September 6, 2025 • 42 mins
This podcast episode features an enlightening conversation with Tina Cannon, a celebrated figure in the culinary world and the winner of the Netflix American Barbecue Showdown. Tina shares her extensive experience, spanning over thirty-five years in the culinary industry, during which she has held various roles from executive chef to owner, and even a sous chef, emphasizing the importance of each position in the culinary ecosystem. The discussion delves into her intriguing experiences with reality television, particularly the challenges and revelations encountered during her time on multiple cooking competitions. We explore the nuances of barbecue culture, including the evolving preferences towards faster cooking methods and the significance of traditional low-and-slow techniques. Furthermore, Tina's commitment to community service through Meals on Wheels highlights her dedication not only to barbecue but also to making a positive impact in her community.
Links referenced in this episode:
- paintedhillsbeef.com
- heritagesteel.us
- oregondungeness.org
- barbecuenation.jt.com
- pigpowder.com
- tinacannancooks.com
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Netflix
- Food Network
- Grilla
- Kia
- Heritage Steel
- Hammerstahl
- Oregon Dungeness crab
- American outdoor brands
- Meals on Wheels
- Pigpowder
Mentioned in this episode:
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This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:12):
It's time for Barbecue Nationwith jt so fire up your grill, light
the charcoal, and get yoursmoker cooking.
Now, from the Turnito Burnettstudios in Portland, here's jt.
Hey, everybody.
Welcome to the nation.
That's Barbecue Nation.
I'm JT along with my co host,code commander and co golfer on the
new show we've got coming outa little later.
(00:33):
We'll talk about that more inthe show.
Dave and Chris are doingwhatever they do in the back.
We'd like to thank the folksat Painted Hills Natural Beef.
Beef the way nature intended.
And we've got a real treat today.
We've got Tina Cannon with us.
Tina, if you watch barbecue ontv, if you will, she was the winner
of the Netflix AmericanBarbecue Showdown.
(00:55):
She's been on Food Network Discovery.
She's a celebrity chef.
She's got 35 years in theculinary industry.
And the most important thingshe, she's been an executive chef
and an owner, but she's been asous chef.
And I think that's really important.
I do.
I'm just saying they do allthe work.
They do all the work.
(01:17):
I haven't even dishwashed.
So, you know.
Well, first of all, welcome tothe show.
It's a pleasure to have you.
Thank you.
We'll get to kind of Tina'shistorical stuff a little later.
But what was your experiencelike on.
On Netflix?
Leanne and I have both donereality shows.
We have kind of mixed emotionsabout them, more mixed than emotion.
(01:43):
But tell us about yourexperience on that.
Well, it was a long, hot 21 days.
I know that's right.
Because, you know, we filmedit in months that didn't appear to.
When it is, you know, that's tv.
But, you know, I think overallit was a great experience, honestly,
even though.
(02:03):
Yes, it's considered reality.
You know, you can always come up.
This is a few years later nowthat, you know, since it was filmed.
You can always take away morepositive than bad.
You know, it's like, I guess, childbirth.
Even though I don't have kids,you know, you don't remember the
pain because it was long daysand it was very, very hot and very
(02:26):
grueling.
But when they edited it, itactually made it seem very Kumbaya
ish.
You know what I mean?
What's so amazing to me in theshows is that you pretty much have
a dedicated camera person oneach person, right?
So it isn't like they're goingaround with one camera.
So the how they edit theseshows with all of the footage, especially
(02:50):
21 days.
I doubt they film the whole21, but even say it's 10 days of
10 Pitmasters, 12 hours a day,and they got to get it down a one
hour show.
I'm just amazed that they canedit the way that they do and capture
like the cool moments.
To me, it's a reallyincredible job.
They do.
Yeah.
Well, you know, I was onBarbecue Brawl too, like you were,
(03:13):
and it was very different.
Food Network and Netflix.
Netflix had a lot more camera operators.
They had those little mountedcameras above us.
We had two people on us allthe time.
There was a lot more involvedin Netflix.
I mean, they had.
It was unbelievable.
They had the cameras that areon the wires like you see at football
(03:35):
game.
They had some things that theydid not, did not air because Covid
happened after that.
And I think they were.
The world was wantingsomething different.
Like we all got along andeverything was great, you know, but,
you know, it's very hard whenyou have to be sequestered with the
same people of all differenttypes of people for 21 days.
(04:00):
Because even on what's calledthe dark days, which means that's
the days of their union, theyhave days that they.
People have, you know, can'twork on those days.
I guess it's like air trafficcontrollers, the same thing.
You know, we have to eateverything but sleep in the same
room.
And that was discouraged, but.
But, you know, you have to doeverything with a breakfast, lunch,
(04:21):
dinner, right?
And then you have to worrybecause you're miked up all the time.
Like, what if you just, onyour dark day, you just wanted to
stay in your room in bed andwatch tv, you know, you're so keyed
up, you don't want them touse, you know, that be against you.
You want to be very positive.
And all the time, because youdon't really know what to expect.
You just know.
(04:42):
And that I find that whenyou're miked up, you forget the mic
is there after a while andsometimes catch yourself like, oh
my God, I'm mic'd up.
You know, I. I know I've saidthis on podcast before.
I think I. I was on a show in2014 which if you took a potty break,
(05:04):
they turned it off, eventhough they were in there with you,
and they turned it back on.
My experience with Netflix andI don't know if this is their policy,
I don't know.
I'm just saying what happenedto me, it was on all the time.
And the very last day when Iwas waiting to see we, you know,
who won?
Whatever happened.
I went into the ladies roomand while I was in there, I said
a quick prayer and it was socrazy after it was over and they
(05:30):
filmed me and I found out Iwon and I was outside and I went.
He said, my producer, youknow, you know, you're assigned somebody
that's with you all the time.
Said that prayer worked,didn't it?
So I was like, oh my God,they've heard me in the bathroom.
That was the last day, the21st day every time I've been in
(05:52):
there.
And I didn't even think aboutit till then.
I went, yeah, oops.
I guess that's why I didn't dovery good.
Leanne on my reality showbecause, like, oh, I probably did
the opposite, you know.
(06:12):
Yeah.
But she was saying, you know, I.
Didn'T pray for a win.
I prayed that, you know, justget me through this.
Because I was like, when atthe end of it, that was like, true.
That was not acting.
When I kind of fell and Rashidcalled me, I was like, I was so exhausted.
We'd been up 24 hours and I, Iwas just totally exhausted and stressed
(06:34):
out to the max.
I was at the, my very end ofmy rope for sure.
So that was not like act.
I'm not a, you know, actress.
So it was not acting.
So I was really, reallysurprised and of course happy.
Yeah, well, of course.
Hard to get.
Woo hoo.
You know, when you're exhausted.
(06:55):
Right.
Sometimes though, when you'reproducing something, that's when
you get actually the bestreactions is when people are pressed
to their absolute frayed limits.
Yeah.
And then you're right becausewith Ashley, he, he, when he ripped
his sleeves off of his shirt,that was all real.
(07:15):
I mean, you know, they feedyou stuff to try to get you to egg
each other on and stuff.
Some people go for it and some don't.
I really didn't because that'sjust not me to be mean to somebody.
But he was really, reallyexhausted, I think at the end of
his rope when that happened.
And he kind of like, I thoughthe was going to leave.
(07:36):
I mean, it was, he was verystressed out.
So that most everything onthere, I think was real.
You know, they did, like Isay, egg a few things on and a couple
cast members, I think theyasked to do certain things, but I
wasn't asked to do anything.
They wanted me to kind ofbadger a little bit, you know, that's
just not really me.
(07:57):
My producer asked me to tellthe truth and I looked in the Camera.
And I said, you really want meto tell the truth?
And the camera guy who I'dmade friends with went, no.
So that.
That was the end of my realityseries right there.
People don't really realize,you know, that.
(08:18):
I mean, I know y' all do, butthey are talking to you the entire.
So when you're talking outloud, you're really talking to someone,
but they, you know, peoplejust don't see that.
And then when they.
The hardest part, really, too,was to.
Three days later, when theyask you about a certain dish.
Okay.
(08:38):
I was like, what?
I don't even.
What did I make?
I mean, I had to.
I had to ask them so I could,like, remember that day.
Or they would have to show youon their phone.
Say, this is when you buy.
Oh, okay.
You know, to remember becauseyou're so tired and have to be so
keyed up all the time and onyour toes because, you know they're
(08:59):
filming from above.
This show did from the sides.
They had one on the table.
They had somebody right here,like, right on you.
Some when.
When you're cooking.
I don't think I was ever onless than three cameras.
Yeah.
Yeah.
But that makes it.
That makes what they canproduce and edit into a great show.
(09:21):
Yeah.
Instead of just a singlecamera and one poor camera guy running
around with his tongue hangingout trying to catch everything.
Yeah, that would be difficult.
They had some.
