Don't drop the tongues. I'm Barrel. We are missing somebody today. But
we got the most important person here. We got Phil the grille in the
house. Kyle is not here because it's American Royal Week and he gets to
drive. He gets to drive. But sometimes I mean, I don't know,
I know Kyle's gonna listen to this, but Kyle, Kyle likes to
get places really early, oh very much. So like he beats the security
guard that's watching the event exactly. He was like, because we're recording this
on Wednesday, podcast is gonna go out today and he's like, yeah,
you know, I gotta leave on Monday at like two am. We're like,
it doesn't start till Thursday. But hey, teach Kyle. So you
and Kyle though, speaking of you two, Yes, yes, you guys
went to Ventura, California last weekend for a state camp, right, Yes,
we did. We went for a state comp We you know, we
did pretty well, We did pretty well. I was a little disappointed with
my taco, so I did a Bria brisket taco and it was money.
It was money and wanted you know, Kyle always talking to the judges as
they come out They was like, yo, what's your best taco? And
one dude's like, oh, there was this Barria taco. Man, I
scored it. H So I'm thinking you didn't want yeah it, Bro,
that joint came in like fourteenth. I don't know. I was like yo,
and that and that's but that's what's so ridiculous. I don't all.
I know you guys had to competed in it. But you know what,
you know what my lowest score was. It was a forty six on creativity
on a Bria brisket taco. Okay, you come out here and tell me
and show me. I'm more creative than there was. Unfortunately, some we
probably didn't realize what they were even eating. They just said, oh,
it's just a little their taco. They didn't realize what they were eating.
Bro, listen to what I did, Barrow. This was such a great
leftover dinner, right or snack whatever. So when you cook your brisket,
you got all that juice in the panta. So I just took all of
that and put it in a cup. Then you put it in a refrigerator,
then it forms that grease. Right now you separate the grease and then
now you have that brisket gravy. So what I did was I had two
containers. I had the grease from the brisket, and I used that to
season my flat top of flat top. I see you, I see you,
I see you. So I used that the season the flat top.
But then I took the taco the corn to Tia and I dipped it in
that brisket grave. Oh man, that Chihuahua cheese and nice melt on that
and put some brisket and then put some pickled red onions on it. Do
you think that you may have gotten scored lower? Because to me, the
way you described it, those need to be eaten almost immediately. Do you
think when they judge got it it was soggy? You know, I don't
think it was that bad, only because I boxed it and I had to
bring it to my I had to bring it to the turning because I was
doing demos at the same time, and I had one left over. And
when I got back to the table, I took one and I was like,
oh, that was decent. You know what I mean? It was.
It was a good time. You know what I'm saying. It is
the flavor and everything because here's the deal. And this is what I was
told by a judge way back when, right, because that was my biggest
fail. Yeah, it's a new cook. What's that? I felt like
I had to get everything in hot. They do not judge off a temperature,
ok, like, it can't be ice called it. At the same
time, though temperature can affect the overall taste. Yea, it could.
It could. Like so even like chicken or ribs, right, it doesn't
need to be steam coming off, you know what I mean. It's but
a tacle like that that is got melted cheese and it's it's got the whole
thing. I could see that being a thing where you you know, if
somebody would eat it right away. I mean I can't see that may affect
you. So would you score? Would you guys get some trophies? So
yes, Kyle got like I don't know, like third place or something in
taco, and then he got like sixth place in in avocado. I placed
in avocado too, and then I placed in steak, and then Kyle got
second place in steak. So here was the deal. I went all the
way out there for a golden ticket. Yeah, a lot of these people
got growing the tickets, right, So I was like, oh man,
okay, even though somebody's gonna pass it down, it's gonna pass down.
I'm like, yo, I'm like I'm tenth, I'm ninth or whatever it's.
I'm like, yeah, he's got one, he's got one. He's
got one, he's got one. The sixth place person didn't happen. I'm
still down the ticket when you when you need it. I need it by
the end of this year. Okay, I needed by the end of this
year. So any upcoming comps free. You know, they got that one
in Kansas City at the Royal. I might just have to take that on
with Kyle he Oh no, I might be sharing his grill. I've got
no grill, but he got a new three hundred dollar grill. So I'm
gonna like keep the colds on anything. Yeah, exactly, next to exactly.
