WEBVTT 1 00:00:00.120 --> 00:00:03.879 Sit day easy, all right, welcome to don't drop the tongs. I 2 00:00:03.879 --> 00:00:09.759 am barrel boy across for me is your behind barbecues one and only. Kyle, 3 00:00:10.199 --> 00:00:12.960 I'm ready today, boy, I'm all one. It's been a long 4 00:00:13.000 --> 00:00:16.359 day. I'm right there with you. You're on one. I'm on one 5 00:00:17.559 --> 00:00:23.879 next week. Usually Kyle is Phil the Grill perfect Phil No here now if 6 00:00:23.920 --> 00:00:26.320 you've been listening to her, not even out of January yet, and he's 7 00:00:26.320 --> 00:00:30.920 missed too. But he's missed too. If you listen to our podcast before, 8 00:00:30.960 --> 00:00:33.719 we said that if you did not give us notice, you owed us 9 00:00:33.799 --> 00:00:38.079 lunch. Phil did say that he was sick, and we all kind of 10 00:00:38.119 --> 00:00:42.359 made a collective decision of Phil, stay away if you are sick. I 11 00:00:42.840 --> 00:00:45.479 don't want to get sick. I mean, here in the valley. We 12 00:00:45.560 --> 00:00:51.000 record this podcast in Arizona. It's about to be the best week of the 13 00:00:51.079 --> 00:00:54.600 year, even if it's possibly going to be raining. The Phoenix Open, 14 00:00:55.399 --> 00:00:59.479 the world's greatest golf tournament, party chaos. I mean, I bought my 15 00:00:59.560 --> 00:01:03.240 house because I wanted to be close to the Open. People think I'm joking. 16 00:01:03.280 --> 00:01:06.040 I'm like, no, I'm dead serious. I love the Open, 17 00:01:06.120 --> 00:01:08.120 the concerts that go on afterwards. It's the greatest week of the year. 18 00:01:08.480 --> 00:01:12.599 Birds Nest, the bird's nest, favor the bird's nest. If you're not 19 00:01:12.640 --> 00:01:19.959 familiar with the Bird's Nest is it is a concert series that goes on after 20 00:01:19.519 --> 00:01:23.079 the golf every day. And it's not just like oh, little mom and 21 00:01:23.120 --> 00:01:26.879 pop bands, No, like big headlining acts like this year Wednesday at Hardy's 22 00:01:26.879 --> 00:01:30.599 headlining. Thursday night is party, Thursday night is Derek's Bentley. Friday night 23 00:01:30.599 --> 00:01:34.519 they go a little old school Duran Duran, Saturday a go DJ's Caigo. 24 00:01:34.640 --> 00:01:38.560 I mean the past, we've had Jason Eldin, Kid Rock, Steve, 25 00:01:38.599 --> 00:01:44.079 Ao, keyh Snoop Dog, all these people are there. It is a 26 00:01:44.480 --> 00:01:49.439 wild times there, like they're like, yes, arrested type kind of nights. 27 00:01:49.560 --> 00:01:52.959 Yes, I'm right there with you. It is the greatest week of 28 00:01:53.000 --> 00:01:56.319 the year. So long story short, we told Phil stay away. I 29 00:01:56.319 --> 00:01:59.840 didn't want to get sick. I know Kyle's been running around because before we 30 00:01:59.840 --> 00:02:02.599 get rolling into it, your restaurant, which has been a working progress, 31 00:02:02.879 --> 00:02:07.639 Birds and Bones. We're getting close, very very very close close right now, 32 00:02:07.840 --> 00:02:10.599 it's in the hands of the health department. Okay, it's in the 33 00:02:10.639 --> 00:02:15.000 hands they expedited my package, all the stuff. I talked to him yesterday 34 00:02:15.680 --> 00:02:20.080 and uh, the Inspector's gonna call me. We're going to schedule a time 35 00:02:20.159 --> 00:02:23.120 for them to come. And it is about to be real life here. 36 00:02:23.159 --> 00:02:24.879 Sure, and you're ready to rip? I'm ready. So that's exciting. 37 00:02:24.919 --> 00:02:29.000 Get the menu dialed in, child? How staffing going, because I know 38 00:02:29.039 --> 00:02:32.039 you hear people talk about staffing and I saw you posted on social that look 39 00:02:32.159 --> 00:02:36.719 for work. That was one of my biggest fears because you know, talking 40 00:02:36.759 --> 00:02:39.759 with Phil, Phil was constantly having turnover, you know, constantly having people 41 00:02:39.800 --> 00:02:44.080 in and out. And I've heard from other business people it's hard to nobody 42 00:02:44.159 --> 00:02:50.800 wants to work this that that My email has been alone up good with people 43 00:02:50.879 --> 00:02:53.479 that are they want to work. Well, you know you only talk to 44 00:02:53.520 --> 00:02:55.439 them on an email, but they seem, you know, a bunch of 45 00:02:55.479 --> 00:02:58.680 go getters. They're ready to do it. But there's tons of people. 46 00:02:58.719 --> 00:03:01.199 Do you think it's partially because where your restaurant is it's in Florence, which 47 00:03:01.240 --> 00:03:06.439 is kind of a rural area. Do you think it's because people in that 48 00:03:06.520 --> 00:03:08.879 part of the area are looking to be a part of something new and exciting. 49 00:03:09.400 --> 00:03:13.840 I think it's both. There's people that are about forty five minutes to 50 00:03:13.879 --> 00:03:16.479 an hour away from that are driving then that want to be a part of 51 00:03:16.520 --> 00:03:22.800 this Holy Biscuits. The people. There's like fifteen people that are out of 52 00:03:22.879 --> 00:03:25.000 the city of Florence about forty five minutes to an hour, and then there's 53 00:03:25.039 --> 00:03:30.680 another I would say about twenty five that have all reached out in Living Florence 54 00:03:30.719 --> 00:03:35.120 or Coolage area. So yeah, so I don't know, I'm pumped up, 55 00:03:35.120 --> 00:03:37.759 but there's a lot of people want to do it. So you know, 56 00:03:37.840 --> 00:03:39.719 I lie, the hardest thing in the world was to line up all 57 00:03:39.759 --> 00:03:45.120 these damn people or not damn people, all these people for interviews, you 58 00:03:45.120 --> 00:03:46.560 know, thirty minutes, fifty you know, however long it's going to be. 59 00:03:46.599 --> 00:03:49.680 I don't think it's going to be that long of interviews, but just 60 00:03:49.759 --> 00:03:53.960 lining people up to schedule and all that, I mean, it's tough. 61 00:03:54.400 --> 00:04:00.520 But uh no, it's about to be real life here coming very very very 62 00:04:00.639 --> 00:04:02.360 very soon. So you got the menu, dial, you got staff lined 63 00:04:02.479 --> 00:04:06.120 up, you're ready to rip. Ah it is the health apartment, right, 64 00:04:06.240 --> 00:04:09.800 health department waiting and you're good to go. And then away it's gonna 65 00:04:09.800 --> 00:04:15.560 go, so looking forward to that coming. You know, obviously next week 66 00:04:15.800 --> 00:04:18.959 the big game, you know, the you know all that is coming with 67 00:04:19.040 --> 00:04:24.399 that. I think that the one thing with with that, And I think 68 00:04:24.480 --> 00:04:28.360 next week we'll have somebody on hopefully who is kind of a wing expert. 69 00:04:28.399 --> 00:04:33.399 But I think that has to be the this next week. Shall we say, 70 00:04:33.439 --> 00:04:36.680 from today through next week, there has to be more chicken wings sold 71 00:04:36.720 --> 00:04:41.959 than any other time of the year. Every and their mother is into the 72 00:04:42.040 --> 00:04:44.399 chicken wings. You gotta have, and you gotta have that for game. 73 00:04:44.480 --> 00:04:46.360 Damn, you gotta have. You ain't making a mess. You got it 74 00:04:46.360 --> 00:04:48.439 in your hand. You ain't missing nothing out of the game. You know. 75 00:04:48.720 --> 00:04:51.000 Team drums over here. By the way. See I'm a flats. 76 00:04:51.319 --> 00:04:55.839 I know I did. Bro that's a big debate online. Just post a 77 00:04:55.959 --> 00:05:00.439 videoats. I don't mind either or I don't either. But if I had 78 00:05:00.439 --> 00:05:06.680 a choice, I go flats, okay, because they find the the drums 79 00:05:08.120 --> 00:05:13.399 and get a little overcooked little to I think the flats flats weren't are more 80 00:05:13.399 --> 00:05:15.560 consistent than Yeah, I don't know. See, I also think it's the 81 00:05:15.560 --> 00:05:19.319 way you cook it. Now I have practiced, I've done I've cooked a 82 00:05:19.319 --> 00:05:23.360 lot of wings in my life, even contests and even at the house bubbah 83 00:05:23.360 --> 00:05:27.040 blah. Now at the restaurant I have, there is a strict timeline on 84 00:05:27.120 --> 00:05:30.600 how these wings are made. There is a strict timeline. Okay, are 85 00:05:30.600 --> 00:05:34.600 you gonna drop the tongs until he wings? All right? So now you 86 00:05:34.639 --> 00:05:38.680 think this is the best way to make wings one hundred percent. You can't 87 00:05:38.800 --> 00:05:42.120 go wrong. Your go to gonna make wings. Yeah, and you make 88 00:05:42.160 --> 00:05:45.519 them. We'll get into wings sauces. But I'm talking, you're just doing 89 00:05:45.560 --> 00:05:49.399 wings. Okay. I will smoke the wings to one hundred and fifty degrees 90 00:05:49.560 --> 00:05:54.480 okay, nice and low. Get enough smoke on the wings, yep, 91 00:05:54.759 --> 00:05:59.560 pull them off, and then I will put them in a deep friar at 92 00:05:59.600 --> 00:06:08.319 three hun hundred and seventy five degrees in beef tallow. Oh oh, so 93 00:06:08.800 --> 00:06:12.160 it goes into beef tallow three seventy five. They're in the they're in the 94 00:06:12.199 --> 00:06:15.439 friar. Boom, let them go, and I have a time, you 95 00:06:15.439 --> 00:06:18.879 know. But it's every deep. Everybody's deep different. But you pull them 96 00:06:18.879 --> 00:06:24.839 out and I will therma pen the wings. When the wings are over two 97 00:06:25.040 --> 00:06:30.959 hundred and three degrees two oh three, two oh three because there's so much 98 00:06:30.000 --> 00:06:38.199 fat and chicken wings. You can really push chicken thighs chicken wings, I 99 00:06:38.199 --> 00:06:42.480 mean chicken thighs for competitions. I'm I'm cooking those bad boys to two hundred 100 00:06:42.480 --> 00:06:46.759 and four two hundred and twelve degrees. Really yep, one perfect bite wings, 101 00:06:46.079 --> 00:06:49.519 same type of deal. So I will push the limit. I'll pull 102 00:06:49.519 --> 00:06:55.920 it off. It is a perfect wing every time. Every time it's a 103 00:06:55.920 --> 00:07:01.319 perfect wing. Over over two hundred degrees is my sweet spot. It's hard 104 00:07:01.360 --> 00:07:04.800 to beef two. Now, I got to fry beef towels. I got 105 00:07:04.800 --> 00:07:09.319 to ask this, and I'm not trying to be the negative negative Nancy, 106 00:07:09.319 --> 00:07:15.959 negative Nancy, but beef tollo ain't cheap. It's for a restaurant cheaper. 