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This is Renne KOP with
championship bbq.tv.

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And you're listening to the barbecue.

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Central show.

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Yay. Let's go.

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We'll do it live.

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Okay.

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Well do it live. I can I'll
write it and we'll do it.

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Long. So to get that perfect barbecue,
you use wood. I gave shirt, shake,

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whatever we put the lighter fluid
on strike your match and oh,

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should we call the fire department?
That might be a good idea.

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Hi, good evening.

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And welcome to the really
big barbecue central show.

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This is the show that talks
about all things important.

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World of barbecue and grilling

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the show originating from the rock
and roll hall of fame, city bomb,

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city USA, Cleveland, Ohio,

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the barbecue capital of the north coast.

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I'm your program host Greg REPI.

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Happy to have you board here
on your Tuesday evenings,

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live fire fun and vol show.

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If you wanna jump in on the show
this evening, here's how you do that.

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You can get in touch with the show
by sending an email to Greg BBQ,

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central show.com.

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Follow us on all the social media
channels at BBQ central show,

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and be sure to subscribe to the show
podcast feed on your favorite podcast

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platform.

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Anything else you wanna find out about
the show can be found at the main

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website,

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the BBQ central show.com and
here's what's happening in

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case you get the newsletter coming
up in about 12 minutes from now.

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If you did get the newsletter,

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you might have seen that one
Cosmo from Cosmo's cube was gonna

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be coming on. However, I bumped the.

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Get that stuff outta.

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Here. I apologized profusely. However,

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an opportunity arrived
that I wanted to dip

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my toe in the pool and helping
me do some toe dipping is a

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barbecue hall of Famer himself, a
barbecue central show guest hall of Famer.

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You know him, you love him. Dr.
Barbecue, Ray Lampe will join me

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and we are gonna be talking
about a barbecue tour.

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Now you might be thinking of
one style of barbecue tour

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or another,

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but I'm here to tell you that
I don't think a lot of folks

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took the same kind of barbecue
tour that Ray took recently.

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And we're gonna be talking all about that.

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It has something to do
with the barbecued meat,

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but maybe it's not the barbecued meat
that you would think of. However,

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we will be starting the
particular segment with Ray

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with a

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current theme that has been
coming up time and time again,

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over the last many weeks of the
show, which is brisket and price.

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Ray of course is part of Dr.

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Barbecue's restaurant down there
in the Tampa St. Pete area.

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So we'll talk to him about
the price of brisket,

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what they're charging and
where it might stop. We'll see,

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Ray will be joining us in
about 11 minutes from now,

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and then after Ray first timer
to the show, bub and mothers,

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barbecue rubs creator,
John Furman joins us,

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and we will talk to John
about why is he making

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rubs and what got him
into the rub business?

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Why are his rubs unique? I can
tell you they're full of flavor.

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I think you have been trained as a
consumer. We'll talk to 'em about,

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but you need to see really big
bottles in order to somehow

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associate that with really big flavors.

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That's not necessarily the case
and John's products are certainly a

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great representation of that.

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The downies Deni and
the honey heat rubs are

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spectacular. Used it on some chicken
yesterday, a combination of both,

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and it worked out magically. So we'll
talk to John in about 30 minutes from now,

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that'll close the first hour, then
we'll move to the second hour,

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little outside to the box, but live
fire related. Is it? I don't know.

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You can be the judge.

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He was on last week on the
clubhouse taking part in the 100%

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asurity questions,

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but he will be making his debut
on this show as a confirmed guest,

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Johnny mags from the pit life
barbecue's podcast will join us

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and notwithstanding that.
And at the same time,

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the barbecue central show's
officials cigar expert, Mr. Jonathan,

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rejoins the show, mashing it up together.

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The two of these guys earlier in
the month at two guys smoke shop

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and or under the banner of
the cigar authority podcast,

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went head to head in a cooking contest,

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but not a traditional contest that you
might think as it relates to this show,

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not competition barbecue. However,

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what they did cook is related to this
show because we all love it. Burgers.

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Yeah, bring it.

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So we'll talk about the event
itself, how it came to be.

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And then in this corner,
Mr. J, and what he made,

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why he made that, how he made
it. And then in the other corner,

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Johnny mags will, will
learn about his process,

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what he made thought process
I'm gonna save, who won.

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If you've tuned into the show for the
last couple weeks, I've blurted it out.

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But if you're just tuning
in for the first time,

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I don't wanna ruin it for
you now. End of the show,

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not sure it's a good chance. We might
go over if we don't go over and Mr.

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J is down for it,

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I might hold him over so we can get a
little bit of an update on what's new in

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the cigar world. Lot of new
releases after the big premium cigar

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Association's event, handful of weeks ago.

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So if you're into the cigar
lifestyle like me, my friend, Jeff,

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and D Drizzy out there in Minnesota,

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you can look forward to some
extra or overtime cigar talk with

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Mr. J 35 pass the second hour, and
that will bring a close to the show.

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So that's, what's on the agenda this
evening, Dr. Barbecue, John Furman,

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first hour, Mr. Jonathan,

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Johnny Mag's second hour with some
subsequent cigar talk, possibly.

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We also might unveil the
latest animation of the show

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featuring me. Yes, of course.

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I'm part of the show and Mo Caseon.

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Can you think of what might be
the case coming up? Can you,

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I don't know if you can or not, but
you might be able to, don't forget.

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You could follow me socially at BBQ
central show, Instagram, Twitter, TikTok,

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Snapchat at BBQ central show also
for live video feeds of the show,

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Facebook and Twitch slash BBQ
central show and on YouTube slash RD,

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REPI audibly live on clubhouse as well.

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So if you'd like to jump over there
and just listen and not watch,

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I certainly understand that.

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Let me start here this
evening with a couple minutes.

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I have left before we get to Dr. Barbecue.

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I don't know if you've been
tracking this or not. If we,

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if you follow me socially, as I just
mentioned, giving you those platforms,

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there are the,

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there is this incredible
Memphis in may evolving story

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slash controversy that is going on
right now over the last couple days,

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Doug shading sent me the initial heads
up over the Facebook instant chat

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that we have the group of us, the
embedded correspondence and myself,

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and after reading what he wrote,

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or maybe he took a screenshot
of somebody's Facebook post.

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I immediately reached out to Malcolm Reed,

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my Memphis and may expert
and authority on all things,

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Memphis and may and asked them,

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what am I seeing here? Is
this correct? In a nutshell,

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if you are a two B competing team
in Memphis in may this coming

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year,

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or if you are a barbecue vendor
of some sort taking place

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2023 Memphis in may.

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How about this $8,000 non-refundable

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deposit? How does that grab you.

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Up.

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Outta here? Not so interested,
not grabbing you in the right way.

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Yeah, well, you're not the only one.

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And it's absolutely being
talked about right now.

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Now I don't know the ins
and outs the particulars.

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I don't know if there's grandstanding
or politicing going on right now.

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And I am efforting folks directly from
Memphis may to come on and talk about it

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here on this show.

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Of course I will ask Malcolm Reid about
it next week when he does his monthly

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segment.

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But the company that is overseeing the
new park construction said that Memphis

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in may would have to pay 1.2,

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4 million in park restoration fees.

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After the Beal street music Fest and
Memphis in may barbecue festival,

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that number was up from 325,000
or something like that in

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previous years. So the
guess is they took the 1.2,

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4 million divided it by 160,

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which is now the maximum number of
the teams allowed and came up with

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a non-refundable $7,800 price tag.

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Who's.

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The forwarding that I don't even
know the biggest corporation.

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I'm having enough trouble trying
to sell trucks for next year.

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If you're putting on a barbecue event
and you're being told as a vendor or a

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potential competitor,

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you're gonna have to pony
up $7,800 of non-refundable

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cash

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that as they say might
be a sticking point.

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We'll keep on that story. Of course,

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but man, that is mindboggling

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non-refundable deposit
fees to say the least Dr.

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Barbecue was in the green
room. Before we get to him,

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I will talk to you about Sterling ball
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everything@bigpapasmokers.com has
been Pitmaster approved by Sterling

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the award-winning rubs
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made grills and smokers. Big
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extraordinary. They also
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So if you're looking for a new go-to
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and great tweaked, but you just
want to use it as a base sauce.

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They're also selling
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not a fan of pellet smokers. Don't know
what you want or need, or what size call

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that's 8 7 7 8 2 8 0 7 2
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Let them help you pick the best cooker
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Big Papa smokers.com is the website Whoah
Sterling big Papa ball himself might

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answer the phone. Get on
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If you buy the cook big Papa smokers.com.

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That's B I G P O P P a smokers.com big pop

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smokers, longtime sponsor of the
show, which we certainly appreciate.

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And we'll be back with Ray Lampe, Dr.
Barbecue, right after this stick around,

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we'll be right back.

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

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podcast, anywhere the
barbecue's central show

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bine broadcasting live from the barbecue
central show studios in Cleveland,

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Ohio. You're listening to
the barbecue central show.

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Once again, here's your host, Greg re.

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All welcome back.

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This portion of the show is being
brought to you by Turkey smoke

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the national Turkey Federation and
by the Illinois soybean association,

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00:14:06,190 --> 00:14:10,370
that's right Turkey smoke
and the Illinois soybean

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00:14:10,720 --> 00:14:13,730
association for more info
on both go-to Turkey,

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00:14:13,730 --> 00:14:18,290
smoke.org or socially
at Turkey smoke BBQ on

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00:14:18,290 --> 00:14:22,170
Instagram or at serv Turkey
on Facebook and Twitter,

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the Illinois soy association
could be found online.

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00:14:26,130 --> 00:14:31,130
I L soy.org or I L soy
bean on the Instagram

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00:14:31,130 --> 00:14:34,890
and tweeter and I L soy on Facebook.

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And we think Beth and the gang out
there for the support of the show this

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evening,

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my first guest tonight
needs no introduction has
appeared in the show in some

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form or fashion since 2006,
an accomplished barbecue cook.

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An author appears on TV shows a pitchman,

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a brand ambassador barbecue hall
of Famer, and most importantly,

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barbecue central show guest hall of Famer.

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Also one of my favorite guys to talk
barbecue with we race to the hotline and

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welcome back Dr. Barbecue
to show, Hey Ray.

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Hey Greg, how are you? Good to see.

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You. Good to see you as well.
Always appreciate the time.

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Let me start here this evening, Ray,

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cuz this has been a question and
a debate that has been going on

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and on through the confines
of this show for the last,

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maybe it's approaching a month.

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Now it first started out with Chuck
blo from the San Antonio express news.

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Who's a food writer slash
sports writer and off handedly.

