PeetzOut BBQ's Smoky Triumph

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:11):
and welcome in everybody back here in the two
guys and beer podcasts andybeckstrom, sean field and uh
joining us now of our firstguest in studio well, I guess
our first guest overall.
We've had some phone interviewsprior, but uh, first guest that
we've had, join us.
Clint pizza, pizza, barbecue.
Heck yeah, as the back of hisshirt mentions, uh, the pit
master is uh bringing the.

(00:32):
Uh bringing his wares uh to allof the local folk, especially
around uh minnesota with hiscompetition barbecue.
And uh, glad you could join us.
Heck yeah, thank you for havingme.
This is going to be really fun.
Yeah, we've been lookingforward to it.
We've been talking about it forquite a while and able to
coordinate the schedules Right.

Speaker 3 (00:48):
Yeah, that's the hardest thing to do.

Speaker 2 (00:49):
Yeah, thanks for coming on, clint, we really
appreciate it.
As Andy said, you are our firstin live in studio person guest,
so don't mess it up.
Right the bar is low and theback of your shirt does say
Pitmaster.
And not only are you aPitmaster, you're an
award-winning Pitmaster here inthe upper Midwest.

Speaker 3 (01:07):
How awesome is that it was fun.
It was a lot of fun, so it's agreat time.
Like I said, back of my shirtsays Pitmaster.
My wife's shirt says ChaosCoordinator.
Oh perfect, that sounds right,yeah, sounds right.

Speaker 1 (01:18):
Perfect, there we go.
All right, go, all right.
Well, I mean, we can get into awhole lot more of the pit
master and the pizza barbecuekind of as we go along.
We do have a beer that we didbring for the uh, the episode
just kind of as a.
I mean it's two guys in beer.
You can't just sit here andjust talk about Mark, you have
to have some beer too.
So uh what we have here is wehave a OODA pills.
It's out of, uh, the twincities, uh kind of area.

(01:41):
I'll get a little bit more intothe specifics of where it is,
but we'll have that.
Clint, we're going to kind offorce you into it a little bit.
We're going to have you try itthough, but if you don't like it
, I've got some other options.
We're trying some differentthings here, folks.
We asked Clint what kind ofbeer he wanted to pair with his
ribs, and he said Bush Light.

(02:01):
We thought, instead of doing anepisode on bush light, we'd uh
do something else, and then nowwe'll.
Maybe we'll get there.
We'll see what happens.

Speaker 2 (02:10):
But we kind of nix made the bush light episode
maybe someday maybe someday youknow, I mean it's possible.

Speaker 1 (02:17):
it's just it's kind of hard to talk about a small
little brewery, little craftbrewery, about bush, like bush,
like anheuser-Busch, alright, sothe best part of the episode is
this part here.
This is the Skolsch.
It's a Kolsch style from OODAPills, as I mentioned.

Speaker 2 (02:39):
I like the skull on it.
Perfect for tonight's footballgame, exactly.

Speaker 1 (02:43):
Yeah, that's kind of what it's referring to European
style Kolsch, similar toprobably what we maybe had a
couple in when we were ingermany.
It is this here it saysminneapolis, but it's like a
different part.
It's like bryn mar, I think, iswhat it is.
Where did I see it?
If they even showed me the abv,oh, there we go 4.9 abv.
So that's what we're working on.
And we got the uh the silo size, so it's the uh the pounder

(03:06):
size.

Speaker 2 (03:07):
So yeah, it's pretty good.
Um, my first drink of this.
I think it's pretty good.
It's got a little differenttype of taste to it.
Uh, it's probably that, thatcoalish.
You know.
That coalish style tastedefinitely goes down pretty
light.
It tastes pretty good.
Perfect for clint.
He likes the lighter beers.
What do you think, cl Clint?

Speaker 3 (03:23):
Well, I do like it.
I mean, it's not a, it's not abush light, it's not a bush
light or a keystone, butdefinitely riding my horizons.
When it comes to the beers, I'mcurious what is European-style
brewing?

Speaker 1 (03:38):
It's going to be a little bit more malty, a little
bit different flavor to it.

Speaker 3 (03:42):
So do they brew it differently, or something?

Speaker 1 (03:43):
A lot of beers are brewed mostly the same way, it's
just the ingredients are alittle different.
So, like IPAs, there's going tobe a lot more hops to them.
They're going to be a littlebit more hop forward.
There's different reasons.
They've brewed things certainways but yeah, the German-ish
style, european style, tend tobe a little bit more malty.

Speaker 2 (04:02):
Yeah, no, yeah, this is pretty good.
I would definitely drink thisagain.
I'd probably buy it.
I would seek this beer out if Iwere to drink it.
You know, on a quick lawnmowerscale, I would pound a few of
these.
I think three and a halflawnmowers after two hours of
being sweaty drinking.
You get off, you crack one, infact you probably have one while
you're driving?
Yeah, as long as you got thecup holder on the rider.

Speaker 1 (04:24):
It's about perfect here with the four-pack of tall
boys because you could have onewhere you're kind of game
planning because you got toalways prep.
You don't just jump into it.
You know you got to kind ofRight.

Speaker 3 (04:33):
There's a plan.

Speaker 1 (04:34):
Is there gas in the dang thing?
Is you know like, did I pick upthe tie out for the dog?
I'm going to wrap that aroundthe deal.
You know like, do I got to movesome lawn chairs?

Speaker 2 (04:43):
or you know like, I usually just go around that
stuff.
If the kids don't move it likethey're supposed to, I just kind
of get pissed when I'm on themower and be like, well,
whatever, I just go around it.
So then there's patches ofon-mode grass.

Speaker 3 (04:57):
My plan of attack for that is you just do it a couple
of times and mess it up, andthen your wife does it for you
oh sure.

Speaker 1 (05:03):
My wife has tried that exact same process, but I
usually tell her I'm like no, no, no, you mess it up.
You have to do it more so youcan learn it better.
It doesn't really work that way, but I prefer to do it.
I just never have the time.

Speaker 2 (05:14):
There was this clip I saw on one of the social medias
it was a shorter reel wherethis husband was mowing the yard
and he got sick of movingthings out of the way.
Well, he had one of thosetrampolines for his kids in the
back.
Well, he just put his feet outand put them on the trampoline
and pushed the mower forward andpushed the whole mower or the
whole trampoline, out of the wayand got underneath it and
pushed it back.

Speaker 3 (05:34):
Work hard and smart and not hurt.
Exactly yeah.

Speaker 1 (05:37):
That's great.
So, clint, your firstimpressions of a Oudipel's the
Skolsch.
I do like it I am going to behonest, yes.

Speaker 3 (05:49):
I would like it.
When it comes to like barbecueand beer, though you can't have
too thick of a beer, especiallybeing around the smoke all day
and eating the food.
It's usually pretty heavy food,so the last thing you want is a
heavy beer.
This ain't that heavy.
I mean, it's heavier than aBush Light, but you know what I
mean.
It's smooth and I really likethe flavor out of it.
And you said it's a crisp,clean blonde ale.
Yep, I like that.

Speaker 1 (06:12):
Yeah, it's a nice, tasty little brew there and, I
won't lie, I'm quite surprised.
I was expecting a little morepushback, but we've broadened
your horizons.
Yeah, for sure, we've openedyou up a little bit.
Yeah, you know we've broadenedyour horizons.
Yeah for sure, we've opened youup a little bit.
Yeah, you can get this.
You know a lot of places.
I did not, so I had to lookonline because I was having some
hard times finding it.
But it's mostly in the metroarea, but I was able to get it

(06:34):
just, actually just on the roadhere in Bram no kidding, yep,
perfect.
So we were going to find moreoften than not.
It's kind of with theconnection with the Vikings, I
think is probably kind of thebit.
So that's the more popular one,but they do have a handful of
other ones that sometimes areout there.
They have like a mixed pack thatthey send out every so often as

(06:55):
well.
So the Tallboys are actually,with some of the stuff, some of
the background with them.
The Tallboys is actually kindof a change in what they've done
.
They've always done six packsor, you know, mixed packs,
things like that, 12 ounce cans,you know standard kind of brew,
refair, but they've changedover the last year or so for
efficiency.
However you want to put it,they've actually changed to

(07:17):
they're only doing the 16 ouncecans now.
That's all they're going to donow and kind of a limited supply
, but they're also going to thatrecyclable attachment to be
able to like that holder.
Oh, sure, so they're changing alot of what they're doing.

Speaker 2 (07:30):
We have to save the turtles Well exactly.

Speaker 1 (07:32):
Yeah, yeah, that's going to get in the nose of the
great Graston Hornhook, right,you know.
But yeah, because somebody Isaid you know, maybe we'll do
OODA pills there, and they'relike, oh, they're closing.
And I'm like what are youtalking about?
They're pretty popular andthey're in a lot of places.
I'm pretty sure that theyactually have Skolsch at Vikings
games.
You don't really go out ofbusiness if you have something

(07:53):
at the US Bank Stadium, and soI'm like what are you talking
about?
So then immediately I got to goout the real information,
because the Internet is thesource of all the truth that
could be out there.
So I go on there and no, it'snot necessarily a change like
that, they're not closing at all, but they did have.

(08:14):
They listed a whole host ofchanges, a huge change in
direction, mostly due to that.
But they're also doing more ofthe 12 packs, of the mix packs.
That way you get a chance to beable to try different ones.
Part of that also has to dowith the fact that you know then
you don't have to have as faras like create you know not

(08:35):
creating but like inventory wise.
I don't have to have a full 12pack of this or 12 pack of that.
You know you can just do a fullbatch and then make it into a
thousand different mix packsinstead.
So trying to kind of adjust whatthey've been doing, it's kind
of a as far as what theirwebsite even says is.
It's a little bit kind of acarryover from just economics
from COVID, how everything haschanged a little bit the way

(08:58):
people consume things, the waypeople look at things, the way
people purchase things, you knowjust everything kind of changes
, and that's kind of whatthey're looking to be able to do
.
Is, you know, a little bit of achange to be able to do that.
So definitely not closing atall whatsoever, just changing
kind of some of what they'redoing.

Speaker 3 (09:14):
So sold by the pint.
Yeah, nice.

Speaker 1 (09:17):
So, generally speaking, I'll just kind of go
over some of the basics here.
Nestled in the banks of BassettCreek between Harrison and Bryn
Mawr neighborhoods ofMinneapolis, that's where they
have an 18,000 foot facility.
So I have been there before.
When you go there, it'sprimarily on the one side from
what I remember is production.

(09:38):
It's a giant productionfacility.
You kind of go to the left andkind of up the ramp or there's a
couple of little stairs.
It goes into a decent sized taproom on the inside, but they
have a massive patio outside aswell, so they do have some room
to be able to be there.
But it's definitely kind of adifference, you know, as far as
you know here and there, kind ofthe way that it's set up.

Speaker 2 (09:58):
How was your run the other weekend?
Was that at this brewery here?
What breweries?

Speaker 1 (10:01):
No, that was a mad dash, my pure athletic ability.
As you can tell, that wasbetween a Head Flyer and a
Minneapolis Cider.
Oh, okay, it was if you'refamiliar with the area at all.
If you're not, that's totallyfine, because you go out the
front of Head Flyer and you takea left right there on the
sidewalk A couple of steps downand then the sidewalk you go

(10:25):
about, I don't know, 30 feet tothe right about 30 feet to the
stoplight, and then you goacross the road and you go a
block Yep, if it was a fullblock.
And then you take a left and yougo another full block.
Oh boy, wow.
And then you're at Minneapolis.
Cider man, how did you ever getthrough that?
Because that was only halfway,oh perfect.
So I was able to stop atMinneapolis Cider and have a

(10:47):
couple before coming back toHead Flyer Sounds like my kind
of run Exactly.
It was the old .5K.
That's the brewery runningseries that I talk about.
Quite often they have I don'tknow, 40-some events every year.
Most of them are 5K, some ofthem involve a 10K with it.
They give a lot of money backto, you know, charities and

(11:08):
nonprofits.
I do a lot of different thingslike that, but you know it's
kind of a fun place to be ableto.
You know your registrationcomes with you know, like a
little swag item but it comeswith a beer or, depending on how
you sign up, maybe two beersand I mean, yes, you got to do
the run, but but it's not timed.
They they do have like a littlearch, little blow up arch thing
that you run through, butBenches that you can take breaks
on.
Oh, absolutely, there's probablyprobably maybe a third of the

(11:31):
people walk it Nice.
So, there's, there's, you know,there's people of all ages, I
mean all ages, literally allages.
There's a to upper 80s andshe's there all the time.
She's faster than me half thetime.
It's kind of embarrassing, butit's, you know, it's reality.
Yeah, she's absolutely amazing.
She's so much fun.

(11:51):
But I mean there's kids thatare there that run it and stuff
like that.
So it's a lot of fun, but the.5K is always the best event of
the year because it's just dressfor I walked it.
I got beat by my mother-in-lawon that.
So, yeah, ooda Pills was notinvolved in that.
It was kind of.

(12:11):
You know another part ofMinneapolis, but you know we do.
I actually know one of thepeople that has an ownership
stake in it.
We used to play softball withone of the guys his son that
would play softball as well.
So let's see here, where was I?
I was going to try to go here.
You have many, many moons likea couple months ago.
So let's hear, I had theinformation here in a second.

