I'm all one who's who's breathing heavy on the mic. I've been hearing a
bunch of heavy breathing. I don't hear. It's you. Don't be calling
out people. They don't go to you, guys for some reason. They
come straight up. We got a lot of love out in World Food people
that I didn't even know. We'll get into the well. I just I
think they know who we are. All right, let's get this started.
Don't drop the tongs. I'm bara boy to my rights. We got the
one, the only fill the girl back from the World Food Championship, which
we're gonna hear all about. Saw some pictures of what you served up,
My gosh, looks amazing. And also we got Kyle from your behind barbecue
rubs as well as maybe a restaurant in New York. I can say,
no, you cannot sing from you. You do not own that word.
You do not own that word. Let's focus, all right, let's focus
here, all right. So World Food Championships this past weekend in Dallas.
Yes, Phil, you competed, tell us what you made, tell us
about it. Yes, So I was in a live fire and it was
not just full of ladies they did have a fire woman competition, and I
selected for that, uh for the fire woman. I wish I did,
but no, Actually all of the fire women actually competed in live fire the
next day, except for Sonny Moody and Emma. So anyway, and shouts
out to Sonny Moody because she came in second place and Emma came in first
place, and they made some excellent, delicious dishes on eminem grill fire,
Yo, did you like my grill? Did you like my Well, let's
let's start with that real quick. So before you left for World Foods,
you told Kyle now that you were going to be competing and live fire on
a Weber, and Kyle and I both said, are you sure that that
checks all the boxes for what is live fire? And your response was,
well, Brody, you know you like the foyer. Look, they're insane.
You can put your head, you can put your hand, you can
put your head on it. That was basically what you said. And we're
like, well, we don't know if that's exactly what they're looking for because
part of the World Foods you also get graded in your showmanship, so we're
like, how does that exactly going to look Showman shoot an execution when you're
cooking on a little a little smoky Yes, now you sent Kyle and I
have photo just where you get ready to begin, and you have this gorgeous
Santa Maria. Beautiful. I mean, we're like beautiful. So of course
it was like a twenty thousand dollars hip. So my first thought was my
first thought was who did he borrow it from? I was like, who'd
he borrowed from? Then I thought to myself, Oh, no, he's
just mocking us, sending us this, because he's got he's got his little
smokey Joe over there in the corner. He's gonna be cooking on over there
using his you know, lighter fluid. But come to find out, you
get ready, that's where they set you for your live fire. And that
was there. Yeah. No, so yeah, so they had a woman
was it woman fire competition and Sunny Moody and Emma both used this eminem grill
great installated grill Santa Maria. It was great, a huge, massive,
right. So when I came in to set up in the morning, I
said, hey, how do we get spots? You know, It's like,
oh, you can set up anywhere so Michelle dang I said, hey,
can I set up right here? It's like yeah, and I set
up right in front of that grill right. Nobody came and got it.
So guess what you set up? Well? On? You set up in
front of somebody's random grill. Yeah, I said, I it right right,
trailer grill said, I said right. So I was like, yo,
you look, I loaded it up baby, and I started cooking on.
Nobody came by. Somebody came by, somebody came, somebody were already
cooking on it. I was already cooking on, So how do go?
He's like, hey, I'm from the Man at the Hills and I was
like oh, I was like, this is my grill. I was like,
oh, thank you for letting me borrow? Yes I did. Now
he's cool. He took some content pictures of me. I was like,
hey, why would I not use a first praise second place grill in my
event? That's what the two girls got and that's what they both. Okay,
so you cooked on, you cook them as beautiful Saan Maraya? What
did you cook? So? I had a file a eight uh speak yeah
Nigeria niet Nigerian prongs. Right, they were huge. They were about the
size of my arm. That's the one you got from the butcher's local book.
Yes, yes, yes, yes. So they were then from Nigeria,
but I got him from Scottsdale. So me and the Nigerian prongs flew
out to Dallas because I got him from here, and I vaccialed them and
brought them out there. So they were great. And then I did a
cheddar grits shouts out to Josh day Uh, Nancy and Mike from uh a
knife, fork and spoon. They came. They they kind of got uh
hit. They didn't make it to their next round. So they helped me,
you know, which was great, right, so I could use the
hands uh Josh. Josh helped me with a little bit of grilling. Nancy
and Jessica they helped me with my plate, and I just started putting.
I was in my zone. Baby, start go back to how did what
did you make? I made? I made a shrimp prongs and steak,
shrimp shrimp prong, steak and and cheddar grits. Okay yeah yeah, oh,
and I had I had a garlic butter. I had a garlic butter
sauce, creamy sauce that I'm doing. So when you turned in, we're
confident. I was, yeah, I felt good. I felt hold on,
before you turned it in, you were cooking. Judges had to come
out and kind of visualize everything, right, oh man? So yeah,
So so did you want to know did you? No? No, no,
no, no, I just want to know. You're in the middle
of cooking. You have all these people helping you. When do you know
the judges are coming out to come look at your dish or look at you
cook and stuff. So all right, so here here here's how Live Fire
went down. Right. I was a little bit kicked in the nuts,
like I felt like, you know, I felt a little disappointed, But
it was part of the program, right it went. I felt like out
of all of the categories, we really didn't have that second opportunity like a
lot of the other categories did. Right. So here was the breakdown,
top seven advances to the next round, right, and how many total cooks
were there? Twenty? It was supposed to be twenty one. I think
only twenty showed up. Okay, so twenty cooks you gotta make the top
seven out of the seven. I'm comfortable. I'm good along with that seven.
