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Jake Kouns | The Mission Behind Dead Meat Society & Doing Business With Purpose | · Single Tree Nation Show

• 0:00
  good rock and roll baby all right welcome
• 0:04
  back to singletree nation guys i'm your
• 0:07
  man charlie eblin and as always we have
• 0:09
  our illustrious co-host mr derry wells
• 0:11
  with us today what is up everybody look
• 0:14
  uh guys i'm super excited about this show
• 0:17
  uh i have my man the myth the
• 0:20
  legend mr jake coons from dead meat
• 0:22
  society with us
• 0:24
  If you don't know about Dead Meat Society,
• 0:27
  you need to figure it out.
• 0:29
  We will learn and dive all in to
• 0:33
  anything dead meat today.
• 0:36
  Jake, welcome to the show, my friend.
• 0:37
  How are you?
• 0:38
  I'm good.
• 0:39
  I appreciate you having me,
• 0:41
  and I'm excited to have a chat today.
• 0:43
  It's going to be outstanding, man.
• 0:46
  We met a few months back,
• 0:49
  and I have been excited.
• 0:52
  I'm glad.
• 0:52
  I think...
• 0:54
  I think we met on LinkedIn, honestly.
• 0:57
  I stalked you on LinkedIn.
• 0:59
  Let's be honest about it, right?
• 1:00
  I love it.
• 1:01
  I love it.
• 1:02
  I think you're my first ever stalker.
• 1:07
  I don't, I don't get those very often.
• 1:09
  I've been trying to get dairy to stalk
• 1:11
  me for a long time, but just FYI,
• 1:13
  the good stalkers you don't know about.
• 1:15
  So anyhow, HR way approved way possible.
• 1:22
  Yes.
• 1:23
  Yes.
• 1:24
  Yes.
• 1:24
  A hundred percent.
• 1:25
  A hundred percent.
• 1:26
  Well, Jake, why don't you, you know,
• 1:27
  we've we've I know what you do,
• 1:30
  but the world needs to know.
• 1:32
  So why don't you tell everybody who you
• 1:34
  are and what you're doing?
• 1:35
  And we're going to we're going to go
• 1:37
  down some rabbit holes, I'm sure.
• 1:39
  But we'll start there and see where it
• 1:41
  takes us.
• 1:42
  Yeah, definitely a rabbit hole.
• 1:44
  So got to have to wind back here.
• 1:47
  Usually you guys have a lot of barbecue
• 1:50
  guys on.
• 1:51
  Right.
• 1:52
  I'm a cybersecurity guy,
• 1:53
  believe it or not,
• 1:54
  who is now doing a barbecue company.
• 1:56
  So I love it.
• 1:57
  Very different path into your world,
• 2:00
  which has been which has been great.
• 2:01
  But yeah, I think that.
• 2:03
  The founding story here is that founded a
• 2:07
  cybersecurity company.
• 2:09
  It did quite well and we got acquired,
• 2:11
  which was good.
• 2:13
  Got put on a five year non-compete and
• 2:16
  about two years in they
• 2:18
  politely told me they didn't need me
• 2:19
  anymore.
• 2:20
  Is that a,
• 2:21
  is that a nice way to move on?
• 2:22
  Yeah.
• 2:22
  And so you think PR way of giving
• 2:27
  you the middle finger, but yeah, go ahead.
• 2:34
  But you would think that as an
• 2:37
  entrepreneur, that's a good thing.
• 2:38
  Right.
• 2:39
  But I think a lot of people,
• 2:40
  whether it's a restaurant or a
• 2:42
  cybersecurity, it doesn't matter.
• 2:43
  It's always about sort of building and
• 2:45
  traction and growing in this thing.
• 2:47
  And not a lot of people talk about
• 2:49
  what comes next when you you you get
• 2:52
  to where you think you're going and
• 2:54
  something may happen.
• 2:55
  Right.
• 2:55
  So for me.
• 2:57
  After I was no longer with the company,
• 3:01
  I was in a not so great place,
• 3:03
  right?
• 3:03
  And looking back on it now,
• 3:04
  I would say about a year and a
• 3:06
  half, I was pretty depressed.
• 3:08
  You know, you wear a shirt every day,
• 3:12
  whether it's your restaurant or, you know,
• 3:13
  this is my company.
• 3:14
  It was called Risk-Based Security.
• 3:16
  And then suddenly, you know,
• 3:17
  after a decade of building this company,
• 3:19
  like I would go into like put on
• 3:20
  a shirt that I would wear every day
• 3:22
  and like convulse.
• 3:23
  I just couldn't do it, right?
• 3:25
  It was much more of a...
• 3:27
  identity crisis than I thought there would
• 3:30
  ever be.
• 3:31
  So I would say about for a year
• 3:32
  and a half or so,
• 3:33
  I was moping around like a little baby.
• 3:35
  My wife would say, what's wrong with you?
• 3:36
  And I'm like, I don't know.
• 3:37
  I just was unhappy.
• 3:39
  And I was doing things, volunteering,
• 3:41
  investing, helping other businesses,
• 3:45
  nonprofits and startups and all those
• 3:48
  things.
• 3:48
  But none of it was sort of
• 3:50
  um sort of making me happy to be
• 3:51
  quite frank and so i started doing a
• 3:53
  lot of networking now when i was building
• 3:55
  my company i i wasn't a good networker
• 3:58
  i kind of was heads down building and
• 4:00
  then after that transition period i
• 4:02
  started joining all these business groups
• 4:04
  and
• 4:04
  And so then it was kind of like
• 4:06
  what I realized is I like to create.
• 4:08
  I like to go from zero to one.
• 4:10
  I like sitting around with a beer,
• 4:11
  a root beer, a bourbon,
• 4:13
  talk about problems,
• 4:15
  then figure out how to solve it and
• 4:16
  then get that going.
• 4:17
  Right.
• 4:18
  And so I realized that I think I
• 4:20
  needed to do something.
• 4:22
  And yeah,
• 4:23
  you'd think it'd be some tech company or
• 4:25
  something like that.
• 4:26
  But the truth is,
• 4:27
  I had a wild idea about a decade
• 4:29
  ago of a skull spatula.
• 4:31
  And I never did anything with it.
• 4:33
  And then I was just sitting there and
• 4:34
  I was like,
• 4:35
  lizard brain said skull spatula company.
• 4:38
  And that's how the Dead Meat Society got
• 4:39
  started.
• 4:40
  So it's a very odd story.
• 4:42
  I love it.
• 4:43
  I love every second of it.
• 4:46
  It is.
• 4:49
  If you have not seen his spatula.
• 4:55
  It's absolutely amazing.
• 4:57
  I have one.
• 4:59
  Oh, wow.
• 5:00
  I need to come to the restaurant.
• 5:01
  You do.
• 5:01
  Here we go.
• 5:02
  I'll show you.
• 5:03
  Look, he's like,
• 5:04
  I just happen to have I happen to
• 5:06
  have a bunch as you know,
• 5:09
  and other things but go figure right here
• 5:11
  you go baby look at that that is
• 5:14
  fantastic so here's look i will be honest
• 5:18
  with you jake when any time that i
• 5:21
  have ever had someone reach out or i've
• 5:25
  seen or what gone and got a utensil
• 5:29
  and they had this grandiose idea
• 5:32
  and i'm just not saying this i promise
• 5:34
  you it is it is one thousand percent
• 5:36
  the way i feel um when i got
• 5:39
  my spatula in my tongs i was scared
• 5:42
  that it was going to be cheaply made
• 5:45
  that the handles weren't going to be you
• 5:48
  know fit your hand they weren't going to
• 5:49
  have a good texture the the metal was
• 5:52
  going to be really thin it was going
• 5:54
  to be you know it bend real easy
• 5:56
  the whole nine yards right but
• 5:57
  But your stuff is absolutely incredibly
• 6:01
  made.
• 6:02
  It looks just like it does on all
• 6:05
  of your social media,
• 6:07
  all of the website stuff.
• 6:11
  And then we get to the merch.
• 6:14
  Derry.
• 6:15
  I kid you not.
• 6:16
  I'm scrolling it right now.
• 6:17
  And I, I'm going to tell you,
• 6:20
  I could drop three hundred dollars here so
• 6:21
  fast.
• 6:24
  I won't forget it.
• 6:25
  It's part of why I wanted I wanted
• 6:27
  to have Jake on the show so badly
• 6:29
  because this dude tells me he was like,
• 6:32
  hey, man, you know, here,
• 6:33
  give me your email address.
• 6:34
  I'll send you I'll send you a coupon.
• 6:36
  I'll give you I'll give you a sweatshirt.
• 6:38
  But you got to get one of the
• 6:39
  sweatshirts.
• 6:40
  The sweatshirts.
• 6:40
  Amazing.
• 6:41
  You got to get one of the sweatshirts.
• 6:42
  And I was like, yeah, okay.
• 6:43
  You know, you know, true.
• 6:43
  All right, bro.
• 6:47
  I opened that box.
• 6:50
  You can see what I got on my
• 6:51
  head.
• 6:51
  Right.
• 6:52
  Yeah.
• 6:53
  I wear this hat at least once a
• 6:54
  week.
• 6:57
  Uh, at least in a sweatshirt.
• 6:58
  I tell you,
• 7:00
  I work out four days a week and
• 7:01
  I wear that sweatshirt at least twice when
• 7:04
  I go to the gym.
• 7:05
  And, and probably even more than that,
• 7:08
  mainly it's amazing how many people stop
• 7:11
  me and I
• 7:12
  look at my shirt and it says dead
• 7:14
  meat society on it and they kind of
• 7:17
  got a confused look on their face so
• 7:18
  did you get to pull over yes okay
• 7:20
  because i'm sitting like that seriously i
• 7:22
  would like i'm i have to go shopping
• 7:24
  now oh man i'm telling you it is
• 7:26
  it is it is outstanding i love i
• 7:29
  love all of your stuff i love the
• 7:31
  attention to detail that you have put into
• 7:34
  everything that you're doing
• 7:35
  It's absolutely incredible.
