WEBVTT

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Don't drop the tongues. I'm Barrel. We are missing somebody today. But

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we got the most important person here. We got Phil the grille in the

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house. Kyle is not here because
it's American Royal Week and he gets to

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drive. He gets to drive.
But sometimes I mean, I don't know,

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I know Kyle's gonna listen to this, but Kyle, Kyle likes to

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get places really early, oh very
much. So like he beats the security

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guard that's watching the event exactly.
He was like, because we're recording this

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on Wednesday, podcast is gonna go
out today and he's like, yeah,

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you know, I gotta leave on
Monday at like two am. We're like,

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it doesn't start till Thursday. But
hey, teach Kyle. So you

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and Kyle though, speaking of you
two, Yes, yes, you guys

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went to Ventura, California last weekend
for a state camp, right, Yes,

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we did. We went for a
state comp We you know, we

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did pretty well, We did pretty
well. I was a little disappointed with

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my taco, so I did a
Bria brisket taco and it was money.

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It was money and wanted you know, Kyle always talking to the judges as

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they come out They was like,
yo, what's your best taco? And

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one dude's like, oh, there
was this Barria taco. Man, I

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scored it. H So I'm thinking
you didn't want yeah it, Bro,

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that joint came in like fourteenth.
I don't know. I was like yo,

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and that and that's but that's what's
so ridiculous. I don't all.

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I know you guys had to competed
in it. But you know what,

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you know what my lowest score was. It was a forty six on creativity

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on a Bria brisket taco. Okay, you come out here and tell me

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and show me. I'm more creative
than there was. Unfortunately, some we

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probably didn't realize what they were even
eating. They just said, oh,

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it's just a little their taco.
They didn't realize what they were eating.

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Bro, listen to what I did, Barrow. This was such a great

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leftover dinner, right or snack whatever. So when you cook your brisket,

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you got all that juice in the
panta. So I just took all of

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that and put it in a cup. Then you put it in a refrigerator,

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then it forms that grease. Right
now you separate the grease and then

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now you have that brisket gravy.
So what I did was I had two

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containers. I had the grease from
the brisket, and I used that to

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season my flat top of flat top. I see you, I see you,

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I see you. So I used
that the season the flat top.

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But then I took the taco the
corn to Tia and I dipped it in

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that brisket grave. Oh man,
that Chihuahua cheese and nice melt on that

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and put some brisket and then put
some pickled red onions on it. Do

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you think that you may have gotten
scored lower? Because to me, the

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way you described it, those need
to be eaten almost immediately. Do you

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think when they judge got it it
was soggy? You know, I don't

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think it was that bad, only
because I boxed it and I had to

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bring it to my I had to
bring it to the turning because I was

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doing demos at the same time,
and I had one left over. And

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when I got back to the table, I took one and I was like,

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oh, that was decent. You
know what I mean? It was.

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It was a good time. You
know what I'm saying. It is

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the flavor and everything because here's the
deal. And this is what I was

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told by a judge way back when, right, because that was my biggest

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fail. Yeah, it's a new
cook. What's that? I felt like

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I had to get everything in hot. They do not judge off a temperature,

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ok, like, it can't be
ice called it. At the same

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time, though temperature can affect the
overall taste. Yea, it could.

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It could. Like so even like
chicken or ribs, right, it doesn't

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need to be steam coming off,
you know what I mean. It's but

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a tacle like that that is got
melted cheese and it's it's got the whole

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thing. I could see that being
a thing where you you know, if

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somebody would eat it right away.
I mean I can't see that may affect

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you. So would you score?
Would you guys get some trophies? So

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yes, Kyle got like I don't
know, like third place or something in

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taco, and then he got like
sixth place in in avocado. I placed

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in avocado too, and then I
placed in steak, and then Kyle got

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second place in steak. So here
was the deal. I went all the

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way out there for a golden ticket. Yeah, a lot of these people

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got growing the tickets, right,
So I was like, oh man,

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okay, even though somebody's gonna pass
it down, it's gonna pass down.

