LLCC #4 - Back In The Saddle

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Episode Transcript

Speaker 3 (00:07):
We'll see you next time he said not scotches well,

(00:57):
and so this is aberfeldy isreally affordable sketch all.
You can buy this at Sam's Clubfor like $30.
But the thing about it is thisis the main mixer that goes into
making Dewars.
Dewars owns this, but this issingle malt and the thing is

(01:20):
this is highland.
So when it comes to differentscotches, we've got lowland
highlands Wait a minute, becausewe're going to need it.
You got lowland highland,speyside and Isla.
Okay, all right.
Yeah, isla is the smokiest.
Speyside is a little saltybecause it's Speyside by the sea
.
All right, the oceanic waterosmotically leaches through the

(01:43):
casks.
High, the oceanic waterosmotically leaches through the
casks.
Highland has the most neutral.
It is basically just a sweethoney heather grain flavor, very
much not influenced in any wayother than the taste of straight
malt whiskey.
No smokiness to it, nopeeningness to it.

(02:06):
It's just nice sipping whiskey.
And this the reason we'redrinking this is because this is
probably a really good uhstarting gauge for a uh neutral
gotch whiskey neutral scotchwhiskey yeah, I'm saying, is
that?

Speaker 4 (02:25):
single, Single malt yeah it's single malt.

Speaker 3 (02:28):
Okay, this is something that doesn't have a
tremendous amount of influencefrom where it's from.

Speaker 4 (02:35):
It's very good, okay, almost caramelly.

Speaker 3 (02:38):
There you go, yeah go ahead and put it away.
So you want to put the bottleaway?
Yeah, the Nika was going to bevery similar.
Okay, it's made from malt grain, but the trick about it, the
reason why it's called Nikacoffee grain Okay, there's no
coffee involved Right, coffeewas a kind of still an

(03:03):
individual who made stills orpatented that first still of
that type, and it's myunderstanding that it's similar
to a column still, but alsosimilar to a pot still.
It's like a hybrid of both.

Speaker 4 (03:17):
I got you, and what cigar did we pair these with?
Today you are having a.

Speaker 3 (03:22):
Rocky Patel Edge.
Okay, and Caleb and I are doinga Coil de Monterey Excalibur.
Very nice.

Speaker 4 (03:29):
By the way we are recording.
Good to know.

Speaker 2 (03:32):
Good to know there might be some editing that needs
to be done if we were recordingfor a while.

Speaker 4 (03:37):
Oh man, we won't get into what our well for.
I guess for family friendlypurposes, but also for the
purposes of.
We don't have copyrights onthat TV show just yet, so if we
share it with the world, thensomeone might try and steal it.

Speaker 2 (03:56):
So I think that'll be a winner.

Speaker 4 (03:59):
I mean, with the way the world is right now, it ought
to work fine.
You're either going to love itor you're going to hate it, but
the way the world is right now,it ought to work fine, it's
gonna have.

Speaker 2 (04:06):
You're either gonna love it or you're gonna hate it,
and it'll create great tv.

Speaker 3 (04:13):
There you go now what run this past me again.

Speaker 4 (04:16):
We'll say it on the we got this we got this idea for
a tv show that's.
It was the idea we had for kidsbeing sent to camp.

Speaker 3 (04:29):
Yeah, okay, now I got you, now I got you and uh, they
have to uh yeah, it's fairenough.

Speaker 4 (04:35):
You stop now, like not in a, not not in a creepy
crystal lake type scenario, buta oh, but jason would be fun
type scenario.
Yeah, I used to have jason.

Speaker 3 (04:47):
He's in the middle of that scenario but now, now I I
got a story I want to tell, butI don't know that let's not go
that route.
I don't know if it'sappropriate we're being recorded
let's do it involves the fbi ata youth camp.

Speaker 4 (05:00):
Oh, man, it's always a good start.
I always started making noteson my phone because I always
start a podcast and I'm likewhat the hell do we talk about?
I don't.

Speaker 2 (05:14):
We talked about plenty upstairs, so it was like
yeah, we chat all and then westart a little late.
It's like what else are wegoing to talk about?
Well, you got yingling at theritz, now yingling and once I
get through the cold snap barrelat the ritz, I've told you this
once I get, once I get throughmy cold snap barrel, I'll have
yingling flight on draft two Ihad it.

(05:35):
I wasn't as impressed andseeing what yingling flight it's
like.

Speaker 4 (05:39):
It's the low carb yingling beer it's.
I don't like.
No, thank you um.
Some people love it and somepeople don't.
The people like your mcglobeultra love yingling beer it's.

Speaker 2 (05:44):
I don't like it.
No, thank you.
Yeah, some people love it andsome people don't.
The people like your MichelobUltra love yingling flight.

Speaker 4 (05:48):
I like Coltra, but yeah, it might've just been how
the tap was set up at the cafewhen I had it, though too Might
be there's a old joke aboutMiller, Anheuser and Guinness.

Speaker 3 (06:02):
All get together back at the turn of the last century
and they're all figuring outabout who's going to handle,
who's going to dominate in whatmarkets, how they're going to
split up the world for beerdistribution.
And as they sit down, Millerorders Miller genuine drafts or

(06:24):
whatever.
And August Anheuser ordersMiller orders a Miller genuine
draft or whatever.
And and August Anheuser ordersa Budweiser and Guinness orders
a water.
And they all look at him and hesays what I thought we were all
ordering water Fair.

Speaker 4 (06:41):
I've had my fair share of Bud Light and Budweiser
in my time, but I loveBudweiser.

Speaker 3 (06:48):
I really do.
I love Budweiser.
That's what I grew up on.
My dad was a Budweiser fan.

Speaker 4 (06:51):
Yeah, so was mine, and we just drank the hell out
of it there for several yearsand then dad started saving
pennies and he turned to Nattylight and uh good old natty I
started.
I started having a finer tastefor beers, I guess as time went
on, we had beers it's the nattyflavored stuff, the natterday

(07:17):
stuff.
So I was dude it's actuallyreally good I'm not a fan, but
it's the guys like it.

Speaker 3 (07:23):
Behind me I don't remember who was with me might
have been dr left and I roll upon this and these kids sitting
on the front porch, they're alldrinking beers and just just to
make them laugh I roll up andlike, give me one.
And they handed me a tall boy, anataday, nataday light or
whatever it's got the strawberryon it and I just slam this can

(07:47):
of beer and then crush the canof beer on my forehead and drop
it in the yard and get back onthe pedal.
Spring break, I don't know.
This is like a regular saturdaymorning, man.

Speaker 2 (07:57):
That's how mccomb used to party all the time, all
the time.
Beer seems to be making alittle uptick again, especially
like bush.

Speaker 3 (08:07):
Light mcglobe, ultra core the big guys are bud light
budweiser still not I'm willingto bet that you're gonna see
beer start to take a lot more ofback in the market, and it's
because of inflation well,you're gonna see people yeah
you're gonna see the cheaperbeer guys and by cheaper beer I
mean like your normal pricedbeers they're gonna be doing

(08:29):
okay, because even in they'renot.

Speaker 4 (08:31):
Even in our, uh, just the scope that I work in,
there's so many craft placesclosing down right now.

Speaker 3 (08:39):
What I'm saying is is compared to expensive imported
liquors.
As times get economically hard,I think you're going to see
people turn more Okay, yeah, asfar as energy is concerned.

Speaker 2 (08:51):
I do not think that's how they're going to go.
Okay, I think they're going togo from their expensive imported
liquors to well, liquors thatthey can mix and have a rum and
Coke that you can get a rum andcoke.

Speaker 4 (09:04):
Right, you can get I don't know 28 rum and cokes out
of this liter, this 750, and youbuy your, your two dollar or
your four dollar, whatever it isfor a two liter coke, which now
you're at ten dollars for 28drinks yes, your dollar bill
isn't going near as far as itused to, and that's not how you

(09:25):
feel much farther with wellalcohol than it is.

Speaker 1 (09:27):
Yeah, so yeah that's not how you feel politically or
anything, that's just a drinkingthat's just the drink, that's
just the nature of the beast.

Speaker 4 (09:36):
But I mean, look at the place in town that closed
down.
Now if you have a craft beerand people don't have six to
eight dollars a beer to spend, Imean it's very tough If you
don't have a decent burger orpizza that you can serve.
And then you don't have acooler that's got domestics in
it.
Ok, so you can after church getgrandpa to go to the brewery

(09:59):
and have a burger.
But you know grandpa wants hisPBR.

Speaker 2 (10:05):
You better be able to pull that out of a cooler
rather than make him drink afruity thing he doesn't want I
don't want that shit I think, atleast in illinois, a lot of the
beer growth that you guysexpect is going to be for like
bud light budweiser is going tobe muted by the fact that
yiddling's here now and it'seffectively the same price as
bud light and budweiser, andyour here now and it's
effectively the same price asbud light and budweiser and your

(10:26):
cheaper beers and it's a muchbetter quality beer.

Speaker 3 (10:29):
I'm not saying in my opinion I'm not saying that
necessarily it's going to be anincrease in purchasing of
necessarily budweiser.
What I'm saying is, let's sayI'm a connoisseur, right, and as
a connoisseur I enjoyed fancyrum.
I enjoy yeah, I enjoy goodwhiskey, but it's not expensive
and because of tariffs and stuffit's gonna get harder to find
something.

Speaker 4 (10:49):
It's gonna get harder , but at the same time you're
drinking it here.
You're not like going to thebar to enjoy it.

Speaker 3 (10:54):
We're making an amazing beer here in america we
are doesn't get tariffed, ohyeah, and so I'm gonna be able
to buy yingling.
I'm gonna be able to buy samadams.
I'm gonna be able to buyYingling.
I'm going to be able to buy SamAdams.
I'm going to be able to buyToppling Goliath.
I'm going to be able to buythese beers, and they're
probably not going to see a hugeprice increase because they're
made here domestically.
That's all I'm saying.

Speaker 4 (11:14):
And I don't know how much of the tariff or all that's
going to affect the liquormarket.

Speaker 2 (11:19):
Beer has effectively priced themselves out of the
cheaper markets.
At this point, even your BudLight, budweiser.

Speaker 3 (11:25):
Right.

Speaker 2 (11:26):
I mean the price increase on beer since I've
taken over the bar and the priceincrease on alcohol since I've
taken over the bar is not evencomparable.
Well, but I mean, okay, You'relooking at a hundred percent
increase to a, at worst, 20%increase.

Speaker 3 (11:41):
Right.
Are you looking at this from anillness of allness, because all
of your patrons are out toparty, whereas I'm talking about
from the perspective of someonewho might be more in the, the
connoisseur gourmet interestedin right.

Speaker 2 (11:58):
That group will still buy what they want to buy,
right.
But the people who need cheapalcohol are not going to lean
towards beer anymore becauseit's not the cheap option.

