Latest / Tigs Bits Podcast / How Caleb Bryan Is Building Louisiana’s Wildest Food Cookoffs

Transcript

How Caleb Bryan Is Building Louisiana’s Wildest Food Cookoffs · Tigs Bits Podcast

0:00
I had so much anxiety in my chest while the event was going
0:03
on and I could not explain why. Like I felt super, super heavy
0:07
and I remember at the alpha party sitting there and say I'm
0:11
not doing this again and literally the next morning is
0:14
literally I woke up at like 4/15, 4:50 that morning and
0:19
started writing about the Cajun Taco cook off.
0:31
Caleb Brian Duck, Cajun critic What is up my brother?
0:35
What is up Tigs? How you doing buddy?
0:37
I am doing so good, dude. It's so good to see you.
0:41
You've been a busy, busy Little Beaver this week, haven't you,
0:46
Sir? Haven't you, Sir?
0:48
Excel? Let's just start right there and
0:50
tell everybody. Welcome again, Caleb, Everybody,
0:53
our audience knows this man really needs no introduction.
0:57
But tell, tell everybody what you have been up to this week,
1:01
man. This week has been all about
1:04
promoting. You know, I kind of had kind of
1:07
landed into my lap where everybody wanted to do a video
1:11
and radio promotional interviews all week, you know, and I love
1:18
it. I absolutely love it.
1:20
I'm not really, I'm pretty, pretty good at talking and all.
1:24
So I don't really have an issue with interviews.
1:26
So, you know, of course, anything to get just one
1:31
additional person at least to the event.
1:34
Happily. We'll, we'll do it.
1:36
And yeah, it's been been been crazy.
1:40
I've definitely been everywhere, Terrence says.
1:41
I've been everywhere, literally everywhere the last 48 hours
1:47
especially. Unbelievable.
1:49
Yes, you have been everywhere. You're doing the media blitz.
1:53
It's almost like you're at the Super Bowl and you're working
1:55
press row and you're going from CBS to NBC to ABC to ESPN.
2:00
You're doing all of that. But.
2:02
That's what it takes. Take me SO.
2:06
Dude, this is probably a question that I should throw out
2:09
at the end of this or somewhere in the middle, but I want to
2:13
just start right out. Like we tell your story a little
2:17
bit of your social media journey.
2:19
Like just for those who haven't heard it to catch up at home,
2:23
just real quick from and take us to the Cajun burger cook off and
2:29
then bring us to now and then I have a question of how I want to
2:32
tie that together and I think it'll be a good start.
2:34
Yeah, so I just started, you know, with the Cajun critique.
2:37
It was all about, it's a Facebook page all about
2:40
critiquing restaurants and promoting restaurants in
2:44
general. Started that back in 2021.
2:49
You know, it was a beautiful time when I started it because
2:53
I'd kind of just been getting a lot of bad experiences and a lot
2:56
of things purposely done to me in restaurants.
3:00
And I said, you know, I'm kind of tired of this.
3:03
I'm kind of not really having a voice.
3:06
And when it comes down to telling people about this.
3:09
And I said, what can I do to possibly get, get that voice?
3:14
And so I created the Cajun critique.
3:16
And since 2021, since May of 2021 I've had about 16 or so bad
3:23
reviews and 400 and 5480 positive.
3:28
But the the bad stills still outweighs the good with my
3:32
locals. But I still I still love them
3:34
though. You still get I bet you still
3:37
get heat from these 16 or 17 bad reviews.
3:42
Are people still talking about it today?
3:45
Well, I mean, I, and we've said this on the deal, the bottom
3:47
line is you got to step your game up.
3:49
If you have a critique like you got a critic that's going to
3:53
come in and and eat your food, you should be welcoming to that
3:57
number one. And you wanted to be blind.
3:59
Like if I'm the owner of a restaurant and I hear that,
4:03
yeah, that's a problem that day, but that's a day that can be
4:07
corrected. You know, like let's train my
4:09
staff, let's talk to our people, let's get you back in there on
4:14
another day. Blind taste test.
4:16
So we don't want to just come give us a not give us another
4:19
review. Just not for social media or
4:21
anything. For me personally, I want to
4:23
know if we've reached where we're trying to go 'cause that
4:27
wasn't the standard. And it's disappointing to me
4:31
that there would be people, 17 different people, that would be
4:34
pissed off about it still basically, and wouldn't want to
4:37
make that kind of a correction. It tells you right there what
4:40
they run and that you probably shouldn't waste your time going
4:43
to them. Which I am not so.
4:46
Exactly. Exactly.
4:47
We're not. Throwing anybody under the.
4:49
Bus I'm sure I'm. Sure, if you want to dig into
4:52
it, you can go go, go find who we're talking about, but it's
4:56
really, you know. Just type in the case and
4:58
critique bad and you'll find all the.
5:01
Results I'm doing that after this show because I haven't I I
5:06
haven't watched a ton of I haven't seen very many of bad
5:09
ones that you you know that you've done is I.
5:11
I generally, you know, the last two years or so, I don't think,
5:16
I think I might have done 1 bad be because my experiences, you
5:20
know, that's, that's, that's more of, of the story a little
5:23
bit was, you know, few years later, like 2 years ago, I ended
5:29
up doing the king cakes, did 81 king cakes in 23 days, blew up,
5:36
went from from 1500 to 10K for followers within, you know,
5:42
three weeks. It was amazing.
5:44
And I, I had the, the greatest time ever doing that.
5:47
And since then, especially in the Lafayette community and, and
5:50
things like that, I'll walk in, I'll walk in like this.
5:53
And, and they'll be like, Oh, we're so glad you're here.
5:55
Mr. Critic or Cajun critic or critique.
5:58
And, you know, I thought it was maybe because I was wearing the
6:01
Cajun critique shirt everywhere and I stopped doing that.
6:04
And even now people are like, you know, we're just so glad
6:07
you're here. Thank you.
6:08
You know, can you are you coming to a video?
6:11
And you know, so, so you know, not that anything is staged or
6:16
anything but. Right, right.
6:18
I guess I'm a, I'm a bit, well, well, more or more known than
6:24
when I was and but honestly, I just, you know, this is the,
6:28
this is the best thing I tell people.
6:30
I stopped going to the bad places.
6:33
That's why there are no bad reviews.
6:37
I said I stopped. You know, I would look up, you
6:40
know, on Google or look up on Yelp, you know, wherever for,
6:44
you know, let me see this guy's country fried steak.
6:46
And if it was, you know, a hamburger steak, I'm not going
6:51
there. Yeah, exactly, Exactly.
6:55
Or a restaurant that sells smash burgers, but you see their
6:58
pictures and you're like, that is not a smash burger.
7:02
It is not thin and all that. Yeah, you and I are both smash
7:07
burger purists. I'll tell you what, that that
7:10
that is something on social media that I've just got to
7:12
continue to grind on because I got some heat from a smash
7:17
burger post and people just went ballistic over it.
7:22
Yeah, it had three or 400,000 views and I haven't done a
7:25
follow up yet. I've got to, I probably will
7:29
this week, this next week. I'm finally going to have a
7:31
little time to cook and film more.
