Latest / Tigs Bits Podcast / Tales from the Pit & Stories That Hit w/ JD Marsh

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Tales from the Pit & Stories That Hit w/ JD Marsh · Tigs Bits Podcast

0:00
Every team had a Green Egg and we brought one of our loco
0:03
boilers with us. It started out we were about
0:05
ankle deep water and we're out there cooking.
0:07
We're cooking these lobsters we caught.
0:09
We brought in shrimp, you know, the Key West pink shrimp.
0:13
We had steaks working in steaks standing in this beautiful
0:18
crystal Clearwater in the middle of nowhere cooking this stuff,
0:23
and it was an amazing experience.
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By the time we left, though, water was getting up pretty
0:28
high. Ice chests and stuff are
0:30
starting to float around. And people, people had to
0:33
scramble there at the end to get all our stuff out there.
0:35
But it was quite, it was. It was unlike any event I've
0:39
ever been to. It was amazing.
0:49
All right, y'all, welcome back to another edition of Tigs Bits.
0:54
Tonight I am joined by a familiar face and I believe this
0:59
is his fourth appearance on the show.
1:02
I think that's right. But JD Marsh loving love having
1:07
him back again. He is knocking on the door of
1:11
being on the very exclusive and very elusive Tigs Bits 5 Timers
1:18
Club. Yes, we've been doing this long
1:21
enough that we've had a guest on five times almost, and it won't
1:26
be long before we can do that one more and we might have to
1:29
get him a jacket or some kind of a custom pit or something like
1:33
that. But look, JD is a seasoned pit
1:36
master from Texas and the founder of Pantano Barbecue, his
1:42
brand new venture bringing bold seasoning, sauces and all that
1:47
good Texas heat to the masses. And tonight we're going to talk
1:50
about competition BBQ, some of his seasoning secrets, what it
1:55
takes to build a lifestyle brand from the pit up, and why brisket
2:00
ain't what it used to be. We'll also get into some Texas
2:03
music. I got to hear some of his
2:05
thoughts from coming back from that Turnpike Troubadours show
2:09
at Oklahoma State. You know, we're going to dive
2:11
into that. And look, if you're listening or
2:13
if you're watching, make sure that you head to tigsbits.com.
2:17
That's your home base for everything.
2:19
Tigs bits, new episodes, food content, show updates, me
2:24
rambling and more and more. Look, let's roll.
2:27
JD, what is up? My brother, It is so good to see
2:31
you. Thank you for joining us once
2:34
again. What's up?
2:35
Glad to be here. Always, always happen to be with
2:37
you. Yes Sir.
2:39
Man been busy, Man been busy. I know we all have.
2:42
Oh, it never ends. As if that road.
2:45
Never. It never ends.
2:46
So that's fun, though. That's what keeps life going,
2:49
keeps everything ticking. And yeah, it's so good to see
2:52
you again, man. You were one of the first guests
2:54
in Season 1. And we I guess we've just
2:57
basically done this every year now.
2:59
You know, it's like it's time and it's due.
3:01
You do. It's time for you to come on
3:03
again. Yeah, it's been, it's been a
3:05
minute. I can't remember when the last
3:06
one was sometime last year. I don't remember exactly when,
3:09
but it's it's been a minute. It has.
3:11
It has. It's always good to see you,
3:12
man. It's always, always fun to pick
3:15
your brain, see what's happening.
3:18
Just there's a lot of genius in between those blue headphones.
3:22
Folks, if you're watching this, don't don't let him fool you.
3:25
Don't let him fool you. We'll look, I kind of want to
3:29
start up. We've got to catch up obviously,
3:31
but you could go back, listen to some of our previous episodes.
3:36
We're not we're going to we got a tap dance around some of that
3:39
for you guys that are new and never never heard this before.
3:42
But we're going to give you a 30,000 foot overview kind of of
3:46
what what all JD does. So let's rewind the smoke trail
3:51
a little bit and before the rubs and before the Astros gigs,
3:56
we'll get into what made you take a leap into BBQ full time.
4:03
We'll start there. Yeah.
4:05
So we started a buddy of mine back.
4:08
I can't even remember how long ago it was.
4:10
It was before we had kids so at least 15 years ago, you know me
4:16
and my buddy, just something to do on the weekends.
4:18
We started doing chili cook offs because it was easy, it was
4:20
cheap. All you need was a little pop up
4:22
tin, a fold up table and and a little stove and make some
4:27
chili. So we started doing that and
4:29
having a lot of fun doing that and we kept going to these chili
4:32
cook offs and started seeing a lot and a lot of them they had
4:36
BBQ also. And we thought, and you know, we
4:37
kind of grew up around BBQ, grew up BBQ with our dads and stuff,
4:41
but nothing serious. We said, well, hell, let's let's
4:45
give that a try. That sounds like fun.
4:47
So we went out and the first, the first one we did, we
4:51
borrowed a pit from a, a company that my buddy worked for.
4:55
We borrowed their company pit. And then after that we were kind
4:58
of hooked and we went out and had a buddy of ours build us a
5:01
pit, which it smoked great. It was big, it chewed up a lot
5:05
of wood. It held temperature nice.
5:08
So it was ugly, ugly, ugly. It was true homemade, like farm
5:13
made BBQ pit. And that's where we started on
5:16
and it kind of just took off from there and we got to where
5:19
we were doing, I don't know, 10 or 15 a year.
5:22
And that's slowed down a lot now just because we're all busier in
5:26
life with kids and baseball and FFA and this and that and jobs.
5:31
And so now we're down to probably 5A year.
5:34
We have our, our certain few that we like to do every year
5:37
and that that keeps us pretty happy.
5:38
We just don't have time to do it as much as we used to.
5:41
Well, you just have a good time doing it.
5:43
You recently just came off of 1 did, did you not?
5:46
Didn't I see that? Yeah.
5:48
That was about 3 weeks ago, I guess we did the Fillers Frolic,
5:51
which is the world championship fiddling contest in
5:54
Hallettsville, Texas. And that's a pretty big cook
5:57
off. They've been doing it for a long
5:58
time. There's about 150 teams there
6:00
and it's it's kind of a wild one.
6:02
They have a lot of categories. You know, most of the ones we go
6:04
to, they have brisket, Ridge chicken, some of them have pork
6:08
and then a lot of them will have like beans or steak or
6:10
something. Fiddler's Frolics, they have,
6:14
see if I can remember all they got BBQ sauce, they got gumbo,
6:19
they've got, they have steak, they have beans.
6:26
I'm forgetting, forgetting a couple things, but they have a
6:28
lot of different categories on top of the regular category.
6:31
So it's a lot of fun. It's a 2 day event.
6:32
You cook Saturday and Sunday, so it's a long weekend, but it's
6:35
fun. I've gotten involved recently
6:38
with these food things. I'm sure you've, you've kind of
6:41
seen that too on social media on some of our stuff of, of running
6:44
around here in Louisiana and these any, anything over rice
6:48
and stuff in a pot, a burger cook off.
6:51
I've been asked to judge this pit versus pot thing that's
6:58
happening in Morgan City later this summer.
7:00
I think it's in August, August 9th.
7:02
I think if I, if I remember right, that's going to be a lot
7:05
of fun. He's kind of explained what's
7:06
happening. You can, anything you can cook
7:08
in a pot count anything. And then of course anything you,
7:13
you have to cook on a grill or a pellet grill or smoker or
7:17
whatever for that. So it's going to be interesting
7:21
to see what what happens and that stuff you've obviously been
7:25
participating. In there is that two different
7:28
categories? Is it yes?
7:30
Is it the pot category and then the pick categories 2 separate?
7:33
Categories 2 separate categories, but then there will
7:37
be an overall champion dish. Yes, grand champion kind of
7:42
deal. I'm looking.
7:44
Oh, it sounds like a freaking blast.
7:46
I can't wait. I can't wait to do it.
7:49
Have you ever done, have you ever been a judge in any of
7:51
these types of events? All these that like these aren't
7:55
a lot of these are not sanctioned events that I'm going
7:59
to, you know, they're, I get you, for lack of a better term,
8:02
they're your backyard cook offs, but those are a lot of fun.
