Cut The Tie Podcast with Nick Kemp
What happens when the dream you buried in college won’t stay buried? In this episode of Cut The Tie, Thomas Helfrich sits down with Nick Kemp, a former educator who walked away from a 20-year career to go full-time with Grillgasms BBQ—a soul food, smoke-driven brand based in Atlanta.
From smoked brisket to shrimp and grits, Nick delivers more than just flavor. He’s building a business on love, legacy, and belief in yourself—on your own terms.
About Nick Kemp:
Nick Kemp is the founder and pitmaster behind Grillgasms BBQ, a food brand specializing in soulful, seasoned, smoked meats and scratch-made sides. Formerly in education, Nick turned his side hustle into a full-time business after a health scare forced him to reevaluate his priorities. Through Grillgasms, he’s not just feeding people—he’s creating a feel-good experience steeped in love and nostalgia.
In this episode, Thomas and Nick discuss:
- Cutting ties with a safe career—by necessity
Nick opens up about the health scare that pushed him to walk away from a long career in education and finally go all-in on his food business. - Turning repeat customers into a full-time calling
He shares how side hustling with smoked turkeys and brisket turned into consistent demand—and gave him the confidence to bet on himself. - Scaling flavor without the brick-and-mortar trap
Nick explains why he’s resisting the restaurant model and leaning into mobile catering, events, and smart scalability to stay flexible and profitable. - Cooking with soul—and intention
From his signature seasoning to the way he plates food, Nick talks about cooking like family is coming over—and why love is the real secret ingredient. - Building legacy by leading at home
Nick’s kids aren’t just watching—they’re participating. From lemonade stands to business lessons, he’s passing down the entrepreneurial mindset early.
Key Takeaways:
- Your dream doesn’t expire—just delay
Nick buried his passion for cooking in college. Two decades later, he dug it back up and made it work on his terms. - Stress you choose beats stress you're handed
Leaving his 9–5 wasn't easy, but it gave him back his health, freedom, and ownership of time. - Love is the real secret ingredient
His food isn't just seasoned—it’s intentional. Cooking with heart creates a feeling no spice mix can replicate. - You don’t need a restaurant to build an empire
Nick’s keeping it mobile, scalable, and lean—proving that great food doesn’t need a fixed location. - Entrepreneurship is legacy work
By involving his kids early, Nick’s building more than a business—he’s building a mindset that lasts generations.
Connect with Nick Kemp:
🌐 Website: www.grillgasms.com
📸 Instagram: @grillgasms
📧 Email: bignick@grillgasms.com
Connect with Thomas Helfrich:
🐦 Twitter: @thelfrich
📘 Facebook: Cut the Tie Group
💼 LinkedIn: Thomas Helfrich
🌐 Website: www.cutthetie.com
📧 Email: t@instantlyrelevant.com
🚀 www.InstantlyRelevant.com
Serious about LinkedIn Lead Generation? Stop Guessing what to do on LinkedIn and ignite revenue from relevance with Instantly Relevant Lead System
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back to Cut the Tie podcast and YouTube
channel.
I'm on a mission to help youcut the tie to whatever it is
holding you back from success.
Now, that success you betterdefine for yourself, and I know
Mr Nicholas Kemp, joining metoday, has defined his.
I normally ask you to say your,I just want to do it.
Grillgasms, all right.
Speaker 2 (00:18):
That's perfect, thomas, perfect, thank you.
Speaker 1 (00:21):
Take a moment, introduce yourself where you're
from what you do.
Speaker 2 (00:24):
Okay, my name is Nicholas Kemp.
I am the owner, operator andfounder of Grillgasms Barbecue.
It's a soul fed, smoke drivenfood brand based here in Atlanta
.
I specialize in a flavorexperience from smoked meats to
scratch mate sides, cheeky merchand even getting into meal prep
for families, you know, andindividuals.
It's not just food, it's a vibe, you know.
(00:47):
I um take a twist and combine alot of different techniques um
in the barbecue space.
But my, my shtick with my foodis is I typically do soul food
type seasoning on the ratherthan just allowing it to be, you
know, oh, the smoke is theflavor like I.
I season like grandma, grandpa,uncles, aunties would when I
was growing up and I served foodwith a whole lot of love and a
(01:09):
lot of passion.
Speaker 1 (01:11):
When you, when you decided on, grillgasms was the
first thing like I hope isavailable, and when you found
the URL where you're like, oh, Ican't believe this.
It's unfailable.
Speaker 2 (01:21):
I really, it really was like that.
Uh, it actually started as arunning joke with my wife and I
um so shout outs to my wife,dania, for for the name
inspiration um, and when shesaid it and it clicked, I was
like man, that's, that'd be agreat name.
I was like there's no way thisis available, like none really,
(01:42):
how's probably not come up withthis?
And like to get on and find outthat from a URS, I was like wow,
it's available.
And then even take it a stepfurther, like trying to get the
trademarking for it and going inand like no one has done this
or anything like this at all andyou know, doing what I needed
to do to protect the IP at thatat that point.
(02:03):
So I'm happy with it, glad it'sgoing and we're just going to
keep rolling.
Speaker 1 (02:10):
It makes you give a perspective of where you are in
times of life where it feelslike everything's taken already
in the Internet space and you'restill really early.
And I mean we're like you know,30 years in.
Maybe you know people 100 yearsnow will be like oh, I could
never get that.
Like that.
You know people 100 meters now.
I'll be like, oh, I could neverget that.
Like that's 100 year oldcompany, right, like right.
And you're early on it, likeyou really aren't that far we're
anyway.
So I think that's a perspectivepeople need to keep in mind of
(02:30):
where you are relative to thespeed effect.
Yeah, so maybe dot com is my90th thing in 70 years now, who
knows?
But, um, right, I'll be dead,for sure it's okay.
In your journey story.
Here there's a measure ofsuccess one always has.
(02:51):
How did you define it foryourself?
Speaker 2 (03:04):
started taking note of the amount of repeat
customers I was receiving.
You know, just kind of doing itas a side hustle.
I was in education, you know,got into the food space, started
out frying turkeys and like thenumber of people that were
coming back and clamoring like,hey man, I can't wait to the
next holiday because I need aturkey or I need a ham.
And then I started offeringsome of my other stuff, like hey
, I smoke ribs, I smoke brisket.
