Latest / BBQ Therapy / Hotty Totty BBQ: Steak, Smoke & The South

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Hotty Totty BBQ: Steak, Smoke & The South · BBQ Therapy

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Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Some
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barbecue on. Get your barbecue on.
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Welcome to the BBQ therapy podcast.
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My name is Tavis Bryant of yago ham BBQ.
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Have you ever stood around a smoker or a grill, felt the
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world fade away? And that has BBQ Therapy.
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And joining us for a therapy session tonight is none other
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than Ronald Burns of Heidi Tidi BBQ Crew, hailing from
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Mississippi. And today on BBQ Therapy, we're
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joined by one of the most decorated and flavorful forces
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in the competition BBQ world, the legendary Heidi Tidi BBQ
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Crew. From dominating at the SCA
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circuit to earning grand championships across the
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country, this team has built a brand on bold flavors, southern
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roots, and serious hardware. Whether it's ribs, brisket, or
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the signature Mississippi swagger, they bring the heat
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every single time. Let's welcome the pitmasters
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behind the Magic Hottie Toddy BBQ crew.
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Thank you for supporting my vision and coming on the show.
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I definitely appreciate it and like I said, I got one rule.
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Just make yourself at home. Absolutely.
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That's great. Thank you.
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No problem. So I'm going to start off with
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the obvious is where did the name Hottie Tidy BBQ Crew come
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from? Well, you know, obviously we
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being from the South too, we are we're Ole Miss fans.
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I went to school with Ole Miss, finished at Ole Miss.
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We we knocked around a couple of names, but we ended up going
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with Hottie Toddy. But we spell it different.
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It's TOTTY and we actually own the trademark to Hottie Toddy
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BBQ. So we're not affiliated with the
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the University of Mississippi, so we're charting our own.
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We just let them use the word hotty toddy.
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How's that? All right, that's what I'm
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talking about. And let's go back some.
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Well, before that, I'm going to ask you a quick sports question.
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The best Ole Miss athlete all time.
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Oh. It's got to be Archie Manning.
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It's got to be Archie Manning in my book.
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Yeah, he was my hero when I was a kid.
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Good answer, all right. And going back, how did you
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discover BBQ? How did it?
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How did you become addicted to barbecue?
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Well, you know, we, we always cook at home.
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I have all, all my life actually.
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And I've got two sons, Beau and Clint.
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And when Clint was probably 1213 years old, he's my youngest son,
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I would take him to barbecue contest to spend the day with a,
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a buddy of mine that they did a lot of KCBSA lot of backyard
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competitions in the area. And Clint came home one night
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and said, Dad, we ought to try this competition BBQ thing.
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And you know, myself, I thought, well, it's, it's on, you know,
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we're, you know, I'm so busy, I don't know that we'll have time
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to do it. Well, couple days passed, then
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my older son Beau, which he's a little older than Clint, came to
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me and said, hey dad, I've been talking to Clint, we ought to do
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this competition BBQ thing. And you know, I said, you know,
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if my teenage boys wants to spend time with me on the
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weekends, I better do it. And that's where our journey
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started actually in competition. BBQ was from that.
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Oh, well, good boys. Exactly.
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And when you started competing, how long did it?
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Did you take any classes to get the training?
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Did you need it? Or did you just go out there and
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just do it? Do it.
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Well, we started out doing some backyard events, just kind of
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get her feet wet and try to figure out kind of what, you
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know, what we were doing and, and get some timelines down and,
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and trying to gain as much knowledge as we could.
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And, and then, you know, we, we elevated over into the, the pro
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division with KCBSI did take Malcolm and Malcolm Reed's class
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after I'd been competing a while.
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I just felt like I needed to get some, some other perspectives
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and that helped me, helped me a lot, to be honest with you.
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OK. Yeah, definitely.
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Classes do help and it cuts the curve of going out there just
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wasting money where you can easily get the help you need.
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So there's a good investment for everybody.
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So when you did your first competition, how did it go?
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Well, our first competition was not very good to be honest with
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you. We had one small cabinet cooker,
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water cooker. We tried to do 3 categories on
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it that I saw right quick that wasn't going to work out.
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Well we did do we did finish in the top 20 and well actually top
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15 in ribs. We felt like that was a good
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show in our, we had a lot to learn about bite through chicken
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skin and, and this that and the other.
