WEBVTT

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<v Speaker 1>You're listening to Later with Moe Kelly on demand from

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<v Speaker 1>KFI AM six forty.

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<v Speaker 2>Let's talk some tech on this Thursday with our regular

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<v Speaker 2>tech contributor Marcia Collier. Marsha's good to see how you

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<v Speaker 2>doing tonight, Mo.

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<v Speaker 3>You're looking fabulous, you really are. I love coming here

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<v Speaker 3>and talking to you so much tech and you know,

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<v Speaker 3>a lot of times we talk about different new products

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<v Speaker 3>and things like that, and how to protect yourself and things.

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<v Speaker 3>We got a little of that, and I'm going to

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<v Speaker 3>have some new products for you coming up in the

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<v Speaker 3>next few weeks that you will find interesting. But I

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<v Speaker 3>wanted to talk a little tech philosophy with you too.

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<v Speaker 4>Okay, let's do it.

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<v Speaker 3>Okay. Now, Android phones always start their stuff on pixel,

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<v Speaker 3>right your pixel?

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<v Speaker 4>Yep?

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<v Speaker 3>Have you gotten the nine yet?

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<v Speaker 4>I have not.

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<v Speaker 2>I may wait for the nine to a since they

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<v Speaker 2>moved up their release celebration as it were. You know,

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<v Speaker 2>it was less than a year, and I didn't feel

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<v Speaker 2>comfortable with buying another phone and for me, it wasn't

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<v Speaker 2>like a material upgrade in that short amount of time.

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<v Speaker 4>I can wait. My phone is beautiful, it's working just fine.

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<v Speaker 1>Yeah.

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<v Speaker 3>I actually feel the same way as you. And I'm

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<v Speaker 3>even thinking maybe waiting for the ten because right now

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<v Speaker 3>they're so busy jamming all the AI into the phone

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<v Speaker 3>that you know, pixels can get wonky with all this

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<v Speaker 3>new stuff. I just my phone's working great. I'm a

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<v Speaker 3>big proponent, just like people. The price of a California

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<v Speaker 3>ten year old car is seriously rising. You thirteen thousand

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<v Speaker 3>dollars for a ten year old California car if you

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<v Speaker 3>move them to the East coast. People are buying them.

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<v Speaker 3>And I think we're going to get to the same

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<v Speaker 3>thing with phones when we've got this long warranty period

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<v Speaker 3>and the upgrades and all the different things that they're

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<v Speaker 3>making the phones last longer.

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<v Speaker 2>I don't need to spend another eight hundred to a thousand,

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<v Speaker 2>depending on the model. Right now, my phone works, and

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<v Speaker 2>all of the intricacies I understand. And I'm going to

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<v Speaker 2>get an update of Android when they go to the

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<v Speaker 2>next version, next operating system, so I don't feel really

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<v Speaker 2>left out as it is, so I'm content to wait.

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<v Speaker 3>Well, for those of you who don't have a pixel

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<v Speaker 3>phone on the Pixel eight, I have the pro and Mo,

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<v Speaker 3>you have a Pixel eight.

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<v Speaker 4>Yes?

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<v Speaker 3>Does the Gemini Assistant keep popping up and saying want

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<v Speaker 3>to use me? Want to use me? Want to use me?

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<v Speaker 2>Yes, like a kid in second grade class to always

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<v Speaker 2>determined for me to call on it as the t

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<v Speaker 2>as a.

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<v Speaker 3>T me me, yeah, have you tapped it?

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<v Speaker 4>No? Me either, No, because if I'm looking for something,

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<v Speaker 4>I know what I'm looking for. I mean, I know,

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<v Speaker 4>I don't want it to tell me what I'm looking for.

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<v Speaker 4>I'm just gonna go find what I'm looking for.

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<v Speaker 3>Well, I think one of the sharpest things that people

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<v Speaker 3>can do when you have this brilliant little computer in

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<v Speaker 3>your hand is you to sharpen your own mind and

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<v Speaker 3>figure out how to do these things, how to be

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<v Speaker 3>an ace at Google Search, how to even use the

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<v Speaker 3>current assistant that's on an Android phone to make it better.

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<v Speaker 3>So these things they're going to be adding, and they

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<v Speaker 3>have added, and I felt, honestly, I haven't filled out

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<v Speaker 3>the forms and given the ok on my phone. For example,

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<v Speaker 3>have you heard about the anti theft upgrade?

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<v Speaker 5>No?

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<v Speaker 4>I have not.

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<v Speaker 3>Okay, So your phone has a gyroscope and accelerometer, and

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<v Speaker 3>that's for common motion associated with carrying your phone. Now

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<v Speaker 3>it's going to notice if someone snatches a phone out

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<v Speaker 3>of your hand, and then starts running or biking or

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<v Speaker 3>driving away.

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<v Speaker 2>Well that's helpful unless I can't catch them. I mean,

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<v Speaker 2>I guess we'll have some sort of GPS location on

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<v Speaker 2>the phone. But how might this make it better or

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<v Speaker 2>easier for me to get my phone back?

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<v Speaker 3>Well, it makes it easier, I get it. It was more

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<v Speaker 3>difficult for them to factory reset a phone because you

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<v Speaker 3>can get to it first.

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<v Speaker 4>There's that.

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<v Speaker 3>And are you using private spaces on your phone?

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<v Speaker 4>No, I'm not.

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<v Speaker 3>I have nothing private, so I don't use private spaces.

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<v Speaker 3>You can mark your phone as lost on the Find

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<v Speaker 3>my Device network for easier tracking. And what that'll do

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<v Speaker 3>is ramp up the phones that are looking. You know,

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<v Speaker 3>the phones that are on the network. Everybody. You should.

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<v Speaker 3>If you have an Android phone, download to Find my

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<v Speaker 3>Device app. You'll be shocked when you open it up.

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<v Speaker 3>Every phone you ever had or whatever you have to

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<v Speaker 3>remove set or they're there and you can find them.

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<v Speaker 3>And I've been practicing with some track Android trackers that

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<v Speaker 3>are getting better and better because of all the billions

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<v Speaker 3>of Android phones we have. But again, you can automatic

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<v Speaker 3>lock the phone for excessive failed authentication. You can do

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<v Speaker 3>all kinds of things. But as we know with taking

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<v Speaker 3>pictures of people or even knowing where it is, so

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<v Speaker 3>you have to find them. The police have to realize

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<v Speaker 3>that it's a crime. And because of the laws the

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<v Speaker 3>way they are right now, our phones are not worth

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<v Speaker 3>more than one thousand dollars.

