All right, welcome to you. Don't drop the tongs. I'm Bara boy.
Got Kyle from You're Behind Barbecue soon to be Birds and Bones. It
sounds like quiet in here. Well, I mean, we don't worry.
It'll get a lot of I got headphones on. I'm hungry as sage,
a savage, savage, savage. You got Phil Johnson in the house as
well today, so we gotta get started. We got a guest joining us
here in a little bit. Gonna call us probably about fifteen minutes or so.
Give us a little rundown, Kyle on who our guest is. Today,
we got a celebrity chef Ross Restaurant Tour award winning recording artist Roger MOOKI.
I think I said that right right time to a lot of fire.
Yeah, I saw this thing on the cooking of fire. Bro. So
he's from Canada. It looks like, yes, yes, there's a lot
of West Indian uh heritage out in Toronto. I was surprised. That's crazy.
Surprised Toronto. Toronto's are awesome. I was. I thought I thought
New York had like the most like West Indian population, but when I went
to Toronto, Oh my goodness, Bro, it was like Rodeo on every
corner. But how we have taco stands? There was like yer, did
their airport freaky out at all? Toronto? Well, yes, because I
went there for work and I got put in a little cubicle, yes,
explaining where I had to go and when I was coming back, I had
to open up my reservations. But customs, oh, I had to do
the same thing when I went there. But the thing that blew me like
I got all that, okay, cool, let's do the whole thing.
But then it's like, damn, where's my bag? Because it's about an
hour and a half, two hours, yes, going through all this.
Then you look over this balcony and there's all the all the better broll backs
are just thrown places like there's no organization. Yes, so I found my
bag. It's got stickers on it. Boom. You go outside, you
know how like normal normal airports. Yeah, like you park. You can't
park for like more than like a couple of seconds, or cops on you
and say, yeah, get going, bro, everybody's just parked hanging out.
It is bad, bro, bad. That's all. I booked a
I booked a hotel. I got two double beds right, I get up
there they went two twin beds. Well that's kind of you're big too,
bro, But you think what screwed to the wall. I was like,
gonna trying to push it together. That's kind of common in some major cities.
I mean, I've been in New York before and stayed in some places
where you go in and you're like, it wasn't a double it said double.
Yeah. Where you walking here like is this? You're like, oh,
this is the whole room? Where's the bathroom? The bathrooms and got
some tiny rooms there. So we need to talk about something before Roger calls
us here. So there's a group here between Phil, Kyle and myself,
and things got a little. It got fifteen minutes, it got a little
got a little heated. So we're gonna do it. We're gonna we're gonna
have a quick little session here before Roger joined us. He's a much more
laid back dude. But things got heated between the three of us. I
don't think he did. Oh, I think they got So what is what
happened was is and I'm gonna summarize it. Kyle was called out by Phil
for copying recipes no, what for stealing. Let's let's bring it back.
Let's bring it back. I was minding my business in the morning, and
you poked a bear a couple of times, like, oh, look at
this little recipe right here. Poked it. Why did I poke it?
Though? I poked it? Because I poked it. I poked it because
you accused Kyle of stealing your recipes and you said he wasn't original, and
you poked it, and then you got our boy summittee involved, and we're
calling Kyle out on some stuff. Correct. I did get called a very
bad name. I'm sure you did. I will not say all this public
you were, you were calling him out, you were calling him out,
and you were next to me that and we were saying that there was no
one being original and that everybody was stealing recipes, and you were getting all
been out of shape about this. So what I knew that it was under
your skin and it was getting a rise out of you. Naturally, I'm
going to do it because what I have said to you, and I have
said to everyone, is that everybody steals everything and everybody copies everything in some
regards, and your argument phil correct. What wrong is people don't give credit
to the originators of it, right? Correct? Okay, So I go
back to this conversation. I have though, Phil, have you ever made
a pulled pork sandwich? Yes? Did you originate? And do you give
credit to the originator of the pulled pork sandwich? Do you even know who
the person is? But here's the do I took my It's my pull pork
sandwich that I made originally. I didn't go to somebody's page and look and
did identical to what that person did. So that's my purse, that's my
pull pork sandwich. So, my polks, you've never made a pull pork
sandwich. You've never made and you you've never made a pull pork sandwich a
traditional pull pork sandwich, pulled pork between two pieces of bread. No,
I would always flip it and do something extra to it. Okay, if
you ever now you you're one sandwich that you made where you you talked about
where the mac and cheese? Right? Can we bring me back that mac
and cheese that you did? Right? I would research ball. That was
make it cheese ball? Yeah? Correct? That was made in nineteen thirteen
by another woman. Did you give her credit? No, you didn't eat.
Look my my biggest get the nerve already. Look because here's the deal,
my biggest thing. I want to know what I did. Yo,
Look you know what, and you know what. I'm past it. But
I'm past it because it was more of a big brother little brother. It
was an Eli and Painting type deal. No, No, it was.