(12:35):
Where did it go?
I don't know where it went.
So they use artesian springwater from the wells that
Minneapolis produced.
So we talked before indifferent episodes about water
how it is so important.
I'm sure you've probablyexperienced that certain
ingredients make all thedifference that you wouldn't
think you know like whatever itmay be.

(12:55):
Yeah, we'll get more into thedetails for that in a minute,
but yeah, they use a highquality water.
That is, you know, just rightthere on site, which I'm sure
probably went into picking thecertain location.
Their brewing equipment a mazeof stainless steel pipes and
mash towers.
It's quite the large facilitythat's there, both one of the

(13:19):
first ever North Americaninstallation of the
energy-saving Variabole systems.
So it changes how they do theirboil, which helped apparently
reduce their energy use by 75%.
Oh, wow, so you know it'sactually quite the thing.
Uses all the traditional skillssmell and taste as well as

(13:40):
modern technology.
The control center looks likethe flight deck of a science
fiction spaceship.
Easy for me to say, righttongue twister.
So yeah, it asked me to saythat again later, when I've had
a couple more here.
They have, let's see, they havea 50 barrel brew house and both
50 and 100 barrel fermenters ontwo rounds of brewing to be

(14:01):
able to complete a batch of beer, to be able to get everything
kind of going.
Production period is two to sixweeks overall, and that's kind
of most of kind of the historyor the interesting information I
should say about them.
So the name though I will bringthat up, though it's Norwegian

(14:22):
origin, but it means somethingdifferent to everybody.
The uh word describesindescribable, apparently all
right.
So, like our beer, udabills isan experience, one that you need
to be present for to understandthe beauty of what it truly
means to you.
So that is kind of the storyabout uh udabills.
They do a lot of non-profit, alot of great events, a lot of

(14:43):
different things they're veryproud.

Speaker 3 (14:45):
you can tell by their description.
Yeah, yeah, very proud of theirbusiness.

Speaker 1 (14:48):
Absolutely yeah, and it's a cool.
Like I said, it's a cool place,it's a fun place and a lot of
connection to community.

Speaker 2 (14:55):
Oh, that's good beer too.
Yeah, I like the beer, it'sgood.
Are you good?
Need the bush light?
I'm going to finish this onefor sure.
All right, do you need a bushlight up?

Speaker 3 (15:03):
here too, just in case That'll be second round
when we start talking barbecue.

Speaker 2 (15:08):
Well, speaking of which, we did bring one up here
for you, though, but I'm goingto hide it in the Smokey the
Bear koozie here?

Speaker 1 (15:17):
That way we don't know.
We'll just say that this is adouble IPA.
Cover up the bush that this isa double IPA Cover up the bush,
you know.

Speaker 3 (15:25):
Well, that's awesome.

Speaker 1 (15:26):
So yeah, that's kind of what I got for OODA pills
there.
So kind of a brief history.
But you know, like we said,this episode more so focused
with the Pitmaster.
Pitmaster, that's cool.
I feel like that should besomething with, like the monster
truck guy, sound effects andstuff Smoke in the background
Exactly yeah.

Speaker 2 (15:48):
Well, since we're getting on the barbecue portion
here, why don't you put in aplug?
Clint, when can people find you?
Are you on social media emails,Like what social medias are you
on?

Speaker 3 (15:58):
So obviously I'm on Instagram.
The hard thing with socialmedia is that that's below my
generation, like I'm stilltrying to get used to it, so
like people will message me andI'm half the time I don't even
see it right away, oh sure youknow, so I'm trying to figure
that out.
But instagram it'll be pizzabarbecue.
You can find me there.
I'm trying to brave a littlebit.

(16:18):
This might help.
But tiktoks, I have a tiktokpizza barbecue.
Okay, I've got some videos onthere.
A lot of it is just videos fromcompetitions that I've done.
And then I have a Facebook pageof Pizza Out Barbecue and that,
right, there is my main like,not focus, but easiest thing
that I understand.
Sure, it comes to Facebook.

(16:40):
And then PizzaOutBarbecue atgmailcom is my Gmail account
that I made that isn't full ofspam and that I can actually get
messages, and Amanda was afirst-person customer to email
me on that.

Speaker 2 (16:52):
Oh nice, oh no.

Speaker 3 (16:53):
Perfect.

Speaker 1 (16:54):
Yeah, it was pretty cool yeah we got it in our
freezer right there.
My intention was to make ithome and be able to have it on
here and I think I even promotedit on one of the other episodes
because Clint pointed that out,and I think I promoted on one
of the other episodes becauseClint pointed out we're going to
have it on.

Speaker 3 (17:06):
That was.
That was supposed to be kind ofthe surprise for the barbecue.
That was kind of the plan.

Speaker 1 (17:10):
And then I kind of messed that up, so got locked
out of our own house, which,yeah, that was a whole that's a
whole different story.
We fished somebody through awindow and you know it's totally
fine.

Speaker 2 (17:20):
Yeah, we got into the studio.
That's all that matters and allthose links.
Clint, we'll put all yoursocial media links and stuff in
our comment section below, soanybody that's watching the
episode or listening can haveaccess to all your social media
and see what you're doing and ifyou're within range within the
Minnesota area, you can orderstuff when he puts on his cooks

(17:43):
that he does, or you can orderracks, ribs or whatever he might
be cooking and who doesn't likea really good rack?

Speaker 3 (17:51):
Good racks, big racks , yep, they're fun.

Speaker 2 (17:55):
Well, we probably better let the listeners and
viewers get to know who you area little bit Clint.
So where did you grow up?
Where did you come from?
Where did you hail from?

Speaker 3 (18:11):
I mean, I grew up, went to high school cambridge,
minnesota, grew up in isani, youknow.
So I went to high school there,got married with kids.
I think I had my third kid bythe age of 22.
So I had to grow up fast, youknow, sure?
So from there we uh we moved topine city 2019 the fall, right
before covid, right before thewhole world shut down.
So it was a great move.
I mean I would do it over again.
I absolutely love that town andit's a little bit more smaller

(18:31):
than Cambridge.
It's a good area to raise kids.

Speaker 2 (18:36):
And so yeah, and here you are, here I am In a podcast
studio, here we are.

Speaker 3 (18:42):
I thought I'd never see this so this is really cool.

Speaker 1 (18:51):
I'm really excited and if you can't tell by his uh,
pure athletic physique is, uh,he actually used to be part of
the softball yes team, so we, weall played softball together
back.
That's kind of part of theconnection.

Speaker 3 (18:56):
But uh, 10, 50 we've been together for 10 years.

Speaker 2 (18:59):
It's been a hot minute, yeah, yeah I think it
was longer than 10 years.

Speaker 3 (19:02):
We had a good 13 years.

Speaker 2 (19:04):
We pretty much had the same team, was it?

Speaker 1 (19:09):
01, 02.

Speaker 3 (19:11):
I don't even know if I want to know the answer.

Speaker 2 (19:15):
I think it was 01, I did not play.
I came the following year.

Speaker 1 (19:20):
You were here the next year, dmg was a following
DMG.
That was like a couple yeah,dmg, dmg, right, yep, dmg, and
that was like a couple of years.

Speaker 3 (19:28):
They bought ribs for me too.
There we go.
Still got the connection.
There it is.

Speaker 1 (19:33):
And we were really.
What was it?
Dt Cleaning Solutions, I thinkfor like two years with those
sleeveless, the blue yeah, theywere like the full uniform
jersey type Showing the gunsBack when we had guns.

Speaker 3 (19:46):
Yeah.

Speaker 2 (19:49):
Now we've got rolls.

Speaker 1 (19:50):
I think Clint.
Every time we'd get somethinglike it was, the first thing was
like well, can I take thesleeves off?
Yeah, got to take the sleevesoff right away.
So yeah, and then the Leafstowing for many years.
Yeah, good company there.

Speaker 3 (20:01):
Yeah, and Pizza Pub, that was after me was that, yeah
, that was when the team kind of, yeah, yeah, a little bit, yeah
, I think that's when I startedhaving kids and no time then
little kids, it's like they'relittle money suckers.

Speaker 2 (20:14):
That's I'm almost done.
I've got one left, that's set.
Well, she'll be 18 in july,okay, or, excuse me, february my
baby is turning 16 in a coupledays.

Speaker 3 (20:24):
So yeah, I'm knocking on the door, you know.

Speaker 2 (20:27):
About ready to drive Another driver.
She's the scary one.

Speaker 1 (20:34):
But she's a wrestler, though she is.
Basically your whole family,more or less.
Yeah, yeah, yeah, you andBraxton.

Speaker 3 (20:41):
Braxton has been wrestling since kindergarten,
got a home meet tomorrow.
He was out for a concussion.
He whacked his head duringpractice.
He started the season threewins away from his 100th career
win, which is a milestone for awrestler?
Yeah, it sure is.
So he's been out and now he'scoming back.
Tomorrow night it's a home meet.
He should get three matches,and nothing would be cooler to

(21:02):
get a hundredth win in front ofthe home crowd.
Absolutely so I'm really rootingfor them.
I can't wait.
And then, yeah, zoe picked up.
She started managing a coupleyears ago for the high school.
And then girls wrestling is thefastest growing sport, not
girls sport, it's all over.

Speaker 2 (21:17):
It's coming on hard, it's big time.

Speaker 3 (21:19):
So Pine City adopted the girls wrestling team, got a
coach and their own program.

Speaker 1 (21:25):
Is that like full program, sanctioned, like
through the state high?

Speaker 3 (21:28):
school or is?

Speaker 1 (21:29):
it like club wrestling still no it's MSHSL.

Speaker 3 (21:31):
Okay, you know, they got their own state tournament.
Nice, perfect, I love itEverything.
So, yeah, pine City.
So this year, last year was thefirst year that they actually
had girls wrestling, and so shewas like what do you think, dad,
do you think I should do it?
I'm like, give it a shot, youknow, go for it.
And she loves it.
So it's really fun to watch herprogress.
I'm really proud.

Speaker 1 (21:52):
That's great.
I do have a quick.
Obviously you were there orwhatever, but a story for you.
I did see.
I've seen Brax play football acouple of times.
Oh sure football a couple oftimes.
This year was one of my coolermoments of the year.
It was a game that was kind ofa little out of reach, a little
one-sided.
A little bit Might have beenone-sided.
I mean, their team that theywere playing was one of the

(22:14):
elite teams in the state andthings didn't exactly go the
Dragon way.
I guess is the way we'll put itAt the end of the game.
They put together a nice drive,they get all the way to the end
and they scored on the finalplay as time ran off the clock,
with a halfback pass to the endzone, Nice and Brax threw the
pass.

Speaker 3 (22:34):
Oh nice.

Speaker 1 (22:35):
So that was a lot of fun.

Speaker 3 (22:36):
He claims that it was a play that he brought to the
coaches.
I don't know the truth behindthat he's sometimes a
storyteller as well but uh, hesaid that he brought that to the
coaches and that they gave himthe opportunity.
And yep, nice little, I don'tknow 12 yard pass or whatever.

Speaker 1 (22:51):
Awesome, perfect, right on the money so well, I'm
not in the huddle, so it soundslike it's legit you know why
would he make up?

Speaker 2 (22:56):
something like that I agree with him.
It sounds good exactly and itworked, definitely worked, yeah.

Speaker 1 (23:03):
Success is always the key.
You know if it works.
It was my idea.

Speaker 3 (23:06):
That's all that matters, you would have thought
they won the Super Bowl, thoughI mean, I don't remember the
score, but it was something 50,something 60, something to six.
Yeah, man, they acted like theywon the Super Bowl.

Speaker 2 (23:16):
Oh sure it was cool watching.

Speaker 3 (23:19):
Yeah, yeah.

Speaker 2 (23:20):
Awesome.

Speaker 1 (23:21):
So what else have we got to know about?

Speaker 2 (23:23):
So let's get into the grilling and smoking part,
clint.
So where did that come from?
You know, we've known you for along time.
I guess I've never known you togrill and smoke stuff until
recently on your Facebook, right?
So where did you all of asudden decide to start grilling
and smoking and like where didit come from?
Well, I didn't.

Speaker 3 (23:42):
Awesome, yeah.
But for anybody that doesn'tknow me, I've been working at
the Rush City Prison for 17, 18years maybe, god, you're old
Been there for a while.
My wife works there now too,and so 2016,.
I want to say it was Mother'sDay the spring before she
started.
She calls me at work.
Big no-no, you don't call me atwork.

(24:04):
I don't have access to my phone.
If you're going to call me,it's going to be like some life
changing for something major,are you right?
And that's just the unwrittenrule.
So across the radio comesPete's got a phone location for
an outside and I'm like and allmy boys, they saw me, they just
saw the face, you know I'm like,like what's happening?
yeah, like something went down.
I'm like the kids just gotwiped out by a semi or something

(24:26):
, you know.
So I'm preparing for whateverand I pick up the phone and it's
chrissy, my wife.
And she's like hey, I know, I'mnot supposed to call you at
work.
I'm like what's going on?
And she's like have you everthought about getting a smoker?
I'm like I'm like what are you?
Why are you talking like?
I just thought that my cat ranaway.
You know, I'm really upset, youknow.

(24:47):
And then I find out that no, Ihaven't thought about smoking.
I was like what are you talkingabout?
And I got my buddies.
They're sitting around me.
They're like what's going on,you know, because they know that
this ain't normal.
And she goes.
I'm at Tractor Supply Companyand they have a 48 vertical

(25:07):
smoker, propane smoker, that onsale.
It's like 50 off 150 bucks,normally 300 bucks.
If I bought that for you formother's day, could you figure
out how to smoke me some rack?