(03:25):
Oh, you know what?
I'm a griller, I offer smokedsalmon.
You know pescetarian thingslike that.
And the people that kept comingback and being consistent and
even getting to a point of likehaving friends that work in
corporate spaces.
Like hey, I have this eventcoming up for my staff it's
(03:48):
about 80 people, can you caterit?
You know, and finding myself inspaces where I was like kind of
reworking my schedule to dothese jobs and have these
experiences and it was like thelight bulb kind of hit like dude
, this, this was your dream asan 18 year old college freshman
and you allow professors to talkyou out of it based on their
experiences.
Like all restaurants fail in thefirst three years, things like
that.
Restaurants fail in the firstthree years, things like that,
not realizing that a new pathwould inevitably be forged with
(04:08):
the advent of food trucks andthings like that or pop-up tents
.
And, like I said, from lookingat the repeat customers and then
to actually getting into mybookkeeping and seeing, as a
side job, how much I was able todo in a year from like seven or
eight jobs and I was like man,you know, some, some extra
effort and some elbow grease, Ican really turn this around and
(04:31):
flip it into something big.
And you know, um, coupled thatwith the amount of like
conversation I have with people,um, I I do a tailgate event for
Morehouse and Spelman, uh, withsome friends of mine and I do
the catering for the tent, andthe number of people that live
here in the area that come tothe tent and eat the food that
are like, why is the barbecuescene not providing this kind of
(04:56):
food in Atlanta?
Like, dude, you're doing thisWithout a brick and mortar,
without the financial backingand the support.
Like, just imagine, if youstarted putting it out there,
what you could do.
And so, from there and Istarted taking it, serious, I
would argue don't change it.
Speaker 1 (05:15):
The restaurant, all those other things they do add
incredible stress, complications, when what happens if you could
get 10 people you hire to takethe trucks and go do what you do
, and now your assets can besold and you can hit just as
many people wherever they areyou come to them?
I don't know.
I think we could talk aboutthat offline.
I actually don't think that's abad idea is just scale it
(05:37):
differently than you're thinking, Because, yeah, every time you
get into commercial space, whathappens is they raise the price.
That means you have to raisethe price and at some point I'm
not paying $20 for a sandwichand you're like well, I close, I
just signed a seven-year lease,You're done.
But if you got a truck thatshows up and works when it shows
up I don't know, maybe yourmodels we can talk about that
(05:58):
offline.
So, as you're growing, you havethis journey and it sounds like
belief in yourself might havebeen one of the tides you had to
cut.
Is that fair?
Speaker 2 (06:11):
Is that the biggest yeah.
At the time, thomas, just beinghonest, like I said, my wife,
my kids, my extended family,even my circle of friends, like
everybody was like, dude, Iwould pay to eat your food.
And in the back of my mind itreally was just like they're
just saying that they, you know,family, friends, whatever you
know, you're eating free food.
You're supposed to complimentthe chef Never really thought
(06:33):
anything about it.
But to start going to places,you know, and like ordering food
from different places or beingwith people and hearing people
say to like do I much rather payfor your food than this, is
really what started getting thewheels turning and it was like,
well, you know, maybe I can dothis, you know.
And then, like I said, that'swhat kind of springboarded me
(06:55):
into doing it on the side whileI was working a full-time job,
and just even those responses,but it still took time for me to
like actually believe in myself.
Like you know what?
Nah, I can do this.
Like, yeah, I haven't been inthe competitions, you know the
Memphis and Mays and things likethat, but that doesn't mean
that my product isn't just asgood as the next person.
(07:15):
It's just people don't know me,and you know I'm working to
change that.
Speaker 1 (07:21):
Well, here we are on a podcast over it and I actually
think you know if you canreally do what you do.
Well, just a good strategy inmarketing is all you'll need to
get plenty of money and a goodmodel where you can scale.
You'll be off and I will tellyou I wouldn't do physical
unless it's like a dream yearsthat your mom's, like you, got
to have a physical restaurant.
Those are the last words Like,like, I mean like.
(07:41):
I would say there's probablybetter models in this day and
age that work way moreeffectively, way cheaper and it
can be way more profitable.
So you can, you can truly builda business around it, and even
franchise business.
Like franchise model meaninglike you could step away from it
and as a restaurant you won't.
You'll buy yourself a job forsure.
So, anyway, offline we'll takethat.
(08:06):
But I love that because thewhole name of Grillgasm food is
on that sensory level that cantrigger similar feelings of
dopamine release.
And if you're super hungry orthere's a nostalgia piece to it
and it's something you justcrave, it's like there is truly
like this I'm going to come backand eat this whenever I can, or
I see this when are you thisweek I need my food and the
(08:29):
built.
I love that yeah.
Speaker 2 (08:31):
And it's funny you mentioned that piece, thomas I
actually, when I was doing my,my trademark application, I had
created a definition that Iincluded in the, the the
trademark application as well,and a lot of the points that you
just highlighted, saying thattalking about the name are
things that are in thedefinition, are things that are
in the definition.
So like it reads the bodilyresponse to eating barbecue that
(08:54):
causes the rapid, pleasurablerelease of powerful mix of feel
good chemicals that triggerpleasure, satisfaction and even
nostalgia, usually accompaniedby happy facial expressions,
guttural moans and verbaloutbursts of pure, unfiltered
joy.
So like that's what I look todo for people when I cook my
food.
I have another shirt in mymerch line that says like the
(09:16):
secret ingredient is love,because when I cook for people,
I'm cooking like you're a partof my family.
That's how I grew up watching mygrandmothers in the kitchen,
watching my mom, watching my dad, older siblings, uncles, aunts.
It was all love infused.
And like I I tell people, likeI can tell you how to make
something exactly like I make it, but it'll never be quite the
(09:36):
same because the intention thatI put into it and the intention
that I have behind it is goingto be much different.
You're doing it for it to tastegood.
I'm doing it because I wantpeople to feel good, I mean the
thing you just read should be onit.
Speaker 1 (09:52):
You know, you know, dude, that should be your
marketing Honestly definition.
I've got a business card.
It need be big, like and that'sall.
Or like, or you know.
In other words, it's amazingfood, like, something like that.
I love that because that's, youknow, that's the, that's the
draw in and that's the brand,that, like, you know, the energy
I put, you know, and I wouldtell you like I like, if you're,
(10:14):
you should be.