It was. It was. It was, it was. It was screw
those it was, it was, it was. It was definitely a big
brother, little brother situation. David Golia and and and the reason, the
reason being is because we spend a lot of time together and we talked so
much in the truck to ourselves. Right. But now if you talk to
yourself with your brother and then he comes out and then he says, oh
I created this, and you're like dang, so like we talked to him
one example. No, no, because because I don't want to go down
that row. Here's the deal. Here's my biggest deal. If you want
to get creative, go to a supermarket and get creative. Don't look at
social media and get creative, because that's not being creative. But how many
recipes are born from going and restaurants and see inspirations and making adjustments because because
you get motivated motivated. No, it's not just about corn, bro Okay,
what about this? What about my sliders? My slider? My what?
What the hell was it my sausages either, barrel sausages. No,
And it wasn't just about that, Kyle. That's why I'm saying it was.
It was angry, a lot, a lot of things you were having
angry. I'm over it. My big brother knows what it was about.
Just what it was about. It wasn't just a recipe, heard her exactly
exactly. So can we share? No? No, we're not gonna share
because it's a it's a family quarrel, and I'm over it. But I'm
just saying, like, look, but okay, hold on, hold on,
there's two sides to every story. Yes it is okay, all right,
So I just have one thing to say that next time you make your
mac and cheese bowl, will you please? No, I'm not googling doing
a favorite and will you get off? Elizabeth Raffald in eighteen twenty two credit
for that, and because according to Google, she made it first in that
day, in that day with Barrel's sausage. You made it seem like you
were going because you even called no. No, I know, but you
called my name out in that text that morning he said, oh, Phil
inspired me to make I was like, oh, here we go again,
So yes, you did me or him? No, he started you said,
oh, Phil's gonna love tomorrow's recipe. Because I'm no, I was,
I was inspired by sausage. I was like, here we go again.
I just did the I just did the sausage. And what did you
do? I know? I we spoke about it on the last podcast.
He was like, oh, what's the barbecue? He did the sausage and
pepper. His was I did that? He know? He yeah, that
was his game day deal. He's gonna love tomorrow. And he didn't,
which was the barrel? He didn't listen to the podcast and understand that I
make the dish. Okay, got it? So so can I. I'm
sorry for that. I'm oh, I'm I'm staggered, I'm stumbling. I'm
you know what, I'm not as we were using yours, You're not I
created the barrel boy, I'm not. I've mixed it up a little bit.
Now I have a question about the barrel? Boy? Am I allowed
to ask this question? Philm Am, I gonna get in trouble. I
don't care. So you wrapped him in bacon? I wrap everything about it?
And I know you do. I heard it, and I'm actually heard
that ever run out of bacon, and I'm actually gonna give you a little
grief about that. I wrapped everything in bacon. I know it's a little
weird. No, it's not that weird. It is bro there is everything
in bacas. It's a little it's it's wouldn't you grief? Phil? No,
I'm not about I heard it. You already heard already. How many
things can I wrap a big when you when my goal is to wrap everything,
I can even think of bacon? Okay, So my question about the
things that you made, the passage that you that you find inspiration in my
sauce addressed me that I find inspiration is somebody else on mine. I did
feel I found inspiration, So okay, can you find it in the grocery
store? Like go up and down the island, be like, oh wow,
I wonder what that would be like if I use rap to bacon.
How long? How long you cooking for? When what're you cooking on?
I cooked out the GM How long is you cooking for till the sausage are
actually till the bacon's done? Yo? Look, this is this is all
I told my big brother. I said, Look, if my little brother
wants to borrow my clothes, just ask me. Just ask me before you
borrow them. Like ask me? Like, Yo, can I borrow your
clothes? Ye? Don't just wear them? But can I bring them back?
Can I talk about the corn though? No, I want to talk
about the Okay, we're not going to the corn. Thing feels feels all
in this feelings still and nicotine feel is still here. Wait? Hold,
can we talk about how's that? Can we talk? Can we have a
little heart to heart? How's that going? Or should we not talk about
them? It's it's hard you still? Are you still doing it? No?
I'm not, I'm not. I'm not. I don't know what I
mean. You're still on the program? You're month? Two months off?
No, probably like a month? And then if I if I do see
somebody, I will take a couple of pulls. What about a zinny bar?
Forget that? We got a seven hour drive to the Ventura. So
so you guys get out. Okay, So we've we've established the fact that
Phils. Okay, even though we stole some recipes and you know, and
here's the deal. I don't care if people take the recipe, and I
don't care if they don't give me credit, but just don't act like it's
yours. I not get it. Let me hold on, we're gonna go,
right, We're gonna start there. Hold on, you go on any
one of my videos. Okay, it does not say hi, my name
is Kyle, and I created this bacon wrapped oreo stuffed with cream, cheese
and bacon. Yo. You know it had been a better It would have
been a better thing, right, Okay, why do you because now set
it out? Is this not me? This is not this is not Kyle?
All right, my little brother, what's up y'all? Today we're doing
deep fried corn? Wong Yo. Shout out to the traphouse, Yo,
shout out to my big brother Phil. I'm gonna do deep fried corn.
But what's the backstory why I did that? Yeah, because we can't get
out of because because of a batter from my Boyfidel, and I get that.
But you could have shouted me out too, bro, like, shout
out you could you shall you shout barrow out for his sausage. But pause,
but but and any any of my videos, none of them. I
ever say, hello, my name is Kyle. Today we're gonna do bacon.
