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Tim Scheer: BBQ CEO Secrets -full episode · BBQ Therapy

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Lego Ham BBQ Lego Ham BBQ Lego ham BBQ Lego ham BBQ.
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Your barbecue on. Get your barbecue on.
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Welcome to the BBQ Therapy podcast.
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My name is Tavis Bryant of Yago Ham BBQ.
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Have you ever stood around a smoker or a grill, felt the
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world fade away? Now that's BBQ Therapy today.
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Joining us for a therapy session is 1 Tim Shear.
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You might have heard of him, but if not, I'm going to introduce
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you to him. We're talking to the man who is
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synonymous with championship, flavor, innovation and BBQ
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excellence. From owning the iconic Blues hog
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brand to pioneering the drum style revolution with Gateway
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Drum Smokers, Tim is not only influence how pit masters cook,
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but how they win. He's the force behind Marble
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Ridge Farms and a Premium which is a premium source of top shelf
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meats. And he's also the pit master of
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Shake and Bake BBQ as well as starting the BBQ League, which
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is a teaching tool for up and coming pit masters as well as
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veteran pit masters that want to fine tune their skills and one
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of the most decorated competition teams on the
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circuit. Whether you're chasing your
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first trophy or just trying to level up your backyard game, Tim
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brings wisdom from every angle of BBQ world.
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Let's dig into how he builds flavor, leads innovation and
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lead keeps the fire lit, literally and figuratively.
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Welcome to the show. I got one rule, just make
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yourself at home. Speak freely.
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I have no corporate sponsors but speak freely anyway.
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Neither do I Sponsored by me. They call you the tallest man, a
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BBQ, but I call you the man with the golden touch and the man
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with 1000 ideas because the stuff that you've been involved
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with is just everything is blown up.
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You've worn a lot of. No shortage of ideas, that's for
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sure. Exactly.
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My thing is you worn a lot of hats as far as being a pitmaster
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with the team, Gateway, Blues, Hog, BBQ League, Marble Ridge.
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Now you're in the racing. Are you able to juggle all that
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on a daily basis? Man, it's crazy, honestly.
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Like we've been so busy lately. I saw you down in Memphis at
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Memphis in May and I slept in my bed I think one night after
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that. For the last three weeks, quite
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honestly, it's just been, it's just been a journey.
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It's been a mission. It's a job, it's a hobby, it's a
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lifestyle, it's everything I could honestly imagine.
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Just trying to balance it all. I've got three daughters too,
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and they're all playing basketball and sports and I'm
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heavily involved with that as well.
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It's just keeping it all balanced and keep it moving.
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Honestly, being gone for three weeks at a time was a first for
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me in a long time. Usually I touchdown one place
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and I'm there for a day or two and OK, I'm back home and just
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you try to make it all work. But after Memphis, that's been a
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journey. So we went from Memphis.
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I came home for a night that Monday, I think I flew out to
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North Carolina to Dale Junior's property and headquarters out
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there, Junior Motorsports in Mooresville, NC, and we coached
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for his partners and all his sponsors.
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The next day we had fan day at Junior Motorsports.
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I went from there. I flew to Orlando, FL where
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attending my youngest daughter had a basketball tournament down
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there U tournament. Got to watch whoop up on
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everybody so that was fun. We did go from there and we
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spent a little time at the beach.
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My wife booked a quick vacation in between time which was OK,
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but I was also ready to come home.
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But and then we rounded it out with Nashville.
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So on the way back we hit Nashville, watch the race down
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there where we had the 88 car sponsored again by Blues hog.
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We finished second down there with counter zillage.
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It was awesome. And then we finally got home.
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So it was literally every bit of three weeks on the road.
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But it's it's go time for us and it's like you said, it's make
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Haven sunshine and right you got to get after this time of year
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and I felt like it was a good trip.
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We got second place hog in Memphis.
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Obviously we won it first. I thought we had a first place
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hog. I blame nobody but myself.
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At the end of the deal we we got put in the last position as far
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as judging and the hog sat for a little bit too long and I didn't
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quite adjust right for it. That is what it is.
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Memphis is a beast, man. People say it's a politics or
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it's a crapshoot, whatever man. It's a pitmaster challenge is
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what it is. And if you're not on your game
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100%, not just at Memphis but the entire year, you can't fake
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it down there, man. It's the real deal.
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We had a great hog, we had a great team, a great attitude
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this year. It was fun.
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I enjoyed every bit of it down there.
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Man, if it was awesome, but going to come up second was a
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little bit of a let down, but that's what it is, man.
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We'll get them next year. Since you mentioned that I'm
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going to break off into Memphis and may that folks don't know
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now I came in 23 for those that don't know, I drug my wife up
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there bragging about barbecue and stuff like that and I said I
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want to go to Memphis. She said OK, got up there
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walking around standing looking outside saying honey, this Blues
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hoe. We went over to the tent.
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We just standing in the back so it won't be distracting.
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What y'all was doing, what you're doing and outcome, Mark
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Bayless, which is arguably one of the nicest guys in the world
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because to me, nobody can tell me wrong.
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Hey, man. He came out just as friendly and
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out of all the people he came to me and her and talking to us,
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gave us some samples even though we already knew what Blue Hog
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was and brought us over there and let us take a picture with
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Johnny Trigg and stuff like that.
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And when y'all were doing the judging, he let me come close.
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Listen to y'all, That's how I got a cameo on BBQ USA.
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And yeah, I'm sitting off in the side.
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They probably like, who is this guy?
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And then Fast forward to this year when I came out, you
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remember who I was brought me over there.
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And y'all allowed, I appreciate y'all allowing me to come in the
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tent in the midst of all that y'all were doing and make me and
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my wife feel at home. Where I'm like, wow, I'm in here
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in the tent with people. I'm watching on TV and videos
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and all this other stuff. And it's like blowing my mind.
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But like you say, most of y'all always say that.
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It's like y'all down to earth people and friendly and like
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that. So for me and my wife, I want to
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thank y'all for rolling out the red carpet in the midst of doing
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battle. So I definitely want to say
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thank you for that. Yeah, I appreciate that number
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one. And Margie B is a he's a right
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hand man. He's so good spreading the
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Blues, Blues hog world. He lives the brand and and it's
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a really is we all do. It's like I said earlier, it's a
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lifestyle and it's a way of life honestly.
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And I tell you, Billy Arnold started at all.
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If you ever walked up to him at a competition, and you probably
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haven't because it's been a while, but I'll never forget
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first time I met him. You know what I mean?
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It's just welcome you in within the 1st 5 seconds.
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You felt like you've known him forever.
