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Hi, this is Austin Parsons Pitmaster
with smokey mountain Q in Nashville,

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Tennessee. And you are listening
to the barbecue central show.

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Happy to have you board here for
the really big barbecue show.

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Boeing.

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We cook because we have to, and
we grill because we want to.

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Hit me.

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Fine. I just won.

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<Laugh>.

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You have a great show of a big fan.

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Boeing.

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So what, what, what seems
to be the problem here?

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This man looks like he's dead
and he's in the, in the crackle.

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Sean bono. It's all about the char bono.

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Dude, Sunland fish. What.

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We ate two feet before we.

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Laborious chick piece.

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I'm shaking like a dog shit peach seed.

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We have top men working on it right now.

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Welcome aboard to the second hour.

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This is the barbecue central show.

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We talk about barbecue and grilling
related items that are only

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of the highest importance and order
here in the industry hit me doing it

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live from nine to 11:00 PM. Easter. Do it.

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Live.

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Recording in case you can't
make it for podcast, uh,

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recording in case you can't
make it live for podcast hour.

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Number one is released early
in the morning tomorrow hour.

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Number two on Thursday.

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And I'll tell you about Friday
here in just one moment.

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This show originating from where.

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Palm city USA Cleveland.

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Still to come on this show this evening,

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as I had mentioned on the way out
of the first hour, Mr. Jonathan,

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the co-host over at cigar authority
podcast and Johnny bags from the pit life.

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Barbecue podcast will both be
joining me for a group segment.

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And we're gonna be talking about the
big burger battle that took place over

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at the cigar authority podcast.
Confines slash two guys,

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smoke shop out there in New
Hampshire is gonna be a fun recap.

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And certainly looking forward to that,

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don't forget you can follow me socially
at BBQ central show on Instagram,

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Twitter, TikTok,

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and the snapper snaps slash BBQ central
show over on Facebook and Twitch for a

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live video feed. Also one over
on YouTube slash R D REPI,

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and we are audibly available
on clubhouse as well.

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Coming up on the best moments of the
barbecue central show in 10 minutes

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or less,

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this Friday episode 244 taking

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you back to August 30th, 2011.

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And this week featuring me.

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Let me ask you a question specifically,

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the male listeners in the audience.

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Have you ever been a member of the Y
M C a and gone to work out there in

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the early morning hours? If you have,

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then you'll be able to relay to the best
moment show that will hit the podcast,

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feed this coming Friday.

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If you have never been to the Y
M C a in the early morning hours,

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and you have been considering
membership my friends,

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this is mandatory listening
before you pull the trigger.

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If you're on the fence right
now, if you live by a why,

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or you're only down the street from the
why or your wife says we have to join

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the why you have to listen, say,

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honey lover, sweet lips,

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hold your horses. We can't do anything,

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no decision making until
afternoon on Friday.

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So I can make sure I listen
to the upcoming best moments
of the barbecue central

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show, because there is life changing
information that will be transpiring.

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If you missed it, live back in 2011.
And I think everybody missed it. Then

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you will be lucky to
hear this one more time,

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especially if you're on the fence,

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because I would hate for
you to not have the heads up

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on the shenanigans that are going on
in the men's locker room at your local.

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Y especially since I have lived it no
less than two separate times in my life

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and what you will hear this coming Friday,

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you will find both shocking
and potentially hilarious.

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If you remember this bit from 12 years
ago, thank you for being a longtime fan,

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but for those looking to sign up for
the Y M C a make sure you check this out

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before you sign on the
line, which is dotted.

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Don't forget if you wanna hear a
past guest or a segment that might

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be lost in the archives of the show,

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reach out to my pal and in Michigan
embedded correspondent, John Solberg,

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and let him know what you would
like to hear. His email is J O

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n@thebbqcentralshow.com. Once again,

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that's J O N john@thebbqcentralshow.com.

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Let know what you'd like to hear and
it'll do as best to meet your expectation.

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As far as best of shows are concerned.

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Upcoming shows in September include
visits from Malcolm Reed, Sam,

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the cooking guy meet head from amazing
ribs.com will once again be visited by

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Robert Moss.

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Daniel Vaughn from Texas monthly will
be stopping in for his quarterly visit

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barbecue hall of Famer and icon.

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Stephen Reichman will make his return to
the show. Of course, bristly barbecue,

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journalist, Derek riches,

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slated to join us along with the
embedded correspondence and much more.

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I have a number of lines out just trying
to confirm dates with a lot of first

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time guests that'll be showing
up in September as well.

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So we're looking forward
to that last week.

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I showed you a video of
a fireworks accident,

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gone horribly wrong, and I'm
not gonna show that again.

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I was going to show the companion
piece to that, but instead,

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since I did announce it,

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I will be unveiling right now to you.

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The latest barbecue central
show animation. It's a dandy.

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Remember this sound,

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anybody remember who that might
be in case you can't place it?

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I'll do it again.

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One and only barbecue celebrity,

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big Mo Caseon last time
he was on the show,

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which was a year ago,
February. By the way,

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when you look at February
in back to back years,

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Mo Caseon the following
year, Jeremy Andrews,

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two of the biggest names in the industry
Mo Caseon was enjoying a Yeti Tumblr

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of libation,

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probably bourbon or some type of
whiskey he's into the brown water.

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And it was, and a lot of ice in it.

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He was chewing a lot of
ice during that segment,

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his microphone picked it up.
I have it you're hearing it.

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Well,

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then I found my buddy Damien from
doodles and things found out he

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was a incredible animator
and we've been animating

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all sorts of nonsense. Of course,
the first one was the meathead.

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Pineapple is the best thing
off the grill animation,

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which came to rave reviews handful
of weeks ago was the Jeremy Andrews

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interview where he was
really buffed working out.

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As we were talking about why
Trager didn't have a podcast.

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And this week we unveil the Mo case on ice

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animation without further
ado for your viewing

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pleasure. Here it is.

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We raced some hotline and welcome back
friend of the show Mo case on Hey,

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Mo what's up, man? Oh, do you really
wanna get into the restaurant business?

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Is there a difference, you know,

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for you to take this trip down
to Florida and cook your food?

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Mm-hmm <affirmative>, as you
were saying, everybody's like,

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is there a difference though, in
opening it up to a restaurant,

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you don't have a restaurant open yet.

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You talk about getting into the restaurant
and then you do give your opinion

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on the quality of the food. In both jet
rows, you said was garbage monkey DS.

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You said didn't have any
soul looking back at it.

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Would you have rather have been in
business for some amount of time,

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like in the restaurant business for some
amount of time before you levy those

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charges, or it completely
irrelevant doesn't matter,

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Mo Caseon breaking it all down
right here and you can find

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him@mocaseonbbq.com,

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see where he's available for sale
retail wise and your area Mo really

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appreciate the extended time. This evening
continued success right on brother.

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Thank you, mayor. You got
it. There he is. Mo case on

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Dian is a bitch in the best way possible.

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So unlike all of the other
animations that we've done currently,

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this one was a little contrived.

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Obviously the audio was 100% real.

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That interview actually took place.

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Go back to February, 2021 and
go ahead and listen to it all.

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Obviously,

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when I ask Mo the questions
he had subsequent answers,

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however, because it's comedy and
I know what I'm doing. I said,

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wouldn't it be great where we take
the audio of me asking the questions,

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and then instead of
answering the way he did,

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we just go ahead and toss in
the ice chomps as his answers,

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increasingly bigger
ice, ice shooting over.

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I gave the concept to Damien
and he just took off with it.

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And once again hits the marks, the
minutia, like when you stop and hit,

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pause on that to go
look in the background,

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like there was a whole big Mo case
on bio. As I'm sitting in the park,

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reading the barbecue central
newspaper or whatever he called them.

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And there's so much attention
to detail in minutia in the best

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ways possible for as young as he is,

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this guy is going to be
a megastar. And again,

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I'm happy to get the time with him that
I am now before he blows up like crazy.

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But that's the latest
animation installment.

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The big Mo case on ice Cho,
it's a winner, a kid's magic.

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He's gold in the biz.
We call him radio gold.

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Here's the best news coming up next, Mr.

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Jonathan and Johnny max,

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we're gonna be talking about the
burger battle before we do that.

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We talked to you about the first
hour's last segment to guest

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John Furman and bub and mother.

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What's the first thing you think of when
you think of the great state of Maine,

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I can tell you for me,

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it's definitely not great barbecue
until I gave bub and mothers a try.

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How could a rub that's so flavorful and
versatile come from a state that's known

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for lobster and winter. Here's
a little bit about them.

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Bub and mothers is a veteran owned gourmet
spice blending company that the only

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barbecue company using real main
ingredients from real main companies,

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the rub are 100% natural,

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lower and salt than just about
anything else on the market while it is

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handcrafted and blended to be used on
anything that used to have fins and

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feathers.

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Fans of the rub are actually using it on
everything from avocado toast to fried

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zucchini, there's even a restaurant
using it to make cocktails.

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You can see all the recipes at
their website, B and mothers.com.

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Both flavors have won honors from
the international flavor awards.

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Two years in a row,

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the rubs were used as a guest judge
gift on beat Bobby FLA and the

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competition cook teams have
gotten multiple calls using
B and mother's flavors.

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The down east dinner dust and the honey
and heat can be used interchangeably.

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Once you've TAed them,

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your imagination will come up with
many other ways to use them as well.

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And if you come up with a unique recipe,
contact them through their website,

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bub and mothers.com. They post pictures
and credit you with the recipe as well.

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You can smoke with it,
grill with it, fry with it.

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And in the dead of the main winter,

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you can even get fantastic barbecue
flavor in your oven or broiler.

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If you don't want to go outside,

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you can blend it with things to make
their soon to be famous. Redneck AO,

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homemade sauce, and other side dish items.

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Try honey and heat on an omelet.
Change your life. Take it for me.

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Head on over to B and mothers.com.

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00:13:01,280 --> 00:13:06,240
That's B U B the letter N M UT H
a S B and mothers.com and order

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00:13:06,340 --> 00:13:10,440
the gourmet dry rub with main attitude
and know to the portion of every

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purchase. As we found out, John
earlier goes to a veteran charity,

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00:13:14,430 --> 00:13:16,520
tell 'em Greg and the barbecue
central show sent you.

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We're back to recap the burger battle
from New Hampshire, stick around,

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00:13:21,480 --> 00:13:21,840
be right.

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Back. You're listening to the number two
most downloaded barbecue and grilling

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00:13:26,320 --> 00:13:30,760
podcast, anywhere the
barbecue central show

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00:13:40,860 --> 00:13:45,840
Howard stern, Jim Rome, Dan
Patrick, and Greg Ramey,

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00:13:46,500 --> 00:13:49,360
the mountain Rushmore of
talk show entertainment.

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00:13:50,500 --> 00:13:54,320
Now let's get back to the
barbecue central show.