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00:15:28,620 --> 00:15:32,560
One of the topics was the cost
of brisket and he said, man,

232
00:15:32,600 --> 00:15:37,560
I remember when it was 22, then it
ticked up to 25. And now routinely,

233
00:15:37,710 --> 00:15:40,960
whether you are an established
barbecue restaurant in Texas,

234
00:15:41,140 --> 00:15:43,520
or if you're just an upstart,
me and Ray moved down to Texas,

235
00:15:43,580 --> 00:15:45,000
we wanna start a barbecue restaurant.

236
00:15:45,670 --> 00:15:50,440
Everybody's charging 30
plus dollars a pound for

237
00:15:50,520 --> 00:15:51,260
brisket.

238
00:15:51,260 --> 00:15:55,520
So I was at Mabel's barbecue last week
with some customers entertaining for

239
00:15:55,520 --> 00:15:58,200
lunch, $34 a pound for brisket.

240
00:15:58,910 --> 00:16:00,560
What is going on at Dr.

241
00:16:00,920 --> 00:16:04,160
Barbecues for price per
pound of cooked brisket.

242
00:16:04,300 --> 00:16:07,720
And where is this price
going to stop? Ray?

243
00:16:08,160 --> 00:16:11,360
I told Ray it was $35 a
pound and he passed out.

244
00:16:12,540 --> 00:16:14,080
Get that big stuff outta here.

245
00:16:14,580 --> 00:16:18,040
He couldn't believe it.
I'm hoping he sees that.

246
00:16:18,040 --> 00:16:19,800
Maybe somehow we're not connected.

247
00:16:19,970 --> 00:16:24,060
Maybe there was a incredible lapse of

248
00:16:25,100 --> 00:16:27,740
internet connection who knows? Well,

249
00:16:27,800 --> 00:16:31,940
the odds of August are upon us.
Dan. You couldn't be more correct.

250
00:16:35,550 --> 00:16:36,660
Don't even know what to say.

251
00:16:37,360 --> 00:16:38,500
Hey Greg, I'm there.

252
00:16:38,500 --> 00:16:43,220
There he is. I thought I dropped $30 a
pound on brisket. And you passed out.

253
00:16:43,660 --> 00:16:46,340
<Laugh> you thought I didn't wanna
tell you what our price is. Yeah,

254
00:16:46,580 --> 00:16:50,020
actually I think we are, I think
we're at 28 or 29 right now. Um,

255
00:16:50,800 --> 00:16:53,940
and we should probably should
be more, you know, but you,

256
00:16:54,520 --> 00:16:58,220
at some point you gotta, you gotta
charge what you can get. You know,

257
00:16:58,260 --> 00:17:01,900
I don't know how these guys are getting
away at $35 a pound. God bless 'em I,

258
00:17:02,420 --> 00:17:05,220
I we're just afraid to go
quite that high with it.

259
00:17:05,280 --> 00:17:09,980
So we're J 29 or 28, whatever
it is. Um, we're lucky.

260
00:17:10,000 --> 00:17:11,900
We saw a lot of cocktails.
We saw a lot of desserts,

261
00:17:11,900 --> 00:17:15,180
a lot of apps and stuff so we
can get away with that. Cause we,

262
00:17:15,230 --> 00:17:19,660
Roger the guy that actually
owns the restaurant always
talks about contribution.

263
00:17:19,800 --> 00:17:23,220
So if our, our four times should be $32,

264
00:17:23,770 --> 00:17:28,740
well that means we're still, you know,
in theory we're making $16 a pound. Uh,

265
00:17:28,920 --> 00:17:32,740
so, and so if we can live
with 12, something like that,
but, but yeah, I get it,

266
00:17:32,800 --> 00:17:37,380
man. I, you know, the good news is people
are still buying it pretty much. And,

267
00:17:37,400 --> 00:17:40,620
and we, you know, we, years ago we used
to talk about a friend in front of name,

268
00:17:40,620 --> 00:17:44,060
Nick, Nicholas. I dunno if you ever met
Nick, but he always used to tell us,

269
00:17:44,110 --> 00:17:47,380
don't think of barbecue
as low budget food.

270
00:17:47,380 --> 00:17:50,720
Think of it as higher end and
let's, let's get serious about it.

271
00:17:50,720 --> 00:17:54,280
And we shouldn't think about it
as cheap. So $35 a pound. Hey,

272
00:17:54,280 --> 00:17:55,240
that sounds good to me.

273
00:17:56,890 --> 00:18:00,750
The business side of me says
you're charging $35 a pound.

274
00:18:00,810 --> 00:18:03,390
Not necessarily because
you can get away with it,

275
00:18:04,010 --> 00:18:08,630
but because the cost to buy it
as the purveyor or as the person,

276
00:18:08,770 --> 00:18:11,970
the restaurant, it's
just continuing to rise.

277
00:18:11,990 --> 00:18:14,210
So your price is going
to rise accordingly.

278
00:18:14,230 --> 00:18:17,640
Do you think that plays
the biggest part in this?

279
00:18:17,740 --> 00:18:21,440
Or are we at a point now where people
are just trying to see what they can get

280
00:18:21,440 --> 00:18:23,040
before the consumer
comes in and says, well,

281
00:18:23,040 --> 00:18:25,480
instead of the brisket
at 35 bucks a pound,

282
00:18:25,480 --> 00:18:29,960
because now I can take that and buy
a Wagu steak for 35 bucks a pound.

283
00:18:29,960 --> 00:18:32,480
I'll do it that way instead
I'll get the ribs or the Turkey.

284
00:18:33,830 --> 00:18:34,720
Well, I, you know,

285
00:18:34,720 --> 00:18:38,280
I hope people aren't just raising the
prices to see what they can get away with.

286
00:18:38,380 --> 00:18:41,200
Um, but yeah, Arthur Bryans
even came out and said that,

287
00:18:41,200 --> 00:18:44,040
that a bit press release
saying don't order the brisket.

288
00:18:44,180 --> 00:18:47,880
If everybody would just not eat brisket
for a couple days, the supply would,

289
00:18:47,880 --> 00:18:52,880
would replenish. And we could all
get back to some normalcy. So, uh,

290
00:18:52,980 --> 00:18:57,440
you know, pricing is up so high
just to, with the hoping to, uh,

291
00:18:57,440 --> 00:19:00,520
inspire people, to order other things.
Doesn't sound like a bad idea to me,

292
00:19:00,820 --> 00:19:03,720
cuz a lot of restaurants, you know,
especially those Texas restaurants though,

293
00:19:03,810 --> 00:19:04,800
where you wait in line,

294
00:19:05,200 --> 00:19:09,760
I can't imagine what percentage of their
actual sales are just flat pounds of

295
00:19:09,760 --> 00:19:12,840
brisket. So you've gotta get the
money out of it. Then, like I said,

296
00:19:12,840 --> 00:19:16,560
we sell drinks and, and dessert and stuff
and so we can kind of make up for it.

297
00:19:16,560 --> 00:19:19,800
But a lot of those places, boy, that's,
it's probably three quarters of their,

298
00:19:19,810 --> 00:19:20,643
their sales.

299
00:19:20,860 --> 00:19:25,200
Dr. Barbecue joining us here on the
show, Dr. B bq.com is this website.

300
00:19:25,300 --> 00:19:26,560
So as we reference Texas,

301
00:19:26,840 --> 00:19:31,840
a lot of folks love to go on these
barbecue tours and they'll go

302
00:19:31,860 --> 00:19:34,000
to the top 50 or the top 10,

303
00:19:34,000 --> 00:19:38,120
depending on how many days off and how
big of their bellies are and get what

304
00:19:38,120 --> 00:19:40,920
they can. And they do it in Texas. They'll
do Kansas city they'll do in Memphis.

305
00:19:41,030 --> 00:19:41,863
However,

306
00:19:43,070 --> 00:19:47,240
have you ever been on a barbecue Turkey

307
00:19:47,870 --> 00:19:52,560
tour? Because I don't think a lot of
people have done that particular venture.

308
00:19:53,860 --> 00:19:56,240
No. Yeah, no, I really haven't.
I do eat a lot of Turkey.

309
00:19:56,260 --> 00:19:59,400
So when I go to a barbecue
restaurant, I'll almost always get it.

310
00:19:59,420 --> 00:20:01,760
And that goes way beyond
before I work for him.

311
00:20:01,830 --> 00:20:06,000
That was the charm of the deal for
me because I am a, a Turkey fanatic.

312
00:20:06,160 --> 00:20:09,160
I had it for lunch that I had
a diner just cuz I like it. Um,

313
00:20:09,540 --> 00:20:13,160
but no I've never done it specifically
for Turkey till now we, you know,

314
00:20:13,160 --> 00:20:17,640
thank to Turkey smoke.org and
the Illinois soybean association.

315
00:20:17,980 --> 00:20:22,280
We had a budget to do a Turkey,
barbecue tour of Illinois and,

316
00:20:22,620 --> 00:20:25,960
and it was really cool because I've never
really done a tour of Illinois either,

317
00:20:25,970 --> 00:20:29,360
which is so funny because that's where
I grew up and spent a lot of my life.

318
00:20:29,460 --> 00:20:31,760
But I, we, one of the,
well, I'll start with,

319
00:20:31,910 --> 00:20:35,240
with beast craft right outside of
St. Louis, if you haven't been there,

320
00:20:35,240 --> 00:20:39,240
it's a really cool place to Michael OEA
from the certified Angus beef and told

321
00:20:39,240 --> 00:20:41,880
me about this place for years.
And I finally got there.

322
00:20:41,880 --> 00:20:43,680
David Sandusky is the chef and,

323
00:20:43,940 --> 00:20:48,720
and he's a passionate barbecue
cook and a chef. And, and he, he,

324
00:20:48,740 --> 00:20:53,560
he went on and on about how to properly
make a melt that you can't make

325
00:20:53,640 --> 00:20:57,960
a melt properly by just putting the,
the fat on the bread and the cheese.

326
00:20:58,060 --> 00:21:01,120
And you know, it can't be on one
side and, but he made this Turkey,

327
00:21:01,140 --> 00:21:05,120
Turkey melt with avocado and
bacon jam. And I mean, it was,

328
00:21:05,380 --> 00:21:08,240
it was maybe the best Turkey
sandwich I've ever eaten in my life.

329
00:21:08,380 --> 00:21:11,320
And of course I had a pork steak while
I was there too beating in St. Louis.

330
00:21:11,500 --> 00:21:14,880
So if you're ever anywhere around
there and man look up, uh, beast craft,

331
00:21:14,900 --> 00:21:16,160
it was well worth the trip.

