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This is Maddie Rempe

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from Stevens, Ohio.

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Enduro listening

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to barbecue central.

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Georgia cake.

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Let's go. We'll do it live. Okay.

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Do it live. I can I'll write it,

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and we'll do it live. So to get

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that perfect barbecue, you use wood. Are you

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sure it's safe? Whatever. We put the lighter

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fluid on, strike your match, and

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Should we call the fire department? That might

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be a good idea.

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Hey, good evening, and welcome to

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the really big barbecue

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Central Show.

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This is the show that talks about all

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things important to the world of barbecue and

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grilling.

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This show is originating from the Rock and

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Roll Hall of Fame City,

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Bomb City USA,

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Cleveland,

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Ohio,

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the barbecue capital of the North Coast.

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I'm your program host, Greg Riffey. Happy to

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have you aboard here on your Tuesday

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evenings live fire fun and frivolity

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show.

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If you would like to get in contact

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with the show this evening, or better yet,

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follow the show during off show hours,

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here's how you do all that.

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You can get in touch with the show

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by sending an email to greg@bbqcentralshow.com.

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Follow us on all the social media channels

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atbbqcentralshow,

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and be sure to subscribe to the show

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podcast feed on your favorite podcast platform.

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Anything else you wanna find out about the

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show can be found at the main website,

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thebbqcentralshow.com,

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and here's what's happening in case you get

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the newsletter.

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Coming up in about 12 minutes from now,

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one of the most recognizable

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faces and names in the live fire industry,

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especially barbecue and Texas barbecue. Our pal, Aaron

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Franklin from Franklin Barbecue

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will join us. A number of other things.

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I just learned something about Aaron

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an hour ago. Blew my mind. I don't

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think he's even down to talk about it.

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Doesn't wanna promote it.

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Started asking him questions,

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follow-up question after follow-up, and he's,

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blew my mind. Let's just say it in

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that way, and I don't think I can

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bring it up. But if you ask me

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about it after the show, I might be

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able to tell you. So Aaron Franklin for

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one segment, and then we will be joined

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35 past the first hour

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off of a little bit of a layoff.

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Our barbecue central show's official fast food review

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expert, our pal, Bill Oakley,

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will stop by, play a little catch up

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there. He's got a barbecue event that's going

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on in October that he'd like to start

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promoting.

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So stay tuned for

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Bill Oakley. That'll bring it close to the

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first hour. We moved to the second hour.

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I had somebody

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scheduled.

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They weren't able to meet their time commitment,

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so I am backfilling

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with the longest running embedded correspondent,

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that being from Texas.

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And the guy who was in the midst

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of a little bit of a

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rub,

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meteoric rise in popularity,

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So we're gonna keep tracking it. Last one

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was in March. Doug Scheiding, Ro Cookers.

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We'll see how that goes. I have an

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open segment planned as well with a couple

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hot takes and other things to get you

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updated on. So we'll see how Doug's segment

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goes and what time we have left to

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fill. I have some things to give away.

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Not the least of which might be the

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Oh,

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Mommy

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that Matt Osman gave me a month ago

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or whatever it was. Tried it on steaks

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for the first time over the weekend. Winner

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winner Ohmame

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on my steak for dinner.

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It's really good. So thanks to Matt once

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again,

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trying it on a number of things.

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So

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that's how the show's laying out. Aaron Franklin,

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Bill Oakley first hour, big first hour, and

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then Doug Scheiding in the second hour, big

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second hour as well.

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Don't forget you can follow me socially, Instagram,

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the Tweeter, TikTok, Snapper Snaps, and the LinkedIns,

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all with the handle atbbqcentralshow.

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We say good evening to those of you

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watching

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through one of our video streaming platforms. You

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can go to facebook.com/bbqcentralshoworthetwitters.com/bbqcentralshow,

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or you can also watch on the YouTubes,

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which is youtube.com/@bbqcentralshow

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where we have a new YouTube poll question

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of the week. And we're asking everybody this

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because it was such a hot one last

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week.

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During the embedded correspondence, I'm asking you, do

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you remove the membrane on spare

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ribs?

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And currently,

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94%

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of you are saying, yes,

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You do. 6% of you are saying, no.

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You don't.

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So a lot of us are spending the

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time to remove the

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membrane off of the spare ribs. By the

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way, as I had just mentioned, the umami

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rub, a taste tester Steve was in, of

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course, Maddie's boyfriend.

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And I didn't go full on everybody's gonna

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taste it whether they want to or not.

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I know Steve, tad bit of an adventurous

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eater when it comes to the spices and

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the seasonings.

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Gals, a little bit more, I know what

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I like.

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So I did one side with umami,

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put them in the sousvides,

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did them like that. So Steve and I

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got to enjoy some of that. He said

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they were good. Does he just talked about

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there in the instant chat? So we appreciate

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Steve's pallet when he stops by the house

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for some eats.

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Results from the poll question of last week,

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Joe Martinez is really Martin. Martinez,

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very close. 56%

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of you think indeed,

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Joe Martinez

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is Martin

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Martinez. And we'll start here tonight. So first,

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I do wanna thank

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a gal by the name of Mara Morrison,

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perhaps it's Mara Morrison,

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from a local plain deal I'm sorry, from

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a local newspaper called The News Herald

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for the big article

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write up in the special edition of the

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newspaper entitled Ready,

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set, grill.

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Most of the supplement was done with other

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reporters

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interviewing barbecue restaurant owners for some barbecue advice

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and tips and tricks.

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And around here, that's questionable

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information for the most part.

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So this reporter

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decided to go with a suggestion

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that one of the mayors

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in the next city over gave her, my

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pal Joe Sackas,

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from the great city of Wickliffe, Ohio. He

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said, forget about that. You should interview a

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guy that has his own

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barbecue and grilling show and podcast.

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That being me, she bought into his pitch

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and away we went. We met up,

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I don't know, July

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3rd or 5th or whatever it was, did

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the whole hour long meeting.

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Nothing new to the fans of the show,

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How I got started in barbecue. How I

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grew the online presence when I started the

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show both in podcast and live format. How

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it's grown and evolved over its life, all

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that kind of info.

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I don't think you can actually go anywhere

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on the newspaper's

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website and find it. They require you to

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jump through a paywall or 2.

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Also, and shockingly, it wasn't on stands

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for sale on Sunday.

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You actually have to subscribe to the newspaper.

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And then

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in addition to the Sunday newspaper showing up,

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there was

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an additional supplement called Ready, Set, Grill, but

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you have to be a paying subscriber

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in order to get it.

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So I wanna thank

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Mara or Mara Morrison once again for the

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opportunity.

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A couple editors notes here.

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And I don't wanna come off like a

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shithead,

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but I will.

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However, I don't want to or I do

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wanna make a few corrections at her story.

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First and foremost, please, 1st and foremost,

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in the secondary headline, it reads, and I

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quote, Willoughby residence,

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the barbecue central show

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gets

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200

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to

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300000

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live views

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each week.

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Gang, this is 100%

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false.

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It doesn't get anywhere near that many live

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views each week. I wish it did

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at most depending on the guest and what

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Tuesday

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and if the Olympics are on and if

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you have to take a dump,

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maybe 2 to 3000.

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But

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usually,

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usually, it's a 1,000 or less during the

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live show.

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There have been times when I've seen it

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peak to 10 or 12,000,

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normally a1000.

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There was also some competing information on the

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amount of audio downloads the shows get.

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One part of the articles is 20 to

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30,000, but no time frame given on when

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those numbers or how those numbers are collected.

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Doesn't matter. Those were wrong too.

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The monthly audio download average around 40,000 a

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month at the current time, that is correct.

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I have verifiable proof of that. And look,

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if I'm being critical, and as I said

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I am,

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the whole thing could have been a bit

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more well written. She did mention

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that she was going to send me an

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advanced copy to read through.

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That never happened. I could have corrected some

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of these things that I have been talking

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about over the last few minutes,

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but it never came. It just showed up

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on Sunday to people's doorsteps.

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Someone tagged my wife in a Facebook post

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and was like, hey. Hudson's in the newspaper.

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My wife was like, well,

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where's our copy? I don't have any idea.

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I didn't even know it was coming out

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today. She said she was gonna let me

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know.

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She said she was gonna send me advanced

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copies. I've emailed her subsequently and said, is

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there any way I can get my hands

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on a couple paper copies?

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Haven't heard back from her. Don't know if

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she's decided after my

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interview that nothing is going to be better

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than that, so she's cut bait.

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00:11:05,845 --> 00:11:07,764
But bad news for mom and dad, you're

276
00:11:07,764 --> 00:11:09,304
not getting a paper copy.

277
00:11:10,485 --> 00:11:11,945
I can't even get one,

278
00:11:12,404 --> 00:11:13,865
and they weren't on newsstands.

279
00:11:16,429 --> 00:11:17,970
The writing a little disjointed,

280
00:11:18,429 --> 00:11:20,350
all in all if I'm being critical because

281
00:11:20,350 --> 00:11:22,450
I do fancy myself a bit of a

282
00:11:22,509 --> 00:11:23,649
creative writer.

283
00:11:24,024 --> 00:11:25,884
I write a lot of the reads and

284
00:11:26,105 --> 00:11:27,705
a lot of takes and all this other

285
00:11:27,705 --> 00:11:28,205
stuff.

286
00:11:29,384 --> 00:11:31,165
Outside of that though, always

287
00:11:32,240 --> 00:11:34,879
so grateful and so happy to get the

288
00:11:34,879 --> 00:11:37,759
show some extra exposure, which it deserves. Not

289
00:11:37,759 --> 00:11:40,480
me. The show. The show deserves all the

290
00:11:40,480 --> 00:11:41,700
credit, all the exposure.

291
00:11:42,464 --> 00:11:45,985
So we thank Mara or Mara Morrison from

292
00:11:45,985 --> 00:11:47,445
the local News Herald

293
00:11:48,144 --> 00:11:50,440
for giving me the feature and the Ready,

294
00:11:50,519 --> 00:11:53,000
Set Grill, the special summer supplement that comes

295
00:11:53,000 --> 00:11:55,259
with the News Herald. And for also saying

296
00:11:55,320 --> 00:11:57,340
that I get 200 to 300,000

297
00:11:58,254 --> 00:12:01,294
live views each week, which again is totally

298
00:12:01,294 --> 00:12:01,794
false.

299
00:12:02,335 --> 00:12:03,934
I don't even know where she came up

300
00:12:03,934 --> 00:12:06,115
with that number, and she recorded me.

301
00:12:07,610 --> 00:12:09,690
It is so false. I don't even wanna

302
00:12:09,690 --> 00:12:12,570
be associated with that stat. I'm owning it.

303
00:12:12,570 --> 00:12:14,490
I'm telling you right now. I did not

304
00:12:14,490 --> 00:12:15,230
say that,

305
00:12:15,565 --> 00:12:17,565
And it's true. And if I said it,

306
00:12:17,565 --> 00:12:19,504
my mistake, I I recanted.

307
00:12:19,965 --> 00:12:21,904
It's false. It's a made up stat

308
00:12:23,220 --> 00:12:25,220
by somebody. And I don't think it was

309
00:12:25,220 --> 00:12:26,899
me, although I can't be a 100% sure.

310
00:12:26,899 --> 00:12:28,820
But believe me when I tell you, I

311
00:12:28,820 --> 00:12:31,605
wish, but indeed, if if I got 200

312
00:12:31,605 --> 00:12:33,465
to 300000 live views a week,

313
00:12:33,845 --> 00:12:35,524
I might be 4th or 5th to just

314
00:12:35,524 --> 00:12:37,045
to Joe Rogan. I would be one of

315
00:12:37,045 --> 00:12:39,925
the top 10 or 15 podcasts of all

316
00:12:39,925 --> 00:12:40,425
time.

317
00:12:41,669 --> 00:12:42,809
It's not the case.

318
00:12:43,990 --> 00:12:46,649
But anyway, thank you Mara no matter what.

319
00:12:47,190 --> 00:12:50,085
Plus great picture of me with the suit.

320
00:12:51,264 --> 00:12:52,565
I was headed into work,

321
00:12:53,105 --> 00:12:54,785
so she caught me in a good dress

322
00:12:54,785 --> 00:12:55,285
day.

323
00:12:57,410 --> 00:12:58,929
And no, you can't get your hands on

324
00:12:58,929 --> 00:13:01,009
any extra copies if you live here locally

325
00:13:01,009 --> 00:13:02,610
because I couldn't get my hands on any

326
00:13:02,610 --> 00:13:05,330
copies Sunday when I was perusing through all

327
00:13:05,330 --> 00:13:05,830
the

328
00:13:06,355 --> 00:13:07,095
gas stations,

329
00:13:08,034 --> 00:13:10,674
pharmacies, and any place else that was open

330
00:13:10,674 --> 00:13:11,975
in the morning on Sunday.

331
00:13:12,355 --> 00:13:13,174
That's alright.

332
00:13:15,110 --> 00:13:17,509
Aaron Franklin is ready to go. Before we

333
00:13:17,509 --> 00:13:18,330
get to him,

334
00:13:18,789 --> 00:13:22,149
let's talk about the Member's Mark Gas Grill,

335
00:13:22,149 --> 00:13:24,475
which you can find at your local Sam's

336
00:13:24,475 --> 00:13:25,215
Club store.

337
00:13:26,554 --> 00:13:30,315
Imagine a gas grill that offers precise set

338
00:13:30,315 --> 00:13:30,815
temperatures

339
00:13:31,750 --> 00:13:33,610
from a slow cooking 225

340
00:13:34,149 --> 00:13:35,850
to a sizzling 450

341
00:13:36,389 --> 00:13:36,889
like

342
00:13:37,269 --> 00:13:37,769
degrees.

343
00:13:38,945 --> 00:13:39,925
You have an oven.

344
00:13:41,024 --> 00:13:43,345
You have no plug ins. You have no

345
00:13:43,345 --> 00:13:45,825
battery packs. Nothing like this. Is this magic

346
00:13:45,825 --> 00:13:46,884
is what you're asking?

347
00:13:47,589 --> 00:13:50,089
Indeed not. It's all in the gas valve.

348
00:13:50,710 --> 00:13:53,129
Think of it as your grilling genie. Effortless

349
00:13:53,190 --> 00:13:53,690
effortless.

350
00:13:56,115 --> 00:13:58,455
Wow. It's it's a tough one tonight. Effortlessly

351
00:13:59,075 --> 00:14:00,855
sensing and regulating temperatures

352
00:14:01,554 --> 00:14:03,470
just like your trusty up. Set it, and

353
00:14:03,470 --> 00:14:05,710
forget it. No plugins, no gadgets, no add

354
00:14:05,710 --> 00:14:08,289
ons, just pure grilling freedom and joy.

355
00:14:10,644 --> 00:14:12,585
The game changing oven mode,

356
00:14:13,365 --> 00:14:16,165
the traditional barbecue mode, and then you pick.

357
00:14:16,165 --> 00:14:18,004
And by the way, you're not locked into

358
00:14:18,004 --> 00:14:20,710
1 or the other. You wanna start in

359
00:14:20,710 --> 00:14:23,590
grilling mode and then finish in oven mode

360
00:14:23,590 --> 00:14:26,009
or vicey versa, you can do it.

361
00:14:26,629 --> 00:14:28,784
I suggest this. Go to your local Sam's

362
00:14:28,784 --> 00:14:29,524
Club store,

363
00:14:30,225 --> 00:14:32,784
check out the Member's Mark pro series. They

364
00:14:32,784 --> 00:14:34,464
have a 4 burner and a 5 burner.

365
00:14:34,464 --> 00:14:36,084
I have the 5 burner in the backyard.

366
00:14:36,889 --> 00:14:39,309
A sexy all stainless steel cooker,

367
00:14:39,850 --> 00:14:41,149
huge amount of space,

368
00:14:42,009 --> 00:14:43,629
and if you're just a little

369
00:14:43,934 --> 00:14:45,774
unsure of your grilling skills and you would

370
00:14:45,774 --> 00:14:47,774
rather dial in a temperature and cook, you

371
00:14:47,774 --> 00:14:49,855
can do that. But you can also learn

372
00:14:49,855 --> 00:14:52,115
to become a little bit more intermediate to

373
00:14:52,210 --> 00:14:54,210
expert as well by using the regular grill

374
00:14:54,210 --> 00:14:56,289
mode. Best of both worlds. Come on. Let's

375
00:14:56,289 --> 00:14:58,929
go. Sam's Club is where you get it,

376
00:14:58,929 --> 00:15:00,450
and it's the only place you can get

377
00:15:00,450 --> 00:15:03,235
it with its patented thermostatic control technology.

378
00:15:04,495 --> 00:15:06,894
We're back with our pal Aaron Franklin right

379
00:15:06,894 --> 00:15:08,970
after this. Stick around. Be right back. You're

380
00:15:08,970 --> 00:15:10,429
listening to the barbecue

381
00:15:10,809 --> 00:15:11,870
central show.

382
00:15:35,840 --> 00:15:36,340
Broadcast

383
00:15:36,924 --> 00:15:40,065
team live from the Barbecue Central Show Studios

384
00:15:40,125 --> 00:15:41,424
in Cleveland, Ohio.

385
00:15:42,125 --> 00:15:44,544
You're listening to the Barbecue Central

386
00:15:45,230 --> 00:15:47,490
show. Once again, here's your host,

387
00:15:48,509 --> 00:15:49,730
Greg Rempe.

388
00:15:51,389 --> 00:15:52,750
Hey. Welcome back to this portion of the

389
00:15:52,750 --> 00:15:55,134
show being brought to you by cooking andpellets.com,

390
00:15:55,355 --> 00:15:57,835
your number one source for quality wood pellets

391
00:15:57,835 --> 00:15:59,455
for all your pellet driven cookers.

