway, we got to take anotherbreak, and Leanne and Misty and I
(21:23):
will be back in just a minutehere on the Nation.
Please stay with us.
Hey, everybody, it's JT And Ihave eaten.
If you've ever looked at me,you know that.
But I have eaten seafood allover the world, and I can tell you
(21:43):
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 findout how to cook it, how to catch
it, where to buy it, and thesustainability of what they're doing
there in the Oregon Crab Commission.
Check it out.
(22:12):
Welcome back to Barbecue Nation.
That would be this show you'relistening to, along with Ms.
Whippin and Ms.
Misty, the Seattle butcher'swife here.
But this is the part of theshow where we.
Leanne gets to talk about oneof her favorite subjects.
Not M and M's and not me.
Her favorite subject is what?
(22:35):
Pig powder.
Yeah.
Oh, there you go.
My dad's pig powder.
Trim Tab's pig powder.
That's my dad's nickname, TrimTab, because he was a pilot.
And you know how they have thetrim tab.
Yeah.
That's how he got thatnickname in the Navy.
But, yeah.
Excellent rub.
It's sweet with a little bitof heat.
But the new spicy is comingout, and it'll be on the website
(22:56):
soon.
Don't get discouraged.
If you go there and it says,we're sold out, it's because we're
waiting for the new shipment,a new label, so it's on its way.
Can be used on seafood, beef,pork, chicken.
Really, it's great on shrimp,French fries, baked beans, you name
it.
It's very versatile, and it'swon the coveted award of best rub
on the planet.
(23:17):
You saw the picture I sent you right?
From the TV last week?
Yeah.
Yes.
Beautiful, beautiful dish youmade for tv.
Little chicken thigh.
Oh.
With pig powder.
And on rice with some mangoand peach salsa, A little basil on
top.
Worked out really good.
So, yeah, I can be a humantestimonial for pig powder here.
(23:40):
That Leanne's stuff is really,really good.
You ever tried it, Misty?
Yes.
It's delicious.
Yeah.
Now, see, there you go.
That's all we need to hear.
Now we can talk about golf or something.
Anyway, what does your familythink of all this that you're doing?
I mean, your husband'sprobably busy if he's a butcher and
running a company and allthat, or, you know, however that's
(24:03):
laid out there.
But you said you had kids.
You're doing this, and all ofa sudden, mom is jetting off to New
York or Fort Worth to hang outwith Leanne and doing this stuff,
and it's like, what the hell'sgoing on here?
I.
I think I.
At first, it was probably annoying.
You know, I think when I firststarted Instagram, it was all about
photos, right?
So the photos, not videos.
(24:25):
So I think laying out allthese things and having lights overwhelming
the kitchen area and trying tomake space for everything I was doing,
they're like, what is she doing?
Like, what is.
What is this all about?
Until all of a sudden, youknow, people, even their friends,
the kids, friends at school,saying, oh, is your mom doing this
social media thing?
And it was kind of embarrassing.
And now it's super cool.
(24:46):
Because now you're cool.
That's right.
And so if you've looked at mypage, I'm doing this little series
of cooking at the dorm.
My youngest is in college, soI'm just driving up to Western on
the border of Canada there andcooking with her roommates.
And they can't wait for it.
They have so much fun andthey're learning and they think it's
cool.
So I went from like, that'sweird mom to, okay, she's a cool
(25:07):
mom.
And my husband Totally supports.
He's so great because, youknow, he definitely lets me take
the spotlight.
He's very knowledgeable andcan probably do, you know, everything
that I'm doing.
But he is not a social mediaguy, so he loves it.
And if I need help to go to anevent, he'll help me pack up my,
my truck, like do whatever ittakes to support if I need another
(25:31):
helping hand to do some openfire situation, he'll keep my fires
going for me.
If I go, go next door, gostart at my, my little pit and I'm
gonna go cook on it in a few minutes.
He'll go step out if he can.
So I get a lot of support.
The people that are thefunniest are my friends in high school
because I didn't ever cookwhen I was younger.
Misty.
I really make that because youcould like not even cook pop tarts
(25:54):
back.
Believe it or not, like I've Lear.