It was.
I can say I learned a wholelot about that end of seeing all
the special equipment.
And they had these camerasthat you actually wear.
And I kept calling a guyRoboCop because he wore.
(09:43):
And when he walked.
I mean, it moves like on ageosphere or something like that.
Forget it's the wrong word.
Sorry, but y' all know what I mean.
It would move and I guess keepthings level.
It was Roman Ronan orsomething like that, they called
it.
It was really, really, really cool.
It's called a jib.
Okay.
(10:04):
Yeah, they have.
They have jibs you can wear.
They're like a Steadicam.
And you can.
It goes like that.
Yeah.
You know, more than me.
I'm just a cook, you know.
It'S.
I had to learn, too, though,that said, and going to get a big
lesson here in about a month.
So it's a good thing.
It's a good thing.
Don't worry there.
(10:26):
You're all good.
She'll be ready.
You know, I was on.
The first show I was on in2014, was on the Travel Channel,
you know, then I.
This, I think my fifth show.
So it's kind of cool that I'vebeen on different networks to see
how different they operate.
Like the first show was on,you have an attorney sitting with
(10:47):
you all the time.
That's the way they did it.
And it was classified as agame show because we won money, you
know.
Yeah.
So maybe that.
So that was very different howthey sequestered, how long they filmed
it, that kind of thing.
And then I go and I did thebamacure thing for like three seasons.
And that was more of a verybudget, more operation kind of thing.
(11:10):
They only had, you know, acouple camera people and editors,
you know.
And then doing did a recentone on one of the country networks
and you know, that was a veryshoestring type budget too.
So I did some higher end andthen of course barbecue bra, Food
Network, big, big budget.
But they were real, all very different.
(11:30):
Yep, yep, don't do that.
Yeah, I learned something fromeach one and got to meet a lot of
cool people.
There you go.
We're going to take a breakhere on Barbecue Nation on USA Radio
Networks.
Leanne and and Ms. Tina Cannonwill be back with you very shortly.
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(12:14):
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(12:41):
Hey, welcome back to Barbecue Nation.
I'm JT along with Leanne Whippen.
If you want to contact us,call Leanne.
Don't call me.
You can just go to barbecue nation.
Jt.com There's a thing there,a drop down box.
You can fill it out, send itin and we will respond.
Also, we're on Facebook withBarbecue Nation and our respective
personal Facebooks and Twitter.
(13:04):
Leanne's on Twitter.
I'm on Twitter.
Tina's on Twitter.
Tina follows me now and Ifollow her.
We do all that.
So very easy to get a hold of us.
If you have a question or acomment we're very fortunate to have
Tina Cannon with us today.
Tina has been on a number ofchallenging TV shows over the years,
(13:26):
and she's got a really coolhistory here, and we're going to
talk about that.
How did you get started?
I don't mean in the televisionaspect, but when Leanne was on the
show the first time, man, Ihad to pry it out of her.
Not really how she worked.
Worked with her dad coming upand got her involved in barbecue
(13:47):
and all that.
How did you start?
Y' all are gonna just really laugh.
But, you know, I grew upeating everything burnt on a.
What my dad cooked.
But I would say what reallygot me into the competitive part
of it was watching a showcalled Pitmasters.
(14:07):
That's her right up there.
Yeah.
So when I.
When I saw the show, I hadalready been cooking because, like,
my 10th birthday gift was a web.
Can I say a brand.
Sorry.
Okay.
A Weber grill.
That's what I asked for when Iwas 10 years old.
So I had always kind of, youknow, grilled.
And I used to go to Girl Scoutcamp and asked to go cook with the
(14:28):
boys on the open fire justbecause I liked it.
You know, my grandfather was agreat cook, so I have that history,
but nothing like Liam, youknow, with the family business and.
And all of that.
Mom was just a light barbecue.
My papa did it.
My dad burned everything, kindof, but I really liked it.
And when I got the opportunityto start going to, like, Girl Scout
(14:50):
camp, back then it was Girl Scouts.
We would.
They would let me go overbecause I wanted to cook, and I was
trying to earn a badge, so Iwould go every year until I was higher
up in the Girl Scouts and got,I guess, too old for that.
And.
And I just love to cook onOpen Fire.
You know, we, you know, forthat, you don't do anything too.
(15:11):
Too technical.
We always.
Hot dogs, hamburgers, sausage,stuff like that.
But when I saw the showPitmasters on tv, I was like, I mean,
you know, we just watched it.
My husband and I watched itall the time, and it was just a freak
time when I decided to go and compete.
I know I've told this story before.
It's kind of.
(15:32):
I'll try to shorten it, ifyou'd like to know.
But I was cooking a bunch ofbarbecue for a bunch of workmen and
work woman.
That was at our house becausethere were some storms that came
through, Lynn, like you'veexperienced recently, but it ripped
our roof off.
So we, you know, and did a lotof damage.
So we were having to have anew roof put on.
So they were working reallyhard because there was another storm
(15:54):
coming through.
So I just got that old.
It was a Brinkman, if I cansay, a brand that we got free with
points off a card or somethinglike that.
And the guy thought that he's,gosh, this is really good barbecue.
Of course, he says to myhusband, which is from New Jersey,
and sorry, land barbecue tothem is, you know, put the hot dog
(16:16):
on the grill.
That.
That's what they call it.
North is barbecue.
We down here, we call it, youknow, that's grilling, you know.
So he mentioned how good itwas and talked about a contest, and
he gave my husband theapplication, and I filled it out,
went and won.
And then you get the bug.
(16:36):
Get that, you know, a littlebit of money.
And the trophies I actuallyhave on the other side of the room
here, because it was the firstones ever got, and I won, like a
hundred dollars a category orsomething like that.
Well, then I got the bug.
You win once.
Well, so I started competing,and that was that.
And, you know, I. I got somecalls, but I never got, like, a.
Anything better than 10thplace for, I think, a couple years
(16:59):
at least.
And then I had a really goodyear once I went pro, like 2015,
I won the Georgia Statechampionship across the board, all
categories.
So, you know, that was a good year.
And I wanted a firewomanchallenge at World Food, and that
was a good year.
You know, earned quite a bitof money.
And then in the last year, Ihaven't really competed in, like,
(17:22):
KCBS or any of FBA or any of that.
I haven't.
Haven't competed because I'vebeen really concentrating on more
teaching people.
So I think it's a lost art.
You know, people aren't lowand slow cooking anymore.
No, that's true.
And they.
That's one thing that is kindof interesting to me and Leanne.
(17:44):
We've never actually talkedabout this with each other.
You know, barbecue,traditional, low and slow, that type
of thing, smoking, whatever.
And everybody would kind ofpreach it.
And then this is kind of oneof the dichotomies.
And then they try to figureout how to cut the corner on the
time as they go forward.
Yeah, yeah, They're a littlehot and fast on them there.
(18:04):
What you've never told meabout your thoughts on that, Leanne.
I am still low and slow.
True blue.
I've tried hot and fast.
Maybe I just don't know how todo it properly.
Sorry, Myron, but I feel likehe's the one that really brought
it to the forefront incompetition and through the shows.
(18:27):
It doesn't work for me.
I can cook a little bithotter, you know, rather than 225,
go 275 with success.
But when, you know, thebriskets at 350 or whatever they're
doing, I, I just can't wrap myhead around it.
Yeah, I'm not Super.
I'm like 235 in a competition.
I'll do 235 at night for mybig meets and then ramp it up earlier
(18:51):
in the day and I'll go to 275 now.
I guess I know how to do itbecause on Netflix, everything was
hot and fast, but it's justnot my thing.
It's just not my favorite thing.
Anyone in competition now,instead of just hot and fast, they're
cutting the meat down.
They're changing some of the rules.
And I'm not saying that's bador good.
(19:12):
I'm just making comments sopeople don't get all upset.
They're cutting it like whereyou can cook a four pound butt, you
know, whereas, you know,that's just, you know, whatever.
I don't do that and probablynever will, you know, but, you know,
they're making it where it isless and less time.
And to me, part of barbecueand part of the art of it, in my
(19:35):
opinion, is that low and slowbreaking down that, you know, meat.
I, I just like it better.
It's just me.
Yeah, I, I'm, I'm with you on that.
I mean, if you're.
I have no problem firing up agas grill to, you know, cook something
on it like that, or my pelletgrill or the charcoal grill.
(19:58):
I mean, we all can use all ofthem, but I always find, I just have
always kind of thought it wasstrange that people would talk about
the low and slow and then dosomething else.
God, we got to take another break.
We're going to be back withTina Cannon and Ms. Whippen and yours
truly when we get back fromthis commercial message.
(20:19):
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(20:41):
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(21:05):
Welcome back to Barbecue Nation.
I'm kt, along with LeanneWhippen and Tina Cannon.
Today, we'd like to thank thefolks at Painter Hills Natural Beef,
Beautiful beef, the way nature intended.
