September 10, 2025 • 21 mins
This episode of Barbecue Nation features a captivating dialogue with Tina Cannon from Tina Cannon Cooks, a distinguished figure in the culinary world. We delve into an array of topics, including Cannon’s culinary inspirations and her experiences as a chef who has graced platforms such as Netflix and the Food Channel. A notable discussion arises regarding the impact of cooking on learning and cognitive development, wherein Cannon articulates the intrinsic relationship between culinary practices and mathematical principles. Additionally, we explore her reflections on historical dining preferences, revealing personal anecdotes that illuminate her culinary journey and preferences. As we navigate through these engaging conversations, we also express our gratitude to our sponsors, particularly Painted Hills Natural Beef, emphasizing our commitment to quality in the culinary arts.
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Companies mentioned in this episode:
- Painted Hills Natural Beef
- Ms. Whippen
- Tina Cannon Cooks
- Popeyes
- Taco Bell
Mentioned in this episode:
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:11):
Welcome to Barbecue Nationwith JT and Leanne.
After hours, the conversationthat continued after 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.
All righty, tighty DIYs, herewe go.
(00:32):
It's after hours here onBarbecue Nation.
I'm JT along with Ms. Whippen.
We'd like to thank the folksat Painted Hills Natural beef and
also Ms. Whippen and her pigpowder there today, we've got in
the hot seat, so to speak,Tina Cannon from Tina Cannon Cooks.
You've seen her on Netflix andthe Food Channel and Discovery and
all those.
(00:54):
They're all second to Barbecue Nation.
But we.
We do what we can here.
All right.
Okay.
We'll start with something easy.
Okay.
Okay.
If you could cook and then cook.
Cook four and then dine with ahistorical figure, who would it be
and what would be on the menu?
(01:15):
A historical figure.
They can be alive or dead.
We can go dig them up.
It doesn't matter.
Yeah, well, you know,historical to some people may be,
you know, different.
Can it be because I love Elvis.
That can be Elvis.
Okay, let's go with Elvis,because, you know, we Southerners,
we love our Elvis.
And I would fix him actually adessert, too.
(01:39):
Besides, I would do pulledpork ribs, homemade biscuits, and
I would do.
I would actually make adessert because I do have a bread
pudding that's banana, peanutbutter, chocolate, and he would love
it.
And you know another reasonElvis is because he's non controversial.
(02:02):
Yeah, there you go.
There you go.
Now, that's a good person.
Yeah.
Okay, Tina, what's the worst,absolute worst thing you've ever
eaten?
Oh, haggis.
(02:24):
That used to be one of our questions.
Have you ever eaten haggis?
Oh, really?
Oh, my God.
Yeah.
It used to be a question.
I didn't even know that'swhat's bad.
I didn't even know because Iwouldn't have tasted it if I would
have known.
And I've actually had it morethan once, y'.
All.
Do you know you can get it ina can?
Yeah, I. I just can't even.
(02:47):
We use it for landfill up here.
But anyway, it's.
You can use it for crab bait, Leanne.
Yeah.
Yeah, you could.
Yeah, you could.
Yeah.
There you go.
Wow.
Would you recommend a careerlike yours to somebody that's just
starting out?
Yes.
Okay, I would.
(03:08):
Because if you love It.
You know, when you.
If you do.
You know that old saying, ifyou do what you love, you never work.
Yeah, it's true.
I mean, I come home tired,sweaty kitchen.
I mean, I have days in the kitchen.
It's 105 degrees, you know,but I feel.
Still when I get home, I don't feel.
Other than being tired, but Ifeel that I've done something for
(03:29):
other people and not just myself.
Yeah.
And that makes me feel good.
So if you love something, do it.
Have you ever come across afood item that you just could not
master to cook?
It can be baking, barbecuing,you know, whatever you want, sous
(03:53):
vide.
I don't care.
Oh, you know, I want tocontest sous viden turkey.
So I can't say that.
I would probably say tongue.
Yeah, I just can't.
You know, maybe I just can'tget past the peeling and all that.
It's either that and liver.
It's a tie because I eitherget it pasty, I don't like it, or
(04:18):
it's not done enough, and it's tough.
So any liver?
Chicken just put liver.
That's any liver.
Anybody's liver.
Okay.
If you could.
If you could teach apolitician to barbecue or cook, who
would it be?
