June 24, 2025 • 20 mins
This podcast episode delves into the intricate world of barbecue, highlighting the essential lesson that patience is paramount in the art of grilling and smoking. Our hosts, JT and Leanne, engage in a lively discussion with esteemed guests Matt Abba Dabadoo and Shane McBride, who share their personal experiences and insights gained from their culinary journeys. They explore the nuances of barbecue competitions and the unique challenges they have faced, emphasizing the importance of allowing the meat to cook undisturbed. The conversation further touches upon the significance of quality ingredients, as echoed in the motto "good in, good out." Ultimately, this episode serves as a testament to the dedication and passion that define the barbecue community.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Tuffy Stone
- Rob Shager
- Pig Beach
Mentioned in this episode:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
This is Barbecue Nation afterhours, the conversation that took
place after the show ended.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to Lightning Roundhere on Barbecue Nation.
I'm JT along with Leanne Whippin.
(00:33):
And we've got.
How about this, Matt?
Matt Abba Dabadoo with us.
Don't do it.
And Shane McBride.
I did it so you wouldn't kid.
So there you go.
This is the part of the showwhere we just ask really irrelevant
and irreverent questions.
And some goofy, too, becauseyou can swear in this part, it doesn't
(00:55):
go over the radio.
There you go.
This is where I shine.
How long did it.
How long did it take you guys?
This is kind of a rudimentaryquestion here, but how long did it
take you guys when you werereally trying to start getting into
(01:16):
barbecue?
This before the restaurant wasopen, but not to quote, unquote,
peek under the lid.
Oh, man.
Not too long.
I was pretty good at that.
I wasn't.
I'm very impatient.
Yeah, I've noticed.
I've learned in barbecue ispatience is key.
(01:37):
I mean, you certainly.
Everyone's heard the slogan,if you're looking, you ain't cooking.
You got it, and just, like,let it do its thing.
But, I mean, it took me alittle bit to just be like, matt,
leave it alone.
Go have a beer.
Like, walk away, cook.
Yeah.
What's the biggest thing youguys think, individually, you've
learned so far?
You came out of the restaurantbusiness, but as we've all established,
(01:59):
barbecue restaurants are alittle different from being classically
trained chefs into what you'redoing now with grills and smokers
and stuff.
But what's the biggest thingyou think you've learned so far?
Been a lot.
It's still the same.
It's kind of good in, good out.
(02:20):
That's a big part of what we do.
I've also learned that whenyou're at a barbecue competition
and you're hanging out withlarge barbecue guys, don't try to.
Keep up with drinking them.
Yeah, yeah, that's a good point.
I can't keep up with Leanne,so she's got that classic glass there.
(02:47):
It's Ralph Lauren.
I mean, come on.
You know, I get red solo cupsout here on the coast.
So, you know, if this is onefor each of you, Matt and Shane,
if you could work with one ofyour barbecue heroes.
And I know you've worked withquite a few of them, but if you could
work with one of them, whowould it be?
Tuffy Stone.
(03:09):
I love Tuffy.
Tuffy's awesome.
I like that answer, Shane.
Just point.
I like that.
I'm the same.
Okay, what is the best day foreither of you?
And you can both answer thiscontained for activities away from
the restaurant.
Monday.
(03:30):
No, I mean.
But what do you like to do?
I don't think that was thequestion, chef.
Can you clarify that question?
Yeah.
What do you do on your day off?
If you get.
Or a half a day or threehours, whatever.
You get time off.
What.
What are the hours for?
Fun.
This is my perfect day for fun.
On a day off.
On a Monday.
It's usually a Monday, right?
(03:51):
Is I get to wake up in themorning, take my son to the park,
go get him a donut somewhere,and then we get pizza for dinner,
and then afterwards, some ice cream.
Can I come look?
Can I come live with you?
Yeah.
Yes.
Let's go.
Okay.
It's pretty nice over there.
I'm just gonna have to pickyour brain about some barbecue stuff,
that's all.
Yeah, that's okay.
I'm.
I'm an.
When it comes to that.
(04:12):
What about you, Shane?
I have a terrible collecting habit.
So there's a flea market orantique market or a liquor store
that I haven't been to.
Yeah, I'm going to go look forpretty much.
So, Matt, greatest thingsabout our barbecue trips have been
(04:33):
shaming.
Like, oh, there's an antiquestore there.
Or, hey, there's an awesomeantique shop at this town that nobody's
ever heard of that I somehowknow about that I want to go and
check out.
You're like, what?