107 00:07:15.079 --> 00:07:17.839 No, it's not really, no, it's not. I would figure peanut 108 00:07:17.879 --> 00:07:20.879 oil. You guys, Russians get in a fifty yell and drum. It's 109 00:07:20.959 --> 00:07:25.079 cheaper do beef town. It's cheaper to do beef towel. Kidding, And 110 00:07:25.120 --> 00:07:28.639 it comes in a brick. It's not like the liquid like beef tallow. 111 00:07:28.720 --> 00:07:30.120 I know there's a certain thing for it. I don't know, but it 112 00:07:30.160 --> 00:07:34.879 comes in a brick. I call it Yep. You stuff your deep friar 113 00:07:34.959 --> 00:07:40.040 with that, and that's what we used to Uh. It's got a little 114 00:07:40.040 --> 00:07:42.920 flavor to it too. Boy. Oh, I'm telling you all right. 115 00:07:42.959 --> 00:07:46.279 So, anybody in the competition world, at home, wherever you're at, 116 00:07:46.720 --> 00:07:49.279 if you're deep frying anything, you're crying with beef town, all right, 117 00:07:49.319 --> 00:07:54.639 I'm all about that. Way is your life? Okay. So as great 118 00:07:54.639 --> 00:07:59.800 as what the wing is, it comes down to sauce. And I think 119 00:07:59.839 --> 00:08:03.879 that that is a huge debate because I think sauce can be I don't like 120 00:08:03.920 --> 00:08:11.560 when people use sauce to mask the fact that they poorly cooked the wing. 121 00:08:11.439 --> 00:08:16.560 I think sauce there should be an exclamation point on the sentence. Okay, 122 00:08:16.680 --> 00:08:20.240 But there's different ways. So how do you like your How do you like 123 00:08:20.240 --> 00:08:22.959 your wings served? So you go to us, say you go to a 124 00:08:22.000 --> 00:08:24.639 restaurant, Yeah, how do you like your wings served? When they you 125 00:08:24.639 --> 00:08:30.839 know they served? All right? Never mind. So my biggest pet peeve, 126 00:08:31.120 --> 00:08:35.159 and I've stressed this to everyone, my biggest freaking pet peeve is you 127 00:08:35.200 --> 00:08:37.919 go to a pizza place. It's got wings. Yeah, any kind of 128 00:08:37.000 --> 00:08:41.159 chicken wing place they put chicken wings. The restaurant puts chicken wings in a 129 00:08:41.200 --> 00:08:46.279 bowl with the sauce, mixes it up, and then dumps the whole bowl 130 00:08:46.519 --> 00:08:52.759 the extra sauce into the trays and it's just the wings are laying in there. 131 00:08:52.919 --> 00:08:58.120 They're soaked in sauce. The crispiness is gone and it's just the soggy 132 00:08:58.320 --> 00:09:01.159 f and mess. Like I hate that as a pet beave of mine. 133 00:09:01.519 --> 00:09:03.759 If somebody serves me that, I'm not coming back, like, I'm done. 134 00:09:03.879 --> 00:09:07.320 You guys lost me at this now. The people that take their time, 135 00:09:07.399 --> 00:09:13.000 which you're behind barbecue is going to do. You take each individually wing 136 00:09:13.039 --> 00:09:16.279 out and you place it in the basket or you place it on the tray, 137 00:09:16.519 --> 00:09:18.679 however it is. I make it look good because you know why you 138 00:09:18.759 --> 00:09:22.840 eat with your eyes absolutely, and if you bring it out and it looks 139 00:09:22.879 --> 00:09:26.200 like crap, well then your expectations are like nope, I would agree. 140 00:09:26.320 --> 00:09:31.399 I alight, so Beryl. What's your go to go to wing sauce? 141 00:09:31.320 --> 00:09:37.000 Either homemade or they sell commercially. That's tough because I love wings and I 142 00:09:37.039 --> 00:09:39.720 love so many different flavors. I mean, I obviously do love a good 143 00:09:39.840 --> 00:09:45.039 traditional hot wing. I do definitely love that. I find oh, my 144 00:09:45.039 --> 00:09:46.919 gosh, blanking on the name of it. Not Frank's. The other one 145 00:09:48.000 --> 00:09:50.360 I get the grocery store. Oh my gosh, comes in the bottle, 146 00:09:50.080 --> 00:09:54.440 I'm blanking on it. Dirks, No, oh god, Branks red hot. 147 00:09:54.639 --> 00:09:58.159 That's only that's the only resident. There's another one out there. I 148 00:09:58.240 --> 00:10:03.279 like a little bit more any as I just boxed that. But I definitely 149 00:10:03.279 --> 00:10:05.919 like a traditional hot wing. And Frank's is good too, like I do 150 00:10:05.159 --> 00:10:09.879 like that, but I like my wings a little bit sometimes different personally. 151 00:10:09.879 --> 00:10:13.000 A mango hobb and arrow. I'm all about that. Mango hobbin arrow. 152 00:10:13.039 --> 00:10:18.000 Life all about that, and I'm weird. I know. I love a 153 00:10:18.080 --> 00:10:22.759 wing and hot mustard. What I like a hot mustard barbecue sauce, Like 154 00:10:22.039 --> 00:10:26.399 hot mustard, hot mustard barbecue sauce. Okay, so you take mustard, 155 00:10:26.399 --> 00:10:30.559 you take up. No, no, you take a mustard barbecue sauce and 156 00:10:30.600 --> 00:10:35.600 you mix it with some buffalo sauce. A hot mustard barbecue sauce. I 157 00:10:35.639 --> 00:10:41.200 am all about that, but it's hard to find. People don't have it 158 00:10:41.279 --> 00:10:43.879 that often, but if I'm making it at home, I do. So 159 00:10:45.480 --> 00:10:46.799 there's a couple of places that I know that have it. B Dubs saying 160 00:10:46.879 --> 00:10:50.639 got it. B Dubs is like the wing spot. Yeah, well, 161 00:10:50.759 --> 00:10:52.759 I mean I don't like their wing wing sauce. Correct. So what I 162 00:10:52.799 --> 00:10:56.080 like do is I go get a mustard barbecue sauce. There's a couple of 163 00:10:56.120 --> 00:11:01.159 different ones out there, find which one you like, and then I add 164 00:11:01.320 --> 00:11:05.440 about half of what the amount of the mustard sauce is with a francs or 165 00:11:05.440 --> 00:11:09.440 something like that. Get it hot, add a little butter to it, 166 00:11:11.080 --> 00:11:15.360 let it all kind of cook down, and then let it cool and put 167 00:11:15.399 --> 00:11:20.759 that all together. I'm all about It's it's partially I know, it's just 168 00:11:20.840 --> 00:11:24.399 me. I love mustard on things. I'm the dude if you go to 169 00:11:24.440 --> 00:11:28.159 an Asian restaurant, you know the Chinese restaurant, you know that mustard sauce, 170 00:11:28.480 --> 00:11:31.240 Chinese mustard. I'm a person who's like looking out of spicy mustards. 171 00:11:31.279 --> 00:11:33.440 I love that stuff. Get me some of that. So it's kind of 172 00:11:33.480 --> 00:11:39.559 like the same kind of vibe with that that hot mustard buffalo sauce I like 173 00:11:39.600 --> 00:11:43.120 on ribs. And people are like, wait, what different. I'm like, 174 00:11:43.159 --> 00:11:48.120 it's just different. It's a different taste. So but go to everywhere 175 00:11:48.159 --> 00:11:52.279 kind of different. I'm mango hobbing arrow, Guy, mango hob and arrow. 176 00:11:52.360 --> 00:11:56.240 Okay, all right, because I like the sweet heat, I like 177 00:11:56.360 --> 00:11:58.639 the hot, but I don't want to be so damn hot that they try 178 00:11:58.679 --> 00:12:01.519 to burn your eyeballs. I can stand in a restaurant where you go to 179 00:12:01.559 --> 00:12:03.639 the oh, you go to sign a waiver. It's the hardest wing in 180 00:12:03.679 --> 00:12:05.799 the world. You can only eat one. Why do I want to spend 181 00:12:05.879 --> 00:12:09.720 money to eat one of something and then ruin nights? There's people like that, 182 00:12:09.840 --> 00:12:13.639 I know, but it ruins my nights. I know. He were 183 00:12:13.720 --> 00:12:15.519 like, Oh my god, my nose, hair is burned out, my 184 00:12:15.559 --> 00:12:18.320 eyeballs watered, my hair fell out, my toenails curled up. It was 185 00:12:18.320 --> 00:12:20.799 good, though. Shut up. That's how my dad is. Bro. 186 00:12:20.919 --> 00:12:24.960 My dad loves stuff like that. Like he will get hot wings and then 187 00:12:26.000 --> 00:12:28.279 he will add the chili peppers, like at a pizza place, those pepper, 188 00:12:28.279 --> 00:12:31.840 those crush red peppers. He will add that to his every wing he 189 00:12:31.919 --> 00:12:37.039 eats. And I'm like, why do you like to sit there and suffer 190 00:12:37.080 --> 00:12:39.759 it while you're eating? Yeah, Like, why why do you do that? 191 00:12:39.879 --> 00:12:43.159 I can't do it. I can't do it. I can't do this. 192 00:12:43.240 --> 00:12:46.799 So I will say that's those are mine yours? You well, sel 193 00:12:46.879 --> 00:12:50.720 I at the restaurant, speaking of the hot I have this. We have 194 00:12:50.799 --> 00:12:54.519 this seasoning that we get so back in I don't know, a couple of 195 00:12:54.559 --> 00:12:56.360 years ago, we used to go to World Foods. We would drive back 196 00:12:56.399 --> 00:13:01.240 and forth and we would stop in New Mexico and New Mexico. There's this 197 00:13:01.360 --> 00:13:05.559 little farm and it was a what do you call it? Green chili place? 