(04:40):
And you're kind of in the hotseat down there in Georgia right
now with all your politicians.
Yes, we are.
You know, I think I wouldattempt to teach Trump how to barbecue,
because I can assure you he'sprobably never even boiled an egg.
I probably thought, I betyou're right.
And that's not a politicalstatement, whether you like him or
not, because I could walk youout to my pool right now, and I have
(05:02):
two floats in my pool.
One is of one politician, andone is another, and I make them fight
in the pool all the time.
If we declared you supremeruler of barbecue for one week, just
one week, what would you, assupreme ruler, decree?
(05:24):
That everybody has to eatbarbecue every Saturday.
Okay.
That's the first time.
I won't take the fish Fridayaway from some people.
So we'll pick Saturday.
Okay.
All right.
All right.
What was the absolute best dayin your life so far?
(05:46):
Well, I could pick one, but itbetter be when I got married, right?
That's up to you.
It's up to you.
You know, I've had.
You know, I've had so many,like, really great days, and I don't
think.
I honestly don't think I couldpick one, because one would be like
a barbecue event.
You know, what was the best day?
(06:08):
And then and that wouldprobably be world food or winning
the Georgia championship.
Yeah.
You know, another one would belike, when we bought this house,
because it's like a compoundhere, you know, there.
I could not pick one.
Okay, that's.
That's fair.
If you had a lot of good ones.
Well, good.
(06:29):
Good.
Very good.
What's your absolute.
What?
What's your absolute.
Oh, oh.
Turn on the lights.
They're.
Okay.
Did that help or does that work?
No, that's good.
It's fine.
It's good.
It's fine.
What is.
What is your absolute, Absolute.
(06:50):
What's your absolute favoritenon barbecue food or dish?
Veal with morels.
Okay.
I love morels.
I like going morel hunting.
I can't find any around my house.
I look and look.
I find, like, other types ofmushrooms, like chanterelles grow
like crazy here and a fewother, you know, lions.
(07:12):
But some other ones grow hensand chicks.
I'm trying to think of some ofthe other ones, but I can never find
morels.
That would be like, a dream ofmine to go.
It's amazing.
I've done it a lot.
Well, when you come up toOregon, even though we have, like,
zero time in the productionschedule, Leanne will take you mushroom
(07:33):
hunting.
I would love it if you could.
Erase one mistake from history.
History.
Not just yours, Tina, but any history.
What would it be and why?
Slavery.
And it shouldn't of any.
Because it's been slavery ofany kind, because it's been through
the ages.
You know, you can go back toancient times, so it'd be slavery.
(07:55):
Just.
God, there's not really areason other than it just shouldn't
happen.
Creates too many problems forthe future.
That and working for a majormedia company.
Those two things should be changed.
Do you remember the firstthing you ever got in trouble for
as a kid?
Yes.
(08:17):
Do tell.
I lied to my parents aboutbeing somewhere that I was not.
And you got big trouble.
But I wasn't doing anything bad.
My parents were very strict,and I got off the bus at another
person's house because theyhad got a new stereo system, and
(08:37):
I wanted to see it, and Ididn't tell them.
And then their parents droveme home, and my parents got home
early from work, and they knew then.
Got it.
Got it.
What is the biggest changethat you think should be made mandatory
in food advertising?
(09:00):
Oh, God.
This one's easy.
When you watch a commercialand they show a picture, a pizza
or burger or whatever, lookinglike that.
It needs to look like that.
All right, I'm Gonna jump in here.
All right.
So I just did a job forPopeyes, all right.
And it was with my sister,who's a food stylist in la.
(09:24):
And I do want to say that Ilearned a lot, but I was so intrigued
by the quality of the foodthat Popeyes has.
And yes, we had to make amillion pieces of this or that.
So it did look perfect.
But it's advertising, so youhave to make it look good.
But I will tell you that theactual ingredients by law in food
(09:47):
styling has to be the exactamount that's served.
So they can't make it a fourounce burger.
I mean, you know, a six ounce,if it's a quarter pounder.
So they do have to use theingredients, at least the quantity,
but it's how.
What they do is they push thefood forward so it looks like it's
(10:10):
bigger and whatever.
So there's a lawsuit going onright now with Taco Bell, even with
somebody claiming that.
Exactly what you said, thatthey bought Taco Bell food because
of what the commercial said itwas going to look like.