7:34
I've filmed a little bit of stuff, but like really start to
7:37
put some stuff in the can, so to speak, because that's really
7:40
what I want to do. Just kind of this is a, a
7:43
podcast. We may talk about marrying an AI
7:46
human. We may talk about that.
7:48
We may talk about Wrestle Mania. We'll talk about food.
7:52
And then you may see me cook some food or cook food with
7:55
someone else or do a restaurant review or whatever.
7:59
You know, that's kind of the fun of this.
8:00
Go to these festivals, go to these events like you're having.
8:04
It's yeah, that's fun, man. It's just that's right, living
8:08
the life in South Louisiana. So you critique, you've done all
8:12
of that. Then then you decided to to host
8:17
the Cajun burger cook off. And I think part of what my
8:20
question was going to be really with both of those that leads us
8:24
into where we're going with this.
8:26
What got you into promoting these events?
8:29
What made you decide to do promotions?
8:33
So that is the, I can definitely answer that like as a purist,
8:37
because I would go, you know, the, the inspiration behind the
8:42
promotion of what I do is because I don't want my event to
8:45
fail. I don't want my event to be
8:48
subpar. And I surely do not want to see
8:52
and you know, 20 people or 10 people at an event that I do.
8:58
And, and one of the one of the other motivations is definitely
9:01
the money that I spend on these events.
9:03
You know, I truly, you know, I've been, I've been, I've been
9:09
to a lot of events. I've definitely done my fair
9:11
share of all these cook offs every weekend and such.
9:14
I've been to some that had ten, I've been to some that had 300.
9:18
I've been to some that had 3000 people.
9:21
But I don't want that like cool, if I get 3000 people at a Taco
9:26
cook off, amazing. But I'm OK with 100, you know.
9:31
But yeah, so you know, the burger cook off happened and I
9:34
said, you know, look, you know, the idea and the concept of it
9:38
was I love burgers. And I know a lot of people who
9:42
who absolutely say like, you know, burgers are favorite.
9:45
And for the first one, I said, what's the, you know, what's the
9:48
best thing to do? You know, and I was kind of
9:50
contemplating on a couple of different things, and I said,
9:54
yeah, it's going to be burgers because no one makes a burger
9:56
the same. I've never been to a restaurant.
9:58
This is the exact same as this, this, this, never.
10:03
Even the fast food joints, which I don't eat fast food, but, you
10:07
know, they're all different. They're all made different,
10:09
different products, different ingredients, different
10:11
seasonings, everything. You know, it's a full breakdown.
10:15
And so I ended up just saying like, OK, go ahead and do a
10:19
burger cook off. I just want to put on something
10:22
from Morgan City. And I'm not really well liked by
10:27
a lot of people here. I'm really not.
10:30
And look I I think. Why?
10:32
Well, I got to ask. I would be remiss to not ask.
10:35
Why? Why are you?
10:37
Why do you feel you're not well liked?
10:39
Because I disagree from what I've seen.
10:41
Well, I'll tell you why they told me why I'm not well liked.
10:44
Oh, OK. OK, it's because, you know, some
10:48
people believe I destroy restaurants and I walk into a
10:52
restaurant, you might as well close down because I'm going to
10:55
close you right up. It's a small town politics,
10:58
small town minds, you know, that's back.
11:00
To what we were just talking. About yeah.
11:02
And that is the reason why, you know, many not not just one or
11:06
two 10153050 Many, many people have told me you destroy
11:10
businesses and you hurt people and which you know, factually
11:15
there is no facts behind that statement.
11:17
Because when when myself and many others have asked where did
11:22
you know what did I close down or what did he close down?
11:25
They're always like, well, my friend, and then they'll name
11:28
somebody and I'll say I've never been to that restaurant.
11:34
Yeah, You know, I closed them down.
11:35
So you like your whole aura has just come out and you've you've
11:40
bad mouthed places that you've never even been.
11:43
That's the perception. Yeah.
11:45
It's a perception. Yeah.
11:47
Well, screw those people is all I have to say.
11:49
Like, I mean, get your restaurant right.
11:52
If you're that worried about it, then maybe.
11:55
What are you hiding, man? What are you hiding that you
11:58
don't feel you could drop anybody out of the public to
12:01
just drop right into your restaurant and eat?
12:04
And I mean, that's why you're open.
12:07
That's what the whole point of a restaurant is like.
12:09
You lose that passion and that shows in places.
12:13
You go to places and you're like, they were great.
12:15
They had a great five year run in the 80s, but it's 2025 right
12:20
now and they ain't running anymore.
12:23
You know, that was 40 years ago. It's just, you know, and you run
12:27
into that all the time, especially in this state.
12:30
I'm not naming places, but there's some great places that
12:33
are. Legendary places that are, let's
12:36
be honest, average anyhow. Oh, absolutely, absolutely.
12:41
I mean, look, you know, the idea and concept of it was I want to
12:47
bring something, something here that Morgan City has never had,
12:50
which is a successful huge event beside Take out Shrimp and
12:56
Petroleum Festival, Take out the the Morgan City Christmas
12:59
festival, which is amazing, by the way, for two years now,
13:03
especially the turn out incredible.
13:06
Take those out, you know, and, and you know, I just want to
13:09
bring something with food here that people haven't done.
13:12
And that is a, a, a big cook off with people not from here.
13:16
It's not your person that that's down the road cooking every day.
13:20
It's someone from 90 miles away or three or or six hours away
13:24
coming here to cook food very differently than the, the, the
13:28
place that you know, you can go to right down the road.
13:32
So I just wanted to bring something big and different.
13:35
And I mean, you know, and you've heard me say in every video
13:38
there was hunt, there's hundreds of people coming.
13:41
I've said that so many videos, I've said that publicly on on
13:46
council videos that you can even find today.
13:49
Like, I knew without a doubt people were coming.
13:51
And the way I promoted it was going to every single city in
13:55
town in Louisiana, Mississippi, like I'm talking about even
14:00
Texas. Like bringing Flyers to
14:02
restaurants. You know, it's like in the old
14:04
days. Hey, huh.
14:05
My name is Caleb. Can I hang this flyer in your
14:07
diner? But hey, you get one person from
14:11
a Mexican restaurant in Beaumont, TX that ends up in
14:15
Morgan City that doesn't only help you with a little ticket
14:20
money and and help all the people that are there that helps
14:23
Morgan City because they're probably going to stay in a
14:25
hotel that night. They're going to spend money on
14:28
some other stuff. Exactly.
14:30
That's exactly why why you're doing it.
14:32
I think it's brilliant, man. But my God, is it a lot of work,
14:37
And that's from an outsider's perspective and just talking to
14:41
you outside of this kind of knowing what all you're going
14:44
through. Lord man, it takes some thick
14:47
skin to be able to pull it off. And definitely does because you
14:51
know, when it comes down to it, especially the first event, the
14:54
first event I did 99% of things by myself until the day of.
14:59
I didn't have help. I had people I would, you know,
15:01
I'd call you and I'd call other people and be like, what do you
15:04
think about this idea and things like that?
15:05
But I actually had no physical help with anything.