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And that's the way we run it, especially at Memphis.
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I know it can be corporate or it can be blocked off to the public
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or whatever. And I always say down there now
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we, we run an open door policy down there like our house is
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your house. You know what I mean?
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We're down there to have fun and spread the word and, you know,
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show everybody what we do and what we're all about.
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And that's whether it's the judges or the public or whatever
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it is, man, it doesn't really matter.
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I want everybody to enjoy a little piece of what we get to
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enjoy every day. I appreciate you recognizing
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that and calling that out because that's one of our main
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missions to life General. That's one of the things that
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even though it's competing, but also it's promoting also because
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you go around some people didn't come out there tent at all.
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You got public walking around, but you selling products and you
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want people to buy your stuff, but you won't come out and say,
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hey, how you doing welcome Or that's what I don't understand.
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I feel bad because at Memphis in May, the last couple of years,
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we're in the very, very back corner.
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So we don't get a ton of traffic honestly.
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And we're one of the teams that actually likes the traffic and,
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and we like to interact. And obviously we want to promote
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the brand because it's, it's really taking off.
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And we love the interaction. Like we work every day of the
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week trying to produce a good product and sending it out and
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hoping it hits. And it's nice to see the
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interaction with people and the feedback and everything else.
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We're set up for that and we enjoy that part of it.
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But I also feel bad at Memphis because we've got so much to do.
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There's so many categories and you're turning in Thursday,
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Friday and Saturday and it's hard to make an effort to get
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out and about and see everybody sometimes.
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But we always try to and we call it doing a walkabout or whatever
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and trying to trying to say hi to everybody.
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But this is one of the things about Memphis and you got to be
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on and it doesn't matter if it's judging time or two days before.
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There's judges walking around every day down there and they're
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not. Some of them don't always say
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that I'm a judge. They might come over and they
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might be judging you 2 days before they're even judging.
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They don't know who they have, but if you have a run in or
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something with somebody, you got to make sure that you're always
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hospitable and not that we wouldn't be, we always want to
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be. So it's just I just being on the
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whole time down there and I just, I don't know.
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I have a lot of respect for members of May.
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It's 100% unique competition. Nothing like we do anytime
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throughout the season when it comes around every year.
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It's always a huge deal for us. And it's just that and the
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American Royal, and just like Jack Daniels and some of these
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other ones, man, it's just every time you go there, you feel
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privileged to to be there and to be allowed to cook there.
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And you just want to make the most of it while you're there.
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Exactly, exactly. So we're going to turn to shake
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and bake. I know it's obvious where y'all
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got the name from. So y'all have an incredible
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track record, which has been the key to y'all being consistently
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on the top in BBQ. Yeah, shake and bake.
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Like when I very first started barbecuing, I recalled it pit
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crew, which I was in the NASCAR a lot back then and watching a
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lot of races. I wanted to tie something
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together with that, but it was boring.
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So I think I was watching Talladega Nights obviously one
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day and I just shouted it out and tell the wife, hello, that's
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our new name. And it stuck.
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And I'm glad we changed it to that because we had those kids
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when we were first starting. And you know, they would follow,
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they would come and run around and ride their Hot Wheels around
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the parking lot or wherever we were at and scream shaking back
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as loud as they could. And it was just a it was a fun
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attitude and a fun, fun name and everything to go with.
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We always tried to keep that light and just, it was always a
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hobby when we first started that and nothing more.
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So every time we took with shake and bake, you know, it's a Dame.
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It's just like you say, we try to get back to that hobby
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lifestyle and not try to think of anything corporate or the
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pressure of having a brand or anything like that.
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It helps to go in there and just do your thing and do it.
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What got you there basically? But now the key to consistency
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has just been, and I don't know, just trying to stay with what we
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know works. But if you know me and the
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people that do know me, I'm constantly changing something or
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trying some new idea. Consistency is hard sometimes
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because I always want to try to innovate and see if something
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new works. And that I think can hurt me
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sometimes on the competition. So we're good, quite honestly.
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I'll try something, whether it's a flavor or technique that I
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should probably be trying at home or somewhere else, but when
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you're at, sometimes there's only so much time.
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So I'll try it. But I was just focusing on the
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cook, and that's one thing about the Gateway Drama smokers.
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When I started cooking on those, I just got so much more dialed
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into the function of the smoker and the airflow and the moisture
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dripping and the fire management and everything just started.
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There's so much more involved at that point.
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I had to pay attention and I'm just building off of that.
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And we really had nobody to show us how to do that at that time
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because everybody was cooking on pellets or offsets or something
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else. So it's up to me and up to us to
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figure it out. And I think that just helped me
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focus and get more in tune with what is actually happening in
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the in the pit. I think that helps a lot.
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Obviously the Blues hog flavors and just staying home, like
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staying with what works and not trying to chase the flavor of
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the month that that's been huge. Probably.
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I don't know really. It's hard to think of
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everything, but I'll just be consistent.
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But just nailing tenderness every time and trying to be in
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tune with down the middle flavor.
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That's agreeable. That's my biggest thing, that
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that word agreeable has got to be the number one thing when
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you're cooking for six people that you don't know.
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It could be great, it could be whatever, but it's got to be
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right down the middle, agreeable.
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OK, definitely. Speaking of the drum now, the
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most interesting part to me is the intakes.
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How did you come up with the concept of the intakes?
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Because that's just like you never seen that before on
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anything. And yeah, it's amazing so.
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That intake, yeah, that intake makes a lot of sense if you
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think about it. They used to do that old school
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with chimneys and things like that out.
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Like when they would build an actual fireplace, it would run
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an intake higher and the air would pull in and actually be
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sucked into the fire OK. And they would create a
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downdraft and a draw up back up through.
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I didn't think of that idea necessarily for the pit.
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Some of my buddies helped me out with that that were cooking on
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drums before that and everything.
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And I wasn't sure either, but when I researched it and tried
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it out, it made a lot of sense. But those intakes being up
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higher like that, the heat of the fire is going to pull that
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air in, feed the fire consistently and with the
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exhaust above it, it's going to naturally draw.
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And that's a huge thing with what we do on the drum smoker.
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And that air is constantly moving.
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It's going down those ground pipes and spinning and building
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velocity as it goes down. So that's why we can run just a
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quarter bit of quarter inch of air on each intake, like hardly
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anything. And the fire just pumps away,
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you know what I mean? And if you keep that exhaust
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open that you know that oxygen is pulling it out.
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It's just crazy how it works and it's very simple.
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It's old school, yet it's new school because the hot and fast
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technique and everything else at the same time.
