Latest / BBQ Therapy / Meat Me in St. Louis: Gateway to Championships

Transcript

Meat Me in St. Louis: Gateway to Championships · BBQ Therapy

0:00
So our first competition was like backyard pros versus Joe's
0:06
kind of thing on the 4th of July that was supposed to be worse.
0:12
It was chicken wings, pork steaks and Tri tip and ribs.
0:18
I think maybe there was ribs too, I don't exactly remember.
0:21
But part of it was they gave you a bunch of chicken wings you had
0:24
to hand out for People's Choice. So we had no idea what we were
0:29
doing. Obviously we've got a couple
0:31
Weber kettles offset one need buy from Lowe's and the Weber
0:35
Smoking mountain we had borrowed from a neighbor.
0:38
Pretty sure I dropped the water pan in the Weber smoking
0:41
mountain down on the fire at one point.
0:43
All kinds of chaos. But we were able to get some
0:46
chicken wings smoked and then fried up for the People's Choice
0:50
and ended up winning the People's Choice that day.
0:52
I think we were last and all the other all the blind box
0:54
categories that you turn in. But we got a trophy with a
0:57
plastic chicken and a couple $100 check and that that set
1:02
things off for the next almost 10 years.
1:05
Ham. Barbecue ham.
1:07
Barbecue on Welcome to another episode of
1:19
BBQ therapy. I am Tavis Bryant, and today
1:23
we're going to Saint Louis, one of the top pit masters making
1:26
serious waves on the competition scene.
1:29
Joining me is Brian Payton of Meet Me and Saint Louis Barbecue
1:32
Team. Bryant recently took home the
1:34
grand champion title in the open division of the KCBS World
1:38
Invitational, proving that his flavor game is second to none.
1:42
Beyond his impressive wins, Brian is known for consistency,
1:45
attention to detail and commitment.
1:47
So buckle up as we talk all things competition BBQ, his
1:50
secret sauce for winning and that passion for cooking BBQ.
1:55
Brian, welcome to the BBQ therapy show.
1:57
I got one rule, make yourself at home.
1:59
I have no sponsor, so you speak freely.
2:04
Sounds good. Thanks Davis.
2:05
Glad to be on and thanks for having me.
2:07
All right, no problem. No problem.
2:09
First of all, I'd like to start off with everybody's name.
2:12
How did you come up with your name and inspiration for that?
2:14
I guess the to tell the back story of when I got started in
2:18
competition BBQ is a lot of folks.
2:20
It was 2014, fifteen ish BBQ Pit Masters was on and I would watch
2:27
it a lot, my dad would watch it a lot.
2:29
And we decided we wanted to try out a BBQ competition with my
2:33
dad and I. And so we were coming up with
2:35
the names and there's a famous movie, I guess from like the
2:41
world's fair days of Meet Me in Saint Louis.
2:44
I should probably know more about the history.
2:46
But my dad came up with that and we stuck with that.
2:49
And then of course, once you get a name, you got to get a logo
2:53
and got with a friend of our family, there's a graphic
2:56
designer and kind of came up with an idea of the arch kind of
3:00
roasting a pig, and she came up with that.
3:02
That's what we've been since about 2015, 2016.
3:07
OK, OK. And before that, when did you
3:09
first discover BBQ? How did you grew up practicing
3:13
grilling or. Yeah.
3:14
So I grew up with my dad cooking ribs and growing on the Weber
3:17
kettle. We grilled a lot at home, I
3:19
think just because mom didn't like to cook inside that much.
3:22
So dad would fire up the Weber kettle and whether it was steaks
3:26
or chicken breasts or anything like that.
3:28
And then every now and then he'd do some ribs.
3:30
I remember he had this old one of those like Jeep Masterbuilt,
3:34
kind of like bullet style smokers and he'd cook a slab of
3:37
ribs all day and that was pretty special.
3:40
And then 4th of July it was him and his brothers cooking pork
3:43
steaks and I remember everyone else would use.
