Latest / BBQ Therapy / Jordan Kirkpatrick — Janky Leg BBQ | Sun's Out, Gun's Out

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Jordan Kirkpatrick — Janky Leg BBQ | Sun's Out, Gun's Out · BBQ Therapy

0:00
It's a grind, man. It is a mental, physical,
0:05
emotional. It is a grind.
0:08
Everything about it is a grind and you have to have the mindset
0:12
to do it. And you're also going to try to
0:16
drown out a lot of the noise. Everybody in the brothers got
0:20
something to say. Like a budget high school girls,
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man. But you just got to try to keep
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your blinders on man. And the people that are really
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good at points chasing, that's what they do.
0:32
They don't really give a shit about anything on the outside.
0:35
They just go do it. Bango Ham BBQ, Bango Ham BBQ,
0:40
Bango Ham BBQ, Bango Ham BBQ BBQ.
0:45
Ever notice how the sound of sizzling meat and the smell of
0:48
smoke can silence the noise of the world?
0:51
Now that's BBQ therapy. If the fire moves you like
0:55
subscribe, share and help spread the message because growth, like
0:59
good BBQ, takes time and patience.
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Welcome to your therapy session. Welcome to the BBQ Therapy
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Podcast. My name is Tavis Bryant.
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We have Jordan Kirkpatrick from the Janky Leg BBQ, a KCBS
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champion, a 2023 Team of the year winner, and one of the most
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respected voices in competition, BBQ.
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Born in Benton, IL, Jordan rose through the case, Kansas City
1:25
style competition scene to win the 2023 American Royal Open and
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he's still chasing greatness in 2025.
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But behind the trophies, there's stories of resilience,
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mentorship and the love of cooking.
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Today we're pulling back the foil and getting into the man
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behind the smoke. Welcome to the show.
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I got one rule, just make yourself at home.
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I had no sponsors so speak freely.
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Yeah, man, Cool. I appreciate you having.
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Me on no problem, I'm going to start off differently.
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Congratulations. I saw on Instagram that you've
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been in the car business for 10 years.
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So congratulations on that. My first question is dealing
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with that, how did you get into the car business and how did you
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get to working your way to owning the car dealership?
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I've been in sales pretty much my whole life right out of high
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school. I was in the furniture business
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from the time I was 18 to I was 30 and basically come up, learn
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the ropes of business through that was in management at the
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young age of 18 and just always learned how to run a business
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and do well there. And it come to a point where it
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just come to a crossroads and I wasn't sure what route I was
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going to go, but a good friend of mine was a supervisor at a
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car dealership and he had told me you need it.
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He was straddling a fence in case it didn't work out.
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He said, man, you would kill it in the car business.
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But it's a lot of stress too. And the full Commission.
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I never sold cars before, but yeah, 2015 started a car
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business and really hit the ground running and did well.
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Stole a lot of a lot of cars, had a lot of relationships
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previous to the car business and then just built more along the
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way. And then in 2019, just some
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things made me really just want to go my own way.
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You hear the old saying that car sales are a certain way, but I
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chose morals over the car business and some aspects of it
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and decided I wanted to open my own and rent it how I want to do
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it. So that's what that was.
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I built a new dealership in 2019, had a baby in 2019, and
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then good old COVID hit. So I had a dealership built, I
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had inventory and I couldn't get a dealer license because COVID
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hit and they weren't issuing them in the state of Illinois.
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So had to work really hard to get that done and finally got it
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done October of 2020 and hit the ground running.
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OK. That sounds good.
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That sounds good. Good timing.
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Felt like a real man, had a baby, had no job.
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Exactly. Then COVID hit, then you're
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trapped in the house most of the time.
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Oh yeah, it's. Terrible.
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But you were covered and you were at the time.
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You were competing at the time, weren't you?
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Yep, in 18 a little bit. 19 and 20 started it.
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It just progressed every year. Oh OK, OK.
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You grew up your whole life in Benton, IL.
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No, Sir. I from about an hour away from
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Benton, Coulterville, Illinois, where I'm born and raised and
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graduated high school, was in college and had an opportunity
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to start working with this furniture company and got put
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into a management program quick and felt like I learned more in
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that company than I ever would in college.
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So I moved to Benton and that's the business I ran.
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OK, OK, Did it. Were there?
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Was it a big BBQ scene in the? Was it a small town or is it?
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As far as BBQ goes, no ma'am. I grew up in a town of 1200
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people and then I moved to Benton.
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It has about 6700 people, so man, I was a looking at me.
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I'm a good eater. I was, I was a pretty good cook,
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but I never knew much about running a smoker in 22,000 and
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9. There's a picture somewhere on
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Facebook me saying it's going down and it's me.
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I'm like an old Brinkman with two cork busts that were black
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as night because I'd ran the dirtiest smoke.
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I never knew. But yeah, no, I didn't know
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anything about BBQ until started really studying it.
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OK, OK. And it is there a influence of
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Illinois and Kansas City in your style, is there or do you just
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got your own? For competitive cooking, you got
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to cook to the masses of the judges.
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Whatever they like is what I'm going to do.
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But at. Home man.
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I'm like sweet little tangy. I'm not much of A super hot guy,
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but a little bit but definitely in stages.
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Oh yeah, I'm not a hot guy either.
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So growing up, did you learn to cook from your family or how did
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you get into regular cooking? My mom is a really good cook.
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My dad's really good a lot of things but cooking was not his
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Forte. But my mom was an excellent
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cook. Like I said, I looking at Me
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neither. I was at the table when I moved
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out when I moved to Benton at 18.
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My mom was really influential as far as showing me what I need to
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do to instead of running tombstones, cooking good
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lasagna, be both trying to learn how to cook some decent home
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cooked meals. I understand that because I I
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was at the house by as soon as I graduated and I did not know how
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to cook so I was trying to figure it out as I go along.
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So I definitely know how to do this.
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You said and I heard in a podcast that you said your boss
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introduced you BBQ. Yeah, so in the car business, he
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would come in, he'd bring pork loin and chicken.
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He would bring it in on Mondays. He was always smoking meat on a
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Sunday and he would bring it into the dealership and he's big
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head. Anyway, he always would tell us
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he's the greatest. And man, it was good because I
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don't really know any better, but we, my, my wife and him and
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his wife, we would get together on Sundays, swam and drink beer
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and we started cooking together and BBQ pitmaster, we're just
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getting into it. And he and I went and did a
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little backyard contest. So I would say if anyone's to
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blame, it was definitely him for getting me into it.
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What made it caught your attention as far as just it?
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Was it the atmosphere or just a competition wise or?
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Yeah, so a couple things. I'm not getting up and down a
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basketball court anymore. I like the coin phrase that I'm
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a stationary athlete. If you want to play Home Run
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Derby, do a little 3 point shootout or ping pongs.
