Latest / BBQ Therapy / Cary Chasteen — Hold Your Horses BBQ | Gamblin on BBQ

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Cary Chasteen — Hold Your Horses BBQ | Gamblin on BBQ · BBQ Therapy

0:02
The biggest problem with BBQ right now is the sheer cost of
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it. You're seeing more and more
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events with $500 entry fees or $750 entry fees.
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That was one just done up in New York.
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That was $12150 entry fee for a double what?
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Yeah. So you take a $12150 entry fee,
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you add $900 worth of meat, you travel.
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For me it would have been 17 hours to get there.
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Wow. I've got 3500 tied up before I
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even drop a door to roll the cooker out.
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Wow. That's crazy.
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Waggle Ham BBQ, Waggle Ham BBQ, Waggle Ham BBQ, Waggle Ham BBQ.
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Ever notice how the sound of sizzling meat and the smell of
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smoke can silence the noise of the world?
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Now that's BBQ therapy. If the fire moves you like,
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subscribe, share and help spread the message because growth, like
1:11
good BBQ, takes time and patience.
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Welcome to your therapy session. Welcome to the BBQ Therapy
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podcast. My name is Tavis Bryant and
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today on BBQ Therapy we got a pit master whose name you don't
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forget and whose results you can't ignore.
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Carrie Chastain of Hold Your Horses BBQ.
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The season started out with a perfect 180, but Carrie's story
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goes deeper. He's got the calm of a card
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shark, the precision of a surgeon in the heart of a
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teacher. Today, we're pulling back the
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curtain on the winds, the near misses and the mindset that
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keeps him steady when the smoke gets thick.
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Welcome to the show. I got one rule.
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Just make yourself at home. I got no rules, no sponsors.
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So speak freely. All right, All right.
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Griffin's your home base now. Have you been in Griffin your
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whole life? I have a born and raised right
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here out off for Hobooth Road, and that's where we're fixing to
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move back to It's. Awesome, been in one place the
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whole time. What do BBQ smell like in your
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childhood kitchen? And when did you realize it
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wasn't just food? Growing up we always cooked
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whole hog for the neighborhood on a cinder block pit, throwing
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coals September for the neighborhood and cooked Stew in
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a big wrought iron pot. We did that every September for
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the neighborhood gathering and my dad and I would cook
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shoulders and stuff over the same pit for the Flint River
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Saddle Club for them to be able to sell barbecue in the
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concession stand. And did that all as a kid.
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And then when I was 16, I went to work for Home Folks Corner
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BBQ down on Buckstart Road out in the country, and within a
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year I was running the pit down there for the kitchen and did
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that on Thursday afternoon, Friday and Saturdays and
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Sundays. Oh wow, you get a lot of
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experience growing up. Got into competition and I guess
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2014 just as a kind of a fluke cook in our hometown contest Doc
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Holidays here in. Griffin, did somebody invited
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you or did you just sign up just to?
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My nephew was the one that kind of egged me into it and went
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ahead and cooked it and thought we'd really turned in a lot of
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good stuff. And we were like 28th or so out
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of 50. And I thought I had practiced
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and learned what I need to do with back the next year.
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And I think we were 22nd out of a 46 or 47.
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And I decided that if I was going to do this, I had to get
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better or quit. So I went and started taking a
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couple of classes and I took Myron's and Robbie's class and
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then we cooked Doc Holiday again and I beat Robbie in brisket on
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the day that he had three perfect six hundreds in the
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regular categories. Oh wow, yeah, I took, I took
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both of their classes also. It was a long ride for me, but
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because I ride by myself, I was a man.
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But their class is good, especially Robbie's.
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It was. Yeah.
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Myers was a little packed, but well.
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That's the thing with Myers. I think out of 78 people I was
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the only one there competing and they were 8 all over the world
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there. I was cleaner by 60.
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But I got out of it what I wanted.
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I wanted to learn whole hog and shoulder, to break it down for
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MBN. And he brought me to the front
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of the class, let me break the meats down and bail boxes and
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that kind of stuff so I couldn't ask for anything.
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The better I got out of it what I wanted.
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Yeah, that's cool that they do the whole hog there and let you
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see it and taste it and stuff like that, because that was my
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first time actually eating the whole hog when I went to this
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Class A couple years ago. So that was cool.