So all right, So you guys drove out to Venture like an eight
hour ride, yo. You guys got in Thursday. Yes, we got
in Thursday, and so again early to the party, right early to the
dance, right, so we have nothing to do on Friday. Well,
I know what you guys did on Thursday, yo, I know what you
guys did on Thursday? Okay, you two gentlemen decided to get into the
brown bottles. Because how do I know this? It's Thursday at like actually
shot say Friday at like one am. My FaceTime is going off and it's
you two idiots, and I thought to myself, I should answer this,
and I was like, wait, no, they're facetiming. I was like,
they're facetiming, and you can't FaceTime from jail, so neither one of
them are in jail. I'm not answering this. And then you bastards called
back. But then what I call you guys, I get nothing? Yo,
What was the what was that that that folk tale of the guy that
played the flute through the town and all the mice came. Yeah, So
Kyle had that same effect in Ventura. It was just that it was big
hefty chicks. So every spot we went to, there was like two more
big hefty chicks following Kyle to the next pot, to the next spot.
I was like, Dann, Kyle you sharing picture. I just know you
guys were I just know you guys were not sober because when the facetimes are
flying at at single digit hours in the morning, I'm like, oh,
these guys are not sober. Well, well let's just say, okay,
I got this, I got this one experience. I got it. I
gotta throw Kyle under the bus on Well, he's not here to see himself.
So of course he's early to the party but doesn't know how to dress.
So he gets all the way out there. Inventura is like fifty degrees
right, especially at nighttime. So I lent him a jersey. I lent
I mean I led him a hoodie. It was my son's hoodie. And
and so he's out in that all night, right, So he's playing Fiddler
on the roof. He actually gets he gets lucky and bring somebody back.
All right. So we go to breakfast and listen to the story that so
I guess there was the how can I say it where you don't have to
edit it? The mambo, right, the horizontal mambo. Yeah, so
the horizontal mambo was taking place, and so he was wearing your hoodie,
you know, he actually had the shirt of him in the speedo. And
so the girls season for the first time during the horizontal starts busting out laughing
like it's so, I'm like, wait, how how embarrassing and awkward.
He's got the cow speedo shirt on and she starts laughing during the horizontal I
don't even much else to save or not. Kyl is special. So so
now we're out, were at breakfast where around? And so now she's becoming
a little bit clean cleaning cleaning, right, and I'm I'm I'm just enjoying
the ride. I'm seeing sea lions and I'm just enjoying the ride. Right,
it's home. Kyl is trying to get rid of her. I'm like,
where we going next? Where we're going next? And then then he's
like, I gotta drop the trailer off and I gotta go to Walmart.
And so she says, oh no, here do this take my car and
then you could drop me off and come pick me up later. So he's
got stage five. He's in a committed I told Kyle. I was like,
bro, I was like, damn, girls in ben turret don't belong
to you. They belong to the streets of the turret. Kyle, Oh
my wow. All right, Well I'm glad I didn't answer that FaceTime then
now knowing this, all right, so you guys got that go. Now
we gotta talk about barbecue stuff. This is probably like this is the world
serious week. This is the big week. Yes, American Royal in Kansas
City, right, Yes, yo, bro, It's like Kansas Speedway,
right yes. And you know, it is such a feeling like I've been
not sleeping, like I'm nervous. I'm like, you know, and that's
the thing. It's like I'm nervous, but I'm not. But I'm just
anty anticipate, like I'm just like, you know, like you got a
big fight, right, They're like it's coming up, you know, And
I've just been like, Okay, I'm gonna do this. I'm gonna do
this. I even have a timeline barrel. What what? Look at?
You? Being serious? All right? So what are you competing in at
the Royal? So? Uh, first day is Saturday, So I'm not
in invitational. So I beg of the Kyle crap because are you gonna help
Kyle in the invitation? No? Because I have potato, I have vegetable
and beans to do that day. Okay, So yeah, so I'm gonna
be Yeah, I'm gonna do a possible I'm gonna see if I could steal
some more beans because if you don't know that story. When you guys were
on Michael Simon Show, you placed last year beans American and you got all
this love for it, putting no reality. You have stolen the recipe from
Kyle's dad, Pops. That's what I said. No, these are my
beans. These are my beans that I've been doing at the Trap House.
