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NBBQA conference (recap) · BBQ Therapy

• 0:00
  Welcome to the BBQ Therapy Podcast.
• 0:02
  My name is Tavis Bryant and today we're going to do a recap
• 0:06
  of the NBBQA conference that I went to the other week.
• 0:11
  Starting off, I want to thank Kell and Miss Janet.
• 0:15
  They did an excellent job of the setup of the conference and
• 0:19
  everything that it was included in the conference.
• 0:22
  So I want to start off by giving a shout out to them and just
• 0:26
  letting everybody know that if you haven't been, you at least
• 0:30
  try to make one of them that comes near you because it's an
• 0:35
  awesome event. There's a lot of things you can
• 0:37
  learn, a lot of people you can meet, a lot of opportunities for
• 0:42
  everyone. And it depends on not what
• 0:47
  they're presenting, but it depends on you and how you look
• 0:51
  at it and go into it. You're not going to get anything
• 0:55
  out of it if you don't pay attention, if you don't take
• 0:59
  notes, if you don't ask questions, if you don't go
• 1:03
  network and introduce yourself and meet people.
• 1:08
  Get numbers, e-mail addresses. Find out who's in the same
• 1:14
  business as you and take advantage of that.
• 1:17
  Ask questions because they may know something that you may not
• 1:22
  know is vice versa and as well as be open to help other people
• 1:28
  and not hoard information on your own.
• 1:32
  My adventure was as as y'all know I live in Georgia so I got
• 1:36
  up early that morning and made that four and a half hour drive
• 1:41
  of the Nashville. So by the time I got there, I
• 1:43
  was able to get breakfast, get my truck sprayed off at the car
• 1:49
  wash. But after that I made my way
• 1:53
  into the event. I got there exactly around the
• 1:56
  time it got started. The first session with and how
• 2:00
  they formatted it is each session was broken up into track
• 2:05
  A, track B, which means it's two classes.
• 2:09
  So based on what class is being offered, you go into which class
• 2:13
  you think it would fit you or your business the best.
• 2:18
  First session was track A was show me the money funding your
• 2:23
  BBQ dream which was the panelists were Carrie Bringell,
• 2:28
  Jody Harris and Pathway Landon. Track B was from kitchen to Co
• 2:33
  Packer. It was moderated by Todd Johns
• 2:37
  and the panelists were him, Mark Lambert, Kirk Mauser, David
• 2:44
  Mixon and Kenwood and they just that's the class I attended kind
• 2:49
  of broke down how to get your product from the kitchen to Co
• 2:54
  Packer and they gave tips about that process and it was very
• 2:59
  informative. Regardless if I learned
• 3:02
  information, a lot of information, even though that I
• 3:06
  don't have a product yet, I eventually want to do at least
• 3:10
  one seasoning or rub that I have in my head.
• 3:15
  Not because I just curious to see if I can pull it off what I
• 3:19
  have in my head next. After that the next class track
• 3:24
  A was profit for first time pit masters and the other track B
• 3:31
  was save while you Smoke. The panelists for the first
• 3:35
  track was Kerry Bringle and David Walley.
• 3:41
  The second one was David Earhart and Barbara Latimer and I sat in
• 3:49
  the first one and it kind of explained a lot as far as what
• 3:58
  you need to do as far as business wise, being a first
• 4:01
  time pitmaster. Now those that never heard he
• 4:05
  has a mind for business. If I had a business, I would
• 4:09
  definitely reach out to him and be up under him and ask him to
• 4:14
  mentor me because just listening to him speak, he has a great
• 4:18
  mind for business and definitely he has a lot of articles out
• 4:22
  there. Also.
• 4:23
  I didn't know he wrote for Forbes a lot of business
• 4:26
  articles. So definitely Google that and
• 4:28
  check him out as far as where he writes Forbes also because it's
• 4:32
  a lot of good information that he has out there.
• 4:38
  After that we had lunch, all the meals that we had were catered
• 4:42
  by Pig Leg Porkers. Everything was top notch,
• 4:45
  professional in order and everything was good.
