Latest / BBQ Therapy / Thee Anthony Lujan: Smoke & Competition BBQ

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Thee Anthony Lujan: Smoke & Competition BBQ · BBQ Therapy

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Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Some
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barbecue on. Get your barbecue on.
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Welcome to the BBQ Therapy Podcast.
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My name is Tavis Bryant of Yago Ham BBQ.
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Have you ever stood around a smoker or a grill?
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Felt the world fade away? Now that's BBQ Therapy.
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Joining us for a therapy session today is none other than the
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Anthony Luan of Smoke Ain't No Joke BBQ slash the Pitmasters
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podcast. Today on BBQ Therapy, we're
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joined by a true ambassador of Smoke, the Anthony Lujan
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Pitmaster of Smoke Ain't No Joke Barbecue and Co host of the
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Pitmaster Podcast. Whether he's behind the mic or
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behind the pit, Anthony brings deep respect for the craft, a
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hunger to learn, and a passion for helping others level up
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their game. He's not only completed at the
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high level, he's had conversation with some of the
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best in barbecue, and he's bringing all of that knowledge,
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experience, and energy with him. Today, let's get into the
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mindset, the meats and the mission behind smoke ain't no
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joke. Welcome to the show and I got
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one rule. Make yourself at home, Speak
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freely. I have no corporate sponsor so
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feel free to say what you want. Hey thanks for having me man,
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that was a great ancho. Man, how many sound way cooler
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than I really AM. I look up to you because you are
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at what I'm trying to. Dude, you got one person that
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faithfully listens to y'all episodes all the way back from
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the beginning all the way up to now.
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So I definitely give you your props and you definitely
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entertain me a lot. Thank you.
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I appreciate that, man. That's all we want to do is
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we're just trying to just take out the monogamy of everybody's
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day of just going to work and coming home and doing dinner and
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hitting repeat. Man, it's just nice to be able
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to just listen to something, take your mind off things and
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just be able to enjoy listening to something that you have the
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passion of doing as well. Getting out there on the grill,
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get in front of the fire and just enjoying life.
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Yeah, definitely. Because this is you need a BBQ.
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I'm addicted to barbecue, so I need my fix.
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So this is the way to get that fixed as well as when I why I
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started the podcast. I have a 13 month old so I can't
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compete yet. So and she's growing up, I had
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to get my fix by podcast and watching YouTube and I started
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doing this and my wife is holding it down while able to do
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this and talk to barbecue people.
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So I definitely appreciate what we're doing.
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So what did the name first of all, you back up?
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How did you get the Anthony Lou? Honestly, you've listened to the
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show, right? You've heard the intro.
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So when Rusty and I had a Jesse Johnson do our very first intro
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to the show and we just gave him what we want him to say and
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Johnson just threw in V Anthony Lujan and I was like, oh, that's
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cool, we'll just let it stick. But then it stuck, stuck.
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Then people just started saying it and going on with this.
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I was like, all right, cool, we'll we'll just run with it.
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Just the fluke. Jesse added it to the intro and
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it just kind of stuck, man. So we just ran with it.
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Yeah, I like it. It's cool.
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Yeah. So how did you come up with the
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name The smoke ain't no joke BBQ?
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Yeah, that was actually, that goes all the way back to when I
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was living in Spokane, WA and I had a buddy, his name was Mr.
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Snipes. Mr. Snipe, I should say, Not
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with an S He's a local rapper that up there.
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I was in the hip hop community. I was a professional DJ for a
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lot of years. So I had him over one day and I
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was cooking some ribs. And honestly, this was before I
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was actually even really good at cooking at all this.
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I was just just winging it. And he went to go check out the
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ribs and he opened up the lid and boom, you, we've all been
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there. That smoke hit you in your face.
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And then he just comes off the grill and just says, man, this
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smoke ain't no joke. And I was like, yeah, you just
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literally just gave me my BBQ name.
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It was just, once again, it was just all the fluke living in the
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moment, man. And that's just how it came
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about. And I loved it and we just stuck
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with it and just ran with it. Man, that.
