Latest / BBQ Therapy / Spoonfed BBQ (Alfred McDonald) - A Whole Hog Masterclass

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Spoonfed BBQ (Alfred McDonald) - A Whole Hog Masterclass · BBQ Therapy

0:00
Country style is a beast. It's different from anything
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I've ever been to. It's 15,000 people in a yard.
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It's 50 competing teams and sometime that's over 100 grills.
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Some of them got two to three grills apiece.
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And you on top of one another and it's in, you lie.
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It's hot. It's they say it's a one day
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event, but you set up on Friday and it's all day Friday night,
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Saturday, all day. I mean, there's they move some
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people through there. Yeah, I know they do.
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I'll be watching the videos. I'd be like, there's a lot of
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people out there. Yeah, yeah, you just got to your
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your main goal, that country style be to survive your goals
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get you some water and survive. BBQ ham, BBQ Ham, BBQ Ham, BBQ,
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BBQ, BBQ. Welcome to the BBQ Therapy
1:01
Podcast. My name is Tavis Bryant of Yago
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Ham BBQ. Have you ever stood around a
1:06
smoker or a grill? Felt the world fade away?
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Now that's BBQ Therapy. Welcome to the BBQ Therapy
1:16
podcast. My name is Tavis Pratt and here
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today we're bringing a guest that has a whole lot of flavor.
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He's a whole hall cook, sauce maker, Papa King and caterer out
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of South Carolina. The man behind Spoon Fed BBQ,
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Mr. Alfred McDonald. Welcome to the show.
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I got one rule, Make yourself at home, speak freely.
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There's no sponsors here, so ain't nobody's going to.
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I ain't got that. That's excellent.
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It's excellent. You're doing a good job.
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So first question I have is I'll start with everybody.
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How did you first discover BBQ? Was it family wise or on your
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own or how did they get started? Discovering BBQ was a family
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thing. Uncles, my daddy, my uncles did
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a lot of cooking, my daddy did cooking and friends in the
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neighborhood. So that's how I discovered BBQ,
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wasn't it couldn't run from that.
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They live in the house you, your uncles was cooking back then.
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They was basically cooking off of wood.
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So you had to stay up all night and help them and my daddy was
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cooking. So you had to do a daddy say so
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you know, couldn't run from that.
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Oh wow, what are you doing The cinder block pit So.
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My uncles did center block grill.
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They did a lot of wood, but it cut wood.
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It was be like Thanksgiving or Christmas, 4th of July.
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That's just three times a year. My my father, when he moved from
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Washington, DC back to South Carolina, he did a lot of
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cooking, but he did a lot of gas cooking.
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Oh OK, so when did you actually Start learning and putting your
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hands on learning how to cook it?
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I started putting my hands on it back in 8384.
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I graduated from high school and I had to start doing some on my
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own because I was doing it. Wasn't doing it with my daddy.
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I was just would cook some once or twice a year, fan reunion,
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something like that. Yeah.
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And how long did it take you to feel that you were good at?
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Say that again now. How long did it take you to feel
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that you were good at it when you started cooking?
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When you started the. Whole I thought I was good at
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the first time, but I was I started with a little chicken.
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We're doing ho ho at that time, but then I keep watching and
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seeing people dating. It wasn't like it was that
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difficult. It was difficult getting them on
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the grill. That's the most part getting
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somebody been getting a flip, but cooking it was if you look
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and you learn long enough, you figure that out.
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So you did all that by yourself. You learn how to cook all of it.
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Well, not really by myself. When my uncles would be around,
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they'd be around when you start, then they would disappear.
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But they'd come back before the end, before the end of the cook
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to help you out with it. They'd come back to help you
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out. That's.
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Good. Yeah.
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So how did you get the name spoon fed?
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And how did you explain to look the slogan needle in the red?
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What's the story behind all that?
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Got the name, spoon fed a gentleman.
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He passed away. His name was Ellis Elizabeth.
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He was in the Army. He retired.
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He was living in Fayetteville, but then he moved to
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Bishopville. And every time I would cook
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social media, you'd post and he'd come by and we just tan it
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up. And he said, man, you tear that
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thing up, spoon man, you ought to call yourself spoon fed.
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So that that's where the spoon fed came in, at a gentleman
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named Ellis Lisbon. And then kneeling, the red John
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Haney, I'd always cook and we'd always post the temperature.
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And John Haney, he built BBQ grills out of Somerville,
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Charleston area, The Avron grills, he always cooked low and
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slow. And I'd always cook 300° because
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of the way that the guy built my grill and how far the meat set
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from the fire. So I'd cook it 300°.
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And John said that needle in red, I just adapted that slowly
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needle in red, because if it ain't red, I ain't somebody else
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cooking it. I ain't no one cooking it.
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So it's going to be up there 300°.
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OK, it makes sense. OK, if there wasn't no whole
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hog, what would it be? Your favorite meat to cook?
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I like cooking turkeys. I like cooking turkeys.
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I like the way a Turkey tastes when you season it and cook it.
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I cook a lot of chicken, but I like cooking turkeys.
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If it ain't a whole hog, I I enjoy Turkey.
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I don't do beef. I've done a few briskies.
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I'm not a my, my clientele don't come to me for beef.
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So I don't do a lot of beef. I'm not going, you know, most
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beef I'm going to do going to be a hamburger.
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You know, that's the money. So what makes your whole hog
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different from everybody else's? I don't say it's different.
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It's the style I learned where I came from.
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There's a lot of women, ladies that did cooking from Miss
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Isabel Nelson to Dorothy Bronson, Deanie Nelson.
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So there's a lot of ladies that did a lot of cooking and we
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didn't. None of them, nobody I have ever
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seen cook a whole, did injections.
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So we didn't do injections. We did salt, we did red pepper,
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we did black pepper, we did crushed pepper.
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And everybody that I know until I got on this BBQ circuit was
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making their own sauce. But now on this BBQ circuit,
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they buy these little things in jugs and put on their meat.
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But from where I'm from in South Carolina, if you wasn't making
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your own BBQ sauce, yeah, something was wrong with you.
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But you had to make your own BBQ sauce.
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So everybody's sauce had a different taste, but every
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family was making their own BBQ sauce.
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We went to the store, we bought what we need to make our own
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sauce. And it was a lot of women that
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was doing cooking. The men was, hey, the men would
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buy the hog, the men would go put the hog on the grill.
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But mostly it was a lot of ladies that was cooking whole
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hogs. In Lynchburg area, lot of young
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ladies cooked hog hogs. Well, it's.