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Welcome back this portion of this show
being brought to you by pit barrel

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00:13:56,980 --> 00:13:57,620
cooker,

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00:13:57,620 --> 00:14:01,560
the most unbelievable outdoor cooking
device on the planet currently available

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in three sizes with a host of accessories
to complete your pit barrel cooking

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experience. It doesn't matter if you
are a beginner or a professional,

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definitely cooker. You
wanna add to the arsenal,

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00:14:11,160 --> 00:14:16,000
visit pit barrel cooker.com and
tell them the barbecue central show

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00:14:16,000 --> 00:14:20,560
sent you over the life of the show.
We've talked a lot about competition,

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00:14:20,560 --> 00:14:25,520
but rarely has it been outside
the competition, barbecue realm.

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00:14:25,520 --> 00:14:26,060
Tonight,

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we will change that as I welcome in two
guests to talk about their most recent

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burger battle that took
place earlier this month,

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the two guys smoke shop in New Hampshire.

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00:14:34,420 --> 00:14:39,000
The first guy is well known to be the
official cigar expert of the barbecue

232
00:14:39,000 --> 00:14:39,540
central show.

233
00:14:39,540 --> 00:14:43,920
The other guy has appeared on this show
as the contestant and is also the host

234
00:14:43,940 --> 00:14:47,640
of the pit life, barbecue podcast,
making his debut here this evening.

235
00:14:47,810 --> 00:14:51,320
Let's go ahead and race to the
hotline and welcome back in Mr.

236
00:14:51,720 --> 00:14:56,630
Jonathan and Johnny mags
to the show. Gentlemen,

237
00:14:56,630 --> 00:14:59,190
appreciate you joining
me here this evening. Mr.

238
00:14:59,350 --> 00:15:03,270
J of course is to the right
of me if you're watching
and then we all know Johnny

239
00:15:03,500 --> 00:15:04,830
mags directly below me.

240
00:15:05,090 --> 00:15:09,270
And that's my logo because I don't
have four people here totaling.

241
00:15:09,770 --> 00:15:14,390
So we'll fill the box up because
that's what nice. All right. So Mr.

242
00:15:14,710 --> 00:15:16,630
J, if you don't mind starting us off here,

243
00:15:16,630 --> 00:15:21,630
give us a little background and
subsequent setup for this particular

244
00:15:21,950 --> 00:15:23,510
burger bash event at two guys.

245
00:15:24,810 --> 00:15:26,670
So this was set up as a,

246
00:15:27,050 --> 00:15:31,870
an event where we were hiring
or Camacho cigar was hiring

247
00:15:32,100 --> 00:15:36,810
this pit champion guy that makes burgers.

248
00:15:36,910 --> 00:15:39,610
He specializes in going around
and making burgers for everybody.

249
00:15:40,310 --> 00:15:45,130
And he backed out at the
last minute I had COVID and I

250
00:15:45,130 --> 00:15:49,530
get an email from one of the
bosses at two guys and says,

251
00:15:49,950 --> 00:15:53,620
all right, this is the event. Everybody
start working and sell tickets.

252
00:15:54,880 --> 00:15:57,540
And I look on the flyer
and there's my picture.

253
00:15:57,960 --> 00:16:02,380
I'm competing against Johnny mags.
So it came, it came out of necessity.

254
00:16:02,460 --> 00:16:06,100
I can cook, I can hang in the kitchen
and Johnny's a good friend of mine. So,

255
00:16:06,560 --> 00:16:09,380
uh, in fact to Johnny's credit, uh,

256
00:16:09,500 --> 00:16:14,380
a wealth of knowledge when it comes to
barbecuing and he once helped me set up a

257
00:16:14,380 --> 00:16:18,100
smoker that I had to kind of
resurrect from the ashes, if you will.

258
00:16:18,520 --> 00:16:21,460
And I was trying to make, uh, smoke
burn ends. And I'm like, Johnny,

259
00:16:21,530 --> 00:16:24,700
I've never used a smoker before and he
just patiently walked me through it.

260
00:16:24,700 --> 00:16:27,220
So he is a wealth of knowledge. It was,
it was great to compete against him.

261
00:16:27,480 --> 00:16:32,380
So this is an event where you are
told you are going to be doing this

262
00:16:32,720 --> 00:16:35,980
no choice. It's just you're
down no matter what. Yeah.

263
00:16:36,440 --> 00:16:39,500
That's, I'm always down.
Yeah. I'm always down Johnny.

264
00:16:39,650 --> 00:16:43,980
Mags. Were you given an opportunity
to not do this or much like Jonathan,

265
00:16:44,000 --> 00:16:45,340
you were just told
you're gonna be doing it.

266
00:16:47,050 --> 00:16:50,940
Well, first if Jonathan did his,

267
00:16:51,280 --> 00:16:52,980
any homework whatsoever. Oh.

268
00:16:52,980 --> 00:16:54,980
We're gonna start like
this already. Wow. The.

269
00:16:54,980 --> 00:16:59,700
Person who backed out at the last
minute was known as the burger beast,

270
00:17:00,560 --> 00:17:03,580
who is very well known on
Instagram and social media is,

271
00:17:04,080 --> 00:17:08,620
and he's in Camacho has been bringing
him around the country to, um,

272
00:17:09,080 --> 00:17:13,300
I'm a little jealous right now.
Mr. J I'm not gonna lie to you, uh,

273
00:17:13,520 --> 00:17:15,780
to compete. Um, I don't, I don't actually,

274
00:17:15,780 --> 00:17:20,380
I don't know if it's an actual competition
at their other stores or if he just

275
00:17:20,380 --> 00:17:23,020
comes for the event and makes burgers our,

276
00:17:23,160 --> 00:17:28,020
our friend in who owns a sharp Dave
Garo, he likes to make everything a,

277
00:17:28,080 --> 00:17:30,420
um, competition. So.

278
00:17:31,480 --> 00:17:32,313
Why does this guy.

279
00:17:32,360 --> 00:17:33,020
Out out a little.

280
00:17:33,020 --> 00:17:36,140
Some he have a, you have a runny nose
or something like, why doesn't he.

281
00:17:36,140 --> 00:17:37,460
Feel that? Yeah, I think
so. I think something, just,

282
00:17:37,460 --> 00:17:41,820
something just happened in his schedule
and honestly, it's probably not him.

283
00:17:42,480 --> 00:17:47,260
The company that was putting the event
on is kind of notorious for doing shit at

284
00:17:47,260 --> 00:17:48,180
the last minute. Hmm.

285
00:17:48,880 --> 00:17:49,700
All right, John.

286
00:17:49,700 --> 00:17:54,320
So you're down with doing
this burger contest as well.

287
00:17:54,320 --> 00:17:58,600
It sounds like. So what's
your, what's your competition?

288
00:17:58,600 --> 00:18:00,360
I don't mean barbecue
competition, but just in general,

289
00:18:00,500 --> 00:18:04,560
do you have a storied
background in competitions?

290
00:18:06,380 --> 00:18:10,600
Um, I've done a few, um,
few backyards in the area.

291
00:18:10,780 --> 00:18:15,040
Mm-hmm <affirmative> over the years,
but, um, not nothing of, you know,

292
00:18:15,130 --> 00:18:17,760
great significance, um,

293
00:18:18,860 --> 00:18:22,120
KCS wise or otherwise EA anything,

294
00:18:22,750 --> 00:18:24,600
just the regular backyard stuff.

295
00:18:25,140 --> 00:18:26,720
Is this something that's
nervewracking for you?

296
00:18:28,500 --> 00:18:32,400
No. Um, being a mailman full time,

297
00:18:34,160 --> 00:18:38,200
I work six days a week, so
I'm, I'm there on a Saturday.

298
00:18:39,460 --> 00:18:43,640
So it's tough to get the time off
in order to go do a competition.

299
00:18:44,740 --> 00:18:46,000
Uh, now Mr. Jonathan, you.

300
00:18:46,060 --> 00:18:49,760
He certainly has, he, he's no stranger
to eating the barbecue though,

301
00:18:49,760 --> 00:18:53,040
as you can clearly see he's
he's not a small man. <laugh>.

302
00:18:53,780 --> 00:18:55,080
Mr. Jay, you've taken part,

303
00:18:55,240 --> 00:19:00,080
a number of competitions put on
by the cigar authority and or

304
00:19:00,100 --> 00:19:00,933
two guys.

305
00:19:01,550 --> 00:19:06,080
What contests were those and how
have you fared in those events?

306
00:19:07,540 --> 00:19:11,120
Uh, meatball competitions,
probably the most popular one.

307
00:19:11,380 --> 00:19:16,360
And that started as an event because
my birthday falls in January and I was

308
00:19:16,360 --> 00:19:20,040
having a soft January about halfway
through. I just said to Dave,

309
00:19:20,300 --> 00:19:23,960
we need to put together
an event. I need sales.

310
00:19:24,580 --> 00:19:29,440
So we put together this
meatball competition and to
just to generate some sales

311
00:19:29,440 --> 00:19:34,160
at the end, we had 50 people there.
We got five people to make meatballs,

312
00:19:34,160 --> 00:19:37,360
including myself. And I came in dead last.

313
00:19:37,420 --> 00:19:39,240
And then the next year
I came in dead last.

314
00:19:39,900 --> 00:19:42,440
And then the next year I
tied for fourth out of,

315
00:19:42,580 --> 00:19:45,200
and then this year I tied
for third out of five. Okay.

316
00:19:46,890 --> 00:19:50,030
And in Johnny's case with the, the
burger competition, by the way,

317
00:19:50,030 --> 00:19:51,670
I came in second place,
I mean, it's not bad.

318
00:19:52,790 --> 00:19:54,400
Well, it was you and, and Johnny.

319
00:19:55,690 --> 00:19:57,460
Yeah, yeah, yeah, yeah. There
were two people competing.

320
00:19:57,960 --> 00:19:58,820
All right. So Johnny,

321
00:19:58,820 --> 00:20:01,780
let's start with you now that we have a
little bit of the lay of the land here,

322
00:20:01,780 --> 00:20:02,900
it's gonna be a burger contest.

323
00:20:04,600 --> 00:20:08,140
Are you also having to
make a number of burgers?

324
00:20:08,600 --> 00:20:13,580
So let me back out a little bit,
how I'm seeing this in my head, uh,

325
00:20:13,640 --> 00:20:17,220
I'm gonna be competing. I gotta make a
burger. So I gotta a figure that out.

326
00:20:17,480 --> 00:20:22,460
And then are you also
subsequently responsible for
making an additional 40 or 50

327
00:20:22,740 --> 00:20:24,820
burgers for whoever
might be showing up to?

328
00:20:26,050 --> 00:20:28,420
Yeah, I was, I was asked, um, when,

329
00:20:28,690 --> 00:20:32,180
when Dave had asked me to
do the competition, um,

330
00:20:32,780 --> 00:20:36,820
I needed to make 50 burgers
because there was 50

331
00:20:37,850 --> 00:20:41,740
tickets being sold. Wow.
And then obviously the,

332
00:20:41,840 --> 00:20:45,020
the people from Camacho, um, the,

333
00:20:45,120 --> 00:20:49,440
the folks that are still working at
the smoke shop, so going into it,

334
00:20:49,660 --> 00:20:52,520
it was right around 60, 65 burgers,

335
00:20:53,460 --> 00:20:58,040
at least in my mind at the time.
So everybody would get a burger.

336
00:20:58,580 --> 00:21:00,800
And you're, and you're the one
that has to cook all those burgers.

337
00:21:02,020 --> 00:21:02,470
Yes, sir.

