Latest / Single Tree Nation Show / Cowboy Mud Rub: The Coffee Steak Rub Born From a Butcher's Recipe | Justin Andrews & Darren Spicer

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Cowboy Mud Rub: The Coffee Steak Rub Born From a Butcher's Recipe | Justin Andrews & Darren Spicer · Single Tree Nation Show

0:00
Here we go.
0:02
Welcome back to Singletree Nation, guys.
0:04
I'm your man, Charlie Evelyn.
0:06
And as always,
0:06
we have our illustrious co-host, Mr.
0:09
Derry Wells with us today.
0:10
What is up, everybody?
0:11
What is going on, man?
0:12
It's summertime.
0:14
It is.
0:15
It is summertime.
0:15
Today feels like summer started.
0:17
It's like hot, humid.
0:19
It's Tennessee.
0:20
You know,
0:20
it rained and stormed last night.
0:22
I will tell you that I was standing
0:25
by my smoker this afternoon at about one
0:28
o'clock.
0:29
And you realized how warm it was.
0:31
And I realized...
0:32
Do you keep a temperature gauge out there?
0:35
It's somewhere between Hades and boiling.
0:39
Nice.
0:39
Yeah, somewhere in between those two.
0:41
You wear shorts?
0:42
Yes.
0:45
Bad part is,
0:46
is I was going to ride my motor
0:47
scooter today and I didn't.
0:50
I rode in the big truck and wore
0:53
blue jeans.
0:54
So, yeah.
0:57
Needless to say,
0:58
they were painted on by the end of
0:59
the afternoon.
0:59
Weather prepared.
1:00
Yeah, it was not.
1:01
No.
1:02
It was not.
1:03
It was hot.
1:04
I needed an umbrella, a Corona,
1:05
and a cigar.
1:06
That sounds like a good time.
1:08
Would have been just fine.
1:10
Yeah.
1:10
I'd say bourbon,
1:11
but it was too hot for that.
1:13
Yeah.
1:14
we've got a pretty cool show today we
1:15
do very much so we have uh not
1:17
one but two special guests today how many
1:20
times have we had two guests on um
1:23
i can only recall yeah three or four
1:25
yeah so i always i think it's fun
1:27
you just get more better back and forth
1:29
and uh so for uh those of you
1:32
who don't know um these two individuals
1:35
started a spice company
1:38
but that's not what they started doing.
1:39
This is just kind of where it ended
1:40
up.
1:41
Beautiful.
1:41
I want another backstory then.
1:42
Yeah.
1:42
Cause I don't.
1:43
So a little bit of one.
1:45
Um, so look, Darren, Justin,
1:47
thank you guys for coming to hang out
1:49
with us.
1:50
Um, we will give you a couple of,
1:51
a couple of minutes here to kind of
1:53
introduce yourselves.
1:54
I would love to,
1:55
but I always screw it up.
1:56
So it's better if you do it yourself
1:57
and then, um,
1:58
people will kind of know who you are
1:59
straight out of the horse's mouth.
2:01
So whoever would like to go first.
2:03
knock it out we're gonna we're gonna go
2:04
beauty over age here so justin you're up
2:06
i love it yeah i don't know about
2:11
that uh justin andrews i i uh write
2:13
and play music for a living i'm born
2:14
and raised in oklahoma but i've been here
2:16
in nashville for about ten years and and
2:19
uh just kind of kind of going with
2:21
the flow of things and now here we
2:23
are with you with you guys today so
2:25
well you are definitely the best looking
2:28
one of the group i can tell you
2:29
that it's it's the lighting
2:34
And I know you got the best voice.
2:37
You got the best voice of anybody in
2:39
the room right now.
2:39
Well, thank you.
2:45
uh darren spicer uh the other uh the
2:56
other half of the duo here um first
3:00
got into uh i was first in outside
3:03
sales and then i started my own
3:05
drive-through coffee company uh in the
3:07
carolinas
3:08
and sold that in January to Dutch Bros.
3:11
You guys might know Dutch Bros being in
3:13
Tennessee there.
3:13
Now they're coming into your area.
3:16
Sold that and along the way met Justin.
3:19
He told me his amazing third generation
3:22
family story on this and we decided to
3:26
make some noise and make a product.
3:27
That's pretty cool.
3:29
That's pretty cool.
3:32
You said you developed a drive-thru coffee
3:34
business?
3:38
I want to phrase this right.
3:40
There is one every six city blocks popping
3:43
up in Murfreesboro now, in Tennessee.
3:47
How does that function enough to where it
3:51
becomes viable to do it that often?
3:55
I mean,
3:56
I think America's thirsty right now,
3:58
but I think the same way with...
4:01
you know,
4:01
how many burger and chicken places are
4:03
there?
4:03
Right.
4:04
And yet they still see,
4:05
they seem to keep coming and brands
4:08
emerge, uh, at a certain point,
4:10
it's going to hit saturation where the
4:12
jets cool, you know, but, um, no,
4:15
right now, Tennessee,
4:17
the eastern seaboard the south that's all
4:19
like ripe territory where you're going to
4:21
see the dutch bros the seven brews of
4:24
the world they're coming and they're
4:25
coming hot so uh yes they are they
4:27
get my daughter's money i know that go
4:31
ahead i was she had me order a
4:36
six dollar coffee the other day and i
4:37
was like what are we doing like well
4:40
i spent eighteen dollars on a bag of
4:42
coffee every coffee place that i've ever
4:45
been to
4:46
you know,
4:46
or either going to a gas station next
4:48
to it or whatever,
4:49
no matter what time of the day it
4:50
is, there's a line.
