This is Renne KOP with championship bbq.tv.
And you're listening to the barbecue.
Central show.
Yay. Let's go.
We'll do it live.
Okay.
Well do it live. I can I'll write it and we'll do it.
Long. So to get that perfect barbecue, you use wood. I gave shirt, shake,
whatever we put the lighter fluid on strike your match and oh,
should we call the fire department? That might be a good idea.
Hi, good evening.
And welcome to the really big barbecue central show.
This is the show that talks about all things important.
World of barbecue and grilling
the show originating from the rock and roll hall of fame, city bomb,
city USA, Cleveland, Ohio,
the barbecue capital of the north coast.
I'm your program host Greg REPI.
Happy to have you board here on your Tuesday evenings,
live fire fun and vol show.
If you wanna jump in on the show this evening, here's how you do that.
You can get in touch with the show by sending an email to Greg BBQ,
central show.com.
Follow us on all the social media channels at BBQ central show,
and be sure to subscribe to the show podcast feed on your favorite podcast
platform.
Anything else you wanna find out about the show can be found at the main
website,
the BBQ central show.com and here's what's happening in
case you get the newsletter coming up in about 12 minutes from now.
If you did get the newsletter,
you might have seen that one Cosmo from Cosmo's cube was gonna
be coming on. However, I bumped the.
Get that stuff outta.
Here. I apologized profusely. However,
an opportunity arrived that I wanted to dip
my toe in the pool and helping me do some toe dipping is a
barbecue hall of Famer himself, a barbecue central show guest hall of Famer.
You know him, you love him. Dr. Barbecue, Ray Lampe will join me
and we are gonna be talking about a barbecue tour.
Now you might be thinking of one style of barbecue tour
or another,
but I'm here to tell you that I don't think a lot of folks
took the same kind of barbecue tour that Ray took recently.
And we're gonna be talking all about that.
It has something to do with the barbecued meat,
but maybe it's not the barbecued meat that you would think of. However,
we will be starting the particular segment with Ray
with a
current theme that has been coming up time and time again,
over the last many weeks of the show, which is brisket and price.
Ray of course is part of Dr.
Barbecue's restaurant down there in the Tampa St. Pete area.
So we'll talk to him about the price of brisket,
what they're charging and where it might stop. We'll see,
Ray will be joining us in about 11 minutes from now,
and then after Ray first timer to the show, bub and mothers,
barbecue rubs creator, John Furman joins us,
and we will talk to John about why is he making
rubs and what got him into the rub business?
Why are his rubs unique? I can tell you they're full of flavor.
I think you have been trained as a consumer. We'll talk to 'em about,
but you need to see really big bottles in order to somehow
associate that with really big flavors.
That's not necessarily the case and John's products are certainly a
great representation of that.
The downies Deni and the honey heat rubs are
spectacular. Used it on some chicken yesterday, a combination of both,
and it worked out magically. So we'll talk to John in about 30 minutes from now,
that'll close the first hour, then we'll move to the second hour,
little outside to the box, but live fire related. Is it? I don't know.
You can be the judge.
He was on last week on the clubhouse taking part in the 100%
asurity questions,
but he will be making his debut on this show as a confirmed guest,
Johnny mags from the pit life barbecue's podcast will join us
and notwithstanding that. And at the same time,
the barbecue central show's officials cigar expert, Mr. Jonathan,
rejoins the show, mashing it up together.
The two of these guys earlier in the month at two guys smoke shop
and or under the banner of the cigar authority podcast,
went head to head in a cooking contest,
but not a traditional contest that you might think as it relates to this show,
not competition barbecue. However,
what they did cook is related to this show because we all love it. Burgers.
Yeah, bring it.
So we'll talk about the event itself, how it came to be.
And then in this corner, Mr. J, and what he made,
why he made that, how he made it. And then in the other corner,
Johnny mags will, will learn about his process,
what he made thought process I'm gonna save, who won.
If you've tuned into the show for the last couple weeks, I've blurted it out.
But if you're just tuning in for the first time,
I don't wanna ruin it for you now. End of the show,
not sure it's a good chance. We might go over if we don't go over and Mr.
J is down for it,
I might hold him over so we can get a little bit of an update on what's new in
the cigar world. Lot of new releases after the big premium cigar
Association's event, handful of weeks ago.
So if you're into the cigar lifestyle like me, my friend, Jeff,
and D Drizzy out there in Minnesota,
you can look forward to some extra or overtime cigar talk with
Mr. J 35 pass the second hour, and that will bring a close to the show.
So that's, what's on the agenda this evening, Dr. Barbecue, John Furman,
first hour, Mr. Jonathan,
Johnny Mag's second hour with some subsequent cigar talk, possibly.
We also might unveil the latest animation of the show
featuring me. Yes, of course.
I'm part of the show and Mo Caseon.
Can you think of what might be the case coming up? Can you,
I don't know if you can or not, but you might be able to, don't forget.
You could follow me socially at BBQ central show, Instagram, Twitter, TikTok,
Snapchat at BBQ central show also for live video feeds of the show,
Facebook and Twitch slash BBQ central show and on YouTube slash RD,
REPI audibly live on clubhouse as well.
So if you'd like to jump over there and just listen and not watch,
I certainly understand that.
Let me start here this evening with a couple minutes.
I have left before we get to Dr. Barbecue.
I don't know if you've been tracking this or not. If we,
if you follow me socially, as I just mentioned, giving you those platforms,
there are the,
there is this incredible Memphis in may evolving story
slash controversy that is going on right now over the last couple days,
Doug shading sent me the initial heads up over the Facebook instant chat
that we have the group of us, the embedded correspondence and myself,
and after reading what he wrote,
or maybe he took a screenshot of somebody's Facebook post.