I totally.
I totally agree with you.
I actually had an antique.
I rented a space in an antique mall.
And the name of my company wasLee Antiques.
(04:54):
I used to be totally into antiques.
Oh, God, take enough of it.
I go anywhere.
We're always stopping into atleast one to two antique stores.
It's like a treasure hunt.
Well, it's exactly what hesays it is.
Yeah.
I hate to tell you this, butmy wife and I owned an antique store
for a while.
Things were a little slow inthe broadcasting business.
(05:16):
This is 25 years ago.
So she said, I'm going tostart an antique store.
Of course I wrote the checksfor it, but it was like, holy shit,
look at all this stuff.
I didn't even know we had this stuff.
I break his chops all the time.
I'm like, you literally couldopen up a store with just the stuff
in your house, not evenincluding the stuff you have in storage
units, just the stuff you havein your house.
(05:37):
You can put your own antique shop.
Yeah.
A lot of cool stuff.
So what's your.
What.
So, Shane, what's your mostfavorite piece that you have to date
that you just will never letgo of?
What are all those porcelainthings that you find?
The little dog.
The dog things.
Yeah.
I have lots of really greatfederal period furniture.
(05:59):
My mom and I have a house inCharleston, South Carolina.
And I've put everything that'sin there is Southern.
That was made between 1820 and 1900.
Wow.
I have a great sugar chestthere that are.
Those are pretty rare.
And I have some pretty specialpieces of art that I would never
(06:21):
get rid of.
Right.
When I buy art, it's eitherlike, Hudson Valley school or I really
enjoy finding food centric art.
So I have a ton of that.
Cool.
And it's spilled into therestaurants now.
There's artwork in the restaurants.
I love that on a scale.
(06:43):
All my art.
You what?
You eat your art?
I eat all my art.
I go out and buy food.
I just eat things.
I got it.
I got it.
I just put in my pile.
Okay.
Do you remember what the firstthing you ever grilled or smoked
or barbecued was?
Both of you?
First thing I ever barbecuedwas ribs.
And I did it with our businesspartner, Rob Shager, out in Long
(07:05):
island at his house.
It was the first time that I'dbeen really exposed to seeing an
offset cooker.
I mean, never in my life had Iseen a person have one in their home.
And I was like, oh, my God,you have one of these.
This is insane.
I had no idea how to use it.
And, yeah, the first thing Icertainly smoked were baby back ribs.
First thing I ever grilled wasa hot dog.
(07:26):
I was about 6.
And first thing I ever smokedwas a chicken.
There you go.
Both of them.
With my uncle, who was a chef.
You know, they had to smugglethat offset smoker into Long island
because nobody knew what it was.
It could have been fromanother planet.
As far as probably.
Probably like that.
(07:47):
If we put your skills tomusic, what would the music be?
Oh, man.
His would be fish.
Grateful that.
Mine would probably be BonJovi or Billy Joel or, like, a Rocky
album soundtrack.
Probably.
What?
That?
Yeah.
And then you hear Billy Joelin the background singing Uptown
Girl or something like.
(08:08):
There you go.
Like that.
Where's the worst place youever had to cook.
It can be a restaurant, acompetition, a backyard barbecue
with somebody.
I feel like we've had multipleopportunities for this.
There is certainly a greatstory where Shane and I were cooking
down at an event somewhere and.
(08:30):
Pennsylvania, that one.
No.
When we had to wheel all theribs in to bring it up to your hotel
room because the healthinspector came as we were.
Health inspector showed up.
Health inspector showed up tothe kitchen that we were guest pit
mastering in for an event.
And they certainly weren'tprepared to have like two huskies
with like two deep lexans fullof seasoned ribs.
(08:52):
So like, you guys gotta getoutta here.
And we're like, where do we go?
And they gave us a dolly andShane just took the ribs and brought
them up to his hotel roomuntil they were gone for us to put
them on the cooker to smoke em.
That was funny.
I've cooked in some fieldsbefore that were not optimal, that's
for sure.
Memphis, what was it, 2016,2017 when it was like just a mud
(09:16):
pit?
That was not fun that year.
Memphis is a challenge everyyear, no matter what.
Yeah, I get it, I get it.
This year was 100 degreesevery day.
What?
On a scale of 1 to 10, howmuch barbecue do you guys eat on
a regular basis?
Or do you still revert back tosome of your classic training when
(09:36):
you're cooking at home?
I probably.
I'll probably eat barbecue forme and my family maybe once a week.