Speaker 4 (12:08):
You're going to get more bang for your buck with a
ton of different when I was,when I was at college, and you
could go, you'd see a thing.
I don't know, maybe at the time, what was it.
It's now the ice house, but itwas the pace so you could go the
pace and they'd advertise like$5 Long Islands.
I was like, okay, cool, I candrink a Long Island.

(12:29):
Then you get there.
It's just a bottle that saysLong Island on it Nice, and they
put a little 7-Up in it.

Speaker 2 (12:34):
It's not a.

Speaker 4 (12:34):
Long Island.

Speaker 3 (12:38):
It's a pre-mix and they do it for money.
I remember when the pace wasdoing $2.

Speaker 2 (12:44):
Yeah, when I, when I started working at the Ritz in
college, we were doing Thursdaynight quarter drafts, yep,
wednesday night 50 cent wellsWow.

Speaker 4 (12:54):
You'd lose your ass doing quarter drafts now.

Speaker 2 (12:57):
Oh God, uh, that'd be illegal Cause.
I don't know you cannot sellalcohol for a loss.

Speaker 4 (13:01):
I got you.

Speaker 2 (13:07):
And a 10 ounce draft cost me more than a quarter.
Yes, that is ridiculous.
10 ounce draft cost me about uhyeah, when I first started,
school here.

Speaker 3 (13:13):
You can go to uh, whatever they call it now sports
corner, parkside, whatever andyou get wings for uh, the first
time we're 10 cents a peak, yepwow yeah, we go in there, we'd
order like five bucks worth ofwings.

Speaker 2 (13:27):
Dude, I used to.
We used to go have acompetition every week and we
would just try to up our totalfor the week before by five, so
that by the end I was eating 70wings.

Speaker 4 (13:36):
I ended up drinking like three glasses of milk with
it to kill the heat oh god,that's when I was in college,
when we first got b-dubs aroundin town and it was still really
really good and yeah, I'd getthere two dozen hot wings, two
dozen barbecue hot, and then cryfor two days.

Speaker 3 (13:53):
I don't do that anymore.
Did you ever do the challenge?

Speaker 2 (13:55):
no, I did no, I have the shirt I.

Speaker 4 (14:00):
I can give my mom the shirt.

Speaker 3 (14:03):
I did the challenge and then went home to my parents
I come here to visit.
They were on Prairie city atthe time.
So we went out to my mom anddad's and my mom had a barbecue
that night and we'd do, we'dgone into beat ups and had lunch
.
And so we me and my buddy bluedid the challenge and then went
to my mom and dad's for barbecue.
For barbecue and filled up onon steak and chicken and
everything else, and filled upon on steak and chicken and

(14:26):
everything else and then tookoff to go home and had the most
obnoxious reaction everybathroom between here and
bradley bourbon a for almostthree hours that's a bad deal,
like if I wasn't stopping.
He was stopping and we're like20 minutes from home and he has
me pull over the grocery storehe got wet wipes he got wet
wipes right.

Speaker 4 (14:46):
He's like I have to most genius thing ever, right.

Speaker 3 (14:49):
He's what the hell you gonna do with those, he says
.

Speaker 4 (14:51):
I'm gonna put them in the fridge, elevating the game
right there, son it's just don'tdon't make a mistake and buy
the alcohol ones, because youwill find out real quick how bad
of an idea that was man thatwas.

Speaker 3 (15:04):
That was rough, but I'll tell you what.
Two minutes and 64 seconds.
Two minutes and 34 seconds.
Two minutes not for this guy.

Speaker 4 (15:11):
Those days, those days of of frying my stomach for
no reason are are pretty wellover.
I'll.
I'll do some hot sauce andstuff for flavor, you know right
, but I don't, I don't enjoyheat, for just heat, I enjoy
flavor with heat, but I can likespice is very manageable for me
.

Speaker 2 (15:29):
I can handle a lot of spice and not have too many
problems just like you weretalking about.

Speaker 4 (15:34):
You guys were talking about doing the liquid smoke in
the.
Yeah, explain that one.
That was a killer idea and itwas really good.

Speaker 3 (15:42):
We were buying to best.
Well, maybe I shouldn't say itout loud you were right, like
certain high-end chipotle hotsauce, and it was, uh, really
phenomenally great, except forit's kind of the price you get.
You pay like eight bucks abottle or something like that
yep and uh, then I come up withthis epiphany one day because,
um, we have a smoker, we lovesmoking meat, we love, love

(16:03):
barbecuing oh yeah, but I'll useliquid smoke in some of that,
like, for instance, if I'm goingto use a rub and I'm going to
use like mustard as an adhesionin the rub, might add a little
liquid smoke to that mustard,kind of amsook smoky, yeah.

Speaker 4 (16:18):
Yeah.

Speaker 3 (16:19):
You add liquid smoke to things when you brine them
before you smoke or grill them.
So we got liquid smoke on hand,and then one day I'm looking at
this bottle of cheap hot saucefrom the dollar store and I'm
like wait a minute, screwed thecap and squirted a little bit of
liquid.
Smoke Bingo bango.
You got smoky hot sauce and itis damn amazing.

Speaker 4 (16:38):
It was really good.
Yeah, I was.
I was shocked at how good itwas.
So, yeah, life hack.
This is up there with the lifehack of uh, if I go, if I go to
a Mexican restaurant and I and Iget a fajita and you take home
the doggy bag, but if you get afajita and you have leftovers
next morning, like just toscramble it up with eggs and fry

(16:58):
it the next morning and put itin a breakfast burrito, it's,
it'll change your life.
That's a go-to.
Yeah, los Charr burrito, it'llchange your life.

Speaker 3 (17:03):
That's a go-to.
Yeah.
Yeah, los charros, get themocha heady yeah now, I don't
know if I'm saying it right, I'm, I'm not.

Speaker 4 (17:10):
I know I'm not I'm not linguist, I don't know.
No, it's not about being.

Speaker 3 (17:14):
Here's the thing.
It's respect for the culturewhen you say when a, when a
hispanic speaking person saysmocha heady, I almost get a, I
get a spiritualction.
It sounds so sexy when they sayit, and then I say it and I'm
just sure it sounds likesomebody's just taking a hatchet
to their language and I'm sorryfor that, some redneck dude
over here, the mocha hede is sodamn amazing, but it's more than

(17:35):
any one person should eat in asitting.
And so me and my wife will goand we'll both order a mocha
hede.
And the waiter will be like areyou sure?
And I'm like, yeah, I'm sure,man, because I know what I'm
going to do with it.
We're going to take theleftovers home.
Now, you got to make sure youeat all the shrimp that night,
because nobody should reheat.

Speaker 4 (17:49):
No, I think that might be dangerous?

Speaker 3 (17:51):
I'm not certain.
That is just rubber, yeah, butthen you take all the chicken
and steak and everything andreheat it and turn it into
breakfast burritos.
Mocas are the best we took.

Speaker 4 (18:03):
I had packages of deer steaks from this last
winter and I was trying tofigure out some different ideas.
We ended up shredding a bunchof deer steak and making like
Philly cheese out of it.
Yeah, it was really good, donethat.
It's really good.
And then, like a couple nightslater, my wife had a hankering
for fajitas, so we chopped up abunch of deer steaks and did
fajita meat too.

Speaker 3 (18:21):
So I'm going to tell you, ethan Chbowski on YouTube
has this technique and I thinkhe might even do it with deer,
and he makes this Hispanic-styletomato and pepper-based
braising liquid Okay, andbraises the deer in it.
And so we did that with deerand we got a really great deer,

(18:44):
because the deer we got was likeuh, you know, here in illinois
all of our deer is corn fed, soit doesn't have the gaminess
that you get in a lot of deerand the rest of it, and there
are things you can do to kind oftamper that down too if you
really want to.
But I mean you don't you hardlyget any gaminess in our deer
compared to what it is and therest of the yeah sure, when you
say deer somebody from westvirginia, I'm talking a white
tail deer the best, but I meanlike in west virginia, where

(19:07):
their deer aren't like as cornfed as ours, are way more gamey
or flavor, when if they eat ourdeer they're like that's just
beef.
No it's not you know, but oursare corn fed, so the bottom line
is like they think our beef iskind of that way too, if you
think about it, because there'sthere's places in the they don't
.

Speaker 4 (19:25):
They don't pasture, raise beef, so oh, we don't hear
.

Speaker 3 (19:28):
I mean, as a matter of fact, in my last job, one of
the uh the, the person that Iworked for just before I left
out of there uh, she was uhbasically working as a biologist
at a uh at a hog farm.
At one point where that waswhat they did, was they
determined what was the rightfeed for uh the hogs, and you

(19:50):
know they're trying to decidehow much corn versus how much of
everything else to feed theseanimals so that they're getting
good calories in and stillfattening up.
But at the same time, like youknow, you're not wasting grain
feeding it to an animal.
It's not going to digest.

Speaker 4 (20:07):
We're going to we're going to do a brisket tonight
for tomorrow.

Speaker 2 (20:13):
Yeah, many a time.
So I'm sure he has what's.
Yeah, oh yeah, oh, yeah, yeah.

Speaker 4 (20:21):
And wife.
Wife likes to do the burdensand stuff too.

Speaker 2 (20:25):
Let's hear your process here, buddy, and let's
see what you got.

Speaker 4 (20:29):
You know, I may look it up online, find something I
like and run with it Kind ofKind of.
That's definitely how I know.
I did steaks last night and Idefinitely have a process for
that.
Whether it's nice outside and Ismoke it to a certain
temperature and then reverse,sear it.
Whether it's nice outside and Ismoke it to a certain
temperature and then reverse,sear it that's.

Speaker 2 (20:46):
That's one way I do it, kind of like a smoked
version of the alton brownmethod, which, yes, yeah, I can
fully get behind do you do youdo you pre-salt your steak the
night before?

Speaker 4 (20:53):
yes, yeah, I gotta get uh wife wanted me to go
after.
I think it's the a and p whichis it's give me two seconds here
make sure you're talking aboutkosher salt uh it's like a
seasoning salt, but not I don't.
We just really like oh thekiller hawks barbecue the ap

(21:15):
seasoning.
It's a red and white bottlewith um, we're gonna fight now
but that's steaks.
No, no, no, no, that's gonna befor the brisket.

Speaker 2 (21:24):
Okay, I thought you were saying you're putting that
on the no thanks.
I'm like what are you doing?

Speaker 4 (21:28):
with steak, I'm uh, I'm like a garlic salt pepper
and worcestershire, or no, yeah,worcestershire and that's about
it.
I keep it simple with steak,what are?
You doing man just a little bitfucking up.
Bud.
Can you get your wallet?
I don't like the dry rub.

Speaker 3 (21:44):
SMP's the choice for me.

Speaker 2 (21:48):
I'm okay with adding a little garlic.
I spent a dollar and pound onthese sea suckers and I will not
have you.
You're about a second away fromgetting sea suckers.
Mess up my dinner dairy.