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Different from what I'm hearing from other people, because a lot
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of people from what I see, they inject, they hog left and right
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full of liquid, so. Get what you can't eat that hog.
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You ain't going to set that hog out and run your family and just
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eat that they look pretty. It's a show thing.
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But when you do a whole hog and you do it, I do my whole hogs
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meat down and I do it meat down about 7 hours, 8 hours.
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And then I'm going to do a flip and then I'm going to finish
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cooking it the rest of the way. But because stuff got dripped
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out of that hole, so I do it meet down.
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But all that injection, all that, somebody came up with that
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and they inject them with 5 gallons or whatever.
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I don't say, I don't say it's that's what you like, that's
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what you like. But real BBQ cooks here, you're
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doing no injection. Might be criticized for that,
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but they do it though Jackie. Yeah.
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Do you think that takes away from the taste of the meat with
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all that stuff in there, the fluid?
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I I think it takes away when you go to a lot of these comps.
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I've been told that's vinegar based BBQ.
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OK, but I'm raised on vinegar based BBQ sauce.
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I'm not raised on mustard based on waste on the Alabama white
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sauce. But then if I go to the store
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and buy what everybody else to use it and put in my trailer and
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cover and take a paintbrush and paint it on my meat, I might get
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judged better. But that ain't what I've been
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raised on. I've been raised on taking some
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ingredients, taking some apple cider vinegar and putting it in
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a pot and making your own sauce. So I don't, I don't knock nobody
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for what they do, but bring you to the party.
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But I ain't going to look at you like you something better than
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me because you bought some sauce.
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Yeah, definitely. They usually juice it up so
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during the BBQ competition they only eat one bite and keep it
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moving so they load it up. With all this stuff, well, I
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hate to say it, but you go to a competition and you doing Boston
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bus and I do Boston bus and I take my Boston bus and I do it
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the same way. I do a whole hog.
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I put the same stuff on it and I put it in a aluminum pan and I
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pull my sauce on it. But then I'm not going to win.
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The man beside me going to win first or second, but the judge
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going to come to me at the end of the competition, say, can you
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fix me up a pound of that? How you coming to be both?
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But I ain't win, win, go to. Hell, you go get some money in
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your pocket. So they're going to tell me say
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if you copying Rodney Scott, which I'm not copying him
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because I didn't know Rodney Scott, who Rodney Scott was
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until I was 2530 years old. I've been down there when I used
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to drive truck and go to the Tupperware plant and ate BBQ
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from his daddy at the place. But I'm copying my family, my
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daddy, because we was raised that.
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You put pepper, you put seed pepper, you put black pepper,
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you put crushed pepper, you put salt and you take vinegar.
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I'm not raised off of looking at the book and following Rodney
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Scott. We just have to be doing the
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same thing. Exactly.
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More than one person out there doing it.
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That's what I said. You know.
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People just don't know it. And then when somebody pop up
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and say, oh, you copying, No, you ain't copying.
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I've been doing. This forever yeah, we've been
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doing this since back in the 80s before as I'm concerned when we
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went and bought a hog from somebody peeing and we shot and
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killed it boiled water, put in a 55 gallon drum skull the hog,
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take the hair off and gutting, cleaning keep killing and
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cooking. So I've been do all of that
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yeah. Now the luxury of buying them
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from the meat market. Exactly, if that was the case,
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most people wouldn't be eating pig no more if they had to do
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all that. Everybody falling out because
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they was playing with the Hulk. That's back in the 80s and you
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bought a hog for somebody peeing or you killed your hog back in
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the 80s. Watermelons and Duke of Tears.
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They can't. They barbecuing 1015 hogs for
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Christmas for different people. Fastest hog come off the grill.
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They put another hog on the grill.
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But those hogs didn't come from no meat market.
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The hogs come out. Somebody did.
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Wow, that's crazy. Wow, that's a lot of time going
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back-to-back 15 times. So what's the total amount of
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time that it usually take that cuckoo average size hog?
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I cooked a hog. I'm looking at 11 most likely 12
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hours. I prefer 150 a 175 LB hole.
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I have cooked something smaller than that for somebody, but if
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I'm a buy one and cook it, it's going to be 150 a 175 lbs.
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Wow, wow. And I always, my hat's off to
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the people that know how to cook the whole hole like yourself,
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because there's so many different body parts in there
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that you have to perfect and cook them all at one time.
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No average person can just say I can cook a whole hog.
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It takes practice and skill to do something like that because
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you got all these thick pieces and thin pieces that you got to
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watch. So it might.
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Have you got to? You got to have your fire.
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If you cook it with wood, you got to have your fire up under
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your hands and your shoulders. Make sure that's cooked for the
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middle you're cooking with. I ain't gonna never cook with
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pellets. So if you're cooking with with
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gas is different according how you got your gas set up.
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A lot of people want to knock gas, but OK, if you put them on
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there, you cooking for less money.
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A lot of people say I can do wood make the flavor and all
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that to me is it's got a lot to do with the sauce.
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I don't care what would you cooking with if that sauce ain't
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right. He just a hog you cook, he ain't
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taste like nothing. You got to have sauce right in
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the hog. And when you stir all that meat
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up together, you ain't going to know where the money muscle at
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from anything else. But when they do all this lovely
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injection, OK, And then they just picking from this part of
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the hog and that part of the hog.
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But if you take that whole hog and you put all your pepper and
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stuff in and pull your sauce in it and you stir it up and you
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spoon it, stir it up, you ain't going to know where you lawn at
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from anything else because they all that meat, the white meat,
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dark meat, all going to be mixed up.
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So I prefer doing whole hogs because it's like a lot of BBQ
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competition. They want you to take the money
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muscle out and want you to cut around to being the money
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muscle. But if I cook a BBQ Boston butt
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to 190°, all that's going to fall apart how I'm going to take
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a money muscle. But they do that magic.
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They cut it out early and they put it on at a different time.
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I'm just like, that ain't for me.
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I'll go enjoy myself with the people that's cooking in it.
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But I'd rather cook a whole hog, cook it to the temp it need to
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be and serve it where people can eat it and enjoy it.
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Yeah, yeah, definitely. So if somebody tried to cook
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their first whole hog, what would be the basic advice that
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you would give them? Get you some help, get you some
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help. And if it's your first hog, do
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it in the daytime because if you try to put them on that night
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and you try to stay awake all night, it's like anything else.
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You either gone go to sleep. The fire is going to be out come
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on, but you're all going to catch fire and burn up.
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You need to learn to get you some help and get you somebody
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that done it before whole hogs a lot different.
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They they got greasing they and they will catch fire.
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So you need to put a wire up on it.