Outside of like constantlytasting everything at the restaurant.
Like if I'm home, at my house, I'll.
I'll fire up my little smokerthat I have for my backyard and do
like a shoulder or some ribsor something like that maybe once
a week or.
Chicken.
A lot of chicken.
Smoked chickens.
Yeah, I smoke a lot of chicken too.
(09:58):
There you go.
If I declared you supremeruler of barbecue for one week, what
would you as supreme ruler decree?
That New Yorkers can cook good barbecue.
Okay, that's pretty.
That's pretty good.
(10:19):
That's pretty good.
What's the worst concert youever attended?
God.
And I know they have somecrappy concerts once in a while in
New York, so they had to havebecause we have them here.
I went to a fish concert whenI was probably 18 or 19 years old
and Vernon Downs racetrack.
(10:39):
And it was again like a.
Like a mud pit.
Hot.
It was like a multiple dayconcert and it was just like muddy
and hot and sweaty and smelly.
The music was fine.
But I'm by no means a fish head.
Like this guy is so that wasprobably my least favorite concert
I've ever been to.
I would say it was.
Shane was probably also atthat concert, and I probably didn't
(11:00):
even know.
Dylan in the middle of the 90sin South Florida.
Really bad show.
Really?
Yeah.
Allison Krause opened up forhim and she was phenomenal, and he
just stunk the joint up.
Except his band.
The band was incredible.
He just wasn't on it.
(11:20):
Yeah.
And I've also seen VanMorrison do some really bad things.
Wow.
But those are alcohol induced.
Yeah, yeah, absolutely.
I went to a Merle Haggartconcert one time and he could barely
make it to the stage.
Okay.
(11:41):
His band was great.
I don't know.
I don't even remember who thewarmup hit was, but they were great.
Merle comes up there and hestarts to sing one of his classics,
like Okie from Muskogee orsomething like that.
And all of a sudden he justkind of wanders around and goes back
mad.
Straw bales on the stage andhe sits down on the straw bale and
(12:01):
the band doesn't know what thehell he's doing.
He's sitting there and all ofa sudden he breaks into Tulsa Time
or some other weird song, andhe just goes off on this riff for
about 10 minutes.
And then they.
They kind of got him up andgot him back to the mic and it kind
of blew everybody away on that.
It was.
(12:24):
I was at a few rock concertswhich I don't remember very clearly
over the years, but that's.
That was the problem.
So there's some of those onesI just don't remember.
Yeah, I saw.
I saw Blue Oyster Cult, theDoobie Brothers, and some.
Somebody else in Santa Barbaraone time.
(12:48):
That's what I know.
So don't ask me.
Don't ask me how the concertwas, but I remember that.
Okay, here's the one.
Leanne, have you ever cookedin your underwear in a thunder or
snowstorm?
Inside or outside?
Outside.
(13:09):
No.
I've done it.
Well, maybe not in a snow orthunderstorm, but certainly cooked
in my underwear.
Well, you know what?
I have to retract my.
Yeah.
From being from upstate New York.
I've definitely gone out andgrilled, like, steaks or chicken
or hamburgers or hot dogs inmy underwear during a snowstorm.
For sure.
I'm sure that's happened atsome point, like with a coat on,
(13:31):
but in my underwear.
Like, not totally.
Yeah, see, there's two honestguys there.
Leanne.
I hear it.
Chris Lilly was too veryhonest about that.
Yes, You Know, Chris has donethat also.
In the elements.
Yeah.
In fact, that was at the Jack,I think, wasn't it?
(13:52):
Or something like that.
They were cooking in a fieldand his son was.
He was in the back of the truck.
Son was in the sleeping bag.
And the storm came in andChris told us the story was on the
show a few weeks ago.
And they jumped up and they'rerunning around in their underwear
trying to, you know, not letthe cookers blow over in the tent
and all this stuff.
And they're out.
Do what you got to do.
You do what you got to do.
(14:13):
Okay.
I saw Chris Lilly over theweekend at Memphis.
And to see him hanging outwith his grandkids, pretty awesome.
Yeah.
Yeah.
Magical.
Yeah.
They call him Chick, Chick, chick.
Got to remember that.
Yes.
Okay, Chris, your favoritemovie, what's your favorite movie
(14:35):
of all time?
Brothers.
Attaboy.
I like that.
Oh, man.
Favorite movie of all time?
Rocky 4.
Rocky 4.
You like the Rocky?
Gladiator.
Gladiator was good.
I know this answer.
Would you describe yourself ascorn fed or grass fed?
