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June 19, 2025 13 mins

This episode of Barbecue Nation delves into the profound theme of loss and the cherished memories that accompany it, as illuminated through a poignant question posed by Leanne regarding the most significant item one would retrieve from a metaphorical box of lost possessions. The conversation unfolds as JT and his guests candidly share personal anecdotes, revealing the emotional weight of memories tied to items such as wedding rings and cherished tokens of the past. Additionally, the dialogue traverses the culinary realm, exploring the joys of grilling and the camaraderie it fosters among friends and family, which serves as a counterbalance to the melancholy of loss. The episode encapsulates not merely the act of cooking but the deeper connections and happiness derived from shared experiences around the grill. As we navigate through these reflections, we invite our listeners to consider their own narratives of loss, love, and the simple pleasures of life.

Links referenced in this episode:


Companies mentioned in this episode:

  • Painted Hills Natural Beef
  • Seattle Garlic Gulch
  • Mondo and Sons

Mentioned in this episode:

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Transcript

Episode Transcript

Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Welcome to Barbecue Nationwith JT And Leanne After Hours, the
conversation that continuedafter the show was done.
Hey, everybody, it's JT andthis is a special version of Barbecue
Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to After Hours.

(00:32):
Here on Barbecue Nation.
I've JT along with Ms.
Whippin, my dear friend, andalso Misty Bancaro from Seattle Garlic
Gulch up there, the Seattlebutcher's wife.
And Missy doesn't know aboutAfter Hours, but she soon will.
Okay, first question.

(00:52):
If Leanne gave you a box witheverything you've lost in your life,
what would be the first thingyou reached for?
My wedding ring.
Oh, really?
Yes.
It's been missing.
I.
I took it off watching mywedding video on my dad's couch in
Florida years, leather couch.

(01:15):
And I handed it to mydaughter, who wanted to try it on
because we were watching mywedding video, and somehow between
the couch and the rental caroutside, we were getting ready to
go to dinner, it was just gone.
I have not found it.
I have not replaced it.
I've been so, I don't know,hopeful that someday it's just gonna

(01:35):
pop up, you know, becausethere isn't any reason.
That's something.
Yeah, it's a hardwood floor, too.
Like, we just scoured thewhole place year after year.
He's like, I look for yourring today, honey, and no luck.
That's the one thing, youknow, I will tell you this is I've
not told the end this story.
I normally, and most peopledon't know this.

(01:56):
I carry a St.
Christopher medal, but I don'tlike to wear them around my neck.
I don't like stuff around my neck.
So, in fact, it's right here.
You can't really see it, butit's right here.
And I thought I lost itbecause I usually put them in my
pocket, especially when I'mgoing to play golf, because I need
all the help I can get, right?

(02:16):
And so.
And I lost it.
And I was just beside myselfbecause this one I've had for a long
time.
And the other day I walked outto get in my car, and I just happened
to look down by the littleflower planter we have, and there
it was on the ground.
So I found it.
That was some divine intervention.
My mom just recently lost anecklace, and I looked everywhere.

(02:39):
This is just last week.
And she found it in one ofthose little jewelry cleaner things
she had forgotten.
She put it in there to cleanher jewelry.
But I don't know if you had ajewelry cleaner at the time.
Maybe it's jewelry clean.
I know my sister in law, shehad lost her wedding ring too.
They live next door and shefound hers like a couple years ago.

(03:03):
Actually her husband did andsurprised her on their anniversary.
Wow, that's so cool.
Oh, there you go.
Yeah, so you never know.
Appropriate question, Jeff.
I like that.
What's your favorite lifesaver color?
Red.
What's one song you want tohear on the radio when you start

(03:23):
your car?
American Woman.
I love it.
I love it.
Okay, what is describe.
I should say describe yourhappy place if you have one.

(03:45):
Yeah, my happy place.
You know, gosh, I probablyhave a couple.
My happy place.
Doing things and not relaxingis absolutely.
Standing with a little apronby my grill and flipping some meat
and smiling with my friends,having a good time.
Maybe sipping on a littlesomething that in a sunshine.
A sunshiny day in Seattle.

