Latest / BBQ Therapy / Gabe Trevino – Smokin Volts BBQ | G.O.A.T. Hunter

Transcript

Gabe Trevino – Smokin Volts BBQ | G.O.A.T. Hunter · BBQ Therapy

0:00
Like everybody, their mom's flying into this competition.
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And. Anella from Stigler Farms, like
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her cops. So everybody's flying in for it
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and we'll see how this goes. Maybe we all like to call it
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goat hunting. So we're gonna go try and get
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one. We'll see how it all pans out.
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Wango ham BBQ Wango Ham BBQ Wango Ham BBQ Wango ham BBQ your
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BBQ Get your. Barbecue.
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Ever notice how the sound of sizzling meat and the smell of
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smoke can silence the noise of the world?
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Now that's BBQ therapy. If the fire moves you like,
0:37
subscribe, share and help spread the message because growth, like
0:41
good BBQ, takes time and patience.
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Welcome to your therapy session. Welcome back to the BBQ Therapy
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podcast and today on BBQ Therapy we're joined by a rising force
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out of Southern California, Gabriel Trevino of Smoking
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Vaults BBQ. We're talking about how you
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built their identity, cook their way to the top, stay true to
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their roots and what it takes to thrive in the fast moving BBQ
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culture. Welcome to the show.
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I got one rule. Make yourself at home, speak
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freely. Have 0 sponsors.
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You want to vent? Hey, have it all right.
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First I'm, I usually try to start from the beginning.
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Let's take it back to your earliest BBQ memory.
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Where you were there family cookouts when you first when you
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were growing up or did you learn later on about BBQ?
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Yeah, there was some BBQ cookouts when I was younger, not
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to the level that they that BBQ is now.
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Like it was more like that Tony Roma's boil your ribs and then
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crisp them up on a BBQ with a little char, stuff like that.
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Like it wasn't what it is today, but pops usually did all the
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cooking. And it started out young, but it
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wasn't really like a driving force.
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That wasn't really my thing. And then it started about when
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you grow up, you gotta move out, gotta fend for yourself, you
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gotta start cooking. And some of that stuff is just
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easier to do instead of making all those dishes just dressed up
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on a grill real quick. And it just blossomed from.
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There. OK, Yeah, that's when I moved
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out. I tried, but everything was
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coming out tasting like lighter fluid.
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So I got frustrated or frustrated.
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Oh, yeah, it was. It was, you know.
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All right, so let's take it up. Something to name Smoking
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Vaults. What's the story behind that?
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I'm a journeyman lineman by trade.
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So I build power lines and got how we tied it all together with
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cooking, barbecue and the power line background.
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So high voltage power line smoking.
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So we put them together and we got smoke and bolts and that's
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how we we do our thing just. OK, I knew it had to be
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something with electric. OK, it makes sense.
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How would you describe the BBQ DNA of California?
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And how is the Southern California style its own thing?
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So I think are we talking like competition or just barbecue in
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general? Both, both.
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So I think a lot of the play a lot of like barbecue in
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California restaurant wise, for the most part, they're doing
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that Texas style BBQ with Mexican side spin to their side
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dishes, combining it together. They popped up quite a bit
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lately in California, Southern California.
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So you have a couple of spin offs.
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There's a couple that they they veer towards like Kansas City
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style. And then one does like she does
3:50
like a fugit where it's like Asian and that sweet heat type,
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but you can taste her Asian flavors in her BBQ.
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But as far as competition BBQ, we veer towards that Kansas City
4:07
style a little more that sweet heat, and that's basically what
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we mirror. We haven't dabbled too much into
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CBA or some of that other stuff. It's real soft, a little more
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different, like flavor profiles and stuff like that.
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It's more you sticking to to KCBS and what they're looking.
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For So, how did you get involved in a competition BBQ?
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Was it somebody brought you to a comp or told you about it or?
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So just like most of us, I won't, I don't know.
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It's been going on for years, but I didn't find out about it
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till like BBQ pit masters. You see it on TV, you hear from
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all your friends, oh man, you can BBQ like this and this.
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You should try it. And I was like, I didn't know
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anything about it. I don't really know anybody who
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was involved with it. And then a couple guys I knew on
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Instagram, they were involved in it and they had invited me out,
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hey, if you really want to check it out, come out and see what we
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do at a comp and stuff like that.
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And I went to one. It was cool.
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It was interesting, a little different.
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And at the time when I started, there was really no YouTube
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videos, no BBQ leaves, no, like none of that stuff.
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You just like trial by error type of thing and no backyard
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competitions in California. So I think there was maybe one
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or two and it was you either just jump in the fire and get
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after it or or just don't do it. But there were a whole lot of
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resources available to us. It just started out with a
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couple friends off of Instagram showing me what it was all about
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deciding, hey dude, this will be fun, so let's try it and like
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ultra competitive. So it was just like, let's see
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what we can do. But he just up and signed up or
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did you take any class or? So I signed, I signed up to do
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like a backyard class or not a backyard class.
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I signed up to do a backyard comp and it was just, I jumped
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in like feet first. So I went out and spent a
6:11
ridiculous amount of money on a brand new Yoder and all this
6:15
stuff. Just it was like, let's go.
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And I had this big old YS 1500 pellet grill to cook chicken and
6:24
ribs. And so it was interesting.
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And then you learn things along the way like some, because it
6:30
was like pro and backyard right there.
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They had some proteins next to me.
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So they were walking me through some stuff about, hey, you can
6:36
do this what you can do what you can't do, which made it a whole
6:39
lot easier. And then I think I did one and
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then I think I did one more and then that was basically all they
6:47
had for backyard. And it was like, let's jump in.
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If you're going to do it, you're going to do it.
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So we had to jump in and we were just getting dog walks a couple.
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I think I only had three or four comps.
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And then I decided to take a class.
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And that was the first time I'd ever heard of a class.
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And I was just like, all right, cool, let's do it.
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And it was Sterling Smith from Luton Booty and Jerry Aguilar
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from Burning the Luton. And it was in Arizona.
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And that was my very first class.
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Oh wow, after you took that class, how long after that did
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it take you to feel that you had the hang of it?
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It took a while, honestly, because after that I took that
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class and then you see the different pits that are going
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on. Sterling was sponsored or is
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sponsored by Green Mountain. So he had a Green Mountain Grill
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out there, they had a Gateway Drum, They had some cookers I've
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never even thought about. I think Gary had a couple WSMS,
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some other stuff that was just like, oh man, for those they
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talked about how hot and fast and that's first time I'm
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hearing about any of this stuff. So it's just like, Oh well,
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those, those look a little easier to manage and they're not
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as heavy like that. Yoder is a beast of a drill.
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So to move it, it's a pain in the ass.
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So it's like, alright, let's buy a couple of these.
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So we bought some drums. But by that time I've already
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was a little off about what I had already seen in that class
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and you're just trying to go over notes and difficult.
