All right, welcome to don't drop the tongs. I'm barrel boy. Got
Kyle over there from your Behind Barbecue, Phil, the grill is here.
It is February twentieth, Tuesday. And you know, it is a day
that we have all been waiting for for a while. It's a day that
I gotta be honest, I don't know if the three of us thought ever
would happen, and it happened last week. And well we saw it on
Instagram. And you know, if you file Kyle on Instagram at Your Behind
Barbecue, he's always posting a video wrapped in bacon. God bless him.
I mean, yeah, And what caught my attention is I see Kyle walking
and he doesn't have bacon in his hands. He's got a piece of paper
pants. Oh well yeah. I was like, okay, he's gonna he's
gonna hold up like a package of bacon. And then I see him walking
along and he turns, goes in front of the door of his new restaurant,
which we've been waiting for for I think before COVID, and we see
him turn and he puts this white piece of paper up on the door and
it says March first, we finally have a day. But the opening of
Birds and Bones from your behind barbecue, Lawrence Arizona. You should get that
tattoo, bro. Three one two four three one two four. Baby.
Yeah, it's been a long road, bro, it's been a very long
road. You get a tattoo over your tramp stamp. This is a family
friendly show. It's been a long road, dude, it has been a
long road. I mean, I think I think if we were have talked
to you, I don't know, around the fourth of July between I would
say from the fourth of July to about Labor Day this year, if you
would have said, yeah, this isn't gonna happen, because we were recording
the podcast and we'd be like, oh, you got any updates, and
Kyle would be like, oh well, and he would just grumble. And
it involved you. You were given the run around. You dealt with small
town politics, You dealt with an evolving city, going from small town to
evolving to bringing in new business. To you, I mean, it would
all way to the city council meetings. You had issues with a variety of
people, but in the defense of the City of Florence, they came to
the table they worked with you. The city of Florence is more excited for
you to come to town then I think about anything that's happened to Florence in
a long time. So congratulations to you. The people of Florence are gonna
be pumped, and you know, I think Lawrence are going to be pumped.
What's that the inmates, the inmates of Florence are going to Yes,
there is a prison. If you're not familiar, care everybody there is a
prison, then everybody Florence. But hey, exactly, you know what I
mean? Jump suits ourn't jumpsuit should be your your uniform. Yeah, we
have orange shirt Fridays and just put everybody's employee number on the back. You
should do that. But no, congratulations to you. So March first.
Tell us what March first is going to look like? What's the plan?
What's going on? Well? So to go? Well, yeah, so
you know, it's been a long road. It's been I mean we were
literally not working there for six months because we had an issue with you know,
some city officials. We had an issue. We're getting ready to sell
the place. We were going to sell it and say screw it, we're
done. We'll go find somewhere else to deal with all this. So they
came to the table. We got over that hurdle and yeah, and then
everything just started coming along. The you know, the back patio was coming
along and it's not where we want it yet, but we have to get
open. It's not where we want it. I'm not finished with it.
But if you'll ever be finished with it, no, because I think I'm
gonna just you're a tinker, and I don't mean that in a bad way.
You're a perfectionist. And I think I think it's like a person like
I have a buddy of mine who restores classic Lincolns, and you look at
the Lincolns. I mean he built one for Mark Wahlberg for pizza. Yes,
yeah, and you look at this Lincoln. You're like, this thing
is gorgeous, it's perfect, and he's always doing one other little thing.
And I think it's because you know, you have such pride in your work,
you'll never be fully happy. You'll always be growing and improving, which
is a great thing, versus being like, yeah, it's good enough,
I don't care, throw my hands up. Yeah, No, I'm I'm
definitely not that guy. It's it's it's as the back is. It's close.
It's not where we want it, but it is it is. It's
gonna have to work. It's gonna work for now, and my plan is
to get it open and in summertime, nobody's gonna want to sit outside anyways.
Everybody's gonna want to be in the ac and then that's when we'll build
the biggest ebo shade covering in the back, the pergola. Yeah, the
pergola or they call them fly fly sales or sale fly, whatever the hell
it is like on the playgrounds, we'll have that. We're gonna put misters,
it's gonna be TVs. We're gonna have a full big old coggerator system
back there. Yeah. It's just gonna be a cool like a cool spot
for you know, people to come hang out and where it could be all
year long too, but right now we're not at that stage. Every table
has umbrellas, so just for right now to get us open, you know,
you're gonna have to be sitting on under under an umbrella and then there's
a bar back there. But you know that's fine. I think people do
with an umbrella, don't you agree? Yeah, yeah, they should be
fine, because I mean, as much feedback as I got just from that
post. I mean people have been on you know. And the worst thing
about opening this thing is if you're gonna do something, don't post about it.
Just do it. Yeah, exactly, just do it, don't And
you know, my grand scheme of things was as soon we bought the building,
I had a banner already made ready to roll that said coming soon,
you know, behind barbecue. And I had this whole thing hung up outside
and it stood out there for like six months. I had to get approval
to hang this thing out there. Yeah, and since that day forward,
I got blown up emails, texts, well, it's funny, it's funny
you say that, like, and I now you bring it up. You
think about what other big companies do. For example, every day when I
drive to and from the studio, I drive by this construction project. I
could tell it was going to be some kind of a fast food restaurant.
I had no idea what it was going to be for the longest time,
and I'm like, yeah, when are they going to say what the heck
this dang thing is? And I mean to the point where like they built
it from the ground up, and I mean the construction fencing had who the
construction guys were, the finance people were on the developers, et cetera.
Brother, what is this? I mean they were landscaping the parking lot.
And also they put a sign up and said shake shack coming. Yeah.
I'm like, dang, I'm like look at this. And it was like
one of those things that made me think. I was like And as soon
as you said that, I was like, you're so right. They didn't
want people beating down the door. When is shit shack gonna open? When
is it gonna open? Because just down the road for me, there's a
there's a been a it was a bank that went out of business. Long
story. Anyways, they're gonna put a bos of donuts in there, which
is a local donut place. They put that sign up that they were coming
in September of twenty three. They're not open yet, and people on next
door and all of yeah, local groups are losing their minds and just talking
smack about this place. And I'm like, people, they're going from a
bank to a donut place. Yeah, Like that's a lot. That's a
big change over, you know what I mean? Yeah, yeah, you
gotta build out, you gotta do all this. But people don't get that.
