April 30, 2025 • 18 mins
Cut The Tie Podcast with Thomas Helfrich
JC Misko, founder of Misko Mountain Flavor Company, shares how recovery, faith, and brisket tacos came together to form a life-changing mission. In this heartfelt episode, JC opens up about overcoming addiction, building a food business from nothing, and using his story to help others do the same.
About JC Misko:
JC is the founder of Misko Mountain Flavor Company, a brisket taco business built with a mission to support early recovery. Through his work and future foundation, Grant for Hope, JC is creating a new recovery system—one that offers real pathways to stability and ownership through food and entrepreneurship.
In this episode, Thomas and JC discuss:
- Cutting the Tie to Distractions
JC shares how staying sober gave him clarity to rebuild his business from the ground up—this time with purpose and boundaries. - How Brisket Tacos Became a Vehicle for Recovery
He explains how BBQ and business are a foundation for community, healing, and proving what's possible in early sobriety. - Building a Recovery System that Actually Works
JC breaks down the flaws in the current rehab cycle and outlines his vision for a program that helps people earn, save, and thrive. - Trusting God, Trusting the Process
From living in his car to dreaming of brick-and-mortar locations, JC reflects on how faith and service kept him moving forward.
Key Takeaways:
- Start Small, Grow Intentionally
JC opens only on Fridays and focuses on selling out—not burning out. - Business Should Uplift, Not Exploit
His model rewards progress, not relapse, flipping the script on the traditional recovery industry. - Teach What You Know
From cooking to budgeting, JC uses his past to build new futures for others. - Success is Measured in Impact
His dream isn’t just multiple locations—it’s helping hundreds of people restart their lives.
"I want to create a recovery model where doing better helps everyone, not just the system."— JC Misko
CONNECT WITH JC MISKO:
Website: https://mmflavor.com
Location: Fridays at Emilita Street & Van Nuys Boulevard, Sherman Oaks, CA
CONNECT WITH THOMAS:
X (Twitter): https://twitter.com/thelfrich | https://twitter.com/nevbeenpromoted Facebook: https://www.facebook.com/hovienko | https://www.facebook.com/neverbeenpromoted
Website: https://www.neverbeenpromoted.com/
Instagram: https://www.instagram.com/neverbeenpromoted/
YouTube: https://www.youtube.com/@neverbeenpromoted
LinkedIn: https://www.linkedin.com/in/thomashelfrich/
Email: t@instantlyrelevant.com
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Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to Cut the Tie.
Hi, I'm your host, ThomasHelfrich, and I'm here to help
you cut a tie to anythingholding you back from success,
from leashing that best versionof yourself or that entrepreneur
within you.
And today I'm joined by JCMisko JC, how are you doing
today?
Speaker 2 (00:17):
Oh, fantastic.
It's the only way I know how tobe.
Speaker 1 (00:19):
I like that.
Jc, I want you to take a moment, introduce yourself and tell
everyone a little about yourbusiness.
Speaker 2 (00:28):
So my name is JC Misko and I'm the owner of Misko
Mountain Flavor Company.
It's mmflavorcom, so it'smmflavor and we sell brisket
tacos and we're also in theprocess of starting a foundation
to help people in earlyrecovery uh get stabilized and
uh get out on their own again.
Speaker 1 (00:47):
That's I mean.
I love that.
So you have a, you have food,you have a passion, and then you
have a little greater community, Good, Not a little, a lot of
greater good and good communityaround it.
Speaker 2 (00:56):
Um, it's all right.
Um, you know, I had my uh.
I had a couple of locationsbefore COVID I shut down, but
one of the locations I was inwas the Navy base in Washington.
(01:17):
I was one of only two trucksallowed on base and so you get
guys from coming from all overthe country and the way I do it
with my food is I take a littlebit of like everything I like
out of different styles and Ikind of put them all into one so
I get people at the Navy basethat come from all over the
country.
You know, people in Texas arevery specific over what they
like.
People in Tennessee, people inall over the country, have their
(01:41):
specific thing that they like.
The cool thing about it is theyall like mine.
I can't even count the amountof times.
I've heard I haven't had goodbarbecue since.
Speaker 1 (01:52):
I've been home until I came here.
I love that.
That's great.
Well, in building your businessright, it hasn't been without,
you know, challenge what's beenthe biggest kind of tie you've
had to cut to build what you'veto build your business, your,
your barbecue business.
Speaker 2 (02:12):
The biggest tie I had to cut was just all the
distractions this time around.
You know, last time, last timeI was doing well, and then we
had COVID.
This time I had just a bunch ofthings that were going to get
in the way from starting, Iliterally have.
Everything I do right now is tobuild this business up and to
(02:33):
get stabilized.
I am sober myself now.
That's one of the reasons whyI'm starting this foundation
called Granted for Hope but yeah, it was it's.
I can have enough time to dothe things that keep me mentally
, spiritually, physically andsober fit, but nothing else but
(03:03):
the business.
So, as I got my truck, I got mytrailer.
You know, I go to the gym inthe morning, do my meditations
and whatnot, and everything elseis business.
I don't have anything else inmy life right now that's pulling
me away.
Speaker 1 (03:17):
I mean it's crazy.
Your biggest tie wasn't justgetting sober Like that one.
You kind of walked over no bigdeal, you know.
Speaker 2 (03:25):
Um, that is what brings the the mentally,
spiritually and physically fitpart of it.
You know, because I could tellyou before I, when I was doing
this same thing, before I wasworking myself into the hospital
, because having that sobrietyand that's, you know, sobriety
is an easy way to say mentally,physically and spiritually fit,
because that's in order to staysober, that's what you need to
(03:45):
do.
Speaker 1 (03:47):
It's interesting too, once you do get sober right,
you're it's not that it's not abig deal, but it's not something
you make a big deal about.
Like you're, it's just part ofyour life now, like it was just,
it was like I don't know so,and I've seen it both ways.
(04:09):
But I it sounds like I'mspeaking out for everybody, but
for you it seems like it's notthat, it's not a big deal.
Speaker 2 (04:13):
you're just saying, no, that's what I do now.
Yeah, I mean it, it is uh, itis my life now.
You know, uh, between god andand aa, between church and aa,
and just trying to help, tryingto be of service.
And you know, even when Iwasn't sober it was more of a I
would beat myself up so muchbefore that I had to have the
(04:36):
drugs or alcohol to quiet thatthing in my brain that was
telling me I wasn't doing enough.
I was working 16 and a halfhours a day Wow, and a half
hours a day.
Being more clear-headed now andhaving sobriety really helps.
I have a plan put together thatI'm going to be able to live
life and have a business at thesame time.