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But it was OK, we managed. The problem was like I just
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didn't feel I was like comfortable enough to enter all
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these comps. I think technically like we, I
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started in like 2017, but it was like 1 comp for the entire year
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and then 18 was one comp for the entire year and then it was like
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maybe 2 and 19 and then COVID hits and we're just everything,
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the wheels come off and you're just like, oh, and that's when I
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started, hey, either I need to spend some money and learn how
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to cook or I'm just going to continue to like donate to the
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prize person and not get anything out of this.
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That's when I started actually like taking real classes.
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And from that point on it, it started taking off a little
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better. I got it had a little better
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understanding, especially after I took the hot and fast class at
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Gateway cause like they show you exactly how to use their cookers
9:17
and it's completely different than anything you've ever heard
9:22
about BBQ. If you're looking, you ain't
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cooking or you're this, you're that, it's now that goes out the
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window, man. You're touching, you're doing
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something, you're spinning, you're flipping like it's your
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BBQ is interactive at that point.
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And that's when it it started making a swing.
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So fresh out of COVID is when everything sort of started like
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clicking a little bit. I wouldn't say like it was there
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like it is now, but I started getting a little more
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comfortable actually like entering.
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Competitions. How long did it take you before
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you placed in a like a top ten or something after?
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The. You took the class, so.
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After COVID, let's see what is that 25?
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Was that 21? My 4th year?
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It was like like fresh out off of COVID because now the BBQ
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league is there. You had all these resources.
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I've taken the hot and fast class.
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I've taken some of these other classes and like I was getting,
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we did. I did a comp and you did one in
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Boulder City at the beginning of that January 21, whatever it
10:34
was. And then we're 22, one of the
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two. And then I took, I did a comp in
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March and that's when I got my first GC in March.
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But like prior to that, just about every comp that we had
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entered, I think it was like 4 or whatever it was in the
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three-year, three or four years, like I had always gotten a calm
10:58
brisket. I couldn't cook anything else,
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but for some reason, like I, I was able to get a call and
11:04
brisket and then COVID hit and everything stopped and we're
11:10
just like, man, I guess we'll just practice and take classes
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and do whatever we can to try and get better.
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So hopefully once it all ends, we can maybe be ready to roll.
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But yeah, after COVID ended, it was probably, yeah, it was like
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3 months before I got that first GC and then at the wheel just
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came off like it it was we're running at that point.
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So yeah, that's when I discovered I really got into it
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because I went to somebody house and I saw a pellet grill that
11:40
had the gas and the pellets and I've never seen growing up, we
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didn't have money like this. So we had all I seen was the
11:46
little kettle grills and when I saw.
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This. Pellet grill, I'm looking like
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what is this? So since they were given a
11:53
stimulus check, I was still working at the point so I was
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like I didn't have nothing to do with it.
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So I went and bought me a pellet grill and it made the learning
12:00
curve easier. Like I tell them, it allowed me
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to focus on the meat and not having to worry about the grill
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and then come back and Start learning about the different
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grills. So it helped out a lot.
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They can say what they want about the billet grills, but it
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helps a lot because it allows you to focus on the meat because
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it's since it's like an oven, it's really hard to mess up.
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It is. They make it very easy with
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that. People ask all the time like
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hey, what do you think is a good starter grill?
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My bro, go get you like a Green Mountain or pit Boss or and
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whatever is in your price range. They got a pellet grill for it.
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Like you ain't gotta spend 5 grand on a Yoder or five grand
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on the Timberline XL Traeger or this and that.
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Like they got cheaper ones that you can start on that'll get you
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going and then from there you just start building.
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Exactly. And once you get better, you can
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start practicing on something else and work your way up from
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there. But that's how I did.
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I mean that I still got it in the other room that, but I
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bought it during COVID and just start playing around.
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That's when I started going on YouTube trying to find whatever
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I can, but I didn't know where to look and stuff like that
13:11
because I didn't know nothing about it.
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But I started, I did find one recipe, but then 321 stuff, but
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that's ruined a lot of people. But definitely a class is
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definitely cut the learning curve.
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So I definitely recommend everybody to do that.
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You seem like you cook all over the place.
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Do you know how many states have you cooked in?
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I'm going to. Stay in.
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I'm going to stay at hand, I think.
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OK, OK. And that's been heard of recent.
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That's been recent, man. You know, it just happened that
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way. Like I fell into like hooking up
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with some good guys. Like I took Chris Shaffer's
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class from Heavy Smoke. Obviously.
13:53
We're sure it was one of those things like, hey dude, like
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you're on the West Coast. I want to cook the West Coast.
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I'm like, come on out, dude. I got resources, I got drums, I
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got access to all this stuff. You know what I mean?
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You find out that there's not a lot of guys that want to travel
14:10
to learn how to cook like that. So like I was the only guy from
14:15
California in a lot of these classes.
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So like you meet a lot of those people, make a lot of
14:20
friendship, relationships and label and come on out.
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And I was like, cool. And then if you come out here, I
14:26
got you over here, you know what I mean?
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So you're like, alright, cool. So that's how all that stuff
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happened. Then it starts, hey, we're
14:33
cooking over here. Why don't you come cook this,
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and why don't you come cook that, you know, And that's how
14:39
it all just fell into place. Definitely true because that's
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I've taken five classes. I haven't started competing yet
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because I have a 15 month old so I'm giving her a chance to get
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up in age before I get out there.
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But I don't mind go I'll go to classes, I go walk around
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competitions just to make connections and stuff like that.
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So I've taken five classes. I've taken Myra Mixon, Robbie
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Royal, I took Luke Darnell, Joe Pierce, and I took Chris
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Shaffer's class, but I don't mind.
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But most of the time I'm the one of the people that's traveled
15:15
the farthest to get to the I don't mind because it's worth it
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and you can pick up something from each class, even if it's
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something simple to me. And just the connections alone
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is worth going out there and meeting folks.
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I've met so many people and I always brag on BBQ people that
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they're the friendliest out there and they'll give you the
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shirt off their back more than the people that you see every
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day. And exactly and.
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A lot of time you think like it's because, oh, there's Brad
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and there's all these guys are like the who's who a barbecue
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and like they're just not going to talk to you.
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And it's and I just walk up and talk to those guys.
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They're just like normal people and they'll help you right there
15:58
on the spot. Like they will talk to you, give
16:01
you pointers and stuff like that, but they're not what you
16:04
think they would be considering who they are in BBQ.
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I'm nothing but time to sit there and talk to you.
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Exactly. And I read Chris, he's helpful
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and it said, hey, if you're around, come to the truck, talk
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to me. I met Tim, I got the I met him
16:24
at Memphis and May he asked me to come on the podcast.
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I'm looking at him like you asking me to come on the
16:32
podcast. So and then he allowed me to
16:35
come to one of the NASCAR events and I wanted to come and see how
16:39
they operate and how they promote themselves and how
16:42
professional they act. And they allowed me to come out
16:46
there and why they cook sausage and steak and gave it away to
16:50
the crowd. I helped out pass a little
16:52
sample bottles out. I was out there from 11:30 to
16:55
6:30. But I want people might think of
16:57
crazy, but I wanted to see how he operates in.