Included in that seven you have the Master Judge's choice, right, which
they have every year, but usually that's linked in with eleven, right,
the lucky eleven. Usually Master Judge, they'll say, okay, the Master
Judge saill say, hey, we liked you know, fill the grill,
all right, he didn't make the top ten. Well he'll come in at
eleven and he'll compete with everybody in the group. Right, Well, not
this year. So are those judges the ones walking around on the second one,
they would have walked around and there was three of them. There was
three of them, right, They came. They came separately. Sonny Moody
was one. Right. They introduced themselves to you like, hey, I'm
the Master judge. What's going on over? Kind of disorder? Kind of
order? So I don't know how I would pick anybody out of the crowd,
that kind of kind of sort that they introduced herself. I met to
well, I knew Sonny was one. She came by and asked what I
was cooking, and you know how I was doing things, and I told
her And then then then there was another judge. Then there was another judge
from I forgot new New Orleans or somewhere. But anyway, he came by
and I told him what I was cooking in, and he wanted to change
the information he was talking about. He had a pod and so forth,
and he wanted to talk to us, and blah blah blah, this,
that, and third, go back to the scoring. Master judges get to
pick one team that they can advance to the finals. Everybody else every other
category had a People's Choice. People's Choice was either going to be a tie
for fifth, No, sixth, and seventh place. They would battle it
out for that last spot, right for that last spot, and they would
have to serve one hundred and something samples to the public and they would try
and vote right for us. Because we cooked our open on Saturday and our
finals were Sunday, there was no time for People's Choice, so People's Choice
was just an open vote category People's Choice. They didn't try no food,
They just walked by and looked, and whoever voted voted whoever didn't. So
actually, to advance in my group, there was only a shot at the
top four because the Master Judges took two and People's Choice took one, So
therefore only four people went through on their actual cooking out of the twenty one
teams exactly, So what what made even exactly sense? Right? Well,
go ahead, carry out and I speak film. Yeah, I was,
And what else is worse than that? Right? Those last three I scored
a ninety seven point five out of one hundred. Really good, that's a
great number. Right. The people's choice was like fifteenth sixteenth overall overall,
and they scored So why do you think that they got chosen with the People's
choice? They just got more votes. But what were they doing to get
more votes? I don't know. Maybe they put it on social media,
who knows. Whatever, however they got their votes, I don't know.
I don't know. Okay, it was so so it totally like I didn't
have to do such a great job. I could have focused on getting more
votes in advance and advance opposed to so you could have made out campaigning versus
slaving and grinding it out cooking. I could I could have made I could
have made you know these, I could have made a steak puck and then
I could have made you know some fried shrip and said that was my surf
and turf and put on more of a show to the judges now question,
what did you know? Were these in the rules, because we do know
you don't read rules. Yes, was this in the rules of how the
people's choice is gonna be chosen? Not yet. No, I didn't know
that there was a bite challenge. I didn't know there was a bite challenge.
And I didn't know that during the bite challenge from Sam's Club there was
going to be a battle, because that's how Mike Johnson advanced. He battled
through Burger with a Korean team and he won. But there was a sample
giving out the people's choice, right, so I thought that's how it was
gonna go down. Well, we didn't have that. We didn't have time,
so that was not in the rules. How live fire choice? Me
personally, I don't care. You guys do all the people's choices you want.
I'm gonna cook, I'm doing my thing, and I'm gonna so okay.
So the three judges that walked around that you had to try to impress,
could you see them writing scores down or were they just kind of sitting
there just walking Were they asking you any questions about the barbecue, the cooking,
or was it hey, how are you? I'd love it yeah,
no, okay, it all right, I'm about to drop a ton drop
some dogs. So there was a judge and he also judged on Smitty's panel
for Barbecue, and he had a lot of critiquing. Let's just say he
was from Dubai, right, That judge I never met through my live fire.
He was the third judge and you were supposed to meet all three.
I was supposed to meet all three. He was in the Dubai team camp
the whole time. And that is who advanced in people's or in the judge
choice. Really but but it comes down to it could have been a yeah.
But anytime there's a people's choice, it was that was a master.
What did you finish overall seven? I could have advanced if they just called
the top seven and that's what you were shooting for, is that we were
told. I just wanted to advance top seven because I was ready for the
kitchen and do my dish. I noticed there was a lot of international teams
that got called. There was a lot that I don't want to drive.
I don't want to say, I don't want to say, but I feel
and you know what I'm on because I'm a good cook. And I'm comfortable
with what I do. I don't mind battling the minutia. Let's say,
right, the minutia being you got all of these foreign teams coming out,
and we're gonna give them a little extra favoritism because they travel so far.
That and don't get me wrong, and don't start basting me on that.
But if you know there's going to be certain politics, step your game up,
cook better, right, And I'm all good for that, But give
us an even playing field. How are you going to tell somebody who cooked
a ninety eight, let's say, like even fifth place, they didn't advance.
They did not advance because they didn't get the master judge and they didn't
get a people's choice and they didn't get people's choice. So somebody who got
that close doesn't advance. But thirteenth, fourteenth, sixteenth, dead last goes
in advance. That's tough. Wow, that's interesting. Wow, And further
goes back why I have trouble with the scoring and judging in all of your
guys' competitions. Totally, it doesn't matter. I like basketball, ball goes
through the net two points or three points or one point, simple hockey goal
touchdown six field goal three. Yeah, NASCAR X mont laps first cross line
wins, not you guys and the People's choice and Master judges and we're gonna
dive into KCBS in a minute here that whole scoring system. But I'm just
sorry, but like it, this has gotta be so frustrating. And this
year was way different because Chris web kissed off too. Yeah, he was
the same way. He just knocked out Kim and I were taxing back and
forth and obvious seen some of his dishes. I mean, but here was
barbecue. Here was barbecue. Here was barbecue. And I think Chris Webb,
like he didn't he like either GC or RGC the first day, right,
all right, so here was the deal. He put in so much
work to get that dish to where he gced, right, and then they
had a second opportunity, so I think he automatically advanced to the final table.