(04:56):
I think it'll be much moresuccessful than the business I
had before.
Speaker 1 (05:03):
That's great, while maintaining a healthy lifestyle.
I'm going to work to liveinstead of live to work.
Uh than the business I hadbefore.
That's great.
Do you remember the moment?
Speaker 2 (05:05):
maintaining a healthy lifestyle, Like I'm going to
work to live instead of live towork, while you know being more
successful than I ever havebefore.
Speaker 1 (05:15):
Well before I ask.
But actually do you ever findyourself slipping back into the
uh overwork like the old ways?
Speaker 2 (05:21):
like the old ways.
I, um, yeah, I, I.
I kind of know what to look for,though you know, in my life
I've worked myself into thehospital four times, Uh you know
, I had when zip fizz first cameout, I was working at a detail
(05:44):
shop and I was drinking nothingbut four zip fizz a day to try
to keep up.
I was working 12 to 16 hourdays.
The car dealership detailingcars um got dehydrated into the
hospital.
Uh, I was on the concretefloors at my restaurant 16 hours
a day and ended up witharthritis in my toes, uh, from
standing on those concretefloors for 16 hours a day.
So yeah, having the, the, Iguess the mental clarity from
(06:07):
sobriety to be able to to sitdown and plan it and use my
downtime, um to just to just beable to be, uh, to just be
actually, you know, learning,learning to be myself, without
(06:28):
needing something to get me outof my shelf, it's really helpful
.
Speaker 1 (06:32):
Do you, do you remember the moment when you
knew you were going to, you weregoing to cut that tie.
Speaker 2 (06:40):
For the well.
It depends on which time.
I mean.
I was a manager at a cardealership 14 years before I
bought my first food truck.
One of the final things that,one of the final things that got
me to leave the car dealershipand actually jump in that time,
(07:02):
was my uncle died at a fairlyyoung age and I remember
thinking you know, we're not,I'm not going to live forever.
I got to do something I love,and I love cooking.
It makes a big difference withwith having the food business,
because people come wanting tohave a good time.
They come because they want tobe there, not because they have
to be there.
It's not dealing with peoplewith broken cars all day long.
Which really helps this timearound is I looked at what I had
(07:29):
, the abilities that areGod-given, I believe, and what
good I can do, and I haveprocesses that are very, make it
very easy to make this food.
And there's a, there's amissing piece in our, in our
(07:49):
recovery process uh, between, uh, between going to a recovery
center, uh, sober, livings areeither very, very expensive or
they expect you to already havea job, and so I can use this for
good and use it to not onlybetter my own sobriety, but
better the lives of everybodyaround me.
Speaker 1 (08:09):
Yeah, I mean that kind of leads.
My next question, which isaround the impact.
Since you have a few tiesyou've cut, let's just bucket
them together.
Like you've made some greatadvancements in your life and
you're continuing to do it,what's been the impact to your
life, your friends, yourrelationship, business?
Speaker 2 (08:24):
Well, we're still in the beginning stages right now.
You know I've actually so.
I opened two weeks ago.
I'm just doing Fridays rightnow and instead of trying to
open seven days a week and killmyself working, I'm just trying
to make that one day as busy aspossible.
But you know, everybody comesout, everybody's always smiling
when they try it.
Um, I've got a lot of peoplethat are on board that um, that
(08:51):
use me as an example of of whatyou can do.
When you get sober, um, whichmakes me feel really really good
.
You get sober, which makes mefeel really really good, and so,
and the impact is just going toget bigger and bigger.
I have I'm really good atprojections numbers.
You know that there's threethings I'm good at numbers,
driving and cooking, and I putthem all together and we should
(09:26):
be able to grow this to a levelthat can make just a huge change
.
You know, one of the problemswith the current recovery system
that we have right now is thatthey almost get rewarded for
relapse.
Speaker 1 (09:37):
And my.
Explain that a bit.
How do you get rewarded forrelapse?
Um and my how.
So explain that a bit.
How, how do you get rewardedfor relapse?
Speaker 2 (09:41):
Well, let's just take my, my insurance, for example.
If I relapse, uh and I, I haveto go into residential care,
which means you have drugs inyour system, they need to watch
over your 24 hours a day.
Um, and it's just the highestlevel of care in a in a uh
recovery center.
My insurance pays $160,000 amonth for me to be in a in a
(10:04):
recovery center under uh, underuh, under that level of care.
And then there's another onethat goes down and it's called
PHP, which is partial hospital,partial hospitalization program,
and that one, I think myinsurance has paid $90,000 a
month.
And then it goes down and youknow it goes down from there
(10:26):
until um, you know you move on.
But then sometimes people needyou know that that boost to get
their lives back in order.
And you're looking at to gettheir lives back in order.
And you're looking at I can goback and have everything taken
care of.
And you got people that aresaying, oh yeah, come back, come
(10:47):
back, because they're makingall the money off of it and it's
not.
They care too.
I mean, I don't want to justsay it's like all horrible, but
the way the system is set upit's it's financially better for
them If you read it forrecovery centers, if you relapse
and if you don't, that's howthey make.
Their money is off the peoplethat are needing a higher level
(11:09):
of care, and you only need ahigher level of care of drugs
during your system.
Um, so my goal is to my systemthat I set up is is complete
opposite of that.
If one person does good,everybody does good.
The better somebody does, thebetter everybody does.
I want to make sober livings.
(11:29):
Some of the cheapest soberlivings the one that actually,
you know, have programming andit's not just a house is like
$5,000 a month.
So I'm looking at a certain onethat's $1,200 a month that your
salary will pay, that yoursalary working will also pay for
, and set you up on a savingsplan to have your own barbecue
(11:52):
location, your own place andcompletely set up in life in a
year.
And it's something that I thinkis very much needed.
And you know, if somebody wereto relapse and go to recovery,
there's every incentive forsomebody to continue in that
program because it's going toset them up for life when, if
you were to relapse in thatprogram, you're going to go back
(12:13):
.
You've got to start all overagain.
So it's yeah, I just think it'sa, it's a better program, it's
going to be better for everybodyinvolved.
Um, and the the other parts arethey're still going to be
needed.
I mean because you know I I amin no position to do detox or
(12:33):
anything like that.
Right, but I can teach peoplehow to cook, I can teach people
how to run numbers and I canteach people.
You know, I started off livingin my car.
In fact, I was living in my cartwo months ago.
I just got this going again.
But I started off when I was 19, living in my car and I got
(12:55):
self-built to be almost amillionaire by the time I was 40
.
Pretty sure I can do it a lotfaster this time, but I'm going
to do it by teaching otherpeople to do it.