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<v Speaker 4>Let me push back on that.

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<v Speaker 2>Let's say a phone is snatched out of my hand

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<v Speaker 2>and I see the thief run away, and I use

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<v Speaker 2>find my device, and I know in the general vicinity

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<v Speaker 2>of where it is. I'm quite sure police would say

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<v Speaker 2>do not try to apprehend that person may be armed

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<v Speaker 2>and or dangerous.

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<v Speaker 4>Obviously is a criminal.

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<v Speaker 2>But at the same time, if I go to the police,

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<v Speaker 2>they probably would not make that a high priority item.

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<v Speaker 2>So isn't it just better to go ahead and wipe

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<v Speaker 2>the phone and take the loss?

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<v Speaker 3>That's what I'm saying. To find my device, app I

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<v Speaker 3>think is the best thing you can do. I personally,

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<v Speaker 3>I would put on the sound because you can tap

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<v Speaker 3>on that to make sound and let that person know

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<v Speaker 3>that you're controlling the phone. I would lock it. You

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<v Speaker 3>can lock it through find my device without wiping the phone. Uh,

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<v Speaker 3>that's what I do. I just lock the phone, so

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<v Speaker 3>you know, if you've got biometrics set up. Let them

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<v Speaker 3>try and figure also what your keys is are. Then

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<v Speaker 3>another thing is car crash detection. Hey, I think that's awesome.

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<v Speaker 3>I that was one of the reasons I kept on

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<v Speaker 3>Star on my car for so long, is because if

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<v Speaker 3>I was in a car crash all by myself, it

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<v Speaker 3>would phone me and I'd go help help and they

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<v Speaker 3>would call the police. Now the same thing will be.

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<v Speaker 3>They're starting it right now on the pixel phones and

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<v Speaker 3>all of you. I know we talk about pixel phones,

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<v Speaker 3>but pixel phones are really the tryout spot for all

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<v Speaker 3>the new Android features. We get to be the guinea

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<v Speaker 3>pigs for the rest of you, and once they prove

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<v Speaker 3>that it's working great, then it goes ahead. So have

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<v Speaker 3>you noticed that you have a personal safety app on

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<v Speaker 3>your phone?

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<v Speaker 4>Yes? I have noticed that.

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<v Speaker 3>How much of it have you filled out?

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<v Speaker 4>I want to say two thirds of it?

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<v Speaker 3>And you filled out only what you felt comfortable. What

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<v Speaker 3>did you put in it?

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<v Speaker 2>I put in the secondary contact information like the case

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<v Speaker 2>of emergency person things.

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<v Speaker 4>Of that nature.

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<v Speaker 3>Do you put any medical history or anything?

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<v Speaker 4>So I did not. I did not consciously did not, you.

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<v Speaker 3>Know, And I have to tell you I put that

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<v Speaker 3>in my book that's not the place for your medical history.

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<v Speaker 3>I drove around the San Fernando Valley and went from

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<v Speaker 3>one firehouse to the next, and I asked the guy

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<v Speaker 3>and I said, or the lady, And I said, when

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<v Speaker 3>you pick up someone on the street who's been an accenter,

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<v Speaker 3>who's been hurt or something like that, do you go

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<v Speaker 3>through their phone for their medical history? The clean answer

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<v Speaker 3>there was heck no. Basically, they are not interested in

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<v Speaker 3>fuxing with your phone. If you're in a serious medical condition.

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<v Speaker 2>If it's an emergency, they're going to take me to

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<v Speaker 2>the hospital. Anyhow, they will have my medical information there.

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<v Speaker 3>Exactly, and if even if they don't, I recommend anybody

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<v Speaker 3>print out all your medications, fold it up nice little bulb,

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<v Speaker 3>put it in your wallet behind your driver's license. I

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<v Speaker 3>do it, carry it with you at all times because

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<v Speaker 3>a lot of times some of the meds people take

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<v Speaker 3>would affect other drugs. But that's a far more effective way.

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<v Speaker 3>But people like it in their phone. And one more time,

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<v Speaker 3>remember when you give up permission for someone to go

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<v Speaker 3>into your phone, it's open season.

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<v Speaker 2>Great great advice and information from Marshall. Colluer will have

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<v Speaker 2>more on this Tech Thursday with her, so keep it

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<v Speaker 2>right here on KFI AM six forty. It's later with

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<v Speaker 2>Moe Kelly. We're live everywhere on the iHeartRadio app. Kelly

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<v Speaker 2>Live everywhere on the iHeartRadio app. As we continue on

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<v Speaker 2>this Tech Thursday with Marsha Collier, who joins me. Marsha,

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<v Speaker 2>you and I have talked about this off the air.

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<v Speaker 2>I think we should talk about it now on the air.

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<v Speaker 2>I am someone who's slowed to adopt certain marketplaces. It

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<v Speaker 2>took me a while to grab hold of eBay, and

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<v Speaker 2>I know you is the queen eBay for dummies. You

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<v Speaker 2>were very helpful in that regard. It took me a

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<v Speaker 2>while to adopt Amazon. I still have not adopted Timu

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<v Speaker 2>or Tamu or Tamo. I don't know how they pronounceshen

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<v Speaker 2>or what right.

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<v Speaker 4>And I didn't do ally to express. The point is

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<v Speaker 4>I have to grow in confidence.

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<v Speaker 2>I let all my other friends be the test dummies,

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<v Speaker 2>because I hear all the horror stories of how they

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<v Speaker 2>order something and it never shows up and is buyer

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<v Speaker 2>beware for the most part. How do you recommend that

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<v Speaker 2>we should approach this online marketplace?

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<v Speaker 3>Well, you know you. You threw in Shan and Timu

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<v Speaker 3>and I just want to tell you what you're going

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<v Speaker 3>to get from those companies. You may get good merchandise, granted,

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<v Speaker 3>you may get a good deal, but what you're paying

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<v Speaker 3>for is your with your data. It is on your phone.

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<v Speaker 3>It has been proven, and there's cases in Washington now

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<v Speaker 3>where they have the phone. Your phone is on at night,

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<v Speaker 3>it's phoning home, and it's sending your data. I personally

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<v Speaker 3>will never put Tamu or she In on my phone period.

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<v Speaker 3>So I'm stuck basically with eBay, Amazon, the occasional Jay crew,

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<v Speaker 3>will Alph Lauren, you know, Nordstrom, Sacks, not Fly by Night,

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<v Speaker 3>not exactly brands, you know brand although Nieman Marcus did

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<v Speaker 3>get hacked, which thanks thanks a lot for that. But

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<v Speaker 3>we've all frozen our credit, as we've talked about, so

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<v Speaker 3>we shouldn't have to worry about that part of it.