3:46
There's a local sauce here in Saint Louis called malls which I
3:50
don't really care for and everyone seems to love it.
3:52
My dad would always have find some kind of more artisanal BBQ
3:55
sauce and buy artisanal back in the day Stubs or KC Masterpiece.
3:59
Nothing like what we have now. But he always took pride in not
4:03
using just regular old malls and making the best pork steak on
4:07
4th of July. Family get togethers and stuff
4:09
like that. That's what BBQ was to me prior
4:12
to competition. And then like I said, just when
4:15
BBQ Pit Masters was out, I think there's I would say a lot of
4:20
teams that are competing now if and kind of started in that mid
4:24
2000 teens or were folks that came up watching Pit Masters on
4:29
TV. Yeah, yeah.
4:31
What was the moment that you realized that, hey, I'm pretty
4:33
good at this. I think I'm gonna try my hand at
4:35
competing. Man, I would just cook in the in
4:41
the neighborhood and I don't know that if I realized that I
4:44
was pretty good. It was just it seemed fairly
4:47
natural. And then of course, once you get
4:49
into competition, you find out how not good you are on the
4:53
competition side. And so that was that rude
4:56
awakening. Like most teams, are you the
4:59
first competition you do, you get a call and that kind of sets
5:02
the hook and several $100,000 and girls and smokers later,
5:07
you're here you are that's. Definitely true.
5:10
So do you cook by your with your dad all the time or you cook by
5:14
yourself sometime? How does it?
5:15
Yeah, yeah. No, I've done over the years,
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I've done a couple competitions or my dad couldn't make
5:22
interviews on vacation. I don't really too.
5:25
It's our thing that we do together.
5:27
We each kind of have our own duties and responsibilities and
5:31
we really got into this and continue to do it because we
5:34
enjoy spending time together and with our BBQ family.
5:37
So doing it without him just doesn't really.
5:41
Yeah. It's the point where if he can't
5:43
make it to a competition, I'd just assume stay home myself.
5:47
Yeah, I understand It is the bonding time as well as
5:51
competing time as well as fellowship time with the fellow
5:54
pitmasters. So it's definitely
5:56
understandable. Absolutely.
5:57
And I feel like that is a void and something missing if that
6:01
other person is not there. So I definitely understand,
6:03
yeah. Have you taken any classes in
6:06
between when you first started and where you at now?
6:11
Yeah, absolutely. So I've taken quite a few
6:13
classes. I really think that BBQ classes
6:16
are kind of like continuing education for whether it's your
6:20
professional career, if you're in accounting or IT or law or
6:24
medicine or anything like that, you take anything you can do to
6:27
kind of refresh your knowledge and maybe pick up little tips
6:32
and tricks and stuff like that. I don't necessarily take one a
6:34
year, but it's probably pretty close to taking one Class A
6:37
year. Just trying to stay up on on
6:40
everything, stay relevant. Yeah, definitely.
6:43
Because I've taken five classes, I take one maybe 2A year just to
6:47
see what other people do. And Chris was the first one that
6:51
had the drums. So I definitely needed because
6:54
that's what I want to cook, cook on.
6:56
But a lot of them do the same thing, but there's different
7:00
things, little things here and there, but I also what they cook
7:03
on. It makes a big difference, but.
7:06
It's definitely what the. What they do is just all them
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preach the same thing. It's simplicity, time management
7:14
and stuff like that is very important.
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So you hear the same thing. You know what the the main
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points that you got to get out of it.
7:22
And for those that don't know, I met Brian at Chris Shaffer's BBQ
7:26
class, the excellent prime rib that I'll never forget.
7:29
And it was a fun time it was, but I definitely had to get him
7:34
on the show because I had to thank him for their prime rib
7:36
and his help with the class. Absolutely.
7:41
That's one of those things to you talk about simple, right?
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We just season it up and throw it on the drum and slice it like
7:46
there's nothing to it. And people think that they're
7:48
eating one of the best pieces of beef they've ever had.
