1 00:00:05,519 --> 00:00:08,960 Speaker 1: I'm Daniel Vaughn, barbecue editor at Texas Monthly, and this 2 00:00:09,400 --> 00:00:13,240 this Fire and Smoked, the Texas Monthly Barbecue Podcast, brought 3 00:00:13,240 --> 00:00:17,199 to you by Yetti. I'm Daniel Vaughan, and we're here 4 00:00:17,199 --> 00:00:20,320 in the studio with Leanne Miller and Ali Clem from 5 00:00:20,399 --> 00:00:24,760 La Barbecue. Thanks for coming in, absolutely, thanks for having us. Yeah, well, 6 00:00:25,559 --> 00:00:28,239 I wanted to start off with, could you all tell 7 00:00:28,280 --> 00:00:33,079 me why Texas barbecue is so much better than California barbecue. 8 00:00:34,560 --> 00:00:38,159 Speaker 2: Yeah, that's a loaded question because I live in both places. Okay, 9 00:00:39,200 --> 00:00:43,439 I think it's just because Texas barbecue, especially Central Texas barbecue, 10 00:00:43,479 --> 00:00:47,399 is so it has so much deep seated roots. I 11 00:00:47,399 --> 00:00:52,280 think California is just now trying to find their voice. 12 00:00:53,399 --> 00:00:57,119 And I think, to me, when I think a California barbecue, 13 00:00:57,119 --> 00:00:59,600 I think of the hitching post and I think, to me, 14 00:00:59,640 --> 00:01:03,200 that's more cowboy style, which reminds me of Argentina, and 15 00:01:03,240 --> 00:01:05,760 it's more like, you know, you're grilling. I don't know 16 00:01:05,760 --> 00:01:09,200 if that stakes yes, but I mean, to me, that's 17 00:01:09,200 --> 00:01:13,840 still barbecue. I think anywhere there's fire, that's barbecue. 18 00:01:14,079 --> 00:01:17,319 Speaker 1: Well, and y'all found a particular challenge trying to move 19 00:01:17,359 --> 00:01:19,719 out to La Right. You guys had a plan to 20 00:01:20,239 --> 00:01:22,719 have a barbecue restaurant out there, but I guess the 21 00:01:22,760 --> 00:01:25,040 folks in the health department had other ideas. 22 00:01:25,280 --> 00:01:28,000 Speaker 2: Yes, we had actually had a pit built and everything, 23 00:01:28,840 --> 00:01:33,879 and La County doesn't allow you to have offset smokers 24 00:01:33,920 --> 00:01:35,640 because of admissions. 25 00:01:35,319 --> 00:01:37,760 Speaker 3: In the in the city, well. 26 00:01:37,159 --> 00:01:41,400 Speaker 2: In La County, right, right, So that's a huge problem 27 00:01:41,439 --> 00:01:43,840 if you're going to try to open up a barbecue 28 00:01:43,879 --> 00:01:47,640 place downtown or in the arts district. And so that's 29 00:01:47,640 --> 00:01:49,840 where we really hit a wall. And I think Pearls 30 00:01:49,879 --> 00:01:54,959 Barbecue is the one that really tested the waters and 31 00:01:55,079 --> 00:01:56,920 the city wouldn't or the county wouldn't. 32 00:01:56,560 --> 00:02:00,760 Speaker 1: Budge, yeah, because they've got that whole underground barb scene there, 33 00:02:00,760 --> 00:02:03,000 and I guess it's all just tied to the fact 34 00:02:03,000 --> 00:02:06,000 that those folks have to be doing it illegally in 35 00:02:06,079 --> 00:02:07,840 order to be able to use those offset. 36 00:02:07,519 --> 00:02:11,360 Speaker 4: Smokers, right. Yeah. We friended the Truty's underground barbecue guy. 37 00:02:11,400 --> 00:02:13,479 He's a really nice guy, and I think that you know, 38 00:02:13,520 --> 00:02:15,439 he was doing it out of his driveway and then 39 00:02:15,560 --> 00:02:17,960 I know he's working for you know, or he kind 40 00:02:17,960 --> 00:02:19,599 of pairs up with a lot of different people. I 41 00:02:19,599 --> 00:02:23,000 follow him on those instagrams and everything, and you know, 42 00:02:23,080 --> 00:02:26,319 I mean, you know, we also came into the fact 43 00:02:26,319 --> 00:02:28,639 that you know, they wanted so much for a commissary, 44 00:02:28,680 --> 00:02:30,439 and then they on top of the commissary, they wanted 45 00:02:30,439 --> 00:02:32,400 you know, all your all to pay all the bills 46 00:02:32,400 --> 00:02:34,599 as well. And then we only had one smoker, so 47 00:02:35,280 --> 00:02:38,319 to even break even, we'd need six smokers for what 48 00:02:38,319 --> 00:02:40,199 we really wanted to do with labor. 49 00:02:40,199 --> 00:02:43,840 Speaker 2: The commissary bill just for the commissary loan before electricity 50 00:02:44,360 --> 00:02:47,719 was seventy five hundred for what we needed. And I mean, 51 00:02:47,759 --> 00:02:51,319 there's no way we're gonna cook it Smorgsberg for one 52 00:02:51,360 --> 00:02:53,639 day and make that money to cover under the pit 53 00:02:53,919 --> 00:02:54,520 with one pit. 54 00:02:55,400 --> 00:02:59,159 Speaker 1: Wow, Okay, and I guess I guess y'all weren't willing obviously, 55 00:02:59,159 --> 00:03:03,080 you weren't willing to go to a gas fired rotisserie smoker. 56 00:03:03,080 --> 00:03:05,560 Speaker 2: No way, it's not even about that. I'm not willing 57 00:03:05,599 --> 00:03:09,479 to have an investor. So you know, we have money 58 00:03:09,479 --> 00:03:13,479 thrown at us all the time. But that's not my 59 00:03:13,639 --> 00:03:17,520 motto of doing business. If I can't do it myself, 60 00:03:17,759 --> 00:03:21,680 I don't want to do it. So I mean it's 61 00:03:21,680 --> 00:03:25,000 not off the table. I mean I have the LLC 62 00:03:25,479 --> 00:03:29,479 an EI in number, you know. But it's something that 63 00:03:29,680 --> 00:03:32,439 I would look to in the future when the time's right, 64 00:03:32,520 --> 00:03:34,599 But as if I rushed it, we would just be 65 00:03:34,680 --> 00:03:35,280 dead in the water. 