392
00:16:00,875 --> 00:16:03,000
If you're ready to buy, don't don't go

393
00:16:03,000 --> 00:16:03,580
to cookandpellets.com.

394
00:16:04,360 --> 00:16:05,980
Instead, buy from amazon.comorwalmart.comorlowes.com.

395
00:16:09,399 --> 00:16:11,705
Same great products as Cook and Pellets sells,

396
00:16:12,105 --> 00:16:14,264
even better shipping rates as told to me

397
00:16:14,264 --> 00:16:15,785
by the owner of Cook and Pellets. So

398
00:16:15,785 --> 00:16:17,004
don't worry about that either.

399
00:16:17,865 --> 00:16:19,404
Good folks over at cookandpellets.com.

400
00:16:21,230 --> 00:16:23,889
My first guest tonight, one of the most

401
00:16:24,110 --> 00:16:28,049
popular and recognizable faces in barbecue today.

402
00:16:28,634 --> 00:16:30,875
You've seen him on things like barbecue pit

403
00:16:30,875 --> 00:16:33,774
masters TV show. He also has a barbecue

404
00:16:33,995 --> 00:16:36,549
master class over at the master class website.

405
00:16:37,169 --> 00:16:40,230
Shot a barbecue show for PBS, authored books

406
00:16:40,370 --> 00:16:40,870
on,

407
00:16:41,490 --> 00:16:43,190
barbecue and other topics.

408
00:16:43,764 --> 00:16:47,044
He is a 2020 barbecue hall of famer,

409
00:16:47,044 --> 00:16:48,824
most importantly, a 2018

410
00:16:49,365 --> 00:16:51,100
barbecue central show's guest

411
00:16:51,500 --> 00:16:52,319
hall of famer.

412
00:16:52,620 --> 00:16:55,039
We are, of course, talking about Aaron Franklin.

413
00:16:55,740 --> 00:16:57,679
Aaron, we have a YouTube

414
00:16:58,379 --> 00:17:01,264
poll question of the week that we're asking

415
00:17:01,264 --> 00:17:04,085
everybody watching through YouTube and all guests.

416
00:17:04,704 --> 00:17:07,380
Nobody better to ask nobody better to ask

417
00:17:07,619 --> 00:17:09,400
than, than you on this question.

418
00:17:09,779 --> 00:17:10,759
Do you remove

419
00:17:11,059 --> 00:17:14,279
the membrane on spare ribs? Yes or no?

420
00:17:15,305 --> 00:17:16,525
Absolutely not.

421
00:17:17,545 --> 00:17:18,605
Wow. 96%

422
00:17:20,105 --> 00:17:22,849
of the YouTube voting public is saying, yes.

423
00:17:23,089 --> 00:17:26,130
They, in fact, do remove the membrane on

424
00:17:26,130 --> 00:17:28,609
spare ribs. So Oh, they might. I do.

425
00:17:28,609 --> 00:17:29,109
Let's

426
00:17:30,025 --> 00:17:32,505
let's ask a follow-up question to the YouTube

427
00:17:32,505 --> 00:17:33,724
poll question of the week.

428
00:17:34,585 --> 00:17:35,644
In the backyard,

429
00:17:36,505 --> 00:17:39,644
does Aaron remove the membrane on spare ribs?

430
00:17:40,960 --> 00:17:41,460
Nope.

431
00:17:42,720 --> 00:17:43,220
Alright.

432
00:17:44,000 --> 00:17:45,519
So why not? I mean, there seems to

433
00:17:45,519 --> 00:17:46,660
be a large fascination

434
00:17:47,119 --> 00:17:50,265
with removing membranes on both the baby back

435
00:17:50,265 --> 00:17:52,125
and the spare ribs. I did a big

436
00:17:52,424 --> 00:17:52,924
8

437
00:17:53,384 --> 00:17:54,045
rack of

438
00:17:54,744 --> 00:17:57,065
spare rib rib cook a week ago this

439
00:17:57,065 --> 00:17:58,744
past Saturday, and I was looking at them.

440
00:17:58,744 --> 00:18:01,029
I was like, holy shit. Am I really

441
00:18:01,029 --> 00:18:03,750
gonna remove the membrane on all 8 racks?

442
00:18:03,750 --> 00:18:06,329
And then 5 hours later, I was done.

443
00:18:06,524 --> 00:18:08,044
And I said, maybe I'm never gonna do

444
00:18:08,044 --> 00:18:09,585
that. So I put it to the embedded

445
00:18:09,644 --> 00:18:12,444
correspondence last month, and now a guy who's

446
00:18:12,444 --> 00:18:14,524
both doing it in the backyard, but of

447
00:18:14,524 --> 00:18:17,490
course doing it commercially with Franklin Barbecue. Why

448
00:18:18,589 --> 00:18:19,089
not?

449
00:18:19,470 --> 00:18:21,809
Well, I said the same thing to myself

450
00:18:21,950 --> 00:18:23,710
a long, long time ago, and when you're

451
00:18:23,710 --> 00:18:25,535
in a restaurant and you get there at

452
00:18:25,535 --> 00:18:26,035
midnight

453
00:18:26,575 --> 00:18:29,214
to cook 50 to 72 racks of ribs,

454
00:18:29,214 --> 00:18:29,714
there

455
00:18:30,414 --> 00:18:32,255
is no way I'm spending that kind of

456
00:18:32,255 --> 00:18:33,554
time pulling off the membranes.

457
00:18:34,250 --> 00:18:35,950
And also kind of what I learned,

458
00:18:37,289 --> 00:18:38,730
I could talk for hours about this. I

459
00:18:38,730 --> 00:18:39,929
know we don't have a a ton of

460
00:18:39,929 --> 00:18:40,410
time.

461
00:18:40,970 --> 00:18:42,650
But so, like and I don't really do

462
00:18:42,650 --> 00:18:44,044
baby backs. You know, we we do full

463
00:18:44,044 --> 00:18:46,044
spares as I hit Franklin, and I prefer

464
00:18:46,044 --> 00:18:47,184
spares for sure. Yep.

465
00:18:47,964 --> 00:18:49,484
But the flavors that I'm trying to get

466
00:18:49,484 --> 00:18:50,224
on the ribs

467
00:18:50,940 --> 00:18:52,559
totally penetrate that membrane,

468
00:18:52,940 --> 00:18:54,639
and I like to cook my ribs

469
00:18:55,419 --> 00:18:58,220
as almost overcooked as possible. And when you're

470
00:18:58,220 --> 00:19:00,924
taking something that close to the edge, it's

471
00:19:00,924 --> 00:19:02,845
nice to have that membrane intact to help

472
00:19:02,845 --> 00:19:05,325
the rack kinda hold together. Because otherwise, you

473
00:19:05,325 --> 00:19:07,404
got shiners, you got bones kinda poking out

474
00:19:07,404 --> 00:19:08,065
and stuff,

475
00:19:09,085 --> 00:19:10,820
and it just doesn't really matter. I I've

476
00:19:10,820 --> 00:19:12,839
cooked them both ways so many times,

477
00:19:13,299 --> 00:19:13,799
and,

478
00:19:14,180 --> 00:19:16,019
you know, if you're cooking ribs to full

479
00:19:16,019 --> 00:19:18,099
full full tenderness, I don't think it matters

480
00:19:18,099 --> 00:19:18,759
that much.

481
00:19:19,204 --> 00:19:20,025
There is a large

482
00:19:20,884 --> 00:19:24,484
belief amongst live fire cooks that leaving the

483
00:19:24,484 --> 00:19:27,144
membrane on is some type of a

484
00:19:28,019 --> 00:19:29,159
flavor penetration

485
00:19:29,940 --> 00:19:30,440
inhibitor.

486
00:19:30,980 --> 00:19:32,519
Do you find that to be the case?

487
00:19:33,460 --> 00:19:35,974
No. Because the good smoke particles

488
00:19:36,355 --> 00:19:38,355
that you want, like, from a clean fire

489
00:19:38,355 --> 00:19:38,835
or,

490
00:19:39,234 --> 00:19:41,815
water soluble, which means they'll penetrate penetrate

491
00:19:42,115 --> 00:19:43,974
protein. Man, I can't talk either.

492
00:19:45,119 --> 00:19:47,279
So in in that, you know, obviously, that

493
00:19:47,279 --> 00:19:49,759
membrane is water based, so it's it's protein.

494
00:19:49,759 --> 00:19:51,680
So the flavors are gonna go right through.

495
00:19:51,680 --> 00:19:53,220
Salt's gonna go right through.

496
00:19:53,634 --> 00:19:56,674
I mean, yeah, it's fine. It's it's paper

497
00:19:56,674 --> 00:19:57,174
thin.

498
00:19:57,795 --> 00:19:59,955
When you're talking about cooking a rib to

499
00:19:59,955 --> 00:20:00,934
total tenderness

500
00:20:01,830 --> 00:20:04,070
in a restaurant setting, do you jam a

501
00:20:04,070 --> 00:20:06,630
Thermapen in there? Are you looking for readings?

502
00:20:06,630 --> 00:20:08,630
Or is it, like, what's the gauge for

503
00:20:08,630 --> 00:20:10,549
you? Is it just time because you've done

504
00:20:10,549 --> 00:20:11,450
it so long?

505
00:20:12,295 --> 00:20:13,595
It's all by feel. Yeah.

506
00:20:14,215 --> 00:20:15,835
Yeah. So, you know, in Franklin,

507
00:20:16,215 --> 00:20:18,535
we'll do about 3 or so, 3 and

508
00:20:18,535 --> 00:20:19,355
a half hours

509
00:20:20,210 --> 00:20:20,710
unwrapped,

510
00:20:21,169 --> 00:20:23,250
meat side up, get them looking pretty about

511
00:20:23,250 --> 00:20:24,929
2 shades darker than you want them to

512
00:20:24,929 --> 00:20:25,589
be later,

513
00:20:26,369 --> 00:20:27,990
sauce them, flip them over,

514
00:20:28,744 --> 00:20:30,105
let them hang out for a minute, and

515
00:20:30,105 --> 00:20:32,105
then we wrap them up in foil with

516
00:20:32,105 --> 00:20:33,224
a little bit of sauce, a little bit

517
00:20:33,224 --> 00:20:34,125
of vinegar sauce,

518
00:20:35,144 --> 00:20:36,825
and then wrap them super duper tight. And

519
00:20:36,825 --> 00:20:38,190
we never see them again until

520
00:20:38,890 --> 00:20:40,730
they get unwrapped on the cutting board during

521
00:20:40,730 --> 00:20:42,809
lunch in front of guests. So that means

522
00:20:42,809 --> 00:20:44,090
you can't poke a hole in the foil

523
00:20:44,090 --> 00:20:45,309
because you'll lose the juices.

524
00:20:45,734 --> 00:20:48,215
You'll, you know, compromise the whole package, so

525
00:20:48,215 --> 00:20:50,134
it's all by fuel. And then you also

526
00:20:50,134 --> 00:20:51,654
pull it when you have about, like, half

527
00:20:51,654 --> 00:20:53,575
a rib left to get tender because you

528
00:20:53,575 --> 00:20:55,090
have to, of course, figure out, like, your

529
00:20:55,090 --> 00:20:56,230
carryover and all that

530
00:20:56,690 --> 00:20:59,450
stuff. But I will also say Yes. That

531
00:20:59,570 --> 00:21:01,330
sorry. You got me talking about ribs now.

532
00:21:01,330 --> 00:21:01,830
Please.

533
00:21:02,644 --> 00:21:04,244
You know, the trick to to cooking it

534
00:21:04,244 --> 00:21:06,164
that way where you'd never unwrap them and,

535
00:21:06,164 --> 00:21:07,684
like, check because you don't wanna unwrap them

536
00:21:07,684 --> 00:21:09,444
because you'll they'll steam out and stuff like

537
00:21:09,444 --> 00:21:11,019
that. You know, you just kind of worked

538
00:21:11,019 --> 00:21:12,460
really hard to get all the juice and

539
00:21:12,460 --> 00:21:14,059
the liquid and stuff in that bag. But

540
00:21:14,059 --> 00:21:15,740
the trick is is that you don't wanna

541
00:21:15,740 --> 00:21:16,240
render

542
00:21:16,940 --> 00:21:18,720
really any fat or anything,

543
00:21:19,644 --> 00:21:21,804
or dry out the meat until after you

544
00:21:21,804 --> 00:21:23,644
wrap. Once you wrap it, you can push

545
00:21:23,644 --> 00:21:25,164
the temps because you cook the fat out

546
00:21:25,164 --> 00:21:26,605
of the ribs, and it mixes with the

547
00:21:26,605 --> 00:21:28,059
sauce. So it creates more of a, like,

548
00:21:28,059 --> 00:21:29,200
a confit kind of texture.

549
00:21:30,220 --> 00:21:32,559
So are you putting the ribs back on?

550
00:21:32,940 --> 00:21:35,339
After you've tightly wrapped them in foil, do

551
00:21:35,339 --> 00:21:37,224
they see the cooker again for certain amount

552
00:21:37,224 --> 00:21:37,845
of time?

553
00:21:38,704 --> 00:21:40,384
Yep. Yep. They go right back on, and

554
00:21:40,384 --> 00:21:42,724
they probably stay on there for an hour,

555
00:21:42,785 --> 00:21:44,420
hour and a half, something like that. Okay.

556
00:21:44,420 --> 00:21:45,860
And then you have, like, some type of

557
00:21:45,860 --> 00:21:48,500
a a holding tank to, hold the ribs,

558
00:21:48,500 --> 00:21:50,500
and that's where they would remain tightly wrapped

559
00:21:50,500 --> 00:21:52,440
until they hit the slicing board?

560
00:21:52,924 --> 00:21:54,284
Yeah. So we use warming cabinets,

561
00:21:55,724 --> 00:21:57,325
you know, and they you'll you'll pull them

562
00:21:57,325 --> 00:21:57,825
off

563
00:21:58,845 --> 00:21:59,825
a little bit earlier,

564
00:22:00,289 --> 00:22:01,890
you know, in the summertime, a little bit

565
00:22:01,890 --> 00:22:02,950
later in the wintertime,

566
00:22:03,410 --> 00:22:05,009
let them rest, let them hang out, and

567
00:22:05,009 --> 00:22:06,289
when they're ready to go, we just throw

568
00:22:06,289 --> 00:22:07,490
them on sheet trays and put them on

569
00:22:07,490 --> 00:22:09,434
a speed rack. And then from there, we

570
00:22:09,434 --> 00:22:11,694
wheel them into cabinet warmers for service.

571
00:22:12,794 --> 00:22:14,954
Why not indulge me? And we're going way

572
00:22:14,954 --> 00:22:16,634
off topic, of course, because that's what we

573
00:22:16,634 --> 00:22:18,279
do here on the show. Here's what I

574
00:22:18,279 --> 00:22:20,519
did for my big rib cook. And I

575
00:22:20,519 --> 00:22:21,799
hate to tell you what kind of a

576
00:22:21,799 --> 00:22:24,539
cooker I used, but I had both a

577
00:22:24,920 --> 00:22:26,059
Traeger Timberline,

578
00:22:26,914 --> 00:22:28,835
just because it has some decent capacity. I

579
00:22:28,835 --> 00:22:30,835
don't usually cook 8 racks of ribs, but

580
00:22:30,835 --> 00:22:32,434
we had a party going on that was

581
00:22:32,434 --> 00:22:34,275
a surprise birthday party for me that I

582
00:22:34,275 --> 00:22:36,059
didn't know about, and that's why I was

583
00:22:36,059 --> 00:22:36,559
cooking.

584
00:22:37,100 --> 00:22:39,340
And then I used my Primo XL. So

585
00:22:39,340 --> 00:22:42,140
2 completely different flavor profiles, but I tried

586
00:22:42,140 --> 00:22:43,920
to do the same process.

587
00:22:44,375 --> 00:22:46,634
So we had the cooker running at 275,

588
00:22:47,174 --> 00:22:48,775
both of them. And then,

589
00:22:49,335 --> 00:22:52,134
do my rub procedure. They go in, so

590
00:22:52,134 --> 00:22:54,650
meat side up, run it for about 3

591
00:22:54,650 --> 00:22:55,150
hours,

592
00:22:55,529 --> 00:22:56,670
and then into,

593
00:22:57,369 --> 00:22:58,990
foil with some butter,

594
00:22:59,609 --> 00:23:01,605
a little bit of honey, some brown sugar,

595
00:23:01,605 --> 00:23:03,924
the normal bullshit that you see. And then,

596
00:23:05,924 --> 00:23:08,904
a non measured amount of water,

597
00:23:09,580 --> 00:23:11,740
just a little bit to kinda soup everything

598
00:23:11,740 --> 00:23:14,220
up, I guess. And then tightly, as tight

599
00:23:14,220 --> 00:23:15,900
as I can, double wrap and foil back

600
00:23:15,900 --> 00:23:16,720
on the cooker

601
00:23:17,180 --> 00:23:18,960
for about an hour.

602
00:23:19,345 --> 00:23:22,224
And then I only unwrap 1 because I

603
00:23:22,224 --> 00:23:24,724
try and get racks the same

604
00:23:25,105 --> 00:23:26,244
as close as I can.

605
00:23:26,599 --> 00:23:28,440
And I only unwrap 1. If that one

606
00:23:28,440 --> 00:23:30,919
is where I want it, I assume that

607
00:23:30,919 --> 00:23:33,339
everything else is kind of in the general

608
00:23:33,400 --> 00:23:33,900
neighborhood.

609
00:23:34,294 --> 00:23:37,034
And then I'll hold them in a 150

610
00:23:37,255 --> 00:23:37,994
degree oven,

611
00:23:38,454 --> 00:23:41,255
you know, anywhere between 20 minutes to an

612
00:23:41,255 --> 00:23:43,360
hour or so after the fact as we're

613
00:23:43,360 --> 00:23:44,880
starting to bring them out, slice them 1

614
00:23:44,880 --> 00:23:46,500
by 1. Is that a

615
00:23:46,799 --> 00:23:49,519
a generally good operating process, or do you

616
00:23:49,519 --> 00:23:50,420
see some holes?

