Sit day easy, all right, welcome to don't drop the tongs. I
am barrel boy across for me is your behind barbecues one and only. Kyle,
I'm ready today, boy, I'm all one. It's been a long
day. I'm right there with you. You're on one. I'm on one
next week. Usually Kyle is Phil the Grill perfect Phil No here now if
you've been listening to her, not even out of January yet, and he's
missed too. But he's missed too. If you listen to our podcast before,
we said that if you did not give us notice, you owed us
lunch. Phil did say that he was sick, and we all kind of
made a collective decision of Phil, stay away if you are sick. I
don't want to get sick. I mean, here in the valley. We
record this podcast in Arizona. It's about to be the best week of the
year, even if it's possibly going to be raining. The Phoenix Open,
the world's greatest golf tournament, party chaos. I mean, I bought my
house because I wanted to be close to the Open. People think I'm joking.
I'm like, no, I'm dead serious. I love the Open,
the concerts that go on afterwards. It's the greatest week of the year.
Birds Nest, the bird's nest, favor the bird's nest. If you're not
familiar with the Bird's Nest is it is a concert series that goes on after
the golf every day. And it's not just like oh, little mom and
pop bands, No, like big headlining acts like this year Wednesday at Hardy's
headlining. Thursday night is party, Thursday night is Derek's Bentley. Friday night
they go a little old school Duran Duran, Saturday a go DJ's Caigo.
I mean the past, we've had Jason Eldin, Kid Rock, Steve,
Ao, keyh Snoop Dog, all these people are there. It is a
wild times there, like they're like, yes, arrested type kind of nights.
Yes, I'm right there with you. It is the greatest week of
the year. So long story short, we told Phil stay away. I
didn't want to get sick. I know Kyle's been running around because before we
get rolling into it, your restaurant, which has been a working progress,
Birds and Bones. We're getting close, very very very close close right now,
it's in the hands of the health department. Okay, it's in the
hands they expedited my package, all the stuff. I talked to him yesterday
and uh, the Inspector's gonna call me. We're going to schedule a time
for them to come. And it is about to be real life here.
Sure, and you're ready to rip? I'm ready. So that's exciting.
Get the menu dialed in, child? How staffing going, because I know
you hear people talk about staffing and I saw you posted on social that look
for work. That was one of my biggest fears because you know, talking
with Phil, Phil was constantly having turnover, you know, constantly having people
in and out. And I've heard from other business people it's hard to nobody
wants to work this that that My email has been alone up good with people
that are they want to work. Well, you know you only talk to
them on an email, but they seem, you know, a bunch of
go getters. They're ready to do it. But there's tons of people.
Do you think it's partially because where your restaurant is it's in Florence, which
is kind of a rural area. Do you think it's because people in that
part of the area are looking to be a part of something new and exciting.
I think it's both. There's people that are about forty five minutes to
an hour away from that are driving then that want to be a part of
this Holy Biscuits. The people. There's like fifteen people that are out of
the city of Florence about forty five minutes to an hour, and then there's
another I would say about twenty five that have all reached out in Living Florence
or Coolage area. So yeah, so I don't know, I'm pumped up,
but there's a lot of people want to do it. So you know,
I lie, the hardest thing in the world was to line up all
these damn people or not damn people, all these people for interviews, you
know, thirty minutes, fifty you know, however long it's going to be.
I don't think it's going to be that long of interviews, but just
lining people up to schedule and all that, I mean, it's tough.
But uh no, it's about to be real life here coming very very very
very soon. So you got the menu, dial, you got staff lined
up, you're ready to rip. Ah it is the health apartment, right,
health department waiting and you're good to go. And then away it's gonna
go, so looking forward to that coming. You know, obviously next week
the big game, you know, the you know all that is coming with
that. I think that the one thing with with that, And I think
next week we'll have somebody on hopefully who is kind of a wing expert.
But I think that has to be the this next week. Shall we say,
from today through next week, there has to be more chicken wings sold
than any other time of the year. Every and their mother is into the
chicken wings. You gotta have, and you gotta have that for game.
Damn, you gotta have. You ain't making a mess. You got it
in your hand. You ain't missing nothing out of the game. You know.
Team drums over here. By the way. See I'm a flats.
I know I did. Bro that's a big debate online. Just post a
videoats. I don't mind either or I don't either. But if I had
a choice, I go flats, okay, because they find the the drums
and get a little overcooked little to I think the flats flats weren't are more
consistent than Yeah, I don't know. See, I also think it's the
way you cook it. Now I have practiced, I've done I've cooked a
lot of wings in my life, even contests and even at the house bubbah
blah. Now at the restaurant I have, there is a strict timeline on
how these wings are made. There is a strict timeline. Okay, are
you gonna drop the tongs until he wings? All right? So now you
think this is the best way to make wings one hundred percent. You can't
go wrong. Your go to gonna make wings. Yeah, and you make
them. We'll get into wings sauces. But I'm talking, you're just doing
wings. Okay. I will smoke the wings to one hundred and fifty degrees
okay, nice and low. Get enough smoke on the wings, yep,
pull them off, and then I will put them in a deep friar at
three hun hundred and seventy five degrees in beef tallow. Oh oh, so
it goes into beef tallow three seventy five. They're in the they're in the
friar. Boom, let them go, and I have a time, you
know. But it's every deep. Everybody's deep different. But you pull them
out and I will therma pen the wings. When the wings are over two
hundred and three degrees two oh three, two oh three because there's so much
fat and chicken wings. You can really push chicken thighs chicken wings, I
mean chicken thighs for competitions. I'm I'm cooking those bad boys to two hundred
and four two hundred and twelve degrees. Really yep, one perfect bite wings,
same type of deal. So I will push the limit. I'll pull
it off. It is a perfect wing every time. Every time it's a
perfect wing. Over over two hundred degrees is my sweet spot. It's hard
to beef two. Now, I got to fry beef towels. I got
to ask this, and I'm not trying to be the negative negative Nancy,
negative Nancy, but beef tollo ain't cheap. It's for a restaurant cheaper.