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And it's just like you said, keeping it simple and enjoying
7:55
it. Exactly.
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It's just knowing how to cook, mainly just knowing when it's
7:59
done, when it's tender enough. And yeah, right, that's where a
8:02
lot of people don't. You can put, everybody could put
8:05
seasoning and all these types of other stuff on there, but it
8:09
comes down. And if you don't know when the
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meat is done, you, you wasted your time. 100%.
8:16
So do you remember Take us back to you?
8:18
You remember your first competition?
8:20
How did that go in? Yeah.
8:23
So our first competition was like a backyard pros versus
8:28
Joe's kind of thing on the 4th of July.
8:31
That was supposed to be worse. It was chicken wings, pork
8:38
steaks and Tri tip and ribs. I think maybe there was ribs
8:42
too. I don't exactly remember.
8:44
But part of it was they gave you a bunch of chicken wings you had
8:47
to hand out for People's Choice. So we had no idea what we were
8:52
doing. Obviously.
8:53
We've got a couple Weber kettles offset, one you'd buy from
8:56
Lowe's and the Weber Smoking Mountain we had borrowed from a
9:00
neighbor. Pretty sure I dropped the water
9:02
pan in the Weber Smoking Mountain down on the fire at one
9:05
point. All kinds of chaos.
9:08
But we were able to get some chicken wings smoked and then
9:11
fried up for the People's Choice and ended up winning the
9:14
People's Choice that day. I think we were last and all the
9:16
other all the blind box categories that you turn in, but
9:19
we got a trophy with a plastic chicken and a couple $100 check
9:23
and that that set things off for the next almost 10 years.
9:31
So you could. It is crazy though when you
9:33
break it down like that's how most of us get into this, right?
9:36
You get a $200 check in a plastic trophy and several years
9:40
later you look up and just thinking about all the money you
9:42
spent and time you spent doing this hobby and some days maybe
9:46
wish you'd gotten last and everything in that first
9:48
competition, giving up one competition BBQ.
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I joke about that. It's really don't because it's
9:54
been an amazing experience in this hobby and getting to do
9:58
with my dad and the friends that I've met and everything it's I
10:01
don't want it any other way. I brag on the community because
10:04
ever since I've been part of it, people have been so friendly and
10:07
welcoming and you give the shirt off their back and it's just no
10:12
feeling in the world. Like I brought my wife the
10:15
Memphis and mayors and just so she can feel the atmosphere that
10:18
I'm bragging on and they were so welcome.
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And we and people with tents and stuff like that, talking and
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meeting folks and I was like, there's no one to compare.
10:27
Even people that you're the closest to don't compare to some
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of the people in the BBQ. Yeah, exactly.
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And I always say it's one of those things that having done
10:38
this, the just the way people are willing to help each other
10:43
out and not just add a competition, but getting to a
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competition. We've all heard stories of folks
10:48
blowing tires, trucks breaking down, stuff like that.
10:51
Somebody from the BBQ family is going to come rescue you.
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I've always heard that. And it's true.
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There's, you can pretty much be anywhere in the country.
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If you're broken down on the side of the road, you can get a
11:02
hold of somebody, you know, somebody in the BBQ family
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that'll come get help you out. And that's just, I don't know,
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you don't see too many hobbies or events like that.
11:11
I'm sure folks like their bowling leagues.
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I don't know anybody from the bowling league.
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You'll get picked up on the side of the road at 3:00 AM when your
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trailer axle snapped. Exactly.
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We'll start the game without you.
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You catch up when you get. That's what the.
11:23
Yeah. So you cook for Saint Louis
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Barbecue Society and KCBS. What's the difference between
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those? Is there any difference between
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it and the judging or? No, it's the same standard for
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categories chicken, ribs, pork and brisket.
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The Saint Louis barbecue side used to have a 6 minute turning
11:44
window where KCBS had five. Now they're both 5 minutes.
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The scoring system, like the multipliers are a little bit
11:51
different, but it's the same appearance, taste and
11:54
tenderness. So it's very similar to to KCBS
11:58
and just happens to generally be a little bit closer to home.