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But stum luck, the way it worked out, I built the first one, it
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worked really well. We didn't have to make a lot of
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tweaks at all. And it's just after that it was
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just going out and proving the concept.
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And to be honest, I wasn't even sure about it when we started
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doing it, but it started working immediately on ribs.
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Once I got ribs figured out, I would go to pork bud and risk it
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and things like that. Just trying to figure out one
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mate at a time and trying to tweak the concept and make sure
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that we could be consistent at the competitions with it.
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And it was the first, it was 1 drum for us and a pellet cooker.
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Then it was 3, then it was just 4.
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To go crazy with it. I got to say, it's been a ton of
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fun. I'm a piddler, like I don't sit
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still as you can probably imagine.
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I like to mess with stuff and look in the pit and see how I
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was doing and that style, that drum cooker just fit my style
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more than anything. I was on pallets before and
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offsets and opening the door, you lose heat.
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All that stuff was terrible for me because I always wanted to be
15:18
looking. The drum smoker just fit my I
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just fit my style. We just ran with it.
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Yeah, it's an awesome adventure that you came up with and I call
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you some of the BBQ people I equate to NBA players and I call
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you to Steph Curry BBQ because with Steph Curry he came and
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changed the game with the three pointer from half court and
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stuff like that. And that's what you came in and
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did. You changed the whole game and
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made everybody rethink what they were doing.
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So that's why I equate you to Steph Curry, of course.
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I'm that man, and we've had sayings over the years with the
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gateway drama, Smokers breaking the rules never tasted so good.
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Just things like that, like everything you thought you knew,
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just Chuck it and start over because we're hot and fast.
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We actually have an actual trademark on that term, but at
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the beginning we got to have that.
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So there's so many things. Like you said, it's just been a
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fun, just like shaking. Vegas has been a lifestyle that
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hot and fast lifestyle like gripping, ripping type of thing.
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And it's just, honestly, it's made BBQ a lot more entertaining
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for me. And just the whole thing has
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just been a hoot, man, honestly. Exactly.
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I mean, it's caught on because they're right in their moment.
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Got a drum now? Yeah, you're right.
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You're right. Yeah, we used to go to a contest
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and people would come out to me because they thought we were
16:38
couldn't afford a smoker or something.
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What the hell are you guys doing here?
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Trash cans or whatever. And now you go and I would say
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90% of teens have one. It's just, it's pretty funny,
16:50
actually. Did they have the paint?
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Did you paint them back then or were they?
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Right off the bat, I painted quite a few of them pretty nice,
16:58
but there was definitely some ones that were ratty looking to.
17:01
It's just been Either way, it works fine on the inside, yeah.
17:06
Let me ask you about that. What's 1 mistake people making
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when they're cooking on a drum for the first time?
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And also, what's the best meat to start off to get a feel for
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the smoker? Yeah, the first time cook,
17:20
definitely. I could tell you a funny story
17:22
about Johnny Trigg, and he's old and crabby, so I don't mind
17:25
telling him, but he got a drum smoker from me.
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This is a long time ago, but anyway, I think it was by
17:31
Thanksgiving. And so he gets the charcoal
17:34
going like you would or whatever, and just gets
17:36
everything raging and puts two big old jambo logs in there like
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he was feeding his jambo pit that he's used to cooking on for
17:42
smoke. And he's got them logs blazing.
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And he puts his Turkey on for Thanksgiving.
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And about midway through he calls me, just cussing me up one
17:52
side and down the other that I'm no good, don't know what I'm
17:54
doing. And you know what the hell, you
17:57
just burnt my Turkey. Basically.
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He's telling me I'm like, all right, Johnny, just slow down a
18:00
little bit and walk me through what really happened here.
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And so he told me how he lit the fire and how many logs he put on
18:07
and that this and that. I was like, holy shit, bud.
18:09
Heck, this is not a, this is not a 200 gallon Jambo.
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This is a 55 Challenger. I'm like right here.
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You got to start a small fire and let that small fire burn
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down and out. He calmed down after that and
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figured it out. But no, that's the biggest
18:25
thing. People want to light too much
18:26
charcoal at one time, right. So if you put charcoal, lump
18:29
charcoal in your in your fire basket, I always say light it
18:33
from the top. Just get a small group of coals
18:36
going like a softball sized group and then put the lid on
18:39
and let the temp come up slowly and you'll be able to dial it in
18:42
perfectly. If you get too much coal lid,
18:45
you know you're going to have so much heat in there, you're going
18:47
to be choking your dampers and just chasing your temps all over
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the place and it's going to be a a disaster basically.
18:54
So that's the thing that when you first start, just light it
18:58
from the top and let it come up slowly and you should be off and
19:01
running in no time. And then after that, like me
19:03
wise, it doesn't really matter. Like you can try anything.
19:06
I think I first tried ribs when I did it when we, I think we've
19:10
got quite a few videos and stuff now as far as time and time they
19:13
can get you right. That's the biggest thing I think
19:15
is just getting lit properly and off on the right foot.
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Otherwise you're going to be, we want a small clean fire so we
19:21
can run those intakes. And once you with those intakes,
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once you get that fire set, if it's this big and you got your
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intake set right, the fire will stay this big if it's because
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it's only got the same amount of air, right?
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So if the fire is this big and you have the same amount of air,
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it's going to stay this big. That's it.
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It's it's pretty simple as far as air in and air out, but
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getting off the right foot is important.
19:45
Oh, definitely. OK, we're going to switch over
19:47
to Blues Hog. And as everybody know, as you
19:51
mentioned, Bill Arnold is the creator of Blues Hog and he
19:55
started out with with four flavors and 1 salt rough.
19:59
Yeah, Tennessee Red original, I would say Smoky Mountain.
20:05
Honey mustard. Honey mustard.
20:06
Yeah, that's right. In original season.
20:10
OK, what? How did you now all the
20:16
relatives and people he knew, how did you feel when he came to
20:20
you and said, hey, do you want to buy the company?
20:27
Man I honestly don't know. Like when I remember the time
20:30
and I, I just started the BBQ store and Gateway Drum Smokers
20:35
and I think he looked at me and respected what we were doing and
20:38
BBQ with that. Even though at that point it was
20:41
a very small scale. And I in no way felt worthy of
20:46
taking over on Blues Hog, that's for sure.
20:48
But I don't know, I think he was, he was in bad health with
20:51
his cancer and stuff. And I don't know, I felt, I
20:54
think he just felt like he could talk to me and I think he felt
20:57
like I had a good vision and ambition.
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Yeah, that's about all I had. And I wasn't sure about like
21:05
when he said and I was just trying to help him out honestly
21:08
too. He was like, Timmy, we got to
21:09
find a new Co Packer. We got to do this.