No, it's not really, no, it's not. I would figure peanut
oil. You guys, Russians get in a fifty yell and drum. It's
cheaper do beef town. It's cheaper to do beef towel. Kidding, And
it comes in a brick. It's not like the liquid like beef tallow.
I know there's a certain thing for it. I don't know, but it
comes in a brick. I call it Yep. You stuff your deep friar
with that, and that's what we used to Uh. It's got a little
flavor to it too. Boy. Oh, I'm telling you all right.
So, anybody in the competition world, at home, wherever you're at,
if you're deep frying anything, you're crying with beef town, all right,
I'm all about that. Way is your life? Okay. So as great
as what the wing is, it comes down to sauce. And I think
that that is a huge debate because I think sauce can be I don't like
when people use sauce to mask the fact that they poorly cooked the wing.
I think sauce there should be an exclamation point on the sentence. Okay,
But there's different ways. So how do you like your How do you like
your wings served? So you go to us, say you go to a
restaurant, Yeah, how do you like your wings served? When they you
know they served? All right? Never mind. So my biggest pet peeve,
and I've stressed this to everyone, my biggest freaking pet peeve is you
go to a pizza place. It's got wings. Yeah, any kind of
chicken wing place they put chicken wings. The restaurant puts chicken wings in a
bowl with the sauce, mixes it up, and then dumps the whole bowl
the extra sauce into the trays and it's just the wings are laying in there.
They're soaked in sauce. The crispiness is gone and it's just the soggy
f and mess. Like I hate that as a pet beave of mine.
If somebody serves me that, I'm not coming back, like, I'm done.
You guys lost me at this now. The people that take their time,
which you're behind barbecue is going to do. You take each individually wing
out and you place it in the basket or you place it on the tray,
however it is. I make it look good because you know why you
eat with your eyes absolutely, and if you bring it out and it looks
like crap, well then your expectations are like nope, I would agree.
I alight, so Beryl. What's your go to go to wing sauce?
Either homemade or they sell commercially. That's tough because I love wings and I
love so many different flavors. I mean, I obviously do love a good
traditional hot wing. I do definitely love that. I find oh, my
gosh, blanking on the name of it. Not Frank's. The other one
I get the grocery store. Oh my gosh, comes in the bottle,
I'm blanking on it. Dirks, No, oh god, Branks red hot.
That's only that's the only resident. There's another one out there. I
like a little bit more any as I just boxed that. But I definitely
like a traditional hot wing. And Frank's is good too, like I do
like that, but I like my wings a little bit sometimes different personally.
A mango hobb and arrow. I'm all about that. Mango hobbin arrow.
Life all about that, and I'm weird. I know. I love a
wing and hot mustard. What I like a hot mustard barbecue sauce, Like
hot mustard, hot mustard barbecue sauce. Okay, so you take mustard,
you take up. No, no, you take a mustard barbecue sauce and
you mix it with some buffalo sauce. A hot mustard barbecue sauce. I
am all about that, but it's hard to find. People don't have it
that often, but if I'm making it at home, I do. So
there's a couple of places that I know that have it. B Dubs saying
got it. B Dubs is like the wing spot. Yeah, well,
I mean I don't like their wing wing sauce. Correct. So what I
like do is I go get a mustard barbecue sauce. There's a couple of
different ones out there, find which one you like, and then I add
about half of what the amount of the mustard sauce is with a francs or
something like that. Get it hot, add a little butter to it,
let it all kind of cook down, and then let it cool and put
that all together. I'm all about It's it's partially I know, it's just
me. I love mustard on things. I'm the dude if you go to
an Asian restaurant, you know the Chinese restaurant, you know that mustard sauce,
Chinese mustard. I'm a person who's like looking out of spicy mustards.
I love that stuff. Get me some of that. So it's kind of
like the same kind of vibe with that that hot mustard buffalo sauce I like
on ribs. And people are like, wait, what different. I'm like,
it's just different. It's a different taste. So but go to everywhere
kind of different. I'm mango hobbing arrow, Guy, mango hob and arrow.
Okay, all right, because I like the sweet heat, I like
the hot, but I don't want to be so damn hot that they try
to burn your eyeballs. I can stand in a restaurant where you go to
the oh, you go to sign a waiver. It's the hardest wing in
the world. You can only eat one. Why do I want to spend
money to eat one of something and then ruin nights? There's people like that,
I know, but it ruins my nights. I know. He were
like, Oh my god, my nose, hair is burned out, my
eyeballs watered, my hair fell out, my toenails curled up. It was
good, though. Shut up. That's how my dad is. Bro.
My dad loves stuff like that. Like he will get hot wings and then
he will add the chili peppers, like at a pizza place, those pepper,
those crush red peppers. He will add that to his every wing he
eats. And I'm like, why do you like to sit there and suffer
it while you're eating? Yeah, Like, why why do you do that?
I can't do it. I can't do it. I can't do this.