66 00:03:35,639 --> 00:03:35,919 Speaker 3: Yeah. 67 00:03:36,039 --> 00:03:39,319 Speaker 4: We're not looking to, you know, change our business model 68 00:03:39,439 --> 00:03:42,639 just for something like that. And what our business model 69 00:03:42,759 --> 00:03:45,240 is is, you know, from the smoker you know, to 70 00:03:45,319 --> 00:03:47,680 your plate, you know, and we want our smokers to 71 00:03:47,680 --> 00:03:49,840 be there on site, and we don't want to travel 72 00:03:49,840 --> 00:03:51,479 with our food, you know, long distances. 73 00:03:51,520 --> 00:03:54,319 Speaker 3: It's just it's just not our business model, right, Yeah. 74 00:03:54,360 --> 00:03:56,319 Speaker 1: And just having those pits there on site is so 75 00:03:56,439 --> 00:03:59,159 much of I mean, so much of what you expect 76 00:03:59,199 --> 00:04:00,560 to see a barbecue. 77 00:04:01,360 --> 00:04:05,439 Speaker 2: Yeah, I mean that's part of the experience. It's you know, 78 00:04:05,199 --> 00:04:08,719 you eat with your eyes and so when you see that, 79 00:04:08,840 --> 00:04:11,680 you can you know where your meat's coming from. And 80 00:04:11,719 --> 00:04:13,199 I think that it's just one of the part of 81 00:04:13,240 --> 00:04:15,960 the beautiful experiences of eating barbecue. And that's why I 82 00:04:16,000 --> 00:04:20,839 think people love barbecue so much, because it's so I 83 00:04:20,879 --> 00:04:22,199 hate this word, but primal. 84 00:04:22,519 --> 00:04:22,839 Speaker 3: Yeah. 85 00:04:22,879 --> 00:04:24,639 Speaker 4: Well, and people love to see and I think we 86 00:04:24,680 --> 00:04:26,439 take it for granted every day because I go back 87 00:04:26,439 --> 00:04:29,160 there and we have all these gigantic pits and you know, 88 00:04:29,240 --> 00:04:31,519 we just see you know, work and you know, it's 89 00:04:31,560 --> 00:04:33,560 just we don't see like the. 90 00:04:33,560 --> 00:04:35,720 Speaker 3: Glory in them. And then when people come back there 91 00:04:35,720 --> 00:04:37,759 like oh my gosh, like how do you cook on this? 92 00:04:37,920 --> 00:04:42,120 Speaker 4: And like, actually it's fairly you know, easy because we've 93 00:04:42,120 --> 00:04:44,800 been doing it and there's a science and a method 94 00:04:44,839 --> 00:04:48,279 to it, and people love to see, you know, where 95 00:04:48,319 --> 00:04:51,399 it's actually cooked, you know, and the people who actually 96 00:04:51,399 --> 00:04:54,199 do it and touch it and love it, and we 97 00:04:54,199 --> 00:04:55,160 don't want to stray. 98 00:04:54,879 --> 00:04:55,480 Speaker 3: From that at all. 99 00:04:56,360 --> 00:04:59,399 Speaker 1: And remind me how long have has Loved Barbecue been 100 00:04:59,439 --> 00:05:02,160 around and how many addresses have you had since the opening? 101 00:05:02,720 --> 00:05:12,199 Speaker 2: Twenty twelve, November First Street Waller Caesar Shavez, Caesarshavez Caesar. 102 00:05:15,120 --> 00:05:17,480 Speaker 1: And so now you're within the Quickie Picky building, Yes, 103 00:05:17,600 --> 00:05:18,920 and you've been there for over a. 104 00:05:18,920 --> 00:05:21,680 Speaker 2: Year now or over your it was a year in August. 105 00:05:21,920 --> 00:05:24,199 Speaker 1: Okay, So does it feel like you finally have you know, 106 00:05:24,439 --> 00:05:26,120 you have an indoor home. Does it feel like you 107 00:05:26,120 --> 00:05:28,639 have a permanent home or are you guys still searching 108 00:05:28,720 --> 00:05:30,480 for I know for a while you were looking for 109 00:05:30,680 --> 00:05:32,600 a brick and mortar to have all on your own well, 110 00:05:32,600 --> 00:05:34,240 I mean, and some things fell through. 111 00:05:34,079 --> 00:05:37,319 Speaker 2: And for me, I'm a Pisces and a number five, 112 00:05:37,519 --> 00:05:40,839 you know numerology. I don't ever see anything as permanent. 113 00:05:41,240 --> 00:05:47,279 I mean I have lived in you know, California, New York, Texas, Texas, Texas, Texas, 114 00:05:47,319 --> 00:05:50,800 and now back in California. I'm always moving and so 115 00:05:51,120 --> 00:05:53,800 I always see the business will always grow. I mean, 116 00:05:53,839 --> 00:05:56,240 I hope it's permanent for now. I mean I don't 117 00:05:56,240 --> 00:05:59,399 want to go anywhere for a while, but you know, 118 00:05:59,439 --> 00:06:01,480 I would like to have a build a business where 119 00:06:01,480 --> 00:06:04,959 I could sell liquor, come up with a nighttime menu 120 00:06:05,759 --> 00:06:10,759 and just kind of you know, expand on what I 121 00:06:10,879 --> 00:06:13,639 want to do with the business, because right now I'm limited. 122 00:06:14,120 --> 00:06:16,199 I mean, we have all these thoughts, all these recipes, 123 00:06:16,240 --> 00:06:19,439 We travel all the time, and we're gathering all these things, 124 00:06:19,439 --> 00:06:20,959 and I'm just a little bit limited on what i 125 00:06:21,040 --> 00:06:23,839 can do. But I'm absolutely grateful for where I am, 126 00:06:24,120 --> 00:06:28,439 absolutely because I mean, working that trailer for so long 127 00:06:28,560 --> 00:06:29,639 it was grueling. 128 00:06:30,279 --> 00:06:34,360 Speaker 1: And in July and Austin and a barbecue trailers, oh 129 00:06:34,360 --> 00:06:35,000 my god. 130 00:06:35,199 --> 00:06:37,720 Speaker 2: Well it's not just that, it's the health Department. I 131 00:06:37,720 --> 00:06:40,000 mean basically, the Health Department came to us and they're like, 132 00:06:40,000 --> 00:06:42,040 if you don't get in a brick and mortar, We're 133 00:06:42,040 --> 00:06:44,439 gonna shut you down because now everybody thinks they can 134 00:06:44,480 --> 00:06:45,319 do what you're doing. 