198 00:13:05.720 --> 00:13:09.159 So it was this old man and I used to make Tamali's. I'm 199 00:13:09.200 --> 00:13:13.399 talking hundreds and hundreds and hundreds of dozens. So we would stop at this 200 00:13:13.519 --> 00:13:16.039 place and we'd load up on all the red chilies, the green chilies and 201 00:13:16.039 --> 00:13:20.120 stuff like that. And my dad's always out, you know, you got 202 00:13:20.120 --> 00:13:22.279 something hot, and he's like, I got something for you. And he's 203 00:13:22.279 --> 00:13:26.799 got a bunch of ghost peppers that he that he crushed up right oh, 204 00:13:26.039 --> 00:13:28.600 and he putting it. He put in a container and he's like, you 205 00:13:28.639 --> 00:13:33.159 can try this. And he didn't tell us it was ghost pepper. He 206 00:13:33.200 --> 00:13:35.320 said, but this is extremely hot. And so I was like, yeah, 207 00:13:35.360 --> 00:13:39.480 I ain't no problem. I tried it. I went through the roof 208 00:13:39.720 --> 00:13:45.279 like it was it heard speak couldn't talk. It was just like I was 209 00:13:45.360 --> 00:13:48.440 dying. So my dad bought a whole bunch of that, right, and 210 00:13:48.519 --> 00:13:52.360 so we've been playing around with it, making our own rubs. So at 211 00:13:52.360 --> 00:13:54.240 the restaurant, if somebody wants, like, hey, like give me something 212 00:13:54.759 --> 00:13:58.200 extremely hot, it's gonna burn my face off. Yes, so we we 213 00:13:58.240 --> 00:14:03.279 will have some like So, okay, i'd say my favorite one hundred percent 214 00:14:03.399 --> 00:14:05.799 go to is going to be the smoke fried wings, right, ye, 215 00:14:05.879 --> 00:14:11.440 smoke rid wings. Have a smoke fried but sauce. Now, I'll start 216 00:14:11.440 --> 00:14:15.440 with the bass is always Frank's Red Hot. I love Frank's Red Hot. 217 00:14:15.480 --> 00:14:18.960 It's like a staple. It's everybody that stuff, right, and then I 218 00:14:20.039 --> 00:14:22.600 will add my own touch to it. So there's this, there's this. 219 00:14:22.759 --> 00:14:26.879 I'm really starting to enjoy this stuff. Now. It's it's a Korean barbe 220 00:14:28.240 --> 00:14:33.639 you're talking about called bolgie Boat sauce or something like that, and it's a 221 00:14:33.679 --> 00:14:37.639 real it reminds me of a real thick Teriaki sauce. So I'll add a 222 00:14:37.639 --> 00:14:41.960 couple of scoops of that to a to a bowl, add some butter to 223 00:14:41.039 --> 00:14:46.559 that, and then I will put in some Frank's Red Hot, and it's 224 00:14:46.559 --> 00:14:52.080 got the little kick and it's real sweet. It's it's my favorite to go 225 00:14:52.360 --> 00:14:56.320 like go to for wings, Like if I'm trying to impress somebody, Like 226 00:14:56.360 --> 00:14:58.600 we had a question from somebody in the audience that was like, Hey, 227 00:15:00.000 --> 00:15:03.480 I'm trying to impress the father in law this weekend or for super bowling. 228 00:15:03.440 --> 00:15:07.519 What kind of wings do you guys suggest to, you know, to throw 229 00:15:07.559 --> 00:15:11.159 them on the impress impress? These guys smoke, So I said, that's 230 00:15:11.159 --> 00:15:13.399 what I said. But if you don't have a deep prior or you don't 231 00:15:13.399 --> 00:15:16.559 want to go through the time of doing that, yeah, I'm begging the 232 00:15:16.600 --> 00:15:22.320 vortex man. Yeah exactly. I mean, it's a Weber kettle. You 233 00:15:22.360 --> 00:15:26.600 can do some great stuff and I've shot videos with you a bunch of times 234 00:15:26.720 --> 00:15:31.639 using the vote. I'm all about that, you know what I mean? 235 00:15:31.159 --> 00:15:33.440 I think, Okay, And if you're a person you just got a pellet 236 00:15:33.440 --> 00:15:37.480 grill, you can use some great wings a pellic grill. You just I 237 00:15:37.480 --> 00:15:39.639 think the one mistake that people make with a pellic grill is they don't get 238 00:15:39.639 --> 00:15:43.000 that skin crispy. Yes, So I tell people to do if you're if 239 00:15:43.000 --> 00:15:48.720 you just got a pellet grill from the moment you put them on spraying with 240 00:15:48.759 --> 00:15:52.679 cooking oil like a basting, like a some kind of to get a little 241 00:15:52.679 --> 00:15:56.840 crisp on there. And then when they get close you that one fifty crank. 242 00:15:56.840 --> 00:16:00.879 You'r a smoker, You're whatever, your pellagrass eyes, a damn thing 243 00:16:00.919 --> 00:16:03.360 will go. But in the meantime, pull those wings off and give them 244 00:16:03.360 --> 00:16:07.679 a little bit more spritz of a cooking spar they can boil. You want 245 00:16:07.720 --> 00:16:11.799 that to get on that sizzle when that smoker is raging, put those wings 246 00:16:11.799 --> 00:16:15.639 back on there and try to push it through. I'm not gonna lie to 247 00:16:15.679 --> 00:16:17.799 you and say it's as good as a vortex or a smoke, right, 248 00:16:17.840 --> 00:16:21.840 but you gotta come. That's gotta cook with. But I think that the 249 00:16:21.919 --> 00:16:25.840 mistake that PEO will happen with those is the skin isn't as crispy as they're 250 00:16:25.879 --> 00:16:29.559 normally used to right as normally, So they go and add a bunch of 251 00:16:29.639 --> 00:16:32.639 sauce that they normally would if it was a deep fried wing, and it 252 00:16:32.720 --> 00:16:34.480 kills it. I tell people that if you're just doing it on the pellet 253 00:16:34.559 --> 00:16:38.919 smoker and you don't have the ability to get that skin really crispy, almost 254 00:16:38.960 --> 00:16:42.240 that deep fried that you're not going to get without a deep frier or the 255 00:16:42.320 --> 00:16:45.759 vortex, which gets absolutely screaming hot. But even vortex to a point, 256 00:16:47.080 --> 00:16:52.080 go light on the sauce. Let your rub let the smoke be the right, 257 00:16:52.480 --> 00:16:57.440 be the taste, and let the sauce be the subtle little accent on 258 00:16:57.440 --> 00:17:00.440 there. Because you go too much sauce, it's gonna saturate in that wing. 259 00:17:00.480 --> 00:17:04.200 That wing is going to become a soggy, chewy mess. See another 260 00:17:04.240 --> 00:17:07.319 way too, is I do same kind of thing with the spray o but 261 00:17:07.359 --> 00:17:11.480 I get canola oil. Everybody's got canola oil town. I'll get that and 262 00:17:11.519 --> 00:17:15.640 I will put the wings in a bowl raw and I will add a little 263 00:17:15.640 --> 00:17:18.839 bit of canola oil just to get them soaked. Not soaked, but just 264 00:17:18.920 --> 00:17:22.519 bebe every wing's covered. And I'll mix that up really well, and then 265 00:17:22.519 --> 00:17:26.920 I'll put it on a cooling rack and I will put those in my fridge 266 00:17:26.960 --> 00:17:32.960 overnight now covered, let them out, let the air mount air dry them 267 00:17:32.960 --> 00:17:37.559 from the fridge. Let it completely dry, and then I will lightly season 268 00:17:37.720 --> 00:17:40.480 with whatever season I want to use. I would lightly season so like the 269 00:17:40.480 --> 00:17:44.519 hot honey garlic, I will lightly season them with that I will crank my 270 00:17:44.640 --> 00:17:48.839 pellet grill up to about three seventy five, close to four hundred, and 271 00:17:48.880 --> 00:17:51.559 I'll creak it up ashigh as I can. And then I will put the 272 00:17:51.599 --> 00:17:55.720 wings in there and I will let them roll, and I like I said, 273 00:17:55.720 --> 00:17:57.880 I push wings to over two hundred degrees. Ye, my sweet spot 274 00:17:57.920 --> 00:18:03.119 that I like is two hundred and three. I'll pull the wings off and 275 00:18:03.160 --> 00:18:06.519 then I will add them to a bowl and I will use the spray butter 276 00:18:07.279 --> 00:18:10.880 and I will start spraying. Because if you use but if you melt butter 277 00:18:10.920 --> 00:18:15.000 in a microwave and you put it in a bowl and then you know you 278 00:18:15.039 --> 00:18:17.400 add you don't have enough wings, you get too much butter in there, 279 00:18:17.559 --> 00:18:21.519 you're gonna have the effect where the wings are gonna get too soggy. So 280 00:18:21.599 --> 00:18:23.720 I will use the spray butter just to make sure I evenly code almost every 281 00:18:23.759 --> 00:18:29.519 wing, add more of the seasoning, do the mix, and then don't 282 00:18:29.599 --> 00:18:32.720 pour them out on a dish. I set them on a dish. Yep, 283 00:18:32.720 --> 00:18:36.480 I don't agree, Saul. That's I think talking about seasonings your hot 284 00:18:36.480 --> 00:18:37.559 honey, garlic. And I'm not just saying that because you're in front of 285 00:18:37.599 --> 00:18:42.240 you, your hot honey garlic on wings, Shut the front door. Your 286 00:18:42.279 --> 00:18:48.880 hot honey garlic with wings, and then go make yourself a sweet heat sauce, 287 00:18:48.200 --> 00:18:52.759 like maybe like a hot honey sauce something like that. Shut the front 288 00:18:52.880 --> 00:18:56.160 That's another thing, bro. You could get like the Dirk's Turkey's Red Hot. 289 00:18:56.559 --> 00:18:59.799 Turkey's Red Hot's the same damn thing. Yeah, Okay, so you 290 00:18:59.799 --> 00:19:02.799 get red hot, the red hot sauce and then start playing with it. 291 00:19:02.839 --> 00:19:06.640 Throw some actual hot honey that you get from the store. Put that in 292 00:19:06.680 --> 00:19:08.039 there, and I love one serious. The thing is, I make my 293 00:19:08.079 --> 00:19:12.759 own hot honey because that damn hot honey is so flipping expensive it's stupid. 