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But the most I get to moving around but not competitive wise
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it it piqued my interest. But people person and when we
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went to do that contest, man, it was just cool mingling with
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everybody and and then man, we got a port call there and I was
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big. It's like and it's.
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Awesome, but they said about everybody, regardless of what
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the call is, what place you in you hook, line, sinker.
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All right, we're going to move a little forward to Pat Burke.
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Now. You said you at was at Memphis
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and May correct and you ran into Pat Burke and he started walking
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in, walking you around and introducing to everybody.
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At that time, did you know a lot of the people he was introducing
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you at that time? Did you realize how big it was,
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what he was doing, or did you like, OK, you just showing me
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Rounder? So I had never cooked a contest
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at that point. Me and Ally and my cousin and
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her boyfriend. Me and Ally had no kids together
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the time. So we were going down there to
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do a little partying and Memphis and it was the main attraction,
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but we were just hanging out in Memphis for the weekend.
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But now we, I never really, like I said, never cooked.
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But I was just starting to study BBQ.
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So I had followed Watch Pitmasters and I think at the
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time Allie had maybe bought me a class for Christmas or
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something. We had took like MO Caisson's
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backyard class. So I had a little bit of
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information on who the cooks were.
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But yeah, we met Pat and and from the job he was just like,
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come on. And we walked that entire park.
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And I remember we had walked out into the road and started
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walking down and we got 50 foot and I heard Mr. Pat and it was
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toughy stuff. And we were like, OK, the first
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person he walks us to, he's like Meyer Mixon.
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And we said no. And I made a joke.
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I was like, he's got it roped off.
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Nobody can talk to him. And we walked right over there
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and Myron was in the middle of an interview with a news
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reporter and Pat waved and he cut the interview off and went
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over and Pat. Pat introduced us and is pretty
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neat. Yeah, you know, I know they were
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real tight. I know that's a good experience.
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But like I was telling you before that I was doing the same
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thing by Mark Bayless. And I guess back then you didn't
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since you kind of lightly knew them.
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It means more now since you knew Wow.
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And I met all these people and didn't even know it.
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But it still is just the act of the someone as big as him and
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the folks that don't know. He's one of the forefathers of a
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barbecue. And for him to just out of
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everybody just come to you and say, come on, let me show you
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some people that I know that inspired you to be like, OK,
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this guy as big as he is, took time to see me and I haven't
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even did anything and bring me around to everybody and let me
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meet people. How did that boost your
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confidence and enthusiasm in getting out there?
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To be honest, it really didn't do anything in regards to
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boosting confidence if I had none, but more so it just spoke
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volume to who he is in the BBQ world.
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The amount of respect that people show him is insane and
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for him to treat us who's never even cooked a BBQ contest that
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way. And then I don't know if you
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heard maybe in the other podcast, but after that, when I
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started cooking every Sunday, he would call and follow up with my
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results. Early on when I was getting my
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teeth kicked in, he would always try to give me a pointer here
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and there. And then we started getting some
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traction behind us and doing, well, they need really, you
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would be close. And he would be like, oh, you
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stubbed your toe on brisket? Or he would always have a
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comment to try to figure out how to correct it.
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But yeah, Pat Burke will go down as probably the greatest of my
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vote. Yeah, definitely.
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And it holds a special place for you because it I guarantee he
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didn't do that probably for nobody else.
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And he stuck with you and seeing something in you that you didn't
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see in yourself at that time. And he hung with you and
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mentored you. And a lot of people didn't even
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know that. And those calls it, it helped
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progress you to where you at now.
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Maybe he might have even thought that.
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OK, I'm just giving him advice and stuff like that.
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I don't know if you're going to take it or not, but I know he
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made him proud to see how far that you made it.
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And what are you doing with the advice that he passed down to
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you? How did it?
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So Pat Burke started Apple City BBQ with Mike Mills, who's 17th
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St. OK.
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So another thing about Pat, though, is it came full circle
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because in 23 we actually won Murfreesboro 17th St. contest
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and Pat was there. That's his hometown, so it was
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like I was battling like a baby. It was a pretty, pretty exciting
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day and just for him to be able to see it, he was sitting right
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there in the crowd and I was able to give him a big hug and
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let him get a picture with us up there with the big grand
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champion trophy. It was very cool.
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That's cool. That's cool.
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Like I said, I'm all for that and what he did and that's why I
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encourage other people to do that instead of just holding the
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information to themselves. If you see somebody that you may
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see have potential or I mean need help, and I say it doesn't
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hurt you. You ain't got to give them all
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your information, but you can give them the basic tools that
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they need to boost their confidence and get them
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interested in BBQ. Because to be honest, a lot of
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people are falling off because it's not being spread like it
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should be or promoted like it should be.
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So that's why I'm all for it. Just helping people and giving
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advice wherever you can without having to give your secrets and
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stuff like that because it takes people a long way.
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It makes people feel good and that sometimes you don't see it
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yourself, but somebody else see it in your.
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My wife always doing it. I'll be questioning stuff.
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Should I start the podcast? Should I not start the podcast?
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Go ahead and do it. OK.
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She don't take much pushing, but she always be that voice of
15:19
reason to push me and to get me started on different things.
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So that's why I love that he did that.
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And to hear the story that he called you every week regardless
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of what's going on. Never know what's going on in
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his life, but he still took time to call you, make you feel
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important as far as what you're doing and teaching you and
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molding you to what you are now. What kind of influence do your
15:45
cooking have as far as what he's giving you?
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He always said really that probably the most thing that
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stuck with me was just keep it moving.
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He would always say if you have a bad week this week, move on.
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Short term memory, you got to keep going on to the next one.
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You got meet the trail. And it just always stuck with
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me. And I think that's what even
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when you're in 23, we cooked 40 contests and there was many
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weeks I had no interest in trimming chicken and busy kids
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work it just keep it moving. And I think that's that really
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stuck with me with him. And he was on the Memphis side.
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He cooked MBN, so he did the whole hog and the dog and pony
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show. So to hear him talk about that
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stuff is pretty cool. Just he can carry a little piece
16:40
of wood around and he would say that was always the first thing
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he would talk to the judge about.
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He would start explaining that little piece of wood and that's
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what's going to give the meat to flair.
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And just really just being able to be around him and see his
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wisdom. Pretty cool.
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And the thing about it is a lot of these people like him and
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Donnie T and Mike Reels and all the rest of them back in the
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day, they don't have stats to justify like Darren Worth and
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all that. They don't have the stats like
17:10
BBQ data to justify what they were doing back then, which is
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sad because we have to take people word for what they're
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doing. They have to be passed on versus
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like sports stats. And some of these people were
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incredible and doing great things before BBQ data started.
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And we have to go by telling stories and passing it on.