17:02
He's so down there. People wouldn't believe how down
17:04
the earth he is and friendly and welcoming and met all his family
17:09
and stuff like that. And hey, you need anything, call
17:12
me. He with Memphis and me, when I
17:14
met him, he took my phone and put his phone number in here.
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And I'm like, wow. So it's definitely true.
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But a lot of people might think though, oh, he's big time and he
17:26
ain't going to talk to me. But they'd be looking forward to
17:30
sharing the information that they know with other people
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because it promotes the sport of BBQ so it.
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Does. Yeah.
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Like it seems my neighbor at the American Royal, I'm like, right
17:42
there next to him for the last four years, like we've been
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neighbors. He comes over and has tacos and
17:50
this is a good old time. So yeah, they're cool people.
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Yeah, you'll see me this year. I got my ticket.
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I'm going to come walk around there.
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So I'm going to introduce myself because I'm going to be
18:00
everywhere introducing myself. The next question I have, I
18:05
heard on a podcast that you had drove from I'm in Georgia, but
18:09
you drove from California to Georgia to pick up a trailer.
18:13
Yeah, yeah. So I had a trailer built in
18:18
Georgia by some cargo trailers. They're Tifton.
18:23
And yeah, so like the girl I was dealing with, Brandy, super cool
18:25
girl, She takes care of you. She had given me a date and it
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was just like, alright, cool, whatever, take your time.
18:31
It doesn't matter to me. Like I I got time in between
18:33
these comps. I'm in no hurry.
18:35
I had a little toy hauler that I had been using up until that
18:38
point, and it was like, it was fine.
18:40
And I just needed something a little more conducive to
18:43
strictly barbecue. And she gave me an estimated
18:46
window and I was like, alright, cool, whatever.
18:48
It is what it is. And then it just kept stretching
18:51
and stretching and I was like, well, sure, they started getting
18:54
closer to to pussy queue. So I'm like, OK, let me see how
18:59
close this time frame is going to work and why I sent her an
19:04
e-mail, sent her a text message like, hey, this is what we got
19:07
going on. What's the timeline looking
19:09
like? Because if I'm going to be out
19:11
there at that time, I might as well cook the competition.
19:15
Cause if it was done earlier, I was just going to send my pops
19:19
and my uncle to go pick the trailer up and bring it home.
19:22
Well, it started getting closer to that cop and I was like,
19:24
someone's getting bumped or you can just tag along.
19:27
But we're going to go cook that cop because I there was
19:30
whisperings that Poozy Q was going to be its last year.
19:34
I'm like, OK, so I'm like, alright.
19:36
And then she said, yeah, it's going to be done.
19:38
It's like the Friday before Poozy Q and I'm like, alright,
19:43
cool. I'm going to leave on this day.
19:45
I'll be there on Thursday, pick the trailer up and then we're
19:48
gonna go cook that conference and take off.
19:51
So my pops even wanting to do like a BBQ crawl like through
19:56
Texas and through all this stuff, like alright man.
19:59
So we took off things like on Sunday night, Monday morning,
20:02
like 2:00 in the morning and just started charging and we
20:06
drove straight to Austin day, the night in Austin and went to
20:10
Franklin's Tuesday morning to go eat BBQ.
20:14
And then just kept on leapfrogging all the way
20:16
through. We stopped at the shed and then
20:19
we made it into Tallahassee what Wednesday night and then
20:23
Thursday morning, bright and early took off back to Georgia,
20:28
picked up the trailer and then back to some to Alabama to cook
20:32
that comp. And you know, it was a little
20:36
different. It's, it was hot as shit, man.
20:39
Like there was no joke, hot and human.
20:42
It was brutal. I'm from California.
20:45
It ain't like that, man. Luckily, like we had power.
20:48
We had everything. So AC was running, everything
20:50
was working and was like, alright, cool.
20:52
But it was just a little different for us because it was
20:55
hot, man. And then my dad's not used to
20:58
being like in that spot with me. He usually just, it's usually
21:02
cool enough where he just lounges outside the trailer
21:05
until it's time to run boxes and I turn around.
21:07
Hey, go, but he's sweating his ass off He's bro, I'm getting in
21:11
this trailer. I'm like messing up my style,
21:14
dude. I'm trying to take a rib off the
21:16
table while I'm like trying to box and I'm like bro, kick back,
21:20
wait till it's done. But we did the comp and it was
21:24
really cool. It was Garrett and like Steve
21:26
Smith. A lot of those guys like I I
21:27
know who they are. We talk.
21:30
I've seen him at other comps. I've been to smoke on the shores
21:33
the last couple years in a row. So I see all these guys, so they
21:36
didn't think I was gonna come down there and then I come down
21:39
there and we had great showing. They weren't real happy about
21:43
it, but this is what it is, man. Just working with that.
21:49
Yeah, it was a good adventure. We had fun and then we just had
21:52
to. It was one of them things like
21:57
bucket list with my pops, let's go do this BBQ crawl, BBQ trip.
22:01
And then we had talked about, I talked to Fred Robles and some
22:04
of these guys about you going to Burnt Bean.
22:07
All right, bro, you gotta go to Burnt Bean.
22:10
And it was like, you gotta go on Sunday for the brunch, yada,
22:13
yada. And I'm like, all right.
22:16
So we literally left that comp at 6:00.
22:18
Like, as soon as awards were done, we went back to the hotel,
22:21
showered, packed up, jumped in the truck and drove straight to
22:26
San Antonio. Or singing just outside of San
22:29
Antonio to go get in line for fucking breakfast.
22:32
And we got there at 5:00 in the morning to get in line for
22:37
breakfast, man. Yeah, but it was cool.
22:39
Like, my, it was one of those things.
22:41
My dad had never seen a line like that in Franklin's.
22:45
It was a Tuesday, random Tuesday, so I don't know.
22:47
They have 150 people in line. Like it's not a big deal.
22:50
When we get to the burnt bean, he's yapping about it.
22:53
Oh, it's blah, blah, blah, blah. I don't know why we're here.
22:55
There's only 10 people in line. I'm like, yeah, we're 10 right
22:58
now. Just wait till these next couple
23:00
of hours till it gets ready to open.
23:03
And now you get a couple hours pass by and that line goes down
23:06
the block and around the block, three corners and you're just
23:09
like, homie, there's a lot more people waiting in line.
23:12
That's why we get here at 5:00 in the morning.
23:14
And then he finally understood what we were really talking
23:17
about. It's just, it was what I was
23:18
saying, man, it was a good trip. Now you understand why they're
23:21
number one. Oh yeah, definitely.
23:25
It was worthwhile. If you had a trailer, you got
23:28
some trophies out of it and you got a BBQ trophy, so.
23:32
Got some money, got a whole bunch of stuff out of it, man,
23:35
It was good stuff, good story and it was good stories.
23:37
You see that little guy right there?
23:39
Yeah, like that's the last, that's the last brisket trophy
23:42
they're going to give you at pussy Q.
23:45
There ain't no more of them coming.
23:46
So if that was the whole thing, it was like, hey, let's go try
23:48
and get one and we get where we get one.
