Latest / BBQ Therapy / #25

Transcript

#25 · BBQ Therapy

• 0:00
  Barbecue is everything. BBQ is community, BBQ is love.
• 0:03
  Food brings people together and the aspect of you have these
• 0:08
  regions that have different type of styles and these people that
• 0:13
  are doing a lot for their community because BBQ is
• 0:16
  uplifting a lot of communities that we don't even talk about.
• 0:20
  These TV shows just show all the great things that they want to
• 0:24
  show on the TV just to build a narrative.
• 0:27
  Wango ham BBQ Wango Ham BBQ Wango Ham BBQ Wango ham BBQ your
• 0:34
  BBQ Get your. Barbecue.
• 0:36
  Ever notice how the sound of sizzling meat and the smell of
• 0:39
  smoke can silence the noise of the world?
• 0:42
  Now that's BBQ therapy. If the fire moves you like,
• 0:46
  subscribe, share and help spread the message because growth, like
• 0:50
  good BBQ, takes time and patience.
• 0:53
  Welcome to your therapy session. All right.
• 0:58
  Hello everyone. Welcome to another episode of
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  BBQ Therapy. My name is Tavis Bryant, your
• 1:03
  host on today's episode of BBQ Therapy.
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  I'm chopping it up with the crew behind the Black Smoke BBQ, A
• 1:09
  powerful and passionate voice In the BBQ world, Black Smoke isn't
• 1:14
  just a name, it's a movement. They're bringing pit masters
• 1:17
  together from all over North America to spotlight the full
• 1:20
  culture of BBQ. Not just the food, but the
• 1:23
  people, the passion, the grind, and especially the stories that
• 1:27
  don't get hurt. Whether it's backyard warriors,
• 1:30
  food truck hustlers or content creators on the come up, they're
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  using the mic and the Internet to put a spotlight on it all
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  with a focus on African American experience and modern day BBQ.
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  Let's get into it gentlemen, welcome to the show.
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  I got one rule. Make yourself at home, speak
• 1:48
  freely. There's no sponsors, so hey.
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  All right, I'm kicking my shoes off now, brother.
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  Kick my feet up. Welcome.
• 2:01
  So we got Jeff and Charlie correct.
• 2:04
  Yeah, all right. Actually, Jeff Jeffrey and
• 2:10
  Charlie Greer likes to be called Jeffrey, but you can call them
• 2:14
  Greer as well. Or Falcons fan, apparently.
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  All right. Welcome.
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  And let's start with the origin. How did Black Smoked BBQ come
• 2:23
  together and which sparked the ideal for the podcast gentlemen?
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  Oh, go ahead, Jeff. Tell them the story, man.
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  Man, that really came about. That really came about because
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  we're all content creators of some sort.
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  Me and Greer were both dealing with the company or trying to
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  work with the company and eventually came to work with a
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  grill company and we're making content for YouTube.
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  And we found that it wasn't a whole lot of creators that
• 2:51
  looked like us. It was getting fed into our
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  algorithm and we came together from that.
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  And then Charlie, I somehow, Charlie invited me on his
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  podcast and I'm still trying. Charlie.
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  I can't even remember how that even came about.
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  Man, if you can fill in the blanks on that.
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  It's been a while now. So I started a podcast called
• 3:12
  the Backyard Pitmasters Podcast from another podcast I was doing
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  and I was just trying to feel, feel the atmosphere out, right.
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  So I was doing it solo for a little bit, just out of fun on
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  Sundays. And dude, I don't even remember
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  how I found. I think you commented or
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  something. And I was like, hey, you want to
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  come on the pod? And you were like, yeah.
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  And we chopped it up a couple of times and we had a great rapport
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  and we talked a while about the whole thing that you just said
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  about there is an opportunity for more representation for
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  black people because the algorithm on YouTube was not
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  friendly to put us to the forefront.
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  We talked for a while and we did a couple of episodes.
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  There's another guy in our group called T Terrence that was one
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  of my Co hosts at the time. And and we all just had a great
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  rapport and the man. I'll let you pick it up from
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  there, dude. Yeah.
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  And so from there, I started with the three of us and we
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  really came together more so as a support group, I guess you
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  could say, in terms of bouncing other ideas off of each other
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  for the algorithm and trying to grow our own channels and things
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  like that. And it started off with us.
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  It was us three. And then that we found that was
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  a Brandon. And gosh, I'll just say we get
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  we got a core. We got a core group of guys.
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  It was about seven guys and we started and we decided to sit
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  down on stream guard and record episode and talking about
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  things, barbecue and content creation and stuff like that.
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  And and Greer, do you have anything you want to throw in
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  there, man? I think you basically hit it
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  all. OK.
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  But that's how we came about. And then we grew from 7:00 to
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  right now we're at 16 members and started getting some guests
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  for episodes, sitting down to finding some topics, looking at
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  individual stories, looking at events and things like that
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  going on across the country and barbecue.
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  And we look at things from a couple different perspectives
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  from we have some of our guys that run that run food trucks,
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  definitely in the competition side, the backyard BBQ side, the
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  content creation side, be it short form and long form
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  content. And we were just a support group
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  for each other. But in the end, we really found
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  that there were a lot of stories out there that need to be told.
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  And that was the biggest thing. And we started interviewing
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  folks. And what you come to find is
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  that there's, it seems to be a 6° of separation in this world
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  where, hey, you may not know somebody, but somebody knows
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  somebody else. And then go in somebody's DMS
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  and next thing you know, you got to interview.
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  And that's how we started. Yeah, I'm doing the right thing,
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  yeah. Yes.
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  Sir, I never used DM until I started doing this.
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  They say it. Doesn't it feel creepy at first?
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  Exactly. Yeah, yeah.
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  Who is? This guy yeah so I don't want
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  him to take his spam or anything but I got a positive reception
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  though, so that's what I like about the BBQ culture community
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  that everybody's so friendly and welcoming and reaching out
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  because the crazy thing about it the the main people that reached
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  out when I started was podcast people.
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  Y'all another podcast, the Pitmaster podcast, the guy
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  Anthony Lujan, he reached out another guy here in Georgia, the
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  BBQ for newbies. He reached out and just as if I
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  had any questions, feel free. And I was like cool.
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  But there was a couple people I reached out to and I didn't hear
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  from them. But I expected that from some
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  people. But mostly.
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  You had a feeling. Yeah, when they find somebody
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  creeping on their territory, some people don't like to share
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  their toys, but that's a story for a different day.
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  But what's the most people y'all had on at one time?
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  Oh. Man, I think I remember we had
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  Tyron Matthews and most of the crew, Joey Victorian and most of
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  the crew from BBQ Showdown Season 2, I think it was.
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  Or was it season 3, Jeff? Season 2, I feel, yeah.
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  Yeah, season 2. Yeah, they were at, they were at
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  Melissa Colston's place, and they were just chopping it up on
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  camera with us. Yeah, we had a few people on our
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  side and they just took up the room.
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  But yeah, man. Oh, wow.
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  Oh wow. It's a fun conversation.
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  OK, I bet it would. BBQ is more than food, it's
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  culture. How do you define the culture
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  and why was it important to you to share it through a podcast?
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  Who goes first? Charlie, I'll let you go first
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  on that one, bro. Growing up, BBQ was just like a
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  way of life type of thing. It was passive, right?
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  You lived a life, you had relatives that you were close to
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  that just did it and you looked up to them because of how they
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  nurtured the community. But they didn't really get any
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  acclaimed, they didn't get any praise.
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  And we're in this age of how BBQ is used as a commercial tool now
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  and it takes away from maybe the origin of how BBQ was.
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  So when I look at our approach to, I would say big up in the
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  people that really doing a lot for the community in the
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  industry of BBQ, we look at the people that are like us and, and
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  the way that I see it is BBQ is everything.
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  BBQ is community, BBQ is love. Food brings people together and
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  the aspect of you have these regions that have different type
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  of styles and these people that are doing a lot for their
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  community because BBQ is uplifting.
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  A lot of communities that we don't even talk about these TV
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  shows just show all the great things that they want to show on
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  the TV just to build a narrative.
