Episode Transcript
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Speaker 1 (00:00):
It's that time time, time luck and load.
Speaker 2 (00:07):
So Michael Verie Show is on the air. Paul Jacob
the Third.
Speaker 1 (00:28):
Is the owner and pitmaster of Jacob's J. A. C. O. S.
Barbecue in Hiram Clark just south of the Astrodome or
Energy Stadium. Y'all need to understand that even when they
tear the astrodome down, I'm still going to refer to
that as the astronaut the Energy said it would just
be That's just.
Speaker 2 (00:45):
What I'll call it.
Speaker 1 (00:47):
They were hit multiple times by bad guys overnight and
stealing their brisket of all things Cardinal sin. They've also
busted up, banged up and messed with the gate. Paul, I,
I'm going to put the word out for somebody to
come out and donate the repair and or replacement of
(01:07):
your gate so we can get a good quality gate there,
or pick up the expense for your guy to do it,
whatever you desire and we'll work that out. Do you
need to close that door or put your seat belt?
Speaker 3 (01:20):
Tome? Uh? Yeah, I'm good, I'm good. I'm listening to
your tam.
Speaker 2 (01:27):
Mike. That's uh, what are you doing?
Speaker 3 (01:29):
I don't I don't have words right now what are
you doing, sir, I'm going back and forth from the
store and the pit.
Speaker 1 (01:36):
So jim So, my creative director, called the store and
Martha answered, does she go into the to the to
the store before she goes.
Speaker 2 (01:44):
To work delivering? Now, yes, sir, that's the keeper there.
Speaker 3 (01:49):
She's one of the hardest working Yeah. Oh man, she's
one of the hardest working women. I know. That's why
I can't stop. As long as she going, I'm going
to continue to go. You'll got kid woman, you know
we did, sir. We uh. We have a daughter that
just graduated college Texas State. Uh. She's working at the restaurant.
Speaker 2 (02:11):
Okay, what's her name.
Speaker 3 (02:12):
Helping us until she uh Amaya Jacob okay Amaya Jacob.
Speaker 2 (02:18):
Well, until she's good. Why can't she staying at the
at the restaurant, Well, I mean that's up to her.
Speaker 3 (02:25):
I don't you know. I don't force anything on the kids.
You know, I want them to do what makes them happy, right,
and I don't want to, you know, interfere with their
their goals, what they're trying to do.
Speaker 1 (02:39):
I love going into the family restaurant. Leve I good
good friend of mine.
Speaker 3 (02:43):
Uh.
Speaker 1 (02:44):
He took over for his for his father Jim Good
and has done extraordinarily well. And you see this with families.
I love that idea. You know, lots of families used
to do that, but then the kids went off to
college and thought they got they were too good to
work for for the family business. I'm not saying that's
that's a Mayas situation. I notice your brisket is twenty
eight dollars a pound, which is kind of consistent with
(03:06):
with you know, the Inner Loop barbecue joints a little
bit cheaper. But it goes down to twenty two dollars
a pound, which is much lower than other folks. If
you order for twenty five or more, what is the
price break there? How many pounds you have to order
to get that?
Speaker 3 (03:21):
Well, we do it by person, right, because we do
a lot of catering, and we do a lot of
catering those folks. Normally it's a two hundred percent of
more catering. Okay, but that's just that's that's what we're
doing different than other restaurants because a lot of the
(03:42):
other restaurants I think are overpriced, right, you know, I
mean maybe I need to get like them. I don't know,
mister Barry, But I'm trying to be different. I'm trying
to make it. You know, we're a blue follow worker
who is making you know, forty five fifty thousand dollars
coming Fetus family. You know some some of the best barbecue,
(04:06):
according to what thousands of people have told me, you know,
can get some delicious food for their family at a
reasonable price. We just went up on our brisket maybe
two months ago or less. In four years. We never
raised our prices, but it had just it's gotten.
Speaker 2 (04:25):
On a hand. Where are you from?
Speaker 3 (04:27):
But we're still so Nicodemus, Kansas is where we lived.
I went to school in Hill City, Kansas, Western Kansas.
Speaker 2 (04:36):
Sir, you got collared greens on the menu.
Speaker 1 (04:38):
I hope you're using Martha's uh recipe because y'a don't
know anything about collared greens in Nicodemus, Kansas.
Speaker 3 (04:47):
That's Marthaville. Is that Marthaville is the macan cheese and
potato salad. But everything else, sir, Yeah, everything else is
uh is me.
Speaker 1 (04:58):
How would you describe her potato salad? I'm not a
potato salad eater, but there's different. There's the mustard base,
there's how would you describe hers?
Speaker 3 (05:07):
So hers is has very little mustard. It does have
mustard the mayo, but it's a it's a good sweet.
But it also has a you know, a flare of
the you know of the you know, the what is
the word of the rub type flavor to it. But
it's an amazing potato salad that we saw a lot of.
All our sides, I mean every last one, the mac
(05:30):
and cheese, the three meat being Cajun stew, the collar greens,
the potato salad, the dirty rice, all of these things
are made from scratching every last dish. When when when
the Food Network came out last year and they filmed
what was it, the Food Truck Wars was filmed here
in Houston that that week. They their crew is a
(05:53):
crew of about thirty two people ate at our restaurant
every single day. Other people on that money and Tuesday
were going to other restaurants. And then the word got
around to the other the other teammates say, hey, man,
you guys got to go here, and they man, they
came through every single day and they were telling us
that they had gone all over the world eating smoked
(06:15):
meats and they had never had anything like that and that,
and that's just not the meat. They pointed out the
size every single side to them, what they said was
award winning on the sides. So when I say there's
a lot of love put in each dish for according
(06:36):
to what people tell me, it's something that's really different.
And if you haven't, I mean, if you like to
go and try something at least once in your life,
this would be that that that barbecue.
Speaker 1 (06:49):
So what I'm going to charge, what I'm going to
challenge our listeners to do, uh, is to stop in
on you. It looks like you're open from eleven to
seven today all the way through Saturday. Just closed on Sunday,
open eleven to five on Monday, So eleven to seven today.
I'm going to challenge our listeners to swing by your
place and to eat and to buy an extra meal
(07:10):
of whatever that is at thirty bucks that you reserve
for a police officer, so that we can feed any
police officer that stops by in uniform.
Speaker 2 (07:19):
And our listeners will do it. I know they will.
Speaker 1 (07:22):
I think it's perfect because we get to honor our
police officers and we get to buy more barbecue. I've
received several emails I'll ask you for a contact here
in a minute off air, several emails from folks saying
that they want you to cater their company. I don't
know how many of those you'd be able to handle
today with everything else already going on, so maybe we'll
(07:43):
push those for days in the future.
Speaker 2 (07:46):
But I think this is a Our.
Speaker 1 (07:47):
Listeners are very good at boycotts, aren't fund A buycott
is a blast.
Speaker 2 (07:55):
So our listeners love to spend money for food for
a good purpose. Hold on just a moment, Jacob's.
Speaker 1 (08:01):
Barbecue, Jaco, or you can email me and we'll work
it out.
Speaker 4 (08:04):
Lucky you. The Michael Barry Show continues, where.
Speaker 2 (08:18):
The Clod says it's time blood.
Speaker 1 (08:24):
So hard to run a small business. You know, this
guy opens this joint. You got all the costs. You've
heard me say this over the years. You got all
the cost of securing the land. Whether that's a lease
or a purchase, doesn't matter.
Speaker 2 (08:40):
You got all that.