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So we kind of got bumped on the chicken part, but the ribs
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turned out pretty good. We we've always done very well
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and ribs because I, because I've cooked a lot of ribs.
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And so we we saw real quick that it was going to take more than
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just a small cabinet cooker to compete, you know, when
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especially in the, in the professional division.
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That's definitely true. How long did it take you to get
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that point where you said, OK, we can do this, We're rolling
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now. Well, we just kind of jumped in
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the deep end. We decided, hey, let's, you
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know, let's go for it. So I went and bought a offset
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smoker. It was actually a Tucker smoker.
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They're made in Memphis and they're there.
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It's on a, you know, it's on an axle.
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You can grill, you can grill on it.
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You can smoke on it. We thought that was a good
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versatile. We could cook everything on that
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one smoker. So and then the first
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professional KCBS that we entered, we finished like 6th
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and ribs and you would have thought we had won the contest.
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And that's when I really knew that, you know, we were, we
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could compete. Brisket was always our Achilles
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heel until, you know, later and it just takes more and more and
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more practice. We got really tuned in with
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chicken and pork both and, and then kind of brisket there at
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the end, I guess. And so we that that contest
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really, really told us that we we could compete.
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OK, OK. Now seen in your bio on the
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website, it had a statement that I wanted to ask you about.
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It says as the world of competitive BBQ became more
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specialized, it says y'all shifted to SCA.
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What did that mean when you said it was specialized well?
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You know the the four meat categories, you know it takes a
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lot of it. It takes a lot of not, not only,
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not only money, but if you don't compete every weekend.
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And back then we weren't able to compete every weekend.
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And, you know, we just felt like that, you know, the, the, the,
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the, the world of competition BBQ was evolving around, you
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know, the ones that could cook every weekend.
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Now that, that comes with experience.
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I'll, I'll say that I, I see that more now after we've
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competed so much in the SCA that it does make a difference in
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consistency if you can cook, you know, every, every weekend.
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And there were several other factors that that played into
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that. Of course, you know, we, we
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started cooking SCA. Well, let me back up my wife,
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Melissa. She never was that interested
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in, in barbecue. And then when we cooked our
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first SCA event, she was like, you know, I could, I could do
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that. And then it became that it was
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us, you know, my family and including her that she enjoyed
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and still enjoys it today. Matter of fact, we're, we're
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headed back out this weekend for another KCBS, excuse me, SCA
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event, our third in a row. And so we, it's something she
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really likes to do. She's very good at it.
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She's she's done as well as I have on the circuit, to be
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honest with you. OK.
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OK. That's what I want to switch
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into the SCA and KCBS. How do you I guess can you
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explain the differences between both of them and how do you
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prepare differently for each one?
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Sure. Well, you know, KCBS contest,
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you know, I always started on Wednesday.
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Trimming chicken, trimming ribs, trimming pork, trimming brisket,
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you know, getting things, you know, ready.
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You know, obviously you can't do anything else to them at that
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point, but you can you can trim them and and it starts on
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Wednesday and then, you know, when you get there set up.
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We usually get that got there on Friday afternoons and then you
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know, Friday, Friday afternoons till time to put big mates on.
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You were, you know, you were busy injecting, seasoning,
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getting things ready. And with the SCA it's a little
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bit different. Basically the prep is, is you
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getting your cooler ready and charcoal in the trailer and
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everything cleaned up and you get 2 steaks, they'll give them
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two. I mean will they give you your
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meat? So prepping on the steak is
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very, you know, very easy in the trailer.
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And so there, there's a lot less prep time, plus you have a lot
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more time to fellowship with other cooks on the SCA circuit
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than you do on the BBQ circuit. Because like I said, unless
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you're getting there on Wednesdays for BBQ or Thursdays,
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you know, you, you're busy and you don't have a lot of time to
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go out and, and kind of, you know, talk and, and have
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fellowship. But now SCA is a little bit
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different. There's, there's hundreds of
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people that we would have never met if it hadn't been for the
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SCA that that that we call very good friends and and family now.
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So it was a blessing to us to be able to do that.
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That sounds excellent, definitely.
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So what's your when it comes to KCBS?
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What's your favorite category that y'all like cooking in or
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the one that y'all do the best? I guess my two favorite
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categories is ribs and chicken. You know, I and I and I don't
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mind pork brisket is the one that I don't enjoy as much.