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So I feel that's one thing that's sad about what we're
17:38
doing here because there's no recorded history of what they
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were doing. And it can easily be forgotten
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on how good some of these people, these pioneers are.
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And they have to fight to get in the Hall of Fame because there's
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nothing on paper saying how good they are.
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So at what point did you realize that you can compete with
18:00
Barbecues Elite? Was there a specific cook
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contest or? Not really.
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In 2022, towards the end of the season, we knocked off I think
18:11
three in a row and we've been cooking decent for the year.
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Just a lot to learn and the amount of studying and
18:21
practicing that that we did was, I don't even know how to track
18:26
it, but it was a lot and you know it.
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You just got to be consistent. And I think that's really what
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we found was consistency. And then rolling into 2023, you
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got to be consistent. And it's about like sales or the
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number of people you can get in front of you increases your odds
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to close the deal. So the number of contests you
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could put in your rearview mirror, it allows you to have
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the opportunity to win more contests.
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That's true. That's definitely true, you
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know. It's like a batting average.
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You have a win average. Definitely.
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Have you taken? How many?
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Have you taken a lot of classes? Yeah, taken quite a few.
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OK, what's one of the most important single tips that you
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got from one of those classes? Steve Hayden with 1-2 BBQ.
19:20
His class was phenomenal and he was very detailed.
19:27
That was a very good class. Schaefer's class was the first
19:30
competition class I took and I was just everything that he did.
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I was like, he opened the gate and she was like, what in the
19:39
world? But The thing is that was my
19:44
first competition class. So I was trying to, I was trying
19:49
to learn and follow so many things he was talking about.
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So all of the little tips and tricks that the cop cooks do,
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I'd never learned any of those because I hadn't taken a class.
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Chris's class was great. I took Brad and Tim's, I've
20:03
taken Joe Pierce. I've taken quite a few classes.
20:07
I learned a little bit from each of theirs.
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And I just think that being consistent and nailing
20:15
tenderness. If you're, I feel like if you
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inject on a certain day and you trim on a certain day.
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You want to try to do that every week, get into a groove.
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If when you're cooking, you don't want to do one thing this
20:29
week, something next week, and start changing the game up.
20:33
It's very repetitious. You want to make sure that
20:37
you're doing the same thing every week.
20:39
Yeah, definitely. I've taken up.
20:42
I'm going to say I've taken five classes.
20:44
So I've taken Joe Pierce. I taken Chris you as a success
20:48
story because he always mentioned, yeah, there was this
20:50
guy in the back of the room. He was focusing.
20:53
I could tell when somebody had potential.
20:56
And you know who that is? That was Jordan.
20:58
He's. Probably trying to take some of
21:00
that success, I'm sure. Yeah, I know, he told me.
21:04
But many of times he'd be giving me a hard time if I did
21:07
something. I put that in my back pocket.
21:12
Definitely his success. They're all great classes.
21:14
Joe's class was that was like the first.
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I really liked his class just because he's a good talker, good
21:24
communicator and explaining A1 man band.
21:29
He does everything on his own. So just to watch.
21:32
And I think that's where I took away from his class was just to
21:35
watch about the reputation. And he just does everything the
21:40
exact same week in and week out. Yeah, his class was good too.
21:45
Other thing with that, I don't know where you took his class
21:48
at, but it was at his house in the in the barn area.
21:51
But that area town, I it was so hard for me to find the Uber and
21:56
I always felt like I was trapped out there.
21:58
Let. Me tell you a thing here, you
22:00
never want to take my class. He takes the batsman.
22:03
You won't come to Southern. Illinois.
22:05
I was plotting it out on the mountain just the other day and
22:09
I was like, OK, where's the nearest airport?
22:12
That's what that's the first question everybody asks.
22:15
We had released classes here about a week ago and we've got
22:20
we sold the first one out and we're about done with the second
22:23
one and everybody asks the same thing.
22:26
I put Google this and it looks like Saint Louis one in Indiana.
22:30
Like we have 3 within an hour. But you get over here in
22:34
southern Illinois it's pretty country.
22:36
A lot of corn fields. Yeah, I was definitely looking
22:38
at them out because I saw that you had the class for December
22:41
6th and 7th. I was like, OK, where is this
22:44
airport at? I was like, whoa.
22:49
I'm still going to try to figure out some things though.
22:52
Once you get here buddy, it feels home exactly like corn
22:57
fields in everything country. Yeah, ain't nothing wrong with
23:00
that. I'm in Georgia.
23:02
There's a lot of that out here. What was your biggest gamble
23:07
that you'd taken at a contest? Was it a maybe a trim or a rub
23:11
change or anything? And how did it turn out?
23:15
It was in 2021. We cooked the Smithfield Classic
23:20
and my brisket that we, it wasn't great and I was
23:26
scrambling trying to find another one and I had cooked
23:29
Snake River Farm briskets and a buddy of mine had an A9 and he
23:37
was like, man, I was not the same brisket, but I've trimmed
23:40
this already and I would be happy to let you have it.
23:44
So he brought it to that contest and I remember when I cut it
23:47
opened, the trim was nothing close to mine.
23:50
I was trying to figure it all out and the whole cook, I'm like
23:54
we're going to ruin this brisket.
23:56
This is going to be a bad name. And we sliced into it.
23:58
It was money. And that was because snakes and
24:02
a nines cook a little different. Their textures are a little
24:05
different. And when you're not used to it,
24:08
it's easy to get in your own head.
24:10
But if I'm being honest with you and 2021, we were cooking OK,
24:14
but we were still lost as yesterday's newspaper.
24:19
But we ended up winning that contest and that was a really
24:21
big contest to win. So it's pretty cool.
24:24
That was a in my mind, that was a gamble.
24:29
OK. So Speaking of big contest, last
24:33
year you finished second at the Jack.
24:35
How close were you to winning? How many points to you?
24:40
We tied and then we lost the tiebreaker with the formula, so
24:48
that was fun. OK.
24:50
But like Alby Ransom, who won that scuffle?
24:53
Top smokers, one of our really good friends.
24:56
He was actually the reserve grand to our very first GC.
25:01
Well and I'll be honest, there's no chance of hell we beat him
25:05
that day. We got lucky.
25:07
No way our food was better than his.
25:10
Yeah, because. Yeah, we that was.
25:15
Yeah, I was watching the LC BBQ. He had it on streaming live and
25:20
I was watching it on Facebook during the IT was cool.
25:24
During turn insurance, did you feel confident or were you sure
25:27
where it was going to go? Now, so I guess another time
25:33
that we took a gamble was at the Jack.
25:37
So I had been cooking chicken wings.
25:41
I cook on an offset on an Outlaw and then also cook my Gateway
25:45
drone. So I have been practicing all
25:50
the way up to the Jack chicken on my Outlaw chicken wings.