338
00:21:02,470 --> 00:21:04,560
Holy moly. That's quite a task.

339
00:21:04,900 --> 00:21:07,240
Oh, he was a beast on it too.

340
00:21:07,380 --> 00:21:09,040
But I mean, same thing
for you, right? Jonathan,

341
00:21:09,040 --> 00:21:12,200
you're gonna have to
make 65 PORs potentially.

342
00:21:13,230 --> 00:21:16,520
Yeah. So Greg, here's the
thing to me, it doesn't matter.

343
00:21:17,060 --> 00:21:18,920
It doesn't matter who
wins the competition.

344
00:21:18,920 --> 00:21:21,600
It matters that people came in and they
bought the tickets and they had fun and

345
00:21:21,600 --> 00:21:26,240
they buy cigars at the end. That's
the real event is the cigar buying.

346
00:21:26,900 --> 00:21:30,240
So not that I didn't take it
seriously. I took it very seriously,

347
00:21:30,700 --> 00:21:33,640
but I used the white
castle method for cooking.

348
00:21:34,560 --> 00:21:39,160
I just laid some Julian
onions and some celery

349
00:21:39,380 --> 00:21:44,200
and carrot and froze some
meat trays and put that on top

350
00:21:44,940 --> 00:21:48,640
and popped it in the oven. So
I had two full trays in there.

351
00:21:48,680 --> 00:21:50,360
I was able to do 30 burgers, a tray.

352
00:21:50,440 --> 00:21:54,920
I had 60 burgers to present and
got some slider rolls and just

353
00:21:55,620 --> 00:21:59,320
dished them all out. Once the meat
hit temp and I was ready to go.

354
00:22:00,200 --> 00:22:04,230
Cause because it was easy to do like
that or because you're a fan of white

355
00:22:04,290 --> 00:22:04,890
castle burgers.

356
00:22:04,890 --> 00:22:09,070
No, I'm also, no, I'm also managing
a cigar store at the exact same time.

357
00:22:09,260 --> 00:22:09,790
They don't give.

358
00:22:09,790 --> 00:22:14,110
You, they don't give you a day off
to do the competition properly.

359
00:22:14,460 --> 00:22:17,830
He's making you work and
also do a competition.

360
00:22:19,670 --> 00:22:20,503
Yes. Yeah.

361
00:22:21,080 --> 00:22:22,610
That seems patently unfair.

362
00:22:24,240 --> 00:22:28,820
No, what's unfair is when somebody
uses steroids on their burger,

363
00:22:29,000 --> 00:22:31,730
but we'll get to that in
a little bit. There's,

364
00:22:31,730 --> 00:22:33,610
there's a little controversy
on this particular look.

365
00:22:33,610 --> 00:22:37,810
I'm not trying to, uh, say I feel
for you here, Jonathan. But if,

366
00:22:37,990 --> 00:22:41,850
if Johnny was at a barbecue
competition, uh, I,

367
00:22:41,890 --> 00:22:46,650
I don't think he would also be
delivering mail to people and then be

368
00:22:46,850 --> 00:22:51,850
expected to continue to be at a barbecue
competition at the same time you're

369
00:22:51,850 --> 00:22:56,170
working your job. It should be Mr.
Jonathan general manager of this store,

370
00:22:56,630 --> 00:23:01,410
or it should be Mr. Jonathan
competitor for the barbecue series. It,

371
00:23:01,410 --> 00:23:02,290
it can't be both.

372
00:23:04,020 --> 00:23:07,430
Well in this case, it had to
be both. And, uh, in this case,

373
00:23:08,410 --> 00:23:09,270
the best man won.

374
00:23:10,890 --> 00:23:13,710
So you're a fan of, of
white castle burgers.

375
00:23:13,800 --> 00:23:18,550
We'll stick with you here just for one
more second here, Mr. J, are you, um,

376
00:23:19,250 --> 00:23:20,150
really trying to I'm.

377
00:23:20,170 --> 00:23:23,390
I'm not a fan of white castle
burgers. No, I think they're,

378
00:23:24,010 --> 00:23:25,310
but uh,

379
00:23:25,310 --> 00:23:29,750
that style of being able to
layer in flavors that are cooking

380
00:23:29,760 --> 00:23:31,950
underneath and as that fat renders,

381
00:23:32,450 --> 00:23:37,150
it starts to pull some caramelization
outta the onions and blend

382
00:23:37,330 --> 00:23:41,190
in with the other ingredients, in
addition to seasoning the meat well,

383
00:23:41,610 --> 00:23:44,430
and having every bite be a
little bit of an adventure.

384
00:23:45,470 --> 00:23:48,880
That is what I'm a fan of. And
you can stack that in the oven.

385
00:23:48,980 --> 00:23:53,960
So what I'm a fan of is when I
have to cook for 30 people and

386
00:23:53,960 --> 00:23:55,040
it's just kinda, oh, we're,

387
00:23:55,040 --> 00:23:58,400
we're having a party and there's 30
people coming to the house. Yeah.

388
00:23:58,400 --> 00:24:00,280
I can bang out 30 burgers and not,

389
00:24:00,360 --> 00:24:02,600
I can have it prepped the day before
and not have to think about it.

390
00:24:02,900 --> 00:24:03,800
So that part,

391
00:24:04,080 --> 00:24:07,760
I love mm-hmm <affirmative> but I also
love putting the crust on the meat and

392
00:24:07,760 --> 00:24:11,680
being able to smash 'em like Johnny
did. So if I had the extra time,

393
00:24:11,800 --> 00:24:13,400
I would've gone that direction. I just,

394
00:24:13,560 --> 00:24:14,920
I didn't have that kind of time that day.

395
00:24:15,380 --> 00:24:19,680
Did you think of the
potential judges as you were

396
00:24:19,700 --> 00:24:21,240
conceptualizing this burger?

397
00:24:22,730 --> 00:24:26,490
I did. And I honestly thought I was gonna
fare better than I did because in the

398
00:24:26,490 --> 00:24:30,610
meatball competition, whoever
makes the closest to a gas station,

399
00:24:30,730 --> 00:24:35,170
meatball wins every
single year, except for,

400
00:24:35,990 --> 00:24:40,450
uh, last year, Oliver won by stuffing
his meatball with proto and mozzarella.

401
00:24:40,670 --> 00:24:44,370
And I had done that in years
past and came in last place.

402
00:24:44,930 --> 00:24:48,330
I don't know how he pulled that
off, but everybody else that's won.

403
00:24:48,400 --> 00:24:52,530
It's been the shittiest meatball up
there. I'm eating it going all right,

404
00:24:52,690 --> 00:24:56,250
compared to everything else. It's dog
food. And the guy comes in first place.

405
00:24:56,630 --> 00:24:58,970
So either I have a,

406
00:24:59,170 --> 00:25:02,810
a very good P or I have a terrible
pallet when it comes to cooking.

407
00:25:03,150 --> 00:25:07,290
Up for debate, Johnny mags, we go
over to you, your thought process,

408
00:25:07,830 --> 00:25:11,050
as you are conceptualizing steroid
the burger that ends up winning.

409
00:25:13,150 --> 00:25:13,983
Steroids.

410
00:25:14,500 --> 00:25:16,930
Take steroids.

411
00:25:17,090 --> 00:25:21,020
I was just using product
that like you had just said,

412
00:25:21,730 --> 00:25:26,700
Mels in accentuates the flavors
of the burger. All right.

413
00:25:26,760 --> 00:25:30,380
So call it steroids or not. You know,

414
00:25:30,640 --> 00:25:35,060
I'm not the one with the soft,
um, soft month, you know,

415
00:25:35,060 --> 00:25:38,700
you might wanna get a, a prescription
for that one, but anyway,

416
00:25:39,800 --> 00:25:44,660
so you might look into
steroids. Um, I went with

417
00:25:46,340 --> 00:25:51,130
using the competition talk
and knowledge and information

418
00:25:51,130 --> 00:25:54,770
from guests and friends
and people on the circuit.

419
00:25:55,390 --> 00:25:59,850
You're always going for that one bite
wow. Factor mm-hmm <affirmative>.

420
00:26:00,510 --> 00:26:03,610
So I needed to do something
packed with flavor,

421
00:26:04,660 --> 00:26:08,370
being a cigar event. Lot of cigar smokers,

422
00:26:08,730 --> 00:26:12,170
I used to a finer experience.

423
00:26:12,590 --> 00:26:16,970
Mm-hmm <affirmative> especially culinary
wise, you know, a lot of steakhouse,

424
00:26:17,230 --> 00:26:18,090
things like that.

425
00:26:18,710 --> 00:26:23,490
So I'm not even gonna step forward
in trying to make some white castle

426
00:26:24,120 --> 00:26:27,570
crap thing and in Southeast people.

427
00:26:28,790 --> 00:26:33,490
So I'm going, I was gonna
go a full GOME style

428
00:26:35,180 --> 00:26:38,020
burger, not fully gourmet, but the,

429
00:26:38,220 --> 00:26:42,180
I went with a smash burger mm-hmm
<affirmative> cause also with the smash

430
00:26:42,460 --> 00:26:46,400
burger, I'm also playing into the,

431
00:26:46,900 --> 00:26:47,733
the older,

432
00:26:47,980 --> 00:26:52,920
the elder statesmen in the room for the
said event to bring back that little

433
00:26:53,190 --> 00:26:58,160
nostalgia of their dates with
the misses back in the old,

434
00:26:58,420 --> 00:26:59,220
old diners.

435
00:26:59,220 --> 00:27:03,720
But of course the Mashberg are raging and
popularity right now have been for the

436
00:27:03,720 --> 00:27:06,920
last couple years too. So even if
you have a younger cigar smoker,

437
00:27:06,920 --> 00:27:09,200
that's attending the vent,
you're getting the older person.

438
00:27:09,340 --> 00:27:10,360
You're also getting the,

439
00:27:10,560 --> 00:27:13,680
somebody that the millennial that
thinks it's hot shit to do a smash bird.

440
00:27:14,660 --> 00:27:19,040
Yep. So I was, I was going
straight foot emotion, hit, hit,

441
00:27:19,100 --> 00:27:19,933
hit him in the hot.

442
00:27:20,220 --> 00:27:21,200
So, uh, how did.

443
00:27:21,580 --> 00:27:22,520
You work? You also.

444
00:27:23,250 --> 00:27:23,550
Go ahead.

445
00:27:23,550 --> 00:27:25,870
John. You killed it with
the presentation. The,

446
00:27:26,050 --> 00:27:30,190
the pretzel bun was so over the top. Good.

447
00:27:30,420 --> 00:27:34,870
When I saw it, I'm like, ah,
shit just phenomenal because.

448
00:27:34,870 --> 00:27:36,630
You eat with your eyes
first, right? Jonathan?

449
00:27:37,850 --> 00:27:38,070
Yes.

450
00:27:38,070 --> 00:27:41,270
You do. Yes. All right. So Johnny
does the, is the pretzel bun,

451
00:27:41,740 --> 00:27:45,590
like first on the list, are you building
around the pretzel bun or was that a,

452
00:27:46,090 --> 00:27:46,420
uh,

453
00:27:46,420 --> 00:27:50,750
inspiration shot where you're in the
bakery and it's like the lights come on.