So it's just so funny to seetheir reactions to it.
It's hilarious.
Well, I bet your daughter isvery happy to see you come up and
do those cooks up therebecause it beats the hell out of
dorm food, right?
Oh, yeah, yeah, that was, Iremember that was a long time ago
when I went to college, but Ican tell you that, yeah, something
(26:17):
like that would have just goteverybody fired up on our floor,
you know.
Yeah, that was all good.
What, what are your ultimate goals?
Are you just going to let itroll and see where it ends up or
do you have a plan?
I'm pretty much.
Because this has been kind ofa fun thing that turned into like,
oh my gosh, I gotta take it alittle more serious.
(26:41):
It went from fun.
I don't want to have a plan.
I don't want to take.
I don't want to do thatbecause, you know, I've had to do
that so much in my career.
I'm like, this needs to stay ahobby, right?
But the hobby now has turnedinto like so many things.
So I have to be really planfulabout how I spend my time.
And it was about three, fourweeks ago actually that I decided
to go work for the familybusiness full time.
(27:01):
So I'm now working down therein a HR slash operations capacity
for the family business.
So by doing that and beingaround the whole processing, you
know, facility, I am, I thinkmy long term goal is to create products
that I can sell locally.
You're here so you understandlike New Seasons.
(27:23):
We used to be in there.
We used to do all of theirfresh sausage, but PCC is the equivalent
to this way.
So we do all the PCC freshsausage, we do smoked lines, we do
lots of private label things.
We do all of the meats forTaco times Northwest.
If you ever have.
I love taco time.
We have a whole team that likewraps up their crispy burritos.
We are behind that whole, likeyou can buy those frozen burritos
(27:44):
now in the drive throughs andat Metropolitan Market.
Like so we are able to getproduct to shelves right locally.
And so for me, I'm justworking on it with my husband and
like what makes sense forSeattle butcher's wife product that
would be the end goal is toshare something that, you know, I
have created with a local community.
I feel like I have moreconnections in Texas and you know,
(28:06):
Deer, Kansas and people know Iam more there than I, than I am doing
in Seattle.
So other partnerships likeworking with wineries, doing events
locally so that I can engagemore with the Seattle and Pacific
Northwest community becausewe're just not, you know, huge on
barbecue.
There's no world championshipof barbecue in Seattle.
Bottle Portland either.
Yeah, nothing like that.
(28:27):
So those are my really my end goals.
I don't die to get on a TV show.
You know, I've.
I've had some opportunities tocookbooks and I've considered it.
I've started doing somerecipes, but I'm not ready to launch
it until I really know whatstory I want to tell with it.
So.
Yeah, slow but sure.
At my own pace.
Oh, I can tell you this.
I've died a few times ontelevision, so didn't work.
(28:50):
You said taco time.
That's a.
If you don't live in theNorthwest and really if you don't,
if you don't live along the i5ditch as we call it, you wouldn't
know what taco time was.
But it is one of the best fastfood Mexican.
Deal.
Yes, yes.
I mean Taco Bell is justbeans, lumps and occasionally something
(29:12):
that used to go moo or cluck.
But taco time, when you getlike a beef burrito from them, it's.
The meat is seasoned wonderfully.
The sauce, I should talk tohim about being a sponsor.
I think anyway, it's justreally, really good.
And when they make theirtacos, they're all fresh.
Nothing's pre done.
Yep, the lettuce is crisp, theground beef is crisp or the, you
(29:37):
know, chicken, whatever you want.
They're.
They source locally too.
Like they don't around.
They, they are very strict ontheir guidelines.
We've been working on creating their.
Because we do all of theirbeef and bean stuff and we're working
chicken crisp burrito andthey're just very particular about
how they do things and theycare about sourcing.
(29:59):
They care a lot about usingall natural and local ingredients.
Like it's, it's pretty awesome.
Yeah, I have, in the town Ilive in, they don't have one.
So I have to drive 20 milessouth or 30 miles north or about
15 miles, whoops, 15 miles, 18miles west to find one.
(30:23):
But I do, I do.
So they're just.
There's a plug for taco time there.
Yeah, free plug.