294 00:19:14.480 --> 00:19:18.920 So what I've been doing is this getting regular honey, get it hot. 295 00:19:18.960 --> 00:19:22.440 Start starts there. Put some chili pepper flakes in there. Okay, put 296 00:19:22.440 --> 00:19:26.119 a little serracha in there. Oh what about like some put some cayenne in 297 00:19:26.160 --> 00:19:29.680 there. You could, Yeah, I nine play sarracha because I love that 298 00:19:29.759 --> 00:19:33.799 saracha taste. Saracha honey, little chili pepper flakes in there, get that 299 00:19:33.920 --> 00:19:37.240 hot, mix it all together, turn off the heat, let it cool, 300 00:19:37.279 --> 00:19:41.039 and kind of all bring back together. Shut the front door. I've 301 00:19:41.079 --> 00:19:45.160 never tried that it's your own hot honey, because the reason why I did 302 00:19:45.160 --> 00:19:47.559 it is I went to one time. I went to a grocery store. 303 00:19:47.799 --> 00:19:49.000 They didn't have it, so I went to another store and they wanted like 304 00:19:49.039 --> 00:19:53.400 eleven dollars or nine dollars. Likes yeah, and I was like, this 305 00:19:53.519 --> 00:19:56.519 is great, but I don't know if these wings are going to be good. 306 00:19:56.640 --> 00:19:59.599 The first time I made them, I'm like, I'm not doing this. 307 00:20:00.039 --> 00:20:02.519 They got on my phone, went to Google said make my own hot 308 00:20:02.519 --> 00:20:04.839 honey. This recipe came up, and I was like, let's try it. 309 00:20:04.960 --> 00:20:07.279 Yeah, that's good. I guess them cheap because I'm like, I'm 310 00:20:07.279 --> 00:20:10.839 gonna go spend ten bucks on Why did you make a video of that? 311 00:20:11.119 --> 00:20:12.960 I don't know. I'm just I just like, go to the store and 312 00:20:12.960 --> 00:20:15.519 look at it. I shouldn't honey and be like yeah no, And then 313 00:20:15.599 --> 00:20:19.119 honestly I should you. I should have Probably that was you know what. 314 00:20:19.359 --> 00:20:22.920 I'm just saying, that would be good thing that pops. You're right for 315 00:20:22.960 --> 00:20:26.559 the super Bowl, and it would be something that goes that goes and it 316 00:20:26.039 --> 00:20:30.279 gets hot. That is a good idea to do because I was like, 317 00:20:30.319 --> 00:20:33.160 this is dumb and it was chili, pepper flakes, siracha, you could 318 00:20:33.240 --> 00:20:36.720 put cayenne, you could do all this yea yeah, and play it all 319 00:20:36.759 --> 00:20:41.960 in there, mix it all together, and was like and bang yeah. 320 00:20:42.079 --> 00:20:47.920 So iously talked enough wings there. But another thing. Oh okay, I 321 00:20:47.960 --> 00:20:49.319 got to ask you about this viral video. I'm thinking about trying it, 322 00:20:49.359 --> 00:20:52.720 but I've not tried it. Yeah, I've seen you. I've seen the 323 00:20:52.079 --> 00:20:56.559 radio stations. Oh yeah, it's good. They what twenty thirty forty fifty 324 00:20:57.160 --> 00:21:02.079 views and they love it. But they're all basic recipes. Were making airs, 325 00:21:02.880 --> 00:21:04.160 You're basic, Like, dude, everybody lost their mind. The most 326 00:21:04.160 --> 00:21:08.480 recent one. We call them the because the backstory, if're not familiar, 327 00:21:08.519 --> 00:21:14.720 I work for a country radio station. Taylor Swift obviously she's not country, 328 00:21:14.759 --> 00:21:17.240 started out country, but she's the biggest star in the world. We're talking 329 00:21:17.279 --> 00:21:19.880 about her all the time. You can't get away from it her tying to 330 00:21:19.960 --> 00:21:26.160 Taylor or Travis Kelcey. I don't like her music, but I respect what 331 00:21:26.240 --> 00:21:29.519 she is. The girl is a machine. You have to look at her 332 00:21:29.559 --> 00:21:33.680 and be like, you are a monster, and a good monster. Like 333 00:21:33.759 --> 00:21:38.160 you dominate like her or not. I'm with it. She's dominated so Anyways, 334 00:21:40.000 --> 00:21:44.440 were coming up with the recipes that are Taylor Swift themed that are tied 335 00:21:44.480 --> 00:21:48.279 into football, that are easy. So we've done we call them Swifty Sliders, 336 00:21:48.319 --> 00:21:53.680 which were air fried chicken strips tossed in sauce, and that was easy. 337 00:21:55.240 --> 00:21:57.960 Then we did Taylor Cups, which were Tater top cups that we smashed 338 00:21:57.960 --> 00:22:03.119 down good to easy and get that stuff that pops mess up. There's the 339 00:22:03.200 --> 00:22:07.240 housewife that doesn't care about football, and you go get her baggotato tots and 340 00:22:07.279 --> 00:22:10.160 you put it in a muffin pan, you cook and partially you take a 341 00:22:10.160 --> 00:22:11.799 shot guys, you push it down, you make a cup out of it. 342 00:22:12.039 --> 00:22:15.440 You put cheese in there, and then you top it with sour cream 343 00:22:15.480 --> 00:22:18.640 and bacon and it was done. So the most recent one we did, 344 00:22:19.480 --> 00:22:22.240 I was like, all right, I got to think of something. So 345 00:22:22.279 --> 00:22:27.559 I took an egg roll wrapper and I made chicken parmesan stuffed in an egg 346 00:22:27.640 --> 00:22:32.279 roll. So I took a breaded chicken strip again air fried basic as can 347 00:22:32.319 --> 00:22:36.960 be, put some Mozzarell string cheese in there, and I took some basic 348 00:22:37.160 --> 00:22:41.119 marinara sauce, put it inside the egg roll, wrapped the egg roll sprits, 349 00:22:41.200 --> 00:22:47.079 a little cooking spray and put it in air fryer, slice them and 350 00:22:47.119 --> 00:22:52.240 then topped it with Marinara shut the front door. I was like, these 351 00:22:52.319 --> 00:22:53.680 damn things are fine. Are you making these at work? Yeah? Make 352 00:22:53.680 --> 00:22:56.640 it about working our break room here. Wow, because that's the whole thing 353 00:22:56.680 --> 00:22:59.839 is that's part of the challenge, and they want to be where you can 354 00:22:59.880 --> 00:23:03.000 make it anywhere. Now, this isn't a viral video that I want to 355 00:23:03.279 --> 00:23:04.200 I can make here at work, but I've seen this. I want to 356 00:23:04.240 --> 00:23:07.759 get your input on this. Okay, have you heard of the deviled egg 357 00:23:08.039 --> 00:23:14.240 sliders? Uh? Yes, I think what are your thoughts on them? 358 00:23:14.400 --> 00:23:18.559 Okay, So it's the doubled egg. Deviled egg is the bun and then 359 00:23:18.599 --> 00:23:22.880 they put some meter They put a small little burger patty in between it with 360 00:23:22.920 --> 00:23:26.400 a little bit cheese on it. It is a deviled egg slider. Bro 361 00:23:26.759 --> 00:23:30.680 I made well, not that, but I'm kind of I made the doubled 362 00:23:30.680 --> 00:23:33.720 egg, same thing that they're doing, but I've wrapped it and baked it 363 00:23:33.799 --> 00:23:37.000 deep cause you guys were giving you guys are giving me so much, so 364 00:23:37.079 --> 00:23:40.759 that's why I did it. And it did pretty well. But I'm going 365 00:23:40.839 --> 00:23:44.160 to bring that back because I don't think everybody saw it, but I mean, 366 00:23:44.200 --> 00:23:45.880 I'm down to try it. That just seems like a lot of work. 367 00:23:47.079 --> 00:23:49.279 It does, but I think the flavor profile on that could be just 368 00:23:49.400 --> 00:23:52.920 bro who doesn't like deviled eggs? I will clear a deviled egg platter, 369 00:23:53.119 --> 00:23:56.680 I agree, And who doesn't like if you like mustard on your burger? 370 00:23:57.319 --> 00:24:00.480 Uh? Talk about a Frida egg on a There's just a side of me 371 00:24:00.559 --> 00:24:06.039 that's just like those would be so freaking cool. Yeah, No, I'm 372 00:24:06.079 --> 00:24:07.480 with it. To me, I think it would be a lot of work 373 00:24:07.519 --> 00:24:11.559 to be able to. I mean, doubled egg is a lot of you 374 00:24:11.599 --> 00:24:12.880 know, it's not a lot of work. You gotta boil it, you 375 00:24:12.880 --> 00:24:15.839 gotta pull it out, you gotta make it. I mean it's easy to 376 00:24:15.920 --> 00:24:18.880 do, you know what, instead of if you wanted to make like classic 377 00:24:18.920 --> 00:24:22.920 sliders, like I made some yesterday for a video and it was bro this 378 00:24:22.160 --> 00:24:25.759 was probably one of the best damn things I ever had. Would you do 379 00:24:25.880 --> 00:24:30.880 I did? I did green chili bacon. Uh my season with green chili 380 00:24:30.920 --> 00:24:34.079 bacon on chicken dice, Okay, And then I got a ranch packet and 381 00:24:34.119 --> 00:24:38.079 then I sprinkled the ranch packet on the chicken, mixed it all up, 382 00:24:38.160 --> 00:24:41.519 let it sit in the fridge, let it marinate. Then I smoked it, 383 00:24:42.759 --> 00:24:47.480 pulled it off, cooked some bacon, put some put a whole green 384 00:24:47.559 --> 00:24:51.440 chili on it, bacon strips, cheese, melted it, and then I 385 00:24:51.480 --> 00:24:55.920 put them on King's Hawaiian pretzel. Those fire by the way, bro, 386 00:24:56.160 --> 00:25:02.839 I've never had it blew my mind about how good King Kings of Wine is. 387 00:25:02.880 --> 00:25:07.160 But King's Wine Pretzel was stupid. I killed I killed like four of 388 00:25:07.200 --> 00:25:10.119 these little sliders, and I was like, this is this ver video? 