8:06
Dude, you'd be a great judge. I'm surprised that no one's
8:08
asked you to to judge something. I've been asked, I've been asked
8:11
to do it. I just.
8:12
I don't know. You don't want to do it one, one
8:14
time. I judged chili years ago and it
8:17
I said I'd never do it again. I like spicy stuff.
8:21
There are some people with their chili, they just absolutely try
8:23
to kill you. And I said never again.
8:26
That's what did it. It was more so just the amount
8:28
of food and the some just was just too damn hot.
8:32
It's just yeah, that makes sense.
8:36
That makes sense. Well, yeah, it's it's fun that
8:38
whole food world and what starts to open up from it though.
8:42
And, and I mean, it's, it's like I've told told folks and Jr. and
8:47
and Blasey and all of them, you know, as we've done this show,
8:50
it's like, dude, people love to eat.
8:52
They have to eat, You've got to eat, you have to eat.
8:55
And then if you can make food content that is compelling and,
8:59
and tells a story and all of that, man, you got it made.
9:04
And I've got. So there's a lot of these folks
9:06
that I've been starting to, to hang around and run, run in a
9:10
social media circle, I guess for, you know, whatever it,
9:13
whatever it is, great people love them, man.
9:16
I mean, just so supporting and all of that, but fantastic cooks
9:21
and they are cooking stuff. I ain't ever cooked in my life.
9:25
I've had it and I've had it from other people.
9:27
But, but by watching that stuff, I get the confidence like I, I
9:31
can do that. You know, it's not that I'm
9:33
better than anybody or anything like that.
9:35
It's like they make it sound so simple.
9:38
And then I cook some of these things and, and I don't think
9:41
they turned out the way they did for them, But it's, but it's
9:44
like trial and error with BBQ. I learned how to make a brisket,
9:48
right? And I learned, you know, all of
9:49
that stuff. You learn your temperatures and
9:51
just getting it locked in and your times and all you know, you
9:55
just know I'm. I'm the same way, you know, I've
9:59
got the certain things that I know I can cook really well.
10:02
But I do see, I'll see a video on TikTok or on Instagram or
10:05
something. I said, man, that looks, that
10:07
looks interesting. I'm going to give that a try.
10:09
Sometimes it works and sometimes it does it.
10:11
Yeah. I don't think they tell you all
10:13
the secrets in those videos. No, they absolutely do not.
10:16
I've made, I've made some videos.
10:18
I haven't made as many as a lot of these folks, but I've made a
10:20
few. I didn't tell everything.
10:22
I'm not, you know, there's just some things that you're just not
10:26
going to tell. It's just, yeah, you know, but
10:28
you get the basics and you add your own little flavor into it.
10:31
Yeah, that kind of leads me into to to everything.
10:36
He basically starts with chili cook offs progress progresses on
10:40
up end up at one point you're catering.
10:44
You probably still do. I would think you still do cater
10:46
for. That's my main.
10:47
Throws, Yeah. I mean, that's your main gig.
10:49
Now, so we did, we did the Detroit Tigers, they were in
10:52
town the other day. We've I think this is five years
10:55
in a row that we've done the Tigers when they come to town.
10:57
No, really, they did. That, yeah.
10:59
Do they were is it do they kind of do they?
11:02
Does Detroit request this like they're?
11:04
Nutritionists. They're nutritionists who sets
11:08
up their meals, calls me. Oh wow, that's cool.
11:11
That's really cool. So that's how, I guess that's
11:14
how that works in Major League Baseball.
11:16
You've got all Major League Baseball teams have a
11:19
nutritionalist and that's interesting because they go to
11:22
all 32 cities. That's right.
11:25
They, you know, they've got they've got it lined, lined out
11:29
before the the team gets there. And I would be calling y'all
11:33
too, if if I were any of these other Major League teams,
11:37
especially Detroit. Hell yeah.
11:39
You're not getting this anywhere else.
11:42
And that's what I told like the clubhouse guy, the visiting
11:44
team, clubhouse guy. I'm like, hey man, if anybody
11:46
other teams are looking for a BBQ, give us a call.
11:48
But seems like it's always always just Detroit for some
11:51
reason. That's interesting.
11:53
That is interesting. And they probably have their
11:56
rotation of people to, you know, every everybody.
11:59
And the only other place that I think would would give a good
12:03
standard of Texas barbecue and one it would be, you know, the
12:07
hated Rangers. But I mean, I would think that
12:09
they have some pretty good catered food.
12:12
I would probably be if Detroit probably eats well when they go
12:15
to, they go to Arlington as well.
12:18
Yeah, it's funny, Arlington. We went with the Astros for two
12:22
or three years. Every time they would go to
12:23
Arlington, we would travel with them and cater them in
12:27
Arlington. Oh, really?
12:28
It was a lot of fun. Yeah.
12:30
Yeah. They would haul our pit and
12:31
everything up there and cater their postgame meal when they
12:33
played the Rangers. Oh.
12:35
That's freaking cool. That's awesome.
12:37
Yeah, that was fun. Yeah, I guess so, man.
12:40
I guess so. And and then those of you
12:43
listening may not know from that from catering and doing that he
12:47
he had a partnership with with Alex Bregman.
12:50
They had braggy bomb, but you had made your own seasonings
12:54
prior to that partnership. So kind of fill that in real
12:59
quick. We were doing catering and we
13:01
started a line of BBQ sauces and BBQ rubs, just stuff that we
13:05
developed over the years. Cooking decided we're going to
13:08
give that a run. We had 2-3 sauces and two rubs
13:14
to start out with I think is what we had and we were kidding
13:17
the Astros and got to talk to Bregman and he had his salsa
13:23
line and wanted to expand into something else.
13:26
He said hey y'all come over to my house, cook me dinner and
13:30
bring your BBQ pit and let's talk.
13:32
And it grew from there. So we launched the Bregie Bond
13:35
line of BBQ rubs and BBQ sauces and that went for 2-3 years and
13:42
then that that kind of dissolved away and now he's not in Houston
13:46
anymore. So now I'm back back rebranding
13:51
and and starting my own thing once again.
13:53
There it is, there it is. And really what was kind of led
13:56
me to to talking about my friends at farm to fire.
14:01
They have that kind of they they're seasoning.
14:04
They have just a they're they call it Booyah, which is just, I
14:09
guess in a sense they're all-purpose seasoning, but they
14:11
worked in South Texas a lot. So they developed these citrusy,
14:17
that kind of flavor, which you're originally from South
14:19
Texas. So I know you know, that's
14:21
right. Exactly what I'm talking about.
14:23
They're the only seasoning. And and this is no disrespect
14:26
whatsoever to these amazing seasonings here in Louisiana,
14:30
these Cajun quote, UN quote seasonings, all-purpose
14:33
seasonings. Fantastic.
14:34
You use them every day, every day.
14:37
I love them, but that's the thing with the seasonings that
14:41
you made prior to Breggie Bomb, then with Breggie Bomb under
14:46
that label and then fortunately got to keep those same recipes.
14:52
The whole tie in is that I would love for you, you, both of you
14:55
guys to meet at some point. And I'm sure that y'all will
14:58
because y'all bring this quality that's unmatched to anything
15:05
else that I've had. And I mean, I'm again, no
15:07
disrespect to the fine people that they everything I've got is
15:11
is amazing from folks, but y'all stuff is just on another level.
15:16
What is it in South Texas that puts that together?
15:20
Because even Matt and Tobin would would say that, you know,
15:25
this isn't a Louisiana seasoning.
15:27
Now they put their little flair and stuff on it, of course, but
15:31
but it's it that's a South Texas deal.
15:36
What's up with that? It's, it's just that Mexican
15:39
influence of growing up in South Texas, you get those Mexican
15:41
flavors, a lot of Peppers, a lot of chilies and different things.
15:46
And I think it's 100% the Mexican influence.
15:49
You're talking about the Berea tacos.