Yeah, free plug.
But it's all good.
You know, when you do that.
You talked about metropolitan markets.
We have some phenomenal herein the northwest market of choice,
metro markets, like you said,new seasons, that type of thing.
(30:47):
We have those there and Ireally think that gives us kind of
an eclectic advantage, ifthere is such a thing.
Because you can go in thosemarkets, they're not like your Safeway
and Wally World and that.
There's nothing wrong withthem, but you can really get some
great stuff in there.
And good to hear that you'reworking with outfits like that because
(31:11):
that's really good.
What do you see yourself doingin five years?
Oh, can I just say retirement.
Like on the beach in Florida.
No, just kidding.
Well, Leanne thought that tooand then she met me and hell, here
she is.
Sounds pretty good.
Well, let's see.
So that's probably right aftermy youngest graduates from college.
(31:33):
So I don't know, I probablystill see myself hustling and working
and for the meat company,doing continuous events maybe hopefully
by then having some productlines into these specialty stores
locally and being able topromote them.
I would really like to bebetter at doing long form video and
so having YouTube resources,maybe even creating, you know, I've
(31:56):
been talking about this fortoo long, but doing like the monthly
cuts of meat, you know, whereI could ship out, you know, here's
a tri tip and here's threeways to cook it.
Here's a video with it, youknow, that kind of thing, it just
makes sense to do all that.
It's just funny because I'm inmy mind, I'm kind of like, okay,
I definitely want to do that.
I love helping people.
But I also have like hustled alot over the years with my own career.
(32:19):
So now I kind of enjoy havinga little bit of a balance and you
know, picking out what I wantto invest my time into.
So I Think having those meatkits is a great idea, being present.
Still, family is reallyimportant to me.
So as much as I like travel, Ialso like to stay home and hone in
there.
So partnering up, I have apartnership with the local Ace Hardware
(32:40):
friends.
So we talked about doing somelocal classes, especially for, like,
women and encouraging them toget to the grill.
Like that.
That's.
That's my passion.
Cool.
Awesome.
Cool.
Do you ever think we'reoverwhelmed with the social media,
just media in general?
I definitely do.
So I think that's why, youknow, a lot of people have followers.
(33:02):
This is always what I preachis like, you have followers and you
have fans.
The followers might have seenthat one time that you slice the
brisket and it looks so good,and they like that, and they thought,
oh, I like brisket.
So that fall eat you, and youmay never see them again.
You may never.
They may never comment.
They may never see your pagebecause they probably follow a lot
of folks, and then the fansare the ones that are kind of really
(33:22):
following you and your story.
And I think that that's.
Engage more.
Yeah.
Or they engage, period.
Yeah.
And those are the people thatif you put out a product, they'll
probably buy it.
You know, those are the peoplethat if you do a local event, they'll
probably try to show up, youknow, that actually care and seem
invested.
And, you know, those are thepeople that I really want to capture.
Oh, absolutely.
We're going to take a break.
(33:43):
We're going to be back withLeanne and the Garlic Gulch princess
herself, Misty, right after this.
Don't go away.
Hey, everybody, it's jt.
(34:03):
You know, I talk about Paintedhills all the time, and we always
say beef the way nature intended.
But it's more than that,because each bite of Painted Hills
will make your taste buds explode.
Put a big, bright smile onyour face, and whoever is at your
dinner table will have a big,bright smile on their face.
And you can thank me for that later.
Just go topaintedhillsbeef.com and find out
(34:25):
more.
You won't regret it.
Hey, everybody, J.T.
here.
I want to tell you about theHammerstahl knives.
Hammerstall combines Germansteel with beautiful and functioning
designs.
They're part of the HeritageSteel Group, which also does their
pots and pans.
So go to heritagesteel us.
Check out the Hammer Stall knives.
If you're really into cooking,I think you're really gonna like
(34:46):
them.
Welcome back to the nation.
We're very fortunate to haveMisty Ben Carroll with us.
Today, Seattle's Bus butcher wife.
(35:07):
And of course, Leanne is here.
Misty's gonna stick around fora few minutes for After Hours this
week.
I have not told her anythingabout what we do on After Hours,
so that might.