(14:58):
Corn fed.
Ford or Chevy's?
I'm a Ford guy.
I'm a Ford guy.
All right.
I'm an Explorer.
Okay, here's a tough one for you.
Captain and Tenille are theAllman brothers.
Allman brothers.
Whatever he said.
(15:18):
I like that.
Hold on, we're almost done here.
Oh, have you ever smoked an armadillo?
Do you ask that a lot?
Because somebody just asked methat in Memphis.
Yeah, I wish.
I wish I lived in a regionwhere I could find one to smoke one.
They're tough.
Let me tell you, when you say.
(15:39):
Smoke, like when I ran oneover, I smoked that armadillo.
Yeah, I know, that's.
Do you know what you'resupposed to do, Shane, when you.
After you run one over, yougotta get out of your car or your
truck.
You go over and you sit.
You pick up the armadillo andyou put them in a sitting position.
And then you take your LoneStar bottle and wrap their little
(15:59):
hands around it and you drive off.
That's a thing in Texas.
Wow.
I will remember that.
Ye.
What's the dumbest thing youguys have ever seen?
Not what you did, but dumbestthing you've ever seen with a grill
or a smoker?
Oh, my God.
Try to make barbecue withoutputting wood into it.
(16:21):
It's probably the.
There you go.
There is a really bad issue ofpeople not knowing how to light a
grill up here.
Oh, he loves it.
He loves watching people tryto light.
A light Charcoal of watchingpeople try to light charcoal.
One of my favorite things,because we'll go to a big, giant
(16:41):
events like New York City foodand wine or south beach food and
wine.
And everybody's got to cook inthose big John grills, right?
There's a big rectangle with agrill over it, and they give you
a bag of charcoal, and theyalways give you lighter fluid.
And just to watch people tryto figure out how to use those things.
Is.
(17:02):
My wife can do it.
My life.
My wife can light charcoalwith the best of them.
She laughs at them.
Now, is that one of thosethings where you just get a drink
and sit back in the lawn chair?
He loves it.
He'll even go as far to belike, hey, Matt, give me the elbow.
Grab his beer.
I'll like, sit back in hischair and be like.
He's like, it's happening.
Watch, watch.
(17:23):
There you go.
I like that.
Okay, last question.
Leanne might have some, butthis is my last.
My last question.
If you could dine with any twohistorical figures, live or dead,
I don't care.
We'll resurrect them for the dinner.
But if you could.
If you could have dinner withthem, share some barbecue with them,
who would those two.
Two historical figures be?
(17:50):
I'm ready.
Go.
Fire.
Theodore Roosevelt and Jerry Garcia.
Now, that would be a hell of a combination.
That'd be pretty cool.
Yeah.
I honestly don't know.
I like.
I think Jesus might be a coolguy to say, hey, what's going on?
Tell me the real story.
(18:10):
Yeah.
And I don't know.
I'd love to have my.
My grandma back for a day andhave another.
There you go.
There you go.
Shane, I do have to tell you something.
I.
I do a golf show, too, and Ihad a guy on the golf show and I
have similar questions for theafter hours thing on the golf show.
(18:32):
And he was.
He was a Deadhead.
And he goes, yeah, the greatthing about being a Deadhead is because
you never wanted to run out adope because if you did, you found
out how crappy the musicreally was.
And.
That'S true.
I won't argue with on that.
(18:53):
Okay.
Okay.
I have a frame Deadheadpicture in my.
In the cave was what we calledkind of the family room down at the
end of the hall.
And I stole it from a radiostation, but I just thought it was
a cool picture because Garciawas there and I think Jerry Ware
was with him that day or something.
So.
Not Jerry Weir.
Bob Weir.
(19:13):
Excuse me.
Anyway, Matt abdu and ShaneMcBride from Pig beach in New York.
Their new cook.
It's the Pig Beach Barbecue Cookbook.
You guys have been great.
I've had a lot of fun.
I think Leanne has had a lotof fun.
Yes.
Thank you.
Thank you.
You guys are awesome.
And I expect to see Shane onan episode of Hoarders very soon.
Coming.
(19:33):
You might actually.
It might actually happen.
That could actually happen.
I might actually sign them upfor it.
There you go, guys.
Thank you.
Best of luck with everything.
Thank you for your time.
I know you guys are extremelybusy, and congratulations on your
success and everything youhave coming down the road.
Thank you so much.
Yeah.
And you're welcome back on theshow anytime.
I don't extend that invitation because.