Don't forget, you can go to their.
Their website, go to theironline store, and you can type in
the code BBQ Nation.
Get 15% off.
I've heard from a couple offolks lately that bought some product
(21:26):
from them.
They were very happy with it.
I'm.
I've been happy with it for 20 years.
So please do that.
And also, drum roll, please.
Pig powder.
That's this.
This blonde lady sittingacross the country from me looking
on your screen.
She has a little websitecalled Pigpowder.com and it's one
of the few places, not one ofthe few places, but one of the original
(21:50):
places that you could buy pigpowder, which was developed by her
father, Trim Deb, and passedon now to Ms. Leanne.
And she sells it.
She even shipped it.
Yeah, it won best rub on theplanet, amongst other awards.
A lot of competitors use it.
And I'll be honest with you, Ihaven't had one person complain to
(22:11):
me about pig powder.
Not one.
Everybody loves it and it's so versatile.
And I'm not just saying that.
It's true.
You want me to.
You want me just to make upsome stuff and tell you?
I mean, I was at a coffee shoptoday and people were asking me about
it.
I need it.
My family's coming in and Imust have it.
I have another palate comingin in another week.
(22:31):
I said, you know, it's.
Yeah, it's crazy.
That's it.
So go to pigpowder.com and do that.
We've got Tina Cannon with us today.
Tina, of course.
Well, she's the winner in 2018at the World Food Fire and Ice Challenge,
and she was a reserve grandchampion in barbecue there, and she
was the original Netflix winner.
(22:53):
She's got a long history ofbeing, especially on television competitions
and doing very well.
But one of the things thatTina does that I read about now,
we've never talked.
I think she and Leanne havetalked before, perhaps, but I have
not talked to her is shevolunteers for Meals on Wheels, and
(23:13):
she also volunteers at a localculinary school teaching different,
various culinary classes.
I find that great.
I like to do a lot ofvolunteer work myself.
I do it more in the golf worldthan I do in the barbecue world,
because that's just what I do,but how did you, like, get involved?
(23:34):
You're there in Kawada.
Is that Kawita?
Excuse me.
That's all right.
How'd you decide to jump into,like, Meals on Wheels?
I used to donate.
You know, if you compete likeLeanne, there's a lot of waste involved.
And I just.
You know, food waste is kindof like one of my pet peeves because
(23:56):
we have so many people in needin our country.
And I knew a few other cooksthat no longer are competing, and
I said, what are you doingwith all your calls, you know, or
your extra meat?
And they told me.
So I started donating all ofmy coals, all of my cooked.
I would vacuum seal it, and Iwould donate it to them.
And one day I got an emailfrom them saying, hey, do you know
(24:20):
anybody that can help us cook?
Because, you know, I wasseeing them weekly because at the
time, I was competing a ton,practicing a lot, or if I was catering,
I'd have, you know, leftoverthat extra that I had made.
And I said, well, what about me?
And that was several years ago.
So I've been cooking for themever since.
And I'll probably hit.
(24:40):
I'll be over.
I'll be probably close to60,000 this year.
Wow.
So.
And I finally actually got anofficial helper today.
Really?
Yeah.
I got my stirring in myflipping arm.
I got good.
But in.
What is amazing is she came into volunteer, and she's a Johnson
(25:05):
and Wells graduate, so we gottwo culinary people, you know, backgrounds,
and she's in baking andpastry, which is not my thing, and
mine's, you know, more entreesaute meats, so.
So we're going to make areally good dynamic duo in there,
so we can really cook, youknow, a lot more.
Because I have a lot of travelplans and events coming up, so she
(25:28):
can handle when I'm not there.
This is the first time I've actually.
Because I'm going on abusiness trip to Austin, Texas, tomorrow,
and I'm letting the.
Right.
She's actually going to be byherself tomorrow, and I'm, like,
flipping out because I havenever, ever let someone, like.
I mean, well, there hasn'tbeen anyone that could, you know,
come in and.
Right.
Do that.
(25:48):
So I'll probably be at theairport, like, texting her, making
sure everything's okay.
But she only has to fix, like,250 meals tomorrow.
You know, we normally do fiveto 800 a day, so.
And we could do a lot more,but there's just.
We don't have enoughdonations, and, you know, we just
don't have enough grants oranything to feed anymore.
(26:09):
And not enough woman power.
There you go.
Not that we won't have.
You know, guys, I'm in thekitchen, but typically we have a
couple people, you know, guysthat help, like, pack the food.
And we have a lot of.
We have, like, a hundredpeople that deliver all of our meals
every week, and we feed peopleseven days a week.
Good for you guys.
You can always get Leanne tobake for you.
(26:31):
Yeah, I am not a baker either.
You're not?
You know, when you go toculinary school, it's so funny.
Always tell a joke.
You can.
When you arrive, they go, doyou like to get up early?
And I'm like, no.
They go, chef, if you say,yes, baker.
So that's not true.
(26:51):
I know, but so is Leanne baking.
Not that what she makes is a joke.
She just doesn't like to do.
I can bake, but it is notsomething I enjoy.
I don't like precise measurements.
Me either, girl.
Me either.
So, Leanne, do you remember?
You probably don't, but Iremember the first time I actually
met you in person.
(27:12):
I. I'm terrible.
Also.
It was 2012, Las Vegas, Nevada.
Oh, the world.
Yep.
You were cooking lamb rightnext to me.
Yep.
That was.
I made it to the final table.
Yeah.
That was my final dish.
Yeah, almost.
Almost made it.
Almost.
Yeah.
(27:32):
But that's where I met you.
I actually cooked right nextto you with Scott Smith.
You and stewing and brewing.
Oh, you remember I was cookingwith my daughter then.
Yes.
Yes.
That's the first time Iactually met you.
I mean, you were very focusedthat we didn't have, like, a lot
of chitchat because, you know,world food is quite busy.
Yeah.
So that's the first time Iactually met you in person.
(27:53):
And you probably didn't know,but I was super excited.
Oh, thank you.
Did she offer to sign anautograph for you?
No.
Ask, you know, because I, youknow, she was really obviously busy
and had made it through, andyou don't want to mess with somebody,
really, when they're trying towin, you know?
I know you've been to acontest and people walk up right
in the middle of your turn ins.
Isn't that the truth?
(28:14):
And you have to be nice,especially when she, you know, appeared
on TV and things like that.
You don't want to come acrossbecause everything comes across worse.
Right.
Than you intended to be.
So I usually will go in, youknow, and try to do all My prep as
much as I can inside, youknow, when it's box turning.
Yeah, it's a great event, the world's.
Yeah, I. I like to go every year.
(28:35):
It's.
Yeah.
You know, I haven't been sinceI won there, and I'm actually going
back this year.
Oh, I'll see you there.
Yeah.
But guess what?
I'm competing in the fire again.
No, I'm doing somethingtotally different.
Sushi baking.
No, no, I am doing seafood.
(28:56):
Oh, good.
Good for you.
Haven't made any announcementyet, but I've taken on a new sponsor
that I'll probably beannouncing next week, and they've
offered to partner with me,and hopefully I can produce something.
Well, good luck to you.
That's awesome.
Thank you.
Because I haven't announcedthat I was going.
I was like, I'm so glad that Iwas on here with y' all today.
That's right around thecorner, right?
(29:18):
Yeah.
And I haven't told anybody,but, like, my family and Meals on
Wheels.
Hey, it's gonna be gone for,like, four days in November.
Five days, you know, So Ihaven't told anybody yet.
So now y' all know and whenever.
All right, well, best.
Everybody will know.
Yeah.
Are you Leanne?
Are you judging?
Are you competing?
I'm judging.
I'm a master judge down there.
Ah.
(29:38):
I used to compete.
I used to compete.
I won first place in potatosalad of all thing back in the day.
Yeah.
$10,000 and good prize money.
Yeah, I did have.
Yeah, they had good.
The good prize money.
But I just thought, you know,I'm gonna get back into competing.
I'm just gonna do that.
I'm gonna do that.
Good for you both.
Good for you both.
(29:58):
Maybe I'll.
Maybe I'll have to hop a planedown to Vegas and see you both.
But by the time we get down to Dallas.
Dallas.
Excuse me.
They were in Vegas years ago.
Then they moved to Orange Beach.
Yeah.
And they were in.
Was it Orlando?
Yeah, I think so.
They bounced around, and thenthey went.
To Orange beach or vice versa.
And then they've been inDallas now, you know, for a few years.
(30:20):
So I just, you know, don'twant to drive my bag barbe big out
there and spend that much.
I mean, you know, you got 10days involved in something, and,
you know, I've got.
I'm cooked for so many peoplewith meals on wheels.
I mean, there's.
If there's nobody that I knowcan do that much, maybe now I have
somebody, but I've alreadycommitted to seafood so I'm sticking
with it.
(30:40):
There you go.