I should.
It should be a surprise.
Yeah.
And I've come up with a fewmore new questions.
Just so.
Just so you know that I wantto get this out of the way now.
(35:28):
And we'll.
We'll do it at the.
At the end, too.
Where can people find you?
For me?
They can find me on SeattleButcher's wife, on most of my social
media handles for Instagram,and I'm mostly on Instagram, but
I do have a TikTok.
That's Seattle Butcher's wife.
(35:50):
M.B.
my initials.
Okay.
No Facebook or anything, really.
You know, I don't want to eventalk about Facebook.
They took my page.
They took my page down for no reason.
And I'm so mad at them.
I haven't tried to put it backup or tried to make a new one.
Yeah, that.
You know, sometimes you can't.
That's what you learn.
You can't control a lot ofsocial media pieces.
(36:12):
Well, you know, I got hit last week.
This is kind of weird.
I got hit because I get messages.
We all get messages.
Yeah.
And it said, this message wasfrom Bob whoever.
And then.
And then all of a sudden, itsaid, your Facebook page is not meeting
our protocols, blah, blah.
(36:33):
Well, it was a.
It was a hack, you know, And Ithought, jeff, you big dummy, you
know, you should have known better.
First of all, I don't know whothis guy is.
He's not a connection, a fan,follower, whatever, like that.
And.
But I opened it and it said,you're in danger.
And then everything went to hell.
(36:54):
So I had to fix all that.
Anyway, I haven't had any ofthose hacks, but I did with mine.
It just said, you know, yourthing is going against a profile.
I was researching everywhere,and I had a friend who's worked there
for 15 years to try to help meundo it.
And it looked like someonehacked into my business account and
tried to purchase ads with,like a.
(37:14):
And it was like a foreign language.
Tried to purchase ads with aforeign credit card on my account.
And I was like, what?
No one can seem to help me.
So I'm so frustrated.
I'm like, should I start againor not?
I don't know.
Know.
So I'm kind of.
Kind of irritated about that,but I probably need to get back in
the game because some peoplereally just love Facebook.
So I really should live there.
It just irritates me that Ican't get any help.
(37:37):
Yeah, yeah.
I was always a Twitter guywhen it started and, and I've had
good luck with Twitter, but I,like I said I not posting that much
on it anymore, but any.
But okay, so let's give you ascenario here.
Here you've got, and I'm notstereotyping, but let's say you've
got a 45 year old woman wholikes to cook.
(38:00):
Kids are kind of out of thehouse or headed out the house now
and maybe she sees your stuffand she goes, you know, I could do
that.
And she sees you hanging outwith Leanne, you know, television
superstar there, and she go,yeah, I could do that.
What advice are you going togive her?
Oh, well, I think if, but thefirst advice I give her is making
(38:23):
sure that she is reallyconfident in her cooking abilities
100%.
Like some people might look atme and say, oh, that looks like pretty
easy to do.
I can just follow a recipe.
But you really have to investthe time and energy to learn exactly
the techniques and what you'redoing before you really share a lot
with confidence.
Right.
So yeah, you know, hone in onthis, the cooking skills.
(38:45):
The second part is, you know,I can give lots of advice and I spend
a lot of time doing that still.
Today people ask me, you know,can you give me some feedback on
my reels?
And I'll definitely tell them.
Usually going to start offwith the end product.
So no one wants to see rawmeat to start any video.
So you're going to start offwith the end product that looks fantastic
and makes you hungry.
And then if you want to showthe process, then you go through
(39:07):
it relatively quickly.
Very specific, good lighting,clear, clear photography.
And then, you know, wrap it upwith some kind of call to action.
So there's a lot of littlebasics tips that I would give them.
If it's a 45 year old woman.
I'd also say plan effectivelybecause you got to bal and juggle
a lot of things, a lot of, youknow, a lot of things in your life.
(39:27):
So plan.
Because sometimes you startsomething and you think this brisket's
gonna take 12 hours, no problem.
And it takes like 14.
And then you've got two otherthings in between that you have to
go stop and go do, you know,so planning is important.
What about beer?
Get the beer ready.
Yeah.