12:03
And do you change any flavor profiles based on KCBS and Saint
12:08
Louis? No, I run the same.
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Whether you should or shouldn't do that, I'm not quite sure, but
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I run the same thing. It's maybe for Saint Louis
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barbecue study. I found that maybe they like
12:22
things just a hair tighter, maybe not as tender as KCBS, but
12:28
it's really not something that's in the front of my mind when I'm
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cooking. I just kind of do what I do, and
12:33
if it works, great. If not, we'll get them next
12:35
time. Yeah, I was looking on the Saint
12:37
Louis Barbecue Society website and I was going through some of
12:41
the contest, the scores and stuff like that, and did same
12:46
judges everywhere where I looked at one of your scores and it was
12:49
like 4540540543. I'm like OK, it always got to be
12:56
1. Yeah, yeah, that's why they have
13:02
a drop score. It's it's great when they all
13:05
agree, but BBQ is so subjective to that's why we really try to
13:10
have neutral flavors and nothing too crazy.
13:14
Let's say you put a lot of cayenne or something on your
13:17
ribs. 3 judges may really like it and then two judges may not
13:20
be able to like peed at all and you're taking yourself out of
13:25
the game. So we try to go for balance and
13:27
flavors that everyone likes. Yeah.
13:30
So how many competitions do you usually cook a year?
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Usually around 15 to 20. It's there's always more we
13:36
would like to do work in a full time job and stuff like that.
13:41
Kind of limits the amount of travel and those kind of things.
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And I'm selfish. I still like to take a couple of
13:48
real vacations a year away from BBQ.
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So I don't use all my vacation time for BBQ like a lot of folks
13:53
do. Still like to go.
13:55
I go on a golf trip every year and stuff like that.
13:59
Those are just things I'm not willing to give up yet.
14:02
Yeah, it's definitely true. I don't see how some people do
14:05
it, especially the people to be chasing points as well as
14:07
working full time job. It's like when you got time to
14:11
live. It's just, it's ridiculous.
14:16
Yeah, absolutely. And honestly, you see a lot of
14:19
folks that do it that cook 3040 competitions a year and go after
14:23
KCBS team of the year. Most of them likely own their
14:28
own businesses, right? And you don't see many people
14:32
working for someone else that are able to dedicate that much
14:35
time to it. Exactly.
14:37
So I saw in the Saint Louis Barbecue Society, I guess there
14:40
was as of the 17th of June it was you at 1st to chicken, tied
14:45
6 for ribs, second in port and 10th in brisket.
14:49
Did you do anything different this year from past years that.
14:54
I'm always tweaking and evolving as the things go.
14:57
Like what I do with chicken isn't the same thing I do five
15:01
years ago. But to to that point last year
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we were we're fortunate enough to be team of the year.
15:08
And so it's just a continuation of that and trying to keep
15:11
building on on that success. Y'all look by 135 points, so
15:17
keep doing what you're doing. Yeah, we can get past pretty
15:20
quickly, though. There's nothing permanent in
15:21
this game. Yeah, that's all in KCBS.
15:24
You cook 5 contest this year and you got AGC and RGC so you're
15:29
doing good there and you won one of the big ones.
15:31
Yeah, yeah, absolutely. No, we've had a pretty good year
15:36
so far, no doubt. I always say try to stay humble
15:39
because if you're not humble and BBQ, you will get humbled really
15:42
quickly. We're all 11 bad table away from
15:46
a rough comp and driving home angry.
15:49
Yeah, exactly. So when you won the KCBS World
15:52
Invitation, though, I saw them here, I saw the clip where
15:55
everybody was around you and talking.
15:57
Who were you thinking with? Everybody was, I think you got
16:00
this. I think you got this.
16:01
Leave me alone. It's crazy because I I should.
16:04
Hindsight's 2020, I should have. But in the moment we had two
16:10
calls. There were so many three call
16:12
teams. After they get done with
16:15
brisket, they do the US soy thing, which is the top three
16:21
scores across chicken, ribs and pork.