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So if it if for some reason your whole catch fire, you can take
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wire and you and your help can get the hog up off the fire and
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move it until you can get the fire out.
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So first, if I would suggest anybody do it in the daylight
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and get you some help. Get you some help.
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So what's the time frame you think somebody could perfect
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cooking the hog? Whole hog cooking.
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Cooking him I wouldn't say would be your hardest part because if
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you get the if you got the right amount of fire or the right
15:37
amount of heat, a lot of people can cook a hoe, but a lot of
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people can't season a hoe. So a lot of people can BBQ a
15:45
hoe. It's like any other meat.
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A lot of people can cook chicken, but how does it taste?
15:50
If you ain't got the right seasoning on it, you ain't got
15:53
enough salt on it, pepper on it. Whatever you put that's your
15:57
mojo to in your sauce. I've seen people put lemons in
16:01
their sauce to cut down on the apple cider vinegar, the twine.
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I've seen people use store bought sauce, but if you ain't
16:09
got the right sauce just 'cause you got a done hoe, you just got
16:12
a done hoe, you got to have the right sauce 'cause when they
16:15
taste it, I do what they call a pulled pork.
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I don't do chopped pork. So when I pull it apart with my
16:21
spoon, I'm going to take it, take spoon, spoon it up, put it
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on some bread. It's going to already have the
16:27
sauce then cooked in it. The sauce will be balling it for
16:30
about another 45 minutes to an hour no matter who cooks it.
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If it ain't got the right sauce on it, it still ain't no good.
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Barbecue, that's the key to success, is the sauce, yeah.
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You got to know how to make some BBQ sauce.
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You can't depend on getting your sauce from Piggly Wiggly or IGA.
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They might be closed, the light might have went out, somebody
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might ain't pay a bill. So you need to know how to make
16:55
you some BBQ sauce. At the end of the day, I think
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we'll make a great pit master is knowing how to knowing how to
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make your own BBQ sauce because your stuff that's just if you
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cook a whole and I take some of the meat, somebody else takes
17:11
some of the meat. If I put some store brand sauce
17:14
on it and you put your own sauce on it, If they like the way
17:18
yours tastes with your sauce, mine and store bought sauce
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ain't going to make no difference.
17:22
They people like that flavor. You got to have some sauce with
17:25
some flavor on it, something that people's going to sell.
17:28
A lot of people like mustard. I don't like mustard based
17:30
sauce. I tried it.
17:32
I don't like it. I tried that Alabama white
17:34
sauce. I don't care for that.
17:35
In the PD area, South Carolina, we do vinegar based BBQ sauce.
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So it got used to that. I like that.
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So I don't like when you go to a restaurant, you buy a barbecue
17:48
and it ain't got no sauce on it. It's just white barbecue and
17:51
they give you cups of sauce over here to put on.
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So you didn't cook the meat with the sauce on it.
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You didn't put the meat. You didn't.
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Make sense? That makes sense.
18:01
Yeah, definitely. I'm from Georgia, so I'm more of
18:03
a sweet person. Vinegar A.
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Lot of people like it sweet, a lot of people don't like it
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sweet and it's good. It's a lot of tricks to making
18:10
sauce, good sauce. Some some people say I don't I
18:14
wouldn't put sugar in it, but you put a little sugar in it, it
18:17
cuts down on the twine, makes it little sweeter, but it show help
18:23
to put some sauce on it. Then they don't put no sauce on
18:25
it. Yeah, yeah, definitely enhance
18:27
the meat taste. So you've been making your sauce
18:31
is the family recipe or you just started when you started?
18:35
It's a family recipe. My daddy used to make the same
18:37
sauce. My aunt, she cooks BBQ.
18:41
Her sauce is a little different, almost the same, just got one or
18:45
two different ingredients in it. My aunt runs Benjamin BBQ, hers
18:49
a little different. My my uncles there's almost the
18:53
same. There's two or three different
18:54
ingredients in two or three different, but everything is
18:57
basically just about the same. We've been doing our own sauce.
19:00
My daddy didn't believe in buying sauce at all.
19:03
Even his say like his a guy like his brother Walter Nelson, Duke
19:07
of kids. They made their own sauce.
19:09
They didn't believe in buying BBQ sauce from a store.
19:12
That just was a no no. You know, that's definitely
19:16
good. So how many different sauces do
19:19
you make? I just make one.
19:22
I make one. I figure if one working for me,
19:26
I'm going to let that one work on everything.
19:28
I mean it. It'd be a little too hot
19:30
sometimes and sometimes be a little calm.
19:34
I've had people tell me I need to measure my ingredients, my my
19:37
Mama. And when she cooks, she don't do
19:40
no measuring. I go on taste.
19:43
I put a little too much black pepper and they're going to be a
19:45
little spicy. It's going to be a little hot.
19:46
But I think that kick is what people got people coming back.
19:50
That kick that because it ain't just regular Blaine BBQ sauce.
19:55
It's got a little kick to it, a little sweet, but it's got a
19:57
little kick to it. So you can need a, you can need
20:00
to keep the babies from it. Yeah.
20:03
So how long does it take to make the sauce?
20:05
Like a couple hours or. I can make the sauce in less
20:10
than an hour. It take a little time when
20:13
you're going to bring it to a bowl, when you put all the
20:15
greens in the pot, you're going to bring it to a bowl and then
20:18
when it get to a bowl, you can turn the pot down to simmer.
20:22
Let it sit out there for 30 minutes before you want to go to
20:25
getting in about 35. I said about an hour.
20:28
I can have it 2 gallons made-up. I do 2 gallons at a time.
20:31
So I can do 2 gallons and I can put 2 gallons to a hole.
20:36
That's what I tried to do. OK.
20:37
I see that you sell your sauce. Are you thinking about selling
20:41
in stores or you just sell it? No, no, that looked too much for
20:47
me. I try to sell a little bit
20:48
around the house if somebody asking for it or somebody wants
20:51
some. I don't think I'll ever go to
20:54
the store selling it like that. No, because you got too much to
20:57
go through to to get everything legit and then you have to.
21:02
A friend of mine, he don't live too far for me.
21:05
His name is Tailgate A hater. He BBQ big time in the state,
21:10
but he makes a BBQ sauce, Tailgate A hater sauce and I was
21:14
talking to him about it. He says you have to stop the
21:17
store, go put in the sauce, take out bad.
21:21
I'm like, how many you got to do that?
21:22
He said, yeah, I got to ride around Alfred and do that.
21:24
All them stoves. You keep that, buddy.
21:28
Exactly. That's too much.
21:29
A lot do. You make your own seasoning?