4:52
Absolutely.
4:52
He's right.
4:53
It's phenomenal.
4:56
The crazy part is my favorite cup of
4:57
coffee right now is a dollar.
4:59
Eighty nine at the golf station,
5:01
a quarter of a block from my gate,
5:05
from my restaurant.
5:08
It's delicious.
5:10
I can tell you right now that couple
5:11
of community is delicious at four and a
5:14
morning watching the sunrise.
5:16
My brother told his wife that, uh,
5:18
my brother did not know what coffee costs.
5:22
at some of these higher end places and
5:24
he was in the car with his with
5:26
his wife uh and she got a coffee
5:29
and it was like seven or eight bucks
5:30
like you're talking about you know and and
5:32
he goes you're gonna take that damn cup
5:34
home and you're gonna wash that in the
5:35
dishwasher and you're gonna reuse that cup
5:40
absolutely yeah i love it gosh
5:43
Oh, that's good stuff.
5:44
Now, Darren,
5:46
you've been in the hospitality industry
5:47
for a while.
5:50
And Justin,
5:52
how did we get to making a rub
5:56
to go on steaks and just all kinds
5:59
of different things that you can put it
6:00
on?
6:00
But how did that come about?
6:03
Well,
6:04
I met Darren through a gentleman that I
6:07
knew, and he was like, man,
6:10
I'd love to send you some product and
6:12
send you some merchandise and stuff like
6:14
that.
6:14
And then we got into talks about doing
6:16
that and maybe me pushing his brand.
6:21
And then we were on the phone before
6:24
any of this happened.
6:26
And I was like, man,
6:28
I've got a third generation product.
6:32
spice rub that is, you know,
6:34
that's based with coffee.
6:36
And he goes, wait, wait, wait, wait, wait.
6:38
He goes,
6:39
let's back up here for a second.
6:40
He goes,
6:41
we're talking about sending you some of
6:42
the coffee so that, you know,
6:44
you can drink the coffee and all this
6:45
stuff.
6:45
And he goes,
6:46
where's this little bit of information
6:48
been this whole time?
6:51
Those are always the good nuggets.
6:52
I love it.
6:54
I love it.
6:55
So this is the recipe for the rub
6:58
comes from your grandfather?
7:00
Yeah.
7:01
Yep.
7:02
Yeah, he's always been a big smoker.
7:07
He was a butcher,
7:09
and so he knows his cuts of meat
7:12
and knows how to prepare them correctly
7:13
and has built his own tandem wheel smoker
7:17
that he drags around now that he's retired
7:20
some years ago.
7:22
But he just goes around to different
7:23
charities and and for first responders
7:27
and, you know, police officers or,
7:29
you know, whatever the case may be.
7:31
And he just he cooks meat for him
7:32
now.
7:33
And and I remember when I was a
7:35
kid, he was telling me about this.
7:36
And I've been cooking steaks that way for
7:38
as long as I can remember.
7:40
And, you know,
7:41
everything else that you can imagine.
7:43
And and I we were in.
7:46
Where were we at, Darren,
7:47
when you come down and meet met up
7:49
with us and tried it for the first
7:51
time?
7:51
Were we in Florida?
7:52
No, I, I came out,
7:54
I came out and actually I came out
7:55
and we,
7:56
we tried it together in Nashville at the,
7:59
and then, uh,
8:01
and then we met up and we did
8:02
some more stuff in Charleston too,
8:03
but yeah,
8:04
it was initially in Nashville and, um,
8:07
yeah, Justin can cook a steak.
8:08
I'm gonna tell you that.
8:08
Well, thank you.
8:12
So this whole time he's talking,
8:13
remember that we had a guest on our
8:16
show named cowboy Kent.
8:20
Y'all ever heard of cowboy Kent?
8:23
Cowboy Kent.
8:24
So his name is Cowboy Kent.
8:25
Cowboy Kent Rollins.
8:28
And...
8:30
Cowboy Kent is just one of the most
8:33
authentic people you've ever met in your
8:35
life.
8:36
And you were talking about him dragging a
8:37
smoker around earlier.
8:39
And all I could think about is Kent
8:41
dragging a chuck wagon.
8:42
That chuck wagon, yeah.
8:44
And having you sitting by a campfire
8:47
singing acoustic guitar and some steaks
8:51
cooking from Cowboy Kent and some Coronas
8:54
or bourbon or whatever.
8:55
Well,
8:55
I don't feel like there's going to be
8:56
an email now going out for your future.
8:59
Look.
9:00
When you said Chuckwagon,
9:02
now I know who you're talking about.
9:03
Yeah, exactly.
9:04
Look,
9:04
the next thing that popped in my head
9:06
was I'm in the middle of planning a
9:08
Veterans Day parade.