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I'm like, yo, I'm like
I'm tenth, I'm ninth or whatever it's.

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I'm like, yeah, he's got
one, he's got one. He's

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got one, he's got one.
The sixth place person didn't happen. I'm

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still down the ticket when you when
you need it. I need it by

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the end of this year. Okay, I needed by the end of this

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year. So any upcoming comps free. You know, they got that one

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in Kansas City at the Royal.
I might just have to take that on

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with Kyle he Oh no, I
might be sharing his grill. I've got

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no grill, but he got a
new three hundred dollar grill. So I'm

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gonna like keep the colds on anything. Yeah, exactly, next to exactly.

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So all right, So you guys
drove out to Venture like an eight

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hour ride, yo. You guys
got in Thursday. Yes, we got

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in Thursday, and so again early
to the party, right early to the

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dance, right, so we have
nothing to do on Friday. Well,

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I know what you guys did on
Thursday, yo, I know what you

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guys did on Thursday? Okay,
you two gentlemen decided to get into the

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brown bottles. Because how do I
know this? It's Thursday at like actually

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shot say Friday at like one am. My FaceTime is going off and it's

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you two idiots, and I thought
to myself, I should answer this,

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and I was like, wait,
no, they're facetiming. I was like,

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they're facetiming, and you can't FaceTime
from jail, so neither one of

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them are in jail. I'm not
answering this. And then you bastards called

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back. But then what I call
you guys, I get nothing? Yo,

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What was the what was that that
that folk tale of the guy that

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played the flute through the town and
all the mice came. Yeah, So

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Kyle had that same effect in Ventura. It was just that it was big

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hefty chicks. So every spot we
went to, there was like two more

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big hefty chicks following Kyle to the
next pot, to the next spot.

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I was like, Dann, Kyle
you sharing picture. I just know you

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guys were I just know you guys
were not sober because when the facetimes are

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flying at at single digit hours in
the morning, I'm like, oh,

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these guys are not sober. Well, well let's just say, okay,

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I got this, I got this
one experience. I got it. I

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gotta throw Kyle under the bus on
Well, he's not here to see himself.

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So of course he's early to the
party but doesn't know how to dress.

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So he gets all the way out
there. Inventura is like fifty degrees

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right, especially at nighttime. So
I lent him a jersey. I lent

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I mean I led him a hoodie. It was my son's hoodie. And

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and so he's out in that all
night, right, So he's playing Fiddler

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on the roof. He actually gets
he gets lucky and bring somebody back.

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All right. So we go to
breakfast and listen to the story that so

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I guess there was the how can
I say it where you don't have to

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edit it? The mambo, right, the horizontal mambo. Yeah, so

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the horizontal mambo was taking place,
and so he was wearing your hoodie,

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you know, he actually had the
shirt of him in the speedo. And

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so the girls season for the first
time during the horizontal starts busting out laughing

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like it's so, I'm like,
wait, how how embarrassing and awkward.

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He's got the cow speedo shirt on
and she starts laughing during the horizontal I

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don't even much else to save or
not. Kyl is special. So so

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now we're out, were at breakfast
where around? And so now she's becoming

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a little bit clean cleaning cleaning,
right, and I'm I'm I'm just enjoying

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the ride. I'm seeing sea lions
and I'm just enjoying the ride. Right,

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it's home. Kyl is trying to
get rid of her. I'm like,

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where we going next? Where we're
going next? And then then he's

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like, I gotta drop the trailer
off and I gotta go to Walmart.