• 4:49
  So shout out to Pig Leg Porker for the meals that they catered.
• 4:53
  Everything was excellent. So after that we had like a
• 5:00
  round table is called the Pitmaster Power Hour.
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  And what that was is they had each of the experts at a
• 5:09
  different table. And for those that had certain
• 5:12
  questions, you can pick whoever you wanted to go talk to and
• 5:18
  speak with them and ask them one-on-one questions that you
• 5:22
  had about your business as well as anything else you wanted to
• 5:26
  know about them. You were free to ask them.
• 5:29
  I kind of didn't do that part because as far as what I do as
• 5:33
  far as media wise, it wasn't no one really I can talk to.
• 5:37
  But I felt that it was a good section for those that had small
• 5:41
  business and trying to get off their feet and those just trying
• 5:45
  to get tips to boost their company from some of those
• 5:49
  people that been through different things, whether good
• 5:52
  or bad and their advice. So it kind of help get you to
• 5:56
  where you need to go. So after that, the next track
• 6:02
  was Track A was digital marketing that converts and the
• 6:11
  panelist was Ashley Henson, Kirk Mauser and David Walley and
• 6:17
  track B was menu engineering and pricing for profit.
• 6:22
  That was the panelist for that was Kerry Bringo and Barbara
• 6:26
  Latimer. Barbara Latimer had met her
• 6:30
  later on that night. She's works for Sunny Pit BBQ,
• 6:36
  so she has a lot of business experience also and I think she
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  was one of the past presidents of NBBQA also.
• 6:46
  But for that one, I of course went to the digital marketing
• 6:49
  one and kind of got tips on how to advance what I'm doing and do
• 6:57
  it better and continue being top notch and professional for
• 7:02
  everything that I'm doing for my podcast.
• 7:05
  After that, we had another networking break.
• 7:08
  And the purpose of these networking breaks wasn't just to
• 7:12
  chill out and take a chill or go sit down.
• 7:17
  These networking breaks were exactly what they said.
• 7:21
  You pretty much just go and meet people, introduce yourself, see
• 7:27
  what the other person does. If it has something in the realm
• 7:32
  of what you do, you find out more about them.
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  If you have any questions, that's your opportunity to ask
• 7:40
  them. As far as me being in the realm
• 7:43
  I am, I'm going to introduce myself and meet as many people I
• 7:47
  as I can because I'm in the podcast business and meeting
• 7:52
  people to get their story and have them on the show. 1 of the
• 7:57
  main things I did was make sure I introduce myself as well as I
• 8:02
  can to each person, let them know what I'm doing.
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  Pretty much it as far as me. A lot of people don't know me.
• 8:10
  So for me to have a podcast I have to let them get to know me
• 8:16
  and I let them get to know me by #1 every time you see me, I'm
• 8:23
  going to have BBQ therapy, logos and everything all over me.
• 8:27
  So they without even talking to me, it's going to create a
• 8:30
  curiosity as far as finding out more about what I do, what my
• 8:37
  podcast is about. Then once that Ave. is crossed,
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  I already know what I'm going to tell them.
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  And you have to be thorough and specific of what you're doing
• 8:53
  and know what you're doing and also be ready to not just speak
• 9:01
  to them, but get their information.
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  When it comes to me, I need the information so I can reach out
• 9:07
  to them and give them any information that they may need
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  from me. Always be ready at all times.
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  Like I say, always be prepared for every situation.
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  So that's what the networking is about.
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  Anytime we got a break, it's fine to go use the bathroom or
• 9:27
  grab something to eat or something.
• 9:28
  But those moments were for going to meet the other people that
• 9:33
  came to the conference just to see what they do, see how you
• 9:38
  can help them as well as they can help you.
• 9:41
  Or if you see somebody specific that you want to go talk to, go
• 9:45
  reach out to them and speak to them.
• 9:47
  Because if you never know where it goes when you, if you have
• 9:50
  thoughts in your head that no, they probably ain't going to
• 9:53
  talk to me, you'll be surprised. All of them are friendly,
• 9:55
  welcoming, and they'll go out their way to help you as well as
• 10:01
  give you advice or anything like that.