And it didn't look at all like that.
Well, you have to think aboutwhen people are picking up their
takeout food and it's wrappedup in a piece of paper.
(10:32):
It's like in competition, youpreserve your garnish the meat.
You make sure it's in the box perfectly.
And it's.
It's a what?
You can't do that when you'reserving the masses.
You know what I mean?
And you certainly can't makethe food on television look bad.
No, I think it needs to be the.
(10:53):
Like, I hate when I go getpizza and I love bell pepper on pizza.
I get pepperoni, onion,mushroom, bell pepper.
And they put like on thepicture, it'll have like these nice
round, you know, wheels wherethey slice the bell pepper and then
it's got like small wiltedcrap just thrown on there.
And I'm so disappointed.
(11:14):
I agree.
More like that.
I mean, I've had some foodstyling classes years ago and, you
know, I do realize that, youknow, you have to be realistic, but
it's like.
And a lot of that is more ofemployee based.
They don't.
If they don't care about theirjob, you know, they might not make
it look as good as it should.
Yeah, right.
Well, Taco Bell's only gotlike four ingredients actually in
(11:37):
their whole menu.
They put it all in and makesomething different.
Yeah, they just wrap it updifferently and put sauce on it or
something.
And name it something Crazy.
Yeah.
Biggest thing that Taco Bellever did that really ticked me off
was they got rid of their enchirito.
If you remember theincheritos, they were a burrito in
a little container with a lotof sauce on it, and they had four
(12:00):
sliced olives across the topand cheese.
Okay.
Oh, yeah.
Well, I. I'm ancient, so it's okay.
But they took that off themenu because it took too long to
make.
It's just ground beef wrappedin a.
In a tortilla with sauce on itand some cheese and the, you know,
(12:24):
four little slices of oliveson there.
Once in a while, oliveplacement that sets them back in
time, I guess.
I guess.
I don't know.
I don't know.
Maybe the cost of olives.
Maybe the cost of olives hasgone up.
I don't know.
That's folded up.
The crunch wrap or something.
Yeah, the crunch wrap.
I haven't had one.
(12:45):
I don't even know if theystill have it, but it seems like
that would be a time.
I actually.
Yeah, I've actually done thoseon a flat top because you can make
them at home and improvisewith different ingredients.
I mean, it really is.
It's a great.
It's.
It's a great dish.
It really is.
Yeah.
Yeah.
I have no problem with it.
(13:05):
I just mad that they.
Those olives did it.
Okay.
What is something your spousewas right about, but you still think
they were wrong?
I still think he was wrong, but.
Yeah.
Well, boy, I hope when helistens to this, this is going to
(13:29):
get me in trouble.
Probably.
He was probably.
Right.
That was hard for her to say.
No, he was probably right.
When we bought this.
What we grew up, we joke andcall this place a compound where
I am.
(13:49):
He was probably right.
That we probably should not have.
It's been a little bit of amoney pit.
Yeah.
That's what happens.
Well, any.
Any used house turns into that.
Yeah, well, yeah, that.
That happens.
The she shed in this secondkitchen wasn't.
You know, I guess we didn'thave to do that.
(14:11):
Right.
So it's your money pit.
Yeah.
Yes.
Yes.
Yeah.
No, you.
He didn't have to do that ifhe didn't want to sleep inside.
So there you go.
Exactly.
Yes.
Yeah.
Okay.
I was trying to put it in nicely.
I' he was right.
We probably just should havestayed where we lived in our golf
(14:33):
cart community in PeachtreeCity, Georgia.
There you go.
You said the word golf cart.
I'm in.
If you could instantly becomea master of a musical instrument,
which One would it be?
And why piano?
And because I took lessonswhen I was quite young.
My mom made me go, and I nevermastered it.
(14:58):
And I just regret that now.
I can still play my scales.
I can't anything.
I can play the scales.
The only musical instrument Ican play is the radio.
The radio?
Is that what you said?
Scan.
Okay.
What is the absolute hardestthing you've ever done?
(15:20):
Oh, my God.
I would say that.
I have to say the.
The Netflix show.
Okay.
Okay.
It was strenuous.
What?
105 degrees.
Yes.
What is one thing you missabout your time in.
In college or school or, youknow, whatever?
(15:42):
Because I don't know, we neverknow exactly people's entire life
experiences.