617
00:23:51,414 --> 00:23:51,914
Yeah.

618
00:23:52,855 --> 00:23:54,794
I I I have some comments. Yes, please.

619
00:23:56,534 --> 00:23:57,575
The first one is,

620
00:23:57,974 --> 00:23:59,894
next time or if we ever get to

621
00:23:59,894 --> 00:24:00,794
hang out again,

622
00:24:01,799 --> 00:24:03,720
around ribs, let me show you how to

623
00:24:03,720 --> 00:24:06,039
take a towel and actually feel your way

624
00:24:06,039 --> 00:24:06,539
across

625
00:24:06,919 --> 00:24:08,759
a rack of ribs and know exactly when

626
00:24:08,759 --> 00:24:10,279
it's done so you don't actually have to

627
00:24:10,279 --> 00:24:13,325
open them up. There's a really specific feel,

628
00:24:13,325 --> 00:24:15,105
and I describe it in in the books,

629
00:24:15,805 --> 00:24:17,724
but it's it's one of the hardest things

630
00:24:17,724 --> 00:24:19,664
for me to train somebody at the restaurant

631
00:24:19,839 --> 00:24:21,039
on how to do this because you just

632
00:24:21,039 --> 00:24:22,720
can't tell somebody the words and have them

633
00:24:22,720 --> 00:24:24,559
figure it out. I'm like, okay. Here, touch

634
00:24:24,559 --> 00:24:26,240
this, feel this. What do you think? And

635
00:24:26,240 --> 00:24:28,095
then, like, how to kinda collect the data.

636
00:24:28,974 --> 00:24:30,894
So I think that's pretty valuable to kinda,

637
00:24:30,894 --> 00:24:32,974
like, get the the muscle memory a little

638
00:24:32,974 --> 00:24:34,414
bit. It's hard when you're not doing it,

639
00:24:34,414 --> 00:24:36,095
like, every day, of course. You know, if

640
00:24:36,095 --> 00:24:38,769
you're doing it every weekend or or maybe

641
00:24:38,769 --> 00:24:40,049
every other month or something like that, of

642
00:24:40,049 --> 00:24:40,869
course, it's different.

643
00:24:41,410 --> 00:24:43,250
But there's a certain set of, like, criteria

644
00:24:43,250 --> 00:24:45,674
that you're kinda using your fingers for, and

645
00:24:45,674 --> 00:24:47,375
I think that would be helpful. And,

646
00:24:48,715 --> 00:24:50,335
that that was really the only thing.

647
00:24:51,035 --> 00:24:52,555
Did you let them rest before you put

648
00:24:52,555 --> 00:24:53,295
them in the oven?

649
00:24:54,839 --> 00:24:57,980
So they went from the cooker onto a

650
00:24:58,039 --> 00:25:00,519
sheet pan. I walked them in to the

651
00:25:00,519 --> 00:25:03,179
house. I I let a couple sit out

652
00:25:03,404 --> 00:25:04,845
because I knew those were, like, my best

653
00:25:04,845 --> 00:25:06,684
racks that I wanted to showcase. And then

654
00:25:06,684 --> 00:25:09,644
everything else went into the 150 degree oven.

655
00:25:09,964 --> 00:25:11,244
You know, some of them sat in there

656
00:25:11,244 --> 00:25:13,019
for an extra 15 minutes. Some of them

657
00:25:13,019 --> 00:25:14,859
sat in there for an hour as we

658
00:25:14,859 --> 00:25:16,400
were working through. So

659
00:25:17,740 --> 00:25:19,980
Yeah. I think, you know, for for me

660
00:25:19,980 --> 00:25:20,640
and ribs,

661
00:25:21,365 --> 00:25:23,365
I usually like to let them kinda just

662
00:25:23,365 --> 00:25:24,904
rest for maybe

663
00:25:25,205 --> 00:25:27,845
30 minutes to an hour or so, depending

664
00:25:27,845 --> 00:25:28,505
on the weather,

665
00:25:29,349 --> 00:25:31,269
because I think they'll, like, reabsorb a lot

666
00:25:31,269 --> 00:25:32,869
of those flavors. And a lot of the

667
00:25:32,869 --> 00:25:34,230
the flavors that you like, like on a,

668
00:25:34,230 --> 00:25:36,434
you know, good barbecue brisket or or rack

669
00:25:36,434 --> 00:25:38,035
of ribs or pork butter, something like that,

670
00:25:38,035 --> 00:25:39,715
a lot of that happens actually in the

671
00:25:39,715 --> 00:25:40,215
carryover.

672
00:25:41,075 --> 00:25:42,215
And in the foil?

673
00:25:43,210 --> 00:25:45,309
Mhmm. Yeah. Yeah. Totally. For sure.

674
00:25:46,410 --> 00:25:48,029
My mind is telling me

675
00:25:48,330 --> 00:25:50,190
they're gonna be meat mush

676
00:25:50,534 --> 00:25:52,214
if I let them rest even longer. I'm

677
00:25:52,214 --> 00:25:53,355
afraid I'm I'm

678
00:25:53,894 --> 00:25:55,255
so I'm usually taking them

679
00:25:56,375 --> 00:25:57,974
so a lot of these racks, I felt

680
00:25:57,974 --> 00:25:59,274
like if I would have been

681
00:25:59,649 --> 00:26:01,509
a little bristly in their handling,

682
00:26:01,809 --> 00:26:04,049
they might have kind of fallen apart. So

683
00:26:04,049 --> 00:26:05,730
I felt like I was right to the

684
00:26:05,730 --> 00:26:07,434
end of where I could still slice them,

685
00:26:07,434 --> 00:26:08,795
but they weren't, you know, shit. You could

686
00:26:08,795 --> 00:26:10,255
just pull the bones right up.

687
00:26:11,035 --> 00:26:12,255
Yeah. Yeah. Yeah. So

688
00:26:12,634 --> 00:26:16,154
ironically enough, if you let, racket ribs rest

689
00:26:16,154 --> 00:26:17,149
and get cold,

690
00:26:17,450 --> 00:26:19,289
the muscles will actually tighten back up, and

691
00:26:19,289 --> 00:26:21,049
you could fake out an overcooked rib a

692
00:26:21,049 --> 00:26:23,049
little bit Oh. If it's not piping hot.

693
00:26:23,049 --> 00:26:24,250
But if you pop it right in the

694
00:26:24,250 --> 00:26:25,710
oven, it's gonna keep cooking.

695
00:26:26,894 --> 00:26:29,375
So enhancing the the mushiness, of course. Got

696
00:26:29,375 --> 00:26:32,095
it. Tomato, tomato. There's a thousand ways to

697
00:26:32,095 --> 00:26:34,440
cook ribs. And if I leave the membrane

698
00:26:34,500 --> 00:26:36,980
on, maybe I get away with being able

699
00:26:36,980 --> 00:26:39,240
to hold them a little more. Right.

700
00:26:39,914 --> 00:26:42,494
Alright. So what we've learned tonight is 96%

701
00:26:42,875 --> 00:26:44,894
of us need to chill the fuck out

702
00:26:45,274 --> 00:26:48,029
and leave the membrane on, and that's what

703
00:26:48,029 --> 00:26:50,109
we're gonna do. I'll report back next time

704
00:26:50,109 --> 00:26:51,789
we're on together. Yeah. I think we cook

705
00:26:51,789 --> 00:26:53,710
ribs too. Yeah. Alright. Well, let's get together.

706
00:26:53,869 --> 00:26:55,125
Need to cook ribs. I know. I could

707
00:26:55,125 --> 00:26:56,805
I could teach you a few things. You

708
00:26:56,805 --> 00:26:58,085
could teach me a few things. I bet

709
00:26:58,085 --> 00:26:59,924
you could. You know, it's, it's a give

710
00:26:59,924 --> 00:27:03,144
and take. So I noticed that Franklin Barbecue

711
00:27:03,365 --> 00:27:04,424
is on

712
00:27:05,859 --> 00:27:07,720
vacation for a week or so.

713
00:27:08,099 --> 00:27:10,119
How do you decide on this particular

714
00:27:10,660 --> 00:27:12,759
portion of time to be on vacation?

715
00:27:14,154 --> 00:27:15,755
Well, we do it about the same time

716
00:27:15,755 --> 00:27:17,515
every year, and it's usually the tail end

717
00:27:17,515 --> 00:27:19,134
of July getting into August.

718
00:27:19,914 --> 00:27:22,859
It's flipping hot. It's flipping hot, and it's

719
00:27:22,859 --> 00:27:23,579
our slowest

720
00:27:23,900 --> 00:27:25,759
usually our slowest week of the year,

721
00:27:26,220 --> 00:27:27,200
because it's so

722
00:27:27,579 --> 00:27:28,400
flipping hot.

723
00:27:29,705 --> 00:27:31,465
So, yeah, we do it. And, you know,

724
00:27:31,465 --> 00:27:33,005
when you cook 24 hours

725
00:27:33,305 --> 00:27:35,545
a day at a restaurant, you know, 6

726
00:27:35,545 --> 00:27:36,744
and a half days a week, a lot

727
00:27:36,744 --> 00:27:39,169
of maintenance issues pop up. So that kinda

728
00:27:39,369 --> 00:27:41,289
really, it's a closure for maintenance, but it's

729
00:27:41,289 --> 00:27:43,130
also closure to let the staff go off

730
00:27:43,130 --> 00:27:45,130
and have vacations and and do all that

731
00:27:45,130 --> 00:27:46,934
kind of stuff. So the people that are

732
00:27:46,934 --> 00:27:49,115
going to be making the pilgrimages,

733
00:27:49,414 --> 00:27:50,714
I would call them the barbecue

734
00:27:51,494 --> 00:27:51,994
pilgrimages,

735
00:27:53,359 --> 00:27:55,460
know if, hey, if I'm going to Austin,

736
00:27:55,839 --> 00:27:57,759
yours is the place most people wanna go.

737
00:27:57,759 --> 00:27:59,839
They know around this time then that they

738
00:27:59,839 --> 00:28:00,659
should either

739
00:28:01,085 --> 00:28:03,424
go a week before or a week after?

740
00:28:04,605 --> 00:28:06,765
We usually have a couple people that show

741
00:28:06,765 --> 00:28:08,525
up and and, you know, the old Marty

742
00:28:08,525 --> 00:28:10,044
Moose has to tell them that we're closed

743
00:28:10,044 --> 00:28:11,130
to clean and repair.

744
00:28:12,869 --> 00:28:14,869
But if you look on the Internet or

745
00:28:14,869 --> 00:28:16,950
look on social media stuff, we we put

746
00:28:16,950 --> 00:28:18,569
the dates out there of, like,

747
00:28:19,355 --> 00:28:21,595
6 or 8 months in advance. I mean,

748
00:28:21,595 --> 00:28:23,755
it's like, we really we really get it

749
00:28:23,755 --> 00:28:24,335
out there.

750
00:28:24,954 --> 00:28:26,714
But every year, we do get some people

751
00:28:26,714 --> 00:28:29,130
that show up and and are really angry

752
00:28:29,130 --> 00:28:30,350
that Wally World disclosed.

753
00:28:32,890 --> 00:28:34,190
I wanna talk about

754
00:28:35,025 --> 00:28:35,765
food trucks.

755
00:28:36,465 --> 00:28:38,805
I've done a couple things I call over

756
00:28:39,585 --> 00:28:41,424
the last couple years where a couple of

757
00:28:41,424 --> 00:28:41,924
my

758
00:28:42,549 --> 00:28:45,269
barbecue associates have decided to go into business.

759
00:28:45,269 --> 00:28:47,430
And instead of opening a traditional brick and

760
00:28:47,430 --> 00:28:48,330
mortar restaurant,

761
00:28:48,870 --> 00:28:50,654
they're gonna do a food truck or a

762
00:28:50,654 --> 00:28:52,815
food trailer for whatever reason. There's a guy

763
00:28:52,815 --> 00:28:54,815
out in Utah that's been doing a bang

764
00:28:54,815 --> 00:28:56,335
up job, but I also had a guy

765
00:28:56,335 --> 00:28:57,474
this past podumentary

766
00:28:58,250 --> 00:29:00,570
out in El Paso that was, opening a

767
00:29:00,570 --> 00:29:02,890
food truck, and he just recently closed for

768
00:29:02,890 --> 00:29:05,070
good after closing an initial time.

769
00:29:05,644 --> 00:29:08,464
Couple months later decides he's closed for good.

770
00:29:09,244 --> 00:29:10,605
If I were to come to you and

771
00:29:10,605 --> 00:29:11,505
say, Aaron,

772
00:29:12,125 --> 00:29:14,704
I wanna open a barbecue food truck.

773
00:29:15,700 --> 00:29:17,779
What do you tell me as far as

774
00:29:17,779 --> 00:29:19,539
things I need to take to con into

775
00:29:19,539 --> 00:29:20,039
consideration

776
00:29:20,740 --> 00:29:23,299
to have at least of a puncher's chance

777
00:29:23,299 --> 00:29:24,039
of success?

778
00:29:25,095 --> 00:29:27,015
Yeah. I you know, and and a lot

779
00:29:27,015 --> 00:29:29,494
of people actually do ask. We get a

780
00:29:29,494 --> 00:29:31,894
lot of people that email questions and, you

781
00:29:31,894 --> 00:29:33,609
know, like, hey. I cashed out my 401

782
00:29:33,609 --> 00:29:35,049
k. I really wanna do this. Hey. I'm

783
00:29:35,049 --> 00:29:37,049
gonna retire. I wanna do this. I'm so

784
00:29:37,049 --> 00:29:39,390
passionate about barbecue. I love it so much.

785
00:29:40,650 --> 00:29:41,289
It usually

786
00:29:42,275 --> 00:29:43,955
you know, like, obviously, we started off in

787
00:29:43,955 --> 00:29:46,035
a food trailer as well, you know, back

788
00:29:46,035 --> 00:29:46,855
in o nine,

789
00:29:47,234 --> 00:29:49,955
and that's that's how Franklin Barbecue started for

790
00:29:49,955 --> 00:29:50,455
sure.

791
00:29:51,839 --> 00:29:53,700
But I think it's it's realistic

792
00:29:54,000 --> 00:29:55,759
or it's smart to be realistic about how

793
00:29:55,759 --> 00:29:57,119
much work you're really gonna have to put

794
00:29:57,119 --> 00:29:59,440
into it, and that goes with any restaurants.

795
00:29:59,440 --> 00:30:00,259
I mean, restaurants,

796
00:30:00,615 --> 00:30:02,474
food trailers, food trucks, whatever,

797
00:30:02,775 --> 00:30:04,795
are so, so, so hard. You

798
00:30:05,174 --> 00:30:07,515
work your tail off. There's very little money

799
00:30:08,029 --> 00:30:09,950
and, you know, long hours. It's hard to

800
00:30:09,950 --> 00:30:11,250
get people to eat there.

801
00:30:11,869 --> 00:30:13,549
All the stuff. Like, restaurants are really, really

802
00:30:13,549 --> 00:30:14,750
tough. It's one of the toughest ways to

803
00:30:14,750 --> 00:30:17,214
make living. But then you throw barbecue into

804
00:30:17,214 --> 00:30:19,615
the mix where you don't get composed dishes.

805
00:30:19,615 --> 00:30:20,515
You don't get,

806
00:30:20,974 --> 00:30:22,734
you know, all the stuff that you would

807
00:30:22,734 --> 00:30:24,275
get to put on a on a plate,

808
00:30:24,309 --> 00:30:25,990
you know, at a normal restaurant. You're just

809
00:30:25,990 --> 00:30:27,370
selling expensive protein.

810
00:30:27,910 --> 00:30:28,410
And,

811
00:30:29,110 --> 00:30:31,190
you know, it it sucks because you can't

812
00:30:31,190 --> 00:30:33,335
really charge what the barbecue's worth. You know?

813
00:30:33,335 --> 00:30:35,194
If people were charging what it really

814
00:30:35,815 --> 00:30:37,894
would equate to for a normal restaurant, you'd

815
00:30:37,894 --> 00:30:40,615
be charging, like, 60, $70 or so a

816
00:30:40,615 --> 00:30:43,029
pound. You know? Like, it's pretty ridiculous. But

817
00:30:43,250 --> 00:30:45,329
you got this meat that you pay a

818
00:30:45,329 --> 00:30:47,029
premium for. It cooks down,

819
00:30:47,490 --> 00:30:49,409
you know, by about a third of what

820
00:30:49,409 --> 00:30:51,565
you paid for. And then you give people

821
00:30:51,565 --> 00:30:53,644
pickles, you give people onions, you give out

822
00:30:53,644 --> 00:30:55,404
the bread, you give out the sauce, you

823
00:30:55,404 --> 00:30:57,724
give out the butcher paper. All that stuff

824
00:30:57,724 --> 00:30:59,585
really stacks up. Right? So

825
00:31:00,109 --> 00:31:02,190
knowing how the economics work in a restaurant

826
00:31:02,190 --> 00:31:03,710
is the first thing to kinda be like,

827
00:31:03,710 --> 00:31:05,329
well, does this make sense?

828
00:31:05,630 --> 00:31:08,029
Do I really feel super passionate about this?

829
00:31:08,029 --> 00:31:09,730
Am I gonna spend a lot of money,

830
00:31:10,775 --> 00:31:12,775
that maybe I'm gonna regret later? Like, you

831
00:31:12,775 --> 00:31:14,535
don't wanna you don't wanna be too risky,

832
00:31:14,535 --> 00:31:15,894
of course. And I think that's the biggest

833
00:31:15,894 --> 00:31:16,394
thing.