I know, and I learned, and I learned a lesson that,
you know, the next time I go through this or I do you know
another project like this. I'm not telling nobody what it is. It's you
know, because I was just getting beat up. Man. It was just
it was just NonStop beat up. But you know, the place when we
started, I mean it was it was a Mexican food place, and it
wasn't the cleanest, and it was it got to the point where we weren't
gonna mess with the flooring. Flooring was gonna be fine. We're just kind
of do some things and open it. But then we started moving boots out
of there and they were disgusting. There was like mice crap everywhere, and
like the boots were disgusting. And then you know, you just keep digging
into things and next thing you know, the whole place is gutted. The
floors are gone, the drywall's gone, walls are ripped out. I mean
it's completely gutted. So he basically started from square one. Well that's a
testament to you of not saying, well, let's just put a band aid
on it, you know, and just say it's good. I mean,
you're the ones saying that. No, like you know, the sk Pandora's
box. Yeah, and not the screwed up part. But other business owners
down there that have restaurants, they were telling me, dude, just put
your sign up open the place and you're grandfathered in, because if you're down
for more than three months, then now the grandfather plan's gone, and now
your grandfathered in to where you wouldn't have to mess with the fire system,
you wouldn't mess you wouldn't have to mess with all these things that we had
to do basically. So basically it's a brand new restaurant. Basically we started
grandfather plan went away, and we started as a brand new place. So
from plans to I mean we had to it was just a it's just been
a nightmare. So we're past all that. Everything's good. I've had I
put I had the employees there all on Saturday, and it was they were
giving me crap because when I interviewed, I had twenty seven people apply and
I went through these twenty seven people and I had them all on a skype
interview and they're like, well, you know, why don't we just talk
on the phone. I was like, no, I want to see,
I want to look. I want to talk to you in person. And
then I you know, because I'm very uh, I'm not, I'm I'm
a walking HR violation. Let's just say that. I was gonna say,
I don't think you're supposed to be admitting that you needed to see the person
before you hired them. Okay, you know what our violations, this our
podcast works in HR. Their their toes just curled up with this guy.
I know, I know, and I didn't want to be this guy.
And KOLFEENI kept telling me. He's like, well, you know me,
and I was like, dude, I have to. I have to see
these people because I firmly believe and working at my job, I am a
hundred percent, like ninety nine point nine percent spot on with I can read
people like I can tell if you're not going to work, and I can
tell if you'll you'll be fine. So I went through it with these people
and you know, honestly, some nope and some absolutely blew me away.
And of course, you know, you do what I'm sure any post does.
My first time doing it, but I crept their social media's I you
know, I creeped on illegal not to look at their social media for public
knowledge. Anyways, I just want to make sure what I was getting into.
Had them all at the restaurant on Saturday. I explained everything that went
on and backstories and blah blah. I mean not to say, time will
tell, but I think we have a very very very very solid solid group.
Well good I had. I had the two cooks in the back and
my vision and I you know, I showed them everything that I was doing
and how I do stuff. And this one lady that works for me absolutely
blew me out of the water. She She's like, no, you need
to do this, this, this and this and this, and totally did
things and then just said get out of the way. And she went in
and did this whole thing. And I'm like, okay, I love you,
thank you. And she, I mean she absolutely showed you know her.
And then I have another guy back there too, he absolutely blew me
away. But I don't know. I think I think I have a strong
fit. I mean, I really feel our employees are so far. I
mean, time will tell when we open and all that. So what will
opening day look like, yeah, So I made these guys do a vote.
I'm like, well, what do you want to do. Do you
want to do a soft opening or do you want to just I personally just
want to open the doors and say let a roll baby, because inside we
only sit. There's thirty nine chairs and the occupancy inside is for forty forty
six people, so that's employees plus the you know, plus the chairs.
I said, screw it, I just want to open the doors and you
know, we'll do a couple of training sessions like Monday, Tuesday, Wednesday,
and then boom they are like nope, we're we need to do a
soft opening. Everybody's inviting like one or two of their parents or however.
So did you get the invite? No, it's not afecial myself, it's
not yet. But when is the soft opening? I'm thinking it's going to
be Thursday before March first. So the I don't know what is twenty ninth
February twenty February February twenty nine days because the leap Thursday. Yeah, dude,
you got to do some kind of leap here thing. Yeah, but
put on our Facebook that if you're born on a leap here you get to
come in and eat for free, and eat for free. Seriously, they'll
have one hundred people come down, Like, dude, like the amount of
responses that I got from this, just that stupid video because I didn't know
what to do, so I said, screw it, just follow me.
I'm gonna tape the thing on there. I'll see you March first. Tip
a beer to the phone, see you it. It's gonna be insane,
like it's it's gonna but I'm so here's my problem. I'm so used to
running the food truck that we have, or the food trailer that you see
a massive line, there's the big window. You see a massive line,
and I'm nobody wants to run the register, So I'm stuck running that and
I'm always talking to people getting their orders and orders are in the kitchen,
and I'm on everybody's you know, I'm on everybody's ass saying we got to
get this out because now you got the next window where everybody's just congregating and
standing just looking through that window looking at you. You know. So I
always get freaked out about that a lot. You know, everybody that's ever
worked with me on the truck they know that I'm just I'm just an asshole
pretty much when we do this. But I think now that you know it's
a restaurant, it's a sit down thing, I think I'll be much calmer
because people are gonna sit down, They're going to order their drinks, They're
gonna look at the menu like, hey, sweetheart, what do you want?
You only have a limited number of tables on like a food truck.
Okay, if your tables are full, your tables are full, correct,
grant, you could have a wait outside. But it is what it is.
It's on like a food truck where there is no real tap. Again,
They're just they're coming and they just keep coming there and there's no exactly
That's what I'm saying. And that's what I am so personally used to.
And Phil, I'm sure you've I mean, you transitioned from a truck to
a restaurant and it's way different. I Mean, my biggest thing on the
we'll find out at the restaurant, But the truck was like I just hated
people standing there looking at me like, yo, get my food out.
You know what I'm saying, That's that's the show. But you know,
I know you you had good time management skills on your food truck, and
you know you just kind of put processes together and assembly line right, so
you know, I'm sure you have it planned out where everything is assemilily line,
so where the sandwiches are or whatever is created, then it passes through
close to the window where they're topping and dressing and throwing it up. You
know. Yeah, do you know what an expo is? Now? Yeah?