(19:54):
Let us know.
That's okay.
Do what?
I'm sorry.
I had the face for radio, so.
Yeah, so do I.
That's why I do it a lot.
So, you know, we.
We could do the Shane and Jefffacial profile radio show or something.
There you go.
This is Barbecue Nation afterhours, the conversation that took
place after the show ended.
Hey, everybody, it's jt.
And this is a special versionof Barbecue Nation.
It is brought to you in partby Painted Hills Natural Beef.
Beef you can be proud to serveyour family and friends.
That's Painted Hills Natural Beef.
Hey, everybody.
Welcome to Lightning Roundhere on Barbecue Nation.
I'm JT along with Leanne Whippin.
(00:33):
And we've got.
How about this, Matt?
Matt Abba Dabadoo with us.
Don't do it.
And Shane McBride.
I did it so you wouldn't kid.
So there you go.
This is the part of the showwhere we just ask really irrelevant
and irreverent questions.
And some goofy, too, becauseyou can swear in this part, it doesn't
(00:55):
go over the radio.
There you go.
This is where I shine.
How long did it.
How long did it take you guys?
This is kind of a rudimentaryquestion here, but how long did it
take you guys when you werereally trying to start getting into
(01:16):
barbecue?
This before the restaurant wasopen, but not to quote, unquote,
peek under the lid.
Oh, man.
Not too long.
I was pretty good at that.
I wasn't.
I'm very impatient.
Yeah, I've noticed.
I've learned in barbecue ispatience is key.
(01:37):
I mean, you certainly.
Everyone's heard the slogan,if you're looking, you ain't cooking.
You got it, and just, like,let it do its thing.
But, I mean, it took me alittle bit to just be like, matt,
leave it alone.
Go have a beer.
Like, walk away, cook.
Yeah.
What's the biggest thing youguys think, individually, you've
learned so far?
You came out of the restaurantbusiness, but as we've all established,
(01:59):
barbecue restaurants are alittle different from being classically
trained chefs into what you'redoing now with grills and smokers
and stuff.
But what's the biggest thingyou think you've learned so far?
Been a lot.
It's still the same.
It's kind of good in, good out.
(02:20):
That's a big part of what we do.
I've also learned that whenyou're at a barbecue competition
and you're hanging out withlarge barbecue guys, don't try to.
Keep up with drinking them.
Yeah, yeah, that's a good point.
I can't keep up with Leanne,so she's got that classic glass there.
(02:47):
It's Ralph Lauren.
I mean, come on.
You know, I get red solo cupsout here on the coast.
So, you know, if this is onefor each of you, Matt and Shane,
if you could work with one ofyour barbecue heroes.
And I know you've worked withquite a few of them, but if you could
work with one of them, whowould it be?
Tuffy Stone.
(03:09):
I love Tuffy.
Tuffy's awesome.
I like that answer, Shane.
Just point.
I like that.
I'm the same.
Okay, what is the best day foreither of you?
And you can both answer thiscontained for activities away from
the restaurant.
Monday.
(03:30):
No, I mean.
But what do you like to do?
I don't think that was thequestion, chef.
Can you clarify that question?
Yeah.
What do you do on your day off?
If you get.
Or a half a day or threehours, whatever.
You get time off.
What.
What are the hours for?
Fun.
This is my perfect day for fun.
On a day off.
On a Monday.
It's usually a Monday, right?
(03:51):
Is I get to wake up in themorning, take my son to the park,
go get him a donut somewhere,and then we get pizza for dinner,
and then afterwards, some ice cream.
Can I come look?
Can I come live with you?
Yeah.
Yes.
Let's go.
Okay.
It's pretty nice over there.
I'm just gonna have to pickyour brain about some barbecue stuff,
that's all.
Yeah, that's okay.
I'm.
I'm an.
When it comes to that.
(04:12):
What about you, Shane?
I have a terrible collecting habit.
So there's a flea market orantique market or a liquor store
that I haven't been to.
Yeah, I'm going to go look forpretty much.
So, Matt, greatest thingsabout our barbecue trips have been
(04:33):
shaming.
Like, oh, there's an antiquestore there.
Or, hey, there's an awesomeantique shop at this town that nobody's
ever heard of that I somehowknow about that I want to go and
check out.
You're like, what?
I totally.
I totally agree with you.
I actually had an antique.
I rented a space in an antique mall.
And the name of my company wasLee Antiques.
(04:54):
I used to be totally into antiques.
Oh, God, take enough of it.
I go anywhere.