There you go.
Write me if you got any goodtips on anything.
You know, since you're inTampa now, you might have some great
things that you think I shouldtry for seafood.
So I.
You could use some pig powder.
You know what?
I'm not that y' all didn'tsegue into my product, but I'm probably
(31:01):
going to use must.
There you go.
I saw that seasoning.
I want to see hear about it.
European blend.
It's called European Blend andit's what I actually used on my ribs
on Netflix.
But they wouldn't let me.
I had to mix it up and put itin something because you can't put
your own product on there.
You know, if you wanted to dohow much was it going to cost to
(31:22):
put your product on a showlike that, you know.
So we mixed it up in the Herbsto Province bottle because they knew
somebody in their right mindwould not use Herbs to Province and.
Right.
I was going to ask you if ithad the same profile as that.
It has some similar, verysimilar profiles.
Just a little bit different.
Mine only has like 20milligrams of sodium.
Of course, it's gluten free.
(31:43):
I'm either going to use thator I'm going to use my brine.
Oh, there you go.
Very nice.
Because I use this as a drybrine or wet brine.
So once I decide, once I talkwith my sponsor stuff about what
things that I'm going to cook,I can decide.
And then I got a hot sauce.
I'm just going to give all theplugs, y'.
All.
No hot sauce.
So I've got three productsout, plus other merch on my website.
(32:05):
So one fish your website,tinacannancooks.com Very good.
And all of the proceeds goesto Meals on Wheels.
Oh, excellent, excellent.
Okay, we're gonna take.
No, I made a commitment toMeals on Wheels.
Good for you.
We are going to take a break.
We're going to be back withTina Cannon, wrap up the show and
I don't have to ask her whather website is now, but we will anyway.
(32:28):
So we'll be doing that.
Leanne and I and Tina will beback right after this, ready for
a new ride.
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(32:56):
Hey, everybody, it's jt.
You know, I talk about PaintedHills all the time and we always
say beef the way nature intended.
But it's more than thatbecause each bite of Painted Hills
will make your taste buds explode.
Put a big bright smile on yourand whoever is at your dinner table
will have a big bright smileon their face.
And you can thank me for that later.
(33:16):
Just go topaintedhillsbeef.com and find out
more.
You won't regret it.
Hey, everybody, J.T.
Here.
I want to tell you aboutHammerstahl knives.
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They're part of the HeritageSteel group, which also does their
pots and pans.
So go to heritagesteel us.
(33:36):
Check out the Hammer Stahl knives.
If you're really into cooking,I think you're really going to like
them.
Welcome back to the nation.
Barbecue Nation.
Okay, so now I get to tellpeople we talked about it with Meathead
(33:57):
was on last week, but this ismore serious.
Not that Leanne and Tina arevery serious.
They're sincere, but they'renot overly serious.
Leanne and I are going to bedoing a new television show together
called Grilling at the Green,which is named after my golf show,
my radio show.
(34:18):
And we start filming inOctober and we are going to have
some fun with it.
And then I think if I can conLeanne into doing it either towards
probably right afterThanksgiving, get her back up here
and we will film some of the,quote, winter segments up here.
And it is going to be aired onApple, Amazon, Roku, Pluto and I
(34:46):
got a couple other channels,but we'll, it'll be on the Golf NewsNet
complete channel.
And so we're contracted to doabout a dozen shows.
So I'm one, I'm lookingforward to working with Leanne on
that and giving her a hardtime, which is part of my, part of
my job.
Oh, boy, here we go.
But it's going to be a littlebit of a different type of show.
(35:08):
We're going to, we're goingto, yes, we're going to be doing
a lot of grilling and stuff,but we're also going to bring some
very easy, fun things to cook.
If you're having your friendsover after you play golf, we'll do
some long term.
We're not going to do too muchlow and slow on there because golfers
don't have that kind ofpatience, I don't think.
But we're going to be doing alot of fun stuff and we want to thank
(35:31):
Gorilla Grills and what's thatoutfit you work for, Leanne?
Oh, yeah.
Yes.
We want to thank both of themand the Oregon Crab Commission and
a few others for supportingour show.
So we'll keep you posted.
But that's kind of a big announcement.
And also Leanne and I aregoing to be in Tennessee in October.
(35:52):
She's going to be judging the jack.
But before that, we arebroadcasting live from quote unquote,
the party and Byron'sChisholm's outfit there.
I'm coming into town.
We're gonna do a live two hourshow with everybody there and we're
gonna watch Leanne dance anddo the swing and the two step with
Byron.
(36:13):
Yeah, yeah, I'm gonna get youcommitted to that.
Anyway, it's gonna be fun.
And as we get closer, we'lltell you all the streaming channels
that you'll be able to seethat and you can watch it afterwards
because it, you know, once youput it out there in the inter web
world, it stays forever.
But it is going to be live.
So it ought to be interestingand ought to be fun.
(36:34):
Never been done like that before.
And Ben, Byron's never invitedanybody before to do it.
So there you go.
All right, let's get back andtalk with Tina some more here and
all the stuff you've done inthe last 15 years or whatever.
Tina, what's the biggest thingyou think you've learned especially
about barbecue and then justcooking overall?
(36:57):
Oh, I'm.
Guys, you put me on the spot there.
The biggest thing I've, I've learned.
Wait till you get to afterhours, kid.
Yeah, there's really, there'sbeen so many different type of cookers
I've been able to cook on andyou know, accomplish really good
(37:18):
flavored food by tryingdifferent types of cookers.
I remember when I started, Iwas cooking on bullets, Weber bullets.
Right.
And I remember, you know,being a. I'm cooking on stick burner.
I'm going to cook on stick,you know, always.
And then who would havethought that I would end up competing
on a gravity fan?
I thought, I'll never do that.
So I've learned to say neversay never.
(37:41):
That's good.
Yeah, that's good neverbecause, you know, until you experience
cooking on that.
And I had a stint where I wasworking with Grilla grills a while
back because I won one atWorld Food and I really, I loved
it.
But they, you know, I don'tknow I think they sold out or to
a different company a whileback, and then I haven't had a pellet
(38:02):
grill since, and I actuallyreally loved cooking on it because
I could leave and go do mything, you know, go to school, whatever.
I wanted to go visit mama, youknow, and come back, and I thought
I would never do that.
And I actually really enjoyed it.
And then I had an OG at thetime, the original Grilla.
(38:23):
And I actually have to say Ireally, really enjoyed cooking that.
There's some old videos I didfor them, y'.
All, so if y' all go and watchthem, you know, they got.
They got bought a little overa year ago by American outdoor brands.
Yeah, I thought it was longerthan that, but I knew that they did.
Yeah.
Of course, I don't have.
Have one anymore.
(38:43):
I just had.
I cook on.
I have a couple big green eggs.
I have another, like, combogrill that I think is no longer in
existence, but I still use ituntil it breaks.
And then, you know, I have mygravity fed and have a couple kettle
grills.
I have a tribal grill.
You know, I got a lot, but I don't.
Don't have a pellet grill.
So if anybody's listening.
(39:10):
Well, I'm sure somebody willhear this.
Okay.
I hope that they did.
I'm sure somebody will.
Will hear this.
Do you have anything that youwant to accomplish in the barbecue
world that you have?
Not yet.
In the barbecue world?
(39:30):
Oh, my gosh.
You know, I give classes, andI just really want to continue that
because I really.
I think it's a lost art, so Iwant to teach as many people as I
can the lost art of love.
Oh, and slow.
Get some flat.
That's not a lost start.
I still do it.
More people cook hot and fastnow, or they like to go to a big
(39:52):
box store and buy it already done.
They don't have the patienceand the joy of, you know, spreading
that joy of, you know, hanging out.
It brings back family time,you know, when you're sitting around
and doing that and serving.
And of course, I want tocontinue serving people in my community
through barbecue.
That's something.
As long as that I, you know, can.
(40:13):
I will do.
You know, I'm fixing to be 60,y', all, so I got.
I got a good 20 years left, right?
I got 20 years, too.
You got 20.
You got.
You got 20 plus there.
I will tell you.
Tootsie.
Look at Tootsie, right?
I know.
I got to meet her last year.
Matter of fact, it was October.
(40:34):
I went on a trip with a groupof other lady barbecue cooks, some
of them, I'm sure, you know,and we got to go and actually meet
her and talk to her, makepictures and eat and hang out with
her, even though we still hadto wait in line for.
It was only 10 hours ratherthan more.
You know, some people wait more.
So.
(40:54):
But we met so many cool peoplein line and got to tour her pits
and, and talk with her about.
She answered everything wewanted to know.
So that was excellent.
He's very, very frank and direct.
Okay, Tina, we got to get outof here, but we're going to go right
into after hours.
But again, real quick, wherecan people find you and your sauces,
(41:19):
seasonings, and other merch?
All right.