• 10:03
  So me being in a space different from everybody, I felt welcome.
• 10:08
  I didn't feel out of place. I was able to get something out
• 10:12
  of all the sessions that they had it.
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  It was a big learning experience for me because I I definitely
• 10:17
  will be going back because #1 the networking #2 it is just the
• 10:25
  atmosphere, the friendliness. Like I said, the BBQ community.
• 10:29
  I got the opportunity to meet people that I haven't met
• 10:34
  before. Shout out to Joel Fleetwood.
• 10:37
  I got a chance to finally meet him other than through the
• 10:41
  computer screen. See, main thing I like doing is,
• 10:45
  is getting out there and meeting people.
• 10:47
  It's nice to talk to them through the screen and the
• 10:50
  computer, but I want to meet them in person, let them know
• 10:54
  I'm a real person and I have an interest in what they do outside
• 10:58
  of just them coming on the podcast.
• 11:01
  So it's good to go out there and meet some of the faces in
• 11:06
  person, shake hands and find out how they're doing, generally
• 11:10
  find out how they're doing and what's going on and what's been
• 11:14
  going on since I last spoke to you.
• 11:17
  And there was quite a few people that I also got to meet.
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  Mr. Kent Black, he came and sat next to me.
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  I was surprised when he came and sat next to me.
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  He was friendly. We had numerous conversations
• 11:31
  and Miss Jody Harris, her and Dirk, awesome people.
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  Me and Miss Janet, we had numerous little small
• 11:38
  conversations during breaks we had.
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  Those are some of the best moments that I had and just
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  fellowship with people that are like minded like you and just
• 11:51
  have an interest in what you're doing.
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  It's like people were excited because I'm in a field that's
• 11:56
  different from everybody else and I get to show my excitement
• 12:03
  as well as hear the excitement. And they voice as I talked to
• 12:07
  him about my mission, why I started a podcast and the
• 12:12
  purpose of what I'm doing in this podcast, like I say, it's
• 12:17
  it's all about what you get out of it.
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  You can go in expecting something, but if you don't do
• 12:22
  your part, it's you're not going to get anything out of it and
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  you're wasting your time. All right, so back to what I was
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  saying it the next session after that, track A was branding a BBQ
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  business from first flame to final sale and track B was
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  hiring, training and keeping a great pit crew.
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  So for that one, the panelist for the track A was famous Dave
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  Anderson and Kerry Bringell. That's the one I went to and the
• 12:55
  second panelist where Barbara Latimer, Clay and Pam Murphy and
• 13:00
  David Wiley, the one with Famous Dave and Kerry bring all.
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  They just gave a rundown of the history of where they started at
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  to how they got to where they're at.
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  They gave a rundown of where they started to where they're at
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  now. Gave different advice, would
• 13:19
  help them along the way. Like Famous Dave, he broke down
• 13:24
  the specifics of he showed one of his buildings his first
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  building, and he broke down different aspects of the
• 13:32
  building of why he did certain things.
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  He was strategic in what he was doing when he started his
• 13:39
  restaurant and he broke that down to us as well as Mr.
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  Bringo. He broke down as far as business
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  wise, how he got started and different aspects that our keys
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  to success and running a business.
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  After that we had another networking break.
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  At that time, I think I left and came back.
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  I wouldn't change since I've been up since like 3 in the
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  morning. I went and changed for the night
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  time because that Thursday night was the Awards of Excellence
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  dinner. So I went home and changed and
• 14:19
  came back for that. I got back there.
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  When I got there, everybody was seated, so I had to find me a
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  seat and I was seated next to David from Gunter Wilhelm
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  Knives. Very nice gentleman.
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  That's my second time meeting him.
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  I had met him at the American Royal.
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  So we were chatting throughout Thursday night.
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  The Wards of Excellence dinner was excellent.
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  Like I said, it was catered also by Peg Leg Porker.