I immediately reached out to Malcolm Reed,
my Memphis and may expert and authority on all things,
Memphis and may and asked them,
what am I seeing here? Is this correct? In a nutshell,
if you are a two B competing team in Memphis in may this coming
year,
or if you are a barbecue vendor of some sort taking place
2023 Memphis in may.
How about this $8,000 non-refundable
deposit? How does that grab you.
Up.
Outta here? Not so interested, not grabbing you in the right way.
Yeah, well, you're not the only one.
And it's absolutely being talked about right now.
Now I don't know the ins and outs the particulars.
I don't know if there's grandstanding or politicing going on right now.
And I am efforting folks directly from Memphis may to come on and talk about it
here on this show.
Of course I will ask Malcolm Reid about it next week when he does his monthly
segment.
But the company that is overseeing the new park construction said that Memphis
in may would have to pay 1.2,
4 million in park restoration fees.
After the Beal street music Fest and Memphis in may barbecue festival,
that number was up from 325,000 or something like that in
previous years. So the guess is they took the 1.2,
4 million divided it by 160,
which is now the maximum number of the teams allowed and came up with
a non-refundable $7,800 price tag.
Who's.
The forwarding that I don't even know the biggest corporation.
I'm having enough trouble trying to sell trucks for next year.
If you're putting on a barbecue event and you're being told as a vendor or a
potential competitor,
you're gonna have to pony up $7,800 of non-refundable
cash
that as they say might be a sticking point.
We'll keep on that story. Of course,
but man, that is mindboggling
non-refundable deposit fees to say the least Dr.
Barbecue was in the green room. Before we get to him,
I will talk to you about Sterling ball and the gang over big Papa smokers,
the OneStop online shop for all things, barbecue,
a curated selection of only the best outdoor cooking and grilling supplies.
Getting you on the path to bed, barbecue results in no time.
everything@bigpapasmokers.com has been Pitmaster approved by Sterling
big Papa ball himself from the award-winning rubs and sauces to the American
made grills and smokers. Big Papa of smokers has everything.
You need to be a better outdoor cook known for the championship rubs and
seasonings 13 perfectly balanced flavors to transform ordinary meals into
extraordinary. They also own granny's barbecue sauce.
So if you're looking for a new go-to sauce that will please everybody,
why not check out granny's barbecue sauce braid all by itself
and great tweaked, but you just want to use it as a base sauce.
They're also selling cookers and we know this.
So you're looking for a versatile smoker. That's easy to use.
Check out that Mac two star general pellet cooker, big pop smokers,
the exclusive Mac dealer, even offering special packages,
not a fan of pellet smokers. Don't know what you want or need, or what size call
8 7 7 8 2 8 0 7 2 7
that's 8 7 7 8 2 8 0 7 2 7 and ask their experts.
All the questions.
Let them help you pick the best cooker that will fit your needs and your budget.
Big Papa smokers.com is the website Whoah Sterling big Papa ball himself might
answer the phone. Get on consult with you. Free charge.
If you buy the cook big Papa smokers.com.
That's B I G P O P P a smokers.com big pop
smokers, longtime sponsor of the show, which we certainly appreciate.
And we'll be back with Ray Lampe, Dr. Barbecue, right after this stick around,
we'll be right back.
You're listening to the number two most downloaded barbecue and grilling
podcast, anywhere the barbecue's central show
bine broadcasting live from the barbecue central show studios in Cleveland,
Ohio. You're listening to the barbecue central show.
Once again, here's your host, Greg re.
All welcome back.
This portion of the show is being brought to you by Turkey smoke
the national Turkey Federation and by the Illinois soybean association,
that's right Turkey smoke and the Illinois soybean
association for more info on both go-to Turkey,
smoke.org or socially at Turkey smoke BBQ on
Instagram or at serv Turkey on Facebook and Twitter,
the Illinois soy association could be found online.
I L soy.org or I L soy bean on the Instagram
and tweeter and I L soy on Facebook.
And we think Beth and the gang out there for the support of the show this
evening,
my first guest tonight needs no introduction has appeared in the show in some
form or fashion since 2006, an accomplished barbecue cook.
An author appears on TV shows a pitchman,
a brand ambassador barbecue hall of Famer, and most importantly,
barbecue central show guest hall of Famer.
Also one of my favorite guys to talk barbecue with we race to the hotline and
welcome back Dr. Barbecue to show, Hey Ray.
Hey Greg, how are you? Good to see.
You. Good to see you as well. Always appreciate the time.
Let me start here this evening, Ray,
cuz this has been a question and a debate that has been going on
and on through the confines of this show for the last,
maybe it's approaching a month.
Now it first started out with Chuck blo from the San Antonio express news.
Who's a food writer slash sports writer and off handedly.
One of the topics was the cost of brisket and he said, man,
I remember when it was 22, then it ticked up to 25. And now routinely,
whether you are an established barbecue restaurant in Texas,
or if you're just an upstart, me and Ray moved down to Texas,
we wanna start a barbecue restaurant.
Everybody's charging 30 plus dollars a pound for
brisket.
So I was at Mabel's barbecue last week with some customers entertaining for
lunch, $34 a pound for brisket.
What is going on at Dr.
Barbecues for price per pound of cooked brisket.
And where is this price going to stop? Ray?
I told Ray it was $35 a pound and he passed out.
Get that big stuff outta here.
He couldn't believe it. I'm hoping he sees that.
Maybe somehow we're not connected.
Maybe there was a incredible lapse of
internet connection who knows? Well,
the odds of August are upon us. Dan. You couldn't be more correct.
Don't even know what to say.
Hey Greg, I'm there.
There he is. I thought I dropped $30 a pound on brisket. And you passed out.
you thought I didn't wanna tell you what our price is. Yeah,
actually I think we are, I think we're at 28 or 29 right now. Um,
and we should probably should be more, you know, but you,
at some point you gotta, you gotta charge what you can get. You know,
I don't know how these guys are getting away at $35 a pound. God bless 'em I,
I we're just afraid to go quite that high with it.
