Latest / BBQ Therapy / The Fleetwoods - Meat Rushmore BBQ | The American Dream of BBQ

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The Fleetwoods - Meat Rushmore BBQ | The American Dream of BBQ · BBQ Therapy

0:00
Yeah, the pork drum catching on fire is one.
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That's all that always stands out because that's one of the
0:05
stories that turns out good, right?
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Because we got a 181 that didn't.
0:09
I remember one time we were still cooking on the Weber Smoky
0:11
Mountains, and we had two pans of chicken in there.
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And so to get those two pans to fit, you had to really kind of
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squish them in. And the guy who was cooking the
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chicken, he goes over to check it and he lifts it up and I'm
0:24
looking there and I'm like, there's no chicken on that drum.
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What happened at that moment? Those two pans, like they, the
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middles gave out and they ended up face down while sauced.
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They were sauced on the pavement and, and there was just this, oh
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gosh, what are we going to do? And you recover as best you can,
0:44
right? We pulled all the skins off and
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threw some seasoning on there and some more sauce and tried to
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set it to make it work. It didn't work, but second.
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Rule. Stango ham BBQ, Tango ham BBQ
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Wango ham BBQ your BBQ Get your. Barbecue.
1:02
Ever notice how the sound of sizzling meat and the smell of
1:05
smoke can silence the noise of the world?
1:08
Now that's BBQ therapy. If the fire moves you like,
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subscribe, share and help spread the message because growth, like
1:16
good BBQ, takes time and patience.
1:20
Welcome to your therapy session. Welcome to the BBQ Therapy
1:25
podcast. My name is Tavis Bryant and
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tonight we're talking to Meet Rushmore, the team that started
1:32
as four friends looking for an outlet for their competitive
1:35
drive. Fast forward to today, they've
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gone from backyard cookouts to national competitions to now
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opening their very own restaurant inside Kansas City
1:46
International Airport. We're going to deep dive into
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how it all got started, their rise through the competition
1:52
ranks and their big win, and what it means to share
1:56
championship level BBQ with travelers from all over the
1:59
world. Let's get into it.
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I got one rule, make yourself at home.
2:03
I got no sponsors so speak freely, enjoy yourself.
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Love it. All right, I'm going to start it
2:12
off. And how did y'all get introduced
2:15
to competition BBQ? Yeah, I'll take that one.
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My company that I work for Link Spring, we had an employee that
2:25
came to us and was like hey, I wanna get a competition BBQ team
2:29
started. Just something to get employees
2:31
involved. And we had no clue what we were
2:35
doing. And the very first contest he
2:37
signed us up for was the American Royal.
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And right, we just jumped in head first in the deep end.
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And looking back on it, sometimes we're feeling down and
2:49
out. We go back and look at some of
2:51
those pictures and remember where we started.
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And we were the team that showed up with the circus tent and it
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took nine of us to put it up and we didn't know what we were
3:01
doing. But that's honestly how we got
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started in competition BBQ. Y'all got set up big time.
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Oh yeah, people laughed at us for many minutes.
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Wow that's crazy once y'all did that.
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And what got y'all hooked into Keep to keep going?
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For me, it was the whole like the American Royal, while being
3:28
a terrible competition to start out if you want to feel like you
3:31
did good, right? We say we beat 100 teams, but
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there were 540 or something there, right?
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So it's not like we did that great.
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But what it is great for is setting that hook and seeing the
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BBQ family and seeing that culture around competition
3:46
barbecue. And I still remember that.
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I think Monday we were in our kitchen, me and Katie, and I
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said, this is what I want to do. And she's like, yeah, OK,
3:57
whatever. And I'm like, no, like,
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seriously. At the time, I assumed there was
4:00
money in competition BBQ. But I was like, I'm going to
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figure out a way that we're going to do.
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I'm going to do this all this is going to be my job.
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Like, I'm going to do this. And I'm sure she thought I was,
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like, insane. And looking back on it, I was.
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But yeah, that was like, that contest is what set the hook
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because I saw all of the camaraderie.
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I saw all the like, the fraternity of people.
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And I was like, I want to immerse myself in this.
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Yeah, definitely, because just the atmosphere alone and I tell
4:28
people it's not about sometimes it's about competing and stuff,
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but it's also about the people you meet out there.
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It's just, it can't be beat. And you make so many
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connections. Everywhere you go is different
4:40
people. And then the people you meet,
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they'll introduce you to somebody else and then they'll
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introduce you to somebody else. And then pretty soon it's like
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everywhere you go is like a family reunion.
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You just. Right.
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What? How many?
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Was it just y'all? How many people was on the team
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when y'all went then? Oh man, I yeah, I think it's the
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first American royal. I think we had about 9 employees
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show up and we were fortunate enough.
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Obviously Joel and I are married, so they let me bring
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Joel with me and he cooked our. What was your first meat, Joel?
5:15
Was it chicken? Did you do chicken that year?
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Brisket. OK, Yeah.
5:18
So everybody tackled their own meat, which is interesting that
5:21
how meat fresh more started. We've all had our own me, our
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own thing we're responsible for. But throughout the 12-13 years
5:30
that we've been cooking together, we've learned each
5:33
other's recipes so we can fill in for one another as needed.
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People, y'all must have been dancing around each other.
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Oh man. Yeah.
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Yeah, we actually had a contest. We had a contest within
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ourselves on Friday night. We had two people cook each meat
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and then decided like what recipe and everything we were
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going to run like on Sunday. Like it was.
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Yeah. We.
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Thought it's Meaningful's choice in our our own tent Friday
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night. We do less than 0 about what we
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were doing. So I know y'all was in there
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freaking out just seeing the rigs and all the RV's and stuff
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like that. So out all the people out there,
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which one of the people that y'all know now came up to y'all
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first to introduce themselves or come around a tent?
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Oh man, porker stars. They were the ones that kind of
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helped us at the get go. Joel, who else can you think of
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off the bat? I would say Ferg was one of the
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first ones that like when we were looking to get serious,
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that we met him at a contest and he helped us quite a bit there
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in those still to this day, right?
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We still stay close with them and are talking with them all
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the time, but they're in like that 20/16/2017 range as we were
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starting to gear up. He was a real, real good
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resource for us. OK, and did y'all take any
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classes or were y'all still just we?
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Did, yeah. My first class that I attended
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was actually as the whole entire team.
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We went to Fergie's class, Fergalicious and Jeremy Williams
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put on a class. Joel, was that in Illinois,
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Right? Yeah.