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And Robbie, he was his class was awesome and I loved how he gave
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you a booklet, full color pictures and everything else to
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take home. And, well, just finally.
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Down there have any of that? He didn't.
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He wasn't that close. Yeah, he owe y'all there.
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Yeah. He gave women a picture of every
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competition meet, every association he cooking in.
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And I was like, wow. But yeah, those classes are
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good. So when you started cooking,
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what did you, what equipment did you cook on?
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What smokers? Back then I was cooking on a
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homemade reverse slow that I had bought off a guy and it was
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really a pretty good pit. And then from there I gravitated
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to a gravity fed and because we're cooking GBA back then I
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still working and it's hard to work all day and feed a fire all
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night. So I went gravity fed and did OK
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with it but I just wasn't happy with it.
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And then I have worked my way back to a stick burner and now
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cook on Outlaw. Yeah, that's a lot of people
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getting them outlaws. It's the most amazing cooker I
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have ever run. Oh wow.
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It is so easy, it's like a Lamborghini.
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I can bump it 50° up or down with just the in 3 minutes with
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just the damper on the stack. Wow.
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That's awesome. Yeah, a lot of people are
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cooking those these days. Between those and drums.
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Last weekend I put pigs and Peaches cooked chicken on the
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drum for the first time in my life.
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I was helping another team up there and they were cooking on a
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jambo and he still wanted to cook his chicken processed but
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wanted me to cook my legs for the turn in.
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So he brought the drum for me to cook the legs on and other than
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they getting done 35 minutes too quick they were good.
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We finished place with a 170 so they were still good.
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What maybe man, I was there, I brought my family up there to
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walk around. But what killed me when we got
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there they had y'all so far away from the actual festival.
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I was like, this is ridiculous. Yeah, it's always been there
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together. And we were back behind the fall
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ball fields with the cook teams and the festivals down by the
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center. And then this year they moved
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all that into downtown Kennesaw, so we didn't get to hear any of
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the bands or see anything, but it's just a BBQ contest.
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And I didn't want to drag my family over there with the cooks
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and stuff like that. So I went on and went to the
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festival park and I was like, man.
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Yeah, I didn't care for it the way they had it set up this
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year. Yeah, I don't know who I deal
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with that, but they need to get it together.
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Your name, Hold your horses. It's catchy.
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Was there any moment in any competition where slowing down
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save the day? You know the name Hold Your
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Horses actually came from my grandmother.
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We would go there on my great grandmother.
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We would go there on Sundays after church for dinner and
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she'd be standing at the front window in the kitchen.
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She had old wooden chest that she made all of her bread in.
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And he'd run through and ask her when dinner is going to be
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ready. And she'd always tell you to
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hold your horses. You can't rush perfection.
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And that was and with us showing horses.
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My wife and I both grew up showing horses.
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And that's how we met and grew up together.
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And so that's just how the name came to be.
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But yeah, people outside of the South, they won't understand
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that. But OK, which one early
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competition that humbled you so hard that you might have thought
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about quitting and Whit lit that fire to come back?
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Or was there any moment? There's been a few along the
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way, especially now that I'm 300 contest in.
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I can go cook one and not get a single call.
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And that long drive home makes me wonder why I still do this.
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But the one that really set the hook was right after Doc
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Holidays in Griffin, we went down and cooked Milledgeville.
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It was the GBA there in downtown Milledgeville, and we were
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cooking it, and they came around with pork finals, and I found
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them pork. And at that point of the day,
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I'd already put my meat in the cooler.
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My pit was out. I had to refire my pit heat,
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reheat my meat and build a finals box.
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Robbie came over and supervised it was building the finals box
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and we wound up second that day behind Holy Smokes and walking
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back from awards. Brian Mizrachi with Bull Rush
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had stopped there for a practice cook on his way to the Royal and
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he wrapped his big arm around me.
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He's 68 and 380 lbs and we got you hook, line and sinker.
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Now. Sure enough, I because I was so
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excited about my 5 foot trophy and my $600.00 check for pork, I
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didn't hear him call me for 4th place ribs that day.
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We just missed finals and ribs. Oh wow.
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Yeah. So that was the one that was the
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one that bit me and cost me hundreds of thousands of dollars
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it. Always gets you.
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So you've cooked for agba? You did Florida and KCBS?
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Did you do any other association?
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Yeah, I've cooked IBCA, I've cooked Houston Livestock Rodeo
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three times, so gone out to Texas and cooked some of those.