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  But we, when you go to those festivals, those cookouts and
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  you see the backyard that the competition cooks, they remind
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  you of growing up and your relative just burning and
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  turning on that smoke or that grill.
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  And it makes you feel like this is home.
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  And no matter what happens in the universe, we always want to
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  make sure that the story is told and never lost of the
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  contribution that people like us have made to the culinary
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  industry of barbecue. And really hits home to me
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  because I love creating food, I love feeding people.
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  And when you talk to all these people, I'm sure when you talk
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  to all these people and tell their stories, you just relate.
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  And it's all love. It's all love.
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  BBQ feels like love because you dedicate a lot of time, a lot of
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  effort, a lot of money. It's not a cheap thing, it's not
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  an easy thing. It's a tough fight and but you
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  do it out of love and it's and we just want to project that to
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  the world to let them know that this is what BBQ is all about.
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  Definitely true and when that's the reason why I started this,
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  just to get people's stories out and just those that don't get it
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  make much exposure and they got skills.
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  There's other people besides the people they always showing that
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  got skill in doing this and there's other people out there
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  that have a store from that they mental issues or anything going
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  on in their life that BBQ, just something simple as BBQ.
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  Just take them to another place where they can just get away for
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  a second and just relax. It's creative.
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  It's like art to me. So that's why I named it BBQ
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  Therapy because I listened to y'all episode called BBQ Therapy
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  like 3-4 times and I was like wow, yeah, that's where I got
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  the name from after I listened to the episode.
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  I listened to it just last week and it tells me to say hey let
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  me get out of here and do something to help and bring tips
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  and motivation stories to other people also they doing their
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  thing. I'm going to get out of here and
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  help do my thing to help educate people that want to learn how to
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  barbecue but don't know how. Maybe we want to run a food
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  truck or get in a restaurant or content create but don't know
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  where to start. So I want to get out of here and
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  bring y'all on so y'all can help boost them in the right
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  direction or bring other people that expertise or have products
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  that make things easier on people.
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  So that's basically why I started just to help people.
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  I can careless about making money.
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  I got a job and I didn't pay for the service for the whole year.
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  So I can sit here and look at the screen for 30 hours a month.
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  So it's just about helping people just I have a heart for
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  helping people. That's just bottom line.
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  And there's a lot of people that sit there and watch around the
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  corner and watch people sink where they can easily help them
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  or give them a word or a hand to help them up.
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  But a lot of people like to see people crash and burn and I
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  don't understand that. It just baffles me.
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  It's the gatekeeping and hogging information, but it's not
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  benefiting anybody. If you hogging information that
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  can save people because somebody, you know, Mike can go
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  baby going through something and you don't want nobody to hold
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  information from somebody, one of your loved ones just because
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  you do it. So that's pretty much the reason
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  why I started. This is just therapy.
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  Just I love BBQ. That's why I was telling you I I
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  can do an interview late at night and get up the next
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  morning, early next morning. I love this.
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  So I I don't mind being tired. I don't mind helping people,
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  giving people information. I just love BBQ that much and in
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  the community that much. It touched me that much being
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  around the BBQ people and just like y'all reaching out to me
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  and making me feel welcome. There wasn't no, oh, he got a
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  podcast. We ain't helping him.
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  I ain't, I'm not thinking about him.
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  They'll figure it out. No, y'all reaching me?
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  Hey, what? Y'all need we can.
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  All eat. The table's big enough.
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  There's many people out there. There's millions of stories to
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  be heard out there. It's just like an Expressway.
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  There's six lanes in the Expressway.
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  Everybody just go. Unless it's 285 we.
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  Just. Stop.
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  Stop. We're looking each other out the
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  window, definitely. That's pretty much the way I see
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  it, is this avenues that people haven't hit yet.
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  And there's a lot of people here tired of hearing the same
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  stories, seeing the same people. And it's time for people like
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  y'all, you're bringing new voices, new perspectives that
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  people don't think about. Like I said that, that mental
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  health moment, it was excellent. Appreciate that, man.
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  So and that's why I keep it on my phone just to listen to me
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  like at least a couple times a month, just to continue to
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  motivate me because that stuff is serious.
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  Because as me and a lot of us, we don't talk about the stuff we
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  go through and we hold it in and we need a release.
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  That BBQ is their release. And it takes you away from just
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  everyday hassles of life. So I don't need to take over my
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  own podcast, man, this is yours. Hey, you do what you want.
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  We just chilling. But that's definitely why I
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  started this though. Yeah, man, it's all about love,
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  dude. BBQ is community.
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  We had a episode, a couple episodes about that and it is it
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  helped a lot of people. I know during the pandemic,
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  everybody was going through it and I broke out the web account
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  and just started grilling every day just to have an outlet.
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  I grilled a lot before when things got tough and you really
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  couldn't maneuver around like you want to get creative and you
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  want to, you want to just create that fire does something to you.
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  I don't know what it is about the fire.
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  It just resonates deep in your heart, and it just makes you
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  pull out something to like, what emotion?
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  When you see the fire burning, nothing else matters, really,
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  although you try not to burn yourself.
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  Yeah, but it's one of those things, man.
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  Yeah, that's when I ran across BBQ during COVID.
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  That's when I started taking it serious.
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  We growing up, all we had was the little black kettles.
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  And I've lived by myself since I was 17, but so I ain't had no
• 16:08
  formal person teaching me how to grill.
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  So I used to play around too much lighter fluid stuff tasting
• 16:15
  like lighter fluid, get frustrated.
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  So around COVID, I went to somebody house now went in the
• 16:23
  garage and they had pit balls pellet grill.
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  I was like, what kind of grill is this?
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  You've never seen nothing like that.
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  So I was still working during COVID.
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  So that's when they sent a stimulus check and I'm like, I'm
• 16:36
  still working. So I don't know what to do with
• 16:38
  this. So I thought about the dude
• 16:41
  grill. I was like, I'm gonna buy me a
• 16:44
  grill. So that's when I bought me a, my
• 16:45
  first pellet grill, which made life easier so I could focus on
• 16:51
  learning how to prep the meat and more about the meat
• 16:55
  seasoning and stuff like that because the grill was a little
• 16:57
  bit easier to work. So guess when I started deep
• 17:01
  diving and got more and more focused into doing barbecues and
• 17:05
  stuff. So I think COVID, but it was
• 17:09
  bad. But for me, it gave me the
• 17:11
  gateway that I needed to barbecue.
• 17:15
  Oh yeah. How did each of y'all run into
• 17:19
  barbecuing early in your lives? Is it all family members or did
• 17:22
  y'all teach yourselves or oh? Man, so many stories.
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  You want to go first? Go.
• 17:30
  Ahead, Greg, Go. Ahead and I'll go first.
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  So for me I would say it started at a young age, so growing up
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  didn't have the most money and stuff in a little poor area.
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  So BBQ wasn't something that was all the time.
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  So we talking like 4th of July, maybe another day out of the
• 17:54
  year. So I'm just this little kid
• 17:57
  running around eating this food. I'm like, man, this is good with
• 18:02
  the ribs. I'm like, what is this stuff
• 18:04
  dripping off of it? But it tastes good, BBQ sauce
• 18:07
  and stuff. So it was like, man, I need more
• 18:10
  of this. But of course, didn't really
• 18:12
  happen then. And as I got older, I really
• 18:16
  didn't have much to do with it. And then as you say, it's
• 18:19
  therapy, right? So I'm retired Army.
• 18:23
  So it just so happened that coming back from deployment, I
• 18:27
  had lost some people I knew, one person I knew for a long time,
• 18:31
  and I ended up buying me a offset smoker and started doing
• 18:37
  barbecue. And during that time, it gave me
• 18:40
  that space I needed to clear my mind of all the stuff that had
• 18:44
  happened. And at that point, it's like it
• 18:47
  went from something to do for therapy to something that I like
• 18:53
  to do to me wanting to do a little more and a little more
• 18:57
  until they got to the point that I'm at now where now it's like
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  trying to think if I even want to start like a food truck or
• 19:03
  something from doing it. And now I don't even look at it
• 19:08
  as work anymore. I look at it as more of a hobby
• 19:12
  that I enjoy doing. And it ain't even for me.