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And then our next one after that, we went to Brad and Tim's
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class and that's that's I think we walked away that day with a
7:22
drum smoker from their class. And when they had actually
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cooked on, we're like, OK, this has got good mojo, let's keep it
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going. We bought it fresh off of Tim
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and that's what kind of really got us going.
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We took heavy smokes class. We've taken Jordan's class.
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What else slaps? Yep, that took half.
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Crew, I mean. Yeah, Clark crew.
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Yeah, everybody has different techniques, so it's learning a
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little bit from each of them and making it our own and making
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sure we can execute it well on a gateway drum as well.
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Yeah, I've missed Tim and Brad's class that I guess they stopped
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before I got around to taking classes.
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But I've taken Schaefer's class and Joe Pierce class.
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I took Darnell's class and Robbie Royal and Myra mixing
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class. But I like the classes because
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of the people you meet as well as just seeing how different
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people operate. Most of them, a lot of them do
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the same thing, but there's just different little things that you
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can pick up to help out with those classes.
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But y'all took some awesome. I would have loved to take
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Travis Clark class. We lucked out.
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We took the very last class he did.
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We lucked out there. Yeah, we try to take a class
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every winter. It just, if nothing else, keep
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your finger on what's changing, what's working, what's hitting.
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Exactly, and y'all competitive nature.
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How did y'all translate that into BBQ?
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Was it way harder than y'all thought or was it a little bit
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OK when y'all started doing it I.
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Think it came natural for some of us.
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I think like Joel, not only is it the Friday nights, so getting
9:02
to know all the teams, there's that There's a friendly
9:05
competition. Come Saturday morning, we're all
9:08
doing our good luck shots, but then shortly after that it's
9:13
game on. Back then.
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So y'all started like 20-12 correct?
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Yeah. OK.
9:20
What were some of the bigger differences between KCBS then
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and now? It's just.
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Not as many drums. There was a lot of a lot more
9:29
low and slow. You'd see guys that were up,
9:32
they'd have shifts, right? So you'd have a night guy that
9:34
would start the pit and throw things on at 10/11, 1:00,
9:38
whatever. And then somebody get up four or
9:41
5:00 in the morning and, and take over.
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There was not near, there were trailers and there were campers
9:48
and everything obviously, but they weren't decked out like
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they are now. There was a lot more people
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under tents, a lot more people out in the open.
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That means it takes a lot longer to set up, which I'm 44.
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So at 3132 that was not so difficult.
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But it turns out I'm a bit spoiled and I like, I like
10:06
things a little bit easier and I like get some of the creature
10:08
comforts. So that's.
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Nice. There weren't as many resources
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online either. There wasn't the BBQ league,
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there weren't. Everybody wasn't doing classes.
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I think Rod Gray was doing classes or maybe a couple
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others. But you learned by trial by fire
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a lot of times and you had to make those friendships and and
10:28
shut up and let them talk. So yeah, it was.
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It's easier in some ways now, but man, it is The competition
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is so much more fierce right now that you have to be ready when
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you come out or you're going to get your teeth kicked in.
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Exactly. And what were y'all cooking on
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back then before they? We were that Team Joel was
10:47
talking about. We were on whatever Smoky
10:50
Mountains and we were taking shifts.
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People would go to bed at 9:00 or 10:00 because the first crew
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would get up at 1:30 or two and then the next crew would go to
11:00
bed around 3 or 4. It was we were that team that
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Joel was talking about sleeping out on the zero gravity chairs.
11:07
One of our team mates set his sleeping blanket on fire one
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night around a fire pit. So.
11:12
Wow. That was us.
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Wow, so how was the reaction when the drum started coming
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around and y'all first saw the drum?
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It was their one of the guys was one of the first ones to get
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one. And just like anything else new
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that comes around, right? You're like this is newfangled
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thing. And then we saw how it was
11:33
working and we were like, OK, and started to see more teams
11:36
cooking on them. And that was really what
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motivated us to take Bradenton's class.
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Obviously they were winning and they're great cooks and I don't
11:44
want to, I don't want to say that wasn't part of it, but we
11:47
wanted to fix the drum so we wanted to know how to run them.
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Oh, yeah, They probably had a good head start on everybody
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before they released it there. Yeah, But when I talked to him,
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he said everybody was looking at him like you crazy when he first
12:01
brought it out. It is a souped up trash can.
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But once he started winning, he told me, everybody started
12:07
asking for one, so he had to make a decision.
12:12
That guy just does crazy things all the time that I think are
12:15
going to when he came out with that mega drum that he cooks his
12:18
hogs on, I'm like, you can't cook a whole hog on a drum and
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he's just about we can in seven hours when he goes to wins
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Memphis in May. It's insane.
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Yeah, yeah, He's he's a good man.
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All right. And what was that turning point
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that y'all decided, OK, we all we're all in.
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We're starting to get good at this.
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I know what it was for me, but I'll let Katie answer at first.
12:46
Yeah, I would say at some point you do a balance of how much
12:50
we're spending on this. It's not a cheap hobby.
12:53
Everybody knows this. And so I would say 2018 is when
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we really decided to make a change and make sure we were
13:02
focusing on the right things and still having fun, but still
13:06
coming out ready to go Saturday morning and going to bed at a
13:10
decent time. And we've made a change and it
13:13
paid off in the long run. Yeah, so 2017 at the American
13:18
Royal was what I was going to say.
13:19
I remember us just sitting there just dog tired and we were the
13:22
proverbial drinking team with a BBQ problem, you know what I
13:25
mean? We like to have fun.
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And it was a chance to get away with the guys and my wife.
13:30
But we were all, we were getting married, we were having kids, we
13:32
were doing life and we still want to have some of those fun
13:36
times. And so at that 2017 Royal, we
13:39
were sitting there and we're like, man, there's way cheaper
13:42
ways to just have cook BBQ for ourselves and drink some beer.
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So we, that was when we started doing the classes and everything
13:49
else. And then 2020 was really
13:52
something clicked and 20 COVID obviously was a terrible year
13:56
for a lot of reasons, but BBQ wise for us, it changed the
14:00
game. Something clicked for us and it
14:02
was the first year that nobody was out cooking us in numbers,
14:06
right? We'd never cooked more than I
14:08
think 13 contests in this year before that.
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And so we were going to cook 15 and we were going to up it a
14:12
little bit. We won pork three of the first
14:15
six contests we cooked and that was mid-july and we were like,
14:20
man, like there's not any contests this year like we can
14:23
go and we can maybe make a run at port team of the year.