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Was a good story. Yeah.
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How did you get in barbecue and how did it shift towards
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competition BBQ? Yeah, so literally it was just,
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I worked at Sportsman's Warehouse and they had the good
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old fashioned charbroil. Everybody's seen them.
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You seen them at your local group for sale, right?
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They're just cheap offsets. I thought I'd just buy one of
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those. Learn how to just manage a fire.
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So I bought one of those and man, my garb, my BBQ was not
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good. It was just over smoky, over
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sauced, over season, just no. There was really love to it.
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There was no love to it. Just like I'm just trying to
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learn how to cook this right. So I did that for a few years
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when I was up in Washington, just learned was learning how to
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manage a fire in my cheap offset.
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And I was like, I started getting better and then I moved
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back to Salt Lake City and then I went to a BBQ restaurant
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called R&R BBQ is Rod and Rodger.
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They were brothers that started a competition team and they did
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really well. So they opened this restaurant.
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So I went to the restaurant on their wall was like learn how to
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do competition BBQ for 100 bucks.
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They're going to do a ribs and chicken class.
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I was like, all right, let's give it a go.
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And so I went to the class, paid my 100 bucks, learned a bunch of
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stuff that I even didn't even know that you're supposed to do.
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Trimming ribs correctly, pulling the membrane off, prepping
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chicken, right? None of this.
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I did not even have any idea that this is what you're
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supposed to do. Learned all that.
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And Rod Rodger asked me. He's like, hey, what's the goal
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of you taking this class? I was like, I want to probably
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enter some BBQ contest and then someday beat you.
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And he's like, yeah, that's never going to happen, which he
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should say that you got to cook with confidence.
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I took what I learned and practiced a little bit.
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I wasn't too intense on it. And then about a month and a
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half, two months later, there was a backyard event that popped
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up. So I was like, all right, I'm
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going to give it a go. I'm going to will all my stuff
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down there. Mind you, I'm still cooking on
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this offset that I bought that at this time was all rusty and
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beat up, but I was familiar with this.
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I went down there, cooked some ribs and chicken and got some
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walks. And then after that I was
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hooked. I was like, all right, it's time
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to get serious. Start taking BBQ pretty serious
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on the competitive side. Did a couple more competitions
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and hey, I'm just going to GoPro.
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Forget this backyard stuff. I've cooked four or five
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backyards and I feel like I can GoPro.
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I went pro, got smacked, straight smacked.
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What am I doing? And then Utah at the time, if
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you went pro, you weren't allowed to go back to the
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backyard division, right? So I was like, all right, we're
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going to just, we're just going to ride this out and slow.
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I started slowly getting better and better.
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And then about 2 1/2, three years out into my pro debut, we
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had the Sam's Club tour can't come through Salt Lake City.
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So I was like, all right, R&R barbecues there.
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Rodgers, Hey, good luck beating me today.
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I'm like, I today's the day. So I got in there.
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Of course he beat me in 3 categories, but I beat him in
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pork and he was, he was known to be the pork guy, right?
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He's I'm going to nobody can beat me a pork.
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So I beat him a pork and said, Hey, I finally beat you in a
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category. So my goal is complete mission
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checked with you beat one boss. Now it's on to the others.
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And then other than that, man, it's just once you're in the
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competition scene, it's addictive, right?
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You won't soon as the next competition comes up, you just
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want to cook it and you just slowly grow.
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I feel like right now, my competition career, I'm still
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still early, I have not mastered anything and I'm still growing
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so I don't. I still feel like I need to get
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another 10-15 years before I can go on to the next level.
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And I don't think I'll ever get to the Master Splinter level at
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all in BBQ. How many competitions have you
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cooked today? I have no idea.
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Probably. I have no idea.
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I know I'm doing at least one SEA event a month and I'm trying
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to hammer out some KCBSS, but when I'm probably anywhere I in
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Utah we don't have a ton so I'm staying anywhere from 20 to 30
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KCBS style cooks. Maybe that's pushing it.