Speaker 2 (25:11):
of ribs, mother's day , and I'm like, I'm so confused.
I'm like what is?

Speaker 3 (25:15):
going on right now.
I'm like and then shechallenged me.
She goes do you think you'reman enough to figure out how to
smoke ribs?
And I'm like little does sheknow she woke up a sleeping bear
.
Wow, right, yeah, so.

Speaker 1 (25:26):
I'm like what did she start?

Speaker 3 (25:28):
I'm like yeah, sure, I was like you got, yeah, buy it
.
I was like go get it.
I was like I'll show yousomething you know.
So she's like I'm going to buyit, I'm going to smoke some ribs
.

Speaker 1 (25:47):
It's a 48 propane.
Yeah, it's a 48 propane, andthey're like oh, yeah, so you
got to go home, put it together.

Speaker 3 (25:52):
You got to season it.
I go what does that mean?
Well, you got to season thesmoker and I started Googling
that.
And that's where it started wasthat she got me for Mother's
Day and I was like you know,people think that's just a weird
like I got to smoke forMother's Day, she goes, I'm the
one that gets to enjoy the food.

Speaker 1 (26:15):
So she outsmarted me on that one.
I follow the logic.
You know that's a deep cutthere.
That's good planning.

Speaker 2 (26:25):
Mother's Day 2016 was my first smoker and that's what
I got and that's what I startedwith.
No, that's a gorgeous thing.
You remember exactly what thatsmoker was.

Speaker 3 (26:30):
Oh, yeah, yeah, like what brand was it like it was a
master built, so master built,master.
What?
No, master built, okay, masterbuilt.
I'm getting confused nowbecause my old man, another one,
one of these.
One more.
My old man bought one.
It was a Smoke Hollow.
I want to say so I'm gettingthem confused, but they were
both 48-inch vertical propanesmokers.

(26:52):
The fuel source is propane, butthe smoke is wood chips.
You put wood chips in, oh yeah,and that smolders and gives you
the smoke flavor you know.

Speaker 1 (27:03):
Do you still have that?

Speaker 3 (27:04):
No, that one actually rusted out on me.
Oh, you know, a lot of learning, I mean, if anybody knows.
I mean you swung by yesterday.
I got 20, 24 vehicles in thegarage, but my smoker's in the
garage, you know.
So I took care of it, but Idon't think I must have taken
care of it enough, but it didrust out on me to the point
where I got rid of it.

(27:24):
So I definitely got its use,that's for sure.

Speaker 1 (27:28):
Well, that's all that matters.

Speaker 2 (27:30):
That's where you start learning.
So what's your opinion on thoselike from Tractor Supply or
Walmart or wherever you get thebig box stores, those $200, $300
smokers?
Are they really worth it?
Do they do?
Well, I have one, the electricpit boss, one that I used twice
last year because I've neversmoked either and I don't know
anything about it.
So, in your opinion, now thatyou're an award winning pit

(27:52):
master, from where you startedto the rig you have now, which
we'll talk about here in asecond what is your opinion on
those lower end beginner type?

Speaker 3 (28:01):
Yeah, type, yeah, I mean, after I got that propane I
wanted the challenge ofmanaging a fire, you know, and
airflow and figuring all thatstuff out and getting real
natural wood flavor into themeat.
So I went into the oklahomajoe's highlands which is like an
offset use charcoal and thenyou can add wood chunks or stuff
like that.
I mean, it depends what you'relooking to get out of it.

(28:23):
If you're looking for I callthem outdoor crockpots, pellet
smokers, sure you know somethingthat somebody doesn't want to
just sit there and focus ontemperature, time, meat prepping
.
You just want to put it inthere and then go mow the lawn,
run to walmart and then comeback, drink a skosh, drink a
skosh, you know, and then ding,eight hours later the food's

(28:44):
ready.
Then that's what you should get, because you're still going to
get the good quality.
Low and slow you're going to getthe wood flavor into that, you
know, from the pellets, maybenot as depth, you know, but
definitely, definitely an option.
I guess you could say otherthings that you can get, like at
tractor supply company walmart,all those other ones is, um,

(29:06):
all the Oklahoma Joe Highland,that offset, that's where you
get the more of the I don't wantto say campfire type of flavor,
but, like you know, everybodyremembers that growing up
smoking uh burgers over the fireand stuff like that.
That kind of flavor is whatreally is what I like and that's
what seems to do well atcompetitions.
Some people do bring the pelletsmokers to competitions and do

(29:29):
well, you know if a competitionallows it.
some competitions don't allowelectric, you know at all so,
and some competitions don'tallow propane where it's just
wood.
So but there are people thatuse pellet smokers and
definitely do very well on them.
For me, I have very limitedexperience in it and I guess a

(29:50):
lot of it is that smoking andsitting out there for hours on
end it's kind of mydecompression, oh sure.

Speaker 2 (29:57):
Yeah, relax.

Speaker 3 (29:57):
Yeah, it's just kind of my way to sit there and
process my work week and notfocus on work at all.
I'm focused five, eight, tenhours, whatever the cook is, and
I'm 100% locked in.
So that kind of sets me as thereason why I like the challenge
of the wood.
You know the wood kind ofsmoker.

Speaker 2 (30:19):
So does it like you said?
You mentioned you prefer woodthan over pellets and anything
else.
So is there a specific type ofwood you use?
Is it like oak or cherry orapple, or is there like a birch?

Speaker 3 (30:35):
My buddies are always like hey man, I got a bunch of
box elder for you.
I call him my hype man, he's myhype man.
He's always like I got free boxelder in the back.
You know I'm like, oh, saveyour box elder.
He's always like I got free boxout there in the back.
You know I'm like, oh, saveyour box out there.
So I used to get.
I'll save it for a special day,save it for when I cook for you,
you know specifically, but no,I used to for just the small
town cook I would get that boxedhickory wood from Walmart.

(30:59):
Actually, you know, at one timeI think I don't know if it was
an error on Walmart's part orwhat, but I definitely
capitalized on it Usually it wasabout $17 a box and one day it
was like $7 a box.
Oh okay, so I cleaned you guysout twice.

Speaker 1 (31:12):
Perfect.

Speaker 3 (31:13):
I'm like back, back, back, clean it out.
Yeah, so I used to use hickory.
That's what I really learnedwhen I started using log splits.
But then I splits, but then Idon't know how many years ago,
probably three, four years agowe're on our way to our campsite
.
We have a seasonal campsite inwisconsin and, uh, we need to
camp firewood.
So we're on our way andchrissy's on the facebook
looking for firewood and hadthis lady in, I think, shell

(31:36):
lake, wisconsin, posted a phasecord for 60 bucks maple, which
she had a big maple tree go down.
Oh yeah, and I always wanted touse maple because there's you
ever watch like barbecue pitwars or pit master oh yeah, I
watch it yeah there's a teamcalled chicken and grinning,
from minnesota, and they onlyuse maple.
So I'm like I want to try this.
So like, swing by, I get it,you know.
So we loaded up 60 bucks for abig old, like filled up the back

(32:00):
seat of my pickup, you know.
And it was cool.
We showed up and nice lady, Idon't know my age or so, she had
two boys there saturday nightand they're not out on town,
they're teenage boys and we pullup and I'm like 60 bucks for
this little bit.
And she goes no, 60 bucks forall that.
I'm like, are you sure?
Like that's a hell of a dealand she's like cord worth yeah

(32:23):
that's what you want.
Yeah, you know, sometimesthey're talking all of a sudden
here to do it on turn and theboys are loading up my pickup.
I'm like, oh, all right, Idon't have to split it.

Speaker 2 (32:30):
I don't have to do that.

Speaker 3 (32:31):
So we brought it to the campsite and we cooked the
burgers on it that night and itwas like all right, that's life
changing, that was good.
So then we went back, I texther, I go you have any more of
that wood?
And she goes yeah for sure.
So I'm buying.
She wasn't home, so we boughtanother pickup load and I left
her, like, I think, $150.
I'm like you have no idea whatyou have here, lady.
So I slid it under a doormatand off we went.

(32:53):
But maple wood by far changedeverything, because that was my
first win was on maple.
Oh, nice, nice.
And the rule about barbecue isif you're in the money, don't
change what you're doing.

Speaker 1 (33:06):
And also I'm like buckle up.
I was actually just going toask you when you were talking
about different types of wood,because you hear about hickory
and things like that, but like Iguess I don't live and work in
that world really much, so Iguess I didn't know maple was
really a thing, but that waskind of my thought.
Is it add like an extra littlelayer of like sweetness to it
then with the sugars, or kind oflike you?

Speaker 3 (33:26):
know.
So it depends a lot what you'resmoking.
Fish is obviously going to bedelicate and overpower, like oak
or something like that.
When you're doing fish Moresweeter but like beef that can
take a bolder, mesquite or oak.
I just smoke a lot of pork anda lot of people use apple cherry

(33:48):
hick know for pork and itenhances the flavor of the pork,
but it doesn't taste likeyou're eating a bonfire.
I can always tell when I'm, youknow, try somebody else's ribs
and I'm like, take a bite.
I'm like, oh, he's okay.
I'm like, oh, how could youtell?
I'm like it tastes like abonfire, which some people like
some judges like you know, sure.
So it's all about the areawhere you're at.
For me, maple is a greatbalance between the different

(34:09):
types of things that cook, youknow.
So, yeah, really probably notgoing to change anytime soon.

Speaker 2 (34:15):
Anyways, as long as I keep going yeah, absolutely
yeah, if you're winning that way.
If you want to change, do it athome for fun, just to try it,
see how it goes.

Speaker 3 (34:30):
That's where the trial and error is, but let me
know I'll come.
Yeah, I'll give you somefeedback.
Ever since I, you know, went tomaple, like I said, I changed
maple next competition was onlymy second competition.
I ever competed and I won, tookfirst, and I've always scored
in the money after that.
I've never missed like.
I've always gotten a call whichis kind of unheard of.
So it's like, yeah, I'mdefinitely going to stick to
maple.
Now I've got to find a supplierbecause her tree's gone.
Now I've got to find a newsupplier.
That's awesome.

Speaker 2 (34:51):
So do you win money too when you place.
We've seen all your awards onthe social media you post, but
you actually win some cash backtoo.

Speaker 3 (34:58):
Definitely win.
It depends on what I do isbackyard competitions, because
that's what I am.
I've only been smoking since2016 and competition wise.
I think the first year I did itwas just one competition, then
the next year I did two and thennow this year I did four.
Oh okay that's all I've everdone, so I'm still trying to
learn in the process ofcompetitions.

(35:20):
And there's a circuit they callit the KCBS circuit, the
Minnesota Barbecue Society.
You're smoking every weekend,you're going for big money.
What I do is backyardcompetitions.
You know companies, bars, theyput it on and a lot of times
they supply the ribs for you too.
So it's just an entry fee andthen get there and smoke and

(35:40):
then they usually depending onthe competition.
I've smoked at I want to say,four different places and each
one of them is different in itsown way of how they do payouts
and the amounts and stuff likethat.

Speaker 2 (35:52):
Okay, yeah, do you plan on getting on that
Minnesota circuit?
Yeah, try it out.

Speaker 3 (35:57):
I got my guys.

Speaker 2 (35:59):
I mean that's a time commitment.
I suppose you said everyweekend you have to go somewhere
and smoke.

Speaker 3 (36:02):
I mean you should to realistically place at the end
of the year.
They call it the points chase,okay, and so the more
competitions you do, the morepoints you get.
If you're really good, you onlyhave to do seven competitions
and place really high in all ofthem, then you're good.
But I got the guys that I getmy rubs through.
They work down.
I believe it's the Oak Parkprison.
They're both sergeants.

(36:22):
I think one might be alieutenant.
It's called Smoking Bros Rubs.
That's where I order my stufffrom.
And he's always like you got toget in the circuit.
You got to do the circuitBecause they sponsor so many
teams to get their name outthere and to just support the
community.
And then they also theycontribute percentage of the
proceeds to the correctionspeace officer foundation.
Oh nice, you know.

(36:42):
So they go out to.
I think this year they went outto Seattle and presented a
check out there.
Wow, so that's really gooddudes right.
And so he's always like you gotto get in the circuit and he's
like and I'm like I reallyappreciate that, but I got, I
really learned quickly after myfirst one turned 18.
And I'm like I only got so manyyears left with these kids and
also it's like let's do thesebackyard competitions, have fun

(37:04):
as a family, and then when theygo off and doing their own thing
and it's just me and Chrissy,it's like then we can start
committing a little bit more.
So that's kind of the plan, andI guess we'll see where it goes
.

Speaker 1 (37:17):
So it's less the KCBS but more the case of beer.
Case of beer, because that's mykind of you know Case of school
, I mean which side note, Sean,when is the Two Guys in Beer
Backyard Barbecue Championship?
Is that in June?

Speaker 2 (37:31):
I think it's coming up here.
It's coming up.
Yeah, we'll have to do some.

Speaker 1 (37:34):
We'll have to spring with it A little on-air
production meeting.

Speaker 2 (37:43):
So what inspired you?
To even get into competitionsLike just out of nowhere, you
just decided no, was it Chrissycalling you out again?

Speaker 1 (37:48):
It was definitely not , chrissy.

Speaker 2 (37:49):
She's saying you weren't man enough to compete?