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And so that's when we really we ended up cooking I think 25 and
14:31
haven't by far the best year we've ever had ended up in the
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top 25 in team of the year in every category.
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And just that was really gave us the momentum that we've ran
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through these last few years. OK, OK.
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And y'all have earned multiple top 25 team in a year finishes.
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What level of consistency does it take behind the scenes that
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people don't see to kind of keep up that momentum as far as
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points chasing? It's it takes, for me, it takes
15:00
like a schedule and I know this drives Katie mad sometimes, but
15:05
I'm like, it's Monday, it's drum cleaning day.
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That's when we clean drums. It's Wednesday.
15:10
That's when I trimmed chicken like it really, because if you
15:14
don't have that, you end up forgetting something, or at
15:16
least I do. And so that's really where
15:19
everything happens is before the contest and then at the end when
15:25
we're slicing or whatever and, and figuring out what to put in
15:28
the box and how to finish things and when does it need salt, When
15:32
does it need sweet, When does it need some spice and how to add
15:35
that. And that's Katie comes in very
15:38
handy in those situations because my palate is not nearly
15:43
as good as hers. OK.
15:46
And as far as the, I guess the traveling and all that stuff,
15:50
how do y'all plan it out? Y'all plan it out at the
15:51
beginning of the year or do you do like most people started out
15:55
planning and then go as far as where everybody else cooking?
15:59
So we usually try to do a team planning January, February, once
16:04
KCBS starts rolling out, there's their schedule for the year.
16:08
Like Joel said, one of our teammates has some children at
16:11
home so and so we have to really think about their family
16:15
schedules as well. So we try to commit to a
16:19
schedule, January, February. And then like Joel said,
16:22
depending on how we're scoring throughout the year, there's
16:26
been several times that we'll only have a couple of contests
16:30
on our schedule for the fall. And then the next thing I know,
16:33
Joel has us going back-to-back double S.
16:36
We go with the flow. It's all about how we're scoring
16:39
for the year. And the great thing about
16:42
there's good and bad about having four on a team.
16:44
There's four opinions, there's four people trying things, but
16:48
then there's also four of us. So if all four of us can't make
16:51
it to a contest, Joel's motto is we cook Better Together.
16:55
So we try as hard as we can. I wouldn't be lying.
16:57
There's flight. There's some contests that I'm
17:00
flying and then meeting them the day before.
17:03
But as much as we can, we try to cook together as a team.
17:07
OK, OK. And what's the toughest comp
17:09
that y'all cooked in whether where something might have
17:12
happened, like whether or something happened to the meats
17:16
or anything like that? Oh man, there's been so many.
17:20
Joel caught a drum on fire one time in the West Bottoms.
17:25
He caught his pork drum on fire and then I believe.
17:28
Did you get a 180 or you won first place with that?
17:33
We've met some great friends on Famous Dave.
17:36
There was one time in Pleasant Hill, it was really cold and
17:40
rainy and our tent blew into their car.
17:43
That's how we met them. Which one comes from like go
17:47
ahead. No, I say, which one comes to
17:49
mind for you, Joel? Oh, I was gonna say, you know,
17:51
they're real friends if you meet them by damaging their vehicle
17:54
and then they still want to be cool.
17:58
Yeah. The pork drum catching on fire
18:00
is one. That's all that always stands
18:02
out because that's one of the stories that turns out good,
18:04
right? Because we got a 181 that
18:07
didn't. I remember one time we were
18:08
still cooking on the Weber Smoky Mountains, and we had two pans
18:11
of chicken in there. And so to get those two pans to
18:15
fit, you had to really kind of squish, push them in.
18:18
And the guy who was cooking the chicken, he goes over to check
18:21
it and he lifts it up and I'm looking there and I'm like,
18:24
there's no chicken on that drum. What happened at that moment?
18:27
Those two pans like they the middles gave out and they ended
18:31
up face down while sauced. They were sauced on the pavement
18:37
and and there was just this, oh gosh, what are we going to do?
18:40
And you recover as best you can, right?
18:42
We pulled all the skins off and threw some seasoning on there
18:45
and some more sauce and tried to set it to make it work.
18:48
It didn't work but. 5 second rule.
18:53
All right, now let's talk about the menu for Kansas City BBQ
18:56
Championship. I guess what made y'all answer
18:59
the contest? We've entered it all three years
19:04
that they've done it. The first year when Smoke and
19:06
Magic won it, we finished I think 5th or 6th.
19:09
The second year when OG Bandits won it, we maybe poison some
19:13
judges, I'm not sure. It definitely didn't go our way.
19:17
And then obviously last year when we won it.
19:20
And really what gets you to enter it is the idea of getting
19:23
a, the ability to open a restaurant in the airport,
19:26
right? And that is an opportunity that
19:28
doesn't come along with other BBQ contests.
19:31
And it was that first year. It was real weird because none
19:36
of us had ever cooked for something like that.
19:38
Everybody was tense. It wasn't quite the same.
19:41
Everybody was still friendly, but it was very like everybody
19:44
was locked in because a $25,000 GC check doesn't come around
19:50
very often. A restaurant doesn't ever come
19:53
around in a contest. So it was a little tense.
19:57
And it's gotten a little bit better as it's gone on, right?
19:59
Because people are just, I don't want to say more comfortable
20:02
with it, but it, the gravity of it being the first one has
20:07
lifted. But yeah, it's, you got to live
20:09
within I think 100 miles of the airport and be an experienced
20:13
KCBS team to do it. So it's a really cool
20:15
opportunity that we're certainly looking to take full advantage
20:18
of. Yeah, definitely.
20:20
I like the concept where they give people that instead of
20:23
giving it to name brand restaurant to give other people
20:26
a chance to get in there. And it's good opportunity
20:29
because the airport always have people coming through there.
20:32
So it it allow a lot of exposure on for the winter.
20:38
Did they do the competition the same way each year or did they
20:42
y'all have to cook different stuff each year or how do they
20:45
do that? It's a KCBS contest, so it's the
20:48
chicken, ribs, pork and brisket. They, they usually do some sort
20:52
of cocktail contest. There's a distillery here in or
20:55
in Weston, but just north, not maybe 10 minutes, 15 minutes
20:59
from the airport called Holiday that they, they usually sponsor
21:04
a cocktail contest and they have a big presence there in the
21:06
airport as well. But outside of that, it's that's
21:10
it's just a normal contest. Oh OK, did y'all do anything
21:14
different that day or is it just a normal routine?