23:51
And we walked away with some good calls.
23:54
I think we were close, man. It was I think all I needed was
23:57
11 spot higher on on chicken or ribs or whatever it was and comp
24:03
was mine man like. But hey, it is what it is.
24:06
It was fun. Yeah, how many total days were
24:08
y'all gone since y'all left home dude and y'all made it back?
24:13
Dude ever since the ride home sucked.
24:16
It was basically a week man. So we literally drove from when
24:20
we left Alabama. We drove straight to the
24:22
restaurant, ate breakfast, jumped back in the truck and
24:25
kept on going and drove straight home.
24:28
We got home. I think we got home Monday
24:31
morning at 2:00 in the morning, maybe 1:00 AM, something like
24:35
that. Oh wow, you didn't have to go to
24:37
work, did you? No.
24:39
So it was basically like just a straight week.
24:43
All right. And I heard that you cooked it.
24:45
I saw that you cooked the competition in Hawaii.
24:47
How hard was it to stay in competition mode?
24:49
Where you in paradise? It's it was, it was a little, it
24:58
was difficult, but one like as bad I talked 'cause I've won on
25:03
auto the week before in Salt Lake City.
25:08
So my biggest thing was like I asked a couple of mentors like,
25:12
hey bro, like what do I do? How do I stay engaged and do
25:18
what I'm supposed to do but not feel bad about being a Dick and
25:22
possibly winning this cop? And every single one of them
25:26
said don't fucking don't layoff the throttle.
25:29
Just do what you do, Stay consistent.
25:32
If they want to win, they gotta beat you.
25:34
And I said OK. And that's how we just, we went
25:38
on the attack and it's just, hey, you just run your program
25:42
and stick to it. Like my Smitty was there.
25:45
That's my boy. Like we talk all the time.
25:47
He's broke. Let's go.
25:49
Let's do what we do. He wasn't gonna let me win.
25:51
I wasn't gonna let him win. So it's just like this, just
25:54
like we do it every time we cook in a parking lot, just put the
25:58
best stick pieces we can in a box and see how it goes.
26:03
So it was good like just stay engaged, stay locked in because
26:06
I've been running my program doing well so far this year and
26:10
we just didn't want to have any hiccups.
26:11
So they just said just keep doing what you're doing.
26:14
And that's how we went about it. But I got there early enough
26:18
where I can do a little beach and pool and drinking before.
26:24
So I got there Wednesday. So Wednesday, Thursday where we
26:27
were getting after it, then Friday and Saturday it was like
26:29
Nope. And then Sunday we got messed
26:32
around a little bit more and flew home on Monday morning.
26:35
So that kind of we, I balanced it out a little bit.
26:38
We'll be able to have some fun but still be able to lock in for
26:40
this couple of days. OK, OK.
26:43
And Congrats on the Jack Daniels Invitational draw.
26:47
You're about to compete with legends.
26:49
How do you set your mindset knowing that?
26:53
OK, everybody here is one of the top pit masters in the world.
26:59
Have you been to the Jack before or just your first one?
27:01
Yeah, I was at the Jack last year.
27:05
I did the Jack last year. Last year you're green.
27:08
Like that's the first time. They're just a bigger deal.
27:11
It's one of like you said, you're like, dude, I'm here with
27:14
all this big boys, you know what I mean?
27:15
You're just like, hey, and that's all.
27:17
There's a little nerve wracking. Last year I picked Schafer's
27:21
brain about it and some other stuff and we just, we did what
27:27
we could and just tried to turn in the best thing we could.
27:32
Like we, we had our hiccups it it always happens.
27:35
Like we left a good brisket on the gateway.
27:39
We pulled it off like it was hot.
27:41
So I didn't feel like we needed to cambro it.
27:44
So we pulled one off, I put it on the hopper of the GMG, we
27:48
pulled the other one off and put it on top of the gateway, but we
27:52
never shut it down. But it ended up cooking it and
27:56
that was the better brisket. But we couldn't even get it to
27:59
hold together. Man, we were, I was pissed.
28:01
Like I totally brain farted. Like nobody caught it.
28:05
It was just like, and we knew it as soon as I popped the popped
28:08
the foil and it was just like raging steam.
28:10
I was like, dude, that thing is still cooking.
28:13
Yeah, like it tasted better. Everything about it was better.
28:15
We just, I could not get 6 slices to hold together.
28:18
I couldn't dock it. Like I couldn't do nothing.
28:21
He was just like, damn it. But like we we got, I got a
28:24
barrel headed chicken. We did some of that stuff.
28:27
I had a already cooked the Royal twice before that.
28:31
Relax a little bit because you competed against them before.
28:35
And to be honest, I like that a lot of them are buddies now, but
28:41
I go into every comp thinking like I should be there.
28:45
And that's just how we attack it, you know what I mean?
28:47
And with everything that they've taught me and all the questions
28:51
they answer and stuff like that, like I, I feel like I'm equipped
28:54
to do it. Like just can I lock in long
28:58
enough to be able to turn into me?
29:02
Yeah, definitely. And that's the right mindset to
29:04
have, 'cause you go in there thinking, Oh man, here, here you
29:08
already alive, 'cause you. Oh, yeah, and you'll hear it.
29:12
Like I know just about every class I've talked to and I'll
29:15
tell like the newer guys, backyard guys, that you'll see
29:18
him at classes and like they're still in backyard and like
29:21
they're still 10 minutes shy. But they'll ask a question and
29:24
it's just, hey, what do you think about this piece of meat
29:27
or whatever? I'm like, dude, here's like
29:30
biggest advice. Like any of these guys ever talk
29:32
to me about if you're worried about your meat, you've already
29:36
lost. Like you want to go in there
29:39
knowing you got like the best meat possible.
29:43
That's half the battle. Like all you gotta do is not
29:45
fuck it up at that point. Like you're already starting off
29:48
with great meat. So it's all about it.
29:50
It really is about your mindset. Like taking all these classes,
29:54
everybody's running same some version of the same shit.
29:58
And we're all close on on flavor profiles, tenderness,
30:01
everything's the same. The question is, can you finish
30:05
in them last 10 minutes to get it in the box?
30:09
Yeah, definitely we can or we can or definitely important.
30:15
Can you fix it on the table in the last 10 minutes, which is
30:18
his little things, man. Like you could have a great cook
30:20
and completely screw everything up on the table and that there
30:27
goes your weekend. A lot of it is is mental, man.
30:31
To be honest, a lot of it really is mental because we can all
30:36
cook. Yeah, everyone has a bad cook
30:41
every now and then. How do you mentally reset so
30:43
you're not carrying that loss to the next weekend or the next
30:47
day? You are.
30:48
So like we've had, let's see. So as of late, the last there
30:52
was a couple couple double s we've had and like we had one in
30:56
Oregon and then I had one last weekend, two double s last
31:01
weekend was Northern California. It just so happens most of these
31:05
double s Brad was there getting based in last weekend.
31:10
He was there in Oregon along with Bill Purvis and Fred
31:14
Robles. We, we cook.