@tinacanningcooks.com and I'mon all social media under Tina Cannon
Cooks.
And y', all, I answer all ofmy own stuff.
I don't have people.
I got Leanne.
You know, a lot of peopleassume that you have people filtering
(41:39):
all that.
You know, I do get things thataren't always sweet, and I, I try
to answer even those in the,in the nicest manner I can.
So if anybody has cookingquestions or any question, I really,
really do love for people to,to write me and ask me.
Excellent, Excellent.
Tina Cannon from Tina Cannon Cooks.
Thank you for being with us,Ms. Leanne.
(42:00):
Thank you as always.
Great job.
And we're going to jump intoafter hours for those of you who
leave us now.
We thank you for listening.
And don't forget our motto,turn it, don't burn it.
Take care, everybody.
Barbecue Nation is produced byJTSD, LLC Productions in association
with Salem Media Group.
All rights reserved.
(42:25):
It.
It's time for Barbecue Nationwith jt so fire up your grill, light
the charcoal, and get yoursmoker cooking.
Now, from the Turnito Burnettstudios in Portland, here's jt.
Hey, everybody.
Welcome to the nation.
That's Barbecue Nation.
I'm JT along with my co host,code commander and co golfer on the
new show we've got coming outa little later.
(00:33):
We'll talk about that more inthe show.
Dave and Chris are doingwhatever they do in the back.
We'd like to thank the folksat Painted Hills Natural Beef.
Beef the way nature intended.
And we've got a real treat today.
We've got Tina Cannon with us.
Tina, if you watch barbecue ontv, if you will, she was the winner
of the Netflix AmericanBarbecue Showdown.
(00:55):
She's been on Food Network Discovery.
She's a celebrity chef.
She's got 35 years in theculinary industry.
And the most important thingshe, she's been an executive chef
and an owner, but she's been asous chef.
And I think that's really important.
I do.
I'm just saying they do allthe work.
They do all the work.
(01:17):
I haven't even dishwashed.
So, you know.
Well, first of all, welcome tothe show.
It's a pleasure to have you.
Thank you.
We'll get to kind of Tina'shistorical stuff a little later.
But what was your experiencelike on.
On Netflix?
Leanne and I have both donereality shows.
We have kind of mixed emotionsabout them, more mixed than emotion.
(01:43):
But tell us about yourexperience on that.
Well, it was a long, hot 21 days.
I know that's right.
Because, you know, we filmedit in months that didn't appear to.
When it is, you know, that's tv.
But, you know, I think overallit was a great experience, honestly,
even though.
(02:03):
Yes, it's considered reality.
You know, you can always come up.
This is a few years later nowthat, you know, since it was filmed.
You can always take away morepositive than bad.
You know, it's like, I guess, childbirth.
Even though I don't have kids,you know, you don't remember the
pain because it was long daysand it was very, very hot and very
(02:26):
grueling.
But when they edited it, itactually made it seem very Kumbaya
ish.
You know what I mean?
What's so amazing to me in theshows is that you pretty much have
a dedicated camera person oneach person, right?
So it isn't like they're goingaround with one camera.
So the how they edit theseshows with all of the footage, especially
(02:50):
21 days.
I doubt they film the whole21, but even say it's 10 days of
10 Pitmasters, 12 hours a day,and they got to get it down a one
hour show.
I'm just amazed that they canedit the way that they do and capture
like the cool moments.
To me, it's a reallyincredible job.
They do.
Yeah.
Well, you know, I was onBarbecue Brawl too, like you were,
(03:13):
and it was very different.
Food Network and Netflix.
Netflix had a lot more camera operators.
They had those little mountedcameras above us.
We had two people on us allthe time.
There was a lot more involvedin Netflix.
I mean, they had.
It was unbelievable.
They had the cameras that areon the wires like you see at football
(03:35):
game.
They had some things that theydid not, did not air because Covid
happened after that.
And I think they were.
The world was wantingsomething different.
Like we all got along andeverything was great, you know, but,
you know, it's very hard whenyou have to be sequestered with the
same people of all differenttypes of people for 21 days.
(04:00):
Because even on what's calledthe dark days, which means that's
the days of their union, theyhave days that they.
People have, you know, can'twork on those days.
I guess it's like air trafficcontrollers, the same thing.
You know, we have to eateverything but sleep in the same
room.
And that was discouraged, but.
But, you know, you have to doeverything with a breakfast, lunch,
(04:21):
dinner, right?
And then you have to worrybecause you're miked up all the time.
Like, what if you just, onyour dark day, you just wanted to
stay in your room in bed andwatch tv, you know, you're so keyed
up, you don't want them touse, you know, that be against you.
You want to be very positive.
And all the time, because youdon't really know what to expect.
You just know.
(04:42):
And that I find that whenyou're miked up, you forget the mic
is there after a while andsometimes catch yourself like, oh
my God, I'm mic'd up.
You know, I. I know I've saidthis on podcast before.
I think I. I was on a show in2014 which if you took a potty break,
(05:04):
they turned it off, eventhough they were in there with you,
and they turned it back on.
My experience with Netflix andI don't know if this is their policy,
I don't know.
I'm just saying what happenedto me, it was on all the time.
And the very last day when Iwas waiting to see we, you know,
who won?
Whatever happened.
I went into the ladies roomand while I was in there, I said
a quick prayer and it was socrazy after it was over and they
(05:30):
filmed me and I found out Iwon and I was outside and I went.
He said, my producer, youknow, you know, you're assigned somebody
that's with you all the time.
Said that prayer worked,didn't it?
So I was like, oh my God,they've heard me in the bathroom.
That was the last day, the21st day every time I've been in
(05:52):
there.
And I didn't even think aboutit till then.
I went, yeah, oops.
I guess that's why I didn't dovery good.
Leanne on my reality showbecause, like, oh, I probably did
the opposite, you know.
(06:12):
Yeah.
But she was saying, you know, I.
Didn'T pray for a win.
I prayed that, you know, justget me through this.
Because I was like, when atthe end of it, that was like, true.
That was not acting.
When I kind of fell and Rashidcalled me, I was like, I was so exhausted.
We'd been up 24 hours and I, Iwas just totally exhausted and stressed
(06:34):
out to the max.
I was at the, my very end ofmy rope for sure.
So that was not like act.
I'm not a, you know, actress.
So it was not acting.
So I was really, reallysurprised and of course happy.
Yeah, well, of course.
Hard to get.
Woo hoo.
You know, when you're exhausted.
(06:55):
Right.
Sometimes though, when you'reproducing something, that's when
you get actually the bestreactions is when people are pressed
to their absolute frayed limits.
Yeah.
And then you're right becausewith Ashley, he, he, when he ripped
his sleeves off of his shirt,that was all real.
(07:15):
I mean, you know, they feedyou stuff to try to get you to egg
each other on and stuff.
Some people go for it and some don't.
I really didn't because that'sjust not me to be mean to somebody.
But he was really, reallyexhausted, I think at the end of
his rope when that happened.
And he kind of like, I thoughthe was going to leave.
(07:36):
I mean, it was, he was verystressed out.
So that most everything onthere, I think was real.
You know, they did, like Isay, egg a few things on and a couple
cast members, I think theyasked to do certain things, but I
wasn't asked to do anything.
They wanted me to kind ofbadger a little bit, you know, that's
just not really me.
(07:57):
My producer asked me to tellthe truth and I looked in the Camera.
And I said, you really want meto tell the truth?
And the camera guy who I'dmade friends with went, no.
So that.
That was the end of my realityseries right there.
People don't really realize,you know, that.
(08:18):
I mean, I know y' all do, butthey are talking to you the entire.
So when you're talking outloud, you're really talking to someone,
but they, you know, peoplejust don't see that.
And then when they.
The hardest part, really, too,was to.
Three days later, when theyask you about a certain dish.
Okay.
(08:38):
I was like, what?
I don't even.
What did I make?
I mean, I had to.
I had to ask them so I could,like, remember that day.
Or they would have to show youon their phone.
Say, this is when you buy.
Oh, okay.
You know, to remember becauseyou're so tired and have to be so
keyed up all the time and onyour toes because, you know they're
(08:59):
filming from above.
This show did from the sides.
They had one on the table.
They had somebody right here,like, right on you.
Some when.
When you're cooking.
I don't think I was ever onless than three cameras.
Yeah.
Yeah.
But that makes it.
That makes what they canproduce and edit into a great show.
(09:21):
Yeah.
Instead of just a singlecamera and one poor camera guy running
around with his tongue hangingout trying to catch everything.
Yeah, that would be difficult.
They had some.
It was.
I can say I learned a wholelot about that end of seeing all
the special equipment.
And they had these camerasthat you actually wear.
And I kept calling a guyRoboCop because he wore.
(09:43):
And when he walked.
I mean, it moves like on ageosphere or something like that.
Forget it's the wrong word.
Sorry, but y' all know what I mean.