You know this. These the two cooks, the two cooks were throwing
these chefy words at me, and I'm just like, let's just start right
here. I'm not a chef at all. Zero And they keep telling me,
well, you know you came up with this and that, you know,
that's kind of what chefs. And I was like, no, I'll
take a pitmaster. You do not call me. I am not any of
that. I just feel like that's disrespectful. I didn't go to school for
that. I didn't go to I didn't do any of that stuff. Your
strongest person in your line is going to be your expo correct, especially when
it's crowded. So correct and that's just who's that. That's you? Okay
to me? Good good, good, good good, Because that person also
has the ability to send something back before it is sitting the table. So
the way we I got it set up and we're going to be running it
this Friday, Saturday and Sunday. So if you guys would like to come
out and have some food, well Friday, Saturday, Sunday this weekend.
Yeah, this was the soft opening. We weren't invited to. This is
not a soft opening. This is just the cooks, me and Cisco and
all these other dang food people that are bringing all their stuff and anybody who's
listening to this podcast, come on down Friday Saturday. You have to know
the secret password. Don't drop the tongs. But uh yeah, so we're
gonna be we're gonna be running the running the show. So you know,
basically, these guys are gonna assemble the plates. I'm gonna be smoking all
the meats. I'm gonna be the night pitmaster, the night early morning pitmaster.
Get all the meats done, put them in the hot boxes and uh
you know, let those go. And then these guys are going to be
building the nachos, building the sandwiches, building you know, the wings and
just you know the different types of menu items that we have. But let
me tell you something. Trying to trying to figure out how to hot hold
your food, you know, because barbecue takes what twelve to twelve fifteen hours,
you know, hot holding your food. That was a whole science for
me to learn. And I think I got it. I think I got
it nailed. But you know, time will tell. So soft opening,
yes or not? Soft opening? The opening is full menu everything. Let
it was it brisket on the menu? Yes, we got thirty eight chairs.
And I've been telling everybody they had this massive car show on Saturday out
there. Massive I'm talking thousands and thousands and thousands of people knocking on the
windows and trying to come in. Everyone is jacked up. You need to
get there early. And the other issue I'm going to have is trying to
explain to people it's not like we can put something in a microwave or in
an oven and be done in fifteen minutes to bring you food to the table.
When the barbecue is out, we're out, you know what I'm saying.
And first first month, first month, we ain't gonna know nothing because
we don't have no data about how many people who's coming in. How you
know I have zero DA. I'm going in blind pretty much, so that's
going to be another obstacle. And you know, trying to explain to people
that, you know, barbecue takes a while. So if you want barbecue,
you need to come get in line. How's parking going to be?
So parking there were right on Main Street. So Main streets busy as hell,
and there's it's real, you know, everybody shares a wall pretty much.
It's a it's a west busy, yeah exactly. You know, one
one, one stage coach, one car every direct, so it's it's busy.
It's busy, uh in the front. But in front of us,
there's an abandoned parking lot or like an abandoned gravel lot that a lot of
people park on. So there's parking there. And then I'm going to tell
people there is a massive, massive parking lot hind the restaurant. So when
you type in your behind barbecue on your Google Maps or Apple Maps or whatever
it is, it shows us and you will see this massive parking lot directly
behind our building. You can park there and you can walk in through the
back, which will is also another entrance, uh into the patio, and
we'll seat you there too? Okay, so where does Phil and I?
Where do we park? Because when you guys are you guys? We're VIP
parking right up front? Right? I got it all, I got it
all? Do we get it? Okay? You remember like do we have
a table that has our nameplate on them? Well, but you've got you
got vi P, I got a VIP balloon. I'm gonna hang from the
from No, no, we want to go now. We want brass name
plates. That's later. And the table, this table is dedicated to bar
boy and film the grill exactly. You don't want that. And I'll shut
my trap because I keep talking a lot. But life really hit me this
week because I had to put in my resignation letter. Oh did you at
your job? At my aerospace job? Like, you know, I don't
know the rules, I don't know how this goes. Like I've been there
for twenty I don't know did you get twenty years? Twenty years? And
so the you know, the boss had to come down and be like,
look you go here. I'm like, all right, go here, and
then it says submit resignation letter, and I was like whoa. And then
so I submitted that and then I had to put a letter in, like
I had to put a physical letter. So I was like, how do
you write a how do you write a resignation letter? Chat GPT, Hello,
Hey I how are you this morning? Can you write me a resignation
letter? I says, I quit, So they wrote me one of those
that I submitted it. So my last day is Thursday. Man, it's
going to be sad. No, it's just it's crazy. Could you go
back? No, there's no plan being barrel this, this will work out,
This has to work out. There is no it's it. I love
it. I love it. Go back. I love it. I love
it and you deserve it. Man. So we'll see, we'll see what
happened. Luck to you. Congrats March first, first baby in August real.
I plan on bringing the coulch de Sac crew up on March first.
Okay, rattle your cage. What time are you going to get there?
Send me a text, Just send me a text. I'm just showing up.
Bro. You ain't send me no text? Like yo, that's what
textas still in your three hundred and thirty miss text eighties. Yeah, that's
where it is. Barrow is funny now because now I text him or I
call him and he don't answers. So now he's starting to feel the he's
starting to feel that ownership here. You always call me when I'm like in
the middle, like anybody that's important to say important, important, or friends.
When they call it's always when I'm either shooting a video like right in
the dead center of like the Money Spot, or I'm like training somebody showing
up side Phil right now ten more minutes. Yo, do you see my
young Phil profile? Bro? I to still to this day. I remember
when you showed up late to the last podcast. I was showing Beryl the
picture of you and he couldn't believe it was you on that profile. Yeah,
that's that's I don't know if i'd be rocket that, I don't know.
That's young Phil. All right. So March first, you open,
and you know it's gonna be a big day for you. But I do,
unfortunately have some bad news for you. I heard gonna it's not gonna
be a good day for you. It's not being a good day for you
because while your Birds and Bones does open on March first, and we've been
waiting a long time for it, also on March first, here in Phoenix,
that's where we record this podcast from. If you're not familiar, there
is a local pizza place called Pizza Awesome, Awesome Awesome Pizza. They got
locations all around the city. Starting March first, the Barrel Boy Pizza goes
on the menu like for like state done. It is what it is,
it's one of their menu items. It is one of their menu items.
March first, I went and did a video photo shoot with them. It's
been a long process with them because Spinato's is a family owned restaurant that truly
cares about. Remind me a lot of you guys you know where you're talking
about. You put so much pride in it, you know, and it's
like it's your name, your reputation. So to do this pizza, you
know, it wasn't just like hey, you know, what do you want
to do? I'll play you what's on here in a second. But they
were like over Christmas, they're like, you know, Anthony Spinada, who
is the owner and you know the shall we say, the one of the
top head people that puts it all together, was like he wants you to
come to his family kitchen, and he has a family kitchen that he cooks
out of that. They prepare everything that goes to the restaurants every single day.