And the rising tide lifts allships.
Speaker 1 (13:05):
There you go.
You know, I heard your business.
You're just going to start onFridays.
There's actually some techniqueto that, right, when I thought
Sundays because more families goout for dinner for Sundays, so
the tickets are bigger.
Right, it's like more of a.
I thought Sundays because morefamilies go out for dinner for
Sundays, so the tickets arebigger.
Right, it's like more of afamily thing.
But you get the right barbecueand like, hey, listen, you got
to get here early to get food on, because when it's gone, it's
(13:26):
gone.
All your products sold, pureprofit.
And it's like we're only openSundays and get in line, kind of
thing.
Speaker 2 (13:34):
Yeah, so I'm only I'm doing.
I might do just around theneighborhood on Thursday nights
now, but my my plan right now isto do Fridays until I can get
to where I'm at capacity sellingout for what I can do on my own
.
Then I'm going to hire somebody, train them how to work and
then we'll we'll add an extraday from there when I can have
(13:56):
people.
Speaker 1 (13:58):
I mean a weekends only business is great.
It gives you the week they live.
Speaker 2 (14:02):
Well, you know it's not.
I mean, I do my, I do all myadvertising on Tuesday, I do all
my shopping on Wednesday, Istart cooking on Thursday at 7
am.
I mean.
So it's like Friday is notreally just working Friday, Like
a lot of people think.
Speaker 1 (14:18):
Once you get the processes in place, though,
you'll be able to have multiplelocations, because you'll
centralize the cooking, which iswhere your core value is going
to be is making sure it's great,and then people serving it is a
trainable thing, and collectingmoney is a trainable thing, and
word of mouth becomes marketing.
After a while, you probablywon't have to spend as much,
because people just know that'swhere you go Right, that's.
After a while, you probablywon't have to spend as much,
(14:39):
because people just know that'swhere you go Right and that's
that's it.
So, yeah, and you know what?
Speaker 2 (14:41):
I'm starting off down on Van Nuys Avenue, right in
the middle of all the cardealerships, because I know car
guys too and they they eat onFridays especially so.
Speaker 1 (14:52):
I love it Great.
Give a lesson to somebody whowas in your spot, let's say a
few years ago or just a fewmonths ago, like give, give them
the lesson for the, for thelistener.
Speaker 2 (15:05):
Oh, I think the biggest lesson is is that I've
learned is to trust God.
Um, if you trust God,everything gets taken care of.
You know, I've had, I've hadtimes where I was I just thought
everything was over and it.
You know, when I look back it'slike, oh, there's a lesson I
was supposed to learn.
That's what I was, you know,that's why I was in that, and
(15:27):
you learn that lesson and youtrust that God will take care of
you, and he always does.
Speaker 1 (15:33):
You know, I think that's such an important piece
is you know you have to havesome faith.
So I think it's such animportant piece is you know you
have to have some faith.
So I think it's the lastchapter of my book.
I believe, and it's like havingfaith even when you don't even
believe, let's say, on stufflike the Bible or whatever else
or anything else you're used to.
Having faith in, at least inyourself or there's something
bigger or a friend, is a greatplace to start and I think
(15:54):
that's an incredible level ofadvice.
That's an incredible level ofadvice.
I think the example you knowI've said is you know, if you're
in a rut and you look left, youlook right and no one can pull
you up, and if you maybe evenkick you down and keep you in
that rut sometimes you just gotto look straight up and that's
the way out.
Speaker 2 (16:11):
Yep, it's the.
You know they call it that thegift of desperation.
Well, that's an acronym.
To me it's G-O-D.
Once you think there's no wayaround it, that's when God can
step in.
Speaker 1 (16:24):
That's fantastic.
I love that.
Speaker 2 (16:27):
Tell me something who inspires you oh, I have, uh, I
have a lot of people that helpme.
Um, you know, I have a friendof mine, uh, david.
(16:48):
Right now that has been uh veryuplifting.
Um, he, uh he helps me out witha lot.
He's been in business for along time.
Um, I learned a lot from youknow.
I have a sponsor that helps meout, um, the, the CEO of the uh
of the recovery center that Iwent to.
Uh, he has helped me with a lotof things.
Uh, both my, uh, I've learned alot of my work ethic Part of
(17:15):
the reason why I worked myselfin the hospital a few times
because they were bothworkaholics but both my, my dad
and my stepdad I've learned alot from them.
I mean, there's there's just somany people that it'd be really
hard to to put just one.
Speaker 1 (17:32):
It's good.
Sounds like you've you'vepulled it from a several from it
for inspiration.
And that's just like with thecooking Sounds like you've
pulled it from several forinspiration.
Speaker 2 (17:37):
Just like with the cooking, I'm very observant and
I like to take the little bitsthat I like out of everything
and then just kind of combine it.
Speaker 1 (17:46):
Look at that Represented in life, right there
.
Best business advice you'veever gotten.
Speaker 2 (17:54):
Oh, best business advice I've ever gotten.
Oh, best business advice I'veever gotten.
You know, I think that oneprobably came from my stepdad.
So if you can't find time, ifyou can't find the time to do it
right the first time, how areyou going to find time to do it
over again?
Speaker 1 (18:12):
That's really good advice.
Actually, I like that'm gonna.
I'm not gonna write that onedown because the ai will
transcribe it for us, but sothat one's gonna be noted.
Um, do you have any favoritebooks?
Do you think are kind of mustreads?
Speaker 2 (18:25):
must reads.
Uh, I liked, uh, untetheredsoul.
Well, of course, the bible.
Um, untethered soul, uh, wasreally helpful in my early
recovery when you got all thesefeelings flooding in that you've
been self-medicating For years.
Humilitas has been very good,because that's Ego is one of my
(18:47):
Strengths and weaknesses.
At the same time, that onereally Helps, of course, the big
book, and really, uh, reallyhelps, uh, of course, the big
book.
Um and uh, I think that's offthe top of my head those are the
ones that that are the biggestinfluences of my life right now.
Speaker 1 (19:06):
Love it.
Uh, if you had to go back toany period in your life, what
period would that be?
What would you do differently?
Speaker 2 (19:18):
Oh, um, you know I've thought about this and a lot of
the therapy that I've done.
You know I got to write a lotof letters to your previous self
and there are certain points intime that you know.
I think that I would dodifferently now, but I wouldn't
have listened.
I'm hard-headed.
(19:39):
I wouldn't have listened at thetime.
All of those things that I hadto learn the hard way have made
me a person that I guess listensa little better now.
So I don't think I would changeanything.
I think everything happens fora reason.
Speaker 1 (19:57):
I like that.