Speaker 3 (37:51):
Yeah, you can't do it .
I'm like watch this.
Hold my beer.
Have you tasted this guy's?
No, she wouldn't do that to me.
No, it was.
So you know anything like newand anything that anybody takes
on, you know, is a hobby.
So Barbecue Pitmasters, if youguys ever watched that show yeah
, I've watched it Big.
Mo' Case on Melissa Cookston andthen the world's winningest man

(38:13):
of competitions, byron Mixon.
You know they put it on back inthe day and so when I first got
into barbecue, it comes onBarbecue Pit Wars or Pitmasters.
I turn it on, I'm watching itand it's just cool.
You know, it's just competition.
They're smoking differentthings and they're going over
and they're rib turning box andthey're briskets and they're
chicken and everything of howthey're doing it and I'm just

(38:34):
watching them.
Oh, I should try that.
I should try that.
And the side joke was toChrissy I'm like to be the pit
master, you're going to be myassistant or chaos coordinator,
and I'm like that's going to beus and we're going to travel all
over and she goes F, we are youknow she goes, I ain't doing
that.
And I'm like, come on, doesn'tthat look fun?
She goes, absolutely not.
And I'm like, well, I said thatlooks fun to me.
So, after hundreds of hours ofepisodes, she years, you know

(39:04):
well, not years, it hasn't beenyears, but she would be like,
you know, see a barbecuecompetition at a bar that she
plays bingo at.
And she goes, oh, you shouldtotally do that, you totally win
, clint, you should do it.
And she always inspired mesaying that my ribs were good
enough to win competitions.
And I'm like, finally, and sheeven goes like my first
competition it was at a1 tiredown in north branch, just south

(39:26):
of North.
Branch here, Jeff Selvog, Ithink, is how you pronounce his
last name.
$2,500 for first place, oh, wow, $200.

Speaker 2 (39:33):
Yeah, I was thinking it was like 200 bucks, right,
and then $500 for people'schoice, which is another
category, right.

Speaker 3 (39:41):
And my mom's like I'll pay the entry fee, you need
to do this.
And I'm like Chrissy, guesswhat we're doing?
Fee, you need to do this.
I'm like chrissy, guess whatwe're doing.
I said mom paid the entry fee,we can't say no.
And she goes all right, it'llbe fun.
And so that's what.
Where it started was, you know,just kind of being challenged
once for my wife, you know, andthen not realizing how much fun
it is.
And then my mom justcontinuously like about two,

(40:02):
three years in a row, she's likeyou really need to do
competitions, clinty.
You know she'd always tag meand posts on Facebook whenever
people are advertisingcompetitions and I'm like I just
got to bite the bullet and justdo one.
You know, oh, my God, Hook lineand sinker, got you, got me.

Speaker 2 (40:17):
How'd that first one go?

Speaker 3 (40:19):
Went good.
I mean, I didn't place, thatwas all right.
So it was a cool place to showup in this A1 tire.
They put on a really good day.
You know, a family day.
You know you think barbecue isjust a bunch of guys getting
around.
No, they have a car show there.
They have kids prizes anddrawings for bike raffles.
They have a huge bunch ofsponsors.

(40:40):
So it's a really cool event,right.
So I really wanted to be a partof that in itself.
And then, on top of that,$2,500 doesn't sound bad, so not
really prepared at all.
I think I had my Oklahoma Joe atthe time which with a rib rack,
which you don't want to use arib rack necessarily for
competitions because they're notpretty.

(41:02):
The ribs aren't pretty.
You put them in a rib rack andyou get lines and stuff like
that.
Oh really, yeah.
So I had that.
And then I had my dad's 48-inchpropane smoker.
So I had those two there.
And, yeah, we showed up and theguy right next to the spot that
we got, he was already there,unpacked, tent up, smoker,

(41:22):
smoking, and he's taking a napin his trailer.
And we show up in our truck andour truck is just loaded down
or whatever and we're unloadingand I go to take the canopy out,
the tent that we have it was mydad's from his cabin, like five
years old, and I go to put itup and tear just big tear right
across it.
I'm like it's starting tosprinkle.
It's six in the morning and I'mlike this is how this is going

(41:42):
to go.
I'm like, oh, my god, it's allcoming together, yeah I think at
that time it was just me,chrissy and the boy we had
braxton with us and she's likewhat do we do?
I said, well, let's just startunloading what we can.
I said I'll throw this in thetrash.
Just do you want to run towalmart and get us a 10 by 10 or
8 by, whatever can be, becauseyou need something over your
meat when you're preparing it?
So she takes off and I'm like,well, get the smoker going and

(42:04):
getting ready.
And I'm like where's the hell'sthe lighter?
I can't find light.
You're still in the truck.
Oh, no, yeah.
So now I'm that guy standing inthe rain with no lighter to
even do anything.
So me and braxton are literallyjust sitting there twiddling
our thumbs for an hour, whichput us an hour behind schedule.
But after that we got our hit,the ground running.

(42:24):
We found our stride and ourvery first competition.
I didn't really practice that.
One thing rule of competitionis anytime you do a competition,
you should always practice.

Speaker 1 (42:32):
Sure, that doesn't sound that.
I've never heard of such athing.
It seems like an extra step.

Speaker 3 (42:37):
That's what I'm thinking, not necessary, so I'm
like you know practice what andthey're like well, you got to
make it look nice and neat andpretty and stuff like that.

Speaker 2 (42:46):
Oh sure, For the judges that's big money.

Speaker 3 (42:48):
And they open up that box and the very first thing
they do is eat with their eyes.
They say it's got to lookpretty right?
Well, we didn't practice that,so we cut them up and we put
them in there as pretty as whatwe thought.
What I've seen on TV but neverpracticed it Turned the ribs in
Took.
Fifth place out of, I think, 17teams.

Speaker 1 (43:05):
Oh, wow you know, yeah, oh darn.

Speaker 3 (43:08):
You know, that's my worst place I've ever.
Finished in one of those backair competitions was fifth place
, it was my very first one everand a lot of it was just
shooting from the hip like I doin life, right, you know, and
it's like, wow, that turned outto be a good day.
So, yeah, definitely,definitely like that place.
I'll definitely go back thereagain, but it was one for the
books, that's for sure.

Speaker 1 (43:27):
That's awesome.
If you'd like to be a corporatesponsor of the Two Guys in Beer
podcast championship, I have abackyard already.

Speaker 3 (43:34):
So we got that going for us.
I can't promise $2,500.

Speaker 1 (43:40):
I can promise maybe a koozie and a couple beers.

Speaker 3 (43:42):
That's.
All you need is a good laughand a beer, yeah.

Speaker 2 (43:46):
So how was it interacting with your
competition, the other peoplethat are smoking?
Are they friendly?
Are they willing to help, or dothey give you some bullshit
information so you screw up andthey win?
Is it like give you a pat onthe back?
Like breweries, microbreweries,they always want to help each
other, they collaborate, theywant everybody to succeed.

Speaker 1 (44:07):
Lift the community.
Yeah, and not just thecommunity, but the community of
breweries.

Speaker 2 (44:11):
Right.
Is it that way for thecompetitors that you smoke with
it?

Speaker 3 (44:14):
is amazing and I was not expecting it because me
being a competitor playingsports and I never experienced
barbecue competitions other thanfirst joining them Right.
And that first year we werekind of shy and not really
knowing what the I guessetiquette is right so.
But then after that, next yearwe went back to the a1 tire and

(44:36):
we won that one and that's whenpeople were like they recognized
us.

Speaker 2 (44:39):
So you got first in the a1 the following year, so
you took the 2500 home thatwas500.

Speaker 3 (44:46):
And then we also won.
People's choice, which is forpeople that don't understand, is
that the big money is thejudges.
Usually it's five or six judges.
You turn in five or six bones,however much the rules say, and
those judges determine how great.
And they're judges, they knowwhat they're doing for the most
part, to my understanding right.

(45:11):
Not a couple of random jamokesthat they, there was one
competition, there's this onecompetition.
We went to where they werelooking around.
They're like anybody.
Oh, you want judge ribs today,you know, sure you know, and I'm
like, but anyways, this placeat a1, I mean they put on a good
show and fair, you know.
So that one you turn in thosebones for the judges and uh,
then there's people's choiceawards.
So you guys could go and youpay, like I think it's $10 for
five tickets or whatever theprice is, and so you got five

(45:34):
tickets.
There could be 20 teams there,but you got to go up to five
booths and you try their rib andwhosoever you think is a
favorite, you drop a goldenticket and they're real.
So that's People's ChoiceAwards.
So to some that's more of anhonor, also because you have
multiple people trying your ribs.
So, yeah, but the with theetiquette, with the other

(45:55):
competitors and stuff like that,you get to know these people,
that you know.
Once you do two, three, fourcompetitions you see the same
face.
Okay, how'd you do last time?
Good, you know, and veryhelpful, very.
I wouldn't say like helpful,like if I walked up to a guy hey
, I'd you do last time.
Good, you know, and veryhelpful, very, I wouldn't say
like helpful.
Like if I walked up to a guy,hey, I lost my lighter, can I
borrow your lighter?
He'll throw me five of them,sure, but I'm not going to go up
there on competition during thecompetition.

(46:16):
Go, hey, what's your favorite,rob?
What are you doing?
That's they call it shiggingyou.
That's frowned upon.
You wait till after the awardsand then you talk to each other.
But there's no secrets inbarbecue, like I will tell you,
they will tell you everybody,will tell you exactly what they
use, how they do at the times,attempts, everything, and then I
dare you to mimic it I wasgonna say it's still a craft

(46:39):
right to be able to do ityourself.

Speaker 1 (46:41):
It's like you know, I mean it's like cooking.

Speaker 3 (46:46):
yeah, it is.
That's why it is.
That's where I learned, youknow, is you know YouTube
University and you know if I wasto ever smoke something new.
I don't just go on YouTube andwatch a video and then go to I
watch my wife thinks it's anobsession, which probably is
hundreds of different dudesdoing barbecue, of whatever it
is that I'm wanting to cook andI kind of pull a lot from

(47:07):
everybody, morph it into whatyou want.
Yeah, and so that's how thepeople at barbecue are.
There's this team, big Racks isone of them.
Big Racks, everybody likes BigRacks, right, we all like Big
Racks.
So those guys, I met the onebrother.
They come rolling in, they'relike the big show.
They got this big trailer, thelogo inside trailer, you know.

(47:27):
So people noticed when theywere all in Sure.
And then there's another teamDogs Barbecue.
Those guys are so cool andhumble and I talked to them a
couple times this year we gotbutted up right next to them,
you know.
So throughout the day you'rejust kind of BSing and it sounds
like they are every weekend,sometimes a couple times a

(47:48):
weekend, and they're justgrateful.
I think one of the competitionswe were at this year we both
got a call at the same time.
They got I don't know, likePeople's Choice or something
like that, and then ReserveGrand Champion.
They're like dog's barbecue andthey're like Grand Champion
pizza barbecue, and so they'reup there at the same time and
grand champion pizza barbecue,and so they're up there at the
same time and they were likeweren't happier, but they seemed

(48:09):
happier that we won than weseemed happier, you know.
Oh sure, they were just likeyeah his wife grabbed my wife
and just scooped her up andhugged her and I'm so proud of
you guys.
Congratulations, you know.
So, yeah, it's, uh, it's a coolcommunity and I'm really glad
to be a part of it.

Speaker 2 (48:25):
It's's really cool people.
That's awesome.
So what are you know?
We're talking about successesand stuff with barbecuing that
we've kind of talked about as afirst-time person, that smokes
and grills and barbecues.
What are some common mistakespeople make, like right away?

Speaker 3 (48:40):
They think seeing smoke is a good thing.
Sure, and.

Speaker 2 (48:44):
I'll admit that the first time I ever tried smoking.
Of course I was using pellets.
You know, I'm kind of thatperson, I don't want to look at
it, I just want to set it andforget it because I don't cook.

Speaker 3 (48:53):
So pellets are different.

Speaker 2 (48:54):
There's no smoke coming on.
Like this thing is BS, likeit's not working.

Speaker 3 (48:59):
Pellets are different though, so pellets you want to
see smoke.
Sure it is because the heatsource from whatever it comes
from, but the pellets, that'swhere you get your flavor.
To my understanding this iswhat somebody explained to me is
that pellet smoking?
They have a smoke setting.
You put smoke into the meatbecause it's not as pungent or
pungent I guess I don't know theword for it as using like logs

(49:20):
of wood, because you're justusing little things and that
smoke's good yeah, becausethey're like, I think, more
dense, aren't they?
And that smoke's good Becausethey're like, I think, more
dense, aren't they?
Yeah, it's like wood shavings,I guess, you know, putting a
pellet and compressed down orwhatever, and so that smoke is
good because it's not as intense.
I guess you could say, but for,like, if you ever have like a

(49:49):
charcoal grill and you throw acouple chunks of wood on it, or
for, like me, I got this big oldapparatus right.
You see smoke, like smoke iscoming out.
That's what they call dirtysmoke, and that's where you, you
know, the meat is usually darkand black and you take a bite
out of it and it's like, youknow, like, yeah, you got smoke
on it, you know.
so that's a common mistake isthat people think that if I
don't see smoke, I'm not smokingI would have been one of those
people, for sure so the trick isthat you either don't want to

(50:13):
see it or like a really lightblue haze and like my kind of
rule of thumb especially if it'ssunny hours, I want to be able
to see the smoke shadow, but notthe smoke.
Oh okay, that's kind of my ruleof thumb is so you know we
actually did with our pelletsmoker.