So we're J 29 or 28, whatever it is. Um, we're lucky.
We saw a lot of cocktails. We saw a lot of desserts,
a lot of apps and stuff so we can get away with that. Cause we,
Roger the guy that actually owns the restaurant always talks about contribution.
So if our, our four times should be $32,
well that means we're still, you know, in theory we're making $16 a pound. Uh,
so, and so if we can live with 12, something like that, but, but yeah, I get it,
man. I, you know, the good news is people are still buying it pretty much. And,
and we, you know, we, years ago we used to talk about a friend in front of name,
Nick, Nicholas. I dunno if you ever met Nick, but he always used to tell us,
don't think of barbecue as low budget food.
Think of it as higher end and let's, let's get serious about it.
And we shouldn't think about it as cheap. So $35 a pound. Hey,
that sounds good to me.
The business side of me says you're charging $35 a pound.
Not necessarily because you can get away with it,
but because the cost to buy it as the purveyor or as the person,
the restaurant, it's just continuing to rise.
So your price is going to rise accordingly.
Do you think that plays the biggest part in this?
Or are we at a point now where people are just trying to see what they can get
before the consumer comes in and says, well,
instead of the brisket at 35 bucks a pound,
because now I can take that and buy a Wagu steak for 35 bucks a pound.
I'll do it that way instead I'll get the ribs or the Turkey.
Well, I, you know,
I hope people aren't just raising the prices to see what they can get away with.
Um, but yeah, Arthur Bryans even came out and said that,
that a bit press release saying don't order the brisket.
If everybody would just not eat brisket for a couple days, the supply would,
would replenish. And we could all get back to some normalcy. So, uh,
you know, pricing is up so high just to, with the hoping to, uh,
inspire people, to order other things. Doesn't sound like a bad idea to me,
cuz a lot of restaurants, you know, especially those Texas restaurants though,
where you wait in line,
I can't imagine what percentage of their actual sales are just flat pounds of
brisket. So you've gotta get the money out of it. Then, like I said,
we sell drinks and, and dessert and stuff and so we can kind of make up for it.
But a lot of those places, boy, that's, it's probably three quarters of their,
their sales.
Dr. Barbecue joining us here on the show, Dr. B bq.com is this website.
So as we reference Texas,
a lot of folks love to go on these barbecue tours and they'll go
to the top 50 or the top 10,
depending on how many days off and how big of their bellies are and get what
they can. And they do it in Texas. They'll do Kansas city they'll do in Memphis.
However,
have you ever been on a barbecue Turkey
tour? Because I don't think a lot of people have done that particular venture.
No. Yeah, no, I really haven't. I do eat a lot of Turkey.
So when I go to a barbecue restaurant, I'll almost always get it.
And that goes way beyond before I work for him.
That was the charm of the deal for me because I am a, a Turkey fanatic.
I had it for lunch that I had a diner just cuz I like it. Um,
but no I've never done it specifically for Turkey till now we, you know,
thank to Turkey smoke.org and the Illinois soybean association.
We had a budget to do a Turkey, barbecue tour of Illinois and,
and it was really cool because I've never really done a tour of Illinois either,
which is so funny because that's where I grew up and spent a lot of my life.
But I, we, one of the, well, I'll start with,
with beast craft right outside of St. Louis, if you haven't been there,
it's a really cool place to Michael OEA from the certified Angus beef and told
me about this place for years. And I finally got there.
David Sandusky is the chef and,
and he's a passionate barbecue cook and a chef. And, and he, he,
he went on and on about how to properly make a melt that you can't make
a melt properly by just putting the, the fat on the bread and the cheese.
And you know, it can't be on one side and, but he made this Turkey,
Turkey melt with avocado and bacon jam. And I mean, it was,
it was maybe the best Turkey sandwich I've ever eaten in my life.
And of course I had a pork steak while I was there too beating in St. Louis.
So if you're ever anywhere around there and man look up, uh, beast craft,
it was well worth the trip.
But the one I really wanna talk about is the next stop on our tour.
We slid over to Murphysboro to 17th street, barbecue.
I have never been to 17th street before Mike is an old friend of mine.
I lived in Chicago for many years. I,
I hung around in Carbondale from time to time.
I just never made it to 17th street. And it was really sad frankly,
to me to go there. And, and without Mike, frankly, you know,
I mean like Amy and Amy was a great host.
She's got a new restaurant too Fay right there next to 17th street.
That's not barbecue all day.
Do you have a good smoke Turkey sandwich on the menu at Fay as well?
But it was such a treat to go and get the tour. If you've ever never been there,
you should go. And anybody that's around there, you gotta make plans with Amy,
cuz she's gotta walk you through like the warehouse and where all the cool stuff
was. And you know, that iconic picture of Mike,
what all those trophies mm-hmm um,
well we stood there next to all those trophies. They're still right there.
And she said, it's like a third of the amount of trophies they actually had. Um,
and they're in a warehouse with a lunch bunch of Mike's other stuff. It's a,
it's a real treat to go there. So, you know, or go Toone of her classes.
Cause that's where they host the classes. And of course the,
the restaurant's there and she said, Ray, that's the,
the seat right there where Mike would sit every night and have a couple beers
and talk to his friends and, and you know, for how many years.
So it was really a treat to go there and, and see that, uh,
some of the pictures on the wall were amazing. The first ever New York,
big apple block party. Hmm. I, I sent it to Chris Lilly cuz Chris was young.