21:34
Or do you buy the seasoning from the store or you mix your?
21:36
Own I go to the store, I go to the store and I buy my my
21:40
Peppers and stuff. You can take it and make it, put
21:43
it together and all, but to me it's just more convenient.
21:47
I drive truck for a living. When I get off on Friday
21:50
afternoon, I'm usually cooking the whole Friday night or either
21:54
Saturday, so it's more convenient for me to just buy
21:57
what I need and I can take it and cook with it instead of
22:00
making something. I'll try different people's
22:03
stuff. If they give it to me or they
22:05
recommend it to me, I'll try it on chicken.
22:09
I'll try it on maybe some pork chops or something like that or
22:12
some ribs. But ho ho, it's, it's real
22:15
simple for me. It's just black pepper, crushed
22:18
pepper, red pepper, and salt. It's all I need.
22:22
OK, OK. Speaking of conferences, have
22:24
you ever competed before or you never competed on anything?
22:27
Yeah, I've competed in South Carolina BBQ Association, I've
22:31
competed in SBN, South Carolina BBQ Network.
22:35
I competed in both of those. And then I do a lot of backyard
22:38
competitions. Yeah.
22:40
OK, OK, OK. You've been to the you did the
22:44
country style cook offs, don't you?
22:46
Yeah, I do country style. I do country style every year.
22:50
I enjoy it back. It's the biggest backyard
22:52
competition there is. And then I do one at Darlington
22:56
called Fat Man Cave. We do a whole hog competition
22:59
out there every November. Country style is a beast.
23:01
It's different from anything I've ever been to.
23:04
It's 15,000 people in a yard. It's 50 competing teams and
23:12
sometime that's over 100 grills. Some of them got two to three
23:16
grills apiece and you on top of one another and it's in you lie.
23:21
It's hot. It's they say it's a one day
23:25
event, but you set up on Friday and it's all day Friday night,
23:29
Saturday, all day. I mean, there's they move some
23:32
people through there. Yeah, I know they do.
23:35
I'll be watching the videos. I'd be like, there's a lot of
23:37
people out there. Yeah, yeah.
23:40
You just got to your your main goal, that country style be to
23:44
survive, get you some water and survive.
23:50
Because don't they be competing as well as selling or?
23:54
Giving yeah, he gives the he gives the cooks the opportunity.
23:58
You can you can also sell so you can cook anything else to sell.
24:02
He gives you 2 case of ribs, 2 case of chicken wings for you to
24:07
cook to give to the people that comes in for samples and you do
24:12
a turning box with the ribs and the chicken with the chicken
24:15
wings. They come and they grade you on
24:17
that. At your grill they come and get
24:19
a sample and grade you on that. But the the ribs you do a
24:23
turning box and then you cook anything else you want.
24:28
That's good they supply me like that.
24:30
I didn't know how they did it as far as people giving samples
24:33
out. Yeah, they give samples out the
24:35
pit masters with maybe a little larger grills, maybe 3 grills.
24:41
Sometime they have to cook a little extra meat according to
24:44
the crowd of the people. But you had that line, but
24:47
they'd be standing in front of you.
24:48
They want to taste that rib, they want to taste that chicken
24:51
wing. And then if you selling
24:53
anything, so you allowed, you're supposed to be allowed.
24:56
I think it's three people to help you besides yourself.
24:59
And they come in, they start coming in at 11 and it goes all
25:04
day and. You have to bring all your pits
25:07
and all the tents and everything.
25:09
Hey, and when you look to the left, there's a team to you to
25:13
the left, there's a team to you to the right and there's a team
25:17
in front of you mostly. And according to where you sit
25:20
in the yard, there's a teams behind you.
25:22
There ain't a whole bunch of roof like tell you that, but
25:27
there's people from all over the United States that be there.
25:30
And like I say, it's the, I've done Doko Rib Fest and Doko Rib
25:34
Fest in Blythewood in March. It's huge, it's SBN, it's huge.
25:40
But Doko Real fest ain't got nothing on country style.
25:43
Country style. You come up there Friday night,
25:46
you look at, OK, this up under some pine trees and some people
25:50
yard, you see all kind of cones. But Saturday morning there's a
25:55
whole different animal people all cross the street, all in
25:59
these people yard. They all up under the tree.
26:02
They got couches sitting out there.
26:04
They got tent cities set up. He might need to move that
26:08
someplace else next year 'cause that's, I think he's going to
26:11
reach capacity where he's at. Yeah.
26:13
And keep growing. And keep growing.
26:16
And I think that's one person I will also want to have on the
26:18
show. I tried to reach out, try to
26:21
reach out again, but he's a very underrated person that you don't
26:25
hear about that's doing this. And a lot of people don't even
26:28
know this this exists. And it should be to the
26:33
forefront with some of these other large like Memphis and May
26:37
and all that other stuff, because it's pretty much
26:39
equivalent to the amount of people that's coming through and
26:43
some of these other events. And he definitely need to get
26:48
his flowers and show what he's doing for his community #1 as
26:54
well as. He gives, he gives $10,000 back
26:58
a year college scholarships for children in that community.
27:03
And he's a he's a very nice gentleman.
27:05
You can call him, you can talk to him.
27:07
Art Fennell is a master at his craft and what he's doing.
27:10
And he's doing it with friends and family, the video and all
27:14
that. And like I say, I will not miss
27:18
his event. If I'm not going to cook at it,
27:20
I'm going to be there set up somewhere trying to sell some
27:23
barbecues, so. I like to see some of y'all
27:28
mixed in with some of the other big competitions to actually see
27:32
who can really cook and and not be separated.
27:36
Because that's my dream. Just to see all these
27:39
competitions combined together to see who can really cook
27:43
instead of being separated and nobody not knowing about these
27:46
events. There's big events going on, the
27:49
amount of people that's coming through.
27:50
Ain't no way in the world that he shouldn't have the exposure
27:54
like some of these other places. A lot of in South Carolina, I'm
27:59
not going to say that some of them guys on that other side
28:02
don't know about it because they all know about it.
28:04
They all seen or heard about country style.
28:08
They all they might not show for whatever reason, they don't want
28:11
to show, but they like if they looking at somebody's social
28:15
media, they looking at mine, they see it, they know that it's
28:18
there. They know that this man got
28:21
15,000 head of people coming across the highway to to come in
28:24
the field up under some pine trees.
28:27
I think cause of where it's at that is hurting him.
28:31
Now if he move it to some kind of arena, some kind of gated
28:35
facility or place, I think he'll make more money.
28:38
I think it'll be a better benefit because people walking
28:40
across the field and not paying to come in.