That sets up the idea thatthings have happened for you and
not to you.
I think from a mindsetstandpoint, it's probably not
where you were in previous partsof your life.
Oh, that's a daily struggle.
Speaker 2 (20:08):
That's a daily struggle trying to remember that
.
Speaker 1 (20:11):
It's happening for me right now, as I get this ticket
or something right, or I'vedropped this entire tray of beef
on the floor.
Do I clean it and serve it?
I don't know, do I?
What do I do with that?
Do I just scrape off the bottom?
I don't know.
Speaker 2 (20:27):
Maybe no one's gonna know yeah, well, you, you, uh
say a couple swear words underyour breath and say you know how
can I do this better the nexttime I?
I uh, when I first opened myfood truck, I was still doing it
part-time, I was still workingin the car dealership and I
tripped over some steps whilecarrying an entire pan of 205
degree brisket and the greasejust went all the way down my
(20:49):
leg and, yeah, that was quitepainful.
And yeah, that was quitepainful.
That wasn't a work of myself.
In the hospital I bore throughit, but I think I still tan a
little differently in thatsection.
Speaker 1 (21:04):
That didn't tickle.
People ask me how that feels.
I'm like didn't tickle.
I'll tell you that Tickling istorture?
I don't really like it.
If there was a question.
Speaker 2 (21:20):
I should have asked you today, and I didn't.
What was that question and howwould you have answered it?
Speaker 1 (21:27):
You know the question is where can you find the food
that could be your?
Speaker 2 (21:30):
next question, but you can go with that one if you
like.
The answer is you know, checkour website and post everything
up there.
It's going good, we've.
You know.
It's funny.
Last Friday I had everybody.
We've only been open twoFridays now, but last Friday I
had every single person thatcame the Friday before came,
(21:54):
every single one of the ones Ididn't know.
Of course I had a bunch ofpeople that came out on the
first day that were from faraway, but every single person
from in that neighborhood thatcame the Friday before came out
again and most of them broughtfriends with them.
Speaker 1 (22:09):
That's a testimonial right there.
Don't forget to capture those.
That's a, you know, free smallsoda or something.
If you do a video testimonialor something I don't know, you
probably get a lot oftestimonials really fast for a
fountain soda, you know, just gowith it, take a marketing idea
there, so have the camera set up.
Hey, do the testimonial andI'll give you a coupon for next
(22:30):
week for a dollar off orsomething.
Speaker 2 (22:33):
Oh, that's a good idea.
Speaker 1 (22:36):
That way they have to show up and and and wait, and
the testimonial can't suck.
You can't be stupid either,right, do you?
Um, do you, uh think you know?
Fast forward five years,describe where you are and
what's going on.
Speaker 2 (22:51):
Five years, um, five years, um, five years.
I think uh should have a goodthree, four actual brick and
mortar locations up by then.
Um, we're going to dodrive-thru barbecue drive-thrus,
which there aren't any in thispart of the country, yeah, um,
(23:12):
and then each one's going tohave the uh, the food trailer so
that our growing for hopeprogram can can set up people to
manage their own food trailer,and you know that'll pay for
somebody to have a family onceyou get one of those going, and
so, you know, within five yearsI think we could be supporting
at least minimum four or 500employees that are.
(23:36):
That you know.
Each one of those five years,you know, if you think the year
previously had nothing, you know, and to be able to set it up so
that they have a stable lifewithin a year is is unheard of
in the current system.
Speaker 1 (23:51):
That would be amazing .
It would see you five years assomebody who's rescued, you know
, 500 families from god knowswhat right and so, uh that.
That that sounds like a greatgoal.
Brick and mortar, that's nice,that's money and everything.
But you know the flip side is.
But more importantly, you knowif you've helped several hundred
people get on their feet, learnsomething, get some purpose,
(24:13):
that's a beautiful thing get ontheir feet.
Learn something, get somepurpose.
That's a beautiful thing, jc.
I appreciate you coming outtoday.
Give me a.
Tell people.
Well, tell people where to come, find you, especially if
they're in the area or are theygoing to be traveling, and where
they.
You know how they go do that.
Speaker 2 (24:28):
So we're out in Sherman Oaks every Friday right
now, from 11 until we sell out,and it's on the corner of
Amelita Street and Van NuysBoulevard.
Speaker 1 (24:40):
Nice.
That's good.
If I don't live anywhere closethere, I would be over there
Friday to get some brisket.
I love brisket.
I can eat it.
Speaker 2 (24:46):
If you ever want to take a trip to Disneyland or
whatnot, make sure you stop byit's a little ways away, but for
me it's right down the street.
Speaker 1 (24:56):
I spent 2021 traveling and when you drive 50
000 miles in a year, things seema lot closer right, um, you
know, uh, I'd probably go to getyour barbecue before I go to
disneyland, to be fair, um, just, I mean, here's my final
question.
I think this is important howmuch brisket is an unhealthy
(25:16):
amount in one setting?
Speaker 2 (25:18):
wait one more time.
How much brisket is anunhealthy amount to have in one
setting if you're just eatingthe brisket and you're not
adding the tortillas or whatnotas much as you want until you
are satisfiably full, I think isthe right level.
(25:39):
You know, I've lost a littleover 200 pounds and I find that
getting enough protein is mymost important thing.
Speaker 1 (25:50):
Oh, 100% If you can do 90% of your calories with
protein.
Speaker 2 (25:54):
Brisket's nothing but protein.
Speaker 1 (25:58):
I've just had enough brisket where I got done eating
thinking I may have just cloggedhalf of my heart on that one
shot and I'm okay with it.
I was fine with it.
I was just like meh, it's worthit.
It's so good Like it's one ofthose foods you eat and it never
like you, never it, never like,never like releases that oh,
that next bite's not as good,it's like just continues to be
just as good in each bite.
(26:19):
I'm like I just can't stop.
I actually got to get the wayfor me to stop.
This mirror may not make thepodcast, but I will tell you.
The way that I stop is bytoward the end I get too fatty
of a piece and I'm like, oh,that's it, that one did it yeah,
I actually make mine a littlebit different.
Speaker 2 (26:38):
Uh, because I I chop it and then I finish it off on
the grill so it caramelizes it alittle bit, so it's almost like
every piece has a little bit ofbark in it.
Every bite has a little bit ofbark in it, so you don't get
that big old piece of fatbecause that if it doesn't
render out in the smoker, itrenders out in grill.
Speaker 1 (26:53):
So you get a perfect bite every time.
Yeah.
I'm sorry to break it to you,but if you had one, you'd just
never be able to stop.
Yeah, I would have problems.
I will tell you the number forChick-fil-A nuggets is 30 in a
1.5 mile drive.