15:50
Obviously that's how they learned how to make Berea tacos
15:52
being with South Texas. But yeah, it's, it's a that's
15:58
you know, barbecue in Texas is a, a big melting pot of the
16:03
South Texas style and the Central Texas style, the East
16:06
Texas style. And they all have their
16:07
different origins. You know, Central Texas is more
16:13
the German folks and Czech folks that came over were smoking
16:17
meats. South Texas obviously has a
16:18
heavy Mexican influence. And in the East Texas has more
16:22
people from like the Carolinas and stuff that came in this
16:25
direction settled in East Texas. So it's more similar to a a
16:28
Carolina style almost. They all have their all have
16:32
their influences. Me growing up in South Texas,
16:34
but then I've, you know, I've lived in Southeast Texas for the
16:37
past 17 years. So kind of a mixture of the
16:42
both. I like, I like them all.
16:45
Yes, I mean as there's you can't go wrong, you can't.
16:48
Go wrong, but I, I am a big I'm a big fan of pepper.
16:50
I, I, I love just black pepper. I think it goes a long way on
16:54
BBQ. Like my brisket rub is a very,
16:57
very traditional Texas brisket rub salt, coarse pepper.
17:02
It's got a little garlic in there.
17:04
We put a little bit, a little little bit of turbinado sugar in
17:08
there to get a little pop, which is a little different.
17:10
That's kind of what sets it off, but other than that it's a very
17:13
traditional Texas style BBQ Rd. Brisky business?
17:17
Isn't that the name of it? I love it.
17:20
So I got, let's see, I just got these, yet I just got these
17:24
yesterday. Oh yes, that.
17:28
Oh, it looks great. I love it so.
17:31
I love it so. That goes in yesterday.
17:33
That's who I was going to ask. So where are we from?
17:37
The last time we spoke, you were the last time that we did this.
17:41
You had not named everything. You were still working on the
17:45
You knew brisky business that was locked.
17:47
In that was the only one I was going to keep.
17:49
But that was the only one that you kept.
17:50
So tell us more where we at so. We can go through.
17:55
So those are the first samples that you know it is quite the
17:58
process to get it done. You got to design the labels, go
18:02
through all the FDA stuff, make sure the labels are correct, get
18:06
the labels made. It is a lengthy process.
18:10
So just got the samples in yesterday.
18:12
Labels are all done, my guy. Now that I got these samples,
18:16
I'm going to send them to my graphics guy and my website guy.
18:19
He's been working on the new website, so now he can get
18:21
pictures of everything and get that done.
18:23
So hopefully we'll be up and running here pretty quick.
18:25
And once, once the websites done and everything, it's just a
18:29
matter of me saying go and we'll get it produced and it'll take
18:33
three weeks to a month to get it produced.
18:35
But I've got 4 rubs is what I'm what I'm starting with.
18:38
I think you've tried all of them except for one.
18:42
So we can go. I got the brisky business, which
18:45
that's a great beef rub. Like I said, it's very
18:48
traditional salt, black pepper. Let's see El Rey, which is an
18:52
all-purpose rub. So that is formerly El Hefe.
18:55
OK. All right.
18:56
Yeah, it's good. It's the same thing, but I I
18:59
reduced the salt 10% because I thought it was a.
19:01
Little salty, it was the salt. I agree with that.
19:05
Just a hair, just just a touch. If you went, if you went too
19:08
heavy, because I put it on some pork, pork butts.
19:11
I put it on brisket too because I held y'all with them.
19:15
Yeah, it worked great on pork and brisket.
19:17
If you put it on chicken, it was a little too salty, so I reduced
19:20
that sodium a little bit. I think it'll work better.
19:22
Oh yeah. Then we've got blackjack, which
19:26
is the Cajun seasoning you've had.
19:27
This I sent. You.
19:28
Oh yeah, that blackening. Yeah.
19:31
Oh yeah. Oh, that stuff's unbelievable.
19:33
It's fantastic. And that is probably my favorite
19:38
of all of me. I I love this one.
19:39
What all do you like putting that on besides just fish?
19:44
Have you tried other things? Like what can you?
19:46
What can you not put it on? Steak.
19:48
I put it on steak. Really.
19:50
I put it on burgers really. I mean, it works on everything.
19:54
It's OK. Like like you, all the different
19:56
Cajun seasoning and stuff. I love all of them.
19:59
Yeah, it just it's unique in a little bit.
20:01
It's just something that that's a little different than your
20:04
normal burger. Let's say you're putting it in a
20:07
burger and again, a big. Deal for for me on this one.
20:11
As opposed to some of your bigger name, more traditional
20:16
Cajun seasonings lower sodium. You know, a lot of those Cajun
20:20
seasonings have a ton of sodium in them and this doesn't have as
20:24
much sodium in it, which I, I'm not a, I'm not a huge salt guy.
20:27
Like I said, I'm a big pepper guy, but I'm not a huge salt
20:29
guy. So reduce sodium a little bit.
20:33
That's my, that's what I like. So that's what I made.
20:35
Oh, yeah, I tell you what that is some of the stuff, some of
20:38
the better of these seasonings that I've had.
20:42
They're all low sodium and there's, there's just so much
20:45
flavor in them. You have to, with a lot of them.
20:48
I have to actually just add a little salt to my stuff too,
20:51
just to kind of it needs a little salt because they've
20:54
taken so much out. Yeah, that traditional stuff,
20:57
those Zatarans and your slap your Mama and all of that stuff.
21:02
It's just salt with a little bit of heat.
21:05
Just a little. It's mainly salt, little
21:07
cayenne, salt and cayenne. Yep.
21:10
And then this is a new one that you have not tried.
21:13
I don't think that nobody's tried.
21:15
This is our pork pork rub called High on the Hog and.
21:19
This is it's. Kind of.
21:21
It's kind of a sweet heat. Ribs very bright.
21:25
It's very bright. It almost looks orange from
21:28
here. It may just be the camera.
21:29
In the line, it's not quite as orange as it looks on camera,
21:33
but it is orangish. Yeah, for sure.
21:35
And it, like I said, sweet heat. It is on ribs.
21:40
I got to have some of that. Once I'm ready for, I'm ready
21:42
for you to get this stuff made so I can get some.
21:45
I can't wait. I can't wait yet.
21:47
Only I haven't had brisky business, but I mean, I've made
21:50
my own. I've not I've not had brisky.
21:53
Business. I've got some small samples of
21:56
some small sample bottles of that.
21:57
I'll send you one of those. OK, Yeah, I can't.
22:00
I can't wait to do it. What about the what about the
22:04
seafood boil? The the crab boil?
22:06
The crawfish boil. I've still got that on the, you
22:08
know, it's on the back burner right now.
22:09
I've still got it. I think it's amazing.
22:12
And I've given it to a lot of people.
22:14
I've I've given it to a ton of ton of Louisiana guys and they
22:18
all have high praises for us. So that says something.
22:21
But you know, I kind of kind of missed the boat on crawfish
22:24
season this. Year.
22:25
Yeah, it's over now. I figure I may as well just wait
22:28
to launch that till next year. When?
22:30
It's yeah, for sure. 1st of next year when crawfish season's
22:33
fixing to ramp up. Well, before it comes out, I've
22:36
got to get with you so I can get at least like three or four of
22:39
those suckers. So I do because that's that's
22:42
the only way I want to boil crawfish next year.
22:44
I mean that's that's it's the best every all of my neighbors
22:47
agreed do. You I've got, I probably have 30
22:51
or 40 bags of that still. Oh good, set 5 aside for me,
22:55
please and please and thank you. Not a problem.
22:59
Yeah, our big deal on another big deal on that.
23:02
It's also much lower in sodium as opposed to some of, you know,
23:06
your Louisiana brand inside Iran's like you mentioned or any
23:09
of those, a lot less sodium. So it's a little more expensive
23:14
than they are, but it's, you know, salt is cheap.
23:17
So they fill it with salt, doesn't cost much, but you don't
23:20
have to use as much. You get more flavour, the
23:22
flavours pop more with that less.
23:24
Sodium. They do.
23:25
They do. So, yeah, yeah, very, very
23:27
sodium. I think it's better.
23:29
Yeah. It's got that citrus in there.