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And so she says, oh no, here do this take my car and

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then you could drop me off and
come pick me up later. So he's

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got stage five. He's in a
committed I told Kyle. I was like,

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bro, I was like, damn, girls in ben turret don't belong

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to you. They belong to the
streets of the turret. Kyle, Oh

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my wow. All right, Well
I'm glad I didn't answer that FaceTime then

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now knowing this, all right,
so you guys got that go. Now

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we gotta talk about barbecue stuff.
This is probably like this is the world

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serious week. This is the big
week. Yes, American Royal in Kansas

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City, right, Yes, yo, bro, It's like Kansas Speedway,

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right yes. And you know,
it is such a feeling like I've been

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not sleeping, like I'm nervous.
I'm like, you know, and that's

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the thing. It's like I'm nervous, but I'm not. But I'm just

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anty anticipate, like I'm just like, you know, like you got a

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big fight, right, They're like
it's coming up, you know, And

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I've just been like, Okay,
I'm gonna do this. I'm gonna do

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this. I even have a timeline
barrel. What what? Look at?

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You? Being serious? All right? So what are you competing in at

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the Royal? So? Uh,
first day is Saturday, So I'm not

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in invitational. So I beg of
the Kyle crap because are you gonna help

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Kyle in the invitation? No?
Because I have potato, I have vegetable

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and beans to do that day.
Okay, So yeah, so I'm gonna

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be Yeah, I'm gonna do a
possible I'm gonna see if I could steal

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some more beans because if you don't
know that story. When you guys were

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on Michael Simon Show, you placed
last year beans American and you got all

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this love for it, putting no
reality. You have stolen the recipe from

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Kyle's dad, Pops. That's what
I said. No, these are my

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beans. These are my beans that
I've been doing at the Trap House.

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And if you did ever had any
of my beans from my catering or whatever,

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that's my signature beans. But what
I found funny and odd when they

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were showing me and then showing the
hand that was stirring, it wasn't Your

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hand was a Caucasian and it wasn't
my On the Michael Simon Show, My

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beads. What's it? So you're
committing in beans? You got that on

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Friday, on Saturday, Friday.
So you got beans, vegetable and potatoes

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on Friday. Yes, and and
the cow's and the invitational yep. And

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he's he's got so he's broke down
his team. I think Sharon is doing

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dessert, Coffini's doing something. And
then they got the four meats. That's

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Saturday, and then Sunday we have
turkey, we have chicken ribs, pork

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brisket, and sausage. All right, it's a lot of cooking. Back

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on Monday, all your all your
equipment that you needed is on the way

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or is already there in Kansas City. Yes, yes, because you loaded

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on Kyle's trailer. Yeah, so
I got two I got two smokers,

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and then I got GM's, got
drums. I got two drums, and

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then the gmg's are in the storage
unit. And then I brought two totes

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to Kyle and he has my meats. All right, so you guys had

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to bring all your own meats to
it, right, yes, yes,

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and turkey this year. Usually they
provide the turkey, but now they want

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you to bring turkey. Okay,
So what are you most confident in?

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Okay, this is my this is
this is my year. This year,

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I have placed in every category.
I just want to bring it together where

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I'm consistent in every category so I
could be wanted an overall winners. Okay.

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So last year when you guys were
there, I remember you guys came

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back and said that you didn't place
as well as you wanted to in some

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things because the judges like the Kansas
City flavors, because the judges of the

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Royal are all local. It's not. They bring judges in from different parts

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of the country so without having to
turn up soup. Do you change your

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flavor profile because of what you think
the judges may do, or do you

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say, I'm sticking to my guns. I'm fill the grill. This is

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what I do. I am sticking
to my guns. I am playing it

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a little bit risky because I am
using my new rubs. Okay, I

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didn't feature them last year or any
of the years when I placed. I

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mean am using my new rubs.
But what I am changing to for Kansas

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City is sauce. They like a
lot of sauce, so so they like

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a sauce brisket. Don't think they
like a sauce everything, which is so

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bizarre to me because I think that
is something that is so lost in in

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in barbecue especially some of these places
you go get brisket out and it's sauced

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like it is. I'm like,
no, like to me, brisket.

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You should taste the salt, the
pepper, You should taste the beef.