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So pretty well versed in travel matter of fact.
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And the last time we cooked Houston, we final them brisket
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out there out of 273 teams so. Oh wow, that's good, especially
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being in Texas. So is there any difference
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between Florida style and our style in Georgia?
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Not so much. The FBA down there is much like
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KCBS, but there's no garnish and you have to have eight pieces.
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The only thing that you might do for FBA that I don't necessarily
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do for KCBS is sweeten it up a little bit.
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That's about the only difference and it's a much heavier box
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because we fill them for FBA. Oh wow, just be eating good
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because the GBA may be coming with freezer bags and everything
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else there's. No way 6 judges going to eat it
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all. All right.
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And you're familiar with the perfect score.
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What are those micro details that people overlooked that
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separates a 179 from a 180? Sometimes it can be as little as
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an appearance point A8. An appearance will give you a
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178 66 and I've had that three or four times, especially in
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ribs. Ribs seems to be the hardest
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category to get a 180 in. Oh wow.
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I think I've had 1718 one 80s in KCBS but I've only had one in
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ribs and everything else has either been in chicken, pork, or
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brisket. But during attorney, how often
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do you be keep changing your box before it leaves?
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Not a lot. I have done it matter of fact,
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one time over in Dorchester, SC, I was so worried about the
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appearance of the ribs. Ribs were really good.
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At the last minute I decided I had one rack that looked better
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and I started taking ribs out and I put the others in and my
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wife was turning in the boxes that day and she was on the
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second step of five when the clock went down.
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We got dequeued and ribs tossed me AGC that day because we won
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chicken. We were 8th in ribs and I think
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we were fourth in brisket and I think we needed like a 167 in
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ribs stuff. Won the GC and Luke Darnell got
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it. Came up and great.
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Gave me a great Big Bear hug and said thanks for the layup.
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I like Luke, you cool? I went to this class in
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Virginia. All right, what do you think is
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the difference between good barbecue and great BBQ without
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mentioning tenderness? That is the key.
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I think that's what separates good BBQ from great BBQ flavor
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wise. If you got a little bit of sweet
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and a little bit of heat for pop on the backside, I think that's
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what you go with. But I think tenderness is the
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key to great BBQ. Back when I first started, we
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were down at Sonny's Invitational in Orlando and
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Darren Worth, that year, had just won King of the Smokers,
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the Royal and everything else. And I walked over to him.
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I said, You've cooked coast to coast, north to South.
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I said, how do you, what do you change in your flavor profile
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based on where you're at? He says, I don't.
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He says you start changing your flavor profile for based on
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where you're at. You're going to be chasing your
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tail all year. He said, I'm going to beat you.
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A tenderness day in and day out. And in 2019, we were up at
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Praise the Lord at Murfreesboro, Illinois.
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Darren had to be parked right behind us.
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And I said something to him that Saturday morning.
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I said man, you gave me some of the greatest advice for a new
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cook you could have ever given, He said it's still true today
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and afterwards we'd won whole hog and we won brisket and just
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missed out on the NBN Grand and I think we finished fourth or
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fifth in the KCBS side. Darren walked up and hugged my
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neck and he says you beat me at my own game today and.
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For those don't know, he's one of the best.
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There's no doubt he is the GOAT of BBQ.
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Yeah. He has cooked all over and
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cooked and when it comes to the biggest cooks, he shows up and
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does his job. Oh yeah, Oh yeah.
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I'm trying to get him on the show.
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I had the pleasure of talking to this past week, Travis Clark.
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And he was a bad man, too. Oh yeah, no doubt.
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We were cooking Banjo BQ before that contest went away over and
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we were over there at the ballpark and the last time I had
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cooked against Travis was at the triple in Cummins and he 180
15:55
brisket all three days. We were over at Banjo BQ and
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they called everybody up the top ten and you were behind the
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curtain and there's they called you out.
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You came out to get your ward. They called Travis out before me
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and Brisket and I have a picture on my phone.
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I took a picture. I said the last time you had
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three one 80s we cooked to kiss each other and today I beat you.
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So I snapped a picture of the two of us right quick.
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And that day after the contest, he and I were just sitting over
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his trailer talking. And Johnny Trigg walks up and
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he's talking Travis and Travis introduces me to him.
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And that's been a relationship that I value a lot.
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But Johnny and I've gotten to be really close over the years and
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he's always a fun one to hang out with.