135 00:06:45,800 --> 00:06:51,480 Speaker 3: You have two trailers, three pits. You know, it's insane. 136 00:06:51,560 --> 00:06:53,120 You should be in a brick and mortar. 137 00:06:53,759 --> 00:06:57,319 Speaker 2: Which we were very fortunate enough that the owner, a 138 00:06:57,399 --> 00:06:59,560 quickie picky, approached us. At the same time the health 139 00:06:59,560 --> 00:07:03,040 department was saying, getting the brick and mortar. Yeah, and 140 00:07:03,160 --> 00:07:05,759 you know, you know, it's been a really nice friendship, 141 00:07:06,800 --> 00:07:08,279 so I am very happy for that. 142 00:07:09,079 --> 00:07:10,519 Speaker 1: And you can get a cold beer there too. 143 00:07:10,800 --> 00:07:15,199 Speaker 2: Yes, I'm still twisting there. On put a froze machine 144 00:07:15,240 --> 00:07:19,560 in there. I froze all day and barbecue. 145 00:07:19,639 --> 00:07:22,759 Speaker 1: Come on, what barbecue cut? Does froze best pair with? 146 00:07:23,160 --> 00:07:24,399 Speaker 4: Oh my god, pork? 147 00:07:24,680 --> 00:07:25,360 Speaker 2: You think pork? 148 00:07:25,519 --> 00:07:27,839 Speaker 3: I don't know. I'd drink it with everything. 149 00:07:28,680 --> 00:07:29,839 Speaker 1: I think barbecue or not. 150 00:07:30,480 --> 00:07:33,000 Speaker 2: I think a froze would pair it so sweet with 151 00:07:33,040 --> 00:07:36,759 a nice fatty beef rib. Oh yeah, you know, cut 152 00:07:36,800 --> 00:07:41,040 that richness down or brisket. I don't know. 153 00:07:42,120 --> 00:07:45,040 Speaker 1: Well, Leanne, you talked about all the places you've lived in, 154 00:07:45,040 --> 00:07:47,759 all the travel you do. I want to make sure 155 00:07:47,759 --> 00:07:50,439 the listeners understand here. If you're listening to this podcast, 156 00:07:50,480 --> 00:07:53,199 you probably know Leanne Miller from first or you know 157 00:07:53,240 --> 00:07:56,839 the famous barbecue family she's from and also La Barbecue. 158 00:07:57,680 --> 00:07:59,639 But that's not your only. 159 00:07:59,560 --> 00:08:05,639 Speaker 2: Job, right, No, that's actually Barbecues's my second career. Yeah, 160 00:08:05,680 --> 00:08:07,839 I'm actually a professional. 161 00:08:07,360 --> 00:08:11,399 Speaker 1: Photographer and you go all over for that job. 162 00:08:11,920 --> 00:08:15,480 Speaker 2: Yes, I actually work in the entertainment industry, so that 163 00:08:15,519 --> 00:08:20,240 consists of album packaging, editorials for magazines such as like 164 00:08:20,319 --> 00:08:23,560 Rolling Stone. I work a lot heavily with Texas Monthly 165 00:08:24,439 --> 00:08:28,279 along with People Magazine, I don't know whire, and then 166 00:08:28,319 --> 00:08:29,519 I also do advertising. 167 00:08:30,639 --> 00:08:33,399 Speaker 1: So yeah, we were walking down the hallway here in 168 00:08:33,480 --> 00:08:35,799 the office, we have a hallway full of all of 169 00:08:35,799 --> 00:08:39,759 our covers and Ali, I think you were saying. You 170 00:08:39,799 --> 00:08:41,639 were pointing out some of the ones that Leanne had done, 171 00:08:41,639 --> 00:08:43,600 and how many covers do you think you have? 172 00:08:43,679 --> 00:08:46,440 Speaker 2: N think between fifteen and eighteen covers at this point 173 00:08:46,480 --> 00:08:50,840 since my career. Actually, Texas Monthly gave me my first job. 174 00:08:50,879 --> 00:08:54,279 In two thousand and six. I stopped by Leslie Baldwin's 175 00:08:54,279 --> 00:08:57,559 office on my way to move to New York and 176 00:08:57,600 --> 00:09:00,720 I dropped off my portfolio and she was like, okay, 177 00:09:01,240 --> 00:09:02,720 well on your way to New York, Do you mind 178 00:09:02,759 --> 00:09:04,840 going to shine a Brewery and shooting it? And this 179 00:09:04,879 --> 00:09:07,320 is when I was shooting nothing but film, and so 180 00:09:08,000 --> 00:09:10,279 I shot it, went to New York, processed the film, 181 00:09:10,360 --> 00:09:12,519 scanned it, and gave it back and I only had 182 00:09:12,519 --> 00:09:14,000 to turn in one image and I think I've turned 183 00:09:14,039 --> 00:09:14,879 in one hundred and two. 184 00:09:14,960 --> 00:09:15,879 Speaker 3: That sounds like you, yea. 185 00:09:16,679 --> 00:09:19,960 Speaker 2: So I've had a relationship with Texas Monthly ever since then. 186 00:09:20,399 --> 00:09:23,399 Speaker 1: Yeah, well, and you said you also did some work 187 00:09:23,440 --> 00:09:25,960 in the two thousand and eight Barbecue issue as well. 188 00:09:26,279 --> 00:09:28,600 Speaker 2: They contacted me. I was actually living out in California 189 00:09:28,799 --> 00:09:31,679 and they contacted me shoot the cover of the two 190 00:09:31,720 --> 00:09:35,720 thousand and eight Barbecue issue, and they asked me to 191 00:09:35,720 --> 00:09:38,799 go around and shoot the top five barbecue restaurants, and 192 00:09:38,919 --> 00:09:41,000 my dad, of course, was one of them. And that 193 00:09:41,120 --> 00:09:44,440 was my first time to actually go outside of barbecue 194 00:09:44,919 --> 00:09:47,519 other than Rudy Mkiska's, which was right next door to 195 00:09:47,519 --> 00:09:51,039 my dad's place in Taylor, and actually try krit Smitty's. 196 00:09:51,559 --> 00:09:57,080 Luling's No Blacks wasn't in it. It was Snow's. Snow's 197 00:09:57,080 --> 00:09:59,480 got number one that year, and so that's the first 198 00:09:59,519 --> 00:10:02,240 time I met t at Sea and Carrie and. 199 00:10:03,840 --> 00:10:05,559 Speaker 1: So you took advantage of this time to go out 200 00:10:05,559 --> 00:10:09,360 and not only meet these people and photograph I mean 201 00:10:09,360 --> 00:10:10,639 you were also eating their barbecue. 