28:43
And I don't think that's right. But yeah, for one man to host an
28:47
event that started about, if I'm not mistaken, 8-9 years ago, and
28:53
for you to have that many people at your event.
28:56
And if you walk around there, there's people from Chicago,
28:59
there's people from California, Texas, Louisiana, there's people
29:03
from all over the United States out there just to come for that
29:07
one day event. He ain't doing 2 days or three
29:10
days. He's doing a one day event and
29:13
there's people from all over the United States.
29:15
They just want to eat, just want to walk around, just want to
29:18
video you, take pictures. I can't see me missing that.
29:22
To go to nobody else event right now that ain't about to ever
29:25
have. Exactly.
29:26
And they feeding people. And they feed everybody coming
29:30
next. People don't even think about
29:32
doing that. No, they.
29:33
And they not going to have that much food.
29:35
He's I don't know how many cases of ribs he behind and how many
29:38
cases of chicken wings, but there's a whole lot of ribs and
29:42
chicken wings that have been given away out there now.
29:45
They ain't including they got a spade game down there for the
29:48
trees. They play in spades something.
29:54
Forward to go in there one day. I wanted to go this year, but I
29:58
drove my wife up to Memphis in May, so I didn't want to press
30:01
my. Luck.
30:01
Oh, OK. I looked at that competition on
30:04
TVI never been to that. I've never been to the Jack.
30:08
I gotta say, like you say, I think it's a whole different BBQ
30:12
atmosphere with way they do BBQ, the way they tasting it to the
30:16
way if you raised in the South or you raised any place and
30:19
you've got whole, you got some BBQ cooked in somebody backyard.
30:23
There's a whole different flavor profile going on.
30:26
To me, a lot of people win lose by appearance like a box.
30:32
I'd lose a lot by them by my box appearance.
30:35
I believe in the meat going in the box.
30:37
You put some meat in the box. I believe that the flavor
30:39
profile, the taste, the texture, all that should count way more
30:44
than a pretty box. So you take a paintbrush and you
30:47
make a box look real pretty. I think that the flavor profile
30:50
to me is what I. Yeah, I don't know who the first
30:53
person to start up putting green at the bottom with the.
30:56
Yeah, that's the most. They got cake squares in the
30:59
box. They got greens in the box.
31:02
Just put you some meat in the box to get you a little round
31:04
bowl. Pull that little bowl up in
31:07
meat, set that meat that bowl in your box and let them taste.
31:10
Exactly. Let's talk about the pop up for
31:13
the catering. What type of events do you
31:15
usually cater when you do cater? I do family reunions, I do
31:21
Coca-Cola in Bishopville, SC. I did Coca-Cola in Bishopville
31:24
Family Day. I did another event for them.
31:28
I'm also booked for an event for them in October.
31:31
That's 600 people. And I did a wood logging company
31:36
in Sumter, SC and I do. I like fan reunions and stuff
31:41
like that and cater for different churches and
31:43
organizations and stuff. OK.
31:45
And when you do it like the catering, do you bring your
31:49
whole setup or do you cook and bring it there or do you?
31:52
Cook, it's called the what type of event?
31:54
It is a family they have been. I have to bring my whole setup.
31:58
I have two trailers. I got AI had a 18 foot trailer
32:01
with three grills on it and a burner.
32:03
I can bring that trailer. It's got a roof and all on it.
32:06
And then I got an enclosed trailer where I have all my
32:09
supplies and stuff in. So for a big company like
32:11
Coca-Cola, I have to bring everything.
32:14
Small stuff. If I got to cook it and deliver
32:17
it, I can paint it up and put it in my warmers and deliver it.
32:20
Smaller stuff, OK. And most of them do usually ask
32:24
for the hall when they do those type of vents are.
32:27
Most people want the whole hog. I've had some.
32:30
Won't Coca-Cola do their own menu?
32:32
So when they write the lady give you the menu they tell you like
32:36
last year I did 30 Boston butts for them so they wanted Boston
32:41
butts. Most churches you do whole hogs
32:44
or chicken, they want whole hogs or chicken.
32:46
Most fan reunions they want whole hogs and ribs.
32:49
OK. OK.
32:51
And we've been, I guess as far as your business, what's been
32:55
the biggest challenge when it comes to building your business
32:57
as far as the BBQ business? Making sure you got some help.
33:04
What's up? You got to have a lot of help
33:07
preparing this stuff, getting it done, getting it from point A to
33:10
point B. Mostly the people I don't have a
33:14
problem with, the people that I'm doing something for.
33:17
They call, they tell me what they want done.
33:19
I tell them how much I'm going to charge them.
33:21
I had to get my daughter to do me some contracts where I can
33:25
request so much of my money up front and you can redo a written
33:30
agreement so there's no issue. At the end of the day, what I
33:33
have not done, I know what I supposed to do and I do it.
33:36
I'll meet all your requirements and I want my final payment.
33:40
But I have a son and two daughters, so I depend on my son
33:45
and two daughters a whole lot to help me get this thing from
33:49
point A to point B. Yeah, that's understandable.
33:52
You got to ask somebody definitely that you can
33:54
definitely depend on when it comes to that stuff.
33:56
Because if you move in two trailers and all that other
34:00
stuff, it's you can't say, hey man, I ain't going to make it
34:03
so. No, that ain't going to worry.
34:05
I'm not somebody waiting on their BBQ.
34:08
You can't. You can't back down and you
34:10
can't have a sick day. You can't have a you wake up and
34:14
it's raining. You know that Hope still got to
34:16
be cool. You still got to make it do what
34:19
it do. So what advice do you give
34:21
somebody want to start their own catering as well as pop ups
34:24
besides having people? I advise them that if that's
34:29
what you want to do, to go ahead and do it.
34:31
Seek somebody come and tell you something.
34:34
You might look at them like, why are you coming to tell me this?
34:37
And I already know this, but sometimes it don't hurt to
34:40
listen, don't hurt to hear somebody side.
34:44
You don't hurt to go around. I do a lot of driving around is
34:48
going in different places. I like to look.
34:50
I like to see you might cook something the same or you might
34:54
do a little something different. But if I get to see it, you know
34:58
what I'm saying, I can change up the style or what I'm doing
35:01
because your style of doing it might work way better than what
35:05
I'm doing. I don't think that I'm better
35:06
than nobody. I don't think that I'm above
35:08
learning. So I like to on the weekends if
35:11
I'm not cooking, I'm some, I'm at somebody house or somebody
35:14
grill peeping, looking, trying to see what he's doing.
35:18
She's doing a little bit different.
35:20
If they ain't doing nothing, no different.