15:10
Like it was just me and and look, you know, I, I don't
15:14
sugarcoat that. I happily tell people like, you
15:17
know, yeah, I did all the work, you know, I did not.
15:20
I didn't give other people credit who who didn't do
15:22
anything. And I mean, I was so proud and
15:27
I'm so proud of the very first event that I that I did.
15:30
You should, you should be, you know, you should be a first
15:34
event that ran that way. And I've not been a part of a
15:38
lot of these events. Everybody that know that, that
15:40
knows me, that's through this little circle that we have.
15:44
They know that I'm kind of new on the scene, but man, I love
15:46
it. I think everybody knows that
15:49
too. I'm having, I'm having fun with
15:51
it. It's it's right up my alley, But
15:54
but dude, it was so smooth. I know it it seems smoother to
15:58
me than it was, if that makes any sense.
16:01
You know, I know how it just gets chaotic.
16:05
I saw I could see that too. But man, it you handled all of
16:10
that really, really well. And like, like Terry Wayne says,
16:14
man, it was just a it was just a fun event.
16:16
He was there with me that day. He and I were were walking
16:20
around and trying all of the burgers and just what a what a
16:25
great concept of all the different styles like you said
16:28
there was. I never had one single burger
16:31
that was the same that was or was even similar to the last one
16:35
that I had. You know what I mean?
16:38
A Hard to pick a winner really. Yeah, I I still don't know how
16:42
there was a winner. But everybody I had, I was
16:47
fortunate I'd got very little content that day because I just
16:51
got to talk and imagine that and I just forgot to record stuff.
16:55
But I happened to get, I got like 3 good things and all three
16:59
of them made it into the top five.
17:01
So I guess I picked picked, right.
17:04
But but yeah, I'm going to do better with that.
17:06
Everybody at these events, I can't help but I start talking
17:10
and I get hung up. Yes, it happens to.
17:12
Me easily. Look, I didn't.
17:13
I didn't have time to do anything.
17:14
I didn't have time to eat. I just remember going by
17:17
Sharon's Tasty Freeze booth and I said, hey, throw me a Patty.
17:22
I remember because I hate. It and I was like, thank you.
17:26
Like that's the only thing I actually got to eat the entire
17:29
day, but I was running like a a crazy person and.
17:32
You know there. There was some minor things
17:35
there that you know, that needed to change and, and I've
17:38
implemented that change with this event, but like, there was
17:41
nothing major, like there was really nothing major that went
17:45
wrong. One of the biggest things was I,
17:47
I, I set you up to be a host and then I never told you what to
17:51
do. It was fine.
17:53
I made my own way. I didn't get.
17:55
Yeah, well, what I figured out what I was there was like, he
17:58
didn't need me to be a host. He already has a guy working to
18:01
Mike. He has a DJ.
18:02
He's got a band coming in. Like, what am I going to do in
18:05
this part? I'm going to go have fun is what
18:07
I'm going to go do. Yeah, I was coming either way.
18:10
It made no difference to me. I was fine with it.
18:13
Yeah. No, no.
18:15
It didn't need somebody. That event actually didn't need
18:18
anybody on a mic trying to like and now go and make a it didn't
18:23
need it. It people got it that everybody
18:25
that was there, it was almost like they just understood.
18:29
You just have your tickets and you go around and you eat the
18:32
burgers that you want and they're going to eventually
18:35
announce who the winner is of this deal.
18:37
And you're going to hang out and listen to music and have you
18:39
some drinks or eat you some fries or whatever you want to
18:42
do. Have fun, buy some merchandise,
18:45
all that stuff. There was a lot, there was a lot
18:48
to do there and I'm very, very excited to tell you there's a
18:52
lot more to do with Taco cook off.
18:55
Like a the budget is times two. OK, the budget is times 2.
19:02
So like there is a lot to do for the kids especially, you know, a
19:06
30 foot sports blow up with six different sports games all
19:11
around it. You know, a face painter who's
19:14
going to be on site all kind of mini games as well.
19:21
There's like, you know, 11 teams and but the food like take the
19:28
teams out and just talk about the vendors and the food by
19:31
itself is ridiculous. From churros, mango natas,
19:35
Mexican popsicles, some of the absolute best brisket you're
19:39
going to ever taste. From Deuces BBQ Oh.
19:43
Man, dude, I can't. I haven't had deuces yet.
19:47
I cannot wait. That will be happening this
19:49
summer. I'm finally like after tomorrow,
19:53
your boy over here is going to have a little bit more time to
19:56
start to roam around the state and explore.
19:59
And yes, and that is what Riley and I plan on doing.
20:03
Deuces. Is on the list because, you
20:05
know, I mean, I don't consider myself a connoisseur of hardly
20:10
anything really at all. I do find myself to be a
20:13
crawfish connoisseur. People would think that with the
20:15
accent, but I don't really care. And I am a brisket connoisseur.
20:20
I promise you I am. I can cook a slamming brisket,
20:23
yes. Come on man.
20:25
It's my jam. I've spent so many times, so
20:27
much time, effort, hours, research, all that stuff.
20:32
Oh yes, let me blow the screen up so I can see it better.
20:35
Yes, you look at that smoke ring.
20:38
That's from the point and the flat.
20:41
It's the best of both. Look at the bark.
20:45
I don't care about a smoke ring at all.
20:46
I like the bark. I just want bark, baby.
20:49
I just want bark. Bark for real, Especially if
20:53
it's the right bark, that is, is it completely crunchy?
20:57
Like won't get in between your teeth?
20:59
It's soft but barky, you know what I mean?
21:02
I. Got a feeling?
21:03
Yes, it just, it just disintegrates when you eat it.
21:06
Yes, that's the way it's supposed to be.
21:09
And apparently they do that, so I have to try it.
21:12
I can't wait. I can't wait.
21:14
So yeah, they're they're on the list that that's before we dive
21:18
into all of the things that'll be happening at the Taco deal.
21:21
That was one of the questions is what did you, what did you learn
21:27
from the burger cook off that you are implementing?
21:31
I mean, you don't have to say everything, but what?
21:32
Yeah. Yeah.
21:34
Yeah, what, what, what are some of the things that that you can
21:36
learn from this for any future aspiring event makers and
21:41
coordinators and that stuff somebody might need to hear
21:44
this. Yeah.
21:45
So the biggest thing I learned is not to listen to people who
21:48
say they know what to do when it comes down to giving them a task
21:54
and don't worry about it. I got this.
21:58
You know, the best thing to do is have a meeting, sit down and
22:01
make sure they fully understand what the the job or or what the
22:06
situation will entail for them to do and make sure it's all
22:11
organized in in that extent, because it was definitely
22:13
organized. I I heard from a lot of people
22:16
that it was one of the best organized events of Morgan City
22:19
ever and which that's amazing. I've heard that from a lot of
22:22
people, but there was some some things, but at the same time
22:26
it's things the public pretty much couldn't see for the huge
22:29
majority. So, you know, it's not something
22:32
that they could even pinpoint. But and yeah, just like, you
22:36
know, even like just having the the stage, which won't be an
22:42
issue for this one, but having the stage a little more in where
22:47
the vendors are, it's it's again, it's minor things.