202 00:10:10,720 --> 00:10:10,960 Speaker 3: Yeah. 203 00:10:10,960 --> 00:10:12,679 Speaker 2: But my favorite part was not to tell him who 204 00:10:12,720 --> 00:10:14,759 my dad was until after I did the photo shoot 205 00:10:14,919 --> 00:10:17,080 and then they're like, oh, you know, it's like, oh. 206 00:10:17,080 --> 00:10:18,200 Speaker 3: By the way, my I'm Leam Miller. 207 00:10:18,240 --> 00:10:18,919 Speaker 2: My dad's Bobby. 208 00:10:19,080 --> 00:10:21,919 Speaker 1: They're like, yeah, so tell us about your dad. You 209 00:10:21,919 --> 00:10:25,240 you guys have a saying in Bobby, we trust in 210 00:10:25,279 --> 00:10:27,480 law barbecue. So so who is Bobby? 211 00:10:27,639 --> 00:10:32,519 Speaker 2: Bobby is my dad. He's literally worked the pits at 212 00:10:32,720 --> 00:10:35,480 Louis Miller's, I guess ever since Fred left. I'm not 213 00:10:35,519 --> 00:10:38,919 sure the years on that, but yeah, the man like 214 00:10:39,320 --> 00:10:42,320 woke up every day, worked eight I'd say eight days 215 00:10:42,360 --> 00:10:44,720 a week, but pretty much seven days, no, it felt 216 00:10:44,759 --> 00:10:48,440 you know, yeah, totally seven days a week, just you know, 217 00:10:48,879 --> 00:10:52,759 busting his ass to make sure us kids had a 218 00:10:52,840 --> 00:10:55,759 roof over our head, you know, were I think we had, 219 00:10:55,759 --> 00:11:00,480 you know, college cars anything. You know, we didn't take 220 00:11:00,519 --> 00:11:05,759 vacations growing up because my dad works so much, which 221 00:11:05,799 --> 00:11:08,759 is totally cool with me, but he was just I mean, 222 00:11:09,000 --> 00:11:13,440 you know, you just saw a man like just always 223 00:11:13,519 --> 00:11:17,039 being there for his family, and he truly, you know, 224 00:11:17,559 --> 00:11:20,519 loved doing what he did. He came from his butcher 225 00:11:20,600 --> 00:11:23,159 you know, working in my grandpa's grocery store and being 226 00:11:23,200 --> 00:11:26,000 a butcher, working behind the meat counter, you know, just 227 00:11:26,039 --> 00:11:28,159 to hear him when we go out to like steakhouses, 228 00:11:28,200 --> 00:11:30,559 and he would tell us about dry aging and know 229 00:11:30,639 --> 00:11:33,399 the cuts and all of this. It was just really 230 00:11:33,399 --> 00:11:36,279 cool because when he talked, he talked with a purpose 231 00:11:36,440 --> 00:11:38,799 because he was a man of very few words, but 232 00:11:38,879 --> 00:11:41,159 when he was really passionate about something, he would really 233 00:11:41,200 --> 00:11:43,480 share that with us, and that was pretty beautiful. 234 00:11:45,039 --> 00:11:46,799 Speaker 1: Well, so, Ali, how did you get wrapped up in 235 00:11:46,840 --> 00:11:48,960 this whole barbecue business? 236 00:11:49,360 --> 00:11:55,080 Speaker 4: Well, let's see back in was it two thousand, Well, 237 00:11:55,159 --> 00:11:57,600 the end of two. 238 00:11:57,799 --> 00:12:00,720 Speaker 2: It's when John opened J Mellen bar Lee and. 239 00:12:00,759 --> 00:12:03,360 Speaker 4: I started dating and I was working as a bartender 240 00:12:03,399 --> 00:12:07,039 downtown and I just moved to Austin, kind of got 241 00:12:07,039 --> 00:12:09,000 out of a relationship and just picked up my stuff 242 00:12:09,039 --> 00:12:13,559 and wanted to live in Austin. And I met Leanne 243 00:12:13,600 --> 00:12:17,679 and her brother had textas I think it was like 244 00:12:18,159 --> 00:12:20,440 I don't know, two am, and they were prepping for 245 00:12:20,480 --> 00:12:23,000 this first day and I was just getting off of 246 00:12:23,039 --> 00:12:23,759 my bar shift. 247 00:12:23,840 --> 00:12:26,039 Speaker 3: And he was like, I need onions and blah blah blah. 248 00:12:26,039 --> 00:12:28,759 Speaker 4: And so we went to a GB and picked up 249 00:12:28,759 --> 00:12:30,159 the stuff he needed and we got there and it 250 00:12:30,200 --> 00:12:32,039 was him and Kevin Kelly. 251 00:12:32,120 --> 00:12:33,919 Speaker 3: And Kevin Kelly has never worked in. 252 00:12:33,879 --> 00:12:36,360 Speaker 4: A restaurant before in his entire life. He didn't know 253 00:12:36,399 --> 00:12:37,919 how to chop onions. Blah blah blah. 254 00:12:37,960 --> 00:12:40,279 Speaker 3: And he looked like a chicken with his head cut off. 255 00:12:40,320 --> 00:12:41,879 Poor guy. His eyes were dilated. 256 00:12:42,080 --> 00:12:43,919 Speaker 1: But he was working with John Miller, who's a really 257 00:12:44,000 --> 00:12:44,759 patient teacher. 258 00:12:46,320 --> 00:12:49,720 Speaker 3: Yes, John, if you're listening, I know you are. He 259 00:12:49,759 --> 00:12:50,759 knows he's not patient. 260 00:12:51,240 --> 00:12:52,919 Speaker 2: Well, we have to I do have to say one thing. 261 00:12:53,000 --> 00:12:55,960 The reason John and I both do not have patients. 262 00:12:56,480 --> 00:12:59,080 If you would have met my dad, it's either you 263 00:12:59,120 --> 00:13:00,639 pick it up on the first right or I'm going 264 00:13:00,679 --> 00:13:03,159 to be passive aggressive to you until you do pick 265 00:13:03,200 --> 00:13:06,480 it up. What and no, And so it's basically like 266 00:13:06,559 --> 00:13:08,360 sink or swim. You didn't have a choice. 