454
00:27:50,750 --> 00:27:54,630
There's a golden halo over pretzel buns.
And you're like, that's the one I got.

455
00:27:55,980 --> 00:28:00,390
Well, I originally was
going with the smash burger,

456
00:28:01,690 --> 00:28:04,030
but what is better than a smash burger?

457
00:28:04,030 --> 00:28:05,150
Double smash burger.

458
00:28:05,850 --> 00:28:10,230
Fat double smash burgers fat.
Correct. Greg, thank you.

459
00:28:11,140 --> 00:28:11,950
It's fat by the way.

460
00:28:11,950 --> 00:28:12,783
And then.

461
00:28:14,530 --> 00:28:15,470
Fat, fat.

462
00:28:15,650 --> 00:28:16,370
Fat.

463
00:28:16,370 --> 00:28:17,130
Fat, fat.

464
00:28:17,130 --> 00:28:21,670
Fat, like Jonathan fat fat.

465
00:28:22,330 --> 00:28:26,030
So a double smash burger.
And what am I gonna go?

466
00:28:26,180 --> 00:28:30,190
Just throw some American cheese on there.
Some Swiss cheese, some CHED cheese.

467
00:28:31,410 --> 00:28:32,243
No,

468
00:28:33,410 --> 00:28:37,030
I'm going a smoked Caso cheese sauce.

469
00:28:37,290 --> 00:28:38,123
Oh.

470
00:28:39,560 --> 00:28:42,850
What would go great with the cheese sauce,

471
00:28:44,070 --> 00:28:45,330
but a soft pretzel.

472
00:28:46,740 --> 00:28:48,530
Right there. Appetizer.

473
00:28:48,930 --> 00:28:49,763
A pretzel bun.

474
00:28:49,780 --> 00:28:50,510
Right?

475
00:28:50,510 --> 00:28:55,130
Yes. So I was in search of pretzel buns.

476
00:28:55,470 --> 00:28:59,490
So the pretzel bun was actually
the last of the ingredients.

477
00:29:01,190 --> 00:29:03,930
And I found my pretzel buns. I went out,

478
00:29:03,950 --> 00:29:06,610
did my due diligence
and went shopping early.

479
00:29:07,800 --> 00:29:09,490
Made sure I got all my,

480
00:29:10,230 --> 00:29:14,770
the meats I wanted to
use my Kaso ingredients

481
00:29:15,190 --> 00:29:18,890
and my buns. Well before the day of.

482
00:29:21,060 --> 00:29:23,560
Uh, let, can, can we talk
about the meat that you used?

483
00:29:24,370 --> 00:29:27,680
Cause I just used regular 80, 20 beef.

484
00:29:27,970 --> 00:29:29,600
Which is certainly acceptable. I mean,

485
00:29:29,600 --> 00:29:31,920
that's what I would use if I
was making burgers at home.

486
00:29:33,980 --> 00:29:34,813
Johnny.

487
00:29:36,060 --> 00:29:38,720
Oh, I used some really fancy ground beef.

488
00:29:38,820 --> 00:29:39,653
Oh yeah. Like what?

489
00:29:41,490 --> 00:29:45,910
Oh, um, I guess you
could categorize it as a,

490
00:29:46,110 --> 00:29:50,390
a Wagu style ground beef
style. A wa establishment.

491
00:29:50,450 --> 00:29:53,230
Was it Wagu or not? It's
not Wagu style. Yes.

492
00:29:53,230 --> 00:29:54,063
It does. Wagu.

493
00:29:54,220 --> 00:29:55,053
Wagu.

494
00:29:55,220 --> 00:29:57,630
Holy moly. Yeah. Did
Dave pay for the beef?

495
00:29:59,720 --> 00:30:00,130
Yes.

496
00:30:00,130 --> 00:30:00,963
Camacho did.

497
00:30:01,160 --> 00:30:03,500
Oh, okay. Good. Thank God. I was like,

498
00:30:03,500 --> 00:30:07,020
I can't believe you just
bought wa you grounded. Yeah.

499
00:30:07,850 --> 00:30:10,630
No, I, I, I had the prime.
You were prime brisket.

500
00:30:10,630 --> 00:30:14,900
You were given a stipend by Kacha yes.

501
00:30:15,080 --> 00:30:18,780
You get X amount to spend on your
burgers? Yes. All right. Good.

502
00:30:19,320 --> 00:30:20,340
So I grabbed the,

503
00:30:20,520 --> 00:30:24,780
the Wago ground beef and I also grabbed
a prime brisket mm-hmm <affirmative> and

504
00:30:24,780 --> 00:30:29,500
had my local butcher's shop grind that
twice. So I get a great mix of the fat.

505
00:30:29,680 --> 00:30:33,120
Yep. And, uh, and I combined the two.

506
00:30:34,100 --> 00:30:36,160
All right. I, I got a question
and I'm gonna tell you,

507
00:30:36,300 --> 00:30:38,560
I'm gonna tell you my budget
was a couple hundred bucks.

508
00:30:38,560 --> 00:30:40,960
That's what Dave told me to
spend. What was your budget?

509
00:30:42,340 --> 00:30:47,170
My budget was a couple hundred
bucks. My, my, my entire cook.

510
00:30:48,520 --> 00:30:49,353
Yeah.

511
00:30:50,040 --> 00:30:54,250
All right. I never even thought to
grind a brisket. That's brilliant.

512
00:30:54,350 --> 00:30:56,610
Double grind. A brisket. Brilliant.

513
00:30:56,610 --> 00:30:57,490
Double. You gotta, now.

514
00:30:57,490 --> 00:30:58,490
Let's talk about that steroid,

515
00:30:58,920 --> 00:31:02,650
because you had such amazing meat already.

516
00:31:03,230 --> 00:31:05,770
The flavors with just salt and pepper,

517
00:31:06,280 --> 00:31:09,050
that burger would've shined
with the double crust,

518
00:31:09,050 --> 00:31:13,610
you had great thin smash
burgers. The crust was so great.

519
00:31:14,310 --> 00:31:16,050
And then you were like, you know,

520
00:31:16,050 --> 00:31:20,890
what would make this way better if
I add MSG and citric acid to it.

521
00:31:21,350 --> 00:31:23,010
And that's the bullshit right there.

522
00:31:24,810 --> 00:31:28,230
No, that's not bullshit. That's
what makes your flavor buds pop?

523
00:31:28,890 --> 00:31:30,750
That's why Chinese food tastes so good.

524
00:31:30,750 --> 00:31:34,030
That's why competition barbecue
tastes so good because there's MSG.

525
00:31:34,130 --> 00:31:38,750
You did say earlier of layering flavors

526
00:31:39,060 --> 00:31:43,470
with your onions and your peppers and
your, your, uh, those are flavors, steam,

527
00:31:43,470 --> 00:31:44,303
beef.

528
00:31:44,720 --> 00:31:45,070
Steam.

529
00:31:45,070 --> 00:31:45,430
Those are.

530
00:31:45,430 --> 00:31:46,750
Flavors. That's all. I was.

531
00:31:47,630 --> 00:31:48,463
<Laugh>.

532
00:31:48,750 --> 00:31:53,030
I was layering flavors with my
lucky shake and my smoke bomb.

533
00:31:54,010 --> 00:31:57,230
So I'm, I'm layering flavors. And I would
like you everyone to notice that it,

534
00:31:57,230 --> 00:32:01,990
there is no ice in my brown water. So
I'll be not showing up in a cartoon later.

535
00:32:04,370 --> 00:32:07,270
Uh, in the end. What's the final tally.

536
00:32:09,180 --> 00:32:10,070
15 To six.

537
00:32:10,150 --> 00:32:10,890
A lot to, a little.

538
00:32:10,890 --> 00:32:13,270
In favor of, in favor of Johnny mags.

539
00:32:13,410 --> 00:32:14,590
I'm sorry, what was it again?

540
00:32:16,380 --> 00:32:18,110
15, 6, 15, 6.

541
00:32:18,110 --> 00:32:22,610
All right. So, uh, we would call
that a convincing win, but six votes,

542
00:32:22,830 --> 00:32:26,170
you know, pretty good. Nonetheless,
as you said, Mr. J taking a second.

543
00:32:26,170 --> 00:32:29,220
Place and the, the six
people that voted for me,

544
00:32:29,220 --> 00:32:30,620
you all felt compelled like that.

545
00:32:30,660 --> 00:32:34,580
I think they voted out of just shame
that they felt compelled to come up and

546
00:32:34,580 --> 00:32:39,370
tell me that they voted for mine
because they could eat 30 of them.

547
00:32:40,090 --> 00:32:43,530
Hmm. And they didn't wanna vote for
Johnny's because one was enough.

548
00:32:43,550 --> 00:32:47,090
And I'm like, you're, you're actually
making the case for Johnny mags.

549
00:32:47,370 --> 00:32:51,370
<laugh> yeah. It's a burger competition
at the end of one. It should be enough.

550
00:32:52,030 --> 00:32:53,930
And his was, his was a great burger.

551
00:32:54,120 --> 00:32:58,090
John, you win the burger battle
and your competition experience.

552
00:32:58,310 --> 00:33:01,130
The limited as we found out,
is this the top wins so far?

553
00:33:03,870 --> 00:33:07,170
Um, no, actually, um,

554
00:33:07,790 --> 00:33:11,410
my best wings on the, um,

555
00:33:11,670 --> 00:33:16,450
on the sea coast is my
top best win from, um,

556
00:33:17,830 --> 00:33:22,770
uh, couple years a year before COVID
so that would've been 19, I believe,

557
00:33:24,030 --> 00:33:27,530
uh, best win wings on the
sea coast through, um,

558
00:33:29,150 --> 00:33:32,210
oh, what's the name of the brewery?

559
00:33:32,840 --> 00:33:35,490
They through a little barbecue
competition every year.

560
00:33:35,690 --> 00:33:38,010
A couple years supporting
the local fire apartment.

561
00:33:38,150 --> 00:33:40,440
6 0 3, 6 0 3.

562
00:33:40,500 --> 00:33:43,400
No, it was up in, up in north Hampton. Um,

563
00:33:44,680 --> 00:33:46,800
S smutty nose S smutty nose brewery.

564
00:33:46,820 --> 00:33:51,360
Of course. Yeah. Sty. Everybody knows
smutty nose. All right. So, uh, uh,

565
00:33:51,360 --> 00:33:53,840
cash prize to the winter Johnny or no.

566
00:33:55,280 --> 00:33:58,160
Y yep. Yeah. How much cash? How
much? Little nice little trophy

567
00:34:00,740 --> 00:34:02,670
that would've been, that
would've been the best one.

568
00:34:02,670 --> 00:34:04,310
What's the hall. How, how much you win.

569
00:34:05,950 --> 00:34:06,783
A hundred bucks.

570
00:34:06,930 --> 00:34:10,510
Hey, all right. And you didn't have
to pay for any of that stuff either.

571
00:34:10,510 --> 00:34:12,710
So you don't have to worry about trying
to break even like you have to do in

572
00:34:12,710 --> 00:34:13,870
competition barbecue. So.

573
00:34:14,530 --> 00:34:14,950
That's.