Oh so it's like a catering kitchen almost correct, and they prepare everything.
So they prepare all the dough, they slice all the pepperoni, they
do everything other than assembling the actual pizzas because they want the absolute consistency.
So the sauce for the for the pizza or the sauce for the pasta,
everything is made and then it's shipped, you know, day of to the
local restaurant. So I had to go and had to make it something like
it was a bad thing. It was a great thing. I got to
go down to their family kitchen and learn and observe and see all that.
And then it's like all right now we're ready to go. So the pizza
comes out March first. It is called the Barrel Boy. It is it's
called the Barrel Boy. It's just it's just it's just badass. I'm not
gonna lie. So it's it's a obviously it's a you know, pizza,
sauce based regular red sauce based pizza. Their sauce is sweet. It's very
unique. I love it. Are we doing a thick crust, thin crust.
It's a thin crust. It's their thin crust. They wouldn't let you
do a the old Detroit Huh No, that is what they do. You
know, they're they're known for their Chicago thin crust. I don't know that.
You're diehard Detroit from Chicago, born and raised. That's where they got
their start from. They moved out here like the seventies. Anyways. Uh
So it's it's obviously a red sauce, mozzarella, roasted red peppers, pepperoni
sausage, and then it's topped with ricotta and basil. It is fire and
it's one of those things like I kind of you know, it's not like
it's not like I was the first person ever come up with these flavor profiles.
I mean, it's like it's been done before. I'm not gonna be
like, oh my god, I created the greatest flavor profile ever. No,
I can't claim that. I mean, hell, it's a lot of
people make their pizzas that way. But it was one of those, like,
you know a lot of people, nobody had done it at their place
yet. So we had a last week we had a video slash photo shoot
with it, and the other people from my show came down and they're very
brutally honest to me, Like if something sucks, they'll be like that's good.
They'll be nice, and they'll be nice in front of you know people
and behind the scenes. Tim specifically, if my show would be like that
was god awful. I mean, he would tell me like that sucked,
that's good, and he would do it. He wouldn't do it in a
mean way. He would just be very honest. That's this way they are.
Anyways, we get done, I call him, I'm like, dude,
what do you think. He's like, That's one of the best pizza
ever had. He's like it is, oh fire. So I'm excited.
So that's gonna be on the many starting March first. Okay, do you
get any proceeds from this? Uh, it's as well as the recognis No,
it's more as the recognition of having, you know, having myself on
this. So are you in? Yeah? Are you gonna go on like
a Spinado's tour and likes it's gonna be tied in. It's It's great because
we're getting ready to launch another secret show, which is where a big concert
that's coming up. We'll announce the details on that it's coming up soon.
So I will be at Spinata's locations giving away tickets and promoting it and doing
that that stuff. And then I think sometimes my birthday is the sixth of
March, so I think either sometime a right around there, I'm gonna have
like a friends and family come out and enjoy the pizzas and podcasts from there.
I will invite you guys. I will invite you guys. But we
got to make sure it doesn't turn into the Christmas party where there's eighty people.
You know, we got to keep it to smil adults. I wasn't
in charge of eighty people. I had ten. That was it. That
was my allowance that party. It's funny that Christmas party. I was still
am finding random things left over from and I'm like, oh, I wonder
how that got there. Anyways, So heya, both both of us got
big things. Yours is much bigger come in March. First, congrats thank
you to Kyle on that. Now we gotta transition to something else that we
found out last week. I know that this has been a big thing for
the three of us. Kind of behind the scenes, a little bit,
shall we say things that you know, there was lots of rumors, There
was lots of things. I think all three of us new things, didn't
really want to say things because we didn't really know what to say. And
we're talking about Green Mountain Grills. If you're not familiar, you can do
the research because we're not going to get into a lot of the detail.
They're not going to bory the details. But long story short, Tregger and
Green Mountain Grills over the past couple years have been in a very intense lawsuit,
very intense, and it has been it has been ugly, and it
has affected both parties. Both parties have invested a ton of money in this
and it's not been easy. And we the three of us, have a
great relationship with the Green Mountain We've said before they're not sponsors of ours,
but we truly believe in who they are. And it has a lot to
do with Jason Baker, who is, in my opinion, one of the
best dang people in the entire world. And it came out last week.
Greg Grempy said it on his show You Know More Details. He kind of
broke the story. But their lawsuit is over. They have come to those
The two parties have come to a agreement. Both parties are happy and they're
moving and the situation is the situations. Hey, you know what, I
think they're both happy and I actually did talk Oh no, I did talk
to Jason about it. And Jason is happy because Jason can go forward and
push and be excited about his new products coming out that can be a sole
focus. They came to a settlement. They what. I don't. I'm
not sure the exact legal Jargey, No, definitely, definitely, they agree.
They both both parties agreed to whatever the technical term is. But I
think the biggest thing is I'm just so dang happy. I'm glad it's over
with that. It's over because you know what, let's just move on.
I'm not gonna bash trigger. I don't. I'm not gonna do that.
I'm not gonna bash you. If you if you cook on a trigger,
that's you. You do you. But one thing I like about barbecue,
and I think all of everybody who listens to the podcasts, and I know
you two agree, I think, well, barbecues it's family. You guys
go to competitions where you guys are competing side by side with each other.
It's at the American Royal at Memphis in May at oral Foods. You guys
are going at each other, right, you're competing, But let's be real,
Phil a grill shows up with a suitcase and he competes in the American
Road because people be loaning stuff to him. Barbecue's family. Barbecue is about
friends. It's about camaraderie. It's about competing but not having enemies. And
that's what I didn't like about when all this was going on between Green Mountain
and Tregger. And you know, again, I don't know what all the
details were that happened behind the scenes. I know that it I know that
it put a great friend of mine in Jason Baker and a shall we say,
not always the best of moods. You never want to see your friends
upset and you never want to obviously had an effect on Tregger as well.
You don't want to have an effect on anybody like that. So the biggest
thing I want to say is I'm glad to see that the fighting is over
in the barbecue world and we can all go back to get along with each
other. And that's great. Yeah, yeah, you know, I I
agree, Barrol. You know, I don't want to bash anybody, but
I you know, one thing that comes to heart, right is how hard?