He didn't know, he didn't. He came in at one top twenty,
right, so they took everybody who they all right, So it was
the Master judge selection that got an automatic advance to the finals, and then
then everybody they had the top twenty in barbecue that was able to recompete the
next day. So that's how Smithy got in as well, because it was
it was the top twenty went and battled for that final seventh spot. Right
yeah, yo, live f I didn't have no second chance opportunity. Wow,
you didn't have maybe because you're how many teams were Barbecue total? See,
well, Barbecue had the most, Yeah, but everybody else was close
to twenty. There was nobody else more than like twenty twenty was about like
the magic number. I think Barbecue might have had thirty something. Okay,
all right, well but it was a great time, hey, And of
all those things we gotta give you, I gottave you as you always sear
your flowers. Let's be let's be fully frank with each other this year.
Maybe that's always any results you were into in contest, maybe because you got
into the bourbon a little earlier and you shut up sometimes, and maybe it
may not have been as focused. Phil. You were focused, You were
die hard, You were dedicated, and you know what a technicality cap to
you out, So you know what, take this as motivation to roll into
twenty twenty four, saying this is what Phil the Grill needs to do.
And I think he will do awesome. I think I'm going for like saying
wich your bacon or something like that next year. I'm not going I'm not
going for no. I would stay out of those. Hey, you just
sandwich of bacon. I'd stay completely. Oh there's a lot of Michelin chefs
coming into I'm completely stay out of that completely. Well. End of the
day, you gave it, You're all. You did well. Thinking to
Josh Day and his wife for helping you. I imagine Josh will share some
stories of the Christmas party of what it was really like cooking with Phil.
Now I gotta transition to something else here. Uh plug another podcast, the
Barbecue Central podcast. Yes, uh yeah, gave that a listen the other
day. Dove into it, uh when he had our friend Rod Graves on
from the American Royal and the KCBS a CEO, Yeah of America and then
at the American role talking about all that. I'm not If you want to
hear it, you can see the interview. Barbecue Central did great, interview,
you awesome. Give Rod Grave's credit for going on there and facing the
fire. Props to him. But I have to ask both of you guys
this and I ask a lot of you guys out there in barbecue land,
quote unquote, why do you continue or will you stop doing KCBS. And
I'm going to say this, it seems as if though KCBS competitions are messy,
not all of them. When I say messy, isn't scoring's messy.
That was the contest we were talking about last week that Smitty cleaned up on,
that results weren't posted for days, All of this stuff that happened to
American Royal. It's clear that there is some changes that need to happen.
They know that. I mean Rod talked about in the interview. He knows
about changes they need and programs and changes that need to happen. But one
of those changes is going to happen. And does it affect your decisions going
forward? Because you guys go to these competitions. Some of you guys have
sponsors that offset some of the costs, but you're still going to a weekend.
You're still dropping a couple thousand bucks between hotels, your cook food,
your time, all that. Do you stop wanting to do KCBS because of
the the issues? No? Not me, No, I'll still be there,
But you see you see your vacation. But do you see where I'm
coming with at with that? But I feel like politics along. I don't
feel like it's like that out here though, But I'm not saying it out
here. But I'm just saying, I mean the ones we go to besides
the Royal, Okay Royals, like, oh, I mean, it's five
hundred plus teams. But I guess my question is the Royal is the world
series? That should be the one that is the benchmark, the staple,
the the trojan horse, the greatest thing in the world. Right it should
be that? Clearly it was not that, Yes, So how does it
not make you, guys question all of the other smaller competitions because if you
if you have a fast car, you're you basically are saying, no matter
all of the trickery in the racing and the shenanigans that is going to come
across the track, You're still going to win the race. So but how
do you know you won the race if you don't know what laughed the race
ends on? You just go for first. But you see my point,
And again I'm not trying to bash case. Go for first. There's no
questions, right, I'm not trying to bashcase this. I know you go
for first, but at the same time, I'm just like, man,
like you hear more about this, and you know, there was additional interviews
that were done that on that podcast, the Barbecue Central podcast O, other
people talking about how the staff wasn't prepared in all the stuff and they didn't
have the experience, and I'm like, but this is this is the top
this is supposed to like? This is this would be like the NBA Finals
being a mess. It makes you wonder what the game but on a Tuesday
night is like. But I mean, I mean, look like Kyle just
got finish saying if I started having problems at smaller comps, but how do
you know you're not having problems with smaller comps and they're just small enough that
they can figure out how to not be Your question, Kyle, do you
feel you had a first place cook at the Royal this year? I hate
to put juju on that, but did you we had a very very good
cook and sixtieth place? No? No, no, no, This is
a one on one question. What what do you how do you feel you
placed at the Royal? If it how do you feel you placed at the
road. Answer that question. Now this past year, yeah, we feel
pretty shitty. No, how did you feel your cook went? It was
great? Your cook was? Was it at top ten? The Well,
I don't, I'm not going to say that. No, please, I
don't. What's your feeling? What was your I thought it was good when
you put you have to have last year last year, I know, but
hold on last year koffeini and I got fourth overall? Yeah, okay,
yeah, what do your cook this year was better? Was ten times better
than what we cooked? Okay last year? Okay, in my opinion,
all right, that was it? Got it and that's all I want to
get back. That starts and I get things happen. But now do you
question? Do you question if you would have gave that same cook at a
local cop that you would in a GC. Do I think if I did
that same cook, I do that same cook? Well, no, I
don't think. I don't. I don't know, you don't know. I
know like I say that the cook that I give at the Royal because knowing
that I'm going up against the best and you cook way better. You could
you know if you give that same cook at a regular cook, you're going
to be Top ten or GC all day, regardless of the monotony that goes
on in the background, if there is any, But how do you question
whether or not they're is issues when both of you got email saying thank you
for judging and this year's American Royal you didn't judge. You see my thing
here And I'm not bashing KCBS. I just have questions about things that It's
like, there's there's a lot of smoke going on here, right. You
guys got emails. You might not want to admit it, but you both
screenshot it saying you got emails saying thank you for being judges. They thought
you guys were judges. There were people at the American Royal who received scores
who were not even competing. There were other people who didn't receive scores who
turned in things. How do you know any of that is legit? And
that is on the Olympics, that is the World Series, that is the
top of the top stage, and that and the people who are supporting that
competition are coming from smaller competitions, right their table captains, they're you know,
those types of people who work other smaller competitions, who run the smaller
competitions. How do you know that they're like that thing? Same problem isn't
happening at the smaller competition in the in the parking lot, and you don't
know about it because guess what, then we need to manipulate and then we
need to fudge and a little bit of a scores when there's thirty teams not
five hundred. I'm just this is just food for thought. I'm not accusing.