God, how you start? Don't? I don't start. I just
go. I go up to the camera. You say, I take,
I say we're doing wing or what. I don't know, deep Fried Corn
took a bite and that's it. I don't say anything else than that.
That's all my skills. I just feel like you, you both, you
both need to get a room to each other, either fight or hug.
One of the two needs to happen here. I don't know what the deals
you do you, but you guys need to all right, So we got
Roger should be calling us here in just a second, come out. We
done? Because you two, you two, there's a lot, there's a
lot of contentiousness. There's nothing, no no, I gotta edit this sound
good a little bit like what's still on this spot. This is go to
the bathroom, like this is roch All right, So you guys, competition
coming up, competition. So I practice, I practice practice, and we
have and we have. Uh I got a royal American? I got a
question. Wait, and that's another thing. Bro. Hold on, see
again, Bro, you just do a lot of sneaky stuff. Now,
you do a lot of sneaky stuff, bro, and then don't even include
me like like like bro, like remember when I said, Yo, I
don't want to be the Bobby Boy of this podcast. Yeah. I still
haven't figured out he got it. I'll google it. Yo. So all
this time, all this time, all this time, we've been saying,
oh, yeah, I'm getting the same spot. I'm getting the same spot
at the Royal. I'm getting same spot. What the same spot is?
What at the Royal? I'm getting the same spot at the Royal. I'm
getting the same spot at the Royal? And how are you in? Smitty?
Right next to no Idea? No Idea? I called Coofeni right now.
We signed up. We gave him our spot number from the sign that
we've had in previous years that we're always up against the fence, and they
put us right in Smitty's camp. That's where we're at. I know,
I guess where I'm at. I'm at. I didn't even see where you're
at. On the next generating I'm always next to the general. You know
what you know? I feel the power. You know why I think they
did that. I think because of sun smoke. Uh sweet, who's the
guy that's from Vegas, son of sweet smoke? Yeah, yeah, sweet
smoke. Sweet smoke que from Florida is coming coming, yes, because he
couldn't make it because of cancer. You know, if I beat it to
see him, so I got a big fat kiss for him. So now
they got them too together, Yes, and that's what they cooked together.
I don't think so. Yeah. I think they're cooking separate this year.
All right. I think I don't know why I got moved there. I
have no fight, no clue. Well, I hope you guys can yo,
I'm still across the field. Why am I always even that? Bro?
I could throw a rock and I can't throw with the crap, and
I could hit your trailer. Guarantee it, Phil, Phil again. We
need to put you in a room and let you hug everyone or fight everyone.
No, there's a lot of animosity. Maybe a puff. I mean,
I know I need to smoke. You want to see any bar from
I don't want you. There's some the queue in this cabinet. You want
something that too? I mean goodness, we're going to vent we had to
do a cooking demos that the weekend before the Royal. What you're doing on
your cooking demo? So that's what I'm gonna ask you. Oh, don't
go oh no, I know. If he goes up first, it does
my runs beat. I got all the ingredients to do my no. No,
no, no, no, no no, because when I'm doing I'm
doing the anything avocado, right, it's anything avocado, it's tacos. Are
you doing baking wrapped avocado? Of course? Course, of course are you
really? No, he's doing I'm not telling you what I'm doing because those
people that are going there are listening. So baking wrapped, I'm gonna do
deep fried avocado wrapped and bacon. You know that's what you do. You
know it, you know it. You know deep frind avocado wrapped and bacon
with green chili barbecue, rug seasoning on the outside on the inside. Hello
this, Kyle, don't drop the tongues. Are you doing? What's up?
Bro? Hey? Sorry, we're on. We're having a hell of
a day today. No, it's not, it's just operator Era. You
are live. You are live with barrel boy filled the grill. Kyle,
don't drop the tongs. What did it do? Ro oh nice? What's
not? What's up? You'll fill the grey the Trinidad. What's going on?
I follow you? Brother? No, Bro, I know, I
know. We just was on two different continents because you grew up in Toronto.
I am born Tonia. At five years old, I went to Edmonton.
I grew up in Edmonton, Alberta, Canada, and then when I
was about seventeen, I moved Toronto. So most of my life. Yes,
yes, that's what I know. And you know, I went to
Toronto for the first time and that was just like New York. But I
just didn't understand that the West Indian population out there. I was just telling
these guys. I was like, it was like a roadie shop on every
quarter. I was loving it. Bro Toronto is one of my favorite thingies
in the world, especially in the summer. Bro Toronto in the summer,
yeah, because the winter ain't no good. I almost killed myself out there
trying to go around the corner. I can see that I could see Phil
driving in the stand. No, it wasn't driving, it was breathing.
That cold are almost broze my brain. It was like twenty below. Bro.
I was I was like, oh, I think I'm dying while I
was walking. Man, Yo, we glad to have you on man.