25:53
I should say I cook my thighs on the drone and of course we get
26:00
to the Jack and I'm like, I think it'd be a better idea if I
26:03
cook them all on the drone. So I practice chicken the day
26:11
before at the Jack and you're just hanging out.
26:14
So I cook chicken. Everyone tries to be like, this
26:16
is great. I'm like, that's what we're
26:18
doing. We're cooking them on the drone.
26:21
The day of the Jack cook them, it got a little hot on me, so
26:24
I'm trying to get it cooled down.
26:27
We pull them out of the butter bath and they're not good.
26:32
They got way too hot. It got like a weathery texture.
26:37
So I'm in there like scraping this chicken trying to get it to
26:41
get a decent bite. And Bill Hyde with Triple H, he
26:47
was right close to us and I'm still trying to work on turning
26:52
my chicken in. And he'd already turned his in
26:54
and he'd walked up on our back porch thinking we'd turn it.
26:57
And I just handed one out the door to him and he took a bite
27:01
and I said, they're terrible. And he looks right at it.
27:04
And he went, yeah, you're not wrong.
27:06
And he walks out And I was like, for sure.
27:09
So anyway, made the call. We only put 3 chicken wings in
27:14
the box and the rest of the cook was like, that's going to screw
27:18
us. Let's get a stick the fork in
27:19
this. But the other three categories
27:21
are really good. And I said the whole time, if we
27:24
could get lucky and just have the BBQ guys help us out on
27:28
chicken, we might be all right. And the 1st 10th place chicken,
27:33
they call us and all my friends were booing me from the back
27:36
because I've been complaining about that chicken the whole
27:38
day. But yeah, so that paid off.
27:42
I say we got lucky on that, but the other three are really good
27:45
that. Was cool.
27:47
So how do you stay calm under high pressure moments?
27:50
Do you still get nervous at this point?
27:52
Oh yeah, I try to act like I'm not and just try to keep a
27:59
straight face, but on the inside I'm ready to vomit.
28:03
So I tell you a little, it's not really a secret.
28:06
A lot of my friends know, but 2023, during the chase, pretty
28:10
much every Saturday I would vomit every morning before I
28:14
meets went on. I would go out, take a walk and
28:18
my nerves would always be shot just because I'm like, I'm on
28:22
the road every weekend. I'm miserable.
28:24
I don't want to do this no more. But yeah, towards the end, man,
28:27
it was a ball of nerves. Wow, Congrats on this year
28:33
getting to the Jack. How are you going to do anything
28:36
different than you did last year or just saying business usual?
28:41
Run everything the same way I mean.
28:43
OK. And how is it in the atmosphere
28:46
as far as competing against everybody because that's a
28:50
contest where everybody in the USA and outside the USA come
28:55
into one area. How is that pressure as far as
28:58
cooking the Jack you? Got to be confident here too and
29:03
I think that's every week. The Jack is just another
29:06
contest. You could go cook a 25 teamer
29:09
next weekend in Kansas City and there's a good, confident 15
29:16
cooks that can win any day of the week.
29:20
And you've got the same thing at the Jack.
29:22
You just you have to put good food in the box and hit your
29:26
Marks and hopefully you have a little bit of luck.
29:29
OK, OK, definitely. Let's go back to, I know you
29:33
haven't tired of telling this story, but the 2023 American
29:37
role. I got some questions I'm trying
29:39
to get understand. So I guess they announced the
29:43
winner. You came in fifth, correct?
29:47
So at that point, did they notice something was wrong or
29:54
did you notice something was incorrect?
29:56
And how did it come to your attention if you noticed it?
29:58
The night of, I didn't know anything.
30:01
No, we were tickled pink that we got fifth.
30:05
Our friends, a lot of our friends were right there in
30:09
front of us. So we were over the moon to get
30:12
5th at the Royal and then it was, I think it was the next day
30:20
I started getting text messages and they were like something's
30:24
off. Basically what would happen is
30:27
we had got calls and then when you looked at the score sheet
30:32
the next day, they were different.
30:36
So you're like, what is going on?
30:37
And then it was rumor mail started going around and then
30:42
you we got a phone call and said there was going to be an audit.
30:47
They're like, we don't know what, we don't know anything
30:49
yet. I know they constant contacted
30:51
everybody and man it was a it was an unfortunate circumstance.
30:59
So if y'all wouldn't have said nothing, they wouldn't have said
31:01
nothing. Yeah, you would hope not.
31:06
Yeah, exactly. Exactly.
31:09
I know you handled it like a gentleman.
31:11
Every time you talk about it, you handled it like a gentleman
31:14
because I know I wouldn't have because it's not the same as
31:18
being announced there and after the fact, because the the moment
31:23
is different. The people are the same.
31:25
People aren't there and it's like they're not the same
31:31
feeling. But I'd say you handled it like
31:33
a true gentleman and professional.
31:35
I know by a closed door probably it is what it is, but every time
31:39
I hear you talk. About it, the trigger been
31:41
pulled. You can't call the bullet back.
31:43
It already happened. And being an asshole and
31:47
throwing a fit, it ain't going to do nothing.
31:50
You know what I mean? It's still it's.
31:56
It wasn't fun. But yeah, that's true.
32:02
But it's good that people paid attention and called it out,
32:08
contacted you on your behalf about it also.
32:11
But it's sad that you have to pull it away from somebody else.
32:15
And yeah. Me and David Ellis are really
32:18
good friends, really good friends.
32:21
That sucked. And on top of that, like Petey
32:23
smoking pits, Bill Hein, he finished right in front of this.
32:27
It was like and now everybody gets moved down the line and.
32:31
Exactly. And then the payday is different
32:34
because you got to give back this big check and take this
32:40
smaller check. So is it was not a good look.
32:45
Nobody's perfect, but some mistakes are bigger than the
32:48
others. Happened on that stage.
32:51
Exactly, exactly. So did they say it was human
32:54
error or computer error? I would.
33:00
I had my opinion on that. They did the audit and literally
33:05
do that. Yeah, it definitely is good that
33:09
they got it right, but it said one of the biggest contests out
33:12
there that this happened, but it was meanest wake up call.
33:16
So now I guess y'all more focus on when y'all get your paperwork
33:20
and get your scores and stuff like that and be more attentive
33:24
to what's going on. So it, it does help wake people
33:28
up. It's sad that the stage that it
33:30
happened on. But as far as I guess you were
33:36
doing a lot of chasing and stuff like that.
33:39
You beat Brad in 2023 and then you almost went back-to-back and
33:44
you lost by one point. Yeah, at the rough it's there
33:51
was one team in that whole place that couldn't win.
33:56
And actually I think it was 2. But the odds that happened, I
34:01
remember telling Ali I was like, God damn, they went in the city
34:06
like hit Grand Slam in the World Series and sure shit, they come
34:13
out of the gate swinging. And as soon as I got that
34:15
chicken call, I looked across the way down and I was like,
34:18
we're fucked. And and we were.