9:10
and i was like man how cool would
9:13
it be we could have we could have
9:15
justin come down and sing we can have
9:17
cowboy kent cooking on the chuck wagon
9:20
look i mean make it happen end of
9:23
the veterans day parade man you got six
9:27
months you you had me at veterans right
9:29
there buddy i'm in i'm a i'm a
9:31
patriot my friend about as big as they
9:33
come look i uh
9:36
You ever wanna know when something is
9:39
actually a true calling and that you're
9:44
supposed to be doing it?
9:46
When you gotta raise a hundred thousand
9:48
dollars in less than ninety days to be
9:51
able to do something and it doesn't scare
9:53
you, it just excites you,
9:57
you know you're on the right track.
9:59
And I got approval,
10:00
I think it was last week,
10:02
to put all this together for the very
10:05
first Rutherford County Veterans Day
10:07
Parade.
10:09
And we're gonna do the same route as
10:11
the Murfreesboro Christmas Parade and the
10:14
whole deal.
10:15
I gotta have half of Murfreesboro's PD
10:18
blocking off the streets and it's gonna be
10:23
really, really cool.
10:23
And I'm gonna probably get a stage in
10:26
the city plaza and get music and all
10:30
the things, everything we can do.
10:32
We're raising money for that,
10:33
and it's going to be a lot of
10:34
fun.
10:34
But you just talking about dragging that
10:37
smoke around and cooking, just kind of,
10:40
I told you, I see squirrels,
10:42
and I get excited about stuff.
10:43
Totally fine.
10:44
I'm, I'm the same.
10:45
I'm cutting from the same cloth, buddy.
10:47
I love it.
10:48
I love it.
10:48
Well, we're going to have to either way,
10:50
no matter what happens, Justin,
10:51
we're going to have to have you come
10:52
down to the restaurant and do some,
10:54
do some cooking with this rub and, and,
10:56
uh,
10:57
make some videos and have a good time.
10:59
Justin,
11:00
you said originally you're from Oklahoma.
11:02
Yeah.
11:03
Did,
11:04
did you wind up in Nashville purely
11:05
because of music?
11:06
Was there something else that got you
11:07
here?
11:07
Then you fell in love with the music
11:09
or combination of everything or.
11:12
Well, I'd always played music.
11:14
My grandparents and my aunts and uncles
11:16
had a traveling bluegrass gospel band when
11:18
I was growing up.
11:20
And so it was always music everywhere.
11:24
Like you were talking about Veterans Day
11:26
or Fourth of July or Labor Day,
11:27
Memorial Day, whatever.
11:30
Grandpa had a smoker in the driveway and
11:32
he'd cook all night long.
11:34
Cook brisket and ribs and smoke bologna
11:37
and smoke perky and just about everything
11:39
you could think of.
11:40
And he'd cook it all night long and
11:42
then we would sing all day.
11:43
Everybody would get up and sing on stage
11:45
and it was just our family.
11:47
And so it was music and cooking,
11:49
you know,
11:50
pretty much what I grew up on.
11:52
But yeah,
11:53
I moved to Nashville in two thousand
11:55
fifteen or sixteen.
11:58
One of my friends talked me into putting
12:00
an application in for The Voice.
12:03
And so I went on The Voice and
12:05
I was on season ten of The Voice.
12:07
And then as soon as I got off
12:08
of that,
12:09
a friend of mine that was on the
12:10
show with me,
12:12
they put you in hotel rooms with somebody
12:14
that you've never met before.
12:15
They do like an evaluation on you all
12:17
to see if one's crazy and one's not,
12:19
you know, or whatever the case may be.
12:21
Which side did you land on?
12:26
I think you can kind of guess that
12:27
one.
12:27
But yeah,
12:29
the guy that I was on the show
12:30
with, when the show was over, he goes,
12:33
man, you got to move to Nashville, man.
12:35
He goes, you're too good.
12:36
He goes,
12:37
no disrespect to where you're from.
12:39
He goes, but man,
12:40
if you want to have a shot and
12:42
you really want to do this,
12:43
you got to move out here to Nashville.
12:45
So I packed all my stuff and sold
12:48
everything I had and packed everything in
12:50
my car and drove out here.
12:51
You said you were,
12:52
that was twenty fifteen or so.
12:53
Mm hmm.
12:55
Is that right?
12:55
How old were you then?
12:56
Roughly twenty eight.
13:00
OK,
13:00
so you weren't like a fresh new adult,
13:03
but like that's still got to be somewhat
13:07
overwhelming, exciting,
13:08
all the above to just up and leave
13:10
and transplant to where I guess, you know,
13:13
a handful of people from the show,
13:14
but to literally just jump into that.
13:17
grew up here we've seen what it's like
13:19
to be in downtown Nashville on excuse me
13:22
a Friday or Saturday night that kind of
13:23
thing going on how much of that is
13:27
just somebody from out of town trying to
13:29
make it because you see people everywhere
13:31
and I'm talking about the performers
13:32
whoever's on whatever stage at whatever
13:34
bar you know couldn't do their thing how
13:36
many of those folks are
13:39
truly trying to make it versus the ones
13:41
who just want to play the bar circuit
13:43
and they kind of keep their regular nine
13:45
to five and do what they want to
13:46
do.