• 7:37
  Most people,
• 7:37
  I think they jump out there and they
• 7:40
  just go, eh, we're going to do X,
• 7:42
  Y, and Z. Here you go.
• 7:43
  And they find cheap material.
• 7:45
  They find, you know, whatever the,
• 7:47
  the quickest, you know, it was,
• 7:49
  it is a Grant Cardone or one of
• 7:51
  those guys that says you can.
• 7:52
  You can have two of the three things.
• 7:54
  You can have it cheap, fast,
• 7:56
  and high quality,
• 7:57
  but you can't have all three.
• 7:59
  Yeah, something like that.
• 8:01
  He figured out how to do all three.
• 8:02
  That's right.
• 8:06
  It's great, man.
• 8:07
  Look, I talk about you all the time.
• 8:09
  I love it.
• 8:10
  It's pretty incredible stuff.
• 8:12
  But I have to know.
• 8:15
  Did you grow up in,
• 8:17
  in the it world?
• 8:19
  And when I say grow up, meaning,
• 8:20
  were you always a computer it, you know,
• 8:26
  you don't look like a nerd.
• 8:29
  Were you always okay.
• 8:30
  Fine.
• 8:31
  I'll say it.
• 8:31
  Were you always a computer nerd or were
• 8:34
  you always this cool and just had to
• 8:36
  learn how to do the nerdy stuff?
• 8:40
  Um, you know, I, I tell people, um,
• 8:43
  it's something that bothered me my whole
• 8:45
  life,
• 8:45
  but now I think it's an advantage that
• 8:47
  I really am a, you know,
• 8:49
  a Jack of all trades.
• 8:50
  I shouldn't say Jake of all trades.
• 8:53
  I've loved computers.
• 8:54
  I love sports.
• 8:54
  That's yours.
• 8:55
  Let's go.
• 8:57
  Like, you know,
• 8:58
  most of my computer friends,
• 9:00
  they hate sports,
• 9:00
  they call it sports ball and they don't
• 9:02
  know what's going on,
• 9:03
  but I've sort of loved all of it.
• 9:06
  But yeah, from a very early age,
• 9:08
  I got into computers and,
• 9:10
  know did a bunch of did a bunch
• 9:12
  of stuff early on and then it was
• 9:13
  just sort of natural to go in career-wise
• 9:15
  so um but i've sort of always been
• 9:18
  entrepreneurial and in spirit so i've
• 9:20
  always been starting i you know from
• 9:22
  selling my artwork when i was a little
• 9:24
  kid my parents tell me about to you
• 9:26
  know doing a a lawnmower business to this
• 9:29
  or that i've always sort of had that
• 9:31
  that business bit but i've been into all
• 9:33
  the stuff
• 9:35
  I love that.
• 9:36
  I love that.
• 9:36
  So you have the idea.
• 9:40
  I'm going to make a skull spatula.
• 9:41
  Yep.
• 9:43
  How does,
• 9:44
  how does the name dead meat society come
• 9:48
  about from a skull spatula?
• 9:51
  Yeah, no, it's a great question.
• 9:53
  And I'll tell you this,
• 9:55
  when I was building the cybersecurity
• 9:59
  company,
• 10:00
  I was very secret squirrel about
• 10:01
  everything.
• 10:02
  It was like,
• 10:02
  I can't tell anyone my idea because they
• 10:04
  might scoop me or they might raise money
• 10:05
  and get ahead of me.
• 10:07
  So I was very much building with my
• 10:10
  founding team that we build the company
• 10:13
  with.
• 10:13
  For Dead Meat Society,
• 10:15
  it sounds a little strange,
• 10:16
  but since I've been blessed to have an
• 10:18
  exit and this is sort of my next
• 10:21
  act,
• 10:24
  I've been taking different approaches with
• 10:25
  things.
• 10:25
  I've been talking to people.
• 10:27
  I've been stalking people on LinkedIn and
• 10:28
  saying, hey,
• 10:29
  you know i'm not i'm not selling anything
• 10:31
  i just want you to give me what
• 10:32
  do you think about this right and so
• 10:35
  what i'll say is you know there's some
• 10:37
  amazing smart people out there and the
• 10:39
  more that you're willing to collaborate
• 10:40
  with people and just get make the ask
• 10:43
  of like hey what do you think about
• 10:44
  this you can get some really great um
• 10:47
  you know great help or ideas or whatever
• 10:50
  it may be so you know how it
• 10:51
  started the skull spatula idea seriously
• 10:54
  is a
• 10:55
  a decade old.
• 10:55
  I came up with it right around the
• 10:58
  time I was building the cybersecurity
• 11:00
  company.
• 11:00
  I was like,
• 11:01
  I don't know anything about skull spatulas
• 11:03
  and consumer product, the CPG space.
• 11:05
  What am I doing?
• 11:06
  Let me just focus on my computer security
• 11:09
  stuff.
• 11:09
  So the idea has been there for a
• 11:11
  long time.
• 11:12
  To turn it into a company,
• 11:14
  believe it or not,
• 11:14
  I just wanted to make some spatulas.
• 11:17
  I was just going to make a hundred
• 11:18
  or a thousand spatulas just to have
• 11:19
  something to do to get me out of
• 11:21
  my funk.
• 11:22
  But then as I started talking to people,
• 11:25
  I started to realize that what I was
• 11:27
  doing and a mission around dead meat
• 11:29
  society was so much bigger than the skull
• 11:32
  spatula.
• 11:33
  So the name itself,
• 11:35
  a woman that I do a lot of
• 11:36
  work with, her name's Debbie.
• 11:37
  Shout out to Debbie.
• 11:38
  We were chatting on the phone and I
• 11:40
  was like, yeah,
• 11:40
  I'm just thinking about naming this thing.
• 11:42
  And she yelled out,
• 11:43
  it's got to be called dead meat.
• 11:44
  And I said, well,
• 11:45
  it's got to be something else.
• 11:46
  What about dead meat society?
• 11:47
  And then boom,
• 11:48
  that was as simple as it.
• 11:50
  as it was um name-wise so yeah it's
• 11:53
  it's interesting if you look back on it
• 11:56
  it i always find that uh typically the
• 12:00
  best names are the simplest ones right the
• 12:03
  ones that just pop out you know it's
• 12:05
  uh it's it's how i named my company
• 12:08
  um it's how the the podcast got its
• 12:11
  name it's um it's not a
• 12:13
  It's not a big secret.
• 12:14
  It wasn't anything grandiose.
• 12:16
  It was what what meant the most to
• 12:18
  me.
• 12:18
  Right.
• 12:19
  My grandfather's farm.
• 12:20
  OK, well, he named his farm Singletree.
• 12:23
  Boom.
• 12:23
  We're done.
• 12:24
  Right.
• 12:24
  You know,
• 12:25
  and now it's now it's a great conversation
• 12:27
  starter and it gets people gets people
• 12:29
  going.
• 12:29
  And it means, you know,
• 12:32
  it has to I tell everybody there's
• 12:34
  there's.
• 12:35
  When you have a name that means more
• 12:38
  to you than the business,
• 12:41
  then you're probably going to put
• 12:42
  everything there is to everything you can
• 12:45
  to into that into that business.
• 12:47
  And I love the name.
• 12:51
  I think it's incredible.
• 12:54
  People stop me all the time when I
• 12:55
  got the hat or my shirt on,
• 12:56
  and it's great.
• 12:58
  We have wonderful conversations about it.
• 12:59
  So I couldn't tell you how many times
• 13:01
  I've shared a link to your website over
• 13:03
  the last couple of weeks for sure.
• 13:06
  It's good stuff.
• 13:07
  You know, it's interesting, too.
• 13:10
  I think when I think about names,
• 13:12
  I agree with you.
• 13:13
  They can be impactful in many ways,
• 13:15
  but also it makes me think about branding.
• 13:18
  And so if I slide here and you
• 13:20
  look at this over here,
• 13:22
  this risk-based security logo,
• 13:24
  I was proud of that logo.
• 13:26
  That's like maybe probably the third
• 13:27
  iteration of it.
• 13:29
  But I was not going to say, hey,
• 13:31
  let me send you a code to wear
• 13:32
  a risk-based security hat.
• 13:34
  You're not going to wear one of my
• 13:35
  hats.
• 13:35
  So when you're in sort of that,
• 13:37
  let's call it business to business
• 13:39
  enterprise space,
• 13:40
  like I don't know if logos matter as
• 13:42
  much, you know,
• 13:43
  taking that brand to be as meaningful.
• 13:46
  Yeah,
• 13:46
  you got to look professional when you want
• 13:47
  people to go, all right,
• 13:48
  this is a trustworthy company.
• 13:49
  Great.
• 13:50
  But when you start getting into sort of
• 13:53
  direct to consumer and you want it to
• 13:56
  go, brand is really important.
• 13:58
  So again,
• 13:58
  I got to give another shout out to
• 14:00
  my friend Joe,
• 14:00
  who runs a high end design firm in
• 14:03
  New York.
• 14:03
  And I was chatting with him and I
• 14:05
  was like, hey,
• 14:06
  I need this Dead Meat Society brand to
• 14:08
  be amazing.
• 14:09
  And we ran through a whole brand identity
• 14:12
  sort of workshop and we spent a lot
• 14:14
  of time.
• 14:14
  The name was down,
• 14:15
  but how do we get this to really
• 14:18
  feel right what's the color palette what's
• 14:20
  you know what's the typography stuff that
• 14:21
  you go the hell you talking about but
• 14:24
  it's meaningful things that you know i'm
• 14:26
  wearing the hoodie here right i'll back up
• 14:28
  you see it see the dms in the
• 14:30
  skull like our our vision is that at
• 14:34
  some point you'll just wear a hat with
• 14:36
  that skull and i'll i'll know hey what
• 14:38
  are you cooking right like right there you
• 14:40
  go identity where you will feel good to
• 14:42
  wear it people will stop you though what's
• 14:44
  that
• 14:45
  It's a much different need of a better
• 14:47
  brand when I think you're in this kind
• 14:49
  of direct DTC space, direct to consumer.
• 14:51
  I love it.
• 14:51
  I love it.