Speaker 3 (22:00):
You guys get your steaks out of a dumpster and you
put all this bullshit on it.
Steak gets salt Pepper, maybe.

Speaker 4 (22:06):
Salt.
That's it, Keep it simple.
Always burn beef.

Speaker 3 (22:09):
Always burn beef.
Burn a beef.
Burn a beef.

Speaker 4 (22:12):
Letter kidding quotes .
We got to get you caught up onthe Kenny.

Speaker 3 (22:16):
Oh, so you don't have a process for your brisket.

Speaker 4 (22:19):
I don't do it often enough.

Speaker 2 (22:21):
Okay, I got.

Speaker 3 (22:21):
Don't do it often enough okay I gotta process.

Speaker 2 (22:23):
Okay with salt and pepper.
Okay, a little garlic.
Okay, don't be putting noworcestershire on your freaking
steak bud flip it for grillmarks don't be putting no
worcestershire on your freakingsteaks bud.

Speaker 4 (22:35):
I like it especially if you fry it in butter, makes
it kick it's a matter of tea.

Speaker 2 (22:41):
You can't go it's a matter of him not having taste.

Speaker 3 (22:44):
Oh god, it's like there was a there was a episode
of uh, the ranch with ashtonkutcher and uh, who's the who's
the grizzly old guy, uh sam yeahsam elliot, he's watching the
boy put a1 on oh no, that's a,that's a carnal sin there
worcestershire is not far awayfrom that bud?

Speaker 4 (23:03):
It's not, but it's an important step.

Speaker 2 (23:06):
It's basically a dipping sauce for steak
originally.

Speaker 3 (23:10):
Okay, moving on Worcestershire.

Speaker 2 (23:12):
They use it in a lot of places.
It's just like a I don't know.
I understand People havedifferent tastes.

Speaker 4 (23:20):
For me, and my household, it's okay Take the
steak out in the morning, butFor me and my household it's
okay Take the steak out in themorning.

Speaker 3 (23:24):
But if you ain't Salt it, put it back in the fridge.
About an hour or two beforeyou're going to cook it, take it
out.
Let it rest you get an A1 andthen, and then you put, you put
the A1 on the hash browns andthe eggs, not the steak.
No, I'm going to be honest withyou, I can get behind that I
can get behind, kind of whatyou're saying.

Speaker 2 (23:43):
I'm actually behind the A1 on a breakfast thing.

Speaker 3 (23:46):
Wow.

Speaker 2 (23:47):
Yeah.

Speaker 3 (23:48):
If we're talking steak and eggs, I want a shitty
cheap ribeye hammered down alittle bit and grilled through.
Hammered down a little bit andgrilled through, because I can't
stand that look.
I know it's not blood, but thatlook of what looks like almost
blood mixing with the egg yolks.

Speaker 4 (24:01):
It is just and then you take toast and you wipe it
all up and eat it now.

Speaker 2 (24:06):
Yeah, let's get back to talking about man card.

Speaker 4 (24:08):
You can't even handle something that's not.

Speaker 2 (24:09):
Let's get back to this brisket, because listen,
listen it kind of it's an egg.
Yeah, oh, you had to go there.

Speaker 3 (24:20):
Now, I'll never go to these things.
One of these days you gottacome to the bar.

Speaker 2 (24:23):
One of these days you gotta come to the bar and order
the shot.
I'm a pass.

Speaker 3 (24:27):
That's a hard pass.
I'm gonna tell you right now,if I ever come to the bar, there
better be some really nicewhiskey Waiting for me.

Speaker 4 (24:36):
It was the night before the local brewery closed
down.
But she had like that, thatwhole uh group, that party from
quincy, that ty and I washanging out with yeah, yeah.
And so we're just sitting thereand for some reason, ty just
decides he's gonna buddy withthese people and they're I don't
know.
They've got to remember thatthey got to be 10 years older
than me for crying out loud.
So we're just bsing with themand they're buying us beers and

(24:58):
stuff, having a good time, andthen there's like hey, you guys
want to do a shot.
I was like I'm not feeling ashot.
Okay, well, we should give, weshould get everybody a shot.
What should we get?

Speaker 3 (25:06):
and for some reason, malort fell out malort fell out
of my mouth and they all did ashot of malort and they were not
happy with us.

Speaker 2 (25:17):
Or he did.
He just wanted to help them.
You know, understand.

Speaker 4 (25:19):
To be fair, we ordered a shot and then left.
We didn't even watch them.

Speaker 2 (25:23):
You've never had Malort.
Oh man, as I'm going to tellyou, it's a rite of passage.

Speaker 3 (25:37):
There's this bad-ass bar that every spring has a
chili cook-off and you can signup.
Oh, you were telling us aboutthis.
Yeah, we have to do a shot ofmalort.
Yeah, just fill out theobligation to sign up.
I love that like gatekeepermethod like do you really want
this?

Speaker 4 (25:42):
is this worth it to you?
Because?

Speaker 3 (25:44):
you're gonna drink this bowl.

Speaker 4 (25:45):
You're about to be miserable to be happy again, I
gave I gave donnie a shot theother night.

Speaker 2 (25:50):
That was a quarter fireball, a quarter quarter
rumplements, a quarter for netbronca and a quarter malort.
What?

Speaker 4 (25:59):
do you call that a quarter?
It sounds like yeah, that meansI don't like you very much I
call this a hot garbage andyou're gonna drink it, yeah same
christmas awful I had abreakfast.

Speaker 2 (26:12):
I got one guy who comes in every week and drinks
Coors Banquet, shots of Malortand shots of Fournette.
Does he have a Navy?

Speaker 4 (26:20):
veteran Vietnam thing on his hat or something.

Speaker 2 (26:23):
Multiple shots of Fournette.

Speaker 3 (26:25):
What I'm saying is doing it in a shot.
I can kind of almost understandit, Because it's my
understanding.
Well, I've had Fournette Bronco, as a matter of fact, there's
some down there, but I've nothad Malort.
I don't intend to.

Speaker 4 (26:40):
But it's my understanding that there is
actually some likable quality.
We talked about that withAndrew when he was on.
Yeah.

Speaker 3 (26:43):
But I mean that guy's dived down the rabbit hole.

Speaker 2 (26:45):
Yeah, he's crazy with that stuff Like bitter is a
flavor that can add an elementto a drink, but Malort has so
much bitterness you can't tameit for anything.

Speaker 4 (26:57):
Yeah, it's almost like quite literally drinking
rubbing alcohol just to set abase layer.

Speaker 3 (27:05):
I don't understand why there's so many beautiful
alcohols in the world.

Speaker 4 (27:08):
Yes, that's where I'm at.

Speaker 3 (27:09):
Why anybody would subject themselves to something
that is so We'll go back to yourfamous line of why do you hate
fun?

Speaker 4 (27:15):
Why do you hate fun?
Why do you hate fun?

Speaker 2 (27:16):
Because sometimes you just want somebody else to hurt
.

Speaker 3 (27:21):
Okay, when you're doing it to somebody else,
that's great.

Speaker 4 (27:24):
We're talking about enjoying.

Speaker 3 (27:26):
Give me a shot of barf juice.
I want nothing to do with that.

Speaker 2 (27:29):
And sometimes you just want some pain to fill the
hole in your heart.
I don't have a hole in my heart, yeah, but some people do.
And Caleb's making a living offthese people.
So he's got it figured out,Anyway, back to this brisket
Okay.
All right, I want to know whatyou're doing.
Let's hear some methods here.

Speaker 4 (27:49):
I want to know what you're doing.
Well, it might be what wediscussed here.
What are?

Speaker 2 (27:52):
you do you use for your binder?

Speaker 3 (27:55):
okay, you're you gotta do you have a meat scale
or a food scale?

Speaker 4 (27:58):
food scale.
Yes, I do all right here's whatI do.

Speaker 3 (28:00):
I start off by taking the the caleb's like there goes
the wind out of us.

Speaker 2 (28:04):
All right, all right, tell me what your binder is and
tell me why you use it I'mgonna trust that he knows how to
make sure he's using the rightproportions, or everything, for
his brisket.
Have you, are you?

Speaker 3 (28:18):
gonna trim your brisket down a little.

Speaker 2 (28:21):
I like it pre-trimmed already no, it's not okay, trim
the fat down, the fat cap downto like an inch.
Okay, to how much?

Speaker 3 (28:29):
a half inch to an inch you get more than an inch
of fat on your brisket to beginwith.
Yeah, You're buying mostly fatman.

Speaker 2 (28:40):
No, when you buy the big ones at Walmart, the fat cap
is like inch and a half twoinches thick.

Speaker 4 (28:44):
This is a big boy from Hy-Vee.
We've had it for a while.

Speaker 3 (28:48):
But I usually carve it down to probably about a
quarter inch.
No, no, you want about a half.

Speaker 4 (28:51):
Okay, well, settle at half inch.

Speaker 3 (28:53):
I cheat.
That's why I don't do the longlow slow smoking it for 24 hours
, 12 hours, shit.

Speaker 4 (29:00):
Yeah.

Speaker 3 (29:04):
What I do is I carve down the fat to the point I can
identify the difference betweenthe point and the flat.

Speaker 4 (29:07):
separate the two.

Speaker 3 (29:07):
Okay, yeah, we do that and then cut the point and
the flat in half, and then youweigh the pieces.
I see that you weigh all of ittogether you mix up a mixture of
approximately 3% salt of thetotal weight.
Okay, I like three.
You might want to go a littlemore, a little less, depends on
you, but I like taking aguessing game out of it.
So I use the scale All right,3% salt, and then at least that

(29:29):
much in pepper, yeah.
And then I'd say about,honestly, in the whole mixture
probably gets about a teaspoon,maybe a half a teaspoon, of
celery seed, okay, okay, youwon't even taste the celery seed
, you all.
But here's the thing when youbuy, like a hot dog or anything
in bacon at the grocery storeand it says non-nitrated, yeah,

(29:49):
or non-cured bullshit, it's notnon-nitrated, it's not not
non-cured.
If you read it it'll say besidethe nitrates that are naturally
occurring in celery juice.
Guess what that is?
That's nitrates.
They're so present in celery forsome reason that they can get
away with using celery juice asthe nitrate and they didn't use

(30:11):
scientifically manufacturednitrate to nitrate the meat.
So when you use celery seed inyour rub, just a little bit of
it it brings the nitrates thatact as an osmotic shuttle to
move the smoke into the meatperiodic table.
Yeah, we're going for it, okayso a little bit of that celery.
So caleb's got the nastiest lookon his face right take them the

(30:31):
salt and pepper and you allover, all over that flat.
Real good, right?
Yeah, then what's left over?
I mix in finely ground espresso, smoked hungarian paprika,
garlic powder, onion powder andbrown sugar.
All right, you know I like thatand a little bit of rick and

(30:52):
then that gets rubbed all overthe point.
All right.
Now all four pieces go in thesmoker with meat thermometers in
them and get smoked until theyreach 160 to 165 degrees,
watching for the stall.
So brisket and pork butt canstall.
What that means is that there'senough fat that's breaking down

(31:13):
into water, it's sweating outof the meat, it's preventing the
heat from climbing and you'reliterally just trying to meat
out.
Are you a fat side?
Enough fat that's breaking downinto water?