389 00:25:10.240 --> 00:25:12.480 Better pop off because this was the best damn thing I've ever had that sounds 390 00:25:12.480 --> 00:25:18.880 amazing. Had a super roasted green chili's on there. Yeah, whole roasted 391 00:25:18.920 --> 00:25:21.720 green chili. So you got a whole chili after it's roasted. Then you 392 00:25:21.759 --> 00:25:25.160 just cut a little slit in it so it opens like a big face and 393 00:25:25.200 --> 00:25:26.759 you lay it across the sliders. And when you slice the sliders. But 394 00:25:27.400 --> 00:25:30.480 that's his chickens close to being done. Now chicken thighs. You can push 395 00:25:30.519 --> 00:25:33.160 those suckers up to, you know, however high you want to go. 396 00:25:33.680 --> 00:25:40.400 So once they hit one fifty, I put each green chili slice on top 397 00:25:40.440 --> 00:25:44.799 of each chicken, threw some bacon on there, added some cheese. Bacon 398 00:25:44.839 --> 00:25:48.640 was partially cooked, right, bacon was cooked. Yes, cooked bacon on 399 00:25:48.759 --> 00:25:51.240 top with some cheese, and I let that sucker melt. Bro, this 400 00:25:51.359 --> 00:25:53.799 video is about to be lit. Oh my gosh. Fire and then pretzel 401 00:25:53.839 --> 00:25:59.400 slider and then on top of toasted pretzel buns. Oh, bro, those 402 00:26:00.119 --> 00:26:03.880 I'm gonna try that tonight, dude. So I killed it. I should 403 00:26:03.920 --> 00:26:07.000 have made a sauce for it, but he didn't need a sauce. Need, 404 00:26:07.359 --> 00:26:08.839 He didn't need one. But I feel like it kind of did social 405 00:26:08.920 --> 00:26:12.240 media purpose wise. I feel like it kind of need But Bro, I'm 406 00:26:12.279 --> 00:26:15.599 telling you, and I made some for my brother. My brother smashed it. 407 00:26:15.680 --> 00:26:18.640 He's like, you need to make that again. That and it's not 408 00:26:18.720 --> 00:26:22.319 often he tells me it's good. Blah blah blah. It's not often he 409 00:26:22.400 --> 00:26:26.759 tells me, you need to make that again. Wow, all about that. 410 00:26:26.880 --> 00:26:29.279 I dropped the talks again, bro, all about dropping the talks. 411 00:26:29.400 --> 00:26:33.039 Damn, that sounds amazing. Holy cow. All right, wow, man, 412 00:26:33.039 --> 00:26:37.519 there's so many options you can go with, like football, foods and 413 00:26:37.640 --> 00:26:41.640 tailors. So I got a question about burgers. Okay, are you your 414 00:26:41.720 --> 00:26:45.839 burger guy? Right of course, So we got a smash burger guy smash 415 00:26:45.160 --> 00:26:48.519 yeah, that's right. So we got a message from one of the boys 416 00:26:49.319 --> 00:26:53.960 and they said they asked hamburgers. When making burgers, do you use a 417 00:26:55.000 --> 00:26:59.079 binder like egg or breadcrumbs to keep it together? Do you just go straight 418 00:26:59.119 --> 00:27:00.440 on the grill? Now, this is just for grilling, not flat top. 419 00:27:02.599 --> 00:27:04.319 I could put egg in mine. I put egg. I actually do 420 00:27:04.359 --> 00:27:07.640 both. I put egg and I put bread curbon mine, Okay, to 421 00:27:07.720 --> 00:27:10.759 really kind of just bind it all together. But it doesn't. It taste 422 00:27:10.759 --> 00:27:19.559 like a meatball. Yeah, but I love meatballs. I definitely put egg 423 00:27:19.599 --> 00:27:22.279 in there though. For sure, egg okay, because it does, and 424 00:27:22.319 --> 00:27:26.880 then I season it all up. But I gotta be honest with you, 425 00:27:27.519 --> 00:27:32.480 burgers. If I make burgers, I'm making smash burgers. I freaking love 426 00:27:32.599 --> 00:27:34.119 you. Don't just like a real thick no juice. I've gotten to the 427 00:27:34.119 --> 00:27:37.319 point where I love a good smash burger with the cheese melted on top on 428 00:27:37.359 --> 00:27:42.720 there to toasted. I'm converted. I'm okay, well, okay, I 429 00:27:42.720 --> 00:27:48.160 mean look at our boy dom from fire at will Is and his hashburg is 430 00:27:48.200 --> 00:27:52.680 a hash public house burger. That's a smash burger on steroids. I get 431 00:27:52.680 --> 00:27:56.240 it, so damn good, I get it. I just never I have 432 00:27:56.319 --> 00:28:00.160 made them, but I just haven't really like put the time into effort of 433 00:28:00.200 --> 00:28:02.319 making a smash burger. I think that's what I did. Is I really 434 00:28:02.359 --> 00:28:04.599 have gotten like trying to make because I like the thick burgers, Bro, 435 00:28:04.680 --> 00:28:07.680 I like a nice take two or three patties on there. Yeah no, 436 00:28:08.039 --> 00:28:11.920 like I don't know, like I get it, Like, aren't I'll eat 437 00:28:11.960 --> 00:28:12.960 it. If you got a smash burger, I'll eat the damn thing. 438 00:28:14.039 --> 00:28:15.640 But all right, so you want the thinkers, So what do you do? 439 00:28:15.640 --> 00:28:18.960 Do you put a binder? I do not. Now I got two 440 00:28:19.000 --> 00:28:22.920 recipes. One I'm not dropping because that's my that's the restaurant burger, this 441 00:28:23.160 --> 00:28:29.119 barrel. This thing's going to blow your promise, all right. So when 442 00:28:29.160 --> 00:28:30.400 you come in, bro, you're getting a whold don't cut, don't eat 443 00:28:30.400 --> 00:28:34.000 all day because you're getting a whole platter of everything on the menu. All 444 00:28:34.079 --> 00:28:37.400 right, No, no, no, no, So what I did. 445 00:28:37.440 --> 00:28:41.000 I was having a tough time with this burger that I'm trying to make, 446 00:28:41.079 --> 00:28:42.599 right, So I had to hit up. Mike Johnson, he owns, 447 00:28:42.680 --> 00:28:48.480 you know, fifteen sugar fires and one hundred high points whatever is. He's 448 00:28:48.519 --> 00:28:52.160 the burger World champion, that World Foods World Champion, burger cook. So 449 00:28:52.240 --> 00:28:53.039 I was asking him. I was like, here's my problem. Blah blah 450 00:28:53.039 --> 00:29:00.880 blah blah blah. So I grind my own meat and what The number one 451 00:29:00.079 --> 00:29:07.200 thing that really elevated me was a damn this, You're gonna think it sounds 452 00:29:07.200 --> 00:29:11.279 stupid. A burger press, that don't mean sounds stupid. I don't own 453 00:29:11.359 --> 00:29:12.480 a burger press. And I was like, bro, I don't need a 454 00:29:12.480 --> 00:29:18.039 burger press. I think I figured this was like some kind of probably together. 455 00:29:18.319 --> 00:29:23.480 Bro, the burger press changes everything. So I'll use that burger press. 456 00:29:25.200 --> 00:29:26.319 I'll season the patties up, I'll put them in the fridge and let 457 00:29:26.359 --> 00:29:30.880 them sit, let them sit cold, and it keeps all of the meat 458 00:29:30.160 --> 00:29:37.000 together, ground beef together. So now you're gonna work on different grinds. 459 00:29:37.319 --> 00:29:38.799 So if you're grinding your own brain, if you get the stuff from you 460 00:29:38.799 --> 00:29:41.400 know, fries, you're looking place season up, add some green chilies to 461 00:29:41.480 --> 00:29:47.119 it. So my go to at home burger is I'll go buy ground beef 462 00:29:47.480 --> 00:29:52.680 I'll throw some roasted green chilies in there. I'll throw little little circles of 463 00:29:53.240 --> 00:29:57.440 cream cheese, small little circles, and I will push that into the patties. 464 00:29:59.519 --> 00:30:03.640 And what else. I oh, bacon, cooked bacon, of course, 465 00:30:03.279 --> 00:30:06.839 put that inside there, and then I will make the patty, press 466 00:30:06.880 --> 00:30:08.400 it and let it sit in the fridge, Let it cool, let it 467 00:30:08.440 --> 00:30:15.240 get cold, and boom, ready to go. That sounds damn, that 468 00:30:15.319 --> 00:30:18.160 sounds good. The cream cheese is an interesting because you brought people always you 469 00:30:18.160 --> 00:30:23.119 know, over cooked burgers or not whatever it is not you you know, 470 00:30:23.240 --> 00:30:27.039 bro, every almost every bite you have or every other flavor, you got 471 00:30:27.079 --> 00:30:30.799 a nice little fuck little cream cheese, little little burst by all right. 472 00:30:32.319 --> 00:30:34.279 So speaking of cream cheese, you know what I'm really loving. I know 473 00:30:34.279 --> 00:30:37.880 it's basic against all over the social media smoke cream cheese, bro, I 474 00:30:37.920 --> 00:30:41.000 know I did. I did a video last last year about it. It 475 00:30:41.079 --> 00:30:45.640 was nothing, and now it's like, okay, you know, snow cream 476 00:30:45.680 --> 00:30:48.480 cheese is good, but you know it makes it go over the top. 477 00:30:48.960 --> 00:30:52.480 Oh I got something for it. Two things in my opinion again, great 478 00:30:52.480 --> 00:30:56.400 game day appetite. That is so dang easy because it takes a couple of 479 00:30:56.400 --> 00:30:57.839 hours to do. You take the bot cream cheese, you score it your 480 00:30:57.920 --> 00:31:03.119 season with your hours, a couple hours in your smoker. I've been rollmind 481 00:31:03.160 --> 00:31:07.759 like trees, like two hours. Okay, mine's about forty five minutes to 482 00:31:07.799 --> 00:31:10.240 an hour. So but again it's you can be doing other stuff. It's 483 00:31:10.240 --> 00:31:12.200 simple. It doesn't take much prep. You literally take your cheese block you 484 00:31:12.200 --> 00:31:15.000 score it. Boom seas gonna be your favorite barbecue up, throw it out 485 00:31:15.000 --> 00:31:22.039 on the smoker. Let it roll. I've been taking uh obviously, like 486 00:31:22.079 --> 00:31:25.519 the mic, like the hot honey, Mike's hot honey, whatever. Making 487 00:31:25.519 --> 00:31:30.920 your own drizzling across there is good. But blues hogs. They're