31:17
We do what we do. We cook, right?
31:18
We do everything we think we're supposed to do on Saturday like
31:21
this, both comps, everything right on Saturday and just we
31:25
got our teeth kicked in, you know what I mean?
31:27
Nothing, they didn't like anything we put on the tape and
31:30
now you're all pissed off and you're in your head like, which
31:33
way do I need to go? This is bullshit.
31:34
I nailed my meets. Why?
31:36
I'm like, you're all over the place and but you got those, You
31:39
got the big boys there and they're like, bro, don't even
31:42
worry about it. It is what it is.
31:44
Like that day's done. Don't you can't get it back.
31:46
Let's worry about what we got to do tomorrow.
31:49
Do we need Then we start. Everybody's talking
31:51
bullshitting. What do we do?
31:52
Do we tighten it up? Do we do this?
31:53
What do we need? How do we fix it?
31:55
What do we adjust? And then you start going through
31:58
it in your head and figuring out, OK, did they give you a
32:01
comment card? What did it say?
32:02
And like in our head, OK, I, I nailed my tenderness, but you
32:06
said it was mushy. Like, OK, that tells me I got
32:10
tighten up a little bit. So you make your adjustments and
32:13
go. It's one of those things where
32:15
it's fussy. It's easier to do it in a double
32:18
because you get to cook right away and fix it if you don't
32:24
like, it's a long week or two weeks or three weeks, whatever
32:27
is the difference in between your cop because you're chasing
32:31
your head, in your head trying to figure out what exactly you
32:33
did wrong. But it makes it easier if you
32:36
got that double because you can fix it right away.
32:39
And if it worked and you did what you were supposed to, if it
32:41
didn't, then you knew you just let it go.
32:45
There's no point. Letting it linger?
32:48
Yeah, definitely. I saw you posted last week about
32:51
pictures of the briskets, but the briskets came through.
32:56
Though that was me just talking shit, dude.
32:58
I'm not going to lie. Like it's, it's a running joke
33:00
at this point. Because you got to remember,
33:02
like I've taken Jordan's class, I've taken Chris Shaffer's
33:06
class. Smitty won't teach a class on
33:08
the West Coast anymore because all the big West Coast teams are
33:11
like his alumni. So he won't teach us any more
33:13
shit because Brad and Tim's class, like I've taken Fred and
33:18
Bill's class, like I've taken like the whose classes.
33:21
So like I have a lot. You know, it just so happens
33:23
this year I all the briskets I bought have been straight
33:27
hammers and they just love giving it to me about these
33:30
briskets. Like how the fuck are you
33:32
getting these? And we're getting this.
33:34
So like, I'll post a picture like, oh, I gotta cook the
33:36
shitty one. And they're like, man, fuck, did
33:38
you see there ain't no shitty brisket?
33:41
Like why sundae? Brad's like, why are you wasting
33:43
that one here? And he's oh, that's right,
33:45
because you got better ones in the freezer.
33:47
I'm like, yeah, but so my briskets have just been nice
33:50
this year, man. They are just, they're thick.
33:52
They're well marbled. Everything about them has just
33:54
been like solid. And I'm like, who knows?
33:57
I just ordered some more because I'm gonna add a couple of comps
34:01
in between the Jack and the Royal.
34:04
They may not be. I don't know what they're going
34:07
to look like. I just it's the luck of the
34:09
order and we'll see how they turn out, but.
34:14
You get your eyes from Chris Webb, don't you?
34:17
I Yeah. I did Chris Webb too.
34:19
I took Christmas class I've taken.
34:23
I put in work. I spent a lot of money learning
34:25
how to cook, like, I'm not gonna lie.
34:28
And and even in like. And then I think with the
34:32
turning point for me was the beginning of the year.
34:35
Last year at the Royal, me and Schaefer were talking and he's
34:39
like, hey, Brad kind of wants to point Chase next year.
34:42
He wants to come out early and cook California.
34:46
Can you set him up with some drums and get him sitting?
34:48
I'm like, yeah, I can do that. I'm like, I'm thinking we're
34:51
gonna like just cook side by side and this and that.
34:54
And then it turned to, hey, dude, you think Brad would care
34:57
if I didn't cook? And I was just like pit bitch
34:59
and just watch and ask questions.
35:01
He's now I'm sure he would prefer that.
35:03
And so I got to cook a double with Brad and basically just
35:07
watch him do what he did. You know what I mean?
35:10
Like you don't even know what that class would be worse.
35:13
And like I got to do it. And exactly you watch like you
35:17
watch the way like that dude finishes and how he makes
35:22
adjustments on the table and where tenderness is and stuff
35:26
like that was I think the turning point because it it
35:29
showed me that hey, dude, you weren't pushing your meat far
35:33
enough. And like this, it's a tenderness
35:36
game at that point. Like we said earlier,
35:37
everybody's close on their profile.
35:39
So at all this, but did you cook it right?
35:41
So you didn't cook or it ain't gonna taste right either.
35:43
So that was that right there. That's where everything shifted.
35:47
And I realized that, hey, dude, like you can't push it way
35:51
farther than you have been. You know, that's when everything
35:53
started like clicking and taking off and taking over.
35:56
And then I got a couple of things from Jordan for my
36:00
brisket. That's what I've been doing and
36:03
that's been working. And so it's just, it's little
36:07
things. And that's one of the things you
36:09
learn and that all those guys will tell you, don't come to a
36:13
class looking for a recipe. You know, that's all you're here
36:17
for is like a recipe, like I can just give you the recipe and you
36:20
can just walk out the door like you need to be here and learn
36:24
what we're exactly what we're doing and why we're doing it at
36:27
specific times because that changes and alters your entire
36:31
cook. So exactly this year it all
36:35
clicked. Yeah, that's why I'm big on I'd
36:39
rather than when I come to a class, I want some paperwork so
36:43
I don't have to write nothing. I want to be able to focus the
36:46
whole time because you writing you missing stuff in between
36:50
that might be vital to the cook and a lot of people can play if
36:55
they want to. If somebody going to get your
36:57
recipe, they going to give it out regardless the you give them
36:59
a paper or not. But my thing is, give us a paper
37:03
so we can focus on what you're doing.
37:05
I want to be because me and during the class I'm right
37:07
beside whoever class I'm going to, I'm standing right beside
37:11
the whole time I'm standing beside and watching off to the
37:14
side so I can see what's going on and what they doing.
37:18
Or a comment they may have make about the meat.
37:21
Or like Chris Shaffer, he made a big deal about sharp knives and
37:25
that stuck in my head. Sharp knives, sharp knives,
37:27
sharp knives, that little tip, there might be the difference
37:31
between anything. So.
37:33
Oh yeah. But you got an opportunity there
37:37
to sit there and watch some of their people.
37:39
Some people are good, but some people are on a total a
37:42
different level, like him, Brad, Chris Shaffer, Tim Sheehan, some
37:48
of them. Folks like that.
37:50
They got a gift. It is what it is.
37:52
They got a gift and opportunity. It's unreal.
37:56
Washington. And she's just like, wait, what?