Speaker 2 (50:28):
we bought those little metal boxes yeah, smoke
tubes.
Yeah, you can throw chips inthere.
You light it on fire and throwthem in there too, because we
had no idea what was going on.
It seemed to turn out okay, butI don't know what the hell I
was going on.

Speaker 3 (50:40):
That's always kind of my because working and people
know me at work, you, becausewhenever I cook anything, if
there's leftovers I bring it towork and share, you know.
So people are always asking meI can't get this or tips on that
, you know.
And my biggest one is well, ifyou're going to get a pellet
smoker, or I call motorcrockpots, you want to get one
of those, as I get yourself asmoke tube, because from my

(51:01):
understanding my brother usesone of those too, you know, and
uh, it just it adds in that moresmoke flavor.
I guess you could say thatpeople are looking for when they
say I smoked this yeah, itseemed to work.

Speaker 2 (51:14):
Mine's an actual it's a pit boss electric one.
Yeah, that's all I really knowabout it.
Um, I put shavings in the traythat it comes in, and then I do
another one of those extra metalboxes, fill it up use my torch.

Speaker 3 (51:27):
It's not a pelt smoker, it's not.
It's wood shavings.
Okay so you get the bag of woodchips out of it.

Speaker 2 (51:32):
Yeah, see that I didn't the water tray in there
put the water.
Why I filled it with applejuice?
Because I read somewhere putsome apple juice in it.
It kind of gets a little moresweeter maybe, I don't know it
does.

Speaker 3 (51:44):
I mean, it's a trick you could use.
It depends on.
For me I've never.
I've experimented a little bitwith that, but for me it's just.
You know, water's cheaper also.
But throwing water out there,because if you are doing a
longer cooking you might havelost track of that water pan and
it starts burning Sure, like ifit all evaporated.
Yeah, now you've got a mess ofa water pan.

Speaker 2 (52:04):
Now you've got a mess of a water pan.
Yeah, I've seen that in mine, Ihad to add more, More apple
juice.
What about what's your go-tocut of meat for competitions?
You just do ribs, you dobrisket, Like what all do you do
?

Speaker 3 (52:18):
Right now just the backyard competitions.
They're all ribs and generallythey're provided by the people
that are putting on the event.

Speaker 1 (52:26):
Okay, that was going to be another question I was
going to have.
Like if you had to bring likeyou in 500 bucks, that's great,
but if it were a thousanddollars worth of ribs.

Speaker 3 (52:34):
That's where the circuit, you know the barbecue
society that they do.
To my understanding, like Isaid, I haven't dabbled too much
into it because I'm afraid thatif once I start dabbling into
it and investigating, I'm goingto go that route.
So, into it and investigating,I'm going to go that route, sure
, so I'm holding back.
But my understanding is a lotof times you got to provide your
own meat, but for me right nowit's just ribs.
Most of them are baby back ribs.

(52:54):
The one place, pub 65, pub andGrub down there in Ham Lake-ish
area.

Speaker 2 (52:59):
Oh right, by the Reef Eater.
Yeah, reef 65?
.

Speaker 1 (53:02):
Yeah, I actually stopped there just the other day
.
Good burgers they're alwaysbusy there.

Speaker 2 (53:06):
I was just visiting in front they are busy.

Speaker 3 (53:09):
They do spare ribs there.
St Louis cut spare ribs, whichis still a rib on the pork, but
just a little bit further down.

Speaker 2 (53:17):
So pork typically, then Pork ribs no, beef ribs no
beef ribs.

Speaker 3 (53:21):
I've smoked beef ribs one time to prove a guy wrong
at work.
He said the only way to getbeef ribs tender is to boil them
first.
I go what the hell are youtalking about?
I was like you don't boilnothing.
I was like it's all about timeand temp.
And he goes, you know, and I'mlike give me a rack of your beef
ribs.
And I said I'll smoke them foryou.
And I won that bet too.

Speaker 1 (53:40):
Now, with that experience, do you hear, like
you know, fallacies or like fakethings like that?
Do people not necessarilychallenge you, but just like, oh
, you should do this, you know,try to like give you tips almost
that are kind of like no, Iwould never do that, Everybody's
got their own you know, like Iguess the biggest not myth, but
thing that I'm not for is people.

Speaker 3 (54:02):
You need a binder for your rubs to stick to the meat
so it doesn't fall off whileyou're cooking it, and so
there's a lot of people that usemustard as a binder, you know,
and they say you don't taste it.
And I've had ribs a coupletimes that with mustard.
As a binder, I've neverpersonally cooked ribs with
mustard because I don't want to.
You know, and the world mostwinningest man in barbecue, my

(54:24):
remixer, says save that stufffor the brats and hot dogs, you
know.

Speaker 2 (54:27):
Right.

Speaker 3 (54:28):
But mustard is one thing that I mean big time
competition guys.

Speaker 1 (54:32):
you know they have their stack of mustard there
when they're getting it ready,and I'm just like I ain't going
to cross that bridge, nor do Ineed to right now, and it's
funny to me to be like oh, youdon't notice the taste of it
because mustard has kind of apungent taste to it.
Because mustard has kind of apungent taste to it, Like it's a
powerful taste.

Speaker 2 (54:47):
I was just going to say I like mustard too and I'm
like how are you going to smokewith mustard and not taste the
mustard?

Speaker 3 (54:53):
And I've had ribs and you know, if I closed my eyes
and had them, I probablycouldn't tell the difference.
But for me it's like the waythat I do.
It is just, it works for me,and I've never had a problem
with the rub falling off.
And my wife always jokeswhenever we're going through our
checklist and she goes you gotyour apple juice Yep, you got
the seasonings Yep, you got yourmustard.

Speaker 1 (55:15):
I'm like Try to get you.

Speaker 2 (55:16):
We'll leave that mustard at the store All right.
So what's your most memorablewin?
Of all the competitions you'vebeen in, the very first one, oh,
the first one, the very firstone.

Speaker 3 (55:25):
Oh yeah, that's where it was like.
It was a very emotional day.
Where was it?
That was the A1.

Speaker 2 (55:30):
Oh, that was the A1.
Okay, that was the first one,yeah.

Speaker 3 (55:33):
So God, that one was cool, I had, so we got our team
right.
I guess I should introduce myteam.

Speaker 1 (55:38):
Yes, introduce your team.
So we got.
This is Clint.

Speaker 3 (55:42):
Master, the one that does the little work with all
the pretty much theacknowledgments, but my wife is
the chaos coordinator, so she'ssecond commander or whatever.
But then we've got our daughter, kaylee.
She's made it to mostcompetitions and at least, if
she can't be there for the wholetime, she at least stops by and
does what she can while she'sthere.

(56:03):
And then Braxton, our middleboy, zoe, our youngest, and then
then braxton's girlfriend, emma, has been with us since the
start too.
They had started dating thespring pariah to our first
competition and she tagged alongand she's with us too, you know
.
So that's like the main team.
And then I had shirts made up.
My mom wanted a shirt with thepizza barbecue logo on it, so I

(56:25):
had support staff put on theback, because my mom and dad,
they haven't missed acompetition yet.
Nice so.

Speaker 2 (56:30):
And well, I don't think they missed a softball
game either.
Yeah, they were always there.
They haven't missed a wrestlingtournament.

Speaker 3 (56:36):
They're always in the stands, so always.
So support staff, obviouslyright, and they're the ones that
like can I help you with this,can I help you with?
And some rules are the teamonly in the cook area, you're
not allowed to have anybody elsein there.
So mom's like well, I got ashirt now.

Speaker 1 (56:51):
I'm like okay but only 16 members are allowed you
know, but so they're.

Speaker 3 (56:56):
They're there, and then other parts of our kind of
team I guess you could say isEllie, she's my niece Bailey's
niece Bailey's daughter.
She's got the most importantjob.
If you ask her, she's the mostimportant part of the pizza
barbecue Taste tester.
You think she wears this orangekind of glittery skirt and says

(57:17):
feed me barbecue and tell meI'm pretty, or something like
that.
So she's the one that gets allthe cute.
Or like the grandmas andeverybody to come up because we
have her out front.
She's out flagging them in.
Come on all the cute.
Or like the grandmas andeverybody to come up because we
have her out front, but she'sout flagging them in come on you
know.
So a little trick we learned inour first year that we didn't do
was people come out to try bar,try the rib for the people's
choice, right, you pay yourticket, you put a rib in a boat

(57:39):
little french fry boat and theywalk away and they're god, that
was really good.
Well, where did I get that from?
Because they have five otherboats.
So we had stickers made up withour logo.
So her job, ellie, shows up andwe get the boats and she has to
put the stickers on all theboats and prep them.
And then one thing that I dothat I notice a lot of teams
don't do is when we're servingto the public.
I have Braxton on rib duty andI'll go hip-hip and that's his

(58:03):
cue to get me another rack ofribs and I cut the ribs fresh
for the public.
When they walk up there's aperson cut a rib fresh.
And her job is to stage thatboat for me, so all I have to do
is cut the rib, boom and ifshe's off, the whole, like I,
get a line and people wait andthen they look and go well, I'm
not waiting in line to 10 people, I'm going down to the next
person.
So she actually does haveimportant job.

(58:28):
Efficiency, yeah, peakefficiency there.
Oh, and then I got my hype man.
You know, dylan fez it and he'sa buddy.
I work with that.
The year that I won my veryfirst barbecue competition, I
sent a snapchat you know videoto set up in the morning and I'm
, like you know, ready for a daycompetition.
Let's see what happens and liketwo minutes later, I get this
text on snapchat.
So that's a paragraph and it'sjust a freaking hype come on
you've been working.

(58:50):
These guys are nothing.
You step all over thatcompetition and just hype me up
right and we ended up winning.
So I told him I was like I needto hype every there you go.
Nice, he hasn't he hasn'tmissed, so he's a support staff.
Awesome, does he?

Speaker 2 (59:03):
have a shirt he doesn't.

Speaker 3 (59:04):
he's a support staff on the team.
Awesome, does he have a shirt?
He doesn't.
He's got a sticker.
He was the first guy to get asticker, okay.

Speaker 1 (59:09):
So he's got a water bottle.

Speaker 3 (59:11):
So yeah, I mean, it's just cool.
My sister, she got the awardwinning moms, she decorated, she
wants to decorate the our booth, sure, you know.
So I didn't set him up for this, but he told me this after the
competition, after I won, hegoes Clinty, clinty.
I was like you know, he hopsall the time and he's like I'd

(59:32):
go over there, because when westart serving to the public they
go around and try them too.
So him and his buddy James,they'd eat a rib.
I'm like, oh, that's reallygood.
Yeah, I really like thisbarbecue is my favorite one over
there.
Oh, yeah, we're.
And people call me like whichone is good?
Oh, pizza barbecue, those aremy favorite by far.
So he started plants, he didthat for me and he told me

(59:54):
afterwards I was like keep thatup, buddy, send more people my
way, brilliant, awesome.
But it was cool.
So that first competition wasmy second competition I've ever
done, a year later after myfirst one, and so we showed up
they have a lot of room there.
So my mom invited a lot of herfriends and my aunt and uncle
were there and had a lot ofpeople.

(01:00:15):
I had hurt my back at work acouple of days prior so like I
was kind of like not in the mood, you know, but you know kind of
painful or whatever, but wentthrough the day pretty seamless
on the cook and everything.
We never had anything reallyget in the way other than just
August it gets hot and whatever,sure, so I just wanted to hear
my name get called one time.

Speaker 1 (01:00:36):
you know, mm-hmm.

Speaker 3 (01:00:37):
And so it was a funny story about that too.
Backstory leading into what'scoming.
Is my mom every year forChristmas since I was little
what do you want for Christmas?
What is my mom every year forChristmas since I was little,
what do you want for Christmas?
What do you want for ChristmasNow?
We would send her a picture ofmy dream smoker.
You know, $6,000 smoker builtin Kentucky or Alabama or
wherever.
I'd always send her a pictureof that just as a joke.
Right, well, that smoker thesame exact one was at that

(01:00:58):
competition, oh wow, yeah, itwas cool.
So I checked it out, I pointedthat that to my old man and I
was like that's my dream smoker,right there, you know, and so
we're going through the awardspart of it and we're out there,
we're waiting and they alwaysstart at people's choice.
You know, pizza, barbecue, andI'm like just went nuts, five
hundred dollars, oh yeah andalso high-fiving and hugging or

(01:01:20):
whatever.
We go up there chrissy's crying.
I don't think I might have hada tear or two coming down you
know the whole team up there.
Take a picture I'm gettingemotional right now.
And what's funny about that,there's a guy that he now works
at the prison.
He was a two-time champion,returning and he was there right
, and I didn't know this guy atthe time but I knew of his team

(01:01:41):
name and I knew that they werethere.
So you hear a third placecalled team, whoever they were.
So you hear third place calledteam, whoever they were I don't
know who they were anymore.
Second place, not that team.
So I'm like all right, well,that team.
That's got to be the team rightand my dad went and tried his
ribs and came back.
He goes well, it's not you,clint, it's him.
You know he's got good ribs.
Everybody's telling me thathe's got good ribs.