13:46
And like,
13:47
what's the balance there and how do you
13:49
navigate that when you are still working
13:50
at nine to five,
13:51
trying to get into the music side of
13:53
things?
13:55
Well, I mean,
13:55
a lot of these bars here are very,
13:58
very clicky in the sense of, you know,
14:01
when somebody has a gig,
14:03
they're not getting rid of it anytime
14:05
soon.
14:05
Like they try to hold on to it
14:07
as much as they can because some of
14:08
these,
14:08
let's just say you do have a nine
14:10
to five and there's a lot of people
14:12
that do it.
14:13
But then you're going to have to be
14:15
playing on the weekends and stuff like
14:16
that,
14:18
which a lot of people that are doing
14:20
it full-time like myself,
14:23
sometimes you wish you could go back to
14:24
that because it's music every day,
14:26
all day, and that's what you deal with.
14:29
But there's people that have moved to town
14:32
that I've found, they say,
14:33
I moved here to be an artist or
14:35
I moved here to learn to write songs.
14:37
and i'm like buddy you you're behind the
14:39
wheel you go way behind the wheel here
14:41
because there's there's people that that
14:43
moved here you know i've known people
14:45
that's been here for years you know that's
14:48
not from here but and every now and
14:49
then every now and then you'll meet some
14:51
people that are phenomenal musicians they
14:54
have great stories about their family
14:55
growing up here and they played with such
14:57
and such on the grand ole opry for
14:59
their whole entire career or you know
15:01
stuff like that you know
15:03
My guitar player now,
15:04
he's born and raised here.
15:05
His name's Jason Chance.
15:07
And he played for Gretchen Wilson for her
15:09
entire career for a long time.
15:12
And his family was Grand Ole Opry members.
15:14
And I mean, it's just, there's a big,
15:15
beautiful mixture of all of that that
15:17
we're talking about.
15:18
That's awesome.
15:20
I don't get to talk to many people
15:22
that have that behind the scenes look very
15:24
often.
15:24
So I'm always curious because even when I
15:27
go to Nashville, having grown up,
15:28
you know, thirty minutes down the road,
15:30
I still feel like a tourist sometimes.
15:32
Like you get the wrong part of town
15:33
or you go up and see the big
15:34
neon lights and drop twenty five dollars
15:37
on a drink.
15:38
You're like, what are we doing?
15:38
Yeah, yeah.
15:40
It's that six dollar coffee look good now,
15:42
doesn't it?
15:43
Oh, man.
15:43
See, don't do that to me there.
15:45
And that's cool.
15:46
yes it does my daughter's gonna be like
15:48
told you so that's well i mean but
15:51
but in you know i will say this
15:53
when i moved here ten years ago around
15:56
ten years ago you don't even recognize it
15:58
anymore down there right like i mean it's
16:00
it's it's completely blown up
16:04
And there's more people than there is
16:06
places to live, I feel like.
16:08
And you hear people say that the housing
16:10
market, you know, is forty percent empty.
16:12
And I'm like,
16:12
I don't know how there's more traffic than
16:15
I've ever seen.
16:16
You know, when I
16:19
excuse me when I got out of the
16:21
army I came back to town and I
16:25
got a job in two thousand and it
16:27
was a two thousand four two thousand three
16:30
two thousand four something like that
16:31
working at Bailey's Sports Bar and Grill
16:34
it's no longer there but it was on
16:36
Broadway and Fourth Avenue and back then
16:40
they called CMA fest fanfare it was it
16:45
was nothing like it is today
16:48
but the whole Broadway would shut down
16:50
that week for fanfare and, and okay.
16:54
It was, you know, it was fun.
16:55
It was cool.
16:56
It was great to see, you know,
16:57
all the stuff, but you know,
16:59
but you could walk up and down Broadway.
17:02
There was no, you know,
17:03
metal barriers on the concrete barriers on
17:06
the side of the road.
17:07
They didn't block it off at night.
17:08
Like cars kept and go up and down,
17:11
you know,
17:12
now it's blocked off from one end to
17:14
the other.
17:14
And, you know,
17:15
you can walk all over wherever you want
17:17
to walk over and,
17:18
You know,
17:19
every ten feet you walk into a
17:20
bachelorette party and it's, you know,
17:25
it's a whole different world than what it
17:26
was, man.
17:27
We could sit on the roof.
17:29
Fourth of July,
17:30
we would sit on the roof of Bailey's
17:32
before there was,
17:32
because this was before there was rooftop
17:34
bars on Broadway.
17:36
You could sit on the roof of Bailey's
17:38
and watch the fireworks for the Fourth of
17:39
July.
17:40
And we thought it was the best thing
17:41
since sliced bread.
17:44
now that's like a five hundred dollar
17:45
ticket yeah it's wild yeah it's crazy it's
17:47
not more your time if not more oh
17:49
yeah yeah that's if you know somebody with
17:53
a last name smith
17:57
Just saying.
18:00
Tossing that one gently up.
18:01
Throwing that directly under the bus.
18:06
Just saying.
18:10
I remember the first Fourth of July that
18:13
I played down there.
18:14
And I played down there for about the
18:16
first probably three years that I was in
18:18
town.
18:19
And the first Fourth of July was kind
18:22
of crazy.