22:50
Yeah, that make that makes sense because I mean, you know, you
22:53
couldn't hear the music and and All Quiet all the way down
22:58
there. So that would make sense kind of
23:00
maybe not in the middle, but somewhere where it's a little
23:02
more that acoustically favorable maybe that's.
23:06
Which this, this, this event is not going to have that issue
23:10
because there is, you know, it's like, you know, there, there's a
23:14
picture of you and there's a, or a video of you and there's a
23:16
video of me right here. That is how I'm doing this Taco
23:22
cook off. One side is going to be the
23:24
Cajun land and the other side is going to be the Hispanic, which
23:30
I haven't come up with a good name yet, but the Hispanic side
23:34
it is going to be, you know, you walk in like this and you're
23:37
you're in the Spanish part of it with Spanish music playing.
23:41
Everything's decorated like a Fiesta.
23:44
The tablecloth, see the booths, everything, you know, things are
23:49
hanging from from the bridge and you know, it's amazing.
23:53
And then you walk into the Cajun part of it, everything's
23:57
decorated completely different tablecloths, the booths,
24:00
everything is decorated completely different.
24:02
And then that's where the stage is going to be too.
24:06
And the good thing is for this one, when it comes down to
24:09
making announcements, I'm going to have a our two speakers out
24:12
there on the on the Cajun, on the Spanish side and there and I
24:16
can go to the microphone, say, OK, I need everybody to the
24:18
stage. It's going to be much, much
24:21
easier and, and more organized that way as well.
24:23
But perfect. Yeah, it's going to be, it's
24:27
going to be crazy. It's going to be like going to
24:29
Epcot but in Louisiana. But to have tacos?
24:34
Yes, yes, yes, yes. I love it.
24:37
I love it. Were there any, was there any
24:42
behind the scenes stuff that was like some drama that you were
24:46
like we got to squash this. You don't have to say what it
24:49
was, but like, we got to squash this drama that was we can't do
24:54
that again. That happened.
24:57
As far As for the first event. Yeah.
25:02
Because it was mostly me doing it all.
25:04
There wasn't anything except for, yeah, like nothing at all
25:08
as far as drama on that kind of thing.
25:10
But there was there was a bit of drama.
25:12
There was some issues. I was, you know, some, some
25:14
people were giving me about things.
25:17
But it seems like this one, this time the most of those issues
25:22
that did not occur. And they're, you know, they're,
25:25
they're kind of, I think after the first event, people want
25:28
this in their town. They, they want this.
25:32
You know, somebody told me the other day, you know, you're
25:35
doing this about 90 days apart. That's pretty insane.
25:38
Like that's not going to work. It really is.
25:41
That's a tough deal. Hey, I mean, you told me I I
25:44
knew you had to be tired and you texted me three or four days
25:48
after the event, not very long like that ended.
25:50
And then maybe Monday you're like, guess what?
25:53
I was like, no way. How are you going to do this?
25:58
It's impossible. It I had so much anxiety and
26:04
many people maybe didn't see it, maybe they did, especially on my
26:07
face, but I had so much anxiety in my chest while the event was
26:12
going on and I could not explain why.
26:14
Like I felt super super heavy. And I remember at the Alta party
26:18
sitting there and say I'm not doing this again.
26:21
And literally the next morning is literally I woke up at like
26:25
4/15, 4:50 that morning and started writing about the Cajun
26:30
Taco cook off. It was the craziest.
26:32
Thing so is that where it came from like you the you had a
26:37
moment of like clarity all of a sudden you went from I can never
26:42
do this again this is insanity to.
26:48
I, I really liked, I really liked the, I like the concept of
26:53
it. Like I liked everything about
26:55
putting it together. And I felt it was very
26:58
challenging in a lot of ways. And I the next morning when I
27:02
woke up and there wasn't anything to do and I said, I'm
27:06
going to have to do something, put on something.
27:08
And I said, what could work around here?
27:11
What could be different but not the same or feel like the same
27:15
kind of event. And yeah, I just kind of wanted
27:19
to go ahead and feel something. It's so strange to say that, but
27:26
but I really wanted to kind of like feel something, feel that
27:30
anxiety come back in my chest and put on another event, you
27:34
know? Well, you had just gone from I
27:37
don't know how many months leading up to that wide.
27:40
Open. That was 9.
27:41
Videos. Promotions.
27:43
Nine months straight. Nine months straight, there you
27:48
go of promoting it. But it makes sense that you kind
27:52
of you poke the iron while it's still hot, you know, you poke
27:56
the fire while it's still hot and, and, and keep it going.
28:00
Totally makes sense. And you can ride that momentum
28:04
of of what you built and what you were doing.
28:06
So I I get it. I get it.
28:08
What you laughing at? What do you say?
28:11
Oh, big Papa. T Big Papa, Big Papa TK.
28:17
The next. 1 Well, I I told you when you texted me too, that I
28:22
thought you were a little that. Are you sure you want to do
28:25
that? That's, I mean, that's great
28:26
last year. Yeah, I'm like, Are you sure you
28:29
want to do that in June? OK.
28:32
All right, All right. Go for it, brother.
28:34
I mean, I don't like don't. Support you.
28:36
You know, I don't like the easy stuff at all.
28:39
I want things to be challenging. And you know, you got to
28:43
understand the burger cook off. You know, I was told by a lot of
28:45
people, people are not going to support this.
28:49
I was told again, not 10/20/50. A hundred people, numerous
28:54
people said this would not work in Morgan City.
28:58
And you know what I told everybody and I'm sure I told
29:00
you hundreds of people are coming.
29:03
It's going to work. It's going to be huge.
29:05
You know the the Tuesday before the Saturday, I went to the
29:09
council and said this isn't being taken serious.
29:12
I have hundreds of people flocking to this town on
29:15
Saturday. I need y'all to be ready.
29:17
Yeah. I don't think they took it
29:18
serious, but surely some of them, I think about three of
29:22
them were were at the event just looking at the crowd, you know?
29:27
Like, oh, well, damn, he wasn't lying.
29:31
This is. This really happened.
29:33
Wow. Yeah.
29:34
Well, and it's going to happen again, no doubt about it.
29:37
Yeah, no doubt about it. Well, how many?
29:40
I think you said, did you say you're expecting 11 teams to?
29:44
Compete. Yeah, I'm expecting 10:50 the
29:47
total. And there's a reason, of course.
29:49
The reason was for me to sacrifice a couple and put more
29:53
vendors and put more food types out there and, and, and make it
29:59
more of a festival or a Fiesta, you know, in general, general
30:04
Fiesta, a celebration of Cajuns and Hispanics.
30:08
And to do that I couldn't just have all cook off people and no
30:11
vendors. And you know, but what I'm, I'm
30:14
happy to tell you, I do not have craft vendors.
30:18
I don't have any Tupperware or anything like that.
30:22
It is literally, it is relevant to tacos, relevant to Cajun,
30:28
relevant to Hispanic. It's all relevant to what I'm
30:33
doing. And yeah.
30:34
It's theme. It goes with the theme.
30:36
It all matches. That's great Tupperware.