23:30
You don't even, you know, I've always added oranges and stuff
23:34
to my crawfish boils. You don't really have to.
23:37
It's got that citrus in there and it really comes through when
23:39
you boil it. It does.
23:40
It was fantastic. We, I think that day though, we
23:44
had three sacks and only had one bag of that.
23:47
So like the second batch I just, you know, put like 1/2 a bag of
23:51
Louisiana fire. The thing with Louisiana and I
23:54
usually that's what I generally cook with.
23:57
If as long as you don't go crazy with it whenever you go on to
24:01
the next batch, it's OK. But man, it's a fine line from
24:05
being salty or or not and just haven't like that citrus and all
24:10
that with with yours that went that shine through all three
24:14
sacks with just one bag, which is unheard of.
24:18
You know, we just add, just because we wanted a little more
24:21
heat, we added a little bit, you know, a little.
24:23
Bit more second. 3rd batch. I like to add a, you know, a cat
24:28
full of fireshire or something in there.
24:30
Yeah. That's brilliant.
24:32
But that's me. I like heat.
24:33
You know, if I'm cooking it for a lot of people or for the for
24:36
the family, I'm not going to make it as Hobbit.
24:38
You know, if it's just me and my buddies, let's ramp it up.
24:42
Well, now that we're kind of talking a little bit of boiled
24:44
crawfish, boiled shrimp, all that, tell us about your
24:49
experience of boiling shrimp waist deep in salt water while
24:55
the tides were rising in the key in Key West.
24:59
Tell us about that. Yeah, that was, that'll be two
25:03
years ago in August, I guess Baron Burton, who have W sauce
25:09
put on this deal down to Key West and there's a lot of big
25:12
name BBQ influencers. You know, Matt Pittman was there
25:15
and Heath Riles was there and I don't steel cracker was there.
25:21
Alfagoni was there a lot, a lot of big name.
25:23
I remember I. Remember, actually, I do
25:27
remember that. I don't know if we talked about
25:29
it, but I definitely saw all the videos and stuff.
25:32
Yeah, unbelievable. From all of y'all, from from
25:35
everybody there. It was wild.
25:36
It was, it was the coolest event I've ever been to.
25:38
We were there for, I don't know, five days maybe, but it was a
25:42
three day event and there was a, you know, a tournament.
25:45
So we had our team and see if I can get this right.
25:49
The first day was fishing. The second day it was the
25:52
opening day of lobster season. So you dove for lobsters.
25:56
And then the third day was a BBQ cook off and you accumulate
25:59
points through all three events to try to win.
26:02
But on the lobster day, you got done, we got done lobstering, I
26:06
don't know, maybe 2:00 or so. And then they went out to the
26:11
sandbar, like it had to be 20 miles off the coast of Key West,
26:16
this big sandbar. And they had brought out grills.
26:21
They brought out green eggs for every team had a green egg.
26:24
And we brought one of our loco boilers with us and we set it
26:28
up. And like I said, it started out.
26:30
We were about ankle deep water and we're out there cooking.
26:33
We're cooking these lobsters we caught, we brought in shrimp,
26:36
you know, the Key West pink shrimp.
26:39
We had steaks working, steaks standing in this beautiful
26:44
crystal Clearwater in the middle of nowhere cooking this stuff,
26:48
and it was an amazing experience.
26:50
By the time we left, though, water was getting up pretty
26:53
high. Ice chests and stuff were
26:55
starting to float around and people people had to scramble
26:59
there at the end to get all our stuff out there.
27:00
But it was quite it was it was unlike any event I've ever been
27:04
to. It was amazing.
27:05
I. Mean unique is an
27:08
understatement. For what?
27:09
For what that is, yeah. That's like a once in a lifetime
27:12
kind of experience. I mean, wow, wow, that's the
27:17
that's the thing. The cooking world.
27:19
The cooking world is so is so fun.
27:22
It's just fun. It's another reason I want to be
27:26
AI like riding the line and being on the outside and kind of
27:29
riding in the edge and hanging with y'all, not being a
27:32
competitor and not being in it. I can cook and I like to make
27:37
some cooking videos and stuff here and there, but I'd rather
27:40
cover it and just be a part of it, promote it I guess is a
27:44
better, better term. I've gotten to go.
27:48
I've gotten to go some cool places and see some cool things
27:51
and meet some, some good people. Over the past, especially since
27:55
I've jumped into a full time, which is, I don't know, five
27:57
years ago or so. Yeah, got to do a lot of cool
28:00
stuff. Yeah, I mean, and you rubbed
28:02
elbows with some of the the best in the in the deal you've been,
28:05
I mean, like you've been on Heath Rouse's podcast.
28:08
And yeah, that that dude, that dude is he's, I don't know him,
28:12
but he seems like a great guy and.
28:15
Yeah, real good guy. Everybody Austin Dennis, you
28:18
know, is a buddy, a buddy of mine and he's he, he knows a lot
28:22
of these same folks that that you do.
28:24
We've talked about that. And yeah, the similar a lot of
28:28
these people are just good people that are out there doing
28:31
this. And that's what you know, that's
28:33
what's what's attractive, I think to people on social media
28:37
and why they have followers and they sell their products and
28:41
everything like they do is authenticity.
28:43
I think it's the biggest key is that these people are what you
28:47
see is what you get. You're not faking it.
28:50
And those people are the ones who've been around for a long
28:52
time now and are coming on the scene, but they're going to be
28:55
around for a long time. Yeah, most, most of the people
28:59
that I met, you know, the bigger name people have all been, I
29:04
wouldn't say all, but 95% of them, 95% of them are really,
29:09
really good people. It's a really pretty tight knit
29:11
community. All those guys, you know,
29:13
they're all this weekend is Memphis and May.
29:14
So they're all converging in Memphis, and you know you'll
29:17
start. Seeing the main.
29:18
Spot But they're all they're all going to be hanging out with
29:20
each other and they're our buddies.
29:22
So it's it's a good community. Crap, I didn't realize.
29:26
Yeah, it is Memphis and May. This going on, are you, you're
29:31
not obviously you're not going this year.
29:33
Have you ever been to Memphis in May?
29:34
Have you ever? Yeah, I went.
29:36
I went two years ago, two years ago.
29:38
OK. Yeah, that's right.
29:40
That's right. I've been.
29:40
To Memphis in May. I've been to the Royal in Kansas
29:44
City. Of the big Three, the only one I
29:46
haven't been to is the Jack in Tennessee.
29:49
OK. And that's that, yeah, I've IA
29:53
guy Rusty, Rusty seasonings. They won.
29:57
They won like dessert or something at that one at the
30:00
that's it. I guess that's at Jack Daniels
30:02
deal. Is that where?
30:03
Yeah, Jack Lynchburg. Or, well, wherever.
30:07
Yeah. He showed me this dish.
30:08
And I mean, good God, it's not your mama's.
30:12
It's not your mom, Mama or grandma's dessert.
30:16
This thing was like in a trophy with milk lined around it and
30:20
all this just. I mean, it looked unbelievable.
30:23
But that's how I was when we went to Kansas City a couple
30:26
years ago. It was our first time there.
30:29
We didn't really know what we're getting into.
30:33
We went and the dessert especially, like the theatrics
30:40
that people put on were unbelievable.
30:43
We're turning in. Like I don't even remember what
30:45
we turned in. Like a some kind of cheesecake
30:47
or something. I'm sure I don't know.
30:48
But you know, around here, all the cookouts we do around here,
30:52
you're not allowed to decorate anything.
30:54
You just turn in your food. So we get up there and these
30:57
people are going all out. Just crazy extravagant and we
31:01
were in another world. We didn't.
31:03
So we didn't we didn't win anything in dessert on that one.
31:06
We did get we got third place Turkey, which was amazing.
31:11
That's right. I remember yeah, yes, I remember
31:13
you telling me that now, dude, it's crazy.
31:16
Rusty showed me the video of them like and the walk up or
31:21
whatever to bring It's it's just it's a production theatrics
31:25
beautiful way. Rusty is one of those guys.