267 00:13:09,200 --> 00:13:12,039 Speaker 1: So you come into this barbecue business. You've got Leanne 268 00:13:12,039 --> 00:13:14,600 and John both working there. Totally you're getting like double 269 00:13:14,639 --> 00:13:18,360 passive aggressive. Yeah, well, I mean actions from both of them. 270 00:13:18,480 --> 00:13:20,720 Speaker 4: Yeah, Well, I mean I played sports, you know, growing up, 271 00:13:20,759 --> 00:13:22,720 and I've been in the restaurant industry, you know, since 272 00:13:22,720 --> 00:13:25,360 I was eighteen, you know, from you know, from back 273 00:13:25,440 --> 00:13:28,600 house to front of house, waiting tables, to working lines. 274 00:13:28,480 --> 00:13:31,480 Speaker 2: What sports, passive aggressiveness, lots. 275 00:13:31,159 --> 00:13:33,679 Speaker 3: Of things, and so. 276 00:13:35,399 --> 00:13:39,159 Speaker 4: Leanne and I stayed and we helped prep for his 277 00:13:39,200 --> 00:13:42,399 first day of opening and then we were like, we 278 00:13:42,440 --> 00:13:44,519 looked around and it was him and Kevin Kelly. 279 00:13:44,320 --> 00:13:46,720 Speaker 3: And that's it. And we were like, do you need 280 00:13:46,840 --> 00:13:50,159 us to come back? And he was yeah, like yes please, and. 281 00:13:50,399 --> 00:13:52,000 Speaker 2: So pretty much you and I were working there. 282 00:13:52,240 --> 00:13:53,240 Speaker 3: Yeah ever since then? 283 00:13:54,960 --> 00:13:57,159 Speaker 1: Yeah, well and Ali, you were working the pits. I 284 00:13:57,159 --> 00:14:00,399 mean you ended up learning quite a bit about, yeah, 285 00:14:00,440 --> 00:14:01,600 the art of barbecue there. 286 00:14:01,679 --> 00:14:03,840 Speaker 4: I actually think I'm the only person and I think 287 00:14:03,840 --> 00:14:05,799 that John says to this still to this day, I'm 288 00:14:05,840 --> 00:14:08,919 the only person who knows how to cook John's barbecue correctly. 289 00:14:10,200 --> 00:14:10,879 Speaker 3: And he'll say that. 290 00:14:11,360 --> 00:14:14,200 Speaker 4: And I was thrown to the wolves on that when 291 00:14:14,240 --> 00:14:16,720 he went to the hospital and you came in the 292 00:14:16,759 --> 00:14:19,279 second day, I was cooking and I wanted to shoot 293 00:14:19,320 --> 00:14:23,320 myself in the face. But I feel like I found 294 00:14:23,360 --> 00:14:26,159 the one brisket that I could be very proud of. 295 00:14:26,759 --> 00:14:28,000 Speaker 1: I remember it being good. 296 00:14:29,679 --> 00:14:32,080 Speaker 3: It's just hot and fast and that's very nice. 297 00:14:32,120 --> 00:14:33,960 Speaker 1: Well, and you guys don't really cook that way at 298 00:14:34,039 --> 00:14:36,679 the barbecue, right, you have your own style, So describe 299 00:14:36,679 --> 00:14:37,080 that to me. 300 00:14:37,840 --> 00:14:40,879 Speaker 2: Well, I actually had to, and it's been adapted throughout 301 00:14:40,879 --> 00:14:41,240 the years. 302 00:14:41,240 --> 00:14:41,799 Speaker 3: Of course, of. 303 00:14:41,720 --> 00:14:46,279 Speaker 4: Course we've We've definitely evolved, you know, through the through 304 00:14:46,320 --> 00:14:47,879 the years that we've been open. 305 00:14:48,519 --> 00:14:49,279 Speaker 3: But because I'm. 306 00:14:49,159 --> 00:14:54,039 Speaker 2: Always screaming for more peppering. Yes, I love pepper, and 307 00:14:54,360 --> 00:14:55,080 to me, that's. 308 00:14:54,919 --> 00:14:55,639 Speaker 3: What I want. 309 00:14:55,919 --> 00:14:57,960 Speaker 4: Our joke in the in the back of house is 310 00:14:58,399 --> 00:15:03,200 five handies of coarse ground pepper, salt and call it 311 00:15:03,240 --> 00:15:03,559 a day. 312 00:15:06,440 --> 00:15:08,960 Speaker 1: Well, in the sausage making is also a big thing 313 00:15:08,960 --> 00:15:11,720 at Love Barbecue, absolutely and plenty of heat in those 314 00:15:11,759 --> 00:15:12,679 sausages as well. 315 00:15:12,960 --> 00:15:17,200 Speaker 2: Yeah, the sausage is definitely my baby, Like I mean, 316 00:15:17,399 --> 00:15:19,840 it's all like my baby. But the sausage to me 317 00:15:19,919 --> 00:15:22,360 is so personal because it is something that my dad 318 00:15:22,399 --> 00:15:25,200 and I would do together and I would just beat 319 00:15:25,240 --> 00:15:28,360 him down, you know, until I was like, Dad, come on, 320 00:15:28,679 --> 00:15:31,000 we have to do jalapeno sausage. He was like, why 321 00:15:31,039 --> 00:15:32,879 would I want to do valipino sausage? I was like, 322 00:15:32,960 --> 00:15:34,919 because I go out to eat Austin all the time, 323 00:15:34,960 --> 00:15:38,279 and you know there's jalapena sausage. It's gonna change, you know, 324 00:15:38,399 --> 00:15:40,519 the way thing people look at it. He caved and 325 00:15:40,519 --> 00:15:42,919 found did that, and then Chipotle started coming on. This 326 00:15:43,000 --> 00:15:44,639 was like in the late nineties. I was like, we 327 00:15:44,679 --> 00:15:47,399 have to do Chipotle sausage. I mean he would just 328 00:15:47,639 --> 00:15:49,840 I would just you know, wear him and wear him 329 00:15:49,879 --> 00:15:52,120 down until he agreed to it. I think the one 330 00:15:52,120 --> 00:15:54,240 sausage that didn't work that we did down there is 331 00:15:54,240 --> 00:15:57,039 because we were using a long horned cheddar is we 332 00:15:57,080 --> 00:15:59,559 did the valapena cheddar and it was just too greasy. 333 00:15:59,600 --> 00:16:01,200 It would just like drip through. 334 00:16:02,159 --> 00:16:05,000 Speaker 1: So for anybody listening who's trying out their their recipes 335 00:16:05,039 --> 00:16:07,480 for klipani your cheddar, don't use the longhorn cheddar. 