But is there something youmiss about that time?
Not having to worry about money.
Huh?
That.
That's a thing about it.
(16:02):
What's the first thing you dowhen you get up in the morning?
After I pee.
Yeah, we're just keeping it real.
Make me a cup of coffee.
Okay.
I literally go in and push the button.
Okay.
(16:22):
Seven days a week.
There you go.
Name one book that should bemandatory reading for everybody.
Oh, my goodness.
You know, I don't have aparticular author.
I think everybody should reada funny book at least once a month.
(16:45):
A comedy type book to get awayfrom all the hustle that you can
laugh, you know.
Okay, so here's one we haven'tgot to yet on any of the shows.
And I wanted to ask Meatheadthis last week, but, you know, after
the second day of 24 hours ina row running on those shows like
(17:08):
we do with him, I got tiredand I had.
I had to send a Western Uniontelegram to Leanne to wake her up
down there.
But do you think.
Do you think cooking couldhelp kids who have trouble learning
math?
Yes, 100%, because I don'tmeasure, but I am good at guesstimating.
(17:32):
And I think, how many times doyou really need to know exactly?
Well, if you're baking.
If you're baking.
Baking.
Well, we didn't say baking.
We said good.
I said cooking.
That's true.
That's true.
But it also.
It teaches you some structure.
And structure is part of math, right?
(17:52):
Everything is structured.
So I think 100%.
That's why, like, when Ivolunteer at the culinary school,
you know, we do the basicknife skills and things like that.
But, you know, my technique isvery different than some others.
You know, they're like book,book, book, book.
And I find when I do a class,we make it a little more fun and
(18:13):
more Lighthearted.
And they don't really realizethat they're learning ratios.
Cooking is ratios.
Yeah.
Right.
Whether it's the heat, thefuel, the seasoning.
So I think do actually doingit helps people rationalize, like,
without realizing what they're learning.
Okay, all right.
That's my opinion.
(18:34):
And I'm not a teacher, sothat's fine.
That's fine.
That's my opinion.
What's your favorite classic movie?
Leanne's is the CheyenneSocial Club.
Mine is Casablanca.
Oh, it is.
I didn't say the shots.
What is it?
What is it, Lynn?
(18:55):
It's the.
The Christmas one.
That's right.
Just wanted to see if you werepaying attention.
Which one?
What's it called?
Now it escapes me.
Miracle on 34th Street.
No.
A Christmas.
No, it's Christmas gets hisangel wing.
Mine would have to be Gonewith the Wind, of course, because.
(19:19):
And I do this movie, I don'tknow if it's considered classic anymore,
but I think it's one of thebest movies out there.
Is for scum.
Yeah.
Yeah.
And I don't know if that'sconsidered, you know, classic.
It is a classic.
It's not an old history.
And I realized how much ofthat I had lived through.
I could really relate to everypart of that.
(19:40):
And my mom can relate to everypart of that.
You know, I love that movieand Gone with the Wind because a
lot of it was filmed right here.
And where I am in the Gonewith Wind museum is like not too
far from me.
Okay.
40 minutes.
That's good.
Okay.
If you were an animal, whatanimal would you be?
(20:01):
My dog.
My dog.
Spoiled.
Yeah.
Yes, he is.
My little Cody.
A couple more here and.
Oh, worst concert you ever attended.
Oh, God, I hate to say thisbecause I love his music, but I'd
(20:25):
have to say Merle Haggardbecause he was so smashed he couldn't
perform.
Yep.
I mean, I hate to say thatbecause I love.
He's not the only one.
Yeah.
Riding skill.
But I went and you spend thatmuch money and for somebody cannot
even perform and they fall offstool and they have to bring the
warm up band back out.
(20:46):
Yeah.
I'd have to say that was it.
At least when I saw him, hegot to sit down on the hay bale.
Oh, yeah.
He fell right off the stool.
He couldn't stand up anymore.
All right, all right.
If you were on death row, whatwould your last meal be?
Because this is the last question.
So.
Veal and morels.
(21:07):
Yeah, There we go.
With a nice demiglay sauce.
Leanne will be in the cellnext year going.
Give me some of that.
Yeah, exactly.
We'll be passing it around.
There you go.
There you go.
Tina Cannon, you've been a delight.
Thank you for putting up with us.