So no one knows I ate them 30.
Then I'm like, oh'm gonna die.
(27:19):
I probably won't air that thatway.
People are like, hmm, see youat chick-fil-a.
All right, uh, jc, thank you somuch.
Uh, once again.
So let's do, let's do youroutro one more time, jc.
Well, how should someone get ahold of you?
Um, where do they go?
Do that?
Speaker 2 (27:28):
uh, so you can hold me.
You can uh go on mmflavorcom orwe will be out every Friday at
11 until we sell out on thecorner of Emelita Street and Van
Nuys Boulevard in Sherman Oaks.
Speaker 1 (27:42):
Wonderful.
Thank you so much for coming ontoday.
I appreciate it, JC.
Speaker 2 (27:44):
Oh, I really appreciate you having me.
It was a blast.
Speaker 1 (27:48):
And those who listen in, listen, get out there, go
cut a tie to something holdingyou back, something that's
keeping you from success.
Let nothing stop you from beingthe person, the entrepreneur,
whatever it is you want to be.
Thanks for listening.
One call to action follow onApple or Spotify and, if you're
a YouTuber, hit the subscribe.
Thanks for listening to Cut theTie broadcast.
Welcome to Cut the Tie.
Hi, I'm your host, ThomasHelfrich, and I'm here to help
you cut a tie to anythingholding you back from success,
from leashing that best versionof yourself or that entrepreneur
within you.
And today I'm joined by JCMisko JC, how are you doing
today?
Speaker 2 (00:17):
Oh, fantastic.
It's the only way I know how tobe.
Speaker 1 (00:19):
I like that.
Jc, I want you to take a moment, introduce yourself and tell
everyone a little about yourbusiness.
Speaker 2 (00:28):
So my name is JC Misko and I'm the owner of Misko
Mountain Flavor Company.
It's mmflavorcom, so it'smmflavor and we sell brisket
tacos and we're also in theprocess of starting a foundation
to help people in earlyrecovery uh get stabilized and
uh get out on their own again.
Speaker 1 (00:47):
That's I mean.
I love that.
So you have a, you have food,you have a passion, and then you
have a little greater community, Good, Not a little, a lot of
greater good and good communityaround it.
Speaker 2 (00:56):
Um, it's all right.
Um, you know, I had my uh.
I had a couple of locationsbefore COVID I shut down, but
one of the locations I was inwas the Navy base in Washington.
(01:17):
I was one of only two trucksallowed on base and so you get
guys from coming from all overthe country and the way I do it
with my food is I take a littlebit of like everything I like
out of different styles and Ikind of put them all into one so
I get people at the Navy basethat come from all over the
country.
You know, people in Texas arevery specific over what they
like.
People in Tennessee, people inall over the country, have their
(01:41):
specific thing that they like.
The cool thing about it is theyall like mine.
I can't even count the amountof times.
I've heard I haven't had goodbarbecue since.
Speaker 1 (01:52):
I've been home until I came here.
I love that.
That's great.
Well, in building your businessright, it hasn't been without,
you know, challenge what's beenthe biggest kind of tie you've
had to cut to build what you'veto build your business, your,
your barbecue business.
Speaker 2 (02:12):
The biggest tie I had to cut was just all the
distractions this time around.
You know, last time, last timeI was doing well, and then we
had COVID.
This time I had just a bunch ofthings that were going to get
in the way from starting, Iliterally have.
Everything I do right now is tobuild this business up and to
(02:33):
get stabilized.
I am sober myself now.
That's one of the reasons whyI'm starting this foundation
called Granted for Hope but yeah, it was it's.
I can have enough time to dothe things that keep me mentally
, spiritually, physically andsober fit, but nothing else but
(03:03):
the business.
So, as I got my truck, I got mytrailer.
You know, I go to the gym inthe morning, do my meditations
and whatnot, and everything elseis business.
I don't have anything else inmy life right now that's pulling
me away.
Speaker 1 (03:17):
I mean it's crazy.
Your biggest tie wasn't justgetting sober Like that one.
You kind of walked over no bigdeal, you know.
Speaker 2 (03:25):
Um, that is what brings the the mentally,
spiritually and physically fitpart of it.
You know, because I could tellyou before I, when I was doing
this same thing, before I wasworking myself into the hospital
, because having that sobrietyand that's, you know, sobriety
is an easy way to say mentally,physically and spiritually fit,
because that's in order to staysober, that's what you need to
(03:45):
do.
Speaker 1 (03:47):
It's interesting too, once you do get sober right,
you're it's not that it's not abig deal, but it's not something
you make a big deal about.
Like you're, it's just part ofyour life now, like it was just,
it was like I don't know so,and I've seen it both ways.
(04:09):
But I it sounds like I'mspeaking out for everybody, but
for you it seems like it's notthat, it's not a big deal.
Speaker 2 (04:13):
you're just saying, no, that's what I do now.
Yeah, I mean it, it is uh, itis my life now.
You know, uh, between god andand aa, between church and aa,
and just trying to help, tryingto be of service.
And you know, even when Iwasn't sober it was more of a I
would beat myself up so muchbefore that I had to have the
(04:36):
drugs or alcohol to quiet thatthing in my brain that was
telling me I wasn't doing enough.
I was working 16 and a halfhours a day Wow, and a half
hours a day.
Being more clear-headed now andhaving sobriety really helps.
I have a plan put together thatI'm going to be able to live
life and have a business at thesame time.
(04:56):
I think it'll be much moresuccessful than the business I
had before.
Speaker 1 (05:03):
That's great, while maintaining a healthy lifestyle.
I'm going to work to liveinstead of live to work.
Uh than the business I hadbefore.
That's great.
Do you remember the moment?
Speaker 2 (05:05):
maintaining a healthy lifestyle, Like I'm going to
work to live instead of live towork, while you know being more
successful than I ever havebefore.
Speaker 1 (05:15):
Well before I ask.
But actually do you ever findyourself slipping back into the
uh overwork like the old ways?
Speaker 2 (05:21):
like the old ways.
I, um, yeah, I, I.
I kind of know what to look for,though you know, in my life
I've worked myself into thehospital four times, Uh you know
, I had when zip fizz first cameout, I was working at a detail
(05:44):
shop and I was drinking nothingbut four zip fizz a day to try
to keep up.
I was working 12 to 16 hourdays.
The car dealership detailingcars um got dehydrated into the
hospital.
Uh, I was on the concretefloors at my restaurant 16 hours
a day and ended up witharthritis in my toes, uh, from
standing on those concretefloors for 16 hours a day.