(01:02:05):
I'm waiting for him to benumber pizza barbecue.
I'm like that's awesome.
I hugged chrissy and my mom wasthere and I hug her and I kind
of knocked her over a little bit, you know, because she had a
bad hip at the time and it wasjust cool, it was absolutely
cool.
And so then afterwards we're uhcleaning up or whatever and
just kind of like taking in theday and just I mean it's an
exhaust, yeah long day, and justI mean it's an exhaust long day

(01:02:26):
and my mom comes up and she'stearing up oh, I'm so proud of
you.
And she goes we're going to buyyou your smoker, you just got to
go get it.
I'm like what are you talkingabout?
I said, mom, that's a $6,000smoker.
I'm buying it for you.
You're going to do this.
I'm like, oh my God, I I'mblubbering like a baby.
She goes you just got to gofigure out how to get it.
It's down in Kentucky.

Speaker 2 (01:02:48):
Road trip.

Speaker 3 (01:02:50):
I'm good with the road trip.

Speaker 1 (01:02:51):
Did you already get it?
Because we're ready to go.

Speaker 2 (01:02:53):
We got it a week later.
Do you need a new one?

Speaker 3 (01:02:55):
Do you need another one.
Do you need another one?
Actually, I could use anothercouple.

Speaker 1 (01:02:59):
I hear, that that Two Guys in Beer podcast Backyard.
You might need two.

Speaker 3 (01:03:03):
I might need a road trip, yep.

Speaker 2 (01:03:05):
It was cool and I got a Yukon.
We can take our Yukon.
That's comfy too.
It is Spread out.
Oh, you can.

Speaker 3 (01:03:11):
We're going down to Alabama, though that's where the
company is now that builds them.
That works too.
Yeah, that's good.
Good, you know.
Short drive, perfect.
Yeah, a week later there,picked it up, stayed in a hotel,

(01:03:34):
drove 12 hours back the nextday nice.
So what kind of unit is this?
What is this unit?
It's called the game day 60smoker.
I guess you could say it's areverse offset for anybody that
knows what that is.
It's got a big insulated fireboxand I use charcoal to get a
little base you know hot, youknow and I throw wood on it and
work out the charcoal until it'sjust strictly wood and it's got
like this plate from the smokebox, so it goes underneath the
meat and then it comes acrossand it smokes evenly across the

(01:03:55):
entire chamber and then comes upthe smoke stack.
That's on the same side as thesmoke box, you know.
So then above it it's gotwarming racks and I can actually
cook in that if I want to, butI I use that more for storing
food when it's done.
And then it's got its ownlittle charcoal chamber as well
in the front, and it's got twodifferent levels.
I can do direct right over thetop, like cooking on charcoal

(01:04:17):
and I can cook on top too, andthat's completely separate.
So while we're at competition,I'll be there and then I'll also
grill us some stuff throughoutthe day.
Competitions I'll be there andthen I'll also grill us some
stuff throughout the day, youknow.
And then it's got a place onthe back that I can put like an
oil, a propane, oil tank or fishfry or something like that.
Oh wow, yeah so, and it pullsbehind the truck just fine.
I think it's like 12 feet longand it's big enough to.

(01:04:39):
It's got two tiers of cooking,plenty of room for I think my
capacity comfortably is 18 racksof ribs.
I think I've done like 16 porkbutts at a time.
So big enough, you know, anddoes this job, but it's it's.
It takes a little finesse.

Speaker 1 (01:04:56):
You ever do that just to like, like we're cooking on
the barbecue just for the fam.
You know like five, six burgers.

Speaker 3 (01:05:04):
That's funny about that is people laugh, but it
doesn't take any much more fuelsource than those little
Oklahoma Joes I had.

Speaker 1 (01:05:11):
Oh, wow.

Speaker 3 (01:05:12):
Surprisingly, once you, I put down some charcoal
maybe a little bit more charcoalthan the Oklahoma Joes would
take and I throw on three splitsof fire and when that turns
into coal, I throw on two splitsof fire and the chamber is up
to 250 to 300, wherever I decideto cook at that day and it
maintains the heat so well that,yeah, when I only want to smoke
a rack or two racks of ribs,I'm firing that thing up.

(01:05:33):
Wow, yeah, I named it Willie,perfect yeah.

Speaker 2 (01:05:39):
So when it comes to competitions, we've kind of
talked about here a little bitwhat with your team, and it
seems like you had a nice team,a family team, I hear about what
with your team and you got itseems like you had a nice team,
a family team.
Yeah, that's awesome.
That's that's even makes itmore memorable, I think, more
fun.
You're doing it with your wifeand kids and parent your family.
Everybody's involved.
Yeah, what type of preparationdoes it take to enter a
competition?
What are you doing beforehand,before you go there and set up?

Speaker 3 (01:06:02):
I mean a lot of not sleepless nights but dream
nights of preparing and stufflike that.
We now have we just adopted, Ithink of our last competition or
two is a packing list.
My wife is, like I said, thechaos coordinator.
She would make a list and checkit off Right, and every time
before a competition, the weekleading up to it, we make the

(01:06:23):
list.
And I'm like, why are weremaking the list?
Let's make a list.
And then'm like, why are weremaking the list?
Let's make a list, and then wecan print it off every time and
then just adjust to it.
Which is so.
It's the night before we prepthe smoker, make sure it's clean
you got to make you know makesure it looks nice and stuff
like that and then we storeeverything in the truck, in the
box, and we load it all up thenight before.

(01:06:44):
So in the morning all we haveto do is grab the stuff that has
to stay cold, to grab that outof the fridge, and she checks it
off her box and then hook upthe smoker and away we go.
So we've gotten to the pointnow where we're pretty organized
for the most part, you know,and so a lot of it has to do
with her.
I just stand back and kind oftwiddle with this and twiddle

(01:07:06):
with that and pretend I'm doingsomething.
You stand there and look pretty, I sit there and I'm kind of
pretending I'm doing somethingand the next thing I know the
truck is loaded up and I'm like,dang, you did a good job.
I said, do you need help withanything?
Get out of my way.
Yes, ma'am, get out of her way.
Mission accomplished, she's got.
You know, she's zoned in,locked in, and I learned, being

(01:07:30):
with her for 19 years, stay outof her way when she's in the
zone, because I cannot match her.
So, loading up, prepping, whenwe get to the competition and
setting up, I mean I'm literallystanding there waiting for
something heavy to be lifted orsomething tall to be grabbed,
and otherwise I just stand backand just let her do her thing.

Speaker 2 (01:07:49):
You know that's her thing and I usually get the
smoker up and running and stayout of her way is what I've
learned.

Speaker 1 (01:07:58):
It's good that you've learned that.
Yeah, yeah, I was going to saythat's the key Right.

Speaker 2 (01:08:02):
Yeah, you mentioned.
Whose rubs did you say you wereusing and put a plug in for
them again?

Speaker 3 (01:08:06):
Oh, smokin' Bros, rubs and seasonings.
So they're correctionalofficers, sergeants and
lieutenants maybe, but anywaysthey work behind the walls,
right?
So their rubs are kind of thatbased.
So the Warden is the KansasCity style rub that I use.
Okay, yep.
And then the other one is apecan rub.

(01:08:27):
It's called the retiree,because anybody that retires
from working at the prison isusually nuts, is what they say.
So the retiree is what I put onover the warden.
And then they have the canine,which is their sweet heat.
You know it's sweet, but it'llheat you.
So the canine is their sweetheat, which I use as a finishing
dust right before I turn intothe judges.

(01:08:48):
I dazzle a little bit of thatover the top of it and I also
use it in the sauce that I make.
So it seems to set thedifference.
But, they have I don't want toquote it probably 12 to 14
different rubs and they're onlyword of mouth.
That's how they spread.
You can't find them on Amazonor Walmartcom or nothing like
that.
It's word of all through theirsocial media, through instagram

(01:09:12):
or facebook and, as you do like,I messaged them last night, 10
o'clock last night and I said,hey, I need put in order for 10
rubs and it's 12 bucks a bottle,which is very reasonable for
around around here.
You get a nice size like thatand he shipped it this morning,
you know.
And then they're in stores likea lot of ace hardwares.
The closest one to us would begrantsburg at the ace heart or,
uh, the top, uh hardware storein grantsburg like hanks, tom

(01:09:35):
hanks oh uh, hardware hank,hardware hank hardware store
with the same hank in it.

Speaker 1 (01:09:40):
What is it again?

Speaker 3 (01:09:42):
they're over there so you can find their seasons
there, otherwise they're.
A lot of their stuff is basedcloser to where they're from, so
wisconsin-based, over atStillwater Oak Park, that area.
But if you go on theirInstagram or their Facebook they
generally periodically willpost which stores have their
rubs.
Oh good.

Speaker 2 (01:09:59):
Do they have a website too?
Then no website, nothing, justsocial media.

Speaker 3 (01:10:03):
Just social media word of mouth, and they're
booming.
They're getting big.

Speaker 2 (01:10:10):
So what is on the two racks of ribs I ordered from
your last order that youfulfilled for people?
What is on those?

Speaker 3 (01:10:16):
That is the warden.

Speaker 2 (01:10:17):
Okay.

Speaker 3 (01:10:18):
Yep as a base layer and then the retiree as the
pecan rub.
The main one, that's where youget the color, I think the
better flavor from you, know,okay.
One, that's where you get thecolor, I think, the better
flavor from you, know, okay.
And then I also made my ownbarbecue sauce, which is a
combination from a genericbarbecue sauce, and I've learned
how a lot of trial and error,but what I like and what people

(01:10:38):
seem to like, and so the look Iam or the taste I'm going for,
is you bite it and it's like, oh, that's really good, it's sweet
, you know, and also wakes upyour taste buds a little bit,
but it doesn't burn you.
Oh yeah, and it's like, oh,that's really good, it's sweet,
you know, and also wakes up yourtaste buds a little bit, but it
doesn't burn you.
And also I got people thatdon't like spicy food and they
love these ribs.
Nice, I like spicy, so it stillhas a little heat, but it's not
spicy, correct and, like I said,it just reminds you you got

(01:10:59):
taste buds in there, right, Ilike it and that's what's on
that.
I sauced them all and then setthe sauce and then put them in
the not Ziploc, the freezer bags, you know and sealed them,
pressure sealed them and vacuumsealed them and then froze them
up, and so I was reallyimpressed when I did a little
Googling and research of how tobe able to offer this to people

(01:11:21):
other than just smoking atevents and whatever.
So, yeah, I found out this andit reheats phenomenally Sure.

Speaker 2 (01:11:28):
I can't this.
And it reheats phenomenallySure.

Speaker 3 (01:11:29):
I can't wait to try it.
I'm looking forward to it.
I'm super excited.
I'm looking forward to thereviews, yeah.

Speaker 2 (01:11:32):
You guys got it.
We'll put some reviews on yoursocial media.

Speaker 1 (01:11:35):
I'm disappointed in myself that I didn't have them
prepared.

Speaker 2 (01:11:38):
I know, andy, come on I know, so, that being said,
barbecue sauce, you've trained.
Are you gonna dabble in makingyour own rubs or seasonings at
all?
Are you gonna try any of that,or?

Speaker 3 (01:11:48):
so chrissy asked me too and she's pushed, not
doesn't push me, encourages me.
She was you should reallydabble in your own, making your
own seasoning stuff like that,and I'm like what I'm doing
ain't broke.
I know it's not broke, it'sworking.
We're getting paid.
It's not very cost effectivefor when I am cooking for people
to sell, to use their rubs, youknow, because I could make it a

(01:12:11):
lot cheaper myself, obviously,or use a lot cheaper of a rub.
But I want to part of the what Iwanted, what my intent is, is
that people that see the ribsand taste them and I've cooked
for people like, oh my god,that's what I want recreate and
I don't want to just some stuffyou know.
So the Smoking Bros rubs arewhat work and for me I'm like
I'm happy with that and I'm moreof just kind of focused on

(01:12:35):
using their product.
That they did all the testingand all the leg work in and I'll
just use their stuff is whatI'm at right now anyways, in
this part of my journey.
So, or our journey, that'sawesome.
Yeah, it's definitely.
She did not know what she wasgetting herself into.

Speaker 1 (01:12:50):
When she challenged you.
Buckle up, lady, here we go.

Speaker 3 (01:12:54):
She's the same way, though.
You challenge her and it's gameon, you know.
So that's why we work togetherso well.

Speaker 1 (01:12:59):
I mean, I guess you've answered that question
Are you man enough?
We'll have one competitions now.

Speaker 3 (01:13:03):
See the trophies.

Speaker 2 (01:13:10):
So that Mother's Day gift turned out very well then.

Speaker 3 (01:13:13):
Very well for her.
She definitely got to reap thebenefits.
I hope Awesome.

Speaker 2 (01:13:17):
So for beginners beginners like Andy and I that
don't smoke at all.
What would be some beginnersetup or beginner recipe that
you would recommend for peoplethat just are starting out and
just want to start something?
How's your OODA pills doingthere?

Speaker 3 (01:13:31):
OODA pills is doing good.

Speaker 1 (01:13:32):
Okay, I just want to.
I just want to make sure, ifyou know, if you needed to get
you know.

Speaker 3 (01:13:36):
I don't want to get the worm, but I was savoring it
Okay.

Speaker 1 (01:13:38):
I mean there's backups.
You know, I do have one ofthese.
I was going to try to force youinto trying, just to make you
try it a little bit.
We did this in a previousepisode.
This is the Hanalei Island IPA.

Speaker 3 (01:13:55):
Is that the one from Hawaii you guys are talking
about Yep.