Thank you for having me, y'.
All.
Yeah, we.
(21:28):
We try to have fun on this show.
And good luck at the WorldFood Championships.
I'll see you there.
I will see you there.
Yes.
All right.
That's going to be it thisweek for after hours here on Barbecue
Nation.
I'm JT and Ms. Whippen isright there and Ms. Cannon is.
And we're all out of here.
So take care.
Have a good week.
And remember our motto, turnit, don't burn it.
(21:50):
Bye.
Bye.
Welcome to Barbecue Nationwith JT and Leanne.
After hours, the conversationthat continued after 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.
All righty, tighty DIYs, herewe go.
(00:32):
It's after hours here onBarbecue Nation.
I'm JT along with Ms. Whippen.
We'd like to thank the folksat Painted Hills Natural beef and
also Ms. Whippen and her pigpowder there today, we've got in
the hot seat, so to speak,Tina Cannon from Tina Cannon Cooks.
You've seen her on Netflix andthe Food Channel and Discovery and
all those.
(00:54):
They're all second to Barbecue Nation.
But we.
We do what we can here.
All right.
Okay.
We'll start with something easy.
Okay.
Okay.
If you could cook and then cook.
Cook four and then dine with ahistorical figure, who would it be
and what would be on the menu?
(01:15):
A historical figure.
They can be alive or dead.
We can go dig them up.
It doesn't matter.
Yeah, well, you know,historical to some people may be,
you know, different.
Can it be because I love Elvis.
That can be Elvis.
Okay, let's go with Elvis,because, you know, we Southerners,
we love our Elvis.
And I would fix him actually adessert, too.
(01:39):
Besides, I would do pulledpork ribs, homemade biscuits, and
I would do.
I would actually make adessert because I do have a bread
pudding that's banana, peanutbutter, chocolate, and he would love
it.
And you know another reasonElvis is because he's non controversial.
(02:02):
Yeah, there you go.
There you go.
Now, that's a good person.
Yeah.
Okay, Tina, what's the worst,absolute worst thing you've ever
eaten?
Oh, haggis.
(02:24):
That used to be one of our questions.
Have you ever eaten haggis?
Oh, really?
Oh, my God.
Yeah.
It used to be a question.
I didn't even know that'swhat's bad.
I didn't even know because Iwouldn't have tasted it if I would
have known.
And I've actually had it morethan once, y'.
All.
Do you know you can get it ina can?
Yeah, I. I just can't even.
(02:47):
We use it for landfill up here.
But anyway, it's.
You can use it for crab bait, Leanne.
Yeah.
Yeah, you could.
Yeah, you could.
Yeah.
There you go.
Wow.
Would you recommend a careerlike yours to somebody that's just
starting out?
Yes.
Okay, I would.
(03:08):
Because if you love It.
You know, when you.
If you do.
You know that old saying, ifyou do what you love, you never work.
Yeah, it's true.
I mean, I come home tired,sweaty kitchen.
I mean, I have days in the kitchen.
It's 105 degrees, you know,but I feel.
Still when I get home, I don't feel.
Other than being tired, but Ifeel that I've done something for
(03:29):
other people and not just myself.
Yeah.
And that makes me feel good.
So if you love something, do it.
Have you ever come across afood item that you just could not
master to cook?
It can be baking, barbecuing,you know, whatever you want, sous
(03:53):
vide.
I don't care.
Oh, you know, I want tocontest sous viden turkey.
So I can't say that.
I would probably say tongue.
Yeah, I just can't.
You know, maybe I just can'tget past the peeling and all that.
It's either that and liver.
It's a tie because I eitherget it pasty, I don't like it, or
(04:18):
it's not done enough, and it's tough.
So any liver?
Chicken just put liver.
That's any liver.
Anybody's liver.
Okay.
If you could.
If you could teach apolitician to barbecue or cook, who
would it be?
(04:40):
And you're kind of in the hotseat down there in Georgia right
now with all your politicians.
Yes, we are.
You know, I think I wouldattempt to teach Trump how to barbecue,
because I can assure you he'sprobably never even boiled an egg.
I probably thought, I betyou're right.
And that's not a politicalstatement, whether you like him or
not, because I could walk youout to my pool right now, and I have
(05:02):
two floats in my pool.
One is of one politician, andone is another, and I make them fight
in the pool all the time.