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Yeah, taste the beef. But
now you go get these some of these

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briskets you look at and they're like
glistening it's glistening because it's all sauced up,

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and I'm like, to me,
that's no different than putting barbecue sauce

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on up on a bad beef sandwich
that we used to eat when we were

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kids, when our when our mother
overcooked the rows exactly. And so that

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that is going to be part of
my turn in, right, So since

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I do have to sauce it,
then I'm going to use a flavor that

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is not going to take away from
the beef, like almost like a French

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dip type deal, you know what
I mean. That we'll add that beefy

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noess to it and not just be
a candy sweet rib, which is good

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because I feel like, I don't
know, I just feel like that's something

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that has really we've really gotten a
lot of what you see is like these

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things are so so yeah, like
shiny yeah. Now, So this past

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week I gotta I gotta tread lightly
on this, But this past week I

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did a we had a crazy week
in my world. We had a show

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on Thursday, and then we had
back to back shows Friday and Saturday,

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Big festival and Tempe uh called Boots
in the Park, huge country music festival.

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Yes, I saw thirty thousand people
every day just rat. Yes,

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But it's interesting in some of the
barbecue vendors where they're cooking some of the

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stuff. Is there anything more uncomfortable
than when somebody makes you something and they

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give it to you for food?
I care enjoy this and it is just

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bad and you're just like, oh, oh my gosh, they hand you

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this and you're like, uh,
I don't know what to do with this.

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Ye, And it's funny. Is
a lot of the barbecue vendors,

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they a lot of the guys listen
to the podcast. So people were giving

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me stuff left and right. Very
grateful for free food. Yeah yeah,

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but some of the stuff, yeah, I know, so bad. There

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was one guy who was given who
was giving brisket to me, gave me

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brisket. I think he must have
like dunked it in a thing of salt.

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It was just so bad. And
you're like, you don't want to

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say anything, But then you look
at these people and you're like, yeah,

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do you not know or do you
not care? Care? It's got

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to be care, because you know, Barrel. That is what made me

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jump into the food industry, was
going to a lot of these food festivals

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and seeing the line, especially with
barbecue. There was this one guy out

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from Montana that used to have a
line and I'll be like, man,

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he's killing it. Let me go
see what this bro, No, lie,

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I chucked it, Like I took
one bite and I chucked it.

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I was like, bro, this
is the worst barbecue ever. So my

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whole game plan to come back is
to create a line and good good,

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and the consistency is the same from
the first person you serve to the last

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person you serve. Yeah, I
mean again, you appreciate all this stuff.

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And there's a lot of different barbecue
vendors that were given stuff to us.

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We're very grateful for it. But
some of them like, how do

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you how is it this bad?
Like how was it this bad? They

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don't care, or they don't they
don't care, or they don't know,

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or there was one there was one
that one of our promo kids went and

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got and he comes back and he
shows me this and he goes, this

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brisket doesn't look right, and I
was like, what are you talking about?

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And I look at it and it
was all like the fatty top of

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it. There was no meat in
it. And they just like slice the

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fat cab out and just like slice
it up. And all this kid had

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was at great. No, it
wasn't a sandwich. He got a plate

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and it was like soaking through the
plate and I'm like, oh my gosh,

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somebody served that right there. I
was like, what am doing serving

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up this stuff? So guess who
hit me in my inbox last week?

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And I just haven't had a chance
to reach back out Landing. Landing is

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doing the KCBS Phoenix Joy Yeah,
and he's looking for barbecue vendors. I

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might sign up for that. Oh
yeah, it'd be good since Kyle is

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going to uh wins in Florence.
It's the same week at that Flaence.

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I think it's in November, that
first week. That's when you got got

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NASCAR that week. Yeah, that's
the first. There's so much going on

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that way. Yeah. I haven't
seen his name in a while, but

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me and Landon I used to always
kill it out in the channel at that

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Barbie the very first place I ever
met very first time I ever met you,

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ye is when is when we did
that Yeah? Oh yeah, we

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had to do pro food promo tasting
at that Basha's Grocery store. And you

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were told there was gonna be twenty
to thirty people. I have one little

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pork you brought. You bought one
camera and a little little pork. But

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and there's probably one hundred people standing
around, and you're like, what is

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this man? You were doing some
creative slicing and display in that day.