We're always stopping into atleast one to two antique stores.
It's like a treasure hunt.
Well, it's exactly what hesays it is.
Yeah.
I hate to tell you this, butmy wife and I owned an antique store
for a while.
Things were a little slow inthe broadcasting business.
(05:16):
This is 25 years ago.
So she said, I'm going tostart an antique store.
Of course I wrote the checksfor it, but it was like, holy shit,
look at all this stuff.
I didn't even know we had this stuff.
I break his chops all the time.
I'm like, you literally couldopen up a store with just the stuff
in your house, not evenincluding the stuff you have in storage
units, just the stuff you havein your house.
(05:37):
You can put your own antique shop.
Yeah.
A lot of cool stuff.
So what's your.
What.
So, Shane, what's your mostfavorite piece that you have to date
that you just will never letgo of?
What are all those porcelainthings that you find?
The little dog.
The dog things.
Yeah.
I have lots of really greatfederal period furniture.
(05:59):
My mom and I have a house inCharleston, South Carolina.
And I've put everything that'sin there is Southern.
That was made between 1820 and 1900.
Wow.
I have a great sugar chestthere that are.
Those are pretty rare.
And I have some pretty specialpieces of art that I would never
(06:21):
get rid of.
Right.
When I buy art, it's eitherlike, Hudson Valley school or I really
enjoy finding food centric art.
So I have a ton of that.
Cool.
And it's spilled into therestaurants now.
There's artwork in the restaurants.
I love that on a scale.
(06:43):
All my art.
You what?
You eat your art?
I eat all my art.
I go out and buy food.
I just eat things.
I got it.
I got it.
I just put in my pile.
Okay.
Do you remember what the firstthing you ever grilled or smoked
or barbecued was?
Both of you?
First thing I ever barbecuedwas ribs.
And I did it with our businesspartner, Rob Shager, out in Long
(07:05):
island at his house.
It was the first time that I'dbeen really exposed to seeing an
offset cooker.
I mean, never in my life had Iseen a person have one in their home.
And I was like, oh, my God,you have one of these.
This is insane.
I had no idea how to use it.
And, yeah, the first thing Icertainly smoked were baby back ribs.
First thing I ever grilled wasa hot dog.
(07:26):
I was about 6.
And first thing I ever smokedwas a chicken.
There you go.
Both of them.
With my uncle, who was a chef.
You know, they had to smugglethat offset smoker into Long island
because nobody knew what it was.
It could have been fromanother planet.
As far as probably.
Probably like that.
(07:47):
If we put your skills tomusic, what would the music be?
Oh, man.
His would be fish.
Grateful that.
Mine would probably be BonJovi or Billy Joel or, like, a Rocky
album soundtrack.
Probably.
What?
That?
Yeah.
And then you hear Billy Joelin the background singing Uptown
Girl or something like.
(08:08):
There you go.
Like that.
Where's the worst place youever had to cook.
It can be a restaurant, acompetition, a backyard barbecue
with somebody.
I feel like we've had multipleopportunities for this.
There is certainly a greatstory where Shane and I were cooking
down at an event somewhere and.
(08:30):
Pennsylvania, that one.
No.
When we had to wheel all theribs in to bring it up to your hotel
room because the healthinspector came as we were.
Health inspector showed up.
Health inspector showed up tothe kitchen that we were guest pit
mastering in for an event.
And they certainly weren'tprepared to have like two huskies
with like two deep lexans fullof seasoned ribs.
(08:52):
So like, you guys gotta getoutta here.
And we're like, where do we go?
And they gave us a dolly andShane just took the ribs and brought
them up to his hotel roomuntil they were gone for us to put
them on the cooker to smoke em.
That was funny.
I've cooked in some fieldsbefore that were not optimal, that's
for sure.
Memphis, what was it, 2016,2017 when it was like just a mud
(09:16):
pit?
That was not fun that year.
Memphis is a challenge everyyear, no matter what.
Yeah, I get it, I get it.
This year was 100 degreesevery day.
What?
On a scale of 1 to 10, howmuch barbecue do you guys eat on
a regular basis?
Or do you still revert back tosome of your classic training when
(09:36):
you're cooking at home?
I probably.
I'll probably eat barbecue forme and my family maybe once a week.
Outside of like constantlytasting everything at the restaurant.
Like if I'm home, at my house, I'll.
I'll fire up my little smokerthat I have for my backyard and do
like a shoulder or some ribsor something like that maybe once
a week or.
Chicken.
A lot of chicken.