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SEAII surpassed that a while ago.
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I'm probably pushing in the 60s seventies in the SEA style
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cooks. Yeah, I know y'all have that
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elevation up there that makes a big difference.
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Is that a hard learning curve from normal?
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Yep, that honestly it's I didn't have to worry about that because
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I just everything is in foil up here.
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I've never messed around with the butcher paper or anything
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like that. If this elevation, everything
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just goes to foil and that's just how I cook it.
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So I've never had to worry about that.
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And if I even go down to a lower elevation, I'm still going to
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use FOIL because it's my process.
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Yeah, yeah, OK, yeah. And now we're going to switch
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over to the podcast. What inspired the Pitmaster
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podcast? How do you get started?
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Yeah, so I was at a competition Weird season 5 S five years ago,
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Rusty Monson was a salt city BBQ.
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He was at a competition, him and I literally from day one, I we
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were shit talking from the gate, just right out the gate from
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Hey, my name is Rusty. My name is Anthony too.
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I'm going to kick your ass today.
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You know, you're not type scenario.
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So so literally from day one, we were just chirping back and
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forth in a friendly way and I hit him up like after about
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three weeks after meeting him after a competition.
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Hey, man, what do you think about doing a podcast?
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He's I'm in it was literally it was like there was no talk about
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he's like, let's do it. And then about I'd say about a
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week and a half later, the show was already done.
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He did a lot of footwork of being able to get the website
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going. He got the logo design,
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everything like that going. And then we just had Susie and
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Todd Bullock on the show from Hey, girl, hey, because we knew
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them personally, we could book them as a guest.
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And then we got on there and then it just literally just took
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off. We just, we just hammered it
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out. What I told you when we could,
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before we started the show is podcast is consistency.
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You have to have consistency. And we that's what we focused in
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on. Obviously our audio wasn't the
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greatest from the start. We had to learn a little bit
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about audio and everything else, but it was just the consistency
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with the podcast then. So yeah, we just, him and I did
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it for 3 1/2, almost four years. And then he started his food
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truck and just was like, hey, man, I got to step back.
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I just don't have the time. Once again, consistency.
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I don't want to make this very inconsistent, which it was, was
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hit and miss. And then he was just like, I
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don't want to go out like this. Just having to just just be a
10:40
terrible podcast falling off at the end because of his lack of
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engagement. That's what he told me because
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it's true. He had his food truck and he was
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trying to get a business launch. So he bowed out.
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I decided at that point to walk away or keep it going.
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And I didn't want to see the podcast die.
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So I grabbed the bull by the horns, got everything
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transitioned to where I got everything in control here to be
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able to put out weekly episodes invite invited Jesse Johnson
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onto the show. The voice of the podcast.
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He's done our intro for years and then he's been able to jump
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on as my Co host and we've we had a slump at the start because
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it was just in transition period.
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But to have people on and be able to give on some honest
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feedback and that's where we are today.
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I have to give a quick shout out to the team.
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Have Derek out there, Travis, Crystal, my booking manager,
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Jesse and myself. We put a lot of work in behind
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the scenes to make it happen every week.
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And it's it's taken a while to get here, but it we're
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definitely growing and making a fun every week.
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Definitely, I can see based on what I'm doing now, it takes a
11:41
lot of work to get this. It's not as simple as sit down,
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yeah, do episode and give up. There's a lot of behind the
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scenes stuff. You got to do it make sure all
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your eyes are dotted and T's across to make this come out.
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So I definitely know. So today, how many episodes?
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How many episodes John did over the five season?
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Let's see here. I'm going to see if I can pull
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it up. Let's see.
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Apple is my my best friend that keeps track of all that.
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Let's see. OK, give me one second here.
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We're just we're it's up there, man.
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It's really is up there. Yeah, I've had quite.
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A few episodes, yeah. Yeah.
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Definitely. Here we go.
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Let's pull it up here. Tell all my favorite ones.
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I say those. Permanently, yeah, we're at
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looks like 255 episodes. Wow.