30:40
Yeah, yeah. I mean, I'm sorry, I had a lot
30:43
of people reach out with Tupperware and such and I said
30:46
what does that have to do with a Taco cook off?
30:49
And you can put your leftover tacos in there.
30:51
Of course, Caleb. That's the salesman in me.
30:56
Look, I can give you any reason to get in on anything.
30:59
Yeah, no, but you don't need that.
31:01
Tupperware for you. No, you don't need that.
31:04
No, I think you made a decision. And look, you know what?
31:09
What it's all about is literally just bringing 2 communities
31:13
together for one day. You know, I said it earlier in a
31:17
interview in Homa, I said, you know, we have a big Hispanic
31:21
community here that doesn't have anything that that doesn't get
31:26
recognized. I am not Spanish, I'm not
31:30
Spanish, but I feel like I have a platform and the ability to
31:34
bring them in to be recognized, to be celebrated.
31:37
Because let's be honest, let's be honest, The Taco trucks, they
31:42
hit more than anything in my life, maybe in your life too.
31:46
So good. Yeah, bro, I've not had a bad 1
31:50
yet. And every single time for years.
31:53
For years. I remember one of the first Taco
31:56
trucks I ever went to was in you were a baby.
32:00
You probably was in the early 2000s at like in Tiger Land.
32:07
And they would park outside of Fred's and late night and you
32:10
could hit you at Taco and dude, yeah, I mean, it hit, obviously
32:15
it hit good at that point in time of night, but it would have
32:18
hit good no matter when it was. I promise you it was legit.
32:22
Absolutely. I mean, and when it comes down
32:24
to it, they're always the nicest people that the biggest portions
32:28
and the best prices. And I'm, I'm 100 and look,
32:32
they're, you know, Gio's, El Taco Riendo, you know, my 2
32:36
absolute favorites, I'll say in the world because that's the
32:39
ones that I've had that, that still stand out to me.
32:43
And they're in my backyard. Like they're literally, you
32:45
know, right down the street in the, in the road.
32:47
And I absolutely love their food.
32:50
I love the family that's involved in it.
32:53
They treat me like I'm a, I'm, I'm, I'm a family member, you
32:56
know? Right.
32:57
Yes, because you are. I am.
33:00
You feel like you're an honorary family member when, especially
33:03
once you get to know them, it's it's fantastic.
33:06
I love it. I love it.
33:08
I love it. I love it.
33:09
I love it, dude. What is So let's talk a little
33:13
bit about the judging process. I know it was very unique with
33:17
the burger cook off of how you did that because you know, you
33:20
couldn't over gorge people basically.
33:24
And it was interesting of how you had to do that.
33:26
It worked. How are you?
33:29
How are you going to do the judging in this event?
33:33
So the judging I decided to make it smaller and not have like the
33:38
last minute. I think it was like 8, seven
33:41
showed up. One was super, super late, like
33:43
an hour and 30 minutes late. And yeah, disqualified for that.
33:47
But this time it's going to be I believe 3 judges now.
33:53
Had a couple people drop out. And so I was like, well, I said
33:57
what I could do is just keep it small and they're going to be
34:01
placed in a sacred area on grounds this time.
34:06
And the judging process is not going to start at 11.
34:11
It's going to start at 10:30 to 11:00.
34:14
So by the time the public comes in, the judging is done.
34:18
You know, the, the teams have given the, have done, you know,
34:21
to the best of their ability to give the best of their product.
34:26
That way they're not rushing through.
34:28
And then, you know, they're trying to get to the public and
34:30
the same time. But yes, the judging is going to
34:33
start at 10:30. And it's really going to be, I
34:36
think terrific. It's going to be very, very
34:38
fast, very easy. Fast and fair and they're
34:42
basically sequestered in a way to where they can't be
34:45
influenced by what's happening. Then they just eat it.
34:49
Then they can go mingle and go have it all in man.
34:53
Dang, that was yours. Yeah, yeah, that perfect.
34:57
I think that's perfect for a judge and and kind of like I
35:01
alluded to at the top of the show, I don't know if you have
35:04
seen stirring the Potts podcast about judges and I watched what
35:09
a good it's just a very truthful.
35:12
I mean, I would I would think you would know as an event
35:15
planner and doing that kind of stuff.
35:17
But me, me as someone who I have not judged, I've not been.
35:22
I haven't judged many stuff. No, I haven't, not yet.
35:24
But I've been asked. I'm coming into judging, if you
35:28
will. I have a pallet.
35:30
I love food and and all of that. I think I would be a great
35:33
judge, but. The.
35:35
Tip, but the tips and things that they that they shared in
35:40
that they were eye opening for me.
35:43
Here's going to be a problem. I already thought about it and
35:45
it hit home for me so hard. It's like you're sitting in a
35:48
room and you're with everybody and I'm a talker.
35:51
I mean, you know, that's why I was like, I can talk to a wall.
35:54
I do. I talk to this flat screen in
35:56
front of me a lot. That's right.
35:58
So I can talk to a wall, but having a bite of something and
36:02
it's all going to be good. Like they said, they're all
36:05
they're started a 10 and it may go down to A7, you know, and if
36:09
it's worse than that, it's really bad.
36:11
So they're all going to be sevens or better.
36:13
It's going to be hard to not have a bite and be like, that's
36:17
good and it you know, so I mean, that's a good tip.
36:21
I'll go in there with straight poker face.
36:23
I can pull it off totally. I can, I can totally do that.
36:28
But just a good thing to know, hearing that like that was just
36:32
a good tip for me. And then the respect of the
36:35
cooks who are cooking. You have to respect the cooks
36:40
and what they've what they've done.
36:41
You can't have bias in any of that.
36:44
You and I've had these conversations as well about how,
36:48
how do you, how do you judge food without a bias and all
36:53
that. That's exactly what you're doing
36:54
at this Taco cook off. You're sequestering them away.
36:57
They have no influence on on who's doing what.
37:01
They have no clue about what's happening.
37:03
The blind basically, which is the way it should.
37:06
I think it is too. I think it's the fairest way to
37:09
judge someone's food is just blind.
37:12
I like what they said too about descriptions.
37:15
Like, I don't know if that's quite necessary in a Taco cook
37:18
off because you're getting a Taco, you know what I mean?
37:21
But but if you're having some other kind of a dish or
37:25
something like, you know, like a burger, but you want to really,
37:28
this isn't just your burger. We've done this, this, this and
37:31
this or whatever. I don't know, but it makes sense
37:34
to kind of describe the dish. It helps to let you know this is
37:39
a little more effort was put into this maybe than you think
37:42
or whatever. Just so many great, great
37:44
points. I thoroughly enjoyed that
37:47
podcast and I've seen several of theirs.
37:49
I mean, they're all great, but that one really resonated with
37:52
me because Yep, future judge over.
37:55
Here. And I don't know.
37:57
And I want to be fair. I'm I am fair, but I don't want
38:00
to I want to know how to do it right too.
38:03
And it was a it were a lot of good lessons on if you're going
38:06
to be a judge, how to how to do that.