21:18
Normal routine. One thing that was different
21:20
this time, this third year it was they gave us the meat the
21:24
second time too, didn't they Katie?
21:25
OK, so the second, the last two they provided the meat.
21:29
So that is a little bit different.
21:31
It's not Wagyu briskets. It was the the cab choice
21:36
briskets that they cook at the airport.
21:38
They give you 2 pork butts. I think they gave us, I think
21:42
they gave us 4 slabs of ribs, maybe 3 slabs of ribs.
21:45
Two years ago they gave us chicken too.
21:47
This year they did say just bring your own chicken, that's
21:50
fine. But you can't bring more than 16
21:52
pieces. And we're a thigh in wing team.
21:54
We generally cook both. So we did, we just brought
21:57
wings, which was a little bit of a risk I feel like, but we felt
22:00
like our wings had been better and more consistent than our
22:03
thighs. So that's what we went with and
22:06
we got second in chicken. So it worked out.
22:09
OK, OK. And how did y'all?
22:12
How did y'all react when y'all name got called out?
22:16
It was crazy. It's still the whole experience.
22:20
It's still a little bit surreal. Joel, correct me if I'm wrong,
22:23
was it for, I think just hearing the second in chicken?
22:28
What do we get in ribs? First in ribs, maybe I second.
22:32
OK. We.
22:33
It was just hearing our names so often.
22:35
And I was like, oh, this is a good chance this might happen.
22:39
I think going into our third year, I'm like, yeah, maybe this
22:42
is just isn't going to work for us.
22:44
But I think I was shocked and obviously in awe.
22:49
Yeah, that's excellent. I'm happy for y'all that they
22:53
give opportunities to people like this and get an opportunity
22:56
to see what it's like. Y'all got what they give y'all?
22:59
18 months. Yes, 18.
23:03
Months 18 months during. Yep.
23:05
OK. And so we got We're all coming
23:08
this summer. Oh wow.
23:10
So that'll be huge. That'll be huge.
23:13
And So what did all do they give you?
23:15
I don't give they give you the building and the equipment and
23:18
stuff like that or. Yeah.
23:21
So it's, they operate it Even so they they run our recipes.
23:25
They are, it's a great platform, right.
23:27
We were able to come out with our own rubs and sauces and
23:30
such. So we were there last week, all
23:32
week helping them. We did test cooks and such
23:35
throughout the summer, but helping make sure that they were
23:37
running everything, they knew what it was supposed to look
23:39
like, things like that. And we'll be there fairly
23:42
regular to make sure that the standards are being held and
23:45
everything. But.
23:46
So we inherited a staff. We inherited 2 great big
23:49
smokers, great managers and a lot of support from Ohm, which
23:54
is the company that kind of we're contracted through.
23:57
OK, OK, that's excellent. I know that would be a big
24:01
hassle if y'all had to do that by yourself, so that's good that
24:05
they were able to do that. What's the process of going from
24:08
a comp trailer to a commercial kitchen?
24:10
Was it like a big? So yeah, the smokers that
24:16
they're using inside the airport, a lot of people, at
24:18
least our friends and family, we're shocked to find out
24:21
they're actually smoking all of that meat in house inside of the
24:24
airport. They're smoking 30 to 40
24:27
briskets a day. They put them on the night
24:29
before. They do low and slow.
24:32
So that was a big thing for us when we were taking our regular
24:36
comp recipes and the sauces and the rubs that were created
24:40
during the offseason, taking those to the restaurant at the
24:43
airport and trying things low and slow.
24:46
It's more exposed to wood and the bark's a little different.
24:49
So we had to make some tweaks on some things.
24:52
But these pit masters, they have to go through formal training.
24:56
Meet Mitch, a local place here in Lenexa puts them through
24:59
training. So they're very experienced and
25:02
they have a very well oiled machine going.
25:04
We're fortunate to be the third team.
25:07
We always talk about Brad and Brie from Smoke and Magic.
25:11
I can't imagine what the first year was looking like getting
25:14
this off the ground, but by year 3, they're amazing.
25:18
They just won best airport restaurant globally last year
25:21
with OG Bandits. We're looking forward to
25:24
continuing that momentum with them this year.
25:27
Do any of y'all have a restaurant background or
25:30
anything or? Not me at all.
25:35
Not me at all. It's been interesting.
25:37
They they had me expoing. I had to learn what expoing was
25:40
and it's been, it's been fun though.
25:43
We've really enjoyed it. I bet the staff was glad to not
25:47
have us up there this week having four of us in that
25:50
kitchen, Joel jokes. We're BBQ medium, we're not
25:53
little people, so. Having us all in the.
25:56
Kitchen. They were probably ready for a
25:58
break from us this week. Hey, that's y'all name on the
26:01
thing, so I definitely understand.
26:06
All right, your logo. How did y'all come up with the
26:09
concept and the logo and the team name?
26:14
Yeah. So the when we started that
26:17
first team through through Katie's work, we were called
26:20
originally open roadkill. And so the guy that was the head
26:24
cook and and been charged, he fancied himself a biker.
26:28
And so we had a logo with a pig on a bike and all sorts of
26:32
creatures jumping out of the way as it was trying to run it over.
26:35
And unfortunately he passed away a couple years in.
26:39
And then as we kept going, none of us are bikers, so it just
26:44
didn't fit anymore. And so we started thinking, what
26:48
are we going to, what are we going to do as far as a name and
26:52
such? And we were just brainstorming
26:54
and like I said, we were a drinking team with a BBQ
26:56
problem. So we drank some beers until we
26:58
figured it out. And then the logo kind of came
27:02
about. It was really, it was an idea We
27:04
had a we had one that was similar that I think somebody
27:09
from your work, Katie put together that was they edited
27:13
like a photo of Mount Rushmore into having everything.
27:16
But then a good friend of ours, Ryan King from Dan Fine Beef and
27:20
Swine, He's a, he does marketing and graphic design and
27:23
everything for a living. And so when I, when we started
27:27
hanging out with him and got to know him, we're like, hey, we
27:29
need a better logo. Can you help us with it?
27:31
And he, he asked us some questions about what things we'd
27:34
want to change. And he came up with that like
27:37
the second or third try. And we were like, Yep, that's
27:39
it. OK, OK, well, we made him keep
27:43
Abe Lincoln. Who doesn't love aid?
27:47
I do, we got the same birthday. It was, I mean, there's
27:50
obviously there's the four main meats, but they come from three
27:52
different animals that we do and there's 4-4 presidents on there.