31:28
He's loud and he's just he's awesome, you know, but like when
31:31
they have these cook offs and stuff and they have the People's
31:34
Choice, he's over there ringing the bell.
31:37
He's getting attention, man, you know, which is what?
31:40
Which is what you you got to do. If you want to do it, you got to
31:45
do it that way. For sure, Memphis.
31:47
Memphis is totally different. I went there two years ago and
31:51
I've never been to Memphis and didn't know a whole lot about
31:54
it. But you don't turn your stuff
31:58
in. They, the judges come to you and
32:00
you pick what you want to turn in.
32:02
You can turn in I guess pork butts or whole hog or ribs.
32:05
And so you pick which one you're going to do and the judges come
32:07
to you and you have like a 20 minute window and you decorate
32:10
like crazy. And the judges come sit down and
32:14
you present that you're cooked to them.
32:16
You tell them here's what piece of meat I'm using and here's the
32:21
wood I'm using, here's my pit. And you go through the whole
32:24
process and it's as much about the showmanship and the
32:28
presentation to the judges as it is just that one bite.
32:33
Right. All the cook offs we do, it's
32:35
about that one bite there's you turn into a blind box.
32:38
Nobody knows who's turning in what, theoretically.
32:41
Yeah, exactly, Exactly. Yeah, I would be.
32:45
That kind of stuff would intimidate me.
32:47
But I guess if you do it enough and you practice it enough, then
32:50
you, you know, you can make it. But just watching the way that
32:54
they box some of this just like a freaking burger, man.
32:57
Like watching, it's like it's unreal.
32:59
Like it's just not just anybody can do it.
33:02
It's it competition cooking is way different than than kitchen
33:08
cooking or you know. Cooking home cooking, million
33:10
percent. And million.
33:13
Percent. Like you said, theatrics.
33:15
That's a good way of describing a lot of the way that this goes
33:19
down. You're not going to have this
33:20
presented to you at your home or if you're throwing a party,
33:24
typically a normal party, you're not going to be coming out with
33:28
all of this stuff because it didn't going to serve enough
33:30
people who number one, you know, it's just it's for show and all
33:34
that guarantee you it's good but.
33:37
Oh, there's no doubt it's good. But I said it's from what I saw
33:41
in Memphis at least, A big, big, big chunk of it is that
33:47
presentation, you selling it to them versus just the bottom.
33:51
Right, right. Exactly.
33:54
Which we're not used to that. That's that's a whole nother
33:56
world for us. Yeah, no doubt, no doubt.
34:01
Yeah, it is. So it's interesting just to see,
34:04
see how all this process, process works.
34:07
I'm looking forward to getting more involved and being around
34:10
it, trying to not gain weight throughout it all.
34:14
That's the problem. So like at Memphis in May, do
34:18
they have some type of an event where you get a wristband or you
34:21
pay X amount and you get a sample from the people or you
34:25
don't get to, you don't get to try any of that?
34:27
Do they have like a festival where you can eat the food from
34:30
these people who are in the competition?
34:34
You know, I don't even know about like Memphis in May.
34:36
I was, I was there cooking with a team and I was just kind of in
34:41
my zone. I don't I don't know how the
34:43
whole thing worked. Oh, y'all weren't.
34:45
Who were? Did y'all serve the public at
34:47
all? No, no, you know, there are
34:50
people that you knew friends and stuff would come in.
34:51
They can. We always had food and friends
34:54
and stuff could come in or people that you knew could come
34:56
in and grab some bites and stuff.
34:58
But it wasn't just random public walking through.
35:02
Really. I was, I was pretty surprised at
35:04
the size of Memphis and a it was not as big as I thought it would
35:08
be. Yeah, I'm, I guess I'm used to
35:11
Houston and San Antonio, which are, and then those are huge and
35:15
then Kansas City is insanity. That's like 600 and something
35:19
teams. Memphis is not not quite as big
35:23
as I envisioned it to be. OK.
35:26
All right. Well, that's it.
35:27
That's interesting. That's that's an interesting
35:30
take. I love it, man.
35:32
All right, dude. Well, look, I mean, you, you,
35:35
you're not just a BBQ guy. Let's shift gears for a second
35:39
because you know, you're, you're also a Texas culture guy.
35:44
I would call you that. You love music, boots, wild
35:48
stories, good company. And you, you, you live the
35:52
lifestyle. So let's talk a little bit about
35:55
that and some of these things moving forward tonight, I'm
35:58
going to have a little more rapid fire questions.
36:01
So I'm just going to start right off the bat.
36:03
Who are your top three all time Texas artists?
36:08
We're talking about music now. Guy Clark, Robert O King, Jerry
36:12
Jeff Walker. That's easy for me.
36:14
I've got all three of their posters on my wall right over
36:17
here. Wow, that may need no hesitation
36:21
at all. That's an easy.
36:23
That's an easy question for me. Super old school guys, but those
36:27
are the guys that started it all.
36:28
I mean, to me, Guy Clark is the greatest songwriter to ever.
36:32
He is my absolute favorite. Tomorrow night I'm actually
36:35
going to a deal here and it's in Houston.
36:38
They do it every year. It's called a Night for Guy and
36:41
it's two guys that wrote a lot of songs and were very good
36:45
friends with Guy Clark. They they kind of put this thing
36:47
on every year and they bring in a bunch of different musicians
36:50
and they all sit around and play Guy Clark songs.
36:52
It's this cool little venue. There's, I don't know, 150
36:55
people there or something maybe. But it is a really cool event,
36:58
especially if you're a a Guy Clark nerd like myself.
37:02
But he's my number one and it's not close.
37:04
And then Robert O King final #2 and then Jerry Jeff Walker.
37:09
I mean, that's three freaking Texas Legends right there, dude.
37:13
Yeah, that's awesome. That's awesome.
37:15
Will you introduce me to shiny ribs?
37:19
And they're definitely maybe not in the category with those 3
37:23
legends, but they're very unique and they have their own style
37:28
that is unlike anything else you've ever heard.
37:30
So tell. Tell us how to explain.
37:33
It you can't explain it, it's Rock'n'roll in a sense.
37:37
It's it's it's with. I don't.
37:39
Know 3 and Blues and Rock'n'roll and I think Kevin Russell who
37:43
shine ribs. I think he calls like swamp pop
37:45
or something. I don't know what it is.
37:47
He's got some RMB and he's got. Some gospel in there.
37:51
Yeah, it's a little bit of everything.
37:53
I think that if you hear them, you're not gonna, you're not
37:57
gonna tap your feet and you're not going to, at the end of the
38:00
show, be like, well, that was a waste of my time.
38:02
I'm talking about you. You've never heard them.
38:05
And it doesn't matter what genre music you like.
38:08
I don't. The dude's an entertainer.
38:10
You can't enjoy a shiny rib show.
38:12
I probably don't want to be friends with you.
38:15
I would agree with that. Well, you're, I'm so, so
38:18
thankful that you introduced me to him.
38:20
I've got to see him a couple of times since then.
38:22
They even played a birthday party of yours too, didn't they?
38:26
Didn't, Didn't your lovely bride?
38:29
My 40th birthday party, they played in my backyard, which was
38:32
a lot. That was during COVID 2020.
38:35
So they weren't touring or anything and they were just
38:38
doing house parties and you could only have, I don't know,
38:41
it was like 30 people or something was the Max you could
38:43
have at the party. And it was, it was just Kevin
38:48
and then the two backup singers is all it was.
38:50
And it was amazing. Amazing.
38:55
That'll mean how could it not be?
38:57
How could it not be just that something that intimate and to
39:01
be like, I saw him here at a very small little place, not
39:04
even a club, like it's a small room and it's just and he it, it
39:09
would be like seeing seeing him at a house.
39:12
It would be the same kind of same kind of feel.
39:15
Yeah, he's way. I mean that that just it just
39:18
builds it. He's he's so much bigger than
39:20
life. They're all bigger than life.
39:22
But he is just on another planet.