with that 488 00:31:30.119 --> 00:31:37.000 hot. They're hot raspberry the put that on there, bro, that sauce 489 00:31:37.200 --> 00:31:41.400 game. Put that on top of that smoke cream cheese, put yourself some 490 00:31:41.559 --> 00:31:45.359 uh the crackers around the outside of it. And people think you are like 491 00:31:45.839 --> 00:31:48.279 the best a gourmet chef. Ever You're like, it's the easiest damn thing 492 00:31:48.279 --> 00:31:52.680 in the world. Bro, I you know, I he's gonna hate me 493 00:31:52.720 --> 00:31:57.000 for always butchering it. But Smitty loot and Booty barbecue his brand new. 494 00:31:57.200 --> 00:32:01.079 I think it's it's cherry something and I forgot the damn name. Anyways, 495 00:32:01.079 --> 00:32:06.200 my bad. It's his sauce. It just hits his brand new sauce when 496 00:32:06.200 --> 00:32:10.160 I first tried it, and I was like, damn, and he said, 497 00:32:10.200 --> 00:32:12.920 yeah, we're gonna be coming out with it blah blah blah blah, 498 00:32:12.920 --> 00:32:15.200 and I was like, bro, like, let's hold off on coming out 499 00:32:15.240 --> 00:32:21.039 with that one. It is by far Blues Hog Raspberry Chipotle's phenomenal. But 500 00:32:21.279 --> 00:32:25.880 I I think his new sauce that he has blows this thing out of the 501 00:32:25.920 --> 00:32:30.839 water. So that's another thing that I'll add to the smoke cream cheese that 502 00:32:30.079 --> 00:32:35.000 his sauce on. Bro. Yeah, at the end, bro, it 503 00:32:35.119 --> 00:32:39.319 is my family was in town. I drizzle it once the once the cream 504 00:32:39.400 --> 00:32:42.960 cheese comes off, it's ready to go. Then I will add the sauce 505 00:32:43.000 --> 00:32:45.720 on there and let it sit for how much sauce he putting on there, 506 00:32:45.119 --> 00:32:50.480 I will like I will like back and forth corner to corner like a zig 507 00:32:50.599 --> 00:32:54.039 zag pattern or what my family did. That was all in town for Christmas. 508 00:32:54.359 --> 00:32:59.440 They were taking a scoop of cream cheese poored Smitty's sauce on top, 509 00:32:59.559 --> 00:33:05.599 like like chips and salsa. Dude, it's smoke cream cheese again, but 510 00:33:05.640 --> 00:33:08.880 smoked bro. And then there's another a basic thing. There's another there's another 511 00:33:09.240 --> 00:33:14.319 sauce out there. It's uh, the Texas pepper jelly. Yeah, it's 512 00:33:14.359 --> 00:33:17.200 like a it's like a it's riblaze stuff, rib glaze stuff or you can 513 00:33:17.240 --> 00:33:22.920 add it to your barbecues whatever. But you put this Texas rib candy stuff 514 00:33:22.920 --> 00:33:27.319 on there. Bro. There's so much stuff you can do with cream cheese, 515 00:33:27.359 --> 00:33:30.839 with smoked cream cheese, so much like jelly. You can add on 516 00:33:30.880 --> 00:33:35.720 there hot honey, garlic, green chili, bacon, chipotle, mango, 517 00:33:35.799 --> 00:33:39.000 and some cagu it. But you put on no, I will do because 518 00:33:39.000 --> 00:33:43.240 it's not just cooking one block of cream cheese. I'm cooking three or four. 519 00:33:43.759 --> 00:33:47.319 So I will mix it up with the seasonings. And I've only really 520 00:33:47.359 --> 00:33:51.759 tried with Thoseey, garlic would be good, because I like, I want 521 00:33:51.759 --> 00:33:53.720 something, so I don't want like a basic barbecue rub or like you want 522 00:33:53.759 --> 00:33:59.599 something, I want like a pork rub like Craig Carter. Craig Carter has 523 00:33:59.599 --> 00:34:04.279 a great it's called Porky Palace, and uh it's a great sweet rub that's 524 00:34:04.319 --> 00:34:07.440 phenomenal and it's got a great color and that's perfect for cream cheese too, 525 00:34:07.680 --> 00:34:10.360 man. But again, the sweet easy appetizers that you can make. And 526 00:34:10.639 --> 00:34:14.119 I think it's gonna be one of my next videos I'm gonna make for our 527 00:34:14.199 --> 00:34:17.599 station. Push down stuff is gonna be like a Taylor Swift one try. 528 00:34:17.639 --> 00:34:21.679 I gotta. I probably put a red sauce on there. No, what's 529 00:34:21.719 --> 00:34:24.440 your favorite number? Eighty seven? Thirteen? Bro got you right here, 530 00:34:24.840 --> 00:34:29.039 content creator coming into our brot. So you get your cream cheese right, 531 00:34:29.679 --> 00:34:32.000 roll it up, roll it into a roll. There's a one, but 532 00:34:32.119 --> 00:34:36.800 make it a thick one and then score it and then the thirteen do the 533 00:34:36.800 --> 00:34:39.079 same thing. Maybe two bricks of cream cheese, roll all that up and 534 00:34:39.239 --> 00:34:45.360 four three on foil and then you pour that up and then throw it in 535 00:34:45.400 --> 00:34:49.000 the smoker and then use a red sauce on there. Red sauce sauce. 536 00:34:49.119 --> 00:34:52.400 Yeah, it just makes sure the thirteen stands out boom. I'll tell it 537 00:34:52.440 --> 00:34:54.800 you all right, I might do that. I might practice that today. 538 00:34:54.840 --> 00:34:58.840 But you're gonna need like two blocks. You might need four blocks of cream 539 00:34:58.880 --> 00:35:00.719 cheese to do hudos. Yeah, to make a three that might be difficult. 540 00:35:00.719 --> 00:35:04.239 But make sure it's cold, because if it's it's warm and it gets 541 00:35:04.360 --> 00:35:08.079 warm, you can probably do it. I think you have to score it. 542 00:35:08.679 --> 00:35:13.519 And that's why you're gonna have to use probably two or three blocks per 543 00:35:13.599 --> 00:35:15.960 letter, just because you want to win. You want them wide, but 544 00:35:16.079 --> 00:35:22.800 not overly stupid wide, but like you want them thick. So yeah, 545 00:35:22.920 --> 00:35:28.519 yeah, I'm gonna Oh that's an interesting idea that might pop. It could 546 00:35:28.639 --> 00:35:30.599 Yeah, interesting, I'll try it. All right, So we got those 547 00:35:30.639 --> 00:35:36.679 all, got tons of the appetizers there. So one thing I wanted to 548 00:35:36.719 --> 00:35:38.840 bring out. They're starting to roll out and I've seen them in the wild 549 00:35:38.880 --> 00:35:43.840 now, the new gmgs. Yeah, and we we the three of us. 550 00:35:43.880 --> 00:35:45.840 When Phil's here, he could tell the same thing. We had the 551 00:35:45.880 --> 00:35:51.519 privilege of seeing the new gmgs in person this past summer. We had to 552 00:35:51.559 --> 00:35:53.440 do a preview. By the time, we were kind of embargoed on what 553 00:35:53.480 --> 00:36:00.840 we could say. Now they're starting to come out. Holy cow, that 554 00:36:00.000 --> 00:36:04.639 racking system is incredible. Do you have one yet? I don't. I'm 555 00:36:04.920 --> 00:36:07.440 coming soon. I know it's very coming soon. They are you the same 556 00:36:07.480 --> 00:36:12.880 way A come cannot wait. I'm shacked up. I was told I was 557 00:36:12.960 --> 00:36:16.320 told maybe even like next week. Yeah, it's gonna be great. Man, 558 00:36:16.320 --> 00:36:20.360 I thought I'm counting down at all. I know, are you gonna 559 00:36:20.480 --> 00:36:22.840 I'm gonna do this massive unboxing video too. I'm gonna do all kinds of 560 00:36:22.840 --> 00:36:27.639 crazy all get together and do one as a show, do a show in 561 00:36:27.719 --> 00:36:30.719 box. But I'm stoked for it. It's gonna be awesome. The new 562 00:36:30.800 --> 00:36:34.960 racking system, if you haven't seen it, hit of Green Mountains Instagram. 563 00:36:34.960 --> 00:36:37.599 There's tons of videos of it. The racking system is revolutionary in the world 564 00:36:38.000 --> 00:36:40.440 because yeah, you know, there are you know people I pit my girls 565 00:36:40.440 --> 00:36:44.119 made the pull out ones. Those are all really cool features. Love those 566 00:36:44.199 --> 00:36:47.119 those are great. But I do like some of the things that gav where 567 00:36:47.119 --> 00:36:52.719 you got the rib racks and all the different cool stuff and what's great about 568 00:36:52.719 --> 00:36:54.480 You could add to pit my grill to it if you wanted to, because 569 00:36:54.519 --> 00:36:59.000 you could still do your rib racks and search up high because I like bro, 570 00:36:59.440 --> 00:37:02.880 I have the original GMG and I have the Pemike Grill slide out right, 571 00:37:04.000 --> 00:37:07.719 Yeah, dude, that is game over game changing for those things. 572 00:37:07.760 --> 00:37:09.360 Well, you're great, game changing both. It's gonna be great with the 573 00:37:10.039 --> 00:37:14.280 new gmgs. You could still add that feature if you wanted to, but 574 00:37:14.360 --> 00:37:17.159 you could still have the different accessories in there. This accessories still work with 575 00:37:17.199 --> 00:37:21.159 that. But the thing about the new GMG, granted it's eight, you 576 00:37:21.280 --> 00:37:22.679 have to pay more for it, but that's searing station. Yeah. Game 577 00:37:22.719 --> 00:37:29.119 over, game over freaking seven, eight hundred nine, whatever degrees it is, 578 00:37:29.360 --> 00:37:31.000 is a seriing station. It's like a thousand plus built right on your 579 00:37:31.000 --> 00:37:37.039 smoker. Yeah, game over. Yeah. And I love the fact that 580 00:37:37.199 --> 00:37:42.119 all we're not by the way, we're not sponsored. None of us are 581 00:37:42.119 --> 00:37:45.840 sponsored by gmds. We just love GMG. We local guy, yeah, 582 00:37:45.920 --> 00:37:51.360 local guy Jason Baker is absolutely the salt of the earth, best dude in 583 00:37:51.360 --> 00:37:52.519 the world. But you buy whatever it is that you want to buy, 584 00:37:52.679 --> 00:37:55.079 I don't care. I will tell you where I spend my money. It's 585 00:37:55.079 --> 00:38:00.320 with them. But what I love about it all smokers. I don't care 586 00:38:00.360 --> 00:38:07.599 if it's Trigger Pit, Boss, Rectech, Memphis, whatever. They always 587 00:38:07.760 --> 00:38:12.960 they start out looking pretty and then they get faded and they start to look 588 00:38:13.039 --> 00:38:16.159 kind of drab, and next thing you know, you're signiffing others like yeah, 589 00:38:16.199 --> 00:38:19.239 don't have that thing in the backyard. I don't want to see it. 590 00:38:19.440 --> 00:38:21.719 And it's not that it doesn't work well, it's just a paint fades 591 00:38:21.760 --> 00:38:24.440 and it starts to look ugly and the paint kind of looks like crap on 592 00:38:24.519 --> 00:38:28.639 them, and you know what it kind of let's be really talking about. 