574
00:34:14,950 --> 00:34:17,310
Right. Johnny mags wins the burger battle.

575
00:34:17,760 --> 00:34:21,790
Maybe they'll be another one next
year. So we can follow that one. Or,

576
00:34:21,790 --> 00:34:25,950
or maybe that Camacho guy should mean
maybe who, who the hell knows. Um, I.

577
00:34:25,950 --> 00:34:27,150
Would say maybe shit, man up.

578
00:34:27,520 --> 00:34:28,110
Thank God.

579
00:34:28,110 --> 00:34:33,070
This guy shined because what great
content we were able to produce here on

580
00:34:33,070 --> 00:34:37,790
the barbecue central show on August 30th
here in 2022 with the host of pit life,

581
00:34:38,030 --> 00:34:39,430
barbecue podcast, Johnny mags.

582
00:34:39,430 --> 00:34:44,150
And of course my personal cigar expert
and the official cigar expert of the

583
00:34:44,270 --> 00:34:48,750
barbecue central show. Mr. J uh, Johnny,
I'm going to let you go. Uh, Jonathan,

584
00:34:48,810 --> 00:34:52,510
can you hang over for a few minutes and
talk? Yeah, some cigars. All right. Uh,

585
00:34:52,510 --> 00:34:54,110
guys, appreciate the time Johnny.

586
00:34:54,110 --> 00:34:57,030
Congratulations and continue
success with the podcast. Thank.

587
00:34:57,030 --> 00:34:59,710
You, Greg. Thank you. And if
I can suggest one more thing.

588
00:35:00,050 --> 00:35:00,883
All right.

589
00:35:01,190 --> 00:35:05,150
Jonathan of, uh, and I have been great
friends for the past 15 years. So the,

590
00:35:05,150 --> 00:35:10,070
the whole, the whole competition over to
bergs was just was, it was just great.

591
00:35:10,530 --> 00:35:11,630
It was just a great time.

592
00:35:11,630 --> 00:35:13,350
Oh, hope he set the
grill up. It was awesome.

593
00:35:14,030 --> 00:35:17,070
<Laugh> yeah, he did. He helped me set
the Blackstone up in the back. Nice.

594
00:35:17,070 --> 00:35:19,950
Pulled it out the truck, but
it, it was just a great time.

595
00:35:20,150 --> 00:35:23,310
I can't wait to do it again just to,

596
00:35:23,610 --> 00:35:25,510
to see what we each can come up with.

597
00:35:25,860 --> 00:35:28,630
Well, that's what live, fire's
all about helping each other

598
00:35:30,600 --> 00:35:33,670
great community. So
congratulations to Johnny.

599
00:35:33,700 --> 00:35:37,720
Once again for winning the burger
bash over there at two guys,

600
00:35:38,580 --> 00:35:42,040
the website, the number
two guys, cigars.com.

601
00:35:42,420 --> 00:35:45,080
If you're down for buying smokes, why not?

602
00:35:48,180 --> 00:35:52,800
Before we jump back and
talk some cigars with Mr.

603
00:35:53,120 --> 00:35:53,350
Jonathan,

604
00:35:53,350 --> 00:35:57,800
I'll talk to you quickly about David
leans and the do wellness program.

605
00:35:58,260 --> 00:36:01,200
The program that I'm actually
doing as we're starting week nine,

606
00:36:01,200 --> 00:36:04,160
David leans.com/bbq to sign up right now.

607
00:36:04,160 --> 00:36:09,000
That's David leans.com/bbq to

608
00:36:09,000 --> 00:36:12,560
sign up right now, join me. I'm
only nine weeks ahead of you.

609
00:36:13,610 --> 00:36:17,120
Maybe you've heard that having
a dad bod was cool. Well,

610
00:36:17,150 --> 00:36:19,120
take it from a stud like me. It's not,

611
00:36:20,110 --> 00:36:23,640
there's nothing sexy about wearing
your glut knee everywhere you go.

612
00:36:23,660 --> 00:36:28,160
Not to mention being overweight
increases the risk for all causes of

613
00:36:28,160 --> 00:36:31,640
mortality, including strokes, most
cancers, coronary artery disease,

614
00:36:32,450 --> 00:36:35,960
sleep apnea, hypertension, osteoarthritis,

615
00:36:36,660 --> 00:36:40,360
and mental illness. Making the
decision to change decades.

616
00:36:40,980 --> 00:36:44,360
Old food habits can mean the difference
between you attaining your health goals

617
00:36:44,580 --> 00:36:48,360
versus dealing with the unknown health
challenges that you and your family will

618
00:36:48,360 --> 00:36:51,640
have to face down the
road. Forget that. Luckily,

619
00:36:52,460 --> 00:36:55,240
we all have a pal who I've
been using to coach me,

620
00:36:55,760 --> 00:36:59,600
backyard barbecue enthusiast and men's
health and wellness coach David McDowell.

621
00:36:59,940 --> 00:37:04,200
You can eat barbecue all year
around and still lose the fat

622
00:37:04,990 --> 00:37:07,680
with David. You've got
assistance around the clock.

623
00:37:07,750 --> 00:37:12,040
He's just a text message and iMessage
or a WhatsApp message or an email away.

624
00:37:12,510 --> 00:37:16,360
He's also available to FaceTime
zoom, WhatsApp, video chat,

625
00:37:16,840 --> 00:37:17,720
whenever you need help.

626
00:37:18,030 --> 00:37:22,920
Even on short notice now where some
coaches are charging up to 500 bucks

627
00:37:23,040 --> 00:37:26,640
a month for a canned diet plan.
And one to two check-ins a month.

628
00:37:26,660 --> 00:37:31,480
Forget that partnering with David allows
you to have access to a resource who's

629
00:37:31,480 --> 00:37:33,280
effectively available 24 7,

630
00:37:34,060 --> 00:37:38,200
and it's not 500 or 600 or
$700 a month. No, no, no.

631
00:37:38,340 --> 00:37:42,720
200 bucks a month. I'm investing
in me. You invest in you.

632
00:37:43,740 --> 00:37:48,080
You don't have to be some kind of crazy
maniac eating until your life ends.

633
00:37:48,530 --> 00:37:51,480
Wanna make the change. David can help
you make the change, do it with me.

634
00:37:51,730 --> 00:37:56,720
David leans.com/bbq.
And we are back with Mr.

635
00:37:56,880 --> 00:37:59,240
J right after this stick
around will be right back.

636
00:38:06,930 --> 00:38:10,920
Let's get back to a guy who has more
experience giving you his opinion.

637
00:38:11,510 --> 00:38:15,440
Then he actually has cooking
once again. Here's your host,

638
00:38:16,310 --> 00:38:17,680
Greg. Rampe.

639
00:38:18,790 --> 00:38:21,960
Welcome back to this portion of the show
being brought to you by smithfield.com

640
00:38:22,540 --> 00:38:25,320
for recipes, as well as tips
and tricks from well known.

641
00:38:25,320 --> 00:38:26,640
Live-fire cooks like Darren worth,

642
00:38:26,990 --> 00:38:30,720
Jess Briles and Childs
Cridlin mouthwatering flavor,
no artificial ingredients.

643
00:38:30,770 --> 00:38:33,960
Smithfield fresh pork is quite simply
some of the finest pork money can buy.

644
00:38:33,960 --> 00:38:37,480
It's the trusted choice to top coach
for use of competitions and at home,

645
00:38:38,230 --> 00:38:38,800
once again,

646
00:38:38,800 --> 00:38:43,760
that's smithfield.com
and we are joined once

647
00:38:43,760 --> 00:38:48,520
again by the barbecue central show's
official cigar expert, Mr. Jonathan,

648
00:38:48,630 --> 00:38:52,280
from the cigar authority podcast
and over at two guys smoke shop.

649
00:38:52,620 --> 00:38:57,360
So great recap of the big burger
event. And now that Johnny's off,

650
00:38:57,580 --> 00:39:00,120
Mr. J you let him win, right? I mean,

651
00:39:00,120 --> 00:39:02,400
there's no reason to rub it
in his face to him directly.

652
00:39:03,780 --> 00:39:05,840
Nah, there was no, there
was no letting him win.

653
00:39:06,040 --> 00:39:11,000
I was a little shocked when I took
a bike cuz I'm I live 90% of my life

654
00:39:11,000 --> 00:39:12,480
in ke a ketogenic state.

655
00:39:13,060 --> 00:39:17,600
So I didn't want the pretzel bun or the
cheese sauce or whatever the hell else

656
00:39:17,620 --> 00:39:21,080
was going on. I just wanted
the burger. I took a burger,

657
00:39:21,240 --> 00:39:24,800
I took one bite and I said, are you
using MSG and Citrix acid in this?

658
00:39:25,790 --> 00:39:30,020
And he said, actually, I don't know. I
never read the ingredients of the rubs.

659
00:39:30,060 --> 00:39:32,740
I used these two rubs and he put
'em down on the table and I read the

660
00:39:32,740 --> 00:39:35,660
ingredients. Yeah. And of
course it has it. And listen,

661
00:39:35,660 --> 00:39:38,260
that's people love that flavor.

662
00:39:38,490 --> 00:39:41,780
It's just not something that
I would normally consume.

663
00:39:42,080 --> 00:39:43,620
And you look great by the way. I,

664
00:39:43,700 --> 00:39:47,340
I just heard the last commercial that
you're nine weeks in. Yeah, what's the,

665
00:39:47,680 --> 00:39:51,340
what's the eating like on
this eating plan? Well.

666
00:39:52,720 --> 00:39:54,540
The good and the bad news, I guess,

667
00:39:54,960 --> 00:39:59,380
is in my real life while
I purport to be this

668
00:39:59,770 --> 00:40:03,620
Pitmaster and live fire artist
and all this stuff, which I am,

669
00:40:03,820 --> 00:40:07,540
I can cook barbecue, like
crazy. I can grill like crazy,

670
00:40:07,720 --> 00:40:10,660
but in the end I'm a simple man.

671
00:40:11,160 --> 00:40:15,260
So I can literally eat the same thing
every day if I had to for the rest of my

672
00:40:15,260 --> 00:40:20,260
life. So as I'm putting my plant
together with David, he's like, you know,

673
00:40:20,440 --> 00:40:23,140
how intricate do you want to get with
the meals, this and that. I was like, ah,

674
00:40:23,840 --> 00:40:27,940
the easier, the better. And I like
chicken and I like Turkey. I like meat.

675
00:40:28,120 --> 00:40:33,060
So have at it. And it's uh, you
know, every morning I'm doing, uh,

676
00:40:33,690 --> 00:40:38,580
half a cup of oatmeal, put some peanut
butter in there. I have a protein shake.

677
00:40:38,600 --> 00:40:40,780
If I'm doing a lift that day lunch,

678
00:40:40,790 --> 00:40:44,500
seven ounces of Turkey
or chicken or steak,

679
00:40:45,310 --> 00:40:50,110
120 grams of rice and then dinner,
uh, roughly the same thing as lunch,

680
00:40:50,210 --> 00:40:52,070
except a little bit more rice, uh,

681
00:40:52,090 --> 00:40:56,230
any amount of salad that I want with
just a little bit of light dressing and

682
00:40:56,660 --> 00:40:57,450
it's,

683
00:40:57,450 --> 00:41:02,230
so it doesn't sound great for the somebody
who's always struggled to do a diet

684
00:41:02,330 --> 00:41:07,310
or be on an eating plan. It's
probably not inspiring anybody to go.