So I will say that's those are mine yours? You well, sel
I at the restaurant, speaking of the hot I have this. We have
this seasoning that we get so back in I don't know, a couple of
years ago, we used to go to World Foods. We would drive back
and forth and we would stop in New Mexico and New Mexico. There's this
little farm and it was a what do you call it? Green chili place?
So it was this old man and I used to make Tamali's. I'm
talking hundreds and hundreds and hundreds of dozens. So we would stop at this
place and we'd load up on all the red chilies, the green chilies and
stuff like that. And my dad's always out, you know, you got
something hot, and he's like, I got something for you. And he's
got a bunch of ghost peppers that he that he crushed up right oh,
and he putting it. He put in a container and he's like, you
can try this. And he didn't tell us it was ghost pepper. He
said, but this is extremely hot. And so I was like, yeah,
I ain't no problem. I tried it. I went through the roof
like it was it heard speak couldn't talk. It was just like I was
dying. So my dad bought a whole bunch of that, right, and
so we've been playing around with it, making our own rubs. So at
the restaurant, if somebody wants, like, hey, like give me something
extremely hot, it's gonna burn my face off. Yes, so we we
will have some like So, okay, i'd say my favorite one hundred percent
go to is going to be the smoke fried wings, right, ye,
smoke rid wings. Have a smoke fried but sauce. Now, I'll start
with the bass is always Frank's Red Hot. I love Frank's Red Hot.
It's like a staple. It's everybody that stuff, right, and then I
will add my own touch to it. So there's this, there's this.
I'm really starting to enjoy this stuff. Now. It's it's a Korean barbe
you're talking about called bolgie Boat sauce or something like that, and it's a
real it reminds me of a real thick Teriaki sauce. So I'll add a
couple of scoops of that to a to a bowl, add some butter to
that, and then I will put in some Frank's Red Hot, and it's
got the little kick and it's real sweet. It's it's my favorite to go
like go to for wings, Like if I'm trying to impress somebody, Like
we had a question from somebody in the audience that was like, Hey,
I'm trying to impress the father in law this weekend or for super bowling.
What kind of wings do you guys suggest to, you know, to throw
them on the impress impress? These guys smoke, So I said, that's
what I said. But if you don't have a deep prior or you don't
want to go through the time of doing that, yeah, I'm begging the
vortex man. Yeah exactly. I mean, it's a Weber kettle. You
can do some great stuff and I've shot videos with you a bunch of times
using the vote. I'm all about that, you know what I mean?
I think, Okay, And if you're a person you just got a pellet
grill, you can use some great wings a pellic grill. You just I
think the one mistake that people make with a pellic grill is they don't get
that skin crispy. Yes, So I tell people to do if you're if
you just got a pellet grill from the moment you put them on spraying with
cooking oil like a basting, like a some kind of to get a little
crisp on there. And then when they get close you that one fifty crank.
You'r a smoker, You're whatever, your pellagrass eyes, a damn thing
will go. But in the meantime, pull those wings off and give them
a little bit more spritz of a cooking spar they can boil. You want
that to get on that sizzle when that smoker is raging, put those wings
back on there and try to push it through. I'm not gonna lie to
you and say it's as good as a vortex or a smoke, right,
but you gotta come. That's gotta cook with. But I think that the
mistake that PEO will happen with those is the skin isn't as crispy as they're
normally used to right as normally, So they go and add a bunch of
sauce that they normally would if it was a deep fried wing, and it
kills it. I tell people that if you're just doing it on the pellet
smoker and you don't have the ability to get that skin really crispy, almost
that deep fried that you're not going to get without a deep frier or the
vortex, which gets absolutely screaming hot. But even vortex to a point,
go light on the sauce. Let your rub let the smoke be the right,
be the taste, and let the sauce be the subtle little accent on
there. Because you go too much sauce, it's gonna saturate in that wing.
That wing is going to become a soggy, chewy mess. See another
way too, is I do same kind of thing with the spray o but
I get canola oil. Everybody's got canola oil town. I'll get that and
I will put the wings in a bowl raw and I will add a little
bit of canola oil just to get them soaked. Not soaked, but just
bebe every wing's covered. And I'll mix that up really well, and then
I'll put it on a cooling rack and I will put those in my fridge
overnight now covered, let them out, let the air mount air dry them
from the fridge. Let it completely dry, and then I will lightly season
with whatever season I want to use. I would lightly season so like the
hot honey garlic, I will lightly season them with that I will crank my
pellet grill up to about three seventy five, close to four hundred, and
I'll creak it up ashigh as I can. And then I will put the
wings in there and I will let them roll, and I like I said,
I push wings to over two hundred degrees. Ye, my sweet spot
that I like is two hundred and three. I'll pull the wings off and
then I will add them to a bowl and I will use the spray butter
and I will start spraying. Because if you use but if you melt butter
in a microwave and you put it in a bowl and then you know you
add you don't have enough wings, you get too much butter in there,
you're gonna have the effect where the wings are gonna get too soggy. So
I will use the spray butter just to make sure I evenly code almost every
wing, add more of the seasoning, do the mix, and then don't
pour them out on a dish. I set them on a dish. Yep,
I don't agree, Saul. That's I think talking about seasonings your hot
honey, garlic. And I'm not just saying that because you're in front of
you, your hot honey garlic on wings, Shut the front door. Your
hot honey garlic with wings, and then go make yourself a sweet heat sauce,
like maybe like a hot honey sauce something like that. Shut the front
That's another thing, bro. You could get like the Dirk's Turkey's Red Hot.
Turkey's Red Hot's the same damn thing. Yeah, Okay, so you
get red hot, the red hot sauce and then start playing with it.