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Wow, that's a lot. That's that's impressive.
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That's a lot. Yeah, they work.
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But like I said, my favorite are the ones you have people on.
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They do the tail all and stuff like that.
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And it's good to hear that while you're driving in the car and
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get little tips here and there, especially from the crooked
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pigs. Yeah, man.
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He is, yeah. But what's been one of your most
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memorable interviews that you had on the show?
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Why? That's tough, man.
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That is tough. It's I actually, every interview
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is awesome. There are some interviews that I
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do kind of struggle with a little bit was you'll come
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across this at some point in your podcast career.
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But it's always the guys that are not very vocal.
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They don't like to talk about themselves.
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They just one line answer when you got to try to extract more
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from them. But those ones are a little bit
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more difficult. But I still enjoy their
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presence, being able to talk to them.
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But honestly, my favorite podcasts are when I don't have
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to talk and you get a guest on there and they just let it go,
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talk about everything. Matthews, he's great at that.
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But that was a very fun episode with him.
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He just told us everything and just and The thing is, when you
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get a guest like that, they let secrets out that they don't
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realize they're really letting out.
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So it's those are my probably some of my favorite ones is when
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you get those talkers that start talking about their processes
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and they start saying stuff and they're like, oh, wait a second,
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That was something I had in my pocket and it's out.
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Guess what? This is live too late.
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But it's those episodes. I have fun.
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I cannot single handedly put a finger on one podcast just
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because they're all they all. They're all special and unique
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in their own ways. Yeah, yeah, definitely.
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Good answer. All right, what do you think the
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BBQ world still needs to talk more about?
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Yeah, that's a tough one, honestly.
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So here's the thing of BBQ. Everybody has an uncle that does
14:31
good BBQ, right? But what really needs to what I
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think that needs to be talked about in the BBQ community is
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just having support for each other, gassing each other up.
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There are people out there that do it, but I think there just
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needs to be more. I got to have my buddies back
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type scenario. For example, if somebody in your
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neighborhood wins a good competition, even if it's a
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backyard local church cook off, somebody knows somebody that can
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help promote that. Hey, let's just use you as
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example. Hey, Travis won the the local
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high school competition. It was a charity event.
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Travis won. Oh, you know what?
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I have a friend that writes for a local paper.
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Let's see if we can get him a story.
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I think being able to help each other grow and being able to
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give each other publicity I think is huge.
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I know the day and age, everybody has social media and
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they're mostly looking out and trying to grow themselves.
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I feel like that the BBQ community needs to have each
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other's back. We are, we do, but we just need
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to help each other grow even more.
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I see a lot of cross-platform people sharing stuff like that,
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but I just think it needs to go a little bit farther of being
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able to get that publicity into somebody who's doing great
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things. And I think that will help the
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BBQ community grow a little bit better and be more strong and
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solid. Yeah, definitely agree with
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that. Who's 1 dream guest that you
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haven't had on yet? Oh, man, that's tough.
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Probably. I'm gonna say Aaron, Aaron
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Franklin. I want to get that guy on the
16:04
show. He's one of those elusive
16:05
characters, right? Him or Steve Reichlen, that
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would those would those would be too cool guys to be able to get
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on the show. We've had a lot of great guests.
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But but those two, I think I would be definitely great guests
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to be able to try to get on the show.
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OK. And I know you do SCA, so I'm
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actually a couple of SCA questions.
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What drew to SCA and how did you get started?
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Travis, you probably already know the answer to this.
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I've know what you're showing everything, but what drew me to
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the SCA was it was a very quick competition.
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I could pull in at 8:00 in the morning back in the days, pull
16:39
in 8:00 in the morning, be able to cook and be able to be packed
16:42
up and leave by 4:00. I am.
16:45
I'm a big advocate of the single day, single cook, single
16:49
ancillary competitions. Good.
16:50
Let's get back to those where we can wake up at a decent hour and
16:54
go home at a decent hour, get cleaned up and still enjoy our
16:56
evenings. That is what drew me into the
16:59
SCAI Didn't have to stay in a parking lot overnight.