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<v Speaker 4>But what do we do when we try a place

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<v Speaker 4>or let's say we get on eBay and it's not

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<v Speaker 4>a retailer or a supplier that we've used before and

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<v Speaker 4>we want to take a chance we do, we don't

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<v Speaker 4>get it our package. What should we do? What should

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<v Speaker 4>be the first step?

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<v Speaker 3>Well, eBay is easy. I'm gonna manually talk about Amazon here.

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<v Speaker 3>But eBay is easy. They have a one hundred percent

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<v Speaker 3>guarantee warranty that it will arrive. The seller has to

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<v Speaker 3>input the tracking number, and if there's no tracking number

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<v Speaker 3>on your package, I'd be a little sus at that point.

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<v Speaker 3>I worry about that because eBay wants them to put

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<v Speaker 3>in a tracking number, and eBay will tell you that

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<v Speaker 3>your package will be delivered on such and such a date.

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<v Speaker 3>If it's not delivered on such and such a date,

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<v Speaker 3>you know there's a problem. If it arrives not as

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<v Speaker 3>described in the listing, you immediately go onto your eBay account.

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<v Speaker 3>I personally will message the seller through eBay and let

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<v Speaker 3>them know it arrived not as described before I open

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<v Speaker 3>a case. And if you open a case and you

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<v Speaker 3>are found that it was the right thing, they may

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<v Speaker 3>ask for pictures. You get your money back. So eBay

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<v Speaker 3>is easy. It's Amazon where we're talking about this, because

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<v Speaker 3>this is a whole new scam. Ah it's called a

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<v Speaker 3>brushing scam. I don't know why it's called a brush use.

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<v Speaker 3>This has nothing to do with brushes. You know how,

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<v Speaker 3>when you read Amazon reviews, it says very purchases right

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<v Speaker 3>of course, so, so you know these people actually bought

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<v Speaker 3>the product, right, Well, it seems they may not have.

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<v Speaker 4>Oh come on, ye, what can I tell you?

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<v Speaker 3>You can't believe everything you read on the internet. Shock shock.

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<v Speaker 3>Uh So did you ever get a package that you

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<v Speaker 3>didn't order?

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<v Speaker 4>Not me. I've had packages that never arrived.

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<v Speaker 2>I've had packages that I had to reorder somehow it

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<v Speaker 2>got lost in shipping. At Amazon to their credit will

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<v Speaker 2>say your package seems to have been lost, and they.

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<v Speaker 4>Will offer the option for a refund.

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<v Speaker 2>But I haven't received short of someone just a driver

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<v Speaker 2>incorrectly placing my neighbor's package.

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<v Speaker 4>Right right right.

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<v Speaker 3>Okay. This is a whole new thing. Is you get

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<v Speaker 3>a package of something you didn't order. You go to

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<v Speaker 3>your orders and said, did I order this? It's not there,

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<v Speaker 3>it's not listed. This happened to me, and it was

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<v Speaker 3>particularly scary to me because it was some sort of

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<v Speaker 3>religious tracked thing sent to me from Amazon and I

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<v Speaker 3>didn't order it. I called Amazon. They said that just

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<v Speaker 3>keep it whatever, donate it to a library, do whatever

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<v Speaker 3>you want. You're not charged for it because it's not

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<v Speaker 3>on your account. What these people do is they use

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<v Speaker 3>the information that comes up in the breaches, so they

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<v Speaker 3>have your address, they have your name, and they send

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<v Speaker 3>it as a gift to you. Now that you think

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<v Speaker 3>that's kind of stupid. Why would you send your product

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<v Speaker 3>to people?

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<v Speaker 4>Yeah, what's my endgame here?

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<v Speaker 3>The endgame is they get to add reviews as a

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<v Speaker 3>verified purchase, and that's where the fake reviews look doubly

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<v Speaker 3>legit because it says verified purchase.

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<v Speaker 2>So the scam is not necessarily duping you to take

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<v Speaker 2>your money. The scam is to do general customers, so

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<v Speaker 2>they will buy possibly fraudulent products.

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<v Speaker 3>Right, so other people will buy products. I recommend if

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<v Speaker 3>this happens to you, if you get a dog toy

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<v Speaker 3>in the mail and you never ordered it or something,

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<v Speaker 3>notify Amazon. Let them know that it's happened, because then

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<v Speaker 3>they can keep an eye on that seller. If you don't,

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<v Speaker 3>they'll never know. I never thought of that this is

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<v Speaker 3>and actually it can you know, they can do brushing scams.

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<v Speaker 3>They can also email you for payment, and somebody who's

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<v Speaker 3>not familiar with how Amazon works will say, oh, I

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<v Speaker 3>have to send them money. There's all kinds of things

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<v Speaker 3>that could happen. If you didn't order it, you don't

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<v Speaker 3>have to return it. You're safe and report it to Amazon.

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<v Speaker 3>But there's also the identity thing. They could be using

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<v Speaker 3>your name and address for more than just sending you

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<v Speaker 3>stuff on Amazon, which verifies that you are you because

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<v Speaker 3>it arrives and the package isn't sent back.

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<v Speaker 2>Marshall Collier, you're just making me even more apprehensive about

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<v Speaker 2>existing in this online marketplace. There's so many things to

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<v Speaker 2>worry about, but our data is so very valuable to

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<v Speaker 2>not only ourselves but anyone else out there, including would

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<v Speaker 2>be criminals. I got to run at this point, but

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<v Speaker 2>thank you Marshall for coming on this evening.

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<v Speaker 4>You know, right before we go into this Labor Day weekend.

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<v Speaker 2>I'm quite sure all of us may be doing a

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<v Speaker 2>little online purchasing, so this might be very valuable immediately.

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<v Speaker 2>Thank you for coming on tonight.

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<v Speaker 3>Thanks and don't forget to set up your lists before

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<v Speaker 3>you go shopping, because just because it's on sale doesn't

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<v Speaker 3>mean you have to buy it.

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<v Speaker 4>Oh can't we please just buy everything as we see it?

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<v Speaker 1>Can't we?

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<v Speaker 4>Please? Always? Please have a great weekend. Marcia, Bye bye.

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<v Speaker 1>You're listening to Later with Moe Kelly on demand from

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<v Speaker 1>KFI AM six forty.

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<v Speaker 5>We're back and we did not come to play buckle

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<v Speaker 5>up buttercups. Tens of thousands applied, but only nine of

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<v Speaker 5>the most talented barbecue cooks in America made the cut.