• 19:15
  It's more about seeing the reaction of the people eating
• 19:20
  the food, if they like it or not or whatever.
• 19:23
  Because I like to experiment with stuff.
• 19:25
  So I'll be like, if I eat it myself, I'm going to be like,
• 19:27
  man, it tastes good. But you need that outside
• 19:30
  opinion. Like my kids, it is horrible.
• 19:32
  They don't let me know. So I'm like, if they like it,
• 19:35
  that shit's snapping because they hard to please.
• 19:39
  So they my little gauges to see if I need to keep something to
• 19:42
  tweak it some more. But yeah, BBQ.
• 19:45
  But I personally would have never thought that would have
• 19:48
  been what I needed in my life to get through something.
• 19:53
  But it's a great thing that's a. Cool story.
• 19:59
  I guess with me, I won't say that I've really had any ties to
• 20:04
  barbecue. When I was young, I remember
• 20:05
  cookouts and going up to Richmond to see family and
• 20:09
  cousins and stuff like that and have them having cookouts and
• 20:11
  things of that nature. My family is more like a My
• 20:15
  immediate family is more like a hamburgers and hot dogs type
• 20:18
  when it came to the grill. I didn't really get in the BBQ
• 20:21
  until I, until it was man, it was like 20, let's say 2013,
• 20:27
  2012, something like that. And I have relocated for work
• 20:31
  and it was the job I had was a, it was a high stress job.
• 20:34
  Moved out to moved out to Ferguson, MO and was working out
• 20:38
  there and long days at work, sometimes about 12 hours or
• 20:43
  whatever. And I come home and I sit up
• 20:45
  here and smoke a cigar out on the balcony and, you know, just
• 20:51
  just to be stressed from the day.
• 20:52
  And dude, I was shopping at Walmart and saw one of those
• 20:57
  little the same old like $2025 grill they had with the blue.
• 21:02
  They have it in a blue top or a red top with a black bottom, the
• 21:05
  little square one that we all know.
• 21:07
  And I just got one of those to get on my balcony and start
• 21:10
  looking on YouTube and found out about snake method and stuff
• 21:13
  like that. But I was, I started grilling,
• 21:15
  started grilling steaks after work and it's OK, that's pretty
• 21:21
  good. Then found out about the snake
• 21:22
  methods, started trying to do some ribs and stuff like that,
• 21:25
  slow cooks on that little grill and just made that into a little
• 21:28
  smoker. And it was just one of those
• 21:31
  things where it's just, it was really like a destressing and a
• 21:34
  relaxation thing, almost therapy like Greer said.
• 21:38
  And that's when I really got into it and then moved to
• 21:40
  Atlanta and really got into it. Bought a smoke hollow smoker.
• 21:45
  Then this thing had a firebox on one end and then it also had a,
• 21:49
  it was like, it was like a firebox and then had the area
• 21:52
  right there next to the firebox and on the other side it had a
• 21:55
  small propane side and it also had a infrared serial on the
• 22:00
  other side. And man, you couldn't tell me
• 22:02
  nothing man. Even though I was out there
• 22:04
  halfway up a bunch of stuff, I was like, man, I got all my, I
• 22:07
  got 4 different options here. I thought I was really doing
• 22:10
  something and I've really started learning how to break
• 22:13
  things down and then also really getting into smoking and
• 22:16
  learning that you can. One of the things I learned then
• 22:18
  was OK, you can start off slow in terms of Earth, you can start
• 22:23
  off low and slow and it's easy to correct those things and not
• 22:27
  it's easier to sit up here and say, OK, I'm going to smoke this
• 22:29
  and I need to turn the temperature up rather than sit
• 22:31
  up here and trying to see her stake and then overshoot your
• 22:33
  temperature, things like that. So I started picking up on the
• 22:37
  BBQ side of things and the low and slow and that's what really
• 22:40
  got me into it. But I found that it was just
• 22:42
  relaxing, man. It was one of those things where
• 22:43
  you're sitting outside and as long as I knew when, hey, I can
• 22:47
  go outside and I'm out there for 3-4 hours, got me a little
• 22:50
  drink, got me a cigar, got some music and life was good at that
• 22:56
  moment. It's one of those things where
• 22:58
  that's what it was man. You could just chill and relax
• 23:00
  and just have a good time. And that's what really got me in
• 23:03
  the BBQ. There was more so the just the
• 23:05
  time I had to myself with the people that I love with BBQ.
• 23:10
  I would say with me, it was once a year that we would have a
• 23:15
  family reunion and one of the the older members of the family
• 23:19
  would cook a whole hog. So that was always a thing that
• 23:23
  I remember. And my dad used to order pork
• 23:26
  from this guy that he used to work with.
• 23:28
  So we used to have these treats in the house every once in a
• 23:33
  while. My dad would once he was off
• 23:35
  work. He used to work shift work a lot
• 23:38
  when he was off for maybe four days after he worked a like good
• 23:42
  week and 1/2 he would sit on the on our front porch and I
• 23:46
  remember he he had one of those cheap grills with the red top
• 23:50
  one and he was burning something to the neighbors call the fire
• 23:55
  department. And it was funny because it was
• 23:57
  so much smoke coming out, right. But he would be religiously
• 24:02
  cooking ribs or something every other weekend.
• 24:06
  At least when it got to a point when I was older and I came home
• 24:10
  from from college, it was more of a form of bonding with my
• 24:14
  father. So we used to sit out on the
• 24:17
  patio at the church. I'm grilling some ribs.
• 24:22
  And it wasn't the charcoal grill.
• 24:24
  It's the gas grill. Yeah, deal with it.
• 24:26
  It was his grill. I couldn't choose.
• 24:27
  But we were just grilling out there, drinking some Miller High
• 24:30
  Life and just chilling. It was a bonding experience.
• 24:33
  We would talk about deep conversations and all that.
• 24:36
  Right, So life happened and I moved away because of work and I
• 24:42
  always had that urge. I always loved grilling.
• 24:45
  Even the apartment where I shouldn't have had a grill, I
• 24:48
  still did. Almost burned down the thing one
• 24:51
  time. They didn't put me out.
• 24:53
  This is great. I had an electric grill and I
• 24:56
  didn't clean it so well one time and I and I had some some
• 24:59
  burgers on there and I was chilling inside watching the
• 25:01
  game and I went outside and like, oh, about to burn down the
• 25:04
  apartment. This is great.
• 25:06
  Moving on. I always had this desire to, to
• 25:10
  perfect elements of how I cook things and I really tried to
• 25:16
  refine certain techniques. So they put me in charge of
• 25:20
  grilling for major cookouts during the year, family
• 25:24
  gatherings and all that chicken. I was the only one that that
• 25:27
  probably couldn't, that probably didn't undercook the chicken
• 25:30
  what was on the grill because I, I paid attention to people that
• 25:34
  were before me and how they did their techniques.
• 25:38
  And Fast forward to the pandemic, I went full steam
• 25:43
  ahead, got on YouTube and really started to research how these
• 25:48
  different techniques, the fire management and all that worked.
• 25:52
  And it just blew my mind how people would gravitate and just
• 25:59
  congregate about around the grill and appreciate, really
• 26:02
  appreciate the final product that you give them.
• 26:06
  And just to see the smile on their face, man, it was
• 26:09
  everything. And that opened up a way of
• 26:11
  creativity. And my culinary skills got
• 26:15
  better just because of BBQ. I credit my Barb, my, my
• 26:18
  culinary level of cooking from the skills I learned from
• 26:22
  barbecue. And ever since I embraced BBQ,
• 26:26
  everything's just opened up. I met these great guys that
• 26:30
  we're always trying to big up the community and barbecues just
• 26:34
  opened up avenues of relationships, balance of
• 26:37
  emotions, going back to the whole therapy thing.
• 26:41
  And I don't know, it's now when you look at barbecues
• 26:44
  everywhere, right? It's everywhere.
• 26:48
  And it wasn't like that before and it's great.
• 26:51
  And it just makes like level set that how the transitions that we
• 26:55
  went through to get to a certain place, people are starting to
• 26:59
  get there now and it just feels like really special.
• 27:04
  Yeah, yeah. Especially our community.