685
00:41:07,460 --> 00:41:08,790
Well, that's what I wanna do.

686
00:41:08,890 --> 00:41:13,870
But David also will meet
you where you are and work

687
00:41:13,870 --> 00:41:17,230
with your diet and what you like, what
you don't like. He asked me if I drink,

688
00:41:17,250 --> 00:41:20,550
if I smoked blah, blah, blah.
You know? So he's very, um,

689
00:41:21,020 --> 00:41:23,870
intricate with his questions
and really learns about you.

690
00:41:23,930 --> 00:41:26,590
But that's what I'm doing.
And it's, uh, worked for me.

691
00:41:26,590 --> 00:41:28,390
I'm not looking to lose a
tremendous amount of weight,

692
00:41:28,610 --> 00:41:31,910
wanted to rock up and shred out a little
bit. And it's working pretty well.

693
00:41:31,910 --> 00:41:32,743
Nine weeks in.

694
00:41:33,810 --> 00:41:38,060
What? Uh, Dr. Grundy, who's a
dietician out there on YouTube.

695
00:41:38,560 --> 00:41:43,140
His famous line is when it comes
to dieting. It's not what you eat.

696
00:41:43,250 --> 00:41:45,300
It's what you're not
eating. That's important.

697
00:41:45,960 --> 00:41:48,540
So I noticed you didn't
say potato chips. No,

698
00:41:48,540 --> 00:41:52,060
you weren't talking about no pop
pork rhymes. No, nothing like that.

699
00:41:52,530 --> 00:41:54,020
Soda sugary drink.

700
00:41:54,080 --> 00:41:57,540
So being able to eliminate that
stuff is gonna be such a key.

701
00:41:57,540 --> 00:42:02,100
And if you can find a group of foods
that you can latch onto that you like

702
00:42:02,120 --> 00:42:06,460
enough to be able to get
rid of the other shit.

703
00:42:06,840 --> 00:42:07,740
That's really the key.

704
00:42:08,640 --> 00:42:13,020
Mr. Jonathan, joining us here on the
show, the co-host of the cigar, uh,

705
00:42:13,470 --> 00:42:15,940
cigar authority podcast.
Don't say that too fast.

706
00:42:15,940 --> 00:42:18,100
Or you sound like I just
did there for a second.

707
00:42:18,840 --> 00:42:21,860
What's smoking well in the
shop these days, Mr. J.

708
00:42:23,520 --> 00:42:27,860
Uh, I gotta tell you the
there's the folks at Adino are,

709
00:42:27,900 --> 00:42:31,980
I don't know what they're doing
to their tobacco, but there is.

710
00:42:32,560 --> 00:42:33,393
MSG.

711
00:42:33,610 --> 00:42:36,940
Zero ammonia present zero. You,

712
00:42:37,040 --> 00:42:41,300
you smoke that cigar well past the band
and it is just phenomenal all the way

713
00:42:41,300 --> 00:42:44,500
through. And it doesn't matter what blend
you like a mild, you like 'em strong.

714
00:42:44,650 --> 00:42:46,180
They get a little something for everybody,

715
00:42:46,440 --> 00:42:48,860
but all the way through
they're smoking great. Uh,

716
00:42:48,960 --> 00:42:51,540
the folks that selected
tobacco with their band,

717
00:42:51,540 --> 00:42:56,480
Allero all 12 shapes and

718
00:42:56,530 --> 00:43:01,000
three different blends, all
killing it. Promo's killing it.

719
00:43:01,010 --> 00:43:05,000
Pedro patron is killing
it. There's just, uh,

720
00:43:05,030 --> 00:43:08,440
there's a few brands that we can't even,
we can't even talk about who makes 'em,

721
00:43:08,440 --> 00:43:13,000
but LA Giana made by a big name
brand that rhymes with Davidoff, uh,

722
00:43:13,000 --> 00:43:16,640
you've got United CIGA,
that's smoking great. Uh,

723
00:43:16,860 --> 00:43:21,200
all the Garo lines that are made by
a brand that rhymes with Perdomo the,

724
00:43:21,710 --> 00:43:26,400
that the entire, that entire portfolio
there is just it's crushing it.

725
00:43:26,900 --> 00:43:29,800
And the thing about the thing
about knowing what's smoking great,

726
00:43:29,880 --> 00:43:32,640
I may smoke something and say, all
right, this is great for my palate.

727
00:43:33,180 --> 00:43:37,600
It all boils down to the two types of
cigars that are exist in the world.

728
00:43:37,600 --> 00:43:39,200
The ones that sell and
the ones that don't,

729
00:43:39,580 --> 00:43:43,000
and those are all turning
and burning literally.

730
00:43:44,630 --> 00:43:47,570
In the barbecue world
for the last two years,

731
00:43:47,720 --> 00:43:52,330
it's been boom central short of
owning a barbecue restaurant,

732
00:43:52,330 --> 00:43:55,970
which even if you could pivot a little
bit into, if you were a sit down,

733
00:43:55,970 --> 00:43:58,810
if you could move into
that fast casual or, uh,

734
00:43:58,870 --> 00:44:02,490
use an app or get stuff to the curb,
you probably made it to some degree.

735
00:44:02,810 --> 00:44:06,930
A lot of them faded away if they
didn't wanna embrace technology here.

736
00:44:06,950 --> 00:44:10,330
But otherwise, if you were selling
in accessory, a rub, a grill,

737
00:44:10,710 --> 00:44:15,610
you were selling out, it was hard to
get the boom was crazy. Record sales.

738
00:44:15,950 --> 00:44:19,370
The likes we have never seen in
the industry for two plus years.

739
00:44:19,870 --> 00:44:23,970
And then at the, at the end of last
year, I started hearing inventories,

740
00:44:24,410 --> 00:44:27,530
building distributors and, uh,

741
00:44:27,530 --> 00:44:29,730
folks that are buying stuff
from overseas saying, Hey,

742
00:44:29,900 --> 00:44:33,280
don't send that container over here
because the big box stores that they're

743
00:44:33,280 --> 00:44:36,000
pulling through have inventory
still, they haven't sold through.

744
00:44:36,000 --> 00:44:39,880
They're not looking to restock. Well,
guess what? Now we've had a bust.

745
00:44:41,020 --> 00:44:44,120
You've seen Trager stock go down.
You've seen Weber stock, go down.

746
00:44:44,120 --> 00:44:45,560
You've seen them, uh,

747
00:44:45,990 --> 00:44:50,400
replace their CEO and the likes have
been going on through the live fire

748
00:44:50,640 --> 00:44:54,240
industry over the last couple months.
Same for the cigar industry or no.

749
00:44:55,830 --> 00:44:58,490
Uh, well, uh, this is all
good news for you, by the way,

750
00:44:58,490 --> 00:45:01,010
because when there's a Glu of inventory,

751
00:45:01,160 --> 00:45:04,610
they're gonna be looking for places to
throw their money out, to advertise.

752
00:45:04,670 --> 00:45:09,130
So congratulations. You're about to have
a boom <laugh> in the cigar industry.

753
00:45:10,190 --> 00:45:15,010
The, uh, yeah, the honest truth is we
went through the same kind of boom.

754
00:45:15,760 --> 00:45:20,010
Over the two years of the COVID
shutdowns. There were so little to do,

755
00:45:20,630 --> 00:45:24,130
but smoke and drink that
that's what people did.

756
00:45:24,950 --> 00:45:29,010
And they had the extra income to do it
because they weren't going to the movies.

757
00:45:29,640 --> 00:45:32,330
They weren't going out to eat. You know,

758
00:45:32,330 --> 00:45:36,970
they were just at home in their little
man caves or whatever they built up at

759
00:45:36,970 --> 00:45:41,920
the beginning of COVID that's where
they were in smoking and keeping in

760
00:45:41,920 --> 00:45:43,400
their small little group pods.

761
00:45:43,820 --> 00:45:48,760
So that portion of the cigar
industry, that, that boom is over.

762
00:45:49,620 --> 00:45:53,040
So now, although the bigger manufacturers,

763
00:45:53,040 --> 00:45:55,920
they kept me supplied
through the pandemic,

764
00:45:56,430 --> 00:45:58,120
they've now gone through their reserves.

765
00:45:58,120 --> 00:46:02,600
So I'm starting to see a little bit of a
slowdown with orders coming from Padron

766
00:46:02,860 --> 00:46:07,440
and Perdomo mm-hmm <affirmative> and the
rest of the cigar industry is putting

767
00:46:07,500 --> 00:46:11,200
out products so fast that you
get halfway through the cigar

768
00:46:12,100 --> 00:46:12,960
tastes like ammonia.

769
00:46:14,470 --> 00:46:18,130
Not to ask a dumb question here, but
what does ammonia taste like? Is it sour?

770
00:46:18,430 --> 00:46:19,770
Is it hot? Is it spicy?

771
00:46:21,040 --> 00:46:24,530
Have you ever sprayed Windex on a window
and had a little spray into your mouth?

772
00:46:24,550 --> 00:46:27,170
Cuz that's exactly what that shit taste
like. All right, well that's not good.

773
00:46:27,190 --> 00:46:31,050
So ammonia, ammonia and
nitrates are both, uh,

774
00:46:31,170 --> 00:46:34,090
products of growing on, on
the, in the tobacco plant.

775
00:46:34,230 --> 00:46:39,130
So ammonia is a byproduct of
photosynthesis and nitrates come from the

776
00:46:39,130 --> 00:46:42,170
soil from the fertilization.
And when you sweat tobacco,

777
00:46:42,870 --> 00:46:46,090
you put it in a compost
pile and you ferment it.

778
00:46:46,110 --> 00:46:49,010
And the heat comes up and at about 1 0 6,

779
00:46:49,010 --> 00:46:53,760
they flip the piles and they do
that for a year to three years,

780
00:46:53,760 --> 00:46:57,640
depending on how thick the tobacco
is and the longer they flip,

781
00:46:57,740 --> 00:47:00,840
the more times they flip it, the
more times they get to that 1 0 6,

782
00:47:01,140 --> 00:47:03,680
the more ammonia and nitrates
get released naturally.

783
00:47:03,820 --> 00:47:07,760
And they're also trying to believe it
or not break down the nicotine so that

784
00:47:08,260 --> 00:47:12,400
you, the smoker can smoke more
cigars without getting sick. Hmm.

785
00:47:12,590 --> 00:47:15,920
This is all part of it. The
nicotine degrades over time.

786
00:47:16,180 --> 00:47:17,760
So when you finally get to a cigar,

787
00:47:18,900 --> 00:47:22,720
if the tobacco's been aged properly and
it's gone through closer to the three

788
00:47:22,720 --> 00:47:25,680
years than the one year,
you have a very smooth,

789
00:47:26,140 --> 00:47:28,840
you have a very pallet friendly
smoke. Mm-hmm <affirmative>,

790
00:47:29,000 --> 00:47:32,800
<affirmative> when it's closer to the
one year it's smooth for the first half,

791
00:47:33,180 --> 00:47:35,560
and then it becomes less P friendly.