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Ribs, chicken and pork, I enjoy cooking them.
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You know, briskets are, are somewhat unpredictable.
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Sometimes you have to really, really be on your game for them.
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You know, cooking the same brisket every time is very
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helpful because then you can start to predict some of those
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things a little bit. But your fire has to be
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consistent. But but rib, ribs, chicken and
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pork I guess is would be my favorite.
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OK, and also stick with the KCBF.
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What was your most memorable memorable win in the KCBF?
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Well, I guess it was our, what we call our hometown cook.
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It was called Hog Wild. It was in Corinth, Ms. It was an
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annual event. We've cooked it several years
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and then we won our first grand championship there with a lot of
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really good cooks there that weekend and then we went back a
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couple of years later and won the 25th anniversary grand
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champion there. It's always good to win one
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close to home. Got a lot of friends there with
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you and I guess looking back on it, that's there's a lot of
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people there that really helped us jump start our BBQ cooking
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career. A lot of good friends of mine,
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they were there. That meant a lot to me for them
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to be there and share that with us.
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OK, that read when the bio said 2020 y'all had seven SCA wins,
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25 top 10 calls in 60 events and eight states. 2021 Y'all won the
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Octagon State Challenge and in 2022 Y'all completed over 130
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SCA state competition. Yeah.
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Do some of them be like double S or is?
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Just yeah, some of them are like double S Yeah, some of them.
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Most of them. Most of them are double S The
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the Octagon contest actually was my wife Melissa.
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That's probably one of our. I know it was her biggest win.
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And you know, my biggest win came at the shed.
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It was about 300 cooks back in, I guess 20-19 maybe.
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And then we've been, we've been stringing together.
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She and I both have won contest this year.
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She and I both were in the top ten and points up to just a few
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weeks ago. She's dropped down to I think
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13th and I'm still at 9th. And we, we don't cook, we don't
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cook the 100 plus contest like we did before, because that
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would that just that'll wear you out.
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We we're, you know, we're on pace to probably cook probably
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30 to, to ground 3035 this year. We both have qualified for the
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SCA World Championship, which will be held next March.
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Since our wins that, that that automatically qualifies us for
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that. So OK.
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And when y'all cook, do y'all do it as a team or do y'all do it
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inter separately or? We do it separately.
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We we compete against each other.
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She's got her grill, I've got mine.
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We cook on Hasty Bake Suburbans with B&B charcoal and her mine
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and her grill are sitting there side to side, but she cooks her
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steak and I cook mine. We a lot of our techniques and
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flavors are are very similar obviously, but she she and I
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both we we cook against. Each other OK, OK.
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That's a lot of fun doing that. I know it does because a lot of
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people are switching over to that because it's a whole lot
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easier and a lot of old school rules with the BBQ that people
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don't like and they won't change for a lot of stuff.
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So a lot of people is navigating to SCA and the real cook off and
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stuff like that because it's a lot easier and more relaxed.
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So what flavors or techniques define hidey tidey BBQ?
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Well, obviously it's our it's our seasoning and you know, I
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know we'll talk about that a little later, but we kind of
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coined the phrase of layer ology one O 1 several years ago.
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You know, there's always been this back and forth about layer
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and flavors or just mixing all your seasoning together.
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I'm not a big fan of mixing all your seasons together.
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I, I love to layer my flavors. First of all, you start with a,
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with a, a great AP all-purpose base rub and, and let that
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caramelize into the meat. And then you follow whatever
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protein you're cooking, whether it's pork, beef, seafood,
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whatever that is where our flavors that we have developed,
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you know, in our kitchen at home will fit any protein vegetable
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just about that you want to you want to cook.
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And we we have, you know, typically on a steak, you're
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talking about salt, pepper, garlic, onion, you know, garlic,
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those kind of in that combination of some sort.
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Well, most of our products except our sweet Chipotle and
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our rib rub, you know, it has a combination of that in there
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which allows you to layer those flavors.
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And you know, the great thing about that is you could change
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the layering up just a little bit and change the whole flavor
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profile of the meat. It's crazy.
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You think I, there's no way, but trust me, I've tried it.
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It makes a difference. So we found a combination that
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works pretty well for us using our own products obviously and
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and that's that's what we go with.