It would move and I guess keepthings level.
It was Roman Ronan orsomething like that, they called
it.
It was really, really, really cool.
It's called a jib.
Okay.
(10:04):
Yeah, they have.
They have jibs you can wear.
They're like a Steadicam.
And you can.
It goes like that.
Yeah.
You know, more than me.
I'm just a cook, you know.
It'S.
I had to learn, too, though,that said, and going to get a big
lesson here in about a month.
So it's a good thing.
It's a good thing.
Don't worry there.
(10:26):
You're all good.
She'll be ready.
You know, I was on.
The first show I was on in2014, was on the Travel Channel,
you know, then I.
This, I think my fifth show.
So it's kind of cool that I'vebeen on different networks to see
how different they operate.
Like the first show was on,you have an attorney sitting with
(10:47):
you all the time.
That's the way they did it.
And it was classified as agame show because we won money, you
know.
Yeah.
So maybe that.
So that was very different howthey sequestered, how long they filmed
it, that kind of thing.
And then I go and I did thebamacure thing for like three seasons.
And that was more of a verybudget, more operation kind of thing.
(11:10):
They only had, you know, acouple camera people and editors,
you know.
And then doing did a recentone on one of the country networks
and you know, that was a veryshoestring type budget too.
So I did some higher end andthen of course barbecue bra, Food
Network, big, big budget.
But they were real, all very different.
(11:30):
Yep, yep, don't do that.
Yeah, I learned something fromeach one and got to meet a lot of
cool people.
There you go.
We're going to take a breakhere on Barbecue Nation on USA Radio
Networks.
Leanne and and Ms. Tina Cannonwill be back with you very shortly.
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(12:14):
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(12:41):
Hey, welcome back to Barbecue Nation.
I'm JT along with Leanne Whippen.
If you want to contact us,call Leanne.
Don't call me.
You can just go to barbecue nation.
Jt.com There's a thing there,a drop down box.
You can fill it out, send itin and we will respond.
Also, we're on Facebook withBarbecue Nation and our respective
personal Facebooks and Twitter.
(13:04):
Leanne's on Twitter.
I'm on Twitter.
Tina's on Twitter.
Tina follows me now and Ifollow her.
We do all that.
So very easy to get a hold of us.
If you have a question or acomment we're very fortunate to have
Tina Cannon with us today.
Tina has been on a number ofchallenging TV shows over the years,
(13:26):
and she's got a really coolhistory here, and we're going to
talk about that.
How did you get started?
I don't mean in the televisionaspect, but when Leanne was on the
show the first time, man, Ihad to pry it out of her.
Not really how she worked.
Worked with her dad coming upand got her involved in barbecue
(13:47):
and all that.
How did you start?
Y' all are gonna just really laugh.
But, you know, I grew upeating everything burnt on a.
What my dad cooked.
But I would say what reallygot me into the competitive part
of it was watching a showcalled Pitmasters.
(14:07):
That's her right up there.
Yeah.
So when I.
When I saw the show, I hadalready been cooking because, like,
my 10th birthday gift was a web.
Can I say a brand.
Sorry.
Okay.
A Weber grill.
That's what I asked for when Iwas 10 years old.
So I had always kind of, youknow, grilled.
And I used to go to Girl Scoutcamp and asked to go cook with the
(14:28):
boys on the open fire justbecause I liked it.
You know, my grandfather was agreat cook, so I have that history,
but nothing like Liam, youknow, with the family business and.
And all of that.
Mom was just a light barbecue.
My papa did it.
My dad burned everything, kindof, but I really liked it.
And when I got the opportunityto start going to, like, Girl Scout
(14:50):
camp, back then it was Girl Scouts.
We would.
They would let me go overbecause I wanted to cook, and I was
trying to earn a badge, so Iwould go every year until I was higher
up in the Girl Scouts and got,I guess, too old for that.
And.
And I just love to cook onOpen Fire.
You know, we, you know, forthat, you don't do anything too.
(15:11):
Too technical.
We always.
Hot dogs, hamburgers, sausage,stuff like that.
But when I saw the showPitmasters on tv, I was like, I mean,
you know, we just watched it.
My husband and I watched itall the time, and it was just a freak
time when I decided to go and compete.
I know I've told this story before.
It's kind of.
(15:32):
I'll try to shorten it, ifyou'd like to know.
But I was cooking a bunch ofbarbecue for a bunch of workmen and
work woman.
That was at our house becausethere were some storms that came
through, Lynn, like you'veexperienced recently, but it ripped
our roof off.
So we, you know, and did a lotof damage.
So we were having to have anew roof put on.
So they were working reallyhard because there was another storm
(15:54):
coming through.
So I just got that old.
It was a Brinkman, if I cansay, a brand that we got free with
points off a card or somethinglike that.
And the guy thought that he's,gosh, this is really good barbecue.
Of course, he says to myhusband, which is from New Jersey,
and sorry, land barbecue tothem is, you know, put the hot dog
(16:16):
on the grill.
That.
That's what they call it.
North is barbecue.
We down here, we call it, youknow, that's grilling, you know.
So he mentioned how good itwas and talked about a contest, and
he gave my husband theapplication, and I filled it out,
went and won.
And then you get the bug.
(16:36):
Get that, you know, a littlebit of money.
And the trophies I actuallyhave on the other side of the room
here, because it was the firstones ever got, and I won, like a
hundred dollars a category orsomething like that.
Well, then I got the bug.
You win once.
Well, so I started competing,and that was that.
And, you know, I. I got somecalls, but I never got, like, a.
Anything better than 10thplace for, I think, a couple years
(16:59):
at least.
And then I had a really goodyear once I went pro, like 2015,
I won the Georgia Statechampionship across the board, all
categories.
So, you know, that was a good year.
And I wanted a firewomanchallenge at World Food, and that
was a good year.
You know, earned quite a bitof money.
And then in the last year, Ihaven't really competed in, like,
(17:22):
KCBS or any of FBA or any of that.
I haven't.
Haven't competed because I'vebeen really concentrating on more
teaching people.
So I think it's a lost art.
You know, people aren't lowand slow cooking anymore.
No, that's true.
And they.
That's one thing that is kindof interesting to me and Leanne.
(17:44):
We've never actually talkedabout this with each other.
You know, barbecue,traditional, low and slow, that type
of thing, smoking, whatever.
And everybody would kind ofpreach it.
And then this is kind of oneof the dichotomies.
And then they try to figureout how to cut the corner on the
time as they go forward.
Yeah, yeah, They're a littlehot and fast on them there.
(18:04):
What you've never told meabout your thoughts on that, Leanne.
I am still low and slow.
True blue.
I've tried hot and fast.
Maybe I just don't know how todo it properly.
Sorry, Myron, but I feel likehe's the one that really brought
it to the forefront incompetition and through the shows.
(18:27):
It doesn't work for me.
I can cook a little bithotter, you know, rather than 225,
go 275 with success.
But when, you know, thebriskets at 350 or whatever they're
doing, I, I just can't wrap myhead around it.
Yeah, I'm not Super.
I'm like 235 in a competition.
I'll do 235 at night for mybig meets and then ramp it up earlier
(18:51):
in the day and I'll go to 275 now.
I guess I know how to do itbecause on Netflix, everything was
hot and fast, but it's justnot my thing.
It's just not my favorite thing.
Anyone in competition now,instead of just hot and fast, they're
cutting the meat down.
They're changing some of the rules.
And I'm not saying that's bador good.
(19:12):
I'm just making comments sopeople don't get all upset.
They're cutting it like whereyou can cook a four pound butt, you
know, whereas, you know,that's just, you know, whatever.
I don't do that and probablynever will, you know, but, you know,
they're making it where it isless and less time.
And to me, part of barbecueand part of the art of it, in my
(19:35):
opinion, is that low and slowbreaking down that, you know, meat.
I, I just like it better.
It's just me.
Yeah, I, I'm, I'm with you on that.
I mean, if you're.
I have no problem firing up agas grill to, you know, cook something
on it like that, or my pelletgrill or the charcoal grill.
(19:58):
I mean, we all can use all ofthem, but I always find, I just have
always kind of thought it wasstrange that people would talk about
the low and slow and then dosomething else.
God, we got to take another break.
We're going to be back withTina Cannon and Ms. Whippen and yours
truly when we get back fromthis commercial message.
(20:19):
Of course, foreign.
It'S JT and I have eaten, ifyou've ever looked at me, you know
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(21:05):
Welcome back to Barbecue Nation.
I'm kt, along with LeanneWhippen and Tina Cannon.
Today, we'd like to thank thefolks at Painter Hills Natural Beef,
Beautiful beef, the way nature intended.
Don't forget, you can go to their.
Their website, go to theironline store, and you can type in
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I've heard from a couple offolks lately that bought some product
(21:26):
from them.
They were very happy with it.
I'm.
I've been happy with it for 20 years.