16:25
So they do that and we were like fourth in the US soy a lot of
16:29
times with those at that track. So whoever's first wins the
16:32
count. But it just depends.
16:34
I'm sitting there thinking, OK, I think we're going to be
16:36
somewhere in that 10th through 5th range, right?
16:38
There's a lot of three call teams and then they start
16:41
calling all these three call teams and they haven't called us
16:44
yet. So they get down to reserve
16:47
grant and I'm like, Oh my God, we're not even going to be top
16:49
15. We must have bombed brisket.
16:51
They must have hated our brisket.
16:54
And that's really what was going through my mind.
16:57
And then I turn around and our friends Brad and Jocelyn Cox
17:00
from Local Yokels were walking up and they had won this the
17:03
year before. And they're like, get away.
17:06
They're not even going to call us the video.
17:08
I didn't even realize that Drew Davis, my friend from Razor Rex
17:11
BBQ at Arkansas, was standing right behind me.
17:14
And yeah, sure enough, they called us.
17:16
And everything for the next 5 minutes was a little bit of a
17:19
blur just because we knew we had a good cook, but you just never
17:23
expect to take home one of those big ones.
17:26
Exactly. So during that day, did
17:28
everything go smoothly or? I don't know about smoothly.
17:33
We had a couple mishaps, but recovered right.
17:36
I think you're always going to have a few mistakes and stuff
17:39
like that accidentally left it. We always keep one drum hot for
17:44
to set sauces and stuff like that.
17:46
Going through turn insurance by that time all the meats off the
17:49
cookers and someone on our team left a lid open on a drum and we
17:54
were taking chicken off after setting sauce and didn't realize
17:58
it for about 15 minutes that that drum was out of Commission
18:02
for a little bit while we had to cool down.
18:04
I think it was probably somewhere around 1000° and what
18:08
not. Luckily most of the paint was
18:10
already burned off of the drum so didn't do too much damage
18:13
there. But just dealing with stuff like
18:15
that we hadn't cooked in a couple weeks.
18:17
Forgot a couple tools at home, but I don't know, I just feel
18:20
like you're always going to have a little bit some of those
18:23
things and it's just you got to recover.
18:25
Yeah, definitely. Do you have any pre comp
18:28
rituals? Anything that must have on the
18:31
trailer or superstitions or playlists or anything that you
18:35
got to do? Yeah, over the last year.
18:37
So we've got some friends here that that started out in the
18:39
Saint Louis Barbecue Society and now cook mostly KCBS.
18:43
But to Mike and Nicole Mulkey for Mulkey's Barbecue, they do
18:48
Saturday morning mimosas. So around 8:30 they have mimosas
18:52
and we've started getting mimosas from them.
18:54
And I don't know, that's our lucky thing.
18:57
And so they were right next to us down at the World
18:59
Invitational and they told us now if you if you win this week,
19:03
no more mimosas. So I'm not sure if we'll be
19:07
getting any more of those. I don't know if the luck works
19:10
the same if I bring my own, but that's it.
19:13
I'm not too. Some things I'm superstitious
19:15
on, some things I'm not. But I don't have any must do.
19:18
It's just one of those things, OK?
19:21
And what's your favorite protein to cook for competitions and
19:24
wish your favorite one to cook at home?
19:28
To cook for competitions, I like ribs the most.
19:32
I don't know. I just think taking that one
19:34
bite of rib is if when they're nailed, there's nothing like it.
19:38
I'm not in terms of the competition meats, I don't
19:41
really cook them at home very much like I don't do, I guess
19:44
I'll grill chicken thighs, but I'm not.
19:46
I don't do competition style chicken at home, that's for
19:49
sure. My favorite thing to cook at
19:51
home would be like a Tri tip or something like that.
19:54
Something some sort of some kind of steak.
19:56
Oh OK OK sounds good. It might.
19:59
In your opinion, what's the key to winning at BBQ?