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OK. And let's see, the next question
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I have is what's 1 overlooked detail that can make or break or
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cook? Fire management is one thing
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that can make or break you, whether you're cooking ribs,
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brisket, chicken, steak, whatever that is.
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If your fire is not right, you know there's a lot of people.
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There's a misconception out there about smoking meat.
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A lot of people think there has to be a lot of smoke coming out
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of the smoker, but that's the furthest from the truth.
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If you've got white smoke coming out of the smoker, that's dirty
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smoke. Your fires not either not
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getting enough air or your your charcoal or wood is not not
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completely burning, it's smoldering.
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So I never would put my meat on until I saw a blue tint to that
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smoke or no smoke at all. And you know, people will say,
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oh, well, well, you're not smoking.
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Oh, well, yes, you are. You're just smoking with clean
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smoke versus dirty smoke. Dirty smoke gives you a, a, a, a
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bitter taste. That's one of the biggest
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misconceptions. The second one is is not
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allowing your mate to rest before you slice it or eat.
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All proteins need to rest in their own juices before you
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slice them. That allows that that muscle to,
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you know, contract and draw that juice back up into it, which
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makes it a more flavorful bite. Ladies and gentlemen, that's a
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pro tip. He gave you a bunch of them at
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one time, so if you need to rewind, do it.
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OK? Do you believe in marinades,
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injections. Or do you let the meat just
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speak for itself? We do marinade our steaks.
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We use a product well, a couple different products flaps 20 is
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called Moo Magic. I really like really like some
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flavors that it puts in there. I mix a little bit of our our
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rib rub with it just for a little bit another.
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And then there's another product called Wicked Pig, which has,
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you know, some tenderizing agents in there that helps us
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out with tenderness and texture with, with, with a larger meats.
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You know, I, I always injected my, my butts and, and you know,
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my pork and brisket. Do you have to?
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No, I don't think you have to. I think it's whatever you get
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comfortable with. Can you get comfortable at
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walking the stage without injecting or marinating?
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Yes you can. But it's going to take a lot of
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practice, especially if you're cooking meat that has a lot of
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marbling, a lot of fat in there. That fat can become its own
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injection and marinade if you cook it.
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Right, OK, OK. And we're going to switch over
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to you, your brand, so you build a strong brand.
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How important is that off the comp circuit as far as I guess
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branding yourself? It's it's very important.
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As you know, the backyard cook outnumbers the competition cook
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probably 10,001. So you know, we do, we do social
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media, you know, Facebook, Instagram, TikTok.
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We're we're not as we're not as aggressive on that as we should
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be. We, we hope to be in the next
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several months to be kicking up on that because we're doing some
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collaborations with some others that I think it's going to bring
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forth some more opportunities. But it's very important that you
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get your product out into the backyard because that's where
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that's where the majority of the cooking is going on this weekend
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is in the backyard instead of a parking lot cooking steak or
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BBQ. That's definitely true and I saw
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that you have 7 rubs and one sauce.
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What's the story behind the rubs and sauces and the products and
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how does you can give some information to help the backyard
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cooks on what to use for what? Yeah, sure.
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We we developed our rubs right here in in my kitchen and in our
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backyard. There is none of our products
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that are institutionalized. We, we developed all of ours
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working with our Co Packer which is Townsend Spice and supply up
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in Melbourne, Arkansas. We, we send, we send a recipe,
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they send us samples, we work on it.
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We, our base rub is Climax AP. It has salt, pepper, garlic
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butter. You'll taste all of those at
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once. None will overpower the other.
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That's what I believe is a true AP rub.
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If, if you, if I overpower it with salt, overpower it with
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pepper, overpower it with garlic, then you might as well
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just use garlic powder or salt or pepper.
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But our Climax AP, it goes on as a base on anything we cook.
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We get videos from our customers out there every week showing
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using that Climax AP on anything from pasta to popcorn.
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Got a good friend of ours in Indiana, his grandson, he sent
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us a picture. He he puts it on his scrambled
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eggs. And then we have a climax double
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X Bam, which is a, a a heat version of of that of the, the,
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the climax API use jalapeno powder.
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It is warm out of the bottle. It gives you a little kick of
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heat, but as you cook with it, it mellows just to give you a
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pop count at the end. We use both of those on our
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steak. We have what one we call Holy
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Moly. Holy Moly is what we call steak
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in a bottle. If you taste it, it tastes like
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a rib eye and a bottle. It's got a smoke flavor to it.