834
00:31:17,654 --> 00:31:18,714
You know, you don't

835
00:31:19,430 --> 00:31:21,769
wanna have such a huge liability,

836
00:31:23,269 --> 00:31:25,750
for the money stuff, but also you gotta

837
00:31:25,750 --> 00:31:27,990
think about how much of your life it's

838
00:31:27,990 --> 00:31:29,914
gonna take. You know, if

839
00:31:30,695 --> 00:31:32,535
you have kids and you wanna go to

840
00:31:32,535 --> 00:31:35,195
baseball games and you wanna have weekends free

841
00:31:35,575 --> 00:31:37,759
and you wanna sleep in on a Saturday

842
00:31:37,759 --> 00:31:39,059
and you wanna take a vacation,

843
00:31:39,839 --> 00:31:42,240
a barbecue truck's probably not gonna work out

844
00:31:42,240 --> 00:31:44,264
for you because Saturday's game day, and it

845
00:31:44,264 --> 00:31:45,304
takes a lot of work to make that

846
00:31:45,304 --> 00:31:46,845
happen. And it takes overnighters,

847
00:31:47,384 --> 00:31:48,924
and it takes all this stuff.

848
00:31:50,024 --> 00:31:52,319
So I think thinking about that in a

849
00:31:52,319 --> 00:31:54,640
really unbiased way. Like, it's I guess what

850
00:31:54,640 --> 00:31:56,079
I'm trying to say is take the emotion

851
00:31:56,079 --> 00:31:57,359
out of it and how much you really

852
00:31:57,359 --> 00:31:59,494
love something, says the guy that started a

853
00:31:59,494 --> 00:32:01,595
barbecue truck because he loved it so much.

854
00:32:02,775 --> 00:32:04,394
You know, but just try to be realistic

855
00:32:04,454 --> 00:32:06,454
about how hard it's really gonna be. And

856
00:32:06,454 --> 00:32:08,660
I think that would probably mitigate the the

857
00:32:08,660 --> 00:32:09,880
chance that you have a failure,

858
00:32:10,420 --> 00:32:12,740
later on if you kinda know. Mhmm. And

859
00:32:12,740 --> 00:32:14,180
one thing that I did before we opened

860
00:32:14,180 --> 00:32:15,160
up Franklin Barbecue

861
00:32:15,605 --> 00:32:17,865
is I went and got as many barbecue

862
00:32:17,924 --> 00:32:19,525
jobs as I could, and I didn't get

863
00:32:19,525 --> 00:32:20,964
paid at some of them. I just hung

864
00:32:20,964 --> 00:32:21,464
around.

865
00:32:21,924 --> 00:32:24,025
But I really wanted to, like, work,

866
00:32:24,430 --> 00:32:25,089
you know,

867
00:32:25,390 --> 00:32:27,089
60, 70 hours a week

868
00:32:27,470 --> 00:32:29,009
and just work myself,

869
00:32:29,549 --> 00:32:31,490
you know, just to the bone and,

870
00:32:31,984 --> 00:32:33,505
you know, see if I still liked it,

871
00:32:33,505 --> 00:32:35,424
if I was still really excited about barbecue.

872
00:32:35,424 --> 00:32:37,184
And it turns out I very much was.

873
00:32:37,184 --> 00:32:38,865
So that was kinda like the green light

874
00:32:38,865 --> 00:32:40,804
for for Franklin Barbecue to exist.

875
00:32:42,200 --> 00:32:43,960
But in hindsight, I didn't realize how many

876
00:32:43,960 --> 00:32:45,640
hours it was really gonna be. You know,

877
00:32:45,640 --> 00:32:47,319
when you get to your first, like, 76

878
00:32:47,319 --> 00:32:48,140
hour workday,

879
00:32:48,565 --> 00:32:50,984
you kinda find yourself thinking, oh my god.

880
00:32:51,525 --> 00:32:53,305
What have I gotten myself into?

881
00:32:54,404 --> 00:32:57,125
And then, you know, when food costs are

882
00:32:57,125 --> 00:32:59,940
at 80%, you kinda think, oh my god.

883
00:32:59,940 --> 00:33:01,399
What did I get myself into?

884
00:33:02,659 --> 00:33:05,139
You know, and realizing that Franklin Barbecue is

885
00:33:05,139 --> 00:33:07,379
such a unicorn. Yeah. You know, it's just

886
00:33:07,379 --> 00:33:08,744
the most freakishly

887
00:33:09,125 --> 00:33:10,505
lucky and magnificent

888
00:33:10,805 --> 00:33:12,184
special place there is,

889
00:33:13,765 --> 00:33:15,509
but not all of us are that lucky.

890
00:33:15,750 --> 00:33:17,109
You know? And it really it takes a

891
00:33:17,109 --> 00:33:18,630
lot of luck in a in an insane

892
00:33:18,630 --> 00:33:20,089
hard amount of hard work.

893
00:33:20,470 --> 00:33:22,630
So I would say, for someone thinking about

894
00:33:22,630 --> 00:33:23,930
opening up a food trailer,

895
00:33:24,625 --> 00:33:26,085
don't spend your life savings,

896
00:33:26,464 --> 00:33:28,384
go get a job, work at somebody else's

897
00:33:28,384 --> 00:33:29,684
food trailer for a while,

898
00:33:30,305 --> 00:33:31,904
and see if you really like it. And

899
00:33:31,904 --> 00:33:33,599
if you do still really like it and

900
00:33:33,599 --> 00:33:35,940
you are still super passionate about cooking barbecue

901
00:33:36,000 --> 00:33:37,139
or or anything else,

902
00:33:38,079 --> 00:33:38,980
go for it.

903
00:33:39,679 --> 00:33:41,440
Appreciate the insight on that. A lot of

904
00:33:41,440 --> 00:33:43,035
people are gonna get a lot of value

905
00:33:44,955 --> 00:33:45,019
out of that. Before I let you go

906
00:33:45,019 --> 00:33:46,634
this evening, I do wanna ask you about

907
00:33:46,634 --> 00:33:48,974
how the pit building side of the business

908
00:33:49,115 --> 00:33:50,174
is going currently.

909
00:33:51,460 --> 00:33:53,059
The pit building side of the business is

910
00:33:53,059 --> 00:33:55,319
going great. Yeah. We're building pits.

911
00:33:55,779 --> 00:33:57,799
Are you selling them? They're really awesome.

912
00:33:58,099 --> 00:33:59,799
What's that? Are they being sold?

913
00:34:00,805 --> 00:34:01,305
Well,

914
00:34:02,644 --> 00:34:04,565
that's what I was kinda set it up

915
00:34:04,565 --> 00:34:07,049
for, but, yeah, they are. They're getting sold.

916
00:34:08,010 --> 00:34:10,650
Yeah, barbecue pits are doing good. We,

917
00:34:11,050 --> 00:34:13,369
you know, post COVID kind of times for

918
00:34:13,369 --> 00:34:15,690
for cookers in general and barbecue stuff is

919
00:34:15,690 --> 00:34:16,429
pretty tough.

920
00:34:17,434 --> 00:34:18,875
Starting to turn around a little bit, but

921
00:34:18,875 --> 00:34:19,454
I think,

922
00:34:19,835 --> 00:34:21,835
you know, we're we're doing pretty good. I'm

923
00:34:21,835 --> 00:34:24,155
super happy with them. They're we we're building

924
00:34:24,155 --> 00:34:25,694
better pits than we've ever built,

925
00:34:26,030 --> 00:34:27,469
and, you know, we're not pushing the same

926
00:34:27,469 --> 00:34:29,230
numbers that we were pushing, like, toward like,

927
00:34:29,230 --> 00:34:31,710
in COVID, obviously. Yeah. So it's kind of

928
00:34:31,869 --> 00:34:33,469
you know, the quality is kinda getting there,

929
00:34:33,469 --> 00:34:35,295
and we've had some time to to go

930
00:34:35,295 --> 00:34:36,574
back and learn how to do this a

931
00:34:36,574 --> 00:34:38,914
little bit different and maybe adjust these welds.

932
00:34:39,534 --> 00:34:41,054
Super proud of them though. They're they're chugging

933
00:34:41,054 --> 00:34:41,714
right along.

934
00:34:42,269 --> 00:34:43,889
From a dealer's growth

935
00:34:44,349 --> 00:34:46,750
standpoint, are you at Benchmark where you would

936
00:34:46,750 --> 00:34:49,230
like to see the brand and the number

937
00:34:49,230 --> 00:34:50,449
of dealers in the country?

938
00:34:51,215 --> 00:34:53,055
Yep. Yep. I feel really good about the

939
00:34:53,055 --> 00:34:54,894
number of dealers we've gotten. They've all been

940
00:34:54,894 --> 00:34:55,394
handpicked,

941
00:34:56,494 --> 00:34:59,215
for for some very specific reasons. They they

942
00:34:59,215 --> 00:35:00,114
fit us well.

943
00:35:01,230 --> 00:35:03,869
We've got some distribution overseas. We've kind of,

944
00:35:03,869 --> 00:35:05,390
you know, pushing that kind of stuff right

945
00:35:05,390 --> 00:35:07,809
now. We've, do pro smoke in the UK

946
00:35:08,474 --> 00:35:09,914
out there, so we ship, you know, a

947
00:35:09,914 --> 00:35:12,074
couple shipping containers out there. And,

948
00:35:12,474 --> 00:35:14,655
yeah, I'm really our our dealer network,

949
00:35:14,954 --> 00:35:17,339
you know, we're always sorta like, if somebody

950
00:35:17,339 --> 00:35:18,859
cool comes along that we really like, like,

951
00:35:18,859 --> 00:35:20,639
hey. You wanna sell some Franklin Pitts?

952
00:35:20,940 --> 00:35:22,699
But we're not trying to get them just

953
00:35:22,699 --> 00:35:24,619
everywhere. We're not trying to saturate the market.

954
00:35:24,619 --> 00:35:25,839
We would just want really,

955
00:35:26,335 --> 00:35:28,355
you know, like, kinda like mom and pop

956
00:35:28,494 --> 00:35:29,954
cool cool little spots.

957
00:35:30,815 --> 00:35:32,835
Wanna get your take on

958
00:35:33,989 --> 00:35:35,849
a menu item that,

959
00:35:36,550 --> 00:35:37,050
the

960
00:35:37,510 --> 00:35:38,730
unfortunate late,

961
00:35:39,670 --> 00:35:41,769
barbecue writer for the,

962
00:35:42,710 --> 00:35:43,210
the

963
00:35:45,135 --> 00:35:48,014
the the Post Express or the Chuck Blount.

964
00:35:48,014 --> 00:35:50,255
You remember Chuck by chance that name ring

965
00:35:50,255 --> 00:35:50,670
a bell?

966
00:35:51,549 --> 00:35:53,309
I'm not saying the name of the paper

967
00:35:53,309 --> 00:35:55,389
right, but he was, you know, outside there

968
00:35:55,389 --> 00:35:57,949
are other barbecue editors aside from Daniel Vaughn

969
00:35:57,949 --> 00:36:00,583
if, people listening can possibly believe it. But

970
00:36:00,583 --> 00:36:03,130
Chuck was a a very good guy, good

971
00:36:03,130 --> 00:36:05,678
friend of this show. He he was really

972
00:36:05,678 --> 00:36:08,226
keen on seeing barbecue restaurants across Texas because

973
00:36:08,226 --> 00:36:10,159
that's where he's covering, Having

974
00:36:10,699 --> 00:36:11,199
smoked

975
00:36:12,139 --> 00:36:12,639
burgers

976
00:36:12,940 --> 00:36:14,699
on the menu, and it was now I

977
00:36:14,699 --> 00:36:16,860
know probably some do, but he said, you

978
00:36:16,860 --> 00:36:18,434
know, this is something that's gonna be a

979
00:36:18,434 --> 00:36:20,595
game changer, and every place down here is

980
00:36:20,595 --> 00:36:22,695
gonna have a smoked burger on the menu.

981
00:36:23,474 --> 00:36:25,015
What do you think about that?

982
00:36:26,050 --> 00:36:27,890
I think they're great. They've been around for

983
00:36:27,890 --> 00:36:29,349
a really, really long time.

984
00:36:30,369 --> 00:36:31,590
They're super delicious.

985
00:36:32,210 --> 00:36:33,110
Leroy Lewis

986
00:36:33,410 --> 00:36:35,030
is a place here in Austin that

987
00:36:35,534 --> 00:36:36,855
does a really great burger that I like

988
00:36:36,855 --> 00:36:37,454
a lot.

989
00:36:37,855 --> 00:36:39,695
But, you know, it's really good for barbecue

990
00:36:39,695 --> 00:36:41,394
spots because if you got extra meat,

991
00:36:41,855 --> 00:36:44,390
you're making sausage, you can grind it, make

992
00:36:44,390 --> 00:36:45,910
a burger, if you've got a way to

993
00:36:45,910 --> 00:36:47,269
cook it. It's easy to cook them in

994
00:36:47,269 --> 00:36:49,269
a firebox while you're cooking briskets and stuff

995
00:36:49,269 --> 00:36:50,010
like that. So,

996
00:36:50,445 --> 00:36:52,625
yeah, I don't know that, like,

997
00:36:52,925 --> 00:36:54,065
a barbecue restaurant

998
00:36:54,605 --> 00:36:57,085
would, like, be so successful with it with

999
00:36:57,085 --> 00:36:58,769
a burger. They're like, we're not doing barbecue

1000
00:36:58,769 --> 00:37:00,309
anymore. We're a burger place now.

1001
00:37:01,089 --> 00:37:02,210
I don't know if I could see that

1002
00:37:02,210 --> 00:37:03,109
happening necessarily,

1003
00:37:04,130 --> 00:37:05,989
but I do love a smoked burger. And,

1004
00:37:06,174 --> 00:37:07,534
you know, if you do it right and

1005
00:37:07,534 --> 00:37:09,714
don't overcook it on the on the smoker,

1006
00:37:10,815 --> 00:37:12,174
you can get a lot a lot of

1007
00:37:12,174 --> 00:37:13,154
flavor in there.

1008
00:37:13,920 --> 00:37:16,000
Aaron Franklin joining us here on the show.

1009
00:37:16,000 --> 00:37:18,400
We got way off topic on the rib

1010
00:37:18,400 --> 00:37:20,320
stuff, but I certainly appreciate that. And I'm

1011
00:37:20,320 --> 00:37:22,065
getting a lot of good instant chat on,

1012
00:37:22,224 --> 00:37:23,985
all the stuff they're gonna be trying as

1013
00:37:23,985 --> 00:37:25,905
we do our next rib cooks here. So,

1014
00:37:25,905 --> 00:37:28,224
Aaron, appreciate the time as always, and let's

1015
00:37:28,224 --> 00:37:29,605
do it again sooner than later.

1016
00:37:30,360 --> 00:37:32,360
Heck, yeah. Good talking to you. You too.

1017
00:37:32,360 --> 00:37:33,820
Aaron Franklin right there.

1018
00:37:36,039 --> 00:37:37,960
Well, gang, I hate to say it, but

1019
00:37:37,960 --> 00:37:38,940
we are all

1020
00:37:39,315 --> 00:37:42,375
going to be not taking off our membranes

1021
00:37:42,994 --> 00:37:45,255
from now on, and that's a show mandate

1022
00:37:45,715 --> 00:37:47,735
if I can say that. So forget.

1023
00:37:48,239 --> 00:37:50,719
Save yourself time in the prep process. No

1024
00:37:50,719 --> 00:37:53,059
more removal of rib membranes,

1025
00:37:54,079 --> 00:37:55,760
at least on the spare ribs. I don't

1026
00:37:55,840 --> 00:37:58,094
I'm not a baby back guy myself. We'll

1027
00:37:58,094 --> 00:38:00,175
ask Bill Oakley if he likes baby backs

1028
00:38:00,175 --> 00:38:00,835
or not.

1029
00:38:02,414 --> 00:38:03,934
But I'm a spare rib guy, and I'm

1030
00:38:03,934 --> 00:38:05,074
not doing it anymore.

1031
00:38:05,820 --> 00:38:07,920
See, Joe Martinez was right.

1032
00:38:08,300 --> 00:38:09,039
No more

1033
00:38:10,219 --> 00:38:11,039
taking the

1034
00:38:11,340 --> 00:38:13,119
membrane off of spare ribs.

1035
00:38:14,644 --> 00:38:16,804
Hey, gang. Are you tired of settling for

1036
00:38:16,804 --> 00:38:17,304
mediocre

1037
00:38:17,765 --> 00:38:18,824
grilling experiences?

1038
00:38:19,525 --> 00:38:21,525
Well, it's time to step your game up.

1039
00:38:21,525 --> 00:38:22,824
Step your game up.

1040
00:38:23,219 --> 00:38:25,539
Bring the ultimate flavor and cooker to the

1041
00:38:25,539 --> 00:38:28,579
backyard barbecues, Pitts and Spitz Charcoal Grills offering

1042
00:38:28,579 --> 00:38:29,559
the highest quality

1043
00:38:30,235 --> 00:38:32,315
live fire cooking experience you can get in

1044
00:38:32,315 --> 00:38:33,295
the market today

1045
00:38:33,595 --> 00:38:36,155
using either wood or charcoal. They're solid fuel

1046
00:38:36,155 --> 00:38:39,135
grills produce those classic flavors you're looking for

1047
00:38:39,489 --> 00:38:41,089
when you have the time to fire up

1048
00:38:41,089 --> 00:38:43,030
the grill and cook for family and friends.

1049
00:38:43,650 --> 00:38:45,569
With a large adjustable fuel tray, you can

1050
00:38:45,569 --> 00:38:46,549
raise and lower

1051
00:38:46,885 --> 00:38:48,644
the fire to control and fine tune the

1052
00:38:48,644 --> 00:38:50,805
heat. They're taking the very popular Santa Maria

1053
00:38:50,805 --> 00:38:53,224
style grill. Check them out online, pittandspitz.com/bbqcentralshow.