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<v Speaker 6>I just hope this decision I made was a good one.

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<v Speaker 4>Amen, sister.

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<v Speaker 5>These cooks are here to show us that stuff. Yes,

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<v Speaker 5>and you won't believe what we have in store for them.

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<v Speaker 3>Oh, I love a plot twist.

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<v Speaker 4>We're serving up some tangy twists. I told y'all things

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<v Speaker 4>were gonna be different.

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<v Speaker 6>What is going on?

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<v Speaker 1>Mark?

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<v Speaker 4>They'll either shine bright one you hit the jackpucker. This

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<v Speaker 4>is good. I thought I was going home for sure. KF.

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<v Speaker 2>I am sixty later with Mo Kelly. We're live everywhere

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<v Speaker 2>on the iHeartRadio app. With the Labor Day weekend and

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<v Speaker 2>holiday barbecues upon us, it's time to get in that

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<v Speaker 2>last hurrah of summer. How better to do just that

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<v Speaker 2>than talk holiday barbecues with a fourth generation Texas pitmaster.

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<v Speaker 2>You may know Sloan Rinaldi from season three of Netflix's

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<v Speaker 2>Barbecue Showdown, which premiered on the fourth of July, and

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<v Speaker 2>she recently released her book of the same name, Barbecue Showdown,

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<v Speaker 2>featuring her thirteen challenge winning recipes as seen on the show.

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<v Speaker 2>That's not including her line of award winning barbecue sauces.

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<v Speaker 2>But right now, I'm pleased to welcome Ronaldi to Later

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<v Speaker 2>with Mo Kelly Sloane.

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<v Speaker 4>A pleasure to have you on tonight. How are you doing, yo,

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<v Speaker 4>Mo Man?

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<v Speaker 6>This is my pleasure, This is my pleasure to be

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<v Speaker 6>with you.

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<v Speaker 2>I'm so happy I got to start with the obvious question.

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<v Speaker 2>How were you first exposed to grilling, barbecuing?

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<v Speaker 4>However you want to characterize it?

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<v Speaker 6>Okay, first of all, I would never say grilling. I

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<v Speaker 6>am strictly smoking barbecue.

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<v Speaker 4>Then no, let's tell that on that us, tell us

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<v Speaker 4>why the distinction?

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<v Speaker 6>Go ahead, The distinction is this, you grill hot dogs,

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<v Speaker 6>you grill hamburgers, right, you grill a steak, you smoke

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<v Speaker 6>a brisket, right, you smoke ribs. So that is the

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<v Speaker 6>distinction right there now. For myself, I am a four

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<v Speaker 6>generation pit master and did not enter the barbecue world

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<v Speaker 6>until about ten years ago. But it's just absolutely God given,

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<v Speaker 6>you know, blessing that I've been able to do what

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<v Speaker 6>I've been able to do a barbecue. I'm so very thankful.

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<v Speaker 4>What makes one a pit master?

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<v Speaker 2>I'm quite sure people have been doing something a long time.

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<v Speaker 2>It doesn't make you a master. Look I can, I've

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<v Speaker 2>walked my whole life. I wouldn't say I'm very good

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<v Speaker 2>at it. I don't have a great balance, you know

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<v Speaker 2>what I mean either. But but what makes you or

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<v Speaker 2>anyone else a master by definition?

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<v Speaker 6>You know, that's a fantastic question. I was just speaking

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<v Speaker 6>with someone about that. For me, being the master of

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<v Speaker 6>your pit basically is to indicate that you have mastered

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<v Speaker 6>all type of fire apparatus. So it could be a

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<v Speaker 6>small offset pit, it could be a five hundred gallon

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<v Speaker 6>offset pit or a thousand gallon offset bit. It could

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<v Speaker 6>be a richissory smoker, it could be a green egg,

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<v Speaker 6>live fire table, all those elements, all live fire elements.

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<v Speaker 6>When you are the master of being able to control

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<v Speaker 6>their temperatures and create succulent melt in your mouth barbecue,

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<v Speaker 6>you are then a pit master, and it is always

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<v Speaker 6>best that someone else referred to you as a pitmaster first. Okay.

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<v Speaker 6>My feeling is that anyway, I would never and I

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<v Speaker 6>did not refer to myself as a pit master in

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<v Speaker 6>the beginning. I think that's something that you definitely earn.

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<v Speaker 6>Your chops improve yourself, right, so, and then barbecue a

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<v Speaker 6>pit master again indicates that you have mastered fire.

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<v Speaker 2>I know, whenever I get in the car, or if

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<v Speaker 2>I should just turn on the radio and listen to

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<v Speaker 2>some other radio show, it's hard for me to listen

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<v Speaker 2>and not think as a radio personality, There's certain things

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<v Speaker 2>I'm going to hear. There's certain things I'm going to notice,

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<v Speaker 2>be it background production or four ground oration by the host.

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<v Speaker 2>Can you go to somebody's barbecue and not be at

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<v Speaker 2>least internally judgmental?

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<v Speaker 6>Oh gosh. You know, for me myself, I am always

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<v Speaker 6>looking for great barbecue. And I'm in Houston and we've

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<v Speaker 6>kind of become the barbecue capital of Texas. So there's

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<v Speaker 6>like literally a solid thirty joints that I can go

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<v Speaker 6>to and know that when I walk in, I'm going

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<v Speaker 6>to have an incredibly consistent Number one experience going to

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<v Speaker 6>be same as the last time. The brisket is going

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<v Speaker 6>to be consistently done. All the other proteins insides are

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<v Speaker 6>the next level, and for me, that's the number one

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<v Speaker 6>what I'm looking for. So I don't go in and

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<v Speaker 6>really I'm not critiquing too much. I'm really enjoining the

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<v Speaker 6>experience and seeing what they've done differently, because there is

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<v Speaker 6>so much in Houston. We are the most divers city

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<v Speaker 6>in the nation now, right, So that means our culinary

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<v Speaker 6>scene is equally as diverse, and in turn, our barbecue

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<v Speaker 6>scene is diverse. So there is so much going on

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<v Speaker 6>in Houston barbecue, from Vietnamese influences to Creole Cajun influences

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<v Speaker 6>much like myself or South American. I mean, it's just

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<v Speaker 6>all over the place, Mediterranean influences. I mean, it's just incredible.

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<v Speaker 6>So I don't necessarily go in and thinking what could

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<v Speaker 6>I do better, what should they do better, or anything

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<v Speaker 6>like that. It's always about enjoy what they have done

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<v Speaker 6>and looking around it and taking it all in because

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<v Speaker 6>it is it's really it's a treat right now to

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<v Speaker 6>be a barbecue for sure.