Speaker 1 (08:41):
Then you got to put all the equipment. Anyone believe
what restaurant equipment costs. Then you got to buy all
the supplies to open the first day. Then here's the
real trick. You got to hire people to work on
day one, But you had to have hired them before
you opened, so you have to have paid them while
you train them. You had to find people to go
to work, and I don't know if you know, it's
(09:02):
hard to find good people out of work that are
willing to work. And you can't pay high wages because
no matter what you charge for your barbecue or burgers
or whatever else, people feel like it's too much. They
don't know the cost of operating a business. So you
got all these costs to start, and then you open
and you hope to goodness that people will show up,
but why would they. They don't know you there, and
(09:23):
you don't have any money to market. Then you open,
and that first day you got to hope that you
sell what you made. Otherwise you eat literally and figuratively,
financially and personally what you don't sell. And then you
hope you get to the point. And barbecue is a
tough business. You know, a lot of people don't like
what's happened in barbecue. The we close when we sell out.
(09:47):
That Ronnie killing I think was probably should probably be
credited with establishing and even Ronnie has had to close restaurants,
and that guy gets more pubbed than Chris Shepherd. Okay,
I got carried away, but I don't you know, more
people know of Ronnie Killing from the media than anybody.
And even he has struggled, and not because he's not
a great guard doesn't work card. It's a tough, tough business,
(10:11):
and I think people have to understand how difficult it is.
Speaker 2 (10:15):
And you got all of that, you.
Speaker 1 (10:16):
Know, as he said, the permits, the signs, all of
that mess you got to deal with. I mean, just
the first time you buy toilet paper, first time you
buy all your paper goods. So y'all know, I had
Republic Barbecue and we'd go through our budgets.
Speaker 2 (10:29):
I'd look at the.
Speaker 1 (10:30):
Revenues and I go, okay, not where I want him
to be. All right, we can live with that. And
then you look at the other side of the ledger
and you go, what the hell? How come we paying
all this money for knife sharpening?
Speaker 2 (10:38):
Well, we got to have it.
Speaker 1 (10:39):
The company would come in sharpen your knives. I said,
we gotta find ways to cut. Let's cut the knife sharpening.
And Jason, my chef, said, my pitmaster at that time,
said well, that's just going to mean more labor cutting.
It saves us labor. If the knifs are it just
never stops. And then you show up and the door
is beat hell and your brisket has been stolen that
(11:02):
you were planning on selling that day, and so now
you got to turn people away when they arrived. Is
that what you did, Paul? You turned people away when
they arrived?
Speaker 2 (11:12):
Oh you lost him? You thought we were done with him?
The hell? I did all that intro and then I
got no guests. What you found it interesting? Did you
write his number down? Okay, we'll call him back. What
the hell between you and my wife? I don't know
(11:33):
what I'm going to do? Yes, say, I got mad
because I told her X and she thought I said why?
And I was so proud of myself. I didn't rant
and rave, and nobody listens to me. I just swallowed
my pride kind of let me a little bit.
Speaker 1 (11:55):
But she's such a saint that you cannot You cannot
scold her the way a husband would scold a wife,
and a wife a husband. You can't do it because
then she's just so nice and she's so decent and
I'm not, and you end up feeling bad about that
for the rest of the time. You know, I wish
(12:16):
none details. I wish you to check with me before
you let him go. I didn't even say goodbye.
Speaker 2 (12:23):
You got him. He's probably back on the pit again now,
Paul Paul, Yes, sir, I don't.
Speaker 1 (12:33):
Know where you went. Ramond got rid of you. I
wasn't ready for him get rid of you. I was
telling how difficult it is on a business. I got
a series of questions. I want you to answer each
one in ten seconds or less.
Speaker 2 (12:41):
Okay, let's go. Where were you born.
Speaker 3 (12:46):
Houston, Texas?
Speaker 2 (12:47):
And then when did you move to Kansas?
Speaker 3 (12:50):
When I was about six years old? Parents divorced.
Speaker 2 (12:53):
Who that was a downgrade? Yes, sir?
Speaker 1 (12:56):
And you lived there until what age seventeen? And then
what happened at seventeen?
Speaker 3 (13:04):
COVID Community College? Well, you say in Texas Southern University?
Speaker 2 (13:09):
Okay, did you graduate.
Speaker 3 (13:12):
Phobic? Yes, not from Texas Southern.
Speaker 2 (13:14):
What were you studying?
Speaker 3 (13:17):
Criminal law?
Speaker 2 (13:18):
And then what did you do after that?
Speaker 3 (13:23):
After Texas Southern? I got into the restaurant business as
a manager for Shawnees Restaurant. After shownings, I went to
Xerox as a copier salesperson, then jumped into the energy
business after that.
Speaker 2 (13:40):
And how old are you today? I am fifty five, sir,
I'm fifty four, so I'm not there with you. And
you just have the one daughter, Amaya.
Speaker 3 (13:51):
I have Amayah, and my son is Paul Jacob before
Amber passed away at the age of seventeen and twenty thirteen,
So Paul and my lost a sister when they were
you know, seven eight years old somewhere in there.
Speaker 2 (14:04):
That's rough.
Speaker 3 (14:07):
Yeah, still is I can.
Speaker 1 (14:09):
I don't know that you ever completely heal from that.
So walk me through. Let's again, these are short answers.
Site selection, How did you pick that site?
Speaker 3 (14:20):
This particular site was close to where my wife was
raised and her mother lives very close to here. So
this is the area that my wife was raised in.
Speaker 2 (14:34):
What church did she grow up in? Remus, writes church.
Speaker 3 (14:39):
She was a raised Catholic, So Saint Benedict was a
church she was raised in.
Speaker 2 (14:46):
Interesting.
Speaker 1 (14:46):
I think Remus Rites church Mountain of Praise is pretty
close to their own ORLM isn't it?
Speaker 3 (14:51):
Yes? Past Rite is very close absolutely.
Speaker 2 (14:53):
Remas and Mia is it his wife's name? Do I
remember that?
Speaker 1 (14:56):
Right?
Speaker 3 (14:57):
Mm hm?
Speaker 2 (14:58):
He used to.
Speaker 3 (14:58):
I'm not for sure. What her name was.
Speaker 1 (15:00):
I think it's Mia. She's actually the co pastor. I
used to enjoy going to watch the way he would
come on to preach. He would sing as he came
from the back, and he was singing a gospel song
as a wild up, and then he would uh, and
then he would welcome the parishioners, and then he would
begin his sermon. It was, it was beautiful. I never
(15:22):
see anything like that. I have seen something like that.
Jimmy Swaggers would do that.
Speaker 2 (15:27):
I don't know. It might be where he got it right.
Speaker 1 (15:28):
It's an old tradition, I'm sure, but I had not
seen it. I had not seen it. Okay, So we
found the site. Did you buy it or lease it?
Speaker 3 (15:37):
We're leasing. We're leasing here and we have two options
now going on the next orders a building going up.
We've already received our proposal for our space there for
hold on.
Speaker 1 (15:51):
This is the Michael Berry Show. I'm behind on my
emails and messages. I'll get to them in just a moment.
But I saw the first one that came in during
the last segment from Lewis Florey of Ability Tree Service,
the tree Whisperer.
Speaker 2 (16:11):
And he said I'll do five hundred.
Speaker 1 (16:14):
I'll just I'll give them five hundred dollars toward police
officer lunches. And I said, well, could you swing by.
I think they would love to meet you face to face.