If we declared you supremeruler of barbecue for one week, just
one week, what would you, assupreme ruler, decree?
(05:24):
That everybody has to eatbarbecue every Saturday.
Okay.
That's the first time.
I won't take the fish Fridayaway from some people.
So we'll pick Saturday.
Okay.
All right.
All right.
What was the absolute best dayin your life so far?
(05:46):
Well, I could pick one, but itbetter be when I got married, right?
That's up to you.
It's up to you.
You know, I've had.
You know, I've had so many,like, really great days, and I don't
think.
I honestly don't think I couldpick one, because one would be like
a barbecue event.
You know, what was the best day?
(06:08):
And then and that wouldprobably be world food or winning
the Georgia championship.
Yeah.
You know, another one would belike, when we bought this house,
because it's like a compoundhere, you know, there.
I could not pick one.
Okay, that's.
That's fair.
If you had a lot of good ones.
Well, good.
(06:29):
Good.
Very good.
What's your absolute.
What?
What's your absolute.
Oh, oh.
Turn on the lights.
They're.
Okay.
Did that help or does that work?
No, that's good.
It's fine.
It's good.
It's fine.
What is.
What is your absolute, Absolute.
(06:50):
What's your absolute favoritenon barbecue food or dish?
Veal with morels.
Okay.
I love morels.
I like going morel hunting.
I can't find any around my house.
I look and look.
I find, like, other types ofmushrooms, like chanterelles grow
like crazy here and a fewother, you know, lions.
(07:12):
But some other ones grow hensand chicks.
I'm trying to think of some ofthe other ones, but I can never find
morels.
That would be like, a dream ofmine to go.
It's amazing.
I've done it a lot.
Well, when you come up toOregon, even though we have, like,
zero time in the productionschedule, Leanne will take you mushroom
(07:33):
hunting.
I would love it if you could.
Erase one mistake from history.
History.
Not just yours, Tina, but any history.
What would it be and why?
Slavery.
And it shouldn't of any.
Because it's been slavery ofany kind, because it's been through
the ages.
You know, you can go back toancient times, so it'd be slavery.
(07:55):
Just.
God, there's not really areason other than it just shouldn't
happen.
Creates too many problems forthe future.
That and working for a majormedia company.
Those two things should be changed.
Do you remember the firstthing you ever got in trouble for
as a kid?
Yes.
(08:17):
Do tell.
I lied to my parents aboutbeing somewhere that I was not.
And you got big trouble.
But I wasn't doing anything bad.
My parents were very strict,and I got off the bus at another
person's house because theyhad got a new stereo system, and
(08:37):
I wanted to see it, and Ididn't tell them.
And then their parents droveme home, and my parents got home
early from work, and they knew then.
Got it.
Got it.
What is the biggest changethat you think should be made mandatory
in food advertising?
(09:00):
Oh, God.
This one's easy.
When you watch a commercialand they show a picture, a pizza
or burger or whatever, lookinglike that.
It needs to look like that.
All right, I'm Gonna jump in here.
All right.
So I just did a job forPopeyes, all right.
And it was with my sister,who's a food stylist in la.
(09:24):
And I do want to say that Ilearned a lot, but I was so intrigued
by the quality of the foodthat Popeyes has.
And yes, we had to make amillion pieces of this or that.
So it did look perfect.
But it's advertising, so youhave to make it look good.
But I will tell you that theactual ingredients by law in food
(09:47):
styling has to be the exactamount that's served.
So they can't make it a fourounce burger.
I mean, you know, a six ounce,if it's a quarter pounder.
So they do have to use theingredients, at least the quantity,
but it's how.
What they do is they push thefood forward so it looks like it's
(10:10):
bigger and whatever.
So there's a lawsuit going onright now with Taco Bell, even with
somebody claiming that.
Exactly what you said, thatthey bought Taco Bell food because
of what the commercial said itwas going to look like.
And it didn't look at all like that.
Well, you have to think aboutwhen people are picking up their
takeout food and it's wrappedup in a piece of paper.
(10:32):
It's like in competition, youpreserve your garnish the meat.
You make sure it's in the box perfectly.
And it's.
It's a what?
You can't do that when you'reserving the masses.
You know what I mean?
And you certainly can't makethe food on television look bad.
No, I think it needs to be the.