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I was like, oh, I
even told you. I was like,

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all right, barrel, you know, stall these people because I'm gonna make

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a break, like I'm gonna throw
my Hodini dust and run like hell oh

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gosh. So and I think that
not something I want to ask you guys

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when it comes to cooking at events
like that, do you guys prefer when

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it's a cash to you guys as
the food vendor, or do you prefer

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when it's the tokens and you get
paid out at the end, you know,

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depending so long? Is it not
a jankie promoter? Right? Yeah?

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I know because of these Boots in
the Park. If you get a

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chance to be a part of Boots
in the Park, cook their filth.

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They I've been doing concerts and promotions
all over this valley for years. They

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are dialed and if anybody's listening to
this podcast, boots in the Park.

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They do shows in Arizona, they
do in southern California. In northern California,

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they do the one called Coastal Country
Jam. If you hear of these,

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go work with these people. They
are dialed in. They pull great

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numbers in there. Awesome promoter.
Yeah yeah, yeah, you don't just

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see that. And I'm like,
they did the cash bar where you paid

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cash to the person. I think
that would be easier. It is,

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but you know, but then you
got the responsibility of all that cash on

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you. Yeah, well not even
that. It slows down and then sometimes

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you run out of change and then
your mind is bogging down. So I

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don't mind the tokens so long as
the promoter has the money at the end.

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Because because the reason why I stopped
doing NASCAR, because I used to

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be at NASCAR every year. But
there was a new hospitality group that took

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over and they were talking about,
yes, you're gonna you're gonna take all

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of the cash, but we had
to turn the cash in and they was

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gonna write it's a check. What
sense does that mean? No, Because

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that's what I was just curious,
because I mean, they ran the cash

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system and it seemed like it worked. But I've done other festivals where they

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do the tokens or the tickets and
that type of stuff, and I've always

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wondered that because I looked at us
and I'm like, I don't know if

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I would like to be a food
vendor stuck in the middle of a field

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00:20:45.920 --> 00:20:51.160
with thousands of dollars of cash,
because man, I'm setting myself up to

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00:20:51.160 --> 00:20:55.000
be rolled. The lights go down
here somebody comes rolling up and they kicked

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00:20:55.000 --> 00:20:57.000
the back of my food truck open. And I'll tell you, I'll tell

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00:20:57.039 --> 00:21:03.839
you like this, running the track
pus cash deposit in one day, right,

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00:21:06.039 --> 00:21:07.920
and this could be a busy day. It was only like five six

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00:21:08.000 --> 00:21:14.680
hundred outs. Everybody's using card to
cards mostly correct me. But festivals,

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00:21:14.680 --> 00:21:18.720
though, you're because you don't think, and you don't know what the internet

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00:21:18.799 --> 00:21:22.240
is gonna be like, and you
know everybody else's trying to us because let's

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00:21:22.240 --> 00:21:26.279
be real, there's no Wi Fi, so you're using cellular and who knows

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00:21:26.279 --> 00:21:29.160
how that can be in certain networks. I see that I was wondering about.

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I'm like, I wonder what's good
battery when it comes to those things.

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00:21:32.599 --> 00:21:34.759
But yeah, I mean I just
again, I was grateful that a

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lot of people gave us, But
some of these feats, that's the worst.

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00:21:40.920 --> 00:21:45.440
That's that's the worst things. To
keep a line and keep the the

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00:21:45.519 --> 00:21:48.440
value of your food going all the
way to the last person is something.

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And that's what I want to get
back into. I want to go back

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into that because I just love it
more. I think you would kill it,

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and you know, and I did
prior. And I love the fact

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00:21:59.279 --> 00:22:00.880
that, like, you know,
you go and sit down, people have

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more of a like a judgment,
like, oh, I'm sitting at this

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00:22:06.400 --> 00:22:08.759
restaurant. Now you got to worry
about your customer service, the hostess.