So he is out making his meetings with our listeners
and he's got it all mapped out. So I don't
know what time today he will be by there, but
I told him to make sure he sees you, Paul,
(16:36):
and he'll pay directly for officers. And I'm encouraging all
of our listeners to swing by Jacob's Barbecue and to
pay for another meal so that any law enforcement officer.
I've asked the Houston Police officers, you need to put
the word out for any officer in that area to
swing by and hopefully we'll have prepaid meals so they
won't have to.
Speaker 2 (16:55):
Cover it that day. Paul. So let's go through you.
You secured the site? How long? But from that time
to when you open the doors?
Speaker 3 (17:07):
The time did I secure the site?
Speaker 2 (17:09):
Yeah? How much done?
Speaker 3 (17:10):
From open? Nothing at all? Because no, I already had
a commercial pit. I mean the kitchen. Everything was in
the kitchen. Now mind you, we are in this is
a takeout. This is not a sit down restaurant. This
is not a sit down road. That's how you're.
Speaker 1 (17:28):
Trying to get to the location next door, so you'll
have a sit down.
Speaker 3 (17:32):
Absolutely. But I was just reached out to yesterday. A
guy called me and heard our story and he said
he had a restaurant put everything in it from a
customer who backed out on or they went bad on
their lease. And so I got another offer as well
(17:53):
on the table, like he wants me to come to
his space, and we said, everything is in this restaurant.
Speaker 2 (17:59):
What part of two down as.
Speaker 3 (18:02):
It's very close. It's a pair land at the edge
of it was right there at two eighty eight, in
the belly off the FEDA. There's a r V park
right there, and it's next door to that, okay, right
next door to that. So that guy's offered me space
over there with a very generous leaf, you know. So,
I mean it's it's things are changing overnight.
Speaker 2 (18:25):
Do you have any picnic tables out front?
Speaker 3 (18:29):
Man, I don't have any picnic tables out front unfortunately
at this place here. That's why I have to hurry
up because we're airy for the last two years. When
did you get in here? I'm like, man, we're barely uh,
we're barely uh you know, standing open here. We can't
afford to go get a sit down restaurant, just a big,
big expense. But you know we've been very patient.
Speaker 2 (18:48):
Is the room for picnic tables because I like picnic tables?
Speaker 3 (18:52):
Oh yeah, we got we got room out there in
the prom. We don't have sweet tea, but we have
a pool that everybody loves, several flavors, Paul.
Speaker 2 (19:03):
White people don't take kool aid.
Speaker 3 (19:06):
Hey, man, you'll be surprised. And my customer six, they
can come in. You know why, it's shocked.
Speaker 1 (19:16):
Let me tell you why. Craig Joseph and this is
it soul Food used to tell me. I would laugh
and I walk in and he said, dear, he's a
retired firefighter.
Speaker 2 (19:25):
His grandfather started that business.
Speaker 3 (19:27):
Craig, Yeah, my customer, yeah, grand Jason's lyrics feeling.
Speaker 1 (19:31):
And I used to go in and give him grief,
and I'd say, Craig, what are you doing with hogs Mall?
Speaker 2 (19:35):
White people don't want to hogs Mall? And he said,
you'd be surprised, Michael.
Speaker 3 (19:38):
Me.
Speaker 1 (19:39):
They come in here and they want to try it.
They want to try Chitling's. They want to try hogs
Mall And I'd say, and then what do they think?
He says, that's horrible, He said, I tell him that
was slave food. We keep that alive as a tradition,
not because it tastes good. That was slave food. That
was the worst food. Nobody's You don't serve that at
Tavern on the Green. Yes, indeed, you're not going to
(19:59):
get that over there. Here is my challenge to our listeners.
Our listeners are amazing people. You'd be surprised they're so resourceful.
Somebody out there, how much room do you have? How
many picnic tables could you? Do you have room for
if I get them delivered? Somebody out there delivers picnic tables?
Speaker 3 (20:15):
Are you serious?
Speaker 2 (20:16):
Well, it hadn't happened yet, but I know our.
Speaker 3 (20:19):
Listeners, I mean well I knew, I mean, you know
for right now, you know upward of uh, you know
three maybe, yeah.
Speaker 2 (20:27):
You don't need that many.
Speaker 1 (20:28):
You turn them and picnic tables already already speak to
the family seating style.
Speaker 2 (20:34):
You know, somebody's there. You just kind of walk, hey
can I join you on? And they just kind of
scooch over a little bit.
Speaker 1 (20:39):
You know, right, you should never have two people on
a picnic table, anybody.
Speaker 3 (20:43):
You know exactly. You know, I'm looking, I'm going to
got me walking in front of the store here, one, two, three, four,
uld probably go out there maybe four.
Speaker 1 (20:54):
Oh yeah, you know, somebody's going to email me on
the show through the website Michael Berryshow dot com and
bring you by at one four one five to one.
Hiram Clark one four one five to one. Hiram Clark.
Ray Hunt at the Police Officers Union said, Hey, I'm
not sure you want me to send that to all
(21:15):
the officers. They might be overwhelmed with the officers. Why
don't you build up the budget first? Uh, he doesn't
know our listeners. He doesn't know our listeners are awesome.
Speaker 3 (21:26):
Tell him he had two officers, He had two offers
in here yesterday doing the police report. One of them
got a bottle of rub and the other they all
they were sampling brisket and one officer said, he said,
oh wow, this is why you're you got there. He said,
I'm not gonna put that in the report. We all
(21:49):
we all chuggled when he said that. But yeah, so
his officers come all the time from the station over here,
like they are a big supporter, like they eat here.
Speaker 2 (21:58):
Well, it's my goal that we be able to feed
him today. That would be uh, that would be really cool.
Speaker 3 (22:03):
That's awesome, Paul.
Speaker 2 (22:05):
You know, it's funny.
Speaker 1 (22:06):
Sometimes out of bad things, good things can happen and
it won't all be today.
Speaker 2 (22:12):
But our listeners are so amazing.
Speaker 1 (22:14):
I think about Elbert Wood, I think about all the
things they built the RCC for us, all the things
our listeners do. And our listeners are out at work,
you know, going through the grind, maybe maybe kind of
interrupt personally, professionally, marriage wise, parent wise, you know, health wise,
and they go, ah, you know what, let me pitch
in and help this guy out. That'd be nice. Let
(22:35):
me pitch in and help this guy out. That'll be nice.
So yes, and maybe another location pops up for you.
You know, it's amazing. It's amazing how many restaurants are
just I had a guy on yesterday Lucas Bakery and Lagrange,
and he's trying to sell a bakery out. He's been
there for fifty three fifty fifty three years. He married
(22:58):
the daughter of the owner. Are like in no country
for old men when he goes out in the convenience
store out back, but he he's trying to get out
from under it because he's tired. He's seventy three, seventy
four years old. And it's for somebody that wants a
bakery on the square in a great old town that's
growing in Blossoming.
Speaker 2 (23:17):
It's perfect for somebody.
Speaker 1 (23:19):
It's just you got to find that, right, yes, indeed, right, yeah, yes, indeed. Well, Paul,
I wish you the absolute best you and and Martha
and Amaya and Paul the fourth and I'll be in touch.
I don't know how often you check your email. Probably
not because you have uh, barbecue sauce. Okay, So I'll
(23:41):
be going to afford these folks along. And if you
would respond to them. Our people are not time wisters.
So if they say they're going to buy something, uh,
they're going to buy. And let's see if we can't
help you guys out. Keep working hard and doing the
right thing. Pleasure to talk to you.
Speaker 3 (23:55):
Thank you so much. Mike Burry, I bluff date there.