And if you did ever had any of my beans from my catering or whatever,
that's my signature beans. But what I found funny and odd when they
were showing me and then showing the hand that was stirring, it wasn't Your
hand was a Caucasian and it wasn't my On the Michael Simon Show, My
beads. What's it? So you're committing in beans? You got that on
Friday, on Saturday, Friday. So you got beans, vegetable and potatoes
on Friday. Yes, and and the cow's and the invitational yep. And
he's he's got so he's broke down his team. I think Sharon is doing
dessert, Coffini's doing something. And then they got the four meats. That's
Saturday, and then Sunday we have turkey, we have chicken ribs, pork
brisket, and sausage. All right, it's a lot of cooking. Back
on Monday, all your all your equipment that you needed is on the way
or is already there in Kansas City. Yes, yes, because you loaded
on Kyle's trailer. Yeah, so I got two I got two smokers,
and then I got GM's, got drums. I got two drums, and
then the gmg's are in the storage unit. And then I brought two totes
to Kyle and he has my meats. All right, so you guys had
to bring all your own meats to it, right, yes, yes,
and turkey this year. Usually they provide the turkey, but now they want
you to bring turkey. Okay, So what are you most confident in?
Okay, this is my this is this is my year. This year,
I have placed in every category. I just want to bring it together where
I'm consistent in every category so I could be wanted an overall winners. Okay.
So last year when you guys were there, I remember you guys came
back and said that you didn't place as well as you wanted to in some
things because the judges like the Kansas City flavors, because the judges of the
Royal are all local. It's not. They bring judges in from different parts
of the country so without having to turn up soup. Do you change your
flavor profile because of what you think the judges may do, or do you
say, I'm sticking to my guns. I'm fill the grill. This is
what I do. I am sticking to my guns. I am playing it
a little bit risky because I am using my new rubs. Okay, I
didn't feature them last year or any of the years when I placed. I
mean am using my new rubs. But what I am changing to for Kansas
City is sauce. They like a lot of sauce, so so they like
a sauce brisket. Don't think they like a sauce everything, which is so
bizarre to me because I think that is something that is so lost in in
in barbecue especially some of these places you go get brisket out and it's sauced
like it is. I'm like, no, like to me, brisket.
You should taste the salt, the pepper, You should taste the beef.
Yeah, taste the beef. But now you go get these some of these
briskets you look at and they're like glistening it's glistening because it's all sauced up,
and I'm like, to me, that's no different than putting barbecue sauce
on up on a bad beef sandwich that we used to eat when we were
kids, when our when our mother overcooked the rows exactly. And so that
that is going to be part of my turn in, right, So since
I do have to sauce it, then I'm going to use a flavor that
is not going to take away from the beef, like almost like a French
dip type deal, you know what I mean. That we'll add that beefy
noess to it and not just be a candy sweet rib, which is good
because I feel like, I don't know, I just feel like that's something
that has really we've really gotten a lot of what you see is like these
things are so so yeah, like shiny yeah. Now, So this past
week I gotta I gotta tread lightly on this, But this past week I
did a we had a crazy week in my world. We had a show
on Thursday, and then we had back to back shows Friday and Saturday,
Big festival and Tempe uh called Boots in the Park, huge country music festival.
Yes, I saw thirty thousand people every day just rat. Yes,
But it's interesting in some of the barbecue vendors where they're cooking some of the
stuff. Is there anything more uncomfortable than when somebody makes you something and they
give it to you for food? I care enjoy this and it is just
bad and you're just like, oh, oh my gosh, they hand you
this and you're like, uh, I don't know what to do with this.
Ye, And it's funny. Is a lot of the barbecue vendors,
they a lot of the guys listen to the podcast. So people were giving
me stuff left and right. Very grateful for free food. Yeah yeah,
but some of the stuff, yeah, I know, so bad. There
was one guy who was given who was giving brisket to me, gave me
brisket. I think he must have like dunked it in a thing of salt.
It was just so bad. And you're like, you don't want to
say anything, But then you look at these people and you're like, yeah,
do you not know or do you not care? Care? It's got
to be care, because you know, Barrel. That is what made me
jump into the food industry, was going to a lot of these food festivals
and seeing the line, especially with barbecue. There was this one guy out
from Montana that used to have a line and I'll be like, man,
he's killing it. Let me go see what this bro, No, lie,
I chucked it, Like I took one bite and I chucked it.
I was like, bro, this is the worst barbecue ever. So my
whole game plan to come back is to create a line and good good,
and the consistency is the same from the first person you serve to the last
person you serve. Yeah, I mean again, you appreciate all this stuff.