What's going on with you? Respect man? Man? Lots going on,
Man, about to release another album and a book coming out, all kinds
of stuff going, all kinds of stuff going, all though. All right,
So Roger, Hey, so before we jump into that, give us
give our give our listeners a little bit about you know, how'd you got
started in all this? And I honestly got to know, Like we'll get
to this later too. It's like how many people stop you and say times
to a lot of fire. I'm telling you, bro, because I ever
met you in real life, ro I'd be straight up to you. Just
why, That's all I would say to you, Just not hide nothing.
Just hey man. You know it's funny about that dog because a lot of
people come up to me and they're like, yo, I love your show
Man on Fire. I'm like, yeah, you love it that much?
You love it that much? Job yo, Yo. So I came up
man like I'm like third generation food and beverage person with my family. When
I was like around sixteen, I started working in restaurants and doing music.
So I take all my money from the restaurants and do music. And then
for a while, like music just dominated my calendar for like decade, all
I did was music. Professionally. I hate the music industry, but I
love making music. So I went back to culinary going to cooking school,
did all that. Before long, I started over the restaurants and doing TV
shows and launching all that stuff, and continue to release music throughout that period
as well. And you know, it's just been a ride ever since of
balancing out making new things, you know, like creating albums or most of
I'm like, my fifth studio album is coming out right now, independent solo
album. Sorry, I've got this book coming out that goes with it.
It's like an art book. And then I'm doing these shows and stuff.
So it's like now it's just a hot jumble love festival of all these different
creative projects. You know. Yeah, that's awesome man. All Right,
So you got Roger got a book coming out in October as well as the
album. Tell us about how the two of those coincide and how does it
bring in your cooking aspirations? Yeah, it brings in no cooking aspirations whatsoever.
The only thing that's cooking related. Is I always named my albums around
some kind of food thing. So my last couple of each your words.
One of those edibles, the one that I'm dropping now, is going to
be called sound Bites, and it kind of plays off of like the generation
we're in right now. You know, we have a very short attention span.
The averaging attention stand is shorter than that of a goldfish, according to
this study, righter than even that. Trust me, no, I'm doing
much. I'm doing much rooms now I'm trying to focus. Oh wow,
you guys started gunn start talking to focus. So I took this album called
sound Bites, and it's basically like no song on it is longer than one
minute thirty seconds, and so it's like really compresses this idea of short attention
span and attention deficit. And I've released a single right now called Stuck on
Stupid because you know, there's just so much stupidity out there right now.
And see you on my Instagram, you see I've been posting all kinds of
stupid stuff and putting the song on there, so you know that's they're fun.
So that comes on in October, and that relates to the book,
because the book is sort of like a movie in your hands. There's original
artwork that I did. There are stories that I wrote as well that are
all of them are a hundred words are shorter to kind of go with this
form factor of press attention span. And then there's an album a QR code
to the album. You hit this QR code and you listen to the music,
see the visuals, read the stories. And then I brought in my
sister, Francesca Ekoyas, this award winning Nigerian author, and she wrote essays
contextualizing all the artwork, all the music, all the stories her life and
my life and how we came to creativity and just just bringing the whole story
together, you know. So it's really cool. That book is called Curious
Sounds and the album is called sound Bites. All that's dropping in October.
YEA, what type of music is it? What genre? The shipop?
My brother hip hop music the world? So I heard a podcast where you
were on and it just kind of it kind of reminded me of my story
as well as far as uh, you know, just coming from like the
hip hop community community and then you know, going in to food, but
hip hop being more of a culture in our lifestyle, right, more than
just a genre of music. Is that not true? Yeah? One hundred
percent. Like even when I was doing this book with the artworks, so
what I do is I would paint the painting, all original artworks, right.
What I do on some of them is I paint the paintings, but
I photographed just like a corner of it, like twenty five percent of it.
Zoom in on that, and I built that as a as a collage
piece, and then I'd layer that with other things where I sampled my own
artworks like that, and then create these original artworks based off these sampled visuals.
Essentially, I'm so like sampling myself visually and creating these artworks. So
so the culture and the legacy of hip hop runs as a heavy thread through
this this art book. You know, that's dope. That's dope. Very
cool, all right, So you got Man fire Food, you got stuff
you've been doing with Food Network and all that. How did you go?
How'd you go from working restaurants open restaurants to be in a TV star?
What was that transition? Like? How was the steps? I was running
a very small restaurant in Toronto, on the East End, and right around
the corner was where they used to shoot all the Food Network Canada shows.
At the time, this was like, I don't know, sixteen years ago,
fifteen years old, something like that, two thousand and four ish,
right, so even long almost twenty years ago. So they were filling stuff
around the corner. And so because they were just launching the channel at that
time, they used to come in all the time to the restaurant because they
weren't about to be working eighteen hours later. So I got to know them
over a year. I just knew their names. I didn't know. I
don't ask people like what they do for their jobs and stuff like that,
you know. So after about a year they said, hey, you know,
we worked for the Food Network and blah blah blah. And by that
time I had done like so much music and I just want I wanted to
have a very anonymous lifestyle. So I was like, you know, that's
cool, nice to meet you, you know again, you know, because
they're regulars. Nice to see you, have a nice day. And then
they're like, no, no, we want to audition you for some stuff.
I'm like, you know, I'm not like super interested in that.