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Yeah, I got the pleasure of meeting him at Memphis and May.
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Have you ever been to Memphis May.
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I have, I've cooked it out there with heath riles a couple of
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times. How did you eat a meet up?
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I cooked beside him at the Pig Jig and Vienna here and I went
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and took a class from him right after that down in Lakeland.
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Oh wow. And that was in 16 and we just
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developed a friendship from there.
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And he has been one of my biggest supporters since day one
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when I won my first grand. He caught God.
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We gotten home, it was right about midnight and got into bed
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and all of a sudden at one O clock in the morning, my phone
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rings and it's Heath. He said I just got in from
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DeSoto and flipped on the iPad. And so were you one grand.
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I want to call and congratulate you at one O clock.
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And he said, oh hell, I'm an hour behind.
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He said I'll call you back tomorrow.
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What are you doing? Such and such date.
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And I said, I don't know. I got one weekend open in May.
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And so I looked it up and I called him back and he says that
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weekend's taken. You're coming to Memphis.
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You and Melissa are coming to Cook Memphis with us.
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And it's just been a great relationship.
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Anything I've ever needed. Matter of fact, when we were in
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Murfreesboro, that was where I learned the texture of chicken I
18:08
needed. They used to have the moniker I
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Can't Cook Chicken because that cost me more grands in KCBS than
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anything. But that day in Murfreesboro, he
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won 80 chicken. And because we had exchanged
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pieces the texture his taught me what I needed in the mouthfeel I
18:25
needed for chicken. That's awesome.
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That's awesome. It's good where other people
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help other people out. And like I said, that's what BBQ
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is all about is it's competition.
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But you still help another person.
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They still have to beat you at the end of the day, but you
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still giving them tips and advice on how to be successful
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and stuff like that. I love it.
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Called me this morning asking me about a rec tech bullseye to
18:50
cook wings on for the Jack and I said that's exactly what I'm
18:53
cooking my wings on for it in my rec tech bullseye.
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So you do a lot of you did a lot of traveling, competing and
19:01
teaching. It's easy to run out of gas.
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How do you spot burnout before it hits?
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And what's your personal reset button?
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Mine is taking a break and working around the farm here
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till I've had long enough to reset and I get the urge to get
19:15
back out there because two years ago I cooked 43 contests,
19:23
traveled 56,000 miles and cooked in 19 states.
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Wow. That year it got to be like a
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job and some days I was just there cooking.
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I wasn't paying attention to details.
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Oh wow, were you retired then or you were still working?
19:43
No, I was retired at that point. The most I ever cooked when I
19:46
was still working was 28. Still a lot.
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Yeah, it is. So what's the farthest over you
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being Was it Texas or Oklahoma or what?
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A Texas, Kansas City and northern Pennsylvania.
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Oh wow. That's drabbling.
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So what made you get into judging aspect of it?
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You just to get to see some of the other presentations and to
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see flavor profile, see where you at with that and compare it
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to what people are turning in. And did that affect you as far
20:26
as changing some of the stuff that you did or you just did as
20:30
far as just seeing different people stuff?
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Just to see other people's stuff.
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I really haven't changed anything based on it other than
20:38
I don't turn in burn insurance a whole lot anymore because after
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talking with other judges, so many of them don't know what a
20:45
good burn in is. That's true.
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All right, let's get into this. The tournament poker and
20:50
competition BBQ require reading the room, patience and risk
20:54
management. Can you share a moment in BBQ
20:56
where your poker instincts kicked in?
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The biggest comparison? I don't care who's in the field.
21:03
I've only got to beat the six, the five other people on my
21:06
table. And if I can win my table,
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that's all that matters. And that's that.
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And I may look at the judges too, as they're walking around
21:19
before a contest or see who's going into the judges tent.
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If we've got a much older crowd, I may add a little salt to my
21:25
finish because that's one of the things as you get older, you
21:29
don't taste as much. So that's reading the room.
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What I would compare that to poker.
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And for those don't know, he's a pro poker player.
21:40
How did you? Who taught you how to play
21:42
poker? That was, just started playing
21:45
local bar games and got pretty good at it and moved into the
21:52
casinos and started playing there and picking up a few wins
21:55
and got to where I was paying our bills playing poker for a
21:59
while. Wow, she must have been really
22:05
winning. What did your wife, how did your
22:07
wife feel about that when you first started?