Throw some actual hot honey that you get from the store. Put that in
there, and I love one serious. The thing is, I make my
own hot honey because that damn hot honey is so flipping expensive it's stupid.
So what I've been doing is this getting regular honey, get it hot.
Start starts there. Put some chili pepper flakes in there. Okay, put
a little serracha in there. Oh what about like some put some cayenne in
there. You could, Yeah, I nine play sarracha because I love that
saracha taste. Saracha honey, little chili pepper flakes in there, get that
hot, mix it all together, turn off the heat, let it cool,
and kind of all bring back together. Shut the front door. I've
never tried that it's your own hot honey, because the reason why I did
it is I went to one time. I went to a grocery store.
They didn't have it, so I went to another store and they wanted like
eleven dollars or nine dollars. Likes yeah, and I was like, this
is great, but I don't know if these wings are going to be good.
The first time I made them, I'm like, I'm not doing this.
They got on my phone, went to Google said make my own hot
honey. This recipe came up, and I was like, let's try it.
Yeah, that's good. I guess them cheap because I'm like, I'm
gonna go spend ten bucks on Why did you make a video of that?
I don't know. I'm just I just like, go to the store and
look at it. I shouldn't honey and be like yeah no, And then
honestly I should you. I should have Probably that was you know what.
I'm just saying, that would be good thing that pops. You're right for
the super Bowl, and it would be something that goes that goes and it
gets hot. That is a good idea to do because I was like,
this is dumb and it was chili, pepper flakes, siracha, you could
put cayenne, you could do all this yea yeah, and play it all
in there, mix it all together, and was like and bang yeah.
So iously talked enough wings there. But another thing. Oh okay, I
got to ask you about this viral video. I'm thinking about trying it,
but I've not tried it. Yeah, I've seen you. I've seen the
radio stations. Oh yeah, it's good. They what twenty thirty forty fifty
views and they love it. But they're all basic recipes. Were making airs,
You're basic, Like, dude, everybody lost their mind. The most
recent one. We call them the because the backstory, if're not familiar,
I work for a country radio station. Taylor Swift obviously she's not country,
started out country, but she's the biggest star in the world. We're talking
about her all the time. You can't get away from it her tying to
Taylor or Travis Kelcey. I don't like her music, but I respect what
she is. The girl is a machine. You have to look at her
and be like, you are a monster, and a good monster. Like
you dominate like her or not. I'm with it. She's dominated so Anyways,
were coming up with the recipes that are Taylor Swift themed that are tied
into football, that are easy. So we've done we call them Swifty Sliders,
which were air fried chicken strips tossed in sauce, and that was easy.
Then we did Taylor Cups, which were Tater top cups that we smashed
down good to easy and get that stuff that pops mess up. There's the
housewife that doesn't care about football, and you go get her baggotato tots and
you put it in a muffin pan, you cook and partially you take a
shot guys, you push it down, you make a cup out of it.
You put cheese in there, and then you top it with sour cream
and bacon and it was done. So the most recent one we did,
I was like, all right, I got to think of something. So
I took an egg roll wrapper and I made chicken parmesan stuffed in an egg
roll. So I took a breaded chicken strip again air fried basic as can
be, put some Mozzarell string cheese in there, and I took some basic
marinara sauce, put it inside the egg roll, wrapped the egg roll sprits,
a little cooking spray and put it in air fryer, slice them and
then topped it with Marinara shut the front door. I was like, these
damn things are fine. Are you making these at work? Yeah? Make
it about working our break room here. Wow, because that's the whole thing
is that's part of the challenge, and they want to be where you can
make it anywhere. Now, this isn't a viral video that I want to
I can make here at work, but I've seen this. I want to
get your input on this. Okay, have you heard of the deviled egg
sliders? Uh? Yes, I think what are your thoughts on them?
Okay, So it's the doubled egg. Deviled egg is the bun and then
they put some meter They put a small little burger patty in between it with
a little bit cheese on it. It is a deviled egg slider. Bro
I made well, not that, but I'm kind of I made the doubled
egg, same thing that they're doing, but I've wrapped it and baked it
deep cause you guys were giving you guys are giving me so much, so
that's why I did it. And it did pretty well. But I'm going
to bring that back because I don't think everybody saw it, but I mean,
I'm down to try it. That just seems like a lot of work.
It does, but I think the flavor profile on that could be just
bro who doesn't like deviled eggs? I will clear a deviled egg platter,
I agree, And who doesn't like if you like mustard on your burger?
Uh? Talk about a Frida egg on a There's just a side of me
that's just like those would be so freaking cool. Yeah, No, I'm
with it. To me, I think it would be a lot of work
to be able to. I mean, doubled egg is a lot of you
know, it's not a lot of work. You gotta boil it, you
gotta pull it out, you gotta make it. I mean it's easy to
do, you know what, instead of if you wanted to make like classic
sliders, like I made some yesterday for a video and it was bro this
was probably one of the best damn things I ever had. Would you do
I did? I did green chili bacon. Uh my season with green chili
bacon on chicken dice, Okay, And then I got a ranch packet and
then I sprinkled the ranch packet on the chicken, mixed it all up,
let it sit in the fridge, let it marinate. Then I smoked it,
pulled it off, cooked some bacon, put some put a whole green
chili on it, bacon strips, cheese, melted it, and then I
put them on King's Hawaiian pretzel. Those fire by the way, bro,
I've never had it blew my mind about how good King Kings of Wine is.
But King's Wine Pretzel was stupid. I killed I killed like four of
these little sliders, and I was like, this is this ver video?