• 27:06
  I didn't growing up, we, we didn't have money like that to
• 27:09
  be buying ribs and all that stuff.
• 27:11
  So it was, I caught a few episodes of BBQ Piss Masters
• 27:17
  coming up, but other than that, I didn't know really much about
• 27:20
  BBQ. We can't afford ribs and stuff
• 27:22
  like that. And we just trying to make it
• 27:24
  once I got out there and got the experiment when I mean it just
• 27:27
  like how did all this exist and I didn't know about, but I
• 27:33
  didn't know nothing about competitions, where to go for
• 27:35
  competitions or anything like that.
• 27:38
  Just doing research and just having to research and look all
• 27:42
  over the place, ask questions. So that's why I also started.
• 27:45
  It's just to make it easier for people because there's I had to
• 27:49
  explain a lot of times that competitions exist out there now
• 27:54
  when they see my shirt or something like that.
• 27:57
  And I'm trying to make it easier for folks to access this this
• 28:02
  community and be a part of it and endorse it because it's
• 28:06
  relaxing, it's fun, it brings people together.
• 28:10
  You, you like seeing people chase your food.
• 28:13
  You're sitting there looking at them in the face when they bite
• 28:15
  it just to see how they go over here.
• 28:17
  Do you? Like it?
• 28:18
  Do you like it? And they be like you, lying.
• 28:22
  But you. Can tell when somebody put on or
• 28:23
  not. You can tell.
• 28:25
  You can tell. Exactly.
• 28:28
  So that's, that's what I like about it.
• 28:29
  But I'm glad I ran across it and found out about it.
• 28:33
  And I like the joys of buying different seasonings, buying
• 28:37
  different meats. Just sometimes I will come down
• 28:41
  here in the morning when I used to have time to grill and my
• 28:44
  wife and I don't see me until the afternoon.
• 28:46
  I'm just down here just grilling different stuff, just playing
• 28:50
  around, practicing and stuff like this.
• 28:52
  Practice, you say? Practice.
• 28:55
  Yeah, because I had no culinary. I was, since I was living by
• 29:00
  myself. I was just cooking the best I
• 29:03
  could. I think we all were.
• 29:07
  Oh, trust me, I burned a lot of stuff there.
• 29:11
  There was one time trying to use the offset the wrong way, the
• 29:16
  wrong way. Trust me.
• 29:17
  I'll, I'll tell you about that one day.
• 29:19
  And it was so bad. My grandmother, because I was in
• 29:24
  charge of cooking for every Sunday.
• 29:26
  My grandmother gave me a look. She was like Dang it and it hurt
• 29:31
  my feelings and it still stays me with me to this day.
• 29:37
  Don't mess up Sunday dinner that made me get back.
• 29:45
  OK, which one of y'all? I guess y'all was talking on one
• 29:47
  episode about somebody cooking tea.
• 29:50
  Was it in an hour or whatever? Tea.
• 29:55
  See that that 20 what that 20 minute?
• 29:56
  Bristol flipping, flipping. Like steak?
• 30:03
  And not to put tea out there, that was Tea's boy that invited
• 30:06
  him over. That was cooking like that.
• 30:07
  Tea wasn't cooking it that way those but he got invited over.
• 30:10
  There I thought they were. I love this. 20 minutes.
• 30:16
  We were cooking on 1000°. Do he cut the dude cut it up
• 30:21
  like steak? Yeah.
• 30:25
  I think he probably should have. I don't know if YouTube existed
• 30:28
  back then or not, but he should have looked at.
• 30:30
  YouTube exactly. Ask questions or something?
• 30:35
  How is the Internet as far as YouTube podcast?
• 30:38
  Social media changed the game for BBQ culture as well as
• 30:41
  storytelling. Man, she is.
• 30:48
  Go ahead, girl. No, I was gonna say I think
• 30:52
  basically it depend on whose BBQ we talking about because lighter
• 31:01
  skinned people's BBQ seem to get that algorithm love and it's out
• 31:06
  there for everybody. The more tanned people, barbecue
• 31:12
  stories and stuff don't really get that play.
• 31:14
  So it's not really reaching the masses as the other style.
• 31:18
  And to me, I ain't going to say is a little cultural
• 31:24
  appropriation, but I am going to say it's a little cultural
• 31:27
  appropriation totally the what they do.
• 31:31
  So it's like, why watch a carbon copy when you can watch the
• 31:34
  original? So I think in the social, all
• 31:39
  that stuff can be a great source for getting your stuff out if
• 31:45
  they fix that algorithm and let the right people.
• 31:48
  Get out and I got 2. I got a 2 pronged answer to
• 31:51
  that. To piggyback off what Greer was
• 31:53
  saying, I think in terms of the social media side, if you would
• 31:58
  have sat down and told me 10 years ago, I'd be working with
• 32:01
  with 1516 guys that I met online, you know, through
• 32:07
  barbecue and things like that. And we brought to you, we came
• 32:10
  together and made something happen and made a podcast.
• 32:13
  And we have relationships, we have guests, we run the show,
• 32:17
  things that nature. I wouldn't necessarily believe
• 32:19
  that something like that would happen.
• 32:20
  And now that's that again shows barbecue and shows community
• 32:24
  where we just recorded episode 77 last night and a bunch of
• 32:30
  guest on from varied backgrounds of the James Beard Award
• 32:34
  winners, all kind of folk from backyard BBQ pitmasters to James
• 32:37
  Beard Award winners. And that's what the Internet and
• 32:39
  social media has brought to us. The other side of it too is when
• 32:44
  you sit down and look at some of these things, Charlie T and
• 32:47
  Brandon just went, I was at Country Style last year and they
• 32:50
  went this past this past Saturday.
• 32:53
  And that is literally probably, I'd say probably the biggest
• 32:58
  black cook off in the country last year was over 10,000 people
• 33:02
  there. And when you look at it, it's
• 33:06
  known in our circles. But it's not one of these things
• 33:09
  to where it's like out there to the level of where you hear
• 33:11
  about Old Memphis and May or some of these other competitions
• 33:15
  where you have you got a ton of people out there.
• 33:18
  And so my thing is when it comes to those stories and the the
• 33:23
  level of BBQ and again, what was seen this past weekend was that
• 33:28
  backyard flavor. Not necessarily the stuff where
• 33:32
  you see it, the KCBS competitions and not knocked
• 33:34
  them or anything like that. But that stuff this past weekend
• 33:38
  was down home flavor that you can sit and eat and enjoy.
• 33:41
  Not this stuff where you got to take one bite because they put
• 33:45
  all this MSG and all everything else to get in that one flavor,
• 33:48
  one bite to impress the judge. This is something you can feed
• 33:51
  your family. Y'all sit back and have a good
• 33:53
  time and all that. And that's the type of stuff
• 33:55
  that I enjoy. But my thing is I want to get
• 33:57
  those type stories out more to let everybody see hey, this is
• 34:02
  really if you want to really go back to it, this is how BBQ
• 34:05
  originated and this is what the really good food tastes like the
• 34:08
  people eat. Not this this stuff that's going
• 34:10
  to put you in a diabetic coma or spike your blood pressure and
• 34:12
  everything else. Will you take one bite So.
• 34:16
  That's definitely something we deal with so we don't need no
• 34:19
  more sugar. I totally cosigned with that
• 34:22
  being a this year. Brandon T and I were judges.
• 34:27
  Jeff was supposed to be there but conflicts happened.
• 34:29
  But we judge brisket now, I believe if we are in like a KCBS
• 34:36
  type of competition, I think at the 5th team, I probably would
• 34:42
  have tapped out. But to just point this is
• 34:45
  backyard cooking like good eating stuff and the level of
• 34:50
  talent by just giving the the down hole flavor at country
• 34:56
  style would blow your mind. And the this just it's just
• 35:02
  beautiful. You have all these, these, I
• 35:06
  think it's 50 teams that are there.
• 35:10
  And this is there to basically uplift the community.
• 35:14
  They're there for competition, but it's always to uplift the
• 35:16
  community, right? And they're doing their best to
• 35:21
  make people appreciate the time and effort.