Speaker 4 (24:00):
Prepare for a complete meltdown with more of the Michael
Berry Show.
Speaker 1 (24:10):
All right, I'm doing the first thousand, about second thousand.
Lewis flore at Ability Tree Services bringing by five hundred bucks.
I'm doing a thousand. I know we'll have some other
folks who want to contribute. Swing by there and drop
off your check and take a photo with Paul. Make
sure he knows who you are and why you're there,
(24:31):
and that you're supporting him, and we'll put this these
cases of thievery at his restaurant behind him. You know,
you get down when you're a small business owner. I
never made my living off the RCC, but you get down,
you get really down. By the way, that first fifteen hundred,
five hundred from lowis in one thousand for me is
(24:52):
for police officers. So Captain Holliday at Southeast Station and
all the Southeast officers there. You guys, make sure you
go buy in any other law enforcement, not just HPD
sheriff's deputies. Now, when the money runs out, the money
runs out. I can't ask the restaurant to feed you free.
They took enough of a loss from these last two hits.
(25:12):
But first one is there and they open at eleven,
and hopefully I'll get some other folks to tell me
they're going to contribute and.
Speaker 2 (25:20):
Will be in good shape. I'd like to run them
out of barbecue.
Speaker 1 (25:23):
You know that's the model, right, that's the model for
bakeries and barbecue is you know, you make all this
food before anybody comes in, and then it rains supposed
to rain all day till noon today, but it's not
really rain. It's wet out there. But anyway, you got
to anticipate your par levels. And that's very difficult because
you got spoilage. Bakery business. That's a tough part, man.
(25:46):
You know, I've watched people get so angry they go
into a bakery or a barbecue and they're out of something.
Speaker 2 (25:54):
How entitled do you have to be? How entitled you
have to be?
Speaker 1 (26:00):
Or show up when the restaurant is closed, say restaurant
close at nine, Bang on the door, I'm here, I'm here.
Treat me like I'm in. You're not important. The customer
is not always right. They've already mopped all that. It
took them an hour and a half to clean that restaurant.
But I'm the customer. Get lost. Customers like you are
the nightmare of owning a business. And I'll say it,
(26:24):
other people won't because it comes off as arrogant. You
know who else will say it, Ricky Bobby, Ricky Craig
at Hubcap Grill, he puts signs up if you're in
a hurry, there's a water burger down the street that
we ain't that kind of place. If you came here,
drink cup beers, eat a burger, have some fries, relax
and calm down a minute. If you did that, then
(26:46):
we're your right place. But we're not here to be
yelled at. You're not gonna yell at my staff. And
people need to check themselves.
Speaker 2 (26:52):
Not y'all.
Speaker 1 (26:53):
I know you're not that kind of person, but you
see those kind of people. They go in so demanding,
like I'm giving my money to somebody, so I get
to boss them around and they have to they have
to be my slave. No, that is not how it works. Ramon,
who among our friends would be most likely to deliver
three picnic tables to Paul at J Cobs Barbecue?
Speaker 2 (27:13):
Who a, mom? The people? We don't think on that.
Think on that for a second.
Speaker 1 (27:18):
So my friend Michael Robinson, the Aggie plumber, Uh what
mattress Matt he probably has some picnic.
Speaker 2 (27:26):
Tables and he's got box trucks. Holy smacks, how do
you think on that level, it's so fat because you
have anything else to do? Okay, yeah, I.
Speaker 1 (27:36):
Bet you, Mattress. I'm pretty sure he has picnic tables
out front. I'm trying to think. You know, when you
walk up, I feel like there's picnic tech. There's some
kind of seating right there, because kind of like a
food truck. You know, if you just have a place
to rest your legs for a minute in each barbecue,
you know, that's really all you need.
Speaker 2 (27:58):
You want to know what's on the menu. I know
you do. I know you do.
Speaker 1 (28:02):
You got brisket, mac and cheese, dirty rice, green beans,
potato salad, baked beans, collared greens dressed. Let me tell
you something, ram On, this is an admirable story. This
fella's he's got it. He's got it down real simple.
There's no pork ribs, there's no chicken. I like barbecue.
Che's my favore. Barbecue is barbecue chicken. People don't appreciate
how to good barbecue chicken is. Yeah, he only has
(28:25):
Let's see what he's got on the catering minion. I
guess the catering menu because it's prepaid. No, he's keeping
it simple. He is straight up brisket, holy mackerel. That
is commitment. I mean there's no there's no ribs. This
is straight up brisket.
Speaker 2 (28:40):
Wow. Okay, all right, you do you Paul Jacob.
Speaker 1 (28:45):
I thought it was gonna be a white Jewish dude,
last name Jacob right or Jacob's, but it wasn't clear.
And then I glanced at Jacob's barbecue, and I thought
it was Jacob's barbecue, and I thought, man, you have
to respect Jewish people going into a black neighborhood like that.
Hararn Clark is black and going into a black neighborhood
like that and doing barbecue Jewish. And then when he
(29:06):
came on, I thought, well, he could still be Jewish,
you know, Sandy Kofax style. Uh, But he said he
was black. I'm gonna have to take his word for it.
And then I went to the photo and what he
did call me Mike, but he was mister Barry before that.
He's older than I am. I don't feel like it's
(29:27):
my older than me should be called me mister.
Speaker 3 (29:30):
Uh.
Speaker 2 (29:31):
It's funny because my.
Speaker 1 (29:32):
Wife heard we have a family friend named Zufallen and
she has a son named prince.
Speaker 2 (29:37):
He was actually named after me.
Speaker 1 (29:38):
He's Prince Christian Garva Selassi and he was born on
the day Prince died and she was a huge prince fan.
So anyway, he was over the house this weekend for Easter.
They come over every year and he uh, he asked
for something and I gave it to him, and he
calls me Abba bah, which in Ethiopian is is that
(30:00):
he cause my wife amma? But where because they're family,
that's what we do in Indian culture. You call every
man uncle and very every woman aunty. But anyway, I
gave him whatever it was, and I walked off and
I didn't hear this, but my wife said. Both Michael
t and Crockett said, Prince, when an adult gives you something,
(30:20):
you say thank you. And apparently he was kind of
like why or whatever else he would have known that,
And they said, and you say, anytime you say yes,
you say sir.
Speaker 2 (30:31):
Anytime you say no, you say sir.
Speaker 1 (30:33):
And when ah Bah Blah asked you that, when you
asked Ababa to repeat himself, you said, what don't say
what to an adult you say sir. If it's a woman,
you say ma'am. And I'm going to tell you something.
You remember those bumper stickers. My kid, my parents had it.
My son is an honor roll Bobcat, orange Field, Bobcats.
Speaker 2 (30:52):
My son is an honor man.
Speaker 1 (30:54):
My kids do grade in school, and they work hard
to do it, and they study long hours and all
the things that you know, you love the work ethic
and all that, But I don't care about the GPA
nearly as much as a story like that. Knowing that
your kids are respectful, honorable, honest man.
Speaker 2 (31:14):
That's if we raise our kids like that.
Speaker 1 (31:18):
If when somebody gets if this black owned barbecue joint
in a predominantly black neighborhood gets hit by a black
and separately Hispanic thief, and we step in and show
them as a community, right is right and wrong is wrong,
and we're going to support you. That's how you solve
the problems with society. That's how you fix it.
Speaker 2 (31:38):
Won't be fixed overnight.
Speaker 1 (31:40):
And if we buy Brisket or Halliday, Captain Halliday and
all his officers at Southeast and anybody else who shows
up there today, that goes a long way.