38:08
So thank you all for that. Yeah, I mean, it's, you know,
38:12
people acts all the time like, you know what qualifies you to
38:14
be a judge? And I said, you got a palette,
38:17
can you, can you taste of that, you know, with that tongue of
38:19
yours and what with that, you know, with your palette.
38:21
And yeah, I'm like then OK, cuz look, you know, not everybody's
38:26
going to like the same dish. Not everyone.
38:29
You know, I've been in so many cook offs and people get upset
38:32
because, oh, well, everybody gave me sevens, but I got a four
38:36
from somebody. And I'm like, well, there's a
38:38
reason for that four. It's not because someone hates
38:41
you or, you know, it's, you know, sadly it is their thoughts
38:45
and everything. And I mean, I've eaten some of
38:48
the absolute best crawfish and that crawfish got fours.
38:53
I'm fine, you know, because. Of an of an influence or they
38:58
don't like something or whatever like like they were talking
39:01
about with a burger. He doesn't like mayonnaise.
39:04
OK, but you know that you know that you're going to get a, a
39:07
burger. A traditional condiment on a
39:11
burger is mayonnaise. You just got to let I'm not, I
39:13
don't like mustard. I don't like mustard at all.
39:17
But I if I have a burger with mustard on it and I, I can't, I
39:22
may not like the mustard. I have to take that into
39:24
account. I would probably drop it a
39:26
little because of that, but not from a 8.7 to a 2.
39:33
That's, you know, it may go from a A9 with that.
39:37
If it didn't have mustard, it would be a 9.6.
39:40
I may have to drop it to an 8 seven, you know, something like
39:42
that. But I didn't.
39:44
But that's not, Yeah, but that's not just destroying somebody
39:49
that has a worthy dish that you have to have a little bit of
39:54
personal preference. That's it's judging.
39:57
That's just the way it is. There's going to be personal
40:00
preference. But their whole point was take
40:03
your pride, take what you like out of that equation.
40:08
And then where is that dish at, You know, with the color, the
40:11
texture, the all of that. And that's what you have to do.
40:14
You got to take it serious. So with all of that said, how is
40:18
this one? Going to be judged like at what
40:21
are the criteria in the scoring? I guess how did?
40:25
How is? This score, Oh my man.
40:28
'S got him a score sheet. Yeah, just printed them out
40:30
actually. Awesome.
40:32
Well. You're a week ahead, brother.
40:35
Dude, I'm I'm ready. Somebody told me today, 9 days
40:38
away. I'm like yeah, no, I'm waiting.
40:41
I'm I'm ready. Yes, yes.
40:44
So presentation, aroma and taste.
40:47
It's only going to be 3. It's only going to be 3. 3
40:51
categories, OK. Because you know, presentation,
40:55
how does that Taco look right, You know, and I mean, it's going
41:00
to be very simply done. I even have a comment section
41:03
because you know, if if you give someone below, let's say A6, I
41:09
like them and just say, you know, too much salt or whatever
41:14
it is the, the reasoning, you know, and you know, and it's
41:18
not, it's not a huge deal. But honestly, even the burger
41:22
cook off, the score wise, the scores were not bad.
41:25
I don't think anybody got like threes and fours.
41:29
I don't think I don't have the sheets, so I have no idea.
41:33
But I, I've had, you know, after the cook off, I had a lot of
41:36
people come and, you know, complain because they didn't get
41:40
the best scores, but I didn't think they were terrible.
41:44
Yeah. I mean, anytime, anytime like
41:48
they were saying, I mean, you should go to some of these
41:50
competitions and there's 500 people and 150 people are
41:55
separated by three points or whatever it was that they that
41:58
they were that the example is like basically the whole field
42:01
is A7 to A10. Yeah, it's probably accurate
42:04
because everybody there is good. You're not.
42:06
You don't get to that level. You don't spend that kind of
42:09
money. You don't have that kind of
42:11
equipment. You're not you're not ready to
42:14
rock, you know what I mean? So.
42:16
And look, you know, they're, they're, they're costly.
42:18
You know, I tell people all the time, you know, like, OK, for,
42:21
for this event, for this event, I didn't take money from
42:24
vendors. I didn't take money from teams.
42:28
In fact, some teams said they didn't, they, they, there was
42:31
some things they needed. I went and bought it.
42:34
I'm not going to talk about that.
42:35
I don't want to go with too much and that but but they will
42:38
happily tell everybody because they have but you know I I have
42:43
spent $2000 of my own money from last event helping the teams and
42:49
vendors have what they need to be on site.
42:52
And that's why, but that is why people are going to want to
42:55
continue to come to Caleb Bryan events that you're putting on
43:00
because they know they're getting, you're going to get the
43:02
best promotion. You're just going to bust your
43:04
butt to promote the hell out of that thing to get as many people
43:08
there as possible. You're smart and strategic with
43:12
it. You know exactly what you're
43:13
doing. You have a plan, you have your
43:15
videos, you have the teams. Come on.
43:17
You can go go check this out. The Cajun Taco cook off.
43:21
You can go find it on Facebook. You can see all these teams and
43:24
all of that stuff too. That's going to be competing in
43:27
it. A little trash talk, fun trash
43:29
talk. Of course, that's part of this.
43:32
It has to be part of it. It's just fun.
43:34
So man, go, go, just go check all of this stuff out.
43:38
It's amazing. I can't wait to see what you're
43:42
going to do next, because I know there'll be a next.
43:46
And I got a feeling you ain't got to say it here tonight
43:49
because we'll just do it this fall.
43:51
But I got a feeling you're probably going to do something
43:53
this fall. And you haven't even told me
43:55
this, so I have no idea. But I just have a feeling that
43:59
my man's over here is already got something stirring.
44:04
You're looking ahead. You've got other ideas, don't
44:07
you? I will put you on the spot.
44:08
You've got other ideas, don't you?
44:10
Oh yeah, I do. I definitely do.
44:12
I without a doubt. I definitely have, you know,
44:15
ideas to do one more towards the end of the year.
44:20
But you know, it just depends on if it comes in fruition or not.
44:24
I mean, you know, Vicki and I are getting married in September
44:27
and. Oh, congratulations.
44:29
Yeah, we have a lot going on. So, but you know, I'm all about
44:35
putting on another event, especially if the community
44:37
supports it. I don't have a problem putting
44:40
it on. You know, the way I'm doing this
44:43
is is, you know, that is what I have to tell people.
44:47
I wouldn't suggest organizing the way I'm organizing because
44:52
the way I'm doing it, I'm not making money.
44:55
I'm not. I know people think I made a
44:58
bunch of money last time. I didn't.
45:01
Whatever I made went towards this and then I doubled that.
45:05
But you're. Building something, eventually
45:07
you will have a, you're going to eventually have a payoff.
45:10
That's the thing. You're not, you know that.
45:13
I think you will. You're not trying, but you're
45:15
not trying to. That's the thing.
45:18
You just want to break even, essentially make enough to pay
45:22
your expenses, but do this promotion and keep this thing
45:27
growing. You're helping all of these
45:29
people that are out here watching this right now that are
45:32
hanging with us, me, people that are all everybody, people that
45:35
are going to come to the event, people who are going to be
45:37
cooking in the event. It's just a lot of fun.
45:40
You're building a community and that's only going to grow.