• 35:24
  They took the come out to this really small town in South
• 35:28
  Carolina to, to give back to the community by giving scholarships
• 35:35
  and by putting money back into the county.
• 35:40
  And the level of food quality that you get is freaking
• 35:46
  amazing, man. Like you would eat yourself
• 35:49
  silly if you go there. I'm telling you, you eat
• 35:52
  yourself silly. I we had 11 teams that we would
• 35:56
  judge with brisket. I was able to eat more food
• 36:00
  after that. Not much, but to just point,
• 36:04
  it's not so rich that it would put you in a diabetic coma.
• 36:08
  This food is something that you put on the table, maybe like at
• 36:11
  AI don't know, a family reunion, a repass at church.
• 36:15
  You know how the repass goes and people just congregate and just
• 36:19
  tear that food up, man. Just love it man.
• 36:23
  Yeah, definitely. That's how I was saying before
• 36:26
  we started it. It needs more exposure, is not
• 36:30
  getting the exposure. Art is very underrated or for
• 36:35
  you being underrated and you need to be put out there just
• 36:39
  like the rest of the competitions.
• 36:41
  You mean Because the amount of people that comes through there
• 36:44
  is pretty much probably more than some of the bigger
• 36:47
  competitions like Jack Daniels and Memphis and May and American
• 36:52
  Royal and all that stuff. But they try to hide it and not
• 36:55
  show the success of what he's doing and only show the ones
• 37:02
  that they want to show. And a lot of people don't even
• 37:05
  know about country style. I actually ran across it on
• 37:08
  YouTube just last year, ran across art for Neil and his
• 37:15
  videos and stuff. And that's when I seen the
• 37:17
  country style and I was like, I didn't even know this existed.
• 37:20
  And no. Man, you got hooked, didn't you?
• 37:24
  Once I saw it, I was like, wow, this looks like home when I'm
• 37:27
  looking at all the people around there and all the videos.
• 37:31
  This is our mission. Like Art Fennell is an
• 37:33
  award-winning, award-winning journalist.
• 37:38
  He's he has a stellar career. He reported at inaugurations and
• 37:43
  he's putting money back in this community by having these cook
• 37:47
  offs every year on Father's Day. And our mission is to have
• 37:51
  people at the forefront like this because he's he's bringing
• 37:54
  communities together. People are draft are traveling
• 37:58
  thousands of miles to come to this competition is growing
• 38:02
  every year and it's doing great things.
• 38:06
  Arfinals should be the level of exposure that should be given to
• 38:12
  country style at this point should be televised I think
• 38:17
  maybe in my opinion, I don't know, but it is so beneficial to
• 38:22
  the culture that we should always try to push it that next
• 38:25
  level so everybody can experience it.
• 38:29
  Yeah, because if you go to the other competitions, there's not
• 38:33
  too many people that look like us there.
• 38:36
  We're a minority there and the ones that is that get the
• 38:41
  exposure be the same ones that you see all the time, but you
• 38:46
  got other ones that are just as good at them, at country style
• 38:51
  that can hang. That's what I would like to see.
• 38:53
  All of them together. Reach out to Art.
• 38:57
  Hey, bring your people on and get everybody together.
• 39:00
  Just have one big Super Bowl barbecue and just get them all
• 39:05
  together and Sue who barbecued the best.
• 39:08
  It is competition is fun. They ain't got nothing to do
• 39:11
  with race or anything. It's just who got the best
• 39:13
  barbecue generally, who got the best barbecue.
• 39:15
  That's right. That's I would love to see.
• 39:18
  So that's why I give him his props.
• 39:20
  But what he's doing, because he don't have to do it.
• 39:23
  I'm pretty sure he's well taken care of, but he's doing it just
• 39:26
  to take care of the place that he came from and show and bring
• 39:31
  up his people up with him to his level and put money in their
• 39:36
  pocket and show that he appreciate them for helping him
• 39:41
  get to where he's been and not forget where he forget it came
• 39:45
  from. So that's why I like I love it.
• 39:48
  I love his videos. They a lot of more funny.
• 39:52
  A lot of people get to see that side of life that they don't get
• 39:57
  to see with people cooking out of anything.
• 40:00
  That they can find and different meats that most people ain't
• 40:04
  going to eat. So I was like, people need to
• 40:06
  see that because that's our ancestors did that a lot of time
• 40:09
  because we were not there buying gigantic offsets and all these
• 40:13
  other rotisserie grills and stuff like that.
• 40:16
  We was grilling off whatever we can find.
• 40:19
  So it is good to see that where we come from and showing the
• 40:24
  genuine side of barbecue and not this, I guess everybody come in
• 40:30
  with these $100,000 rigs and gigantic shiny grills and stuff
• 40:34
  like that. But I definitely give him his
• 40:37
  props on what are you doing though?
• 40:39
  Oh yeah. So how do y'all go about
• 40:42
  deciding to bring people on the show and what kind of stories
• 40:44
  you feel that get overlooked in the mainstream BBQ world?
• 40:50
  Pretty much we put it up to a vote, but we just asked for
• 40:54
  input from the guys. Hey, who do you think?
• 40:56
  What type of stories do you like?
• 40:59
  What do you see with these folks?
• 41:00
  And a lot of times we find that especially like from last year,
• 41:03
  Country Style, we found that one episode where one interview led
• 41:07
  to another and then somebody was recommending somebody else,
• 41:11
  whatever. And then sometimes to get to a
• 41:12
  point where, yeah, man, I was waiting for y'all to get me on.
• 41:15
  And so, but a lot of the stories, man, like I say, we're
• 41:18
  looking for folks who they may be lesser known or they may be
• 41:23
  popular, but a certain aspect of this story may not have been
• 41:26
  told yet. Or they may be dealing with it
• 41:28
  from the pardon me. Or their aspect of their story
• 41:31
  may have their story may have been touched on, but it dealt
• 41:33
  with the commercial wide band portion of it where we get down
• 41:37
  to the roots of it. How'd you grow up?
• 41:39
  What got you in the BBQ? What do you, when you look at,
• 41:43
  when you look at us, when you look at black Pit masters, what
• 41:45
  do you think? How can you, what advice do you
• 41:48
  have those type of things? How do you help people in terms
• 41:52
  of scaling and growing their brand, things of that nature?
• 41:55
  So it's a lot that goes into it. But like I say, we just sit down
• 41:58
  and we pick out guests, we put it up for a vote and we all just
• 42:01
  have input and suggestions on that.
• 42:06
  And let's talk about legacy. What do you feel that people get
• 42:08
  wrong or overlooked about African American contributions
• 42:12
  to barbecue history? Yeah, yeah.
• 42:17
  I think. I'll start off here.
• 42:20
  I don't think it's touched on enough.
• 42:23
  I really don't think it's touched on enough.
• 42:25
  I think when people sit up here and they, I think they people
• 42:28
  think about barbecue in the present day sense and they think
• 42:31
  of it in the terms of not necessarily, not necessarily
• 42:36
  what's comfortable to them, but what they see BBQ as.
• 42:40
  They may think. And somebody may think of BBQ as
• 42:42
  OK, there's this BBQ rub that that that so and so makes.
• 42:45
  And I saw it in Walmart and that's BBQ to me or whatever.
• 42:49
  But when you sit back and you look at the history and you look
• 42:52
  at how the origins of barbecue and how folks had to sit up
• 42:56
  here, we go back to slavery and folks taking lesser cuts of
• 42:59
  meat. We started low and slow for a
• 43:02
  reason, because it had to be started that way.
• 43:05
  Yeah. So you had to have this take 810
• 43:07
  hours to break down and all that stuff, and you got some good
• 43:10
  flavor out of it and things like that.
• 43:12
  And then it started feeding generations.
• 43:16
  But people don't want to talk about that.
• 43:17
  My thing is, don't get uncomfortable with, it's a fact
• 43:20
  of how it happened. So go ahead and bring that up
• 43:23
  and talk about it and it's OK, But don't sit up here and just
• 43:26
  try and act like it didn't happen.
• 43:28
  It didn't come about that way. We had, we had a pitmaster,
• 43:32
  Daniel Hammond out of Chicago, and he said at point blank, he
• 43:35
  said we're the forefathers of BBQ.