20:02
Is it flavor, tenderness, timing, or a mix of all the
20:05
above? I think it's tenderness.
20:08
It's 100%. It's a tenderness game,
20:11
especially we talked about already with classes and stuff
20:13
like that. Most of us are cooking very
20:16
similar recipes and if we're using similar products.
20:20
So the only the way we really separate ourselves from our
20:23
competition with tenderness. Yeah, it's definitely true.
20:28
What's 1 technique or piece of advice that somebody gave you to
20:31
change the game for you? I would have to say I've had a
20:39
lot of advice. A couple years ago I was really
20:42
struggling with pork. Pork had always been our worst
20:45
meat and it's funny because I'm my best friend in BBQ is Chris
20:49
Shaffer, who I think is one of the best pork cooks ever with
20:52
heavy smoke and I had been taking his class.
20:55
I had hung out with him at competitions where I wasn't
20:59
cooking and he was and watched his whole process and never
21:03
really could figure out his pork process.
21:07
But some friends of ours I'd already mentioned Brad and
21:09
Jocelyn from Local Yokels. They're great pork cooks and
21:12
after a competition where I had three really good meats and
21:16
bombed pork, I was talking to Brad and he gave me some advised
21:20
and kind of walked me through what he does with pork collars.
21:23
That was a couple years ago. I we had two weeks off before
21:26
the royal. I practiced it once and went to
21:29
the American Royal and ended up getting the top ten and pork
21:32
that year. And that's really turned things
21:34
around for us. And now I would say pork is one
21:36
of our best, if not our best meats all.
21:39
Right. And you mentioned that Chris
21:41
Shaffer, but what are some of the other pit masters and teams
21:44
that you admire and look up to in a competition BBQ world?
21:49
Obviously Brad Lininger, I think he's what he's done in arguably
21:55
the hardest era to to win and barbecue and just been an
21:59
incredible pitmaster. It's truly awesome to watch and
22:03
see what he does and the way he flies into a competition and
22:07
cooks on borrowed equipment and borrowed tools and wins and
22:11
flies home before awards and stuff like that.
22:13
It's just incredible to see what what he's done.
22:16
Tim Shear as well-being in the Saint Louis area, the way he's
22:21
approached his his businesses, starting Gateway Drums,
22:25
purchasing Blues Hog, taking it to a whole different level and
22:29
then less on the business side. I'm very good friends with Bill
22:33
and Andrea Hyne with Triple H, your world champions, Jordan
22:36
Alley Kirkpatrick from Janky League.
22:38
They're great friends of ours. It's incredible to see their
22:41
rise and what they've done in competition, barbecue and just
22:44
the the hard work and dedication that the both those last two
22:47
teams take. And if folks realize how hard
22:50
they work at this and the way they dial things, and they they
22:54
would understand why they're so successful.
22:57
Yeah, definitely. And that bread boy went up to
23:00
Alaska and just one steak and it's like.
23:02
Yeah, he just, he's I'm here helping out another team.
23:05
I guess I'll cook a steak and win a golden ticket, No big
23:08
deal. It's incredible.
23:09
It's incredible to. Sneak, yeah.
23:13
You know, and when you look at what he and Tim did when they
23:15
teamed up and took on Memphis and May cooking a hog on direct
23:20
heat, but Memphis and May and then win the Dang thing, It's I
23:23
don't know, man, it's. Yeah, truly.
23:27
Remarkable to see people that are just that good at their
23:29
game. Exactly.
23:31
Every sport gonna have Michael Jordan's and stuff.
23:33
Yeah. All right, but if someone's
23:36
looking to jump in a competitive BBQ for the first time, what's
23:39
your top piece of advice for? My piece of advice would be to I
23:44
don't know that I have one right.
23:47
I don't know if I limited to one.
23:49
First, it would be take a class. Second, it would be to manage
23:53
your expectations. We see a lot of new teams out
23:56
here and with the availability of knowledge, whether it's
24:00
classes, the BBQ league, stuff like that, they come out and
24:04
they get just a little bit of success right away.