332
00:21:16,460 --> 00:21:19,600
But the one I really wanna talk
about is the next stop on our tour.

333
00:21:19,940 --> 00:21:22,920
We slid over to Murphysboro
to 17th street, barbecue.

334
00:21:23,440 --> 00:21:27,040
I have never been to 17th street
before Mike is an old friend of mine.

335
00:21:27,120 --> 00:21:29,680
I lived in Chicago for many years. I,

336
00:21:29,800 --> 00:21:32,120
I hung around in Carbondale
from time to time.

337
00:21:32,520 --> 00:21:36,320
I just never made it to 17th street.
And it was really sad frankly,

338
00:21:36,460 --> 00:21:40,080
to me to go there. And, and
without Mike, frankly, you know,

339
00:21:40,080 --> 00:21:42,320
I mean like Amy and Amy was a great host.

340
00:21:42,330 --> 00:21:46,160
She's got a new restaurant too Fay
right there next to 17th street.

341
00:21:46,160 --> 00:21:47,800
That's not barbecue all day.

342
00:21:47,980 --> 00:21:51,040
Do you have a good smoke Turkey
sandwich on the menu at Fay as well?

343
00:21:51,300 --> 00:21:55,040
But it was such a treat to go and get the
tour. If you've ever never been there,

344
00:21:55,060 --> 00:21:58,880
you should go. And anybody that's around
there, you gotta make plans with Amy,

345
00:21:59,060 --> 00:22:02,120
cuz she's gotta walk you through like the
warehouse and where all the cool stuff

346
00:22:02,140 --> 00:22:04,360
was. And you know, that
iconic picture of Mike,

347
00:22:04,360 --> 00:22:06,560
what all those trophies
mm-hmm <affirmative> um,

348
00:22:06,590 --> 00:22:09,640
well we stood there next to all those
trophies. They're still right there.

349
00:22:09,640 --> 00:22:14,000
And she said, it's like a third of the
amount of trophies they actually had. Um,

350
00:22:14,060 --> 00:22:17,440
and they're in a warehouse with a lunch
bunch of Mike's other stuff. It's a,

351
00:22:17,790 --> 00:22:21,240
it's a real treat to go there. So,
you know, or go Toone of her classes.

352
00:22:21,240 --> 00:22:23,520
Cause that's where they host
the classes. And of course the,

353
00:22:23,780 --> 00:22:25,800
the restaurant's there and
she said, Ray, that's the,

354
00:22:26,260 --> 00:22:29,720
the seat right there where Mike would
sit every night and have a couple beers

355
00:22:29,740 --> 00:22:32,960
and talk to his friends and, and
you know, for how many years.

356
00:22:33,140 --> 00:22:36,680
So it was really a treat to go
there and, and see that, uh,

357
00:22:37,230 --> 00:22:40,320
some of the pictures on the wall were
amazing. The first ever New York,

358
00:22:40,380 --> 00:22:44,520
big apple block party. Hmm. I, I sent
it to Chris Lilly cuz Chris was young.

359
00:22:44,830 --> 00:22:46,840
They were all young, but oh yeah, just uh,

360
00:22:46,840 --> 00:22:50,480
seeing how long ago that was and my
other favorite picture to hanging on the

361
00:22:50,480 --> 00:22:52,240
wall. Don't miss it. Uh,

362
00:22:52,550 --> 00:22:56,280
Mike Mills talking to John Wilham like
slapping each other on the back and

363
00:22:56,280 --> 00:23:00,320
having a laugh and talk about
some legends, you know, uh, I,

364
00:23:01,260 --> 00:23:05,080
I'm not sure a lot of our younger
barbecue fanatics would even know who,

365
00:23:05,540 --> 00:23:10,200
who John Willingham is. I, they know
who Mike is, but uh, John was the,

366
00:23:10,500 --> 00:23:14,400
John's the only guy to this day that
ever won Memphis in may and the American

367
00:23:14,400 --> 00:23:17,960
Royal in the same year. Uh
mm-hmm <affirmative> big,
Bob Gibsons almost did it,

368
00:23:17,960 --> 00:23:20,760
but so that was such a treat man. And,

369
00:23:20,760 --> 00:23:23,720
and then we slid up towards
Chicago and that was fun too. We,

370
00:23:23,720 --> 00:23:26,600
we went to a place called
Q barbecue in LaGrange.

371
00:23:26,600 --> 00:23:30,520
It seems like a lot of places seemed to
have that similar name and it was okay,

372
00:23:30,520 --> 00:23:33,720
but it was fun for me cuz it was an old
neighborhood where I used to hang out.

373
00:23:34,120 --> 00:23:37,760
I mean literally a hardware store
right next door that I used to go to.

374
00:23:37,820 --> 00:23:40,400
So it was really kind of fun
for me to go do that one.

375
00:23:40,780 --> 00:23:43,360
And then we went to another
one of my favorites,

376
00:23:43,360 --> 00:23:47,480
which is green Streete smoked meats,
Chicago, my be Chicago. Yeah. I'm oh,

377
00:23:47,540 --> 00:23:50,280
if you haven't and you're anywhere
near Chicago go there. Oh so good.

378
00:23:50,280 --> 00:23:54,440
Cause it's a big city place and you
know, really in a fancy neighborhood,

379
00:23:54,910 --> 00:23:57,360
it's not your typical
barbecue wrestl, but man,

380
00:23:57,360 --> 00:24:01,440
they get down with the serious barbecue
and it's in a great old Chicago

381
00:24:01,550 --> 00:24:05,800
warehouse, uh, that I, we
asked them because it truly,

382
00:24:05,800 --> 00:24:06,760
if you come to my restaurant,

383
00:24:06,790 --> 00:24:10,080
hopefully you will feel a similar
vibe because we wanted to,

384
00:24:10,350 --> 00:24:14,280
ours got a little fancier than theirs
did after re going back and looking at it

385
00:24:14,640 --> 00:24:17,760
a few years later. But we were
so impressed with that place.

386
00:24:17,760 --> 00:24:21,840
We bought the exact smoker and put it
right by the line, just like they have it.

387
00:24:21,940 --> 00:24:22,700
And uh,

388
00:24:22,700 --> 00:24:26,480
so always a treat to go see those guys
and the places it's five years later,

389
00:24:26,510 --> 00:24:28,760
it's as good as ever.
Mm-hmm <affirmative> and um,

390
00:24:29,070 --> 00:24:30,680
then we went to sweet baby rays.

391
00:24:30,680 --> 00:24:34,280
There's still a sweet baby raised
restaurant out in Wooddale,

392
00:24:34,640 --> 00:24:36,560
Illinois where deuce is holding court.

393
00:24:36,780 --> 00:24:38,920
And now they've got a
big catering business,

394
00:24:38,920 --> 00:24:41,800
right next door that is
sweet baby rays. And uh,

395
00:24:41,800 --> 00:24:45,160
I forget the name of it's more
of a fancy catering name and,

396
00:24:45,160 --> 00:24:47,000
and that's the real focus
of what they're doing,

397
00:24:47,020 --> 00:24:51,680
but right next door is a sweet
baby raised branded barbecue

398
00:24:51,680 --> 00:24:52,760
restaurant. Um,

399
00:24:52,820 --> 00:24:56,720
the family held the rights
to have restaurants when
they sold the barbecue sauce

400
00:24:57,140 --> 00:24:59,360
and they're still operating it.
So that was pretty cool too.

401
00:24:59,360 --> 00:25:04,160
And douce DOE was cooking these
giant Turkey bone in Turkey breasts

402
00:25:04,490 --> 00:25:07,600
where most of the places we went there
cooking a boneless Turkey breast,

403
00:25:07,620 --> 00:25:09,160
and then trying to do
something fun with it.

404
00:25:09,540 --> 00:25:11,560
And deuce is cooking
these big bone in ones.

405
00:25:11,560 --> 00:25:13,200
And he said he does it cuz you know,

406
00:25:13,200 --> 00:25:18,040
the typical mentality of cooking on the
bone, um, and applies to Turkey as well.

407
00:25:18,100 --> 00:25:20,960
And, and it was great. And you
know, deuce is got he's man.

408
00:25:20,960 --> 00:25:24,000
He's so polished now he's to just
be that young guy hanging around.

409
00:25:24,390 --> 00:25:27,840
He's smooth now he's got it going on.
So it was a treat hanging with him.

410
00:25:28,420 --> 00:25:29,640
And then last but not least,

411
00:25:29,700 --> 00:25:33,760
we got to go to the windy city Smokeout
which is the big barbecue festival in

412
00:25:33,760 --> 00:25:38,240
Chicago for me, it's right across the
street from the, the United center where,

413
00:25:38,500 --> 00:25:42,080
you know, there's the, the Bobby Hall
statue and the Michael Jordan statue.

414
00:25:42,300 --> 00:25:46,440
And you know, I mean, for me, that's
hallowed ground. Um, and it just,

415
00:25:46,440 --> 00:25:49,440
didn't used to be a very good neighborhood
where you'd wanna have a festival and

416
00:25:49,620 --> 00:25:52,400
to see that whole neighborhood
reified and having a festival,

417
00:25:52,400 --> 00:25:55,160
there was really a treat.
And so we ran into,

418
00:25:55,550 --> 00:25:58,360
they had three people that were cooking
Turkey as part of their offerings.

419
00:25:58,360 --> 00:25:58,500
There.

420
00:25:58,500 --> 00:26:01,560
One was Leslie from you bonds mm-hmm
<affirmative> always a treat Leslie's

421
00:26:01,560 --> 00:26:04,880
cooking these giant. Did you ever see
her? Do those giant smoke Turkey wings.

422
00:26:05,180 --> 00:26:08,760
Yep. So that's what she was doing.
She smokes these giant wings,

423
00:26:08,930 --> 00:26:13,120
whole three piece wing and then takes
a torch to him unless he's a little,

424
00:26:13,140 --> 00:26:14,440
you know, five foot tall,

425
00:26:14,440 --> 00:26:19,080
little G little redneck
girl with a gigantic blow to
torch in the wings. I mean,

426
00:26:19,080 --> 00:26:20,920
it's a, it's a show stopper for sure.

427
00:26:21,380 --> 00:26:24,480
And then the other guy who was
cooking Turkey that I never saw, but,

428
00:26:24,580 --> 00:26:26,520
but he was there. Who
was Sam Jones. I never.

429
00:26:27,390 --> 00:26:32,380
Mr. Jay leave, Ray got bumped. Damn it.

430
00:26:32,970 --> 00:26:37,720
That stuff outta here. Let
me write Sam Jones down

431
00:26:40,190 --> 00:26:41,023
that way.