Speaker 4 (31:17):
It's sweating out of the meat, it's preventing the
heat from climbing and you'reliterally just drying the meat
out.
Are you a fat side, top orbottom?

Speaker 3 (31:21):
You always got to keep your fat side up, so that
the fat as it breaks down isdripping all over the meat.

Speaker 4 (31:25):
Because I've heard that, but I've also heard about
it rising and putting the fatside down.

Speaker 3 (31:30):
Gravity is a thing on planet Earth.
We don't get shit rising.
It weed, don't get shit risingit goes down it always goes down
.
And so, all right, all rightside up, smoke that shit until
it reaches about 160, 165,watching for the stall.
When it is obvious that thetemperature is not going up
anymore.
I've hit the stall, I crutch it, pull it double, wrap it in
foil and it goes into a 350degree oven until it reaches
approximately 205 to 210 degrees.

(31:51):
Then it comes out and it getscovered in towels in a cooler,
or it gets covered in towels tosit on the counter and it's
allowed to sit there and restfor at least an hour.
Okay, the longer you let itrest, the better it is.
Because what happens when youcook it this way?
That slow transition from 165to the 205 causes all that
collagen to break down intogelatin.

(32:12):
Right, you just cut into this,it's going to run out.
But if you let it rest the restis the gelatin reabsorbs
probably all those juices setsup like gelatin.
I don't even cut the flat thatday.
I put the flat in the fridge.
All right, we might cut offlike enough of a flat for some
dinner that night.
Then all the brisket goes inthe fridge.
And the reason is because oncethat gelatin sets up the next

(32:34):
day, you can cut across thegrain on the flat and get the
most beautiful slices of flat towhere they get that beautiful
smoke ring all the way around.
Oh, yeah, yeah, yeah, yeah, butI got my Texas, like we're
talking deep peppery flavor andit's just beef salt and pepper
on my flat.
That's all I want.
I'll eat a little barbecuesauce with it, but I don't want

(32:54):
any extra anything on it RightNow.
Then you take the point and youcube that up.
Get yourself a bottle ofbarbecue sauce.
I'm going to cheat here.
All right, get a cup of bourbon.
Shit cheap.
Bourbon.
All right, we ain't going totalk about what brand, but it
comes with that white label onit.

Speaker 2 (33:11):
Everybody knows it, it's mass manufactured.

Speaker 3 (33:14):
You're going to get some of that bourbon it's great
for partying and it's great forbarbecuing.
Mix that about a cup into thebarbecue sauce and some more of
that liquid, smoke, some saltand some pepper and some garlic
Well, not salt, but the pepperand the garlic and then cook it
down.
And you cook it down, so theFrench got this term called
nappe, where you put a spoon in,you take it out, you draw a
line across the spoon.
If it doesn't merge backtogether or you don't see it

(33:35):
dripping off, it's thick.
I ain't looking for that, I'mlooking for damn thick.
I want it to be stupid thick.
And the reason why is becauseonce I get it to that point,
it's real nice and thick.
You take it outside, all yourcubes, you put them on skewers
and you brush them all down withthat barbecue sauce and you put
them on the grill and it willalmost immediately start to

(33:56):
caramelize and you keep goingback about every 15 minutes and
brushing them down and that'show you get them sticky, burnt
ends that are almost like eatingbeef bacon, like it's just like
sticky kind of crunchy, a lotof caramelized in it but still
real juicy and tender on theinside.
Gotcha, that's how you get itall right.
Caleb's adjustments um I see youhad some yucky faces like I

(34:18):
salt it, I put it on the smokerand I leave it no no, no, I
actually.

Speaker 2 (34:21):
I actually use far more stuff on my brisket than I
do most beef.
Um, I will either make aseasoning blend or I will find
one that I've been happy with inthe past.
Right, and use that.
I usually like one with a lothigh salt content, a high brown
sugar content, because it givesme better caramelization.

(34:41):
But I always season my brisketthe night before, yeah, and I
mean it is completely covered,rubbed in.
I wrap it in saran wrap, I letit sit for a night in the fridge
with all my seasonings on itand then, about an hour before,
I make a mustard sauce.

(35:03):
They'll be like mustard saltpepper hot sauce and I will
brush that onto my brisket.
I have a beer-based mop sauce.
That is, beer, apple cidervinegar, few other seasonings,
some of the, some of the, thedry rub I use and I'm going to

(35:24):
smoke my brisket.
I'm not separating it, I'mdoing the whole thing at once.
Um, usually it takes a while,cause I usually do 22, 23 pound
briskets.
Uh, I'm smoking it at 225 to250 in that range because I
usually get that hot dude.
Uh, that's the range I wanted at.
Okay, they're gonna be.

(35:44):
I don't.
I I try to keep it down from250, but with my setup I don't
have great runs, a little hot.

Speaker 4 (35:53):
You'll go over.
You'll set it 250, walk over.
It'll be 265 or something.

Speaker 2 (35:56):
That's why I aim for might be a windy day or
something if I aim for 225 and Ibump up to 250, I'm okay with
it.
I just never above 250, right?
I'm trying to keep it 225 to250.
In that range, 237 tends togive me really good results.
Um, I'm smoking that thing.
I'm hitting it with heavy,heavy smoke every three or so

(36:20):
hours.

Speaker 4 (36:21):
I'm if I keep my smoker below 185, I can put
super smoke on.
Well what?

Speaker 3 (36:28):
kind of smoke are you ?

Speaker 4 (36:29):
I got trigger I cheat .

Speaker 3 (36:30):
Oh, so you cheat, I cheat.
Yeah, I was gonna say well, nowwe're done, have a conversation
, you don't really?

Speaker 2 (36:35):
you don't really smoke.
You bake with, with, with a,with a smoke blower in there
it's delicious.

Speaker 4 (36:41):
I can't shit talk to trigger I can't I kind of hate?

Speaker 2 (36:44):
fun, I know I don't want to make life so much easier
I ain't got, I ain't got thedough for that.

Speaker 3 (36:49):
All right, that's.

Speaker 4 (36:50):
That's an expensive smoker, you know that might have
been.
That might have been a covidcheck.

Speaker 3 (36:54):
I started out with one of them damn vertical
bastards that you start to firein the bottom of, and I had to
get like grassroots and learn.
I was out there laying on apiece of plywood, puffing and
puffing like a native person,blowing on little coals to keep
lit in a cold winter night.

Speaker 4 (37:07):
Yeah, yeah, get my smoke.
Yeah, that's, that's theperfectionist way of doing it.

Speaker 2 (37:10):
I'm not going to is dirt, cheap, poor and you do get
better smoke flavor using othermethods other than a Traeger.

Speaker 3 (37:21):
I'm not a smoker for writing a girl's paper on
boobies, but the consistency,which is ironic, the Traeger is
great.
Because I use this broke beeflike the first thing I said.

Speaker 2 (37:30):
The Traeger is great for consistency and ease of
operation.
But you get a better endproduct with skill with a smoke
say that again, sorry thetraeger is great for consistency
and ease of operation ohproduct every time.

Speaker 3 (37:47):
That's what I'm saying.
Is that you, all you got to dois, like you said, get a good
rub you like.
Yeah, hit the.
Don't carve much of the fat offat all, because with a traeger,
all you got to do is feed thehopper and walk away.
Just let that damn thing rollyeah and if I had a traeger, I
would do like you're saying.
I'll get a pre pre-made rub.
I would hit, I would.
I would carve very little ofthe fat off it because I would

(38:09):
long-term smoke it and I wouldjust throw that son of a bitch
in there.
Let that smoke and roll and goin in, drink some Budweiser and
do some movies and get some ofthat white label bourbon.
And.
I'll be just chilling and justlet it smoke.

Speaker 2 (38:24):
It's great for consistency and ease of
operation.
It's easy, yeah, but you getthe best product.

Speaker 4 (38:30):
You can't screw it up , wow.

Speaker 3 (38:32):
I didn't know you're possible.
Yeah, you should have.
Would a truck do it?
You don?
Wow, I don't know you'repossible.
Yeah, you can't have would atruck dude?

Speaker 2 (38:38):
you gotta be, you don't want to be out there.
I'm checking my.
I'm checking my freaking smokerevery 10 to 15 minutes to make
sure my tip hasn't spiked.
I have, I have alarms set up ontemperature readings in my
smoker exactly those go off onand I'm up all night for 16
hours.
But if I do it right I get amuch better end result, like I
get a bunch of dude, I checkthis shit constantly when I'm

(39:03):
smoking it, because my mytemperature can spike in minutes
.

Speaker 3 (39:06):
You ever see those meat thermometers that look
almost like a fan and they got alittle cap on them and they
radio to your phone.
Yeah, fuck that y'all got waytoo much money to spend.

Speaker 4 (39:14):
Oh no, I just mine's got wi-fi so I can's got Wi-Fi
so I can plug a probe into themeat and I can check and set
temperatures and shit on myphone.
I'm going to tell you thisthing.

Speaker 3 (39:24):
I bought that can, the vertical smoker.
Right, and I'm going to tellyou you want to know how to get
your wife to just really fall inlove with you.
Buy one of them, sons ofbitches, and make her, ask her,
put her situation where she'sgot to be the one to tend to it
for a while.
Yeah, and do that a few times.
And then go out and buy anelectric cabinet style plug-in

(39:46):
smoker.
Yeah, man, I'm telling you whatI'll electric control.
Heat is, so I'm telling youright now she likes doing the
brisket and after after I didthat, I almost, I almost ended
up with another kid I could havecalled like smoky joe put him
in your hot sauce so I'm justtelling you, like she was so in
love with me after I bought thatsmoker and I don't even know
where the damn vertical smokeris right here somewhere when you

(40:07):
want one, because it's justsitting in the shed now we.

Speaker 4 (40:10):
Uh, she'll do that each father's day.
She'll stay up and, uh, do abiscuit for a long time get it
straight you, you are married toa woman.

Speaker 3 (40:20):
Yeah, that will stay up all night long and smoke meat
for you for father's day.
Yeah, what are you doing here,man?
Go home there's.

Speaker 4 (40:28):
It comes to a point where she tells me to leave, so
that's where I get to spend timewith you guys but that's the
secret.

Speaker 3 (40:33):
You got to be so obnoxious.

Speaker 2 (40:34):
She tells you the gtf something like that, hey, when
you see her next, give her thisfor me I will.

Speaker 4 (40:40):
We'll do any certain formation or just through a good
old.