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00:22:10.279 --> 00:22:12.160
When you're going to a food truck
and a festival, you're just hungry and

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00:22:12.200 --> 00:22:17.160
you're just walking up and you watch
hot and good and you're willing to pay

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whatever because my god, it's there
now. That was the one thing I

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00:22:19.119 --> 00:22:23.880
did notice at this festival, the
they let them set their own price points

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00:22:23.920 --> 00:22:29.880
as far as yeah, yeah,
it was interesting to see what some people

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were charging so much for and then
other people were charging a couple dollars less

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00:22:34.799 --> 00:22:40.839
and slinging so much more. And
I'm going if I were across the way

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00:22:40.920 --> 00:22:45.799
looking at this guy with a line
and seeing he's seeing he's selling this combo

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00:22:45.880 --> 00:22:49.400
plate for twelve yeah, and I'm
trying to get sixteen yeah. Yeah,

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00:22:52.200 --> 00:22:55.119
Or if you're trying to get six, if you're trying to get sixteen,

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00:22:55.480 --> 00:23:00.920
then tell him two for twenty eight. Yeah. Sometime you got of these

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00:23:00.920 --> 00:23:03.960
guys and I'm like, what are
you doing? People like you don't gotta

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00:23:03.039 --> 00:23:07.319
line? That guy's got a line, adjust, pivot, figure this out.

328
00:23:07.559 --> 00:23:10.400
Yep. Bro. You know what
I used to do too, and

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00:23:10.440 --> 00:23:12.000
the us to hate me, but
I used to go give out samples.

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I'd be like, yo, there
was one food vendor that was doing it,

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00:23:15.119 --> 00:23:18.720
and there was genius Camp and they'd
be like, oh wait, can

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00:23:18.759 --> 00:23:21.640
I get this? And the other
thing when it comes to food festivals,

333
00:23:22.200 --> 00:23:26.880
make the most awesome looking dish because
when people walk by and see that person,

334
00:23:26.039 --> 00:23:29.119
where did you get that? Oh? I got it from the truck.

335
00:23:29.240 --> 00:23:30.960
So it's funny you bring that up. You know. It was a

336
00:23:30.000 --> 00:23:33.960
genius of that back in the day
when we used to do our the Barbecuane

337
00:23:33.000 --> 00:23:40.240
Beer Festival together was Mike Reyman when
he used to make that Sunday and yeah,

338
00:23:40.519 --> 00:23:42.880
yeah, and it was the most
genius basic thing ever with coslaw,

339
00:23:44.039 --> 00:23:49.920
Yeah yeah, but potatoes, meat
and something else barbecue sauce on the top

340
00:23:49.960 --> 00:23:53.720
of it. But he put it
in that Sunday time. What is that?

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00:23:55.000 --> 00:23:57.759
And I'm like, it's genius because
mashed potatoes are a cheap thing to

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00:23:57.759 --> 00:24:00.880
make. Cost laws are cheap thing
to make, and you're putting pull pork.

343
00:24:00.880 --> 00:24:04.400
It's a cheap thing you're putting all
together. Your most expensive thing is

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00:24:04.440 --> 00:24:07.799
the cup you're presenting it in.
And I used to see that. I'm

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00:24:07.839 --> 00:24:11.720
like, again, you're right,
though, that is just crushing it good.

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00:24:11.720 --> 00:24:18.240
There was one vendor out there that
was doing the the fried bread tacos

347
00:24:18.319 --> 00:24:22.240
again though. Someone's walking by and
they got this plate and it's just heaping

348
00:24:22.279 --> 00:24:26.319
anybody else And I'm like even,
I was like, gett And I was

349
00:24:26.359 --> 00:24:29.880
like, but again, you're right
presentation of it. It may have been

350
00:24:29.960 --> 00:24:33.079
terrible. You getting the worst tasting
ever. Damn didn't make me want to

351
00:24:33.119 --> 00:24:34.400
go Oh. I like that.
All right, So we're gonna do a