593 00:38:28.760 --> 00:38:31.960 You eat with your eyes. Your eyes are visual and everything. You're obviously 594 00:38:32.000 --> 00:38:37.400 and you're like, it doesn't look as good the paint on the new gmgs. 595 00:38:37.639 --> 00:38:40.119 How did that flat matte black? But how long they're talking the paint's 596 00:38:40.159 --> 00:38:44.320 gonna last. Yeah, he's got like a little texture to it. Just 597 00:38:44.480 --> 00:38:47.239 look badass. Yeah, they just that was I think that was some one 598 00:38:47.280 --> 00:38:52.800 of the big things that I'm not gonna lie the ones I have. I 599 00:38:52.840 --> 00:38:55.679 mean, i'd leave out in the sun. They're fading and constantly cooking on 600 00:38:55.719 --> 00:38:59.840 it fades away, and you're like, what, there's a cool trick to 601 00:39:00.039 --> 00:39:01.719 bring it back if you ever need to bring it back. Yes, the 602 00:39:01.760 --> 00:39:05.800 oil. The oil. So you know, if you got a faded grill 603 00:39:06.239 --> 00:39:09.960 that's black, whatever you cook on, but preferably what you know on the 604 00:39:10.000 --> 00:39:15.320 GMG, I'll use spray pam on it and I will pam it down and 605 00:39:15.360 --> 00:39:17.119 it brings that color. It does. But it's just you know, one 606 00:39:17.119 --> 00:39:21.039 of those things you're like man. But again the paint, the way that 607 00:39:21.920 --> 00:39:23.719 the way the stack, the way the smoke stack kind of tucks in there, 608 00:39:24.000 --> 00:39:27.960 all these things, just even the little levels that he went to with 609 00:39:28.159 --> 00:39:30.280 the grease bucket. I mean, you know, what's a game changer for 610 00:39:30.360 --> 00:39:36.000 me because now I'm going this is going to be my third one that I'm 611 00:39:36.039 --> 00:39:40.679 buying now is the damn cord when you plunge in the cord to the wall 612 00:39:42.079 --> 00:39:45.320 and then it has that box and then the box has another cord contained, 613 00:39:45.400 --> 00:39:49.360 but that goes into the back of the GMG. It is what it is. 614 00:39:49.400 --> 00:39:52.320 But it gets so hot here. I think it has something to do 615 00:39:52.400 --> 00:39:54.480 with heat. But it gets so hot here that when that thing is out 616 00:39:54.480 --> 00:39:59.599 of it's on the concrete or something like, they crap out. And now 617 00:39:59.639 --> 00:40:02.079 I'm on like third, getting ready to be on my fourth. Power supply 618 00:40:02.159 --> 00:40:06.599 for the originals that I have. But they fixed that. Now the power 619 00:40:06.679 --> 00:40:12.199 supply box is underneath all tucked in underneath the pellet what do you call that? 620 00:40:12.239 --> 00:40:15.199 The fee the box? Yeah. There, Now you just plug your 621 00:40:15.199 --> 00:40:17.760 cord in and your cord goes into the wall. You're done. Okay, 622 00:40:17.760 --> 00:40:22.880 this guy's not really about ball thing that's mine. Like, like, I 623 00:40:22.920 --> 00:40:23.920 love that. Okay, I'm gonna tell something that I think is a really 624 00:40:23.960 --> 00:40:28.360 small thing. But all pellets smokers have been guilty of this. And I 625 00:40:28.440 --> 00:40:32.320 know it sounds really petty when I say this. The hopper door, you 626 00:40:32.400 --> 00:40:37.480 lift the hopper door up, it always lifted with the hinges to lift it, 627 00:40:37.519 --> 00:40:40.480 right, It always hinged up. Yeah, but they weren't good hinges, 628 00:40:40.639 --> 00:40:44.880 none of them. None of them have good hinges. So you're taking 629 00:40:44.920 --> 00:40:46.800 your bag over there, right, you cut the little hole in the bag, 630 00:40:47.159 --> 00:40:51.760 you're pouring your things in there. I've had to have more times than 631 00:40:51.800 --> 00:40:55.519 not the damn lid falls down because the hinges were cheap and junky on all 632 00:40:55.599 --> 00:40:59.719 of them. I'm not just saying gmg's, they all were. Then the 633 00:40:59.800 --> 00:41:02.400 damn lid falls, it slices your bag. Then you're wasting pellets all over 634 00:41:02.440 --> 00:41:07.639 the ground. I that happened so many flipping times that I would it would 635 00:41:07.719 --> 00:41:09.760 just piss me off. And I met having other people people are like, 636 00:41:10.480 --> 00:41:15.519 the hinges are junk on all of them. Trigger's junk Pit Bosses ones were 637 00:41:15.599 --> 00:41:21.119 junk. They all were junk. Now the GMG one, it opens from 638 00:41:21.280 --> 00:41:24.719 front to back with good hinges, you can put it in there and then 639 00:41:24.760 --> 00:41:28.480 actually when you go to push it down, you can feel the hinge, 640 00:41:28.719 --> 00:41:31.639 just the little improvement on the hinge like that. Granted, I know it's 641 00:41:31.639 --> 00:41:34.800 not the big of a deal whatever, I got to pick up some pellets, 642 00:41:35.159 --> 00:41:37.440 But I'm telling you, you're busy, You're getting ready to do things, 643 00:41:37.519 --> 00:41:39.519 got a million things going on, your significant others yelling at you. 644 00:41:39.599 --> 00:41:43.679 Next thing you know, Oh shit, I got half a bag just ripped. 645 00:41:43.679 --> 00:41:45.039 Your pellets are all over the damn ground, and you're like, God, 646 00:41:45.079 --> 00:41:47.320 I don't want to deal with this. That happened to me so many 647 00:41:47.360 --> 00:41:51.440 times. I know again it's one of those stupid small things that's never happened 648 00:41:51.440 --> 00:41:53.599 to me. But you've never had your lid fall down and rip your bag 649 00:41:53.639 --> 00:41:58.159 open. It's fallen before down. Oh I've had to hit rip my bag 650 00:41:58.280 --> 00:42:00.280 like three times. I had hit me in the hand one time I've had 651 00:42:00.440 --> 00:42:02.880 Maybe it's just me. Th are the worst damn luck. And the other 652 00:42:02.920 --> 00:42:07.079 thing I like about it too. Do you notice how the grease buckets catched. 653 00:42:07.800 --> 00:42:12.679 I think so it's got like a little bit of a lip. It's 654 00:42:12.800 --> 00:42:15.800 harder to get it off versus all the other ones. The lit a tiny 655 00:42:15.800 --> 00:42:21.480 ass piece of metal. You know me people's I know those dogs have gotten 656 00:42:21.519 --> 00:42:24.000 into them where they knocked them off. That's gonna take a little bit of 657 00:42:24.039 --> 00:42:28.920 work off. But again, just all the little things that everybody's always went, 658 00:42:29.039 --> 00:42:30.920 yeah, I wish you'd had this. They fixed. And he listened 659 00:42:30.920 --> 00:42:34.880 to all that. He listened to it. The lid, the lid. 660 00:42:34.920 --> 00:42:38.239 You listen that lid and you're like, this is a sturdy lid, This 661 00:42:38.320 --> 00:42:44.199 lid has balls. Just yes, I totally agree with it. All in 662 00:42:44.679 --> 00:42:49.960 again, you buy whatever you want, cooking whatever you want, whatever you 663 00:42:50.000 --> 00:42:52.559 want to do. That's the Pellet girl that I like you. So I'm 664 00:42:52.599 --> 00:42:55.679 just gonna tell you, man that if you're going back and forth going well, 665 00:42:55.719 --> 00:43:00.480 you know, I'm kind of independent, I'm kind of thinking that I'm 666 00:43:00.519 --> 00:43:02.920 going to tell you if you are in the barbecue world, you know, 667 00:43:02.920 --> 00:43:07.679 the barbecue world is very much about family and about taking care of each other 668 00:43:07.280 --> 00:43:12.840 and looking out for each other. You're not going to find a person who 669 00:43:12.920 --> 00:43:16.039 is more well respected in the barbecue world than Jason Bacon Green Mountain Grills. 670 00:43:16.519 --> 00:43:20.599 That man has got a heart of gold. He has given back so much 671 00:43:20.639 --> 00:43:23.760 too different businesses to charities to do. So he doesn't want any recognition for 672 00:43:23.840 --> 00:43:29.719 it. And you talk to people in other industries that are like, are 673 00:43:29.800 --> 00:43:34.920 other manufacturers. Chason's a great dude man. Everybody loves He's a great dude, 674 00:43:35.000 --> 00:43:37.400 great product. So you go buy whichever you want to buy your shopping 675 00:43:37.400 --> 00:43:40.519 price, and you find one cheaper, you do you man, go for 676 00:43:40.599 --> 00:43:45.920 it. Heck, I had a buddy of mine. It's crazy he bought 677 00:43:45.039 --> 00:43:52.079 that new trigger timberline, that monstrosity, big old beast grill. He bought 678 00:43:52.119 --> 00:43:58.400 it, bought off Craigslist, and I go. He tells me, He's 679 00:43:58.400 --> 00:44:00.199 like, I'm gonna buy me one of those timber lines. And I'm like, 680 00:44:00.280 --> 00:44:01.719 okay, I'm like text him, I'm like, did you get a 681 00:44:01.800 --> 00:44:06.639 raise? Again? Great grill, but ain't cheap and mean you're dripping. 