Speaker 2 (40:44):
Are you able to?

Speaker 4 (40:45):
do the triple the trip, uh oh yeah, with the space
shuttle the, the three at once,the three at once, okay, give
her give her the pornographything.

Speaker 3 (40:57):
Don't make him show you this, what do?

Speaker 4 (41:00):
you think we're talking about flipping her off
by the way flip the bird.

Speaker 2 (41:04):
His wife and I flip each other off every time we see
each other.

Speaker 4 (41:08):
She's pretty awesome oh, she's pretty cool she's
super awesome.
Tomorrow we're recordingepisode 100 for Dial the Wild.

Speaker 2 (41:17):
Yeah, so this is episode 999.

Speaker 4 (41:20):
We're on 999.
Yeah.

Speaker 3 (41:23):
You're meepin' like it's a motherfucker, and then
we're going back in time to do100 tomorrow.

Speaker 4 (41:29):
Hell yeah, funny.
We teleported a thousand yearsinto the future.
We're drinking the same whiskeyand smoking the same cigars.
No, it's been, it's been fun.
So we're gonna do a brisket andI think, I think jess and seth
are gonna be in on that podcastoh, hell yeah and they're gonna
turn the tables on me, I guess.

Speaker 2 (41:48):
So seth is my younger brother I've only messaged
jessica twice today with photosof you you got a reminder who
the cool sibling is we all knowthe answer to that.

Speaker 4 (42:00):
We all know but you have to remind her all right,
man, you ready for the coffee?

Speaker 3 (42:04):
still the coffee.
Still, all right, let's, let'sdo her coffee salmon, colored
salmon.

Speaker 4 (42:10):
This is good shit.
Salmon, salmon give a shit whatyou call it.
So Sandy swimmy swimmy, swimmy.
It's pink, it's pink belly.

Speaker 3 (42:25):
This is Samson.
This is, quite frankly, some ofthe nicest whiskey I own, and I
think I own probably close to300 bottles.
It's gotta be at least 200bells.
This is fucking man.
Whoever you, that for you as astand-up dude though but I guess
it was caleb what actually didI?

Speaker 2 (42:44):
I have no, actually, I think that came from andy.

Speaker 3 (42:46):
I was gonna say actually it was dr andy buddy
yeah oh, was that, uh what wehad that breakfast and I think I
got you one to get.

Speaker 4 (42:52):
Yeah, that, that's good stuff, coffee liqueur, all
right, what is this?
Explain it.

Speaker 3 (42:58):
Okay, so this is Nika Nika Coffee grain whiskey.
This is Japanese whiskey, shortand simple.
It is basically like theJapanese have this thing where
they take anything from aroundthe world, they decide they like
and then they Japanese it bymaking it way better than
everybody else can do it.

Speaker 4 (43:15):
Yeah, and so this is like if, until, you got to work
on a foreign car.
But yes, yeah Well.

Speaker 3 (43:19):
So I mean, the thing is like Japan decided they
wanted to make scotch and theymake some very beautiful
whiskeys.
Now are they like real scotch?
I don't know, I don't care, butI'm telling you this Nika
coffee grain whiskey.
So the coffee is spelledc-o-f-f-e-y because it's not
coffee like, like a cup of joe,like morning coffee.

(43:41):
Yeah, it's coffee, like the guywho originally patented the
first coffee.
Still, let's see what's sittingback here the grain whiskey is
distilled in a coffee.
Still which is very traditionaland Rare patent still.

Speaker 2 (43:58):
I'm tired boss.

Speaker 3 (44:00):
Blah, blah, blah.
Yeah, so it came from Scott.

Speaker 2 (44:02):
It's the scotchiest scotch.
That's not technically a scotch.
It's not spelt the same.

Speaker 3 (44:07):
You know what it is.

Speaker 2 (44:09):
I'll tell you right now.

Speaker 3 (44:10):
So I heard this term one time, and so I have a small
collection of whiskeys that Ifollow in this category.
It is pretty.

Speaker 4 (44:17):
It is very pretty whiskey.

Speaker 3 (44:19):
When you drink this, when you sip on it, it's almost
like you hear angels singing inyour ear.

Speaker 2 (44:24):
I'm not singing in your ear again, luke, that was a
one-time thing.

Speaker 3 (44:28):
You do what you're responsible for.

Speaker 4 (44:29):
damn it Now get over here, Well, there are worse
things in life.

Speaker 3 (44:35):
Would you take a sip of that shit?

Speaker 2 (44:36):
I'm gonna take a sip of that pretty I would hurt your
feelings with my response to itbecause you know I'm only gonna
taste.

Speaker 4 (44:46):
It is very good, and yeah it, it does kind of have,
it does kind of have a coffeekick actually you think so a
little bit it's.
It's like the caramely of thelast stuff we had, but it's a
little bit darker caramely man.

Speaker 3 (44:58):
The flavor is we'll see that the thing.
That's the thing now, okay.
Uh, so copper still, columnstill.
Most bourbons made in thecolumn still okay.
Most scotches made of copperstill there are copper, still
bourbons all right.
When things are made of copperstill, you generally get a lot
more coffee, toffee, burnt sugarflavors because a copper still
runs a lot higher temperature Igot you okay, uh, column still

(45:22):
uses pressure plates and springsand shit, I don't know, I'm not
a scientist to control thepressures as they come up to
strip off.
Congeners, sure, right?
Um, that's how you get like apure, absolutely clean liquor
when it comes out the end.
But when you use a copper,still a lot of that stuff
doesn't get stripped out.

Speaker 2 (45:42):
Black Band and Peoria does a really good job
describing the science betweenthe columns of the column.

Speaker 3 (45:48):
still, if you see the tour there.
They're very informative.
I'm going to tell you thatanybody running a distillery
better be able to do a betterjob describing what a column
still does than me because, well, the guys that are doing that,
I mean, they're huge.
They're whiskey nerds.

Speaker 4 (46:04):
They're like whiskey nerds so they love breaking it
down and talking about it.

Speaker 2 (46:07):
Those guys are distilling nerds.
They talk about a lot more thanjust whiskey.
They go on another level ofwhere it comes from Peoria used
to be like the number one cityof the world for distilling in
general For whiskey.

Speaker 3 (46:20):
For spirits.

Speaker 4 (46:21):
For spirits.

Speaker 3 (46:22):
So back right before Prohibition, Peoria was referred
to as Whiskey City.
More whiskey was made in Peoriathan like anywhere else in the
world.
That explains a lot.
Yeah.

Speaker 4 (46:35):
If you haven't been to Peoria lately.

Speaker 3 (46:37):
One of the drinkiest parties in this town I've ever
seen.

Speaker 4 (46:40):
We went up there for a show it was New Year's Day
actually.
We played a show New Year's Eveup there and a little place
called Peoria Pizza Work.
They had decent pizza and stuff, but they've got the regular
sit-down pizza restaurant.
They've got a nice little extraextra room, you know, for
parties and stuff, and then theyhave an insulated room beyond

(47:02):
that where, like all the metalbands and stuff play.
So it's it's pretty cool venueand they got a nice little sound
guy there that does a good joband but uh, yeah, I, I really
liked playing expression uh,doesn't play in pure.

Speaker 3 (47:16):
If does it play in Peoria, if it'll play in Peoria.

Speaker 4 (47:19):
I think you've told me this before If it'll play in
Peoria.

Speaker 3 (47:22):
Yes, basically big theater companies used to bring
their productions to Peoriabecause if it would play in
Peoria then it was a good chanceit would sell out everywhere
else.
Yeah.
Because Peoria was such aperfect cross-section of America
.
It was so almost exactlyeverything that you'd find

(47:42):
throughout the vast majority ofAmerica.

Speaker 4 (47:44):
Richard Pryor.

Speaker 3 (47:46):
That's a great example.
If it would play in Peoria,there's a pretty good chance it
was going to do good nationally.
Yeah, and that's where thatexpression comes from.
As I understand Mudvayne,peoria is far more.

(48:07):
It started out uh, kicking indoors in the in the south side
having uh, uh impromptu rockconcerts and and and uh,
abandoned warehouse shit.
I think that.

Speaker 4 (48:13):
I think that was my thing I caught the tail end of
that, um, you know, in the 2000s, going to high school and
following, like undergroundmusic it was.
It was nothing to go to somedude's garage and catch a show,
yeah.
But now that we're all 30 to 50year old, dads and well it runs
with the cops, takes on a wholenew.

Speaker 3 (48:29):
But now you're.

Speaker 4 (48:30):
you're in a venue that has, that sells alcohol
legally and has insurance.
We're a little bit smarterabout how we do it nowadays, but
you know I think the differenceis.

Speaker 3 (48:42):
There was a Johnny Walker advertisement one time on
Playboy and it said readingPlayboy for the articles and
then at the end of the timelineit said really reading Playboy,
johnny Walker, keep on walking.
And I love that advertisementbecause it kind of sums up a
man's life.
You start out like the music'sgot to be loud if your ears
don't ring when you leave, itwasn't right and you've got to

(49:02):
be half liquor.
Then you reach a point in yourlife where you know all of a
sudden fleetwood mac makes senseand you're chilling in on a
saturday evening drinking nikacoffee, coffee grain whiskey and
it it seems like the greatestnight you could ever imagine.

Speaker 4 (49:18):
Right.

Speaker 3 (49:19):
But it was.
It's just a different kind ofexperience.

Speaker 4 (49:21):
Yeah, and that's just life.
The older you get, howexperiences change and Back to
Peoria, peoria.

Speaker 2 (49:29):
Back to Peoria.
It's it's things I've learnednow that I'm going back to
school.
Peoria is far more been farmore important on a world scale
than I ever realized.
Right when was penicillindeveloped into a drug?

Speaker 4 (49:44):
It was Peoria Illinois, peoria Illinois.
Penicillin was developed.

Speaker 2 (49:51):
Accidentally developed?
No, not accidentally.
Penicillin was actuallydiscovered in the UK decades
before and during World War II.
Soldiers were dying and theyneeded from infection not the
actual wounds and they neededsome way to save them.
Over in England and over in theUK were like we're going to see

(50:15):
what we can do with this moldthis guy found 15 years ago and
see if we can't develop it intoa drug.
But they were getting bombedevery night so they couldn't
really have a lab in the UK.

Speaker 4 (50:26):
Yeah, that makes it tough.

Speaker 2 (50:27):
So they came to the US and went to Peoria, Illinois,
at the labs there and theystarted having people bring in
all sorts of moldy objects tosee which one produced enough
penicillin for the right strain.
It was a moldy cantaloupe frompeoria, illinois, that had the

(50:48):
penicillin that was developedinto what we know is the
antibiotic penicillin I gotcha.

Speaker 4 (50:54):
He's a nursing student, by the way.