27:57
So we had to keep one. And you know what, what
28:00
symbolizes, I guess George Washington maybe, but like
28:02
outside of that, like Abraham Lincoln represents to US America
28:07
and, and how it where it is now from where it started out.
28:11
So. OK, OK.
28:13
And what are some of the items on the menu that are specialty
28:17
and which one has been popular so far?
28:20
Katie has Katie got had the big hit that nobody believed in but
28:24
her. I know I was fortunate they let
28:27
me put avocado toast on the breakfast menu, which is my
28:32
absolute favorite. So it's multigrain toast with
28:36
avocado smash and scrambled eggs.
28:38
And then it has a low tech corn and then of course you can make
28:41
it BBQ style with getting chopped brisket or pulled pork
28:45
on top of that. One of the GMs was like, this is
28:48
not going to sell. Nobody's going to buy this.
28:51
And so the first day we opened and man, I think we sold 5 or 6
28:56
in the first hour and I could not wait to just be like, see it
29:00
works. Like clean out your locker.
29:04
Yeah, that and then we obviously we have the platters and
29:06
everything, but I think the two sandwiches that really stand out
29:09
are the Hometown Hero, which is all about KC.
29:12
So it's sliced brisket, it's got some queso, it's got some fried
29:16
onions, it's got our sweet Kansas City style sauce on it.
29:19
It's just a, it's a messy, but it's a real good sandwich.
29:23
And then we have the KC Gobbler, which is a Turkey sandwich
29:26
that's based on what we've done in Turkey smoke competitions.
29:29
So it's a Turkey sandwich with cheese and bacon and it's got
29:33
some avocado spread on it and it's got an aioli.
29:36
And then it's got our mustard sauce on it as well.
29:39
And it's a real good sandwich. OK, OK.
29:42
I'm glad I get to come through the airport on the way to the
29:44
American Royal. Let us.
29:48
Know you know when you're coming.
29:49
We'd love to meet you there. Yeah, I come, I fly in on that
29:52
Friday which is the 7th, I think it's the 7th, November 7th.
29:57
You know, I fly in that day so I definitely will stop by there.
30:02
Let me see. Let's talk about the rubs and
30:04
the sauces. How did you take your
30:06
award-winning flavors and translate them into the sauces
30:09
and rubs? Can you walk us through the each
30:11
one of them and tell a little about each one?
30:15
Yeah, so the, so we'll start with with the rubs there.
30:20
It's a beef rub. The beef rub was really, there
30:23
was a rub that isn't made anymore that we really liked.
30:26
And we were like, maybe we can remember what it tasted like
30:29
make something like that. And it was, it was called Black
30:34
Ops from Oak Ridge Barbecue and it was a big part of our brisket
30:38
recipe for a long time. So we sat down and started
30:41
working on that. And I don't think it probably
30:44
tastes anything like Black Ops, but it has a a lot of the
30:48
characteristics that that we remembered in it, which is
30:51
obviously some salt and some pepper, but then a lot of
30:54
savoriness and a lot of umami to it.
30:56
And it's got some coffee, it's got some mushroom things like
30:59
that's really just up that umami flavor.
31:01
The sweet rub is just that it's a sweet rub.
31:05
It's got some, it's got a little bit of pecan, but that I
31:07
wouldn't call it a pecan flavored rub.
31:09
It's a it's just a good sweet run that'll go on just about
31:12
anything at the restaurant. We're actually infusing it into
31:16
some honey on our dessert on our cheesecake that they can do a
31:20
drizzle over the top great on. I don't know that I'd use it on
31:24
beef, but it's really good on just about everything else.
31:26
We've been running it all year on our pork, our ribs, our
31:29
chicken and Turkey when there was Turkey smokes.
31:33
And then the all-purpose was designed for something that
31:36
could be a good base layer and something that we could, because
31:41
we have this restaurant that we're designing a lot of these
31:44
for, to be the thing that we could season French fries with.
31:47
And we could do a lot of those types of things and really just
31:51
be very versatile and have a lot of different uses.
31:55
And personally, that's my favorite of the rubs.
31:59
But yeah, those are the rubs. Katie, I don't know if you have
32:02
anything to add to that or you wanna walk them through the
32:04
sauces. Sure.
32:06
Yeah. So our three sauces, my favorite
32:08
is our Fountain City sweet sauce.
32:10
So it's a Kansas City style sweet sauce, just like the name.
32:14
Obviously Kansas City is a city of fountains.
32:17
So that was our play on that. Then we have our Regulator Gold,
32:20
which is a mustard based sauce. And then we have our Southern
32:24
Belle which is our vinegar sauce.
32:26
The vinegar sauce is great. We use that on our a lot of our
32:29
poultry, Turkey, stuff like that.
32:31
We love the vinegar sauce, but my personal favorite by far is
32:35
the Fountain City Sweet. It tastes good on everything.
32:39
OK. OK.
32:39
That sounds good. And as far as the have y'all
32:45
always used your own season as a rub but just not selling them or
32:48
y'all just created them recently?
32:52
No, for the most part we've been using other people's things.
32:56
And it was very important to us though that we don't just try.
33:01
I guess we tried to recreate the the Black Ops, but outside of
33:05
that we didn't have, it hadn't been made in since like 2020.
33:09
Like we had nothing to go off of other than our memory.
33:13
But it was very important that we have our own recipes and that
33:16
we have our own things, right. There's a lot of places that
33:20
will white label a rubber sauce for you.
33:22
Anybody who does that, I don't have any complaints.
33:24
It's hard to do something to stand out and that's good.
33:28
It was important to me that we don't do that.
33:31
So yeah, it was a long process. It was all winter.
33:35
I remember one day I was trying to figure out the mustard sauce
33:39
and I went to the local BBQ supply store, American Fire here
33:42
and I bought literally every mustard sauce that they had on
33:45
the shelf. And I just, I put some foil on
33:48
the kitchen counter and I put a little bit of each of it on
33:51
there and put the bottles behind it.
33:52
So I knew what was what. And all day long, every time I
33:55
walked by, I'd just taste it and I'd be like, oh, I like the
33:57
sweetness of that. I like the tanginess of that,
33:59
the spice of this one. And then tried to formulate
34:03
something that had all of those same, same characteristics.
34:07
So it was a lot. I don't want to even think about
34:11
how many gallons and of sauce and pounds of rub that I just
34:15
threw away because I was like, I have to make more of this and I
34:18
can't, I can't use it all. But it was rewarding when we saw
34:22
that when we got that first shipment and had a physical
34:25
product in our hands. Yeah, I know it's a good feeling
34:28
and I know it's not easy having all the measurements and stuff
34:31
and calculated and the granules and.