• 14:51
  It was nice to see everybody get their awards, be excited and
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  happy for other people that went that won their awards because a
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  lot of people there were people are in the top five and top
• 15:06
  three people. Anybody that called in the top
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  three received the certificate and a medal, and those four and
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  five got a certificate. So it was good to see all the
• 15:19
  different people that got their awards and what they got their
• 15:22
  awards for those that worked hard and they feel the different
• 15:27
  things that they've created, whether it's seasoning, sauce,
• 15:33
  media stuff, as far as pictures, marketing information, myself,
• 15:39
  my podcast T-shirt designs and anything that dealing with BBQ
• 15:47
  got recognized. And I love that because it shows
• 15:50
  that nothing is too small to get recognized when it comes to the
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  avenue of BBQ. Just because one person may not
• 16:00
  think it's important, but other people might think it's
• 16:03
  important. I love how they made all the
• 16:06
  individual categories for different things that people do
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  because people are very creative and they work hard for their
• 16:16
  craft. So it's definitely good to
• 16:18
  recognize them and it makes all of us feel good.
• 16:22
  When I got my second place, it made me feel good because it's
• 16:27
  there's a lot of hard work that goes into this podcast.
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  It's not just sit down, press the button and go from there.
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  There's a lot of stuff that goes behind the scenes.
• 16:37
  There's a lot of sleepless nights, editing, reaching out to
• 16:41
  guests, trying to schedule with them, coming up with these
• 16:45
  interviews. Each interview you hear from me,
• 16:47
  I have to come up with questions and make sure it's a presentable
• 16:53
  interview to get the most information out of each guest
• 16:57
  that I bring on. It's not that easy to do all
• 17:01
  this. There's times where very little
• 17:04
  sleep. I got a family and I have to
• 17:07
  take care of. I got a full time job, I got to
• 17:10
  make graphics, I got to upload and stuff like that.
• 17:14
  I put all the clips you see on social media.
• 17:17
  I have to put all that together as well as upload them on all
• 17:23
  the platforms under all my usernames.
• 17:26
  So it's a lot to go into the podcast and, and just to get a
• 17:32
  little bit of recognition from entering this contest as well as
• 17:36
  just hearing people will say, hey, I've heard of you, I've
• 17:40
  seen you before. Your podcast is good.
• 17:43
  It helps to know that what I'm trying to achieve is not going
• 17:47
  in vain. People are enjoying it and more
• 17:51
  and more people are just listening to it and just
• 17:56
  enjoying it and as well as want to come on the show and share
• 18:00
  their story, which is important part of why I do this, because
• 18:05
  there's a lot of history that's not even talked about or you
• 18:09
  can't even look it up. I want to do, I know as far as
• 18:13
  I'm dating myself, an encyclopedia of BBQ interviews
• 18:20
  where I can get as many people as I can, not going to be able
• 18:23
  to get all of them because some respond back, some don't respond
• 18:28
  back, but for any reason, that's fine.
• 18:31
  But I'm going to get as many people as I can, and hopefully
• 18:34
  there's other people out there doing the same, that they can go
• 18:39
  on this show and give their story.
• 18:40
  But there's a lot of stories out there that need to be heard, and
• 18:44
  I want to be one of those ones to bring them to you, as many
• 18:47
  people as I can. So I'm going to keep pushing in
• 18:50
  my craft, get better, be innovative in what I do.
• 18:55
  So just look forward to me advancing and not settling for
• 19:01
  what I do because I want to get better.
• 19:03
  I go to these events to get in from, not just to get people to
• 19:08
  come on the show, but as well as improve myself because there's
• 19:14
  things outside of the podcast that I want to do.
• 19:17
  So one day I'm going to compete, but also I want to.
• 19:22
  My main thing is I want to be able to teach classes also to
• 19:26
  those small towns that don't get that opportunity.
• 19:31
  I want to be able to have a barn at the next place we buy so I
• 19:35
  can teach classes or go to a place and rent it and teach a
• 19:40
  class and make it affordable so people can learn is that and
• 19:46
  enjoy themselves and make a day of it.