Speaker 1 (01:13:57):
Kona, yeah, so we get a second pop on that one, I'm
just going to, if nothing else,make you taste it or whatever,
I'll drink it.

Speaker 2 (01:14:06):
We're breaking new ground here on the podcast.

Speaker 1 (01:14:10):
India pale ale.
So it's going to be a littlehoppier oh boy.

Speaker 3 (01:14:13):
Yeah, that's the.
That's the stuff that is anacquired taste, stuff that
you've acquired over time.

Speaker 1 (01:14:19):
Sorry, you mispronounced, required taste.

Speaker 2 (01:14:25):
He's like no thanks, give me the smoky.

Speaker 3 (01:14:30):
That is not my, that is not my cup of tea, that's for
sure.

Speaker 1 (01:14:34):
I was impressed, though, that you enjoy the
Kohl's.

Speaker 3 (01:14:36):
Yeah, this is almost gone and I'll be tackling this
one next.

Speaker 1 (01:14:38):
There you go.

Speaker 3 (01:14:40):
So beginner recipes, you mean like just not
pork-related or not Justanything you know, just for a
beginner like myself.

Speaker 2 (01:14:48):
Or Andy, like you know, I've smoked twice and it's
turned out okay, but so Ididn't do anything.

Speaker 1 (01:14:53):
I tried smoking one time and I couldn't get the
temperature to go up very much,but I think I maybe had the
mindset of there's a couple ofthings at play.
I had the mindset that itneeded to be a little higher,
but I think there was also themindset of that.
My sister-in-law andbrother-in-law and wife were
waiting for dinner that theythought was going to be ready,

(01:15:14):
and I was on a little green eggand I'm like it's not ready,
it's going to be at leastanother hour.
And they're like all right,we're going to order pizza.

Speaker 3 (01:15:23):
I learned that the first time and the only time I
ever smoked a brisket was don'ttry to plan that for dinner,
because it'll throw your plansoff.
My first time I remember doinga pork shoulder was all right,
we're gonna have pork for.
You know, youtube says thisshould take anywhere from eight
to ten hours and it takes 15because I'm sitting there
lifting the hood.
So that's one rule is don'tlift the hood, don't look the
hood, they'll check on it.

(01:15:43):
It's there, it ain't goingnowhere.
So every time you lift that upand then put it back down, it
takes that much more fuel sourceand you lose.
There's a stall period with alot of meats that it stalls.
So you're watching thetemperature, whether you know,
whatever apparatus you have forthis temperature of the meat.
Or you were like when I firststarted, I lifted up and I probe
it every time.
Well, if I lift it up and probeit, it's 145 degrees and I lift

(01:16:04):
it up 20 minutes later, it's at140 degrees.
I'm getting frustrated Likewhat's going on?
Sure, let it cook, it'll getthere.
So don't lift that hood.
As much as you know, you think,and then, recipes-wise, you
know, take grandma's meatloafrecipe and throw that in the
smoker.
You'll never have it in theoven again.
That was so delicious when itsmoked meatloaf, oh so.

(01:16:24):
And you can't mess it up, bringit up to about 100% Challenge
accepted, Challenge accepted.
So grandma's meatloaf if youwant to not get fancy, but
anytime somebody uses anythingto wrap in bacon.
Typically, if you ever had one,that you pull it from the
fridge and you wrap whateveryou're doing in bacon and then
as you cook it it shrivels up alot right, An hour before you're

(01:16:46):
going to wrap it, pull it fromthe fridge and let it get up to
temp a little bit.
It's more pliable and then itsticks to whatever you're using,
and so it doesn't fold up andshrivel up the bacon, doesn't
you know?
And so that's the biggest trickI kind of learned lately with
my jalapeno poppers.
Oh, okay, so I wrap it, becauseI was having trouble where I
wrapped the bacon it wasn'tsticking to the meat or sticking

(01:17:09):
to the popper as well.
And then stuff's oozing out andyou go to bite it and it comes
undone.
Well, now you bite it and baconbites through and stuff like
that.

Speaker 1 (01:17:19):
So yeah, run the bacon one one more time just to,
because now that I got, likeyou know, I got the tip and then
I tracked.
You know how to be able to doit, but then I got distracted
with the weight.

Speaker 2 (01:17:34):
The jalapeno popper distracted me because I love
jalapeno poppers.
I've never had a smoked onewith bacon.
Yeah.

Speaker 1 (01:17:37):
And I think every one that I've ever had like it.
Just, you know, shrivels up andyou try to bite it and it's
falling off and you're havingtwo different things.

Speaker 3 (01:17:51):
You're having jalapeno poppers and bacon.
You shouldn't have done thelast one where you said we were
going to have barbecue, becauseI was already planning on
smoking jalapeno poppers andbringing them today.

Speaker 2 (01:17:55):
Way to go, andy.
You're like oh we're going tohave your barbecue.

Speaker 3 (01:17:59):
One more failure.
My jalapeno poppers are one ofmy proudest things that I make.
Whenever I share with people,they're like more please, and.

Speaker 1 (01:18:10):
I'm.

Speaker 3 (01:18:11):
I'm like, yeah, here's more.
So, yeah, I've really dabbledin a lot of trial and error,
that's.
Another thing is that whenyou're doing barbecue,
understand that, especially whenyou're first starting out you
are going to cook a rack of ribsand you're going to go bite
them.
Yeah, or they're not going tobite out the bone, they're going
to have to scrape it.
You know you didn't get it doneproperly.

(01:18:31):
So, yeah, there's a lot, of alot of meat that was not wasted
but not enjoyed either.

Speaker 1 (01:18:37):
I think that that's probably one of my I don't know
if trepidation is the right word.
You know, like fear if you will, you know if not like, cause I
can cook a little bit.
I do pretty decent, you know,in the kitchen, but like in
something like that, my mindsetis like okay, now I'm going to
spend $60 on this brisket orwhatever it is, and then I'm

(01:18:57):
going to get to him and spendeight hours working on this dang
thing and I'm going to get tothe end and I'm going to cut it
open and take a bite and I'mlike well, this sucks, like I'm
never going to do that again,like it's not going to be a
learning thing for me, it's justgoing to be.
I'm going to punch the wall.
No, I'm done.
I have about eight to 12 beers.

Speaker 3 (01:19:16):
For years, my grandparents.
Every year at Christmas wealways went to my grandparents.
My grandpa would always smoketwo big prime ribs or not smoke
but cook in the oven and they'rephenomenal.
Love me some prime rib, oh myGod.
So every year you go toChristmas and that's what we
look forward to, right?
Well, like most grandpas do,eventually they pass away.
So I think it was the winter,the Christmas.

(01:19:38):
It was our first Christmaswithout them and we were having
Christmas at my mom and dad's.
Mom goes hey, if I buy you aprime rib, will you smoke it?
And think about the pressure,right?
That ain't cheap.
The prime rib is not cheap atall.
No, for our christmas dinnerwith our whole family.
I'm like, my philosophy backthen, before I realized how
expensive it could get, is ifyou buy it, I'll smoke it.

(01:19:59):
So right, you know that's.

Speaker 1 (01:20:02):
That's kind of the philosophy I had until it's a
ten dollar rack of ribs, youknow until I got real busy.

Speaker 3 (01:20:08):
But uh, yeah, I'm like, yeah, let's give it a shot
.
You know what the hell.
So I did a lot of research onthat one and I smoked a prime
rib, I think, two or three timesor so, and then now tanner's
taking it over and he hasn'tmissed yet, you know so well,
he's gonna do something right,yeah, yeah you heard me, right
tanner I mean, it is not apellet smoker, but you know,

(01:20:29):
like I said, he hasn't missedyet throwing some shade, right
so and he's a good sport too,because, like every time I I'm
going to smoke something or acompetition, he'll usually send
me like a tiktok or something onhow to do what I'm going to do.

Speaker 2 (01:20:42):
He's like, oh you have a great competition here,
you should try this I'm like ohyeah yeah, I'll just tell you a
quick little story about thevery first time I ever tried
smoking.
I have a, an srg.
It's called a smoker roastergrill by charbroil yeah, looks
like a little r2d2, the thing'sawesome.
And I bought all the rib hooksand the the meat racks and to

(01:21:05):
hang drummies in there.
Well, I really like turkey legs.
You know, you go to the Countyfair or state fair and you get
one of those turkey legs andI've thought, well, I'm going to
make one of those, not knowingI have no clue what the hell I'm
doing.
So I seasoned them up and I putthem in in the leg racks, you
know.
So they're hanging down insidethe SRG.
I got the wood chips going turnit on.
Well, I learned it's not a setit and forget it thing.

(01:21:27):
The first time I tried thisbecause I set it and well, I
fell asleep on the couch.
I wake up six hours later, I goout there and it cooked right
through the bone and all theturkey legs have fell into the
bottom of the SRG.
Needless to say, I was like,wow, that was awesome.
Turned it off, opened it up andI poked it and they were still

(01:21:50):
juicy and moist.
And once he got through theouter charbroiled skin, it
actually tasted okay, wasn't?

Speaker 3 (01:21:54):
bad, so it wasn't a full fit.

Speaker 2 (01:21:56):
It wasn't terrible, terrible.
But you know, when you smokesomething through the bone, I
thought what the hell?

Speaker 3 (01:22:01):
They call that fall out the bone, that's for sure,
it was something that's awesome.

Speaker 2 (01:22:05):
Oh, good times, that's awesome.

Speaker 3 (01:22:07):
Oh, good times.

Speaker 1 (01:22:08):
Yeah, I just tried that green egg the one time.
That's as far as I got Ceramicgreen egg.

Speaker 3 (01:22:13):
I've heard good things about it, yeah.

Speaker 1 (01:22:15):
I mean, I think it probably would have worked
pretty good, but I don't know,there was a lot of pressure
because not only was it like thefamily event thing going on,
but I hatched this idea earlierin the day because it was so, my
brother and sister-in-law, they, because it was so my brother
and sister-in-law, they hadrented a condo in Florida and so
we were down there visitingthem and so it was kind of like
this area with like there's amillion houses and there's, it
was at a pool deck area.

Speaker 3 (01:22:37):
Unfamiliar territory, exactly.

Speaker 1 (01:22:39):
So not mine, just something that's out there.
And so I did a little researchand I'm like I can figure this
out.
And you know, like whatever youknow, I had already cooked like
for them like two or threetimes.
And they're like, oh, it'sfantastic, Like go make
something else.
And so I went out there and,you know, made this plan.
And when I went to go downthere to start this plan, well,

(01:23:03):
there was this like giantItalian family from New York
that they weren't using that,but they were using the whole
patio and underneath the canopyto have their event.
And I'm like, oh, like the mobwas over there, the guy.

Speaker 3 (01:23:11):
Yeah, I'm like, can I use the?

Speaker 1 (01:23:13):
smoker and they're like oh yeah, absolutely.
And they're I mean, they're alot of beers deep at this point.
So they're trying to chat me upabout this and I'm trying to
like, frustratingly, figure outhow to get, like I said, any
type of heat, 83 temp.
You know like I'm gonna do it,but I'm like this is just not
working at all.
I think I got it like decent,but it was I was doing like pork

(01:23:34):
chops or something.
It's like three hours.
I'm dumb, that's awesome.

Speaker 2 (01:23:37):
Didn't really work all that I think the other thing
I smoked was pork chops thislast summer.
That turned out pretty good andI actually did chicken breast,
oh, and that came out reallygood.
Everybody in the house likedand again, I don't know what I'm
doing, but they were moist andjuicy.
I like moist and juicy Moist andjuicy I can't stand dried out
meat and when I was trying to dochicken breast I'm like, oh man

(01:23:59):
, these things can dry out realquick.
Yep, it took like six hours todo it, but it was like 180, 170.

Speaker 3 (01:24:06):
Were 170.
Were they bone in or they wereboneless?

Speaker 2 (01:24:08):
They were boneless, just the garbage you buy at the
local.
That stuff is delicious.
Oh, it was so good, nice, itwas so moist and juicy.
I'm like heck, yeah, I mighthave to start entering a
competition with my little pitboss.

Speaker 1 (01:24:20):
I do a little.
I should say I do a little bitof smoking of bourbon.
Yep, oh yeah.

Speaker 2 (01:24:25):
I wonder if that would work Well.
It'd probably boil off Right?
So besides winning, you'veobviously won a lot of awards
already in your career.
So far.
We'll call it a career.

Speaker 3 (01:24:36):
Sure.
Young and early in your career,a journey is what I call it.

Speaker 2 (01:24:40):
You've won a lot.
What's your favorite?

Speaker 3 (01:24:41):
part.
You're already talking aboutgoing pro Right, yeah.

Speaker 1 (01:24:44):
The.

Speaker 2 (01:24:44):
Minnesota Circuit.
So, besides winning and winningthe money, what's your favorite
part about doing thecompetitions?
Oh, my favorite part, yourfavorite part besides the
winning and the money?

Speaker 3 (01:24:55):
Oh, the bonus part of that, my favorite part, is just
how my whole family is there.
It's not me Like I'm verylittle part of the day, sure.

Speaker 1 (01:25:05):
Like.

Speaker 3 (01:25:05):
I have.
My whole family is included.
Everybody has a job,everybody's got a designation.
You know, when it comes towrapping, everybody's got their
stations and I set everybody upin the stations and I start and
all of a sudden Chrissy's likeno, that didn't work, you got to
be there.
That makes no sense for thebutter person to be there and
the honey person to be there.
You got to be like do yourthing, chaos, coordinator, and

(01:25:26):
all I do is I step back.
But it's just how we all worktogether and we are together.
You know, through whatever theelements of the day are Like, I
think one of the competitions wedid today or this year was, I
think by nine o'clock in themorning is 95 degrees out.
Oh wow, that was a fun day youknow, so we're there.