Speaker 2 (50:56):
Yeah, yeah that's like one of the coolest.
That and the the thing Ilearned about sickle cell trait
this year were like the coolestthings I ever learned so far in
school sickle cell traits so youhave sickle cell disease and
sickle cell trait.
Sure, sickle cell disease,you're going to die in your 40s
or 50s, probably, if you make itthat long.
Sickle cell trait is when youhave one gene of sickle cell and

(51:22):
not both, and it's actuallykind of an evolutionary
adaptation and that's veryprominent in areas where you
have a lot of malaria.
Okay, sickle cell trait stopsmalaria because when you, when
you are, your body's put understress whether you get the

(51:44):
parasite from malaria or you arein a car accident or experience
low oxygen levels your, yourblood cells will go from being
normal to sickle.
Yeah, they will.
And when you have malaria, thesickling kills the parasite that
causes malaria and then you'recured of malaria.

Speaker 4 (52:05):
You'll have NFL football players who cannot play
in Denver.

Speaker 2 (52:08):
Ryan Clark.
He found out that he had sicklecell trait.

Speaker 4 (52:13):
I mean he could be there for the game, but he could
not exert himself when he wasin Denver because of the
altitude.

Speaker 2 (52:19):
And it's actually an adaptation to stop malaria.
Like 90% of all sickle celltrait, people are in the areas
with the highest malariaincidents.

Speaker 4 (52:31):
Measles, mumps, malaria.
I've had that one Tonic, waterTonic water, quinine, it's to
treat malaria.

Speaker 3 (52:35):
Tonic water Tonic water Quinine, it's to treat
malaria.
I got you.
Tonic water became popular ginand tonics because quinine
fights off malaria.
Huh, so when we began exploringthrough Central America, tonic
water was regularly drinking bythe people that were in that
area to help prevent theinception of malaria the things

(52:58):
he learned.
Wasn't there, like one of theone of the, the inventor of the
measles vaccine, was like herein Macomb, like that house there
on Washington Street here.

Speaker 2 (53:14):
I'm not sure.

Speaker 3 (53:15):
I don't know about that, that house there on
Washington Street, I'm not sureI don't know about that.
There's a big sign out in thefront of that yard about this
doctor that grew up there.

Speaker 2 (53:24):
I'm not certain about that, but I haven't learned
anything about that yet.
But maybe I just missed it, orjust something, I don't know.

Speaker 4 (53:34):
It might be.
Yeah, I don't know that one.
Honestly, I don't follow a lotof medical research, so either.
But keeping up with my uh, withmy fat electrician though, no
who's uh godfather for the uhgreen berets.
That was so.
That guy was awesome.

Speaker 2 (53:49):
That guy was how was he still functioning,
functioning on a operator slashagent level into his 80s he just
unfolded what they said whenIraq kicked off they, they.

Speaker 4 (54:04):
He just undid a folding chair the.
Cia sat in the Pentagon waitedfor him.
He's like are you gonna let medo?

Speaker 2 (54:11):
this like I'm not leaving until you give me an
assignment me into something.

Speaker 4 (54:15):
Yeah, this is a guy that's chased down Gaddafi.

Speaker 3 (54:18):
This is a guy that chased down the jackal yeah, the
jackal, I mean just I, I reallyenjoy that guy's info to iowa
if we would have said nobodyever, if we would have iowa and
look this dude up and just belike let's go out and get a
burger.

Speaker 2 (54:36):
Allegedly, if you email him he will meet a lot of
his people for lunch and stuff.

Speaker 4 (54:42):
We've sent him some stuff by guarantees Such a busy
guy because he's not so muchmore popular now that he's doing
.
What he does on his own is onlya fraction of what he does on
other podcasts and other formatshave a little more time.

Speaker 2 (54:57):
which is his podcast.
He's got the, the unsubscribedpodcast right other stuff.
He's become a lot more popular,so I imagine it's a lot harder
to meet him now right somedaybut he seems like an awesome
dude right kind of like us butbut you guys, I'm kind of a dick
Well you have to be.

Speaker 4 (55:14):
You own a bar, the bar and there will be some show
announcements coming up for thatone here soon, maybe around the
April 12th date time.
More.
I got some logistical things toseize up, but then we'll be

(55:36):
announcing some stuff for theRitz here for April Daisy.

Speaker 2 (55:38):
Grover Boys got to roll roll, see ya always.
A pleasure seeing you, brother.

Speaker 4 (55:54):
I'm ready for another show me too man been slacking
on that end, but part of it wasthe nice people in the comb
decided not to let you have theupstairs we had to figure that
one out, and uh, don't reallywant to have it anywhere else.

Speaker 2 (56:09):
I know we'll make it work downstairs and eventually,
hopefully I can figure somethingout to get the upstairs going
again.

Speaker 3 (56:16):
I'll tell you what you do.
You sell tickets in advance.
Restrict them so that you canstill move around in the bar,
but don't sell them cheap.
Sell them for a good price,Right.

Speaker 4 (56:28):
And what I'm excited about on this one is this is
actually a touring act so we'renot just asking local, but I got
one local band to come in andopen up out of quincy, alex.
I'll announce that later, butyeah, we got some good groups
from out of town coming in soyou ever been any really badass
venues?
I've been to several badassvenues we've played rock or

(56:49):
anywhere he goes is a badassvenue oh, nothing that not cool,
like I don't I don't go tochicago if I don't have to, but
just just our area has reallygood venues.
Like I said, a little pizzaplace in peoria, you know, is an
awesome venue.
There's a spot, there's aseveral spots in the quad cities
I'll remind you of, like an olddark, you know kind of punk

(57:12):
rock type scene type clubs andrascals that's up there to
Skylark and rock islands,amazing, uh, we played at the
redstone room which is downtown.
Uh, quad cities, there's just alot of cool places up there.
Red flag in St Louis is areally cool spot, uh, and just
over a year been to a lot ofgood.

(57:33):
Half of them are closed.
That I've been to over theyears.
So the older I get, the moreselective of shows I want to go
to.
Yeah, yeah, that's kind of whatwe're talking about with that
keep on walking thing man.

Speaker 3 (57:47):
Yeah, the older you get, the more it starts to
become more about the quality ofthe experience.

Speaker 4 (57:51):
You know, and the thing about having a band in the
area is I'm buddies with theother bands in the areas and you
know I normally like a lot oftheir music.
But if I don't, I'll still showup to support them, you know,
because it is what it is.
But we had a really good showon this last one and I think

(58:12):
Seth is stepping away from itfor a while probably forever but
uh, once we get that situationfigured out, we'll be playing
again.
What does seth do for you?
Seth is our vocalist.
Why is he stepping away?
Uh, he's gotten into some otherstuff with uh, flying drones
and making videos and stuff witha buddy of his.

(58:33):
They both still work full-timejobs, but they have a part-time
job just making and editingthese videos with drones and
stuff for different farmersbusinesses.
Do I know the friend TylerDonaldson?

Speaker 2 (58:46):
Oh no, I thought you thought maybe Another Bushnell
kid short guy.

Speaker 4 (58:49):
That was his age.
Yeah, there's 13 years betweenmy brother and I, so yeah so,
but now we're ready to.
We're ready to kick off somegood shows.
I wish we'd have gotten a StPatrick's thing done this year,
but there's like three othershows, yeah, in Peoria and
Springfield and in Quad Citieson that weekend you know, know,

(59:12):
my whole thing with our showswas bringing the scenes together
, because we'd bring bands outof Springfield, peoria, quad
Cities, quincy, you know, and Ilike getting a band from each or
a couple bands from each, justto mix it up and guys meet each
other and they set each other upfor more shows.
It'll be a good time andthere's some good shows coming
up in Gales.

(59:32):
There's some good shows comingup in galesburg, really good
shows coming up in galesburg.

Speaker 2 (59:35):
I've I've been thoroughly impressed with all
the the band members in thecrowd that come to these, just
how phenomenal and fun they areto be right, it's just like any
other crowd.

Speaker 4 (59:48):
You got a couple bad apples, but for the most part,
honestly, we police ourselves up.
We take care of each other.

Speaker 2 (59:54):
I think we've only had one person get super duper
drunk and be annoying one time.
One time, yeah, with with yourcrowds like it's been.

Speaker 4 (01:00:02):
Everybody else was just out there to be fun and
make sure everybody else had funand even if they didn't know
what was going on, they werecoming to check it out yeah, and
it was the music might not betheir thing, but they were there
just to be part of it.

Speaker 2 (01:00:14):
And I love buying the shirts of the different bands
Like I just like getting those.
I see you're wearing a shirt Ihave already yeah, the.

Speaker 4 (01:00:20):
Hate Division shirt.
They played up there at one ofyour shows.
The guitar player, TysonDockery, who's a guitar player
for Hate Division, has actuallybeen doing our twist the blade
recordings.
Oh nice, so we go up to violaand he makes the masters all of
our stuff.
He's excellent dude.
I like them.
When I heard them, they'rereally good.
That was.

(01:00:40):
That was the one show wherenothing went right the whole
night.
Yep, one band was half hourlate getting their stuff figured
out and and uh, that was well.
That was the only show we tried.
Five bands, yep, and we'vedecided to never do that again.

Speaker 2 (01:00:54):
I think three will be good.
Three will be good becauseyou'll have less downtime
switching everything out so theycan play a little bit longer,
right?

Speaker 4 (01:01:02):
plus you have that extra slot to split up and we
want to see how things are goingto go downstairs.
Yeah, I mean, it could be likeoh, this is how we're doing it
from now on or it could be likewe're never doing this again.
Gray box he says yes, but no.
I'm big fan of a lot of thegroups we got in the area, so do

(01:01:24):
what we can to help them out,but it's nice to get a touring
actor, something from out oftown every once in a while too
there have been a couple smallerbands, more like punk, emo
stuff popping up around macombyeah, and I think it's cool, I
like.

Speaker 2 (01:01:37):
I like that genre too a lot, so I'm excited to see
what they can do that was a diazproduct I got some people
trying to get like a punk emonight set up so that'd be fun.

Speaker 4 (01:01:48):
Yeah, it'll be different something nobody does
you know?
I actually got a band for that.
Oh so, I does you know Iactually got a band for that, so
I'll hook you up on that.
I got a band for that.

Speaker 3 (01:01:56):
Want to try some of this thing, Kenny.

Speaker 2 (01:02:02):
Give me another 20 minutes.
He's enjoying his.

Speaker 4 (01:02:06):
The Nika's very good, but I know that if I too much,
too fast, I won't be enjoying it.
At a certain point I'll just behere for the next one and I'm
going to challenge you.
No, it's good stuff, but no,I'm excited.
You know, it's kind of a bummerhaving to sit out a lot of the
summer shows, kind of fixing oursituation, yeah, but you guys

(01:02:27):
seem to really be cranking it up.

Speaker 2 (01:02:28):
Localist stepping away.
Seth Quinton, you guys seem tobe really building up some steam
.