35:22
I just saw what I did. But if they doing something a
35:25
little different, I can take what I'm doing and make it
35:27
better. Figure it out, you know?
35:29
Yeah, it may cut a few minutes off your time and what you doing
35:33
if somebody might show you something, but it's definitely a
35:35
way to do it as well as I would say go watch somebody that's
35:40
doing whatever you have an interest in and just hey, can I
35:43
come work with you for? Because that's what I did with
35:46
one of the guys I met at Memphis.
35:47
And may I asked, I know it may sound crazy, but they would,
35:51
they did a set up at the racetrack and they was giving
35:54
out samples of the BBQ sauce as well as giving samples of
35:57
sausage and steak to people That's coming around.
36:00
And I asked to come help because I want to see how to promote
36:04
yourself as a company. So I went out with the Blues Dog
36:08
team and I was handing out saws, watching how they operate, how
36:11
they promote and how other people act and work together and
36:15
stuff like that. And watching how the crowd was
36:18
when the way they were interacting with and I worked.
36:23
But at the end of the day, I learned also how to operate and
36:27
be more professional and well, it's promoting yourself.
36:30
So I say I don't mind roll my sleeves up in order to get more
36:34
information because one, they're going to know now I'm a hard
36:38
worker as well as now I know how to promote and like these big
36:42
companies and how to interact with the crowd and stuff like
36:46
that. Yeah, you can't want to be a pit
36:48
master and don't own a grill, and you can't want to be a pit
36:51
master and think that you just that great that you don't need
36:55
no help, so you have to go somewhere and look at some other
36:59
pitmasters, Talk to some other pitmasters.
37:01
I do that with John Haney. And like I say, he's a
37:04
professional grill builder. He's also awesome cook.
37:07
I talked with him just about every morning.
37:10
We know we want another cooking something at night and we video
37:13
the phone's going to ring. I talked to Pitmaster Cheese out
37:16
of Georgia. I talked with Rib King, this
37:19
guy, the Dylan. I talked with a lot of
37:22
pitmasters. Tailgate a hater.
37:24
I've been to Cooper's grocery store down Round Andrews, a
37:29
legend in the state of South Carolina.
37:32
I've been to Rocky Scott restaurant in Charleston, SC.
37:37
I've been to his daddy restaurant.
37:38
So I'm interested in how your grill is built.
37:41
I'm interested in how your grill looks.
37:44
I go and look at different grills.
37:46
I got a grill builder called Kenny Robert Goodman and I got
37:50
one named Mike McCoy. I got two different grill
37:53
builders. So if I see something that I
37:55
need to tweak on mine, I didn't saw it somewhere else and I'm
37:59
gonna call Mike. I'm say hey McCoy, I need to see
38:01
you. So I know when he parked that
38:03
deputy truck, I'm gonna be at his house.
38:05
He got we got to work on the grill.
38:07
We got to get something done. Just you got to have you got to
38:11
have some friends in this world like each one teach 1.
38:14
So that's what I believe. You can make it easier for
38:17
somebody else because you never know when that person you may
38:20
need them for something, so you might as well help them.
38:23
And once they get along, they can help you because it's time
38:27
going on. Technology is different, so they
38:29
might tell you about something you ain't never heard of and
38:32
save you time, but it's different.
38:35
I've learned that if you go around enough, it's hard to say,
38:40
but if you go around enough older people, you go around
38:42
enough for these older gentlemen that have been cooking hogs for
38:46
30-40 years and they cook, but they aren't, they ain't on your
38:49
same level because they're not trying to be a pit master per
38:53
SE. They're not trying to be in the
38:55
line of being a pit master, but they cook every holiday for
38:58
their family, every church reunion, every family you're
39:02
around, some of them older gentleman's and talk to them in
39:04
South Carolina. Some of them still cooking at
39:06
what they call tobacco bones. They got grills up on a tobacco
39:10
bone. They teach you a whole lot about
39:12
cooking a whole or some kicking that some of these professionals
39:16
with these $80,000 outfits can't match up.
39:22
You know, yeah, it's definitely the stuff that people don't even
39:25
know about. Yeah.
39:27
So hopefully people are getting it passed down.
39:31
People are willing to learn stuff like that so we can stay
39:34
alive and not just die out, and that's the lost art of people
39:38
doing stuff like that you don't even hear about.
39:41
A lot of these guys want them pellet grills.
39:43
I'm not knocking A pellet grill. I ain't buying that.
39:46
Well, you pulled it a little pellet scene, you set the
39:48
temperature. It's just like with me with a
39:50
whole hog. I until this year I bought a
39:56
probe but before this year I've never owned a probe and the only
40:00
one I got is a little stick one. I can stick in there.
40:03
It probably cost $12.00, but they got more probe stuff in
40:06
meat. Now.
40:07
If you ain't got no sense to realize when your meat is done,
40:11
what good is that Pro good? Do you got it?
40:13
You got it set to the phone. It's bringing on your phone at
40:17
night. You touch the back of the skin,
40:20
you look at the hog, you lift it up.
40:23
Now these guys want these probes everywhere.
40:25
They got these 270 grills with 10 probes running out of.
40:30
I hope the power don't go. Yeah, most people are supposed
40:32
to right here the most. You got to use them fingertips
40:35
and touch. But they're using.
40:38
That's what I'm saying is a lot of them depending on injection
40:43
and probes instead of just plain old fashion the way BBQ supposed
40:48
to be. Because if you practice and cook
40:50
enough, you'll know when it's doing.
40:52
Yeah, you cook enough. You can look at the grill.
40:54
You can look under there. As you said, I need to cook a
40:56
little more. But you going on what that probe
40:58
say? Probe said that search, search
41:00
probe ain't went off yet. Hope your probe ain't off all
41:04
right. We're going to switch it up.
41:05
That's all the questions I have now.
41:07
What I came up with, I got 2 quick games that I get you out
41:10
of here. First game I got you know how a
41:12
college basketball, they had the tournament bracket.
41:14
So I made a tournament bracket of 16 different meats that you
41:17
cook on the grill and I'm going to give you each matchup and you
41:21
tell me which meat you prefer to eat and we'll see which one in
41:24
the winter. First matchup is Lamb versus
41:26
Brisket. Brisket.
41:29
OK. And 2nd matchup is smoked ham
41:33
versus sausage. Smoked.
41:36
Ham OK, next matchup is smoked Turkey versus beef ribs.
41:43
Smoked Turkey. OK, next matchup, BBQ shrimp
41:48
versus hamburger. Hamburger.
41:51
OK, next matchup is pork chop versus smoked chicken.