• 43:38
  There's nothing wrong with saying that, Nothing wrong with
• 43:40
  admitting that. But that's the way that it
• 43:43
  happened because of the way the way it got started, the way pit
• 43:46
  cooking and everything else. So just acknowledge it and it's
• 43:49
  OK to say that. Yeah.
• 43:52
  Yeah, definitely. Because back then it is that's
• 43:56
  all we had most time we were living outside.
• 43:58
  So probably had we had no ovens, we had no stoves, you just had
• 44:02
  fire sticks and you did what you had to do so.
• 44:06
  You built you a pit, cooked whatever you needed to, I mean.
• 44:11
  It's it is what it is and somebody just probably seen the
• 44:15
  ideal of it and say, Hey, you like it.
• 44:19
  That's a grill. Let me make this into a ideal
• 44:22
  and stuff. They probably invented the
• 44:24
  grill, but we invented the barbecuing.
• 44:27
  So it's just take my. Idea with that, yeah.
• 44:31
  To go along with that, you can see examples of the faces of
• 44:35
  some BBQ places, businesses that are not black.
• 44:42
  But if you go back into the pit and even today, some of the
• 44:48
  popular ones like Goldie's, we're not the face of it, but
• 44:52
  we're doing the work. And we've been doing the work
• 44:55
  for a lot of years being like those, these pit masters, grill
• 44:59
  masters. But we're not the face of those
• 45:01
  businesses for whatever reason and locations.
• 45:05
  And I think people got the perception for whatever reason
• 45:09
  that they can detach the whole history or origin of BBQ to what
• 45:16
  is popular to them because they see whatever faith is on that
• 45:20
  business and they forget how that history has come to be.
• 45:27
  And we always, we got to pay respect to that because they
• 45:32
  learn from us, but they should not take from us, if that makes
• 45:38
  sense. Yeah, it makes 1000 thousand
• 45:40
  percent. It's barbecue is for everybody,
• 45:45
  like you said. I definitely appreciate y'all
• 45:48
  shining the light on that and it's what y'all talk about.
• 45:53
  It can ruffle feathers because people don't want to talk about
• 45:55
  race, but it is what it is. And y'all brave enough to say
• 45:59
  hey some of this stuff ain't right, YouTube ain't right,
• 46:03
  social media ain't right, these podcasts ain't right.
• 46:06
  So y'all are pretty much even though y'all just doing the BBQ
• 46:11
  stuff but y'all like freedom fighters standing up for the
• 46:15
  rights because five years from now y'all might make a
• 46:18
  difference there. All this has changed and
• 46:21
  everything is pretty much even but you never know until y'all
• 46:26
  stepped out there and said hey we're going to make a
• 46:28
  difference. So definitely a big props to
• 46:31
  y'all for what y'all doing because it's not easy.
• 46:34
  Because if people don't, that's one subject people don't like
• 46:36
  talking about is race. And it exists, so we can't act
• 46:41
  like it doesn't happen. Now we we will say that BBQ is
• 46:45
  definitely for everyone. Everyone should experience
• 46:50
  barbecue in their own lane, wherever that is, but at a
• 46:56
  certain capacity into this thing.
• 46:59
  Just BBQ at in any aspect of life.
• 47:04
  Give props to where the origin came from.
• 47:08
  Don't try to massage the history to to mix with a narrative.
• 47:14
  That's all we ask. That's all we ask.
• 47:17
  We can all share this together because it's food.
• 47:20
  It brings us together, but don't exclude us from the narrative.
• 47:26
  That's all we're asking, that's all.
• 47:29
  We love everyone. We want to have everybody at the
• 47:31
  table, but we want to be welcome at the table as well, not just
• 47:36
  to help. That's it.
• 47:39
  You go because when it's a war time, you standing up by
• 47:42
  yourself while somebody worked. There you go, you go.
• 47:49
  Exactly. For real too, there's a story
• 47:52
  for a different day but outside of the podcast when y'all doing
• 47:58
  content? I know that rear has a YouTube
• 48:02
  page and I thought you had 149 videos on there.
• 48:05
  And how do you come up with your ideas for what you're going to
• 48:08
  cook for your YouTube page? So basically all it really is me
• 48:15
  being hungry and figuring out what I'm eating.
• 48:17
  I just record. It's not like I'm sitting
• 48:20
  around. What is YouTube going to want to
• 48:21
  watch me do is I'm already cooking.
• 48:24
  So throw the camera on, record it.
• 48:27
  I want some steaks today and OK, I'm about to make a video doing
• 48:31
  some steaks. I want a brisket, dude.
• 48:33
  I'm making a brisket like everything I eat is something
• 48:37
  somebody else don't eat. So.
• 48:40
  So they go watch it if they want to.
• 48:42
  If not, watch the next video. It is what it is.
• 48:45
  I'm not out here for clicks. I'm just throwing it on there
• 48:48
  showing people what I'm doing and they might see something
• 48:51
  they want to try or tweet they doing to ask something I did.
• 48:56
  They might not like what I did figure out.
• 48:58
  That's not something they want to do today.
• 49:00
  Food, but eat away. That's what it's there for.
• 49:02
  For me you I call it YouTube University.
• 49:05
  So all it is a place to go and learn something like when I need
• 49:08
  something done YouTube no matter what it is like I had a pipe
• 49:12
  bust in my wall when it was cold.
• 49:15
  The plumber came out went through the wall in my bedroom
• 49:19
  to get to it. They didn't tell me they don't
• 49:21
  fix the wall. So here I am with this big ass
• 49:26
  hole in my wall and I'm like it's cold outside the air coming
• 49:31
  in YouTube like how do you fix the hole in the wall?
• 49:37
  I watched about 15 different videos.
• 49:39
  I was like I'm a drive what this person did because it looked
• 49:42
  simple and easy and I fixed that thing on hole in the wall.
• 49:46
  But now it led me to a different problem because the paint that I
• 49:50
  use don't really match. So now I'm about to paint the
• 49:52
  whole damn room YouTube again and figure out how to use a
• 49:59
  paint gun and went out and bought a paint gun.
• 50:02
  So that's going to be my project next week is to go on and paint
• 50:04
  that room. So like YouTube, like it's just
• 50:08
  a university. People use it for whatever they
• 50:10
  need. I don't know if I'm going to sit
• 50:12
  and rack my brain about what I'm going to cook for somebody to
• 50:15
  YouTube. Exactly.
• 50:17
  I mean it, YouTube, I discovered I used to watch YouTube a lot,
• 50:21
  but since I had my baby, I just sit in the room all day just
• 50:26
  watching YouTube while I'm watching her.
• 50:28
  And I didn't learn so many different things and it's
• 50:31
  amazing the amount of stuff that's on there.
• 50:35
  I told my wife anything you can think of that you need to do is
• 50:39
  on there and somebody has a video for.
• 50:42
  It who needs a? Library Anymore.
• 50:44
  Exactly. Keep the libraries open.
• 50:50
  People don't even read books no more.
• 50:52
  It's just reading video reading. Sir.
• 50:57
  There's some hiding in a book. There's a place to hide.
• 51:03
  It all right, so for folks that's listening and wanting to
• 51:06
  support y'all and getting involved, what's the best way to
• 51:09
  connect with the Black Smoked BBQ community?
• 51:13
  Oh, all right, so we have a few avenues and you guys can like
• 51:19
  let me know if I forget anything.
• 51:21
  So we have our IG Instagram for those that don't like acronyms,
• 51:27
  Black smoke barbecue on there. Facebook, we're on there too.
• 51:31
  YouTube, very heavy on YouTube, so please find our full episodes
• 51:35
  there. We're on every podcast platform
• 51:39
  known to man. And we have a patreonpatreon.com
• 51:46
  forward slash black smoke barbecues BBQ spelled all the
• 51:49
  way out. We have a lot of content that we
• 51:54
  put together for you folks, for every type of audience.
• 51:59
  We try to hit every age range as well.
• 52:01
  We try to cater to the masses because the way that we operate
• 52:08
  is we are like a small community as well.
• 52:10
  We try to bring people in, right?