352
00:24:34.440 --> 00:24:37.039
little bit of a shorter podcast today. Obviously, Fill's gonna get on the

353
00:24:37.079 --> 00:24:41.759
road quickly and Kyle isn't here.
We'll be back next with a big American

354
00:24:41.839 --> 00:24:44.920
royal. But I do want to
cover this real quick. Last week we

355
00:24:45.000 --> 00:24:48.559
talked about Embers TV. Yes,
we are going to have some people from

356
00:24:48.599 --> 00:24:52.519
Embers on to talk about some stuff
and answer the questions. I give them

357
00:24:52.519 --> 00:24:56.400
a ton of credit and the regard
that you kind of called them out.

358
00:24:56.400 --> 00:24:59.839
We all had questions, right,
and they're not they're not. They're like

359
00:25:00.039 --> 00:25:03.200
they should. They're like, we'll
talk about because a lot of people though,

360
00:25:03.519 --> 00:25:06.000
any time there's any kind of heat
or pressure, they go, I

361
00:25:06.039 --> 00:25:07.799
don't want to talk. I don't
want to talk. I don't want to

362
00:25:07.799 --> 00:25:11.039
talk before the flack do they try
every man. They're coming out and they

363
00:25:11.119 --> 00:25:12.920
want to talk about it. So
we're gonna have them on to answer some

364
00:25:14.000 --> 00:25:17.519
questions to us. I've been seeing
some stuff they've been posting. Yes,

365
00:25:17.720 --> 00:25:25.799
and Kyle on this road trip,
Kyle put on one of their podcast so

366
00:25:26.240 --> 00:25:30.400
they said something to the effect that
somebody asked it's like, oh, yeah,

367
00:25:30.480 --> 00:25:33.759
you know our guys, you know
following that all the rhythm? What's

368
00:25:33.799 --> 00:25:41.359
it algorythm algorithm. He's like,
we're creating it. He barrel, Hey,

369
00:25:41.839 --> 00:25:44.720
that's what I want to talk to
about it and be like, hey,

370
00:25:45.039 --> 00:25:48.920
see what you're doing how are you
doing it getting because you'll get it.

371
00:25:48.920 --> 00:25:52.000
It's funny really bring this up.
Back in the day, somebody thought

372
00:25:52.079 --> 00:25:55.119
Netflix was crazy. Yeah, yeah, yea, and they went on a

373
00:25:55.160 --> 00:25:59.319
crush in DVDs to somebody's house and
then people are gonna return them. They

374
00:25:59.319 --> 00:26:02.599
don't even go and return up to
the story somebody and then you're gonna wait,

375
00:26:02.599 --> 00:26:06.799
you're just gonna stream content. Oh, nobody's gonna go and it can

376
00:26:06.839 --> 00:26:08.079
take off. But at the same
time, for as many as they're those,

377
00:26:08.319 --> 00:26:11.960
they're those that have failed. So
we look forward to talking with it

378
00:26:11.960 --> 00:26:15.160
Eve and seeing what their story is. Good luck to you at the Royal.

379
00:26:15.599 --> 00:26:18.559
Good luck to Kyle at the Royal. Everybody give Kyle crap when you

380
00:26:18.559 --> 00:26:23.200
see go ahead, just that.
Ask Kyle about the T shirt at today.

381
00:26:25.480 --> 00:26:27.519
Oh no, we appreciate everybody.
Good Luck to you guys this week,

382
00:26:27.839 --> 00:26:32.720
and make sure you're following on on
their socials see how they do post

383
00:26:32.759 --> 00:26:36.000
the content. All the other friends
that are at the Royal, Smitty,

384
00:26:34.880 --> 00:26:40.839
Yes, everybody, you got,
you got everybody's everybody who's been on this

385
00:26:40.920 --> 00:26:44.960
podcast is there this weekend. Everybody, get after it, have fun,

386
00:26:45.079 --> 00:26:48.960
be safe and uh, we'll be
back next week with a Royal recap Yes,