432
00:26:41,580 --> 00:26:45,280
Ray can pick up from Sam Jones before
we talk about the American Royal

433
00:26:46,510 --> 00:26:49,640
cheaper creepers. Sorry, Ray.

434
00:26:50,190 --> 00:26:51,480
Keep freezing up. I don't know if.

435
00:26:52,060 --> 00:26:53,800
Uh, no, there was something
else that happened there.

436
00:26:53,880 --> 00:26:57,880
I apologize that logistically it ends up
being my fault, but let's nevertheless.

437
00:26:58,010 --> 00:26:58,843
Definitely.

438
00:26:59,020 --> 00:27:00,680
Sam Jones is cooking Turkey.

439
00:27:00,900 --> 00:27:05,760
The guy that's known for whole hog and
potentially some confrontation with,

440
00:27:05,900 --> 00:27:09,400
uh, with his namesakes for whole hog
and how he does it and how they do it.

441
00:27:09,400 --> 00:27:10,233
He's cooking Turkey.

442
00:27:11,220 --> 00:27:13,480
I'm telling you, Turkey's
see Turkey's hot. Greg.

443
00:27:13,790 --> 00:27:16,880
Even Sam Jones is sliding over.
I heard now I didn't see Sam,

444
00:27:16,900 --> 00:27:18,440
so I can't verify this rumor,

445
00:27:18,440 --> 00:27:22,240
but I think he's gonna quit cooking hogs
and just be a Turkey man from now on

446
00:27:23,190 --> 00:27:27,280
what <laugh> I might have made
that might made that up, but maybe.

447
00:27:27,920 --> 00:27:31,000
<Laugh> wow. That was that's what he.

448
00:27:31,060 --> 00:27:34,280
For not being there so I can, you
know, I couldn't really ask him so.

449
00:27:34,880 --> 00:27:39,120
Hmm. Um, so it sounds like you
have a great barbecue tour.

450
00:27:39,700 --> 00:27:43,560
Um, again, fun help funded
by. So how does, so in Turkey,

451
00:27:44,030 --> 00:27:47,480
like run in together, how does, how,
why is that a match being have yeah.

452
00:27:47,910 --> 00:27:49,720
Well Turkey smoke, you know, it,

453
00:27:49,900 --> 00:27:52,720
the national Turkey Federation and Turkey
smoke, you know, their whole deals,

454
00:27:52,720 --> 00:27:53,560
their lobbying group.

455
00:27:53,900 --> 00:27:57,200
And they got a grant from the
Illinois soybean association,

456
00:27:57,540 --> 00:28:01,200
but it makes sense because if we
sell more turkeys, they eat more. So,

457
00:28:01,620 --> 00:28:05,560
so that's the, that's the tie in.
And um, and, and we're, you know,

458
00:28:05,580 --> 00:28:07,520
I'm just happy to be along
for the ride on all this.

459
00:28:07,520 --> 00:28:10,920
Luckily the girls all know how to, how
to make all that stuff work together.

460
00:28:11,140 --> 00:28:11,640
But we ran,

461
00:28:11,640 --> 00:28:15,120
we hung out with some of the Illinois
soybean association folks and they were

462
00:28:15,120 --> 00:28:18,040
real nice and they actually came to
wind city smoke out and they were,

463
00:28:18,390 --> 00:28:20,520
they were getting all excited
about some of the country bands.

464
00:28:20,520 --> 00:28:23,280
I didn't really know who them people
were, but looked like a good time to me.

465
00:28:24,180 --> 00:28:25,640
Uh, Ray, you still go
to the American Royal.

466
00:28:26,720 --> 00:28:28,370
Yeah. I'm going going this year. Uh,

467
00:28:28,370 --> 00:28:30,770
Turkey smoke will be there
again as well too. Uh.

468
00:28:30,770 --> 00:28:32,130
They're doing a test hundred 80.

469
00:28:32,760 --> 00:28:33,270
Yeah. Two,

470
00:28:33,270 --> 00:28:36,890
you know how they do 'em around the
country at the Royal there's 280 teams

471
00:28:36,890 --> 00:28:40,050
signed up, which is really cool.
Be the biggest one ever. Wow. Um,

472
00:28:40,050 --> 00:28:43,410
but I will be there. I now there's
been a couple of changes at the top,

473
00:28:43,410 --> 00:28:46,730
but I believe I will be
also, uh, hosting the, uh,

474
00:28:46,830 --> 00:28:51,330
the barbecue hall of fame inductions,
like I have for the last few years. So,

475
00:28:51,590 --> 00:28:53,970
and, and you know, the
American Royal for me, that's,

476
00:28:53,970 --> 00:28:57,610
that's just where it all started
for me. You know, that's where I,

477
00:28:57,850 --> 00:29:01,770
I really cut my teeth and learned
how to do all this the right way. So,

478
00:29:02,070 --> 00:29:05,130
you know, Memphis in me for a lot of
guys, it is, but for me, it's the Royal.

479
00:29:05,350 --> 00:29:08,290
So I'll go every chance I get and
I'm gonna go to the Jack this year.

480
00:29:08,290 --> 00:29:10,810
So if anybody's gonna be at the
Jack, find me and we'll have a.

481
00:29:10,970 --> 00:29:15,890
Cocktail. Is that Turkey event at
the American Royal? Just you get, uh,

482
00:29:16,040 --> 00:29:17,650
like how does it, how does it work?

483
00:29:17,650 --> 00:29:20,370
They give you a whole Turkey or they
give you a side of Turkey or what.

484
00:29:21,200 --> 00:29:23,610
Last year was whole turkeys.
I'm not exactly sure. They,

485
00:29:23,800 --> 00:29:26,610
they work with a different
brand every time. And, uh,

486
00:29:26,650 --> 00:29:28,890
I don't exactly know who it
is for the Royal this year.

487
00:29:29,220 --> 00:29:32,690
It'll either be a bonus Turkey
breast, or a whole Turkey. Um,

488
00:29:32,690 --> 00:29:36,970
and old turkeys are fun because it, it
gives the guys the opportunity to, to,

489
00:29:37,070 --> 00:29:40,770
you know, use some dark meat and some
different parts and stuff. Um, it's,

490
00:29:40,800 --> 00:29:44,240
it's been fun though.
So Turkey smoke allows,

491
00:29:44,270 --> 00:29:45,880
even in the KCS events,

492
00:29:45,880 --> 00:29:50,880
they allow 'em to enhance so you can
make sliders or tacos or something

493
00:29:50,880 --> 00:29:54,920
like that. And it's really been kind
of fun guys make pies of the shed at,

494
00:29:54,920 --> 00:29:56,480
at Memphis may made a MOA lot,

495
00:29:57,240 --> 00:30:01,960
a Turkey Moola that was so cool and
just beautiful and, and really good.

496
00:30:01,980 --> 00:30:06,080
It was, and it won. Um, so it's,
it's really been fun to see. And it,

497
00:30:06,080 --> 00:30:07,600
the Royal out of 280, you know,

498
00:30:07,600 --> 00:30:11,040
there's guys that still turn in regular
old sliced Turkey and that's acceptable,

499
00:30:11,300 --> 00:30:15,880
but we've seen some really fun stuff.
And, and that's been the, the real happy,

500
00:30:16,060 --> 00:30:18,960
the thing that's made me happy, cuz
I was just afraid. It would just be,

501
00:30:19,340 --> 00:30:22,600
we would somehow find what the
standard is immediately and,

502
00:30:22,860 --> 00:30:25,800
and that would be the end of it, like
everything else and, and it hasn't been,

503
00:30:25,800 --> 00:30:27,440
the creativity's been good. Um,

504
00:30:28,140 --> 00:30:31,560
the one thing that I have noticed that's
become real popular is the blues hog

505
00:30:31,560 --> 00:30:36,000
raspberry Chipotle seems to be the
sauce of choice for the Turkey.

506
00:30:36,230 --> 00:30:39,440
Yeah. That makes sense. Uh, usually
some kind of fruit cranberries,

507
00:30:39,460 --> 00:30:42,560
or whatever's going along with Turkey
for Thanksgiving. So, you know,

508
00:30:42,560 --> 00:30:45,440
not necessarily direct match, but
probably in the same family there.

509
00:30:45,440 --> 00:30:49,640
So I can see where that would work.
I didn't anticipate this to be a, uh,

510
00:30:49,640 --> 00:30:51,160
Turkey segment per se, Ray.

511
00:30:51,220 --> 00:30:55,960
But since you are the given Turkey expert
Turkey spokesperson there for Turkey

512
00:30:55,970 --> 00:31:00,750
smoke one or two of the
biggest tips to cook a great

513
00:31:00,830 --> 00:31:04,510
Turkey, because to me it's something
that I always say every year,

514
00:31:04,610 --> 00:31:06,510
I'm gonna eat more of it
during the course of the year,

515
00:31:06,510 --> 00:31:09,550
not just for Thanksgiving. And then
Thanksgiving shows up again and I'm like,

516
00:31:09,550 --> 00:31:12,750
damn it. I didn't do it
again. <laugh> so, uh, but,

517
00:31:12,750 --> 00:31:16,830
and then people are get nervous and
they don't wanna screw it up because now

518
00:31:16,830 --> 00:31:21,670
it's like the whole star of the dinner
for Thanksgiving. So what are the,

519
00:31:21,830 --> 00:31:23,310
the best tips for cooking a good Turkey?

520
00:31:24,480 --> 00:31:26,010
Well, usually it's thermometer. I mean,

521
00:31:26,160 --> 00:31:29,410
it's all about getting it
done just right. I, I don't,

522
00:31:29,570 --> 00:31:34,130
I don't Bri my turkeys usually because
you buy those frozen turkeys from most of

523
00:31:34,130 --> 00:31:37,530
them are what I would call pre Bryan
anyway. So they kind of don't need it.

524
00:31:37,750 --> 00:31:39,250
You just gotta not overcook them.

525
00:31:39,470 --> 00:31:44,130
My personal tip is you take a gallon
bag of ice. I learned this from mad max,

526
00:31:44,190 --> 00:31:45,370
the old big green egg guy,

527
00:31:45,630 --> 00:31:48,050
and you take your Turkey out
and get it all ready to roll.

528
00:31:48,470 --> 00:31:51,970
And then let it sit on the counter for
an hour before you put it on the smoker

529
00:31:52,430 --> 00:31:56,690
and put a ice pack bag on top.
So the bottom, you know, the,

530
00:31:56,750 --> 00:31:59,170
the thighs and all that stuff
will kind of warm up a little bit.