I think someone should justgive away the recipes, cause I
can never repeat it, but I thinkI could try and I'd buy your
book to find out, and then I'dalways just come back and at
least drive a conversation withyou and be like, hey, can you do
like a class on this so I cangoing to do it, like you're
going to do it ever, but they'regoing to, they give you a
version.
It doesn't mean he's not goingto buy your stuff any less.
Speaker 2 (10:40):
Right, and that's actually one of the things that
I ran into, even talking to someof my older family members is
is like trying to recreatecertain things that they did and
the feedback is always nah,don't try to do mine, do yours.
Like yeah, you can follow therecipe, but you got to put your
own spin to it to make it yours.
And that was one of the thingslike, even when I was in the
educational space, like that'swhat I would tell my students
and tell my staff, like Don'tworry about trying to recreate a
(11:02):
lesson the way that I did it.
Take the key points thatresonate with you and turn it
into your own.
You have to be comfortable withit.
You know I like spice.
Not everybody likes spice, soyou might not like spicy mixed
greens.
I like a bit of a Cajun kickwith my turkeys.
You might not.
You might prefer more of abasil, lemon pepper style.
(11:23):
So, whatever it is, take it,make it yours, put your soul
into it and just make sure thatyou and the people partaking of
it feel good when you're done,do you?
I?
Speaker 1 (11:33):
like my turkeys.
What's that?
Jive talking good one, good one, good one I like gonna hold
that pose just from jives.
All right, that's my humor.
I probably should do adifferent types of podcasts, um,
but let's keep it serious, allright.
(11:59):
Uh, you're, uh, you're on thisjourney.
What?
Speaker 2 (12:00):
is going to.
What are you going to have todo to become full-time on this?
Uh, so I, I, I took the leap offaith, um, and it was more so
due to a health concern that Ihad had experienced.
Um, I stepped away fromeducation so I have been like
bare knuckle, you know, elbowgreasing it through, coming up
on a year now.
So it is my full time is whatI'm trying to make into my
(12:22):
permanent.
It was initially for mesupposed to be a retirement,
early retirement dream.
It just so happens that, like Isaid, when my health kicked in,
my family meant more to me andI needed to remove myself from a
space that was causing memedical concerns that would
potentially affect my life, andpeople were like, oh you know,
but being an entrepreneur,that's stressful too.
(12:43):
Yeah, but this level of stress,I get to choose what I deal
with and I have a level offreedom that comes with this,
that I don't get punchingsomebody's clock, and I have a
level of freedom that comes withthis, that I don't get punching
somebody's clock.
Speaker 1 (12:56):
So those things come in and like, yeah, time for
money and stress along that with.
It's not worth it.
Fair to say, are you confident?
As long as you can keep yourhustle, you'll never lose.
Speaker 2 (13:07):
That's how I felt about it.
I was like I've developed theattitude and the mindset that,
you know, there are no losses inthis.
It's either I win or I learnsomething, you know, which is
the quote in paraphrase fromNelson Mandela Like, being able
to learn something helps me takea step in a different direction
.
My wife has even told me, youknow, she's, she's into like the
(13:28):
metaphysical and the spiritualspace, and talks to me about a
lot of things.
And she was telling me she'slike, babe, it's in your human
design, You're, you're meant tofaffle.
Speaker 1 (13:36):
And I was like, oh, you define that for me, please,
honey.
Speaker 2 (13:41):
You got to F around and find out.
So you know, uh, and in thebusiness space I was moving your
job, because where you get one,you get one a show.
Speaker 1 (13:53):
Now that I know I got you before we get off, Ben Exor
should just walk around withF-A-F-O on a shirt and every
other Gen Xer would like go byand give you like the cheap wave
, Because we get it Likemillenniums will start running
their mouth.
You're like right, Gen Zers arelike hmm, it's illegal to hit
(14:15):
the Gen Y, just so you know ifthey're still underage.
Speaker 2 (14:17):
Ah, yeah, true True.
Speaker 1 (14:19):
Very true, very true.
All right, I've taken this on atangent.
Tell me something who gives youinspiration.
Speaker 2 (14:27):
Um, so, immediately, my, my family, you know, my wife
, my kids and I'm tapping moreinto the inspiration from my
kids and watching them like andthem watching me, since I've
been on this journey.
My daughter is like she started, like I started my business
(14:47):
back in 2019.
Like I said, it was a part timething, you know, and watching
me do it, she was like, oh, Iwant to do a lemonade stand.
So each summer, we started herhelp, letting her do lemonade
stands, which they have donereally well, like to the point
where I've incorporated it intomy business too.
So when I get clients that comeand make orders for catering,
like, I add in, like, hey, havea beverage line through my
(15:08):
daughter called Reese's BerryLemonade.
You know, if you need lemonadesor teas, we can provide that as
well, you know.
And she gets a portion ofwhat's paid into by customers
ordering her drinks.
You know my son he hasn'tdeveloped in terms, anything in
terms of like being able to beincorporated into my business,
but he's looked at differentthings from an entrepreneurial
(15:29):
standpoint, whether it's tryingto get in the dog walking in our
neighborhood or, oh, I taughthim how to cut the grass, you
know.
He's like, oh, I can go cutpeople's grass, you know, just
teaching them and seeing theirmindset of like I can work for
myself and not have to work forother people, you know, and
still have freedom and live howI want to live.
And seeing them, you know, andthen being able to watch me on
(15:52):
this journey and being able tosee my ups and downs, the late
nights, the early mornings, thehard work like in them at an
early age, wanting to try it too, you know, and having a level
of support for myself and mywife, like that means the world
to me.
You know that they're seeingthis and I'm able to be an
example for them of you don'thave to necessarily punch
(16:13):
somebody else's clock.
You know that they're seeingthis and I'm able to be an
example for them of you don'thave to necessarily punch
somebody else's clock.
You know to to live your life.
Speaker 1 (16:18):
Yeah, so you treating your time, which is the most
viable thing you have, uh, youbetter get the most out of it if
you're going to do that, andthat's that's way beyond
financial, because you're you're, you know that you're having,
you know, since you had healthstuff going on, you know, when
(16:38):
you have your health, you havemillions of dreams, when you
don't, you got but one Right andonly one, and so you're like,
oh and so the question I usuallykind of with this next is
typically around you know yougot to do it again, Right?