38:00
We're just like, alright, dude, if you say something.
38:03
So Brad started his restaurant cooking on cans.
38:07
So that dude knows like what something feels like it was
38:11
literally like, OK, that caller needs 5 minutes.
38:14
That one needs seven. That one needs 5.
38:17
And it's like, I had I timed it. I sat there in time.
38:19
He's like, how much time we got left?
38:21
It was like 10 seconds. Boom, 10 seconds it he's pulling
38:24
those particular ones on to the next one.
38:27
Boom, those my bro, like I can't sit there and something and be
38:30
like, yeah, they need 7 1/2 minutes.
38:32
Who does that? You know what I mean?
38:34
But like, he, he cooked thousands of pork foot,
38:37
thousands of briskets on those drums.
38:39
And like for us, like we're sitting there just stabbing the
38:42
shit out of it and trying to figure it out.
38:44
He just, Nah, we need 10, we need 12, whatever it is.
38:48
And you're just like, yeah, bro, it just doesn't come that easy
38:51
to some of us. So we're still learning.
38:52
Like earlier today I was looking at BBQ data.
38:56
Brad's got more RG CS and I have competitions like under my belt,
39:01
you know what I mean? So it's just really this, that's
39:04
why those guys are where they're at.
39:06
They just, it's second nature to them.
39:09
And for the rest of us, like it's just what it is.
39:12
And Shaffer told me too, is that I was like, I'll cook 100
39:17
briskets a year. You in California cook 10
39:21
competitions, That's 10. By the time you cook 100,
39:23
that's. So in order for you to get to
39:25
where I'm at trying to figure out this brisket, it's going to
39:27
be 10 years from now. And it's because it really is
39:29
one of those things where like the more you cook, the better
39:32
you're going to get. Exactly, exactly.
39:35
And since they they were back then when the drum revolution of
39:40
the drums and they were the he would brand one of the testers
39:44
of the drums. So yeah, I think from back from
39:48
what, 2012 all the way up to now and how many comps he cook it.
39:56
It's ridiculous. But as far as you say you cook
40:00
with your daddy, do you have any other people that you cook with
40:03
or just? You know, so my dad comes every
40:06
now and then. I did have a partner up until
40:10
the beginning of the year and then like just work schedules
40:13
and stuff like that. We just decided I just tighten
40:16
it up. And then I was in my head a
40:18
little too much about things. So I just wanted to like clear
40:22
my mind. And it's just the Brad cooks by
40:23
himself. Smitty usually cooks by himself,
40:28
Chris Webb cooks. Find a lot of these guys are
40:30
cooking by themselves. And like, I know I can do it.
40:33
Let me try something. We tried it that way.
40:35
There was no outside interference.
40:37
It's OK. Like I've been to all these
40:39
classes. I know what it's supposed to
40:42
taste like. I know how sender supposed to be
40:45
like. I don't.
40:45
I just let me clean up the noise and see if I can dial this in
40:50
and did it that you this year and now I'm good where I'm at.
40:55
So now I can, you know, bring my whole partner like he's gonna
40:59
come to some of the bigger events like that.
41:01
You you need the bodies. Like for the most part, some of
41:03
these you don't really need anybody.
41:06
And then bringing my dad is because my mom wants him out of
41:08
the house. He retired and he's just driving
41:10
her. He's just driving her crazy.
41:12
So he's hey man, can I get a can I go or I need a need help
41:16
driving? You know what I mean?
41:18
Because some of them are like further at the end of the month,
41:20
we're going to Idaho. I don't really want to drive all
41:22
the way to Idaho by myself. He'll come with me to that.
41:25
And then obviously we'll go to the Jack again.
41:28
He didn't go last year, but he's going to go this year.
41:31
And then we'll go from the Jack and drive straight to the Royal,
41:34
then fly home and then fly back where I cook BBQ the weekend
41:38
before and then cook the Royal again.
41:41
So there's just a lot of moving part.
41:43
Now. We'll get into the time where
41:44
you need more people, more bodies to share some of that
41:46
load. Oh yeah, especially like at the
41:50
Royal cause like where we're at, you'll see you're going this
41:53
year. Like where me and Tim are at,
41:55
it's an 8 minute walk to turn in.
41:58
Oh wow. Like that's just a far walk and
42:01
you got thousands of people in the way.
42:02
Like you're ducking and diving and trying.
42:05
It's chaotic. So the more people that are
42:07
involved, like they, we have one guy walking, one guy blocking
42:11
and stuff like that. So it just helps like with the
42:14
bigger events to have more people for like the little ones.
42:17
It's just easier just doing it by myself.
42:20
Yeah, yeah. What's your favorite competition
42:23
meat to cook and or your highest scoring meat?
42:26
Oh my God. So to be right now, I've been, I
42:29
don't know, brisket is my highest right now.
42:33
Hey, I'm just I'm there. But like overall the last few
42:37
years, chickens been my most consistent.
42:39
We dropped off last year 'cause we're screwing around fucking
42:43
wings this week and legs and then this and we're just like
42:47
all over the place to be honest. Like last year I was cooking
42:50
wings most of the year. I didn't cook a leg until a
42:53
month before the Jack because I needed to put a white and dark
42:56
meat. It had been all wings last year.
42:59
Yeah, that was. I just got bored cooking legs
43:01
the year prior. Like I was doing really well in
43:03
legs and it was I'll let's change it up like an idiot.
43:06
And then I couldn't find it and it was a mess.
43:09
And so the chicken's been the most consistent.
43:12
And now, like right now, brisket's been pretty good to me
43:16
this year. They're all doing well.
43:19
I just. I can't cook a rib to save my
43:21
life for now to figure it out but.
43:23
You're around the right people to get the tips, so Oh yeah,
43:27
pretty weird. They and that's what sucks dude.
43:30
Like we thought we fixed it this weekend on Saturday and we
43:34
thought we had a great rib and it was solid.
43:36
It was where it's supposed to be soft fight through everything
43:38
was great and they just fuck it. They hammered the shit out of us
43:44
just like bro are you serious right now?
43:46
Like we heard Wes's rant a couple weeks ago about 967 or
43:52
whatever he pre ripped cards and it was just like, bro, like I
43:56
mean, everybody on that table got one of them cars and it was
44:00
just like, how many? Are you serious?
44:01
What were you eating? All right, whenever I'll fix it.
44:04
Well, you don't feel good about fixing it either because it's
44:07
it's not really what we should be doing.
44:08
There's a standard. Why do I got to adjust it?
44:11
Pretty sure we're hitting that standard.
44:12
And now I got to pull back and tighten some stuff up.
44:15
And when I've been working my ass off trying to push it to
44:19
where it's supposed to be because I was afraid of being
44:22
mushy. And then we hit it and you still
44:25
tell me it's mushy. You don't know where to go at
44:29
that point. Sometimes it's the judge.
44:33
I'm not going to, I'm not going to blame them.
44:35
Like I'm just saying, sometimes. Cover for me, everybody, this is
44:40
cover for me. Sometimes it's the pit master,
44:44
sometimes it's the judge. But.