I'm not saying anything. I'm just being a third party devil's advocate going
there is a lot of stuff here that is odd. You both, gentlemen,
competed last year. We're on television. People know who you are.
You have a podcast, you have these things, and you both receive email
saying thank you for being judges. You know you wasn't a judge. I
judge, but you see what I'm saying here, thank you for being a
judge. And this is this is the top. How do we know it
doesn't happen? It's like it's like major League Baseball. So on, it's
like major League Baseball. You got the World Series this year was very much
to talk tobout some bad umpiring, right, It was those a lot of
things bad, bad calls in the World Series right, A lot of plays
right, A lot of calls were questioned. Those are the best dumpires in
the world. Yes, so you know that it was happening even worse in
regular Major league baseball games. It was happening even worse in minor league baseball
games. It's happening even worse in high school baseball games. How do you
know that same theory doesn't apply to the KCBS. I'm just asking, and
I would love for somebody to prove me wrong. But until you can prove
me wrong and do the American Royal again next year flawlessly and be authentic and
be transparent, I will have questions because there is no competition that goes on
that gives away money like this with judging. The results aren't tabulated by an
outside third party organization. We just had to see and country music. At
the end of the CMA's results tabulated and by such and such an accounting firm.
They seal the envelopes, They do the envelopes. Nobody has any idea
until they get up on stage. They open up and go Grand Champion,
No, and yours. They're sitting there back there going, well, you
know, our program only can score our program can only score six teams,
and if there's eight teams at the table, those teams get scored zero's and
then we have to manually go back and enter their information afterwards and then turn
it into the sheet. That's what it said. Why would you ever have
more than six teams at a table if your software can't handle it? Was
it there? But again, these are just questions that have So this goes
back to a point. Are there Maybe it doesn't you guys, but are
there guys out there and gals out there who are starting to question whether or
not it's worth it. I think we have that moment. We all have
that a moment. I do know I'm going to pick and choose what competitions
I'm gonna do next year. I don't blame you, but I do want
to add that the barbecue category for the second day. And this might be
a little bit at Wow, Chris Webb is a little bit bad. Yes,
at Whirld Foods. Yeah, they were delayed too. They they were
hoping, they were hoping they had the scores ready. Okay, how how
can I'm just gonna ask a question here and you guys can walk me through
the process. Walk me through the process. I compete. I turn in
my boxes. They go to a table. How many judges are at a
table? Six? There's six judges at a table. Okay. The judge
tries my basket. The judge writes down my score. Well he looks at
the box, but still the judge determines my score. Right, he gives
my scores. It tries all the brisket at the table. Now brisket is
done, right, So six teams are supposed to go through a table because
that's what they said is their software can only do six. So I'm a
judge, I have after my six thing of brisket. I turn in my
brisket sheet, right, okay, I turned my brisket sheet into what do
they call it? The table captain? Who then will that was the person
they were talking about, the tabulator whatever puts it in there. Okay.
There's this really cool program out that's on everybody's phones. It's called Microsoft Excel.
I stay out of it, bro I just, I mean, that's
real basic. I just I have these questions of how can how can this
be so outdated? And if you're struggling to get the results up. It
is the championships, it is the taj mahall have somebody there who that's what
they do. They're charge you, guys, how much to come to the
to compete in the American Royal? How much you have to pay? Twelve
they came to you instead, it's fifteen hundred and two hundred dollars more from
each team is going to cover to have your results this and completely a digital
but a completely but a completely a digital version and you can see and you
can question things. You can have all this and then a completely top of
the line judging system. Would you pay an extra couple hundred bucks for that?
Yeah? One hundred percent? You would? You know what? So
that's my point is they don't want to do it, and why don't you
want to do it? They should have live score? Okay, why don't
they? They have five? How many teams about they Royal this year?
I think for something? Okay, I think it's really interesting when companies are
willing to do this when they know they hear the whispers, right, they
hear people talking. So what do you do in that situation? They have
four hundred and thirty five teams there the Board of the case, CBS should
have walked around. They should hand out They should when they email you your
email saying thank you for judging. They you should put a survey and a
questionnaire on there and read and actually take that input to heart and figure out
what their competitors need and say, hey, you like see live scoring.
Okay, cool, I don't really know what film in by live scoring.
We pick the phone up and call Phil and say, hey, Phil,
you mentioned an American Royal comment card. You love to see live scoring.
Tell me what you look like we see with that, I'd like to see
if it's possible you you present your theory and somebody from CACBS goes, no,
we can't do it because of blank and blank, and then you go,
okay, now you have your answer because instead right now stand standardized whatever
it is you would like to see these things right instead of somebody typing in
it. But but again, if the judge takes the score sheet and hands
it to the independent third party, it's all blind by accounting. It doesn't
matter. There you get the thing and you say, all right here,
mister third party person, okay, here's our score. More of this.