So if you could go back in anypoint in your life, when would
you go back and what would youdo differently?
Speaker 2 (16:58):
As I stated earlier in the podcast Thomas, I would
go back to my freshman year ofcollege and just maintain that
dream.
Like I came out of high schoolwith home, my home ec teachers.
Like I was one of the few malesthat took the home ec classes
as electives in high school andeven then, like my teachers
noticed, I had an affinity forbeing in the kitchen because I
was out cooking all of the girls, which, pardon, like the gender
(17:19):
stereotyping, but in the mid tolate 80s, early 90s, like mid
90s, that was the thing.
It was gender roles.
Men weren't supposed to be inthe kitchen.
So here I am, this 17 year oldboy in high school, in home ec
classes, and girls are lookingat me like you didn't cook that.
(17:39):
What do you mean?
Yes, I did.
I'm standing in the kitchenright next to you like you watch
me do it.
Why does yours look so muchbetter than mine?
I can't answer that questionfor you.
So you know, like having thatdream and even having teachers
be like no, no, no, no, Nick,like it's something different
about you in this kitchen.
You know, like having thatdream and even having teachers
be like no, no, no, no, Nick,like it's something different
about you in this kitchen, youknow, and taking that and
wanting to run with it, you know, and I say letting the people
(18:01):
in college like kind of talk meout of it from a success
standpoint and put me in themind frame of you know what.
Let me choose this safe route.
This safe route, you know, andspending like the last 21 years
going that safe route butfeeling a bit unfulfilled at
times, Like I would definitelygo back to that freshman year of
(18:21):
college and be like you knowwhat.
Thank you for your input, but Ithink I'm going to hold on to
this dream, you know, I'm goingto keep this business major, you
know, go on and get into thehospitality space in terms of
food service and things likethat, and I'm gonna do what I
need to do to get to this point,Cause I was having this
conversation with a friend ofmine a few weeks ago actually,
and it was like dude, do youever just kind of sit back and
(18:43):
wonder where you could be hadyou not listened to the peanut
gallery?
I was like man, it's anightmare every time I think of
it.
Speaker 1 (18:51):
Yeah, and I wouldn't be.
You know everything in yourlife is happening for you when
it's supposed to.
You know, and you could go back, and I think one of the ways
that you know every entrepreneurI meet deals with this, by the
way.
So you're not alone at all, forsure.
But I think if the mindset ofit's happening for you, and
specifically my role in my lifein some aspects, is to help, uh,
(19:12):
get my, to bring it to my kidsearly, so it could be whatever
it is, so you know, if it helpsthem, no, you go get that dream,
go to college, learn yourbusiness, learn how to run
something and go chase it, andif you do that for them, you've
done exactly what you'resupposed to have done.
Speaker 2 (19:27):
Oh yeah, and that's definitely been a lot of what
this journey has been for me.
Like I said, my, my son, isinterested in being a NASCAR
driver, you know.
So my wife and I talked to himfrom a standpoint of like hey,
learn the engineering and themechanics aspect of it, you know
, go to school, get a degree inthat.
That way, like when you getinto it, you know, or you can
get into it While going toschool, or you can go to school
(19:51):
while being a part of NASCAR,while going to school, or you
can go to school while being apart of NASCAR, but learn
something that you can take withyou, that no one can take away
from you, and learn thedifferent parts of the
businesses.
The same thing with my daughter.
Like she, she wants to be anOBGYN, you know, or a
pediatrician, like dealing withbabies and kids from a medical
standpoint.
And it's never been for me like,oh, work in a hospital, work in
a hospital, work in a hospitalWell, how can you do this?
(20:13):
And then start your ownpractice.
Like it's eight billion peopleon the face of the planet A
large percentage are children.
It's not like we're going torun out of spaces for hospitals
or clinics to service the womenand the children.
So like why do you have to gowork from someone else Like you
can go learn and get what youneed, but take that and build
(20:34):
your own instead of makingsomebody else rich.
Speaker 1 (20:38):
Awesome, I love that.
Hey, there's a question Ishould ask you today, and I
didn't.
What would that question havebeen?
Speaker 2 (20:44):
How do you?
Let me see, let me see, let mesee you have notes?
I did, but you know it's beenrefreshing to not have to follow
notes for a change, uh.
But even with that, um,honestly, thomas, what I kind of
leaned into thinking about, wekind of touched on because you,
(21:08):
you were asking me, like, atwhat point did I know which kind
of segues into, like I wouldsay, what is it that keeps me
from quitting?
And so, like, getting into thatspace of talking about when did
I know that feeling and thosethoughts that come back with
dealing with clients and seeingtheir reactions, are the things
(21:29):
that kind of keep me going onthis, because I've had moments
where I've just wanted to belike man.
I'm going to tell my wife I'mabout to go get another nine to
five in somebody's cubicle, andthen I have to sit with myself
and recognize that, like you'vedone, that you weren't happy, it
was stressful and tiring morethan it should have been, to a
point it affected your health,like why put yourself back in
(21:51):
that environment?
Impacted your health, like whyput yourself back in that
environment?
And that's just enough toremind me, you know.
Plus, like seeing the sheer joyyou know my wife gets out of
watching me do my thing, youknow, and watching my kids, like
when they see me, it's justlike man.
How can I leave this?
Like?
It's a feeling that comes withthis, you know, despite the
struggles, despite the hardtimes, despite the late nights,
(22:13):
the early mornings, it's just afeeling of accomplishment, you
know, and a feeling of knowingI'm doing something that can
contribute to the greater goodand take care of my family at
the same time.
That's, it's motivational, youknow.
So, even in my dark times andhard days like that, just
knowing that I'm contributing tobuilding something bigger, not
(22:35):
just for myself but for peoplethat I love in my community as a
whole, is something that keepsme pushing when stuff gets hard.
Speaker 1 (22:43):
I mean you should have gone.
What's the number one thing totry in a restaurant if you only
have eight bucks Before we go?
Thanks for coming on today, bythe way, I'm gonna find you work
.
So for for the title of thename, grillgasms.
Uh, I will tell you.
We're gonna shoot that, havingharry met sally thing and your
wife like do all that.
(23:04):
You, we're doing that, that'shappening.