18:22
I didn't really have much going on,
18:24
played a couple of bars during the day,
18:25
you know,
18:26
but I think it was the second the
18:28
second or the third year I had to
18:30
play down there.
18:31
And I think it was Alan Jackson's or
18:33
Legends or something like that.
18:34
I don't remember, you know,
18:35
like my my thing is I don't I
18:37
don't like to play a bunch of modern
18:38
country.
18:39
That's never been my thing.
18:40
I like I like the Alan Jackson's and
18:42
the Shannon Doe's and the Diamond Rio's
18:44
and George Strait, you know.
18:46
and i got caught in the middle of
18:48
that chaos trying to get back up the
18:51
street and or down the street to my
18:54
car in the parking garage and that was
18:57
the first time ever in my life and
18:58
i never want to feel it ever again
19:00
that i literally thought i was going to
19:01
get trampled to death
19:03
Like, I mean, it, it,
19:04
it was terrifying and you were,
19:07
I were stuck up against the wall on
19:09
Broadway and nobody could move.
19:12
Like, I mean, you couldn't move.
19:14
And finally,
19:15
like I started pushing people because I
19:18
was like,
19:18
if somebody trips and falls or if somebody
19:20
drives, you know, something happens,
19:22
you know,
19:22
I'm going to get trampled to death,
19:24
you know?
19:25
And after that,
19:26
I started rethinking my strategy about
19:28
where I wanted to play at and where,
19:30
what part of town I want to be
19:31
playing in.
19:32
the the only thing i've seen worse than
19:35
than that time of year is the when
19:40
uh draft was the draft when the draft
19:44
was downtown i don't know how i don't
19:48
know how they got that many people
19:49
downtown like but
19:52
I was going to come back to that
19:53
with everything that Justin was saying.
19:55
Nashville can throw a party.
19:56
Oh, yeah.
19:57
Like from the draft, from everything else.
19:59
That's why I think already looking forward
20:01
to head to the Super Bowl that's coming
20:02
in twenty thirty.
20:04
Like you give us four years to prepare
20:06
for something like that.
20:08
That will be a phenomenal two weeks
20:11
leading up to that.
20:12
Well,
20:12
they screwed up letting me know they're
20:13
coming this early because I'm going to
20:15
send them an email every week until I
20:17
got a single three-nation on Radio Row.
20:19
I'm telling you right now.
20:21
We will be on Radio Row.
20:23
But seriously,
20:25
those two weeks leading up to that,
20:28
and it doesn't matter who plays them.
20:29
No.
20:30
I would love to say it's maybe Tennessee
20:32
in there or a team that I've rooted
20:34
for as a kid or something.
20:35
But those two weeks leading up to that
20:37
for Nashville will be wild.
20:40
And I can't wait to see what kind
20:43
of things they put together for that
20:45
because the draft was phenomenal.
20:47
I think that set it up.
20:47
I think the draft really laid that
20:50
groundwork for here's what we could do.
20:51
So let's take a quick break.
20:53
Yeah, it's going to be pretty cool.
20:56
Let's take a quick break and then hear
20:59
from one of our sponsors.
21:00
And then we will come back.
21:02
And what do you think?
21:03
Talk about Denver too?
21:04
Let's do it.
21:05
Denver too.
21:05
Be right back.
21:11
Sitting on the cord,
21:12
it keeps pulling my head.
21:15
That's what she said.
21:16
He gave it to me.
21:20
I'm sorry.
21:20
Welcome back to Singletree Nation, guys.
21:22
I'm your man, Charlie Eblen,
21:24
and we have our illustrious co-host, Mr.
21:27
Bad Jokes McGee over here.
21:29
I've been out of school for two weeks,
21:32
and now I don't have to pay.
21:33
I just let it roll.
21:33
And it just comes on out.
21:35
Like, good Lord,
21:36
you got to let me give me some...
21:38
No filter anymore.
21:39
Heads up.
21:41
i'm not staying up till eleven p.m at
21:42
night i'm a wild child now yeah look
21:45
at you you went back ten years didn't
21:47
you ah eleven o'clock i hadn't seen that
21:50
late in a long time but i get
21:53
up quite early yes
21:55
All right, gentlemen, look,
21:57
every show we have a segment that we
21:58
call Dinner for Two.
22:00
And I would love to hear your answer
22:03
on this.
22:03
So Justin, since you went first earlier,
22:07
we'll throw the softball to Darren and let
22:10
him go with this one.
22:11
But Darren,
22:13
if you could have dinner with anybody past
22:16
or present, who would it be and why?
22:21
Wow, past or present and why?
22:24
Man,
22:26
there's a wide spectrum of ways I could
22:29
go with this one.
22:32
I'm gonna go with one of my childhood
22:35
heroes who's no longer here,
22:36
who I couldn't have dinner with today if
22:37
I wanted, which would be Kobe.
22:40
because I think that would be a full
22:45
circle moment in terms of as a kid
22:47
looking up to him and just learning some
22:50
things and just having gratitude and
22:52
appreciation for having some knowledge
22:56
bestowed upon me.
22:57
So some other ways I could have gone
22:59
with that would probably be more impactful
23:01
in the grand scheme of life,
23:03
but we're going to go with that one.