531
00:31:59,240 --> 00:32:02,570
It's not gonna be too much in an hour,
but the top will get really cold.

532
00:32:03,260 --> 00:32:05,170
Cause that's where the
problem always occurs. The,

533
00:32:05,170 --> 00:32:08,290
the breast is done and the bottom that
dies in the back and stuff are not.

534
00:32:08,550 --> 00:32:10,970
And then you end up overcooking
the breast. So if you do that,

535
00:32:11,410 --> 00:32:13,050
I find that it really helps a lot.

536
00:32:13,050 --> 00:32:16,010
Doesn't seem like it would make that
big of a difference, but it does.

537
00:32:16,350 --> 00:32:19,410
But for you non holiday season, Greg,

538
00:32:19,750 --> 00:32:23,770
you need to check out Turkey smoke.org
because I've been doing recipes for three

539
00:32:23,770 --> 00:32:25,970
or four years now, along
with some other people.

540
00:32:26,030 --> 00:32:30,410
And they're really getting a nice
cache of recipes for the smoker,

541
00:32:30,520 --> 00:32:34,610
different kind of stuff. I just
did a Turkey, uh, Curry, a red tie,

542
00:32:34,910 --> 00:32:38,850
tur Curry with Turkey in it. Um, and
there's just all kinds of fun stuff there.

543
00:32:39,100 --> 00:32:42,880
And it it'll inspire you instead of just
cooking Thanksgiving dinner in July,

544
00:32:43,150 --> 00:32:44,400
cook something interesting.

545
00:32:45,180 --> 00:32:49,680
Ray Lampe, joining us here on the show,
breaking it down as he always does. Dr.

546
00:32:50,460 --> 00:32:53,960
bbq.com his website. He will
be at the American Royal,

547
00:32:53,960 --> 00:32:57,600
which is his Shangri lav competition.
So if you're gonna be down there,

548
00:32:57,900 --> 00:33:00,360
search your out, he said, I'll have a
beer with you. He said it right here.

549
00:33:00,380 --> 00:33:03,520
So you can hold him to task for down your
challenge coin and he will accept it.

550
00:33:03,520 --> 00:33:06,040
Ray always appreciate the time.
Thanks for the Turkey talk.

551
00:33:06,040 --> 00:33:06,960
And we'll talk to you again soon.

552
00:33:07,870 --> 00:33:09,000
Take care, Greg. Good to see.

553
00:33:09,000 --> 00:33:10,680
You. There he is Ray Lampe right there.

554
00:33:13,920 --> 00:33:18,220
Dr. bbq.com Turkey smoke.com. I'm sorry.

555
00:33:18,220 --> 00:33:21,260
Turkey smoke.org is the place to go.

556
00:33:21,880 --> 00:33:24,580
If you want those Turkey
recipes, as Ray said,

557
00:33:24,580 --> 00:33:28,460
he's been putting recipes up
for the last three years or so.

558
00:33:29,200 --> 00:33:31,860
And there's quite the hall
of Turkey recipes there now.

559
00:33:31,960 --> 00:33:36,500
So get over there and start
eating Turkey. Like I say,

560
00:33:36,500 --> 00:33:41,340
I'm gonna do every year through the
year 2023 is really gonna be it.

561
00:33:41,340 --> 00:33:43,260
Maybe I'll start it won't be this weekend,

562
00:33:43,260 --> 00:33:45,260
cuz I'll be in Cedarville for volleyball.

563
00:33:46,270 --> 00:33:51,260
Maybe that following weekend we'll
have Harville hardware due with

564
00:33:51,260 --> 00:33:56,180
Turkey. Why not? All right. John
Furman is in the green room.

565
00:33:56,180 --> 00:33:57,500
We'll get to him here in just one second.

566
00:33:57,530 --> 00:33:59,980
I'll talk to you quickly
about Primo grills.

567
00:33:59,980 --> 00:34:04,260
What do we love about ceramic cookers?
We love that they are fuel of fish.

568
00:34:04,560 --> 00:34:06,380
We love that you can get low, slow temps.

569
00:34:06,380 --> 00:34:10,300
We'd love that you can get really high
heat temps for grilling of steaks and

570
00:34:10,300 --> 00:34:14,300
other thin cuts, but what's missing. And
the everyday lineup of ceramic cookers,

571
00:34:14,360 --> 00:34:17,860
the real ability to do
true two zone cooking,

572
00:34:18,480 --> 00:34:22,860
two zone cooking is very important to
both professional and backyard cooks

573
00:34:22,860 --> 00:34:25,860
alike. It's the best way to manage a
fire cook with confidence. However,

574
00:34:26,450 --> 00:34:31,100
getting a two zone fire and around
ceramic cooker is not very realistic. Why?

575
00:34:31,100 --> 00:34:35,020
Because it's around enter Premo grills
and the game changing oval design,

576
00:34:35,020 --> 00:34:38,740
the shape gives you the ability to
execute a two zone setup that you desire.

577
00:34:39,160 --> 00:34:42,380
It also gives you the other
ceramic grill benefits as well,

578
00:34:42,730 --> 00:34:47,180
cooking over 60 different ways.
If your imagination can think it,

579
00:34:47,720 --> 00:34:49,820
you can do it also.

580
00:34:50,210 --> 00:34:53,700
They have the accessories to
complete the Premo grill experience.

581
00:34:53,960 --> 00:34:58,220
Do they have a pizza oven? Yes. Do
they have a rotisserie grill? Yes.

582
00:34:59,370 --> 00:35:02,820
Also the half pans of the
drip pans, the rib rack,

583
00:35:03,530 --> 00:35:05,460
more accessories coming out each day.

584
00:35:05,690 --> 00:35:09,380
Make sure you're following them on
social media and at their website.

585
00:35:09,390 --> 00:35:12,460
Premo grill.com. Here's the bottom
line. Best ceramic in the biz. Yes.

586
00:35:12,920 --> 00:35:17,900
Petnet technology. Yes. True two zone
cooking capabilities and multiple sizes.

587
00:35:18,000 --> 00:35:18,833
Yes. And yes.

588
00:35:20,470 --> 00:35:24,260
Visit Premo grill.com to
find a dealer near you.

589
00:35:24,570 --> 00:35:25,780
Only sold through dealers,

590
00:35:25,780 --> 00:35:30,780
Premo grill.com and you can get outfitted
with the one that is best fitting

591
00:35:30,850 --> 00:35:34,420
your needs. Size wise. Get the
oval. They do offer a round one,

592
00:35:34,420 --> 00:35:37,480
but forget about them. Get
the OV Premo grill.com.

593
00:35:37,480 --> 00:35:42,160
We're back with John Furman
and bub and mothers or bub and

594
00:35:42,160 --> 00:35:44,560
mothers stick around and be right back.

595
00:35:59,500 --> 00:36:03,720
Howard stern. Jim Rome,
Dan Patrick, and Greg.

596
00:36:04,190 --> 00:36:08,080
Rame the mountain Rushmore
of talk show entertainment.

597
00:36:09,180 --> 00:36:12,680
Now let's get back to the
barbecue central show.

598
00:36:13,110 --> 00:36:15,960
Welcome back. And we thank Ray
Lampe for joining us last segment.

599
00:36:16,040 --> 00:36:18,800
This portion of the show being brought
to you by cook and pellets.com.

600
00:36:18,870 --> 00:36:22,520
Your number one source for quality
wood pellets for all your Pelle driven

601
00:36:22,520 --> 00:36:26,760
cookers, visit cook and pellets.com
for more information or to purchase.

602
00:36:26,780 --> 00:36:30,680
You can also see what other options they
have to add a little smokey goodness to

603
00:36:30,800 --> 00:36:34,520
whatever protein or vegetable or fruit
that you're cooking. Doesn't matter.

604
00:36:34,830 --> 00:36:38,840
Cook pellets.com. My next guest,
the newest sponsor of the show.

605
00:36:38,980 --> 00:36:43,680
He is looking to become a juggernaut
in the rub and seasoning portion

606
00:36:43,780 --> 00:36:44,613
of the industry.

607
00:36:44,710 --> 00:36:48,600
Currently has two options to pick from
which actually work well would use

608
00:36:48,880 --> 00:36:53,360
together, but just as good on their
own honey heat and down east dinner.

609
00:36:54,070 --> 00:36:57,560
He's also helping veterans that
are down on their luck as well.

610
00:36:58,130 --> 00:37:00,400
Let's learn all about it. Won't we,

611
00:37:00,420 --> 00:37:04,080
we race to the hotline and welcome in
first time to the show creator of B and

612
00:37:04,080 --> 00:37:07,480
mother's barbecue rubs John for, Hey John.

613
00:37:08,830 --> 00:37:09,360
Greg, how.

614
00:37:09,360 --> 00:37:11,280
Are you? I am absolutely fabulous. John,

615
00:37:11,280 --> 00:37:14,120
appreciate you making time for
the show here this evening.

616
00:37:14,260 --> 00:37:18,120
And since it's your first time, lot of
folks that are regulars to the show,

617
00:37:18,120 --> 00:37:20,560
know what we're gonna do, the
little background and you know,

618
00:37:20,560 --> 00:37:23,240
the Genesis of how this
whole thing started. So, uh,

619
00:37:23,240 --> 00:37:27,160
before we get into the rubs
specifically little background on you,

620
00:37:27,160 --> 00:37:28,000
professionally,

621
00:37:28,450 --> 00:37:31,440
where you live all that fun stuff and
then we'll build into the barbecue from

622
00:37:31,440 --> 00:37:32,273
there.

623
00:37:32,670 --> 00:37:34,640
Sure. Well the,

624
00:37:34,740 --> 00:37:39,120
the long story is I was born
right here in Maine. Uh,

625
00:37:39,140 --> 00:37:43,960
my dad was in the, uh, Navy up here
and, um, when he was discharged,

626
00:37:43,960 --> 00:37:48,400
we moved to New Jersey, which was
where I was raised. Um, career wise,

627
00:37:49,640 --> 00:37:54,640
I spent 40 years in the auto industry,
um, in New Jersey, New Hampshire,

628
00:37:56,100 --> 00:38:00,400
and then five years in North Carolina
before I finally got to come back

629
00:38:01,030 --> 00:38:03,840
back here to Maine and, um,

630
00:38:04,860 --> 00:38:09,200
was looking for a way to leave
the corporate world. And, uh,

631
00:38:09,390 --> 00:38:13,400
what better thing to do than
start a barbecue company
on the coast of Maine in a

632
00:38:13,400 --> 00:38:14,233
lobster village?