It's that time time, time luck and load.
Speaker 2 (00:07):
So Michael Verie Show is on the air. Paul Jacob
the Third.
Speaker 1 (00:28):
Is the owner and pitmaster of Jacob's J. A. C. O. S.
Barbecue in Hiram Clark just south of the Astrodome or
Energy Stadium. Y'all need to understand that even when they
tear the astrodome down, I'm still going to refer to
that as the astronaut the Energy said it would just
be That's just.
Speaker 2 (00:45):
What I'll call it.
Speaker 1 (00:47):
They were hit multiple times by bad guys overnight and
stealing their brisket of all things Cardinal sin. They've also
busted up, banged up and messed with the gate. Paul, I,
I'm going to put the word out for somebody to
come out and donate the repair and or replacement of
(01:07):
your gate so we can get a good quality gate there,
or pick up the expense for your guy to do it,
whatever you desire and we'll work that out. Do you
need to close that door or put your seat belt?
Speaker 3 (01:20):
Tome? Uh? Yeah, I'm good, I'm good. I'm listening to
your tam.
Speaker 2 (01:27):
Mike. That's uh, what are you doing?
Speaker 3 (01:29):
I don't I don't have words right now what are
you doing, sir, I'm going back and forth from the
store and the pit.
Speaker 1 (01:36):
So jim So, my creative director, called the store and
Martha answered, does she go into the to the to
the store before she goes.
Speaker 2 (01:44):
To work delivering? Now, yes, sir, that's the keeper there.
Speaker 3 (01:49):
She's one of the hardest working Yeah. Oh man, she's
one of the hardest working women. I know. That's why
I can't stop. As long as she going, I'm going
to continue to go. You'll got kid woman, you know
we did, sir. We uh. We have a daughter that
just graduated college Texas State. Uh. She's working at the restaurant.
Speaker 2 (02:11):
Okay, what's her name.
Speaker 3 (02:12):
Helping us until she uh Amaya Jacob okay Amaya Jacob.
Speaker 2 (02:18):
Well, until she's good. Why can't she staying at the
at the restaurant, Well, I mean that's up to her.
Speaker 3 (02:25):
I don't you know. I don't force anything on the kids.
You know, I want them to do what makes them happy, right,
and I don't want to, you know, interfere with their
their goals, what they're trying to do.
Speaker 1 (02:39):
I love going into the family restaurant. Leve I good
good friend of mine.
Speaker 3 (02:43):
Uh.
Speaker 1 (02:44):
He took over for his for his father Jim Good
and has done extraordinarily well. And you see this with families.
I love that idea. You know, lots of families used
to do that, but then the kids went off to
college and thought they got they were too good to
work for for the family business. I'm not saying that's
that's a Mayas situation. I notice your brisket is twenty
eight dollars a pound, which is kind of consistent with
(03:06):
with you know, the Inner Loop barbecue joints a little
bit cheaper. But it goes down to twenty two dollars
a pound, which is much lower than other folks. If
you order for twenty five or more, what is the
price break there? How many pounds you have to order
to get that?
Speaker 3 (03:21):
Well, we do it by person, right, because we do
a lot of catering, and we do a lot of
catering those folks. Normally it's a two hundred percent of
more catering. Okay, but that's just that's that's what we're
doing different than other restaurants because a lot of the
(03:42):
other restaurants I think are overpriced, right, you know, I
mean maybe I need to get like them. I don't know,
mister Barry, But I'm trying to be different. I'm trying
to make it. You know, we're a blue follow worker
who is making you know, forty five fifty thousand dollars
coming Fetus family. You know some some of the best barbecue,
(04:06):
according to what thousands of people have told me, you know,
can get some delicious food for their family at a
reasonable price. We just went up on our brisket maybe
two months ago or less. In four years. We never
raised our prices, but it had just it's gotten.
Speaker 2 (04:25):
On a hand. Where are you from?
Speaker 3 (04:27):
But we're still so Nicodemus, Kansas is where we lived.
I went to school in Hill City, Kansas, Western Kansas.
Speaker 2 (04:36):
Sir, you got collared greens on the menu.
Speaker 1 (04:38):
I hope you're using Martha's uh recipe because y'a don't
know anything about collared greens in Nicodemus, Kansas.
Speaker 3 (04:47):
That's Marthaville. Is that Marthaville is the macan cheese and
potato salad. But everything else, sir, Yeah, everything else is
uh is me.
Speaker 1 (04:58):
How would you describe her potato salad? I'm not a
potato salad eater, but there's different. There's the mustard base,
there's how would you describe hers?
Speaker 3 (05:07):
So hers is has very little mustard. It does have
mustard the mayo, but it's a it's a good sweet.
But it also has a you know, a flare of
the you know of the you know, the what is
the word of the rub type flavor to it. But
it's an amazing potato salad that we saw a lot of.
All our sides, I mean every last one, the mac
(05:30):
and cheese, the three meat being Cajun stew, the collar greens,
the potato salad, the dirty rice, all of these things
are made from scratching every last dish. When when when
the Food Network came out last year and they filmed
what was it, the Food Truck Wars was filmed here
in Houston that that week. They their crew is a
(05:53):
crew of about thirty two people ate at our restaurant
every single day. Other people on that money and Tuesday
were going to other restaurants. And then the word got
around to the other the other teammates say, hey, man,
you guys got to go here, and they man, they
came through every single day and they were telling us
that they had gone all over the world eating smoked
(06:15):
meats and they had never had anything like that and that,
and that's just not the meat. They pointed out the
size every single side to them, what they said was
award winning on the sides. So when I say there's
a lot of love put in each dish for according
(06:36):
to what people tell me, it's something that's really different.
And if you haven't, I mean, if you like to
go and try something at least once in your life,
this would be that that that barbecue.
Speaker 1 (06:49):
So what I'm going to charge, what I'm going to
challenge our listeners to do, uh, is to stop in
on you. It looks like you're open from eleven to
seven today all the way through Saturday. Just closed on Sunday,
open eleven to five on Monday, So eleven to seven today.
I'm going to challenge our listeners to swing by your
place and to eat and to buy an extra meal
(07:10):
of whatever that is at thirty bucks that you reserve
for a police officer, so that we can feed any
police officer that stops by in uniform.
Speaker 2 (07:19):
And our listeners will do it. I know they will.
Speaker 1 (07:22):
I think it's perfect because we get to honor our
police officers and we get to buy more barbecue. I've
received several emails I'll ask you for a contact here
in a minute off air, several emails from folks saying
that they want you to cater their company. I don't
know how many of those you'd be able to handle
today with everything else already going on, so maybe we'll
(07:43):
push those for days in the future.
Speaker 2 (07:46):
But I think this is a Our.
Speaker 1 (07:47):
Listeners are very good at boycotts, aren't fund A buycott
is a blast.
Speaker 2 (07:55):
So our listeners love to spend money for food for
a good purpose. Hold on just a moment, Jacob's.
Speaker 1 (08:01):
Barbecue, Jaco, or you can email me and we'll work
it out.
Speaker 4 (08:04):
Lucky you. The Michael Barry Show continues, where.
Speaker 2 (08:18):
The Clod says it's time blood.
Speaker 1 (08:24):
So hard to run a small business. You know, this
guy opens this joint. You got all the costs. You've
heard me say this over the years. You got all
the cost of securing the land. Whether that's a lease
or a purchase, doesn't matter.
Speaker 2 (08:40):
You got all that.