So yeah, having the, the, Iguess the mental clarity from
(06:07):
sobriety to be able to to sitdown and plan it and use my
downtime, um to just to just beable to be, uh, to just be
actually, you know, learning,learning to be myself, without
(06:28):
needing something to get me outof my shelf, it's really helpful
.
Speaker 1 (06:32):
Do you, do you remember the moment when you
knew you were going to, you weregoing to cut that tie.
Speaker 2 (06:40):
For the well.
It depends on which time.
I mean.
I was a manager at a cardealership 14 years before I
bought my first food truck.
One of the final things that,one of the final things that got
me to leave the car dealershipand actually jump in that time,
(07:02):
was my uncle died at a fairlyyoung age and I remember
thinking you know, we're not,I'm not going to live forever.
I got to do something I love,and I love cooking.
It makes a big difference withwith having the food business,
because people come wanting tohave a good time.
They come because they want tobe there, not because they have
to be there.
It's not dealing with peoplewith broken cars all day long.
Which really helps this timearound is I looked at what I had
(07:29):
, the abilities that areGod-given, I believe, and what
good I can do, and I haveprocesses that are very, make it
very easy to make this food.
And there's a, there's amissing piece in our, in our
(07:49):
recovery process uh, between, uh, between going to a recovery
center, uh, sober, livings areeither very, very expensive or
they expect you to already havea job, and so I can use this for
good and use it to not onlybetter my own sobriety, but
better the lives of everybodyaround me.
Speaker 1 (08:09):
Yeah, I mean that kind of leads.
My next question, which isaround the impact.
Since you have a few tiesyou've cut, let's just bucket
them together.
Like you've made some greatadvancements in your life and
you're continuing to do it,what's been the impact to your
life, your friends, yourrelationship, business?
Speaker 2 (08:24):
Well, we're still in the beginning stages right now.
You know I've actually so.
I opened two weeks ago.
I'm just doing Fridays rightnow and instead of trying to
open seven days a week and killmyself working, I'm just trying
to make that one day as busy aspossible.
But you know, everybody comesout, everybody's always smiling
when they try it.
Um, I've got a lot of peoplethat are on board that um, that
(08:51):
use me as an example of of whatyou can do.
When you get sober, um, whichmakes me feel really really good
.
You get sober, which makes mefeel really really good, and so,
and the impact is just going toget bigger and bigger.
I have I'm really good atprojections numbers.
You know that there's threethings I'm good at numbers,
driving and cooking, and I putthem all together and we should
(09:26):
be able to grow this to a levelthat can make just a huge change
.
You know, one of the problemswith the current recovery system
that we have right now is thatthey almost get rewarded for
relapse.
Speaker 1 (09:37):
And my.
Explain that a bit.
How do you get rewarded forrelapse?
Um and my how.
So explain that a bit.
How, how do you get rewardedfor relapse?
Speaker 2 (09:41):
Well, let's just take my, my insurance, for example.
If I relapse, uh and I, I haveto go into residential care,
which means you have drugs inyour system, they need to watch
over your 24 hours a day.
Um, and it's just the highestlevel of care in a in a uh
recovery center.
My insurance pays $160,000 amonth for me to be in a in a
(10:04):
recovery center under uh, underuh, under that level of care.
And then there's another onethat goes down and it's called
PHP, which is partial hospital,partial hospitalization program,
and that one, I think myinsurance has paid $90,000 a
month.
And then it goes down and youknow it goes down from there
(10:26):
until um, you know you move on.
But then sometimes people needyou know that that boost to get
their lives back in order.
And you're looking at to gettheir lives back in order.
And you're looking at I can goback and have everything taken
care of.
And you got people that aresaying, oh yeah, come back, come
(10:47):
back, because they're makingall the money off of it and it's
not.
They care too.
I mean, I don't want to justsay it's like all horrible, but
the way the system is set upit's it's financially better for
them If you read it forrecovery centers, if you relapse
and if you don't, that's howthey make.
Their money is off the peoplethat are needing a higher level
(11:09):
of care, and you only need ahigher level of care of drugs
during your system.
Um, so my goal is to my systemthat I set up is is complete
opposite of that.
If one person does good,everybody does good.
The better somebody does, thebetter everybody does.
I want to make sober livings.
(11:29):
Some of the cheapest soberlivings the one that actually,
you know, have programming andit's not just a house is like
$5,000 a month.
So I'm looking at a certain onethat's $1,200 a month that your
salary will pay, that yoursalary working will also pay for
, and set you up on a savingsplan to have your own barbecue
(11:52):
location, your own place andcompletely set up in life in a
year.
And it's something that I thinkis very much needed.
And you know, if somebody wereto relapse and go to recovery,
there's every incentive forsomebody to continue in that
program because it's going toset them up for life when, if
you were to relapse in thatprogram, you're going to go back
(12:13):
.
You've got to start all overagain.
So it's yeah, I just think it'sa, it's a better program, it's
going to be better for everybodyinvolved.
Um, and the the other parts arethey're still going to be
needed.
I mean because you know I I amin no position to do detox or
(12:33):
anything like that.
Right, but I can teach peoplehow to cook, I can teach people
how to run numbers and I canteach people.
You know, I started off livingin my car.
In fact, I was living in my cartwo months ago.
I just got this going again.
But I started off when I was 19, living in my car and I got
(12:55):
self-built to be almost amillionaire by the time I was 40
.
Pretty sure I can do it a lotfaster this time, but I'm going
to do it by teaching otherpeople to do it.
And the rising tide lifts allships.
Speaker 1 (13:05):
There you go.
You know, I heard your business.
You're just going to start onFridays.
There's actually some techniqueto that, right, when I thought
Sundays because more families goout for dinner for Sundays, so
the tickets are bigger.
Right, it's like more of a.
I thought Sundays because morefamilies go out for dinner for
Sundays, so the tickets arebigger.
Right, it's like more of afamily thing.
But you get the right barbecueand like, hey, listen, you got
to get here early to get food on, because when it's gone, it's
(13:26):
gone.
All your products sold, pureprofit.
And it's like we're only openSundays and get in line, kind of
thing.
Speaker 2 (13:34):
Yeah, so I'm only I'm doing.
I might do just around theneighborhood on Thursday nights
now, but my my plan right now isto do Fridays until I can get
to where I'm at capacity sellingout for what I can do on my own
.
Then I'm going to hire somebody, train them how to work and
then we'll we'll add an extraday from there when I can have
(13:56):
people.
Speaker 1 (13:58):
I mean a weekends only business is great.
It gives you the week they live.
Speaker 2 (14:02):
Well, you know it's not.
I mean, I do my, I do all myadvertising on Tuesday, I do all
my shopping on Wednesday, Istart cooking on Thursday at 7
am.