(01:25:51):
We're grumpy, tired, sweaty alltogether you know.
And then we're there on the 75degrees sunny days and we're all
together, you know, and sothat's my favorite part is how
my mom, my dad, my brother, mysisters, their friends and
families, my kids, theirboyfriends or girlfriends,
whoever they are at the timewhich is, for the most part, my
kids are very consistent withhaving boyfriends or girlfriends
.
They don't go through them alot, you know.
So it's the same faces everytime and leading up to it it's

(01:26:14):
my coworkers hey, clint, you gota competition coming up.
Good luck, you know.
And then afterwards it's the.
I post my results of how we doand stuff like that, and it's
just a flood of congratulationsyou deserve it, the likes and
stuff like that.
So it's not just me doing it.
I guess you could say it'severybody who I consider

(01:26:34):
brothers and sisters and lovedones are all behind us, you know
.
So, that's what I think is byfar and that's the thing that
drives me to continue doingcompetitions is knowing, and
that's why I don't do a lot.
I don't do them weekly, youknow, like last year I did four,
I think next year for suregoing to do the same four that I
did, and there's two more thatkind of caught my eye, but it's

(01:26:57):
just like it's just, it's such acool day, so that's what keeps
me going.

Speaker 2 (01:27:08):
So it seems like there's a lot of work involved
in the competition, like withyour family, you know, helping
out with this person has thisrole.
This person has that role.
Would it be possible?
For a single person to show upat a competition by themselves
and do it all Like.
Is that a thing?

Speaker 3 (01:27:15):
Yeah, I seen it.
Last year I saw this guy.
He showed up from South Dakotaand he set up.
He must do YouTube or something.
I tried finding him.
But kind of the etiquette ofcompetition is you don't go up
to the other competitors duringthe competition, right?
Sure, I kind of said that, so Ididn't want to impose on him to
find out who he was.
Then after the competition heskirted out right away.

(01:27:36):
But yeah, I've seen one-manteams Big Moe Kaysan.
I mean, he's one of thegodfathers of barbecue.
He was known for many years ofbeing a one-man American crew.
Oh, okay, you know, winningWinning world championship
barbecue by and those are fourmeat categories and he was doing
four meats in a day by himself,right, and I couldn't imagine.

Speaker 1 (01:27:54):
You got to be dialed in.
Oh my God, a lot of practiceruns yeah.

Speaker 3 (01:27:58):
And that's not just competitions, you're also
walking it to turn it in.
I know, like sometimes, thatthose big competitions, big
world competitions, it's a halfmile walk, and then you got to
come back and get the next meet,because the next turn is a half
an hour later.
Oh, you know, you can't turnthem both in the same time.
So, like being a one-man crew,yeah, it's not something I want
to do, and not not only that,but it wouldn't be the same.

(01:28:20):
You know, the first time thatit's just me and chrissy showing
up, we're gonna have a greattime, her and I, but it won't be
the same, and that I hope wenever have to experience,
because you know my family, Idon't think we'll have to
experience that.
Yeah, they're there every time.
Oh yeah, by far, though, thefamily thing is what keeps us
going.

Speaker 2 (01:28:37):
So that kind of got me curious.
I'm kind of backtracking here alittle bit.
You'd mentioned earlier and youtalking about walking up with
the finish finished productthere to the judges you had
mentioned earlier, about how itlooks and how it's arranged like
.
What is the judges?
What are they looking for asfar as like appearance, like
when they lift that lid and lookat what you're doing?

(01:28:58):
What are they looking for withthat?

Speaker 3 (01:29:00):
so the backyard competitions I've done.
Three out of the four allowgarnish.
What garnishing is is usuallysome sort of green in there to
set the ribs on.
So for one they don't move whenyou're walking the box around.
You know the one place pub 65,pub and grub.
They don't allow any garnishing, just throw the ribs in the box
.

(01:29:20):
But what they're looking for issymmetrical, even cuts.
And that's one thing I alsolearned is that the center of
the rack is generally the bestrib you get right.
So that first year I took sixracks and I cut the center bone
out of all of them and kind ofput them there together.
Well then I realized that if Iuse the same rib and find six
bones and cut them, they putback together a lot nicer.

(01:29:43):
So it looks prettier in the box.
So when they open it up itlooks like a half a rack of ribs
.
And then they grab it.
Oh, they're actuallydisconnected already, they're
already cut, and so they'relooking for color.
It's for one, you don't want ittoo dark, more of that kind of
red, mahogany kind of a look.
And then they like it saucedbut not clumpy.

(01:30:03):
You know what I mean.
So like for me.
I thin my sauce out with applejuice and so like, for me, I
thin my sauce out with applejuice and it's more of like kind
of a glaze, got it Kind oftacked up there, you know.
And then, yeah, just neatness aswell, as you set it in there
like it's clean, you take apaper towel and you clean around
the white food tray or whateveryou know.

(01:30:24):
You make it just look pretty.
So when they open it up they'relike, okay, that one looks
better, that one looks good.
And that's your goal is thatyou start out with a really
good-looking box and they biteit and go as long as it's
anything, but you're alreadyscoring higher.
So that's where my firstcompetition where I placed fifth
is that I had a lot of peoplecome up and tell me that I was

(01:30:46):
by far the best ribs thatthey've ever had.
You know, which was a hugecompliment for my first
competition.

Speaker 1 (01:30:49):
I had a lady.

Speaker 3 (01:30:51):
She was like I've been a chef for 25 years.
And she goes.
I got to tell you yourcombination of flavors knocked
my socks off.
Oh my God, best barbecue I everhad.
And that came from like a chef.

Speaker 1 (01:31:01):
Did you find her socks?

Speaker 3 (01:31:02):
Did not look for them .
I suppose you were busy winning.
Sorry, I got to go for theawards, but it was just kind of
like one of those things.
Like you know, it was a coolaccomplishment, but I realized
where I would have probablyscored or, you know, gotten a
call in that competition if myribs looked pretty.
And I'll look it back now.
I look, take a picture of theturn in box.

(01:31:23):
You know, it's kind of a thingso you can learn from your
mistakes or whatever.
And that was definitely amistake was the turning box did
not look pretty there.

Speaker 2 (01:31:31):
Yeah, so what advice when you give this a new person
that's going to go compete insmoking competitions for a brand
new person like Andy doesn'tknow what he's doing.
Yep.

Speaker 1 (01:31:42):
Yep, I got.
I got $300 burning a hole in mypocket.
I'm going to get myself a 34inch propane offset double
master master built and turn itinto 2,500 bucks.

Speaker 3 (01:31:53):
Yes, yes.

Speaker 1 (01:31:55):
I'm looking for an investment.
I don't want to just throw themoney at it.
I want to come back with somecash Never going to happen.

Speaker 3 (01:32:04):
I guess, to get started, do your research
Competitions.
When they put it out out theflyers and stuff like that they
usually have a list of rules onthere as far as what you're
allowed to do and what you can'tdo, and they usually have a
contact person.
And I don't know if I'mannoying or not, but I am not
afraid to contact the person.

(01:32:24):
Put it on and go.
Do you allow this?
You know it says doors open atseven but my smoker takes two
hours of warm-up.
Can I show up at 6?
I ask those questions.
Usually they're very helpful.
I have a buddy of mine that Iworked with for many years and
he transferred up to the MooseLake prison and he reached out
to me and he said there's a guyup at Moose Lake that works
there.
I think his name is Matt.
I've talked to him a and hegoes.

(01:32:45):
He wants to get into ribcompetitions but he's never done
one before and I want to know,can I give him your number so he
can reach out and ask youwhatever questions Like heck,
yeah, and also he's texted me afew times with questions like
that and he's actually signed upfor his first competition at
it's called Good Neighbor Daysover in Chisago Hugo area, you

(01:33:07):
know.
So he signed up for that oneand I'll be there, so that'd be
kind of fun to meet him.
I've never even met him, but alot of it is just competing in
that one too, or just okay.
Competed in that one last yeartook third there.
So that was back when we werestill trying some stuff.
But just do the research, learnthe rules of each competition,
Cause they're all different whenyou do these backyard
competitions.
And then don't be afraid to askthe event host questions.

(01:33:31):
As far as do you provide therib boats?
Do you provide?
How does people's choice work?
Because every place isdifferent of how they have the
people judge your ribs.
So ask those questions.
Because our last competition atPub 65, we didn't ask the right
questions and they had a sizecompetition that we really
wanted to get in on.

(01:33:52):
So I made my jalapeno poppers.
Well, the year before the sizecompetition was, you turned in
four samples of your size to thejudges and that's it.
That's all you had to make.
You could give away to thepublic if you wanted, but that
was just their deal.
Well, this year we turned inour four jalapeno poppers and
then people came around and mydad and my uncle and you know my

(01:34:12):
boy, they're smashing all thesejalapeno poppers.
People coming around they'relike where's your size?
We want to test your size.
And well, we don't have enoughor whatever like well, there's a
science competition, that's 500we missed out on.
Oh, you know that if we wouldhave won people's choice science
competition, but I didn't knowit because I didn't ask the
question.
So, yeah, don't be afraid toask and reach out to the event

(01:34:34):
coordinators.

Speaker 2 (01:34:36):
Well, do you have anything else to add that we
haven't missed, that you want toshare with anybody there Clint
Pizza or barbecue To add man,that's fun.

Speaker 3 (01:34:45):
If you're ever thinking about getting into
barbecue competitions, thebackyard stuff, pull the
band-Aid off and just jump in,do it.
It's fun, you'll never turnback, it's addicting, almost.
You know.
One thing I didn't do I wish Iwould have done is actually go
to one of them one time and be apatron if you will.
But it's not what you think.

(01:35:07):
I think a lot of these backyardcompetitions my favorite one by
far, not just because I've wonit two years in a row but is
that A1 Tire being a part of acompetition?
being a patron, I highly suggestthe A1 Tire because it is such

(01:35:36):
a cool event that those guys puton for the public.
You know it's for the public.
Barbecue is just a bonus, youknow, so it's a cool thing, they
have a band that plays at night.
Oh, that's fun it is cool, nice, cool brand huh.

Speaker 1 (01:35:48):
Awesome.
What was the name of the rubsplace?

Speaker 3 (01:35:52):
again the seasonings, smokin' Bros, rubs and
Seasonings.
So Smokin' Bros.
If you just type that intoFacebook or Instagram, you'll
find them.
I wish I would have brought apicture of their logo, but it's
like the shape of a badge, ifyou will.
It says Smokin' Bros.
It's black and white.

Speaker 2 (01:36:12):
Well, if you can get me a photo of it, send me a
photo, I can put it in ourcomments or whatever I'll do
that right when we're done.

Speaker 3 (01:36:17):
I got their logo.

Speaker 1 (01:36:19):
We'll definitely add that in there.

Speaker 3 (01:36:20):
Yeah, and they contribute to such a good cause
that Correctional Peace OfficersFoundation.

Speaker 2 (01:36:27):
Take another drink.
It officers foundation, so takeanother drink.

Speaker 3 (01:36:29):
It'll work.
Yeah, cool guys For sure.

Speaker 2 (01:36:32):
Well, if you want to plug yourself one more time,
where can people find you?
Where can they expect to seeyou?
And then Annie can close thisout of here, pizza barbecue.

Speaker 3 (01:36:40):
I'm on Facebook and Instagram and tinkering around
with Tik TOK the best I can withwhat I'm brave enough to do, so
well, that might be going awayhere pretty soon.

Speaker 2 (01:36:52):
That's a whole different thing.
It's supposedly going to bebanned here soon.

Speaker 1 (01:36:55):
We'll see In the United States, we'll see who
knows Again, right, yeah,exactly, we'll see what happens
there.
I'm sure somebody will comearound with something that will
replace it immediately, though.
Well, clint, we appreciate youjoining us.
Thank you Making the trip outhere and being able to be a part
of the shenanigans that we hadhere.
But yeah, ooda pills, so youcan get it in most places the

(01:37:18):
Skolsh, pretty high on thelawnmower scale, I think.
It'd probably be pretty high onthe ribs scale, the smoking
scale Be able to maybe have acouple of those while you're
doing that.
I think an 8-10 hour day,though, might prove a little
difficult to skulch your waythrough.

Speaker 3 (01:37:35):
I need a couple bushes.

Speaker 1 (01:37:37):
Kind of offset things .

Speaker 3 (01:37:38):
Some smokies here.

Speaker 1 (01:37:41):
Well, yeah, we appreciate that Udapils be able
to check that out.
Like I said, it's in a lot ofplaces the 16-ounce can and then
the mix packs that they have alot of places.
You know the 16-ounce can andthen the mix packs that they
have a lot of places, otherwisethey're located in Minneapolis
and good stuff you know.
Good to be able to have.
I kind of rotated over to thisHanalei for the second round
here, but a lot of differentoptions that we have here.
So, yeah, always a good timethough.

(01:38:02):
But, yeah, I hope you enjoyedtoday's episode and, again, like
, share, subscribe, telleverybody about it and make sure
you check out everything thatClint's got going on over at
Pizza Barbecue.
But until next time, everybody,cheers, cheers, cheers.

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