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<v Speaker 2>Now, I know there's a lot of competition within the

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<v Speaker 2>barbecue industry. I know that if I tell my friends

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<v Speaker 2>I'm going to Memphis, they say you got to go here,

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<v Speaker 2>or if I'm in Texas, they say you got to

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<v Speaker 2>go here, or in La you got to go there.

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<v Speaker 2>What really separates these barbecue places other than the obvious,

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<v Speaker 2>as far as maybe the Mediterranean influence of the other

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<v Speaker 2>culinary influences which probably come from different communities.

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<v Speaker 6>Yeah, so Houston for me, and when anybody comes here,

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<v Speaker 6>number one, I'm going to tell them my go to

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<v Speaker 6>is gonna be Truth barbecue. So I'm sending people the

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<v Speaker 6>truth for a couple of reasons. Okay, number one, it's

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<v Speaker 6>going to be consistency. I'll always come back to that.

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<v Speaker 6>Consistency is king. So I'm said the truth that the

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<v Speaker 6>must go to a place in Houston because they are

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<v Speaker 6>doing Houston craft barbecue next level, so it's the best, right.

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<v Speaker 6>So for us, we feel that Texas Barbecue is a

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<v Speaker 6>standalone being that Memphis and Kansas City don't do brisket,

426
00:23:16.880 --> 00:23:20.039
<v Speaker 6>you know, so it's a more generated you know. I

427
00:23:20.079 --> 00:23:22.279
<v Speaker 6>mean they're into port. Well, we do both. We do

428
00:23:22.440 --> 00:23:25.720
<v Speaker 6>an incredible port and we do incredible brisket. So we've

429
00:23:25.960 --> 00:23:29.480
<v Speaker 6>kind of we're more I think, well rounded in barbecue.

430
00:23:29.519 --> 00:23:33.079
<v Speaker 6>Maybe that's what globally why Texas Barbecue is the phenomenon

431
00:23:33.119 --> 00:23:36.799
<v Speaker 6>it is. It's because it does encompass all cooking techniques

432
00:23:36.799 --> 00:23:39.680
<v Speaker 6>and styles and types of proteins. We're not limiting ourselves

433
00:23:39.720 --> 00:23:42.799
<v Speaker 6>at all, you know. So it's just what we're doing

434
00:23:42.880 --> 00:23:47.119
<v Speaker 6>is I think opening up a type of barbecue that

435
00:23:47.279 --> 00:23:51.200
<v Speaker 6>before people Traditionally it was very simple and it was

436
00:23:51.240 --> 00:23:53.720
<v Speaker 6>a craft that's well done. Now we're trying to elevate

437
00:23:53.759 --> 00:23:57.200
<v Speaker 6>all those techniques, everything from the sides, the desserts. We're

438
00:23:57.279 --> 00:24:01.480
<v Speaker 6>using premium ingredients where we're fining technique. We're being creative

439
00:24:01.559 --> 00:24:04.960
<v Speaker 6>and diverse, and we're just going for it. But always

440
00:24:05.000 --> 00:24:08.079
<v Speaker 6>coming back to the fact that unless it's consistent day

441
00:24:08.119 --> 00:24:10.920
<v Speaker 6>after day, that is not success. To be a top

442
00:24:10.960 --> 00:24:14.319
<v Speaker 6>ten barbecue joint in Houston and Texas is that every

443
00:24:14.400 --> 00:24:16.400
<v Speaker 6>day you have to have that same consistency. You can

444
00:24:16.480 --> 00:24:18.400
<v Speaker 6>lose your spot on that list.

445
00:24:18.640 --> 00:24:22.119
<v Speaker 4>One off day, one off day, Wow.

446
00:24:22.079 --> 00:24:22.799
<v Speaker 6>One off day.

447
00:24:23.039 --> 00:24:27.359
<v Speaker 2>We're talking Sloan Ronaldi on basically the eve of the

448
00:24:27.440 --> 00:24:31.119
<v Speaker 2>Labor Day weekend. I wonder is there any type of understood,

449
00:24:31.359 --> 00:24:35.319
<v Speaker 2>unstated expectation that the Labor Day holiday is going to

450
00:24:35.319 --> 00:24:38.079
<v Speaker 2>have in a culinary sense, which is different from Fourth

451
00:24:38.119 --> 00:24:40.160
<v Speaker 2>of July or maybe Memorial Day weekend.

452
00:24:40.720 --> 00:24:43.240
<v Speaker 6>Well, it's definitely the wrap up to the summer, and

453
00:24:43.400 --> 00:24:46.880
<v Speaker 6>I would say specifically, you know Labor Day, most people

454
00:24:47.200 --> 00:24:50.039
<v Speaker 6>like to take it a little easier. It may be

455
00:24:50.079 --> 00:24:54.279
<v Speaker 6>more grilling than smoking on Labor Day, you know, just

456
00:24:54.400 --> 00:24:56.920
<v Speaker 6>because of that, it is so labor in sense, you know,

457
00:24:57.240 --> 00:24:59.160
<v Speaker 6>I think folks like to really at that point, it's

458
00:24:59.200 --> 00:25:01.799
<v Speaker 6>the lastest wrap in the summer. Everyone knows that you're

459
00:25:01.799 --> 00:25:03.240
<v Speaker 6>going into the fall in the winter to be a

460
00:25:03.240 --> 00:25:05.559
<v Speaker 6>long time before you have another summer holiday. So it's

461
00:25:05.599 --> 00:25:07.640
<v Speaker 6>about enjoying your family and your friends, and that's when

462
00:25:07.799 --> 00:25:11.240
<v Speaker 6>grilling hot dogs, grilling hamburgers, that type of thing comes

463
00:25:11.240 --> 00:25:14.880
<v Speaker 6>into play. But smoking barbecue for the enthusiasts and the

464
00:25:14.880 --> 00:25:16.759
<v Speaker 6>die hard, I mean, they love to do it regardless.

465
00:25:16.759 --> 00:25:18.279
<v Speaker 6>They don't care how much work it goes into it.