792
00:47:35,580 --> 00:47:38,480
You start to feel the smoke
on the roof of your mouth.

793
00:47:38,500 --> 00:47:40,600
You start to get a sting
on the back of your throat,

794
00:47:41,100 --> 00:47:45,200
and that is the presence of ammonia
and nitrates. And, and also you,

795
00:47:45,300 --> 00:47:48,600
you start to get a little buzz and that's
the presence of nicotine because it

796
00:47:48,600 --> 00:47:49,840
hasn't degraded over time.

797
00:47:50,220 --> 00:47:54,560
So if you bought a box of
cigars and the first one or two

798
00:47:55,100 --> 00:47:59,800
that's re that's a recurring situ fucking
cat, um, that's a recurring situation.

799
00:48:00,180 --> 00:48:05,160
Is that a time where you would say,
okay, if you have a humidor or,

800
00:48:05,220 --> 00:48:09,720
or somewhere you would put that
away for six months or two years,

801
00:48:09,860 --> 00:48:11,080
or what's the thought there?

802
00:48:11,460 --> 00:48:12,140
Uh,

803
00:48:12,140 --> 00:48:15,720
if you had a box and you smoked two cigars
and halfway through you got ammonia,

804
00:48:15,960 --> 00:48:20,320
I would take that box and leave it
outside of humidification for two full

805
00:48:20,320 --> 00:48:24,160
months. Let those cigars
dry out completely,

806
00:48:25,100 --> 00:48:29,880
and then put 'em in your humidor with
the box closed and they'll rehydrate very

807
00:48:30,060 --> 00:48:34,800
slowly and then they'll be smokeable.
And if you did that another time,

808
00:48:35,130 --> 00:48:38,600
maybe two, three more times and,
and took that out for a year,

809
00:48:39,220 --> 00:48:43,800
you would've done this dry box
cycle that happens with a bay Byron,

810
00:48:43,800 --> 00:48:44,420
and Balero,

811
00:48:44,420 --> 00:48:49,240
he does that with the actual cigars
themselves and take cigars that are good

812
00:48:49,940 --> 00:48:53,880
and makes them exceptional. And I've
done it. I've done experiments myself.

813
00:48:53,880 --> 00:48:56,040
In fact, this cigar is two years old.

814
00:48:57,230 --> 00:49:01,440
Aino carro reserve in the
FTO mm-hmm <affirmative> and
I dry box cycled that for

815
00:49:01,440 --> 00:49:06,200
a full year. And I've been just slowly
smoking outta this box for the last year.

816
00:49:06,260 --> 00:49:07,120
And it's awesome.

817
00:49:08,430 --> 00:49:11,950
Let me ask you some newbie, beginner,

818
00:49:12,290 --> 00:49:13,670
not a lot of knowledge.

819
00:49:13,950 --> 00:49:17,630
Although listening to the show has
really increased my learning curve and

820
00:49:17,630 --> 00:49:18,230
knowledge about,

821
00:49:18,230 --> 00:49:22,910
I feel like I'm a dangerous expert to a
certain degree because of how much I've

822
00:49:22,910 --> 00:49:24,630
learned from the show, which
I certainly appreciate,

823
00:49:25,640 --> 00:49:30,580
I'd say a small handful of times
over the last number of months,

824
00:49:31,050 --> 00:49:35,820
I'll be smoking a cigar, not
specific to any manufacturer,

825
00:49:35,960 --> 00:49:39,620
not specific to any ring gauge or, you
know, length or anything like this,

826
00:49:39,680 --> 00:49:41,990
but cigar seems to be,

827
00:49:42,170 --> 00:49:46,790
and I go through the whole lighting
ritual and getting the wrappers seared in

828
00:49:46,810 --> 00:49:49,230
and make sure the foot, the
inside everything's, you know,

829
00:49:49,230 --> 00:49:52,870
nice and glowy blow on it. The
whole thing that I've watched on.

830
00:49:52,870 --> 00:49:56,590
So I've learned from you
and then, and I'm my puff.

831
00:49:56,590 --> 00:50:01,110
Rate's pretty good every minute or so.
Um, the, the standard puff rate, I'm a,

832
00:50:01,230 --> 00:50:03,230
a two puff guy. So a quick one,

833
00:50:03,250 --> 00:50:06,070
and then do the draw smokes out
just like you're doing right there.

834
00:50:06,860 --> 00:50:07,320
Same.

835
00:50:07,320 --> 00:50:11,380
Inevitably the cigar seems
to wanna go out on me.

836
00:50:12,340 --> 00:50:16,600
Is that part and parcel or is there
something that I'm doing wrong?

837
00:50:18,000 --> 00:50:18,910
Where do you live?

838
00:50:19,940 --> 00:50:20,773
Cleveland.

839
00:50:21,660 --> 00:50:23,710
Palm city, USA.

840
00:50:24,100 --> 00:50:28,680
Cleveland. So you and I are you
and I are basically on the same,

841
00:50:29,100 --> 00:50:33,730
uh, latitude, right? Yeah.
With the same. So that's,

842
00:50:33,730 --> 00:50:38,130
what's going on in the summertime
when the humidity outside is

843
00:50:38,830 --> 00:50:43,530
90% and you like that
cigar the rapper behind

844
00:50:43,580 --> 00:50:48,130
where you lit is starting to
absorb moisture that quick.

845
00:50:48,390 --> 00:50:51,930
And so, oh, the Rapper's
the first thing. Wow.

846
00:50:52,030 --> 00:50:56,210
And the rapper is very instrumental
in combustion because typically

847
00:50:57,370 --> 00:50:59,560
it'll be fermented for a
long time. So it'll, they,

848
00:50:59,560 --> 00:51:03,240
they intentionally will thin that
rapper out. And then they'll.

849
00:51:03,460 --> 00:51:07,080
So if it was a Maduro cigar, the
rapper might be a little thicker,

850
00:51:07,260 --> 00:51:11,360
but they're gonna put a thin binder
underneath it to balance it out.

851
00:51:11,460 --> 00:51:15,720
So those two leaves together,
their leaves and they're porous.

852
00:51:16,190 --> 00:51:18,120
They start socking moisture.

853
00:51:18,820 --> 00:51:23,520
So what I will typically
do in the summertime is I

854
00:51:23,550 --> 00:51:28,480
turn my humidifier completely off
and I try to get my box on the

855
00:51:28,570 --> 00:51:32,320
drier days. At the end of spring, I
try to get my humidor down into the

856
00:51:34,060 --> 00:51:38,280
mid to low even fifties
and keep that shit closed

857
00:51:39,180 --> 00:51:42,680
so that when I go in there, it's
in the cooler part of the day.

858
00:51:43,140 --> 00:51:46,560
I'm not looking to Jack the heat up and
I'm not looking to Jack the humidity up

859
00:51:47,060 --> 00:51:49,920
so that I can get the cigars I'm
gonna smoke today or tomorrow.

860
00:51:50,420 --> 00:51:54,720
And I'll put them in a sealed bag so that
I'm not exposing them to the elements

861
00:51:55,060 --> 00:51:59,320
as best I can. It's not an exact science,
but typically if cigars are going out,

862
00:51:59,430 --> 00:52:02,930
it's the environment and
not the smoker per se.

863
00:52:04,090 --> 00:52:04,770
Jonathan, one last question,

864
00:52:04,770 --> 00:52:08,970
before I let you go and appreciate
the time is always the premium cigar

865
00:52:09,680 --> 00:52:12,490
association or whatever. The,
the big trade show for, uh,

866
00:52:12,590 --> 00:52:14,810
cigars took place month or two ago,

867
00:52:14,980 --> 00:52:17,730
which means new cigars are
gonna be hitting the market.

868
00:52:18,050 --> 00:52:21,850
A lot of them we've been hearing about
on your show as far as that are coming in

869
00:52:22,070 --> 00:52:25,760
and in stock available for sale
of two guys, in your opinion,

870
00:52:25,910 --> 00:52:29,120
what are some of the
best ones for those, uh,

871
00:52:29,120 --> 00:52:31,080
intermediate to experts,

872
00:52:31,090 --> 00:52:33,160
cigar smokers that might be
looking for something new to try.

873
00:52:34,790 --> 00:52:37,360
Lala Ronna by Aventura is

874
00:52:39,240 --> 00:52:42,360
K it's killing it. It's
such a good cigar, 16,

875
00:52:42,680 --> 00:52:46,800
$17 of the price tag kind of
makes people pause a little bit,

876
00:52:46,900 --> 00:52:50,680
but yeah, you light one up.
They're great. And then, uh,

877
00:52:50,680 --> 00:52:55,040
west Tampa tobacco company has come
out with some good stuff. The, uh,

878
00:52:55,040 --> 00:52:58,000
folks at Roja with their
street taco Caritas,

879
00:52:58,260 --> 00:53:01,240
I'm not even a fan of Connecticut shade
and that Connecticut shade is really

880
00:53:01,240 --> 00:53:01,420
good.

881
00:53:01,420 --> 00:53:03,160
Is he gonna be a star? That guy?

882
00:53:04,590 --> 00:53:06,950
I think so. I think so. I.

883
00:53:07,190 --> 00:53:12,030
I have yet to have, I've had blue
bonnet and a couple different formats.

884
00:53:12,140 --> 00:53:13,990
I've had, uh, barbacoa,

885
00:53:14,460 --> 00:53:19,270
I've had Carita and I've had
statement and everyone has been

886
00:53:19,390 --> 00:53:23,110
a knock down stole cold lead
pipe lock winner for me.

887
00:53:24,340 --> 00:53:27,130
Yeah. That he, and doesn't
make beds. Like those.

888
00:53:27,130 --> 00:53:28,250
Things are smoke machines.

889
00:53:29,920 --> 00:53:33,660
That's for sure. Hmm. The, uh, he
had, uh, we found out about him.

890
00:53:33,680 --> 00:53:36,580
He had made Barry Stein's kilo years ago.

891
00:53:36,800 --> 00:53:41,660
That's when I met him the first time
and he's just been plugging along and he

892
00:53:41,660 --> 00:53:43,140
loves those smaller ring gauges.

893
00:53:43,240 --> 00:53:47,980
So if you want something with
flavor and something with body and

894
00:53:47,980 --> 00:53:48,300
something,

895
00:53:48,300 --> 00:53:51,540
and you don't mind something a little
on the smaller side compared to where

896
00:53:51,600 --> 00:53:56,100
cigars are going, uh, he doesn't make
anything bigger than a 50 ring gauge. Uh,

897
00:53:56,100 --> 00:53:59,260
and a ring gauge is one 64th of an
inch to put that into perspective.

898
00:53:59,400 --> 00:54:03,380
So a one inch cigar would be 64
ring gauge, uh, one inch across.

899
00:54:04,160 --> 00:54:06,380
He just doesn't make big cigars.

900
00:54:06,380 --> 00:54:08,740
So you've gotta be able to deal
with the small cigars, which I like,

901
00:54:08,740 --> 00:54:12,460
because then I can have many different
small cigars throughout the day.

902
00:54:12,460 --> 00:54:13,940
And I don't feel like
I've been smoked out.