I'm done. Why are you to k and I X Barrel stay out of
my d MS. I don't want to hear about it. What wrong.
I'm just asking a questions. I am not accusing anyone. I am just
asking questions as a third person at the third party, person who does not
compete in these and who has no desire to compete. Last last rank.
Go ahead, finish it up. I just don't understand, yelled at Phil.
Go ahead. I just don't understand. Okay, So I want to
change topics here real quick. Okay, do you guys taught me a lot
about instacart, like this new right right? Oh, it's all bs,
It is all bsyes this. I took an uber long uber drive to this
bar right on the weekend. I left my lip pillows inside of the ubercr
Well, you try to get ahold of uber driver. That is completely pointless.
You ain't glasses, you ain't getting hold of nobody. It's not happening,
not happening. So the lip pillow machine was in the thing gone.
So I'm like cool barrel boy, Phil. They said, you know instacart,
they do stuff, they deliver cool. I hit up instacart, bro,
they don't sell lip pillows on instacar because he can't sell tobacco because it's
underage, because the kids bs. It's all b s all right, another
another time, I'm sorry, you can't buy alcohol and tobacco. You can't
buy as got back in c I had like I was cucking barrel out.
Hey, I know what you could have done. If you're really smart,
you would have called an uber and had him go pick it up for you
and bring it back. Alright. So I've been a post on our on
our Instagram feed right asking it's Turkey Week. We will not be here for
Turkey Week. There will be no podcast Turkey Week. So I want to
be here. Okay, sure, show up. I won't be here.
You can talk to Rinton in out there by the door, yea, whatever
he is, you can. Yeah, you can talk to the Yeah.
So I asked if anybody had turkey questions, because you don't really know anyway,
it's a lot of turkey questions. And I listened to you this morning.
It's on the on the radio. People are deafinly scared. People are
terrified of cooking turkeys again. I am I'm an amateur backyard guy and I'm
cooking turkeys. Left and right for people because people are terrified. Do you
know why. What's the biggest thing in turkey safety? Do you know that
it has to be over a certain degree? Get you a thermo pen it's
over. No, no, you You have to get your turkey above a
certain temperature within a certain amount of time or the bacteria will come to life.
Correct, you have you have to get it moving. I get all
that, you know that, But I think the reason why. I think
the reason why. I think the reason why people are scared of cooking turkeys.
You could get your whole family sick doing that. It's twenty twenty three.
I have a fuck it, excuse me, stomach of steel. Here's
here's here's the reason I think people are scared of cooking turkeys, because what
is the main when you think of Thanksgiving? What's the one thing you think
of? Turkey? Right you're cooking, you gotta have a turkey. If
you screw that up, everybody's gonna be like he screwed the turkey up last
year. I think people psyche themselves out with doing a turkey. I personally
don't get it. If I can cook a turkey bacteria thing, I've not
seen one comment, by the way, on any turkey threads you do have.
I'm letting you know because a lot of people who smoke turkeys get the
whole family with the runs at the end of the day, and also some
people don't. The other reason urban that fills is because Uncle Rico's green beans.
I also think you have people who who get themselves sick because they don't
thought properly. Well. I have a friend of mine who was talking about
thawing out his turkey and he's like, I just leave it on the counter
and I was like, eat what. He's like, yeah, I put
a disposal panter, so doesn't drain on my thing. I just He's like,
I just drain it. I just drain it. Uh, he goes,
I just drained or I just thought on the on the counter, and
I was like, not eating your house. Hello, Brad, I gotta
call you back. Okay, awesome, alright, So question number one,
we have eight questions that we need input on. All right. Question number
one, how are you guys cooking your turkeys this year? And fill in
hot oil? You're defrid it. I'm no, I'm gonna smoke them.
And now I'm a defriend man. No, that's my way too. Yeah,
yeah, I might do that on some of them. And I'm also
gonna do the spatchcock on the smoker. But guess what I'm doing. I'm
not you know, all of those parts. Okay, all let me talk
civil. All of the turkey parts don't get eating. So I'm just going
for the best part. I'm gonna do a big turkey breast and I'm gonna
do wings. Good luck finding a turkey breast, a big one easily,
pad costo. Thank you. Don't don't say nothing that he got one turkey
farmer. You don't want turkey farmer. He's got to get the gimb it
and all that. Do a smoke fried turkey even if your parents how family's
cooking turkey and all that, don't care. That's fine. Get your own
setup, smoke your own get a little turkey. Smoke it, bro Smoke
it to like one twenty one ten, one twenty pull it out, deep
fry that s o b bro. It is the best. I'm telling you
right now. It's the best turkey you'll ever have. All right, all
right, Question number two number two. Wait, you're not cooking a whole
turkey. You're just doing breast and so my So, I'm doing surfing turf
this year because my daughters stop eating me. She's only she's what a Pesbyterian?
Yeah so she's what does that mean? What is fish? Yeah?
Fish? So yeah. So I'm doing a big giant lobster tail and a
shrimp a seafood pela, and then I'm doing turkey for everybody else and I
might go in a ribb thank you? Right? What's on? Sinner?
I think show up, show up, show out, freak out all right?
Question number two question best way to get more smoke on your turkey?
Liquid smoke? No, bro, I vomited in my mouth. I know,
I know, No, you know. I think it's just like cooking
chickens. No, it doesn't need more smokes. It doesn't because if not,
then it can take on too much smoke and it's not good. People
get wrapped around this like, oh I don't taste the smoking, Well you
probably shouldn't. Yeah, yeah, exactly. It's like cooking chicken, like
you ever overcoat or like yeah that actually makes me sick, believe it or
not. How many if someone over smokes something? How many? I can't
wait? That is one of my favorite things is getting online and watching everybody's
turkey and they're just like, oh, look how big. But I just
feel like I'm that guy. I don't want to bag on them, but
I also want to be like, yo, broach, I'm calling them out
like if you like, I would love to help you. Like I slid
into your question drink what number three? Have you ever cooked turkey legs?