336 00:16:07,840 --> 00:16:11,360 Speaker 2: No, it's it's it's way too I mean you can, 337 00:16:11,559 --> 00:16:13,759 but it's just going to evaporate and you're gonna be 338 00:16:13,799 --> 00:16:16,200 cleaning your pits forever and ever and ever every day. 339 00:16:16,639 --> 00:16:17,399 Speaker 3: Yeah, it's grazy. 340 00:16:17,879 --> 00:16:20,840 Speaker 1: Well, and then, uh, I know that sausages is dear 341 00:16:20,879 --> 00:16:24,080 to y'all. I just got a T shirt delivered to 342 00:16:24,159 --> 00:16:26,639 me here. Sausage is my safe word. 343 00:16:26,799 --> 00:16:30,399 Speaker 3: Is I didn't know I'm quoting. 344 00:16:30,480 --> 00:16:32,600 Speaker 1: I'm quoting off the back of the T shirt. But 345 00:16:32,639 --> 00:16:36,879 the T shirt I'm wearing, it's just feminizing barbecue. Since 346 00:16:37,759 --> 00:16:42,360 briskett feminize. Sorry, it's it's on my back feminizing barbecue. 347 00:16:42,399 --> 00:16:45,519 One brisket at the time. So so what is feminizing 348 00:16:45,559 --> 00:16:47,320 barbecue to me? 349 00:16:47,399 --> 00:16:51,519 Speaker 2: It was about like for me, feminizing barbecue as I think. 350 00:16:51,600 --> 00:16:53,720 You know, I feel like I've been telling my dad's 351 00:16:53,759 --> 00:16:56,559 story this whole time, but I also feel like my 352 00:16:56,559 --> 00:16:59,720 mom's being left out because now I'm gonna start crying. 353 00:17:00,399 --> 00:17:02,759 There wouldn't be my dad if there. 354 00:17:02,600 --> 00:17:03,519 Speaker 3: Hadn't been my mom. 355 00:17:04,200 --> 00:17:09,480 Speaker 2: Mm hmm, stop, well in your mom, because let me finish. 356 00:17:09,559 --> 00:17:11,559 She's like, my mom was one of the best cooks 357 00:17:11,559 --> 00:17:14,119 I've ever met in my life. Like she had like 358 00:17:14,440 --> 00:17:17,920 all these Julia Child's you know books. Growing up, we 359 00:17:17,920 --> 00:17:25,200 were eating like homemade like as cargo, we were eating 360 00:17:26,039 --> 00:17:28,640 all this stuff. She was always like pushing us to 361 00:17:29,160 --> 00:17:32,160 try different things, which I think really reflected in the 362 00:17:32,160 --> 00:17:35,880 way that my dad cooked. And they literally stuck together 363 00:17:35,960 --> 00:17:38,200 with each other to thick and thin, like I mean, 364 00:17:38,440 --> 00:17:42,000 through the irs problems. You know, my parents lost us 365 00:17:42,079 --> 00:17:44,880 their house at one point, and they really showed me 366 00:17:44,920 --> 00:17:47,079 what it was like to be a couple. To stick 367 00:17:47,119 --> 00:17:50,279 through barbecue is pretty fantastic. 368 00:17:50,839 --> 00:17:55,759 Speaker 1: Well, and so often I think so many fans, I 369 00:17:55,839 --> 00:17:59,039 think so many family, family run barbecue joints are like 370 00:17:59,079 --> 00:18:02,279 you're describing, where you have a male pit master who 371 00:18:02,279 --> 00:18:04,599 gets the glory and is the face of the business. 372 00:18:05,480 --> 00:18:08,359 But there is a wife or a girlfriend, or there's 373 00:18:08,359 --> 00:18:11,519 somebody supporting that person, whether supporting them at home or 374 00:18:11,559 --> 00:18:15,200 supporting them in the business, you know, providing just as 375 00:18:15,319 --> 00:18:19,480 much energy and as much effort into the business as 376 00:18:19,599 --> 00:18:22,160 the pit master who gets all the glory. And often 377 00:18:22,720 --> 00:18:25,240 because they're not the name pit master, maybe because they're 378 00:18:25,240 --> 00:18:28,519 a woman, they don't get that the same level of accolades. 379 00:18:29,000 --> 00:18:31,960 Speaker 2: I would agree with that, I mean, because if they 380 00:18:32,359 --> 00:18:34,319 if they didn't stick with each other through the thick 381 00:18:34,319 --> 00:18:37,279 and the thin and work together and play off of 382 00:18:37,279 --> 00:18:39,480 each other, I don't think my dad would have had 383 00:18:39,480 --> 00:18:42,720 the success that he had, you know. And I just 384 00:18:43,240 --> 00:18:45,799 really feel like, you know, the same with Litle Barbecue. 385 00:18:45,799 --> 00:18:47,519 If I didn't have Ali, if we didn't work together 386 00:18:47,559 --> 00:18:49,799 as a team, there's no the way that we would 387 00:18:49,799 --> 00:18:52,480 still be open to this day. And you know, it's 388 00:18:52,519 --> 00:18:55,480 really hard being women in this business, especially gay women 389 00:18:55,519 --> 00:18:56,200 in this business. 390 00:18:56,839 --> 00:18:58,599 Speaker 3: You know, no one you. 391 00:18:58,519 --> 00:19:01,079 Speaker 2: Know, they come into the restaurant the like I want 392 00:19:01,119 --> 00:19:03,359 to see the pit master, and they always immediately go 393 00:19:03,519 --> 00:19:04,440 to the guys. 394 00:19:05,279 --> 00:19:05,480 Speaker 1: You know. 395 00:19:05,680 --> 00:19:08,240 Speaker 2: But we don't call anybody pitmasters in our place because 396 00:19:08,240 --> 00:19:11,759 everybody's a team. It's the little barber crue because I 397 00:19:11,799 --> 00:19:16,519 look at it also is that I can't, you know, 398 00:19:16,960 --> 00:19:19,960 say one persons more important than the other. You know, 399 00:19:20,119 --> 00:19:22,319 we all work together to make sure that those doors 400 00:19:22,359 --> 00:19:27,480 open every day. Families get fed, customers are happy, and 401 00:19:27,960 --> 00:19:31,200 you know, cooks come and go. The heart of the 402 00:19:31,240 --> 00:19:34,160 business stays the same if you treat everybody the same. 403 00:19:34,519 --> 00:19:34,799 Speaker 3: True. 404 00:19:36,119 --> 00:19:39,039 Speaker 1: Well, and are you' all the only wife and wife 405 00:19:39,079 --> 00:19:40,680 barbecue business in Texas? 