(04:06):
Which is rare.
That's rare.
That's happy.
The other part of me isvacation happy, where I'm just.
No cares, no feelings.
Chilling at the beach.
Just wind through my hair.
Maybe a cocktail like that's happy.
Cocktails are good.
Wind in the hair is good.
Well, if you still have hair.

(04:28):
Okay, here's one of thestandard ones.
If you could cook for thendine with a historical figure, who
would it be and what would beon the menu?
Oh, my gosh.
Oh my gosh.
Who would I do that for?
They could be deceased too.
It's a tough question.
Everyone has trouble with it.
Yeah, like historical figure.

(04:54):
It could be a musician, it canbe a politician, it could be a writer.
Actor.
Yeah.
Oh my gosh.
There are so many.
Geez, my mind is like going blank.
Can we.
Okay, well, we'll circle back,give you a couple minutes.
What's the oldest item in.

(05:16):
Excuse me?
What's the oldest item in your refrigerator?
Refrigerator.
There, I said it properly.
The oldest item.
Yeah, probably.
If I was to look in there andstart tossing and cleaning, it might
be like olives.
I can't stand olives.

(05:38):
My husband loves them and Ialways shift them and move them to
the back.
And you know, sometimes I'mlike, oh, he never ate those.
I wonder why.
I just like get them out of myway so I can reach what I need.
Very selfish.
But you get the.
You get the green ones.
If you leave them in there toolong, they kind of get that sediment
stuff floating around.
Yeah, nasty.

(05:58):
What's your least favoritefood to eat.
Maybe, like, exotic rawseafood items.
I'm not into that.
My husband used to be part ofthe Japanese Restaurant association,
so they used to like to testhis ability to eat raw meats, specifically
sushi and fish.

(06:18):
And I just.
I'm not a fan of that.
I can't.
I just can't swallow it.
You didn't do the blowfishthing, did he?
I don't know.
Yeah, just.
Just asking there.
If we put your skills to musicbesides American Woman, what would
the music be?
Oh, probably some hip hop andR B.

(06:42):
Okay.
Something with a lot ofmovement and soul and rhythm.
If Leanne declared you thesupreme ruler of barbecue for a week,
what would you decree?
I would decree that any personthat ever boiled ribs should go to

(07:06):
jail for the rest.
No.
Get out of jail free.
Yeah, I'm with you.
I'm with you.
Do you remember the firstthing you ever grilled or smoked?
I do.
The very first thing was abeef tenderloin, and it was beautiful,
and I didn't even cut it.

(07:26):
And my husband has shown mehow to, you know, trim a whole tenderloin
into these filet mignon.
Because that, to me, like,that was like, the ultimate steak
before I learned to cook for myself.
Yeah.
I didn't understand ribeyeswere so great.
Right.
I just, like.
I was used to this cute littlething, so I smoked them and reverse
seared them, and they were fantastic.

(07:48):
What's the hardest thingyou've figured out about owning your
own business?
Oh, well, this is the hardestthing, and it's a fact, is that I've
managed a lot of employees inmy life.
I've.
I've supervised teams, staffs,large groups of people.
But I've realized that thehardest person to supervise is myself.

(08:10):
Oh, that's fair.
Yeah, that's fair.
That's fair.
Red or green relish?
I'm doing green.
Yeah.
Okay.
You don't like red?
I do like it, but if I'mpicking, I'm picking green.
Yeah.
So here's a question for you, Leanne.
Leanne would know this.
Maybe.
I mean, and you might, too, missy.

(08:34):
Red relish was originallydeveloped for what, hamburgers?
Yeah.
Yeah.
Did you know that, Leanne?
No, I just know I like green.
Right.
Maybe put some ketchup in therelish over here.