Right? So like Kyle Right, he's opening up a restaurant with his
family, right, so it's a family owned business. Right, He's putting
his passion is hard work in his time. And if somebody corporate came along,
right, and there's a parking lot across the street, and Dickie's opens
up across the street, knowing that he be nice to Dickies. I like
dicki'es be nice to. But but I'm just saying to change. Yeah,
you know, that's never fun, right, And it's always you know,
in my thought process, it's always whose money is longer when it comes to
that, right, How how long can you you know withstand? You know
the legal fees? Right? Because I mean anytime you go see a lawyer,
there's always some kind of a public public traded company too exactly, and
they're a hedge fund, right, So that means yeah, so there's uh,
you know, twenty and thirty different guys that you know have money and
they all invested together and then they kind of just run numbers. I'm not
going I don't know, but I'm not going to say this a whole There
was a whole lot of passion in that. So I'm just described what you
describe Barrol is passionate, family oriented people that go out and compete and we
help one another and we share the same love because we have the same interest,
the same passion, the same love. When you have just someone who's
just trying to get in for a dollar, it shows. And and that's
the difference, you know, when it comes to barbecue and then trying to
make a dollar. I mean, I've seen a lot of people, you
know that try to get into barbecue game, you know. I know I
always knocked the celebrities or internet chefs and stuff like that, but even with
the internet chefs, you can see which ones are really passionate about what they're
doing in their videos and the ones that's trying to get an extra dollar,
you know, or trying to get another brand under their belt to give them,
you know, some money and some limelight so they could keep going.
And that's what tees me off the most. On that is just whatever you
do, whatever you believe in, you know what I mean, make sure
you know what I mean. You're passionate about it, and that's what you
want to do. It's just like showing up. It's just like showing up
at you know, McDonald's or Burger King and you know you really probably don't
want that hamburger. But what makes it even worse is somebody just saying,
yeah, what yeah, okay, one yeah cheese, no cheese. But
you know that doesn't make you feel good, that doesn't warm your soul,
you know. So that that's kind of like my my whole thought on that
whole Trigger and Green Mountain Grill. You know, Jason was very passionate about
his product and what he brought to the table. He listened to the pros
and cons that we gave him, you know, so he went back to
the lab and created you know, all of these different versions of the Green
Mountain Grill was all based off of not because he was trying to use a
less inferior and progative, but he was listening to what we were telling him
and bringing it back to the lab and trying to recreate something better, you
know. And that's passion, you know. I mean I got to say,
you know, with Trigger, right, you know it, they come
out with new product. But it's all about, you know, the latest
tech thing. It's not. It's just about makingality. It's just it's listening
to people like Greenmountain Gross, like they have a I mean, and there's
a ton of Facebook groups, but there's a big Facebook Green Mountain Girl Facebook
group, and people put their complaints in there. People put there, you
know, I love it this, I love this, I love that.
You know all that. And there's somebody that literally responds to all these guys
to be you know, the negative comments, but they listen to them.
They listened to them, and that's why I think. I mean, his
first Green Mountain grill, I mean his the legs. I absolutely hated him.
The legs. Then little pipe, little freaking things. And the problem
was, you know the great cooker. It cooked great, but if you
moved it, you can't move it. So we had to get these l
brackets from home depot and we were l bracketing these legs and other people were
taking the legs completely off and I completely I did the legs, took legs
completely off mine. And my father is a big I mean, my fa
there's an amazing fabricator. I mean, you guys have seen my thing.
I mean, my god, he fabricated the hell. I gotta, I
gotta. I got a whole bottom rack that he built. I mean it's
sick, but I mean put bigger tires on it. But again, those
are all things. I remember the first time Jason saw it and it wasn't
He saw it and was like, what did you do my grill? It
was like, oh okay. Then he literally took it in and looked at
it and cared. And you know, look at the new ones that are
not these latest new ones, but his second edition that he came out with.
Look, those damn legs are The legs were bigger, the wheels were
bigger, the wheels were better, you know, the casters were better.
You're like, okay, you know, correct all these things. And then
you know, like sorry, but like for what Phil was saying is you
could tell the people who care about their product barbecue wise, you know,
just like we were saying the love the passion for you know, competitions and
all that other stuff. You can tell who's passionate and who wasn't. Because
Green Mountain Girls they listened, man, And every edition they came out with,
I mean they even put a window in it. People were complaining on
Facebook. I remember, back in the day, man, it should be
nice to put a window in here. And then some guy, some random
went in there cut something, you know, cut the whole in the hood,
put a plexiglass piece in there, and people started freaking out. And
you know, next thing we know, boom, we got a we got
a window. And well I remember telling him that. I remember he was
I don't know if I'm not gonna say I was the person tres imagination,
but he stopped baking cookies in your green Mountain grill and looking in there to
see if they know what I was gonna say, is I remember. I
remember he came he came up to NASCAR a few years ago and I had
one of the original OG's out there and you know, we're cooking in the
dark and everything else, and I had taken like I had one on Amazon
and bought like some cheap like almost like clip lights. I was like magnet
lights and I was trying to like, you know, light and everything else.
And I remember saying it. I was like, God, I wish
this thing he had a light in it, and likeing They're like, okay,
you know, like all these granted they're not the only ones with lights
out there. And again, I don't want to bash Trigger because here's the
thing I look about with Treger, and I know people will be like,
oh, you know, you know, you guys hate Tregger. I don't.
And I'll say this because Tregger. Tregger employs people via their influencer program.
They provide for those people and their families. And you know what,
if you're if you want of the people who is part of their influencer program
and you've been financially compensated for them and it's helped feed your family, I'm
all for that. It helps them. They employ people, multiple good friends
that are a part of that exactly part of that program they employ. They
employ people you know locally, you know, and they put products in ace
hardware is and home depots that they're selling that are keeping doors open, that
are helping to keep food on the table of local people all around the country.
So I'm not bashing Trigger. I'm not that. I just want I'm
just glad that it's over, yes, and I'm for it to be able
to go forward. And also I want to say this, the new Green
mountains are out, they're rolling out. I know that there looks like next
week we'll have them here in the Phoenix metro area and some of our places.
It looks like do yourself a favor. Go look at it. You
don't need to go buy one today. But Father's Day coming up, Memorial
Day, fourth of July, Black Friday sales, all those things coming in
the it'll black Friday. Oh you know what I'm talking about, the going
forward in twenty twenty four and beyond. Go take a look at it and
look at it, and you're really going to fall in love with it.