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She was pretty supportive of it. As long as I kept things going,
22:15
she was good for it. Wow, Wow.
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You say you were like, I think she heard on the puck has that
22:20
you were like four or five days, used to go a week.
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Yeah, I'd leave. I'd leave a lot of Thursdays and
22:26
either drive out or fly out and come back on Sunday or Monday.
22:31
And, and for the big tournaments and stuff, she'd go with me and
22:34
she enjoyed the perch because usually my casino host would
22:38
send her to the spa a couple of times.
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We always ate really well so. That's good.
22:43
That's good. They took care of you.
22:45
On an average day, how long would you be in there?
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Most big tournament days, we'd play for 12 to 14 hours.
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Yeah, did it? Did y'all take breaks or did it?
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Just yeah, you'd have a, you'd have a break every three blinds
23:04
to go to the bathroom and get a snack or whatever.
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And then we used to do a dinner break sometime around 6:30 or 7,
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and she'd always have us a dinner reservation ready to go
23:13
when I got on break and we'd come back in a play DoH.
23:17
We got down to a certain amount to finish out the night.
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Who was the largest amount that you ever won there, if you don't
23:24
mind me yet? It was 6 figures in a 4444
23:29
hundred person field. I heard that you were in the top
23:32
100, so you must have been. You must have been winning left
23:36
and right. But a few of the big ones to
23:39
carry you a long ways. But yeah, you can play some of
23:42
the smaller 150 two $100 buy in tournaments and still walk out
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of there with 5 or 6 grand. Oh wow, just a day long term
23:50
loan. Oh wow, have you ever wanted to
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do the What's that, a World Series of Poker or anything?
23:56
I have and I've played it. Yeah, you're a professional, all
24:01
right. You taught direct tech workshop.
24:04
What's 1 rookie mistake that you can fix under a minute but
24:07
changes their whole cook for people that you taught in the
24:11
workshop? Over Rec Tech Academy, one of
24:16
the biggest things is how you finish meats on the cutting
24:20
board. Before you serve something, you
24:24
can taste it and start adding flavors to it right on the
24:27
cutting board before you serve it.
24:30
And that's that makes the biggest difference is you're
24:32
finishing OK. OK.
24:36
And have you ever did your own comp class or anything?
24:39
I have. I've done several.
24:41
And you've seen a decline in the one day comps in the small town
24:44
events. If you had the rains, how would
24:46
you reinvent the bring the crowds back to barbecue The.
24:53
Biggest problem with BBQ right now is the sheer cost of it.
25:01
You're seeing more and more events with $500 entry fees or
25:05
$750 entry fees. That was one just done up in New
25:09
York. That was $12150 entry fee for a
25:12
double what? Yeah.
25:15
So you take a $12150 entry fee, you add $900 worth of meat, you
25:22
travel. For me it would have been 17
25:27
hours to get there. Wow.
25:30
I've got 3500 tied up before I even drop a door to roll the
25:35
cooker out. Wow, that's crazy.
25:39
You got food, you got to eat and all this other stuff.
25:42
But see, Darren won that one. 15,000 was first place that day.
25:48
Oh wow, that's a lot. But all the people that didn't
25:52
win, that's a lot of money though it does get outrageous.
25:58
And now since you got the higher price meats and everybody trying
26:02
to keep up with the higher price meats and it putting a lot of
26:07
people in the hole. And I know a lot of people are
26:08
taking bill money and all this other stuff, kind of like
26:11
gambling and and doing these competitions and stuff like that
26:15
just to keep up with some of the other people out there.
26:19
It does and it's a, we have some really successful comps.
26:27
They have a very good People's Choice.
26:29
They have something else going on with it besides just the BBQ.
26:33
If it's just a stand alone BBQ event, you're never going to
26:37
draw any crowds because there's not much for the teams of people
26:41
to see because so many people are cooking out of trailers and
26:44
that kind of thing. And that is the biggest
26:49
difference anymore. It's hard for the average person
26:51
to see much of what's happening because everybody's cooking in
26:54
the truck. That's.
26:54
What I mean they need to have more stuff for people to do and
26:57
I would like. To see a contest put together,
27:03
say a taste intent and get 3 or 4 or five pit masters after the
27:09
competition to bring you leftovers to that tent and let
27:14
them pay $25 a head or so just to taste quality competition
27:19
turn insurance, I think that would be a draw.