34:36
And your house smelling like vinegar all the time.
34:41
We, we were not, we learned a lot through the process, but we
34:45
were not prepared for the difference in the quality of
34:48
the, and the freshness of the spices and the difference that
34:51
makes. And cayenne pepper, you go, you
34:53
buy it at the grocery store. It might have been actually
34:55
picked in ground two years ago, three years ago where they're
34:58
getting them fresh. We have our pork wrap has some
35:01
habanero powder in it and we got the first batch and I called the
35:06
guy, I said, man, you mess this up.
35:08
I was like, there's entirely too much habanero in this.
35:11
And he's like Nope, 3G or 1 1/2 gram, whatever it was just like
35:15
you said. And I'm like, man, I'm telling
35:18
like I'm trying these side by side.
35:19
This is blowing my head off. And he's like, where did you get
35:23
the habanero powder from? I said I ordered it on Amazon.
35:26
He's that's probably why. And he walked me through that
35:28
and I was like, man, I knew that freshness mattered, but I didn't
35:32
know it made that big of a difference.
35:34
I think we went down to 1/4 of the amount of habanero to not
35:38
have it crazy spicy. Interesting, so far which one
35:42
has been selling the most? It's the combination between the
35:48
Fountain City Suite and the Regulator Gold.
35:50
I think there's been a couple of the servers, the very first day
35:55
when they were trying, they're like, I don't like mustard, but
35:58
I'll try it. And then they're like, that's
35:59
really good and they run. I had a buddy just text me
36:02
yesterday. He's like, the server ran me
36:04
through all of the sauces and then told me that I needed to
36:07
use the Buster. They're pushing that hard
36:12
because that's what they like, but obviously we're in Kansas
36:14
City, so that Kansas City style sauce is always going to be a
36:16
big hit. I guess y'all started out with
36:19
the four people. How would it each of y'all
36:21
switch up each comp or go by what y'all feel or what y'all
36:25
want to cook, or if y'all have certain duties that y'all do
36:28
every comp? We have our roles.
36:32
So I am, I do the sausage and then I do the presentation.
36:38
So I play every single turn in box.
36:42
And then Joel, I'll let you chime in.
36:44
You keep us on task to like, we would be like when she can't
36:49
come. We're a mess.
36:50
There's like people I looked over one day we were in Dodge
36:54
City. I looked over there.
36:55
It's 9:30 in the morning. Like everything is on but
36:58
chicken. And I look over and there's
37:00
like, people like hanging out at the trailer next to us.
37:03
I'm like, are we even having a competition today?
37:06
So she keeps. US.
37:06
In line. We need that greatly.
37:09
I do chicken and pork. One of our team mates, Josh, we
37:12
call him Carney, he does the ribs and Eric does the brisket.
37:17
He also does all any chef's choice or stuff.
37:20
He's chefy and so he he always does a real good job with those.
37:23
So anytime we have something like that, we let him roll with
37:25
it. How as far as a married couple,
37:28
how's that flow being as far as from the starting point as far
37:32
as now? I apologize for the things I say
37:37
during every week. What's said on competition
37:44
mornings before turn INS? We leave it in the trailer.
37:47
We don't take it home with us, so no.
37:51
All in all, everything goes really well.
37:54
I think the hardest part is usually the first contest of the
37:58
season. You're knocking the rest off.
38:00
There's a lot to be said though. The more you cook, the better
38:03
your results are, the more it just becomes you can do it in
38:07
your sleep. So I think March, we usually do
38:11
Olathe and Olathe, KS, and so March is always a little bit
38:16
iffy. But once we get a first, our
38:18
first competition underneath our belt, then it's riding a bike.
38:22
But All in all, being married and having a team with two other
38:25
people, I think it's good. We love it.
38:29
Yeah, I got 2 and Brad that being a married couple I think
38:33
is an advantage because y'all know each about each other
38:37
Weller than the other people that help y'all.
38:40
So you going to know when he's off or he's upset where they may
38:43
not know that and vice versa. And you can easily say hey, and
38:48
you can look at him and say hey, go take a 5.
38:49
I got her and or what to say to bring him back or he know what
38:54
to say to bring you back and stuff like that.
38:56
So I feel that it's advantage to have that person that's
39:00
definitely got your back more than anybody because you get mad
39:05
at one of the other ones that might be, but it's different
39:08
when you married to somebody because you can't stay mad I'm
39:11
that long. Our whole thing.
39:15
Is always. Yeah, and I always tell Joel
39:18
this takes a lot of time away from our, our home, our family.
39:21
We're taking PTO from our everyday jobs.
39:24
And so I always tell Joel once it's not fun for me, I won't do
39:28
it anymore. So he takes that to heart and he
39:31
makes sure we do have fun. We're serious when we need to be
39:34
serious. But you know, we do the
39:37
potlucks. We we love hanging out with our
39:39
BBQ family. Even on our weekends when we're
39:41
not competing, we're hanging out with them.
39:44
You know, they're just truly, we've made lifelong friendships.
39:47
Kids y'all have. We have a 17 year old son, just
39:52
one, he's a senior this year. So it's been interesting.
39:56
You know this I always tell Joel also I'm like, we've got one
39:59
more year of high school and then after that, our bird, our
40:03
little baby's gonna fly the nuts.
40:05
Yeah, exactly. So then yeah, 3540 comps, we can
40:09
talk about it at that time, but. This is recorded, right?
40:13
Like we didn't mess up the recording here.
40:14
Okay? I just wanted to make sure.
40:16
That's unrest. Yeah, better than me because I
40:19
got a 16 month old and a nine year old and.
40:23
Yeah, you got. Home.
40:24
I'm 49 so I got a long way to go.
40:29
Keeps you young. But also I'm not able to get out
40:34
there and compete and all that until she get up in age because
40:37
my first priority is being a father.
40:39
So I was like, I got to put it on the burner and not go out
40:42
because I was planning. And then my wife got we got
40:45
married and then she got pregnant and I got brand new
40:50
drums sitting out there, still brand new that I bought before
40:54
she was born. And but I have everything ready
40:57
when it's time though. But there you go.
40:59
I was gonna say start her off young, get her into kids Qi.
41:03
Wish kids Q wasn't as big as it is now when our son was smaller.
41:07
I love watching the kids. I can't.