1054
00:38:55,845 --> 00:38:58,110
That's Pitts and Spitz, all spelled out with

1055
00:38:58,110 --> 00:38:59,010
the double t

1056
00:38:59,309 --> 00:39:01,550
on the Pitts and the Spitz. Use promo

1057
00:39:01,550 --> 00:39:02,050
code

1058
00:39:02,430 --> 00:39:05,410
charcoal central, all one word, charcoal central

1059
00:39:05,844 --> 00:39:06,664
for a $150

1060
00:39:06,964 --> 00:39:09,605
off any charcoal grill that they're selling. Once

1061
00:39:09,605 --> 00:39:10,585
again, it's spitsnspits.com/bbqcentral

1062
00:39:13,684 --> 00:39:14,824
and promo code

1063
00:39:15,210 --> 00:39:16,349
charcoal central

1064
00:39:16,969 --> 00:39:18,030
to save a $150

1065
00:39:18,489 --> 00:39:20,829
off any charcoal grill. We're back with

1066
00:39:21,369 --> 00:39:22,750
the Bill Oakley.

1067
00:39:23,210 --> 00:39:25,114
Stick around. We'll be right back. You're listening

1068
00:39:25,114 --> 00:39:26,175
to the barbecue

1069
00:39:26,474 --> 00:39:26,974
central

1070
00:39:27,515 --> 00:39:28,015
show.

1071
00:39:37,920 --> 00:39:38,820
Howard Stern,

1072
00:39:39,199 --> 00:39:42,474
Jim Rowe, Dan Patrick, Patrick, and Greg Murphy,

1073
00:39:43,414 --> 00:39:46,235
the mountain Rushmore of talk show entertainment.

1074
00:39:47,175 --> 00:39:49,750
Now let's get back to the barbecue

1075
00:39:50,130 --> 00:39:52,609
central show. And we thank Aaron Franklin for

1076
00:39:52,609 --> 00:39:54,289
joining us last segment. This portion of the

1077
00:39:54,289 --> 00:39:56,549
show being brought to you by the Fireboard

1078
00:39:56,849 --> 00:39:57,349
Pulse.

1079
00:39:58,714 --> 00:40:01,614
New wireless thermometer from Fireboard.

1080
00:40:02,474 --> 00:40:03,835
Now, you can't just go out and get

1081
00:40:03,835 --> 00:40:05,994
it. You have to be invited, so be

1082
00:40:05,994 --> 00:40:08,099
on the lookout for invitations if you are

1083
00:40:08,099 --> 00:40:11,139
a longtime Fireboard customer. Otherwise, check out the

1084
00:40:11,139 --> 00:40:12,980
website for more information on it. See if

1085
00:40:12,980 --> 00:40:14,819
you might be a purchaser down the line,

1086
00:40:14,819 --> 00:40:15,319
fireboard.com,

1087
00:40:16,405 --> 00:40:17,304
or call 816-945-2232

1088
00:40:19,844 --> 00:40:22,804
with questions. My next guest tonight, accomplished fast

1089
00:40:22,804 --> 00:40:25,920
food reviewer on social media, Instagram to be

1090
00:40:25,920 --> 00:40:26,420
specific,

1091
00:40:27,039 --> 00:40:28,260
doing those videos,

1092
00:40:28,640 --> 00:40:30,640
one minute time limit. You can also find

1093
00:40:30,640 --> 00:40:33,525
him right here on this show occasionally talking

1094
00:40:33,525 --> 00:40:35,925
about fast food and other food items as

1095
00:40:35,925 --> 00:40:36,425
well.

1096
00:40:36,965 --> 00:40:39,045
We welcome back our pal, Bill Oakley to

1097
00:40:39,045 --> 00:40:40,025
the show. Hey, Bill.

1098
00:40:41,519 --> 00:40:43,219
Hello. Great great to be back.

1099
00:40:43,519 --> 00:40:45,679
We have a YouTube poll question of the

1100
00:40:45,679 --> 00:40:48,559
week, Bill, that we're asking everybody including all

1101
00:40:48,559 --> 00:40:50,179
guests. So we'll ask you.

1102
00:40:50,625 --> 00:40:53,744
Do you remove the membrane on spare ribs

1103
00:40:53,744 --> 00:40:55,364
when you cook them? Yes or no?

1104
00:40:57,344 --> 00:40:59,525
No. I'm not even quite sure

1105
00:40:59,840 --> 00:41:01,280
how to do that or or,

1106
00:41:01,840 --> 00:41:03,940
I think I've seen what the membrane is,

1107
00:41:04,000 --> 00:41:05,760
and I think I just like, I think

1108
00:41:05,760 --> 00:41:07,360
I better leave it on. I don't wanna

1109
00:41:07,360 --> 00:41:09,039
tamper with it. So that's what,

1110
00:41:09,585 --> 00:41:11,204
that's my expertise in that area.

1111
00:41:11,664 --> 00:41:13,744
I feel so I just had Aaron Franklin

1112
00:41:13,744 --> 00:41:14,404
on, obviously,

1113
00:41:14,704 --> 00:41:16,644
a well known barbecue guru.

1114
00:41:17,280 --> 00:41:18,640
And I said, do you take them off?

1115
00:41:18,640 --> 00:41:20,160
He said, oh, hell no. And I said,

1116
00:41:20,160 --> 00:41:21,519
okay. Well, if you're doing it, I'm in

1117
00:41:21,519 --> 00:41:23,599
the backyard. Maybe in the restaurant, I can

1118
00:41:23,599 --> 00:41:25,519
see because you're doing, you know, a 100

1119
00:41:25,519 --> 00:41:27,105
racks of ribs or whatever is during the

1120
00:41:27,105 --> 00:41:28,625
course of the day. But in the backyard,

1121
00:41:28,625 --> 00:41:29,785
is it different? He said, oh, no. It's

1122
00:41:30,864 --> 00:41:32,784
doesn't matter. I'm just not doing it. He's

1123
00:41:32,784 --> 00:41:34,465
listed out the reasons why, and I feel

1124
00:41:34,465 --> 00:41:36,244
like I have somehow been

1125
00:41:36,599 --> 00:41:39,820
lied to or let astray these last 18,

1126
00:41:39,880 --> 00:41:40,780
19 years

1127
00:41:41,079 --> 00:41:44,039
of having to remove the, membrane on a

1128
00:41:44,039 --> 00:41:45,659
rack of ribs, whether it's

1129
00:41:46,505 --> 00:41:48,264
baby back or spare ribs. I like spare

1130
00:41:48,264 --> 00:41:50,105
ribs the most, because they were like a

1131
00:41:50,105 --> 00:41:52,424
flavor condom of sorts. But he said, no.

1132
00:41:52,424 --> 00:41:54,750
Absolutely not the case. And so this would

1133
00:41:54,750 --> 00:41:56,110
have been a great interview to have 2

1134
00:41:56,110 --> 00:41:58,369
weeks ago when I did a 8 spare,

1135
00:41:58,750 --> 00:42:00,510
or an 8 rack spare rib cook because

1136
00:42:00,510 --> 00:42:02,795
I could have saved myself some time. But,

1137
00:42:02,875 --> 00:42:03,375
nevertheless,

1138
00:42:03,755 --> 00:42:06,015
just know this. If you're gonna do ribs,

1139
00:42:06,235 --> 00:42:08,554
don't take the membrane off, and you'll be

1140
00:42:08,554 --> 00:42:10,015
much better for it, I guess.

1141
00:42:12,090 --> 00:42:13,849
I've never had any complaints, and I don't

1142
00:42:13,849 --> 00:42:15,609
think I even knew what a membrane was

1143
00:42:15,609 --> 00:42:17,769
really. So so far so good. Are you

1144
00:42:17,769 --> 00:42:19,550
doing a food podcast, Bill?

1145
00:42:20,855 --> 00:42:22,855
I am not doing a food podcast yet.

1146
00:42:22,855 --> 00:42:25,275
I appear on a number of food podcasts

1147
00:42:25,414 --> 00:42:26,534
and and food,

1148
00:42:26,934 --> 00:42:27,434
news

1149
00:42:27,849 --> 00:42:29,450
programs and things like that from time to

1150
00:42:29,450 --> 00:42:31,050
time. I'm also on the food that built

1151
00:42:31,050 --> 00:42:32,510
America on the history channel

1152
00:42:32,890 --> 00:42:34,650
all the time. And, I do have a

1153
00:42:34,650 --> 00:42:35,150
podcast

1154
00:42:35,525 --> 00:42:38,184
that will be coming out hopefully sometime soon,

1155
00:42:38,804 --> 00:42:40,824
regarding the history of In N Out Burger.

1156
00:42:41,125 --> 00:42:43,525
But, we're still kinda getting the business angle

1157
00:42:43,525 --> 00:42:44,505
of that worked out.

1158
00:42:45,159 --> 00:42:46,699
So that's going to be a

1159
00:42:47,480 --> 00:42:47,980
retrospective

1160
00:42:48,599 --> 00:42:50,280
of sorts? Like, here's the history of it,

1161
00:42:50,280 --> 00:42:52,199
and you it's like a episode by episode

1162
00:42:52,199 --> 00:42:53,960
building into where we are today? Yeah. It's

1163
00:42:54,119 --> 00:42:56,335
yes. Not only the history, but also the

1164
00:42:56,335 --> 00:42:57,775
food. And it's kind of a deep dive

1165
00:42:57,775 --> 00:42:58,835
into the whole organization,

1166
00:42:59,695 --> 00:43:02,094
from from top to bottom, from 1948 to

1167
00:43:02,094 --> 00:43:04,110
now, and it's one of the weirdest stories

1168
00:43:04,110 --> 00:43:06,030
in the whole world of food. It's an

1169
00:43:06,030 --> 00:43:08,190
incredible story, and I hope that we can

1170
00:43:08,190 --> 00:43:10,030
get it, to the out to the proper

1171
00:43:10,030 --> 00:43:10,530
channels,

1172
00:43:11,295 --> 00:43:12,994
provided the business thing works out.

1173
00:43:13,454 --> 00:43:15,454
Aren't you just doing a podcast because you're

1174
00:43:15,454 --> 00:43:17,775
passionate about it and you want the information

1175
00:43:17,775 --> 00:43:18,890
to get out here? I mean, that's why

1176
00:43:18,890 --> 00:43:20,130
I do this. I don't do it because

1177
00:43:20,130 --> 00:43:21,989
of the money. I have no business channels.

1178
00:43:22,930 --> 00:43:25,269
Shame on me. In this particular case,

1179
00:43:26,050 --> 00:43:26,550
we

1180
00:43:26,849 --> 00:43:28,925
my my partner and myself were actually paid

1181
00:43:28,925 --> 00:43:29,425
money,

1182
00:43:29,885 --> 00:43:31,744
by a large corporation to do this podcast.

1183
00:43:32,045 --> 00:43:33,644
But then, like, everyone got fired and the

1184
00:43:33,644 --> 00:43:36,339
corporation got all disbanded and whatever. And it's

1185
00:43:36,420 --> 00:43:37,859
you know, this business is you know, how

1186
00:43:37,859 --> 00:43:40,179
how business is. So that's part of where

1187
00:43:40,179 --> 00:43:41,699
this thing lies. It's it is it is

1188
00:43:41,780 --> 00:43:43,059
I don't I don't want the rights to

1189
00:43:43,059 --> 00:43:44,659
it. So I can't do anything with it

1190
00:43:44,659 --> 00:43:46,514
at the moment. So a company

1191
00:43:47,614 --> 00:43:49,635
came to you and another guy

1192
00:43:50,174 --> 00:43:52,494
pitch you the idea and hire you, and

1193
00:43:52,494 --> 00:43:52,994
then

1194
00:43:53,780 --> 00:43:56,280
somewhere along the line, it it falls apart?

1195
00:43:59,059 --> 00:44:00,735
Well, it was actually kind of our idea.

1196
00:44:00,894 --> 00:44:02,655
We were gonna do it as as and

1197
00:44:02,655 --> 00:44:04,494
we also kind of were developing a TV

1198
00:44:04,494 --> 00:44:06,255
show that was based on In N Out

1199
00:44:06,255 --> 00:44:07,635
Burger, and this was gonna be

1200
00:44:08,150 --> 00:44:10,550
part of, like, the sales package. And as

1201
00:44:10,550 --> 00:44:11,510
it turns out, the,

1202
00:44:12,070 --> 00:44:13,590
it just kind of been stalled out due

1203
00:44:13,590 --> 00:44:15,444
to all the business angles that have to

1204
00:44:15,444 --> 00:44:17,484
be worked out. But believe me, when it

1205
00:44:17,484 --> 00:44:20,125
comes out, it will be incredibly entertaining and

1206
00:44:20,125 --> 00:44:21,484
very well worth to listen. A lot of

1207
00:44:22,500 --> 00:44:24,019
the company spent a lot of money producing

1208
00:44:24,019 --> 00:44:25,699
it, and I hope that they wanna get

1209
00:44:25,699 --> 00:44:26,840
that money back somehow.

1210
00:44:28,420 --> 00:44:29,640
Am I just

1211
00:44:31,324 --> 00:44:33,644
a bit aloof because I'm I'm not a

1212
00:44:33,644 --> 00:44:36,204
West Coaster? Is this do let me rephrase

1213
00:44:36,204 --> 00:44:38,204
this. Do people on the West Coast, will

1214
00:44:38,204 --> 00:44:39,985
they be more of an appreciator

1215
00:44:40,570 --> 00:44:41,929
of this because of in and out? Like,

1216
00:44:41,929 --> 00:44:43,690
I'm in Cleveland. I don't know where the

1217
00:44:43,690 --> 00:44:45,710
nearest in and out might be, maybe Texas

1218
00:44:46,250 --> 00:44:48,269
or somewhere even west of that.

1219
00:44:49,535 --> 00:44:51,135
Well, In N Out is part of In

1220
00:44:51,135 --> 00:44:53,055
N Out is it's only been text it's

1221
00:44:53,055 --> 00:44:54,175
only been in the west for a long

1222
00:44:54,175 --> 00:44:56,735
time, but it's expanding. They actually just recently

1223
00:44:56,815 --> 00:44:58,819
they've decided to open a giant hub in

1224
00:44:58,819 --> 00:44:59,319
Tennessee,

1225
00:44:59,699 --> 00:45:01,699
which is gonna service, like, the south and

1226
00:45:01,699 --> 00:45:03,699
the Midwest, and that that's also covered in

1227
00:45:03,699 --> 00:45:04,359
the podcast.

1228
00:45:04,819 --> 00:45:07,144
So it is, to be honest, it has

1229
00:45:07,144 --> 00:45:09,465
been a thing, the California thing for decades.

1230
00:45:09,465 --> 00:45:11,545
Yeah. But now it is kind of gradually

1231
00:45:11,545 --> 00:45:13,785
creeping across the country. It's in Texas, and

1232
00:45:13,785 --> 00:45:14,985
it's gonna be in the south in a

1233
00:45:14,985 --> 00:45:17,609
few years. Like tri tip from the West

1234
00:45:17,609 --> 00:45:18,670
Coast proliferating

1235
00:45:18,969 --> 00:45:20,730
across to the East Coast. Now we're gonna

1236
00:45:20,730 --> 00:45:22,650
see In N Out. Alright. So we'll look

1237
00:45:22,650 --> 00:45:25,045
for that podcast, whenever it makes its way

1238
00:45:25,045 --> 00:45:27,844
to the daylight. In the meantime, you're still

1239
00:45:27,844 --> 00:45:29,545
doing your thing, doing the reviews.

1240
00:45:30,244 --> 00:45:32,644
I see you were at Tim Hortons for

1241
00:45:32,644 --> 00:45:33,625
the first time,

1242
00:45:33,949 --> 00:45:35,730
But you're not taking part in

1243
00:45:36,269 --> 00:45:38,589
what I would normally do, which is coffee

1244
00:45:38,589 --> 00:45:40,724
regular, 2 creams, 2 sugars, which

1245
00:45:41,525 --> 00:45:43,364
I'm not a coffee kind of sewer by

1246
00:45:43,364 --> 00:45:45,765
any stretch of the imagination, but I don't

1247
00:45:45,765 --> 00:45:47,545
think there's any better

1248
00:45:55,179 --> 00:45:55,679
I

1249
00:45:56,940 --> 00:45:59,255
have I have to go down to Columbus,

1250
00:45:59,394 --> 00:46:01,795
which is 2 hours and a half away

1251
00:46:01,795 --> 00:46:04,215
from me to the south. That's the nearest

1252
00:46:04,275 --> 00:46:05,815
one, or I gotta go

1253
00:46:06,480 --> 00:46:09,360
about 2 hours directly east over towards Erie,

1254
00:46:09,360 --> 00:46:11,139
Pennsylvania. There's no Tim Hortons

1255
00:46:11,599 --> 00:46:14,155
at all in Cleveland, and they just started

1256
00:46:14,155 --> 00:46:16,474
coming in here within the last 10 years

1257
00:46:16,474 --> 00:46:17,054
or so.

1258
00:46:18,474 --> 00:46:19,755
Well, I'll tell you what hap you know,

1259
00:46:19,755 --> 00:46:21,755
Tim Hortons is mainly known as a Canadian

1260
00:46:21,755 --> 00:46:23,610
thing, And it's it's, you know, it's it's

1261
00:46:23,610 --> 00:46:24,969
one of the biggest chains in all of

1262
00:46:24,969 --> 00:46:27,130
Canada, and it's basically essentially, they're Dunkin' Donuts

1263
00:46:27,130 --> 00:46:28,110
for people who don't,

1264
00:46:28,650 --> 00:46:30,465
who don't, have never been there. And we

1265
00:46:30,465 --> 00:46:31,985
don't have I've certainly never been to 1

1266
00:46:31,985 --> 00:46:33,825
in my entire life. I've never seen 1,

1267
00:46:34,065 --> 00:46:36,565
until I went to Canada last month. And

1268
00:46:36,704 --> 00:46:38,704
all the Canadians were telling me, you gotta

1269
00:46:38,704 --> 00:46:40,359
go to Tim Hortons, and we want you

1270
00:46:40,359 --> 00:46:42,359
to try the pizzas. And I'm like, okay.