41:58
Smoked chicken. OK, next matchup is smoked
42:03
baloney versus pork chop Smoked baloney.
42:08
OK, next matchup is hot dog versus pork belly.
42:14
Hot dogs, OK. Next match up is steak versus
42:18
burnt ends. Let me try to steak all.
42:23
Right, let's match up next round.
42:26
Brisket versus smoked ham. Let's try the brisket.
42:32
All right. Next match up is smoked Turkey
42:36
versus hamburger. Let's go with smoked Turkey, all
42:42
right? All right, next matchup is
42:46
chicken versus baloney. Chicken.
42:51
OK. Next matchup is hot dog versus
42:53
steak. Steak.
42:57
OK. Final four brisket versus
42:59
Turkey. Let's go to brisket.
43:03
OK. And next matchup is chicken
43:07
versus steak, All right, Final matchup is brisket versus steak.
43:13
Great. Brisket is the winner on that.
43:15
All right, I got one more matchup bracket for you.
43:19
I made this one special for you since you're a Dallas Cowboy
43:22
fan, All right, I got the top 16 Dallas Cowboy players in history
43:29
and I got them matched up randomly, so we're going to see
43:31
who your top player is, all right, Matchup 1 is Emmitt Smith
43:36
versus Bob Lilly. Next matchup, Jason Witten
43:43
versus DeMarcus. Where?
43:45
I'm gonna say DeMarcus where? I'm gonna say DeMarcus where?
43:49
OK, All right. Next match up, Troy Aikman
43:53
versus Randy White. Randy, why?
43:57
I'm going with Randy. Why?
43:59
OK. Next match up, Deion Sanders
44:03
versus Mel Renfro. Deion Sanders.
44:07
All right, Next match up, Michael Irvin versus Charles
44:13
Haley. All right, next match up is Drew
44:20
Pearson versus what I got on here.
44:26
I think I did. I put too tall Jones.
44:30
Yeah, and too tall Jones. I'm.
44:32
Going to go with Drew Pierce all.
44:35
Right Roger starback versus Tony Romo.
44:41
Roger, stop that. All right, last match up is
44:46
Darren Woodson versus Larry Allen.
44:51
OK, All right, Emma Smith versus DeMarcus Ware.
44:55
All right, Randy White versus Dr. I'm going to go with Dion.
45:03
OK. All right.
45:05
Then you got Charles Haley versus Drew Pearson.
45:09
Let me go with Drew Pearson. OK, Roger Starbuck, Darren
45:16
Woodson. Roger Starback.
45:20
OK. All right.
45:23
You got Emmett versus Dion. Emmy Dion, OK.
45:29
Drew Pearson versus Starbuck. Give me, give me Drew, OK?
45:38
All right, in the final you got Dr. versus Drew Pearson, and
45:41
your winner is your favorite, right?
45:45
Drew Pearson is the winner. You know your Cowboys, all
45:50
right? Your therapy session is up.
45:52
If you have anybody to think or promote or anything, give any.
45:56
I like to promote all of the BBQ pit masters in South Carolina.
46:00
I'll be bragging on North Carolina.
46:02
I'll be telling we out cook North Carolina every day, any
46:06
day. I got any trouble about that?
46:08
But I still get the trouble. I like to promote art.
46:10
For now, like I say, I like art. We do a big one in November,
46:15
Thanksgiving weekend in Darlington at Fat Man Cave.
46:18
I like the backyard circuit. I like the fun that we have.
46:22
It's not quiet at night. We out there shooting the junk
46:25
with one another, having fun. I also, I like your podcast.
46:28
I like the Black BBQ podcast. I've been on that.
46:31
I just think that like to say the BBQ network community need
46:35
to come together a little more. You need to start doing flavor.
46:41
Your flavor profile need to be good.
46:42
And I just think that I just like to barbecue.
46:45
I love to have fun. I'm doing another whole whole
46:48
competition in the Labor Day weekend in Dillon, SC Rib King.
46:53
We do whole hose, we do the ribs.
46:56
I don't be up there talking trash, having fun cooking a
46:59
whole hog again and some ribs. So I just like barbecuing.
47:04
If I ain't driving that 18 wheel, I'm barbecuing.
47:06
I'm somewhere in the world eating somebody BBQ, tasting
47:10
somebody. Cue saying.
47:11
Either they got to get a little bit better.
47:12
Are they pretty good? Exactly.
47:16
And if you see the brave king, tell them I'm waiting on my
47:18
schedule. I'm gonna talk to him.
47:20
He'll call you. Wait on him, but that's.
47:24
A video man, now he can drop a video in a minute, or he'll drop
47:28
a video. As he puts his stuff on post
47:30
social media all day every day. He's a great fella.
47:34
There's one thing about this BBQ network, once you get to knowing
47:37
one another, you get to learning people, you get to knowing
47:39
people. It's great, it's great.
47:41
I haven't rode my motorcycle in the last year.
47:44
It ain't come out the barn. I've been cooking every weekend.
47:47
I got a Road Glide sitting in the barn.
47:52
Yeah, BBQ is our life. So definitely like this consumes
47:57
a lot of my free time, the little free time that I have,
48:00
but I enjoy it. I enjoy meeting the people and I
48:03
met so many people just through barbecue and some of the nicest
48:07
people and helpful people. So I wouldn't trade it for
48:10
anything because. No, I wouldn't trade it.
48:12
I've met more people on country style.
48:15
I've had so many people that call me that thinks that I have
48:18
a restaurant. I'm like, no Sir, I don't have
48:20
restaurant. And people call you.
48:23
You get these strange numbers in your phone.
48:25
You're like, who in the world they call you.
48:26
They're like, I've seen you on country style.
48:29
I've seen you cooking on country style.
48:31
I like what I've stopped. I drive truck.
48:34
I stopped in the store in Tennessee.
48:37
I was in Nashville and I it's like 3:00 in the morning.
48:40
I was walking through the truck stop.
48:42
Look at me and say spoon feed. I'm like and the world, you
48:45
know, be all the way up here. He's talking about that.
48:47
I see you go fucking stop. He paid for Pepsi and all.
48:52
I like God, Lee maybe felt like. Right, that's what social media
48:56
does because. It put team places you would
48:59
never go to. It put you in a where people see
49:02
you and they either like what you're doing or they don't like
49:05
what you're doing. But it's a great thing to do to
49:07
cook. Enjoy yourself when you cook and
49:09
have fun. It's not like putting on 150 LB
49:13
hoe, 160 LB hoe and you out there all night checking him.
49:17
He's got to be done come morning, night.