Smoked chickens.
Yeah, I smoke a lot of chicken too.
(09:58):
There you go.
If I declared you supremeruler of barbecue for one week, what
would you as supreme ruler decree?
That New Yorkers can cook good barbecue.
Okay, that's pretty.
That's pretty good.
(10:19):
That's pretty good.
What's the worst concert youever attended?
God.
And I know they have somecrappy concerts once in a while in
New York, so they had to havebecause we have them here.
I went to a fish concert whenI was probably 18 or 19 years old
and Vernon Downs racetrack.
(10:39):
And it was again like a.
Like a mud pit.
Hot.
It was like a multiple dayconcert and it was just like muddy
and hot and sweaty and smelly.
The music was fine.
But I'm by no means a fish head.
Like this guy is so that wasprobably my least favorite concert
I've ever been to.
I would say it was.
Shane was probably also atthat concert, and I probably didn't
(11:00):
even know.
Dylan in the middle of the 90sin South Florida.
Really bad show.
Really?
Yeah.
Allison Krause opened up forhim and she was phenomenal, and he
just stunk the joint up.
Except his band.
The band was incredible.
He just wasn't on it.
(11:20):
Yeah.
And I've also seen VanMorrison do some really bad things.
Wow.
But those are alcohol induced.
Yeah, yeah, absolutely.
I went to a Merle Haggartconcert one time and he could barely
make it to the stage.
Okay.
(11:41):
His band was great.
I don't know.
I don't even remember who thewarmup hit was, but they were great.
Merle comes up there and hestarts to sing one of his classics,
like Okie from Muskogee orsomething like that.
And all of a sudden he justkind of wanders around and goes back
mad.
Straw bales on the stage andhe sits down on the straw bale and
(12:01):
the band doesn't know what thehell he's doing.
He's sitting there and all ofa sudden he breaks into Tulsa Time
or some other weird song, andhe just goes off on this riff for
about 10 minutes.
And then they.
They kind of got him up andgot him back to the mic and it kind
of blew everybody away on that.
It was.
(12:24):
I was at a few rock concertswhich I don't remember very clearly
over the years, but that's.
That was the problem.
So there's some of those onesI just don't remember.
Yeah, I saw.
I saw Blue Oyster Cult, theDoobie Brothers, and some.
Somebody else in Santa Barbaraone time.
(12:48):
That's what I know.
So don't ask me.
Don't ask me how the concertwas, but I remember that.
Okay, here's the one.
Leanne, have you ever cookedin your underwear in a thunder or
snowstorm?
Inside or outside?
Outside.
(13:09):
No.
I've done it.
Well, maybe not in a snow orthunderstorm, but certainly cooked
in my underwear.
Well, you know what?
I have to retract my.
Yeah.
From being from upstate New York.
I've definitely gone out andgrilled, like, steaks or chicken
or hamburgers or hot dogs inmy underwear during a snowstorm.
For sure.
I'm sure that's happened atsome point, like with a coat on,
(13:31):
but in my underwear.
Like, not totally.
Yeah, see, there's two honestguys there.
Leanne.
I hear it.
Chris Lilly was too veryhonest about that.
Yes, You Know, Chris has donethat also.
In the elements.
Yeah.
In fact, that was at the Jack,I think, wasn't it?
(13:52):
Or something like that.
They were cooking in a fieldand his son was.
He was in the back of the truck.
Son was in the sleeping bag.
And the storm came in andChris told us the story was on the
show a few weeks ago.
And they jumped up and they'rerunning around in their underwear
trying to, you know, not letthe cookers blow over in the tent
and all this stuff.
And they're out.
Do what you got to do.
You do what you got to do.
(14:13):
Okay.
I saw Chris Lilly over theweekend at Memphis.
And to see him hanging outwith his grandkids, pretty awesome.
Yeah.
Yeah.
Magical.
Yeah.
They call him Chick, Chick, chick.
Got to remember that.
Yes.
Okay, Chris, your favoritemovie, what's your favorite movie
(14:35):
of all time?
Brothers.
Attaboy.
I like that.
Oh, man.
Favorite movie of all time?
Rocky 4.
Rocky 4.
You like the Rocky?
Gladiator.
Gladiator was good.
I know this answer.
Would you describe yourself ascorn fed or grass fed?
(14:58):
Corn fed.
Ford or Chevy's?
I'm a Ford guy.
I'm a Ford guy.
All right.
I'm an Explorer.
Okay, here's a tough one for you.
Captain and Tenille are theAllman brothers.