How would you recommend cooking them? I have never done that? What Brian,
where do you get turkey? Hold on? Where do you get turkey
legs from? You get turkey legs from? Uh sprouts? Nope, food
city. It's cheaper than minor organic. And they've been named and they've been
named. These these turkeys are they've been named. They don't have any additives
and preserves and all that other non food city. You get the freshness of
the friend and they're bigger than that. So I'm gonna get I'm gonna give
a little I'm gonna give a little uh a little tip of the day right
now. The Brian ratio. A cup of Kosha salt with a cup of
Turbine sugar to every gallon of water. Okay you hear that once again?
A cup of kosher salt to a cup of turbine sugar to every gallon of
water you don't put could throw orangeto. I'm just giving you a basic.
I'm just giving you a basic brine. And I would put my turkey legs
in there and I would brine them and then I would smoke them to finish.
I mean, what's who has the best turkey legs? That everybody?
The Renaissance Festival that in Disney from what I heard, right, and both
places amazing. And that's what brings them together is the bron theron and you've
barrel. You've never cooked turkey legs? Why not? Really? The desire,
it's meaningless. I cooked my I cooked my birds, and I'm happy.
Me and my birds are friends. I like wings. You don't get
somebody, all right, So let's go question. I don't know what you
guys hurting me up? Bro? I listened, Okay, here we go
five four four four four yo. He's he has just don't get him started.
Don't get him started. Question number four, screw turkey. What's your
favorite side dish that must have that has to be at Thanksgiving? It's just
screw turkey. What's your favorite side dish, so yes, Phil, it
would probably be for Thanksgiving, come first on this? What okay? Go
ahead? Okay, bro, sweet potato anything just passing my way? And
then the green bean cast role go ahead is go ahead? Why are you
going Caucasian on me? Bro? Bro like like, are you are sweet
potatoes? Are you putting much? I mean marshmallows on your sweet potato?
Yeah? Bro? Cream? But yo, are you put you have potato
salad? Are you playing raises potato salad? I don't do that. Two
corcades, candy, the bacon wrapped around sweet potato wedges smoked till the bacon's
done is out of this world, Bro, out of this world? Okay,
carry on, all right? What's yours? Filmy greens? I can't
man smoke turkey, they never taste good. I'm gonna go with green and
castrole Yeah, green castles lip, Dude, it is lit. If you
bring that to my house and you I will be there and you bring some
green yellow or brosia or some some sweet potatoes with with with marshmallows, you
will be feeding. You'll be feeding. Actually, you'll be feeding. Go
you know you don't. Actually I think I'll go with what okay, fresh,
not store bought, real homemade rolls. I am a sucker for a
real little turkey slider, a real homemade not not you know, store boton,
not the kings of wine like Grandma's rest and be needing that, no
letting it rise, doing all this. Yes, that's where I'm going with
that. Yes, have you seen the frozen dough rolls that they use?
Yeah, we use just put them on. Yeah, put them yo.
You know what you do? You take them and you put them in cupcake
pants and they make it like a little papa are alright? Alright, alright?
Next question, Okay, what are some essential tips for a successful Thanksgiving
meal preparation? I got one. Defrost your turkey plenty ahead of time.
Yes, because so often everybody in their mom's posting guides on Facebook and real
but people don't listen to it. People go get themselves at nineteen eighteen twenty
bound Bird and they're like, I'm going to defrost just Tuesday morning, and
the damn thing doesn't defrost. And then their Thursday morning they're panicking, they're
microwaving it, they're leaving outside in the Arizona sun, they're doing every other
random thing. That bird's not going to spoil. If you got a twenty
pound bird, put that bird in there Friday night, let it go.
You want the thing to be so pliable it's not even funny. It is
completely thought. That is my number one thaw your bird. Okay, what
about you, Philip, I'm gonna I'm that is my name with one L.
I think I think I gotta go with Barrow on that thought. So
I want to give a couple of safety tips along with that, right,
because you do have bacteria growth that can grow on the turkey. So the
way his food handler card testarity, I think you're gonna give You're gonna give
everybody between between the peek cassero. You're gonna give somebody to runs. You're
gonna give somebody to I call the Thanksgiving cleanse. All right, So all
right, all right. So the way I throw my turkey is I'll get
cooler, right, and I will start my brine. I'll have like my
ratio what I told you, I'll throw some oranges and some garlics and some
peppercorn in there, and I will let my turkey defrost and brine at the
same time in that cooler. Yeah, keep checking on it, make sure
it's you know, at a good temperature, and add a no more ice.
But as it's the frosting, it's also brining at the same time.
Then the night before take it out the brine. Let's waste Wednesday, yep,
yep. And this is why it's a great time to do this,
because you don't you don't have to worry about too much. Take it out,
dry it off, do your injection, do your little butter stuff,
leave it overnight uncovered in the frigerator. That tent skin nice. And uh,
I think that is a secret is pull that bird out the night before.
Do you season the night before, I'll inject. I'll season on the
way out, like I feel like seazoning out. Season night before. I
can make it too salty exactly exactly because because like we just said about the
smoke, when you're talking about poultry, poultry is more of a sponge.
It's more of these softist meats that you don't really have to add a lot
to get a lot of fun. I'm right there with you on that.