And if you have any questions on when you go to make your purchase,
think to yourself, where would I want my money to go? And this
is why I tell people you can buy whatever you want to buy, But
would you want to support your great neighbor neck store that's going to call the
police if they see somebody sketchy out in front of your house, or call
nine one one if they see smoke coming out of your backyard, because they
care about you, your neighbor that you care about. Would you want to
buy from them? Or would you want to buy from the data center next
door that's just a big corporate building that no one knows who their neighbor is
next door. No one cares and doesn't care if if you tell me what
you'd want to support, what you'd want is your neighbor. No, definitely,
you know. And like I said, and I'll say this over and
over again, you ain't gonna find a better, more loyal, honest,
charitable man than Jason Baker Green Mountain Girls. I ain't trying to be on
the jay. I ain't trying to. I ain't trying to raise a flag
and cheers them like we're gonna have them more, We're gonna have them more.
Ing. But I mean, the damn dude is a saint and I
love them and Jason, if you listen to this, uh, make sure
your local boys don't drop. The tonks are your first interview, by the
way, just throwing that out there. Hey, sorry Greg, Sorry Greg,
We want to have that first. I was talking. I was talking
to Jason actually last week when we were texting about this, and he says
he's he'll he'll talk to us and he'll come on when when everything gets higher.
I don't know how he worried it, but yeah, it's it's coming.
And again I'm excited for him. So let's move on from all that.
You know, we're talking about our cookers and what we have. Obviously
we all have green mountains. I know a lot of you guys out there
have triggers and that type of stuff. Again, whatever you want, but
what do you think are things that you need in your backyard? Like?
What is what's in your backyard? What is must have in your setup that
you guys have my backyard at Kyle's backyard. Let's go around the horn.
Your backyard is my backyard in my backyard. So what's the difference. We
have everything I must I know, But my point, he say, you
guys and stuff, et cetera. So here, no, no, no,
no, here here, here's the deal with the question. Barrel asked,
Right, it's it's crazy and it's going to sound like a plug,
but it's not. You know. So you know, I've been constructing this
little like outside grilling area that I could do a lot of like videos and
stuff at Right, So I went through drawing this up and and I'm like,
okay, I'm going to put my up bro. I'm a construction guy,
right, I'm saying the contest. You yell at me for having a
timeline and now you're on your building, your building, you know you can
film, now, go ahead, You're good. I'm just I'm just trying
to point out the facts. Yo. So, so I got I got
a kettle Weber right, So in my in my in my drawing, right
in my player, I had a kettle Weber Weber kettle. I had a
green mountain grill in the center, and then I had like just a pique
right on the other side. Right. So I was like, okay,
so now I can use the kettle and use the vortex and kind of like
cook something with, right, and then I can use the green mountain grill
to smoke something. And then if I want to put marks on it,
I could use the PK with the grill brakes or whatever. Then I started
thinking about Jason's new grill too. All three of those areas, I could
do everything one grill bro with the Syrians station right, so I could I
could heat up stuff, I could grill on it, I could smoke,
I could slow, I could do a pizza. So yeah, I ripped
up that plan. Now it's just gonna be But yes, going back to
your point, I got like a couple of cans. I have a Weber
Kettle. I even have what's that the w WWSM sam yep, twenty two?
You still have one? I still have one. I have an eighteen
that's never been used. Yeah, I got I got one at Kyle's house.
I have my fact. I think I got can over there or a
PK. You got a whole trailer full of crap here, yo, yo,
keep it packed because when I got to go on my next competitions that
you can't go, I'm gonna just hook up in a whole all right,
Kyle, what do you got? I well, I have a so total
grills. I have thirty six grills. Jeez, Louise, that's from hashtag,
that's from like Weber Kettle's. I got onto this fucking this. Excuse
me. I got on this kick, I don't know, probably three or
four years ago, especially during COVID, and I would collect these. You're
restoring them and collecting them. No, I wasn't restoring nothing. I was
just finding Weber's cheap as hell and bringing them home. It isn't that funny
how many people were selling old school Webers that were worth value that they had
no idea or throwing them away. And I and I honestly, that's probably
between that. The Green Mountain Grill is probably my number one go tos.
I'm always I'm always Vortex and something, you know, because you know,
my Popsy loves the Vortex chicken, so I'm constantly using that on the Webers
carne a sada, you know, take the take the vortex out and I'm
grilling over charcoal. I absolutely love the thing. Love Webers. I got
all my cans, I got a indoor or, I got a built in
pizza oven. I got a built in Santa Maria grill that I haven't used
in a while that I need to start using. But like my go tos
bro are honestly the Webers and the Green Mountain Grill. I mean that's because
you know that it's just so easy sometimes, you know, because it gets
so hot here and it's like you just go outside. You don't want to
deal with it. Turn the damp button on it, go inside, let
it heat up. You know why you didn't do it? Wi Fi,
it's even easier. Yeah, I ain't got time for that. But then
I think my number one thing that I have that everybody kind of craps on
me for is a like a weed torch. I bought a weed torch from
uh uh yeah, and I hook it up to a big propane tank and
I just get a lighter like this torch, and if I need to fire
up charcoal real quick, I'll put that sucker right on the charcoal and fire
it up and it gets five ten minutes. Because I ain't got time to
sit there with the chimney. I think that, at least for me,
my chimney days are long gone. I'm done scrolling with that. Or I
put I put a couple of wax sticks underneath. I ain't got time for
Kyle. I don't have time for that. I know some people are,
you know, even lighting their cans. They'll put you know, Koffeini does
it all the time, Smitty does it all the time. They got those
wax cubes. Yeah, those what is that? The royal oak little weed
things down there, and they like that, And I mean that's what I
do. I got I got one of those uh those torches as well,
but you know which one's a cool I want one because now that it's like
wintertime in Arizona and we've been doing some firepit action, I want to get
that gun that goes on the pro paye take Oh yeah, yeah, yeah,
and and it it's it's actually like the torch, but it's just a
smaller version of it. And it's more easier to you know what I mean,
carry around and store and stuff like that than a thirty five gallon uh
pro pain take. I love it. That was the part of my problem.
I still got one in the in the shed, but I don't use
it because I got to log around the thirty five pound pro pain take.
Yeah. But but the flame on this thing, I mean, it's not
a set flame like that gun kind of has a set flame. This thing
you could crank, you turn the thing and it's it blows. I mean
it is matt like, I'm that guy. I'm that guy at contests or
early in the morning or wherever. And it sounds like a thunderstorm outside.