34:21
I give her a hard time. So we weren't cooking a ton last
34:27
year. We had Cruz, our son, and early
34:32
on in the season the agreement was once he was born, I was not
34:37
cooking and basically until everybody got settled, then I
34:42
could start cooking. There was like 4 or five
34:45
contests where she was like, I can have this baby any day.
34:50
And I was like, are we sure? So I was like, maybe I could go
34:57
cook this. I could get back, you know.
34:59
Then I call my friends and my mom and my sister, they're all
35:03
like, do not do that. So I didn't go cook it.
35:08
And then after she didn't having the weekend, we'd be watching
35:11
the awards and I'd be me mugger from the front of the room.
35:15
I couldn't cook that contest. So yeah, I told her.
35:19
I said I had to go and get pregnant.
35:23
There are a few of us here because I got here.
35:27
No, I was. That's cool, man.
35:29
Obviously as a competitor you want to win and that would have
35:31
been really cool to, to win back-to-back.
35:34
But me and John and Stephanie with chunky or solid people,
35:38
man. And they did what they needed to
35:39
do to get that win, and they definitely did it.
35:42
Yeah, definitely. It's crazy.
35:44
Just 1.1. Oh, man, I'm telling you, I
35:50
yeah, that was. So what are some of the good and
35:57
some of the bad point chasing? It's a grind, man.
36:03
It is a mental, physical, emotional.
36:08
It is a grind. Everything about it is a grind
36:12
and you have to have the mindset to do it.
36:15
And you also going to try to drown out a lot of the noise
36:20
because everybody and the brothers got something to say
36:22
like a bunch of high school girls, man.
36:26
But you just got to try to keep your blinders on, man.
36:29
And the people that are really good at points chasing, that's
36:33
what they do. They don't really dig it yet
36:35
about anything on the outside. They just go do it.
36:39
And that's it's hard. I'm not going to sit here and
36:42
lie to you. I'm probably so I'm not cooking
36:47
a ton this year and we've had a lot of classes, man.
36:50
I'm cooking against my old food. And just you got to try to make
36:55
sure that you put the best thing out there and feel like we've
37:00
had a pretty good season, but we're taking weeks off.
37:03
And I think that's the other thing about points Chase, is you
37:06
just keep cooking. If you take a week off, it's
37:08
easy to start getting in your head and you ask yourself all
37:12
these questions and man, maybe I should change this or maybe I
37:14
should adjust that. You just need to have confidence
37:17
in your food and keep it rolling.
37:18
But as far as the good thing for me, we take our family pretty
37:27
much every week. So I have my kids with me.
37:34
They have seen, they've seen the country, they've been across
37:37
this country and seen more things than probably most 5 or
37:41
so kids I've ever seen. And they've met some really good
37:45
friends that are kids. And Hayes is some of his best
37:49
friends. Whenever we make his birthday
37:51
list, he's inviting BBQ cooks. He's making comments about like
37:57
Paul Buawa smoking ghost is. He's a big fan farmer Tim here.
38:04
He's a big fan of Tim and there's a lot of people that he
38:08
likes that are grown men. Excuse me.
38:13
And but yeah, he's made of some really good friends.
38:15
A lot of our cooks, they have kids that are his age.
38:18
And man, Hayes is like, well, Mary BBQ, but he runs around.
38:23
He don't care who it is. He wants to talk to him and some
38:27
people like that. And there's probably some guys
38:30
that don't like that, probably get the hell away from me, but
38:33
he don't care. He wants to be your friend and
38:36
tell you until you tell him he's not your friend.
38:39
But he's just a kid, man. So yeah, that and then just
38:44
staying sharp points chase. I mean it to get better or
38:48
something, you got to keep swinging on it.
38:50
If you want to be a good free throw shooter, you got to keep
38:51
shooting free throws. Yeah, definitely.
38:54
We see that this year where I don't know what's Brad kind of
38:58
zone he in, but it's just everybody else might as well go
39:02
home in. Every zone.
39:03
He's all over the country, man. And then he ain't using his own
39:07
equipment to make it so bad. Yeah.
39:11
I was like, geez, he give somebody a chance.
39:17
I was trying to hike Reuters and tutors.
39:19
I was like, y'all can catch them.
39:20
Yeah, no, we ain't gonna catch them.
39:22
We're not even trying. I don't.
39:24
Think there's anybody catching them, man?
39:26
Yeah, in the zone. So it definitely, it's fun to
39:30
watch to see somebody do that because I got, I talked to
39:33
Travis Clark and I told him like when I came in the BBQ, I didn't
39:37
really, when Kobe hit, that's when I really started doing my
39:40
homework and stuff like that. So I didn't get to see or hear
39:43
anything like he was doing because I, I heard that he was
39:47
doing some amazing things and I see his BBQ dad and stuff like
39:51
that. And I was like, well, you, he
39:54
was taking no prisoners back then.
39:56
I heard on the podcast that you had surgery and went to a
40:00
competition. That was a 2023.
40:03
I had a leg surgery on a Monday and I wasn't supposed to travel
40:10
anywhere. And they they said you can't
40:13
drive. So I told Ally I was like, we're
40:18
going to New Jersey. And a friend of ours, Kurt, he
40:27
came from Arkansas and he drove us, I don't even know how many
40:32
hours it was to New Jersey. So I had my leg all bandaged up
40:36
and big boy and tried to get it up in the so it was elevated.
40:41
And he would always say the same thing, big boy, just take a nap.
40:46
So I slept most of the way. Yeah, we cooked it and then
40:51
drilled straight back. How hard was it to maneuver
40:53
around the trailer? It was sore, but it's all right.
41:00
You had to do it over again. Would you do it again?
41:04
Probably. All right, let's kick it to a
41:07
different area. The original janky leg pit.
41:09
How long did you use that before you moved to the next pit?
41:13
Was it outlaw? You went straight to the Outlaw
41:15
after that. No, no.
41:18
So I had that. I bought that pit when I was
41:21
telling you I was with my buddy I worked with and we did that
41:24
first contest, that little non sanctioned.
41:26
We cooked on that thing and there was smoke coming from
41:30
every orifice on that thing except the stack.
41:32
And after that I thought, I'm a contact a welding shop and I'm
41:38
going to make this thing into an amazing smoker.
41:40
So I spent probably 3 grand and I had this thing completely
41:44
changed, put on a trailer, the whole 9.
41:49
And then now that I think know what I know now, I should have
41:52
just went and bought a drum or something else professionally
41:56
made for competition cooks. And but no, I had that pit.
42:01
And then I ended up buying a friend of mine, Brad Cox with
42:06
local yokels. I bought his and I bought his
42:09
Deep South smoker. So I cooked on that for a year,
42:15
I think maybe, and then bought another trailer.