• 52:13
  So man, we're everywhere. We're trying to build it up,
• 52:16
  that TikTok. I will say we're working on that
• 52:18
  TikTok, so enjoy the TikTok, but we'll be there one day.
• 52:23
  Yeah, Tik, I don't know, It's not for me, but I try to be on
• 52:29
  there. But it's it's for the young
• 52:32
  kids. It's for the young kids.
• 52:35
  They're just scrolling up in this.
• 52:38
  I don't know. I just my ADD just kicks in like
• 52:40
  high gear when I just get on TikTok.
• 52:42
  I get I can't do it man, but you can't do it.
• 52:44
  Before I let you go, I got a few games that I try to play with
• 52:48
  each. Yes, since I'm gonna do the
• 52:50
  Charlie, I'm gonna let you do the first one.
• 52:52
  You know how in college basketball they got the
• 52:53
  tournament bracket? Oh yeah, I did a tournament
• 52:56
  bracket of 16 meats that you cook on the grill. 16.
• 53:00
  Yeah, I didn't. Oh, man.
• 53:02
  And what you do is just pick whatever one that you like to
• 53:05
  eat the most, and we'll go from there.
• 53:09
  Match up #1 Hamburger versus steak.
• 53:12
  I like me a good hamburger, I ain't gonna lie.
• 53:16
  OK, next match up, pork ribs versus pork belly pork ribs.
• 53:21
  All day, man, all day all. Right.
• 53:24
  That that that's what I built my business off of.
• 53:27
  Pork ribs all day. Hot dog versus smoked chicken.
• 53:31
  Smoked chicken, but the skin has to be bite through or else I'm
• 53:37
  taking a hotdog. Give me If you give me floppy
• 53:39
  skin, I'm taking a hotdog. Burnt ends versus pork chops.
• 53:45
  My wife, she cooks some damn good pork chop.
• 53:48
  I'm taking that all day. I love me some burning, but Dana
• 53:51
  fried pork chop boy. Yeah, I.
• 53:53
  Love pork chop? Yes, Sir.
• 53:55
  All right. Smoked Turkey versus sausage.
• 53:59
  What type of sausage are we talking about now?
• 54:01
  It's awesome because in this technically a sausage casing, so
• 54:09
  I might have to say salsa because of the variety of
• 54:13
  sausage. OK.
• 54:15
  Smoked ham versus BBQ shrimp. Taking shrimp all day, man.
• 54:20
  I was born in the coast. Lamb versus brisket.
• 54:27
  Oh, I'm taking lamb all day. Lamb.
• 54:30
  Oh, man. Oh, hey, hey, look, I was
• 54:35
  judging brisket this past weekend.
• 54:38
  I still has some jerk lamb. OK.
• 54:43
  All right. Tastes too gamey to me.
• 54:47
  All you got, look, all you got to do is put a little Dijon
• 54:50
  mustard on there. Let's sit a little bit.
• 54:52
  Take that all out. Beef ribs versus smoked Bologna.
• 54:57
  Beef ribs. I'm country, ain't that country?
• 55:05
  You'd be surprised. Two people 2 Baloney 1 twice.
• 55:09
  What bang? Here Sue and I think it was
• 55:14
  Chris Shaffer from Heavy Smoked BBQ.
• 55:16
  Over beef ribs. I'm surprised.
• 55:19
  OK, you get in that big loaf and you got to cut it yourself.
• 55:24
  And look, you got Wag Goo back. It definitely ain't the one with
• 55:30
  the red ring around. That's what I want to talk
• 55:32
  about. It ain't that Guan Lee.
• 55:35
  Ain't that Barry S? Baloney.
• 55:37
  They didn't grow up like that. So once I moved out of the
• 55:42
  house, that was it for me and baloney.
• 55:45
  All right, next round we got hamburger and pork ribs.
• 55:48
  I'm. Picking ribs all day, man all
• 55:51
  day. All right, chicken and pork
• 55:54
  chop. Picking chicken because the
• 55:59
  variety of chicken that you can do.
• 56:01
  Jerk chicken is my favorite. Sausage versus shrimp Shrimp.
• 56:07
  All day, all day. And lamb versus beef ribs.
• 56:17
  Depends on who's cooking the beef for a visit.
• 56:19
  If it's Kevin Bledsoe, I'm going for the beef ribs.
• 56:23
  If there's anybody else, I'm going for the lamb.
• 56:27
  Shout out to Kev. All right, so we got pork ribs
• 56:31
  versus chicken and shrimp versus lamb, All right.
• 56:37
  Pork and shrimp straight up. OK.
• 56:42
  And final 2 is shrimp versus pork ribs and winner is?
• 56:48
  I made my money off of pork, so baby, let's go with them.
• 56:51
  Ribs. All right, game #2 Mr. Greer, I
• 56:56
  got another bracket 16 greatest athletes of all time.
• 57:02
  All right, matchup #1 Tom Brady versus Lionel Messi.
• 57:07
  I want that one. Brady And that's because I'm a
• 57:12
  football fan more than a soccer fan.
• 57:14
  Hey, it is what it is. All right, next matchup, Michael
• 57:18
  Jordan versus Dale Earnhardt. Michael Jordan.
• 57:22
  OK, Usain Bolt versus Serena Williams.
• 57:29
  Serena. All right, Michael Phelps versus
• 57:34
  LeBron James, LBJ. OK, Ken Griffey, Junior versus
• 57:41
  Simone Biles. Simone.
• 57:43
  Biles Woo Sassy. Tiger Woods versus Kobe Bryant.
• 57:50
  Kobe Bryant. Cristiano Ronaldo versus Wayne
• 57:56
  Gretzky. Ronaldo.
• 57:59
  OK, Roger Federer versus Muhammad Ali.
• 58:05
  Cash is clay. Why are you playing?
• 58:09
  Why was that even the option? Anybody could tell you when they
• 58:14
  would knock the ass out and do it.
• 58:16
  That's the number one. All right, Brady versus Michael
• 58:20
  Jordan. Boy, you had to think about
• 58:22
  Jordan. What?
• 58:24
  Do you think alone? I was debating, you know, I
• 58:27
  would like football. You got so many people helping
• 58:31
  you versus basketball is like maybe 4.
• 58:34
  It's four people helping you. So you really got to put it on
• 58:36
  more. So there's a little bit more to
• 58:38
  win that game in basketball. It's Michael Jordan though,
• 58:44
  Serena versus LeBron, Serena, all right, Simone Biles versus
• 58:51
  Kobe Bryant. Simone All.
• 58:54
  Right. And Ronaldo versus Ali.
• 58:59
  Ali. Final Four Michael Jordan versus
• 59:02
  Serena, MJ and Simone Biles versus Ali.
• 59:11
  I'm gonna go with Biles. I'm saying that.
• 59:17
  The crowd goes. Wide bad as fuck bro.
• 59:19
  She gymnastics, you see the stuff she be doing, ain't nobody
• 59:24
  else do it. What?
• 59:26
  I've seen many people knock somebody out.
• 59:29
  Ain't you got to go to a boxing match to watch people get
• 59:31
  knocked out? I can stand down on the corner,
• 59:34
  that's what I'm saying. She's rare.
• 59:39
  Them knockouts ain't rare. And Michael Jordan versus Bob.
• 59:43
  Bob. So my home number one.
• 59:49
  All right, and game #3 for Mr. Jeff.
• 59:53
  All right, I got a BBQ version of Would you rather?
• 59:59
  All right, would you rather forget to season your meat or
• 1:00:01
  forget to rest it? Forget to rest it.
• 1:00:05
  Would you rather cook on a janky borrowed smoker or a brand new
• 1:00:09
  one you never used? I'll.
• 1:00:13
  Say a janky borrowed smoker. All right, would you rather cook
• 1:00:17
  chicken thighs forever or never be allowed to cook port ribs
• 1:00:21
  again? I'd rather that say that again.
• 1:00:25
  You say cook chicken thighs forever.
• 1:00:26
  Would you rather cook chicken thighs forever or never be
• 1:00:29
  allowed to cook pork ribs again so that mean that's all you can
• 1:00:32
  grill is chicken thighs? I'll tell you what, I'll take
• 1:00:36
  the chicken thighs because I can be versatile.