• 14:54
  Jake, let's take a quick break.
• 14:55
  And then when we come back,
• 14:57
  I want to talk about dinner for two.
• 14:59
  All right.
• 15:02
  Welcome back to Singletree Nation, guys.
• 15:04
  I'm your man, Charlie Eblen.
• 15:06
  And as always,
• 15:06
  we have our illustrious co-host with us
• 15:08
  today, Mr. Derry Wells.
• 15:13
  You don't like my illustrious, do you?
• 15:15
  No, I'm just fine.
• 15:16
  It has nothing to do that is show
• 15:17
  related.
• 15:18
  I just got tickled and it just,
• 15:20
  it is what it is.
• 15:23
  Your footwear today is throwing me off,
• 15:24
  man.
• 15:24
  You like my footwear?
• 15:25
  I'm not hating.
• 15:26
  You got on some Birkenstocks.
• 15:27
  It's just not you.
• 15:28
  That's wonderful.
• 15:29
  It is so different.
• 15:30
  Do you know how comfortable these things
• 15:31
  are?
• 15:32
  I know,
• 15:32
  but I'm taking your word on it.
• 15:33
  It was when you stretched,
• 15:35
  I saw the socks.
• 15:37
  This is not Charlie Evelyn.
• 15:40
  I'm sorry.
• 15:41
  I love it.
• 15:42
  It's just not you.
• 15:44
  So, look, I will tell you.
• 15:47
  anybody that has ever worked in a kitchen
• 15:48
  has probably had a a pair of uh
• 15:51
  birkenstock the clog the clog yeah right
• 15:55
  so i bought those uh and pretty much
• 15:58
  every job i've ever had for my kitchen
• 16:00
  shoes and the last ones i bought i
• 16:03
  got a hole in the side of them
• 16:06
  rather quickly and they're they're they're
• 16:09
  plastic like i mean that's what it is
• 16:11
  it's just plastic and it cracked well it
• 16:13
  pissed me off
• 16:15
  So I decided to buy a pair of
• 16:18
  leather ones.
• 16:21
  And that's what these are.
• 16:23
  I love them.
• 16:23
  Again, I'm not trying to take away.
• 16:25
  It's just so unique for you.
• 16:26
  It threw me off.
• 16:27
  And I did not mean to detract from
• 16:29
  our episode.
• 16:31
  You made a comment about my ugly kitchen
• 16:32
  shoes last week.
• 16:34
  No, I didn't.
• 16:35
  Or two weeks ago.
• 16:35
  I could tell you were busy today is
• 16:37
  what I said.
• 16:37
  Now I got these.
• 16:39
  Get out of here.
• 16:42
  I put some red socks on with them.
• 16:46
  And they're wonderful.
• 16:47
  Let's talk about Jake.
• 16:48
  Come on.
• 16:48
  Let's just...
• 16:49
  This is not where I went with this.
• 16:53
  I'm sorry I got tickled, but... Right,
• 16:56
  I feel like you need to...
• 16:57
  I feel like we need to speed up.
• 17:01
  Oh, man, you're not kidding.
• 17:03
  You're not kidding.
• 17:04
  They're fantastic.
• 17:06
  It's just not typical to you.
• 17:08
  That was the only place I was going
• 17:09
  with this.
• 17:10
  I'm not taking my socks off.
• 17:11
  No, please don't.
• 17:12
  Thank you.
• 17:13
  Sorry.
• 17:14
  It's a fantastic look.
• 17:17
  But when you do come in your clogs,
• 17:18
  I know you've been busy because that's the
• 17:20
  day.
• 17:21
  That's the day I'm working.
• 17:22
  Well, you can see on your face, too.
• 17:23
  He's been kitchen bound.
• 17:25
  I've been locked in.
• 17:25
  That's it.
• 17:27
  As the kids say today, lock in, bro.
• 17:28
  Lock in.
• 17:31
  trauma all right anyway all right rabbit
• 17:34
  hole number one gone down okay jake we
• 17:39
  have a segment on every show that we
• 17:42
  uh we started a while back that i
• 17:44
  i really enjoy i think it tells a
• 17:46
  lot about who you are and uh kind
• 17:49
  of what's going on in your world um
• 17:51
  and we call it dinner for two um
• 17:54
  and this segment is real simple right if
• 17:56
  you could have dinner with one person past
• 17:58
  present or future
• 18:00
  Who would it be and why?
• 18:02
  Oh, man.
• 18:03
  You know, I didn't prepare for this.
• 18:06
  I watched some other episodes and you
• 18:11
  know, it's it's funny.
• 18:13
  I I'm a big family guy.
• 18:17
  And so, you know,
• 18:18
  I think a lot of people would probably
• 18:19
  put someone famous or someone in there.
• 18:22
  And I don't think that's for me.
• 18:23
  I think if I have dinner for two,
• 18:25
  I'm eating with my father.
• 18:26
  We're talking business ideas.
• 18:29
  I actually founded my last company with my
• 18:31
  father.
• 18:31
  I've been sucking him into this dead meat
• 18:33
  society thing too.
• 18:36
  Yeah,
• 18:36
  I think I'm sitting with him and we're
• 18:38
  going to talk shop and all the problems
• 18:40
  in the world and how we're going to
• 18:41
  solve them all.
• 18:42
  I think that's what I would do.
• 18:43
  Love it.
• 18:44
  What are you eating?
• 18:46
  Or are you having dinner or are you
• 18:49
  grilling?
• 18:50
  Yeah.
• 18:51
  So here's what here's what's funny.
• 18:54
  It would be some kind of meat,
• 18:55
  maybe a good steak meal somewhere.
• 18:57
  Or you guys got to remember,
• 18:59
  I'm not a good griller.
• 19:01
  I'm not a good barbecue.
• 19:02
  You know, I do.
• 19:03
  I make burgers and I drink bourbon, man.
• 19:05
  Right.
• 19:05
  So I see no burger guy.
• 19:08
  That would be an ideal for me out
• 19:10
  there grilling,
• 19:11
  whether it's smash burgers or regular
• 19:13
  burgers.
• 19:13
  They both work for me.
• 19:14
  Some good bourbon and, you know,
• 19:16
  have some good time together.
• 19:18
  love it do you have a uh a
• 19:21
  favorite uh brown liquor that you like to
• 19:23
  pour in your cup i i do i
• 19:26
  do and um you know i do drink
• 19:29
  a lot of blantons i love blends but
• 19:31
  my favorite is weller the white bottle
• 19:34
  have you seen that one perfect bourbon
• 19:36
  yeah are by far my favorite when i
• 19:39
  can when i can get a hold of
• 19:40
  that that's that was that's delicious
• 19:45
  Since we've broached this subject,
• 19:48
  I was reading a commentary,
• 19:51
  maybe in the past week,
• 19:53
  has the bourbon bubble busted?
• 19:55
  And they were starting to show some of
• 19:58
  the pricing over the past twelve to
• 20:01
  fifteen months where it has started to
• 20:03
  come down to where, quote, it should be.
• 20:07
  Right.
• 20:08
  And I was impressed by that a little
• 20:10
  bit because this bubble has finally now
• 20:13
  burst.
• 20:15
  And then there's a local place here in
• 20:16
  town who posted their social media,
• 20:20
  some of the top shelf bottles he had,
• 20:24
  so to speak.
• 20:26
  The pricing was wildly advantageous.
• 20:30
  And I went and got a couple.
• 20:32
  And I said,
• 20:32
  you still got any of these?
• 20:33
  And he goes, yeah,
• 20:33
  I got about five or six bottles left.
• 20:34
  And it's funny because I feel like it's
• 20:36
  finally, I'm not saying finally,
• 20:38
  but it has definitely slowed down to a
• 20:40
  point of...
• 20:42
  the, the,
• 20:42
  the bubble has not been so overinflated,
• 20:45
  if you will.
• 20:47
  I agree with you,
• 20:47
  but I also think it's capacity, right?
• 20:49
  I mean, during the COVID era, right?
• 20:52
  When no one could,
• 20:53
  everyone was drinking and no one can get
• 20:54
  everything.
• 20:55
  A lot of those places like Buffalo trace
• 20:57
  and otherwise they've been pumping out so
• 20:59
  much more bourbon capacity wise.
• 21:00
  So that's fair.
• 21:02
  I think that's the other thing, you know,
• 21:03
  you could say,
• 21:04
  is it tariffs and Canada's not drinking as
• 21:06
  much, who knows our younger folks,
• 21:08
  not drinking as much.
• 21:09
  There's all those stories.
• 21:11
  Right.
• 21:11
  I think,
• 21:12
  combination of some of that,
• 21:13
  but I also think just a lot more
• 21:14
  capacity out there.
• 21:15
  And I agree with you here in Virginia,
• 21:17
  you know, it used to be,
• 21:18
  I don't know about you guys.
• 21:19
  We have ABC stores where you can only
• 21:21
  get your liquor in the ass and wait
• 21:25
  in line for things.
• 21:26
  And now you can kind of,
• 21:27
  depending on the day,
• 21:29
  go into an ABC store and there's a
• 21:30
  bottle of Blanton's just sitting there.
• 21:31
  That was right.
• 21:33
  You were waiting in line and hoping they
• 21:35
  had enough that you could grab one.
• 21:38
  I've got this story that the first I've
• 21:41
  got a good friend of mine that he's
• 21:43
  become a good friend over the past two
• 21:44
  years.
• 21:45
  And he was an enthusiast.
• 21:48
  We'll put it that way.
• 21:49
  He had more stuff in his little locked
• 21:51
  away closet than I probably will ever see
• 21:54
  again.
• 21:55
  And we go over to his house.
• 21:58
  There's a group of gentlemen that we're
• 21:59
  all kind of doing our thing one night.
• 22:01
  And I'm like, oh, John,
• 22:03
  I see what you've got here.
• 22:05
  Oh, you've got blends.
• 22:07
  That's exactly how I said it.
• 22:08
  I said, I've had blends.
• 22:09
  Cause I'm thinking like,
• 22:10
  I'm trying to fit in with the, the,
• 22:12
  this,
• 22:13
  and he just looks at me and goes,
• 22:14
  not that blends.