39:25
He ain't with us. Yeah, so so that day when he
39:28
when he played in my house, me and my brother, like I say, it's
39:30
for my birthday. Me and my brother and my best
39:32
friend I grew up with had gone and played golf and we came back
39:36
to the house and walked in the front door of my house and he's
39:39
laying in my living room just watching TV like what in the
39:42
hell is going on? Here.
39:47
Who? What?
39:49
What the Hell's happening? Yeah. 100 Yeah, it was it was it
39:54
was a good night from. What I I guess it was.
39:59
I guess it was. You remember the first half of
40:01
it? I'm sure, Yeah.
40:03
Back half probably gets a little fuzzy.
40:05
I've seen a lot of people started playing.
40:06
Yeah, you've got you kind of remember it, Yeah.
40:10
I've got a I've got a good picture of of shiny ribs
40:13
carrying around a tray of jello shots carrying around.
40:19
That's amazing. So he just had.
40:22
So he started with the gourds. The Gourds were around for 20
40:27
plus years probably, I don't know exactly.
40:29
And they they've been broken up for a while now and they just
40:33
had a reunion show about a month ago, which I would have loved to
40:36
have gone to. Is this little spot in Austin.
40:38
They did two nights in a row but I wasn't able to go.
40:41
But the Gourds were. That's where he got his start.
40:45
OK, A pretty bad ass band as well.
40:48
Yeah, I got to dive into him because I hadn't heard anything
40:52
that that dude does. He's a fun follow on TikTok too.
40:56
Like he he he's always on there just being goofy, just being
41:01
himself. Nothing wrong with that.
41:03
I love it. What is the most underrated
41:08
venue to see a concert in Texas? Underrated.
41:16
I believe that you've said Gruny Hall was.
41:19
Green Hall's the best. That's like your favorite.
41:23
So what would you say? What would you say is the most
41:26
underrated? Oh man, there used to be a place
41:34
down around where I grew up called Schrader Hall, which
41:37
Green Hall's the oldest dance hall in the state, Texas.
41:38
Schrader Hall was the second oldest supposedly.
41:41
And it's, they don't do concerts there anymore and they think
41:45
they just do weddings and it's a, it's a wedding venue now.
41:48
That place was, you know, it's really in the middle of nowhere.
41:52
You couldn't, no hotels. There's nowhere to say if you
41:54
were going there. There's right in between
41:57
Victoria Golia and Cuero out in the middle of the country.
42:00
And that was one of my favorite places to, to see concert.
42:04
I've, I've got a lot of good memories of having a really good
42:08
time to see some good shows at that place.
42:09
And it's it's unfortunate it's not around anymore.
42:12
It sounds like a wonderful place.
42:15
I got one time when we were in high school here was, I don't
42:20
know, the band. I don't remember anything about
42:23
them. It wasn't anything big or any
42:24
big artist. It was just like a little local
42:26
band, but there was this old abandoned Catholic Church and
42:31
you know, teenagers had figured out how to get in there.
42:34
Whatever broken in, I don't know.
42:36
But they there was a party happening.
42:39
There is one of those deals out. I mean, I'm talking about out in
42:42
the middle of nowhere. I don't know how to get back
42:45
there where it was at somewhere around Nakatish, I know that and
42:50
somewhere within like a 30 mile radius of Nakatish.
42:53
A lot of pine trees. A lot of pine trees.
42:54
A lot of pine trees, a lot of nothing, a lot of nothing.
42:58
And it's just out in the middle of nowhere.
42:59
But man, kind of that that reminds me of just what?
43:04
That's an epic I paint. You painted the picture.
43:07
I understand what's happening here.
43:10
Yeah, that would be. That would be incredible.
43:13
To follow that up, what's the favorite show that you've ever
43:16
seen and where? The best, the best venue I've
43:23
ever been to is Red Rocks, and that's hands down.
43:26
It's not even close. We wouldn't saw Turnpike
43:28
Tribuers there when when they got back together a few years
43:33
ago, that was the first shows they announced and we got to go.
43:36
And there's no other place like Red Rocks.
43:39
That place is unbelievable. Yeah.
43:43
Best show I've ever seen, man. I don't know.
43:46
I've. I've seen a lot of shows.
43:48
I don't know, I don't have to really think on that one.
43:53
I've seen a lot of good shows. Well, I'm just saying like it's
43:57
the same way for me. I mean, I did a whole podcast.
43:59
You can go back and listen to it.
44:01
The top ten, my top ten concerts at some some point in time, like
44:05
the first year that I ever did the podcast and they that top 10
44:10
hasn't changed. It's still.
44:12
I'd have to really sit down. That's that's I'd have to really
44:15
sit down and think about that one.
44:16
Give me your top, give me a top three.
44:18
Like what do you? What's the first one that comes
44:20
to mind? It may not be the best, but it's
44:23
something that like that. That's the first thought.
44:26
I remember the one that really sticks in my mind was it had to
44:30
be 2000 and one or 2002. Somewhere in there there's a
44:35
Schrader Hall, which I mentioned before Charlie Robinson was
44:38
playing and that was kind of at the peak of his his popularity.
44:44
And I remember that place, old dancehall, just people just
44:47
partying like crazy and stomping their feet and the whole
44:50
building was shaking. And it was pretty that that one
44:54
always sticks to my mind for some reason.
44:56
Yeah. I love it.
44:58
I don't think it's the best show I've ever been to, but it really
45:00
sticks to my mind. Yeah, well, that mean that's it,
45:02
that's it. That's the thing it's hard for
45:04
if you've been to a lot of shows and you have, and I have to say
45:08
what ultimately and truly is number one, that's that.
45:11
That's tough. Now for me, my mind's still
45:14
Metallica in 1997. That hasn't changed.
45:17
I don't think it ever will just because of everything in the way
45:20
that it unfolded this. No cell phones, no knowledge of
45:24
what they were doing every night and stuff.
45:26
You know, no pre, just saw it. I mean, hell at all.
45:30
That was kind of even the same back in 2001 when I'm talking to
45:33
you didn't have any social media or I didn't.
45:37
You had a phone, but you weren't on it the whole damn time and
45:40
you definitely couldn't scroll the Internet and.
45:43
I didn't have a camera or anything.
45:45
Right. Exactly.
45:46
Yeah, I mean, there's there's some of that stuff, man, I miss
45:50
some of that stuff. You know, maybe it's just maybe
45:52
I'm just getting old and maybe I'm getting older and and more
45:56
nostalgic. But you know, I think it was a
45:59
lot better when we didn't have as much distractions with phones
46:03
and everything else in the inner constant Internet podcast.
46:08
It's all this stuff that it's just, you know, kind of just
46:12
dial it back now, dialing it back that that reminds me of I
46:18
don't know how much you can talk about this, but I know that a
46:21
few months ago we had dinner here at y'all were rolling
46:24
through Baton Rouge and and, and, and got to have got to have
46:28
a great dinner at Juban's with y'all and you were I love that
46:32
place. It's so freaking good.
46:34
And y'all were you were talking about this thing that you do
46:39
basically where you don't have cell phone communication, you're
46:42
on riding a horse, you're in the wilderness and all that.
46:46
I can't remember everything it is.
46:48
What can you tell us about that? Because it was fascinating.
46:52
It's just an organization I'm part of.
46:55
There's, I don't know, 500 members or so.
46:57
We get together once a year for a week out in the very remote
47:02
Hill Country of Texas. There's no cell phone service or
47:05
anything. We do have some Starlink in case
47:07
people need to do some business or something.
47:09
But you know, it's, it's pretty frowned upon to be on your phone
47:13
out there. And for, for we can, you know,
47:16
there's rodeo events every day and we ride trail rides every
47:19
day and have a lot, a lot of fun.
47:24
It is a, you know, you're playing dominoes and horseshoes
47:29
and well, sure. And like I said, rodeo events
47:32
and trail rides and there's cooking and we bring in a lot of
47:36
musicians. There's a lot of great music
47:38
every night. It's a it's a, it's a hell of a
47:41
week for sure. Some I look forward to every
47:43
year. I.
47:44
Would too. It sounds amazing.
47:47
It just sounds like so much fun and and a good way to disconnect
47:51
from all the noise and all. I'm sure you, I bet when you
47:54
come back you're like a whole different person for a little.