They were all young, but oh yeah, just uh,
seeing how long ago that was and my other favorite picture to hanging on the
wall. Don't miss it. Uh,
Mike Mills talking to John Wilham like slapping each other on the back and
having a laugh and talk about some legends, you know, uh, I,
I'm not sure a lot of our younger barbecue fanatics would even know who,
who John Willingham is. I, they know who Mike is, but uh, John was the,
John's the only guy to this day that ever won Memphis in may and the American
Royal in the same year. Uh mm-hmm big, Bob Gibsons almost did it,
but so that was such a treat man. And,
and then we slid up towards Chicago and that was fun too. We,
we went to a place called Q barbecue in LaGrange.
It seems like a lot of places seemed to have that similar name and it was okay,
but it was fun for me cuz it was an old neighborhood where I used to hang out.
I mean literally a hardware store right next door that I used to go to.
So it was really kind of fun for me to go do that one.
And then we went to another one of my favorites,
which is green Streete smoked meats, Chicago, my be Chicago. Yeah. I'm oh,
if you haven't and you're anywhere near Chicago go there. Oh so good.
Cause it's a big city place and you know, really in a fancy neighborhood,
it's not your typical barbecue wrestl, but man,
they get down with the serious barbecue and it's in a great old Chicago
warehouse, uh, that I, we asked them because it truly,
if you come to my restaurant,
hopefully you will feel a similar vibe because we wanted to,
ours got a little fancier than theirs did after re going back and looking at it
a few years later. But we were so impressed with that place.
We bought the exact smoker and put it right by the line, just like they have it.
And uh,
so always a treat to go see those guys and the places it's five years later,
it's as good as ever. Mm-hmm and um,
then we went to sweet baby rays.
There's still a sweet baby raised restaurant out in Wooddale,
Illinois where deuce is holding court.
And now they've got a big catering business,
right next door that is sweet baby rays. And uh,
I forget the name of it's more of a fancy catering name and,
and that's the real focus of what they're doing,
but right next door is a sweet baby raised branded barbecue
restaurant. Um,
the family held the rights to have restaurants when they sold the barbecue sauce
and they're still operating it. So that was pretty cool too.
And douce DOE was cooking these giant Turkey bone in Turkey breasts
where most of the places we went there cooking a boneless Turkey breast,
and then trying to do something fun with it.
And deuce is cooking these big bone in ones.
And he said he does it cuz you know,
the typical mentality of cooking on the bone, um, and applies to Turkey as well.
And, and it was great. And you know, deuce is got he's man.
He's so polished now he's to just be that young guy hanging around.
He's smooth now he's got it going on. So it was a treat hanging with him.
And then last but not least,
we got to go to the windy city Smokeout which is the big barbecue festival in
Chicago for me, it's right across the street from the, the United center where,
you know, there's the, the Bobby Hall statue and the Michael Jordan statue.
And you know, I mean, for me, that's hallowed ground. Um, and it just,
didn't used to be a very good neighborhood where you'd wanna have a festival and
to see that whole neighborhood reified and having a festival,
there was really a treat. And so we ran into,
they had three people that were cooking Turkey as part of their offerings.
There.
One was Leslie from you bonds mm-hmm always a treat Leslie's
cooking these giant. Did you ever see her? Do those giant smoke Turkey wings.
Yep. So that's what she was doing. She smokes these giant wings,
whole three piece wing and then takes a torch to him unless he's a little,
you know, five foot tall,
little G little redneck girl with a gigantic blow to torch in the wings. I mean,
it's a, it's a show stopper for sure.
And then the other guy who was cooking Turkey that I never saw, but,
but he was there. Who was Sam Jones. I never.
Mr. Jay leave, Ray got bumped. Damn it.
That stuff outta here. Let me write Sam Jones down
that way.
Ray can pick up from Sam Jones before we talk about the American Royal
cheaper creepers. Sorry, Ray.
Keep freezing up. I don't know if.
Uh, no, there was something else that happened there.
I apologize that logistically it ends up being my fault, but let's nevertheless.
Definitely.
Sam Jones is cooking Turkey.
The guy that's known for whole hog and potentially some confrontation with,
uh, with his namesakes for whole hog and how he does it and how they do it.
He's cooking Turkey.
I'm telling you, Turkey's see Turkey's hot. Greg.
Even Sam Jones is sliding over. I heard now I didn't see Sam,
so I can't verify this rumor,
but I think he's gonna quit cooking hogs and just be a Turkey man from now on
what I might have made that might made that up, but maybe.
wow. That was that's what he.
For not being there so I can, you know, I couldn't really ask him so.
Hmm. Um, so it sounds like you have a great barbecue tour.
Um, again, fun help funded by. So how does, so in Turkey,
like run in together, how does, how, why is that a match being have yeah.
Well Turkey smoke, you know, it,
the national Turkey Federation and Turkey smoke, you know, their whole deals,
their lobbying group.
And they got a grant from the Illinois soybean association,
but it makes sense because if we sell more turkeys, they eat more. So,
so that's the, that's the tie in. And um, and, and we're, you know,
I'm just happy to be along for the ride on all this.
Luckily the girls all know how to, how to make all that stuff work together.
But we ran,
we hung out with some of the Illinois soybean association folks and they were
real nice and they actually came to wind city smoke out and they were,
they were getting all excited about some of the country bands.
I didn't really know who them people were, but looked like a good time to me.
Uh, Ray, you still go to the American Royal.
Yeah. I'm going going this year. Uh,
Turkey smoke will be there again as well too. Uh.
They're doing a test hundred 80.
Yeah. Two,
you know how they do 'em around the country at the Royal there's 280 teams
signed up, which is really cool. Be the biggest one ever. Wow. Um,
but I will be there. I now there's been a couple of changes at the top,
but I believe I will be also, uh, hosting the, uh,
the barbecue hall of fame inductions, like I have for the last few years. So,
and, and you know, the American Royal for me, that's,
that's just where it all started for me. You know, that's where I,
I really cut my teeth and learned how to do all this the right way. So,
you know, Memphis in me for a lot of guys, it is, but for me, it's the Royal.