I just want to work at the home kind of thing. And then after
a little while they kept kind of coming around, and then I opened some
restaurants and a few years later and they showed up in the dining room again,
and at that time I was a little bit more amenable to kind of
expanding my breath of what I do. So we dove in and reconnected,
and a couple of years later we launched my first show, every Day Exotic.
That was in two thousand and eight, two thousand and nine, and
I dropped the album Soul Food with Warner with that and then that was it
man, and so it just kind of kept on that trajectory. And then
they did heat Seekers with our own Sanchez and all the iron chefs, chop
a penitor and show that show man fried foods blah blah blah. You know,
yo, going back right. So one of my uh inspirations was actually
from Canada. It was a licensed to grille Robert Rainfort. Was he part
of Yeah? Yeah, was he part of that, like that Whole Food
Network in the beginning, And because I used to watch that in the States,
like and I just loved the way he would take a dish, and
we just spoke about it earlier, being creative right now and blending flavors together,
you know, and and just you know, like he would take like
orange juice and like mix it and use it as a marin it and you
know, make just fresh ingredients to make his own marin it. Yeah.
No, Rob is definitely one of the old jees who preceded me. You
know, he opened that gateway for sure, man back then. So just
carrying that torch, my brother, Yo, that's good. So okay,
so on on this okay, so man, fire food. Right. My
dad is a massive fan anytime this show's on, bro, he's on it
now. We're getting ready to hope, we're getting ready to open up a
US fright. And you know, after watching this this your guys, the
show, it's like some of this stuff is crazy, bro. Like they're
hanging whole what do you call whole cows, They're doing all kinds of you
guys are doing all kinds of ye. Yeah, yeah, they're wild.
Yeah they're wild, bro, yea wild. What's the wildest the wildest like
episode or the wildest memory that you have of doing this? You know,
it's there's so many locations, man, it's mostly about the focuses around people.
But I tell you, you know, we were gonna do alligator one
day. Yeah, and then that was like, no, that's too outside
of for man fire food. That's more like Andrew Zimberg type joint, you
know. So, but I always wanted to kind of dive in and try
and do more interesting stuff, more stuff from around the world, because you
know, like if you travel around the world, man, you go Argentina,
Columbia, Korea, Yea, and all these parts of the world.
They love cooking over fire. They have a long history of it. They
use lots of different wood, lots of different flavors, spicing, yeah,
man. And I was always trying to push that envelope, you know.
So I think we just kind of press the surface on that joint, be
honest. Nice. So okay, so working working in you know, working
with the food. I don't know where I was going with that. But
what I'm saying, every time you're doing this these episodes, I mean,
do you learn Are you learning like every time you're doing this or is it
just is it so wild you you just kind of know what's going on the
whole time. I one, it depends on the location. You know,
so like you can't go to two hundred locations and everybody's operating at like mister
mia level, you know what I mean. Right, So some people you
learn a lot more from and then sometimes they don't want to let off the
secret secret on camera. So but on the side they'll pull me. It's
like, yo, we really honest and we do this, we do that,
blah blah blah. I'm like, oh, we lads, Look,
it's a little gangster little tricks and tips that I picked up off camera that
they weren't ready willing to kind of let off those secrets. I kind of
picked up those things. So those are kind of the magic gems. But
you know, everybody got their little twists and everybody got their little angle and
lead on it, and uh had something to offer, you know. But
like I said, not everybody's listening, miyake. Some some people are like
you know, Danielle san is still you know all right. So the stuff
you've learned doing Man Fire Food and your other shows, how have you taken
those into the kitchen today? Oh? Man? You see. For me,
I'm always experimenting, Like I got restaurant in Toronto Pearson Airport and so
you know, when we're doing that stuff for the restaurant, I'm always taking
all of these adventures and trying to package them up into the format of what
my restaurant is, right, and so those whole kind of live and do
their thing, and those recipes all we see are exactly the same. So
if you come now or six months later and it's still on the menu,
it's going to be exactly the same. For me personally, I'm always experimenting.
Man, I don't cook the same thing twice at home. I'm always
tweaking little things, trying a little things. You don't cook the same thing
twice at home. Yeah, So I mean I might make curry chicken several
times, but I might use like coconut oil in one time. I might
try it with a different oil. I might try with g I might try
it with uh baking wrap. Yo. So we just got on Kyle because
he's baking wraps. That's his This is his main ingredient for every recipe is
bacon. Who doesn't love bacon? Everybody loves bacon. I don't know bacon.
I like bacon. I like bacon, but like you know, like
everything, yo. Yeah, that I'll take a rap every yo. I
told him. I said, I said, yo, listen, I said,
bro, get your creativity in the supermarket and not in on social media.
Yea yeah, don't get me started by social media. That road.