45:43
I'm going to tell you right now, look at Stale Cracker and what
45:46
he did this year with his crawfish deal.
45:49
I got a feeling that my man's over here can end up at some
45:52
point pulling something off like that.
45:55
And when you do that, brother, you making money.
45:58
But it's not about the money. It's not.
46:00
About the money, man. Don't talk about the crawfish
46:03
yet. Remember I told you?
46:08
That's all. I got to say.
46:09
About that. Yeah, exactly.
46:12
It's, it's not about the money at all, which is why I don't
46:14
care about it. Like as long as I can pay my
46:16
taxes that it cost me at the end of the event.
46:20
Because truthfully, especially with this one, to me, even
46:23
though this one's bigger, it's better.
46:25
It's, it's in a different format.
46:27
It really was to me no work, which is why I'm able to, you
46:31
know, I, I was done with the planning in two days after I
46:35
told you I was done in two days, like everything was done, you
46:39
know, So and then just being out there, man, you know, being out
46:43
there is not going to feel like work because you're socializing,
46:46
you're talking, you're, you know, some, some little things
46:49
happen whatever you go and you go and you go and tend to those
46:52
small things. But yeah, I just like you said,
46:57
I wanted to put something on from the community.
46:59
And if that means, you know, even, you know, with the last
47:03
event, you know, about two o'clock 230 is when people
47:07
started coming to me and said, Hey, we're getting a low on
47:09
samples. So I told the, the people in
47:12
front at the front entry, I said, don't charge anymore.
47:15
Everybody gets in, you know, give them three tickets each and
47:18
they come clean them out for, for three, for the last three
47:21
hours. They did that, you know, and,
47:23
and then then I found out how much money I lost because of
47:26
that. I'm like, well.
47:28
Maybe maybe we won't, man, maybe we won't do that at the Taco
47:32
cook off. But it was it was, you know,
47:34
let's part of the lessons learned, lessons learned.
47:38
But you did the right I mean you did the right thing.
47:39
I think I'd have done the same thing.
47:41
You just didn't want anybody feeling bad.
47:44
You know what I mean? Just like I get it.
47:46
I totally no. And, and look, you know, it's,
47:49
it's, you know, it is work in a sense, but like, it's, it's all
47:55
about bringing people together. It's great.
47:58
It's great to make money and everything, but man, it's
48:01
greater. It's a greater feeling for me
48:03
not to make money, but not to lose money and have the best day
48:06
ever like it really is. Right Yeah, for sure.
48:10
I live that. I get it.
48:12
I totally get it. Yeah, Casey, I think he has been
48:16
stirring the pot tonight for sure.
48:19
Tiggy Army, what's up over the line?
48:22
I love it. I.
48:23
Love it. Yeah.
48:24
Well, look, Caleb Blitz, I want to run down a couple of things.
48:28
I've decided I like to end these shows with this.
48:31
I think it's fun. Rapid fire clips, baby.
48:34
Rapid fire. I used to, whenever I had a
48:37
radio show, we would end our show with rapid fire picks.
48:41
Well, we're not talking sports, so we're going to do rapid fire
48:45
clips because one of these probably will be a clip.
48:49
And that's what's fun about it. So short questions, quick
48:54
answer, no thinking smash burger or thick Patty.
49:00
Thick Patty. Patty.
49:02
There it is. There it is.
49:04
Yeah. This is a good one.
49:06
Tacos are burgers for the rest of your life.
49:12
Burgers. OK, same same.
49:16
But I love a good Taco if they're the beery of tacos.
49:19
And I'm all in on that because that's.
49:21
My You can always cut up your burger into pieces and make a
49:23
Taco out of it so. Very true.
49:26
Good point, Good point. I think I know the answer to
49:29
this. Dust or no dust on crawfish?
49:34
No dust. I feel that I've asked that one
49:39
before. But but yeah, as most most folks
49:43
would do. Chad, if y'all disagree, you're
49:46
wrong. Mayo on a burger?
49:51
Yes, or. No, no, because I hate Mayo.
49:54
No. Do you really?
49:57
Yeah, I tell people I'm allergic to Mayo.
50:00
Are you really? I'm not allergic, no, but I hate
50:03
it. No, but you don't like it.
50:04
It's interesting. Yeah.
50:05
But look, I think that Mayo is one of those deals that you
50:10
either love it, love it, love it, or you really hate it.
50:13
Hate it, hate it. There's no in between.
50:16
Yeah, I get it. I love it.
50:18
But it's OK. I still like you.
50:20
It's OK. Oh, thank you buddy.
50:23
We'll talk about this. What?
50:25
Yeah, for sure. We'll we'll see.
50:26
This may have just this may have broken it.
50:30
What makes a perfect Taco? Perfect Taco would be more of a
50:37
traditional with some kind of meat, lettuce, cilantro, onions,
50:44
and maybe cheese. But cheese is, you know, I could
50:48
do without the cheese because it usually doesn't need it.
50:52
Right. Yeah.
50:54
It's like a traditional kind of traditional.
50:56
Traditional. Traditional What's one thing
51:01
that you'll never eat again after judging a cook off?
51:07
Because I know you've been a judge before, but what's one
51:10
thing that you'll never eat again after judging a cook off?
51:16
I don't know, like like what do you mean I can't I.
51:27
Can't give you an answer either I don't know do you like I don't
51:31
know like what's what's a maybe a better question is what's a
51:35
traditional dish in Louisiana that is served like well let's
51:39
go to the anything over rice cook off.
51:42
That's a good day because it was a diverse amount of dishes.
51:46
What's one thing that did not work at that and no offense to
51:49
anybody, that's that's listen, but what's something like from
51:53
there that you wouldn't want again, like a a bisque or a some
51:57
type of a gumbo or a Stew or whatever?
52:00
What's something that like? Just you good if you never had
52:03
to eat that thing again? I'll be honest with you, I
52:06
haven't eaten any of that ever. I've been dieting forever now,
52:11
but before that I've never eaten the Machu or a bisque.
52:14
I've never eaten really. I probably would never try a
52:19
corn Machu, whatever it's called.
52:21
Really. Yeah, I'm sorry, Rusty.
52:26
It just don't look good. It's a bunch of corn floating
52:28
and like gravy stuff or whatever.
52:31
Like, I'm gonna, I'm gonna be. I will.
52:33
I will give praises to Rusty. His is, Oh yeah, obvious.
52:37
Obviously wins everywhere. His is the best I've ever had
52:42
for sure. Him and a friend of mine named
52:44
Warren Lafleur. Shout out Warren.
52:47
Y'all are on par. I promise you.
52:49
He was the first time I ever had that.
52:51
I'm just not a big corn guy. Either I.
52:53
Like it? It's delicious, but if I have,
52:57
if I have a side dish of corn or mat corn, mock shoe or mashed
53:01
potatoes, giving them mashed potatoes, baby all day.
53:05
Yeah. I mean, you know that 318 still
53:09
comes out in me a little bit. I see Papa T said he'll never
53:14
judge a gumbo cook off. That is I I definitely have to
53:18
agree with him. I don't understand how people do
53:21
judge a gumbo cook off because once a row hits your tongue and
53:24
palate, I don't know how that can be erased with a different
53:27
one. And that tampers with it
53:30
completely, you know. Yeah, yeah, Big pop.