I don't, I, you can use myfront yard for it, I don't care,
we're gonna.
You gotta fill me in locationset.
We're gonna do that all right,but I don't.
Um, how did they get ahold ofyou?
Who should get ahold of you andwhat should they try when they
get ahold, when they actuallycome eat your food?
What's the one thing?
Speaker 2 (23:20):
So my my company website is grillgasmscom
G-R-I-L-L-G-A-S-M-Scom.
My socials, instagram Instagramand Tick Tock at Grillgasms.
My email is Big Nick atGrillgasms dot com.
They can reach me via email.
They can fill out a requestform for a consult on my website
(23:41):
if they require catering.
I typically try to do groupsbetween 50 to 70, but I can do
groups up to 100, 150, dependingon what they're ordering.
My best dishes, in my opinion.
I smoke a hell of a brisket andI make a smoked shrimp and
(24:01):
grits dish, whether it's justregular or as a dressing.
That'll change your life andchange how you look at shrimp
and grits in other restaurants.
Speaker 1 (24:09):
You had me at brisket , all right, thank you for
coming on today.
I appreciate it, definitely.
Appreciate you for having me.
Thomas, listen, anybody whomade it this far go out, check
it out.
Uh, you know grillgasmscom.
Uh, I'm going to and I'm goingto make a fake ad for him, like
it or not, on my TikTok channel,for sure.
Just cause the name's sodelicious and uplifting and so
(24:30):
releasing.
I just really, oh, I feel sogood when I say grillgas.
Welcome back to Cut the Tie podcast and YouTube
channel.
I'm on a mission to help youcut the tie to whatever it is
holding you back from success.
Now, that success you betterdefine for yourself, and I know
Mr Nicholas Kemp, joining metoday, has defined his.
I normally ask you to say your,I just want to do it.
Grillgasms, all right.
Speaker 2 (00:18):
That's perfect, thomas, perfect, thank you.
Speaker 1 (00:21):
Take a moment, introduce yourself where you're
from what you do.
Speaker 2 (00:24):
Okay, my name is Nicholas Kemp.
I am the owner, operator andfounder of Grillgasms Barbecue.
It's a soul fed, smoke drivenfood brand based here in Atlanta
.
I specialize in a flavorexperience from smoked meats to
scratch mate sides, cheeky merchand even getting into meal prep
for families, you know, andindividuals.
It's not just food, it's a vibe, you know.
(00:47):
I um take a twist and combine alot of different techniques um
in the barbecue space.
But my, my shtick with my foodis is I typically do soul food
type seasoning on the ratherthan just allowing it to be, you
know, oh, the smoke is theflavor like I.
I season like grandma, grandpa,uncles, aunties would when I
was growing up and I served foodwith a whole lot of love and a
(01:09):
lot of passion.
Speaker 1 (01:11):
When you, when you decided on, grillgasms was the
first thing like I hope isavailable, and when you found
the URL where you're like, oh, Ican't believe this.
It's unfailable.
Speaker 2 (01:21):
I really, it really was like that.
Uh, it actually started as arunning joke with my wife and I
um so shout outs to my wife,dania, for for the name
inspiration um, and when shesaid it and it clicked, I was
like man, that's, that'd be agreat name.
I was like there's no way thisis available, like none really,
(01:42):
how's probably not come up withthis?
And like to get on and find outthat from a URS, I was like wow,
it's available.
And then even take it a stepfurther, like trying to get the
trademarking for it and going inand like no one has done this
or anything like this at all andyou know, doing what I needed
to do to protect the IP at thatat that point.
(02:03):
So I'm happy with it, glad it'sgoing and we're just going to
keep rolling.
Speaker 1 (02:10):
It makes you give a perspective of where you are in
times of life where it feelslike everything's taken already
in the Internet space and you'restill really early.
And I mean we're like you know,30 years in.
Maybe you know people 100 yearsnow will be like oh, I could
never get that.
Like that.
You know people 100 meters now.
I'll be like, oh, I could neverget that.
Like that's 100 year oldcompany, right, like right.
And you're early on it, likeyou really aren't that far we're
anyway.
So I think that's a perspectivepeople need to keep in mind of
(02:30):
where you are relative to thespeed effect.
Yeah, so maybe dot com is my90th thing in 70 years now, who
knows?
But, um, right, I'll be dead,for sure it's okay.
In your journey story.
Here there's a measure ofsuccess one always has.
(02:51):
How did you define it foryourself?
Speaker 2 (03:04):
started taking note of the amount of repeat
customers I was receiving.
You know, just kind of doing itas a side hustle.
I was in education, you know,got into the food space, started
out frying turkeys and like thenumber of people that were
coming back and clamoring like,hey man, I can't wait to the
next holiday because I need aturkey or I need a ham.
And then I started offeringsome of my other stuff, like hey
, I smoke ribs, I smoke brisket.
(03:25):
Oh, you know what?
I'm a griller, I offer smokedsalmon.
You know pescetarian thingslike that.
And the people that kept comingback and being consistent and
even getting to a point of likehaving friends that work in
corporate spaces.
Like hey, I have this eventcoming up for my staff it's
(03:48):
about 80 people, can you caterit?
You know, and finding myself inspaces where I was like kind of
reworking my schedule to dothese jobs and have these
experiences and it was like thelight bulb kind of hit like dude
, this, this was your dream asan 18 year old college freshman
and you allow professors to talkyou out of it based on their
experiences.
Like all restaurants fail in thefirst three years, things like
that.
Restaurants fail in the firstthree years, things like that,
not realizing that a new pathwould inevitably be forged with
(04:08):
the advent of food trucks andthings like that or pop-up tents
.
And, like I said, from lookingat the repeat customers and then
to actually getting into mybookkeeping and seeing, as a
side job, how much I was able todo in a year from like seven or
eight jobs and I was like man,you know, some, some extra
effort and some elbow grease, Ican really turn this around and
(04:31):
flip it into something big.
And you know, um, coupled thatwith the amount of like
conversation I have with people,um, I I do a tailgate event for
Morehouse and Spelman, uh, withsome friends of mine and I do
the catering for the tent, andthe number of people that live
here in the area that come tothe tent and eat the food that
are like, why is the barbecuescene not providing this kind of
(04:56):
food in Atlanta?