42:20
I think I put that pit and I bought that, bought another
42:25
trailer and put the Deep South on that and I cooked on that for
42:30
a short period of time and then I bought my Outlaw.
42:33
OK, what made you go outlaw and hide the learning curve on it?
42:38
I like cool cars. When I saw that pit, I remember
42:43
it looks so cool with the wheels and everything.
42:45
And then I started talking to Jay Craig, who owns Outlaw, and
42:51
I think it was in 2019, I had never met him.
42:56
My message on Facebook about it. And I was going down to the Jack
43:01
just as a spectator and he's, man, I'd like to meet you there
43:05
if we can catch it up. And I met him at the Jack and we
43:10
just hit it off talk, talk like we've been buddies for 20 years
43:15
and we stayed close. And like I say, I'm in business
43:19
and open in sales, so I like someone who offers you something
43:23
and service and his is bar none. There's no one that touches his
43:28
service in the game. And I like to support good
43:33
people. And on top of that, it is legit.
43:37
So when I bought the Outlaw, we cooked our first contest.
43:41
It was me and Ally. My buddy Teen Wolf cooks with me
43:44
but he didn't go that weekend and I was nervous how to run it.
43:50
I was like cooked in one of the things, man.
43:51
It ran perfectly and just held consistent tips and it's just a
43:58
good bit. OK.
44:00
And you say you use a gateway drum for the chicken.
44:03
What the advantage of that cooking it on the gateway drum
44:07
give you? I've never cooked a piece of
44:10
chicken on an offset. I've never cooked a piece of
44:14
chicken on anything except a gateway drum other when we first
44:17
started, we cooked it on the original janky and we're not
44:21
going to even count that. It was terrible.
44:24
But yeah, I'm just always cooked one on the on the drum and I
44:29
really like how it comes out and I'm not going to change it.
44:34
OK, and what do you think if you had to pick one?
44:37
Time management, tenderness or preparation?
44:40
Which one wins in a BBQ competition?
44:44
Tenderness. OK.
44:47
And next question I have is, if you could change one thing about
44:52
KCBKCBS, what would it be? Man, I don't really get into the
44:58
weeds of the political stuff. And I think anything that you
45:01
have where you have a bunch of people involved in one
45:05
organization, you're always going to have bickering and
45:08
disagreements. But to be honest with you, I
45:10
feel like the disagreements and opinions of others, I think
45:16
that's good sometimes. If I had to change one thing, I
45:21
think that the mindset and the end game needs to be focused on
45:28
growth of the sport. And I think in order to do that,
45:32
you have to really have someone good at PR and getting
45:37
sponsorships. I think to grow anything, you
45:42
have to be able to raise money. That's true.
45:45
So if I was to say what I'd like to see changed, man, I would
45:49
like to see their golf gets paid hundreds of thousands of
45:52
dollars. I think it would be cool for BBQ
45:55
to be able to get a fraction of that money.
45:58
Yeah, people like BBQ. If you think about it, like you
46:02
said, you walk around Manchester, may man, if you walk
46:05
around the Arroyo and you see some of these cool setups, just
46:08
as a spectator, people enjoy that.
46:12
So I think if I was to see if we could change something, try to
46:16
grow the sport. Exactly.
46:19
And be open to ideas from others.
46:20
Yeah, the thing I I disliked when I came to Memphis and made
46:24
the time I met you is us being spectators, walking around.
46:29
They wouldn't let us take a we could take pictures, but we
46:33
couldn't do videos and stuff like that.
46:35
And I'm like, I never seen a Memphis and Main movie or
46:38
anything. So what is it hurting for us?
46:40
The outside of people cooking, they're going to be in the back,
46:43
but just recording just to have memories and stuff like that.
46:47
But they wouldn't even let you record anything.
46:51
And I was like, people didn't travel from all over the place.
46:54
We drove up from Georgia and we couldn't even record anything.
46:59
And they was and then I went last week I went and walked
47:05
around here. We have one called Pigs and
47:07
Peaches in Kennesaw. They had all the cooks in one
47:12
area and then probably like 1/2 mile down the road is where they
47:17
had the festival. And I'm like, this doesn't even
47:20
make sense. Exactly.
47:23
Way down the road you got this big old festival going on and
47:26
the cooks 1/2 mile down the road.
47:29
And I was like, it doesn't make any sense in some of the stuff
47:32
that they, but that's not bringing the attention to
47:36
barbecue. It brings attention to the
47:38
festival, but people are off to the side competing and people
47:42
don't even really know it. It's just they're enjoying the
47:45
festival. So it's not fair for all the
47:47
cooks that came out to compete and show what they do and stuff
47:51
like that. But organization and thinking
47:55
about the people that's coming out there as well as caring
47:57
about the cooks that's cooking because you got to maintain,
48:01
like you say, it's easier to maintain an employee than train
48:04
a new one. So it's you got to keep them
48:07
cooks as well as bring people in to show why you showcasing this
48:13
barbecue and why they're on the big stage and who they are.
48:16
And they might see me who and I, but you got to show this person
48:21
that may not know who Jordan is or Tim or something like that
48:25
who they are and put them on the stage and show why are we
48:30
excited about them. So agree with.
48:33
Yeah, it would be huge for the people.
48:35
It would be huge for the cooks that have restaurants like
48:38
Schaefer, Brad, Travis Clark, go.
48:42
There's a lot of these guys that have big restaurants and these
48:45
people that are at these festivals travel the country.
48:49
You mean to tell me if someone saw Joe Pierce at a contest and
48:53
heard slaps and there in Kansas City, they wouldn't want to go
48:55
check it out? It would be a benefit to those
48:57
guys especially. Yeah, exactly.
49:01
So I definitely agree with that. It need to be more attention to
49:05
the crowd as well as listening to the cooks and not think that
49:09
they just complaining, but be open to advice and not being
49:14
stubborn from the outside. That's coming from me and
49:19
anybody said that's coming from me in my opinion and what I'm
49:23
seeing from the outside looking in and I haven't started cooking
49:26
yet. So that's from the outside
49:28
looking in. It has to be more focused on
49:31
drawing people in as well as focusing on the cook because I
49:34
see y'all be working hard. I've been in the trailer, I got
49:37
invited in the trailer. I've seen somebody in there
49:40
hustling, trying to get everything together.
49:43
And it's not easy as folks think.
49:45
And you go out there and slap it together.
49:47
You got to be have your recipe. Everything got to be done in a
49:50
certain time and it's all about precision and people don't know
49:56
what goes into it and y'all need to be put on display for because
50:01
y'all are chefs and those are works of art that y'all are
50:05
putting together. Isn't anybody can't do that.
50:08
You just can't walk up and say, hey, I'm a cooker company.