And there's a lot of different barbecue vendors that were given stuff to us.
We're very grateful for it. But some of them like, how do
you how is it this bad? Like how was it this bad? They
don't care, or they don't they don't care, or they don't know,
or there was one there was one that one of our promo kids went and
got and he comes back and he shows me this and he goes, this
brisket doesn't look right, and I was like, what are you talking about?
And I look at it and it was all like the fatty top of
it. There was no meat in it. And they just like slice the
fat cab out and just like slice it up. And all this kid had
was at great. No, it wasn't a sandwich. He got a plate
and it was like soaking through the plate and I'm like, oh my gosh,
somebody served that right there. I was like, what am doing serving
up this stuff? So guess who hit me in my inbox last week?
And I just haven't had a chance to reach back out Landing. Landing is
doing the KCBS Phoenix Joy Yeah, and he's looking for barbecue vendors. I
might sign up for that. Oh yeah, it'd be good since Kyle is
going to uh wins in Florence. It's the same week at that Flaence.
I think it's in November, that first week. That's when you got got
NASCAR that week. Yeah, that's the first. There's so much going on
that way. Yeah. I haven't seen his name in a while, but
me and Landon I used to always kill it out in the channel at that
Barbie the very first place I ever met very first time I ever met you,
ye is when is when we did that Yeah? Oh yeah, we
had to do pro food promo tasting at that Basha's Grocery store. And you
were told there was gonna be twenty to thirty people. I have one little
pork you brought. You bought one camera and a little little pork. But
and there's probably one hundred people standing around, and you're like, what is
this man? You were doing some creative slicing and display in that day.
I was like, oh, I even told you. I was like,
all right, barrel, you know, stall these people because I'm gonna make
a break, like I'm gonna throw my Hodini dust and run like hell oh
gosh. So and I think that not something I want to ask you guys
when it comes to cooking at events like that, do you guys prefer when
it's a cash to you guys as the food vendor, or do you prefer
when it's the tokens and you get paid out at the end, you know,
depending so long? Is it not a jankie promoter? Right? Yeah?
I know because of these Boots in the Park. If you get a
chance to be a part of Boots in the Park, cook their filth.
They I've been doing concerts and promotions all over this valley for years. They
are dialed and if anybody's listening to this podcast, boots in the Park.
They do shows in Arizona, they do in southern California. In northern California,
they do the one called Coastal Country Jam. If you hear of these,
go work with these people. They are dialed in. They pull great
numbers in there. Awesome promoter. Yeah yeah, yeah, you don't just
see that. And I'm like, they did the cash bar where you paid
cash to the person. I think that would be easier. It is,
but you know, but then you got the responsibility of all that cash on
you. Yeah, well not even that. It slows down and then sometimes
you run out of change and then your mind is bogging down. So I
don't mind the tokens so long as the promoter has the money at the end.
Because because the reason why I stopped doing NASCAR, because I used to
be at NASCAR every year. But there was a new hospitality group that took
over and they were talking about, yes, you're gonna you're gonna take all
of the cash, but we had to turn the cash in and they was
gonna write it's a check. What sense does that mean? No, Because
that's what I was just curious, because I mean, they ran the cash
system and it seemed like it worked. But I've done other festivals where they
do the tokens or the tickets and that type of stuff, and I've always
wondered that because I looked at us and I'm like, I don't know if
I would like to be a food vendor stuck in the middle of a field
with thousands of dollars of cash, because man, I'm setting myself up to
be rolled. The lights go down here somebody comes rolling up and they kicked
the back of my food truck open. And I'll tell you, I'll tell
you like this, running the track pus cash deposit in one day, right,
and this could be a busy day. It was only like five six
hundred outs. Everybody's using card to cards mostly correct me. But festivals,
though, you're because you don't think, and you don't know what the internet
is gonna be like, and you know everybody else's trying to us because let's
be real, there's no Wi Fi, so you're using cellular and who knows
how that can be in certain networks. I see that I was wondering about.
I'm like, I wonder what's good battery when it comes to those things.
But yeah, I mean I just again, I was grateful that a
lot of people gave us, But some of these feats, that's the worst.
That's that's the worst things. To keep a line and keep the the
value of your food going all the way to the last person is something.