• 22:16
  And it was some uppity, whatever bottle.
• 22:19
  And I knew then, yeah.
• 22:21
  And I'm playing in a whole different
• 22:23
  realm.
• 22:24
  The number of Weller single barrels,
• 22:25
  he just had sitting out.
• 22:27
  and he goes the gold label one's this
• 22:29
  this blah blah blah blah and i was
• 22:31
  like i'm out of my league and i
• 22:33
  stopped i stopped everything i was doing
• 22:36
  and only stood back if i was offered
• 22:38
  or served i would because i was i
• 22:39
  don't know what i'm doing here so um
• 22:41
  i've yet to have a bad tasting at
• 22:43
  his house i will say that so
• 22:47
  Whatever you pour on me.
• 22:49
  That's it.
• 22:50
  That's it.
• 22:50
  So,
• 22:50
  and he knows we've got a give and
• 22:52
  take there.
• 22:53
  And John just,
• 22:54
  cause he's a wonderful host.
• 22:56
  That's the other problem.
• 22:57
  He is top to bottom.
• 23:00
  Perfect.
• 23:01
  But he just, he's a great host.
• 23:02
  So anyway, but he said,
• 23:04
  not that blends loud.
• 23:05
  All right.
• 23:06
  i will say i i do find the
• 23:11
  the bourbon drinkers of bourbon and ice um
• 23:17
  are are dwindling
• 23:21
  i i when i go to events or
• 23:25
  do things like when i would do things
• 23:26
  with with um go to go to like
• 23:29
  conventions and stuff right and you get a
• 23:31
  round of a whole bunch of industry guys
• 23:33
  and we're all you know a whole bunch
• 23:34
  of business leaders and owners and we're
• 23:36
  talking and we're you know bs and going
• 23:38
  back and forth and it's hey can i
• 23:40
  get an old-fashioned hey can i get a
• 23:42
  you know a
• 23:45
  whatever on the rocks whatever yeah right
• 23:46
  can i get can i get a jack
• 23:48
  and coke you know just to go right
• 23:50
  down that rabbit hole but the the purest
• 23:55
  of uh just a bourbon on ice it's
• 23:58
  my favorite i don't i don't see as
• 24:00
  much as often as i used to so
• 24:03
  well you know the real purist is neat
• 24:05
  no ice neat oh yeah yeah yeah right
• 24:08
  and i'm just too big of a sissy
• 24:11
  What, it's just too harsh for you?
• 24:13
  Yeah, just, you know,
• 24:16
  I think that's why I'm gray-headed,
• 24:18
  because I tried that for a while.
• 24:20
  Come on, man.
• 24:21
  And it burned all the color out of
• 24:23
  my face.
• 24:23
  No, no.
• 24:24
  I think so.
• 24:26
  There's a lot of bourbon snobs out there.
• 24:29
  I have a pretty good collection and would
• 24:31
  one day you can come we will drink
• 24:33
  some much but A lot of bourbon snobs
• 24:36
  out there like that sort of higher proof
• 24:38
  bourbon.
• 24:38
  I've realized that I don't like that
• 24:40
  higher proof bourbon I don't I don't like
• 24:42
  it.
• 24:42
  I had a really nice bottle of Booker's
• 24:44
  that if someone's like this is amazing and
• 24:46
  I was like, yeah,
• 24:47
  I
• 24:47
  It was just killing me.
• 24:48
  So I found that like ninety ninety five
• 24:51
  proof that lower proof bourbon neat.
• 24:55
  There's there's something with that,
• 24:56
  particularly if you're outside around the
• 24:58
  flame.
• 24:59
  Now that I will one hundred percent agree
• 25:01
  with you really well.
• 25:03
  Yeah.
• 25:03
  I have a couple of bottles of Eagle
• 25:05
  Rare at home.
• 25:06
  Yeah.
• 25:07
  Delicious stuff.
• 25:08
  And but what I have found is the
• 25:12
  tenure.
• 25:15
  Isn't as high a proof as the seventeens.
• 25:18
  And the seventeen,
• 25:19
  although it is delicious,
• 25:21
  it is really good.
• 25:22
  That ten years.
• 25:23
  It has a. Yeah.
• 25:24
  Yeah.
• 25:27
  It gives you the left eyeball twitch a
• 25:29
  little bit.
• 25:29
  Yeah.
• 25:31
  It'll warm you up real quick.
• 25:32
  An easy rider.
• 25:33
  And he was like.
• 25:34
  i mean that's old yeah it gets you
• 25:38
  yeah it makes you feel something i i
• 25:40
  do like a slightly higher up about that
• 25:42
  one one hundred one oh one and i
• 25:45
  enjoy that need uh anything above that i
• 25:48
  probably want to see well there's antique
• 25:50
  one oh seven that's a yeah you know
• 25:51
  but when you start getting hot it's just
• 25:53
  i don't know i got a buddy of
• 25:55
  mine he's supposed to get burned up he's
• 25:56
  at one fifteen i'm like why are you
• 25:58
  doing this to yourself
• 26:01
  Do you realize, Terry,
• 26:03
  you have proven my point about the higher
• 26:05
  proof bourbons.
• 26:07
  If you keep drinking it,
• 26:08
  you will be gray-headed just like me.
• 26:10
  Okay, well, a hundred's not high.
• 26:13
  No.
• 26:14
  I'm just saying.
• 26:15
  It's higher.
• 26:15
  Okay, higher.
• 26:16
  I'm just saying.
• 26:18
  All right.
• 26:18
  It's just what I'm saying.
• 26:19
  Whatever.
• 26:23
  get out of here oh my goodness can
• 26:27
  we get back to the show please yeah
• 26:29
  thank you i said please please get back
• 26:32
  to the show oh my goodness all right
• 26:35
  so we are um
• 26:39
  Goodness gracious.
• 26:39
  You need a refresher here?
• 26:44
  I need a bourbon.
• 26:45
  Yeah, we need a good bourbon.
• 26:46
  We'll have to start drinking from a
• 26:49
  different cup or something.
• 26:50
  Yeah, figure it out.
• 26:52
  It's great.
• 26:54
  so we got the where did you have
• 26:58
  the you have the spatulas you you you
• 27:00
  got the the idea of it's all rolling
• 27:04
  um this this all started you said a
• 27:07
  decade ago right so yeah so now how
• 27:12
  long have you been up and running at
• 27:14
  this point you you got all your stuff
• 27:16
  it's it's ready you can purchase it the
• 27:19
  website's rocking and rolling um how long
• 27:21
  have you been going so far
• 27:24
  That's a great question.
• 27:25
  I will tell you that in the CPG
• 27:27
  space and if you want to do quality
• 27:30
  things, right,
• 27:30
  if you just want to go out and
• 27:31
  find some factory and say, hey,
• 27:33
  you already got this thing and like,
• 27:35
  you know, just slap my logo on it.
• 27:37
  That can be a very condensed process.
• 27:39
  And then you just don't know what you're
• 27:40
  going to get.
• 27:41
  I mean, yeah,
• 27:41
  you can do samples and all that.
• 27:43
  But to go from idea of drawing.
• 27:46
  I mean, so, you know,
• 27:47
  for the spatulas and by the way,
• 27:50
  I don't even think I showed you, but,
• 27:51
  you know, we've got the tongue,
• 27:53
  the skull tongs, too.
• 27:54
  Right.
• 27:54
  So we have, you know,
• 27:56
  a whole kit here.
• 27:59
  We designed five unique tools.
• 28:02
  And so this this process took a lot
• 28:05
  longer than I anticipated.
• 28:08
  In fact,
• 28:08
  probably a year and a half from.
• 28:10
  This crazy idea to now I have something
• 28:14
  to sell.
• 28:15
  And so that's way, way longer than that.
• 28:17
  I'm used to, you know,
• 28:19
  in the tech space,
• 28:20
  you can move a lot faster.
• 28:22
  This, you know, was draw the idea.
• 28:25
  OK, that's not quite right.
• 28:26
  Then then I get the designs that way
• 28:28
  I want and go, oh, my God.
• 28:30
  But they're not in CAD drawing.
• 28:31
  So you can't actually manufacture just
• 28:32
  because you drew like a nice marketing
• 28:34
  picture that looks cool.
• 28:35
  Doesn't mean you can then manufacture that
• 28:38
  thing.
• 28:38
  So then you've got to get into CAD
• 28:39
  drawings and then you've got to start
• 28:41
  figuring out where you're going to
• 28:42
  manufacture it,
• 28:43
  which was a that's a whole rabbit hole
• 28:45
  story, too.
• 28:46
  And then, you know, OK,
• 28:48
  now can you actually build this thing that
• 28:51
  you have a CAD drawing for?
• 28:53
  And then you start having to make these
• 28:54
  decisions about cost and quality.
• 28:57
  and at every turn i said quality quality
• 29:00
  yeah and so that's why you know sometimes
• 29:02
  i'll get people say man you're so
• 29:03
  expensive your stuff's expensive and i'm
• 29:05
  like look if you want to go to
• 29:07
  walmart and get like a two pack or
• 29:09
  a three pack of shitty tools for seven
• 29:11
  dollars you can totally do that yeah and
• 29:14
  we won't stop you
• 29:15
  and you won't i won't stop you and
• 29:16
  you it's fine that might be your path
• 29:18
  to sort of you know buy those when
• 29:20
  they break every you know six months and
• 29:22
  it may be cheaper than getting that stuff
• 29:23
  but if you care about quality and you
• 29:26
  care about sort of being part of what
• 29:27
  we're talking about the society this
• 29:29
  movement that's larger
• 29:31
  you're going to get this stuff.
• 29:32
  And so, yeah, man.
• 29:34
  So I'd say a year and a half
• 29:35
  from really making movement until I
• 29:38
  finally had something up on that Shopify
• 29:40
  website,
• 29:40
  which that's a whole other Shopify story.
• 29:42
  If you've ever played with that,
• 29:46
  I could feel confident that,
• 29:48
  You could buy and then have that curated
• 29:51
  experience the whole way through.