Like, dude, you're doing thisWithout a brick and mortar,
without the financial backingand the support.
Like, just imagine, if youstarted putting it out there,
what you could do.
And so, from there and Istarted taking it, serious, I
would argue don't change it.
Speaker 1 (05:15):
The restaurant, all those other things they do add
incredible stress, complications, when what happens if you could
get 10 people you hire to takethe trucks and go do what you do
, and now your assets can besold and you can hit just as
many people wherever they areyou come to them?
I don't know.
I think we could talk aboutthat offline.
I actually don't think that's abad idea is just scale it
(05:37):
differently than you're thinking, Because, yeah, every time you
get into commercial space, whathappens is they raise the price.
That means you have to raisethe price and at some point I'm
not paying $20 for a sandwichand you're like well, I close, I
just signed a seven-year lease,You're done.
But if you got a truck thatshows up and works when it shows
up I don't know, maybe yourmodels we can talk about that
(05:58):
offline.
So, as you're growing, you havethis journey and it sounds like
belief in yourself might havebeen one of the tides you had to
cut.
Is that fair?
Speaker 2 (06:11):
Is that the biggest yeah.
At the time, thomas, just beinghonest, like I said, my wife,
my kids, my extended family,even my circle of friends, like
everybody was like, dude, Iwould pay to eat your food.
And in the back of my mind itreally was just like they're
just saying that they, you know,family, friends, whatever you
know, you're eating free food.
You're supposed to complimentthe chef Never really thought
(06:33):
anything about it.
But to start going to places,you know, and like ordering food
from different places or beingwith people and hearing people
say to like do I much rather payfor your food than this, is
really what started getting thewheels turning and it was like,
well, you know, maybe I can dothis, you know.
And then, like I said, that'swhat kind of springboarded me
(06:55):
into doing it on the side whileI was working a full-time job,
and just even those responses,but it still took time for me to
like actually believe in myself.
Like you know what?
Nah, I can do this.
Like, yeah, I haven't been inthe competitions, you know the
Memphis and Mays and things likethat, but that doesn't mean
that my product isn't just asgood as the next person.
(07:15):
It's just people don't know me,and you know I'm working to
change that.
Speaker 1 (07:21):
Well, here we are on a podcast over it and I actually
think you know if you canreally do what you do.
Well, just a good strategy inmarketing is all you'll need to
get plenty of money and a goodmodel where you can scale.
You'll be off and I will tellyou I wouldn't do physical
unless it's like a dream yearsthat your mom's, like you, got
to have a physical restaurant.
Those are the last words Like,like, I mean like.
(07:41):
I would say there's probablybetter models in this day and
age that work way moreeffectively, way cheaper and it
can be way more profitable.
So you can, you can truly builda business around it, and even
franchise business.
Like franchise model meaninglike you could step away from it
and as a restaurant you won't.
You'll buy yourself a job forsure.
So, anyway, offline we'll takethat.
(08:06):
But I love that because thewhole name of Grillgasm food is
on that sensory level that cantrigger similar feelings of
dopamine release.
And if you're super hungry orthere's a nostalgia piece to it
and it's something you justcrave, it's like there is truly
like this I'm going to come backand eat this whenever I can, or
I see this when are you thisweek I need my food and the
(08:29):
built.
I love that yeah.
Speaker 2 (08:31):
And it's funny you mentioned that piece, thomas I
actually, when I was doing my,my trademark application, I had
created a definition that Iincluded in the, the the
trademark application as well,and a lot of the points that you
just highlighted, saying thattalking about the name are
things that are in thedefinition, are things that are
in the definition.
So like it reads the bodilyresponse to eating barbecue that
(08:54):
causes the rapid, pleasurablerelease of powerful mix of feel
good chemicals that triggerpleasure, satisfaction and even
nostalgia, usually accompaniedby happy facial expressions,
guttural moans and verbaloutbursts of pure, unfiltered
joy.
So like that's what I look todo for people when I cook my
food.
I have another shirt in mymerch line that says like the
(09:16):
secret ingredient is love,because when I cook for people,
I'm cooking like you're a partof my family.
That's how I grew up watching mygrandmothers in the kitchen,
watching my mom, watching my dad, older siblings, uncles, aunts.
It was all love infused.
And like I I tell people, likeI can tell you how to make
something exactly like I make it, but it'll never be quite the
(09:36):
same because the intention thatI put into it and the intention
that I have behind it is goingto be much different.
You're doing it for it to tastegood.
I'm doing it because I wantpeople to feel good, I mean the
thing you just read should be onit.
Speaker 1 (09:52):
You know, you know, dude, that should be your
marketing Honestly definition.
I've got a business card.
It need be big, like and that'sall.
Or like, or you know.
In other words, it's amazingfood, like, something like that.
I love that because that's, youknow, that's the, that's the
draw in and that's the brand,that, like, you know, the energy
I put, you know, and I wouldtell you like I like, if you're,
(10:14):
you should be.
I think someone should justgive away the recipes, cause I
can never repeat it, but I thinkI could try and I'd buy your
book to find out, and then I'dalways just come back and at
least drive a conversation withyou and be like, hey, can you do
like a class on this so I cangoing to do it, like you're
going to do it ever, but they'regoing to, they give you a
version.
It doesn't mean he's not goingto buy your stuff any less.
Speaker 2 (10:40):
Right, and that's actually one of the things that
I ran into, even talking to someof my older family members is
is like trying to recreatecertain things that they did and
the feedback is always nah,don't try to do mine, do yours.
Like yeah, you can follow therecipe, but you got to put your
own spin to it to make it yours.
And that was one of the thingslike, even when I was in the
educational space, like that'swhat I would tell my students
and tell my staff, like Don'tworry about trying to recreate a
(11:02):
lesson the way that I did it.
Take the key points thatresonate with you and turn it
into your own.
You have to be comfortable withit.
You know I like spice.
Not everybody likes spice, soyou might not like spicy mixed
greens.
I like a bit of a Cajun kickwith my turkeys.
You might not.
You might prefer more of abasil, lemon pepper style.
(11:23):
So, whatever it is, take it,make it yours, put your soul
into it and just make sure thatyou and the people partaking of
it feel good when you're done,do you?
I?
Speaker 1 (11:33):
like my turkeys.
What's that?
Jive talking good one, good one, good one I like gonna hold
that pose just from jives.