Better pop off because this was the best damn thing I've ever had that sounds
amazing. Had a super roasted green chili's on there. Yeah, whole roasted
green chili. So you got a whole chili after it's roasted. Then you
just cut a little slit in it so it opens like a big face and
you lay it across the sliders. And when you slice the sliders. But
that's his chickens close to being done. Now chicken thighs. You can push
those suckers up to, you know, however high you want to go.
So once they hit one fifty, I put each green chili slice on top
of each chicken, threw some bacon on there, added some cheese. Bacon
was partially cooked, right, bacon was cooked. Yes, cooked bacon on
top with some cheese, and I let that sucker melt. Bro, this
video is about to be lit. Oh my gosh. Fire and then pretzel
slider and then on top of toasted pretzel buns. Oh, bro, those
I'm gonna try that tonight, dude. So I killed it. I should
have made a sauce for it, but he didn't need a sauce. Need,
He didn't need one. But I feel like it kind of did social
media purpose wise. I feel like it kind of need But Bro, I'm
telling you, and I made some for my brother. My brother smashed it.
He's like, you need to make that again. That and it's not
often he tells me it's good. Blah blah blah. It's not often he
tells me, you need to make that again. Wow, all about that.
I dropped the talks again, bro, all about dropping the talks.
Damn, that sounds amazing. Holy cow. All right, wow, man,
there's so many options you can go with, like football, foods and
tailors. So I got a question about burgers. Okay, are you your
burger guy? Right of course, So we got a smash burger guy smash
yeah, that's right. So we got a message from one of the boys
and they said they asked hamburgers. When making burgers, do you use a
binder like egg or breadcrumbs to keep it together? Do you just go straight
on the grill? Now, this is just for grilling, not flat top.
I could put egg in mine. I put egg. I actually do
both. I put egg and I put bread curbon mine, Okay, to
really kind of just bind it all together. But it doesn't. It taste
like a meatball. Yeah, but I love meatballs. I definitely put egg
in there though. For sure, egg okay, because it does, and
then I season it all up. But I gotta be honest with you,
burgers. If I make burgers, I'm making smash burgers. I freaking love
you. Don't just like a real thick no juice. I've gotten to the
point where I love a good smash burger with the cheese melted on top on
there to toasted. I'm converted. I'm okay, well, okay, I
mean look at our boy dom from fire at will Is and his hashburg is
a hash public house burger. That's a smash burger on steroids. I get
it, so damn good, I get it. I just never I have
made them, but I just haven't really like put the time into effort of
making a smash burger. I think that's what I did. Is I really
have gotten like trying to make because I like the thick burgers, Bro,
I like a nice take two or three patties on there. Yeah no,
like I don't know, like I get it, Like, aren't I'll eat
it. If you got a smash burger, I'll eat the damn thing.
But all right, so you want the thinkers, So what do you do?
Do you put a binder? I do not. Now I got two
recipes. One I'm not dropping because that's my that's the restaurant burger, this
barrel. This thing's going to blow your promise, all right. So when
you come in, bro, you're getting a whold don't cut, don't eat
all day because you're getting a whole platter of everything on the menu. All
right, No, no, no, no, So what I did.
I was having a tough time with this burger that I'm trying to make,
right, So I had to hit up. Mike Johnson, he owns,
you know, fifteen sugar fires and one hundred high points whatever is. He's
the burger World champion, that World Foods World Champion, burger cook. So
I was asking him. I was like, here's my problem. Blah blah
blah blah blah. So I grind my own meat and what The number one
thing that really elevated me was a damn this, You're gonna think it sounds
stupid. A burger press, that don't mean sounds stupid. I don't own
a burger press. And I was like, bro, I don't need a
burger press. I think I figured this was like some kind of probably together.
Bro, the burger press changes everything. So I'll use that burger press.
I'll season the patties up, I'll put them in the fridge and let
them sit, let them sit cold, and it keeps all of the meat
together, ground beef together. So now you're gonna work on different grinds.
So if you're grinding your own brain, if you get the stuff from you
know, fries, you're looking place season up, add some green chilies to
it. So my go to at home burger is I'll go buy ground beef
I'll throw some roasted green chilies in there. I'll throw little little circles of
cream cheese, small little circles, and I will push that into the patties.
And what else. I oh, bacon, cooked bacon, of course,
put that inside there, and then I will make the patty, press
it and let it sit in the fridge, Let it cool, let it
get cold, and boom, ready to go. That sounds damn, that
sounds good. The cream cheese is an interesting because you brought people always you
know, over cooked burgers or not whatever it is not you you know,
bro, every almost every bite you have or every other flavor, you got
a nice little fuck little cream cheese, little little burst by all right.
So speaking of cream cheese, you know what I'm really loving. I know
it's basic against all over the social media smoke cream cheese, bro, I
know I did. I did a video last last year about it. It
was nothing, and now it's like, okay, you know, snow cream
cheese is good, but you know it makes it go over the top.
Oh I got something for it. Two things in my opinion again, great
game day appetite. That is so dang easy because it takes a couple of
hours to do. You take the bot cream cheese, you score it your
season with your hours, a couple hours in your smoker. I've been rollmind
like trees, like two hours. Okay, mine's about forty five minutes to
an hour. So but again it's you can be doing other stuff. It's
simple. It doesn't take much prep. You literally take your cheese block you
score it. Boom seas gonna be your favorite barbecue up, throw it out
on the smoker. Let it roll. I've been taking uh obviously, like
the mic, like the hot honey, Mike's hot honey, whatever. Making
your own drizzling across there is good. But blues hogs. They're with that
hot. They're hot raspberry the put that on there, bro, that sauce
game. Put that on top of that smoke cream cheese, put yourself some
uh the crackers around the outside of it. And people think you are like
the best a gourmet chef. Ever You're like, it's the easiest damn thing
in the world. Bro, I you know, I he's gonna hate me
for always butchering it. But Smitty loot and Booty barbecue his brand new.