50:10
You have to learn how to do this stuff.
50:13
So I definitely agree with you. Next thing I'm a shift into you
50:18
have your own business. You got three boys, correct?
50:21
And a wife. And how do you balance family
50:24
life? We're traveling and long
50:26
weekends and the competition and vacations and stuff like that.
50:30
Man, it's a juggle, but I think everyone has an opinion of it.
50:41
My opinion of it is that we cook a time.
50:45
Our family travels together. My kids have seen and done
50:50
things that they would have never done if it weren't for
50:53
BBQ. But you got to try to have it
50:55
organized in every aspect. When it comes to the dealership,
51:01
I know my schedule when I'm traveling on Thursdays and
51:05
Fridays, I'm on the phone probably more than I would be in
51:10
my office trying to put something together.
51:15
And then I just know when I get home from a BBQ contest, I
51:18
follow the next week to meet and I know start right all over it.
51:22
You know you do the same thing every week, repetition, but to
51:28
balance the family life and whatnot.
51:30
I'm fortunate Ali loves BBQ, maybe not as much as she used
51:35
to, but she she still travels with us.
51:39
And if not, we're blessed to have good parents.
51:42
Her mom will come and stay, or my mom will come and stay with
51:45
her just to keep her company and help the boys.
51:48
But that's that doesn't happen very often where we try to be as
51:50
involved parents as we can be and we drag them along with us.
51:54
But I think BBQ has made haze into the kid he is.
52:00
He communicates as well as most 6 year olds that I know.
52:04
He's not afraid to make new friends.
52:07
He's not afraid to ask questions and I think a lot of that things
52:11
from BBQ. Yeah, that's good.
52:15
And I love to see where husbands and wives are cooking together.
52:19
And there's a lot of people do it just to get away from their
52:23
spouse and stuff like that. And instead of making it like a
52:26
family thing and get to spend time with their family and work
52:30
together and stuff like that. Because it takes a special kind
52:34
to do it. Like you and Reuters and tutors
52:37
and stuff like that. Get out there and show people
52:40
that and that they can work together and stuff like that.
52:44
Oh, Luke and he does that and just having a family around
52:49
because you sometimes you need that extra pat on the back that
52:53
you might not be feeling confident about.
52:55
Hey or hey, get out there and get them next time.
52:58
Something that that goes a lot encouragement or your kids were
53:02
you upset? Your kids might just randomly
53:05
come up and give you a hug and you'd be like, so I know it
53:09
definitely means a lot and it's very important at certain times
53:13
where people don't realize that, where they trying to leave and
53:17
run out the door from their family, but that that little
53:20
extra push it, it means a lot because I, I know that from a
53:23
spirit, my key is because it sometimes I'd be frustrated,
53:28
aggravated or something like that.
53:30
And my baby, I come up and hug me and I'll be like you can't
53:35
help but. Change attitude.
53:37
We've got Teen Wolf that cooks with me and he's cooked with me
53:40
from the beginning, so it's easier.
53:43
Sometimes when Ally can't go, he's coming with me, so he's a
53:48
big asset to the team. Yeah, that's definitely good and
53:51
shout out to him that I mean all those that have people that may
53:57
not have the spotlight, but they are very important to people
54:01
team and don't get the credit sometimes and get overlooked.
54:05
But they're just important, your wife and Teen Wolf and all that.
54:09
And the kids are just important to Jinky Leg as you are just
54:14
because you get up there and get the trophy.
54:16
But it's a group effort that goes into winning those
54:20
competitions because everybody played a part, even though it
54:24
may not be what people think. If you had to give advice to
54:28
someone starting out in BBQ, what would it be?
54:31
As far as the contest, they just.
54:34
Get in there. Everyone's going to screw up.
54:39
When you look at people like Tim Shearer, Joe, Brad, there's all
54:48
the people that you think of when you think of barbecues.
54:53
They all started somewhere, man, Until you you listen to podcasts
54:56
and I'm sure you listen to what they had to say and everybody
55:00
screwed up and made mistakes. But I would say jump in there.
55:05
Find yourself a good friend or a mentor.
55:10
In my opinion, find both because if you can find yourself a good
55:13
friend that's at the same level you are.
55:15
You guys come up together, bounce ideas off together,
55:19
practice, cook together. You can give feedback.
55:22
There's multiple things you can do to try to come up quicker and
55:25
then obviously shorten the learning curve.
55:28
I was blessed compared to the cooks that have been around for
55:31
a long time. They didn't have classes.
55:33
And now that there are classes and people are investing that
55:37
money to, to shorten the learning curve, it's you take a
55:43
lot of those, you take a lot of those days where you've ruined
55:46
all the and you really shorten the percentage of that will
55:50
happen. Yeah.
55:52
I mean, it's, it's definitely worth the investment.
55:55
I definitely advise anybody also to definitely take a class
55:59
because you learn so much and not only that you learn so much,
56:04
you get to meet so many people where the in the audience as
56:07
well as the people teaching the class and the people helping the
56:10
class. And it builds your community and
56:12
people that you know that because I've met a lot of folks
56:14
just going to classes and learning.
56:18
So I definitely understand what you're saying with that.
56:23
Let me see, I got one more question and then a quick game
56:26
and then I'll let you go. If you had to construct an All
56:29
Star team to cook a competition, including yourself, and you had
56:32
to pick three people dead or alive, who would it be?
56:36
And what meat are you cooking and what meat are they cooking?
56:42
Total of 4 cups, right? Yep, you included.
56:45
I would probably I take Bill Hein on chicken, Tim Sheer on
56:51
ribs, myself on pork and probably Brad Cox with Oka Yokos
56:57
on brisket. All right, that's a good team.
57:03
All right, I constructed a game that will play real quick with
57:06
you and you know how to college basketball.
57:08
I had the tournament bracket. I did a tournament bracket of 16
57:11
meats that you cook on the grill and just tell me which one you
57:14
prefer to eat and we'll see which one is the winner.
57:16
All right, match at one beef grills versus lamb, beef ribs.
57:22
All right, next matchup is smoked ham versus smoked Turkey.
57:28
Smoked Turkey. All right, next matchup, burnt
57:32
ends versus hot dog. OK, next matchup, pork ribs
57:37
versus steak. Steak.
57:43
All right, next matchup, Smoked baloney versus brisket.
57:47
Brisket. OK, next match up, BBQ shrimp
57:51
versus sausage. Sausage.
57:55
All right, next match up, pork chop versus chicken.
57:59
Chicken. OK, Next match up, pork belly
58:03
versus hamburger. Hamburger.
58:06
OK. Next match up, beef ribs versus
58:11
Turkey. Beefers.
58:15
All right, burn insurance versus steak.
58:18
Steak. Brisket versus sausage.
58:25
Sausage. Chicken versus hamburger.