41:09
I told Joel once our sauces and rubs came in.
41:11
I can't wait to sponsor the up and coming pit masters.
41:15
We're excited to get involved with kids and.
41:18
So right down in the meantime, that's why I go take classes
41:21
here and there or go walk around a competition.
41:23
I do judge for GBA from time to time when they have one in the
41:27
area and just try to stay, get my BBQ fixed and do this podcast
41:33
because that's any little thing just to get a BBQ fixed.
41:38
So until I get out there with everybody.
41:40
But I mean, it's killing me. We want to get out there, but
41:43
sure. Just remember, they're only
41:48
little ones. Yeah, that's why I say I enjoy
41:50
it. And plus me and my wife were
41:53
even though we on the East Coast, she worked West Coast
41:55
hours because her the building issue, a company that she worked
41:58
for is in California. So when she's working, I'm
42:02
taking care of getting homework and stuff done and feeding the
42:05
kids and getting them into bed. And she's just getting off.
42:09
And then I'm getting up at 3:00 in the morning to go to work
42:12
while she getting them up and we just back and forth and she
42:16
still don't sleep through the night.
42:18
Yeah. I'm glad we are past the we are
42:22
past all of that. Stay strong, it'll get better.
42:25
Yeah, I love it. I wouldn't give it up for
42:27
nothing. It's fine.
42:28
It's fine. What do y'all see?
42:31
Meet Rushmore 18 months from now.
42:34
That's $1,000,000 question, right?
42:36
I, I don't, that is a conversation that is ongoing
42:41
with our team. There's, like Katie said,
42:43
there's four opinions and there's four, three families
42:47
that we have to be mindful of and all in different spots in
42:52
their life, right? Even though we're all about the
42:54
same age, one guy's still single.
42:56
We're married but with a senior in high school.
42:59
The other guy has is married with a senior in high school,
43:02
but then a nine year old, I believe.
43:05
Yeah. So obviously just getting into
43:08
football and playing sports and everything else.
43:10
And so there's a lot of pieces moving there and a lot of
43:14
different maybe visions of where this heads.
43:17
So that is something that I'd say that we are discussing
43:20
actively and at least in 18 months we'll we'll figure out
43:24
what it looks. Like definitely, if there's
43:27
anything like smoking magic y'all in good hands boy, because
43:30
they after that they everywhere. They're a great resource to,
43:36
we've leaned on them a lot for advice on on how to handle not
43:39
just the restaurant and not just that piece of it, though
43:42
certainly a lot on that. We've leaned on them on social
43:45
media stuff because we know we got to up our game on that.
43:48
We've leaned on them for just all kinds of things, and they're
43:51
great people. So what advice would you give to
43:54
someone that's wanting to get into?
43:56
Competition BBQ. Do it.
44:01
I would say do it. Don't waste time.
44:04
Like Joel said, it's changing. I I didn't realize it till he
44:07
was reflecting on it, but it has changed so much from when we
44:11
started even and it's just continuing to grow and we want
44:16
KCBS to continue to flourish and keep those contests around.
44:21
Some of our favorites have dwindled down a little bit.
44:24
So just getting the word out there promoting.
44:27
I love that KCBS has the backyard division for people who
44:30
can't commit to all four meets but want to dabble in it.
44:34
It's a great way to get into it and learn more about it and get
44:37
the kids involved in kids. Qi would tell people, reach out,
44:41
ask if you can come shadow, come see what it's about, come see
44:44
what a Friday night's about with the BBQ family.
44:47
And I don't think many people would regret it.
44:52
Just the people you meet is worth it going in don't unless
44:56
you some prodigy. You may get a call here and
45:00
there, but you always without a doubt you going to meet people
45:04
when you get there. That's an automatic, so it's
45:08
worth it just for that. Get there, meet people.
45:12
Remember you have two ears and one mouth for a reason.
45:14
Listen more than you talk, which is something I struggle with.
45:17
But, and once you make some of those friends, you'd be
45:19
surprised the number of people that you know.
45:22
You can learn a lot if you offer to wash dishes, say, hey, can I
45:25
come out? I'll wash the dishes, I'll buy
45:26
dinner, whatever. People want to help.
45:28
People want to see this sport grow and continue to thrive and
45:32
if you come at it from an honest place and wanting to do well for
45:36
yourself but also wanting to help him to give back, I think
45:39
you'll go wherever you want to. That's all the question we have,
45:42
and now is game time. We'll let Katie go first in the
45:47
first game. College basketball has a
45:49
tournament bracket, so I came up with a tournament bracket of 16
45:54
meats that you cook on the grill and you just tell me which one
45:56
that you prefer to eat and we'll see which one is the winner.
46:00
First match up is smoked Bologna versus hamburger.
46:04
Hamburger. All right, next match up is
46:08
sausage versus pork chops. Sausage, OH.
46:12
Pork chops and. Friend, I won sausage in the
46:15
American Royal. All right, brisket versus hot
46:20
dog. Brisket.
46:24
All right, pork belly versus smoked ham.
46:28
All right. Beef Rios versus Turkey.
46:32
Oh man, Turkey, you're gonna get me on that one.
46:37
Barbecue shrimp versus lamb? All right.
46:40
Burnt insurance versus pork ribs.
46:43
Burn insurance. All right, steak versus smoked
46:47
chicken. Smoked chicken.
46:50
I know, Soul shake in his head. All right, next round you got
46:57
ham versus sausage. Sausage.
47:01
OK, brisket versus pork belly brisket.
47:06
OK Turkey versus shrimp. OK.
47:10
Burnt insurance versus chicken? Burn insurance.
47:15
OK. All right.
47:17
Next round you got sausage versus brisket.
47:22
Brisket. Kick the sausage to the curb.
47:27
I know, all right? Turkey versus burn insurance.
47:30
Burn insurance. All right.
47:34
I know you got brisket versus burn insurance.
47:37
Burn insurance. Brisket or more brisket?
47:41
Exactly. And if you get a good burn in,
47:46
there's nothing better than that.
47:51
All right, Joe, it's your time. You got the top 16 athletes of
47:55
all time. So I I want some clarification.
48:00
Are we talking best athletes or greatest athletes?
48:03
Because in my opinion, there's a difference.
48:07
I would say greatest, OK, there's only one answer, but we
48:14
like to go through the tournament.
48:16
Because greatest, like you could be.
48:18
You could be the greatest baseball player, but maybe not.
48:22
But maybe you played in the 50s or something.
48:24
And objectively, Mike Trout is better than that.