23:05
So we had a guest on our show
23:07
not too long ago,
23:09
and you may know him.
23:13
Being in the Rising Tide community,
23:14
you might have met Mr. Jason Berkowitz.
23:18
But Jason came on our show,
23:22
the King Whopper Topper.
23:24
oh yeah so he he he worked at
23:27
burger king and he called himself the king
23:28
whopper topper that was that was the title
23:31
of this show so um but when he
23:34
was younger he was kind of out of
23:36
work and trying to go different directions
23:38
and and worked
23:41
One of the guys asked him if he
23:44
knew how to tap dance.
23:47
And he was like, well, I mean,
23:49
not really, but kind of.
23:50
I mean, I can do it.
23:52
So long story short,
23:54
Kobe Bryant's people hired
23:58
Jason to come teach him how to tap
24:01
dance,
24:02
but he didn't realize it was going to
24:05
be Kobe until he showed up and Kobe
24:09
walked out of the house and he said,
24:12
I'm here to teach you how to tap
24:15
dance.
24:15
Cause he wanted to work on his footwork.
24:16
Yeah.
24:17
He wanted to work on his footwork.
24:19
That was why when you said your answer,
24:20
I was like, you said, well,
24:21
I could have been more, you know,
24:23
reflective about it, whatever.
24:24
I don't know, because Kobe, for me,
24:26
still is one of those guys where,
24:28
you know, ever since he's passed,
24:29
he's still very relevant.
24:31
People talk about his work ethic,
24:33
still from a competitive side,
24:34
from the NBA and that kind of thing,
24:35
and guys who played with him or against
24:37
him.
24:38
And the guy just, like,
24:40
he was a phenomenal person,
24:42
just the way you see his approach.
24:44
So I don't think your answer is...
24:47
could have been more reflective or
24:48
whatever.
24:48
I think it's top notch.
24:50
Look, I tell,
24:51
I tell my son all the time,
24:52
cause we have the great debate of,
24:54
of who the goat is in basketball.
24:57
And, and,
24:58
and I don't think it's a debate,
24:59
but that's a whole nother conversation.
25:02
Um,
25:02
and we go back and forth all the
25:05
time and I tell him,
25:06
that Kobe is in that argument not because
25:11
of any stat,
25:12
not because of any championship,
25:14
not because of anything that he did in
25:18
basketball other than his work ethic and
25:21
how he worked harder than anybody and
25:25
everybody.
25:27
There wasn't anybody that got to the court
25:28
before him.
25:29
There wasn't anybody that stayed on the
25:31
court after him.
25:32
So he talks about that where, you know,
25:34
the separation you can get right where
25:36
he's like, guys, you know,
25:37
guys think they work hard.
25:38
They have one practice.
25:39
He's like, OK, cool.
25:41
What if we move that to do two
25:42
a days?
25:43
Right.
25:44
And he goes, he goes,
25:45
or what if you get up at four
25:46
in the morning,
25:47
you train from four to six, you recover,
25:49
you go back again from nine to eleven.
25:51
He's like, so he lays it all out.
25:52
He's like, I got four sessions.
25:54
And he goes,
25:55
if I do that consistently year over year.
25:57
And everyone else is doing just the bare
25:59
minimum or maybe what they think is a
26:01
little bit more.
26:01
He's like, you can never catch me.
26:02
You can never catch me in terms of
26:04
the amount of separation.
26:05
So, yeah, you nailed it.
26:07
Yeah,
26:08
my middle child is going into his freshman
26:11
year.
26:13
And he just literally a couple of days
26:16
ago was announced that he made the high
26:18
school baseball team.
26:20
Yeah.
26:21
Okay,
26:22
now we went and watched one of the
26:25
last games of Blackman High School this
26:28
year.
26:29
and the kids because that's what they are
26:33
they're kids they're seventeen year old
26:36
kids factually we know they're kids to
26:39
watch them walk onto that field they don't
26:41
look like kids and there's there's there's
26:43
kids on this field that are six two
26:46
six three six four two hundred and forty
26:49
pounds you know just cut all the shreds
26:54
and my son
26:58
Does not fit that profile.
26:59
He just got his physical done.
27:00
I know exactly how tall he is.
27:02
He is five foot six.
27:03
I was going to say five foot eight.
27:05
One hundred and seventy pounds.
27:06
That's hysterical.
27:07
He is thick.
27:07
I saw.
27:08
I saw.
27:08
Of course,
27:14
some of those games are played in Oakland,
27:15
right?
27:15
Uh huh.
27:16
Yes.
27:16
Farragut wound up winning the whole thing
27:18
for the foray.
27:20
I watched them get off their bus twice,
27:22
two different times.
27:24
It was like watching a Juco team.
27:27
Every kid looked the same.
27:28
I couldn't tell the first baseman from the
27:30
center fielder from the pitcher.
27:31
They all looked the same,
27:33
and they played like it too.
27:35
I'd tell you all of that to tell
27:36
you that I've told my son that exact
27:38
thing.
27:40
You're not going to be the biggest kid
27:42
on the team.
27:42
You're not going to be the tallest.
27:44
You're not going to be able to throw
27:47
the hardest.
27:48
You're not going to be able to hit
27:49
the ball the farthest.