Speaker 3 (01:02:33):
when you were going, we got sorry why I said in my
one I just get a differentvocalist.
I mean, I we're working on ittakes time it takes time to get
up to up and I guess my bigthing was I don't want the next
guy, I want the right guy.

Speaker 4 (01:02:47):
You know I, you know we're putting a lot of time and
effort and some money into this.
I want the guy that's going tobe excited about coming to
practice, excited to write newparts, someone we actually want
to hang out with, not sayingthat seth wasn't those things,
but we want someone like seth,that you know what's this day,
whether we're in a band roompracticing for something, or we

(01:03:10):
just the four of us got togetherand went to b-dubs and hung out
.
You know.

Speaker 2 (01:03:13):
Yeah, that's what we want, like if I, the music isn't
worth it, if I can't stand tobe in the same room with you yep
, you're seeing that with a lotof the bands that have been
around for a while in this arearight now they just keep
splitting up and breaking up andgetting they get back together,
but there might be one or twodifferent guys from a different
group that joined their group.

Speaker 4 (01:03:33):
Yep, it's just yeah.
Yeah, I know, and I'm just not.
I'm just not interested in inbeing in a band that's going to
play a bunch of other people'smusic or covers and stuff like I
.
Just that doesn't interest me atall.
I like a lot of the bandsaround the Captain Geach is
really good, captain Quirk isamazing.
They do a lot of like Kansasand like 70s rock and stuff like

(01:03:59):
that.
The other band I'll tell youabout, there's actually a group
in is it Final Start, last Start?
A bunch of high school kidsfrom Colchester that are playing
a cover band and they're verygood, interesting, and they'll
get there Nice and they're verygood, interesting, you know, and
they'll get there nice.
Very, very good group.

Speaker 2 (01:04:16):
But I hadn't heard anything about them, but that's
nice to hear.
There's another one coming up.

Speaker 4 (01:04:20):
Well, I told ty I was like I'd really hope that we
get something figured out, youknow, by the end of the summer,
because I'd like to have a showwith them, just to be like, you
know, the guys of the area gettogether, you know, it don't
matter what you're playing orwhat you're doing, just just get
everybody together and be likecool man, you know, help them
along and do what we can andit's.
It's hitting that point where alot of the staple bands of the

(01:04:42):
area are starting to fade outand go away, right, and we're
kind of waiting for the nextbands to come up well, and that
was kind of the idea was, youknow, hong kong decided that
they were gonna yep, hong kongsleepover decided they were
gonna hang it up and I was like,okay, well, let's kind of,
let's kind of usher this thingalong in town and then see what

(01:05:03):
kind of interest and it's likeit's almost dead right now in
macomb again.
And yeah, and what we found waswe would advertise at western
and stuff, but it wasn't amajority of college kids that
were coming to these things.

Speaker 2 (01:05:15):
Yeah, I think I've got a group of people that would
enjoy it now that I wasn't asclose with before.
That I can now be like hey,come to this.

Speaker 4 (01:05:28):
Especially if we did it on a drill weekend.

Speaker 2 (01:05:31):
They would have a blast.

Speaker 4 (01:05:32):
Yeah the drill guys are, they would have a blast
yeah.

Speaker 2 (01:05:34):
The drill guys are always a lot of fun.

Speaker 4 (01:05:36):
But uh, and another thing that you don't see a whole
lot of anymore is when I go toshows or we play shows, it's
like it's a metal band night orit's a hardcore band night or
something like that.
Growing up, you might have acover band, a pump band and a
metal band all in the same nightin someone's garage and you
just stay for the whole thing.
So I'm I think it'd be fun todo something like that again.

(01:05:57):
I do too and then you get thisguy that really into punk.
But he hears your version ofmetal.
I call what we do party metal.
So he might hear that and belike well, you guys are pretty
damn good, you know.

Speaker 2 (01:06:07):
And then you're crossing the streams a little
bit and I think the variation isreally good, because people may
not want to listen to the sametype of sound all night right
given that variety is nice butthe same time, your hardcore
fans of a certain type will wantto come to the other one.

Speaker 4 (01:06:24):
Yeah and yeah, it's.
It's just a fun.
Fun get together good followingit really is.
And fun get together good,following it really is.
And having a having a venueowners that your best friends
with helps a lot.
It does having a best friendthat's in an awesome band and
brings all these bands to youbut you know, we're to the point

(01:06:46):
now unless you're like a highschool band that's playing stuff
.
We're to the point now where weall got kids, we all got wives,
we all got you know hey, do youwant to play this weekend?
Now, we can't.
We got you know go do ourtimeshare this weekend or
something stupid, yeah.

Speaker 3 (01:07:02):
I don't know if I want to have any friends that
have a timeshare.

Speaker 4 (01:07:05):
I don't either.
It's just the first thing thatcame to.
I've never heard of a timeshareturning out well for anybody
Not unless you've got money.
You don't care Right.

Speaker 3 (01:07:18):
I'll tell you the greatest timeshare I've ever
heard of.
But you've got to put like 20years of your life into it to be
able to really do it Before itpays itself off.

Speaker 4 (01:07:26):
Huh, before it pays.

Speaker 3 (01:07:28):
Well, my dad was in the military, yeah, and so, as a
military retiree, he can makeuse of military recreational
facilities all over the placeVery correct, yep.
And so not just recreational,any facility.
And so they'll go and they stayat some of these recreational
facilities.
There's one up by La Crosse,wisconsin.
There's another one that helikes to go visit out there in

(01:07:50):
Iowa, there's another one thathe likes to go visit out there
in Iowa, and it's like renting acabin or an apartment for a
fraction of the cost.
I'm not saying that themilitary is doing the best it
can to take care of its people,but it's doing a pretty good job
.
You know what you're gettinginto when you sign up you know
Well, I think a lot of peopledon't understand that.
I think there's two kinds ofpeople going into the military.

(01:08:12):
There's those that sign on fora contract, for whatever reason
it might be to cut their teethas an adult, to sever the ties
from childhood, to have itexperienced, to get college paid
for, whatever.
And then there's people whodecide and God bless them.
The United States is lucky ashell that we have these people

(01:08:33):
amongst us that decide thatcareer military is where they're
going, because I really dobelieve that they are the
backbone of the United Statesmilitary that keeps it
functioning.
Because the people who werethere for four or six years or
whatever, I really think that bythe time they really realize
and learn what they're doing,they're probably on their way
out the door well, and a lot ofthose a lot of those three, four

(01:08:53):
year guys they are.

Speaker 4 (01:08:56):
I don't know how long some of them like.
I signed up in april and I leftin may, but a lot of these guys
they'll sign a contract.
They won't go for eight monthsto a year and they're they've
signed their contract.
They're in for a year by thetime they get all of their
training done and they're sentoff to their base for however
long.
They've only got a couple yearsleft yeah, and so so it's the

(01:09:19):
it's the career guys.

Speaker 3 (01:09:19):
My dad was, uh, a full-time active reservist,
right, so he was in the reserves, but he was a full-time, went
to work every day for the Iplayed that game for a little
bit yeah and uh.
From what I understand I wasnever yeah and from what I
understand I was never in theservice.
But from what I understand,like the guys that were doing
that are the guys that reallykept those airplanes in the air,

(01:09:39):
kept that base working, keepthe military working, and so
when they get done with thatcareer, I believe they deserve
to be able to make use of theserecreational facilities.

Speaker 4 (01:09:50):
Absolutely.

Speaker 3 (01:09:51):
To be able to stay in quarters and whatnot as they're
traveling and my dad does.

Speaker 4 (01:09:56):
He really likes using those facilities and that's
when your dad got into themilitary at a time probably
where I'm not going to say thatthere aren't people out there
with with genuine interest, butit certainly was love of country
like yeah, my dad got, and ifit, wasn't then and and I'm not
saying anything against thisbecause I was one of those

(01:10:17):
people but there are people.
You get a contract bonus, youget education paid for to where
you can better your personalsituation by joining the
military, and I don't thinkthere's anything wrong with that
not at all I'm not saying thereis no, I think your the
intentions, change your yourapproach to it I won't argue

(01:10:38):
that either.
Yeah and and what you're willingto do for it and there's kids
that see twenty thousand dollarssign on bonus and they have no
idea what they're getting into,you know, and they either come
around or they don't.

Speaker 3 (01:10:50):
But if they don't, they pay it all back.
$20,000 isn't enough.
No, it isn't enough, and a lotof people don't get that.
You're not just signing up fora job.
That is a way of life.

Speaker 4 (01:11:01):
It is, and some people need that way of life to
function Like they can't as acivilian.
They don't know how to.
You know there's nobody to wakethem up and tell them to go
somewhere and do something.
There's, there's people thatcan't function without that
direction.

Speaker 3 (01:11:16):
Once, even when my dad retired from the Navy yeah,
and I am now 44.
That means 30 years since heretired.
He was in for 22.
He has been out way longer thanhe was in and I'm telling you
right now I don't think there'sever been a day in those 30
years where I have had aninteraction with him and I got

(01:11:38):
to hear about the navy.
Right, it was his life, it waswell, maybe guys are a little
off.
I'm not just kidding I think Idon't know, because I know a
couple army guys that are evenworse than that.
I know a guy.
No, they're like I said,there's bad apples in every crew
navy seals.

Speaker 4 (01:11:53):
There's a few bad guys in there too.

Speaker 3 (01:11:55):
You know, it's just what I'm saying is I think
anybody that puts a career intothe service, be it because it
was just something that clickedfor them or some sense of
patriotism or whatever.
I think it becomes a part ofnot just who they are but, um,
they're so vested in it Like mydad refers to it as his canoe

(01:12:17):
club.
Yeah, when I, when I was ateenager, I told my dad I wanted
to join the Marines and he waslike I'll kill you.
He's like I can't have you jointhe Marine.

Speaker 4 (01:12:28):
Yeah, that sounds like a Navy guy you want to join
service.

Speaker 3 (01:12:31):
Yeah, that sounds like a Navy guy.
You want to join service?
You're going to join my canoeclub?

Speaker 4 (01:12:34):
There you go, no, but there's also something to be
said for a kid that wants to getout of the projects, or a kid
who's brilliant, but parentsdon't have any money to send
them to college, or you know anynumber of scenarios where
joining a military service aslong as you do what you're asked
and everything joining amilitary service to better your

(01:12:54):
situation, I mean, yes, therehas to be some sort of sense of
patriotism and pride, but, likethe guy that joins because I
just got to get off the streets,or blah, blah, blah I don't
think there's anything wrongwith that, though, either.

Speaker 3 (01:13:09):
I think there's a whole ton load more ways that a
person could do a lot worse.
Absolutely Just say I'm goingto go join the service and you
know, you don't know.
I'm sure there's many, manypeople who, like you said, to
get out of the projects, to getout of a bad neighborhood, to
get out of a bad environment,join the service and then
discover that institutionalismis for them.