27:23
Some contests we have do the People's Choice where we just
27:26
turn it into a tent and they can go through and sample and it
27:30
draws some. And then we have other contests
27:34
like Boss Hog where we have to serve it in front of our
27:37
trailer. Oh.
27:38
Wow. And they actually provide a
27:41
volunteer for people like me that don't have the people to do
27:44
it because I cook by myself or with one person so much time.
27:49
And they're serving time is from like 10:30 in the morning till
27:53
1:00. So the whole time we're cooking
27:56
and turning in stuff they're serving.
28:00
They draw good crowds doing that, yeah.
28:02
I went to the Atlanta BBQ Classic last year and they did
28:06
that when I walked around it. Right.
28:09
That was good. I like theirs.
28:11
They got something for the kids and they got something for
28:14
everybody just to walk around and do stuff, which.
28:16
Yeah, we'll be back up there in November.
28:19
I love going to that walk around.
28:22
So if you had to cook one category for the rest of your
28:25
life, what category would that be?
28:30
And I don't know offhand, I'd probably say chicken.
28:34
You got invited to the Jack this year, this year, first year.
28:38
Now it's doing my third year in a row going to Jacqueline.
28:40
So how does it feel up there to go against all the top people
28:43
all over the US? It's really great to see
28:48
everybody and to talk to people from across the country that you
28:51
don't get to see very often or meet people that you follow on
28:55
Facebook. And that part is really cool.
28:59
But as far as the competition itself, like I said, I only have
29:04
to beat 5 other people on table. But I I really enjoy walking
29:10
around and getting everybody to sign my barrelhead.
29:13
I've got those in the living room on display.
29:17
Matter of fact, I looked at it, looked at one from the first
29:20
year. That was the year there.
29:23
Or Brad was cooking the Champions dinner because he'd
29:25
won it the year before, but he did not qualify that year.
29:29
So he was there on Thursday to cook champions dinner and he
29:34
signed the barrel, said barrel hit Brad Lineker and then in
29:37
quotation mark, blow it. Not here.
29:40
So whoever wins the prior year has to cook the next year.
29:44
Has to cook champions dinner on Thursday night that they sell
29:47
tickets for and have special drawings for special bottles of
29:50
liquor. Yeah.
29:53
Oh wow, that's good. I got one more question and then
29:58
we'll play a quick game for you. If you had to create a four man
30:02
team including yourself to cook a competition, who would you
30:07
pick? And dead or alive, and with me
30:10
each one of y'all going to cook. I'd probably take chicken.
30:15
I'd take damn worse for ribs I think.
30:21
Let me back that up. I take heat riles for ribs.
30:25
OK. Take Darren for pork.
30:29
OK. And I would take Fred Robles for
30:33
brisket. OK, that's a good squad.
30:36
I like to hear everybody a different answer, all right.
30:39
And what I did is came up with a quick game and college
30:42
basketball, they have a tournament.
30:43
What I did is a 16 turn grill meat tournament.
30:47
So I mashed up different grill meats against each other and you
30:50
just pick whatever 1 you choose to eat more.
30:53
First match up I have is pork belly versus Turkey.
30:57
All right, all right. And next matchup is lamb versus
31:01
pork ribs. Oh, Lamb.
31:06
OK, smoked ham versus sausage. Ham.
31:14
All right, hamburger versus steak.
31:18
Steak. Burnings versus beef ribs.
31:23
Beef ribs. All right, pork chop versus
31:28
smoked Bologna. Smoked Bologna all day, all
31:32
right. Hot dog versus BBQ shrimp.
31:37
Per Cute Shrimp All. Right brisket versus smoked
31:42
chicken. Brisket.
31:45
OK. Round Turkey versus lamb.
31:51
Lamb. Wow, ham versus steak.
31:56
Steak. All right, beef ribs versus
32:00
Bologna. Beef ribs.
32:03
All right. And shrimp versus brisket.
32:08
That's tough brisket. OK.
32:13
All right. Final four, lamb versus steak.
32:16
Steak. OK.
32:19
And beef ribs versus brisket. Beef cups, brisket on stick.
32:25
All right. And the final steak versus beef
32:28
ribs. Oh man, you didn't say what kind
32:32
of steak? It could be any steak.
32:37
Give me a good Wagyu rib eye and I'm going to take it all day
32:39
long all. Right, All right, steak is the
32:43
winner and I got another tournament.