I mean.
So it's like Friday is notreally just working Friday, Like
a lot of people think.
Speaker 1 (14:18):
Once you get the processes in place, though,
you'll be able to have multiplelocations, because you'll
centralize the cooking, which iswhere your core value is going
to be is making sure it's great,and then people serving it is a
trainable thing, and collectingmoney is a trainable thing, and
word of mouth becomes marketing.
After a while, you probablywon't have to spend as much,
because people just know that'swhere you go Right, that's.
After a while, you probablywon't have to spend as much,
(14:39):
because people just know that'swhere you go Right and that's
that's it.
So, yeah, and you know what?
Speaker 2 (14:41):
I'm starting off down on Van Nuys Avenue, right in
the middle of all the cardealerships, because I know car
guys too and they they eat onFridays especially so.
Speaker 1 (14:52):
I love it Great.
Give a lesson to somebody whowas in your spot, let's say a
few years ago or just a fewmonths ago, like give, give them
the lesson for the, for thelistener.
Speaker 2 (15:05):
Oh, I think the biggest lesson is is that I've
learned is to trust God.
Um, if you trust God,everything gets taken care of.
You know, I've had, I've hadtimes where I was I just thought
everything was over and it.
You know, when I look back it'slike, oh, there's a lesson I
was supposed to learn.
That's what I was, you know,that's why I was in that, and
(15:27):
you learn that lesson and youtrust that God will take care of
you, and he always does.
Speaker 1 (15:33):
You know, I think that's such an important piece
is you know you have to havesome faith.
So I think it's such animportant piece is you know you
have to have some faith.
So I think it's the lastchapter of my book.
I believe, and it's like havingfaith even when you don't even
believe, let's say, on stufflike the Bible or whatever else
or anything else you're used to.
Having faith in, at least inyourself or there's something
bigger or a friend, is a greatplace to start and I think
(15:54):
that's an incredible level ofadvice.
That's an incredible level ofadvice.
I think the example you knowI've said is you know, if you're
in a rut and you look left, youlook right and no one can pull
you up, and if you maybe evenkick you down and keep you in
that rut sometimes you just gotto look straight up and that's
the way out.
Speaker 2 (16:11):
Yep, it's the.
You know they call it that thegift of desperation.
Well, that's an acronym.
To me it's G-O-D.
Once you think there's no wayaround it, that's when God can
step in.
Speaker 1 (16:24):
That's fantastic.
I love that.
Speaker 2 (16:27):
Tell me something who inspires you oh, I have, uh, I
have a lot of people that helpme.
Um, you know, I have a friendof mine, uh, david.
(16:48):
Right now that has been uh veryuplifting.
Um, he, uh he helps me out witha lot.
He's been in business for along time.
Um, I learned a lot from youknow.
I have a sponsor that helps meout, um, the, the CEO of the uh
of the recovery center that Iwent to.
Uh, he has helped me with a lotof things.
Uh, both my, uh, I've learned alot of my work ethic Part of
(17:15):
the reason why I worked myselfin the hospital a few times
because they were bothworkaholics but both my, my dad
and my stepdad I've learned alot from them.
I mean, there's there's just somany people that it'd be really
hard to to put just one.
Speaker 1 (17:32):
It's good.
Sounds like you've you'vepulled it from a several from it
for inspiration.
And that's just like with thecooking Sounds like you've
pulled it from several forinspiration.
Speaker 2 (17:37):
Just like with the cooking, I'm very observant and
I like to take the little bitsthat I like out of everything
and then just kind of combine it.
Speaker 1 (17:46):
Look at that Represented in life, right there
.
Best business advice you'veever gotten.
Speaker 2 (17:54):
Oh, best business advice I've ever gotten.
Oh, best business advice I'veever gotten.
You know, I think that oneprobably came from my stepdad.
So if you can't find time, ifyou can't find the time to do it
right the first time, how areyou going to find time to do it
over again?
Speaker 1 (18:12):
That's really good advice.
Actually, I like that'm gonna.
I'm not gonna write that onedown because the ai will
transcribe it for us, but sothat one's gonna be noted.
Um, do you have any favoritebooks?
Do you think are kind of mustreads?
Speaker 2 (18:25):
must reads.
Uh, I liked, uh, untetheredsoul.
Well, of course, the bible.
Um, untethered soul, uh, wasreally helpful in my early
recovery when you got all thesefeelings flooding in that you've
been self-medicating For years.
Humilitas has been very good,because that's Ego is one of my
(18:47):
Strengths and weaknesses.
At the same time, that onereally Helps, of course, the big
book, and really, uh, reallyhelps, uh, of course, the big
book.
Um and uh, I think that's offthe top of my head those are the
ones that that are the biggestinfluences of my life right now.
Speaker 1 (19:06):
Love it.
Uh, if you had to go back toany period in your life, what
period would that be?
What would you do differently?
Speaker 2 (19:18):
Oh, um, you know I've thought about this and a lot of
the therapy that I've done.
You know I got to write a lotof letters to your previous self
and there are certain points intime that you know.
I think that I would dodifferently now, but I wouldn't
have listened.
I'm hard-headed.
(19:39):
I wouldn't have listened at thetime.
All of those things that I hadto learn the hard way have made
me a person that I guess listensa little better now.
So I don't think I would changeanything.
I think everything happens fora reason.
Speaker 1 (19:57):
I like that.
That sets up the idea thatthings have happened for you and
not to you.
I think from a mindsetstandpoint, it's probably not
where you were in previous partsof your life.
Oh, that's a daily struggle.
Speaker 2 (20:08):
That's a daily struggle trying to remember that
.
Speaker 1 (20:11):
It's happening for me right now, as I get this ticket
or something right, or I'vedropped this entire tray of beef
on the floor.
Do I clean it and serve it?
I don't know, do I?
What do I do with that?
Do I just scrape off the bottom?
I don't know.
Speaker 2 (20:27):
Maybe no one's gonna know yeah, well, you, you, uh
say a couple swear words underyour breath and say you know how
can I do this better the nexttime I?
I uh, when I first opened myfood truck, I was still doing it
part-time, I was still workingin the car dealership and I
tripped over some steps whilecarrying an entire pan of 205
degree brisket and the greasejust went all the way down my
(20:49):
leg and, yeah, that was quitepainful.
And yeah, that was quitepainful.
That wasn't a work of myself.
In the hospital I bore throughit, but I think I still tan a
little differently in thatsection.
Speaker 1 (21:04):
That didn't tickle.
People ask me how that feels.
I'm like didn't tickle.
I'll tell you that Tickling istorture?