17:02
I didn't have to worry about sleeping expenses.
17:04
I did not have to worry about hauling big smokers around.
17:07
I didn't have to bring all this gear.
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Literally all I needed was a grill, a pop up, a cooler full
17:12
of beer. That's what drew me to It was
17:14
very nice. It's getting out of control
17:16
again. Now we are doing 2 day
17:18
competitions. We're dragon trailers all over
17:20
the place, trying to stay cool, have all this equipment.
17:24
I don't mind that it's people. Do you?
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I'm to the point where I just want to cook one steak still.
17:29
I'll just sit in the parking lot and wait 9 hours now.
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But but that's what drew me into the SCA that I could go and be
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at 8, be gone by 4. That's what really drew me into
17:39
them. I'm still a huge fan of the of
17:41
them. I'm not knocking the SCA and by
17:43
any way I just want I'm just a pro advocate of how it used to
17:47
be time wise. So how do you approach the state
17:53
selection at the comp? Honestly, I don't even know
17:59
anymore really. It's The thing is they're so
18:03
here in Utah, we are very blessed on having a good steak
18:07
sponsored. Creek Stone Farms, they put out
18:10
a lot of good steaks. So honestly, I'm not even really
18:12
too worried about the steak quality that I'm around the West
18:17
Coast that I think it's becoming pretty good standard throughout
18:20
the West Coast that you have to have a quality steak.
18:23
But when it comes to getting a steak for one, I can get a good
18:28
chip. That is always an advantage to
18:31
be unable to get a low number to be able to get to be able to
18:34
pick from more steaks than possible, right?
18:38
So getting a chick low chip number is beneficial, but then
18:41
if you're getting one to chip 2025, then it's more or less of
18:46
looking into what can I transform something into, right.
18:50
Your first round, you should still have quality steak
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selection, but it's more of what can I really do?
18:56
What am I looking for to be able to transform this steak into
18:59
something that I'm confident with.
19:01
So it really when it comes to steak selection, it's just like
19:05
being a poker chip down on a number on the roulette table.
19:07
Let's just see we can get lucky. Is there a specific flavor that
19:13
the judges respond to? You know at KCBS they like sweet
19:16
and is there a specific? I feel like I feel like salty is
19:22
beneficial. I feel like the judges like a
19:24
little bit more salt. They like to cut through that.
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They're not as fans of just that unami flavor.
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They it's more of the salt flavor.
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I've ran the same recipe since for the last four years.
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I still, I'm still running the Arcasippi combo people.
19:43
You can Google that. You can see what it is.
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I've never had anything lower than a 49 with my taste.
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It just hits. Why change something that's not
19:52
broken? So it's hitting.
19:54
I'm still running with it so solid.
19:57
When it comes to steaks, there's there's five categories that
20:01
we're going for parents, taste, texture, what else?
20:05
Overall impression. And the other is appearance.
20:08
Did I already say that one? Appearance, taste, texture,
20:11
overall impression, and then your final score.
20:14
So there's two things I can control.
20:16
I control my OR. And doneness was the 5th
20:19
category. There we go.
20:19
That's what I was missing. So I can control my taste and I
20:22
can control my doneness. Some people say that they can
20:25
control their texture. Texture is once again, that's up
20:29
to the judge what texture they like.
20:31
Every judge is different, so as long as you can control the
20:35
doneness and taste factor, the rest is option that the judges
20:38
hand. Some days you get a good table,
20:39
sometimes you get a bad table, but when it comes to those 3
20:43
categories, it's just open. You just never know what's going
20:46
to happen when it comes to the table.
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So it's just a shot in the dark. You got a good table, you got a
20:50
bad table. Just the luck of the draw.
20:53
Once again, I feel like most of the most competition barbecues,
20:58
50% look, that's. Definitely true.
21:02
What's 1 common mistake that you see SCA cooks make early on when
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they start? I feel like the biggest 1 is not
21:11
understanding how a steak works, what needs to stay with the
21:15
steak and what needs to come off the steak.