1271
00:46:42,359 --> 00:46:44,219
I knew that my leg was being pulled.

1272
00:46:44,519 --> 00:46:46,599
I knew okay. I know that they're famous

1273
00:46:46,599 --> 00:46:48,328
really for coffee and donuts, and that's pretty

1274
00:46:48,328 --> 00:46:50,676
much the only thing. But like Dunkin' Donuts,

1275
00:46:50,676 --> 00:46:53,025
they're constantly expanding the menu into other areas.

1276
00:46:53,025 --> 00:46:55,719
And they just recently unveiled these pizzas, which

1277
00:46:55,719 --> 00:46:57,640
are not very good. And I knew people

1278
00:46:57,640 --> 00:46:59,480
were sending me to get the pizzas because

1279
00:46:59,480 --> 00:47:00,840
they wanted to see me react to them,

1280
00:47:00,840 --> 00:47:02,860
and that is what happened. The pizzas

1281
00:47:03,204 --> 00:47:06,325
were, it ranged from mediocre to bad, and

1282
00:47:06,325 --> 00:47:08,885
that, you know, I well, that's what I

1283
00:47:08,885 --> 00:47:10,565
won. I knew it would make an entertaining

1284
00:47:10,565 --> 00:47:12,724
video or at least a moderately entertaining video,

1285
00:47:12,724 --> 00:47:14,887
so that's why I went. And all I

1286
00:47:14,887 --> 00:47:17,102
ever had at Tim Hortons was 4 pizzas

1287
00:47:17,102 --> 00:47:19,594
and a diet coke. So You didn't even

1288
00:47:19,594 --> 00:47:22,214
get a coffee video on there? No. I

1289
00:47:22,214 --> 00:47:23,574
did not. I got a bottle of the

1290
00:47:23,574 --> 00:47:25,174
Diet Coke. So that was the end of

1291
00:47:25,174 --> 00:47:26,694
the story of my Tim Hortons visit. I

1292
00:47:26,694 --> 00:47:28,694
did get it later. I got a maple

1293
00:47:28,694 --> 00:47:31,359
donut in the airport version of Tim Hortons

1294
00:47:31,659 --> 00:47:33,340
on the, on on the way there, but

1295
00:47:33,340 --> 00:47:33,820
it was not,

1296
00:47:34,619 --> 00:47:36,619
I didn't have the regular Tim Hortons experience.

1297
00:47:36,619 --> 00:47:39,014
But that was my first visit, and I

1298
00:47:39,014 --> 00:47:40,855
think it was a noteworthy one. I wasn't

1299
00:47:40,855 --> 00:47:42,695
gonna ask you about Dunkin' Donuts, but since

1300
00:47:42,695 --> 00:47:43,835
you broached the subject,

1301
00:47:44,215 --> 00:47:45,755
I don't think there's any

1302
00:47:46,489 --> 00:47:48,670
place that sells coffee and

1303
00:47:49,210 --> 00:47:51,150
then associated breakfast foods

1304
00:47:52,010 --> 00:47:52,989
that is worse

1305
00:47:53,574 --> 00:47:56,394
than Dunkin' Donuts. They're wake up wraps, they're

1306
00:47:56,534 --> 00:47:59,335
bacon snack. I mean, all that is ass

1307
00:47:59,335 --> 00:48:01,195
or worse. What do you think?

1308
00:48:02,449 --> 00:48:04,449
I have only eaten there once in the

1309
00:48:04,449 --> 00:48:06,210
past 30 years. We don't have them out

1310
00:48:06,210 --> 00:48:07,969
here. And I think I ate at the

1311
00:48:07,969 --> 00:48:10,094
one I got a sandwich or something in

1312
00:48:10,255 --> 00:48:12,335
either Penn Station or Grand Central Station in

1313
00:48:12,335 --> 00:48:14,175
New York when I was there one time,

1314
00:48:14,175 --> 00:48:16,094
and it was real nondis it was it

1315
00:48:16,094 --> 00:48:18,094
was unmemorable. Yeah. So I can't really go

1316
00:48:18,094 --> 00:48:20,049
into a deep dive on good donuts. Yeah.

1317
00:48:20,109 --> 00:48:23,230
My youngest, especially, is a huge wake up

1318
00:48:23,230 --> 00:48:24,130
rap champion

1319
00:48:24,750 --> 00:48:27,150
and supporter, but I've tried them, and I've

1320
00:48:27,150 --> 00:48:28,744
tried a bunch of stuff through there just

1321
00:48:28,744 --> 00:48:30,265
see. Because I was like, wow, this is

1322
00:48:30,265 --> 00:48:32,585
bad. I wonder if everything else is bad,

1323
00:48:32,585 --> 00:48:35,545
so I'm foolishly wasting money. And everything is

1324
00:48:35,545 --> 00:48:37,644
worse than the next. And by the way,

1325
00:48:38,380 --> 00:48:40,460
I don't know when they decided to take

1326
00:48:40,460 --> 00:48:42,320
a shit on their quality of doughnut,

1327
00:48:42,780 --> 00:48:45,324
but they are some of the worst doughnuts

1328
00:48:45,484 --> 00:48:47,244
that I have had over the last 20

1329
00:48:47,244 --> 00:48:49,244
years, and they used to be the best.

1330
00:48:49,244 --> 00:48:51,085
Like, when the guy did the TV commercial

1331
00:48:51,085 --> 00:48:52,605
with time to make the donuts, and he's

1332
00:48:52,605 --> 00:48:53,680
in and he's out and he's in. I

1333
00:48:53,680 --> 00:48:55,280
think they were really making them at that

1334
00:48:55,280 --> 00:48:57,519
point, but at some point, they started trucking

1335
00:48:57,519 --> 00:49:00,180
them in. They're held in, I think, refrigerated

1336
00:49:00,320 --> 00:49:02,480
coolers and just brought out to defrost. It's

1337
00:49:02,480 --> 00:49:03,220
a sham.

1338
00:49:05,184 --> 00:49:07,344
You know, the bigger these companies, the bigger

1339
00:49:07,344 --> 00:49:09,664
that these chains get, the more they have

1340
00:49:09,664 --> 00:49:12,005
to please Wall Street. And that always involves

1341
00:49:12,464 --> 00:49:13,364
cutting costs

1342
00:49:13,710 --> 00:49:14,210
and

1343
00:49:14,510 --> 00:49:17,309
everything. And it's very rare that that a

1344
00:49:17,309 --> 00:49:19,230
company will continue to get bigger and everything

1345
00:49:19,230 --> 00:49:20,049
will improve.

1346
00:49:20,510 --> 00:49:21,869
Actually, that's one of these in and out

1347
00:49:21,869 --> 00:49:24,235
burger that's interesting is it's still privately held

1348
00:49:24,235 --> 00:49:27,195
by this incredibly strange family. And so it

1349
00:49:27,195 --> 00:49:28,875
doesn't have to answer to Wall Street, which

1350
00:49:28,875 --> 00:49:30,075
is one of the reasons why the food

1351
00:49:30,075 --> 00:49:31,454
is consistently good there,

1352
00:49:32,070 --> 00:49:33,289
except for the French fries.

1353
00:49:34,469 --> 00:49:34,969
2024

1354
00:49:35,590 --> 00:49:38,329
finds Bill in Chicago at the

1355
00:49:39,034 --> 00:49:40,175
National Restaurant

1356
00:49:40,474 --> 00:49:40,974
Association

1357
00:49:41,514 --> 00:49:42,894
show. What are you doing there?

1358
00:49:43,994 --> 00:49:46,474
I love I went last year as well,

1359
00:49:46,474 --> 00:49:48,859
and I love it. This is like I

1360
00:49:48,859 --> 00:49:50,059
don't know how to describe it. It's I

1361
00:49:50,059 --> 00:49:50,960
guess it's a Coachella

1362
00:49:51,260 --> 00:49:54,460
for food people. Okay? It's like there's it's

1363
00:49:54,780 --> 00:49:57,005
okay. I can fortunately, I I'm able to

1364
00:49:57,005 --> 00:49:58,605
get in as press. I'm sure you could

1365
00:49:58,605 --> 00:49:59,965
get a press badge as well. Should I

1366
00:49:59,965 --> 00:50:00,845
go? And,

1367
00:50:01,805 --> 00:50:04,329
yes. You'll love it. And, I mean, it's

1368
00:50:04,329 --> 00:50:06,369
interesting. It's it's a huge company. It's first

1369
00:50:06,369 --> 00:50:08,170
of all, it's in McCormick Place in Chicago,

1370
00:50:08,170 --> 00:50:08,990
which is enormous.

1371
00:50:09,530 --> 00:50:11,184
There's 3 halls,

1372
00:50:11,805 --> 00:50:13,885
each filled to the brim with stuff, all

1373
00:50:13,885 --> 00:50:15,724
sorts of things. Like, first, there's maybe a

1374
00:50:15,724 --> 00:50:17,405
third of it is, like, restaurant equipment, like

1375
00:50:17,405 --> 00:50:19,750
the latest robotic grill or whatever. But then

1376
00:50:19,750 --> 00:50:21,610
it's also like things that restaurants

1377
00:50:21,989 --> 00:50:24,309
might want to use, like Coca Cola or

1378
00:50:24,309 --> 00:50:26,550
Heinz and Kraft mayonnaise and things like that.

1379
00:50:26,550 --> 00:50:28,570
And then there's also just other things,

1380
00:50:29,235 --> 00:50:31,235
everything related to restaurants from all around the

1381
00:50:31,235 --> 00:50:33,175
world. There's a whole section of, like, Chinese,

1382
00:50:34,195 --> 00:50:35,655
food manufacturers, Italian

1383
00:50:36,070 --> 00:50:39,210
food manufacturers, and there's free samples galore.

1384
00:50:39,510 --> 00:50:41,909
Like, it's delicious. It's incredible. You could fill

1385
00:50:41,909 --> 00:50:44,630
up 6 times a day. And so, basically,

1386
00:50:44,630 --> 00:50:46,295
I just like to go there, And I

1387
00:50:46,295 --> 00:50:47,894
like to see what's available, what's new on

1388
00:50:47,894 --> 00:50:49,815
the horizon, what new things Heinz is gonna

1389
00:50:49,815 --> 00:50:52,055
be introducing, for example, trying out food, I

1390
00:50:52,055 --> 00:50:52,855
got to try the,

1391
00:50:53,519 --> 00:50:55,280
a Korean fast food chain that's gonna be

1392
00:50:55,280 --> 00:50:57,679
opening in Los Angeles. And for example, things

1393
00:50:57,679 --> 00:50:58,960
like that. And I also got to meet

1394
00:50:58,960 --> 00:51:00,480
a lot of people from some of my

1395
00:51:00,480 --> 00:51:02,800
favorite foods, like the hot several hot sauce

1396
00:51:02,800 --> 00:51:04,675
brands that I have loved for years, such

1397
00:51:04,675 --> 00:51:05,414
as Zabs

1398
00:51:06,034 --> 00:51:08,114
and, Clark and Hopkins. I got to meet

1399
00:51:08,114 --> 00:51:10,195
people behind them, and maybe we'll do some

1400
00:51:10,195 --> 00:51:11,735
sort of collaboration online

1401
00:51:12,114 --> 00:51:13,175
in near future.

1402
00:51:14,079 --> 00:51:15,280
But you so I recommend it. You can

1403
00:51:15,280 --> 00:51:17,839
go and, you know, the the the the

1404
00:51:17,839 --> 00:51:19,599
the bar for getting a press credential for

1405
00:51:19,599 --> 00:51:21,199
this is not that high. And I think

1406
00:51:21,199 --> 00:51:22,719
every prop many of the people listen to

1407
00:51:22,719 --> 00:51:25,014
you and and also you, could easily get

1408
00:51:25,014 --> 00:51:27,094
a press credential and you go and you'll

1409
00:51:27,094 --> 00:51:29,175
have a blast. Anybody that wants to go

1410
00:51:29,175 --> 00:51:30,695
to the show next year, it sounds like

1411
00:51:30,695 --> 00:51:32,760
Bill's probably making plans to go there. So

1412
00:51:32,760 --> 00:51:33,500
we should all,

1413
00:51:33,880 --> 00:51:36,280
get up there together. Chicago, only 5 and

1414
00:51:36,280 --> 00:51:37,800
a half to 6 hour drive for me

1415
00:51:37,800 --> 00:51:39,880
depending on traffic. So hop, skip, and a

1416
00:51:39,880 --> 00:51:41,855
jump. If you wanna go, just let me

1417
00:51:41,855 --> 00:51:43,614
know and I'll set you up as barbecue

1418
00:51:43,614 --> 00:51:47,375
central show executive producer title, and that'll help

1419
00:51:47,375 --> 00:51:50,009
you get a media credential. And we never

1420
00:51:50,009 --> 00:51:51,369
have to see each other if we don't

1421
00:51:51,369 --> 00:51:52,969
want to. But if we all wanna do

1422
00:51:52,969 --> 00:51:54,409
a little meet up or something like that,

1423
00:51:54,409 --> 00:51:55,690
we can meet in one of the many

1424
00:51:55,690 --> 00:51:56,510
halls there

1425
00:51:56,945 --> 00:51:59,105
and, do that in 2025. So we'll put

1426
00:51:59,105 --> 00:52:00,164
that on the top. Barbecue

1427
00:52:00,465 --> 00:52:04,305
barbecue, barbecuing equipment, barbecuing supplies, and that kind

1428
00:52:04,305 --> 00:52:06,420
of thing is very well represented at this

1429
00:52:06,420 --> 00:52:06,920
convention.

1430
00:52:07,380 --> 00:52:10,280
Bill, are you satisfied with the newly released

1431
00:52:10,500 --> 00:52:11,000
$5

1432
00:52:11,460 --> 00:52:13,079
McDouble meal at McDonald's?

1433
00:52:15,494 --> 00:52:17,414
Yes. I think that's totally fine. I don't

1434
00:52:17,494 --> 00:52:19,255
it's not it's not composed of things that

1435
00:52:19,255 --> 00:52:21,575
I would normally get, but I think it's

1436
00:52:21,575 --> 00:52:22,775
a good I do think it is a

1437
00:52:22,775 --> 00:52:25,019
pretty good deal. I mean, from what from

1438
00:52:25,019 --> 00:52:27,579
my recollection, it's either a double cheeseburger or

1439
00:52:27,579 --> 00:52:28,159
a McChicken,

1440
00:52:28,699 --> 00:52:30,859
fries, a 4 or 6 piece nuggets, and

1441
00:52:30,859 --> 00:52:32,619
a drink for $5. I think that's pretty

1442
00:52:32,619 --> 00:52:33,074
good.

1443
00:52:33,954 --> 00:52:35,894
Normally, I don't get those items.

1444
00:52:36,275 --> 00:52:38,835
But I but, you know, certainly for a

1445
00:52:38,835 --> 00:52:39,655
budget conscious,

1446
00:52:40,434 --> 00:52:42,500
person, that's a great deal. Now the thing

1447
00:52:42,500 --> 00:52:44,019
about this is remember what that is is

1448
00:52:44,019 --> 00:52:45,720
trying to get you into the store. Yep.

1449
00:52:45,780 --> 00:52:47,780
If you go into McDonald's, they want you

1450
00:52:47,780 --> 00:52:49,300
to drive to the store to get that

1451
00:52:49,300 --> 00:52:50,599
and then order a $6,

1452
00:52:51,144 --> 00:52:53,944
you know, mochaccino type thing or whatever on

1453
00:52:53,944 --> 00:52:56,184
top of it. So keep in mind that

1454
00:52:56,184 --> 00:52:58,025
what it really is is a thing to

1455
00:52:58,025 --> 00:52:59,960
get you in the door and make you

1456
00:52:59,960 --> 00:53:01,880
tack on other items or bring your kids

1457
00:53:01,880 --> 00:53:03,480
along and they're gonna want ice cream, they're

1458
00:53:03,480 --> 00:53:05,639
gonna want McFlurry's that are like 4.99 a

1459
00:53:05,639 --> 00:53:07,739
piece. So, you know, you gotta

1460
00:53:08,045 --> 00:53:09,644
you gotta watch your wallet when you go

1461
00:53:09,644 --> 00:53:12,224
in the door. What's your favorite McDonald's item?

1462
00:53:13,965 --> 00:53:15,800
It is the quarter pound. Okay. Well, I

1463
00:53:15,960 --> 00:53:17,079
don't wanna take the whole show. I could

1464
00:53:17,079 --> 00:53:18,519
spend an hour and a half talking about

1465
00:53:18,519 --> 00:53:20,840
McDonald's and shortcomings and some of the things

1466
00:53:20,840 --> 00:53:22,039
I like and don't like about it. Maybe

1467
00:53:22,039 --> 00:53:23,320
we can have a whole special episode about

1468
00:53:23,320 --> 00:53:24,619
that right now.

1469
00:53:24,954 --> 00:53:26,315
And for the past 2 years, it has

1470
00:53:26,315 --> 00:53:28,954
been the Quarter Pounder Deluxe. You recall that

1471
00:53:28,954 --> 00:53:31,034
a few years ago, they switched to having

1472
00:53:31,194 --> 00:53:33,530
the Quarter Pounders used to be frozen. Yep.