Speaker 1 (08:41):
Then you got to put all the equipment. Anyone believe
what restaurant equipment costs. Then you got to buy all
the supplies to open the first day. Then here's the
real trick. You got to hire people to work on
day one, But you had to have hired them before
you opened, so you have to have paid them while
you train them. You had to find people to go
to work, and I don't know if you know, it's
(09:02):
hard to find good people out of work that are
willing to work. And you can't pay high wages because
no matter what you charge for your barbecue or burgers
or whatever else, people feel like it's too much. They
don't know the cost of operating a business. So you
got all these costs to start, and then you open
and you hope to goodness that people will show up,
but why would they. They don't know you there, and
(09:23):
you don't have any money to market. Then you open,
and that first day you got to hope that you
sell what you made. Otherwise you eat literally and figuratively,
financially and personally what you don't sell. And then you
hope you get to the point. And barbecue is a
tough business. You know, a lot of people don't like
what's happened in barbecue. The we close when we sell out.
(09:47):
That Ronnie killing I think was probably should probably be
credited with establishing and even Ronnie has had to close restaurants,
and that guy gets more pubbed than Chris Shepherd. Okay,
I got carried away, but I don't you know, more
people know of Ronnie Killing from the media than anybody.
And even he has struggled, and not because he's not
a great guard doesn't work card. It's a tough, tough business,
(10:11):
and I think people have to understand how difficult it is.
Speaker 2 (10:15):
And you got all of that, you.
Speaker 1 (10:16):
Know, as he said, the permits, the signs, all of
that mess you got to deal with. I mean, just
the first time you buy toilet paper, first time you
buy all your paper goods. So y'all know, I had
Republic Barbecue and we'd go through our budgets.
Speaker 2 (10:29):
I'd look at the.
Speaker 1 (10:30):
Revenues and I go, okay, not where I want him
to be. All right, we can live with that. And
then you look at the other side of the ledger
and you go, what the hell? How come we paying
all this money for knife sharpening?
Speaker 2 (10:38):
Well, we got to have it.
Speaker 1 (10:39):
The company would come in sharpen your knives. I said,
we gotta find ways to cut. Let's cut the knife sharpening.
And Jason, my chef, said, my pitmaster at that time,
said well, that's just going to mean more labor cutting.
It saves us labor. If the knifs are it just
never stops. And then you show up and the door
is beat hell and your brisket has been stolen that
(11:02):
you were planning on selling that day, and so now
you got to turn people away when they arrived. Is
that what you did, Paul? You turned people away when
they arrived?
Speaker 2 (11:12):
Oh you lost him? You thought we were done with him?
The hell? I did all that intro and then I
got no guests. What you found it interesting? Did you
write his number down? Okay, we'll call him back. What
the hell between you and my wife? I don't know
(11:33):
what I'm going to do? Yes, say, I got mad
because I told her X and she thought I said why?
And I was so proud of myself. I didn't rant
and rave, and nobody listens to me. I just swallowed
my pride kind of let me a little bit.
Speaker 1 (11:55):
But she's such a saint that you cannot You cannot
scold her the way a husband would scold a wife,
and a wife a husband. You can't do it because
then she's just so nice and she's so decent and
I'm not, and you end up feeling bad about that
for the rest of the time. You know, I wish
(12:16):
none details. I wish you to check with me before
you let him go. I didn't even say goodbye.
Speaker 2 (12:23):
You got him. He's probably back on the pit again now,
Paul Paul, Yes, sir, I don't.
Speaker 1 (12:33):
Know where you went. Ramond got rid of you. I
wasn't ready for him get rid of you. I was
telling how difficult it is on a business. I got
a series of questions. I want you to answer each
one in ten seconds or less.
Speaker 2 (12:41):
Okay, let's go. Where were you born.
Speaker 3 (12:46):
Houston, Texas?
Speaker 2 (12:47):
And then when did you move to Kansas?
Speaker 3 (12:50):
When I was about six years old? Parents divorced.
Speaker 2 (12:53):
Who that was a downgrade? Yes, sir?
Speaker 1 (12:56):
And you lived there until what age seventeen? And then
what happened at seventeen?
Speaker 3 (13:04):
COVID Community College? Well, you say in Texas Southern University?
Speaker 2 (13:09):
Okay, did you graduate.
Speaker 3 (13:12):
Phobic? Yes, not from Texas Southern.
Speaker 2 (13:14):
What were you studying?
Speaker 3 (13:17):
Criminal law?
Speaker 2 (13:18):
And then what did you do after that?
Speaker 3 (13:23):
After Texas Southern? I got into the restaurant business as
a manager for Shawnees Restaurant. After shownings, I went to
Xerox as a copier salesperson, then jumped into the energy
business after that.
Speaker 2 (13:40):
And how old are you today? I am fifty five, sir,
I'm fifty four, so I'm not there with you. And
you just have the one daughter, Amaya.
Speaker 3 (13:51):
I have Amayah, and my son is Paul Jacob before
Amber passed away at the age of seventeen and twenty thirteen,
So Paul and my lost a sister when they were
you know, seven eight years old somewhere in there.
Speaker 2 (14:04):
That's rough.
Speaker 3 (14:07):
Yeah, still is I can.
Speaker 1 (14:09):
I don't know that you ever completely heal from that.
So walk me through. Let's again, these are short answers.
Site selection, How did you pick that site?
Speaker 3 (14:20):
This particular site was close to where my wife was
raised and her mother lives very close to here. So
this is the area that my wife was raised in.
Speaker 2 (14:34):
What church did she grow up in? Remus, writes church.
Speaker 3 (14:39):
She was a raised Catholic, So Saint Benedict was a
church she was raised in.
Speaker 2 (14:46):
Interesting.
Speaker 1 (14:46):
I think Remus Rites church Mountain of Praise is pretty
close to their own ORLM isn't it?
Speaker 3 (14:51):
Yes? Past Rite is very close absolutely.
Speaker 2 (14:53):
Remas and Mia is it his wife's name? Do I
remember that?
Speaker 1 (14:56):
Right?
Speaker 3 (14:57):
Mm hm?
Speaker 2 (14:58):
He used to.
Speaker 3 (14:58):
I'm not for sure. What her name was.
Speaker 1 (15:00):
I think it's Mia. She's actually the co pastor. I
used to enjoy going to watch the way he would
come on to preach. He would sing as he came
from the back, and he was singing a gospel song
as a wild up, and then he would uh, and
then he would welcome the parishioners, and then he would
begin his sermon. It was, it was beautiful. I never
(15:22):
see anything like that. I have seen something like that.
Jimmy Swaggers would do that.
Speaker 2 (15:27):
I don't know. It might be where he got it right.
Speaker 1 (15:28):
It's an old tradition, I'm sure, but I had not
seen it. I had not seen it. Okay, So we
found the site. Did you buy it or lease it?
Speaker 3 (15:37):
We're leasing. We're leasing here and we have two options
now going on the next orders a building going up.
We've already received our proposal for our space there for
hold on.
Speaker 1 (15:51):
This is the Michael Berry Show. I'm behind on my
emails and messages. I'll get to them in just a moment.
But I saw the first one that came in during
the last segment from Lewis Florey of Ability Tree Service,
the tree Whisperer.
Speaker 2 (16:11):
And he said I'll do five hundred.
Speaker 1 (16:14):
I'll just I'll give them five hundred dollars toward police
officer lunches. And I said, well, could you swing by.
I think they would love to meet you face to face.