So please do that.
And also, drum roll, please.
Pig powder.
That's this.
This blonde lady sittingacross the country from me looking
on your screen.
She has a little websitecalled Pigpowder.com and it's one
of the few places, not one ofthe few places, but one of the original
(21:50):
places that you could buy pigpowder, which was developed by her
father, Trim Deb, and passedon now to Ms. Leanne.
And she sells it.
She even shipped it.
Yeah, it won best rub on theplanet, amongst other awards.
A lot of competitors use it.
And I'll be honest with you, Ihaven't had one person complain to
(22:11):
me about pig powder.
Not one.
Everybody loves it and it's so versatile.
And I'm not just saying that.
It's true.
You want me to.
You want me just to make upsome stuff and tell you?
I mean, I was at a coffee shoptoday and people were asking me about
it.
I need it.
My family's coming in and Imust have it.
I have another palate comingin in another week.
(22:31):
I said, you know, it's.
Yeah, it's crazy.
That's it.
So go to pigpowder.com and do that.
We've got Tina Cannon with us today.
Tina, of course.
Well, she's the winner in 2018at the World Food Fire and Ice Challenge,
and she was a reserve grandchampion in barbecue there, and she
was the original Netflix winner.
(22:53):
She's got a long history ofbeing, especially on television competitions
and doing very well.
But one of the things thatTina does that I read about now,
we've never talked.
I think she and Leanne havetalked before, perhaps, but I have
not talked to her is shevolunteers for Meals on Wheels, and
(23:13):
she also volunteers at a localculinary school teaching different,
various culinary classes.
I find that great.
I like to do a lot ofvolunteer work myself.
I do it more in the golf worldthan I do in the barbecue world,
because that's just what I do,but how did you, like, get involved?
(23:34):
You're there in Kawada.
Is that Kawita?
Excuse me.
That's all right.
How'd you decide to jump into,like, Meals on Wheels?
I used to donate.
You know, if you compete likeLeanne, there's a lot of waste involved.
And I just.
You know, food waste is kindof like one of my pet peeves because
(23:56):
we have so many people in needin our country.
And I knew a few other cooksthat no longer are competing, and
I said, what are you doingwith all your calls, you know, or
your extra meat?
And they told me.
So I started donating all ofmy coals, all of my cooked.
I would vacuum seal it, and Iwould donate it to them.
And one day I got an emailfrom them saying, hey, do you know
(24:20):
anybody that can help us cook?
Because, you know, I wasseeing them weekly because at the
time, I was competing a ton,practicing a lot, or if I was catering,
I'd have, you know, leftoverthat extra that I had made.
And I said, well, what about me?
And that was several years ago.
So I've been cooking for themever since.
And I'll probably hit.
(24:40):
I'll be over.
I'll be probably close to60,000 this year.
Wow.
So.
And I finally actually got anofficial helper today.
Really?
Yeah.
I got my stirring in myflipping arm.
I got good.
But in.
What is amazing is she came into volunteer, and she's a Johnson
(25:05):
and Wells graduate, so we gottwo culinary people, you know, backgrounds,
and she's in baking andpastry, which is not my thing, and
mine's, you know, more entreesaute meats, so.
So we're going to make areally good dynamic duo in there,
so we can really cook, youknow, a lot more.
Because I have a lot of travelplans and events coming up, so she
(25:28):
can handle when I'm not there.
This is the first time I've actually.
Because I'm going on abusiness trip to Austin, Texas, tomorrow,
and I'm letting the.
Right.
She's actually going to be byherself tomorrow, and I'm, like,
flipping out because I havenever, ever let someone, like.
I mean, well, there hasn'tbeen anyone that could, you know,
come in and.
Right.
Do that.
(25:48):
So I'll probably be at theairport, like, texting her, making
sure everything's okay.
But she only has to fix, like,250 meals tomorrow.
You know, we normally do fiveto 800 a day, so.
And we could do a lot more,but there's just.
We don't have enoughdonations, and, you know, we just
don't have enough grants oranything to feed anymore.
(26:09):
And not enough woman power.
There you go.
Not that we won't have.
You know, guys, I'm in thekitchen, but typically we have a
couple people, you know, guysthat help, like, pack the food.
And we have a lot of.
We have, like, a hundredpeople that deliver all of our meals
every week, and we feed peopleseven days a week.
Good for you guys.
You can always get Leanne tobake for you.
(26:31):
Yeah, I am not a baker either.
You're not?
You know, when you go toculinary school, it's so funny.
Always tell a joke.
You can.
When you arrive, they go, doyou like to get up early?
And I'm like, no.
They go, chef, if you say,yes, baker.
So that's not true.
(26:51):
I know, but so is Leanne baking.
Not that what she makes is a joke.
She just doesn't like to do.
I can bake, but it is notsomething I enjoy.
I don't like precise measurements.
Me either, girl.
Me either.
So, Leanne, do you remember?
You probably don't, but Iremember the first time I actually
met you in person.
(27:12):
I. I'm terrible.
Also.
It was 2012, Las Vegas, Nevada.
Oh, the world.
Yep.
You were cooking lamb rightnext to me.
Yep.
That was.
I made it to the final table.
Yeah.
That was my final dish.
Yeah, almost.
Almost made it.
Almost.
Yeah.
(27:32):
But that's where I met you.
I actually cooked right nextto you with Scott Smith.
You and stewing and brewing.
Oh, you remember I was cookingwith my daughter then.
Yes.
Yes.
That's the first time Iactually met you.
I mean, you were very focusedthat we didn't have, like, a lot
of chitchat because, you know,world food is quite busy.
Yeah.
So that's the first time Iactually met you in person.
(27:53):
And you probably didn't know,but I was super excited.
Oh, thank you.
Did she offer to sign anautograph for you?
No.
Ask, you know, because I, youknow, she was really obviously busy
and had made it through, andyou don't want to mess with somebody,
really, when they're trying towin, you know?
I know you've been to acontest and people walk up right
in the middle of your turn ins.
Isn't that the truth?
(28:14):
And you have to be nice,especially when she, you know, appeared
on TV and things like that.
You don't want to come acrossbecause everything comes across worse.
Right.
Than you intended to be.
So I usually will go in, youknow, and try to do all My prep as
much as I can inside, youknow, when it's box turning.
Yeah, it's a great event, the world's.
Yeah, I. I like to go every year.
(28:35):
It's.
Yeah.
You know, I haven't been sinceI won there, and I'm actually going
back this year.
Oh, I'll see you there.
Yeah.
But guess what?
I'm competing in the fire again.
No, I'm doing somethingtotally different.
Sushi baking.
No, no, I am doing seafood.
(28:56):
Oh, good.
Good for you.
Haven't made any announcementyet, but I've taken on a new sponsor
that I'll probably beannouncing next week, and they've
offered to partner with me,and hopefully I can produce something.
Well, good luck to you.
That's awesome.
Thank you.
Because I haven't announcedthat I was going.
I was like, I'm so glad that Iwas on here with y' all today.
That's right around thecorner, right?
(29:18):
Yeah.
And I haven't told anybody,but, like, my family and Meals on
Wheels.
Hey, it's gonna be gone for,like, four days in November.
Five days, you know, So Ihaven't told anybody yet.
So now y' all know and whenever.
All right, well, best.
Everybody will know.
Yeah.
Are you Leanne?
Are you judging?
Are you competing?
I'm judging.
I'm a master judge down there.
Ah.
(29:38):
I used to compete.
I used to compete.
I won first place in potatosalad of all thing back in the day.
Yeah.
$10,000 and good prize money.
Yeah, I did have.
Yeah, they had good.
The good prize money.
But I just thought, you know,I'm gonna get back into competing.
I'm just gonna do that.
I'm gonna do that.
Good for you both.
Good for you both.
(29:58):
Maybe I'll.
Maybe I'll have to hop a planedown to Vegas and see you both.
But by the time we get down to Dallas.
Dallas.
Excuse me.
They were in Vegas years ago.
Then they moved to Orange Beach.
Yeah.
And they were in.
Was it Orlando?
Yeah, I think so.
They bounced around, and thenthey went.
To Orange beach or vice versa.
And then they've been inDallas now, you know, for a few years.
(30:20):
So I just, you know, don'twant to drive my bag barbe big out
there and spend that much.
I mean, you know, you got 10days involved in something, and,
you know, I've got.
I'm cooked for so many peoplewith meals on wheels.
I mean, there's.
If there's nobody that I knowcan do that much, maybe now I have
somebody, but I've alreadycommitted to seafood so I'm sticking
with it.
(30:40):
There you go.
There you go.
Write me if you got any goodtips on anything.
You know, since you're inTampa now, you might have some great
things that you think I shouldtry for seafood.
So I.
You could use some pig powder.
You know what?
I'm not that y' all didn'tsegue into my product, but I'm probably
(31:01):
going to use must.
There you go.