21:12
I'm like, shit, Bill, this is a lot to do.
21:14
Like right now we got to make it happen.
21:16
You know what I mean? Because he had some things
21:18
changing and stuff. And I was like, all right, so
21:21
we, we drove to Kansas City probably five times in Saint
21:24
Louis and Tennessee and just everywhere looking for someone
21:28
that could make the sauce properly and everything.
21:30
And then finally I was like, all right, Billy, you know what I
21:32
mean? It's it's time we got to do this
21:34
because either either I need to be able to take over and take it
21:38
on or find somebody else to help you with it, you know what I
21:40
mean? And he was ready to roll and I
21:42
was ready to go. And I was scared to death
21:44
because I had 0 experience in the food business or sauce or
21:48
anything. I was competing at a pretty high
21:50
level already. Also had all of my buddies
21:52
around me that were competing and they said, Tim, how don't
21:54
you dare screw the sauce up? We need this for competition and
21:57
everything. And so this probably the most
22:00
pressure I've ever felt in my life, honestly.
22:02
Like going through all that, obviously trying to follow a
22:06
legend like Bill Arnold, if you knew, if you got to know him, it
22:09
was a game changer in your life. He's like none other and his
22:12
flavor profiles and his creation and then just his personality
22:16
was on another level too. I wasn't really worried about a
22:18
lot of that stuff. I just wanted to get the sauce
22:20
right. That was the main thing.
22:21
And we spent countless hours and trips and I was just dedicated
22:25
to figuring it out and that's it.
22:26
But we definitely stumbled a couple times right out of the
22:29
gate because you can imagine, nothing worked perfectly smooth.
22:33
But I think where we got to and then where we are now, I think
22:38
it's just been, it's been a blessing for myself and my
22:41
family and probably for Bill and his family too, honestly.
22:44
We're glad to carry on the tradition.
22:46
And Billy saw a lot in common with me, even though we were
22:48
totally different. I would say it all the time,
22:50
like we were totally different people, but we still had a lot
22:52
in common. Like, he had three daughters.
22:54
I had three daughters. He was, he'd be serious about
22:57
cooking, but he liked to party and whatever.
22:58
Like kind of the same, same way I operate, like trying to take
23:02
it off too seriously, but at the same time get your stuff done.
23:04
I just clicked pretty well. And it's just been a hell of a
23:07
fun ride and journey. And honestly, I think we got a
23:10
lot to do yet. He told me way back then he's
23:12
like him, you know, 1 Blues hog in every household of America.
23:15
And I honestly think we can do that.
23:16
Yeah. I think so too.
23:18
All you can do is try. Yeah, we could drive.
23:22
We keep running out, we keep running out, we keep running
23:25
out. So I'll definitely help out and
23:29
do my part. But now you got a baby on, now
23:31
you got a baby in the house. You got to get an extra bottle.
23:33
Yeah. Exactly.
23:34
I'm going to have to move up to the gallons because we go
23:36
through it. Start her off on Start her off
23:39
on original or. Usually buy Smoky Mountain or
23:41
Championship, but I got everybody else in the house
23:46
addicted to it too. Because I'm weird because I use
23:49
it on everything. I put it on a hot dog, a
23:52
hamburger. I put it on my drizzle it on my
23:55
Mac and cheese. I drizzle it on my mashed
23:57
potatoes. It's just, that's just me.
24:02
Just a little BBQ sauce. And then once I ran across Blues
24:06
Dog, I was like, oh, this is it. But I know it felt good because
24:12
he saw something in you and it, oh wow, he made me see
24:15
something. But I was saying that I know it
24:20
felt good that you seen somebody that had thought that you had
24:26
potential enough to turn the reins over to you and give you
24:32
his legacy and trust you with it.
24:35
Because like you said, you didn't have no experience or
24:37
anything like that. And you got somebody saying, OK,
24:39
here, I'm going to give you the ball and you run with it.
24:43
So I know that it felt good from a level of motivating you to
24:47
push forward and try to make something of what he started.
24:53
Yeah, you're right, man. That was the key.
24:55
And obviously that had to be hard for Billy, you know what I
24:57
mean? This is his baby that he created
24:59
and it was gold, you know what I mean?
25:01
I knew it was and stuff, and he unfortunately, he had bad health
25:06
and everything, but he sat there and put his heart and soul into
25:08
it and lived his life for it. And then just to say, OK, yeah,
25:12
here you go, run with this, you know what I mean?
25:16
Had to be hard for him and I know it was.
25:18
And I didn't know what else to do other than just take it and
25:21
run too. Though at the same time, I'm
25:23
like, really? I can't.
25:24
I got to be, I got to be ready to roll.
25:26
I got to go too. You know what I mean?
25:28
It was a hard, it was had to be hard.
25:29
But I think at the same time he trusted me and we just, I just
25:32
went to work. I was like, shit, let's go time
25:35
now. Like we got it.
25:36
I got a lot of people, a lot of eyes, a lot of pressure on it
25:39
sounds like I said it was the most pressure I've ever felt in
25:41
my life. It was the most stressful thing
25:43
ever, you know what I mean? But wrote it to him and the BBQ
25:47
community to everybody to make it happen.
25:49
We just went to work and we had to accept it.
25:52
We're going to make mistakes. We're going to figure it out.
25:54
Just hopefully they're not big mistakes.
25:55
And, and anything that went wrong, we just tried to stand
25:58
behind and fix. And, and then at that point, I
26:00
had to trust my gut too and my instincts and just say, Hey, OK,
26:03
you turn it over to you for a reason.
26:05
Like you got to go. And that's the way I had to
26:08
operate. And so we, we changed the
26:10
bottle, we changed, we started new flavors, we added products.
26:15
I was like the thing I always had to always wanted to hold the
26:18
standard was always Billy standard.
26:19
This got to be the top. Like he had the best quality,
26:23
the best ingredients, the best everything and the best flavors,
26:26
you know, And if that was with me, I was like, it's got to be
26:28
competition tested and proved and winning.
26:31
That's got to be the best. So that's still the day.
26:33
That's what I say when we're doing a product or we're trying
26:36
to come up with anything. I'm like Co Packers get mad at
26:38
me a lot, like a lot of people get upset or whatever that I'm
26:41
picky or that I send it back or that it's not right or we got to
26:44
start over or whatever. But I just tell them like that's
26:47
the way it's going to have to be.
26:48
I'll tell you that from day one before ever before we ever get
26:50
sort of anything like it's going to be right before we let it go.