47:57
While until you find a tired person.
48:01
Yeah, yeah, it probably takes you a month to recover from it,
48:06
but. It takes takes a few.
48:08
I'll go to sleep for a few days after I get home from that deal.
48:10
Oh I bet, I bet you do not get that much sleep but your soul.
48:14
Is no, we're, we're up early, we're up early and we usually
48:18
stay up way too late. Yeah, you've been back at it.
48:22
There's always something to do, always something fun going on.
48:25
Or yeah, how much sleep goes on. Yeah, you don't want to miss
48:29
out. You don't want to miss out on
48:30
the good stuff. Exactly, exactly.
48:33
Man. It sounds like fun.
48:34
We'll look before we start to to wind this down a little bit, I
48:38
do want to hear you talk about your recent trip to see Turnpike
48:43
in Stillwater. I know that that was just from
48:48
everything that I saw on social media and still am seeing stuff
48:52
on social media about it apparently beyond the legendary
48:57
show. So tell everybody out there who
49:00
maybe not, and you've mentioned them a few times throughout this
49:03
show. Obviously they're one of one of
49:04
your favorite bands. Tell people a little bit about
49:08
Turnpike. Give it like a quick little
49:11
synopsis of them and and then talk about that that.
49:13
Was Turnpike was not the headliner of that show?
49:17
That was not no, that was Cross Canadian Ragweed who had been
49:21
broken. That's right.
49:23
Cross has been broken up for 17 years, something, 16 years,
49:28
something like that. So they got back together for
49:31
the first time and put together this show called The Boys.
49:34
It's boys from Oklahoma and it was Cross, Canadian Ragweed,
49:38
Turnpike, Troubadours, Jason Boland, Stoney Labrue, The Great
49:43
Divide. And I think that's it.
49:46
All Oklahoma guys. And those are all guys.
49:50
You know, Turnpike is a newer band.
49:52
They've been around since or 2010, something like that.
49:55
But those other bands, Cross Canadian Ragweed, Jason Boland,
49:59
Stone of the Roo and Great Divide was before all of them.
50:02
But that is the soundtrack to my college years.
50:07
I mean, you know, call it late 90s to 2006 maybe.
50:14
That was their heyday and that was I've seen some great shows
50:19
by all of those guys and have so many good memories and love
50:23
their music and then they break up for 16 years or whatever it
50:28
was. Them getting back together and
50:29
putting on this giant concert was amazing.
50:33
And so they it was at Boone Pickens Stadium where Oklahoma
50:37
State plays. They were going to do 1 show.
50:40
They sold it out in a matter of minutes.
50:43
I think Saturday night is going to be a Saturday night show.
50:46
They added a Friday night, sold it out, added a Thursday night,
50:49
sold it out. I did a Sunday night and sold it
50:53
out four nights in a row. Something like 7070 thousand
50:56
people a night. Just incredible, incredible.
51:01
And so I went Friday and Saturday.
51:03
I bought tickets for Friday night and then turned, I had to
51:06
ended up having an extra ticket and a buddy of mine I was
51:08
talking to like the week before. So I got an extra ticket for
51:10
Saturday and I said, why don't you just go with me on Friday
51:13
and I'll go with you on Saturday.
51:14
So we went back-to-back nights and it was incredible,
51:18
incredible to see all those guys that you followed for 25 all.
51:24
Players on the. Same night and then Cross
51:28
Canadian Ragweed to come out and just they were playing like 3
51:31
hour sets and just killing. It was unbelievable.
51:35
And then Turnpike it's I hadn't seen them in a in a few years.
51:40
I saw them at the rodeo here in Houston, but I don't think that
51:44
really counts. That's not, you don't really get
51:45
a feel for it as much. I'd seen him just at a concert
51:49
concert in a few years. And you know, I don't know how
51:53
much you know about what they went through.
51:54
And they broke up with Evan Felker.
51:57
The lead singer had a drinking problem and they broke up for, I
52:01
don't know, five or six years or whatever it was.
52:03
And they they got back together and I've never seen, I told my
52:07
buddy I was with both of those nights.
52:09
I've never seen him look happier and smile more playing a show
52:14
than I did at that concert. And they put on everybody, put
52:19
on a hell of a show. Turnpike burned that place down.
52:22
I love. It I love.
52:26
It's Stillwater. I've been to Stillwater a couple
52:29
times for football games, but for that many people, everything
52:32
ran super smooth. The crowd was great.
52:35
I didn't see a lot any, you know, fights or any issues going
52:38
on. I think a lot of it had to do.
52:40
It was an older crowd is mostly people my age or older.
52:45
It wasn't all college kids. There was a fair share of them,
52:48
but not all of them. But it was, it was amazing.
52:54
Yeah, yeah. Well, I mean, everything on
52:58
social media, it looked, it looked amazing and not that I I
53:02
like these bands and I've I've grown more into they do rotate
53:07
in my Spotify now because I like some of the songs and stuff.
53:11
So they've hit the algorithm, but I still have to go deeper
53:16
and dive deeper into them. It's like everything else is
53:19
just only so much time, you know, I mean, it's just, it's
53:22
only so much that we can do, but I I love them all.
53:26
I love. I mean, I like.
53:27
This stuff, like I said, those, those bands when I was when I
53:30
was in College in in my early 20s, those were my favorite
53:36
bands. Yeah.
53:37
So to be able to go see all them at one time, it was poof.
53:41
It was awesome. Oh hell yeah.
53:43
How could it? How could you go wrong?
53:45
How could you go wrong? Well, let's let's start.
53:51
To wrap this up, I'm going to give you some lightning
53:55
questions, 4 little questions, and just immediate answers.
54:01
This is nothing complicated at all.
54:05
Brisket chopped or sliced. Sliced all day.
54:11
Sliced all day. I tell you what, though, you
54:14
turn me more back on to doing to chop brisket just from working
54:19
that that braggy, braggy bomb event with you and you chopping
54:23
it, man, I start. I, you know, every now and then
54:27
if I cook a brisket in the flat isn't just like I want it to be.
54:30
It doesn't slice right. You know how that goes a little.
54:33
Got it a little overcooked in a hair or whatever.
54:36
Man, I'll take that sucker and chop it up and salvage it.
54:41
Or leftover brisket. I mean leftover brisket
54:44
chocolate lip. If it's leftover, I'm chopping
54:46
it up and making potatoes or. Something like that, Yeah.
54:50
It just doesn't ever heat it back up, right, does it?
54:52
No. When you and I, I, I would say
54:54
sliced as well, but I'm chopped. Is has come a long way.
54:59
Has come a long way. You have mentioned before that
55:02
brisket ain't what it used to be.
55:03
What did you mean by that? I think more in the competition
55:09
world, if you go to a brisket restaurant or the way I cook for
55:14
caterings, it's pretty traditional.
55:17
I've got, I've got 15 briskets cooking right now that I put on
55:20
at 3:00 this afternoon. That's awesome.
55:23
But it that's pretty traditional still, you know, low, fairly
55:28
low. I think we've talked about
55:29
before. I cook pretty, fairly hot.
55:31
I cook at 275, which is hotter than some people, right?
55:34
But it's still pretty traditional when you get into
55:38
the competition world. These guys are trimming their
55:42
brisket so much, trimming it down to where it's just a little
55:46
about like a loaf, it looks like, and they're glazing it,
55:50
cooking it super hot and super fast.
55:52
I mean, most of these guys are cooking on barrels now, which
55:55
we've actually gone to doing that ourselves in the
55:58
competitions. And you're cooking it 350° and
56:02
you're getting a brisket done in five hours.
56:04
Wow. And they come out really good,
56:07
but it's competition brisket is way different than what I want
56:14
to eat every day, what I want to go to a restaurant and get, or
56:17
what I want to serve somebody when I'm doing a catering job.
56:20
It's very different. Competition brisket, you're
56:23
looking for that. The judge is getting one bite.
56:25
They want one bite that's really going to pop and make it
56:28
memorable, whereas sitting down for a whole meal and sitting and
56:32
taking the time to enjoy the whole thing.