So he is out making his meetings with our listeners
and he's got it all mapped out. So I don't
know what time today he will be by there, but
I told him to make sure he sees you, Paul,
(16:36):
and he'll pay directly for officers. And I'm encouraging all
of our listeners to swing by Jacob's Barbecue and to
pay for another meal so that any law enforcement officer.
I've asked the Houston Police officers, you need to put
the word out for any officer in that area to
swing by and hopefully we'll have prepaid meals so they
won't have to.
Speaker 2 (16:55):
Cover it that day. Paul. So let's go through you.
You secured the site? How long? But from that time
to when you open the doors?
Speaker 3 (17:07):
The time did I secure the site?
Speaker 2 (17:09):
Yeah? How much done?
Speaker 3 (17:10):
From open? Nothing at all? Because no, I already had
a commercial pit. I mean the kitchen. Everything was in
the kitchen. Now mind you, we are in this is
a takeout. This is not a sit down restaurant. This
is not a sit down road. That's how you're.
Speaker 1 (17:28):
Trying to get to the location next door, so you'll
have a sit down.
Speaker 3 (17:32):
Absolutely. But I was just reached out to yesterday. A
guy called me and heard our story and he said
he had a restaurant put everything in it from a
customer who backed out on or they went bad on
their lease. And so I got another offer as well
(17:53):
on the table, like he wants me to come to
his space, and we said, everything is in this restaurant.
Speaker 2 (17:59):
What part of two down as.
Speaker 3 (18:02):
It's very close. It's a pair land at the edge
of it was right there at two eighty eight, in
the belly off the FEDA. There's a r V park
right there, and it's next door to that, okay, right
next door to that. So that guy's offered me space
over there with a very generous leaf, you know. So,
I mean it's it's things are changing overnight.
Speaker 2 (18:25):
Do you have any picnic tables out front?
Speaker 3 (18:29):
Man, I don't have any picnic tables out front unfortunately
at this place here. That's why I have to hurry
up because we're airy for the last two years. When
did you get in here? I'm like, man, we're barely uh,
we're barely uh you know, standing open here. We can't
afford to go get a sit down restaurant, just a big,
big expense. But you know we've been very patient.
Speaker 2 (18:48):
Is the room for picnic tables because I like picnic tables?
Speaker 3 (18:52):
Oh yeah, we got we got room out there in
the prom. We don't have sweet tea, but we have
a pool that everybody loves, several flavors, Paul.
Speaker 2 (19:03):
White people don't take kool aid.
Speaker 3 (19:06):
Hey, man, you'll be surprised. And my customer six, they
can come in. You know why, it's shocked.
Speaker 1 (19:16):
Let me tell you why. Craig Joseph and this is
it soul Food used to tell me. I would laugh
and I walk in and he said, dear, he's a
retired firefighter.
Speaker 2 (19:25):
His grandfather started that business.
Speaker 3 (19:27):
Craig, Yeah, my customer, yeah, grand Jason's lyrics feeling.
Speaker 1 (19:31):
And I used to go in and give him grief,
and I'd say, Craig, what are you doing with hogs Mall?
Speaker 2 (19:35):
White people don't want to hogs Mall? And he said,
you'd be surprised, Michael.
Speaker 3 (19:38):
Me.
Speaker 1 (19:39):
They come in here and they want to try it.
They want to try Chitling's. They want to try hogs
Mall And I'd say, and then what do they think?
He says, that's horrible, He said, I tell him that
was slave food. We keep that alive as a tradition,
not because it tastes good. That was slave food. That
was the worst food. Nobody's You don't serve that at
Tavern on the Green. Yes, indeed, you're not going to
(19:59):
get that over there. Here is my challenge to our listeners.
Our listeners are amazing people. You'd be surprised they're so resourceful.
Somebody out there, how much room do you have? How
many picnic tables could you? Do you have room for
if I get them delivered? Somebody out there delivers picnic tables?
Speaker 3 (20:15):
Are you serious?
Speaker 2 (20:16):
Well, it hadn't happened yet, but I know our.
Speaker 3 (20:19):
Listeners, I mean well I knew, I mean, you know
for right now, you know upward of uh, you know
three maybe, yeah.
Speaker 2 (20:27):
You don't need that many.
Speaker 1 (20:28):
You turn them and picnic tables already already speak to
the family seating style.
Speaker 2 (20:34):
You know, somebody's there. You just kind of walk, hey
can I join you on? And they just kind of
scooch over a little bit.
Speaker 1 (20:39):
You know, right, you should never have two people on
a picnic table, anybody.
Speaker 3 (20:43):
You know exactly. You know, I'm looking, I'm going to
got me walking in front of the store here, one, two, three, four,
uld probably go out there maybe four.
Speaker 1 (20:54):
Oh yeah, you know, somebody's going to email me on
the show through the website Michael Berryshow dot com and
bring you by at one four one five to one.
Hiram Clark one four one five to one. Hiram Clark.
Ray Hunt at the Police Officers Union said, Hey, I'm
not sure you want me to send that to all
(21:15):
the officers. They might be overwhelmed with the officers. Why
don't you build up the budget first? Uh, he doesn't
know our listeners. He doesn't know our listeners are awesome.
Speaker 3 (21:26):
Tell him he had two officers, He had two offers
in here yesterday doing the police report. One of them
got a bottle of rub and the other they all
they were sampling brisket and one officer said, he said,
oh wow, this is why you're you got there. He said,
I'm not gonna put that in the report. We all
(21:49):
we all chuggled when he said that. But yeah, so
his officers come all the time from the station over here,
like they are a big supporter, like they eat here.
Speaker 2 (21:58):
Well, it's my goal that we be able to feed
him today. That would be uh, that would be really cool.
Speaker 3 (22:03):
That's awesome, Paul.
Speaker 2 (22:05):
You know, it's funny.
Speaker 1 (22:06):
Sometimes out of bad things, good things can happen and
it won't all be today.
Speaker 2 (22:12):
But our listeners are so amazing.
Speaker 1 (22:14):
I think about Elbert Wood, I think about all the
things they built the RCC for us, all the things
our listeners do. And our listeners are out at work,
you know, going through the grind, maybe maybe kind of
interrupt personally, professionally, marriage wise, parent wise, you know, health wise,
and they go, ah, you know what, let me pitch
in and help this guy out. That'd be nice. Let
(22:35):
me pitch in and help this guy out. That'll be nice.
So yes, and maybe another location pops up for you.
You know, it's amazing. It's amazing how many restaurants are
just I had a guy on yesterday Lucas Bakery and Lagrange,
and he's trying to sell a bakery out. He's been
there for fifty three fifty fifty three years. He married
(22:58):
the daughter of the owner. Are like in no country
for old men when he goes out in the convenience
store out back, but he he's trying to get out
from under it because he's tired. He's seventy three, seventy
four years old. And it's for somebody that wants a
bakery on the square in a great old town that's
growing in Blossoming.
Speaker 2 (23:17):
It's perfect for somebody.
Speaker 1 (23:19):
It's just you got to find that, right, yes, indeed, right, yeah, yes, indeed. Well, Paul,
I wish you the absolute best you and and Martha
and Amaya and Paul the fourth and I'll be in touch.
I don't know how often you check your email. Probably
not because you have uh, barbecue sauce. Okay, So I'll
(23:41):
be going to afford these folks along. And if you
would respond to them. Our people are not time wisters.
So if they say they're going to buy something, uh,
they're going to buy. And let's see if we can't
help you guys out. Keep working hard and doing the
right thing. Pleasure to talk to you.
Speaker 3 (23:55):
Thank you so much. Mike Burry, I bluff date there.