Just so so just a side. Somebody was doing that like four in the
morning, and I guess wasn't by paying attention to where he was pointing it
and he in his shoes and see, well he was doing the dam There's
also there's also a downside to this torch. I had one, and Phil,
you were at this contest, I had one for probably three or four
years solid. And I'm lighting my charcoal and what's that girl's name? Sandy
Brown flew in to California for this contest, and I loaned her a bunch
of stuff. She's like the number one steak cook that's ever. She's crazy
anyway, She's right up next to me and I'm lighting this charcoal and she's
just watching me with this saying and I'm going to town. All of a
sudden, you hear this, and I'm like, hm, what was that?
This hose is like a rubber gas hose. Some of the charcoal was
spitting up. When you use lump charcoal, you could get one lump,
couple of lumps that will spit up and start shooting shooting coals back at you.
One of those coals came and landed on that hose and broke a hole
through that hose. So I played it cool, like I knew what I
was doing, and I was like, I shut everything off, walked it
by trailer. I grabbed a you're behind barbecue sticker and I put it over
that hole. It went back to town. But that was that's the only
that's the only, that's the only horror story with that thing. But I
mean basically, that's what I have that I use all the time. I
love it. I love it, but that's my go to. So you
real quick, you know, you're talking about the Webbers and collecting the Webers.
Yeah, so, I don't know. It was like it had been
a couple of months ago. A buddy of mine was just down the street
from me, was like, yeah, he's like, you know, he
goes. This old man across the street from me. He's like he's cleaning
on his garage or clean on his backyard or whatever, and he's like he
was, he goes. I thought about calling me. He goes. He
was throwing out some old Weber kettles, and I was like okay. He's
like, yeah, he goes. But they were gone, like within minutes.
They were out front of his house. I go, okay, and
he goes. One was like an old red one, you know, he
goes, like burgundy one he goes, and one was real ugly goes.
He goes. It was like key line color probably. Spinny picked him up
and I was like what And then I looked him up and the dude had
like one of the original like Traveler ones like the red and Black ones from
like the sixties, and then he had like one like a key line one
from the seventies scenes and those things are super rare. And I'm like,
this dude had no idea what he had. He just tossing it outside like
that, you know, no big deal, because I learned. I learned.
Also, like during COVID, a good friend of mine started made invented
for the vortex. He invented this thing, and he taught me because I
picked up Bill Billy way hold On Scott. Bill got out before it was
way out before COVID. Yes, correct, but my buddy that started it,
Bill Scott copied. No, he created vortex. That's his that's his
brand. Okay, all right, this was years ago. This was years
ago, Okay, before it happened. Yeah, this was ten years before
COVID, right when I got into barbecue. That's how I met him.
He lives in Tucson. Yeah. Anyways, Yeah, so during COVID he
invented cortex. Yes, yes, but what does it have to do with
COVID. I'm I'm trying to get to the point there, Phil, Okay,
So I got this Weber and I'm you know, and I got this
old school Weber that this guy from work was getting rid of. He didn't
want it. He got out of the yard sale for like a dollar or
something, so if you want it, you can take it him. I'm
like, yeah, I'll take it. And his old school got a wooden
handle and everything on it. And it was like an ugly ugly like a
teal, but like not really a teal. I don't know, it's like
an egg. I don't know. So Bill's on I don't know. Bill
sent me a text because I posted it on Facebook, or I posted on
Facebook, but I just picked up and Bill sent me a text. He's
like yo, He's like, go down to the wheel and inside of on
the inside of the wheel, it'll have a number on it, what number
it is, And he says, look that number up on Google and you
can look it up. And then this Weber website pops up and you can
type the numbers in there, and it tells you what year it was made
and how much it's worth and all this stuff like that I thing was worth
like one hundred and fifty bucks whatever, but it was old school. It's
like a nineteen forty three Weber grill but you know who's a big, massive
collector in Weber kettles. Who Sterling Smith is? He? Smitty dude.
He finds He finds the most random ones on Facebook wherever he finds them.
I don't know where he finds them. And he's always supposed to look what
I got, Look what I'm like, Bro, what are you gonna do
with all these? But I get it. I'm the same way like everyone's
like, well what are you doing? He's not gonna He gives them out
as party favorites every time I'm over there, take one home, you speaking,
I got you what you need, speaking of Webers as well as other
you know, smokers and girls whatever. I have a buddy of mine who
he's always again, always the side hustle guy, and he's got a cabin
up in Pine Arizona. Nice. And what he does is down here in
the valley when somebody is selling their barbecue. Oh it doesn't work anymore,
you know whatever. He he specifically looks for Webers and some name brands that
have parts and stuff like that. He takes some. I mean he gets
he things half the time, like for next to nothing. Yea cleans them
up, moving or cleans them up, moves, does whatever he needs to
do, you know, gets them all ready to go. Well. Then
he goes up to his cabin and pine, and the beginning of the season
he basically does a garage sale or garage sale, like a yard sale of
all these grills that he's picked up here in the valley over during the winter
that people didn't want, Like he refurbished a trigger. He actually refurbished a
green mountain that somebody was like, it doesn't work anymore and got rid of
it. All it was was the uh probably the igniter was the igniter was
wrong, you know. But he goes and he puts a deep clean on
him. He does all these things. And he was telling me, he
goes, Weber's are the best ones if you can find him. He goes
because their parts are so easy to get. Yeah, and he says,
you know, so he goes and gets all these things, and then he
has I always joke with him, but he's like, yeah, he goes
first. He's actually told me the other day he's getting ready to have his
uh sail up and pine. He brings them all up there, puts them
out there, and then puts it on like next door, and everybody's coming
up for the year, comes and buys these things, and he sells the
dirt shiat the grill next door, the grilled next door. Don't get mad
at me, Barrol. I know, I didn't hear what I was making.
A joke I was making. It was the girl to speak up Indian.
It wasn't a very good joke. It was a good joke. Damn
you said it. You're slow. That was good. You need to move
that mic closer. You're slow, all right. So, speaking of Phil,
we're gonna we gotta give Phil some some flowers. But these may be
some dead flowers. Yeah, I don't think we should give him flowers.
Flowers, get flowers, I got. We all talked about this, you
know earlier, actually gonna last year when stopped stroking my mic, when the
craze was smash burgers, and Phil was like, I ain't doing no smash
burgers. These people he got, people don't know what they're doing to hate.
Hey, hey, hey, heye, And he's like, I ain't
cooking on no flat top. Hate hate hate eight exactly. Well, if
you follow fill the Grill on Instagram, what did you see come out last
week? Old super Bowl video where I did a smash burger. Well,
where you get that a second, You made a smash burger. You made
a smash burger. You used your DK you put a gridl on there.