All right, that's my humor.
I probably should do adifferent types of podcasts, um,
but let's keep it serious, allright.
(11:59):
Uh, you're, uh, you're on thisjourney.
What?
Speaker 2 (12:00):
is going to.
What are you going to have todo to become full-time on this?
Uh, so I, I, I took the leap offaith, um, and it was more so
due to a health concern that Ihad had experienced.
Um, I stepped away fromeducation so I have been like
bare knuckle, you know, elbowgreasing it through, coming up
on a year now.
So it is my full time is whatI'm trying to make into my
(12:22):
permanent.
It was initially for mesupposed to be a retirement,
early retirement dream.
It just so happens that, like Isaid, when my health kicked in,
my family meant more to me andI needed to remove myself from a
space that was causing memedical concerns that would
potentially affect my life, andpeople were like, oh you know,
but being an entrepreneur,that's stressful too.
(12:43):
Yeah, but this level of stress,I get to choose what I deal
with and I have a level offreedom that comes with this,
that I don't get punchingsomebody's clock, and I have a
level of freedom that comes withthis, that I don't get punching
somebody's clock.
Speaker 1 (12:56):
So those things come in and like, yeah, time for
money and stress along that with.
It's not worth it.
Fair to say, are you confident?
As long as you can keep yourhustle, you'll never lose.
Speaker 2 (13:07):
That's how I felt about it.
I was like I've developed theattitude and the mindset that,
you know, there are no losses inthis.
It's either I win or I learnsomething, you know, which is
the quote in paraphrase fromNelson Mandela Like, being able
to learn something helps me takea step in a different direction
.
My wife has even told me, youknow, she's, she's into like the
(13:28):
metaphysical and the spiritualspace, and talks to me about a
lot of things.
And she was telling me she'slike, babe, it's in your human
design, You're, you're meant tofaffle.
Speaker 1 (13:36):
And I was like, oh, you define that for me, please,
honey.
Speaker 2 (13:41):
You got to F around and find out.
So you know, uh, and in thebusiness space I was moving your
job, because where you get one,you get one a show.
Speaker 1 (13:53):
Now that I know I got you before we get off, Ben Exor
should just walk around withF-A-F-O on a shirt and every
other Gen Xer would like go byand give you like the cheap wave
, Because we get it Likemillenniums will start running
their mouth.
You're like right, Gen Zers arelike hmm, it's illegal to hit
(14:15):
the Gen Y, just so you know ifthey're still underage.
Speaker 2 (14:17):
Ah, yeah, true True.
Speaker 1 (14:19):
Very true, very true.
All right, I've taken this on atangent.
Tell me something who gives youinspiration.
Speaker 2 (14:27):
Um, so, immediately, my, my family, you know, my wife
, my kids and I'm tapping moreinto the inspiration from my
kids and watching them like andthem watching me, since I've
been on this journey.
My daughter is like she started, like I started my business
(14:47):
back in 2019.
Like I said, it was a part timething, you know, and watching
me do it, she was like, oh, Iwant to do a lemonade stand.
So each summer, we started herhelp, letting her do lemonade
stands, which they have donereally well, like to the point
where I've incorporated it intomy business too.
So when I get clients that comeand make orders for catering,
like, I add in, like, hey, havea beverage line through my
(15:08):
daughter called Reese's BerryLemonade.
You know, if you need lemonadesor teas, we can provide that as
well, you know.
And she gets a portion ofwhat's paid into by customers
ordering her drinks.
You know my son he hasn'tdeveloped in terms, anything in
terms of like being able to beincorporated into my business,
but he's looked at differentthings from an entrepreneurial
(15:29):
standpoint, whether it's tryingto get in the dog walking in our
neighborhood or, oh, I taughthim how to cut the grass, you
know.
He's like, oh, I can go cutpeople's grass, you know, just
teaching them and seeing theirmindset of like I can work for
myself and not have to work forother people, you know, and
still have freedom and live howI want to live.
And seeing them, you know, andthen being able to watch me on
(15:52):
this journey and being able tosee my ups and downs, the late
nights, the early mornings, thehard work like in them at an
early age, wanting to try it too, you know, and having a level
of support for myself and mywife, like that means the world
to me.
You know that they're seeingthis and I'm able to be an
example for them of you don'thave to necessarily punch
(16:13):
somebody else's clock.
You know that they're seeingthis and I'm able to be an
example for them of you don'thave to necessarily punch
somebody else's clock.
You know to to live your life.
Speaker 1 (16:18):
Yeah, so you treating your time, which is the most
viable thing you have, uh, youbetter get the most out of it if
you're going to do that, andthat's that's way beyond
financial, because you're you're, you know that you're having,
you know, since you had healthstuff going on, you know, when
(16:38):
you have your health, you havemillions of dreams, when you
don't, you got but one Right andonly one, and so you're like,
oh and so the question I usuallykind of with this next is
typically around you know yougot to do it again, Right?
So if you could go back in anypoint in your life, when would
you go back and what would youdo differently?
Speaker 2 (16:58):
As I stated earlier in the podcast Thomas, I would
go back to my freshman year ofcollege and just maintain that
dream.
Like I came out of high schoolwith home, my home ec teachers.
Like I was one of the few malesthat took the home ec classes
as electives in high school andeven then, like my teachers
noticed, I had an affinity forbeing in the kitchen because I
was out cooking all of the girls, which, pardon, like the gender
(17:19):
stereotyping, but in the mid tolate 80s, early 90s, like mid
90s, that was the thing.
It was gender roles.
Men weren't supposed to be inthe kitchen.
So here I am, this 17 year oldboy in high school, in home ec
classes, and girls are lookingat me like you didn't cook that.
(17:39):
What do you mean?
Yes, I did.
I'm standing in the kitchenright next to you like you watch
me do it.
Why does yours look so muchbetter than mine?
I can't answer that questionfor you.
So you know, like having thatdream and even having teachers
be like no, no, no, no, Nick,like it's something different
about you in this kitchen.
You know, like having thatdream and even having teachers
be like no, no, no, no, Nick,like it's something different
about you in this kitchen, youknow, and taking that and
wanting to run with it, you know, and I say letting the people
(18:01):
in college like kind of talk meout of it from a success
standpoint and put me in themind frame of you know what.
Let me choose this safe route.