21:17
I think that's the biggest 1 and I so trimming is huge.
21:21
The second one is presentation. How are you have to visualize
21:25
how that's going to go in the box, how that's going to look
21:28
and knowing how to position in the box.
21:30
I think a lot of people make a mistakes on placing it in the
21:34
box. I feel like they put it in there
21:38
and then it's just not it's not a beneficial angle for them.
21:42
So I think that needs to be a good focus on if you're getting
21:45
into it, understanding how that stakes it to be cut and how it's
21:49
going to be presented is definitely going to be able to
21:52
help the new cook. Yeah.
21:55
So it's just trimming and present presentation.
21:57
I think that's the big we can all cook steaks.
21:59
We've all cooked steaks for a long time.
22:00
So it's just a matter of being able to do those two correctly
22:05
to be able to help you in the state competitions.
22:07
So we are do your turn in to anything being there with the
22:11
steak or just the steak. Steak only, no strings, no
22:14
nothing. You'll get a DQ yet, but so it's
22:16
just what you get is a box, a foil disc and then your steak.
22:21
That's all that should be in there, nothing else.
22:24
Yeah. Well, how often do you practice
22:27
between the competition? Do you practice any or you just?
22:30
Never. I am the worst there.
22:34
There's a reason why these guys, there's professionals that go
22:37
out there and cook KCBS because they're practicing, they're
22:39
cooking, they're doing it repetitively.
22:42
I my, my schedule doesn't match up to that.
22:46
I'm, I should say I'm 75% in. The extra 25% is the reason why
22:51
I'm getting beat by some of these guys that are doing it
22:54
consistently every single week. That practice is huge.
22:58
If you want to master it and be really good in Excel and always
23:01
be in that top ten, you do have to give it that 100%.
23:04
Like I'm completely honest, I'm an open book.
23:07
I'm 75% in because of my schedule.
23:10
I'm so busy and I bought this camping trailer this summer.
23:12
So I just plan on camping more. So it's just facts.
23:18
Yeah, So what's your proudest moment so far in the SCA?
23:22
SCA Honestly, being able to hit finals 2 years in a row, being
23:28
able to make it to the top 100, I guess it's 9795 right out
23:35
there in the world being able to make finals is huge.
23:40
I sat it out last year because I, like I said, I bought a
23:43
trailer and I used my travel funds for a down payment on the
23:47
trailer this year. But being able to go to Worlds
23:50
and being able to go and compete against the best and being able
23:53
to make finals is definitely great.
23:55
I set myself a goal that I tried to achieve every year.
24:00
Goal number one, win a goal to take it outright first place.
24:04
That's goal number one goal #2 every year is to be able to win
24:07
a golden ticket and pass it down.
24:10
I've only been able to do that one season.
24:12
It's really weird the but I want to pass that down.
24:17
It's a cool achievement. And then also obviously every
24:20
year being giving myself a shot to be able to become the SCA
24:24
world champions on making finals.
24:26
So making finals is the goal and then obviously winning the whole
24:31
thing. But we'll get there in one day,
24:35
I hope. Fingers crossed.
24:37
Very busy man. We're a lot of hats.
24:41
All right, We're going to switch over to something different that
24:44
I came up with. A little fun segment.
24:46
You know how they have the tournament bracket in college
24:49
basketball? What I've come up with was a 16
24:53
meat challenge of meats that you cook on the grill and you just
24:57
pick whatever one that you like to eat match up #1 hamburger
25:02
versus steak. On a steak all day.
25:06
All right, pork ribs versus pork belly.
25:10
Oh, I'm gonna have to go pork belly.
25:15
Hot dog versus smoked chicken. Chicken, chicken.
25:23
Burnt ends versus pork chops. Burning.
25:28
Smoked Turkey versus sausage. Oh, that's a tough one, man.
25:33
That's a tough one. But it's gonna be Turkey for
25:35
sure. Oh wow.
25:39
Smoked ham versus BBQ shrimp. We'll go with the ham.