24:08
And then all of a sudden they think that they should be
24:10
winning competitions when in reality they don't even know
24:14
what a winning cook looks like yet.
24:16
And I don't mean that as a derogatory term.
24:19
I just mean it takes a while. True, it is very difficult to
24:24
put all four meats together at the same time to have a winning
24:28
cook. Once you do it and you figure
24:31
that and it gets easier. But I would say the most
24:35
important thing would be to cook as often as you can, but to
24:38
manage your expectations because it's hard.
24:41
Yeah, yeah, definitely. Just great advice.
24:45
And everything you said is true. All right, I'm going to put you
24:47
on the spot. Now.
24:49
If you got a dream team of pit masters, dead or alive, who
24:53
would you pick to cook with you? And what meat would each person
24:56
cook? And what meat would you cook?
25:00
OK. That's a good one.
25:03
All right, we'll start out. I'm going to take chicken ribs.
25:12
I'm going to have my buddy Billy Hind from Triple HD ribs.
25:17
I'm going to have Chris Shaffer do pork and Brad Lininger is
25:22
going to do brisket. OK.
25:25
There you go, It's your dream team.
25:28
Because it's harder than a Mount Rushmore.
25:30
Because you got to know who's cooking what and who's The odd
25:34
man out here, like one of them should probably just take
25:36
chicken and I'll wash dishes or go get breakfast or something
25:40
for everybody and. The funny thing is, Chris
25:42
Shaffer said the same thing. I'll.
25:44
Build the dream team and then I'll just kind of watch it.
25:49
Wow and I read something online you got to tell me if it's true
25:54
or not. You talking about you wore the
25:55
chicken fried BBQ shirt and the Bucky's?
25:58
Is that true or it's not true? No, it's just a joke.
26:01
But. No purpose then give me a
26:03
chicken fried shirt. I do like very daily the royal
26:06
and stuff like that, but we all just give bill.
26:09
You know, you probably do got to be careful wearing that chicken
26:12
fried shirt around town. People start asking you for your
26:15
autograph and want to take a picture and all that stuff.
26:18
So definitely don't wear it to an airport or a buckles or
26:22
anything. Maybe I'd even stick it with
26:23
Stay away from the Dairy Queen I.
26:24
Would laugh for 15 minutes when I read that was hilarious.
26:30
All right, we're going to switch it over now.
26:32
In college basketball, they have the tournament bracket.
26:35
So what I came up with is a tournament bracket of 16 meats
26:38
that you cook on the grill and you just tell me which one you
26:41
prefer to eat. OK.
26:44
Our first matchup is beef rails versus Lamb.
26:48
Beef ribs. All right.
26:51
And next match of the smoked ham versus smoked Turkey.
26:56
Turkey. That's a hard one.
26:59
All right. Burnt ends versus hot dog.
27:02
OK. Pork ribs versus steak?
27:07
Steak. OK, smoked Bologna versus
27:11
brisket. Biscuit.
27:16
OK, BBQ shrimp versus sausage. Sausage.
27:23
All right, pork chop versus smoked chicken.
27:28
Pork chop. All right, pork belly versus
27:32
hamburger. All right.
27:36
Next round, beef grills versus Turkey.
27:41
Beef ribs. OK, next matchup is burnt ends
27:47
versus steak. Steak.
27:51
All right, next matchup is brisket versus sausage.
27:56
Sausage. OK.
27:59
Pork chop versus hamburger. Hamburger.
28:06
All right, Final four, beef real versus steak.
28:12
Beef rib. And sausage versus hamburger.
28:17
Hamburger. OK.
28:20
And final match up, beef real versus hamburger.
28:25
Beef rib. All right, that's your winner.
28:30
All right, I got another day. We're going to call this the
28:33
rapid fire questions. Since you like baseball and
28:37
football, they're going to be football and baseball questions.
28:40
All right, start off with football.
28:42
Favorite team? OK, great.
28:45
It's a tough. One, I'm a Rams.