26:53
That's a whole deal, honestly. And that's that comes straight
26:56
from Bill. Yeah, what's the one Blues hog
26:59
product that people sleep on but really shouldn't that you feel?
27:04
Tennessee red out the gay for sure.
27:06
Tennessee Red and Smoky Mountain I think are I think I'd say
27:09
Smoky Mountain's probably the most underrated sauce that we
27:12
have. But Tennessee Red isn't a
27:14
sleeper too deal because people don't I don't think they
27:17
understand how to use Tennessee Red as much.
27:19
But I think those two in general are the I'd say Smoky Mountains
27:23
are most underrated and it's coming up.
27:25
People are finding out about it ourselves on on Smoky Mountain
27:28
are definitely popping up. But Tennessee Red to me is one
27:31
of my favorites and people that try it are like, OK, I get it
27:35
now. You know what I mean kind of
27:36
thing. Yeah, those two are are
27:38
definitely in the deal. Yeah, I like the Smoky Mountain
27:41
the best myself. Yeah, yeah.
27:43
Yeah, the Tennessee, I'm not a big vinegar person.
27:47
The Tennessee I have to mix the Tennessee red with something in
27:51
order to try it, but. And that's perfect and that's
27:54
perfectly fine. Yes, honestly that like you
27:57
said, if I mix it with the original and if it's something,
28:00
you know what I mean? But pulled pork and chicken
28:02
wings, even I got people last weekend at the race.
28:05
I needed a wing sauce. I used Tennessee Red and Frank.
28:08
So I'm like, oh, never tried that before.
28:10
I guess I have. Of course I had.
28:13
It was freaking delicious. You know what I mean?
28:14
Like it works, but no, it's fine man.
28:19
So y'all just recently the Dilly Ranch, Buffalo Ranch, the
28:24
whiskey Blues which are itching the trash, the sweet chili,
28:27
jalapeno lime, and the sweet Asian dragon.
28:31
How do y'all, how do you go into coming up with a concept for a
28:35
new sauce? You just go somewhere.
28:38
Yeah. So definitely combo things,
28:40
right. So obviously you don't normally
28:43
release that many at one time and we normally never do either.
28:46
But I just had so many ideas at one time.
28:49
I think we had. But so for instance, like the
28:52
Buffalo garlic pond, which is 1 is pretty much I think the best
28:56
wing sauce going right now. I had that kind of combo
28:59
probably 15 or 20 years ago at a tiny hole in the wall bar one
29:04
time and they had Buffalo and garlic and Parmesan on the
29:07
wings. And I'm like, dude, like this is
29:09
a ticket and just filed that. And then in the back and I'm
29:12
like, all right, I got to do that.
29:14
And then the whiskey blue just makes so much sense.
29:16
Billy was always a moonshiner and just into that kind of thing
29:21
too. And it just really went well.
29:24
And honestly, it's a killer flavor.
29:26
I'm really proud of that one. But something like the dragon
29:29
sauce, and if you look around like it was popular on the
29:32
market right now, that's what triggered that, right?
29:34
It's OK, this there's Asian BBQ sauce out there that's really
29:37
going crazy. I've tried it and I'm like, oh,
29:39
I know we could do better than that.
29:40
So we take it, take it and fix it and there it is and it's
29:44
really good. But and then I wanted to get
29:47
into more of a wing line, so we had the wild sauce originally,
29:50
which is really good, and the Buffalo garlic parn.
29:53
And then the sweet chili is so good on wings.
29:56
It's actually awesome glaze. I used it on my ham at Easter
30:00
this year and it was so good. But you can glaze your ribs with
30:03
it. Chicken, anything.
30:04
That one I think is going to be a hit.
30:06
We've got a hot honey BBQ coming out.
30:08
All these those are those are trendy flavors, I would say.
30:11
And that's why we wanted to go after those.
30:13
But and then I had always been big on ranch.
30:15
I was, I was picky about ranch and I'm like, I know we can make
30:19
a better ranch than what's out there and started with the
30:21
original ranch and then the daily ranch and Buffalo and
30:24
Sriracha. We've got two.
30:26
I'm just trying to get into more of everyday cooking world as
30:29
opposed to just BBQ or competition.
30:31
BBQ I think helps but it again, it's all got to have the Blues
30:35
hog touch and the the level quality that we're after is all
30:39
got to be there for us. Yeah, definitely doing the
30:42
thing. Y'all drop them just out the
30:44
blue. I remember I left.
30:46
Was it last year I seen a video that you did and I saw the
30:50
burger, the the, the burger one in the back sitting on the table
30:56
and I was like, what is that there?
30:59
Yeah, yeah. So that could tell you that
31:02
tells you how long we've been working on them.
31:04
Honestly, probably like over 2 years of development and trial
31:07
and error and test and label approval and just all the stuff
31:11
that goes into it. Unfortunately it's it takes
31:14
longer than I ever wanted to, but but there's just a lot that
31:17
goes into it. So yeah, the chicken fried
31:19
burger sauce is it's bomb. I think I like smashed burgers
31:23
and anything fries and stuff like that.
31:25
It's, it's obviously kids are dipping chicken strips and
31:29
everything else at Canes and Chick-fil-A or whatever, and I
31:33
think just tops both of them. Hopefully it catches on because
31:36
it's a good one. Yeah, to me, that's what I said,
31:40
that people that put sauces, it's it's not an easy thing to
31:44
do. People act like it's just
31:46
simple. But make rubs and make sauces
31:49
like that, it's not that easy because you got the, there's a
31:52
lot of detail, especially making a rub.
31:56
It's not just putting stuff together.
31:57
You got to think of the size of the particles and how it comes
32:01
out the bottle and. How it comes out, how it cooks,
32:05
how it reacts when it cooks everything.
32:07
You know what I mean? Yeah, our bowl and beefy took us
32:10
probably 2 1/2 years just to get it out and I'll tell you right
32:14
now, the Co Packer was he hung up on me on his own and called
32:17
me every name in the book and I'm like, I can't believe you're
32:19
talking like that. Honestly, I was like I know I
32:22
hadn't bought anything from him yet but I told him I was like,
32:24
dude, I swear to God, when we get this right we're going to
32:27
we're going to push the hell out of it and it's going to be good
32:30
and it finally was but it's just part of it.
32:33
You know what I mean? I don't yeah, I mean I still
32:39
work with them for some reason, but we I was like, but it's just
32:45
part of it. You want it to be right, but you
32:47
don't want to waste anybody's time.
32:49
But you wanted to be right. Exactly.
32:51
So, Marble Ridge, what made you want to go into the meat realm?