I think it's it's cherry something and I forgot the damn name. Anyways,
my bad. It's his sauce. It just hits his brand new sauce when
I first tried it, and I was like, damn, and he said,
yeah, we're gonna be coming out with it blah blah blah blah,
and I was like, bro, like, let's hold off on coming out
with that one. It is by far Blues Hog Raspberry Chipotle's phenomenal. But
I I think his new sauce that he has blows this thing out of the
water. So that's another thing that I'll add to the smoke cream cheese that
his sauce on. Bro. Yeah, at the end, bro, it
is my family was in town. I drizzle it once the once the cream
cheese comes off, it's ready to go. Then I will add the sauce
on there and let it sit for how much sauce he putting on there,
I will like I will like back and forth corner to corner like a zig
zag pattern or what my family did. That was all in town for Christmas.
They were taking a scoop of cream cheese poored Smitty's sauce on top,
like like chips and salsa. Dude, it's smoke cream cheese again, but
smoked bro. And then there's another a basic thing. There's another there's another
sauce out there. It's uh, the Texas pepper jelly. Yeah, it's
like a it's like a it's riblaze stuff, rib glaze stuff or you can
add it to your barbecues whatever. But you put this Texas rib candy stuff
on there. Bro. There's so much stuff you can do with cream cheese,
with smoked cream cheese, so much like jelly. You can add on
there hot honey, garlic, green chili, bacon, chipotle, mango,
and some cagu it. But you put on no, I will do because
it's not just cooking one block of cream cheese. I'm cooking three or four.
So I will mix it up with the seasonings. And I've only really
tried with Thoseey, garlic would be good, because I like, I want
something, so I don't want like a basic barbecue rub or like you want
something, I want like a pork rub like Craig Carter. Craig Carter has
a great it's called Porky Palace, and uh it's a great sweet rub that's
phenomenal and it's got a great color and that's perfect for cream cheese too,
man. But again, the sweet easy appetizers that you can make. And
I think it's gonna be one of my next videos I'm gonna make for our
station. Push down stuff is gonna be like a Taylor Swift one try.
I gotta. I probably put a red sauce on there. No, what's
your favorite number? Eighty seven? Thirteen? Bro got you right here,
content creator coming into our brot. So you get your cream cheese right,
roll it up, roll it into a roll. There's a one, but
make it a thick one and then score it and then the thirteen do the
same thing. Maybe two bricks of cream cheese, roll all that up and
four three on foil and then you pour that up and then throw it in
the smoker and then use a red sauce on there. Red sauce sauce.
Yeah, it just makes sure the thirteen stands out boom. I'll tell it
you all right, I might do that. I might practice that today.
But you're gonna need like two blocks. You might need four blocks of cream
cheese to do hudos. Yeah, to make a three that might be difficult.
But make sure it's cold, because if it's it's warm and it gets
warm, you can probably do it. I think you have to score it.
And that's why you're gonna have to use probably two or three blocks per
letter, just because you want to win. You want them wide, but
not overly stupid wide, but like you want them thick. So yeah,
yeah, I'm gonna Oh that's an interesting idea that might pop. It could
Yeah, interesting, I'll try it. All right, So we got those
all, got tons of the appetizers there. So one thing I wanted to
bring out. They're starting to roll out and I've seen them in the wild
now, the new gmgs. Yeah, and we we the three of us.
When Phil's here, he could tell the same thing. We had the
privilege of seeing the new gmgs in person this past summer. We had to
do a preview. By the time, we were kind of embargoed on what
we could say. Now they're starting to come out. Holy cow, that
racking system is incredible. Do you have one yet? I don't. I'm
coming soon. I know it's very coming soon. They are you the same
way A come cannot wait. I'm shacked up. I was told I was
told maybe even like next week. Yeah, it's gonna be great. Man,
I thought I'm counting down at all. I know, are you gonna
I'm gonna do this massive unboxing video too. I'm gonna do all kinds of
crazy all get together and do one as a show, do a show in
box. But I'm stoked for it. It's gonna be awesome. The new
racking system, if you haven't seen it, hit of Green Mountains Instagram.
There's tons of videos of it. The racking system is revolutionary in the world
because yeah, you know, there are you know people I pit my girls
made the pull out ones. Those are all really cool features. Love those
those are great. But I do like some of the things that gav where
you got the rib racks and all the different cool stuff and what's great about
You could add to pit my grill to it if you wanted to, because
you could still do your rib racks and search up high because I like bro,
I have the original GMG and I have the Pemike Grill slide out right,
Yeah, dude, that is game over game changing for those things.
Well, you're great, game changing both. It's gonna be great with the
new gmgs. You could still add that feature if you wanted to, but
you could still have the different accessories in there. This accessories still work with
that. But the thing about the new GMG, granted it's eight, you
have to pay more for it, but that's searing station. Yeah. Game
over, game over freaking seven, eight hundred nine, whatever degrees it is,
is a seriing station. It's like a thousand plus built right on your
smoker. Yeah, game over. Yeah. And I love the fact that
all we're not by the way, we're not sponsored. None of us are
sponsored by gmds. We just love GMG. We local guy, yeah,
local guy Jason Baker is absolutely the salt of the earth, best dude in
the world. But you buy whatever it is that you want to buy,
I don't care. I will tell you where I spend my money. It's
with them. But what I love about it all smokers. I don't care
if it's Trigger Pit, Boss, Rectech, Memphis, whatever. They always
they start out looking pretty and then they get faded and they start to look
kind of drab, and next thing you know, you're signiffing others like yeah,
don't have that thing in the backyard. I don't want to see it.