28:46
I was a Rams fan. They moved out of Saint Louis.
28:49
I don't really have a favorite team that.
28:51
Could change you. I'm digging the Detroit Lions
28:54
right now. I like what they got going on.
28:56
Yeah, they revamped and either fun, really good, greatest
28:59
quarterback of all time to you. Yeah.
29:03
That way. Yes, my man, I'm a Bronco fan.
29:10
Big Bronco fan, all right. Best Super Bowl snack, All
29:14
right, Defense wins championships.
29:17
True or false? 30 years ago, yes.
29:22
Today false. All right, quarterback, you want
29:27
with two minutes left and no timeouts.
29:30
Joe Montana. All right, all right, Baseball
29:34
favorite baseball team which we. Saint Louis Cardinals.
29:42
Designated hitter yes or no? Yes.
29:47
All right, ballpark food must have a.
29:50
Hot dog with sauerkraut, like a kosher dog.
29:53
All right. I don't know if that's the thing
29:55
in other stadiums. So Bus stadium hasn't been
29:57
there. Got to get one.
29:59
Favorite all time pitcher? Chris Carpenter all.
30:04
Right. Would you rather hit a walk off
30:07
or throw a no hitter? No hitter, all right.
30:13
Night game, Day game. Night game.
30:17
It's too hot in the summer here. Who had the smoothest swing
30:23
ever? Smoothest swing ever.
30:27
Long before my time, but since I'm a Saint Louis and I got to
30:30
say stand mutual. But, well, actually, we'll go
30:33
with Ken Griffey, Junior. What team has the best uniforms?
30:39
I do the Cardinals birds on the bat if I if it's not the
30:42
Cardinals, as much as it pains me to say it, I'd say the either
30:45
the Dodger Blue or the Yankee pinstripes.
30:49
Yeah, I like the light blue Saint Louis Cardinals.
30:52
That's my favorite. Yeah.
30:55
All right. Your therapy session is
30:57
complete. Mr. Peyton, You have anybody
30:59
promote or shout out? You could do that now at this
31:02
time. Yeah, I'll give.
31:05
I don't have a ton of sponsors, but do want to give a quick
31:07
shout out to Heavy Smoke BBQ Seasonings.
31:10
They've been with us really since they started and we use
31:13
their products pretty much on all four meats.
31:16
Local yokels. They just came out with some
31:18
seasonings last year. They've got a sweet salvation,
31:21
your classic BBQ rub and the salt of the earth that you're
31:25
kind of SPG all-purpose rub. They've been great to us.
31:29
And then finally, Cordy Meat Processing at a Highland, IL.
31:33
They're a competition meet purveyor.
31:34
They've been doing this for quite a while now and they've
31:38
Jay and Kyle, they've taken real good care of us.
31:41
So if you're a competition guy and when he gets some
31:44
competition meet to your doorstep, look up Cordian
31:46
competition meets on Facebook and give them a call and they
31:50
will ship a brisket or pork or ribs straight to your door.
31:54
All right. Appreciate that.
31:55
And I definitely appreciate you for coming on.
31:57
I appreciate Chris Shaffer for making that connection.
32:00
Yeah, absolutely. Definitely, like I said, anytime
32:03
you want to chat or have anything that you want to talk
32:06
about, you're welcome. Like I say, anybody with the
32:08
link, definitely just schedule it.
32:10
And you got to ask. Just schedule it.
32:11
And once I see your name, you're good to go.
32:13
But I definitely appreciate your time and you spreading your
32:17
knowledge and stuff like that and helping other people that
32:20
going to hear this. So I definitely appreciate you.
32:24
Yeah, absolutely. Thanks so much for your time
32:26
today, Tavis. Thank you for joining us on
32:29
another episode of the BBQ Therapy Podcast.
32:33
My name is Tavis Bryant. Please tune in to YouTube,
32:36
Apple, Spotify, Amazon, in any streaming platform near you.
32:42
Please pay the secretary on your way out and we'll see you next
32:45
episode.