33:00
I don't know, craziness probably, but I grew up on a
33:04
pretty large hog farm. My dad had about 4000 sows,
33:08
which is a lot of pigs. Yeah, So pretty, pretty large
33:12
farm. We had probably 300 head of
33:14
Angus cattle and stuff throughout my life, all the
33:16
time. And, you know, I grew up doing
33:19
that and then cutting hay and bailing and planting corn and
33:23
just doing everything, feeding pigs.
33:24
So it's always been there. I guess in my blood it's
33:27
probably a disease. I told him before when I got
33:30
into BBQ, I was like, man, I finally figured out how to make
33:32
you stupid pigs smell good. And I was like, I'll never get
33:36
into that, you know what I mean? And then here we are 20 years
33:39
later, freaking messing with pigs and cattle.
33:42
But that's funny how I guess you get older and you start to
33:45
realize that what, where you came from isn't so bad and it's
33:49
fun to go back to some of that. And so we bought a little bit of
33:54
Wagyu cattle, probably 15 of them.
33:56
This is about 4 1/2 years ago now.
33:58
And yeah, I think I have 250 of them now.
34:01
So it's crazy, but yeah, it's gotten a little out of control,
34:05
but it's been fun and I really enjoy doing it and studying the
34:08
genetics and the breeding and the just learning all about it
34:12
has honestly just been fun for me.
34:14
To get you back out in the country and back out to the farm
34:16
and doing things that that I do did growing up that are actually
34:20
seem like a little bit more fun now.
34:21
But still, it's a lot of work. It's been expensive and haven't
34:25
shown much of A return yet, but I think I think what we're doing
34:29
and what we're building in the long run is going to be pretty
34:31
special. And we've got the top genetics
34:33
in the world. We've same thing.
34:36
We've tried to spare no expense as far as finding the best and
34:39
creating the best genetic lines and in order to raise the best
34:43
cattle and the best beef. It's just now it's a basically a
34:45
four year process from concession to a steak.
34:50
We're just now getting to see those, the fruits of those
34:53
laborers that we've been working on for so long and so far it
34:55
looks really good. So I'm excited with our pork.
34:59
Like we literally raised our pork from ever some hey, start
35:01
to finish. Most people go and buy one and
35:04
buy a couple hogs and cook them. Like, you know, we breed them,
35:07
we selected genetics, we breed them, we feed them out the way
35:11
we want and all that. It's like any recipe, all that
35:13
adds up the way you feed a hog especially and you can totally
35:16
change the flavor of it. I feel like it's worth it and
35:18
it's fun and it's our unique story or whatever too.
35:23
So do y'all have you have a team that takes care of the farm or
35:27
do y'all do it yourselves? I don't know if you met brother
35:31
Dee when you're down in Memphis, but him myself, I've got a 17
35:35
year old kid that works for us. I call him kid, but he's he's
35:39
really into it. Dylan, he's been kicking an ass
35:42
at the farm for us every day. My father in I just, it's AI
35:48
just worked out to be a fun, fun operation for us and we goof
35:52
around a lot, but we've actually got a lot of cool stuff
35:55
happening out there too. Y'all got a lot of stuff going.
35:58
On for sure. Not enough time today.
36:03
How part? How important is the meat
36:05
quality to the comp game versus cooking technique It's.
36:09
It's 100%, it's the start. It's absolutely the biggest
36:13
factor in the whole group. I feel like that's it'd be like
36:16
bringing a knife to a gunfight. Like you cannot come in with
36:19
something subpar. Some people may be able to.
36:21
I tell our butcher and Jay and everybody over there, I'm like,
36:24
I'm not good enough to take a bad piece of meat to a contest.
36:28
Maybe I am, but why? Like you got to start with the
36:31
best in order to end with the best.
36:33
In my opinion, that's number one.
36:35
I don't care how long it takes or where I got to go or what I
36:38
got to spend to get the perfect piece of meat for a competition.
36:42
That's I guarantee I'll do it all day any day because I know
36:45
it pays off and it just puts you in that much better of a
36:48
position. Yeah, definitely take us back to
36:52
how did the BBQ league come about?
36:57
Man, Brad Vinegar and I started that.
36:59
It's actually been a while that we started it.
37:01
We started to just want to do educational stuff and, you know,
37:05
some reality stuff and extra points.
37:07
Chase just honestly to promote BBQ.
37:10
That was our biggest deal. Like we were involved in BBQ
37:13
when it was at the height, like popularity wise it was probably
37:16
that peaked as we were in it. We felt like it was slipping a
37:20
little bit and we wanted to do something that would keep that
37:23
hype going and be able to be presentable to the public and
37:27
give them an inside scoop of what we do every day and stuff
37:30
or at a comp or whatever. So we did a reality version.
37:33
I think we did 6 or 8 episodes of that.
37:35
We did a points chase inside of KCBS, which was an additional
37:39
prize. And then we started doing
37:41
educational videos as far as tail walls and round tables and
37:45
just trying to give the inside scoop to barbecue.
37:47
Unfortunately, he and I both have other a lot of other stuff
37:50
going on, so sometimes it falls through the cracks.
37:52
But I still think it's got a, it's a cool operation and got a
37:56
lot of potential as far as helping cooks and helping people
38:00
learn how to cook. And just, dude, back when I
38:02
started, it was, what do you even call it anymore?
38:04
A forum where you had to go on there and type in and try to
38:08
pick somebody. Yeah.
38:09
The brethren. Yeah.
38:10
So that was the gold of it. And that there wasn't a whole
38:14
lot of detail there, so you had to figure it all out or talk to
38:17
somebody. And it also made it fun.
38:19
But they're just so much more accessibility to tips and tricks
38:22
and everything right now. And there's a lot of bad tips
38:25
out there. And we just wanted to try to
38:27
bring proven, proven recipes, not just somebody that had
38:30
started the YouTube channel, like somebody that actually has
38:33
won a bunch of stuff and to help you out or whatever.
38:36
We've probably created a lot of competitors that have beat us
38:39
because of it. But at the same time, it's fun
38:42
to spread the word about it. Yeah, I love it because there's
38:45
people out there that ain't is not able to afford 650 dollars,
38:51
$1000 for a class and it's a great option for only $100 just
38:58
to get all they say. Yeah, exactly.
39:00
And that's half the price of a brisket, right.
39:02
And when you're going to compete and you're going to get every
39:04
bit of information that you would get at a class and classes
39:07
are are invaluable too, just because you get to have that in
39:10
person time and you'll definitely pick up a lot of
39:13
detail at classes. But for 100 bucks you honestly
39:17
can't beat it. And you get to learn from y'all
39:20
and different other people that sell in the sport of
39:25
competition. I call it a sport is what it is.