• 29:54
  From feeling good about buying to when you
• 29:56
  open that packaging.
• 29:58
  I spent a lot of time and effort.
• 30:00
  Your packaging is second to none.
• 30:03
  On the boxes.
• 30:03
  In fact, you've probably seen this,
• 30:06
  but I had these cards made up.
• 30:10
  And you get a card and when you
• 30:11
  open it up,
• 30:12
  there's this is actually a hand signed by
• 30:14
  me.
• 30:15
  I spent hours, days signing this stuff.
• 30:17
  And it says, welcome to the society.
• 30:19
  You're now part of something bigger.
• 30:20
  We take care of our own on and
• 30:22
  off the grill.
• 30:23
  Every purchase goes to give them back to
• 30:25
  our communities.
• 30:25
  And so all of these.
• 30:27
  very intentional things take a lot of time
• 30:31
  but that was the experience i wanted from
• 30:33
  you know the second it showed up you
• 30:35
  knew it was a badass dead meat society
• 30:37
  package it just wasn't some horrible
• 30:39
  polymail or amazon box i would tell you
• 30:42
  opening opening my stuff reminded me of
• 30:46
  opening an iphone
• 30:48
  Like the box, like literally, seriously,
• 30:52
  I mean, everything was that nice.
• 30:54
  When you buy something and the box is
• 30:58
  nice,
• 30:59
  you know the product's gonna be good too.
• 31:01
  And that's what like,
• 31:02
  it really took me back to when you
• 31:05
  go buy a new iPhone and you open
• 31:07
  that up and it's just like,
• 31:09
  it's got thick cardboard and it fits
• 31:11
  perfectly together.
• 31:12
  And it's not just some flimsy box you
• 31:15
  get from, you know,
• 31:16
  Walmart's a good story, right?
• 31:18
  You know, I mean,
• 31:19
  it's actually a good package.
• 31:22
  I kept all the packaging, which is,
• 31:24
  you know, crazy and weird, but that's me,
• 31:27
  you know.
• 31:28
  He also has a stack of iPhone boxes
• 31:30
  in his closet.
• 31:31
  Hey, Jake, I do want to go back.
• 31:38
  You brought up the hand side card.
• 31:40
  Yeah.
• 31:41
  I want to know what made you want
• 31:44
  to do that.
• 31:44
  And here's why I want to know that
• 31:46
  I've always wanted to ask someone who
• 31:48
  takes that time, this question of why,
• 31:51
  because every company that I've ever
• 31:54
  ordered from, uh, smaller or larger,
• 31:57
  but it was direct,
• 31:57
  it was DTC directed to consumer.
• 31:59
  Yeah.
• 32:00
  When I get a hand signed card, I,
• 32:03
  I have not once ever not done at
• 32:06
  least a second order.
• 32:07
  Uh,
• 32:08
  and a handful of them are third or
• 32:09
  fourth order have come in and it doesn't
• 32:11
  have to be by the owner.
• 32:12
  Cause I realized that there's a scale and
• 32:13
  sometimes it's going to be the manager,
• 32:15
  the, you know, whoever, but you got,
• 32:18
  they took time to stop,
• 32:20
  sign their name to a card and then
• 32:22
  drop that in the box.
• 32:24
  Why did that become the importance of it?
• 32:27
  Was it that final step of this is
• 32:29
  my name on this?
• 32:30
  Was it, I want you to come back.
• 32:32
  Where's your why and, and what, like,
• 32:34
  I've got to have that as the final
• 32:35
  point.
• 32:36
  Yeah, I think it's a great question.
• 32:38
  And I love that you're asking sort of
• 32:41
  the why question.
• 32:42
  I think for me, you know,
• 32:44
  I wanted this, you know, again,
• 32:47
  we haven't really sort of talked about
• 32:48
  some of the movement mission elements of
• 32:50
  everything yet.
• 32:51
  But as I was realizing that, man,
• 32:54
  this is so much bigger.
• 32:56
  And now I feel more of a sense
• 32:58
  of responsibility not to screw up what I'm
• 33:01
  doing.
• 33:01
  Like I need to shepherd this company in
• 33:03
  this movement.
• 33:05
  i started to get a lot more uh
• 33:07
  appreciative of anyone that buy any of my
• 33:10
  stuff right like and so um man i
• 33:14
  had cards everywhere my hand was hurting
• 33:17
  not that i want to like pretend like
• 33:19
  i'm a celebrity or something but i started
• 33:20
  thinking about people signing at shows and
• 33:22
  i was like damn it's hard my hand
• 33:23
  was killing me and then all of a
• 33:24
  sudden
• 33:26
  I signed,
• 33:28
  I got a thousand of these and hand
• 33:30
  signed so that everyone in what I called
• 33:33
  my OG,
• 33:34
  the original griller order would get a
• 33:36
  hand signed thing for me that I could
• 33:38
  say to you,
• 33:39
  I appreciate what you're doing.
• 33:41
  It's big, it's bigger than, you know,
• 33:42
  this whole order and you being part of
• 33:44
  it's bigger.
• 33:45
  It's about helping the community.
• 33:47
  And I'm super thankful for the support.
• 33:49
  And I think that's where it came from
• 33:50
  of just,
• 33:52
  just wanting to make sure people felt
• 33:54
  something differently and they knew they
• 33:56
  were part of something bigger and that I
• 33:57
  really did take the time that like,
• 33:59
  I don't know, Charlie,
• 34:01
  when you got it and you looked at
• 34:02
  it,
• 34:02
  if you thought it was a stamp or
• 34:03
  something, but it is a legit ink,
• 34:04
  you know, a paint pen that I,
• 34:06
  that I signed,
• 34:07
  I signed all those with the box.
• 34:10
  Yeah, I was stoked about it.
• 34:12
  And I think I put a picture of
• 34:14
  it online.
• 34:16
  It's pretty cool to see.
• 34:19
  That's a lost art.
• 34:23
  It's hospitality to the next level.
• 34:26
  It's what I call undeniable hospitality.
• 34:29
  Yeah.
• 34:30
  If somebody cares enough to take that much
• 34:33
  time to sign every card, handwritten note,
• 34:37
  whatever it may be,
• 34:39
  it's absolutely incredible.
• 34:42
  I had a past CEO.
• 34:45
  that uh would write you a handwritten
• 34:48
  letter every time he'd come to town right
• 34:51
  if he came to your restaurants or you
• 34:53
  know he toured with you or he had
• 34:55
  a meeting with you whatever it was he'd
• 34:56
  send you a handwritten letter and it was
• 34:59
  and it wasn't anything crazy it was you
• 35:01
  know four or five sentences of of hey
• 35:04
  man appreciate you thank you for working
• 35:05
  so hard you know keep up the great
• 35:08
  work sign tom here you go right and
• 35:11
  he'd mail it out
• 35:12
  And, uh,
• 35:12
  he probably didn't even mail it out.
• 35:14
  He probably had his assistant do it like
• 35:16
  fine, whatever,
• 35:17
  but he hand wrote that letter and those
• 35:19
  things mean more than anything else.
• 35:24
  And one of the things I've thought about
• 35:26
  it at my restaurant and, uh,
• 35:29
  You know,
• 35:29
  we could hire a manager to come in
• 35:31
  my restaurant and run the shifts every
• 35:32
  day.
• 35:33
  But the difference in what we do versus
• 35:36
  what the corporate barbecue restaurants
• 35:39
  down the street do is the fact that
• 35:41
  I'm in the building every day.
• 35:44
  I'm talking to my guest,
• 35:46
  and I'm the one making those connections
• 35:48
  and shaking those hands and kissing the
• 35:50
  babies and high-fiving the kids as they
• 35:52
  walk through the door.
• 35:53
  You're kissing the babies?
• 35:55
  Man,
• 35:56
  I have some of the most precious babies
• 35:59
  that come in my place.
• 36:00
  There's this one little girl.
• 36:02
  She is, oh, my goodness,
• 36:04
  Palmer Jane is her name.
• 36:07
  She is beautiful.
• 36:10
  You got a fan, huh?
• 36:11
  oh man she's probably a year and a
• 36:12
  half two years old now probably a year
• 36:14
  and a half old and her parents come
• 36:17
  in all the time they came in before
• 36:19
  she was i didn't think she's coming by
• 36:20
  herself she was she was she drives it's
• 36:25
  the it's the barbie cart she's on the
• 36:26
  advanced license stage but she loves the
• 36:29
  chicken wings and she will eat that whole
• 36:32
  like just gnaws on the bone it's amazing
• 36:34
  i absolutely love it well that's great you
• 36:36
  know yeah it's it's good stuff
• 36:38
  you saying that i would also say as
• 36:40
  as i've been building dead meat society
• 36:43
  there's some things that i've i think i've
• 36:45
  been very thoughtful about um that i've
• 36:48
  kind of fallen into that i didn't really
• 36:50
  entire so there is this whole guy out
• 36:52
  there talking about unreasonable
• 36:54
  hospitality i don't know if you've yep
• 36:56
  that in the book.
• 36:58
  Yeah.
• 36:58
  Having the book.
• 36:59
  Right.
• 36:59
  So like, you know,
• 36:59
  there's some things like that that I
• 37:01
  hadn't heard of that.
• 37:01
  I just thought I want to be very
• 37:03
  intentional about what what I'm doing
• 37:05
  here.
• 37:05
  Right.
• 37:05
  I mean, even from a brand standpoint,
• 37:08
  know i guess because i'm i'm not a
• 37:11
  barbecue great griller if you look at most
• 37:14
  of the influencers out there it's all
• 37:15
  about them cooking and their sauces and
• 37:17
  what they're doing the dead meat society
• 37:20
  is about the society it's not about jake
• 37:22
  and so my whole thing is about raising
• 37:24
  up all of these backyard grillers these
• 37:26
  tailgaters these these unfound sort of
• 37:29
  backyard warrior folks that do amazing
• 37:31
  things and so it's funny i started off
• 37:33
  just going oh i want to highlight all
• 37:34
  these people and now it's actually done
• 37:36
  really well for the brand by highlighting
• 37:39
  The people brand.