I saw that seasoning.
I want to see hear about it.
European blend.
It's called European Blend andit's what I actually used on my ribs
on Netflix.
But they wouldn't let me.
I had to mix it up and put itin something because you can't put
your own product on there.
You know, if you wanted to dohow much was it going to cost to
(31:22):
put your product on a showlike that, you know.
So we mixed it up in the Herbsto Province bottle because they knew
somebody in their right mindwould not use Herbs to Province and.
Right.
I was going to ask you if ithad the same profile as that.
It has some similar, verysimilar profiles.
Just a little bit different.
Mine only has like 20milligrams of sodium.
Of course, it's gluten free.
(31:43):
I'm either going to use thator I'm going to use my brine.
Oh, there you go.
Very nice.
Because I use this as a drybrine or wet brine.
So once I decide, once I talkwith my sponsor stuff about what
things that I'm going to cook,I can decide.
And then I got a hot sauce.
I'm just going to give all theplugs, y'.
All.
No hot sauce.
So I've got three productsout, plus other merch on my website.
(32:05):
So one fish your website,tinacannancooks.com Very good.
And all of the proceeds goesto Meals on Wheels.
Oh, excellent, excellent.
Okay, we're gonna take.
No, I made a commitment toMeals on Wheels.
Good for you.
We are going to take a break.
We're going to be back withTina Cannon, wrap up the show and
I don't have to ask her whather website is now, but we will anyway.
(32:28):
So we'll be doing that.
Leanne and I and Tina will beback right after this, ready for
a new ride.
Choose from over a thousandvehicles at Weston Kia.
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Westin Kia has sold more newKias than any other Kia dealer in
Oregon.
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(32:56):
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Welcome back to the nation.
Barbecue Nation.
Okay, so now I get to tellpeople we talked about it with Meathead
(33:57):
was on last week, but this ismore serious.
Not that Leanne and Tina arevery serious.
They're sincere, but they'renot overly serious.
Leanne and I are going to bedoing a new television show together
called Grilling at the Green,which is named after my golf show,
my radio show.
(34:18):
And we start filming inOctober and we are going to have
some fun with it.
And then I think if I can conLeanne into doing it either towards
probably right afterThanksgiving, get her back up here
and we will film some of the,quote, winter segments up here.
And it is going to be aired onApple, Amazon, Roku, Pluto and I
(34:46):
got a couple other channels,but we'll, it'll be on the Golf NewsNet
complete channel.
And so we're contracted to doabout a dozen shows.
So I'm one, I'm lookingforward to working with Leanne on
that and giving her a hardtime, which is part of my, part of
my job.
Oh, boy, here we go.
But it's going to be a littlebit of a different type of show.
(35:08):
We're going to, we're goingto, yes, we're going to be doing
a lot of grilling and stuff,but we're also going to bring some
very easy, fun things to cook.
If you're having your friendsover after you play golf, we'll do
some long term.
We're not going to do too muchlow and slow on there because golfers
don't have that kind ofpatience, I don't think.
But we're going to be doing alot of fun stuff and we want to thank
(35:31):
Gorilla Grills and what's thatoutfit you work for, Leanne?
Oh, yeah.
Yes.
We want to thank both of themand the Oregon Crab Commission and
a few others for supportingour show.
So we'll keep you posted.
But that's kind of a big announcement.
And also Leanne and I aregoing to be in Tennessee in October.
(35:52):
She's going to be judging the jack.
But before that, we arebroadcasting live from quote unquote,
the party and Byron'sChisholm's outfit there.
I'm coming into town.
We're gonna do a live two hourshow with everybody there and we're
gonna watch Leanne dance anddo the swing and the two step with
Byron.
(36:13):
Yeah, yeah, I'm gonna get youcommitted to that.
Anyway, it's gonna be fun.
And as we get closer, we'lltell you all the streaming channels
that you'll be able to seethat and you can watch it afterwards
because it, you know, once youput it out there in the inter web
world, it stays forever.
But it is going to be live.
So it ought to be interestingand ought to be fun.
(36:34):
Never been done like that before.
And Ben, Byron's never invitedanybody before to do it.
So there you go.
All right, let's get back andtalk with Tina some more here and
all the stuff you've done inthe last 15 years or whatever.
Tina, what's the biggest thingyou think you've learned especially
about barbecue and then justcooking overall?
(36:57):
Oh, I'm.
Guys, you put me on the spot there.
The biggest thing I've, I've learned.
Wait till you get to afterhours, kid.
Yeah, there's really, there'sbeen so many different type of cookers
I've been able to cook on andyou know, accomplish really good
(37:18):
flavored food by tryingdifferent types of cookers.
I remember when I started, Iwas cooking on bullets, Weber bullets.
Right.
And I remember, you know,being a. I'm cooking on stick burner.
I'm going to cook on stick,you know, always.
And then who would havethought that I would end up competing
on a gravity fan?
I thought, I'll never do that.
So I've learned to say neversay never.
(37:41):
That's good.
Yeah, that's good neverbecause, you know, until you experience
cooking on that.
And I had a stint where I wasworking with Grilla grills a while
back because I won one atWorld Food and I really, I loved
it.
But they, you know, I don'tknow I think they sold out or to
a different company a whileback, and then I haven't had a pellet
(38:02):
grill since, and I actuallyreally loved cooking on it because
I could leave and go do mything, you know, go to school, whatever.
I wanted to go visit mama, youknow, and come back, and I thought
I would never do that.
And I actually really enjoyed it.
And then I had an OG at thetime, the original Grilla.
(38:23):
And I actually have to say Ireally, really enjoyed cooking that.
There's some old videos I didfor them, y'.
All, so if y' all go and watchthem, you know, they got.
They got bought a little overa year ago by American outdoor brands.
Yeah, I thought it was longerthan that, but I knew that they did.
Yeah.
Of course, I don't have.
Have one anymore.
(38:43):
I just had.
I cook on.
I have a couple big green eggs.
I have another, like, combogrill that I think is no longer in
existence, but I still use ituntil it breaks.
And then, you know, I have mygravity fed and have a couple kettle
grills.
I have a tribal grill.
You know, I got a lot, but I don't.
Don't have a pellet grill.
So if anybody's listening.
(39:10):
Well, I'm sure somebody willhear this.
Okay.
I hope that they did.
I'm sure somebody will.
Will hear this.
Do you have anything that youwant to accomplish in the barbecue
world that you have?
Not yet.
In the barbecue world?
(39:30):
Oh, my gosh.
You know, I give classes, andI just really want to continue that
because I really.
I think it's a lost art, so Iwant to teach as many people as I
can the lost art of love.
Oh, and slow.
Get some flat.
That's not a lost start.
I still do it.
More people cook hot and fastnow, or they like to go to a big
(39:52):
box store and buy it already done.
They don't have the patienceand the joy of, you know, spreading
that joy of, you know, hanging out.
It brings back family time,you know, when you're sitting around
and doing that and serving.
And of course, I want tocontinue serving people in my community
through barbecue.
That's something.
As long as that I, you know, can.
(40:13):
I will do.
You know, I'm fixing to be 60,y', all, so I got.
I got a good 20 years left, right?
I got 20 years, too.
You got 20.
You got.
You got 20 plus there.
I will tell you.
Tootsie.
Look at Tootsie, right?
I know.
I got to meet her last year.
Matter of fact, it was October.
(40:34):
I went on a trip with a groupof other lady barbecue cooks, some
of them, I'm sure, you know,and we got to go and actually meet
her and talk to her, makepictures and eat and hang out with
her, even though we still hadto wait in line for.
It was only 10 hours ratherthan more.
You know, some people wait more.
So.
(40:54):
But we met so many cool peoplein line and got to tour her pits
and, and talk with her about.
She answered everything wewanted to know.
So that was excellent.
He's very, very frank and direct.
Okay, Tina, we got to get outof here, but we're going to go right
into after hours.
But again, real quick, wherecan people find you and your sauces,
(41:19):
seasonings, and other merch?
All right.
@tinacanningcooks.com and I'mon all social media under Tina Cannon
Cooks.
And y', all, I answer all ofmy own stuff.
I don't have people.
I got Leanne.
You know, a lot of peopleassume that you have people filtering
(41:39):
all that.
You know, I do get things thataren't always sweet, and I, I try
to answer even those in the,in the nicest manner I can.
So if anybody has cookingquestions or any question, I really,
really do love for people to,to write me and ask me.
Excellent, Excellent.
Tina Cannon from Tina Cannon Cooks.
Thank you for being with us,Ms. Leanne.
(42:00):
Thank you as always.
Great job.
And we're going to jump intoafter hours for those of you who
leave us now.
We thank you for listening.
And don't forget our motto,turn it, don't burn it.
Take care, everybody.
Barbecue Nation is produced byJTSD, LLC Productions in association
with Salem Media Group.
All rights reserved.
(42:25):
It.
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