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It's just the right layering of, of salt, pepper, garlic and then
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that float that, then that smoke flavor is really good on
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vegetables when you cook it in the, in the, you know, in the
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house and the oven or on top of the stove.
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We've, we have some ladies that use that on our as far as their
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green beans. So we have 38 Special and
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bovine, which both of those I really developed those for
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brisket. The bovine is a salt, pepper,
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garlic, onion, ground Rosemary, thyme.
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It's just a great mixture for beef or vegetables.
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We use that a lot on grilled vegetables.
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The 38 Special adds a little color and a more a more bold
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pepper savory flavor as a, as one of the layers on either
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brisket, steak or basically anything.
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I've I've got people that uses the 38 Special on pork chops.
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I've got a restaurant that uses 38 Special on pork chops and
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they sell the heck out of them. So the rib rub, actually I
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developed it first. That was my first one.
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Why? Because I love cooking ribs and
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I called it rib rub. A lot of people said you, you
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should have called that a BBQ rub.
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And I'm like, well, at the time I use it on ribs, so I call it
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rib rub. But it is, it's sweet with a
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back end heat kick. I used white pepper instead of
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black pepper, which will give you a back end heat instead of a
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front end. And it's got great color.
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We use that on our ribs all the time.
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My last one is sweet Chipotle. It's a honey powder mixture with
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traditional Chipotle. It works good with ribs and
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pork. Matter of fact, that's another
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layer of flavors on my ribs and and my pork.
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And like I said, I could, I could sit here and talk to you
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for hours about my, my products that we have developed and
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tried. Just like my climax.
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I went through probably 10 samples on it before I decided
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on the one that we're using. I got disgusted with it, quit
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it, picked it back up a couple of months later, and then we
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finally got to where we wanted it.
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So very proud of our lineup. I think our lineup would stand
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against anything out there. And, and I love the fact that,
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you know, they, they, all of our products are developed for
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cooks, by cooks for cooks, including competition and
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backyard. That's good because you can tell
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by the results of your steak competitions and BBQ
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competitions that is working. It's definitely good products.
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I did drop, I drug my wife up the smoke slam.
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We went there Friday. We were walking around, I was
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looking at, I was looking off in the distance seeing your shirts.
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I was like wow very festive shirts but then I realized it
26:54
was y'all and I've seen that y'all got a first place dessert
27:00
and 1st place in bacon. What were the dishes that y'all
27:03
made for each one at 1? Our bacon was, I mean it was a
27:09
team effort. Catherine Noble, who is an
27:13
ancillary champion with SCA, She's she's a part of team Hotty
27:16
Toddy. She and the rest of our team
27:19
prepared. It was, it was a bacon infused
27:24
Ice Cream Sandwich that we dipped in chocolate.
27:29
She made straws out of bacon. She made roses out of bacon.
27:35
Then we had bacon on top of the Ice Cream Sandwich.
27:39
We of course, obviously we had to use dry ice to keep it froze,
27:44
you know, to the level that we could turn it in.
27:47
The the dessert was a was a Key Lime bomb ice cream with with
27:56
some sweet syrup drizzled over that it.
28:00
It was the bomb. I'll tell you that.
28:03
It was great. We we also finished 6th in
28:08
seafood, which was a crab cake sandwich.
28:12
Brit Bojack who she and I were on the the TV show BBQ Country
28:17
together that we actually won season 1 of BBQ Country.
28:21
Yeah, Oh. Yeah, OK.
28:23
She she prepared that and then we got 10th and beef.
28:27
Steve Noble, who is a great cook on the SCA circuit, he and the
28:32
team, we put together a beef pinwheel and got 10th place and
28:37
beef. So we were, we were very pleased
28:40
with the results of Smoke Slam. Well, congratulations on that
28:46
and I sent you Mr. BBQ Country. Well, she was the first, she
28:52
probably was. The second person I reached out
28:53
to was Brick because I had read her bio on Instagram.
28:57
So I reached out to her but she's busy.
28:59
So once her schedule opens up, she says she'll schedule episode
29:05
with me. But during that, did they call
29:08
you or did you apply for it? How did you get on BBQ Country?