Speaker 4 (01:13:31):
Right.
They like that being part oftheir life and they stay in
because during world war ii, orbefore we got involved to united
states, got involved in worldwar ii, pearl harbor happened
and then everybody and theirbrother signed up and there was
a number of suicides and youknow, self-harm that happened
during that time for guys thatcouldn't, for one reason or

(01:13:51):
another, yeah, serve and are weever going to?
See that level of patriotismagain.

Speaker 3 (01:13:57):
I don't know well, see my family and my family, my
generation, is basically thefirst generation that didn't
have almost a total enrollmentin the navy.
I got you, I got an uncle whotried to join the navy and his
vision was so bad they wouldn'tlet him in.
Yeah, and he didn't come homethat night and my grandmother
and my aunts and my uncles wereout looking for him because they

(01:14:18):
were afraid that he might dosomething to himself because he
was the one boy in the family,yeah, that couldn't join the
Navy.

Speaker 2 (01:14:27):
If, if if listening to the fat electrician has
taught me anything, yeah, it's.
If that guy would have found away to cheat the eye exam, yeah,
he would have been one of thegreatest soldiers in US history,
because you got Ching Lee.

Speaker 4 (01:14:40):
You got somehow got to California to join the
Marines at 15.

Speaker 3 (01:14:46):
Went on to become a garbage man and joined the
Teamsters and worked for like 30some odd years Right as a
garbage man, teamsters and worksfor like 30 some odd years as a
guard train and he is, quitefrankly, the toughest, strongest
onriest, just.
He's just.
I'm telling you I only gotmaybe two uncles.

(01:15:06):
I've had a lot of interactionmy mom's older sister married
and that man.
I've had a few interactionswith him.
They've all been very positive.
But the other uncle, uncle Al,the one that was the garbage man
Okay, he was a driving force inmy teenage years.

Speaker 4 (01:15:27):
Okay, everybody's got to have that uncle yeah.

Speaker 3 (01:15:31):
And my uncle was the fun call say move your ass or
I'm gonna move it for you.
Yeah, and you know like hemoved us a couple of times.
We moved a lot.
He showed up to help move right.
Man, he put a foot so far upyour ass you'd be chasing.
Whatever the hell he stepped inthat day.

Speaker 4 (01:15:46):
Yeah help me or get out of the way exactly, but the
thing was, he was also good Isee Caleb tend to bar that way a
lot actually.

Speaker 3 (01:15:53):
I, I'll be accurate.
The papers would be so thickand heavy that I couldn't load
the whole all the papers in mypaper bag.
So my parents would come outwith a car and load the papers
in the car and they would sitdown at the end of the block.
I would deliver the papers tomy paper bag and then I'd go to
the car and refill.
There you go, then move on tothe next block.
When my uncle would come tovisit, he would come wake me up

(01:16:16):
from my paper route and saydon't wake up your parents.
I want to take them.
And he would be the one todrive around the block and wait
for me.
And then we'd go get anewspaper and with my dad what I
would do is I would I'd readthe funnies and he'd read the
paper.
We'd go to like Casey's and geta couple cups of coffee and
cinnamon rolls or donuts,whatever.
We'd go, sit down by the riverand bullshit hang out with each

(01:16:36):
other and I'd have those.
I'd have those mornings everynow and then with my uncle, al,
yeah.
And the thing was theconversations with my uncle were

(01:16:57):
completely different than neverseen my dad cry.
But my dad was kind of goodwhere he's, like, quit crying,
or I'll give you a reason to cry.

Speaker 4 (01:17:02):
I mean all that, all that emotion's got to go
somewhere, dude whether iterupts at once or perspective of
who he was as a man.

Speaker 3 (01:17:12):
Now, my uncle L, he was just a very strong person,
character-wise.
Right.
My dad told me one time he waslike my uncle L had multiple
daughters and he paid for theweddings and he paid insane
amounts of money for the wedding.
My dad just recently wastelling me I think he, I think
he's.
He said he thought it wasprobably about a thirty thousand

(01:17:34):
dollar wedding and this waslike probably in the 1970s, 80s,
right that's a lot of moneyback then.
And here's a garbage man showingit up because my uncle knew how
to work.
He was a, he was in his 60s andI think he was on like social
security and he was cleaninglike a local restaurant kitchen
for some extra dough.
Yeah, like a, like a ironically, I think was actually a bait

(01:17:55):
and he was.
He would go in there in themornings and clean up and you
know detail, clean all thekitchen to have it ready for
them for the next day.
In his 60s that's awesome.

Speaker 4 (01:18:06):
He's like it's a different breed man it was a it
was a different time it was.
You know we didn't have so muchto.
It's a good and a bad thing.
We've got more resources tohelp people nowadays, but we got
more people that can abusethose resources, and it's just.
You know.
It don't matter what side ofthe aisle you're on, it's do you

(01:18:27):
want to work or do you not wantto work.

Speaker 3 (01:18:28):
It's what it comes down to well, and I think part
of the problem was and none ofus want to work don't, don't get
down to well.

Speaker 4 (01:18:33):
I think part of the problem was and none of us want
to work don't, don't get mewrong.
There I I wake up in themorning and make myself go some
days I'll argue with you that Ithink most of us want to work
now.

Speaker 3 (01:18:43):
Whether or not you want to go to work to do a
specific job might be adifferent story yeah but I think
most people wake up in themorning and want to feel like
they they're going to dosomething with their day.

Speaker 4 (01:18:53):
Well, that goes back to the guy that needs that
military structure.
Does he stay in 20, 30 years,you know, so that he feels like
he's accomplishing somethingthat day, or you know, it could
be a guy that's a civilian thathas to make himself give himself
structure.
And some guys can't do that.
Yep, Some guys can.
So when I was in high school Iworked in pizza.
No shame in it.

Speaker 3 (01:19:13):
Either way.
And I was working at awell-known, nationally
established pizza chain, okay,and I was the only one there on
a Saturday afternoon because themanager stepped out to do a
delivery or something and therewas a guy that was sitting there
eating pizza tall, skinny guyand he walks up and he says uh,
are you, lucas, young?

(01:19:34):
And that's where things gotscary, because I was like uh,
yeah and he's like all right.
So some of your peers, uh, no,youth, they worked for me and
they told me I needed to cometalk to you.
I need somebody to run mykitchen.
Okay, he ran another pizzerianot a local chain, but chain in
this area.
Okay, and uh, he told me, giveme favorites and give me

(01:19:57):
full-time hours if I come towork for him.
And so I come to work for himand it was a pretty stressful
environment and I mean, I was 17, yeah, I'm working 40 hours a
week in the evenings running apizzeria kitchen.
And uh, I was like deu, I'm outof here.
And he's like great, you're notallowed to leave until you find
me a replacement for you.

(01:20:17):
So I'm at school the next dayand my buddy's like I got to
find a job and I was like ding,ding, ding.

Speaker 4 (01:20:21):
I got you, I got you Good job.

Speaker 3 (01:20:24):
So I trained him to do my job and then I GTFO'd boat
and, uh, my buddy was workingthere when one of the guys we
went to school with ran in thedoor one night, ran in the
bathroom and climbed up in thedrop ceiling to hide.
Shortly after that the policecame in looking for him and my

(01:20:45):
buddy knew who he was, where hewas, what was going on, and I
think he kept quiet and he letthat dude stay up in the ceiling
and the police split.
That dude joined the MarineCorps.

Speaker 4 (01:20:57):
Yeah, and for some of these guys, they're in a
situation where they're stuck,they can't get out of their own
way, or they can't get out oftheir own.
They they repeat the samehabits because they're in the
same place, around the samepeople doing the same things,
and a lot of times it's likeI've got to get out of here in
order to make myself better.
I've got, I have to leave thisenvironment, and the military

(01:21:21):
offers you that opportunitypeers at western party.
Well, it's funny how you justrun into people at a party at
western because for some reason,that's that's what happened
here for a lot, a lot, a lot ofyears.
So just people you thought youwould never see again, and then
you walk into some frat house onWestern campus is like I
haven't seen you in five years.

(01:21:41):
Oh yeah, man, I'm doing this orthat.
That seemed to be the norm fora while, but we're going to wrap
this up here soon.
Caleb, what's on the horizon?

Speaker 2 (01:21:54):
What's going on at at your neck of the woods?

Speaker 4 (01:21:55):
uh well, spring break , so I'll be behind the bar
bunch this week.
Uh, we'll have a little saintpatty's day event I do miss the
bush peach on tap that that wasclutch I still have a little bit
.

Speaker 2 (01:22:06):
I just swapped it out for yenling because well, you
had on there.

Speaker 4 (01:22:09):
Yeah, it's a good money maker I've got a couple
things.

Speaker 2 (01:22:12):
Once I run it out, I'll put the, I'll finish the
peach off, um, but we'll have,you know, we'll have st patty's
day thing coming up.
We'll have taco tuesdays, happyhour on fridays, um, karaoke
friday nights, uh.
Well then we'll have the themetal show april 12th.

Speaker 4 (01:22:34):
Yeah, one of those are a metal band, the other
band's a punk band.
Oh, that's gonna be perfect.
The other band's kind of aheavier rock band oh, this is
gonna be perfect it's gonna be agood show like I got more
details coming um.
Like I said, you got thelogistical part of things to
figure out.
But that's the fun, and being apromoter I guess um Doing what
you can to just kind of keeppeople interested.

Speaker 2 (01:22:55):
Yeah, so.
But yeah, I mean push throughto the end of the semester and
we'll have a few other events asthey pop up, but we don't have
dates set for them yet.
There you go.

Speaker 4 (01:23:06):
Well, awesome Sounds like things are still rolling,
everybody's still working.

Speaker 2 (01:23:10):
Oh yeah.

Speaker 4 (01:23:11):
Everybody's doing their thing.
It's just nice to get back hereand catch up from time to time.
We just got done with thegirls' basketball over the last
several weeks, which ironicallyhappens on Saturday mornings.

Speaker 2 (01:23:22):
Yes, it does, yes it does.

Speaker 4 (01:23:23):
So I got to do the dad thing and go watch Daisy
play, and I'm on that park boardtoo, which is a whole other
experience we don't have timefor, but you know doing what you
can to keep things funded.

Speaker 2 (01:23:37):
I imagine that's like trying to be on an HOA board.

Speaker 4 (01:23:40):
Uh, it's not that bad , um, but it's.
It's an experience.
You learn a lot what.
What all goes into programs foryour kids and keeping them
going.
So awesome goes into programsfor your kids and keeping them
going so awesome.
Well, we will cut this one outand I'll have it up here in a
day or two, and then we'll uh,get ready for episode 100 see

(01:24:03):
you next time and see you april12th, and I'll see you before
then yeah, well, we'll have somestuff coming out about the 12th
.
It'll be a good time.
Perfect all righty peace out,peace out.