Speaker 4 (24:00):
Prepare for a complete meltdown with more of the Michael
Berry Show.
Speaker 1 (24:10):
All right, I'm doing the first thousand, about second thousand.
Lewis flore at Ability Tree Services bringing by five hundred bucks.
I'm doing a thousand. I know we'll have some other
folks who want to contribute. Swing by there and drop
off your check and take a photo with Paul. Make
sure he knows who you are and why you're there,
(24:31):
and that you're supporting him, and we'll put this these
cases of thievery at his restaurant behind him. You know,
you get down when you're a small business owner. I
never made my living off the RCC, but you get down,
you get really down. By the way, that first fifteen hundred,
five hundred from lowis in one thousand for me is
(24:52):
for police officers. So Captain Holliday at Southeast Station and
all the Southeast officers there. You guys, make sure you
go buy in any other law enforcement, not just HPD
sheriff's deputies. Now, when the money runs out, the money
runs out. I can't ask the restaurant to feed you free.
They took enough of a loss from these last two hits.
(25:12):
But first one is there and they open at eleven,
and hopefully I'll get some other folks to tell me
they're going to contribute and.
Speaker 2 (25:20):
Will be in good shape. I'd like to run them
out of barbecue.
Speaker 1 (25:23):
You know that's the model, right, that's the model for
bakeries and barbecue is you know, you make all this
food before anybody comes in, and then it rains supposed
to rain all day till noon today, but it's not
really rain. It's wet out there. But anyway, you got
to anticipate your par levels. And that's very difficult because
you got spoilage. Bakery business. That's a tough part, man.
(25:46):
You know, I've watched people get so angry they go
into a bakery or a barbecue and they're out of something.
Speaker 2 (25:54):
How entitled do you have to be? How entitled you
have to be?
Speaker 1 (26:00):
Or show up when the restaurant is closed, say restaurant
close at nine, Bang on the door, I'm here, I'm here.
Treat me like I'm in. You're not important. The customer
is not always right. They've already mopped all that. It
took them an hour and a half to clean that restaurant.
But I'm the customer. Get lost. Customers like you are
the nightmare of owning a business. And I'll say it,
(26:24):
other people won't because it comes off as arrogant. You
know who else will say it, Ricky Bobby, Ricky Craig
at Hubcap Grill, he puts signs up if you're in
a hurry, there's a water burger down the street that
we ain't that kind of place. If you came here,
drink cup beers, eat a burger, have some fries, relax
and calm down a minute. If you did that, then
(26:46):
we're your right place. But we're not here to be
yelled at. You're not gonna yell at my staff. And
people need to check themselves.
Speaker 2 (26:52):
Not y'all.
Speaker 1 (26:53):
I know you're not that kind of person, but you
see those kind of people. They go in so demanding,
like I'm giving my money to somebody, so I get
to boss them around and they have to they have
to be my slave. No, that is not how it works. Ramon,
who among our friends would be most likely to deliver
three picnic tables to Paul at J Cobs Barbecue?
Speaker 2 (27:13):
Who a, mom? The people? We don't think on that.
Think on that for a second.
Speaker 1 (27:18):
So my friend Michael Robinson, the Aggie plumber, Uh what
mattress Matt he probably has some picnic.
Speaker 2 (27:26):
Tables and he's got box trucks. Holy smacks, how do
you think on that level, it's so fat because you
have anything else to do? Okay, yeah, I.
Speaker 1 (27:36):
Bet you, Mattress. I'm pretty sure he has picnic tables
out front. I'm trying to think. You know, when you
walk up, I feel like there's picnic tech. There's some
kind of seating right there, because kind of like a
food truck. You know, if you just have a place
to rest your legs for a minute in each barbecue,
you know, that's really all you need.
Speaker 2 (27:58):
You want to know what's on the menu. I know
you do. I know you do.
Speaker 1 (28:02):
You got brisket, mac and cheese, dirty rice, green beans,
potato salad, baked beans, collared greens dressed. Let me tell
you something, ram On, this is an admirable story. This
fella's he's got it. He's got it down real simple.
There's no pork ribs, there's no chicken. I like barbecue.
Che's my favore. Barbecue is barbecue chicken. People don't appreciate
how to good barbecue chicken is. Yeah, he only has
(28:25):
Let's see what he's got on the catering minion. I
guess the catering menu because it's prepaid. No, he's keeping
it simple. He is straight up brisket, holy mackerel. That
is commitment. I mean there's no there's no ribs. This
is straight up brisket.
Speaker 2 (28:40):
Wow. Okay, all right, you do you Paul Jacob.
Speaker 1 (28:45):
I thought it was gonna be a white Jewish dude,
last name Jacob right or Jacob's, but it wasn't clear.
And then I glanced at Jacob's barbecue, and I thought
it was Jacob's barbecue, and I thought, man, you have
to respect Jewish people going into a black neighborhood like that.
Hararn Clark is black and going into a black neighborhood
like that and doing barbecue Jewish. And then when he
(29:06):
came on, I thought, well, he could still be Jewish,
you know, Sandy Kofax style. Uh, But he said he
was black. I'm gonna have to take his word for it.
And then I went to the photo and what he
did call me Mike, but he was mister Barry before that.
He's older than I am. I don't feel like it's
(29:27):
my older than me should be called me mister.
Speaker 3 (29:30):
Uh.
Speaker 2 (29:31):
It's funny because my.
Speaker 1 (29:32):
Wife heard we have a family friend named Zufallen and
she has a son named prince.
Speaker 2 (29:37):
He was actually named after me.
Speaker 1 (29:38):
He's Prince Christian Garva Selassi and he was born on
the day Prince died and she was a huge prince fan.
So anyway, he was over the house this weekend for Easter.
They come over every year and he uh, he asked
for something and I gave it to him, and he
calls me Abba bah, which in Ethiopian is is that
(30:00):
he cause my wife amma? But where because they're family,
that's what we do in Indian culture. You call every
man uncle and very every woman aunty. But anyway, I
gave him whatever it was, and I walked off and
I didn't hear this, but my wife said. Both Michael
t and Crockett said, Prince, when an adult gives you something,
(30:20):
you say thank you. And apparently he was kind of
like why or whatever else he would have known that,
And they said, and you say, anytime you say yes,
you say sir.
Speaker 2 (30:31):
Anytime you say no, you say sir.
Speaker 1 (30:33):
And when ah Bah Blah asked you that, when you
asked Ababa to repeat himself, you said, what don't say
what to an adult you say sir. If it's a woman,
you say ma'am. And I'm going to tell you something.
You remember those bumper stickers. My kid, my parents had it.
My son is an honor roll Bobcat, orange Field, Bobcats.
Speaker 2 (30:52):
My son is an honor man.
Speaker 1 (30:54):
My kids do grade in school, and they work hard
to do it, and they study long hours and all
the things that you know, you love the work ethic
and all that, But I don't care about the GPA
nearly as much as a story like that. Knowing that
your kids are respectful, honorable, honest man.
Speaker 2 (31:14):
That's if we raise our kids like that.
Speaker 1 (31:18):
If when somebody gets if this black owned barbecue joint
in a predominantly black neighborhood gets hit by a black
and separately Hispanic thief, and we step in and show
them as a community, right is right and wrong is wrong,
and we're going to support you. That's how you solve
the problems with society. That's how you fix it.
Speaker 2 (31:38):
Won't be fixed overnight.
Speaker 1 (31:40):
And if we buy Brisket or Halliday, Captain Halliday and
all his officers at Southeast and anybody else who shows
up there today, that goes a long way.
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