1473
00:53:33,530 --> 00:53:35,449
In 2018, they switched to having them be

1474
00:53:35,449 --> 00:53:36,969
fresh beef, and there is there is an

1475
00:53:36,969 --> 00:53:38,349
improvement, noticeable improvement.

1476
00:53:38,650 --> 00:53:40,730
The quarter pounder deluxe is the one that

1477
00:53:40,730 --> 00:53:43,114
is a quarter pounder with cheese with lettuce,

1478
00:53:43,114 --> 00:53:45,675
tomato, and mayonnaise. And I say that that's

1479
00:53:45,675 --> 00:53:46,414
the best

1480
00:53:46,795 --> 00:53:49,139
nationally available fast food burger there is.

1481
00:53:50,099 --> 00:53:51,460
You can get it all, you know, from

1482
00:53:51,460 --> 00:53:53,940
sea to sign sea to shining sea. Now

1483
00:53:53,940 --> 00:53:55,619
it's not as good as Culver's, which we

1484
00:53:55,619 --> 00:53:57,545
don't have here. I wouldn't say it's as

1485
00:53:57,545 --> 00:53:59,565
good as maybe as In N Out either,

1486
00:53:59,785 --> 00:54:02,184
but for the for the price and its

1487
00:54:02,184 --> 00:54:04,585
easy availability, the quarter pounder deluxe is the

1488
00:54:04,585 --> 00:54:06,204
best fast food burger in America.

1489
00:54:06,610 --> 00:54:08,210
I don't know if it happened or if

1490
00:54:08,210 --> 00:54:10,050
it was a nationwide rollout or not, but

1491
00:54:10,050 --> 00:54:11,750
did you see that Arby's released

1492
00:54:12,050 --> 00:54:14,710
potato cakes for a limited time?

1493
00:54:15,755 --> 00:54:17,434
I did see that, and I've never had

1494
00:54:17,434 --> 00:54:18,954
the potato cakes. And I feel like I

1495
00:54:18,954 --> 00:54:20,015
should try I should

1496
00:54:20,394 --> 00:54:21,994
you mentioned this before and and that I

1497
00:54:21,994 --> 00:54:23,355
feel like maybe I should drive out there

1498
00:54:23,355 --> 00:54:25,355
and get some. All the Arby's are closing.

1499
00:54:25,355 --> 00:54:27,819
Like, every Arby's near me seems to be

1500
00:54:27,819 --> 00:54:29,260
going out of business, and then they closed

1501
00:54:29,260 --> 00:54:30,799
that famous one on Hollywood Boulevard,

1502
00:54:31,500 --> 00:54:34,385
with the giant neon cowboy hat, like, last

1503
00:54:34,385 --> 00:54:36,065
month too. And I it's I I have

1504
00:54:36,065 --> 00:54:39,505
a serious concern that Arby's is closing up

1505
00:54:39,505 --> 00:54:41,265
shop, you know, because I love Arby's. I'm

1506
00:54:41,265 --> 00:54:43,502
not I'm not ashamed to admit it. I

1507
00:54:43,502 --> 00:54:45,780
think that all they're like I love that

1508
00:54:45,780 --> 00:54:47,806
they have an unusual menu filled with all

1509
00:54:47,806 --> 00:54:49,832
sorts of stuff that you don't get at

1510
00:54:49,832 --> 00:54:52,125
other fast food places. That's generally pretty good.

1511
00:54:52,125 --> 00:54:53,804
And they got those sandwiches, the market fresh

1512
00:54:53,804 --> 00:54:55,724
sandwiches. Mhmm. I love the roast beef and

1513
00:54:55,724 --> 00:54:56,224
cheddar.

1514
00:54:56,844 --> 00:54:58,844
I love their curl I love their crinkly

1515
00:54:58,844 --> 00:55:01,369
fries and their curly fries. So, like, I

1516
00:55:01,369 --> 00:55:03,369
feel bad that they seem to be closing

1517
00:55:03,369 --> 00:55:04,989
up shop. That has to be

1518
00:55:05,849 --> 00:55:08,385
a West Coast thing because Arby's out here

1519
00:55:08,385 --> 00:55:11,025
in the Midwest and East Coast thriving. I

1520
00:55:11,025 --> 00:55:13,744
see new locations being built on the regular,

1521
00:55:13,744 --> 00:55:16,190
so that just must be a pocket of

1522
00:55:16,190 --> 00:55:18,369
location that is experiencing a little distress.

1523
00:55:19,550 --> 00:55:21,390
Or maybe they're just the older locations that

1524
00:55:21,390 --> 00:55:23,710
they're they're gonna knock down and and renovate.

1525
00:55:23,710 --> 00:55:24,930
That could be it as well.

1526
00:55:26,174 --> 00:55:28,275
Bill, spoil or spoiler

1527
00:55:28,574 --> 00:55:30,674
alert if you get there before they

1528
00:55:31,214 --> 00:55:34,275
recapture the potato cakes. Ain't that good.

1529
00:55:34,710 --> 00:55:36,789
They're not that good. I mean, I I

1530
00:55:36,789 --> 00:55:38,550
was never a fan when they were a

1531
00:55:38,550 --> 00:55:39,849
regular menu item.

1532
00:55:40,230 --> 00:55:42,445
Now, that being said, and it's a a

1533
00:55:42,445 --> 00:55:44,605
divisive topic in the house, my wife, a

1534
00:55:44,605 --> 00:55:45,105
huge

1535
00:55:45,805 --> 00:55:48,045
potato cakes fan. In fact, when she saw

1536
00:55:48,045 --> 00:55:49,619
they were coming back out, it was like,

1537
00:55:49,619 --> 00:55:52,579
we gotta get Arby's tonight because the potato

1538
00:55:52,579 --> 00:55:54,579
cakes are back. And I'm like, well, they

1539
00:55:54,579 --> 00:55:56,179
got rid of the piece of shit. Why

1540
00:55:56,179 --> 00:55:57,079
are they bringing

1541
00:55:57,485 --> 00:55:59,005
the piece of shit back? It's almost like

1542
00:55:59,005 --> 00:56:01,985
when McDonald's brings back the McRib every year,

1543
00:56:02,045 --> 00:56:03,324
and then Yeah. They fish it out, and

1544
00:56:03,324 --> 00:56:05,344
then they take it back, and they realize

1545
00:56:05,405 --> 00:56:07,820
they had a great marketing ploy to pull

1546
00:56:07,820 --> 00:56:09,199
on those chumps every year.

1547
00:56:09,579 --> 00:56:11,519
So maybe this is what the potato pancakes

1548
00:56:11,579 --> 00:56:13,760
turns into as years pass from now.

1549
00:56:15,034 --> 00:56:16,474
It could easily be. And I think that

1550
00:56:16,474 --> 00:56:17,755
a lot of that has to do with,

1551
00:56:17,755 --> 00:56:19,755
like, the distributor has a warehouse full of

1552
00:56:19,755 --> 00:56:21,514
these things, and they're gonna cut the price

1553
00:56:21,514 --> 00:56:23,114
by 10% if you buy them now. You

1554
00:56:23,114 --> 00:56:24,510
know? And I'm sure that's how Burger King

1555
00:56:24,510 --> 00:56:25,409
operates too.

1556
00:56:26,670 --> 00:56:27,329
You making

1557
00:56:27,710 --> 00:56:29,650
money on the Instagram videos

1558
00:56:30,510 --> 00:56:31,329
at this stage?

1559
00:56:32,105 --> 00:56:33,305
Well, I think, you know, I should I

1560
00:56:33,305 --> 00:56:35,385
should say that I probably make almost $9

1561
00:56:35,385 --> 00:56:37,945
a month on the Instagram video. Really? So,

1562
00:56:37,945 --> 00:56:39,785
you know, not yeah. Enough to go to

1563
00:56:39,785 --> 00:56:41,809
Arby's and get some potato cakes. I'm not

1564
00:56:41,809 --> 00:56:42,130
like,

1565
00:56:43,969 --> 00:56:45,730
Instagram is not a really great source of

1566
00:56:45,730 --> 00:56:47,030
making money. And I think,

1567
00:56:47,650 --> 00:56:49,684
where I to want to make money, I

1568
00:56:49,684 --> 00:56:51,144
would probably to go to YouTube

1569
00:56:51,765 --> 00:56:53,445
and try it because YouTube is very good

1570
00:56:53,445 --> 00:56:55,364
at monetization now, but still, you're still gonna

1571
00:56:55,364 --> 00:56:56,885
have to get a 1000000 followers, which is

1572
00:56:56,885 --> 00:56:58,059
far more than I have,

1573
00:56:59,019 --> 00:57:00,239
to really make a living

1574
00:57:00,619 --> 00:57:02,940
off that. But as far as Instagram goes,

1575
00:57:02,940 --> 00:57:05,099
I like it because it's easy and it's

1576
00:57:05,099 --> 00:57:06,619
fast, and I don't wanna do 10 minute

1577
00:57:06,619 --> 00:57:08,525
videos. I wanna do 1 minute videos or

1578
00:57:08,525 --> 00:57:09,744
minute and a half videos

1579
00:57:10,204 --> 00:57:11,724
because I think the topic is I feel

1580
00:57:11,724 --> 00:57:13,405
like when I watch these ones on YouTube

1581
00:57:13,405 --> 00:57:15,085
where they take 12 minutes to review the

1582
00:57:15,085 --> 00:57:17,250
new burger, I don't need a 12 minute

1583
00:57:17,570 --> 00:57:19,329
dive on it. I need a minute to

1584
00:57:19,329 --> 00:57:21,090
telling me, is it good? What's it taste

1585
00:57:21,090 --> 00:57:22,849
like? Is it worth getting? Boom. You know?

1586
00:57:22,849 --> 00:57:24,309
And that's what I try to do.

1587
00:57:24,765 --> 00:57:26,525
I thought there was money to be made

1588
00:57:26,525 --> 00:57:28,844
on Instagram. Like, when you find your niche,

1589
00:57:28,844 --> 00:57:29,585
I don't think

1590
00:57:30,045 --> 00:57:33,405
there's any question you found the audience that

1591
00:57:33,405 --> 00:57:35,599
really thinks what you're up to and your

1592
00:57:35,599 --> 00:57:36,099
subscribers

1593
00:57:36,799 --> 00:57:38,639
are or your subscriber count is saying that

1594
00:57:38,639 --> 00:57:39,139
41,000

1595
00:57:39,760 --> 00:57:41,699
and a half, at last check.

1596
00:57:42,105 --> 00:57:44,025
So that's, up from the last time that

1597
00:57:44,025 --> 00:57:45,405
we talked where companies

1598
00:57:45,784 --> 00:57:47,625
get in touch with you and they wanna

1599
00:57:47,625 --> 00:57:49,625
collaborate and Yeah. And so you make a

1600
00:57:49,625 --> 00:57:52,329
deal. It's not through, like, views or anything

1601
00:57:52,329 --> 00:57:55,050
like that. You can just command the money.

1602
00:57:55,050 --> 00:57:57,050
Well, I hope to be doing that sometime

1603
00:57:57,050 --> 00:57:59,230
in the near future. I mean, yes. Ideally,

1604
00:57:59,450 --> 00:58:01,614
I would get a call from Miracle Whip,

1605
00:58:01,614 --> 00:58:03,614
for example. One of the products that everyone

1606
00:58:03,614 --> 00:58:05,534
else hates that I love, Miracle Whip. Oh.

1607
00:58:05,534 --> 00:58:07,214
And I wear a Miracle Whip t shirt

1608
00:58:07,214 --> 00:58:09,320
in all my videos. And I'd say, this

1609
00:58:09,320 --> 00:58:10,840
review of Arby is brought to you by

1610
00:58:10,840 --> 00:58:12,519
Miracle Whip, and they'd pay me a fortune

1611
00:58:12,760 --> 00:58:14,840
Yes. To do that. So if really anyone

1612
00:58:14,840 --> 00:58:16,300
from Miracle Whip is watching,

1613
00:58:16,614 --> 00:58:18,135
please, you know where to reach me, that

1614
00:58:18,135 --> 00:58:19,114
below on Instagram.

1615
00:58:19,414 --> 00:58:20,474
I will immediately

1616
00:58:21,014 --> 00:58:21,514
prostitute

1617
00:58:21,815 --> 00:58:24,054
my self and my channel to hype up

1618
00:58:24,054 --> 00:58:25,034
Miracle Whip

1619
00:58:25,750 --> 00:58:27,849
if you pay me the right fee.

1620
00:58:28,550 --> 00:58:30,469
What is it about? For other major brands

1621
00:58:30,469 --> 00:58:32,809
too and breweries. So come on.

1622
00:58:33,155 --> 00:58:35,155
Bill Oakley is ready to whore out is

1623
00:58:35,155 --> 00:58:35,974
what you're saying.

1624
00:58:36,514 --> 00:58:39,394
Yeah. Yeah. Yes. Certainly. Certainly. I think I've

1625
00:58:39,394 --> 00:58:41,230
I've waited long enough. I've paid my dues.

1626
00:58:41,230 --> 00:58:42,670
It's time to get rich off this crap.

1627
00:58:42,670 --> 00:58:44,210
What what is it about

1628
00:58:44,829 --> 00:58:47,710
Miracle Whip that you actually like? Because aside

1629
00:58:47,710 --> 00:58:49,949
from you, I've met no other human that

1630
00:58:49,949 --> 00:58:50,449
voluntarily

1631
00:58:50,750 --> 00:58:53,144
likes it. They're tricked into eating it usually.

1632
00:58:54,485 --> 00:58:56,485
Well, you know, I've discovered over the years

1633
00:58:56,485 --> 00:58:58,565
there's 2 things that make food

1634
00:58:59,380 --> 00:59:00,679
social media go crazy.

1635
00:59:00,980 --> 00:59:03,079
One of which is the debate over whether

1636
00:59:03,300 --> 00:59:05,380
it's okay to put ketchup on hot dogs.

1637
00:59:05,380 --> 00:59:07,719
Yes. The other of which is mayonnaise.

1638
00:59:08,179 --> 00:59:08,679
Mayonnaise

1639
00:59:09,114 --> 00:59:11,114
with its even just putting mayonnaise on anything,

1640
00:59:11,114 --> 00:59:12,954
a lot about seems like about 60% of

1641
00:59:12,954 --> 00:59:15,275
people think mayonnaise is fine. 40% of people

1642
00:59:15,275 --> 00:59:16,954
hate it with a passion. And amongst the

1643
00:59:16,954 --> 00:59:18,859
people who hate it, they hate miracle whip

1644
00:59:18,859 --> 00:59:20,699
more than anything. I would say only a

1645
00:59:20,699 --> 00:59:22,319
tiny fraction of the audience

1646
00:59:23,260 --> 00:59:24,319
of any group

1647
00:59:24,619 --> 00:59:26,474
likes miracle whip, and I am among those

1648
00:59:26,474 --> 00:59:27,934
people. I like that it's a little sweeter.

1649
00:59:28,315 --> 00:59:30,394
And, honestly, there's other brands of mayonnaise that

1650
00:59:30,394 --> 00:59:31,755
come close, like, have a little bit of

1651
00:59:31,755 --> 00:59:34,315
sweetness like, craft mayonnaise does and so does

1652
00:59:34,315 --> 00:59:36,679
blue plate, which have just a slightly light,

1653
00:59:36,900 --> 00:59:37,380
sweeter,

1654
00:59:38,019 --> 00:59:40,019
angle, which I I I like that in

1655
00:59:40,019 --> 00:59:42,199
things. And it's also perfect on certain things.

1656
00:59:42,260 --> 00:59:43,159
It's not good

1657
00:59:43,525 --> 00:59:45,285
necessarily like on on a sandwich on a

1658
00:59:45,285 --> 00:59:46,644
sandwich where you wanna taste the meat, but

1659
00:59:46,644 --> 00:59:48,025
it is good in things like,

1660
00:59:48,565 --> 00:59:50,805
tuna salad or whatever, stuff like that. So

1661
00:59:50,805 --> 00:59:52,244
it has its place. And I,

1662
00:59:53,059 --> 00:59:53,699
I always,

1663
00:59:54,019 --> 00:59:56,340
it raises my hackles when people start crapping

1664
00:59:56,340 --> 00:59:58,099
on Miracle Whip. So, anyway, they should be

1665
00:59:58,099 --> 00:59:59,780
funding my Instagram is the point of this

1666
00:59:59,780 --> 01:00:00,280
conversation.

1667
01:00:01,244 --> 01:00:03,324
Have your hackles be raised a little bit

1668
01:00:03,324 --> 01:00:03,824
more.

1669
01:00:04,525 --> 01:00:05,985
It's not mayo.

1670
01:00:06,684 --> 01:00:07,985
It's salad dressing.

1671
01:00:09,050 --> 01:00:10,730
It's not you know what? It's mayo. It's

1672
01:00:10,730 --> 01:00:12,730
miracle. It's the reason it's a miracle is

1673
01:00:12,730 --> 01:00:14,650
it doesn't eat any eggs. And because it

1674
01:00:14,650 --> 01:00:15,309
was invented

1675
01:00:15,690 --> 01:00:17,130
in during the depression, this is one of

1676
01:00:17,130 --> 01:00:18,434
the things I learned on doing food that

1677
01:00:18,434 --> 01:00:20,934
built America. Yeah. If I recall correctly,

1678
01:00:21,235 --> 01:00:22,914
it was invented during the depression when eggs

1679
01:00:22,914 --> 01:00:24,594
was were at a premium, and also they

1680
01:00:24,594 --> 01:00:26,589
couldn't be those you know, egg products couldn't

1681
01:00:26,589 --> 01:00:28,690
be stored that well because refrigeration was not

1682
01:00:28,829 --> 01:00:31,389
commonplace, and Miracle Whip gave people kind of

1683
01:00:31,389 --> 01:00:32,049
a mayonnaise

1684
01:00:32,405 --> 01:00:33,065
type of

1685
01:00:33,684 --> 01:00:36,824
spread that didn't require eggs or extensive refrigeration.