44:46
That's the thing too, like we, we all cook enough.
44:48
We know when we hit it and we know when we did.
44:51
If we're all being honest with ourselves, like we can walk away
44:53
like Nope, fuck that up or whatever it is.
44:55
When you had a good cook, then you know when you didn't.
44:57
But if you feel like you really did have a good cook and you
45:00
nailed your beats and then that should happen.
45:02
It's a little frustrating, but if you're being honest, you know
45:06
too, yeah, I might have went a little too soft or I was tight
45:09
and whatever it is. But if you're being honest with
45:11
yourself when you hit it and. Right now you're currently in 10
45:15
spot. As far as the point chase, you
45:18
feel that you can crack the top five for the year over with, are
45:22
you? Not I don't want to.
45:23
I don't want to. We're not going to talk.
45:25
We're not going to talk about that right now.
45:26
Like I'm just like I had somebody else say something
45:31
similar the other day to Jerry from Bernie and Luton.
45:33
He said he's I got my prediction, but I'm not going to
45:36
say nothing 'cause I don't want to jinx you.
45:38
And like I told him, I'm my Jerry, dude.
45:40
I'm just looking at the next cop.
45:42
That's just where we're at. You know what I mean?
45:44
OK, let's we're going to go to Idaho.
45:46
We're going to take ain't no line where we take the best
45:49
thing we can and we just run our program and stick to what we're
45:52
doing and turn in what we've been doing just and see how it
45:57
works. If I could cook a rib like it
46:01
will be good. If I can't, it's gonna be close.
46:03
But as far as everything else, the other three meats have been
46:06
carrying me to this point. I just, I need to fix that rib a
46:09
little bit, but it'll be fun. Everybody's flying into to that
46:13
comp. Yeah.
46:15
Brad is flying in there and worth just flying in.
46:19
Luke is flying in like everybody.
46:21
Their mom's flying into this competition.
46:24
And. Annella from State River Farms,
46:26
like her cops. So everybody's flying in for it
46:29
and we'll see how this goes. Maybe we all like to call it
46:34
goat hunting. So we're going to go try and get
46:36
one. We'll see how it all pans out.
46:39
Yeah, I did an interview with Reuters and tutors they're
46:44
talking about. We're not even trying to get
46:46
points. We just happened to fall a
46:50
second. Like that's where I'm at.
46:53
I think I, I somehow like last year I could 12 comps.
46:56
Like I that was with the exception of that first year
46:59
with the first GC, like, well, that was a big year because you
47:03
win that first GC. So it's all, let's do this a
47:06
little bit. You get all happy about it.
47:07
Oh yeah. So then after that kind of
47:09
petered out and then because like I'm the Brad's official,
47:13
like West Coast guy is like, hey, I'm cooking this, I'm
47:15
cooking this. So I'm chasing with Brad and
47:17
like guilty by association and I'm like, bro, I'm just having a
47:21
good year. I'm just able to cook the comps
47:24
that he's cooking at. So it's one of those things
47:27
where that's how it all happened.
47:30
Just consistent cooks. They clicked all at the right
47:32
time and tagging along wherever Brad goes, like it helps.
47:37
I'm basically like in my head, if you know, I just want to be
47:41
Brad every single time. If you're not just going to come
47:43
use my pits and whoop my ass, that's my buddy.
47:45
But it's motivation too at the same time.
47:48
Like why wouldn't you want to cook against those guys all the
47:51
time? See where you're at.
47:53
Measure up against yourself. Have you ever looked back and
47:58
took time to think about like where you started?
48:01
And man, I can't believe I'm sitting here with bread.
48:04
Or no, dude, all the time, all the time, all the time.
48:09
It's it's unreal. We talk about all the time.
48:12
Like I have some of the guys that like are from here that
48:15
some of my buddies down to San Diego and they're like, oh, the
48:17
most popular man in BBQ. I'm like, bro, I'm just me.
48:21
I just happened to, we've been to these classes and like cooked
48:24
next to these guys and done all the shit with them.
48:26
Like we're in close proximity like now, like we all talk and
48:31
you realize that like they're just normal people too.
48:35
And they just really love to cook barbecue and it's like
48:38
second nature to them. And I think a lot of them too,
48:42
if they see you putting in that work and grinding and doing all
48:46
that, they like to see you get over that hump and start making
48:51
those games and getting better and stuff like that.
48:54
So when they talk about it like, oh hey, do you know this guy?
48:57
I was like, dude, that's my boy. It's not just some random dude
48:59
like that's my boy. Like Schaefer's my boy, Smitty's
49:02
my boy. Like they're my guys.
49:04
Like the same When they asked how do you get sponsored?
49:07
Like those are my boys. So I cook their using their
49:10
product regardless of them giving me anything.
49:13
Like they asked, hey, you already use it.
49:16
You want to be part of the team? Yeah, Hell yeah.
49:18
I want to be part of the team. Like, why wouldn't I want to
49:21
represent you guys? Well, like, you ain't going out
49:23
there. Hey, man, can I get your stuff?
49:25
Like, I've never even seen you use my stuff.
49:26
Like you guys who are on my team, they use my stuff, like,
49:30
religiously. So that's how I see things like
49:35
they're my buddies and if they need help and I can help them, I
49:40
help them. If I need help and I'm working
49:43
on something and it's just not clicking for me, I can give them
49:45
a call and they'll walk me through it.
49:48
Like I talked to Fred Robles a couple weeks ago about ribs
49:52
cause ribs has just been kicking my ass and someone had told me
49:55
about a toothpick using a toothpick and I didn't really
50:00
get it all. I can't remember who had told me
50:02
about it. And I saw Fred using a toothpick
50:05
in Salt Lake City from my hey friend walk me through this
50:09
toothpick thing. And like he sat there and
50:12
explained like the dynamics of it and why using a toothpick
50:16
versus Thermopin versus this. And you're just like, OK, it
50:19
makes sense. So then you go and run and try
50:21
it and it's just OK. Now I know exactly what he's
50:23
talking about, why he does certain things, but.
50:28
OK, let's talk about your drum designs.
50:31
What's the thought behind her? I guess you got one that's look
50:34
like a penny. And the other one, it took me
50:37
the longest to figure out the other one.
50:39
I was looking at the coils and I'm looking like, OK, what is
50:42
this? And then I seen both coils and
50:44
then the light bulb came on and I was like, oh, he must got
50:47
something to do with electricity.
50:49
Yeah, So it's supposed to look like a like an overhead
50:52
transformer. The coils are like the bushings
50:55
and then it's just the old beat up transformer.
50:57
And like I ordered, I talked to them at the hot and fast class
51:01
about the drum. Hey, this is what I got this and
51:03
this. So then we talked the following
51:05
week and like their custom painter was all excited about
51:09
it. I sent him a couple pictures.
51:10
I was just like, hey dude, like this is what it looks like.
51:12
Go ahead and have fun with it. And he was just like, oh, I got
51:15
this and just went after it. He thought it was the greatest
51:18
thing ever. And then like I have the Scotch
51:20
like stickers from the house or from work.