You made yourself a smash burger. You literally use the press they used to
mock from people at their big heavy press. You did everything that you mocked,
You made directly. I did it correctly. Well you know you did
it correctly. You did it correctly, but you did it incorrectly because you
said it was for the super Bowl. You posted in a week after the
super Bowl. I wanted the super Bowl post to get out of the way
till everybody in the video. You literally say in the video, this is
perfect for your super Bowl party next year. But Baryl Brow, you missed
the best part. He had seed somebody there with him. Oh the guy
was like, I like it cooked the medium medium, and Phil goes,
nah, no, full the way. What is that that three? That's
three bourbons in full the way medium, but full all the way. That
made sense to him. You know what I'm saying. Hey, I'm just
saying, mister Ian. By the way, your burger did look amazing.
It looked really good. The You know, I was happy to see you
putting on some content again. I know you're building your stage and all this
stuff. More excited, all these things coming. I'm excited for you.
I'm off the papers. We won't talk about them, but well, I'm
off the papers. I don't have to see my parole officer anymore. And
pissing cups. Okay, well, anyway, welcome back, welcome back.
Let's also though, Let's also though, like I'm excited for this week's Valentine's
Day recipe. Okay, no, it's coming, it's coming. I got
it, I got it coming. It's a it's a big dish. It's
a Jamaican dish because because Molly's movie came out on Valentine's Day, so it's
a Jamaican Valentine. I'm gonna put it. I'm getting it. I'm playing
along with it. If you let me. You posted a super Bowl super
Bowl dish to make on the week after the super Bowl, I'm getting it.
I'm telling you, I'm playing along with it that I'm gonna still put
out my Valentine's Day. You guys killed my joke. Whatever, whatever it
is. You all right, We're gonna wrap up this week's podcast. Hold
on, sorry, I know you want to wrap up, but remember all
the crap you gave me about these these glasses that record and people. Yeah,
let's wrap it up. Let's wrap it up. Let's wrap it up.
Let's wrap it up. Please wrap it up, wrap it up.
Phill be rocking those glasses. But here here's the thing. Y'all can wear
whatever kind of glasses you guys want, but please just be very aware of
what you record in what you post. March First, I'm going to say,
Mark, you're very aware. So you know what came to mind today,
Barrow as I was driving home. Do it, don't make it,
don't make any edits. You've been really good so far. Thank you,
thank you. Can you tell radio man, I've been very good. I
was told to be on good behavior because last week I messed up. I
was bourbon phil and oh you see I haven't had no drinks, right,
Yeah, you know why I have that? So this is why it's why
you were better. No, I was quiet about to go to sleep,
so I started this restore program. Right. So they have cryo therapy your
body, yes, so I go on this cryo therapy is a freezer and
the temperature is like a negative eighty one degrees and you're in there for like
three minutes. Yes, this way you go like dry ice. Yes,
and they close you in and it's just dry ice, and you just you
Your body temperature is like about eighty degrees when you go in. When you
come out you have like forty degrees and you're just in your underwears and no
shirt and a hat. And yeah, so I go, is that what
happened to Sanders? Yes? But his food behind went in there barefooted brown
and then they got red light. So today I did an oxygen therapy.
It's like he pot or something like that or something. So they put you
in this air chamber. You're like in this submarine and they put oxygen,
pure oxygen up your nose. You're in it for an hour and it's zipped
up. It's like a big a big uh. Well, you're sleeping back,
a big sleeping bag is zipped up in it and they take all your
air out and blow it up and then you just have pure oxygen in your
nose for an hour. Right, So I go in it. It sounds
like suffocation, and yeah, that's what I thought I was gon. I
was. I was a little bit worried, but I was in there playing
with my phone. Pause. So yo, I come out next. I
come out of there, right, I come out of there. The guy
says, all right, So no caffeine and no alcohol for the next four
hours. I'm like, bro, you couldn't tell me that before I went
in there, so I can't get my podcast drink on. So yeah,
thanks to restore. Thanks. Why are you doing this? Well, I'm
at the gym. I'm getting it. I'm getting Well. Here's the thing
about phil Remember those people that gott in the submarine that went out and they
try to find the Titanic, And it's like, who the hell will get
in that death trap? Who's dumb enough the fall for one of these things
going down there? Black boy can't swim? Yo? Did the guy?
Boy? Yeah, swim I'm looking at the oh, sim at my ankles.
I'm like, I'm going ankle deep, I'm not going no, fill
me the guy, feel me the guy and be like, hey, you
guys want to go see the Titanic. I got a guy. He's gonna
take us down. They're gonna take us down in this this bathtub that he
can with with with a with a game Boy controller. Yo. So when
he put me, when he put me in this contraption, he told me,
he says, okay, when he put you in the contraption, did
he laugh? He said, he said. All the way to the bank,
he said, he said, Hey, it takes about ten minutes to
fill up. I'm in there with a walkie talkie. So if I'm like
feeling cosst the phone, he says, call him. He called to get
me out. But no, just no, I can't get you out like
right away. It's gonna take me ten minutes. He can't unzip the bag.
I'm good. All of the pressure, you know, your head to
blow up, your head will blow up. Yeah, it's not what you're
doing. What kind of black market stuff is this? What are you doing?
What I'm with me now? You needs to be great. You need
to be My knees are fine. I'm good, I can still walk.
We're good. I do. I do compressious sleeves, I do all,
I do, all of that. The red light red light special, I
mean, you know, red therapy. What so why are we doing this?
What are you doing? Because I'm back at the gym and I'm fifty
two years old. I get I've seen you because that's all you post on
Instagram. Feel tread because it's my new glasses. It's my new glasses.
I got pressed it. I could work out and I'm not there with my
phone looking like a great You're wearing the glasses at the gym. What could
go wrong? I could go wrong? Yeah, there's a lot of edits
text me though. All right, we gotta stop. You guys gonna get
in trouble. March first, Birds and Bones opening in Florence. Can actually
check us out on YouTube too. Very proud of you, congrating that,
Phil. I hope you don't get in a yellow submarine of impression. Things
coming ful fill the grill. We'll talk about them later. But yes,
I'm not going to blow up in my compression submarine. But I can take
conference calls. Matter of fact, next week, I should do it lot
from the submarine. No, no, it took you forty five minutes this
morning today to hook up your microphone to get it working, and then you
try to use a light and you still can barely see you put it stop.
All right, we gotta go, We gotta go. This guy