• 37:40
  And so I think there's some interesting
• 37:42
  things of, again, the why, you know,
• 37:44
  when you come in and you're building that
• 37:46
  that culture and what you're about and
• 37:48
  those values,
• 37:49
  then you start to think that, yeah,
• 37:51
  this is a very intentional,
• 37:52
  very thoughtful.
• 37:53
  We want to sort of help the community
• 37:55
  and raise up anyone that we can.
• 37:57
  Well, going down that road, Jake,
• 37:58
  you've started this cool company, right?
• 38:00
  You got a great logo, kick-ass name,
• 38:04
  right?
• 38:05
  Are you a part of this society?
• 38:07
  It makes you feel left out if you're
• 38:08
  not, right?
• 38:09
  Yeah.
• 38:10
  It's cool.
• 38:12
  You can kind of feel like a little
• 38:13
  bit of a rebel.
• 38:15
  I'm a part of the dead meat society.
• 38:19
  Yeah.
• 38:19
  It's kick-ass, right?
• 38:20
  Yeah.
• 38:24
  i i said something i said something the
• 38:26
  other day and it stuck and uh it
• 38:29
  was you know be a part of the
• 38:31
  society or just stay soft yeah you know
• 38:35
  like i love it like come on you
• 38:36
  might have to borrow that slogan i love
• 38:39
  it it's great it's yours you can have
• 38:41
  it
• 38:41
  all right but like you've done all of
• 38:45
  these really cool things so what's the
• 38:47
  future look like where do we go like
• 38:49
  you know like i love wearing my
• 38:51
  sweatshirts i wear my hat you know like
• 38:53
  i'm i'm promoting it for you you know
• 38:55
  dairy i mean hell it took three seconds
• 38:57
  and dairy's already placed an order like
• 39:01
  it's i have stuff in the cart i
• 39:03
  know you do that's all you do it
• 39:06
  So like, where do we,
• 39:08
  where do we go from here?
• 39:09
  What's the plan?
• 39:10
  How are we going to,
• 39:10
  how are we going to make dead meat
• 39:12
  society?
• 39:13
  You know, like I say,
• 39:14
  I'm going to be the Nike of barbecue,
• 39:16
  right?
• 39:16
  So how, how,
• 39:18
  how are you going to continue to blow
• 39:19
  this thing up and what's the future look
• 39:21
  like?
• 39:22
  Great question.
• 39:23
  And I'll tell you, you know,
• 39:25
  some of the things I'm doing with dead
• 39:26
  meat society,
• 39:27
  I would give other entrepreneurs grief
• 39:29
  over.
• 39:29
  And one of the things that I've been
• 39:31
  doing is too many things, too many ideas,
• 39:34
  right?
• 39:35
  And so this has gone from a skull
• 39:36
  spatula to we have so many things going
• 39:40
  on, right?
• 39:41
  We're giving back to the charities.
• 39:43
  We have a Facebook group where you can
• 39:46
  just post your cooks and then we pick
• 39:47
  a winner each week called the Smoke Show
• 39:49
  Winner, right?
• 39:50
  We have a newsletter we call Dead Meat
• 39:53
  Spam,
• 39:53
  the only spam you ever want to open.
• 39:55
  And it's like,
• 39:56
  It's like curating all of the best of
• 39:57
  the best on social media.
• 39:59
  And so like we've been doing all of
• 40:01
  these things a little too much.
• 40:03
  And so now that the tools are done
• 40:05
  finally.
• 40:06
  Right.
• 40:07
  So I did have a lot of people
• 40:08
  say to me, hey, Jake,
• 40:09
  just go build the community without the
• 40:11
  tools, like just get it going.
• 40:13
  And then there'll be a lot of times
• 40:14
  where people will be like,
• 40:15
  what is this dead meat society thing?
• 40:18
  And it was a little tricky,
• 40:19
  I will say, to say, hey,
• 40:20
  come join the Dead Meat Society without
• 40:22
  the hero product of the skull spatula,
• 40:25
  showing that we have some tooling and all
• 40:27
  those sorts of things.
• 40:27
  But we've been building it up.
• 40:30
  And so now that the tools are in
• 40:31
  place,
• 40:32
  all the painful parts of figuring out how
• 40:34
  to ship things and the online stuff with
• 40:36
  Shopify and all the social media stuff is
• 40:39
  all now.
• 40:40
  Now it's time to grow those things.
• 40:42
  And really the most important thing is the
• 40:44
  focus on what we call our local chapters.
• 40:46
  So-
• 40:47
  All right,
• 40:48
  hopefully I won't get canceled for this
• 40:49
  little segment here,
• 40:50
  but I'll tell you how this came about.
• 40:53
  As I've been talking to more people and
• 40:56
  after I sort of got a little further
• 40:57
  along,
• 40:58
  there was about fifty to seventy five
• 41:00
  people that I pressure tested all of the
• 41:01
  DMS stuff with.
• 41:02
  And I said, what are your thoughts?
• 41:05
  And it was one reoccurring theme, well,
• 41:08
  really two.
• 41:09
  One was,
• 41:09
  why does it have to be skull spatulas?
• 41:11
  Why don't you do spices and rubs and
• 41:13
  aprons?
• 41:14
  People wanted me to do so much stuff
• 41:15
  that I kept saying,
• 41:16
  let me just finish my spatulas.
• 41:18
  Jeez,
• 41:18
  let me get one product out before we
• 41:20
  decide we're going to do more.
• 41:21
  So that was a very big one.
• 41:23
  But the second one was,
• 41:25
  it was a feeling among a lot of
• 41:28
  backyard grillers
• 41:30
  particularly dads, particularly men.
• 41:32
  And so, again,
• 41:33
  I don't want to get canceled for saying
• 41:35
  women aren't well.
• 41:36
  That's not what we're saying.
• 41:37
  There's amazing women grillers.
• 41:38
  They're totally welcome in the society.
• 41:41
  But a lot of my conversations were with
• 41:42
  men that are pretty damn lonely these
• 41:45
  days.
• 41:46
  And there's a legit men's loneliness
• 41:48
  epidemic that is going on that has been
• 41:50
  there, but was when COVID hit,
• 41:52
  made it even worse.
• 41:53
  Right.
• 41:54
  And so, you know,
• 41:56
  when you think about grilling,
• 41:58
  bringing people together,
• 42:00
  it just became really obvious that the
• 42:02
  Dead Meat Society is about getting people
• 42:04
  together in real life.
• 42:05
  And I'm a tech guy, you know,
• 42:06
  like next time I need to be in
• 42:08
  the studio with you guys.
• 42:09
  It's great that I can do this remotely.
• 42:11
  But there's something about in real life
• 42:13
  that we're missing post-COVID where people
• 42:15
  don't want to get together.
• 42:17
  And so realize that, man,
• 42:19
  you know what the dead meat study really
• 42:20
  needs to be?
• 42:21
  Try to create local chapters where we get
• 42:24
  people together to have fellowship and
• 42:26
  spend time together.
• 42:28
  grill more food than we can eat,
• 42:30
  feed the homeless and feed first
• 42:31
  responders.
• 42:32
  And so that's what we're up to.
• 42:33
  And so the big push moving forward is
• 42:35
  we're gonna try to find folks that wanna
• 42:38
  run local chapters and then try to get,
• 42:41
  whether it's once a month,
• 42:44
  Once a quarter, once a year.
• 42:45
  I don't care if you partner with the
• 42:47
  barbecue place.
• 42:48
  You do it at a church.
• 42:48
  I don't care where.
• 42:49
  Just try to get people together to spend
• 42:53
  time together and then feed our community.
• 42:55
  So you're going to see the big push
• 42:57
  for us to really try to make a
• 42:59
  difference and an impact in local
• 43:01
  communities.
• 43:02
  I love that.
• 43:03
  I also love that you're putting your
• 43:05
  money.
• 43:05
  Sounds like I just got another job.
• 43:06
  Yeah, you did.
• 43:07
  I mean, also,
• 43:08
  I'm just going to go ahead and say.
• 43:09
  You might be a chapter president.
• 43:12
  I got a parking lot.
• 43:13
  I know a parking lot we can use.
• 43:14
  I know a guy.
• 43:17
  But you're putting your money where your
• 43:18
  mouth is.
• 43:19
  It doesn't take a second.
• 43:22
  to pop on to your your instagram and
• 43:25
  you see that you're out at jmu at
• 43:27
  the university i know they had a fantastic
• 43:30
  season uh charlie inadvertently made an
• 43:33
  sec reference when he said it just means
• 43:34
  more uh but you took and you went
• 43:38
  to a tailgate you mentioned tailgates yep
• 43:41
  you went to eugene and and and i
• 43:45
  know it wasn't the outcome that james
• 43:46
  masson was wanting however
• 43:49
  That's a very different campus,
• 43:52
  a very different location.
• 43:55
  And you're out there among that green with
• 43:57
  your purple on.
• 43:59
  What is that weekend like when you're
• 44:01
  like, here's my dead meat society.
• 44:03
  Here's my purple.
• 44:04
  We're the minority here.
• 44:06
  Let's go boys.
• 44:07
  You know, it's I think it's funny.
• 44:09
  I mean, look,
• 44:09
  some people get cranky about stuff,
• 44:11
  but a lot of tailgaters, man,
• 44:13
  they welcome you in.
• 44:13
  Oh, absolutely.
• 44:15
  In Oregon, they were amazing.
• 44:16
  They were awesome.
• 44:18
  And so, yeah,
• 44:19
  they had no idea what the dead meat
• 44:20
  stuff was.
• 44:21
  But we said, hey,
• 44:21
  we go around and we pick the tailgater
• 44:23
  of the week and you're it.
• 44:24
  And I'd love to interview you.
• 44:25
  And so, you know, and again,
• 44:27
  you talk about plans moving forward.
• 44:30
  I want to hit all college campuses or
• 44:32
  I want to figure out a way to
• 44:33
  have ambassadors do it where go around and
• 44:35
  recognize these people doing amazing
• 44:37
  stuff, tailgating, right?
• 44:38
  I mean, this is part of the culture.
• 44:40
  But yeah, man, going to Eugene was great.