And it's not that it doesn't work well, it's just a paint fades
and it starts to look ugly and the paint kind of looks like crap on
them, and you know what it kind of let's be really talking about.
You eat with your eyes. Your eyes are visual and everything. You're obviously
and you're like, it doesn't look as good the paint on the new gmgs.
How did that flat matte black? But how long they're talking the paint's
gonna last. Yeah, he's got like a little texture to it. Just
look badass. Yeah, they just that was I think that was some one
of the big things that I'm not gonna lie the ones I have. I
mean, i'd leave out in the sun. They're fading and constantly cooking on
it fades away, and you're like, what, there's a cool trick to
bring it back if you ever need to bring it back. Yes, the
oil. The oil. So you know, if you got a faded grill
that's black, whatever you cook on, but preferably what you know on the
GMG, I'll use spray pam on it and I will pam it down and
it brings that color. It does. But it's just you know, one
of those things you're like man. But again the paint, the way that
the way the stack, the way the smoke stack kind of tucks in there,
all these things, just even the little levels that he went to with
the grease bucket. I mean, you know, what's a game changer for
me because now I'm going this is going to be my third one that I'm
buying now is the damn cord when you plunge in the cord to the wall
and then it has that box and then the box has another cord contained,
but that goes into the back of the GMG. It is what it is.
But it gets so hot here. I think it has something to do
with heat. But it gets so hot here that when that thing is out
of it's on the concrete or something like, they crap out. And now
I'm on like third, getting ready to be on my fourth. Power supply
for the originals that I have. But they fixed that. Now the power
supply box is underneath all tucked in underneath the pellet what do you call that?
The fee the box? Yeah. There, Now you just plug your
cord in and your cord goes into the wall. You're done. Okay,
this guy's not really about ball thing that's mine. Like, like, I
love that. Okay, I'm gonna tell something that I think is a really
small thing. But all pellets smokers have been guilty of this. And I
know it sounds really petty when I say this. The hopper door, you
lift the hopper door up, it always lifted with the hinges to lift it,
right, It always hinged up. Yeah, but they weren't good hinges,
none of them. None of them have good hinges. So you're taking
your bag over there, right, you cut the little hole in the bag,
you're pouring your things in there. I've had to have more times than
not the damn lid falls down because the hinges were cheap and junky on all
of them. I'm not just saying gmg's, they all were. Then the
damn lid falls, it slices your bag. Then you're wasting pellets all over
the ground. I that happened so many flipping times that I would it would
just piss me off. And I met having other people people are like,
the hinges are junk on all of them. Trigger's junk Pit Bosses ones were
junk. They all were junk. Now the GMG one, it opens from
front to back with good hinges, you can put it in there and then
actually when you go to push it down, you can feel the hinge,
just the little improvement on the hinge like that. Granted, I know it's
not the big of a deal whatever, I got to pick up some pellets,
But I'm telling you, you're busy, You're getting ready to do things,
got a million things going on, your significant others yelling at you.
Next thing you know, Oh shit, I got half a bag just ripped.
Your pellets are all over the damn ground, and you're like, God,
I don't want to deal with this. That happened to me so many
times. I know again it's one of those stupid small things that's never happened
to me. But you've never had your lid fall down and rip your bag
open. It's fallen before down. Oh I've had to hit rip my bag
like three times. I had hit me in the hand one time I've had
Maybe it's just me. Th are the worst damn luck. And the other
thing I like about it too. Do you notice how the grease buckets catched.
I think so it's got like a little bit of a lip. It's
harder to get it off versus all the other ones. The lit a tiny
ass piece of metal. You know me people's I know those dogs have gotten
into them where they knocked them off. That's gonna take a little bit of
work off. But again, just all the little things that everybody's always went,
yeah, I wish you'd had this. They fixed. And he listened
to all that. He listened to it. The lid, the lid.
You listen that lid and you're like, this is a sturdy lid, This
lid has balls. Just yes, I totally agree with it. All in
again, you buy whatever you want, cooking whatever you want, whatever you
want to do. That's the Pellet girl that I like you. So I'm
just gonna tell you, man that if you're going back and forth going well,
you know, I'm kind of independent, I'm kind of thinking that I'm
going to tell you if you are in the barbecue world, you know,
the barbecue world is very much about family and about taking care of each other
and looking out for each other. You're not going to find a person who
is more well respected in the barbecue world than Jason Bacon Green Mountain Grills.
That man has got a heart of gold. He has given back so much
too different businesses to charities to do. So he doesn't want any recognition for
it. And you talk to people in other industries that are like, are
other manufacturers. Chason's a great dude man. Everybody loves He's a great dude,
great product. So you go buy whichever you want to buy your shopping
price, and you find one cheaper, you do you man, go for
it. Heck, I had a buddy of mine. It's crazy he bought
that new trigger timberline, that monstrosity, big old beast grill. He bought
it, bought off Craigslist, and I go. He tells me, He's
like, I'm gonna buy me one of those timber lines. And I'm like,
okay, I'm like text him, I'm like, did you get a
raise? Again? Great grill, but ain't cheap and mean you're dripping.