So I'll go every chance I get and I'm gonna go to the Jack this year.
So if anybody's gonna be at the Jack, find me and we'll have a.
Cocktail. Is that Turkey event at the American Royal? Just you get, uh,
like how does it, how does it work?
They give you a whole Turkey or they give you a side of Turkey or what.
Last year was whole turkeys. I'm not exactly sure. They,
they work with a different brand every time. And, uh,
I don't exactly know who it is for the Royal this year.
It'll either be a bonus Turkey breast, or a whole Turkey. Um,
and old turkeys are fun because it, it gives the guys the opportunity to, to,
you know, use some dark meat and some different parts and stuff. Um, it's,
it's been fun though. So Turkey smoke allows,
even in the KCS events,
they allow 'em to enhance so you can make sliders or tacos or something
like that. And it's really been kind of fun guys make pies of the shed at,
at Memphis may made a MOA lot,
a Turkey Moola that was so cool and just beautiful and, and really good.
It was, and it won. Um, so it's, it's really been fun to see. And it,
the Royal out of 280, you know,
there's guys that still turn in regular old sliced Turkey and that's acceptable,
but we've seen some really fun stuff. And, and that's been the, the real happy,
the thing that's made me happy, cuz I was just afraid. It would just be,
we would somehow find what the standard is immediately and,
and that would be the end of it, like everything else and, and it hasn't been,
the creativity's been good. Um,
the one thing that I have noticed that's become real popular is the blues hog
raspberry Chipotle seems to be the sauce of choice for the Turkey.
Yeah. That makes sense. Uh, usually some kind of fruit cranberries,
or whatever's going along with Turkey for Thanksgiving. So, you know,
not necessarily direct match, but probably in the same family there.
So I can see where that would work. I didn't anticipate this to be a, uh,
Turkey segment per se, Ray.
But since you are the given Turkey expert Turkey spokesperson there for Turkey
smoke one or two of the biggest tips to cook a great
Turkey, because to me it's something that I always say every year,
I'm gonna eat more of it during the course of the year,
not just for Thanksgiving. And then Thanksgiving shows up again and I'm like,
damn it. I didn't do it again. so, uh, but,
and then people are get nervous and they don't wanna screw it up because now
it's like the whole star of the dinner for Thanksgiving. So what are the,
the best tips for cooking a good Turkey?
Well, usually it's thermometer. I mean,
it's all about getting it done just right. I, I don't,
I don't Bri my turkeys usually because you buy those frozen turkeys from most of
them are what I would call pre Bryan anyway. So they kind of don't need it.
You just gotta not overcook them.
My personal tip is you take a gallon bag of ice. I learned this from mad max,
the old big green egg guy,
and you take your Turkey out and get it all ready to roll.
And then let it sit on the counter for an hour before you put it on the smoker
and put a ice pack bag on top. So the bottom, you know, the,
the thighs and all that stuff will kind of warm up a little bit.
It's not gonna be too much in an hour, but the top will get really cold.
Cause that's where the problem always occurs. The,
the breast is done and the bottom that dies in the back and stuff are not.
And then you end up overcooking the breast. So if you do that,
I find that it really helps a lot.
Doesn't seem like it would make that big of a difference, but it does.
But for you non holiday season, Greg,
you need to check out Turkey smoke.org because I've been doing recipes for three
or four years now, along with some other people.
And they're really getting a nice cache of recipes for the smoker,
different kind of stuff. I just did a Turkey, uh, Curry, a red tie,
tur Curry with Turkey in it. Um, and there's just all kinds of fun stuff there.
And it it'll inspire you instead of just cooking Thanksgiving dinner in July,
cook something interesting.
Ray Lampe, joining us here on the show, breaking it down as he always does. Dr.
bbq.com his website. He will be at the American Royal,
which is his Shangri lav competition. So if you're gonna be down there,
search your out, he said, I'll have a beer with you. He said it right here.
So you can hold him to task for down your challenge coin and he will accept it.
Ray always appreciate the time. Thanks for the Turkey talk.
And we'll talk to you again soon.
Take care, Greg. Good to see.
You. There he is Ray Lampe right there.
Dr. bbq.com Turkey smoke.com. I'm sorry.
Turkey smoke.org is the place to go.
If you want those Turkey recipes, as Ray said,
he's been putting recipes up for the last three years or so.
And there's quite the hall of Turkey recipes there now.
So get over there and start eating Turkey. Like I say,
I'm gonna do every year through the year 2023 is really gonna be it.
Maybe I'll start it won't be this weekend,
cuz I'll be in Cedarville for volleyball.
Maybe that following weekend we'll have Harville hardware due with
Turkey. Why not? All right. John Furman is in the green room.
We'll get to him here in just one second.
I'll talk to you quickly about Primo grills.
What do we love about ceramic cookers? We love that they are fuel of fish.
We love that you can get low, slow temps.
We'd love that you can get really high heat temps for grilling of steaks and
other thin cuts, but what's missing. And the everyday lineup of ceramic cookers,
the real ability to do true two zone cooking,
two zone cooking is very important to both professional and backyard cooks
alike. It's the best way to manage a fire cook with confidence. However,
getting a two zone fire and around ceramic cooker is not very realistic. Why?
Because it's around enter Premo grills and the game changing oval design,
the shape gives you the ability to execute a two zone setup that you desire.
It also gives you the other ceramic grill benefits as well,
cooking over 60 different ways. If your imagination can think it,
you can do it also.
They have the accessories to complete the Premo grill experience.
Do they have a pizza oven? Yes. Do they have a rotisserie grill? Yes.
Also the half pans of the drip pans, the rib rack,
more accessories coming out each day.
Make sure you're following them on social media and at their website.