• 19:49
  As far as just, it's a skill that people want to do and
• 19:54
  there's so many things that involved in BBQ that people
• 19:57
  don't know. So I want to be one of those
• 20:00
  people to go out, go around and teach people how to do it
• 20:04
  correctly and they can be proud of what they've done and let
• 20:10
  them during the class go out there and and try it on their
• 20:14
  own, have some grills for them to cook their own meat on.
• 20:19
  And once you get out there and be hands on it, it boosts your
• 20:24
  confidence a lot. You boost your confidence a lot.
• 20:29
  Because it's something that you done and not just sat there and
• 20:32
  watch somebody do something for hours and hours and stuff like
• 20:35
  that. So that's kind of where I'm
• 20:39
  trying to head as well as continue on with this podcast
• 20:43
  and see where this takes me. So after the dinner, the dinner
• 20:48
  was was excellent. After that, everybody left and
• 20:53
  came back for the next day, the next day, that Friday morning,
• 20:57
  the first session was scaling without losing your smoke.
• 21:01
  That was the panelist was Kent Black as well as Carrie
• 21:04
  Bringell, which means a lot of people start off small, but as
• 21:09
  they get bigger, the quality disappear.
• 21:12
  So that session was just giving advice on how to scale up your
• 21:19
  business without losing that quality that you were known for.
• 21:25
  Track B was getting your product on store shelves.
• 21:28
  That was moderated by Todd Johns, the Plow boys, and the
• 21:34
  panelists was Mark Lambert, Kurt Mauser and Ken Wood for that
• 21:39
  one. After that we had another
• 21:42
  networking break. The next session was Track a was
• 21:46
  social media and sales funnels for BBQ brands.
• 21:50
  That was presented by Smoking Brothers and Gateway Drone
• 21:54
  Smokers. That was an excellent session.
• 21:57
  That's the session that I've sat in.
• 21:59
  The gentleman from Smoking Brothers slash Gateway.
• 22:03
  He did an excellent job breaking down social media, what to do,
• 22:08
  how to do it, understanding how it works.
• 22:11
  So that was definitely something one of the ones that I probably
• 22:17
  gained the most out of as far as knowledge wise, because it kind
• 22:21
  of dealt with what I'm doing and gave tips to me as far as how to
• 22:27
  handle social media. But it's definitely a good
• 22:30
  panel, so kudos to him. The next session was Track B
• 22:35
  with Smart Systems automating your daily grind.
• 22:39
  Kirk Mauser, he moderated that one.
• 22:43
  After that was another networking break and then Friday
• 22:48
  at lunchtime we had a session called Meet the Masters
• 22:51
  Luncheon. There was a panel up front.
• 22:54
  It was featuring Tuffy, Mark Lambert, Joe Phillips of Yoder
• 22:59
  Smokers, Carrie Bringo and Elizabeth Lipa, which is a she
• 23:04
  is a world champion SCA cook who was on the panel also.
• 23:10
  So what we did is we ate lunch and then with them on the panel,
• 23:16
  they talked, they got asked questions.
• 23:18
  I think Todd Johns moderated that one and asked them
• 23:21
  questions and also we got to ask questions also to them far as
• 23:27
  different subjects. So that was very innovative and
• 23:31
  fun that we got to pick their brains why they just spoke about
• 23:37
  different, different subjects that they were asked.
• 23:42
  So after that, another opportunity to network break in
• 23:45
  between sessions. Like I said, we had a lot of
• 23:48
  networking breaks and is during these breaks is more time to
• 23:54
  keep meeting people and keep meeting people and so it was
• 23:58
  definitely for us to take advantage of that.
• 24:01
  The next session was track A was cash out or pass it down.
• 24:07
  The speaker for that was Kent Black and one of the gentlemen,
• 24:11
  I think he was one of the Co founders of smoking brothers
• 24:14
  slash gateway drums. They moderated that one.
• 24:19
  They spoke at that one and track B was partnerships that work.