I would love to go down that road because because this is this is the
deal. I fight with Kyle all the time. This is my little brother,
right, So I fight with him all the time because I'm like,
Bro, don't feed into this bull crap. All right. Being hip hop,
right, we used to have to be original and have our own flare,
our own flavor who we are and everybody nobody. And so I'm having
a hard time because in the beginning before they were selling check marks right on
social media, they were always bouncing me off because my name didn't match my
ID, right, But now they want to sell me a check. But
now everybody has these checks because I'm like, so, I'm like, I'm
not buying a check just to prove my exactly exactly. So I'm like,
so I'm gonna be the underground barbecue chef so to speak, and make and
create my own recipes. And then my boy Kyle over here, he's a
little bit upset because I keep calling him out and he's like, well,
there's not barbecue because you know you you you're not, You're being a chef
and blah blah blah. So give me a little bit of your insight on
this whole internet scene. I mean, they are social media. I'll take
you a couple of steps. Right, I'm so flabbergasted by it. I
wrote a whole album called sound Bites around it. You're making a whole album
about it, so you could check that. But also, I go back
to you, just says Industry Rule number four thousand DDV. Social media companies
are shady. Yes, yes, yes, yes, yes, indeed,
indeed you just gotta flip that, flip that for the new era. You
know, it's back to trial bro. All right, all right, that's
fine yo. All right, So so let's let's talk about the induction to
the Hall of Fame. You're going into the Hall of Fame, Barbecue hall
of Fame. Yeah, I'm inducted into the Black Barbecue Hall of Fame.
I've been nominated into the American Royal Hall of Fame twice. Yeah. Maybe
this year they still recognize you know the baby yo. Look look, you
know you know who sits on that seat right, our uncle, big big
Uncle calv Lexo, I know, Uncle cav Man. That's the homie.
I love yo. So you know we're all at the Royal Man, we
gotta we gotta catch up. If you make it out there. Yeah,
well you tell them, tell them to fix the thing, man, and
I'll pull up. I'll pull up. Can this year they fix the thing,
I'll pull up this year we have there we go, there we go.
Nah. That's that's great, bro, that's great, you know.
And I know, look, coming from New York and I'm sure coming from
Trinidad and then being in Edmund and in Toronto, the inner cities, Bro,
we didn't have a whole lot, you know. And I feel like
in the beginning because I heard you speak on another podcast and I'm gonna shout
it out and I know Kyle and my boy, Barret, boy's gonna get
a little blush right now. But we were forced to do barbecue at the
beginning stages, right, These were the scraps that was thrown to us,
and we had to dig a hole in the ground and start this whole you
know, barbecue. So being able to come back into this late and day
and age and then be recognized for something that we kind of created on our
own is great, right because there's bro I'm I'm a minority out there when
I'm competing. You know that, right of course. But so that's that's
a good thing, man, And that's why I keep doing what I do,
you know. And uh, I just I just feel the whole barbecue
love from everybody, you know. And it's the one competition that I tell
everybody that even though we're all competing against each other, it doesn't matter.
We all want each other to do our best. I mean there's been times
where I dropped my whole ribs on the ground and somebody sayd hey, bro,
I got some more ribs. Hey you get throw it on. You
still got everybody, you know, Like what other competition you know, sport
like that is where everybody's going to help the next person, you know.
And that's what I love about our barbecue community. That's true. And most
of that barbecue community is like mad love. You know. You have to
think about it like this, Right, You're sitting around a smoker for twelve
sixteen hours. All you could do is talk and drink and that and that
and that. You know, you get enough liquor and anybody that start talking,
all kinds find a kind of their life. And and that's why we
came up with this show was because of you know, don't drop the towns.
This is all the stuff that we don't really talk about, you know,
on other podcasts, but we talk about, you know, sitting behind
you know, a fire, sitting in front of a fire, you're having
a couple of beers, you know, And there's nothing more primal than that,
you know, man man kinds supposed to be invented fire about two million
years ago, and so we've been having this ritual around fire for two million
years. It doesn't only feed us, it keeps us warm, It drives
our clothes, It nourishes the community, and it's done properly. It replenishes
the forest. Fire is a sacred thing, you know what I mean.
So this is the we're carrying on the legacy in a new way of something
that has been born from a two million years ago. All right, So
very true with all that, now, Roger, the one question I have
though, so we're getting ready to wrap up of you, where can people
sample the music? Where can people follow you? How can we will see
the show and when's the new season dropping for the show? Everything is at
Roger muking dot com or all of my social media Facebook, the Twitter,
Instagram, TikTok is all at Roger Mooking. So if you go there,
that'll be the portal for all the music, all our the books, the
shows, whatever I'm up to, whatever I'm bitching about, It's all there.
Dog. All right, Well, congratulations on the induction into the Hall
of Fame. All that good stuff coming your way, and hopefully fill in
Kyle, see you down the road in the barbecue world. And don't worry
if you ever need any inspiration how to wrap something in bacon, Kyle is
your man. If you ever look at something you're like, wow, this
this Maybe I could wrap this in bacon. He'd wrap it in bacon.
Maybe you have a wrap you ever a little person to make your duck and
wrapped in bacon. All right, Roger, appreciate your brother. I apprecia.
All right, Well, thank you to Roger for coming on and joining
us. Uh you know the one that I took away from his story and
take away from everybody comes on these podcast stories or are these celebrity chefs to
do it? People wonder why certain people aren't getting People are famous on social
media, but they're not famous when it comes to the TV world. It's
just social media. You can make yourself famous no matter what you know.