Premo grill.com. Here's the bottom line. Best ceramic in the biz. Yes.
Petnet technology. Yes. True two zone cooking capabilities and multiple sizes.
Yes. And yes.
Visit Premo grill.com to find a dealer near you.
Only sold through dealers,
Premo grill.com and you can get outfitted with the one that is best fitting
your needs. Size wise. Get the oval. They do offer a round one,
but forget about them. Get the OV Premo grill.com.
We're back with John Furman and bub and mothers or bub and
mothers stick around and be right back.
Howard stern. Jim Rome, Dan Patrick, and Greg.
Rame the mountain Rushmore of talk show entertainment.
Now let's get back to the barbecue central show.
Welcome back. And we thank Ray Lampe for joining us last segment.
This portion of the show being brought to you by cook and pellets.com.
Your number one source for quality wood pellets for all your Pelle driven
cookers, visit cook and pellets.com for more information or to purchase.
You can also see what other options they have to add a little smokey goodness to
whatever protein or vegetable or fruit that you're cooking. Doesn't matter.
Cook pellets.com. My next guest, the newest sponsor of the show.
He is looking to become a juggernaut in the rub and seasoning portion
of the industry.
Currently has two options to pick from which actually work well would use
together, but just as good on their own honey heat and down east dinner.
He's also helping veterans that are down on their luck as well.
Let's learn all about it. Won't we,
we race to the hotline and welcome in first time to the show creator of B and
mother's barbecue rubs John for, Hey John.
Greg, how.
Are you? I am absolutely fabulous. John,
appreciate you making time for the show here this evening.
And since it's your first time, lot of folks that are regulars to the show,
know what we're gonna do, the little background and you know,
the Genesis of how this whole thing started. So, uh,
before we get into the rubs specifically little background on you,
professionally,
where you live all that fun stuff and then we'll build into the barbecue from
there.
Sure. Well the,
the long story is I was born right here in Maine. Uh,
my dad was in the, uh, Navy up here and, um, when he was discharged,
we moved to New Jersey, which was where I was raised. Um, career wise,
I spent 40 years in the auto industry, um, in New Jersey, New Hampshire,
and then five years in North Carolina before I finally got to come back
back here to Maine and, um,
was looking for a way to leave the corporate world. And, uh,
what better thing to do than start a barbecue company on the coast of Maine in a
lobster village?
When you say auto industry, uh,
unless you're it's secretive and or top secret, what were you doing?
I started in dealerships.
I started in sales work my way up to management and then, um,
a lot of the, um, corporate tie-ins that we had,
um, engaged me over the years to go back into dealerships and train on their
products or their process. So,
and finance companies as well.
John Furman joining us here on the show from Bob and mothers website,
B N mothers.com.
That's B U B N M UT H a s.com.
So you're retired from the auto business pretty much.
Yeah, I, I, I started above and mothers in 2018.
Part-time you know, while I was thinking about winding down
in 20 midst of the pandemic,
I said, you know what,
this is it I'm making the move and walked away from corporate world and
into, uh, into the mystery of barbecue.
So in 2018,
there's a plethora of barbecue rubs that are out there on the market.
It's not like it was 15 years ago where maybe there was a small portion of
grocery store that was dedicated to that.
Or you had to go to a specialty grill and hearth store to find some pretty
decent barbecue rubs. But now in 2018, as you're getting going, I mean,
there's a host to choose from.
So what did you think was missing from the market or
did you have both of these rubs already in your mind?
Were you already playing around with these in some form or fashion?
Not, not the way they ended up what,
what happened was while I was living in North Carolina, you know,
it's like there was a, there was more barbecue. So,
you know, you, you,
you see eating barbecue and when you find places that you like for me,
you know, even when I was in corporate life, I would be like,
can I meet the cook? Can I meet the chef? Can I, I just wanna talk to him and,
you know, a lot of places that I liked. Um,
so I said, okay, I, and
they did.
And then I got really lucky and some of 'em started to show me different ways.
And,
and for some reason I kind of got the hang of it pallet wise and I knew,
knew what things tasted like. So when I moved back to Maine,
I was kind of, uh, thinking like, okay,
what am I gonna do kind of on the side,
because I really I'm done 40 years is long enough to, to do one thing.
And, um, you know, when you up here,
I literally live in a lobster village. The, the majority of people here work,
work, the boats, mm-hmm , um, every day, fresh lobster come in.
And, um, and they're all deaf, you know,
I mean the boats have no muffler system and all the engines are so loud.
They're all screaming at each other at, in the diner.
And they're sitting next to each other talking and
having been literally all over the country,
you start to pick up on the idiosyncrasies of being in Maine or
being in Georgia, or, you know, there are certain expressions and, and one is,
is, is you get to be like the senior lobster guy.
And I don't know why the most Def person calls you. Yeah, the most Def right.
Everybody just goes, Hey, bub. And, and I said, well, that's neat.
But also the, the older couples, the,
the traditional Mainers, you know, who wear flannel 365 days a year,
um, the, the husbands address their wives often as mother.
And I'm just sitting here going, Bing mother, Bing mother.
Now I gotta figure out what it is. And, and the, the short side was, I was like,
you know,
I always found that that the best way to market something is to make people go,
what, what, why would you do that? It must be good. Or you're really dumb.
. So I came up with Bob and mothers and,
and I went down to the, you know,
local grocery store picked up a bunch of spices, threw 'em all together. The,
the way I had learned, and, um,
a good friend of mine is a trained chef Johnson and Wales graduate.
So I said, look, you try them. And so he tried 'em and he was like, Hey,
these are great.
Other than the name what's mean about 'em. And I was like,
I don't know. So, you know, you start to think,
okay, how can I make these more main? And, and, you know,
so now you're Googling Maine, even though I live here, it's like, okay,
I don't know what I can put in this to make it more Maine.