633
00:38:14,470 --> 00:38:17,520
When you say auto industry, uh,

634
00:38:17,520 --> 00:38:20,840
unless you're it's secretive and
or top secret, what were you doing?

635
00:38:22,520 --> 00:38:23,680
I started in dealerships.

636
00:38:23,960 --> 00:38:27,960
I started in sales work my way
up to management and then, um,

637
00:38:28,840 --> 00:38:33,090
a lot of the, um, corporate
tie-ins that we had,

638
00:38:33,790 --> 00:38:38,240
um, engaged me over the years to go
back into dealerships and train on their

639
00:38:38,240 --> 00:38:41,160
products or their process. So,

640
00:38:41,780 --> 00:38:43,320
and finance companies as well.

641
00:38:43,670 --> 00:38:47,280
John Furman joining us here on the
show from Bob and mothers website,

642
00:38:47,880 --> 00:38:49,640
B N mothers.com.

643
00:38:49,640 --> 00:38:54,480
That's B U B N M UT H a s.com.

644
00:38:54,580 --> 00:38:58,840
So you're retired from the
auto business pretty much.

645
00:38:58,990 --> 00:39:03,520
Yeah, I, I, I started
above and mothers in 2018.

646
00:39:03,550 --> 00:39:07,000
Part-time you know, while I
was thinking about winding down

647
00:39:09,340 --> 00:39:14,190
in 20 midst of the pandemic,

648
00:39:14,510 --> 00:39:15,190
I said, you know what,

649
00:39:15,190 --> 00:39:19,430
this is it I'm making the move and
walked away from corporate world and

650
00:39:20,140 --> 00:39:23,670
into, uh, into the mystery of barbecue.

651
00:39:24,010 --> 00:39:24,950
So in 2018,

652
00:39:25,700 --> 00:39:29,430
there's a plethora of barbecue rubs
that are out there on the market.

653
00:39:29,430 --> 00:39:32,950
It's not like it was 15 years ago where
maybe there was a small portion of

654
00:39:32,950 --> 00:39:35,870
grocery store that was dedicated to that.

655
00:39:35,870 --> 00:39:40,830
Or you had to go to a specialty grill
and hearth store to find some pretty

656
00:39:40,830 --> 00:39:44,430
decent barbecue rubs. But now in
2018, as you're getting going, I mean,

657
00:39:44,430 --> 00:39:45,830
there's a host to choose from.

658
00:39:45,890 --> 00:39:50,310
So what did you think was
missing from the market or

659
00:39:51,770 --> 00:39:55,470
did you have both of these
rubs already in your mind?

660
00:39:55,470 --> 00:39:57,510
Were you already playing around
with these in some form or fashion?

661
00:40:00,170 --> 00:40:01,750
Not, not the way they ended up what,

662
00:40:01,750 --> 00:40:06,110
what happened was while I was
living in North Carolina, you know,

663
00:40:06,220 --> 00:40:10,770
it's like there was a,
there was more barbecue. So,

664
00:40:11,070 --> 00:40:11,903
you know, you, you,

665
00:40:12,030 --> 00:40:16,410
you see eating barbecue and when you
find places that you like for me,

666
00:40:16,990 --> 00:40:19,410
you know, even when I was in
corporate life, I would be like,

667
00:40:19,410 --> 00:40:23,650
can I meet the cook? Can I meet the chef?
Can I, I just wanna talk to him and,

668
00:40:24,910 --> 00:40:28,130
you know, a lot of
places that I liked. Um,

669
00:40:30,720 --> 00:40:32,860
so I said, okay, I, and

670
00:40:35,250 --> 00:40:35,760
they did.

671
00:40:35,760 --> 00:40:40,500
And then I got really lucky and some of
'em started to show me different ways.

672
00:40:41,200 --> 00:40:41,720
And,

673
00:40:41,720 --> 00:40:46,300
and for some reason I kind of got the
hang of it pallet wise and I knew,

674
00:40:46,530 --> 00:40:50,100
knew what things tasted like.
So when I moved back to Maine,

675
00:40:51,540 --> 00:40:54,580
I was kind of, uh, thinking like, okay,

676
00:40:54,580 --> 00:40:57,380
what am I gonna do kind of on the side,

677
00:40:57,450 --> 00:41:02,260
because I really I'm done 40 years
is long enough to, to do one thing.

678
00:41:03,160 --> 00:41:07,100
And, um, you know, when you up here,

679
00:41:08,060 --> 00:41:11,940
I literally live in a lobster village.
The, the majority of people here work,

680
00:41:12,090 --> 00:41:15,860
work, the boats, mm-hmm <affirmative>,
um, every day, fresh lobster come in.

681
00:41:15,920 --> 00:41:19,540
And, um, and they're all deaf, you know,

682
00:41:19,700 --> 00:41:23,860
I mean the boats have no muffler
system and all the engines are so loud.

683
00:41:23,860 --> 00:41:26,300
They're all screaming at
each other at, in the diner.

684
00:41:26,300 --> 00:41:29,540
And they're sitting next
to each other talking and

685
00:41:31,360 --> 00:41:33,840
having been literally
all over the country,

686
00:41:33,940 --> 00:41:38,880
you start to pick up on the
idiosyncrasies of being in Maine or

687
00:41:38,880 --> 00:41:43,160
being in Georgia, or, you know, there
are certain expressions and, and one is,

688
00:41:43,180 --> 00:41:46,200
is, is you get to be like
the senior lobster guy.

689
00:41:47,740 --> 00:41:52,360
And I don't know why the most Def person
calls you. Yeah, the most Def right.

690
00:41:52,470 --> 00:41:56,680
Everybody just goes, Hey, bub.
And, and I said, well, that's neat.

691
00:41:57,540 --> 00:42:02,200
But also the, the older couples, the,

692
00:42:02,300 --> 00:42:07,120
the traditional Mainers, you know,
who wear flannel 365 days a year,

693
00:42:07,740 --> 00:42:11,640
um, the, the husbands address
their wives often as mother.

694
00:42:13,260 --> 00:42:15,960
And I'm just sitting here
going, Bing mother, Bing mother.

695
00:42:19,940 --> 00:42:24,920
Now I gotta figure out what it is. And,
and the, the short side was, I was like,

696
00:42:24,920 --> 00:42:25,753
you know,

697
00:42:26,800 --> 00:42:30,720
I always found that that the best way to
market something is to make people go,

698
00:42:30,750 --> 00:42:35,640
what, what, why would you do that? It
must be good. Or you're really dumb.

699
00:42:36,600 --> 00:42:40,160
<laugh>. So I came up
with Bob and mothers and,

700
00:42:40,220 --> 00:42:42,960
and I went down to the, you know,

701
00:42:42,960 --> 00:42:47,720
local grocery store picked up a bunch
of spices, threw 'em all together. The,

702
00:42:47,780 --> 00:42:50,360
the way I had learned, and, um,

703
00:42:50,920 --> 00:42:54,960
a good friend of mine is a trained
chef Johnson and Wales graduate.

704
00:42:56,240 --> 00:43:01,220
So I said, look, you try them. And
so he tried 'em and he was like, Hey,

705
00:43:01,220 --> 00:43:02,053
these are great.

706
00:43:04,210 --> 00:43:08,710
Other than the name what's
mean about 'em. And I was like,

707
00:43:09,670 --> 00:43:14,590
I don't know. So, you
know, you start to think,

708
00:43:15,180 --> 00:43:18,830
okay, how can I make these
more main? And, and, you know,

709
00:43:18,830 --> 00:43:22,310
so now you're Googling Maine, even
though I live here, it's like, okay,

710
00:43:22,350 --> 00:43:24,310
I don't know what I can put
in this to make it more Maine.

711
00:43:25,130 --> 00:43:28,510
And what happened was, there's a
company up here called rays mustard.

712
00:43:29,020 --> 00:43:30,390
It's a gourmet level mustard.

713
00:43:30,460 --> 00:43:34,110
It's like the oldest mustard company
in America powers north of me.

714
00:43:34,110 --> 00:43:38,830
They're right on the Canadian board,
you know, in typical New Jersey fashion.

715
00:43:39,070 --> 00:43:41,790
I go, look, this is gonna
sound a little crazy, but

716
00:43:43,490 --> 00:43:46,070
I'm thinking about starting
a barbecue, dry rub company.

717
00:43:46,730 --> 00:43:51,520
One of the ingredients I need
is ground mustard and lit

718
00:43:51,520 --> 00:43:53,120
literally Greg, on a handshake,

719
00:43:53,250 --> 00:43:57,360
we've been using their mustard exclusively
and they won't grind for anybody

720
00:43:57,360 --> 00:44:01,480
else, just on a handshake. We have
no contracts, nothing. I call 'em up,

721
00:44:01,540 --> 00:44:06,000
I'm picking up mustard and, and we do
that. So that was ingredient number one,

722
00:44:06,780 --> 00:44:10,620
but it didn't really
change the flavor profile.

723
00:44:11,080 --> 00:44:13,180
So now I'm really curious,

724
00:44:13,280 --> 00:44:17,380
and I start fiddling around
and I realized that, you know,

725
00:44:17,400 --> 00:44:20,260
one of the other things we're, we're
known for our peers, maple syrup,

726
00:44:20,760 --> 00:44:25,660
and one of the big producers supplies
me with maple syrup crystals.

727
00:44:25,980 --> 00:44:29,740
Hmm. So instead of your usual
brown sugar or your turban,

728
00:44:30,720 --> 00:44:35,400
we substituted it with main
maple crystals and then

729
00:44:36,630 --> 00:44:39,680
wild blueberry powder. And
everybody's like what I said,

730
00:44:39,680 --> 00:44:44,520
wild blueberry powder that
became the down east N dust

731
00:44:44,620 --> 00:44:46,240
and we added coffee to it.

732
00:44:47,180 --> 00:44:51,960
So we went for an entire year with just

733
00:44:52,060 --> 00:44:56,720
one flavor down Houston and
dust and the bottles I was

734
00:44:56,720 --> 00:44:59,680
buying the bottles 50 at a time, um,

735
00:44:59,990 --> 00:45:04,080
literally paying exorbitant
amounts for the spices I was using,

736
00:45:04,100 --> 00:45:08,360
cuz I was literally hand mixing
'em the labels, you know,

737
00:45:08,440 --> 00:45:12,800
I got the Avery label thing was running
it through my own little amateur color

738
00:45:12,800 --> 00:45:15,720
printer, sticking 'em on the,
that was our ingredients.

739
00:45:17,240 --> 00:45:22,060
So after the first year we end, we
had eight stores were carrying us

740
00:45:23,720 --> 00:45:25,300
and um, and.