53:34
Of tea I would say he hasn't had.
53:35
His yet? OK.
53:38
It sounds like sounds like a challenge.
53:41
I mean, I'm not opposed to trying this whatsoever.
53:44
Let's do it, do it, put it on camera.
53:46
All right, couple more and we'll wrap this up.
53:51
What is the most slept on topping for either a Taco or a
53:57
burger? Either one.
53:59
OK, yeah, that's pretty easy for me.
54:01
Cilantro, because people say it tastes like dish soap.
54:06
I'm, I'm like what? No, I what kind of cilantro
54:10
you're eating? Exactly.
54:12
I've heard that and I have friends who are against it.
54:15
Like even in a salsa, you know, like they don't want cilantro in
54:18
a salsa. Like how can you have, I'm not a
54:21
huge, huge, huge salsa guy, but I like it.
54:24
But how do you not put cilantro in salsa?
54:27
Yeah, that's, that's weird. It's like not like the tomato in
54:31
it. Or not.
54:32
Yeah. Or not like having an onion,
54:33
like, you know, Yeah, some slices of onion in it.
54:36
Like you got to have that. It's like a trendy kind of deal,
54:39
you know? Gotta have it, gotta have it.
54:43
Last question Favorite Louisiana meal when nobody's looking?
54:54
OK, as far as Louisiana meal, does a does a state count?
55:02
The holes, yeah, I mean it. I guess if it was a if it was
55:07
cattle raised in Louisiana, then yes, that would be my criteria.
55:13
No, man, you know, as far as. But I think we're talking more
55:16
traditional. I would definitely, you know,
55:19
again, every time it's gumbo season, I'm on a diet typically.
55:24
So I haven't had gumbo in a long number of years.
55:28
I haven't had jambalaya in many, many years as well.
55:32
I'm trying to think what I've actually had.
55:36
Yeah. I mean, you're a little
55:37
different living the the, the, the lifestyle that you do with
55:41
with mainly proteins and no carbs.
55:43
And it is tough to get that through in Louisiana.
55:47
It's tough to make it in Louisiana doing that.
55:50
That's what they tell you. People's like, how are you still
55:53
breathing? Looks like you're thriving over
55:55
there to me so. I'm a walking skeleton.
55:59
You look just good. You look good, you look fine.
56:04
Louisiana food, man Louisiana food if I had to choose
56:07
something. Give me a cheat meal.
56:09
Like a cheat? Totally.
56:11
I know you don't cheat. We've had this conversation, but
56:14
let's just pretend for a moment that you were going to cheat and
56:19
nothing would happen to you. What the hell would you eat out
56:24
of Louisiana food? I would say fried catfish and on
56:32
the side not white but red beans.
56:39
I don't like white beans. White beans look weird to me.
56:42
I never had them but they just look weird and yeah.
56:47
It took me, I felt the same. Actually.
56:49
I didn't N Louisiana. We didn't have a lot of white
56:52
beans when I've lived in South Louisiana for half my life now
56:56
too. And then I've had some
56:58
unbelievable pots of white beans.
57:00
But I do agree, they look, they look terrible.
57:03
They don't look like they're going to taste like they do.
57:06
And then you have a bite and it's like, Oh yeah, I'd rather
57:09
have me personally. I'd rather have white beans and
57:12
red beans. But I make a mean red beans and
57:14
rice. I just don't do it very often
57:16
because I don't really like it. I mean, I'll eat a bowl of it,
57:19
but then it's like the next day I regret it and it's like, I
57:25
don't want that again. That's good.
57:26
It bloats you. You're so full of those beans
57:30
and the rice and all that anyhow.
57:32
Yeah, it's not fun. No, I love it.
57:38
I love it. Well, look, that's all I've got
57:42
tonight. Tell everybody, give them the
57:45
time, date, place everything they need to know.
57:49
Mr. Caleb yes. So you know, it's the Cajun Taco
57:52
cook off from June 14th under the Hwy. 90 bridge between 2nd
57:57
and 3rd St. The entrance is going to be on
58:00
3rd St. One entrance this year.
58:03
Let's make it simple. Let's make it easy for the staff
58:05
who's going to be manning that. And from 11:00 to 4:00, please
58:12
be there early because this is, you know, it's not a while
58:16
supplies last, but it is because, you know, maybe maybe
58:21
instead of lasting till three, it might only last till, you
58:25
know, one or two O clock, you know, as far as the, the tacos
58:28
now, of course, you guys can still come in and there's going
58:31
to be a whole bunch of vendors. And a whole bunch of.
58:34
Absolutely. You know, it's not like you're
58:36
going to come into an event with no food, but if you want tacos,
58:41
please be there for like rush that gate but but not but not
58:47
LSU style please. No, no, no, no, no.
58:51
Calm. You know everybody.
58:53
Yeah. Yeah, for sure.
58:55
Well, man, it is going to be an incredible event.
58:59
Like I told you, I'm scheduled to be on Toledo Bend next
59:02
weekend. What?
59:03
Fortunately, Yeah, I know, I know.
59:06
It sucks. I wish I could be there.
59:09
There is a chance that I may. If things don't work out and our
59:15
family's not able to go to Toledo Bend next weekend, you
59:18
better believe I know where I'm going.
59:21
So no doubt I'm going to win no matter what.
59:25
I'm either going to be in Morgan City or I'm going to be on
59:27
Toledo Bend. I'm going to work.
59:29
It works out for your boy, Tiggy.
59:30
Either way, I'm going to be just fine.
59:33
That's right. Look, look, you know, the Cajun
59:35
Taco cook off is literally and nine days.
59:38
If you're watching this on Friday, then it is 8 days away.
59:43
It is literally just about a week away.
59:47
It's going to be incredible. It's going to be amazing.
59:50
I, I, I have true high hopes for this one as as much as I did for
59:55
the first event. So I'm looking forward to seeing
59:57
everybody out there and and I just hope you guys all consider
1:00:01
coming support now. Just being there and because
1:00:05
it's going to be a Fiesta, it's going to be a celebration, and I
1:00:10
think people are really going to see that and feel that.
1:00:12
And I think, I think it's going to be one for the books for
1:00:17
sure. I love it.
1:00:19
I love it. I can't wait till we wrap it up,
1:00:22
talk about it, promote your next event, whenever that's going to
1:00:26
be. It's going to be a lot of it's
1:00:28
going to be a lot of fun. Yeah, yeah.
1:00:31
Look, you guys out there, listen to this, share this, share it.
1:00:34
If you're listening on Facebook, YouTube, wherever, shoot this
1:00:37
over to your friends. Anybody who's a judge, anybody
1:00:41
who's doing any of this stuff, spread the word.
1:00:44
I know they're going to want to hear what is on the mind of Mr.
1:00:48
Caleb Bryan and and we got that tonight.
1:00:51
So thank you so much, Caleb for for joining Y'all hit that like
1:00:57
button, hit that subscribe button, do all of those things.
1:01:00
And until then, we'll see you next week.