And what happened was, there's a company up here called rays mustard.
It's a gourmet level mustard.
It's like the oldest mustard company in America powers north of me.
They're right on the Canadian board, you know, in typical New Jersey fashion.
I go, look, this is gonna sound a little crazy, but
I'm thinking about starting a barbecue, dry rub company.
One of the ingredients I need is ground mustard and lit
literally Greg, on a handshake,
we've been using their mustard exclusively and they won't grind for anybody
else, just on a handshake. We have no contracts, nothing. I call 'em up,
I'm picking up mustard and, and we do that. So that was ingredient number one,
but it didn't really change the flavor profile.
So now I'm really curious,
and I start fiddling around and I realized that, you know,
one of the other things we're, we're known for our peers, maple syrup,
and one of the big producers supplies me with maple syrup crystals.
Hmm. So instead of your usual brown sugar or your turban,
we substituted it with main maple crystals and then
wild blueberry powder. And everybody's like what I said,
wild blueberry powder that became the down east N dust
and we added coffee to it.
So we went for an entire year with just
one flavor down Houston and dust and the bottles I was
buying the bottles 50 at a time, um,
literally paying exorbitant amounts for the spices I was using,
cuz I was literally hand mixing 'em the labels, you know,
I got the Avery label thing was running it through my own little amateur color
printer, sticking 'em on the, that was our ingredients.
So after the first year we end, we had eight stores were carrying us
and um, and.
You're making 'em all at home. Yeah. Isn't that illegal? Oh.
Yeah, no, I had, well, no, I had to have the state come in.
Oh, okay. So you were like commercial kitchen certified.
Make sure. Oh yeah. All.
Right.
So you know, it cost me a beer, but anyway, um, we,
we got the license and then, you know, people started saying, geez, you know,
this is pretty good. Do you have anything? That's got a little heat to it.
And I, I, you know, of course when you're in sales, your whole life, you go,
you know what, that's exactly what we're working on right now.
And we should be releasing that any day. Right?
Give me an order. And.
So, but, uh, but you know, pride, ego, whatever you want to call it,
I didn't just want to throw Chipotle in and call it a day.
So I started taking stuff out and putting it back in and, you know,
experimenting and experimenting.
And we finally realized if we take the coffee out and replace it with Chipotle
and the honey crystals replace the maple,
it was a pretty good combo. And you know,
you get that sweetness and what I like about Chipotle, number one,
it's already smokey. And, and number two, it's late to the game, you know,
in other words, mm-hmm and I've had people taste it going. I, I,
oh, oh, there it is. Yep. You know, and, and,
and they get the heat and, you know,
that was really important to me because I've never been, you know, and,
and I know that, you know, one of the,
or one of those hot segments out there is, you know, how hot can you make it?
Oh, we've got ghost peppers, we've got nuclear waste. We've got, you know,
whatever else they put in there. And I, you know, to me,
it was like, look, you know, that may be great for a lot of companies.
I've got nothing against it,
but I want everybody that buys my rub to know what they're eating
rather than, Hey, that's really spicy. Great. I, I don't mind them going,
Hey, there's a little bit of heat there, but boy, this is a good pulled pork,
or this is a good steak, you know, so that they, they have that flavor.
And, um, for me personally,
I started to almost overcompensate. So when I was,
when I was cooking for people,
I would cook with the dinner dust for my bigger meats, my shoulders and, and,
and brisket and stuff. Then I would use the honey and heat on the side,
you know, to make a coleslaw, to make a Oli, to make, you know,
and say, look, enjoy your meat.
We're gonna give you a little bit of spice over here and what we
did not by design.
But one of those kind of like a post-it note discovery is we found that we
use a lot less salt in our competition. Mm-hmm , mm-hmm,
, you know, we didn't, we didn't sit there and go, you know what,
let's be a healthy, I mean, it's barbecue for crying out loud.
How healthy can we be?
So it turned out that way and, and that gives us two advantages.
One we're mostly spice mm-hmm okay. And what that means,
especially when you're using the honey and heat. If,
if you say to me that's pretty good, but have you got anything hotter?
Just put more honey and heat on. You're never gonna over salt, your food.
You're just gonna add more Chipotle to it. All right.
So everybody at the table can, can have their,
whatever you're cooking to taste.
John, Fehrman joining us here on the show. So the rubs are great.
I would encourage everybody to go out by both bottles and try them immediately B
and mothers.com. But the other side of this, we got a couple minutes left.
It's not just selling rubs, marketing, rubs,
becoming this great rub tycoon. You're also, somebody's looking to give back,
especially to veterans, you were in the Navy for four years.
You had mentioned your dad was also in the Navy.
So what are you looking to do with helping veterans locally? And,
and how are you looking to build on that?
Yeah, again, I I've, throughout my career,
I've always been aligned with companies that have a mission to give back.
And I found that without exception,
those companies were also very successful and they were better to their people.
So it's an overall thing. So I figured, you know what, I, if, if,
if I can start small, like right from the beginning, I'm gonna,
I'm gonna work with some local charities.
It becomes easier as you grow to continue that relationship
or, you know, our overall goal,
which is to get bigger and start working with some of the national organizations
out there. So currently, uh, up here in Maine,
there's a group called the main veteran project. And, you know, they,
we don't have enough time to tell you all the things that they've done. I, I,
they just amaze me. And, you know, unfortunately in my age,
I can't be climbing ladders with these guys and,
and slinging or all that other stuff.
I don't have the time or the talent or the knees anymore.
So I cash and we're focused right now.
Um, we're donating a portion of everything we sell. And on veterans day,
our goal is to hand them a check for $2,500. Nice. So, um,
it's a short run, you know,
it's not that those big numbers you hear from the national companies,
but you know, I, I think that if we can pull that off this year,
we can hit it by a factor or 10 next year.