741
00:45:25,300 --> 00:45:28,500
You're making 'em all at home.
Yeah. Isn't that illegal? Oh.

742
00:45:28,500 --> 00:45:31,780
Yeah, no, I had, well, no, I
had to have the state come in.

743
00:45:31,920 --> 00:45:34,180
Oh, okay. So you were like
commercial kitchen certified.

744
00:45:34,570 --> 00:45:36,060
Make sure. Oh yeah. All.

745
00:45:36,060 --> 00:45:36,893
Right.

746
00:45:37,080 --> 00:45:41,500
So you know, it cost me a
beer, but anyway, um, we,

747
00:45:41,560 --> 00:45:45,340
we got the license and then, you know,
people started saying, geez, you know,

748
00:45:45,340 --> 00:45:48,020
this is pretty good. Do you have
anything? That's got a little heat to it.

749
00:45:48,800 --> 00:45:52,980
And I, I, you know, of course when
you're in sales, your whole life, you go,

750
00:45:53,280 --> 00:45:55,900
you know what, that's exactly
what we're working on right now.

751
00:45:55,960 --> 00:45:58,180
And we should be releasing
that any day. Right?

752
00:45:58,330 --> 00:45:59,300
Give me an order. And.

753
00:46:01,080 --> 00:46:05,140
So, but, uh, but you know, pride,
ego, whatever you want to call it,

754
00:46:05,220 --> 00:46:07,820
I didn't just want to throw
Chipotle in and call it a day.

755
00:46:09,240 --> 00:46:13,340
So I started taking stuff out and
putting it back in and, you know,

756
00:46:13,410 --> 00:46:15,180
experimenting and experimenting.

757
00:46:15,640 --> 00:46:20,340
And we finally realized if we take the
coffee out and replace it with Chipotle

758
00:46:20,400 --> 00:46:22,860
and the honey crystals replace the maple,

759
00:46:24,440 --> 00:46:27,180
it was a pretty good combo. And you know,

760
00:46:27,180 --> 00:46:30,540
you get that sweetness and what I
like about Chipotle, number one,

761
00:46:30,540 --> 00:46:35,140
it's already smokey. And, and number
two, it's late to the game, you know,

762
00:46:35,140 --> 00:46:38,820
in other words, mm-hmm <affirmative> and
I've had people taste it going. I, I,

763
00:46:39,080 --> 00:46:42,020
oh, oh, there it is.
Yep. You know, and, and,

764
00:46:42,020 --> 00:46:44,620
and they get the heat and, you know,

765
00:46:44,620 --> 00:46:49,200
that was really important to me
because I've never been, you know, and,

766
00:46:49,260 --> 00:46:50,920
and I know that, you know, one of the,

767
00:46:51,860 --> 00:46:56,320
or one of those hot segments out there
is, you know, how hot can you make it?

768
00:46:56,320 --> 00:47:00,520
Oh, we've got ghost peppers, we've got
nuclear waste. We've got, you know,

769
00:47:00,720 --> 00:47:05,600
whatever else they put in
there. And I, you know, to me,

770
00:47:05,600 --> 00:47:08,200
it was like, look, you know, that
may be great for a lot of companies.

771
00:47:08,200 --> 00:47:09,360
I've got nothing against it,

772
00:47:09,820 --> 00:47:13,600
but I want everybody that buys my
rub to know what they're eating

773
00:47:15,130 --> 00:47:19,910
rather than, Hey, that's really spicy.
Great. I, I don't mind them going,

774
00:47:20,050 --> 00:47:24,230
Hey, there's a little bit of heat there,
but boy, this is a good pulled pork,

775
00:47:24,250 --> 00:47:28,310
or this is a good steak, you know,
so that they, they have that flavor.

776
00:47:29,260 --> 00:47:32,340
And, um, for me personally,

777
00:47:32,620 --> 00:47:35,660
I started to almost
overcompensate. So when I was,

778
00:47:35,690 --> 00:47:37,020
when I was cooking for people,

779
00:47:37,700 --> 00:47:41,420
I would cook with the dinner dust for
my bigger meats, my shoulders and, and,

780
00:47:41,480 --> 00:47:45,060
and brisket and stuff. Then I would
use the honey and heat on the side,

781
00:47:45,400 --> 00:47:49,740
you know, to make a coleslaw, to
make a Oli, to make, you know,

782
00:47:50,000 --> 00:47:51,740
and say, look, enjoy your meat.

783
00:47:52,750 --> 00:47:57,580
We're gonna give you a little bit
of spice over here and what we

784
00:47:57,580 --> 00:47:59,300
did not by design.

785
00:47:59,720 --> 00:48:04,580
But one of those kind of like a post-it
note discovery is we found that we

786
00:48:04,580 --> 00:48:07,180
use a lot less salt in our competition.
Mm-hmm <affirmative>, mm-hmm,

787
00:48:07,220 --> 00:48:10,260
<affirmative>, you know, we didn't, we
didn't sit there and go, you know what,

788
00:48:10,260 --> 00:48:13,660
let's be a healthy, I mean, it's
barbecue for crying out loud.

789
00:48:13,720 --> 00:48:14,860
How healthy can we be?

790
00:48:15,960 --> 00:48:20,460
So it turned out that way and,
and that gives us two advantages.

791
00:48:20,560 --> 00:48:25,340
One we're mostly spice mm-hmm
<affirmative> okay. And what that means,

792
00:48:25,340 --> 00:48:28,460
especially when you're using
the honey and heat. If,

793
00:48:28,520 --> 00:48:32,980
if you say to me that's pretty good,
but have you got anything hotter?

794
00:48:33,170 --> 00:48:36,780
Just put more honey and heat on. You're
never gonna over salt, your food.

795
00:48:37,120 --> 00:48:40,620
You're just gonna add more
Chipotle to it. All right.

796
00:48:41,040 --> 00:48:45,860
So everybody at the table
can, can have their,

797
00:48:46,940 --> 00:48:48,380
whatever you're cooking to taste.

798
00:48:49,370 --> 00:48:52,580
John, Fehrman joining us here on
the show. So the rubs are great.

799
00:48:52,860 --> 00:48:57,220
I would encourage everybody to go out by
both bottles and try them immediately B

800
00:48:57,360 --> 00:49:01,180
and mothers.com. But the other side
of this, we got a couple minutes left.

801
00:49:02,330 --> 00:49:05,780
It's not just selling
rubs, marketing, rubs,

802
00:49:05,900 --> 00:49:10,140
becoming this great rub tycoon. You're
also, somebody's looking to give back,

803
00:49:10,140 --> 00:49:13,300
especially to veterans, you
were in the Navy for four years.

804
00:49:13,360 --> 00:49:15,140
You had mentioned your
dad was also in the Navy.

805
00:49:15,240 --> 00:49:20,100
So what are you looking to do with
helping veterans locally? And,

806
00:49:20,100 --> 00:49:21,500
and how are you looking to build on that?

807
00:49:22,310 --> 00:49:26,040
Yeah, again, I I've, throughout my career,

808
00:49:26,230 --> 00:49:31,040
I've always been aligned with companies
that have a mission to give back.

809
00:49:32,020 --> 00:49:35,240
And I found that without exception,

810
00:49:36,050 --> 00:49:39,480
those companies were also very successful
and they were better to their people.

811
00:49:39,580 --> 00:49:44,080
So it's an overall thing. So I
figured, you know what, I, if, if,

812
00:49:44,300 --> 00:49:48,000
if I can start small, like right
from the beginning, I'm gonna,

813
00:49:48,220 --> 00:49:50,040
I'm gonna work with some local charities.

814
00:49:50,980 --> 00:49:55,720
It becomes easier as you grow
to continue that relationship

815
00:49:55,860 --> 00:49:57,920
or, you know, our overall goal,

816
00:49:57,920 --> 00:50:01,320
which is to get bigger and start working
with some of the national organizations

817
00:50:01,420 --> 00:50:04,640
out there. So currently,
uh, up here in Maine,

818
00:50:04,640 --> 00:50:08,960
there's a group called the main
veteran project. And, you know, they,

819
00:50:10,380 --> 00:50:13,440
we don't have enough time to tell you
all the things that they've done. I, I,

820
00:50:13,440 --> 00:50:16,880
they just amaze me. And, you
know, unfortunately in my age,

821
00:50:16,960 --> 00:50:19,680
I can't be climbing ladders
with these guys and,

822
00:50:20,180 --> 00:50:22,880
and slinging or all that other stuff.

823
00:50:22,960 --> 00:50:25,560
I don't have the time or the
talent or the knees anymore.

824
00:50:26,420 --> 00:50:31,360
So I cash and we're focused right now.

825
00:50:32,300 --> 00:50:36,760
Um, we're donating a portion of
everything we sell. And on veterans day,

826
00:50:36,760 --> 00:50:41,480
our goal is to hand them a
check for $2,500. Nice. So, um,

827
00:50:41,630 --> 00:50:43,080
it's a short run, you know,

828
00:50:43,080 --> 00:50:46,520
it's not that those big numbers you
hear from the national companies,

829
00:50:46,520 --> 00:50:49,960
but you know, I, I think that if
we can pull that off this year,

830
00:50:50,820 --> 00:50:53,160
we can hit it by a factor or 10 next year.

831
00:50:55,320 --> 00:50:57,130
John Furman joining us here on the show.

832
00:50:57,200 --> 00:51:01,890
John is the creator founder of bub
and mothers, the website of chorus,

833
00:51:02,070 --> 00:51:05,210
bub N mothers.com. Again,

834
00:51:05,410 --> 00:51:09,570
I would recommend that you go ahead
and buy these bottles, try 'em out.

835
00:51:09,830 --> 00:51:14,020
And so barbecue rubs always
good on barbecue stuff.

836
00:51:14,320 --> 00:51:17,460
But as we've all come to know,
you know, throw a little bit here,

837
00:51:17,470 --> 00:51:18,980
throw a little bit there on stuff.

838
00:51:18,980 --> 00:51:22,620
That's not barbecue related and you
might find you actually like it on this,

839
00:51:22,620 --> 00:51:26,140
that, and the other thing that has
nothing to do with barbecue. So, uh,

840
00:51:26,140 --> 00:51:30,020
John really appreciate the time tonight
to look back on how this whole thing got

841
00:51:30,020 --> 00:51:33,900
started, what you're doing with the vets,
which I certainly appreciate, and, uh,

842
00:51:33,900 --> 00:51:35,740
continued success. We look
forward to having you on again.

843
00:51:37,510 --> 00:51:41,190
I, I would love to do that. Thanks very
much, Greg. I appreciate all you do.