903
00:54:14,880 --> 00:54:18,540
Mr. Jonathan, tell everybody where
they can listen to you live and,

904
00:54:18,540 --> 00:54:19,373
or in podcast.

905
00:54:20,740 --> 00:54:22,600
Uh, we're on the cigar authority.

906
00:54:22,600 --> 00:54:25,800
That's the th E cigar authority.com.

907
00:54:26,020 --> 00:54:30,680
You can catch us on Podbean or any
place where there's any podcast,

908
00:54:30,870 --> 00:54:35,280
catcher, iHeartRadio, you name
it, uh, YouTube or on rumble,

909
00:54:38,080 --> 00:54:39,240
Facebook live, uh,

910
00:54:39,240 --> 00:54:42,400
because just cuz I get kicked off
Facebook doesn't mean everybody else is.

911
00:54:42,460 --> 00:54:45,320
So you could, you can listen on
Facebook if you want. But yeah,

912
00:54:45,340 --> 00:54:49,280
any place you can catch a podcast, uh,
get a podcast catcher. The show's on.

913
00:54:49,420 --> 00:54:51,360
Number two in the burger bash,

914
00:54:51,580 --> 00:54:55,800
but number one in our hearts and the
official cigar expert of the barbecue

915
00:54:55,800 --> 00:54:59,320
central show. Mr. Jonathan
always appreciate time and
we'll talk to you soon.

916
00:55:00,380 --> 00:55:01,360
All right. Thank you so much.

917
00:55:02,530 --> 00:55:05,840
There he is. Mr. J
cigar authority podcast,

918
00:55:05,970 --> 00:55:08,400
which can be found on all the
podcast platforms. Of course.

919
00:55:08,420 --> 00:55:10,600
So if you're just getting
into, this is what I would say.

920
00:55:10,600 --> 00:55:13,800
If you're just getting into cigars,
you don't know anything about it.

921
00:55:13,800 --> 00:55:16,640
You're dummy. Like I was a
year ago, literally to the day,

922
00:55:18,250 --> 00:55:22,020
listening to this show, going back
even two years into the archives.

923
00:55:22,020 --> 00:55:24,820
And it's been going on almost as
long as my show has been going on.

924
00:55:25,260 --> 00:55:30,100
I believe they're starting their 13th
year of live shows and I'm into my

925
00:55:30,340 --> 00:55:33,540
technical 14th year of
live show broadcasting.

926
00:55:33,540 --> 00:55:37,220
But I did it two years as a podcast
before that it's not a contest, but I win.

927
00:55:38,490 --> 00:55:43,290
This show has single handedly
helped to ramp up my learning

928
00:55:43,290 --> 00:55:48,170
curve on how to pick out
flavors and brands to try and

929
00:55:48,220 --> 00:55:52,450
deals to be had and interviews with the
industry insiders and the manufacturers.

930
00:55:52,640 --> 00:55:55,930
It's like the barbecue central show
except it has to do with cigars.

931
00:55:56,150 --> 00:55:59,650
So if you're a fan or a new
fan or you want to be a fan,

932
00:56:00,000 --> 00:56:03,650
this is a show I'm telling you to
subscribe to immediately, if not sooner.

933
00:56:03,710 --> 00:56:04,970
And you will thank me for it. Mr.

934
00:56:05,130 --> 00:56:09,850
J is one of the many co-hosts slash
host of that show. And that's a,

935
00:56:09,920 --> 00:56:13,650
also a live show on Saturdays
from noon to two Eastern.

936
00:56:13,870 --> 00:56:18,510
So I highly recommend it
if you are getting into the
lifestyle and we thank Mr.

937
00:56:18,790 --> 00:56:23,240
Jonathan for joining us for an
extra segment to talk a little ours

938
00:56:26,180 --> 00:56:28,280
Before we wrap it up here this evening,

939
00:56:28,480 --> 00:56:32,080
I will talk to you about Vortec
watch company by the way,

940
00:56:33,450 --> 00:56:36,480
guess we just got his new custom Vick,

941
00:56:36,480 --> 00:56:41,280
watch me two years in the
making and we finally got

942
00:56:41,300 --> 00:56:45,240
it. I'll take some better pictures
of it. We can talk about it. Later.

943
00:56:45,750 --> 00:56:48,120
Back in the day, watches were be made,

944
00:56:48,630 --> 00:56:52,720
were be watches were made
to be worn in the pocket.

945
00:56:53,050 --> 00:56:54,080
After world war II,

946
00:56:54,080 --> 00:56:57,960
the wrist watch came into Vogue and
the pocket watch quickly became an

947
00:56:57,960 --> 00:57:01,000
afterthought, finding its way
into sock drawers and scrap heat.

948
00:57:01,460 --> 00:57:04,320
And that's a national tragedy. However,

949
00:57:05,460 --> 00:57:08,720
our BDIC watch company helping bridge
the gap between America's storied,

950
00:57:08,720 --> 00:57:13,560
watch manufacturing past and bridging it
for the present day where wristwatches

951
00:57:13,580 --> 00:57:16,960
are finding incredible popularity.
Again, here's the coolest part.

952
00:57:17,670 --> 00:57:20,720
Each watch that BDIC makes
is unique in one of a kind,

953
00:57:22,100 --> 00:57:23,680
no one has a watch.

954
00:57:24,700 --> 00:57:27,480
That's just like somebody
else's all unique.

955
00:57:27,480 --> 00:57:31,080
Vortec founded on the model that
America wasn't assembled. It was built.

956
00:57:31,650 --> 00:57:35,320
Check out Vortec watches.com for
more information that's Vortec

957
00:57:35,510 --> 00:57:40,160
watches.com and we'll be back to wrap
the show up right after this stick around

958
00:57:40,160 --> 00:57:41,120
will be right back.

959
00:57:45,490 --> 00:57:48,840
Whole Packers, full racks legs,

960
00:57:48,940 --> 00:57:53,560
and thighs injecting butts.
You've never heard this before.

961
00:57:53,980 --> 00:57:56,480
You might think you found
the best triple X show ever.

962
00:57:56,930 --> 00:58:00,160
Let's get back to the most homo
erotic host out there today.

963
00:58:00,990 --> 00:58:02,160
Greg Py.

964
00:58:04,620 --> 00:58:05,960
All right, welcome back. And we thank Mr.

965
00:58:06,280 --> 00:58:09,440
Jonathan for joining us the last
segment, his websites again,

966
00:58:09,530 --> 00:58:11,320
cigar authority.com.

967
00:58:11,620 --> 00:58:15,640
And if you're looking to buy stuff online
because you don't live next to a brick

968
00:58:15,640 --> 00:58:17,840
and mortar retailer, that
carries the stuff that you like,

969
00:58:17,840 --> 00:58:21,040
and you're gonna go online to
buy it. The number two guys,

970
00:58:21,820 --> 00:58:26,120
cigars.com is that website. I am
a semi frequent customer there.

971
00:58:26,780 --> 00:58:31,200
So it is trusted and tried
by yours truly. All right,

972
00:58:31,200 --> 00:58:34,600
let's go ahead and make tracks outta
here all the way back in the first hour.

973
00:58:34,740 --> 00:58:38,040
It was Ray Lampe, Dr. Barbecue.
We talked about Turkey.

974
00:58:39,180 --> 00:58:42,560
We talked about his Turkey tour
that he won on in Illinois, no less,

975
00:58:42,560 --> 00:58:46,240
which sounded fabulous. He's gonna
be at the American Royal this year.

976
00:58:46,240 --> 00:58:51,040
So look him up 280 teams are gonna
be taking place in a Turkey contest

977
00:58:51,110 --> 00:58:55,880
with the American Royal only most Sign up.

978
00:58:55,880 --> 00:58:58,160
If there's still time, push it to 300,

979
00:58:58,160 --> 00:59:00,840
that would be spectacular for
Turkey who doesn't love Turkey.

980
00:59:01,380 --> 00:59:06,080
Are we all committing that we're gonna
eat Turkey boar in between now and

981
00:59:06,080 --> 00:59:09,880
Thanksgiving and then after
Thanksgiving and the next Thanksgiving,

982
00:59:10,220 --> 00:59:13,720
I'm really gonna try to do it
this time. This time I really,

983
00:59:15,210 --> 00:59:20,160
after Ray Lampe, it was John Furman
from bub and mothers.com, B mothers,

984
00:59:20,580 --> 00:59:23,520
spiced and barbecue rub
learned about his story,

985
00:59:24,220 --> 00:59:26,760
giving back to veterans at
the local charities there,

986
00:59:26,760 --> 00:59:28,600
but looking to do it on
more of a national scale,

987
00:59:28,600 --> 00:59:32,520
this is where we're starting now.
So try those rubs out right now,

988
00:59:32,540 --> 00:59:36,480
pub and mothers.com. And in the
second hour, Johnny mag from pit life,

989
00:59:36,720 --> 00:59:40,560
barbecue made his day. You just stop.

990
00:59:41,270 --> 00:59:43,240
Give me a second to finish what I'm doing.

991
00:59:45,420 --> 00:59:49,640
Johnny mags made his debut. Also, Mr.

992
00:59:49,960 --> 00:59:54,120
Jonathan from the Eastern authorities
podcast was also in that mix and we

993
00:59:54,120 --> 00:59:57,560
recapped their big burger bash that they
had at two guys earlier in the month.

994
00:59:57,980 --> 00:59:58,440
Mr.

995
00:59:58,440 --> 01:00:03,280
Jonathan trained his hand
at a kind of like white

996
01:00:03,340 --> 01:00:04,840
castle burger, Johnny mags,

997
01:00:04,840 --> 01:00:09,720
going all in on the double smash burger
with Tato cheese dogs and pretzel bond,

998
01:00:10,210 --> 01:00:13,960
which ended up winning the day and a
hundred bucks in cash in his pockets of

999
01:00:13,960 --> 01:00:16,760
boots, which he should have
walked right into the humidor.

1000
01:00:16,760 --> 01:00:20,640
Two guys to spent that a hundred bucks,
why not give it back and that Mr.

1001
01:00:20,840 --> 01:00:22,200
J hanging out for an additional segment,

1002
01:00:22,200 --> 01:00:26,000
talking about the latest and
greatest the cigar world right now,

1003
01:00:28,460 --> 01:00:33,320
big show plan for you next week. Of course
saying the cooking guy is in Malcolm.

1004
01:00:33,550 --> 01:00:37,360
Reid is in we'll catch up with him to
see what's going on with that Memphis in

1005
01:00:37,360 --> 01:00:41,000
may and the $7,800 non-refundable deposit

1006
01:00:42,590 --> 01:00:43,423
situation.

1007
01:00:45,970 --> 01:00:48,680
Other interviews are
being lined up as well.

1008
01:00:48,700 --> 01:00:51,480
So how do I always leave
you September 11th, 2001.

1009
01:00:51,600 --> 01:00:54,360
I will never forget until next
Tuesday at 9:00 PM. Eastern.

1010
01:00:54,670 --> 01:00:58,880
This is your program host and proud
us American at Greg re good night now.

1011
01:01:06,620 --> 01:01:10,720
Hi, this Isover the barbecue. You're
listening to the barbecue central show.

1012
01:01:11,230 --> 01:01:11,960
Have a hum.