51:23
So that's where we put on the Hunter KVA because it's just the
51:26
big ass transformer about the same time so.
51:28
What's that like book? I was like, oh that's cool.
51:32
What's the thought behind the penny one?
51:36
So the the penny 1 was just the color we went with.
51:40
I wanted like that copper and the powder coater comes in and
51:45
was like, oh dude, I got this. It's like a dirty copper and
51:48
it's got a little black Fleck in it.
51:50
This. Then I was like, oh, that's
51:51
sweet. But we did it.
51:53
And then one of my buddies at work, he paints motorcycle, gas
51:58
tanks, stole my bro. And he was like, I got this.
52:02
So then he went over the top of it and did all the drawing and
52:07
everything else. And I was like, dude, it looks
52:09
like Penny said we're just gonna name a penny.
52:11
So then he was like, OK, I'll put a penny on there.
52:14
And then he's at what date do you want?
52:16
And he put my birth, the year, my birth year, so 83 on it,
52:19
1983. So he tied it all together.
52:23
And then like we had the idea eventually when I have time,
52:26
we're going to do the other ones, like redo them all and do
52:29
a like a low rider collection. So then change one to like that
52:34
bright like that green apple, like green poison and like a
52:38
fuchsia or purple and a blue one.
52:41
And then have him just pinstripe them all out and get them all
52:44
done up like low riders and then have them all set out.
52:48
I just, we've just been cooking so much.
52:51
There ain't no downtime. So whenever I get there.
52:54
Get to it all right, I got 2 quick questions and then we're
52:58
going to play the game. What's the best single piece of
53:01
advice you can give for someone that's cooking their first
53:03
competition? So do as much prep work as you
53:08
can at home. Know the rule book.
53:10
Obviously you can take away what you can't ask.
53:13
So do as much prep as possible at home.
53:16
Get yourself a timeline, like what time certain things are
53:19
supposed to go on and try and stick to it as much as possible.
53:23
And what I've learned this year is like stagger some of your
53:25
stuff so that way you're not doing two things at the same
53:28
time. So you're not trying to wrap
53:31
ribs and pork as a little stagger.
53:34
And then just breathe, man. Take your time and just run what
53:40
you've been running. All right, this is a big
53:42
question here. All right, if you had to create
53:44
an All Star team to cook a competition including you, you
53:49
got to pick three other people. What other three people will you
53:53
pick and what meat each one of y'all going to cook if not of my
53:56
record is each person got a specialize in their meat.
54:02
OK, I'll have Smitty. Are you going to cook chicken?
54:08
I have Schaefer cooking. Pork I have Brad cooking.
54:15
Ribs and you brisket. And then I'll have Chris Lab
54:22
cooking brisket all. Right, you got an All Star team,
54:29
all right, And the game I came up with is you know how to
54:33
college basketball, they got the tournament bracket.
54:35
So first bracket I got is a tournament bracket of meat that
54:40
you cook on the grill. I'm going to give you the match
54:42
up and you just tell me which one you prefer to eat and we'll
54:45
see which one that comes out on top.
54:47
Match up #1 Smoked baloney versus hamburger.
54:50
Baloney. All right.
54:54
Next match up, sausage versus pork chops.
54:57
Sausage. You said sausage.
55:01
Yeah. OK, next match up, brisket
55:04
versus hot dog brisket. OK, next match up, pork belly
55:11
versus smoked ham. Pork belly.
55:16
All right. Next match up, beef ribs versus
55:19
smoked Turkey. Turkey, OK.
55:24
Next match up, BBQ shrimp versus lamb.
55:28
All right. Next match up, burnt ends versus
55:31
pork ribs, Ribs, All right. Next match up, steak versus
55:38
smoked chicken steak. All right.
55:43
Next round, smoked Bologna versus sausage, sausage.
55:49
All right. Next match up, brisket versus
55:51
pork belly. Brisket, OK, Next match up,
55:57
Turkey versus shrimp. Turkey.
56:02
OK, next match up, pork ribs versus steak, steak.
56:09
OK. Final four, sausage versus
56:12
brisket, Brisket, all right, and Turkey versus steak?
56:20
Steak. All right.
56:23
And final, brisket versus steak. Steak.
56:28
All right, steak is the winner. And I got one more bracket.
56:32
These are the top 16 athletes of all time in the bracket.
56:38
All right, match at one Tom Brady versus Lionel Messi.
56:44
Tom Brady, you're a Raider saying, aren't you?
56:50
Oh, I. Am you see these blue and
56:52
orange? I'm a Broncos fan.
56:53
All right, Next match up, Michael Jordan versus Dale
56:56
Earnhardt. See Michael Jordan.
57:00
All right, Next mess up. Usain Bolt, Serena Williams.
57:05
Usain Bolt. All right, Michael Phelps versus
57:10
LeBron Michael Phelps. All right.
57:15
Next match up, King Griffey junior versus Simone Biles.
57:19
Junior. All right, Next match up, Tiger
57:24
Woods versus Kobe. That's cold.
57:31
Man, why you got to do that in the first round?
57:35
I'm in Kobe. Kobe, All right?
57:39
Cristiano Ronaldo. Wayne Gretzky.
57:45
I'm old man. I'm going to go with Gretzky,
57:47
all right. Roger Federer, Muhammad Ali.
57:53
OK. Next round, Brady versus Jordan.
57:57
Jordan. All right, Usain Bolt, Michael
58:01
Phelps. Phelps.
58:04
OK, Ken Griffey, Junior Kobe. All right.
58:10
Gretzky, Ali. All right, All right.
58:15
Final Four, Jordy versus Phelps, Jordan, all right.
58:23
Ali versus Kobe, All right. Moment of truth, Jordan.
58:28
'S one and one eight. We're not doing.
58:30
It would go with a tie. It's a tie, Yeah.
58:33
It's a tie, yeah. You got the first tie, even
58:37
though I'm a Jordan person to me.
58:40
I am, but man, it's closed and it baffles me that they never
58:44
put him in the discussion. Your therapy session is over.
58:48
Do you have anybody to shout out or anything to promote?
58:50
You could do that now. I should shout out all the guys
58:53
that helped, helped along the journey to get me to where I'm
58:55
at, Sterling Smith, Gary, Brad, Chris Webb, Jordan, Fred, all
59:01
those guys that kind of helped me along the way.
59:04
They they didn't have to like they did.
59:07
And I'm just glad I couldn't. I got over that hump and make
59:12
him proud, so we'll just continue to do what we do and
59:16
see. Yeah, yeah, definitely.
59:19
Good luck out there and be safe out there.
59:22
And I look forward to meeting you at the American Royal and I
59:27
will come say hi and I'm. Going to Taco, we'll have tacos
59:31
and all kinds of shit man. All right, But on that note,
59:34
we're going to see everybody next episode.
59:37
We just wrapped up another session of BBQ therapy.
59:40
Remember, stay patient, stay passionate, and keep that fire
59:44
burning. Hit subscribe, share the good
59:46
smoke, and pay the secretary on your way out.
59:49
Have a blessed day.