John Furman joining us here on the show.
John is the creator founder of bub and mothers, the website of chorus,
bub N mothers.com. Again,
I would recommend that you go ahead and buy these bottles, try 'em out.
And so barbecue rubs always good on barbecue stuff.
But as we've all come to know, you know, throw a little bit here,
throw a little bit there on stuff.
That's not barbecue related and you might find you actually like it on this,
that, and the other thing that has nothing to do with barbecue. So, uh,
John really appreciate the time tonight to look back on how this whole thing got
started, what you're doing with the vets, which I certainly appreciate, and, uh,
continued success. We look forward to having you on again.
I, I would love to do that. Thanks very much, Greg. I appreciate all you do.
Thank.
You. Nice.
Shirt.
Way. Yes, of course. Bye B and mother shirt,
which I have two of, I should have took a picture of the back.
So you can see the almost offensive back of these
shirts. You can use your imagination. I'm sure. Again, the website,
B U B the letter N M UT H a S B and mothers.com.
If you want to order up a bottle of the honey heat and the downies dinner,
I think you will be pretty happy with that purchase.
So you're wondering what happened during the Ray Lampe interview?
Well, I shared, so my first hour guests have link number one,
link number two.
And then because I knew I was gonna have some time to turn it back around and I
wanted to use a different setup.
I wanted to use this setup for the guys in the second hour,
I shared the same length. So one of those guys who was Mr.
J decided to pop in to make sure he had all the stuff set up and he cut Ray.
That's what happened. All right,
Heaven forbid we make mistakes anymore. And that's what we get.
But oh my, before we close up shop here in the first hour,
I'll talk to you about green mountain grill.
Some of the best PT cookers out there on the market today. Choice line,
and a prime line choice line. Save you some money. Yes.
Good size cooker. You know it accommodate the pizza of an insert.
Oh yes.
Who doesn't love the pizza of an insert and your green mountain grill wifi.
No internal meat probes. No. How about app control? No,
you want that prime lines for you?
My friend peak and ledge in size
also accommodate pizza oven. An insert. If you wanna do that,
I highly recommend it.
But the prime line gets you a little bit more of a robust build on
the chassis lights inside on the main cooking chamber to insert only probes.
Now also has wifi. You can download the green mountain grill app.
Then you can turn it on. You can control the temperature.
You can make custom cooked cycles. You can do everything.
It will not flip the meat over for you,
But maybe Jason of the gang of working on that. I doubt,
but otherwise you can control everything from the comfort of your Shaws
lounge. If you want, then just go outside. When it's done, pull it off,
put it into hold mode, go to the grocery store, whatever.
Certainly up to you. Green mountain grills,
much like the Premo only sold through dealers. So find a dealer near you.
Green mountain grill.com. That's green mountain grills.com.
And you can find a dealer near you. You visit the dealer, you get educated,
you find the one that you think will best fit your need.
Then you can just take it home.
Probably be assembled since you're buying it from the dealer and away you go
you'll have success. No buyer's remorse all wins.
If you wanna add some more accessories that maybe the dealer didn't have go to
green mountain grills.com and buy 'em up there. Green mountain grills.com.
When the longest running sponsors right here on this show,
which we certainly appreciate. We'll be back to wrap the first hour,
right after this stick around. Be right back.
You're listening to the number two most downloaded barbecue and grilling
podcast, anywhere the barbecue's central show,
continuing to produce incredibly mediocre content in an
exceptionally professional way.
You're listening and watching the barbecue central show. Once again,
here's your host, Greg Rame.
And we thank John Furman from bub and mothers for joining us last segment.
Great story and great product.
The segment brought to you by fireboard monitor up to six different temperatures
simultaneously connect to wifi for cloud based monitoring or connect via the
red, white, and blue whohoo tooth.
If you have Alexa or the Google assistant your home,
you're locked fireboard fully integrated with both.
Find out more by visiting fireboard.com or call
8 1 6 9 4 5 2 2 3 2.
Good folks over at fireboard. Don't forget. It's predictive now too.
Make sure you update your apps so you can take advantage of all that great
stuff. The Ted Conrad and the gang are rolling out over there in Kansas city,
as it relates to the fireboard. All right. If you're just joining in,
you've missed the first hour. Don't worry about that. We are recording.
So you'll get the first hour in podcast a little bit later this evening or
earlier tomorrow morning,
I would say so make sure you're subscribed to the podcast feed.
If don't you dare jump up here, be stupid cat.
If you don't really think I'm talking to a cat, you can't see it,
but I'm really talking to a cat, Beat it,
dummy, all,
make sure that you are no get away.
Make sure that you're subscribed to the podcast feed because every Friday we do
a best of which I'm gonna tell you about here in a few moments. Also,
Ray Lampe, Dr. Barbecue joined us in the first interview segment.
So if you wanna find out more about him. If you didn't know Dr.
bq.com. And then of course,
the Turkey Federation was sponsoring that segment Turkey
smoke.com is the website for that. All right.
We are pointing to the second hour where we will have the likes of the official
barbecue central show cigar expert, Mr. Jonathan,
and we will mash together a barbecue superstar and his own
right. Johnny mags, the host of pit life, barbecue.
The crazy w funny thing about this whole mash up of these two is
they're both within relative space of each other.
Perhaps some days are right above or below each other. And earlier this month,
they were right next to each other, going head to head in that burger contest.
So we'll talk about that with them. And then maybe we hold Mr.
Jonathan over at the end of the show. Talk a little more intricate cigar talk.
We'll see how it goes. I also have an animation.
I wanna play maybe that waits till next week. We'll see how it goes. Once again,
we're pointing at the second hour.
Refresh libations stick around will be right back and listening and watching the
barbecue central show right here on the barbecue central network.