Allman brothers.
Whatever he said.
(15:18):
I like that.
Hold on, we're almost done here.
Oh, have you ever smoked an armadillo?
Do you ask that a lot?
Because somebody just asked methat in Memphis.
Yeah, I wish.
I wish I lived in a regionwhere I could find one to smoke one.
They're tough.
Let me tell you, when you say.
(15:39):
Smoke, like when I ran oneover, I smoked that armadillo.
Yeah, I know, that's.
Do you know what you'resupposed to do, Shane, when you.
After you run one over, yougotta get out of your car or your
truck.
You go over and you sit.
You pick up the armadillo andyou put them in a sitting position.
And then you take your LoneStar bottle and wrap their little
(15:59):
hands around it and you drive off.
That's a thing in Texas.
Wow.
I will remember that.
Ye.
What's the dumbest thing youguys have ever seen?
Not what you did, but dumbestthing you've ever seen with a grill
or a smoker?
Oh, my God.
Try to make barbecue withoutputting wood into it.
(16:21):
It's probably the.
There you go.
There is a really bad issue ofpeople not knowing how to light a
grill up here.
Oh, he loves it.
He loves watching people tryto light.
A light Charcoal of watchingpeople try to light charcoal.
One of my favorite things,because we'll go to a big, giant
(16:41):
events like New York City foodand wine or south beach food and
wine.
And everybody's got to cook inthose big John grills, right?
There's a big rectangle with agrill over it, and they give you
a bag of charcoal, and theyalways give you lighter fluid.
And just to watch people tryto figure out how to use those things.
Is.
(17:02):
My wife can do it.
My life.
My wife can light charcoalwith the best of them.
She laughs at them.
Now, is that one of thosethings where you just get a drink
and sit back in the lawn chair?
He loves it.
He'll even go as far to belike, hey, Matt, give me the elbow.
Grab his beer.
I'll like, sit back in hischair and be like.
He's like, it's happening.
Watch, watch.
(17:23):
There you go.
I like that.
Okay, last question.
Leanne might have some, butthis is my last.
My last question.
If you could dine with any twohistorical figures, live or dead,
I don't care.
We'll resurrect them for the dinner.
But if you could.
If you could have dinner withthem, share some barbecue with them,
who would those two.
Two historical figures be?
(17:50):
I'm ready.
Go.
Fire.
Theodore Roosevelt and Jerry Garcia.
Now, that would be a hell of a combination.
That'd be pretty cool.
Yeah.
I honestly don't know.
I like.
I think Jesus might be a coolguy to say, hey, what's going on?
Tell me the real story.
(18:10):
Yeah.
And I don't know.
I'd love to have my.
My grandma back for a day andhave another.
There you go.
There you go.
Shane, I do have to tell you something.
I.
I do a golf show, too, and Ihad a guy on the golf show and I
have similar questions for theafter hours thing on the golf show.
(18:32):
And he was.
He was a Deadhead.
And he goes, yeah, the greatthing about being a Deadhead is because
you never wanted to run out adope because if you did, you found
out how crappy the musicreally was.
And.
That'S true.
I won't argue with on that.
(18:53):
Okay.
Okay.
I have a frame Deadheadpicture in my.
In the cave was what we calledkind of the family room down at the
end of the hall.
And I stole it from a radiostation, but I just thought it was
a cool picture because Garciawas there and I think Jerry Ware
was with him that day or something.
So.
Not Jerry Weir.
Bob Weir.
(19:13):
Excuse me.
Anyway, Matt abdu and ShaneMcBride from Pig beach in New York.
Their new cook.
It's the Pig Beach Barbecue Cookbook.
You guys have been great.
I've had a lot of fun.
I think Leanne has had a lotof fun.
Yes.
Thank you.
Thank you.
You guys are awesome.
And I expect to see Shane onan episode of Hoarders very soon.
Coming.
(19:33):
You might actually.
It might actually happen.
That could actually happen.
I might actually sign them upfor it.
There you go, guys.
Thank you.
Best of luck with everything.
Thank you for your time.
I know you guys are extremelybusy, and congratulations on your
success and everything youhave coming down the road.
Thank you so much.
Yeah.
And you're welcome back on theshow anytime.
I don't extend that invitation because.
(19:54):
Let us know.
That's okay.
Do what?
I'm sorry.
I had the face for radio, so.
Yeah, so do I.
That's why I do it a lot.
So, you know, we.
We could do the Shane and Jefffacial profile radio show or something.
There you go.
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