682 00:44:07.280 --> 00:44:10.400 I mean it's fourteen fifteen, sixteen hundred bucks, three grand at the Ace 683 00:44:10.440 --> 00:44:13.159 hardware next to the rest of it. That's what I'm saying. Okay, 684 00:44:13.199 --> 00:44:17.159 yeah, they're again fifteen hundred on up to three thousand dollars. But he's 685 00:44:17.159 --> 00:44:20.239 like no, He's like, this guy's got it for five hundred bucks. 686 00:44:20.239 --> 00:44:22.599 I'm like, there's gotta be something there's a problem. It's gotta be a 687 00:44:22.639 --> 00:44:25.800 problem with Believe it or not, there was no problem with it. The 688 00:44:25.880 --> 00:44:31.639 problem was with the cook. The guy couldn't cook because the guy didn't listen. 689 00:44:31.679 --> 00:44:37.239 The guy didn't foul instructions, was just an idiot. Yeah, So 690 00:44:37.239 --> 00:44:40.280 my buddy's like, I bought a five hundred bucks, went back and cleaned 691 00:44:40.280 --> 00:44:44.480 it up, and the damn thing is a stud I'm like, you got 692 00:44:44.480 --> 00:44:47.039 the gray, big old trigger timberline monstrate for five hundred bucks. Because guy's 693 00:44:47.079 --> 00:44:50.480 like, yeah, it doesn't cook fast enough for me. Oh, there's 694 00:44:50.519 --> 00:44:52.719 people like that. And my buddy's like, it doesn't cook fast. And 695 00:44:52.760 --> 00:44:57.159 the guy's like, it doesn't smoke fast enough and cook it off, and 696 00:44:57.400 --> 00:45:00.880 that thinks sucks. Anybody was was like, that's people with few money. 697 00:45:00.920 --> 00:45:04.199 Do you mind if I fire it up? The guys can't go for it, 698 00:45:05.719 --> 00:45:07.199 buddy said, I fired it up, he said, rolled up to 699 00:45:07.199 --> 00:45:12.519 two sixty five and was like yeah, like doing the walking around, he 700 00:45:12.559 --> 00:45:15.159 guys like, see how long it took you two hundred and sixty five degrees 701 00:45:15.440 --> 00:45:19.239 come? That took forever. And my buddy's hand, his head's going like 702 00:45:20.039 --> 00:45:22.599 what does he think it's gonna be like gas like, oh, yeah, 703 00:45:22.679 --> 00:45:23.119 you're right, you know. He's like, oh yeah, he goes it 704 00:45:23.159 --> 00:45:27.599 is a little slow. Yeah, He's like, ah, this thing's junk. 705 00:45:27.800 --> 00:45:30.159 Igniers messed up. Every buddy was like okay, he goes, took 706 00:45:30.159 --> 00:45:34.280 that damn thing away and it was like got it home and he I'm like 707 00:45:34.320 --> 00:45:37.119 good on him. So again, you cook on whatever you want to cook 708 00:45:37.159 --> 00:45:39.639 on, whatever your budget is. You finally you want because you get tons 709 00:45:39.679 --> 00:45:44.320 of people like that crazy you could get like Smithy's just picked up a jamble 710 00:45:44.320 --> 00:45:47.519 on cra saw picked up a chamble on Craigslist backyard jambo. Somebody just didn't 711 00:45:47.519 --> 00:45:50.719 want it, got rid of it, didn't want want to get rid of 712 00:45:50.719 --> 00:45:52.519 it. He went and picked it up. I saw that on his Instagram. 713 00:45:52.559 --> 00:45:54.360 I was like, oh my god. I was like, look at 714 00:45:54.360 --> 00:45:58.039 this, like my uh my old Hickory I got. Yeah, it's a 715 00:45:58.119 --> 00:46:00.159 six six to nine thousand dollars. Grill got it for three hundred bucks. 716 00:46:00.519 --> 00:46:04.360 Three hundred because they had a switch that was wrong. No, there was 717 00:46:04.400 --> 00:46:07.000 nothing wrong with it. The guy didn't know what he had. I drove 718 00:46:07.039 --> 00:46:09.159 the Tucson at like four in the morning with Pops and said let's go. 719 00:46:08.920 --> 00:46:12.880 I need help get in this damp tape. And I looked at it and 720 00:46:13.039 --> 00:46:15.239 it looks it looks a little there was a switch that was wrong or something. 721 00:46:15.320 --> 00:46:17.960 Well, he never had it fired up. He was sitting in his 722 00:46:19.039 --> 00:46:21.000 garage, so I went in there. I was like, well, does 723 00:46:21.000 --> 00:46:22.800 it work. He's like yeah, but you know, I don't know if 724 00:46:22.840 --> 00:46:24.880 I haven't fired it up in a couple of years. But he got it 725 00:46:24.880 --> 00:46:28.039 out of his restaurant and his boss said, yeah, go ahead and take 726 00:46:28.039 --> 00:46:29.840 it. You can take it home. But it was set up for natural 727 00:46:29.880 --> 00:46:32.559 gas. Ah. All I had to do was hit up Old Hickory, 728 00:46:32.559 --> 00:46:37.800 Hey, how do I change this to propane? And it was about I 729 00:46:37.800 --> 00:46:40.480 don't know about sixty bucks worth of a line I needed to get and then 730 00:46:40.519 --> 00:46:44.760 I had to change an orifice in it. Tried to fire it up, 731 00:46:44.760 --> 00:46:46.360 wouldn't work. I was like, god, dang it, what do I 732 00:46:46.360 --> 00:46:49.960 do if that goal? Though? Hickory nicest people in the world, by 733 00:46:49.960 --> 00:46:52.400 the way, they will walk you through anything, and big old country boys 734 00:46:52.639 --> 00:46:55.559 and they're like, yeah, well is your switch on? I was looking 735 00:46:55.559 --> 00:46:58.639 at switch, was like, I think it's on. There's no light and 736 00:46:58.639 --> 00:47:00.000 he's like, bro, replace the switch. It's like, all right, 737 00:47:00.039 --> 00:47:02.360 it's a rocker switch. So that was like a two dollars thing in Ace 738 00:47:02.400 --> 00:47:08.039 hardware. Put that in was fired up. Bro. I was like, 739 00:47:08.559 --> 00:47:14.599 that's go I Bro, that sucker. I'm telling you, like, if 740 00:47:14.599 --> 00:47:17.079 you ever got into like the catering World or like the it can rip. 741 00:47:17.320 --> 00:47:22.599 Bro, it's I. I am in love with the three. I have 742 00:47:22.679 --> 00:47:25.440 the massive one at the restaurant, but this little three hundred dollars half of 743 00:47:25.639 --> 00:47:30.440 the one I got at the restaurant is bro good kill killer. But for 744 00:47:30.519 --> 00:47:32.119 you craigslist people don't know what they got. Yeah, that's my money. 745 00:47:32.119 --> 00:47:36.440 You got that or anything? Timberline. I was like, what do you 746 00:47:36.440 --> 00:47:40.119 have any alert set on like Facebook market passion and it alerts you. Yeah, 747 00:47:40.280 --> 00:47:43.800 I should do that right now. I'm looking for a poker table, 748 00:47:43.960 --> 00:47:45.639 poker table. Yeah, I'm on a poker table. And that's stupid front 749 00:47:45.719 --> 00:47:47.519 room that I have that's got nothing in it. I tell you had an 750 00:47:47.519 --> 00:47:51.360 air hockey throo. Yeah, but it's that damn room is half the size 751 00:47:51.360 --> 00:47:53.360 of my house. Bro. You have poker parties, yeah, of course, 752 00:47:54.400 --> 00:47:58.960 thanks to the invite. Well good because actually thanks for not the invite, 753 00:47:58.960 --> 00:48:00.400 because I don't play pokers. Yeah, I'd just be that guy, 754 00:48:00.519 --> 00:48:04.440 like, Yo, where's the chicks we have? We have one? What 755 00:48:04.480 --> 00:48:07.800 do we do with a month? Probably everybody gets together and okay, that's 756 00:48:07.880 --> 00:48:10.239 cute. It's like that old man life and you're getting old bro. Bro, 757 00:48:10.599 --> 00:48:15.000 I'm all im looking for a poker table. What are you sixty five 758 00:48:15.039 --> 00:48:19.599 in Sun City? Bro? I'm all about that poker life. Be poker 759 00:48:19.599 --> 00:48:22.079 and bourbon, buddy. That's where it's at. All right, we're gonna 760 00:48:22.079 --> 00:48:24.559 wrap up this week's podcast. Hopefully Phil feeling better soon. Good luck to 761 00:48:24.599 --> 00:48:31.320 you as getting ready to open soon. You're making wings this weekend. Tag 762 00:48:31.400 --> 00:48:36.320 us in social let us know what you're making. Fires, comments, reviews, 763 00:48:36.440 --> 00:48:38.239 ratings, we want all that. Let's have a conversation fired up. 764 00:48:38.320 --> 00:48:42.719 Let us know what you're making. And I ain't just saying this to say 765 00:48:42.719 --> 00:48:46.000 it. Because Kyle is here his hot honey garlic rub. You can get 766 00:48:46.000 --> 00:48:51.559 it. You're at your behind barbecue dot com. You can get in most 767 00:48:51.599 --> 00:48:53.320 A lot of different barbecue stories are around the country. So just hit me 768 00:48:53.400 --> 00:48:58.960 up and ask me where you're at. You you will make wings and you're 769 00:48:59.119 --> 00:49:00.039 like, oh, then you make these, You're like, oh, my 770 00:49:00.079 --> 00:49:05.960 gosh, such a great flavor profile and again super easy. Put those on 771 00:49:05.960 --> 00:49:07.559 the plate. I think, Bro, you want to make some French onion 772 00:49:07.559 --> 00:49:10.920 dip. Get rid of the French onion packet, half sour cream, half 773 00:49:10.960 --> 00:49:14.920 mail and add the green chili bacon rub to it, Add the hot honey 774 00:49:14.960 --> 00:49:16.159 garlic to it, add the Cajun to it, the mango. What a 775 00:49:16.280 --> 00:49:19.840 can't it's your favorite season, whatever it is, Mix it up, bro, 776 00:49:19.880 --> 00:49:22.119 You got your dip limit, eat that onion packet. Just be bro, 777 00:49:22.400 --> 00:49:25.440 cook, be different, get weird, have fun with it all right 778 00:49:25.760 --> 00:49:29.559 out. We appreciate everybody. We'll be back with you next week.