39:30
Yeah, Because I've learned a lot.
39:32
I'm thinking of the sport. What do you got?
39:33
Who you got tonight? Do you got Indiana or Oklahoma?
39:37
I got a feeling that Indiana me pull it upset.
39:41
I got it. That's crazy, isn't it?
39:43
They're on a mission, aren't they?
39:44
They. Can't sleep on them board.
39:47
I know they've been sleeping on them all year.
39:49
They've been knocking, I know folks out the playoffs left and
39:53
right, so. I know I'm going to.
39:55
I'm taking the underdog, yeah. Yeah, my team is Miami Heat, but
40:01
we. There you go.
40:04
Yeah, Yeah, it is at this point. Let's see now I noticed that you
40:14
how many sneakers you got? I thought I was going to ask.
40:20
Yeah, that's all right. I like it.
40:22
I got enough that my wife says you got to clean out the closet
40:25
and get you get rid of some of this stuff.
40:28
So that's actually what I'm supposed to be doing tonight.
40:30
I'm supposed to be cleaning out my closet and getting rid of
40:33
some shit because he's tired of tripping over everything.
40:36
But yeah, I probably got a little bit of a shoe addiction.
40:38
I like my Jordans. I like my dunks.
40:40
I like my Air Force ones. But yeah, I don't know.
40:44
I think it makes me feel like I can still hoop a little bit.
40:48
At my peak I was maybe 350, right now I'm like maybe like
40:54
100 or something. Damn, I used to have a whole
40:59
room just. Yeah.
41:02
Because I just recently I got I got married in 2023.
41:06
So before then I was living by myself.
41:08
So I. Had where they went.
41:09
They went to shoes, Yeah. Yeah.
41:15
Now you got a rack of diapers instead of a rack of shoes.
41:17
Exactly. Diapers, formula.
41:21
So it's all right. It'll come back around or
41:24
teenagers now and they, I think they got the same addiction.
41:27
They're starting to buy shoes like I do It's fine.
41:30
How about them? It's fine, probably.
41:33
Do they do AU all over? There.
41:36
Yeah, yeah, yeah. One of them is up at a camp
41:38
today and they'll be traveling to Louisville here next couple
41:41
weeks. And yeah, we go all over the
41:44
place, so it's fine. Yeah, definitely.
41:47
Especially I got two daughters so I know I have fields and I,
41:51
one of them, the 9 year olds, she played soccer.
41:54
I didn't know nothing about soccer, but I coached the team
41:59
just to make sure she didn't get hurt or anything like that.
42:02
So I was definitely out there. But that's fine out there with
42:05
the boys. And I was like, so what's the
42:10
biggest BBQ lesson? What's the biggest lesson BBQ
42:13
has taught you as a competitor and a business owner?
42:18
Aw man stay humble and stay grateful and stay stay positive
42:22
like it. BBQ competition can tear you up
42:25
mentally. You can be a hero, you can be 0
42:27
any given weekend. And I honestly think no one BBQ
42:31
people like you said earlier, like they're all welcoming and
42:35
laid back and I just feel like or he's my job now.
42:39
Come on man, how bad could it be?
42:41
You know what I mean? Like just, I just want to roll
42:43
with it. And like when Billy had cancer
42:45
real bad, we always said keep it positive.
42:47
Me and him obviously Kip keep it positive, buddy.
42:50
And he would say that that's just what we try to do and it's
42:52
not always easy, but just try to take it one day at a time.
42:56
And like you said, just stay great, stay grateful for it, and
42:59
stay humble about it because it can be gone before you know it.
43:02
Exactly, exactly. And you get to do something you
43:05
love instead of having to. That's right.
43:08
Up like me at 3:45 in the morning.
43:12
Drive to work, I mean. I don't know, but it's crazy.
43:18
But man, it's good. Like you said, it's been
43:21
fortunate and that's why I try to work hard with it and make
43:23
the most out of it. Yeah, yeah, definitely.
43:26
I'm going to talk about this last segment and then go to a
43:29
quick game and then get you out of here.
43:31
But how did y'all get into the racing game as far as sponsoring
43:35
A-Team? Yeah.
43:38
We cooked, just casually cooked for Junior Motorsports down in
43:41
Daytona, Daytona 500 a couple years ago and cooked for Brant
43:46
Racing, who was sponsoring one of Junior's cars.
43:49
I got to meet some of those guys from Junior Motorsports and I
43:52
just took a e-mail address from one of the guys or whatever
43:55
he's, oh, I'm trying to sponsor just something like, Oh yeah,
43:58
maybe someday. That would be really cool.
44:00
You know what I mean? Whatever.
44:01
But I was browsing through my phone a couple months ago and I
44:03
was like, yeah, here's Matt. I'm gonna send him a quick
44:06
e-mail and see what's going on with him.
44:08
And just reached out and said, what would it really cost or
44:11
what would it, what would it entail or whatever.
44:13
And you know, maybe next year we could think about something or
44:16
whatever. And he goes, Tim, I got 3 races
44:18
open this year. This is a, this is going to be a
44:21
sweet deal for you if you want it or whatever.
44:23
And it was Texas, Nashville and Atlanta.
44:25
I'm like, godly, those are two good, pretty good markets or
44:28
whatever. So anyway, it just, it kept
44:31
falling in line. It kept falling in line.
44:33
And I just, I just went with it. I trusted my gut again.
44:37
I was like, screw it, you know what I mean?
44:38
I'm I'm going to pull the trigger on this and see how it
44:40
works out. And it honestly, I don't think
44:43
it could have worked any better. We won the first race, got
44:45
second in Nashville, and we got Atlanta coming up with this one.
44:49
And obviously when it's fine, we want to win and that's part of
44:52
our mindset. But the marketing side of it,
44:55
NASCAR has got such a devoted, you know, demographic.
44:59
They go there and they fly flags and they wear T-shirts and like
45:02
they really get on board with what's going on there.
45:04
So I just felt like it was a cool place where we could
45:07
hopefully hit some new people that hadn't heard of us.
45:09
They do a lot of tailgating, do a lot of camp, and they do a lot
45:12
of grilling and stuff. Thought it'd be a pretty good
45:14
spot to try to make some noise in, and I feel like it's worked
45:18
out pretty well. Definitely it's it's a following
45:21
because since I'm in Georgia, I stayed before I got married.
45:26
The year before last I stayed in Hampton, GA, which is right down
45:30
the street from Atlanta Motor Speedway.
45:32
And those race weekends you already know to stay off the
45:37
highway. So that's definitely if you
45:40
jumping, but also if y'all need an extra set of hands when y'all
45:43
come down Atlanta. Let me know.