• 1:00:38
  I can put that in anything I can ribs.
• 1:00:41
  It's only they just ribs, the chicken thighs, man, you can put
• 1:00:44
  that in pasta. You can eat them plain.
• 1:00:45
  You can do so much with it and it's most I always say it's the
• 1:00:48
  most flavorful part of the birds.
• 1:00:50
  I'll let Charlie hear you saying that about some real about that
• 1:00:54
  shit. Hey, it just, hey, that made me
• 1:00:58
  money. That's all.
• 1:00:59
  That's all that was. That was my money getting right
• 1:01:01
  there. Some ribs would.
• 1:01:04
  You rather be a bench warmer on the championship team or star on
• 1:01:07
  the losing team. Star on the losing team.
• 1:01:11
  All right, stupid arenas, would you rather get tackled by Ray
• 1:01:16
  Lewis or cook against Aaron Franklin?
• 1:01:20
  I'll talk to Aaron Franklin. Allegedly.
• 1:01:26
  Allegedly. We all know fool.
• 1:01:29
  How fool. Yeah.
• 1:01:33
  I ain't got no sponsor. Allegedly.
• 1:01:38
  Would you rather be featured on ESPN for your BBQ or win a
• 1:01:42
  national BBQ title with no media ESPN?
• 1:01:47
  All right, the BBQ titles, man, one thing I'll say when it comes
• 1:01:50
  to this man is I've come across many of people man that make
• 1:01:55
  some slamming BBQ that have never once been in the
• 1:01:58
  competition. They know what they doing.
• 1:02:00
  They Nah and I'm not I'm not diminishing anybody that's in
• 1:02:05
  BBQ, but I'm just saying the spotlight doesn't necessarily
• 1:02:08
  mean you you're not a great cook.
• 1:02:10
  So it's. Definitely true.
• 1:02:11
  Put a meal on college game day, I'll cook they food.
• 1:02:15
  Would you rather run out of fuel halfway through a comp or forget
• 1:02:18
  your rubs? I'd rather run out of fuel
• 1:02:22
  because I'll just go borrow some somebody else.
• 1:02:25
  And if you don't, if you ever season that meat.
• 1:02:28
  All right, would you rather win a BBQ contest but get no prize
• 1:02:32
  or come in 2nd and win $1000? I tell you what, we had Kirby
• 1:02:38
  that used to talk about those long rides home and you didn't
• 1:02:40
  after all the money you put in the competition.
• 1:02:42
  So I'd rather just get that $1000.
• 1:02:46
  Hey, no wrong with reserve. Would you rather grill with gas
• 1:02:50
  forever or never eat ribs again? You.
• 1:02:54
  Said grill with gas forever or never eat ribs.
• 1:02:58
  Yes. I'm looking at you, Jeff.
• 1:03:02
  Man, I'm not big on gas, man. And it come to flavor.
• 1:03:04
  You talk about taking something away or affecting the flavor I
• 1:03:08
  get from anything. So I got a Yeah, man, I can't, I
• 1:03:11
  can't do. Gas bro.
• 1:03:15
  All right gentlemen, your therapy session is over.
• 1:03:17
  Have y'all have any quick comments or anything to promote
• 1:03:22
  further? You're welcome to do your
• 1:03:23
  individual pages of social media.
• 1:03:25
  You're welcome to promote those also.
• 1:03:29
  All right, so for me, you can catch me on all the major
• 1:03:33
  platforms being YouTube, Facebook, Instagram, Twitter and
• 1:03:40
  I'm sorry, I don't do Twitter X no more.
• 1:03:42
  I deleted that crap at Grill and Smoke BBQ.
• 1:03:49
  You can catch me at Outdoors with Jeff.
• 1:03:51
  That's Geoff on YouTube, Instagram, Facebook and TikTok.
• 1:03:57
  Sometimes on Black Planet. You can catch me on there.
• 1:04:02
  Hey brother, we. Hey brother, we trying.
• 1:04:03
  To bring this. Must.
• 1:04:11
  Be a new type of black planet, because I used to be on it many
• 1:04:14
  years ago. That was like a way to meet
• 1:04:16
  people. We got a food section now.
• 1:04:24
  It's a way to meet. Hey, bro, it's some folks up
• 1:04:33
  there that talk about different things, but we're trying to
• 1:04:36
  bring it back. And you can also catch you can
• 1:04:38
  catch me in the comments on Black Smoke Barbecue on YouTube,
• 1:04:42
  Facebook, Instagram and TikTok. You catch me everywhere you see
• 1:04:46
  the name Charl i.e. MAVERIC that is Charlie Maverick
• 1:04:51
  on all the socials and part time in the comments alternating with
• 1:04:56
  Jeff. We try to keep it engaging.
• 1:04:59
  And yeah, make sure y'all hit up the patreonpatreon.com/black
• 1:05:05
  Smoke BBQ. What is that after dark stuff
• 1:05:11
  man Good times. Good times, man.
• 1:05:13
  Yeah, I don't know if you watch Bill Maher overtime that that
• 1:05:17
  whole thing, but it's like the off the cuff.
• 1:05:19
  We can't say the stuff on YouTube, YouTube sometimes, but
• 1:05:22
  we just chill. Can we talk about non BBQ stuff,
• 1:05:26
  BBQ stuff, world stuff, just stuff?
• 1:05:30
  Sports. PS Sports everything, yeah.
• 1:05:34
  Your favorite beverage? Favorite beverage?
• 1:05:39
  So definitely like I said, I appreciate what y'all doing out
• 1:05:41
  there because I wouldn't have started this without that.
• 1:05:44
  I definitely faithfully listen to y'all episodes because I just
• 1:05:47
  listened to the one of y'all had TFTI guy I just listened to I
• 1:05:53
  saw him and smokes when I met him.
• 1:05:55
  But I definitely appreciate what y'all doing for me and the
• 1:05:58
  community. Y'all keep up the good work and
• 1:06:01
  just hang in there and y'all are making a difference.
• 1:06:03
  I want to let y'all know it regardless, we appreciate.
• 1:06:06
  It we appreciate it brother man, and we got to get you on the pod
• 1:06:09
  as well man, so we look forward to have you on our platform as
• 1:06:12
  well, man. Hey that's fine, I'll come in
• 1:06:14
  and add what I can but y'all have sponsors.
• 1:06:17
  You know we don't get that ready.
• 1:06:21
  Yeah, man, I had to put a blur over my mouth or something.
• 1:06:23
  I said. Something wrong.
• 1:06:24
  You ain't. Cussing.
• 1:06:26
  Nothing yet I. Don't cuss, but you called
• 1:06:29
  nobody out there. I just.
• 1:06:32
  I'm on there. I don't want to say.
• 1:06:33
  That wrong. I got the sensor.
• 1:06:38
  That's 20 years of army for me. I can't help it.
• 1:06:40
  It just come out I. Don't have no sparses Hey, say
• 1:06:44
  what you want, but definitely hey, I I would if y'all send the
• 1:06:48
  invite. So definitely anybody that I
• 1:06:51
  come across, I'm definitely going to send them y'all way
• 1:06:53
  also because like I told you, I talked to pit master cheese.
• 1:06:57
  He sent some people my way and a couple of the.
• 1:07:00
  Pit master cheese. Yeah, yeah.
• 1:07:02
  So it's it's it's been a great ride so far.
• 1:07:06
  I try to just tough it out and do what I can.
• 1:07:08
  So I definitely appreciate y'all and y'all reaching out to me and
• 1:07:13
  just helping me on this journey and stuff like that.
• 1:07:15
  So I definitely appreciate it and I wish y'all for having us,
• 1:07:19
  dude, anytime y'all need me, hey, I'm there.
• 1:07:23
  So that's all I have and I appreciate y'all coming on this
• 1:07:29
  episode. And America, we'll see you next
• 1:07:31
  episode. We just wrapped up another
• 1:07:34
  session of BBQ therapy. Remember, stay patient, stay
• 1:07:37
  passionate and keep that fire burning hit.
• 1:07:40
  Subscribe, share the good smoke and pay the secretary on your
• 1:07:44
  way out. Have a blessed day.