This safe route, you know, andspending like the last 21 years
going that safe route butfeeling a bit unfulfilled at
times, Like I would definitelygo back to that freshman year of
(18:21):
college and be like you knowwhat.
Thank you for your input, but Ithink I'm going to hold on to
this dream, you know, I'm goingto keep this business major, you
know, go on and get into thehospitality space in terms of
food service and things likethat, and I'm gonna do what I
need to do to get to this point,Cause I was having this
conversation with a friend ofmine a few weeks ago actually,
and it was like dude, do youever just kind of sit back and
(18:43):
wonder where you could be hadyou not listened to the peanut
gallery?
I was like man, it's anightmare every time I think of
it.
Speaker 1 (18:51):
Yeah, and I wouldn't be.
You know everything in yourlife is happening for you when
it's supposed to.
You know, and you could go back, and I think one of the ways
that you know every entrepreneurI meet deals with this, by the
way.
So you're not alone at all, forsure.
But I think if the mindset ofit's happening for you, and
specifically my role in my lifein some aspects, is to help, uh,
(19:12):
get my, to bring it to my kidsearly, so it could be whatever
it is, so you know, if it helpsthem, no, you go get that dream,
go to college, learn yourbusiness, learn how to run
something and go chase it, andif you do that for them, you've
done exactly what you'resupposed to have done.
Speaker 2 (19:27):
Oh yeah, and that's definitely been a lot of what
this journey has been for me.
Like I said, my, my son, isinterested in being a NASCAR
driver, you know.
So my wife and I talked to himfrom a standpoint of like hey,
learn the engineering and themechanics aspect of it, you know
, go to school, get a degree inthat.
That way, like when you getinto it, you know, or you can
get into it While going toschool, or you can go to school
(19:51):
while being a part of NASCAR,while going to school, or you
can go to school while being apart of NASCAR, but learn
something that you can take withyou, that no one can take away
from you, and learn thedifferent parts of the
businesses.
The same thing with my daughter.
Like she, she wants to be anOBGYN, you know, or a
pediatrician, like dealing withbabies and kids from a medical
standpoint.
And it's never been for me like,oh, work in a hospital, work in
a hospital, work in a hospitalWell, how can you do this?
(20:13):
And then start your ownpractice.
Like it's eight billion peopleon the face of the planet A
large percentage are children.
It's not like we're going torun out of spaces for hospitals
or clinics to service the womenand the children.
So like why do you have to gowork from someone else Like you
can go learn and get what youneed, but take that and build
(20:34):
your own instead of makingsomebody else rich.
Speaker 1 (20:38):
Awesome, I love that.
Hey, there's a question Ishould ask you today, and I
didn't.
What would that question havebeen?
Speaker 2 (20:44):
How do you?
Let me see, let me see, let mesee you have notes?
I did, but you know it's beenrefreshing to not have to follow
notes for a change, uh.
But even with that, um,honestly, thomas, what I kind of
leaned into thinking about, wekind of touched on because you,
(21:08):
you were asking me, like, atwhat point did I know which kind
of segues into, like I wouldsay, what is it that keeps me
from quitting?
And so, like, getting into thatspace of talking about when did
I know that feeling and thosethoughts that come back with
dealing with clients and seeingtheir reactions, are the things
(21:29):
that kind of keep me going onthis, because I've had moments
where I've just wanted to belike man.
I'm going to tell my wife I'mabout to go get another nine to
five in somebody's cubicle, andthen I have to sit with myself
and recognize that, like you'vedone, that you weren't happy, it
was stressful and tiring morethan it should have been, to a
point it affected your health,like why put yourself back in
(21:51):
that environment?
Impacted your health, like whyput yourself back in that
environment?
And that's just enough toremind me, you know.
Plus, like seeing the sheer joyyou know my wife gets out of
watching me do my thing, youknow, and watching my kids, like
when they see me, it's justlike man.
How can I leave this?
Like?
It's a feeling that comes withthis, you know, despite the
struggles, despite the hardtimes, despite the late nights,
(22:13):
the early mornings, it's just afeeling of accomplishment, you
know, and a feeling of knowingI'm doing something that can
contribute to the greater goodand take care of my family at
the same time.
That's, it's motivational, youknow.
So, even in my dark times andhard days like that, just
knowing that I'm contributing tobuilding something bigger, not
(22:35):
just for myself but for peoplethat I love in my community as a
whole, is something that keepsme pushing when stuff gets hard.
Speaker 1 (22:43):
I mean you should have gone.
What's the number one thing totry in a restaurant if you only
have eight bucks Before we go?
Thanks for coming on today, bythe way, I'm gonna find you work
.
So for for the title of thename, grillgasms.
Uh, I will tell you.
We're gonna shoot that, havingharry met sally thing and your
wife like do all that.
(23:04):
You, we're doing that, that'shappening.
I don't, I, you can use myfront yard for it, I don't care,
we're gonna.
You gotta fill me in locationset.
We're gonna do that all right,but I don't.
Um, how did they get ahold ofyou?
Who should get ahold of you andwhat should they try when they
get ahold, when they actuallycome eat your food?
What's the one thing?
Speaker 2 (23:20):
So my my company website is grillgasmscom
G-R-I-L-L-G-A-S-M-Scom.
My socials, instagram Instagramand Tick Tock at Grillgasms.
My email is Big Nick atGrillgasms dot com.
They can reach me via email.
They can fill out a requestform for a consult on my website
(23:41):
if they require catering.
I typically try to do groupsbetween 50 to 70, but I can do
groups up to 100, 150, dependingon what they're ordering.
My best dishes, in my opinion.
I smoke a hell of a brisket andI make a smoked shrimp and
(24:01):
grits dish, whether it's justregular or as a dressing.
That'll change your life andchange how you look at shrimp
and grits in other restaurants.
Speaker 1 (24:09):
You had me at brisket , all right, thank you for
coming on today.
I appreciate it, definitely.
Appreciate you for having me.
Thomas, listen, anybody whomade it this far go out, check
it out.
Uh, you know grillgasmscom.
Uh, I'm going to and I'm goingto make a fake ad for him, like
it or not, on my TikTok channel,for sure.
Just cause the name's sodelicious and uplifting and so
(24:30):
releasing.
I just really, oh, I feel sogood when I say grillgas.
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