1686
01:00:37,285 --> 01:00:38,965
And that was why it took off and

1687
01:00:38,965 --> 01:00:39,864
remained popular,

1688
01:00:40,750 --> 01:00:42,769
when a certain quarters to this day.

1689
01:00:43,470 --> 01:00:45,010
Could there ever be a collaboration

1690
01:00:45,710 --> 01:00:46,210
between

1691
01:00:46,670 --> 01:00:49,489
Bill Oakley and the snack daddy,

1692
01:00:49,954 --> 01:00:51,094
Stephon Johnson?

1693
01:00:52,434 --> 01:00:54,275
Of course. I feel like we probably have

1694
01:00:54,275 --> 01:00:55,714
a lot of crossover in terms of things

1695
01:00:55,714 --> 01:00:57,474
we're interested in. Do you know where he's

1696
01:00:57,474 --> 01:00:57,974
from?

1697
01:00:59,420 --> 01:01:01,420
I don't, but I know I've seen snack

1698
01:01:01,420 --> 01:01:02,800
diet online. Cleveland.

1699
01:01:04,219 --> 01:01:05,199
He's from Cleveland.

1700
01:01:05,659 --> 01:01:06,139
You know,

1701
01:01:06,619 --> 01:01:08,079
how good of friends we are?

1702
01:01:09,324 --> 01:01:10,684
How good of friends are you? We're not

1703
01:01:10,684 --> 01:01:12,704
any friends. I don't understand it.

1704
01:01:13,644 --> 01:01:16,364
We're right here. We're probably within 15 minutes

1705
01:01:16,364 --> 01:01:17,985
of each other at the most,

1706
01:01:18,589 --> 01:01:20,589
and I can't get this guy on the

1707
01:01:20,589 --> 01:01:22,690
show to do a barbecue review

1708
01:01:23,150 --> 01:01:25,569
or to talk about Cleveland food.

1709
01:01:25,954 --> 01:01:27,635
But I guess when you hit over a

1710
01:01:27,635 --> 01:01:30,135
1000000 subscribers on all your platforms,

1711
01:01:30,675 --> 01:01:32,695
you forget you came from the 216

1712
01:01:33,155 --> 01:01:35,799
like, your pal Greg Rempe over here, and

1713
01:01:35,799 --> 01:01:38,199
I'm sniffing Heinz teat for whatever reason. But

1714
01:01:38,199 --> 01:01:39,639
if I could ever do it, as long

1715
01:01:39,639 --> 01:01:41,079
as you're open to it, I'll I'll make

1716
01:01:41,079 --> 01:01:42,380
the connection if I can.

1717
01:01:43,714 --> 01:01:45,655
For sure. I'd be up for it. Absolutely.

1718
01:01:46,194 --> 01:01:48,914
Tell me about this barbecue event that's coming

1719
01:01:48,914 --> 01:01:49,815
up in October.

1720
01:01:51,349 --> 01:01:53,269
Alright. This is exciting because I've been one

1721
01:01:53,269 --> 01:01:54,710
of the things that I I want to

1722
01:01:54,710 --> 01:01:55,930
do in my new career

1723
01:01:56,309 --> 01:01:58,170
as a food influencer

1724
01:01:58,784 --> 01:02:00,944
is have live events where people you know,

1725
01:02:00,944 --> 01:02:03,184
ticketed events where people come and there's a

1726
01:02:03,184 --> 01:02:05,184
menu that is that is made up or

1727
01:02:05,184 --> 01:02:06,784
partially made up by me. And then I

1728
01:02:06,784 --> 01:02:08,929
do humorous I tell humorous stories,

1729
01:02:09,570 --> 01:02:11,730
you know, throughout the evening and whatever and,

1730
01:02:11,730 --> 01:02:13,570
you know, make it a generally amusing event.

1731
01:02:13,570 --> 01:02:14,070
So

1732
01:02:14,369 --> 01:02:16,130
I have I've met when I was in

1733
01:02:16,130 --> 01:02:17,909
Austin last year, I was introduced

1734
01:02:18,255 --> 01:02:19,695
to Bill Dumas. I'm not sure if you

1735
01:02:19,695 --> 01:02:21,054
know him or if he's been on this

1736
01:02:21,054 --> 01:02:23,054
thing. The sausage sensei. Yep. Has he been

1737
01:02:23,054 --> 01:02:24,894
on here? Not as a guest, but, of

1738
01:02:24,894 --> 01:02:26,275
course, I know Bill. Yes.

1739
01:02:27,030 --> 01:02:29,269
He well, he's the sausage sensei and and

1740
01:02:29,269 --> 01:02:31,050
says and some say he is the most

1741
01:02:31,349 --> 01:02:33,190
well regarded sausage maker in the in the

1742
01:02:33,190 --> 01:02:35,394
nation, especially in the Texas barbecue scene.

1743
01:02:35,954 --> 01:02:36,355
He,

1744
01:02:36,755 --> 01:02:38,534
was in residence at Brotherton's,

1745
01:02:39,235 --> 01:02:40,755
and he has since moved to Schultz Pitts

1746
01:02:40,755 --> 01:02:41,655
Room in Seguin.

1747
01:02:42,195 --> 01:02:43,815
So Bill and I have become,

1748
01:02:44,329 --> 01:02:46,190
friends, and we decided to collaborate

1749
01:02:46,809 --> 01:02:48,890
on a ticketed dinner that we're gonna have

1750
01:02:48,890 --> 01:02:49,610
at at,

1751
01:02:50,090 --> 01:02:52,269
at Schultz Pitt Room outside of San Antonio

1752
01:02:52,730 --> 01:02:53,470
in October.

1753
01:02:54,025 --> 01:02:55,784
And the menu I we kind of collaborate

1754
01:02:55,784 --> 01:02:57,065
on the menu, which is going to be

1755
01:02:57,065 --> 01:03:00,045
sausages and sa sausage dishes and sausage

1756
01:03:00,585 --> 01:03:03,690
containing dishes that are inspired by by various

1757
01:03:03,829 --> 01:03:05,130
American regional

1758
01:03:05,750 --> 01:03:06,250
specialties.

1759
01:03:06,710 --> 01:03:08,889
So for instance, you might have a Chicago

1760
01:03:08,949 --> 01:03:10,409
style hot dog sausage

1761
01:03:11,035 --> 01:03:13,934
or Saint Louis Saint Louis toasted ravioli

1762
01:03:14,555 --> 01:03:16,315
sausage or things like that. It won't all

1763
01:03:16,315 --> 01:03:17,835
be sausages. Some of the dishes will just

1764
01:03:17,835 --> 01:03:19,434
be like here's a little piers of pizza

1765
01:03:19,434 --> 01:03:21,420
with sausage on it, but they will every

1766
01:03:21,420 --> 01:03:22,940
one of the dishes will be, for instance,

1767
01:03:22,940 --> 01:03:23,440
a,

1768
01:03:23,900 --> 01:03:25,839
you know, a Hawaiian Loco Moco

1769
01:03:26,219 --> 01:03:28,300
sausage or something like that. A variety of

1770
01:03:28,300 --> 01:03:30,000
dishes from around the country,

1771
01:03:30,324 --> 01:03:33,464
regional specialties made into sausage or using sausage,

1772
01:03:33,525 --> 01:03:35,304
and then there will also be paired cocktails

1773
01:03:35,844 --> 01:03:37,065
and also entertainment

1774
01:03:37,480 --> 01:03:39,179
such as it is provided by myself,

1775
01:03:39,799 --> 01:03:42,139
you know, being the recontour of the evening

1776
01:03:42,279 --> 01:03:44,440
about these items, telling you about the history

1777
01:03:44,440 --> 01:03:47,065
of the Cuban sandwich or the Atlanta lemon

1778
01:03:47,065 --> 01:03:49,144
pepper wings as we have the sausage, that

1779
01:03:49,144 --> 01:03:50,844
type of thing. It should be fun.

1780
01:03:51,224 --> 01:03:52,445
Where do we get tickets?

1781
01:03:53,859 --> 01:03:56,259
You we haven't gotten the tickets yet, but

1782
01:03:56,259 --> 01:03:58,019
it will be if you follow either Bill,

1783
01:03:58,019 --> 01:03:59,159
who is sausage sensei,

1784
01:03:59,460 --> 01:04:01,940
or myself, that Bill Oakley on Instagram or

1785
01:04:01,940 --> 01:04:02,440
x,

1786
01:04:02,824 --> 01:04:03,324
formerly

1787
01:04:03,784 --> 01:04:05,464
Twitter. We will be hyping the crap out

1788
01:04:05,464 --> 01:04:07,385
of it so you will know when the

1789
01:04:07,385 --> 01:04:08,744
date is, and there will be link to

1790
01:04:08,744 --> 01:04:10,320
tickets and so forth. I hope that every

1791
01:04:10,320 --> 01:04:12,239
people you know, all your listeners can make

1792
01:04:12,239 --> 01:04:14,320
it to Seguin, and it will be a

1793
01:04:14,320 --> 01:04:16,180
memorable evening for sure, late October.

1794
01:04:17,164 --> 01:04:20,045
Outside of that event in Seguin, which I

1795
01:04:20,045 --> 01:04:21,105
can't believe anybody,

1796
01:04:21,484 --> 01:04:24,625
like, really knows about, but, there's a barbecue

1797
01:04:24,684 --> 01:04:25,184
place

1798
01:04:25,650 --> 01:04:28,469
called Burnt Bean Barbecue in Seguin, Texas.

1799
01:04:28,769 --> 01:04:30,929
If you have a moment to go there,

1800
01:04:30,929 --> 01:04:33,030
I'll make an introduction to the pit master

1801
01:04:33,744 --> 01:04:36,304
and it's easily rated some of the best

1802
01:04:36,304 --> 01:04:38,625
barbecue in Texas and across the country, and

1803
01:04:38,625 --> 01:04:39,445
it's in Seguin.

1804
01:04:40,680 --> 01:04:41,880
I would love to go there, and I

1805
01:04:41,880 --> 01:04:43,960
would appreciate the introduction. So thank you. We'll

1806
01:04:43,960 --> 01:04:46,360
see how that happens. Bill Oakley is here,

1807
01:04:46,360 --> 01:04:46,860
and

1808
01:04:47,480 --> 01:04:49,320
if you're gonna be in or if you

1809
01:04:49,320 --> 01:04:50,855
want to be in Seguin,

1810
01:04:51,155 --> 01:04:52,535
Texas for his

1811
01:04:52,914 --> 01:04:55,315
first ever event, then make sure that you're

1812
01:04:55,315 --> 01:04:58,375
following him on Instagram at that Bill Oakley.

1813
01:04:58,515 --> 01:05:00,420
41 and a half 1000 of you are

1814
01:05:00,420 --> 01:05:03,139
already doing that. We'll appreciate you coming back

1815
01:05:03,139 --> 01:05:05,059
on the show. I will do my part

1816
01:05:05,059 --> 01:05:07,719
to make sure this is a better recurrence

1817
01:05:07,859 --> 01:05:09,460
as far as the lapse time since the

1818
01:05:09,460 --> 01:05:11,925
last one, and always appreciate the insight. Thanks

1819
01:05:11,925 --> 01:05:13,065
so much for coming up.

1820
01:05:13,844 --> 01:05:16,405
Absolutely. Thanks very much, Greg. You got Bill

1821
01:05:16,405 --> 01:05:17,864
Oakley right there.

1822
01:05:19,309 --> 01:05:19,809
So

1823
01:05:20,269 --> 01:05:22,989
let's go ahead and get caught up on

1824
01:05:22,989 --> 01:05:25,710
the clock here. We're already past the first

1825
01:05:25,710 --> 01:05:28,769
hour, which means a bridge to show open.

1826
01:05:33,775 --> 01:05:36,175
In fact, our 2nd hour guest is chilling

1827
01:05:36,175 --> 01:05:37,714
out in the green room already.

1828
01:05:39,639 --> 01:05:41,639
So just chill out, we'll be there in

1829
01:05:41,639 --> 01:05:42,219
a second.

1830
01:05:42,599 --> 01:05:44,619
What do we love about ceramic cookers?

1831
01:05:45,684 --> 01:05:48,025
We love that they're fuel efficient. Yes.

1832
01:05:48,804 --> 01:05:50,324
We love that you can achieve low and

1833
01:05:50,324 --> 01:05:53,784
slow temperatures for traditional barbecue meats. Oh, yes.

1834
01:05:54,179 --> 01:05:56,339
We also love to get rip roaring hot

1835
01:05:56,339 --> 01:05:59,139
for the traditional grilling of steaks and other

1836
01:05:59,139 --> 01:05:59,880
thin cuts.

1837
01:06:00,500 --> 01:06:02,994
But what's missing? The ability to do true

1838
01:06:02,994 --> 01:06:05,155
2 zone cooking, 2 zone cooking is very

1839
01:06:05,155 --> 01:06:07,875
important to both professional and backyard cooks. The

1840
01:06:07,875 --> 01:06:09,715
best way to manage a fire, cook with

1841
01:06:09,715 --> 01:06:10,934
confidence. However,

1842
01:06:11,559 --> 01:06:13,559
getting a 2 zone fire in a round

1843
01:06:13,559 --> 01:06:16,280
ceramic cooker isn't very realistic. You know why,

1844
01:06:16,280 --> 01:06:17,260
because it's round.

1845
01:06:17,880 --> 01:06:20,619
Ener primo in the game changing oval design.

1846
01:06:21,234 --> 01:06:22,914
The shape gives you the ability to execute

1847
01:06:22,914 --> 01:06:24,675
a 2 zone setup that you desire. It

1848
01:06:24,675 --> 01:06:26,855
also gives you the other ceramic grill benefits

1849
01:06:26,914 --> 01:06:28,994
as well. When you break it down, there's

1850
01:06:28,994 --> 01:06:31,839
more than 60 different ways to configure the

1851
01:06:31,839 --> 01:06:32,739
Primo cooker,

1852
01:06:33,039 --> 01:06:35,599
so you're only limited by your imagination. They

1853
01:06:35,599 --> 01:06:37,599
also have all the accessories that you want.

1854
01:06:37,599 --> 01:06:39,605
Only sold through dealers, so find one near

1855
01:06:39,605 --> 01:06:40,824
you by visiting primogrill.com,

1856
01:06:41,445 --> 01:06:43,684
use the dealer locator, and then visit the

1857
01:06:43,684 --> 01:06:45,844
dealer in person, touch and feel all the

1858
01:06:45,844 --> 01:06:46,344
ovals,

1859
01:06:47,059 --> 01:06:48,579
and then buy the one that best fits

1860
01:06:48,579 --> 01:06:50,420
your need. You can follow them on Facebook

1861
01:06:50,420 --> 01:06:52,199
and Instagram for further inspiration

1862
01:06:52,659 --> 01:06:54,199
or to make your buying purchase.

1863
01:06:56,094 --> 01:06:56,594
Primogrill.com,

1864
01:06:58,655 --> 01:07:00,355
made right here in America.

1865
01:07:02,974 --> 01:07:04,514
Let's wrap the first hour.

1866
01:07:05,000 --> 01:07:07,179
Stick around. We'll be right back.

1867
01:07:12,344 --> 01:07:14,204
Continuing to produce incredibly

1868
01:07:14,664 --> 01:07:15,164
mediocre

1869
01:07:15,545 --> 01:07:16,045
content

1870
01:07:16,505 --> 01:07:17,485
in an exceptionally

1871
01:07:18,025 --> 01:07:21,429
professional way. You're listening and watching the barbecue

1872
01:07:21,429 --> 01:07:21,929
central

1873
01:07:22,710 --> 01:07:24,650
show. Once again, here's your host,

1874
01:07:25,109 --> 01:07:28,070
Greg Rampey. And we thank Bill Oakley for

1875
01:07:28,070 --> 01:07:30,184
joining us last segment at that Bill Oakley

1876
01:07:30,585 --> 01:07:33,305
Oakley on Instagram. No website that I know

1877
01:07:33,305 --> 01:07:33,805
about.

1878
01:07:34,505 --> 01:07:35,724
He's got the sausage

1879
01:07:36,025 --> 01:07:37,724
fest coming up in Seguin.

1880
01:07:40,329 --> 01:07:42,349
Go to that event, and the day before,

1881
01:07:42,730 --> 01:07:44,190
make sure burnt bean barbecue

1882
01:07:44,570 --> 01:07:45,309
is open.

1883
01:07:46,724 --> 01:07:48,485
And then stop in there and get some

1884
01:07:48,485 --> 01:07:50,425
barbecue that's gonna blow your face off.

1885
01:07:56,230 --> 01:07:58,630
Alright. Let's go ahead and get rid of

1886
01:07:58,630 --> 01:07:59,130
this.

1887
01:08:02,469 --> 01:08:03,929
Alright. We're all set here.

1888
01:08:04,755 --> 01:08:06,934
That was the first hour. We are

1889
01:08:07,234 --> 01:08:09,014
racing to the second hour.

1890
01:08:09,554 --> 01:08:10,994
We'll get you up to date on the

1891
01:08:10,994 --> 01:08:11,494
latest

1892
01:08:11,795 --> 01:08:14,275
famous Dave's All Star Barbecue series, a little

1893
01:08:14,275 --> 01:08:15,320
bit of best of,

1894
01:08:15,699 --> 01:08:18,340
and then we'll fold right into our pal,

1895
01:08:18,340 --> 01:08:19,880
Doug, from Rogue Cook.

1896
01:08:20,500 --> 01:08:22,340
You're listening and watching the barbecue central show

1897
01:08:22,340 --> 01:08:24,605
right here on the barbecue central network. Stick

1898
01:08:24,605 --> 01:08:25,585
around. Be right

1899
01:08:28,525 --> 01:08:29,025
back.