With you we are, you buy check marks, whatever. But I always
take away from everybody we've ever had on who's ever been on the Food Network.
Their stories are that they start at the very bottom and they have done
all aspects of cooking. They all have an interesting story. It's always interesting
to hear their different stories. I mean to come from. Imagine being born
in Trinidad, Yeah, going to Edmonton, then living in Toronto. Next.
See, you know you're a food network start like who whatever thoughts?
So goes to show the hospital that it takes to do that. So thank
you to him for coming on. Uh, you guys are talking about the
American Royal coming up. That's not gonna be here, it's gonna be here
soon. Yeah. Are you guys ready? And how are you practicing for
that? I am home practicing. I heard there's another film crew coming out.
Oh oh, but see, I don't know if they're gonna want to
follow you not allowed? I don't think so? Why not? Because I
can find my chicken. I was gonna say, we saw what happened last
time. I wonder how many people gonna throw a bacon grease in their in
their ribs. Oh, I'm already getting dm Oh my mama used to do
that. I'm like, Yo, your mom ain't do that till I did
that. Stop. See there we go, Yo, stop stop. If
I see bag and grease, I'm loading my trailer up with bacon grease.
Bacon grease is gonna become the new the new US play plans all over.
Look. Look, the the new Rubs are gonna be showcase the royal Oh,
either be a big way hold big go back. So they're gonna be
showcased there. What do you mean? That's all I'm using on my protein?
Really? But are they gonna be released for sale there? Hopefully?
Hopefully? Oh, you're gonna have a little filled the grill tense set up.
Now he's selling crap. You're gonna have to go to the store and
get it, because I'm gonna have my personals and I'm gonna tell you where
you could go online and order it. Look at this guy. Okay,
you can't even be an entrepreneur. It might be better to have some to
sell right there? Tell you what you pay for me. You put me
up in a five star hotel. You find me. You got a nice
five star trailer for it, the same trailer. No, but I'm not
staying there. I'm only cooking in there. But YO, don't I can't
find him. I don't think he's renting a trailer a nomore. You know,
you know the hold on you. You don't have a trailer. How
about trailer? He staying with you? Kyle? I have no room,
yo, Yo, where you putting that big trailer. I'm not putting it
anywhere? Because I hired a dude on RV Share. Yeah, he's bringing
it dropped. That's what I do. That's what I do all of the
time. But I don't see this guy. This gets turned around that I
now stole, yo, if trading. If my trailer isn't your camp,
I'm trailer. Yo. He stole my RV guy trailer. And now he's
gonna put because hold on, because you're not putting that big behind trailer you
had last year in that little space. You have paid for something, but
something by fifty something whatever, it's thirty fifty, Okay. I want to
get back to real quick before we jam out of here. So here's the
deal. It's avocado, taco and two steaks, right, so you're gonna
do steak baking, rap steaks, baking, rap tacos, and baker avocados
with pork belly. So work bell. So my cookie demos starts an hour,
No starts forty five minutes before avocado turning. Okay, okay, so
I want to compete in avocado too, So are you joining while you're doing
the That's what I'm thinking, bro, I'm thinking I'm gonna do that's actually
kind of cool. Time. I think yours is right before taco turning.
Oh ta taro is gonna be So I think whatever we demo, what I'm
doing anyways, I'm gonna demo something with avocado, making, barbecue whatever,
wrapping and baking however you guys want to do it. And then I'm gonna
feed that to the that's really cool. And then I'm gonna tell him all
right, so I'm really boxing this. They're gonna watch me box that's a
really cool. I'm gonna run this upet. I think that of any of
the demos that you guys do, I think that's one of the best things.
I think. That's awesome. That's what I'm thinking, because the crowd
is gonna be like, yo, so he's just cooking some you know bs,
blah blah blah, Like, no, this is actually what I'm actually
turning. That's a great idea. I really like that nice chop though.
You know what I'm gonna steal. I'm watch You're gonna steal his cooking ideas
I'm giving him. I'm just telling him, like, hey, you should
probably do that if you're not on time. I'm not. I'm not taking
the method. I'm gonna take one of your recipes. I am going to
actually wrap something in bacon wings. I don't know. No, you can't
wrap a wing and bacon for a turn in check my I gotta I gotta
wrap something in bacon. Well, you're right before the so I'm gonna go
through your Instagram and see what I could find and I'm gonna do a baker
wrap tweaky. But it's a joking, no idea, because he'll do that
next week. He'll be on there. This is something I'm Baker did probably
like damn, I'm telling you, I'll wrap everything, bro. I mean
what you wrap everything. What I'm what I'm telling you is you have we
we we are obligated to forty five minutes on stage forty five. Let you
you're not gonna get forty five. You're gonna get a hot fifteen. Okay,
Well I'm gonna be up there forty five because I have to do an
avocado turning. Whether there's a crowd there or not, I'm gonna do my
avocado turning on stage in front of everybody and turn the sucker. So all
right, that's what you're planning, is not? I have a question.
I'm I mean to ask both you guys. So you have your your behind
barbecue competition team and you have Phil the g Phil Grill. What was the
first trophy that your team ever got? I don't want to talk about this.