• 44:42
  You know,
• 44:43
  the first half of that game could have
• 44:44
  been a little bit better.
• 44:47
  But regardless,
• 44:47
  if you're in the camp that, hey,
• 44:49
  they pulled their starters,
• 44:50
  they didn't really pull all their
• 44:51
  starters.
• 44:52
  We scored on them and had more yards
• 44:54
  and points than a lot of other people
• 44:55
  did.
• 44:57
  And that's a great atmosphere.
• 44:59
  And I've been trying to get around to
• 45:00
  lots of stadiums and just, you know,
• 45:02
  hang out with the tailgating crowds,
• 45:04
  see what they're like,
• 45:05
  and then spread the dead meat mission
• 45:07
  while I'm at it.
• 45:08
  I think the unique thing about the
• 45:11
  tailgating crew is it doesn't matter how
• 45:12
  small or possibly even how unsuccessful
• 45:16
  your college is, that tailgating lineup,
• 45:20
  those folks, they hit it hard.
• 45:22
  And it is fantastic.
• 45:23
  And our local university here, MTSU,
• 45:25
  we've had their coach on.
• 45:26
  He's wonderful.
• 45:27
  We've had several different interactions
• 45:29
  with them.
• 45:30
  I'm an alumni,
• 45:31
  and there's a lot going on there.
• 45:33
  It wasn't our best year,
• 45:35
  but you can go out to the Grove
• 45:37
  and there is a line of tailgaters just
• 45:40
  in blue.
• 45:41
  And it's a fantastic time.
• 45:43
  And I think that is a wonderful element
• 45:44
  of what, like you were saying,
• 45:46
  just guys being together,
• 45:49
  guys having guy time.
• 45:50
  Me and Charlie regularly check on each
• 45:52
  other and just that element that comes
• 45:54
  about.
• 45:54
  I just had an idea.
• 45:55
  Let's do it.
• 45:58
  What if we had Jake come down for
• 46:02
  the salute game next year at MTSU?
• 46:04
  I think you're all over it.
• 46:06
  That Singletree puts on – we cook like
• 46:09
  two thousand chicken wings and all kinds
• 46:11
  of food and pork.
• 46:12
  We cook a whole bunch of stuff.
• 46:13
  The list of food you sent me this
• 46:14
  year that y'all cooked was insane.
• 46:18
  But every year we feed a thousand to
• 46:20
  fifteen hundred people at the salute game
• 46:23
  because I'm a veteran and they want us
• 46:25
  to come and help with the veteran tent
• 46:27
  and the whole nine yards.
• 46:28
  And it's an absolutely just really,
• 46:31
  really cool thing to do.
• 46:33
  And how cool would it be if we
• 46:35
  had... A DMS banner right behind the...
• 46:38
  Well,
• 46:39
  if we had Jake come and then with
• 46:42
  all the tailgaters,
• 46:43
  we could have tailgates.
• 46:44
  We could set the podcast up and do
• 46:46
  a show.
• 46:48
  from the salute game sounds like with jake
• 46:50
  there business call as a celebrity host
• 46:56
  i'm in
• 46:57
  And then we can eat and have a
• 46:58
  good time.
• 46:59
  There we go.
• 46:59
  I love this idea.
• 47:00
  It's great.
• 47:03
  You got a sponsor.
• 47:04
  I'm in, man.
• 47:04
  This gives me eleven months to match Jake
• 47:08
  with the mustache game.
• 47:09
  Like we are in.
• 47:10
  I am so in.
• 47:12
  So I just have to cross my fingers
• 47:14
  and hope it doesn't overlap a JMU home
• 47:15
  game.
• 47:16
  Right.
• 47:17
  Fair enough.
• 47:18
  Yes.
• 47:18
  So I get that.
• 47:21
  What you just said in all seriousness,
• 47:23
  obviously, you know,
• 47:25
  you guys are great at what you do,
• 47:26
  but
• 47:27
  I will sponsor that.
• 47:28
  I will help.
• 47:28
  And that's something that I want to try
• 47:30
  to do larger because I think it I
• 47:32
  think it can make an impact.
• 47:33
  I think it matters.
• 47:35
  So, you know,
• 47:37
  there's been some people that have gone to
• 47:38
  tailgates and do some stuff.
• 47:39
  But I want to I want to try
• 47:40
  to make this more regular where where
• 47:43
  people are recognized for what they're
• 47:45
  doing,
• 47:45
  because the man it's if you really look
• 47:47
  at some of these tailgaters in these
• 47:49
  backyard guys,
• 47:50
  it's
• 47:52
  They're awesome.
• 47:52
  They're crushing it.
• 47:53
  They're also really talented.
• 47:54
  Yeah.
• 47:54
  They're some extremely talented cooks.
• 47:58
  And they have a set up.
• 47:59
  We went to the Tennessee-Illinois bowl
• 48:06
  game.
• 48:07
  It was my first bowl game,
• 48:11
  my son's first college game.
• 48:14
  And he's a huge UT fan,
• 48:15
  the whole nine yards.
• 48:16
  They just happened to be here in
• 48:18
  Nashville.
• 48:19
  And we got down there super early because
• 48:22
  he wanted to take in all the sights
• 48:24
  and see all the things.
• 48:25
  And it was really, really cool.
• 48:28
  Never be able to take that experience for
• 48:31
  me.
• 48:31
  It's absolutely outstanding.
• 48:33
  But one of the things I noticed was
• 48:37
  how many tailgates there were.
• 48:42
  But not only how many there were,
• 48:45
  but there's a distinct difference in the
• 48:48
  people that tailgate.
• 48:50
  And they tailgating.
• 48:51
  And the people that just show up.
• 48:53
  No, they tailgating.
• 48:55
  Right.
• 48:55
  You got to put a little to it.
• 48:57
  There was this one setup that, holy cow,
• 49:02
  I don't know.
• 49:02
  There's no way they can do this every
• 49:04
  week.
• 49:05
  I guarantee they do.
• 49:06
  I guarantee they do.
• 49:08
  Dude, I'm telling you,
• 49:10
  they had multiple ten by twenty-tenths.
• 49:13
  I think it was like four ten by
• 49:14
  twenty-tenths.
• 49:15
  They link them up, man.
• 49:16
  Oh, yeah, all linked together.
• 49:17
  Absolutely.
• 49:18
  On the backside.
• 49:20
  This was probably downplayed because they
• 49:22
  have to travel.
• 49:24
  When you're at home,
• 49:24
  you got the home set up.
• 49:26
  We are rocking and rolling.
• 49:26
  Oh, no, it was all Tennessee people.
• 49:28
  I know that.
• 49:28
  That's a three-hour trip.
• 49:30
  At UT and Knoxville,
• 49:32
  I guarantee they're missing three-tenths.
• 49:34
  I'm telling you right now.
• 49:37
  look there was liquor stores that didn't
• 49:42
  have that much alcohol absolutely outside
• 49:45
  they can hand out freebies just whoever
• 49:47
  goes by dude it was look i counted
• 49:51
  six six foot folding tables absolutely
• 49:55
  in a row absolutely that had nothing but
• 49:58
  handles all the way down like you couldn't
• 50:00
  put nothing else on the tables and then
• 50:03
  there was boxes underneath and a full bar
• 50:07
  on the other side and and here's why
• 50:10
  but the best part about all of it
• 50:12
  was the complete, like I said,
• 50:15
  that was twenty feet.
• 50:17
  The whole other side,
• 50:19
  forty foot long worth of tents,
• 50:22
  was nothing but grills.
• 50:25
  Nothing but grills, the whole way down.
• 50:27
  I have been at those events where they
• 50:29
  will literally just hand stuff over the
• 50:30
  table, somebody walking by,
• 50:32
  you got a UT hat on, go Vols!
• 50:34
  And here they are,
• 50:35
  you're one of the guys.
• 50:36
  And it is absolutely phenomenal.
• 50:38
  And I'm telling you, I promise you,
• 50:41
  That was a smaller version than what they
• 50:43
  do at home.
• 50:43
  I promise you it was.
• 50:45
  There's no doubt in my mind.
• 50:46
  Man.
• 50:47
  I hadn't been to a UT game at
• 50:49
  home in a long time.
• 50:50
  I think we need to make a trip.
• 50:51
  Do that.
• 50:51
  I need to put that on the calendar.
• 50:53
  You have a reason now to go hand
• 50:55
  out Tailgater of the Weeks.
• 50:56
  You should be going all over the place.
• 50:58
  As the local chapter president,
• 50:59
  you've got a job.
• 51:00
  We need to do some more collabs here.
• 51:02
  That's right.
• 51:04
  Absolutely.
• 51:05
  I'm going to go home and tell my
• 51:06
  wife I've got another job,
• 51:07
  and she might hit me in the face.
• 51:10
  No, don't frame it like that.
• 51:11
  Hey,
• 51:11
  we've got to go to Knoxville for work.
• 51:13
  See, that's how it is.
• 51:14
  There you go.
• 51:15
  Dairy's going.
• 51:17
  Just throw it out there.
• 51:18
  It's fine.
• 51:18
  It works.
• 51:21
  Yeah,
• 51:21
  we'll see how this works out for me.
• 51:23
  Oh, my gosh.
• 51:24
  Yeah, I love you guys.
• 51:25
  Okay, we have a segment on our show,
• 51:28
  Jake, that we call Mac or Beans.
• 51:31
  It's a this or that segment.
• 51:33
  Latest Mac or Beans ever.
• 51:35
  It is.
• 51:36
  By far.
• 51:36
  It is by far.
• 51:38
  But I have to get it in the
• 51:39
  show.
• 51:40
  It is a prerequisite.
• 51:42
  When you go to a barbecue joint,
• 51:44
  do you get the mac and cheese as
• 51:46
  your side or do you get the beans
• 51:49
  as your side?