49:19
You can't mess up because, OK, you got to explain to somebody
49:22
why the hog ain't done. And when you told him it's
49:25
supposed to be done at 12, why is it 4:00 the hog ain't done
49:29
yet? Definitely when I get free time,
49:32
I'm coming up here and learn from you.
49:33
You're here first. I'm just playing.
49:36
I sure wouldn't mind getting you a class.
49:38
I'm thinking it ain't that hard. We put a hog on.
49:41
Have fun. I don't mind helping nobody.
49:43
If somebody asks me, hey, can you show me how to cook a whole
49:46
hoe? I'm like, OK, you can come to
49:48
me. I can come to you.
49:50
I don't have a problem with coming to you.
49:51
I don't have problems showing you how to do it.
49:54
I don't have. I ain't got no hidden secrets.
49:56
I ain't got no hidden agenda. I'm showing you everything I'm
49:59
using now if you won't use something different.
50:02
OK, let's go with what you want to do.
50:04
Let's cook this whole hog. Let's make this happen.
50:07
You're being successful, ain't nothing to change.
50:11
Because it's all in the flavor profile.
50:13
People be talking about the oak wood, the cherry wood, the
50:17
cherry wood. Make the hog red, the color.
50:19
OK, OK, But you do all that you do and you ain't got the right
50:24
season on it. It's still a messed up tasting
50:27
hoe. You got to have the right rub.
50:32
You got to have the right salt, pepper seasoning.
50:35
You got to have the right BBQ sauce.
50:37
I'm big on BBQ sauce. I'm big on homemade BBQ.
50:41
So I'm not saying that I won't try your sauce if you bring me
50:44
some sauce up there. If it's good, I can't lie if
50:47
it's good. If it's not, I'm not going to
50:49
say it's not, but I'm not going to use it no more.
50:52
But if it's. Good, definitely.
50:54
I definitely look forward to come over there because right
50:56
now, like I say, I got a 14 month old baby.
50:59
So once you get up in age, hey, you live.
51:02
Down in Atlanta right? Man I used to go to Atlanta
51:05
every year in June down there on Moreland Ave. till biker
51:09
anniversary. Used to be on the hill down
51:13
there on Moreland Ave. but I haven't been to.
51:16
I go through Atlanta with the truck, but that's about it now.
51:20
But now if somebody called and they order a hole and we can
51:24
negotiate the price. Spoon fed, got a 18 foot grill,
51:29
a trailer with grills on. We hook it to that Dodge and
51:32
we'll come down our 20. We'll come to Atlanta.
51:36
Definitely, definitely, definitely keep an eye out for
51:39
him and his social media. He's doing a lot of great things
51:43
and I appreciate you for coming on.
51:45
I appreciate you allowing me the opportunity because without you
51:50
without black BBQ podcast, without art for now have a
51:54
podcast Country style had a podcast I wouldn't have been on
51:58
nobody podcast. People by would have saw me with
52:01
art for now with rib king pit master cheese how they are
52:05
putting out videos. I think Pit Master cheese have a
52:07
video got like 200. I got a video with Pitt Master
52:11
Chief got 217,000 views. Without them I wouldn't be
52:16
nowhere because my little camera ain't.
52:18
I ain't got time to do all that video any cooking.
52:20
But I've enjoyed the ride. I'm having fun at it.
52:23
I'm 60, I'm owner operator. I drive truck pool containers
52:28
out of Charleston, SC at the port and I enjoy cooking every
52:32
chance I can. I like to burn the camel at both
52:35
ends. So if I ain't driving that
52:37
truck, I'm cooking. Hey, it's therapy.
52:40
That's The thing is, don't you feel like a job because you
52:43
enjoy doing it? I'm waiting on Dallas to go to
52:46
Super Bowl so I can cook. Definitely no.
52:49
You won't. Hopefully I don't know that that
52:52
ain't that guy. Oh wait, you said that.
52:55
Ain't that? Guy I got hope he's that.
53:02
He'd be clean, but other than that quarterback, same vote as I
53:08
am, but definitely appreciate you and all that you're doing
53:15
for the community and everything.
53:16
And definitely anytime you won't come on, definitely just
53:19
schedule it and. I sure would like to come back
53:22
on right to come on Labor Day weekend when I'm up in Dillon at
53:26
at the rib King event cooking up there and Dillon he does a
53:30
pretty good event. He does a lot for cancer
53:33
patients up there. He gives away the new car.
53:36
He gives away some money to these cancer patient which is
53:40
did his cause. So it is a nice cause what he
53:43
doing it fuck me so I enjoy doing it.
53:46
No problem. You got the calendar link.
53:48
So like I said, anytime I don't have that type of show where you
53:51
just all right, you got to call and get permission and no, you
53:54
got the link. I told them first come, first
53:57
served. That's my.
53:57
Own man, I like that. I'm not like the other podcast.
54:00
I'm not professional. So oh man, I like that.
54:06
I see your name pop up there. I'll be like, OK, you need to
54:09
go. Yeah, I see my buddy, Mr. Haney.
54:12
He's competing this weekend up in Greenwood, SC I'm, I'm amazed
54:17
that where I live, this guy named Tailgater Hater, he lives
54:22
probably 20 miles from me. He's like #1 in the state in
54:25
South Carolina BBQ Association. And then there's another
54:28
gentleman in the KCSB or Jason Singetary.
54:32
He don't live 20 miles down the road from me, but he's on my
54:35
Facebook page and I'm on his page on Jason Singetary.
54:38
That's a bad boy. He went up to New York, won that
54:41
$20,000. I might not be getting like they
54:43
say, I need to get his back pocket sack like Jason
54:48
Secretary, be right here. Do it 'cause he be slinging me
54:51
like nobody else, that boy. If you run across any of them
54:56
like Tailgater, Hater and all of them and Haney, just give them
55:00
my information. Tell me will it welcome to
55:02
schedule just once I see the name come up.
55:06
Mr. Haney builds up. He builds A terrific grill, that
55:10
Alvaron BBQ grill. He loves to cook low on it and
55:13
he cooks slow. And I got to tell him, get your
55:16
needle up in the red, Mr. Haney, get your needle.
55:19
Definitely. If you, I mean you speak with
55:21
him, tell him come on, because I haven't had a grill person on
55:24
yet. So you could definitely be the
55:25
first one. Everybody will see you next
55:30
episode. Thank you for joining us on
55:32
another episode of the BBQ Therapy Podcast.
55:35
My name is Tavis Bryant. Please tune in to YouTube,
55:39
Apple, Spotify, Amazon, and any streaming platform near you.
55:44
Please pay the secretary on your way out and we'll see you next
55:48
episode.