29:13
Yeah, I was contacted by, by the creators of BBQ Country, one
29:20
that I had known for quite some time.
29:22
We had cooked BBQ together. Actually I had, I had helped him
29:25
try to get his steak game together.
29:28
He wanted to he wanted to kind of cross the tracks and and
29:31
start doing some steak and not do as much barbecue.
29:35
And so he called me and I, I felt like it was a great
29:40
opportunity. And and so I was one of the
29:44
mentor professional pit masters and Brett was one of the the
29:50
backyard cooks. We had never met before BBQ
29:53
country. And now she's just like one of
29:57
the family. I mean, she's been to our house
30:00
a few times to stay. We've cooked together all over
30:03
the country and she's just like a member of the family now.
30:08
So did you so doing that? Did you you have to instruct her
30:14
or did she cook by herself or y'all cooked?
30:16
By the well we cooked together, they the the show provided us
30:21
the proteins that we cooked and then we had to do our own sides.
30:26
And you know, this was said in in Lebanon, TN, the judges were
30:33
were southern rooted. So we we had to infuse some some
30:40
different sides than than kind of she had in mind to begin
30:43
with. I've got like, look at that.
30:45
That ain't going to work with a Southern.
30:47
Bowl. Trust me.
30:48
And so we we were able to, we were able to come come through
30:54
both rounds to the semi finals, win that.
30:58
And then we went into the finale, which we cooked a
31:01
tomahawk rib eye and probably a 2 LB lobster tail.
31:07
And then we did some a sweet, no, excuse me, a baked potato
31:15
casserole type of dish that we put with that.
31:20
And so we were able to to win that, which was great for for
31:25
Brett, very proud of her on that level.
31:27
It is. It's really jump started her
31:30
career in competitive cooking and also in World Food.
31:34
She's she's done very well in in the in the World Food realm as
31:37
well. OK.
31:39
And do you mentor or coach any other teams out there or how
31:43
would any classes or anything? I, I've done several one-on-one
31:48
classes with steak, but Melissa and I, we we, we are readily
31:54
available to help anyone. Someone comes up, you know, us
31:58
at a competition or, or calls us or emails us or text us or
32:02
whatever. We're willing to help anyone
32:04
because you know, that's one thing that that I've seen the
32:09
difference in SCA and BBQ. I mean, back in the BBQ days,
32:13
you, you didn't go up to and ask anybody, hey, I'm struggling and
32:18
chicken, how can you help me? You just didn't do that.
32:21
SCA is totally different. You can go up to anyone at any
32:25
given contest and they'll help you.
32:29
That it's just a different atmosphere that that I, we love
32:34
it. I mean, we, like I said, we have
32:36
formed friendships that that it will last the rest of our lives.
32:43
And there's people out there that I wouldn't care to call
32:45
today that if I needed something.
32:48
And I guarantee you they'd be there for me.
32:50
So that means a lot. That's what it's all about.
32:53
It's not about winning, losing. It's about this, the fellowship
32:57
and the relationships that that you can establish in this life
33:03
that that gives you joy. And that's, that's what it's
33:06
about to us, to be honest with you.
33:09
That's definitely true and I agree with that 1000%.
33:12
We're going to switch gears and we're going to have a couple of
33:16
games before we get you out of here.
33:18
You know, the Sweet 16 has the bracket, So what I've made is
33:22
called the Sweet 16 BBQ Meat Tournament bracket.
33:26
I've got 16 meats that goes over the grill and you just pick
33:30
whatever one that you prefer to eat.
33:34
So the first matchup I have is sausage versus pork belly.
33:39
Pork belly. Smoked ham versus Tri tip.
33:45
Tri tip. Smoked chicken versus Burt burnt
33:52
ends. Burnt ends.
33:57
Pulled pork versus hot dog. Pulled pork.
34:04
Brisket versus duck. Brisket.
34:10
Pork ribs versus smoked Turkey. Pork ribs.
34:18
Barbecue shrimp versus beef ribs.
34:22
Barbecue shrimp. Smoked meatloaf or pork chops.
34:30
Pork chops. All right, now we got pork belly
34:35
versus Tri tip. Pork belly.
34:41
And burnt ends versus pool pork. Burn ends.
34:48
And we've got brisket versus pork ribs.
34:52
Pork ribs. And BBQ shrimp versus pork chop.