(10:53):
Like, I hate when I go getpizza and I love bell pepper on pizza.
I get pepperoni, onion,mushroom, bell pepper.
And they put like on thepicture, it'll have like these nice
round, you know, wheels wherethey slice the bell pepper and then
it's got like small wiltedcrap just thrown on there.
And I'm so disappointed.
(11:14):
I agree.
More like that.
I mean, I've had some foodstyling classes years ago and, you
know, I do realize that, youknow, you have to be realistic, but
it's like.
And a lot of that is more ofemployee based.
They don't.
If they don't care about theirjob, you know, they might not make
it look as good as it should.
Yeah, right.
Well, Taco Bell's only gotlike four ingredients actually in
(11:37):
their whole menu.
They put it all in and makesomething different.
Yeah, they just wrap it updifferently and put sauce on it or
something.
And name it something Crazy.
Yeah.
Biggest thing that Taco Bellever did that really ticked me off
was they got rid of their enchirito.
If you remember theincheritos, they were a burrito in
a little container with a lotof sauce on it, and they had four
(12:00):
sliced olives across the topand cheese.
Okay.
Oh, yeah.
Well, I. I'm ancient, so it's okay.
But they took that off themenu because it took too long to
make.
It's just ground beef wrappedin a.
In a tortilla with sauce on itand some cheese and the, you know,
(12:24):
four little slices of oliveson there.
Once in a while, oliveplacement that sets them back in
time, I guess.
I guess.
I don't know.
I don't know.
Maybe the cost of olives.
Maybe the cost of olives hasgone up.
I don't know.
That's folded up.
The crunch wrap or something.
Yeah, the crunch wrap.
I haven't had one.
(12:45):
I don't even know if theystill have it, but it seems like
that would be a time.
I actually.
Yeah, I've actually done thoseon a flat top because you can make
them at home and improvisewith different ingredients.
I mean, it really is.
It's a great.
It's.
It's a great dish.
It really is.
Yeah.
Yeah.
I have no problem with it.
(13:05):
I just mad that they.
Those olives did it.
Okay.
What is something your spousewas right about, but you still think
they were wrong?
I still think he was wrong, but.
Yeah.
Well, boy, I hope when helistens to this, this is going to
(13:29):
get me in trouble.
Probably.
He was probably.
Right.
That was hard for her to say.
No, he was probably right.
When we bought this.
What we grew up, we joke andcall this place a compound where
I am.
(13:49):
He was probably right.
That we probably should not have.
It's been a little bit of amoney pit.
Yeah.
That's what happens.
Well, any.
Any used house turns into that.
Yeah, well, yeah, that.
That happens.
The she shed in this secondkitchen wasn't.
You know, I guess we didn'thave to do that.
(14:11):
Right.
So it's your money pit.
Yeah.
Yes.
Yes.
Yeah.
No, you.
He didn't have to do that ifhe didn't want to sleep inside.
So there you go.
Exactly.
Yes.
Yeah.
Okay.
I was trying to put it in nicely.
I' he was right.
We probably just should havestayed where we lived in our golf
(14:33):
cart community in PeachtreeCity, Georgia.
There you go.
You said the word golf cart.
I'm in.
If you could instantly becomea master of a musical instrument,
which One would it be?
And why piano?
And because I took lessonswhen I was quite young.
My mom made me go, and I nevermastered it.
(14:58):
And I just regret that now.
I can still play my scales.
I can't anything.
I can play the scales.
The only musical instrument Ican play is the radio.
The radio?
Is that what you said?
Scan.
Okay.
What is the absolute hardestthing you've ever done?
(15:20):
Oh, my God.
I would say that.
I have to say the.
The Netflix show.
Okay.
Okay.
It was strenuous.
What?
105 degrees.
Yes.
What is one thing you missabout your time in.
In college or school or, youknow, whatever?
(15:42):
Because I don't know, we neverknow exactly people's entire life
experiences.
But is there something youmiss about that time?
Not having to worry about money.
Huh?
That.
That's a thing about it.
(16:02):
What's the first thing you dowhen you get up in the morning?
After I pee.
Yeah, we're just keeping it real.
Make me a cup of coffee.
Okay.
I literally go in and push the button.
Okay.
(16:22):
Seven days a week.
There you go.
Name one book that should bemandatory reading for everybody.
Oh, my goodness.
You know, I don't have aparticular author.