466
00:25:18.279 --> 00:25:20.400
<v Speaker 6>And you're going to have those guys that the lucky

467
00:25:20.440 --> 00:25:22.079
<v Speaker 6>family and friends will be there and they get the

468
00:25:22.119 --> 00:25:24.720
<v Speaker 6>experience their brisket. But most people are going to take

469
00:25:24.720 --> 00:25:26.559
<v Speaker 6>it a little bit easier on Labor Day. But it's

470
00:25:26.599 --> 00:25:30.240
<v Speaker 6>always just been outside fired up any kind of pit, charcoal,

471
00:25:30.319 --> 00:25:32.839
<v Speaker 6>would whatever, and enjoying your family and friends. I think

472
00:25:32.839 --> 00:25:34.880
<v Speaker 6>that's what Labor Day specifically is about.

473
00:25:35.039 --> 00:25:36.640
<v Speaker 2>If you're just tuning in. My guest right now on

474
00:25:36.720 --> 00:25:39.240
<v Speaker 2>the line is Sloan Ronaldo. You probably know her from

475
00:25:39.279 --> 00:25:42.880
<v Speaker 2>season three of Netflix is Barbecue Showdown or her book

476
00:25:43.079 --> 00:25:47.119
<v Speaker 2>of the same name Barbecue Showdown or her many award

477
00:25:47.119 --> 00:25:50.319
<v Speaker 2>winning barbecue sauces. Labor Day weekend is almost here, so

478
00:25:50.319 --> 00:25:51.720
<v Speaker 2>we got to get you ready for it. So there's

479
00:25:51.799 --> 00:25:54.359
<v Speaker 2>more with Sloan and here on Later with mo Kelly

480
00:25:54.400 --> 00:25:55.000
<v Speaker 2>in just a moment.

481
00:25:55.480 --> 00:25:59.079
<v Speaker 1>You're listening to Later with Moe Kelly on demand from

482
00:25:59.160 --> 00:25:59.839
<v Speaker 1>kfi A.

483
00:26:01.279 --> 00:26:05.920
<v Speaker 2>We're talking about barbecuing, We're talking about pit mastering, We're

484
00:26:05.920 --> 00:26:07.559
<v Speaker 2>talking about all the things that I really don't know

485
00:26:07.640 --> 00:26:10.079
<v Speaker 2>much about. And I love how my guest right now,

486
00:26:10.240 --> 00:26:13.680
<v Speaker 2>Sloan Naldi, is educating me and hopefully some other people

487
00:26:13.759 --> 00:26:17.640
<v Speaker 2>listening right now on the finer points of culinary cuisine

488
00:26:17.920 --> 00:26:21.440
<v Speaker 2>for this holiday weekend. Sloane Renaldi, you know from Netflix's

489
00:26:21.480 --> 00:26:24.920
<v Speaker 2>Barbecue Showdown. She has a recently released book of the

490
00:26:24.960 --> 00:26:28.519
<v Speaker 2>same name, and also she has a line of award

491
00:26:28.559 --> 00:26:30.000
<v Speaker 2>winning barbecue sauces.

492
00:26:30.079 --> 00:26:32.200
<v Speaker 4>So Sloan, let me bring you back into this conversation.

493
00:26:32.680 --> 00:26:35.920
<v Speaker 2>And I readily admit that it's okay for me not

494
00:26:36.039 --> 00:26:38.319
<v Speaker 2>to know because you are the expert and I'm not.

495
00:26:38.920 --> 00:26:42.279
<v Speaker 2>If you were to say, mo, I'm gonna knock your

496
00:26:42.400 --> 00:26:45.720
<v Speaker 2>socks off this Labor Day weekend, I need you to

497
00:26:45.759 --> 00:26:48.160
<v Speaker 2>sit in that chair over there, and I'm gonna cook

498
00:26:48.240 --> 00:26:50.519
<v Speaker 2>for you X, Y and Z.

499
00:26:51.480 --> 00:26:52.519
<v Speaker 4>What would those items be?

500
00:26:53.720 --> 00:26:57.519
<v Speaker 6>Okay, first, always so sorry, pride textas brisque. All right,

501
00:26:57.559 --> 00:26:59.960
<v Speaker 6>So I'm gonna give me some succulent melf in your mouth.

502
00:27:00.039 --> 00:27:03.079
<v Speaker 6>I'll risk it you'll never forget. Right. Then I'm gonna

503
00:27:03.079 --> 00:27:05.000
<v Speaker 6>take you to the next level. Man, I'm gonna give

504
00:27:05.039 --> 00:27:08.640
<v Speaker 6>you some incredible pork belly burn ins for us. We've

505
00:27:08.680 --> 00:27:11.319
<v Speaker 6>taken the pork belly, We've cubed them up, we've rubbed

506
00:27:11.359 --> 00:27:14.279
<v Speaker 6>them and binded them with mustard and then our creole

507
00:27:14.319 --> 00:27:16.359
<v Speaker 6>seasoning and then our creole rub on top of that.

508
00:27:16.759 --> 00:27:19.920
<v Speaker 6>We've smoked them. They've taken them off, we've braced them

509
00:27:19.920 --> 00:27:22.119
<v Speaker 6>for hours. We've taken them back on the pit. We've

510
00:27:22.119 --> 00:27:24.680
<v Speaker 6>glazed them, we've taken them back off from there, and

511
00:27:24.799 --> 00:27:27.400
<v Speaker 6>have rendered the most succulent bite of barbecue you will

512
00:27:27.400 --> 00:27:30.720
<v Speaker 6>ever have in your life. And one little burn in. Okay,

513
00:27:30.880 --> 00:27:33.599
<v Speaker 6>pork belly burn in. So that's two of the proteins

514
00:27:33.599 --> 00:27:35.880
<v Speaker 6>I'm doing for you, straight off the batman. You'll never

515
00:27:35.920 --> 00:27:38.599
<v Speaker 6>forget them. And then likely, I think one of my favors,

516
00:27:38.599 --> 00:27:40.200
<v Speaker 6>I'm gonna do my two stage sides. I'm gonna go

517
00:27:40.200 --> 00:27:43.720
<v Speaker 6>with core pudding right in our pentobanch with hammocks. Those

518
00:27:43.720 --> 00:27:47.160
<v Speaker 6>are my two quite essential Texas sides that will they

519
00:27:47.240 --> 00:27:50.160
<v Speaker 6>compliment each other very well, and I think we'll just

520
00:27:50.319 --> 00:27:51.640
<v Speaker 6>definitely knock your socks off.

521
00:27:52.200 --> 00:27:56.359
<v Speaker 4>How do sides vary by location or region?