844
00:51:41,280 --> 00:51:41,630
Thank.

845
00:51:41,630 --> 00:51:42,110
You. Nice.

846
00:51:42,110 --> 00:51:42,650
Shirt.

847
00:51:42,650 --> 00:51:46,560
Way. Yes, of course.
Bye B and mother shirt,

848
00:51:46,810 --> 00:51:50,120
which I have two of, I should
have took a picture of the back.

849
00:51:50,340 --> 00:51:54,960
So you can see the almost
offensive back of these

850
00:51:54,980 --> 00:51:59,200
shirts. You can use your imagination.
I'm sure. Again, the website,

851
00:51:59,400 --> 00:52:03,520
B U B the letter N M UT
H a S B and mothers.com.

852
00:52:03,940 --> 00:52:08,840
If you want to order up a bottle of
the honey heat and the downies dinner,

853
00:52:09,870 --> 00:52:12,190
I think you will be pretty
happy with that purchase.

854
00:52:12,810 --> 00:52:17,080
So you're wondering what happened
during the Ray Lampe interview?

855
00:52:18,080 --> 00:52:22,490
Well, I shared, so my first hour
guests have link number one,

856
00:52:22,490 --> 00:52:23,323
link number two.

857
00:52:23,350 --> 00:52:26,490
And then because I knew I was gonna have
some time to turn it back around and I

858
00:52:26,490 --> 00:52:28,330
wanted to use a different setup.

859
00:52:28,530 --> 00:52:31,970
I wanted to use this setup for
the guys in the second hour,

860
00:52:32,950 --> 00:52:36,390
I shared the same length. So
one of those guys who was Mr.

861
00:52:36,630 --> 00:52:41,030
J decided to pop in to make sure he had
all the stuff set up and he cut Ray.

862
00:52:41,370 --> 00:52:42,670
That's what happened. All right,

863
00:52:44,140 --> 00:52:48,520
Heaven forbid we make mistakes
anymore. And that's what we get.

864
00:52:48,740 --> 00:52:53,450
But oh my, before we close up
shop here in the first hour,

865
00:52:53,480 --> 00:52:54,810
I'll talk to you about
green mountain grill.

866
00:52:54,880 --> 00:52:57,850
Some of the best PT cookers out there
on the market today. Choice line,

867
00:52:57,950 --> 00:53:01,570
and a prime line choice line.
Save you some money. Yes.

868
00:53:02,720 --> 00:53:07,130
Good size cooker. You know it
accommodate the pizza of an insert.

869
00:53:07,270 --> 00:53:08,103
Oh yes.

870
00:53:08,830 --> 00:53:12,730
Who doesn't love the pizza of an insert
and your green mountain grill wifi.

871
00:53:13,470 --> 00:53:18,170
No internal meat probes. No.
How about app control? No,

872
00:53:18,830 --> 00:53:20,730
you want that prime lines for you?

873
00:53:20,730 --> 00:53:24,050
My friend peak and ledge in size

874
00:53:26,230 --> 00:53:28,560
also accommodate pizza oven. An
insert. If you wanna do that,

875
00:53:28,760 --> 00:53:29,720
I highly recommend it.

876
00:53:30,500 --> 00:53:35,440
But the prime line gets you a
little bit more of a robust build on

877
00:53:35,440 --> 00:53:39,080
the chassis lights inside on the main
cooking chamber to insert only probes.

878
00:53:39,080 --> 00:53:43,120
Now also has wifi. You can download
the green mountain grill app.

879
00:53:43,990 --> 00:53:47,320
Then you can turn it on. You
can control the temperature.

880
00:53:47,780 --> 00:53:52,080
You can make custom cooked
cycles. You can do everything.

881
00:53:52,580 --> 00:53:54,880
It will not flip the meat over for you,

882
00:53:56,620 --> 00:53:58,760
But maybe Jason of the gang
of working on that. I doubt,

883
00:53:59,220 --> 00:54:04,080
but otherwise you can control everything
from the comfort of your Shaws

884
00:54:04,160 --> 00:54:08,000
lounge. If you want, then just go
outside. When it's done, pull it off,

885
00:54:08,060 --> 00:54:10,920
put it into hold mode, go to
the grocery store, whatever.

886
00:54:12,070 --> 00:54:14,920
Certainly up to you.
Green mountain grills,

887
00:54:14,990 --> 00:54:18,480
much like the Premo only sold through
dealers. So find a dealer near you.

888
00:54:18,480 --> 00:54:21,080
Green mountain grill.com. That's
green mountain grills.com.

889
00:54:21,780 --> 00:54:25,120
And you can find a dealer near you.
You visit the dealer, you get educated,

890
00:54:25,180 --> 00:54:27,520
you find the one that you
think will best fit your need.

891
00:54:28,510 --> 00:54:30,000
Then you can just take it home.

892
00:54:30,760 --> 00:54:33,360
Probably be assembled since you're
buying it from the dealer and away you go

893
00:54:33,360 --> 00:54:36,200
you'll have success. No
buyer's remorse all wins.

894
00:54:36,660 --> 00:54:39,400
If you wanna add some more accessories
that maybe the dealer didn't have go to

895
00:54:39,400 --> 00:54:43,440
green mountain grills.com and buy 'em
up there. Green mountain grills.com.

896
00:54:43,990 --> 00:54:46,280
When the longest running
sponsors right here on this show,

897
00:54:46,280 --> 00:54:48,640
which we certainly appreciate. We'll
be back to wrap the first hour,

898
00:54:48,890 --> 00:54:50,440
right after this stick
around. Be right back.

899
00:54:50,440 --> 00:54:54,880
You're listening to the number two
most downloaded barbecue and grilling

900
00:54:54,880 --> 00:54:59,360
podcast, anywhere the
barbecue's central show,

901
00:55:09,450 --> 00:55:14,080
continuing to produce incredibly
mediocre content in an

902
00:55:14,080 --> 00:55:16,240
exceptionally professional way.

903
00:55:16,540 --> 00:55:20,560
You're listening and watching the
barbecue central show. Once again,

904
00:55:20,620 --> 00:55:23,320
here's your host, Greg Rame.

905
00:55:24,660 --> 00:55:28,760
And we thank John Furman from bub and
mothers for joining us last segment.

906
00:55:28,770 --> 00:55:30,600
Great story and great product.

907
00:55:30,780 --> 00:55:33,800
The segment brought to you by fireboard
monitor up to six different temperatures

908
00:55:34,000 --> 00:55:38,240
simultaneously connect to wifi for cloud
based monitoring or connect via the

909
00:55:38,340 --> 00:55:40,240
red, white, and blue whohoo tooth.

910
00:55:41,060 --> 00:55:43,160
If you have Alexa or the
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911
00:55:43,160 --> 00:55:44,720
you're locked fireboard
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912
00:55:44,720 --> 00:55:47,480
Find out more by visiting
fireboard.com or call

913
00:55:47,480 --> 00:55:51,920
8 1 6 9 4 5 2 2 3 2.

914
00:55:53,270 --> 00:55:57,240
Good folks over at fireboard. Don't
forget. It's predictive now too.

915
00:55:57,550 --> 00:56:02,320
Make sure you update your apps so you
can take advantage of all that great

916
00:56:02,490 --> 00:56:06,480
stuff. The Ted Conrad and the gang are
rolling out over there in Kansas city,

917
00:56:06,820 --> 00:56:11,200
as it relates to the fireboard. All
right. If you're just joining in,

918
00:56:11,540 --> 00:56:14,640
you've missed the first hour. Don't
worry about that. We are recording.

919
00:56:15,220 --> 00:56:19,760
So you'll get the first hour in podcast
a little bit later this evening or

920
00:56:19,910 --> 00:56:21,760
earlier tomorrow morning,

921
00:56:21,960 --> 00:56:25,680
I would say so make sure you're
subscribed to the podcast feed.

922
00:56:26,260 --> 00:56:29,120
If don't you dare jump
up here, be stupid cat.

923
00:56:31,220 --> 00:56:34,160
If you don't really think I'm
talking to a cat, you can't see it,

924
00:56:34,620 --> 00:56:38,560
but I'm really talking to a cat, Beat it,

925
00:56:40,170 --> 00:56:42,440
dummy, all,

926
00:56:44,670 --> 00:56:47,360
make sure that you are no get away.

927
00:56:48,830 --> 00:56:52,080
Make sure that you're subscribed to the
podcast feed because every Friday we do

928
00:56:52,160 --> 00:56:56,840
a best of which I'm gonna tell you
about here in a few moments. Also,

929
00:56:57,060 --> 00:57:00,640
Ray Lampe, Dr. Barbecue joined us
in the first interview segment.

930
00:57:00,780 --> 00:57:04,840
So if you wanna find out more
about him. If you didn't know Dr.

931
00:57:05,260 --> 00:57:06,960
bq.com. And then of course,

932
00:57:07,060 --> 00:57:11,360
the Turkey Federation was
sponsoring that segment Turkey

933
00:57:11,360 --> 00:57:15,200
smoke.com is the website
for that. All right.

934
00:57:15,200 --> 00:57:19,640
We are pointing to the second hour where
we will have the likes of the official

935
00:57:20,360 --> 00:57:23,200
barbecue central show
cigar expert, Mr. Jonathan,

936
00:57:24,380 --> 00:57:29,360
and we will mash together a
barbecue superstar and his own

937
00:57:29,360 --> 00:57:32,160
right. Johnny mags, the
host of pit life, barbecue.

938
00:57:33,740 --> 00:57:38,240
The crazy w funny thing about
this whole mash up of these two is

939
00:57:38,390 --> 00:57:42,520
they're both within relative
space of each other.

940
00:57:42,600 --> 00:57:47,600
Perhaps some days are right above or
below each other. And earlier this month,

941
00:57:47,600 --> 00:57:50,320
they were right next to each other, going
head to head in that burger contest.

942
00:57:50,580 --> 00:57:53,680
So we'll talk about that with
them. And then maybe we hold Mr.

943
00:57:53,960 --> 00:57:58,160
Jonathan over at the end of the show.
Talk a little more intricate cigar talk.

944
00:57:58,250 --> 00:58:00,280
We'll see how it goes. I
also have an animation.

945
00:58:00,360 --> 00:58:04,440
I wanna play maybe that waits till next
week. We'll see how it goes. Once again,

946
00:58:04,440 --> 00:58:05,560
we're pointing at the second hour.

947
00:58:05,830 --> 00:58:09,960
Refresh libations stick around will be
right back and listening and watching the

948
00:58:10,080 --> 00:58:12,640
barbecue central show right here
on the barbecue central network.