(08:55):
I don't know.
Yeah.
I'm not a ketchup girl.
Yeah.
No, I.
In fact, I got a.
Not an argument, but a backand forth with a friend of mine who's
worked for Golf Channel andCBS and stuff.
Charlie Reimer.
And he said something aboutonly green relish.
And I said, red relish wasoriginally developed for burgers.

(09:17):
And he said, no, that's wrong.
I said, yes, it was, Charlie,stick to golf, buddy.
And you know that.
So it kind of went from there.
Anyway, where's the worstplace you've ever had to cook?
Let's see here.

(09:37):
I don't cook in weird places,but as far as, like, not having everything
that you need, right, which isusually be, like, camping or.
Yeah.
I don't know.
I like to cook outside, soit's so easy to say.
Like, I usually cook outside,so there's not too many places that
are terrible.
The worst place for me to cookis some place if I'm cooking outside

(09:58):
that's pouring down rain, andI can't really do the open fire.
Like, last time, I had somefriends over, I wanted to cook on
the Santa Maria Grill.
And then it started raining,and so it was a bit tricky.
So weather plays a factor in that.
Well, you do live in Seattle.
Yes, I do.
Yeah.
Gotta have a cover.
Okay, here's a couple of fastones for you.

(10:21):
What's your favorite movie?
Gladiator.
Hey, there you go.
Dire Straits or Justin Bieber.
Justin Bieber.
I've seen him three times in concert.
Oh, my gosh.
Okay.
Because I have teenage.
And teenage girls.
Yeah.
Yeah.
What's a fantasy day look likefor Misty?
A what?
Fantasy day.

(10:41):
A fantasy day for Misty.
Look like someone coming overand cleaning and organizing my house
and my barbecue equipment.
It's like.
And feeding me all day so Idon't have to.
Yeah, we got one of those here.
His name's Jeff.
How old.
How old's the bottle ofTabasco sauce in your refrigerator

(11:04):
if you have one?
I mean, at least a year.
Yeah.
Shelly and I have been marriedfor 34 years in August, and we're
on our second bottle.
And you're still alive.
Still alive, yeah.
Okay.
Couple more here.

(11:24):
Let's go back.
Who would you cook for?
Being a historical figure andwhat would be on the menu?
Oh, man, I really should havegiven that more thought.
I didn't know it was comingback around.
That's what.
Circle back.
Okay.
Historical figure.
Okay.

(11:45):
This.
It got me.
I don't.
Okay.
It could be a family member, too.
If you had somebody in your family.
You wanna.
You think that's hard?
Wait till this one comes up.
So, next question.
All right, what is it?
What would be your last mealon death row?
Washington doesn't have deathrow, so it's a question.

(12:10):
My last meal would probably bea really thick ribeye steak, you
know, smoked and seared withsome good butter on top and probably
have asparagus.
I'd probably have cupcake anda berry cobbler in a cocktail.
Yeah, there's nothing, there'sno limits on that, you know, last

(12:34):
deal there.
So, you know, one chance.
Missy, you've been great.
Thank you very much.
Thanks for taking the time.
Yeah, I know you're busy anddid you get your car fixed, by the
way?
Yes, thank.
Thankfully.
Yeah, there wasn't as bad as I thought.
It was great.

(12:54):
Okay, good.
You want to tell them againreal quick where they can find you?
Sure.
Anyone listening can find meat Seattle butcher's wife on Instagram
and Seattle butcher wife MB on TikTok.
And where can they find infoabout your husband's meat company?
Oh, Mondo and Sons is located.

(13:14):
Anyone listening here from thePacific Northwest in Tuila, right
by where you turn on CostcoDrive right by the Costco in Tukwila.
So we do take walk ins ifpeople want to buy retail steaks,
but most of our product is wholesale.
Oh, excellent.
Awesome.
Excellent, Missy.
Thank you, Ms.
Whippen.
Leanne, thank you as always.

(13:35):
Folks will be back next weekwith another edition of after hours.
Until then, go out, cooksomething, have some fun, be kind
to people and don't forget ourmotto, turn it, don't burn it.
Take care, everybody.
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