All right, Well, we're skipping question seven because it's a redundant one that
we talked about Brianing and seasoning tips. So we just answered that great job,
Philip. Yeah, yeah, well I'm gonna say my Brian I go
with I'm gonna yes, yes, Hey, I know you're gonna hate on
it. I go get the meat Church bird bath Brian, because you know
what it is. I will tell you that it is nothing else. You
know met Church loves make sure he doesn't dodge us about not coming on the
podcast. He dodges you exactly. No, I like his I find his
Brian is good. You know it's great about his Brian. If you're like
me, you're an amateur in your backyard and novice. You can't mess it
up. Well, you can't mess it up. It is. I get
that. It's it's idiot proof and you can buy it from his website if
you need it. Quicker Amazon sells it and you get that thing primed to
you. Look, I get that I'm all for using additives. But if
I'm buying organic, if I'm if I'm feeding my family, no, I
agree, and you want the organic. Yet if I'm feeding my family and
and I'm spending more money to get the best cut of meat, I don't
want to put the stuff that that I try to avoid by getting the organic
or the best cut and put it right back in there like you're you're sorried
about the organic. You sort about the organic, but you're gonna go ahead
and put butter on it. No, I said, if you're one of
those that put butter, I don't put butter. I don't put butter.
Baby, I don't butter. I don't, but I don't. I don't
butter my baby. Yo. But now you know what I think that goes
along with the green bean casse role. I see a lot of people go
under the skin, put all that butter underneath the skin and the black I
inject. I make my own homemade injection. And are you sharing that recipe?
Uh? Yeah, probably not man. Yeah, a couple of maybe
posts on social media, and then it can be a good video for gravy.
What's what's your Gravyes? What you gotta make gravy with the guns with
the neck? Yeah? Okay, so yes, but you don't agree with
that. So take take your neck and when you're smoking your bird, throw
it out on your smoker. Get a little smoke on that, and then
break it down with some onions and nippers and then and let that make that
rude that brown and then get a little bit of chicken stock into that put
a little time. Now we're on point right the last, but not least,
what's your take on leftovers? Any creative ideas for Thanksgiving leftovers? Done?
So I'm pull this up and find this. I saw this. Yes,
first off, if you don't like I feel, if you don't like
thanks having leftovers, I may think you are possibly maybe not listening to this
pod. Yeah, or you're or you do some shady stuff like I don't
trust you. Yeah, so I got I got one right here, and
this was incredible. So you take leftover stuffing? Dude, don't be even
starting. Who is this from SIT's on Instagram? Okay, so when did
you see this? Two days ago? Two days ago? Yeah? I
have a video from two thousand stuffing waffles. Yeah, from twenty sixteen.
Well that's what I do. Well it must be somebody did it better.
Thanks for following me on YouTube. Well this, this person did better than
you. That was gonna be mine. Sorry, betterman over here. This
guy's got two point one million followers and this other girl's got two hundred and
sixty six thousand. Okay, Well go on bitter. No, no,
no, go ahead, that's fine. I was gonna say that. That's
my other one. I was gonna say, since bitterman over there, lord
want to talk about you know what? You know? Because I see that
same video today and I'm like, Yo, nobody's doing that, and I
was getting ready to releiate what I'm gonna do. I'm gonna make that video
for you this week and I'll give you credit, but I'm gonna say that,
you know what I mean. Since, by the way, is he
okay over there? He's very bitter. He's very bitter day because he didn't
like when I brought k CYB stuff. He got on coming. He's buried
himself in the couch there, Barrel. I get the d MS, look
at all the bs, and I'm like, but hit Barrel up. Don't
know, I'm out of it. Here's my thing is, I'm not saying
anything bad. I just have questions. I know you, I know you're
not questions and I'm not gonna call him out, but they have questions.
I'm just like, yo, go see Barrel, Go see Barrel. Talk
to Barrel. I mean like I had to asking make out like I had
I had questions. I had questions about judging before, and you know they
slid into my dad. But you know we had we had that guy from
Utah, and I talk to Smitty about it and I learned some stuff I'm
down to learn. Okay, I cannot give you some positivity. Do you
give some positivity? He needs you. Guys are fighting right now? Are
not fine? I'm just making me very. It's making me very talking with
the picture you posted today with the headband, what was that, bro,
Like? Was that an AI generated an image of you? It was horrible.
That was horrible. It's horrible like that down and that was fat hearing
children. But but what was with your sweat headband? You that out of
a T shirt? I do want to I do want to, bro,
Let's see where I'm out on you. Guys. Don't want to hate.
Let's just see where I'm at. But I have a turkey left over thing
when you're done. That's really good. Seventy eight likes, bro. Uh
Okay, my meeting got rescheduled, but I do want to say I like
the standing up. Yes, three people, no, well three and a
half people, three and a half a half person because the other person wasn't
talking to me. It was an overheard commisce. OK, all right,
so three and a half really, but three people came up to me and
said, I live in this little pole dunk town. It almost remind me
of your brother. I was like, oh, what deal? It was
somewhere else they have running water. But but I am so happy that you
guys put this podcast together because it's something I could listen to. It's entertainment.
It just I wait for it to come on like a TV show.
Shout to them. And then as we're standing there at awards, yeah,
barbecue because my brother Smitty was standing right there wait for his awards, right
and uh, the guy came like, is that feel the grill? Yo?
Damn podcast bro. He's like I know, he's like, yo,
that pod. I was like, why are you standing? You know I
can hear you, like right here, I hear you. So we're doing
our thing. Thank you for listening. Thank everybody, Thank you for listening.
Download everywhere. Tell your mom, to your aunt, to your uncle,
Rico, everybody. The best thing you could do with Thanksgiving leftovers is
roll it up in an egg roll and deep fried. Call them Thanksgiving egg
rolls. You take the turkey, because because write what is the best bite
of Thanksgiving? All of it? Well, that last bite, this goes
with this goes with mine. No, because if you put that green up,
bring green beer? Can you put that green bean? Cats rolling my
egg? Grow? What I do? What I do, and I have
done it once. I should do a video of it. I do a
Detroit deep dish style thankshaving leftover pizza, because you think about it, what
do you like about thanks? Hev you love use the leftover? So I
use the gravy as a sauce. The gravy is the sauce. I put
just a little bit of cheese on there. Nothing crazy, It's a little
bit. And then I take chunks a turkey on there and I cook it.