34:59
Pork chop. All right, so the final four you
35:06
got pork belly versus burnt hands.
35:09
Pork belly and. Pork ribs versus pork chop.
35:17
Pork ribs. And final 2 is pork belly versus
35:25
ribs. Pork belly.
35:27
You can't go wrong with bacon. Exactly.
35:33
I'm from the South and I agree with you, I'm in Georgia.
35:35
Go wrong with that. I'm in Georgia, so I agree.
35:39
All right, I got another tournament since you're a sports
35:43
guy. This one is a 16 person
35:46
tournament of the greatest athletes of all time.
35:50
OK, all right, I did them as random.
35:53
Number one bracket is Michael Jordan versus Cristiano Ronaldo.
35:58
Michael Jordan. Michael Phelps versus Serena
36:04
Williams. Phelps.
36:09
Roger Federer. Usain Bolt.
36:14
Usain Bolt. OK, Muhammad Ali, Dale Earnhardt
36:22
senior. Oh, that's a tough one.
36:26
OK, We're talking about an athlete, man.
36:28
I got, I love Muhammad Ali, but man, Dale Earnhardt senior was
36:32
my man. I got it.
36:34
I got to go with Big E, and I hate to do that too because I'm
36:38
a Muhammad Ali fan. I will be an Elliott person.
36:45
Of course you are. From Georgia, right?
36:46
Yes, Yeah. All right.
36:48
Next match up, Tom Brady versus LeBron James.
36:55
LeBron James. Lionel Messi, Lewis Hamilton,
37:01
race car driver. Hamilton.
37:09
Tiger Woods versus Barry Bonds. Tiger Woods.
37:17
Simone Biles. Wayne Gretzky.
37:21
Simone Biles. Right, next round you got
37:27
Michael Jordan versus Michael Phelps.
37:31
Michael Jordan. Usain Bolt.
37:36
Dale Earnhardt. Earnhardt.
37:42
LeBron James. Lewis Hamilton.
37:46
LeBron. And Tiger Woods versus Biles.
37:53
Tiger Woods. All right, Final Four, Michael
37:57
Jordan versus Dale Earnhardt. Michael Jordan I got to.
38:02
Break it there, LeBron James versus Tiger Woods.
38:08
Tiger Woods all. Right Michael Jordan versus
38:14
Tiger Woods. Michael Jordan.
38:18
Athlete wise, yeah. Can't be beat.
38:21
Hands down, that's too good to have.
38:23
That's too good to have in the finals, right?
38:25
There exactly. You can't go wrong either way.
38:29
No, no, no, Mr. Roland Burns, your third recession is over.
38:34
If you have any shout outs or anything to promote, you're
38:37
welcome to do that. Sure, sure.
38:40
First of all, I want to thank thank the good Lord for giving
38:43
us the opportunity to do what we do.
38:45
Thanks for, to my wife Melissa for for traveling up and down
38:50
these roads with me. And let me say for sure, she's
38:54
she's she's as good as steak cook as I am.
38:56
I guarantee you that she's she's done a great job.
38:59
I appreciate her and my family support.
39:02
Thank B&B charcoal been really good to us.
39:06
It's great product. Hasty Bake grills with grill
39:09
grates, icy tech coolers, a veteran owned company.
39:14
They've been really good to us towns and spice and supply.
39:18
They keep our bottles full and those cases rolling out.
39:22
I couldn't do it without without them.
39:24
So we, we've had a lot of good partners that we've had for some
39:28
time now. And so we we certainly do
39:32
appreciate all the sport. That's great to hear.
39:35
Like I tell everybody, anytime you want to come on, anytime you
39:38
got a new product or anything you want to promote, you got the
39:41
calendar link, First come, first serve.
39:44
That is what it is. And next time, please bring your
39:47
wife in so you can. She's welcome to talk also.
39:50
We'll do that. We'll do that.
39:51
All right, so thank you, everyone, and we look forward to
39:55
seeing you at another therapy session.
39:58
Thank you for joining us on another episode of the BBQ
40:01
Therapy Podcast. My name is Tavis Bryant.
40:04
Please tune in to YouTube, Apple, Spotify, Amazon, in any
40:09
streaming platform near you. Please pay the secretary on your
40:13
way out and we'll see you next episode.
40:15
Y'all go.