• 24:24
  It was moderated by Ken Wood and a panelist was pick Tennessee
• 24:29
  products. This session that I sat in is
• 24:34
  setting your business up and just passing it down and to
• 24:39
  generation to generation. How to do that, that experience
• 24:44
  of being ready to receive or pass down your company.
• 24:49
  So they did a great job explaining how that works.
• 24:53
  So kudos to Kent Black and the gentleman from Smoking Brothers
• 25:01
  for doing an excellent job on that one.
• 25:04
  After that, track A was short form video and photography and
• 25:10
  Track B, it was a problem solver session, which was a group
• 25:15
  networking session for those. I guess I didn't sit into that
• 25:20
  one, but I pretty much think it was just people getting together
• 25:25
  as a group. If they have a problem, I guess
• 25:27
  presented to the group and letting people help assist their
• 25:32
  problem. The one I sat in with the short
• 25:35
  form video and photography got a lot of tips as far as doing the
• 25:42
  videos and what to do, what to post.
• 25:46
  So that was helpful as far as what I do.
• 25:50
  So I enjoyed that one also very much.
• 25:56
  After that, that it shifted. That was the official end of the
• 26:01
  conference as far as the classes.
• 26:05
  After that we had dinner. I left and came back, but after
• 26:10
  that we had dinner as well as the teams made it in.
• 26:15
  So they started doing the steak cook off as well as the rib cook
• 26:19
  off competition. And for us attending the
• 26:23
  conference, they had an excellent idea where we got to
• 26:27
  cook our own dinner. They had different pork as well
• 26:32
  as different. They had different porks and
• 26:36
  different state. And what they did is the concept
• 26:40
  was they had a bunch of grills out and the grills were from
• 26:46
  Meadow Creek, kind of like a live fire grill.
• 26:49
  Well, we got to cook our own meat.
• 26:51
  We got to pick our meat out, get it, walk it over, slap it on the
• 26:56
  grill. The people from Meadow Creek,
• 27:00
  they make grills. So there were there grills.
• 27:02
  So they flipped it for us when we're ready and stuff like that.
• 27:05
  But the concept was for us to pick our meat out, season it.
• 27:10
  They had a rack full of seasonings that we were able to
• 27:16
  go over and pick which one we want to try and season our own
• 27:18
  meat and put it on the grill and cook it ourselves.
• 27:24
  And they had baked potatoes also for everybody.
• 27:27
  Those were already cooked. So you just got that as well as
• 27:31
  your steak or pork that you cooked on your own.
• 27:34
  So that was interactive and do it yourself.
• 27:37
  It was excellent idea and it was fun and enjoyable.
• 27:41
  So after I did that, right after I did that, I was asked to be
• 27:47
  one of the judges for the rib cook off contest.
• 27:49
  So I had to unbuckle the belt and do that.
• 27:54
  And the concept is fun. And it's not like theirs is not
• 28:01
  comparative is individual where one container comes to the table
• 28:09
  and you judge that container and then the next one comes in and
• 28:15
  then the next one comes in and you judge it as we go along.
• 28:20
  So with that it we got an opportunity to learn about the
• 28:27
  rib cook off association that's ran by Dirk and Jody, who are
• 28:32
  two awesome people, can't say enough good things about what
• 28:35
  they're doing. And they it put on a great
• 28:44
  competition. They put on a great competition
• 28:48
  and it was an opportunity that I couldn't pass down when she
• 28:51
  asked even though I was full. But I had to make room for it
• 28:55
  because it was a great opportunity.
• 28:58
  And after that went home for Saturday because Saturday it was
• 29:04
  all about competing. They had the state cook off
• 29:07
  again as well as they had another rib cook off as well as
• 29:14
  they had a live fire event where they had rounds of tailgating
• 29:18
  round, beef, pork round and stuff like that where they did
• 29:22
  the presentation and stuff, which was excellent.
• 29:25
  Also, I forgot to mention they had vendors out there set up
• 29:30
  along the walkway with their products.