My my my first trophy was third place chicken and fourth place pork or
sixth place pork. And it was out of one hundred and twenty five.
And where was that competition? Lake habits. So I'm just saying, like
you compete for trophies, is that troph you have a special place? No?
No, really, why it broke? I don't know it was.
I would figure that would have been a special place for you. No,
I'm not really big on trophies like that. I don't but trophies or trophies,
I don't even have you always remember the first trophy. I think I
do have a part of it. I think, so I need to grill.
I wasn't one of them. I was the last one to win a
trophy on your behind barbecue. How you're the only one on the team exactly
beat itself. My dad and I that's my dad and I are cooking when
we first started, right and we got seventh place chicken at the Scottsdale.
The first contest, no trophies, we didn't get a trophy, and I
was kind of pissed about that's, yeah, what's the damn trup? No
trophy? Second contest, they had a dessert contest, and I don't bake.
I don't know what. I ain't doing that. And so I told
my sister. I was like, Yo, can you come do the dessert
contest? Okay, She's like, yeah, yeah, whatever, I'm gonna
do this no bake cheesecake thing. Whoam? She takes first place? Wait,
your sister got the first trophy for your team. I haven't even seen
your sister out at a barbecue and first trophy and took the trophy. So
I mean so that was that? Is that? Like? Okay? So
we go to two, which is Williams. Okay, Williams, there's something
I don't get one call at all? Barbecue. No, did your brother
get it? No? My dad wins first place burger, he gets a
trophy. Wow, I think this is my first you know what this should
be? Right here? You're behind barbecue Asterix, Yes, Astrick below.
My sister and father get trophies. I ride their coaches. Really wow.
Then my personal first trophy was first place ribs. Okay, where was that?
But I still have that. I think that was in Mesa, Mesa.
Mason, Yeah, Tommy Duncan, Yo, we got a competitions in
Arizona coming away. Yeah we got Yeah. So there's a case of BS
contest and the BCS contest the same damn weekend in November ones in Mesa and
the BC he said, it's that weekend, that NASCAR weekend, Yeah,
November fourth, yea Nascar. Sorry, So so you're going up, I
have to bro it's my yard and the k CBS is here in mesa,
when are you going to any of here's my things, Like, why can't
we we don't get zero contests here in Arizona. Why can't we just work
something out where it's like, hey, bro, you do this weekend,
I'll do that weekend. Like how about that? That way we all work
together, I would separate is that I can at least come to one of
these, but that scar weken not gonna go. Uh yeah, you're like,
bro, you know what you're starting to be. I'm like the un
you know, make fun of me, about the damn unicorn that keeps dodging
me, doesn't want to come on anyways. You're the unicorn of barbecue I
am. Because everybody's like, yo, where's Bryl? And I was like,
Bro, you wouldn't even recognize him if you seen him coming there.
Cogny you can. That's what nobody will know. We go, we go
pick up somebody from home depot and say that's Barrel. Break up to the
next competition. I have a story. I have a story about that.
I'm a story about that. I put a T shirt on be like,
yo, this is I'm Barrel. I have an air. I have an
off fair story. To take you guys about something about that. All right,
so let's wrap this up. We learned a lot of things in this
episode. We learned that fills all in his feelings. So Kyle, I'm
over it. Make sure that next time you steal want of fills your recipes,
you at least tag him video for him. I think just dedicate all
the memories come back. He'll get mad about that. We learned about that
I'll do something wrong. Also, we were very open, honest, we
do feud amongst the three of us about things, and that I barrel him
quite the inscator. It just pokey. It's just pokey feel I was like
corded to six in the morning. I was on my I was on my
flight. I was on my fight and I was bored and I was like,
oh, I'm just with Jabs here And I was like thirty thousand feet
in the air, just jabbing. It was fun. It made that four
hour flight fly just fil just flying off the top rope like I was the
dude who came out of the back of the w W match hit him with
a chair and then it disappeared. It was so much fun. I loved
it. We learned about that I was thinking to our guests Roger for coming
on check out his album, his book, his TV shows that dude is
a cornucopia of goodness right there. Yes, yes, And we also learned
that Kyle's first trophy was won by his dad and the sister. Yeah,
Megan good, I feel like you should put that on your on your should
Yeah, he's be included on one year. I know it should be in
his front window at the Birds. I think it should be on the should
be on it, should be on the should be on your label for your
seasonings competition winning seasonings by my dad and sister. Exactly crazy. I love
it. Well, we appreciate you for join us. Be back next week
with another episode and hopefully in the next week we don't have another civil war.
That might be our last one for a little bit, right Why we
we next the America Royal Week Like I'm out of here on two? Oh
wait, so hold on, do you talk about this? Okay, you
have life come up? He gives you grief. I know, I know,
and he'll be like, man, I got work, I got this,
I got I got a surgery I got I'll be like, yo,
I got an open heart. Surgery. Oh, you ain't gonna be at
the podcast exactly, so har are you work nineteen hours? I'm gonna recording
of the podcast. Kyle, I got American Royal Week. I'm gonna take
off three weeks or take off a month, So Kyle, get ready for
a competition. I'm thinking, goodness gracious, all right,