I don't really like it.
If there was a question.
Speaker 2 (21:20):
I should have asked you today, and I didn't.
What was that question and howwould you have answered it?
Speaker 1 (21:27):
You know the question is where can you find the food
that could be your?
Speaker 2 (21:30):
next question, but you can go with that one if you
like.
The answer is you know, checkour website and post everything
up there.
It's going good, we've.
You know.
It's funny.
Last Friday I had everybody.
We've only been open twoFridays now, but last Friday I
had every single person thatcame the Friday before came,
(21:54):
every single one of the ones Ididn't know.
Of course I had a bunch ofpeople that came out on the
first day that were from faraway, but every single person
from in that neighborhood thatcame the Friday before came out
again and most of them broughtfriends with them.
Speaker 1 (22:09):
That's a testimonial right there.
Don't forget to capture those.
That's a, you know, free smallsoda or something.
If you do a video testimonialor something I don't know, you
probably get a lot oftestimonials really fast for a
fountain soda, you know, just gowith it, take a marketing idea
there, so have the camera set up.
Hey, do the testimonial andI'll give you a coupon for next
(22:30):
week for a dollar off orsomething.
Speaker 2 (22:33):
Oh, that's a good idea.
Speaker 1 (22:36):
That way they have to show up and and and wait, and
the testimonial can't suck.
You can't be stupid either,right, do you?
Um, do you, uh think you know?
Fast forward five years,describe where you are and
what's going on.
Speaker 2 (22:51):
Five years, um, five years, um, five years.
I think uh should have a goodthree, four actual brick and
mortar locations up by then.
Um, we're going to dodrive-thru barbecue drive-thrus,
which there aren't any in thispart of the country, yeah, um,
(23:12):
and then each one's going tohave the uh, the food trailer so
that our growing for hopeprogram can can set up people to
manage their own food trailer,and you know that'll pay for
somebody to have a family onceyou get one of those going, and
so, you know, within five yearsI think we could be supporting
at least minimum four or 500employees that are.
(23:36):
That you know.
Each one of those five years,you know, if you think the year
previously had nothing, you know, and to be able to set it up so
that they have a stable lifewithin a year is is unheard of
in the current system.
Speaker 1 (23:51):
That would be amazing .
It would see you five years assomebody who's rescued, you know
, 500 families from god knowswhat right and so, uh that.
That that sounds like a greatgoal.
Brick and mortar, that's nice,that's money and everything.
But you know the flip side is.
But more importantly, you knowif you've helped several hundred
people get on their feet, learnsomething, get some purpose,
(24:13):
that's a beautiful thing get ontheir feet.
Learn something, get somepurpose.
That's a beautiful thing, jc.
I appreciate you coming outtoday.
Give me a.
Tell people.
Well, tell people where to come, find you, especially if
they're in the area or are theygoing to be traveling, and where
they.
You know how they go do that.
Speaker 2 (24:28):
So we're out in Sherman Oaks every Friday right
now, from 11 until we sell out,and it's on the corner of
Amelita Street and Van NuysBoulevard.
Speaker 1 (24:40):
Nice.
That's good.
If I don't live anywhere closethere, I would be over there
Friday to get some brisket.
I love brisket.
I can eat it.
Speaker 2 (24:46):
If you ever want to take a trip to Disneyland or
whatnot, make sure you stop byit's a little ways away, but for
me it's right down the street.
Speaker 1 (24:56):
I spent 2021 traveling and when you drive 50
000 miles in a year, things seema lot closer right, um, you
know, uh, I'd probably go to getyour barbecue before I go to
disneyland, to be fair, um, just, I mean, here's my final
question.
I think this is important howmuch brisket is an unhealthy
(25:16):
amount in one setting?
Speaker 2 (25:18):
wait one more time.
How much brisket is anunhealthy amount to have in one
setting if you're just eatingthe brisket and you're not
adding the tortillas or whatnotas much as you want until you
are satisfiably full, I think isthe right level.
(25:39):
You know, I've lost a littleover 200 pounds and I find that
getting enough protein is mymost important thing.
Speaker 1 (25:50):
Oh, 100% If you can do 90% of your calories with
protein.
Speaker 2 (25:54):
Brisket's nothing but protein.
Speaker 1 (25:58):
I've just had enough brisket where I got done eating
thinking I may have just cloggedhalf of my heart on that one
shot and I'm okay with it.
I was fine with it.
I was just like meh, it's worthit.
It's so good Like it's one ofthose foods you eat and it never
like you, never it, never like,never like releases that oh,
that next bite's not as good,it's like just continues to be
just as good in each bite.
(26:19):
I'm like I just can't stop.
I actually got to get the wayfor me to stop.
This mirror may not make thepodcast, but I will tell you.
The way that I stop is bytoward the end I get too fatty
of a piece and I'm like, oh,that's it, that one did it yeah,
I actually make mine a littlebit different.
Speaker 2 (26:38):
Uh, because I I chop it and then I finish it off on
the grill so it caramelizes it alittle bit, so it's almost like
every piece has a little bit ofbark in it.
Every bite has a little bit ofbark in it, so you don't get
that big old piece of fatbecause that if it doesn't
render out in the smoker, itrenders out in grill.
Speaker 1 (26:53):
So you get a perfect bite every time.
Yeah.
I'm sorry to break it to you,but if you had one, you'd just
never be able to stop.
Yeah, I would have problems.
I will tell you the number forChick-fil-A nuggets is 30 in a
1.5 mile drive.
So no one knows I ate them 30.
Then I'm like, oh'm gonna die.
(27:19):
I probably won't air that thatway.
People are like, hmm, see youat chick-fil-a.
All right, uh, jc, thank you somuch.
Uh, once again.
So let's do, let's do youroutro one more time, jc.
Well, how should someone get ahold of you?
Um, where do they go?
Do that?
Speaker 2 (27:28):
uh, so you can hold me.
You can uh go on mmflavorcom orwe will be out every Friday at
11 until we sell out on thecorner of Emelita Street and Van
Nuys Boulevard in Sherman Oaks.
Speaker 1 (27:42):
Wonderful.
Thank you so much for coming ontoday.
I appreciate it, JC.
Speaker 2 (27:44):
Oh, I really appreciate you having me.
It was a blast.
Speaker 1 (27:48):
And those who listen in, listen, get out there, go
cut a tie to something holdingyou back, something that's
keeping you from success.
Let nothing stop you from beingthe person, the entrepreneur,
whatever it is you want to be.
Thanks for listening.
One call to action follow onApple or Spotify and, if you're
a YouTuber, hit the subscribe.
Thanks for listening to Cut theTie broadcast.
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