27:50
But...
27:51
If you outwork everybody else,
27:53
then you can do all of those things.
27:55
So you're never going to be six, four.
27:57
So get that out of your head and
27:59
let's move forward.
28:00
Well,
28:00
it's kind of crazy because when I was,
28:02
when I was in high school,
28:03
I graduated high school in two thousand
28:04
six.
28:05
Everybody had beards.
28:07
you know, like everybody in high school.
28:08
And then it went for a long time
28:09
to where the kids that were in high
28:11
school look like babies.
28:13
Yeah.
28:13
And now I think it's finally getting back
28:16
to where I mean,
28:17
like you're talking about some of the my
28:19
lady,
28:19
she trains professional athletes and
28:21
things in Franklin.
28:24
and for strength and conditioning and
28:26
baseball and football and just every
28:28
sport.
28:29
And some of these kids are massive.
28:32
Like, I mean,
28:32
you see them and you're like,
28:34
God almighty, you're fifteen,
28:36
you're sixteen, you're seventeen.
28:39
There was a kid on our middle school
28:40
team that had the same beard I do.
28:45
It was really kind of weird.
28:49
I don't know.
28:49
Still messed up because I'm forty.
28:50
This is this is from No Shave November
28:51
last year.
28:52
So like.
28:52
Darren no longer buys razors.
28:56
He's like, no, no need.
28:57
I got I got an uncle and my
29:05
dad named my uncle Peach.
29:08
because all he could grow was peach fuzz
29:11
on his face so he just started calling
29:14
him peach so now this is a seventy
29:17
five year old man walks into my restaurant
29:18
and i go what's up uncle peach how
29:20
you doing love it it's great to know
29:23
your dad makes that story so much better
29:25
oh my god that is phenomenal so that's
29:27
that's wonderful he's wonderful we love
29:28
him he's crusty but we love him justin
29:30
you got a moment to think about it
29:32
so you kind of got the the better
29:33
end of that who is your dinner for
29:35
two where are you going with that
29:37
Oh, it would always like,
29:38
it's always been and always probably will
29:40
be John Wayne.
29:42
He was,
29:44
he was a big red meat guy and
29:47
you know,
29:48
who killed Liberty Vance when he orders
29:50
the steak and he trips the cook and
29:52
drops the steak and tells him to pick
29:53
the steak up and put it back on
29:54
the plate.
29:55
Like, I mean, it's,
29:56
it's always been John Wayne for me to
29:58
have dinner with one person.
30:00
That's outstanding.
30:02
That might be one of the best answers
30:03
we've had yet.
30:05
Congratulations.
30:05
You're the big winner today.
30:07
Well, thank you.
30:07
Yeah.
30:09
Next time I see you,
30:10
I'll give you the plaque.
30:14
I forget what movie it was on,
30:15
but one, one guy was like, you know,
30:17
you can do anything.
30:18
You can do anything.
30:19
And he's like, well, what do you mean?
30:20
He goes, well,
30:20
John Wayne died with five pounds of red
30:22
meat in his ass.
30:23
Anybody can do anything.
30:32
I think you just got the title for
30:33
the episode right there.
30:35
John Wayne died with five pounds of red
30:37
meat in his ass.
30:38
You can do anything.
30:41
It's outstanding.
30:44
There we go.
30:45
Oh, my Lord.
30:46
You just threw me for a loop on
30:48
that one.
30:48
I can't even talk right this second.
30:50
First,
30:50
it was the confidence with which he
30:52
answered.
30:52
And then it was like, man,
30:53
he knew right where he was going.
30:56
Justin,
30:56
you are one of my favorite people now.
30:57
That was outstanding.
30:58
Oh, well, thank you.
30:59
Thank you.
31:00
You'll get tired of me.
31:01
I promise.
31:02
No, no, no.
31:04
I got a feeling we're like two peas
31:06
in a pod.
31:07
Or, Justin,
31:07
you can realize how many people he doesn't
31:09
know because you just went to the top
31:10
with that quote.
31:11
So, I mean,
31:11
how do you want to take that?
31:15
Well, I mean, you like to cook.
31:16
You're talking about riding motorcycles.
31:18
You know, I'll do the same.
31:20
Yeah, I love it.
31:22
I'll ride anything.
31:27
No, you get the plaque now.
31:29
You get the plaque now.
31:32
Self award your own plaque.
31:33
I'm out.
31:33
I deny this move.
31:37
That's great.
31:38
Well, let's let's back up there.
31:39
And I am interested in how do you
31:43
how do you get to starting a drive
31:46
thru coffee shop?
31:47
Like where does that?
31:48
Where did you wake up one morning and
31:50
go?
31:50
You know what?
31:52
I need I need a coffee shop.
31:54
An expensive coffee shop, yeah.
31:57
So when I was younger,
31:59
when I was in high school and college,
32:02
I grew up in Oregon.
32:03
And so I worked, you know,
32:06
coffee in the Northwest is getting to be
32:09
where it's like in Nashville where it's
32:11
every six blocks.
32:13
And I worked for Dutch Bros when I
32:15
was younger.
32:16
I graduated college, got an adult job,
32:21
and still was pulled back wanting to,
32:24
I loved the people aspect,
32:26
the community aspect,
32:27
and I thought it was a good business
32:28
opportunity.