406 00:19:40,799 --> 00:19:44,240 Speaker 2: I don't know, I don't know, probably not. After this podcast, 407 00:19:49,000 --> 00:19:51,359 that's going to be the next trends in barbecue. 408 00:19:52,279 --> 00:19:55,839 Speaker 1: Well, say, you all make it look easy like the 409 00:19:55,839 --> 00:19:57,759 the barbecue is always great when I go in there, 410 00:19:59,079 --> 00:20:01,680 I need to get back there. I've brought my kids 411 00:20:01,720 --> 00:20:03,799 down to Austin this time, and maybe we need to 412 00:20:03,839 --> 00:20:05,200 head over to Little Barbecue after the. 413 00:20:05,119 --> 00:20:08,039 Speaker 4: Interview here, Yeah some food left, okay. 414 00:20:07,799 --> 00:20:10,599 Speaker 1: Yeah, Well, so when do you all usually sell out. 415 00:20:11,400 --> 00:20:13,400 Speaker 2: We've tried to make it every day to now we 416 00:20:13,440 --> 00:20:18,160 don't sell out. We have so many pits. I think 417 00:20:18,200 --> 00:20:20,440 we've got it down to knowing which days are slow, 418 00:20:20,480 --> 00:20:23,119 which days aren't. And if we do, you know, run 419 00:20:23,160 --> 00:20:26,119 out a slice brisket, you'll always have chopped or pulled pork, 420 00:20:28,039 --> 00:20:30,440 just because I don't, you know, there's always I want 421 00:20:30,440 --> 00:20:33,480 something to always be there and it's always fresh. It's 422 00:20:33,519 --> 00:20:37,319 not like we're you know, doing any reheating or anything, 423 00:20:37,400 --> 00:20:39,039 but we just have this. We have it down to 424 00:20:39,200 --> 00:20:42,759 like this weird science to where you'll always get something 425 00:20:43,200 --> 00:20:44,799 until six o'clock until six. 426 00:20:44,599 --> 00:20:49,200 Speaker 1: O'clock and then nowadays you're taking some of your extra 427 00:20:49,240 --> 00:20:51,559 sausage and taking it over to forty North Pizza. Right. 428 00:20:51,759 --> 00:20:54,240 Speaker 2: Oh yeah, well not with the casing, so we're doing 429 00:20:54,400 --> 00:20:56,880 just we're doing it like a pant sausage pan sausage. 430 00:20:58,039 --> 00:21:00,279 Speaker 1: Yeah. So tell us about that collaboration and that how. 431 00:21:00,200 --> 00:21:03,519 Speaker 3: That came up. Oh man, well well here, hold on. 432 00:21:03,440 --> 00:21:05,200 Speaker 1: Sorry, let me interrupt you, because I want to I 433 00:21:05,200 --> 00:21:07,079 want to tell everybody I went over there and I 434 00:21:07,240 --> 00:21:09,880 ate all the pizzas the other night. So there were 435 00:21:09,920 --> 00:21:14,400 there were two pizzas. One has sausage and jalapeno's kind 436 00:21:14,400 --> 00:21:16,599 of what you'd expect to get from a barbecue joint 437 00:21:16,599 --> 00:21:21,039 pizza joint collaboration. There was a pulled pork cal zone 438 00:21:21,079 --> 00:21:23,720 as well, again kind of what you'd expect. And then 439 00:21:23,920 --> 00:21:27,720 there's this spicy pickle pizza, which not only have I 440 00:21:27,759 --> 00:21:30,319 never had pickles on pizza, but certainly not the first 441 00:21:30,319 --> 00:21:32,920 thing I think of with a barbecue joint collaborating with 442 00:21:32,920 --> 00:21:35,440 a pizza joint. But it worked so well, Like those 443 00:21:36,799 --> 00:21:39,559 the spicy pickles on there, and then there's fresh deal 444 00:21:39,640 --> 00:21:41,559 that goes on there and it hits your table and 445 00:21:41,599 --> 00:21:43,480 that's the only thing you can smell at your table 446 00:21:43,559 --> 00:21:46,240 is that is that dill and then those spicy pickles, 447 00:21:46,240 --> 00:21:48,519 and it was really great. I mean, you changed my 448 00:21:48,559 --> 00:21:50,759 mind about what pickles could be like on a pizza. 449 00:21:50,960 --> 00:21:52,200 Speaker 3: Well, this came up. 450 00:21:52,759 --> 00:21:56,160 Speaker 2: We were just recently spent a month in Asia with Dino, 451 00:21:56,240 --> 00:21:59,160 who does our PR and does their pr and she's 452 00:21:59,200 --> 00:22:02,880 always on bin and one of the owners of forty 453 00:22:02,920 --> 00:22:06,880 North to put ranch in the restaurant because she likes 454 00:22:06,960 --> 00:22:10,839 ranch with her pizza, and he refuses, he doesn't want 455 00:22:10,880 --> 00:22:11,960 ranch with him. 456 00:22:12,039 --> 00:22:13,079 Speaker 3: He's a midwester guy. 457 00:22:13,160 --> 00:22:16,079 Speaker 2: Though, Okay. So I was like, you know, we're sitting, 458 00:22:16,759 --> 00:22:18,880 we're in the lift, and you know, we'd had two 459 00:22:18,920 --> 00:22:21,920 bottles of champagne. We're going home, and I'm like, well, 460 00:22:21,960 --> 00:22:26,559 why don't we just use the barbecue's pickles. We throw 461 00:22:26,640 --> 00:22:30,799 fresh dill on it, and that's you know, that deal pickles, 462 00:22:31,440 --> 00:22:34,960 fresh deal garlic. That's a profile of Ranch. We can 463 00:22:35,000 --> 00:22:38,559 sneak Ranch on a pizza without him knowing Ranches on 464 00:22:38,599 --> 00:22:41,920 a pizza. And I was like, we know, we'll do 465 00:22:42,119 --> 00:22:45,319 like we'll do a creamy cheese, like we can do 466 00:22:45,319 --> 00:22:47,200 a Fontina togia, you know that. 467 00:22:47,920 --> 00:22:48,920 Speaker 3: Yeah, We've got I was. 468 00:22:48,920 --> 00:22:51,359 Speaker 2: Like, it's all on there. He's just never going to 469 00:22:51,440 --> 00:22:52,160 know it's on there. 