• 51:52
  mac we are fifty fifty it's yes i
• 51:56
  love it i like that there was a
• 51:58
  time when all people answered mac or beans
• 52:01
  yeah and and we hit a light a
• 52:04
  really strong stretch excuse me of mac and
• 52:07
  cheese and then there's we've hit a long
• 52:08
  stretch with beans and it's just it's the
• 52:11
  law of averages it all comes back around
• 52:13
  jake's turned the tide to mac and cheese
• 52:16
  that's that that's it all right so with
• 52:17
  that being said the other side of this
• 52:19
  and that mac and bean segment
• 52:22
  Are you a low and slow barbecue fella
• 52:28
  or a hot and fast hamburgers, hot dogs,
• 52:30
  steaks kind of person?
• 52:32
  I mean, like I've told you,
• 52:34
  I'm dreadful at all this.
• 52:35
  You know,
• 52:36
  one of the things that I think I'm
• 52:38
  bringing to this is if you're actually
• 52:40
  just getting into figuring it all out,
• 52:42
  like, you know,
• 52:44
  should meat fall off the rib bone or
• 52:46
  not?
• 52:46
  And all the arguments that you guys have
• 52:48
  about pellets this and...
• 52:52
  I don't give about any of that.
• 52:53
  I don't give about any of that, right?
• 52:54
  I care about we're all the same tribe
• 52:56
  of we're all grilling and we're all going
• 52:57
  to get together and we're going to feed
• 52:59
  everyone.
• 52:59
  That's what I care about.
• 53:01
  That being said, I'm trying to get better.
• 53:03
  Right now, I'm just a burger guy.
• 53:05
  I can do some steaks.
• 53:06
  I've been testing out all the meadery,
• 53:08
  you know,
• 53:08
  the little –
• 53:10
  I'm a tech guy,
• 53:10
  so if I can monitor on my phone,
• 53:12
  it makes my life better, right?
• 53:13
  That's exactly right.
• 53:14
  So, you know,
• 53:15
  I tell people and actually on the Dead
• 53:17
  Meat Society website,
• 53:20
  we have the commandments.
• 53:21
  I don't know if you've seen that,
• 53:22
  but we're really trying to say is like,
• 53:25
  If you think you're so good at grilling
• 53:26
  that you're going to be a jerk to
• 53:27
  everyone, we kind of don't want you.
• 53:29
  There's plenty of other places for you to
• 53:30
  go.
• 53:31
  If you want to be a mentor and
• 53:32
  help people, then we'd love you in.
• 53:35
  But one of our commandments is about you
• 53:37
  can still embrace innovation,
• 53:40
  but honor tradition.
• 53:42
  Right.
• 53:42
  So if you're an open over the fire,
• 53:45
  open fire guy.
• 53:47
  Right.
• 53:47
  It's amazing.
• 53:48
  That's real grilling to you and everything
• 53:51
  else like pellets is all that is lame.
• 53:53
  And how dare you IOT your device?
• 53:55
  How dare you?
• 53:56
  That's sacrilegious.
• 53:58
  Look,
• 53:58
  we can still honor what has come before,
• 54:00
  but we can embrace all of the new
• 54:02
  technology.
• 54:03
  And if it's going to help make life
• 54:04
  better and still feed people,
• 54:07
  that's all I care about.
• 54:08
  I love that.
• 54:09
  Look,
• 54:11
  I think that's probably the best answer
• 54:12
  anybody's ever given me.
• 54:13
  Yeah.
• 54:15
  chalk it up put it on the tag
• 54:17
  at the top of the feed there we
• 54:18
  go i am i am very much a
• 54:21
  traditionalist when it comes to barbecue
• 54:23
  all barbecue whether it's grilling or
• 54:25
  smoking or whatever but that is my
• 54:29
  personal preference and what i tell people
• 54:32
  all the time is if you don't have
• 54:34
  thirty years to learn how to manage a
• 54:36
  fire and you don't have you know twelve
• 54:39
  to sixteen hours to actually manage that
• 54:42
  fire
• 54:44
  then you're probably not going to cook
• 54:46
  great low and slow barbecue.
• 54:48
  So if you want to start by buying
• 54:51
  a pellet smoker and set it at two
• 54:53
  hundred and fifty degrees and put your
• 54:54
  meat on it and come back in twelve
• 54:56
  hours and take it off and it's done,
• 54:58
  then great.
• 55:00
  You can cook great barbecue and I'm happy
• 55:02
  for you.
• 55:02
  That's it.
• 55:03
  Just don't, I don't do it that way.
• 55:05
  And it's perfectly fine.
• 55:06
  But as Derry just said,
• 55:08
  don't cook bad barbecue.
• 55:09
  That's it.
• 55:09
  Well, you know, we,
• 55:11
  we do have a saying that we say
• 55:13
  friends don't eat, you know, let's, uh,
• 55:15
  friends, you don't let friends eat steak.
• 55:17
  Well done.
• 55:18
  So we try to, however you cook it,
• 55:19
  we try not to like push people to
• 55:21
  well done steak.
• 55:22
  Right.
• 55:22
  But whatever you're into, uh,
• 55:25
  And I've seen a lot of people that
• 55:26
  will start with pellet and then it's a
• 55:28
  welcoming, easy way to get to it.
• 55:30
  And now they're doing other things and now
• 55:32
  they're going down your path.
• 55:34
  So I don't think it has to be
• 55:35
  like you got to be amazing or you're
• 55:37
  kind of not welcome.
• 55:38
  I think it's what you want to do.
• 55:40
  It's part of you're part of the tribe.
• 55:42
  And then you get good at that,
• 55:44
  that pellet grill.
• 55:45
  Then try out something else.
• 55:46
  Have you tried this?
• 55:47
  And then I think you see people expand
• 55:49
  and they can appreciate the different
• 55:50
  styles.
• 55:51
  very much so yeah it's a it's a
• 55:53
  vast world and there's a lot to learn
• 55:55
  and all of it jake if if people
• 55:57
  are trying to find dead meat society
• 56:01
  what's the easiest ways for them to find
• 56:03
  you
• 56:04
  Yeah,
• 56:04
  I think right now it's going to
• 56:05
  deadmeatsociety.com.
• 56:07
  It's long to type, but go there.
• 56:08
  It's got links to everything.
• 56:11
  We are putting a lot of stuff on
• 56:13
  our Facebook group.
• 56:14
  You know,
• 56:14
  we encourage if you have Facebook and
• 56:17
  you're one of those people that likes it,
• 56:18
  join our group, post some pictures,
• 56:20
  engage with people, share your knowledge.
• 56:22
  Even if you're just by yourself,
• 56:24
  like connecting online,
• 56:26
  post a picture of what you're grilling and
• 56:27
  connect with people when you don't have a
• 56:29
  chance to be in person.
• 56:30
  We got an Instagram account now.
• 56:32
  I didn't plan on being like an influencer,
• 56:35
  like filming myself.
• 56:36
  Hey, it's Jake.
• 56:38
  The good ones never plan on it.
• 56:40
  So you're doing just fine.
• 56:41
  Don't worry.
• 56:43
  I did not want to have to do
• 56:44
  that.
• 56:44
  But I realized that if you don't,
• 56:46
  it's hard to get your message out.
• 56:48
  And so I really,
• 56:49
  I feel passionate about what we're doing.
• 56:51
  I think we can make a big impact.
• 56:53
  So, you know,
• 56:53
  you can find us loads of different places.
• 56:55
  Sign up for our newsletter if you like
• 56:56
  email.
• 56:57
  It's pretty funny.
• 56:59
  And then, hey,
• 57:00
  if you're doing anything cool,
• 57:02
  if you've got a rub or a sauce
• 57:05
  that you've been using in your backyard
• 57:06
  for thirty years and you have no idea
• 57:08
  how to get it to market,
• 57:09
  call me up.
• 57:10
  I'll help you out.
• 57:10
  One of the things that we're thinking
• 57:11
  about doing is just because I came up
• 57:14
  with the skull spatula idea doesn't mean
• 57:16
  that we have to use my ideas for
• 57:18
  products.
• 57:19
  If the society has ideas for anything they
• 57:21
  want to do, create with us.
• 57:22
  We'll help you bring it to market.
• 57:25
  So I think if anything on this show
• 57:28
  has inspired you or you're interested,
• 57:29
  just reach out.
• 57:30
  We'd love to chat and we can do
• 57:32
  something together.
• 57:33
  Great.
• 57:33
  If not,
• 57:34
  just get to connect with some good people.
• 57:36
  man i love that jake i love it
• 57:38
  gorgeous do you uh you have a good
• 57:40
  friday feel good for us i do i
• 57:42
  do patience is not just waiting it is
• 57:46
  what you're doing while you're waiting
• 57:49
  make sure that during the patient times
• 57:51
  you're putting in the effort you're doing
• 57:53
  the work get the outcome that you're
• 57:55
  seeking to get for y'all know to do
• 57:56
  find somebody you know tell them you love
• 57:58
  them that's outstanding
• 58:00
  jake again thank you so much for coming
• 58:03
  to hang out with us for a little
• 58:04
  while today man we appreciate it love
• 58:06
  hearing the story love giving having the
• 58:10
  opportunity to have you on to tell the
• 58:12
  story uh hopefully we can get some more
• 58:15
  people to become a part of the society
• 58:20
  um and if they don't then they can
• 58:22
  stay soft and that is fine with me
• 58:24
  So, look, we appreciate it, guys.
• 58:28
  Y'all know what to do.
• 58:28
  If you want to get involved,
• 58:30
  go to deadmeatsociety.com.
• 58:32
  Get your spatulas.
• 58:33
  Make sure that you get a sweatshirt and
• 58:36
  a hat.
• 58:36
  You will not be disappointed.
• 58:38
  The spatulas are amazing,
• 58:39
  but so is the merch.
• 58:41
  Make sure you like, share,
• 58:42
  and subscribe to our YouTube channel.
• 58:45
  We air every Saturday morning on ESPN,
• 58:50
  the fan from eight until nine a.m.
• 58:53
  If you want to get involved,
• 58:55
  you can reach out to me at
• 58:56
  charlieatsingletreebbq.com.
• 58:59
  Call me at six one five three zero
• 59:00
  seven zero one two zero.
• 59:02
  And until next time, guys,
• 59:04
  we'll see you then.
• 59:05
  Y'all be good.