I mean it's fourteen fifteen, sixteen hundred bucks, three grand at the Ace
hardware next to the rest of it. That's what I'm saying. Okay,
yeah, they're again fifteen hundred on up to three thousand dollars. But he's
like no, He's like, this guy's got it for five hundred bucks.
I'm like, there's gotta be something there's a problem. It's gotta be a
problem with Believe it or not, there was no problem with it. The
problem was with the cook. The guy couldn't cook because the guy didn't listen.
The guy didn't foul instructions, was just an idiot. Yeah, So
my buddy's like, I bought a five hundred bucks, went back and cleaned
it up, and the damn thing is a stud I'm like, you got
the gray, big old trigger timberline monstrate for five hundred bucks. Because guy's
like, yeah, it doesn't cook fast enough for me. Oh, there's
people like that. And my buddy's like, it doesn't cook fast. And
the guy's like, it doesn't smoke fast enough and cook it off, and
that thinks sucks. Anybody was was like, that's people with few money.
Do you mind if I fire it up? The guys can't go for it,
buddy said, I fired it up, he said, rolled up to
two sixty five and was like yeah, like doing the walking around, he
guys like, see how long it took you two hundred and sixty five degrees
come? That took forever. And my buddy's hand, his head's going like
what does he think it's gonna be like gas like, oh, yeah,
you're right, you know. He's like, oh yeah, he goes it
is a little slow. Yeah, He's like, ah, this thing's junk.
Igniers messed up. Every buddy was like okay, he goes, took
that damn thing away and it was like got it home and he I'm like
good on him. So again, you cook on whatever you want to cook
on, whatever your budget is. You finally you want because you get tons
of people like that crazy you could get like Smithy's just picked up a jamble
on cra saw picked up a chamble on Craigslist backyard jambo. Somebody just didn't
want it, got rid of it, didn't want want to get rid of
it. He went and picked it up. I saw that on his Instagram.
I was like, oh my god. I was like, look at
this, like my uh my old Hickory I got. Yeah, it's a
six six to nine thousand dollars. Grill got it for three hundred bucks.
Three hundred because they had a switch that was wrong. No, there was
nothing wrong with it. The guy didn't know what he had. I drove
the Tucson at like four in the morning with Pops and said let's go.
I need help get in this damp tape. And I looked at it and
it looks it looks a little there was a switch that was wrong or something.
Well, he never had it fired up. He was sitting in his
garage, so I went in there. I was like, well, does
it work. He's like yeah, but you know, I don't know if
I haven't fired it up in a couple of years. But he got it
out of his restaurant and his boss said, yeah, go ahead and take
it. You can take it home. But it was set up for natural
gas. Ah. All I had to do was hit up Old Hickory,
Hey, how do I change this to propane? And it was about I
don't know about sixty bucks worth of a line I needed to get and then
I had to change an orifice in it. Tried to fire it up,
wouldn't work. I was like, god, dang it, what do I
do if that goal? Though? Hickory nicest people in the world, by
the way, they will walk you through anything, and big old country boys
and they're like, yeah, well is your switch on? I was looking
at switch, was like, I think it's on. There's no light and
he's like, bro, replace the switch. It's like, all right,
it's a rocker switch. So that was like a two dollars thing in Ace
hardware. Put that in was fired up. Bro. I was like,
that's go I Bro, that sucker. I'm telling you, like, if
you ever got into like the catering World or like the it can rip.
Bro, it's I. I am in love with the three. I have
the massive one at the restaurant, but this little three hundred dollars half of
the one I got at the restaurant is bro good kill killer. But for
you craigslist people don't know what they got. Yeah, that's my money.
You got that or anything? Timberline. I was like, what do you
have any alert set on like Facebook market passion and it alerts you. Yeah,
I should do that right now. I'm looking for a poker table,
poker table. Yeah, I'm on a poker table. And that's stupid front
room that I have that's got nothing in it. I tell you had an
air hockey throo. Yeah, but it's that damn room is half the size
of my house. Bro. You have poker parties, yeah, of course,
thanks to the invite. Well good because actually thanks for not the invite,
because I don't play pokers. Yeah, I'd just be that guy,
like, Yo, where's the chicks we have? We have one? What
do we do with a month? Probably everybody gets together and okay, that's
cute. It's like that old man life and you're getting old bro. Bro,
I'm all im looking for a poker table. What are you sixty five
in Sun City? Bro? I'm all about that poker life. Be poker
and bourbon, buddy. That's where it's at. All right, we're gonna
wrap up this week's podcast. Hopefully Phil feeling better soon. Good luck to
you as getting ready to open soon. You're making wings this weekend. Tag
us in social let us know what you're making. Fires, comments, reviews,
ratings, we want all that. Let's have a conversation fired up.
Let us know what you're making. And I ain't just saying this to say
it. Because Kyle is here his hot honey garlic rub. You can get
it. You're at your behind barbecue dot com. You can get in most
A lot of different barbecue stories are around the country. So just hit me
up and ask me where you're at. You you will make wings and you're
like, oh, then you make these, You're like, oh, my
gosh, such a great flavor profile and again super easy. Put those on
the plate. I think, Bro, you want to make some French onion
dip. Get rid of the French onion packet, half sour cream, half
mail and add the green chili bacon rub to it, Add the hot honey
garlic to it, add the Cajun to it, the mango. What a
can't it's your favorite season, whatever it is, Mix it up, bro,
You got your dip limit, eat that onion packet. Just be bro,
cook, be different, get weird, have fun with it all right
out. We appreciate everybody. We'll be back with you next week.