45:47
Let me know. You never handed out so much
45:49
thought. Hey, I'll do whatever you need
45:52
me to do. I'll come help out.
45:53
There's no problem. But definitely.
45:54
Down there, it's the 27th coming up, so yeah, we're bringing the
45:58
whole crew down there again and the whole family's coming, I
46:01
think, so it'll be fine. Definitely.
46:03
I'm dead serious. Let me know.
46:05
All right? What I'm going to do is do
46:07
something fun. I got two games real quick, the
46:10
tournament bracket and college basketball.
46:12
What I came up with is a 16 grilling meat tournament and you
46:17
just tell me which meat you prefer to eat and we'll see
46:21
which meat is the winner. Matchup 1 is steak versus smoked
46:24
ham, pork ribs versus smoked Turkey ribs all right, burnt
46:33
insurance versus pork chop I'm. Going to go pork chop raising on
46:37
the farm, Hogs horn. Oh man, I love pork chop.
46:41
Hot dog versus brisket. Brisket, all right.
46:47
Hamburger versus sausage. That's a tough one.
46:52
Exactly. I'm probably going to go sausage
46:54
Dang it. Like a good smash though.
46:59
Lamb versus pork belly. Pork belly beef ribs versus
47:07
smoked Bologna beef ribs. I had a fried baloney at Roberts
47:14
down in Nashville that's pretty good.
47:17
Barbecue shrimp versus smoked chicken.
47:23
I probably go shrimp. New Orleans style BBQ shrimp.
47:28
I'll take it. All right, next round steak
47:31
versus ribs, pork ribs. I guess I'll go steak.
47:39
All right, pork chop versus brisket.
47:42
I better go brisket. Damn it.
47:44
I'm double beef now. God Dang it, it's a bad matchup.
47:50
Sausage versus pork belly. I'm going to save a sausage
47:55
jalapeno cheddar. All right, beef ribs versus
47:58
shrimp. Beef ribs, right?
48:05
I want to go back. You said you want to go back
48:09
steak and brisket. I'll go steak.
48:15
Sausage, Beef, Rio. Sausage.
48:20
Oh wow, sausage versus steak. Steak takes it.
48:30
Is that the final? Yep.
48:34
That's all right, I'll take steak.
48:36
All right, steak is the winner. All right, next game I have is
48:42
another bracket and this is the 16 top athletes of all time.
48:47
Cool. First match up Tom Brady versus
48:53
Lionel Messi. I go Brady.
48:57
I'm not a soccer guy all. Right, next match up, Michael
49:02
Jordan versus Dale Earnhardt. Put the goat against the goat
49:08
first round. Who seated this thing?
49:11
I did it by Rand. Jordan I got to go, Jordan, but
49:14
God Dang, don't tell Dale Junior I said that.
49:18
I did it at random. Usain Bolt versus Serena
49:21
Williams. Serena.
49:26
All right, Michael Phelps versus LeBron James.
49:31
I go Phelps, all right, going for the flop.
49:37
You got a lot of emails off this Ken Griffey junior versus Simone
49:42
Biles. Go Griffey junior.
49:48
Tiger Woods versus Kobe Bryant. Oh my God, what are you doing?
49:57
Can't make it easy. No, that's not.
50:01
I'm going to go Kobe. That's tough, dude.
50:06
Cristiano Ronaldo, soccer player and Wayne Gretzky.
50:13
I don't know. I really don't know.
50:15
Pick one. Roger Federer, Muhammad Ali I'm.
50:25
Going to go Muhammad Ali. All right.
50:29
Next round, Brady versus Jordan. Jordan.
50:34
All right, Serena versus Phelps. Serena.
50:41
All right, Griffey junior versus Kobe.
50:45
Kobe. All right, Renato versus Ali.
50:51
Ali. All right, Jordan versus Serena,
50:56
Kobe versus Ali. All right.
50:58
This is a very important question right here, Jordan
51:03
versus Kobe. I'm going, Jordan, OK.
51:07
My man, that's. Crazy.
51:13
Yeah, man. I think the finalists would have
51:17
been Jordan versus Earnhardt. So that would have been good
51:20
final. I did, Randall.
51:22
Where we are. All right, Mr. Shearer, your
51:27
therapy session is over. You have anybody to shout out or
51:31
promote? Definitely got time to do that.
51:36
I'd just like to shout out you and promote you man.
51:38
I appreciate the show and I'm glad that you stepped up and did
51:40
this. I've enjoyed meeting you and
51:43
talking to you at the events and everything and look forward to
51:46
putting you to work and at Hannah.
51:48
Hey, bring the one up too. She probably on baby duty
51:51
though. Yeah, we don't get grandma, we
51:55
don't get grandma. But other than that, I'll be
51:58
there. Definitely text me or Mark, text
52:01
me, anybody text me and I'll definitely be there.
52:04
And if y'all got any more of those Memphis and me button down
52:07
shirts laying around, I wear a medium.
52:12
And also if y'all having a class coming out of retirement, I'm.
52:17
There, man, I'm thinking about having a class, honestly, and I
52:19
don't know what kind of class, but I might have a weekend
52:23
class. Just have a whole experience of
52:26
kind of what we do out here. I mean like a field trip to the
52:29
farm and everything. I think it'd be pretty.
52:32
I think it'd be unique. Nobody else does it like we do
52:35
it like I said, and. Wow.
52:38
I would really like to show that to people.
52:40
If I can figure out how to coordinate it all and and make
52:44
it all jive. I think is the hardest part of
52:46
it because we're at two or three different locations.
52:48
But I just feel like that would be a fun, educational and
52:51
entertaining experience for people.
52:53
Maybe I got to try to figure out how to pull that off and when.
52:56
I'm here. Wherever he is, I'm here.
52:59
I wanted to come. I wanted to come to the
53:02
warehouse because I went and took Chris Shaffer class and I
53:05
was like, man, how far is the where?
53:07
I was like, man, it's way down there.
53:11
Yeah, this class in Illinois and I was like.
53:14
Yeah, he's over there. OK.
53:16
Yeah, Gordy. Code 3 spices up there.
53:19
OK, yeah, they're over there. Yep, Yep.
53:22
Definitely, I appreciate you coming on.
53:24
I appreciate you investing in me.
53:27
Thank you for joining us on another episode of the BBQ
53:29
Therapy podcast. My name is Tavis Bryant.
53:33
Please tune in to YouTube, Apple, Spotify, Amazon, and any
53:38
streaming platform near you. Please pay the secretary on your
53:42
way out.