And then at the end, when it gets almost done, I put
stuffing on there. Kind of cook that stuffing down in there. I like
a little green beans on mine, so I put a little green bean cast
on the top at the end, So like the last few minutes when that
oven is screaming hot, so you start to get a little warmth on there.
And then when you're done, if you really want to get creative,
take the cranberry, take the it was just the sauce, not the big
chunks of the little sauce at the bottom of it, and just drizzle it
on the top of it. Gets you some of that. That's good.
But what you have to do on that one if you do make it doing
a Detroit style, since the gravy is really thin, it will run.
It will do alize night. You want to par bake your crust, your
par bake your dumb so you want to get it done. To get your
par bake on there, put a light layer of gravy on there, not
a ton of it, because the gravy will run and then you got a
sloppy ass mess. What do we call that? The barrel boy left over?
Yeah, we call it whatever. So you do, you put a
light layer of gravy on there, cook it more a couple more minutes,
get it hot. At the same time a show you say, put your
turkey on there, and then you got your cheese and all that on there.
And it's just because, like you said, with the Detroit style,
sauce usually goes on top, so just a little bit backward. So I
put sauce down on the bottom on my first leg, A little cheese and
turkey on the top, and that all kind of withla sauce. No,
no, no, I'm saying. Usually with Detroit style, your pizza sauce
goes on the top. And so instead of putting, I do it a
little backward. So I put the gravy down to the bottom layer, little
cheese, little turkey on there, then top it with little green bean casserole.
There I'm doing the egg rolls and I'm doing the freaking pizza. Yo.
You you take turkey? Can you please make a video of this?
Yeah? Take turkey stuff, take a little collar greens. You can even
put a little mac of cheese in there. And then when I take with
my uh my cranberry sauce, I mix it and I do like cranberry and
a little bit of barbecue sauce for the dip, so I dip. When
when I dip, we dip, we eat it. Put my hand up
on my head. So yeah, that's that's that's why I do with my
leftover is and the sandwi which is the best, right bro. I eat
the turkey to probably like the all next week yo turkey sandwich. So you
know what else is good? Like an open face open face like turkey sandwich,
right, yo. You you get that bread, nice and nice French
bread, and you got that nice and toasted, and then you put the
you put the turkey on there with the gravy, kind of like what Barre
was saying with the pizza. Yeah, and then you know you put you
pour that gravy on top. And I'm more excited what I got and see
and this is what I do with this, So screw the This is my
whole process. So obviously have Thanksgiving. Yeah, Thanksgiving on Thursday, right
Friday night is when I get everything laid out for the pizza. I make
it all prepare ahead of time, and I get that dough to all it's
it's ready to go. I got to pull it a little bit up before
because what happens on Saturday after Thanksgiving is the biggest week into college football.
Yeah. You got the game, yeah, Michigan versus Ohio State. Then
you got Auburn versus Bam in the eye Iron Bowl. You got all these
great college football games. And I usually I start tied on about seven thirty
eight o'clock that morning. Oh, I get it's like my favorite weekend of
the year. But then so then around noon when the first game's over,
I start getting everything prepared, and all you gotta do is just get that
all out and ready to go. You don't got to do any dough mixing
and stuff like that. Let me tell you what I want to see.
A drunken barrel boy pizza. Drunket bad boy pizza. I'm excited for leftover.
Let's post it, baby. Let's hey, we could we could get
together over the course of this weekend and make some pizzas. Yeah, let's
post it. What do we gotta do, Let's post it. I don't
know. I got catering kicks Saturday O caetering. You go ahead. Okay,
so one last thing before we wrap this up. Okay, I don't
know who did it, but I'd like to give flowers to whoever has created
Actually, I would take credit for it if I did the Kyle Manacatti Instagram.
No, I didn't do it because I don't have access to those photos.
You know, you know that they did it. It was either I
think it was his brother Josh. No, it was two people. Josh
was dealing with me. I think it was I think it's his brother.
No, it's two He's not smart enough. Your brother's a smart dude.
Yea, look look look it was either two people Barrow was bashing. Yeah,
no, it's not bashing. There's an Instagram. There's an Instagram.
I wake up Sunday morning. I wake up Sunday morning, and I see
you got a new Instagram follower and it says somebody you know and a car
and it's just Kyle Mannicotti. And I was like what And in for a
second I thought that Kyle was just screwing around and I was like, wait,
what is this? What is Kyle mannicottilet? And I was like,
I was like, wait a minute here, And I just started dying when
I saw Kyle Manicotti. And it's got phil the grill. That's what it's
like. A It's a guy with just his leg out, but he got
he got ankle bracelet on. I don't know why we're giving this dude flowers,
no, because it's just like it's a friend. It's a friend.
I'm good with that. I'm good with that, yo, but his there.
I have a stalker situation on TikTok Yo. Yeah, we do.
And I would love to talk more about that, but I don't want to
get you know, who I think it is Barrel. It's either it's two.
Smitty's pretty smart, no me up as if I hit Smitty up.
I showed him because we were together and I was like, yo, look
at this, and he was like yo, what he's like? Yo?
He said, Kyle did that. I was like, I don't know because
he was like questioning it. But I think it's your boy, Chris Webb.
Oh, probably is your boy, Chris Webb. I think it's your
boy Chris. You know what if that makes sense? Because did you see
my flower bouquet that I guess, yeah, roasted on Facebook and you had
to borrow the vase. I'm counted. I counted the laughs. All right,
So thank you everybody for listening that you're already for their turkey questions.
They would have a good Thanks. Have a happy things, Evan. If
anybody creates any good left of recipes, tagus yeah, yeah,