58:31
Hamburger, All right. Final four, beef ribs versus
58:35
steak. All right, sausage versus
58:41
hamburger. Hamburger.
58:46
All right. And final steak versus
58:49
hamburger. Hamburger.
58:54
All right. I think somebody else picked
58:56
that hamburger before. That's a two time winner.
59:00
There you. Go, All right.
59:02
And did you say you was a fan of the North Carolina Tar Heels
59:06
basketball? I'm a die hard Jordan fan and as
59:12
ashamed as I am to say it probably the last eight years I
59:19
have not followed college basketball.
59:21
I've been barbecuing for almost 8 years, but I have not followed
59:25
college basketball like I used to.
59:28
I used to never miss a Carolina game.
59:30
Ever. Ever Oh wow all right.
59:33
I did a special tournament for you of all North Carolina
59:37
basketball players, 16 bracket. Most of them are older players,
59:41
and we're going to see who win. We know we're going to win, but
59:45
we're just going to make fun anyway.
59:47
All right, match up 1 Jordan versus Ty Lawson.
59:53
All right, Jerry Stackhouse versus George Lynch.
59:58
All right, Antoine Jameson, Vince Carter Carter.
1:00:03
All right, Sam Perkins versus Raymond Felton Perkins.
1:00:08
All right, Tyler Hansboro versus GR Reed.
1:00:12
Hansberger. All right, Brad Doherty, Rasheed
1:00:16
Wallace. Wallace.
1:00:19
OK, James Worthy. Don May.
1:00:23
All right, Kenny Smith versus Harrison Barnes.
1:00:28
I go Harrison Barnes. I'm a Kenny Smith fan, but I was
1:00:35
young boy young. Jordan versus Stackhouse.
1:00:41
Jordan, I'm already right. Vince Carter versus Sam Perkins.
1:00:47
Carter. All right.
1:00:50
Tyler Hansboro. Rasheed Wallace.
1:00:54
Hansboro. All right.
1:00:57
And Shawn May versus Harrison Barnes.
1:01:03
All right, Final Four, Jordan versus Vince Carter.
1:01:08
Jordan. Harrisboro and Sean May man.
1:01:13
That one is hard, man. In college now and I'll probably
1:01:19
have to go Hansboro. All right.
1:01:23
And him versus Jordan and yeah, you already.
1:01:28
Know I will say Vince Carter is Jordan Vince Carter for me.
1:01:33
Yeah, definitely. I'm a.
1:01:34
Big Jerry Stackhouse fan. All right.
1:01:39
We appreciate you for coming on the show.
1:01:41
I definitely thank you. Your therapy session is over.
1:01:43
If you have anybody to promote or think, you can do that now.
1:01:47
Yeah, man, there's a lot of people and that's the great
1:01:50
thing about BBQ. Our sponsors are our friends
1:01:54
when it comes to seasonings and whatnot.
1:01:56
But you got man meat, Drew Davis, there's.
1:02:01
I mean, I could go on. Brad Cox, Man Meat, Heavy Smoke,
1:02:05
but our big sponsors, man is Tim and Terry Shooter with Blues Hog
1:02:10
has done so much for us. J Craig with Outlaw has went
1:02:16
above and beyond for us. And then Jay Labello and then
1:02:19
the Cordy family, Colin made a Cordy with Cordy Meats.
1:02:24
That's where we get all of our meats and proteins and they're
1:02:26
just top notch people. But there's been a lot of people
1:02:30
along the way that stepped up and helped us.
1:02:33
Definitely, definitely go out and support them, everybody and
1:02:36
definitely I love Blues Hog just like everybody else.
1:02:39
Tim is you let me come out. I got when they came to Atlanta,
1:02:43
I got to go to the race and help them and stuff and it was like,
1:02:47
I know people think it was crazy, but I went out there.
1:02:50
I was there from 11:30 to 6:00 PM helping them hand out the
1:02:54
sauce and give out steak and sausage.
1:02:56
But I enjoyed it because it's just watching one of the masters
1:03:01
at work and see how to promote and be professional out there
1:03:04
and have fun. So I enjoyed every minute of it
1:03:07
out there and it was a great experience and I'll forever be
1:03:11
grateful for him for allowing me to even come out there.
1:03:13
Yeah. Yeah, we did that in Nashville.
1:03:16
It was pretty cool. Yeah, it's a different
1:03:19
experience, but I definitely appreciate you.
1:03:21
I met you once and you willing to come on the show, so I
1:03:25
definitely appreciate that. I forgot to say I cut my
1:03:27
sleeves. I was just is this shout out to.
1:03:29
You. I told my wife let me cut the
1:03:32
sleeves off this shirt just to shout out today.
1:03:35
So The funny thing about that, so before I was in the BBQ,
1:03:39
there's a Big Lake that's just a couple miles from our house and
1:03:42
it's been, it's a boater's paradise there, man.
1:03:45
Everyone goes there and there's a big party Cove.
1:03:48
Before as a BBQ, I was very heavy into boating.
1:03:52
Been a lot of days on the lake and I just big boy, getting
1:03:57
ready for the boat, man. I'd have, I'd have all my cut
1:04:00
offs ready to go heading out there, hit the liquor store
1:04:03
before we go and then strip it off and let my belly shine out
1:04:07
there, man. But I used to tell people all
1:04:09
the time, you if there you have a problem with the weight limit
1:04:12
on a boat, get off my boat. But so yeah, I had a budget.
1:04:17
My first contest. I had all my cut offs from
1:04:21
boating for my first contest. That's why I had cut offs and
1:04:25
they just stuck and buddies of mine would give me a hard time.
1:04:29
They're like, man, you got all your boat and shirts out there,
1:04:30
barbecue and stayed up now. So I've never changed it.
1:04:35
Look at these trophies though. I'll throw them away.
1:04:39
We'll cut the sleeves off just as a shout.
1:04:41
Out man, as soon as we came out here I noticed that I was like,
1:04:43
I'm digging. I meant to say it at the
1:04:44
beginning. I won't go say anything because
1:04:48
I wanted to share, but I can. Appreciate it, definitely.
1:04:51
But I definitely appreciate you coming on the show and take your
1:04:54
time out, your schedule and your family, stuff like that.
1:04:56
And I wish you the best of luck at the Jack and I look forward
1:05:00
to seeing you at the Royal. I appreciate you.
1:05:04
I appreciate you having me. On No problem.
1:05:06
I hope you enjoyed yourself and I'll see you down the road.
1:05:10
Yeah, man, for sure. All right, appreciate.
1:05:11
We just wrapped up another session of BBQ therapy.
1:05:15
Remember, stay patient, stay passionate and keep that fire
1:05:18
burning Hit subscribe, share the good smoke and pay the secretary
1:05:22
on your way out. Have a blessed day.