56:33
So it's very different. Yeah, that makes sense.
56:36
That makes sense. What's your go to cut of meat
56:40
when you're just cooking for yourself?
56:44
I have been doing a lot of Tri tip lately.
56:48
Yeah, love. Tri tip.
56:51
How do you prepare your Tri tip? I do reverse sear, so I'll smoke
56:54
it till it hits about 1/10, 1:15.
56:59
I'll pull it off and let it rest for a little bit and then I'll
57:01
sear it super hot and get it up to, you know, 1/25, 1:30 and
57:04
meet good medium rare. But yeah, I've, I've for
57:08
probably a year now, I've been on a Tri tip kick.
57:11
I got some buddies that own a, a big ranch and a Wagyu beef
57:18
company and a Wagyu butcher shop here in Houston.
57:22
And I was doing events within they, they're like, hey, let's
57:26
do some Tri tip. And I hadn't messed with it too
57:27
much and I started doing it and I love it.
57:31
You know, you slice it thin, make some chimichurri to go with
57:34
it. It's it's hard to eat.
57:36
It is, it is delicious, no doubt.
57:39
No doubt. What's your go to seasoning when
57:43
you're in a rush? Depends on what I'm cooking.
57:52
If it's beef, I'm just using salt and pepper and that's it.
57:56
If it's pork, there's a product called Williams Rib Tickler and
58:00
I, I like that stuff a lot. And that's I've always got in my
58:04
pantry if I'm in a rush and don't have any of my own stuff.
58:08
And that's, that's what I'm using.
58:10
Perfect perfect couple more. I've given you 5 instead of
58:14
four. What is 1 splurge worthy piece
58:19
of BBQ equipment that you think is worth the money I'm.
58:28
Going to good pities, everything I've had really crappy pits,
58:33
I've had very expensive pits, you know, on BBQ pits, you get
58:38
what you pay for. So if you, if you really want to
58:40
cook a lot and want to put out the best product you can and
58:44
save yourself some headaches, spend the money to if you if you
58:48
can spend the money to get something nice, it makes it such
58:51
a more pleasurable experience not having to fight that fire
58:54
all night long. You know, whether it's a nice
58:56
pellet smoker or just bring a nice traditional offset that,
59:00
you know, there's some of these out here that are built so well.
59:03
And I've had a few of them that, you know, you can set, set it
59:07
and you learn how to set it and it'll just hold it whatever
59:09
temps you want for hours. So yeah, spend if you can and
59:16
you want to cook a lot and be consistent, spend the money on a
59:19
good pit. I think that's a great, great
59:22
tip. Great tip.
59:23
I agree with that too. Last one best barbecue city
59:31
outside of the state of Texas that you've experienced.
59:40
I haven't ventured out too much. Well, I've been a lot of places.
59:43
I just haven't eaten BBQ a lot of places just because I feel
59:46
like I can't, I'm not going to get in school.
59:47
You know, we went to Memphis for I was several years ago.
59:52
We went up there for an Aggie game.
59:53
They were playing Ole Miss and we stayed in Memphis.
59:56
We went and ate a couple of the big name park places in Memphis.
1:00:00
It was terrible. I, I would never eat BBQ.
1:00:03
I didn't like any of it. I didn't like any of it.
1:00:07
You know, I've, I've tried BBQ a few places.
1:00:09
Nothing really sticks out. I think we talked about one
1:00:11
time. I know we talked about one time
1:00:13
because you put it on a little clip on TikTok about this place
1:00:18
called Back Beach Barbecue in, yeah, Panama City, Panama City
1:00:24
Beach. And the the owner of that
1:00:26
company actually reached out to me after you put that on TikTok.
1:00:29
Diddy. Really.
1:00:31
Yeah, they sent me a message. Yeah.
1:00:32
How we doing? That's awesome.
1:00:34
Yeah, we have Blasey. Blasey used to.
1:00:36
He he had gone there too. I think maybe after you told us
1:00:40
that, it was like, dude, you're 30 minutes away, you have to go
1:00:44
hit this place. I told you, I think.
1:00:46
I told you what we talked about before that that's outside of
1:00:49
Texas. That's the most legit Texas
1:00:51
style BBQ I've I've had anywhere.
1:00:53
Yeah, I follow them on social media, see their stuff every
1:00:56
day, and I just drool. I'm like, oh God, I wish they
1:00:59
were so much. I wish they were closer to me.
1:01:01
You know? They're doing well.
1:01:02
There it is. They're doing big, they're doing
1:01:04
big beef ribs and stuff, right? Just like a lot of places.
1:01:07
Just like they do in Texas, yeah.
1:01:09
You don't see that outside Texas very often.
1:01:11
So I, I know, I know of places that around the country that
1:01:16
I've been told by friends and stuff that man, this place is
1:01:19
really good. I just haven't been to any of
1:01:20
them. So they're they're out there.
1:01:23
I just don't I just haven't been there when I when I go out, I
1:01:26
think who was it? Ah, Dang it, I'm going to mess
1:01:30
this up now. I don't remember who was, but
1:01:33
somebody, somebody found it the. Joys of editing.
1:01:40
Some old actor something said you never eat BBQ or Mexican
1:01:46
food east of the Mississippi or north of the Red River.
1:01:54
I can't remember who said that I'm.
1:01:57
Gonna have to look. It up and see who said that.
1:01:58
Yes, yes, we're going to have to figure this out.
1:02:01
I've heard it 100 times but I can't remember who it was.
1:02:04
Yeah I kind of agree with that. I go I don't eat Mexican food
1:02:08
outside of Texas if I can help it, and I typically don't eat
1:02:12
BBQ outside of Texas if I can help it.
1:02:15
You can't understood, but there you have it, the best barbecue
1:02:19
in the world according to JD Marsh outside of the state of
1:02:23
Texas, Panama City Beach, FL. There you go, mystery.
1:02:29
That's the best that I've had outside of Texas.
1:02:33
That is fair enough. That is fair enough A.
1:02:36
Couple times it wasn't just a just a one off.
1:02:38
I've been there a. Couple.
1:02:38
No, that's right. You have been there more than
1:02:41
once for sure. I know that it has come up
1:02:44
before and and hey, shout out to shout out to Back Beach, Back
1:02:49
Beach BBQ. Yeah, because it's on Back Beach
1:02:52
Ave. if I remember right. That's why it's called that.
1:02:55
So yeah. I think we talked about it
1:02:58
before, but I was driving by there.
1:02:59
We were driving by there one day and drove by and they had two
1:03:03
big offset smokers out in the parking lot going.
1:03:06
I was like, oh that, that looks interesting ripped in there and.
1:03:09
What is happening? Walked, walked in the door and
1:03:12
they're playing Texas country music on the radio and they have
1:03:15
beef raves. They're like, holy crap, where
1:03:17
am I? Yeah, I'm home.
1:03:20
This is great. That's what it felt like.
1:03:22
Yeah. Yeah, absolutely.
1:03:23
I love it, man. I love it.
1:03:25
Well, well, thank you for joining us tonight, JD.
1:03:29
Appreciate everybody. I.
1:03:31
Appreciate everybody tuning in and for more episodes and behind
1:03:37
the scenes content, full interviews, visit tigsbits.com.
1:03:41
It's your hub for all things Tigs Bits JD.
1:03:46
Where can everybody find your amazing products once this
1:03:51
launches? Do you have a website name yet
1:03:54
or will? Yeah, it's it's just super
1:03:56
simple. Pantano bbq.com.
1:03:58
It's not live yet. My guys working on it still
1:04:01
social media. Pantano BBQ, pretty simple.
1:04:06
You can find me wherever. And we'll be, we will definitely
1:04:09
be advertising it too once, once it's live and up.
1:04:14
So don't worry about that. But man, thank you so much.
1:04:17
Appreciate you so much, JD. Anytime love doing it.
1:04:21
Next time you're going to get you your Five Timers Club swag
1:04:25
of some type. I don't know what it is.
1:04:27
We'll be thinking about it, we'll think about it, but there
1:04:30
you go. Until next time we will see
1:04:33
y'all.