25:45
All right. Lamb versus brisket.
25:48
Brisket all day. Beef Rios versus smoked Bologna.
25:55
Beef ribs. All right, next round we got
25:58
steak versus pork belly. I'm.
26:01
Going to have to say probably pork belly over steak has to be
26:04
done right though. All right, we got chicken versus
26:09
burnt ends. Burn ends.
26:13
All right, Turkey versus smoked ham.
26:18
Oh, God, this one's tough. This one is really tough.
26:21
If you're a fan of the podcast, you know how I love all the
26:23
hams. Russ used to say I love the
26:25
hams, but oh, man, I'm going to have to say I'm going to go with
26:29
Turkey on this one. I'm going to have.
26:32
Yeah. And we got brisket versus beef
26:36
rib. Yeah, beef ribs all day.
26:39
All right, Final four, you got pork belly versus burning.
26:45
I'm going to have to oh man, I'm leading heavy into the beef so
26:48
burn ends. And Turkey versus beef ribs.
26:56
Oh damn, I'm just trying to think of the best beef ribs I've
26:59
ever had in the best smoked Turkey I've ever had.
27:02
Miss Etsy by the way, is on both of those out of Arizona,
27:05
Phoenix, AZ. They probably the best Turkey
27:07
and best best beef rib I've ever had in my life.
27:12
So this is a real life answer here.
27:13
I'm going to have to go with the day that I had both of those.
27:16
I'm going to have to say beef rib.
27:17
Wow. All right, you got Bernie's
27:21
versus Beef Rio. Yeah, I'm going to the beef
27:25
ribs, going to take it all day. Beef rib is very popular.
27:28
Because it's not Miss. Sorry is Little Miss Little Miss
27:30
BBQ. Guys, I said that wrong.
27:33
Yeah, that's BBQ. That's in Phoenix, AZ.
27:35
You gotta go try. Beef ribs is the winner.
27:38
A lot of beef ribs is being picked.
27:39
A lot. Is it really things is that if
27:42
they're done right you get the the texture of a nut and you
27:46
also get brisket fatty and so it's it's a beef rib is has its
27:51
advantages 3 different cuts in one yeah.
27:54
Yeah, definitely true. Alright, I got another one.
27:58
This is the 16 best athletes of all time bracket.
28:03
Yeah. Oh, OK.
28:04
All right, shout out to the Jordan because I love, I like
28:08
Stockton and Malone. Yeah.
28:11
My favorite player all the time. Just just me.
28:13
Wow, that's. Awesome.
28:14
That is awesome. He delivers on Sundays, man.
28:17
Yeah. All right.
28:20
Matchup #1 Tom Brady versus Lionel Messi.
28:25
Oh man, God, I hate both of them.
28:29
I really hate both of them. I should have said I hate them.
28:32
I just hate was the publicity. I should say the corporate
28:37
sponsors showcase both these, but I'm gonna have to put Messy
28:41
over over. Messy hasn't really been caught
28:44
cheating that bad. Next matchup Michael Jordan
28:48
versus Dale Earnhardt. Oh, man, I'm gonna have to say
28:52
Jordan. Jordan.
28:54
That's I have him winning this whole thing.
28:59
All right. You saying Bolt?
29:00
Serena Williams? I'm.
29:03
Going to say Serena Williams all.
29:07
Right, Michael Phelps versus LeBron felt I guess the emails
29:13
from LeBron haters. Yeah.
29:17
All right, King Griffey junior versus Simone Biles.
29:20
Griffey all day. The most perfect swing in
29:22
baseball. Exactly.
29:24
Tiger Woods versus Kobe Bryant. I'm going to have to go with #8
29:31
the Mamba. Cristiano Ronaldo.
29:35
Wayne Gretsky. Gretsky all day.
29:40
Roger Federer. Muhammad Ali.
29:43
Ali. All right.
29:46
You can't put, you can't put golf against boxing, man.
29:52
You got messy versus Jordan. Jordan.
29:56
And Serena versus Phelps. I'm going to say Phelps.