48:27
Yeah, yeah. So I tried to pick the best ones
48:32
that I could to kind of. All right, matcha one King
48:36
Griffey junior versus Michael Jordan.
48:39
Oh. Gosh, I love Ken Griffey, but my
48:44
opinion is that basketball and soccer have the two best have
48:47
the best athletes in the world. So Jimmy Jordan.
48:50
All right. Next match up is Tom Brady
48:53
versus Wayne Gretzky. Wayne Gretzky's a way better
48:57
athlete. This is the thing, right?
48:58
Gretzky's a better athlete, but Brady's greater.
49:01
So I guess if we're going greatest, I guess we got to go
49:03
Brady. OK.
49:05
He's not as good of an athlete, but he's the GOAT.
49:09
Yeah. Till Paddy's done.
49:12
All right, now you see the horse over here.
49:17
All right, we got Lee versus Kobe Bryant.
49:21
Kobe. OK, God.
49:24
That that's even I wish we were going best athlete but OK I'm
49:28
going to stick with Kobe all. Right.
49:31
Simone Biles. Tiger Woods.
49:34
Tiger Wolf, I like him. All right, LeBron versus Serena
49:39
Williams. LeBron.
49:47
Rodger, Federer, Dale Earnhardt, Junior.
49:52
Rodger. Fed senior.
49:53
Junior senior. Either way, I'm not being an
49:57
athlete. I'm going to stay out because
49:59
there's a lot of NASCAR fans, so I'm going to stay off of that.
50:01
Yeah, I want Tim Shear to jump through the screen I'm.
50:07
Going to show up at the next contest and have a lot of people
50:10
shaking their fists at me. Jim Shear going to drop through
50:13
the ceiling on you. He's always listening.
50:20
Lionel Messi versus Ronaldo. Yeah, throw the two soccer guys
50:26
against each. Other give.
50:28
Me. Messi.
50:29
All right, Michael Phelps versus Usain Bolt.
50:35
Oh, I'm. Gonna go with all the gold
50:38
medals and give me the swimmer. All right, all right.
50:43
Next round, Brady versus Jordan. MJ.
50:49
All right, Kobe versus Tiger. God, we're talking greatness.
50:55
Is there a like greater? Not maybe not better, maybe
50:58
there's a better one, but is there a greater golfer than
51:00
Tiger Woods? But Gretzky might not be.
51:04
Gretzky, I think has more competition for that title in
51:06
his sport. So give it.
51:07
So give me Tiger. OK.
51:10
LeBron versus Federer. LeBron, again, basketball and
51:17
soccer the most at have the most athleticism, so that's what I'm
51:21
going to go with. That's where I'm sticking all.
51:22
Right Phelps versus Messi. After saying that, I got to go
51:28
with Messi, right? Exactly.
51:30
All right. Final Four, Michael versus
51:33
Tiger. Give me Jordan.
51:38
All right. And LeBron versus Messi.
51:42
Yeah, I'm going to go against the whole reason that I wanted
51:44
to do this one, and I'm going to say messy.
51:47
OK, I'm about to say. Because I wanted LeBron versus
51:49
Jordan, and I was going to use that as my platform for letting
51:53
everybody know that Michael Jordan is the greatest
51:55
basketball player ever, but LeBron James would whoop him
51:59
one-on-one. Yeah, yeah.
52:08
I get so many arguments about this take.
52:11
It was a good question there, all right.
52:14
And the finals is Jordan versus Messi.
52:19
I'll take Jordan. Yeah, of course that was the
52:21
only right answer, despite the tournament.
52:26
And we still got, we got basketball and soccer in the
52:28
finals. So we're good.
52:29
Yeah, that's it. Is the only one answer, but it's
52:33
fun just to go through the bracket all right, But if you
52:37
want to remote do it, give it a shout out so you can do that
52:41
now. Yeah, I need to sell some BBQ
52:44
sauce meat. rushmorebbq.com has our sauces working on getting
52:48
the rubs on there, but American firebbq.com and the Kansas City
52:52
BBQ store.com have both the rubs and the sauces, along with our
52:56
pork wrap and our brisket mop that we came out with.
52:59
Always want to thank Royal Oak Charcoal.
53:01
They've been supporting us for a long time.
53:02
We were using our, we were using it before they they sponsored
53:05
us. But man, they're just a great
53:07
company and love that I can go wherever I'm at.
53:11
I can go get charcoal if I need it, and I know what I've got.
53:13
JDQ is a big sponsor of ours, Smokey Okies food products.
53:18
Love their injections and the Okie dust and all of that good
53:21
stuff. Yeah, I don't want to make this
53:23
sound like a huge run on, but buy BBQ sauce from us, please.
53:28
I need to move that. Oh, you got a the restaurant?
53:32
Yeah. You're in the airport, stop by
53:35
and have and have some food. It's we're always looking for
53:38
feedback on that. So let us know what you honestly
53:40
think and if it's nice, put it on like Yelp or Facebook or
53:44
something too. I appreciate y'all good luck on
53:46
everything that y'all doing. I'm happy for y'all and the
53:49
opportunity that y'all got because y'all been in it since
53:53
2012. So I mean, it's y'all pioneers
53:57
in this. So I definitely happy for y'all
53:59
and y'all opportunity. I appreciate you.
54:01
Even the message that you sent me.
54:04
Sometimes I people don't know what it may be something simple,
54:07
but it means a lot to me that you just mentioned that you
54:11
listen to the episodes and stuff like that because sometimes you
54:14
get frustrated be like, is anybody listening?
54:16
But I appreciate a little stuff like that, it helps keep me
54:22
going. No problem, man, and I it's
54:25
sincere. I listen to a lot of BBQ
54:27
podcasts and there's it takes a lot anymore because I have so
54:32
many that are in the rotations that takes a lot to to subscribe
54:36
to 1 and say I'm going to listen to this every week.
54:39
And yours not only did I do that like it's one of the ones that
54:43
when I see it, I'm like, I need to download that one that goes
54:46
to the top of the priority list because I enjoy it.
54:48
I love the brackets that you're doing and everything.
54:50
It's do a very good job with it. So it's all since here.
54:54
All right, I definitely appreciate that.
54:56
And on that note, we'll see everybody at next episode.
54:59
And you have we just wrapped up another session of BBQ therapy.
55:04
Remember, stay patient, stay passionate and keep that fire
55:07
burning. Hit subscribe, share the good
55:10
smoke and pay the secretary on your way out.
55:13
Have a blessed day.