• 29:33
  That's how I was able to get my Roto 360 met the two gentlemen
• 29:38
  he wrecked. One of the gentlemen recognized
• 29:40
  me, Alex. He recognized me because I had
• 29:43
  reached out to him because I was curious about the product, but
• 29:46
  he recognized me at the Awards of Excellence dinner.
• 29:48
  So we was talking. So I've always wanted one of the
• 29:52
  products because it looked interesting.
• 29:54
  So I stopped by and talked to them and was able to order me
• 29:58
  one to get it shipped to my house.
• 30:00
  So shout out to the those two gentlemen and I'm going to try
• 30:05
  to reach out and get in contact and get an interview with them
• 30:09
  because there it's great to see young people that have an
• 30:13
  interest in doing this and doing good things in the BBQ world.
• 30:17
  So definitely got to get the word out and help assist them
• 30:22
  any way I can and what they're doing with that Roto 360.
• 30:27
  But when I got there Saturday, just walked around and took in
• 30:32
  the atmosphere, seeing the different competitors out there,
• 30:36
  just seeing the big names out there.
• 30:39
  Then I got an opportunity to judge the tailgating round of
• 30:43
  the live fire. So that was a great opportunity
• 30:47
  where we got to go to each. They had a team of us judging so
• 30:52
  they split us in half and half of us went to five booths and
• 30:58
  the other half went to the other 5 booths and we got to see their
• 31:03
  presentation to us as well as try their food.
• 31:07
  And I mean like what can you say?
• 31:11
  You can't say a bad thing about it because it all the food was
• 31:14
  good and you got to try food from every different person.
• 31:21
  I mean it wasn't like no sample sizes.
• 31:23
  These were full servings that they were giving us and you had
• 31:32
  all the different countries, South America, Canada, America,
• 31:37
  just all the people coming together to compete, which was
• 31:40
  fun and entertaining. So shout out to each one of
• 31:43
  those teams that that that participated in the live fire
• 31:48
  round because I definitely enjoyed it.
• 31:51
  I felt lucky that Kill asked me to be part of this and I seen it
• 31:57
  was just the opportunity to do something different, do
• 32:00
  something new, as well as get good food.
• 32:04
  So that was a good opportunity. So after that we did our
• 32:09
  judging. Just between that, spent the
• 32:12
  rest of the day walking around, talking to people, meeting
• 32:16
  people, telling them about myself and what I do, my
• 32:19
  podcasts and one thing everybody always say and it's one thing
• 32:24
  that's always going to be about me.
• 32:26
  I'm going to advertise when it comes to me dressing, you're
• 32:29
  going to see the logo somewhere numerous times all over me.
• 32:34
  So that's like I said, it's an open door to conversation and
• 32:41
  curiosity. I wrapped up my journey by being
• 32:47
  able to get the opportunity to judge the Real Cook Off
• 32:51
  Association competition again that Saturday.
• 32:56
  Met a new group of people and networked some more while I was
• 33:02
  at the table and enjoyed that opportunity again.
• 33:07
  Got some more good ribs and got opportunity to judge some of the
• 33:11
  best competitors out there. So pretty much after that, I, I
• 33:16
  stayed around a little bit and then I left and kind of got
• 33:20
  ready to get myself rested to leave early the next morning to
• 33:27
  go back home. But overall, the event was 2
• 33:30
  thumbs up. And I think it was a great
• 33:35
  opportunity to learn how my podcast fit in with other
• 33:39
  podcasts. And I've been doing this less
• 33:45
  than maybe around 10 months, less than 10 months.
• 33:49
  So just to be able to achieve second place, it was an honor.
• 33:55
  And that means that my podcast is getting out there.
• 34:01
  So I was happy about that. Shout out to Kill and and Miss
• 34:06
  Janet again for their hospitality to making me feel
• 34:11
  welcome to definitely what people don't understand.
• 34:16
  They they support me by bringing people to me that I may want to
• 34:22
  talk to because they know I have an interest in the history of
• 34:25
  BBQ. So they do what they can to
• 34:30
  assist and bring people to me and introduce me to people as
• 34:36
  far as boosting what I'm trying to achieve in the podcast.