30:02
Griffey versus Kobe. Oh, man, it has to be.
30:07
It has to be Kobe. Kobe.
30:10
Just yeah. Risky, Ali.
30:14
Ali. All right, Final Four, Jordan
30:18
versus Phelps. Jordan.
30:23
Kobe versus Ali. This is a tough one, man.
30:27
I'm going to have to say. They both did fantastic things.
30:31
They're both great people in the sporting realm and off the
30:34
sporting. But I think Muhammad Ali is
30:36
definitely the one because he did a lot for human rights.
30:41
Right, Jordan versus Ali and Jordan.
30:46
Yeah, Jordan is just the GOAT, but Ali's right there, man.
30:50
Oh man. You got the correct answer.
30:54
Yeah. Right the Anthony Luan, your
30:57
therapy session is over and if you have any shout outs or
31:00
anything to promote, you're welcome to do.
31:03
Yeah, man, I just want to first and foremost thank all the
31:06
Pitmaster podcast crew and everything that they do.
31:09
Also want to shout out my girlfriend Amanda.
31:11
She has my back behind the scenes.
31:13
She's always dealing with my shit, being able to be there and
31:16
help me push through things and everything like that.
31:18
And then also, I just want to shout out to all my fellow
31:22
competitors as well. If you guys weren't out there
31:25
giving me a hard time every time I go out and cook, pushing me to
31:27
the next level, I wouldn't be where I was today.
31:30
And also shout out to you for having me on the show.
31:32
I really appreciate it. As for sponsors, I don't have
31:34
any man sponsors or liabilities. You have to give them love a lot
31:39
and I just don't have the time. So shout out to me.
31:44
Exactly. Here you go.
31:46
Start with no more, but definitely I appreciate you
31:48
having you on the show and like I tell everybody you have the
31:52
calendar link if you want to come on for any reason.
31:56
I mean definitely just schedule first come first serve.
31:59
I don't know. I got told the last guest, I
32:02
mean everybody that I have on within the first month they
32:06
believe in me and stuff like that.
32:07
Y'all got priority over everybody else.
32:09
So when you want to schedule anything you want to talk about
32:12
you want to talk about music or anything like that.
32:14
Hey, yeah, come on. The door is open, so I
32:18
appreciate you coming on. Yeah, thank you.
32:20
And yeah, if you ever want to get any hip hop music, man, we
32:22
can go down a rabbit hole. As you can see over my shoulder
32:25
here, I got two of the biggest bangers of all time up there so.
32:29
Yes, favorite Wu Tang song is. Oh, man, I'm going to have to
32:33
say cream. OK, yeah, I'm happy to say
32:37
cream. Yeah, cream or protect your
32:40
neck. It's one of those two that's up
32:41
there for sure. Yeah, yeah, definitely.
32:45
But I definitely love Wu Tang. Also love Redman.
32:48
Redman with my guy. Oh yeah, he's like, he's like
32:50
the he's he's like member #10 he's not in the group, but he's
32:54
with the group. Exactly.
32:57
Yeah. I'm super excited to see them
32:58
over the weekend. I was good to go out.
33:01
I'm headed out to Denver to go see them over the 4th of July
33:04
weekend. Man, that's that fair boat tour.
33:06
Oh yeah, definitely. I want to try to get out there
33:08
too. Babysitters and all that stuff.
33:12
I get it. I get it.
33:14
We got to pick and choose our battles.
33:15
We got vacations that me and my wife want to do, so we got to
33:19
save the babysitter for that. And yeah, where Grandma at?
33:24
Exactly. All right, but I appreciate you,
33:26
Thank you for coming on and you enjoy your day and we'll see
33:29
y'all next episode. Thank you for joining us on
33:32
another episode of the BBQ Therapy Podcast.
33:35
My name is Tavis Bryant. Please tune in to YouTube,
33:39
Apple, Spotify, Amazon, in any streaming platform near you.
33:44
Please pay the secretary on your way out and we'll see you next
33:48
episode. Y'all go.
33:59
Hell BBQ.