470 00:22:52,400 --> 00:22:54,240 Speaker 1: Now, he's not going to have this on the menu anymore. 471 00:22:55,720 --> 00:22:57,880 Speaker 2: I think it might be a permanent thing on the menu. 472 00:22:58,119 --> 00:23:01,599 Speaker 4: Yeah. We we mimicked like what Ranch is. 473 00:23:02,160 --> 00:23:04,839 Speaker 2: But through our homemade pickles at the barbecue, which is 474 00:23:05,640 --> 00:23:09,359 a play on my mom's my mom's mom Nina her 475 00:23:09,680 --> 00:23:12,759 homemade pickles. When I was growing up, i'd get for 476 00:23:12,839 --> 00:23:15,079 my birthdays, I'd get a jar of movie pickles for 477 00:23:15,160 --> 00:23:18,200 my dad's grandma and a jar of homemade pickles for 478 00:23:18,319 --> 00:23:20,319 my mom's mom because I was like a pickle fiend. 479 00:23:20,559 --> 00:23:21,480 I just love pickles. 480 00:23:21,480 --> 00:23:22,559 Speaker 3: It's weird, we both. 481 00:23:22,359 --> 00:23:27,039 Speaker 4: Have an unnatural especially for our dog's name is mister 482 00:23:27,079 --> 00:23:28,440 all of our pickles. 483 00:23:28,039 --> 00:23:29,440 Speaker 1: That's right, all right. 484 00:23:30,440 --> 00:23:32,759 Speaker 2: So we just found a way to sneak it in. 485 00:23:33,000 --> 00:23:35,400 You know, that's what a few bottles of champagne will do. 486 00:23:35,720 --> 00:23:36,960 And then we're like, well, why don't we do the 487 00:23:36,960 --> 00:23:39,599 sausage pizza. That's just a no that's a no brainer. 488 00:23:40,400 --> 00:23:43,079 And you know that went through a few passes and 489 00:23:43,119 --> 00:23:46,559 then ended up with the fennel and the charred leaks, 490 00:23:46,680 --> 00:23:50,279 are the chard scallions and you know the port col zone. 491 00:23:51,599 --> 00:23:54,359 I mean it's just right there. So it's just like, 492 00:23:54,400 --> 00:23:58,400 it's just fun. It's fun playing with food at this point. 493 00:23:58,559 --> 00:24:00,880 You know, we've been doing barbecue for so long and 494 00:24:01,519 --> 00:24:02,920 it's nice to see how it can go in a 495 00:24:02,920 --> 00:24:05,720 different direction. I know we can't do it at the restaurant, 496 00:24:05,759 --> 00:24:09,599 we don't have the capability, but you know, playing with 497 00:24:09,640 --> 00:24:13,799 food that sounds weird with other restaurants is really nice 498 00:24:13,839 --> 00:24:15,519 and it's really fun to see how far you can 499 00:24:15,559 --> 00:24:17,599 push what you're doing in different directions. 500 00:24:18,079 --> 00:24:19,440 Speaker 1: So how long are those pizza is going to be. 501 00:24:19,440 --> 00:24:22,240 Speaker 2: At forty North right thirty first so far no to 502 00:24:23,119 --> 00:24:27,440 January twelfth, Yeah, no, they're running it, yes, but so. 503 00:24:27,400 --> 00:24:29,200 Speaker 1: It must be it must be selling while they just 504 00:24:29,279 --> 00:24:30,480 keep moving the date, I guess so. 505 00:24:30,920 --> 00:24:32,640 Speaker 2: Yeah, but that I think they're going to keep the 506 00:24:32,680 --> 00:24:35,480 pickled pizza on the menu. Yeah, I think they could 507 00:24:35,519 --> 00:24:37,359 keep them all on the menu. I think they all 508 00:24:37,400 --> 00:24:40,799 play really nicely with the whole vibe. I'd like to 509 00:24:40,839 --> 00:24:41,559 see it live on. 510 00:24:41,960 --> 00:24:42,640 Speaker 3: That's me though. 511 00:24:42,759 --> 00:24:44,680 Speaker 4: We really like the people over at forty North. They're 512 00:24:44,880 --> 00:24:47,039 they're very nice and they love. 513 00:24:46,920 --> 00:24:47,359 Speaker 3: What they do. 514 00:24:47,720 --> 00:24:51,839 Speaker 2: Taz actually, which is weird. I didn't realize that forty 515 00:24:51,839 --> 00:24:54,799 North took over our space on South First when we left, 516 00:24:55,000 --> 00:24:57,440 so they moved into the trailer spot. 517 00:24:57,559 --> 00:25:00,599 Speaker 1: The trailer spot, okay, so they were where or Love 518 00:25:00,640 --> 00:25:02,960 Barbecue originated. This is where they started. 519 00:25:03,039 --> 00:25:05,640 Speaker 2: So it's like a nice kind of like full circle. 520 00:25:06,079 --> 00:25:08,279 Now we're working together, which is kind of nice. It 521 00:25:08,359 --> 00:25:12,200 was meant to be, maybe I believe in that's right. 522 00:25:12,519 --> 00:25:15,799 Speaker 1: All right, Well, thank y'all for coming in. It was 523 00:25:16,000 --> 00:25:19,319 great talking about Love Barbecue, about ranch pizza. Now il' 524 00:25:19,400 --> 00:25:25,839 call it. Yeah, sorry, I didn't mean to. 525 00:25:26,599 --> 00:25:27,759 Speaker 3: That's the first time. 526 00:25:33,359 --> 00:25:37,079 Speaker 1: No, all right, well, thank you, thank you so. 527 00:25:37,079 --> 00:25:39,519 Speaker 3: Much, thanks for having us happy holidays. 528 00:25:39,720 --> 00:25:48,799 Speaker 1: Happy holidays. Texas barbecue is built from the ground up, 529 00:25:49,240 --> 00:25:51,400 from the wood to the smoke to the meat. You 530 00:25:51,519 --> 00:25:53,640 have to have the right tools to create a masterpiece 531 00:25:53,680 --> 00:25:56,839 on but your paper yedie coolers have you covered? Built 532 00:25:56,839 --> 00:25:59,960 to be indestructible. Keep ice for days, to keep a brish, 533 00:26:00,119 --> 00:26:05,559 get hot for hours. Yetti is built for Texas barbecue. 534 00:26:06,440 --> 00:26:09,519 You've been listening to Fire and Smoke Texas Monthly is 535 00:26:09,559 --> 00:26:12,839 Barbecue podcast. I'm Daniel Vaughan and I'll see you out 536 00:26:12,880 --> 00:26:14,079 there on the barbecue trail.