• 34:41
  So shout out to them if you haven't met them, try to reach
• 34:47
  out to them. Try to join the NBBQA.
• 34:51
  It's a good association to join for anybody that has any type of
• 34:56
  business dealing with BBQ. They have Zoom calls and stuff
• 35:00
  like that for different avenues that you want to go into.
• 35:06
  As far as BBQ, you get to reach out to everybody that's a member
• 35:11
  on the website. So definitely if you on the
• 35:15
  fence about it, definitely sign up.
• 35:18
  Just give it a year. You can sign up for the whole
• 35:21
  year. Give it a chance to see how it
• 35:24
  benefits you. I guarantee you that you'll
• 35:28
  benefit from it. Try out the conference.
• 35:32
  Definitely try to go out to a conference and see what you can
• 35:34
  get out of it. Like I said it, it doesn't hurt
• 35:37
  to get more knowledge. You may think you know
• 35:40
  everything, but you don't. There's other people that have
• 35:42
  been through way more than all of us been through.
• 35:45
  So definitely get out there and do what you can to gain
• 35:50
  knowledge as well as get out there and help those that you
• 35:54
  can do. If you can help somebody, help
• 35:57
  them. Don't keep your mouth closed.
• 36:00
  But other than that, I want to thank everybody that showed me
• 36:04
  love out there and welcomed me and talked to me and just
• 36:09
  fellowship with me. So I, I don't take that lightly
• 36:13
  because it's, it's like I said, it's sometimes we get
• 36:17
  frustrated, all of us. You have moments where we're
• 36:20
  frustrated and just having other people welcome you and take an
• 36:24
  interest in what you're doing and compliment you on what
• 36:27
  you're doing it, it goes a long way.
• 36:30
  So on that note, I want to thank you all for your time and just
• 36:37
  hearing this recap and hopefully that you get the opportunity to
• 36:43
  experience what I experienced. So at the end of the day,
• 36:48
  everything is in your hands. So I plead with you to take
• 36:53
  advantage of every opportunity that you get and don't think
• 36:58
  that you know enough that you can't get more information.
• 37:05
  So thank you for coming to another therapy session.
• 37:08
  Like I said it, it was a fun event.
• 37:12
  Thank y'all for listening to the podcast, supporting me,
• 37:17
  everybody on social media that reaches out and, and tell me how
• 37:21
  I'm doing as far as the podcast, I thank you.
• 37:26
  And, and just even if you haven't listened to an episode
• 37:29
  of those that comment on the clips, that's part of the
• 37:33
  podcast. So I appreciate that.
• 37:36
  I mean, I, I wish that everyone would listen to the episodes and
• 37:39
  see what I bring and not just kind of brush it to the side if
• 37:43
  I send you an e-mail, but podcast is not for everybody and
• 37:48
  my podcast is not for everybody. So if you choose to come on,
• 37:52
  it's fine. If you're not, if not, that's
• 37:54
  fine. Also.
• 37:55
  I, I don't get mad, I don't get upset.
• 37:58
  But I think all those that took the opportunity to come on and
• 38:02
  all those that I will be reaching out to because I have a
• 38:05
  book full of names that I'm going to be reaching out to, to
• 38:09
  bring them on. Because everybody got good
• 38:11
  stories, whether you heard of them or not.
• 38:13
  The people that you heard of, there's different avenues of
• 38:17
  their store that you probably haven't heard of.
• 38:19
  And there's so many people doing good things in the BBQ world
• 38:23
  that you haven't heard of. And I'm out to bring those
• 38:26
  people to you. Whether it's a rub or sauce, it
• 38:30
  may be a utensil, it may be a food truck, a restaurant, it may
• 38:35
  be marketing, anything that deals with BBQ, I will be trying
• 38:40
  to bring it to you. So stay tuned.
• 38:42
  We got a lot of good things coming.
• 38:44
  We got a lot of innovative things that I'm trying to bring
• 38:47
  forth. So I look forward to.
• 38:50
  So thank you all for listening and enjoy your day.