(39:49):
I think we sip on bourbonaround here mostly, but you know,
and wines you.
But not as much the beer Idon't know.
Why.
Well, beer and barbecue kindof are totally, you know, centric
there.
Yeah.
The summertime.
I want a cold, icy beer withone of those andouille sausages we
make.
(40:09):
I'm gonna have to come for a visit.
Yeah, I got you.
Come on.
Get a sampling going up there.
Yeah, you know, it's a.
It's all good.
You know, as we're cooking,we're doing this stuff.
And of course, course, I thinkmost people, when they think of barbecue
and maybe they're listening tothe show for the first time, they
(40:31):
think of, like, beef and pork,you know, but there's so many other
things, you know, it's like,what do you think when you say barbecue
ribs?
You know, pull brisket,steaks, because steak holidays are
coming up, if you will, thattype of thing.
But there's so many otherthings that we can do that are protein.
(40:54):
You.
Know, chicken and lamb anddifferent things like that.
Do you.
When you're looking for stuffto do on your social media and creative.
Are you looking.
And again, you've got anunfair advantage because of familial
ties.
But do you.
But do you look at.
Maybe I can do a, you know, acrown roast, or maybe I can do chops
(41:19):
with something lamb.
I'm speaking of, like, how.
How do you evaluate whatyou're going to.
And the value to saying, if Ido lamb chops this week, am I going
to get as many views as I dowhen I do a T bone, for example?
Yeah, good question.
I think that people do look toSeattle butcher's wife for meats.
(41:42):
That's just like, you know,that's what I am.
So there is a little, excuseme, a little bit of an expectation
there.
And honestly, over the lastyear or so, I have not specifically
selected a recipe hoping for views.
I just haven't.
Yeah, you know, I thought,well, I have a list and it's really
(42:04):
long of recipe ideas that Ihave done and I liked and I want
to do again and show it orsome ideas that I like this, but
I think I want to put my owntwist on it, you know, So I have,
like a whole list ofinspiration of things I want to do.
None of them are based on howmany views I'd get.
They're just like, really coolideas or, you know, fast.
(42:25):
And now that I'm working atthe shop, it's a little bit harder
for me to balance getting alot of those I want to, you know,
mixed in with.
Okay.
I got some advertisementscoming up this summer.
It's barbecue season, unfortunately.
I want to put more of my own,you know, just regular stuff out
there.
But balancing it all is a little.
Little challenging.
But I'll get it together.
Oh, I understand.
(42:46):
And it's.
I know Leanne feels this way.
You know, you're like tapdancing on landmines and hand and
juggling grenades at.
You have to prioritize.
And, you know, I think Mistyare very organized, and I think that
helps in your success.
I really do.
Yeah, I think it's all good.
(43:06):
One more time where they canfind you before we have to wrap this
part of the show up and go toafter hours.
Sounds good.
Anyone listening can find meat Seattle Butcher's Wife on Instagram,
primarily, and then SeattleButcher's wife MB on Twitter, Tick
Tock.
And she's a star, folks.
She's a star.
I'm glad.
I'm glad we.
(43:27):
Excuse me.
I'm glad we finally got to meet.
And we'll do this again atsome point.
Do that.
And.
This show is going to air aweek from now because we've done
a tribute to Paul Kirk, whichwill air this week like that.
So when we get to that point,I'll send you the links and.
(43:49):
And all that.
Okay, Sounds great.
I love that.
Paul Kirk was actually aninspiration to my husband.
He was in the PacificNorthwest Barbecue Association.
You probably know that.
And I was looking at an oldcookbook where he wrote a little
note for, you know, make yourwife happy with barbecue inside the
book.
There you go.
This would be absolutely.
(44:12):
Well, we got to get out ofhere, Misty.
Thank you, Leanne, as always.
Thank you, my dear.
And we'll be back next weekwith another edition of the Nation
out there in the world and the ether.
And we'll be there.
You can guarantee it.
Thanks for listening.
Remember our motto, turn it,don't burn it.
Take care, everybody.
Barbecue Nation is produced byJTSD LLC Productions in association
(44:35):
with Salem Media Group.
All rights reserve.