522
00:27:57.559 --> 00:28:01.839
<v Speaker 6>Well, in Texas side and in craft barbecue have become

523
00:28:02.039 --> 00:28:04.680
<v Speaker 6>like almost the star. You know, you know what's given

524
00:28:04.680 --> 00:28:06.640
<v Speaker 6>when you go into a craft barbecue joint that you're

525
00:28:06.640 --> 00:28:09.519
<v Speaker 6>going to have incredible proteins. The beef is going to

526
00:28:09.599 --> 00:28:13.720
<v Speaker 6>be prime, the poultry, the seafood whatever, all that, the pork,

527
00:28:13.799 --> 00:28:17.480
<v Speaker 6>it's all going to be next level, natural and the best. Right,

528
00:28:17.839 --> 00:28:19.920
<v Speaker 6>So then it comes down to the sides. We've got

529
00:28:19.960 --> 00:28:23.039
<v Speaker 6>to a point where it is you can tell the

530
00:28:23.119 --> 00:28:26.359
<v Speaker 6>quality of a barbecue joint by the side. So they

531
00:28:26.359 --> 00:28:29.920
<v Speaker 6>are all premium ingrediants. They are all hand crafted in

532
00:28:29.960 --> 00:28:33.000
<v Speaker 6>their next level. So you may have a traditional side

533
00:28:33.079 --> 00:28:36.640
<v Speaker 6>that you've had all your life, but it tastes different now, right,

534
00:28:36.880 --> 00:28:40.079
<v Speaker 6>you've got caramelization involved. Like my baked beans are baked beans.

535
00:28:40.599 --> 00:28:43.640
<v Speaker 6>I mean it's simple, it's baked beans, right, Bacon, onion,

536
00:28:44.960 --> 00:28:47.440
<v Speaker 6>dark brown sugar and then all the other things, right,

537
00:28:47.440 --> 00:28:50.160
<v Speaker 6>and you combine them together. Well, where the magic happens

538
00:28:50.480 --> 00:28:53.359
<v Speaker 6>is between the third and the fourth hour of baking.

539
00:28:53.839 --> 00:28:56.279
<v Speaker 6>People put them in the oven for an hour, maybe

540
00:28:56.319 --> 00:28:59.000
<v Speaker 6>two even it's at three to four hours that you

541
00:28:59.039 --> 00:29:03.240
<v Speaker 6>have caramelization. Right, So the bacon is completely rendered, it's

542
00:29:03.279 --> 00:29:06.759
<v Speaker 6>not all flopping. You almost don't even see the bacon anymore. Actually,

543
00:29:06.799 --> 00:29:09.000
<v Speaker 6>all this left is the little pieces of fork, right,

544
00:29:09.079 --> 00:29:11.640
<v Speaker 6>because all the fat is completely rendered. So you have

545
00:29:11.680 --> 00:29:14.759
<v Speaker 6>completely rendered the cork, and you have caramelized the onion

546
00:29:14.799 --> 00:29:17.559
<v Speaker 6>and the brown sugar, and now you have got candied

547
00:29:17.559 --> 00:29:20.960
<v Speaker 6>baked beans. Okay, So it is those techniques. It is

548
00:29:21.119 --> 00:29:24.440
<v Speaker 6>taking that running baked bean and turning it into a

549
00:29:24.559 --> 00:29:28.119
<v Speaker 6>delicacy of baked beans. You know. So it's taken all

550
00:29:28.160 --> 00:29:32.079
<v Speaker 6>our sides and taking the next level, elevating everything premium ingredients,

551
00:29:32.240 --> 00:29:35.440
<v Speaker 6>premium product, and just refined technique.

552
00:29:35.880 --> 00:29:38.079
<v Speaker 2>I know, when I was growing up, I would say

553
00:29:38.119 --> 00:29:42.240
<v Speaker 2>the household recipes were secret and they were only passed

554
00:29:42.279 --> 00:29:45.880
<v Speaker 2>on by oral tradition. Given with the influx of the

555
00:29:45.880 --> 00:29:50.680
<v Speaker 2>Internet and the popularity of being a pit master, is

556
00:29:50.720 --> 00:29:55.160
<v Speaker 2>it still mostly oral tradition or are there books tv

557
00:29:55.240 --> 00:29:58.279
<v Speaker 2>shows which are specifically designed to teach people the secrets

558
00:29:58.279 --> 00:29:58.799
<v Speaker 2>of the trade.

559
00:29:59.680 --> 00:30:02.079
<v Speaker 6>Okay, for me, it was oral up until now. So

560
00:30:02.160 --> 00:30:05.240
<v Speaker 6>I actually I took those centuries old oral recipes that

561
00:30:05.319 --> 00:30:08.599
<v Speaker 6>had never been written down and I crafted them into

562
00:30:08.799 --> 00:30:12.039
<v Speaker 6>the recipes that you'll find in my Slim's cookbook Barbecue

563
00:30:12.039 --> 00:30:16.799
<v Speaker 6>showtout thirteen challenge winning recipes. The majority of those recipes

564
00:30:16.839 --> 00:30:20.680
<v Speaker 6>are centuries old family recipes, right that were orally given.

565
00:30:20.799 --> 00:30:24.519
<v Speaker 6>So I sat down, created them, got them into a

566
00:30:24.680 --> 00:30:28.920
<v Speaker 6>cookbook format and put and had made them available to everyone.

567
00:30:29.160 --> 00:30:29.319
<v Speaker 5>Right.

568
00:30:29.720 --> 00:30:32.559
<v Speaker 6>So also some of those recipes were created on the

569
00:30:32.599 --> 00:30:35.920
<v Speaker 6>fly that takes this Q Rodeo burger on set and

570
00:30:36.000 --> 00:30:38.759
<v Speaker 6>were challenged winning recipes. So you have a combination there.

571
00:30:38.799 --> 00:30:41.400
<v Speaker 6>There's the oral history that I just recently dropped into

572
00:30:41.400 --> 00:30:44.519
<v Speaker 6>a book form that's available for everyone, and then those

573
00:30:44.519 --> 00:30:47.279
<v Speaker 6>things that were done on the fly. Now, I think

574
00:30:47.319 --> 00:30:49.839
<v Speaker 6>traditionally it is this getting to a point when you

575
00:30:49.880 --> 00:30:52.119
<v Speaker 6>have someone that's like myself that comes to forts generation

576
00:30:52.519 --> 00:30:54.440
<v Speaker 6>that once you get to this sports generation and you're

577
00:30:54.440 --> 00:30:57.079
<v Speaker 6>wanting to pass it on to others, we're having to

578
00:30:57.079 --> 00:30:59.400
<v Speaker 6>write those things down. You know. I finally had to

579
00:30:59.440 --> 00:31:03.559
<v Speaker 6>write down Thanksgiving turkey dressing recipe for my niece. You

580
00:31:03.559 --> 00:31:05.880
<v Speaker 6>know every year I'm the one that has to make

581
00:31:06.000 --> 00:31:08.480
<v Speaker 6>dressing for everybody. Right well, now I had in order

582
00:31:08.519 --> 00:31:10.759
<v Speaker 6>to pass it down to Ali, I had to sit

583
00:31:10.880 --> 00:31:12.640
<v Speaker 6>down and figure it out, write it all out for

584
00:31:12.680 --> 00:31:14.559
<v Speaker 6>her to be able to do so. Now those things

585
00:31:14.559 --> 00:31:17.480
<v Speaker 6>that are going from oral to written, and it's a

586
00:31:17.480 --> 00:31:18.960
<v Speaker 6>way to preserve by history for sure.