I think everybody should reada funny book at least once a month.
(16:45):
A comedy type book to get awayfrom all the hustle that you can
laugh, you know.
Okay, so here's one we haven'tgot to yet on any of the shows.
And I wanted to ask Meatheadthis last week, but, you know, after
the second day of 24 hours ina row running on those shows like
(17:08):
we do with him, I got tiredand I had.
I had to send a Western Uniontelegram to Leanne to wake her up
down there.
But do you think.
Do you think cooking couldhelp kids who have trouble learning
math?
Yes, 100%, because I don'tmeasure, but I am good at guesstimating.
(17:32):
And I think, how many times doyou really need to know exactly?
Well, if you're baking.
If you're baking.
Baking.
Well, we didn't say baking.
We said good.
I said cooking.
That's true.
That's true.
But it also.
It teaches you some structure.
And structure is part of math, right?
(17:52):
Everything is structured.
So I think 100%.
That's why, like, when Ivolunteer at the culinary school,
you know, we do the basicknife skills and things like that.
But, you know, my technique isvery different than some others.
You know, they're like book,book, book, book.
And I find when I do a class,we make it a little more fun and
(18:13):
more Lighthearted.
And they don't really realizethat they're learning ratios.
Cooking is ratios.
Yeah.
Right.
Whether it's the heat, thefuel, the seasoning.
So I think do actually doingit helps people rationalize, like,
without realizing what they're learning.
Okay, all right.
That's my opinion.
(18:34):
And I'm not a teacher, sothat's fine.
That's fine.
That's my opinion.
What's your favorite classic movie?
Leanne's is the CheyenneSocial Club.
Mine is Casablanca.
Oh, it is.
I didn't say the shots.
What is it?
What is it, Lynn?
(18:55):
It's the.
The Christmas one.
That's right.
Just wanted to see if you werepaying attention.
Which one?
What's it called?
Now it escapes me.
Miracle on 34th Street.
No.
A Christmas.
No, it's Christmas gets hisangel wing.
Mine would have to be Gonewith the Wind, of course, because.
(19:19):
And I do this movie, I don'tknow if it's considered classic anymore,
but I think it's one of thebest movies out there.
Is for scum.
Yeah.
Yeah.
And I don't know if that'sconsidered, you know, classic.
It is a classic.
It's not an old history.
And I realized how much ofthat I had lived through.
I could really relate to everypart of that.
(19:40):
And my mom can relate to everypart of that.
You know, I love that movieand Gone with the Wind because a
lot of it was filmed right here.
And where I am in the Gonewith Wind museum is like not too
far from me.
Okay.
40 minutes.
That's good.
Okay.
If you were an animal, whatanimal would you be?
(20:01):
My dog.
My dog.
Spoiled.
Yeah.
Yes, he is.
My little Cody.
A couple more here and.
Oh, worst concert you ever attended.
Oh, God, I hate to say thisbecause I love his music, but I'd
(20:25):
have to say Merle Haggardbecause he was so smashed he couldn't
perform.
Yep.
I mean, I hate to say thatbecause I love.
He's not the only one.
Yeah.
Riding skill.
But I went and you spend thatmuch money and for somebody cannot
even perform and they fall offstool and they have to bring the
warm up band back out.
(20:46):
Yeah.
I'd have to say that was it.
At least when I saw him, hegot to sit down on the hay bale.
Oh, yeah.
He fell right off the stool.
He couldn't stand up anymore.
All right, all right.
If you were on death row, whatwould your last meal be?
Because this is the last question.
So.
Veal and morels.
(21:07):
Yeah, There we go.
With a nice demiglay sauce.
Leanne will be in the cellnext year going.
Give me some of that.
Yeah, exactly.
We'll be passing it around.
There you go.
There you go.
Tina Cannon, you've been a delight.
Thank you for putting up with us.
Thank you for having me, y'.
All.
Yeah, we.
(21:28):
We try to have fun on this show.
And good luck at the WorldFood Championships.
I'll see you there.
I will see you there.
Yes.
All right.
That's going to be it thisweek for after hours here on Barbecue
Nation.
I'm JT and Ms. Whippen isright there and Ms. Cannon is.
And we're all out of here.
So take care.
Have a good week.
And remember our motto, turnit, don't burn it.
(21:50):
Bye.
Bye.
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