32:45
This is the new one. I never did it before.
32:47
It's 16 different competitions from all over and just pick
32:52
which one you prefer to compete in, all right?
32:54
Matchup 1 is the Jack Daniels versus Lakeland Pig Fest.
33:00
Oh, Jack Daniels. No.
33:02
It's like Jack Daniels is really like our Masters of golf.
33:07
Oh, OK. That's what I compared it to.
33:11
Yeah, that's the big one to you, all right.
33:14
Smoke on the Falls versus Pig Beach BBQ War.
33:19
Smoke on the falls all. Right.
33:24
Next one is Houston Livestock and Show and Rodeo versus Rio
33:28
Fest Chicago, Houston. All right.
33:34
Houston 300,000 people through the gate.
33:39
Wow, that I didn't know. And you're 275 other teams?
33:47
All right, I got the SCA World State competition versus poos.
33:51
AQI love their trophies. We've got the American Royal
33:56
versus Smoke on the Shore, and that's in Wisconsin Royal.
34:03
Yeah, I'm going to go up there this year and walk around and
34:06
meet people. Big Pig Jig versus New York
34:09
State BBQ Championship. I'll take the pig jig.
34:15
All right, Memphis and May versus Praise the Lord.
34:20
Oh, praise the Lord, all right. And the Rib cook off association
34:25
World Championship versus the Atlanta BBQ Classic stores
34:30
Atlanta BBQ store Classic. ABS Classic, all right.
34:35
All right, get the Jack versus Smoke on the Falls.
34:40
I already know Houston versus PUSA Q.
34:45
Houston. All right, American royal versus
34:49
pig jig. The Royal.
34:52
OK, praise the Lord, ABS classic.
34:57
Praise the Lord. All right, Final Four Jack
35:01
versus Houston Jack. All right.
35:06
Although if you're in Houston, you get into the Jack
35:08
automatically. It is good and the royal versus
35:15
praise the Lord. Praise the Lord.
35:20
OK, and praise the Lord verse to Jack.
35:26
All right, all right, appreciate you.
35:28
The therapy session is over. If you have anybody to thank or
35:32
promote, you could do that at the time.
35:35
I have several. I've got some really good
35:37
sponsors that allow me to partner with them and build
35:41
friendships that help support me.
35:43
Heath Ryles BBQ, Atlanta BBQ Store, The Butcher Shop in
35:48
Pensacola, FL, Outlaw BBQ Smokers, Rec Tech grills and two
35:53
Drummers, Butchers and Tonto Virginia.
35:58
All right, I appreciate you coming on and giving me some of
36:01
your time because I just mainly do this just to tell people
36:05
where they started to where they are now, that they just didn't
36:08
wake up being who they are. It took time and work, hard work
36:12
to get where they at as well as just give people advice on
36:16
whether they competing or a food truck or restaurants.
36:19
It's just just giving some people something to listen to,
36:22
to give advice and encouragement and motivate people to maybe on
36:27
the fence about starting something to just jump out there
36:30
and do it because you never know what is meant for you.
36:32
So that's why I'm doing it. So I appreciate it.
36:35
Yeah, just follow your passions and your dreams and go chase
36:39
them, because you never know. Exactly because I, when I, my
36:42
wife told I started, I had the idea of doing this and I told my
36:46
wife and I was like on the fence, man.
36:48
I don't know if people going to sign up to do this and next
36:51
thing you know, I stack them up and I'm having to release one
36:54
each week. I was like, it's overwhelming
36:56
people coming through and helping out and sharing my
36:59
vision and stuff like that. And it is, it haven't been
37:03
though, just regular people. And I'm like, I never thought
37:06
I'd be talking to you folks. Come hang out with us at ABS.
37:10
I definitely will and I'm going to try to.
37:12
If I don't, well, I'm going. If I get picked the judge, I'm
37:15
going to come find you also at the Griffin also when I do Doc
37:18
Holiday. So.
37:20
I look forward to that. Sounds good.
37:23
All right. You enjoy your day.
37:25
I appreciate it. Appreciate you.
37:27
We just wrapped up another session of BBQ therapy.
37:31
Remember, stay patient, stay passionate and keep that fire
37:34
burning hit. Subscribe, share the good smoke
37:37
and pay the secretary on your way out.
37:40
Have a blessed day.