And that's what I want to get back into. I want to go back
into that because I just love it more. I think you would kill it,
and you know, and I did prior. And I love the fact
that, like, you know, you go and sit down, people have
more of a like a judgment, like, oh, I'm sitting at this
restaurant. Now you got to worry about your customer service, the hostess.
When you're going to a food truck and a festival, you're just hungry and
you're just walking up and you watch hot and good and you're willing to pay
whatever because my god, it's there now. That was the one thing I
did notice at this festival, the they let them set their own price points
as far as yeah, yeah, it was interesting to see what some people
were charging so much for and then other people were charging a couple dollars less
and slinging so much more. And I'm going if I were across the way
looking at this guy with a line and seeing he's seeing he's selling this combo
plate for twelve yeah, and I'm trying to get sixteen yeah. Yeah,
Or if you're trying to get six, if you're trying to get sixteen,
then tell him two for twenty eight. Yeah. Sometime you got of these
guys and I'm like, what are you doing? People like you don't gotta
line? That guy's got a line, adjust, pivot, figure this out.
Yep. Bro. You know what I used to do too, and
the us to hate me, but I used to go give out samples.
I'd be like, yo, there was one food vendor that was doing it,
and there was genius Camp and they'd be like, oh wait, can
I get this? And the other thing when it comes to food festivals,
make the most awesome looking dish because when people walk by and see that person,
where did you get that? Oh? I got it from the truck.
So it's funny you bring that up. You know. It was a
genius of that back in the day when we used to do our the Barbecuane
Beer Festival together was Mike Reyman when he used to make that Sunday and yeah,
yeah, and it was the most genius basic thing ever with coslaw,
Yeah yeah, but potatoes, meat and something else barbecue sauce on the top
of it. But he put it in that Sunday time. What is that?
And I'm like, it's genius because mashed potatoes are a cheap thing to
make. Cost laws are cheap thing to make, and you're putting pull pork.
It's a cheap thing you're putting all together. Your most expensive thing is
the cup you're presenting it in. And I used to see that. I'm
like, again, you're right, though, that is just crushing it good.
There was one vendor out there that was doing the the fried bread tacos
again though. Someone's walking by and they got this plate and it's just heaping
anybody else And I'm like even, I was like, gett And I was
like, but again, you're right presentation of it. It may have been
terrible. You getting the worst tasting ever. Damn didn't make me want to
go Oh. I like that. All right, So we're gonna do a
little bit of a shorter podcast today. Obviously, Fill's gonna get on the
road quickly and Kyle isn't here. We'll be back next with a big American
royal. But I do want to cover this real quick. Last week we
talked about Embers TV. Yes, we are going to have some people from
Embers on to talk about some stuff and answer the questions. I give them
a ton of credit and the regard that you kind of called them out.
We all had questions, right, and they're not they're not. They're like
they should. They're like, we'll talk about because a lot of people though,
any time there's any kind of heat or pressure, they go, I
don't want to talk. I don't want to talk. I don't want to
talk before the flack do they try every man. They're coming out and they
want to talk about it. So we're gonna have them on to answer some
questions to us. I've been seeing some stuff they've been posting. Yes,
and Kyle on this road trip, Kyle put on one of their podcast so
they said something to the effect that somebody asked it's like, oh, yeah,
you know our guys, you know following that all the rhythm? What's
it algorythm algorithm. He's like, we're creating it. He barrel, Hey,
that's what I want to talk to about it and be like, hey,
see what you're doing how are you doing it getting because you'll get it.
It's funny really bring this up. Back in the day, somebody thought
Netflix was crazy. Yeah, yeah, yea, and they went on a
crush in DVDs to somebody's house and then people are gonna return them. They
don't even go and return up to the story somebody and then you're gonna wait,
you're just gonna stream content. Oh, nobody's gonna go and it can
take off. But at the same time, for as many as they're those,
they're those that have failed. So we look forward to talking with it
Eve and seeing what their story is. Good luck to you at the Royal.
Good luck to Kyle at the Royal. Everybody give Kyle crap when you
see go ahead, just that. Ask Kyle about the T shirt at today.
Oh no, we appreciate everybody. Good Luck to you guys this week,
and make sure you're following on on their socials see how they do post
the content. All the other friends that are at the Royal, Smitty,
Yes, everybody, you got, you got everybody's everybody who's been on this
podcast is there this weekend. Everybody, get after it, have fun,
be safe and uh, we'll be back next week with a Royal recap Yes,