587
00:31:19.480 --> 00:31:22.160
<v Speaker 2>Slan Ronaldo, I've enjoyed this conversation with you. Let me

588
00:31:22.240 --> 00:31:24.920
<v Speaker 2>leave you with this question. I know that this is

589
00:31:24.960 --> 00:31:28.519
<v Speaker 2>your passion. I know that this is your vocation and

590
00:31:28.559 --> 00:31:32.279
<v Speaker 2>obviously also your invocation. I'm quite sure if I could

591
00:31:32.279 --> 00:31:34.559
<v Speaker 2>speak for you, that you were put here to do this.

592
00:31:35.039 --> 00:31:37.480
<v Speaker 2>But this is not the totality of who you are.

593
00:31:37.799 --> 00:31:39.519
<v Speaker 2>If you're just trying to get something to eat, if

594
00:31:39.559 --> 00:31:42.519
<v Speaker 2>you want to eat something, do you find yourself always

595
00:31:42.599 --> 00:31:45.200
<v Speaker 2>heuing back to what you do professionally or what are

596
00:31:45.240 --> 00:31:48.240
<v Speaker 2>your other culinary favorites or things that you enjoy.

597
00:31:49.200 --> 00:31:51.519
<v Speaker 6>You know, I'm late to barbecue. It was not even

598
00:31:51.559 --> 00:31:53.440
<v Speaker 6>my go to as something I wanted to go eat

599
00:31:53.920 --> 00:31:56.640
<v Speaker 6>ever in my life until the last ten years. My

600
00:31:56.759 --> 00:32:00.519
<v Speaker 6>wife was always wanted to get barbecue or briskets specifically,

601
00:32:00.519 --> 00:32:01.960
<v Speaker 6>and I was like, no, that's not what I want,

602
00:32:02.119 --> 00:32:06.359
<v Speaker 6>and for me, my go to is the recreole cajin, right,

603
00:32:07.119 --> 00:32:08.920
<v Speaker 6>being from where I'm at, and I mean that's where

604
00:32:08.920 --> 00:32:10.839
<v Speaker 6>I live and die. I mean I'll take that every

605
00:32:10.920 --> 00:32:13.519
<v Speaker 6>day over anything else. And that's what I prefer to

606
00:32:13.559 --> 00:32:16.680
<v Speaker 6>cook in my own home. And then Italian, you know so,

607
00:32:16.839 --> 00:32:18.440
<v Speaker 6>and then at the end of that would be text

608
00:32:18.480 --> 00:32:21.759
<v Speaker 6>mex you know so. Those are the styles of food

609
00:32:21.799 --> 00:32:23.799
<v Speaker 6>I like to eat. And then again, if I'm going

610
00:32:23.799 --> 00:32:27.599
<v Speaker 6>out looking for barbecue, now, I'm looking for amazing barbecue.

611
00:32:27.640 --> 00:32:30.640
<v Speaker 2>Absolutely well, okay, so you are a little bit judgment

612
00:32:30.680 --> 00:32:32.400
<v Speaker 2>Are you looking for amazing barbie?

613
00:32:32.759 --> 00:32:33.920
<v Speaker 6>Yeah, yeah, it's amazing.

614
00:32:34.000 --> 00:32:34.359
<v Speaker 4>That's true.

615
00:32:34.440 --> 00:32:36.359
<v Speaker 6>I'm looking for amazing that's absolutely right.

616
00:32:36.640 --> 00:32:39.599
<v Speaker 2>Well, you've ben parted some wisdom for everyone listening can

617
00:32:39.640 --> 00:32:43.480
<v Speaker 2>have some amazing barbecue this Labor Day weekend. Sloan Rinaldi

618
00:32:43.559 --> 00:32:46.640
<v Speaker 2>from season three of Netflix is Barbecue Showdown, which premiered

619
00:32:46.680 --> 00:32:49.200
<v Speaker 2>on the fourth of July, recently released her cookbook of

620
00:32:49.240 --> 00:32:53.799
<v Speaker 2>the same name, Barbecue Showdown thirteen challenge winning recipes as

621
00:32:53.839 --> 00:32:56.359
<v Speaker 2>also seen on the show, and that doesn't include her

622
00:32:56.400 --> 00:32:59.640
<v Speaker 2>line of award winning barbecue sauces. Very quickly, Sloan, how

623
00:32:59.640 --> 00:33:02.759
<v Speaker 2>can people We'll find you on social media and beyond.

624
00:33:03.119 --> 00:33:06.160
<v Speaker 6>Yes, please go to texasq dot com. All roads lead

625
00:33:06.240 --> 00:33:08.640
<v Speaker 6>to me from there. All our links are there. IG.

626
00:33:08.960 --> 00:33:12.319
<v Speaker 6>You can find me my personal Sloan Ronaldi, Texas Q's

627
00:33:12.359 --> 00:33:15.640
<v Speaker 6>on IG, texasqu'es on Facebook and we'll asson. We have

628
00:33:15.720 --> 00:33:19.160
<v Speaker 6>our YouTube channel up and TikTok. So really, texasq dot

629
00:33:19.160 --> 00:33:20.799
<v Speaker 6>com is where you want to go. You can purchase

630
00:33:20.839 --> 00:33:23.160
<v Speaker 6>everything there and then find me from there as well.

631
00:33:23.680 --> 00:33:25.799
<v Speaker 2>Thank you so much for coming on tonight and have

632
00:33:25.880 --> 00:33:28.200
<v Speaker 2>a wonderful Labor Day weekend you too.

633
00:33:28.279 --> 00:33:30.720
<v Speaker 6>Thank you, Moe, you have a wonderful, safe holiday everyone.

634
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<v Speaker 1>You're listening to Later with Moe Kelly on demand from

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<v Speaker 1>kf I AM six forty