32:30
And so I was working towards franchising
32:32
with Dutch Bros.
32:34
And they had a program you had to
32:36
qualify to do a prerequisite first.
32:39
And it was about twelve months long and
32:41
nine months into that program,
32:43
they changed it and took it away
32:45
permanently.
32:45
And they said there's going to be no
32:46
more franchise.
32:47
And so all the new ones you see
32:49
pop up, those are all company owned,
32:50
all corporate owned stores.
32:52
So that didn't really jive with me.
32:55
Um, and so,
32:57
and at the same time I was doing
32:58
that at that prerequisite,
33:00
which was about thirty hours a week, uh,
33:02
I was also doing medical sales full-time,
33:05
forty hours a week.
33:05
So I was doing about seventy hours a
33:07
week for nine months.
33:08
And, um, so when they,
33:10
when they took it away, I said,
33:11
all right,
33:11
like hold my beer or hold my coffee,
33:13
I guess.
33:14
And, uh, and I'll go start my own.
33:16
And so I spent about two years with,
33:19
with two co-founders getting our ducks in
33:20
a row.
33:21
And and then we launched and I said,
33:23
let's let's go for it.
33:25
If we fail, we'll fail fast.
33:26
But I think if we do it the
33:28
right way, we have a chance.
33:30
And that was twenty eighteen that we
33:32
started and never looked back after that.
33:35
And so then full circle moment is in
33:38
January is selling the whole business back
33:40
to Dutch Bros.
33:41
So a little extra spice on that one.
33:43
So
33:46
I've had this conversation already,
33:48
so that's why I brought it up.
33:48
Hang on though,
33:49
but when he comes back and sits at
33:50
that table, he's like, yeah, boys,
33:51
put another digit on that because that
33:54
just changed a little bit.
33:56
Y'all owe me nine months of putting myself
33:58
through that.
34:01
I don't know if that's how you approach
34:03
it.
34:03
That's exactly what I'd have done.
34:04
You got to move that decimal.
34:05
And you missed a comma.
34:10
Crazy how it works.
34:11
It came back of the potential...
34:16
interested parties for acquiring that
34:17
ended up being, like, I don't know if,
34:20
you know, I asked myself the question,
34:22
like,
34:24
If their bid was a little bit lower,
34:26
what I take there is just to sell
34:29
it back to them, right?
34:29
But they ended up having the best package,
34:32
so it worked out.
34:33
So were you putting the place up for
34:35
sale to begin with,
34:36
and then they were just interested in
34:38
buying the whole thing?
34:39
Or were you operating, having a good day,
34:42
drinking your six dollar and fifty cent
34:44
coffee and said, you know what, you know,
34:46
let me check this email.
34:48
And it's, you know, Dutch Bros saying,
34:49
hey, here you go.
34:51
Yeah.
34:51
And you don't want to know how much
34:52
that six dollar and fifty cent coffee cost
34:54
to make because it's lower than you would
34:55
like to think.
34:56
But the answer is I know the answer.
35:01
It's got to be.
35:01
It can't be more than like thirty six
35:03
cents.
35:03
Like and I think that's high.
35:05
I was going to say thirty seven.
35:06
OK, so.
35:08
Yeah,
35:08
that six dollar coffee is going to be
35:10
in the dollar, dollar and a quarter range.
35:12
Oh, does it really break a dollar?
35:15
That's all jazzed up on, you know,
35:17
you got to add all the sugar.
35:19
Exactly right.
35:20
The sugar, the cream, you know,
35:21
you got to come on now.
35:24
It's the caramel.
35:27
Is sugar that big of a commodity now?
35:29
Are we jacking up sugar now?
35:33
Never mind beef.
35:34
We got over here with the caramel sauce.
35:37
Well,
35:37
the cows are hopped up on sugar too.
35:39
I don't care how big or buff or...
35:42
Um, big old mean looking guy.
35:44
You are somebody asked if you want caramel
35:46
in your coffee while you're standing
35:47
there, you're saying yes.
35:57
You can say the words, no.
35:58
And your head will do this.
35:59
That's amazing.
36:06
No, but to answer your question.
36:08
uh the answer is probably somewhere in the
36:10
middle i mean uh we weren't we didn't
36:12
set out to say okay we're gonna scale
36:14
this and then sell it um initially i
36:16
thought i had the genius idea that my
36:18
you know i passed it down to my
36:19
kids and they would love it and i'm
36:21
like okay as as reality set in on
36:23
that uh you know living living a little
36:26
bit of ways away from the locations i'm
36:28
like my kids aren't going to care about
36:29
this the way that i do they're not
36:30
going to they're not going to give a
36:32
so
36:33
Um,
36:33
so then that evolved into us just growing
36:34
the business and, uh, and we always,
36:37
you know,
36:37
we kept a good relationship with Dutch
36:39
Bros.
36:40
I would say, you know,
36:41
the last little bit leading up to it,
36:43
we flirted a little bit on, you know,
36:44
they said, Hey,
36:45
we're coming to the Carolinas and said,
36:47
Oh, well, what does that, you know,
36:49
they said, what are your goals?
36:50
Which is usually translation for, uh,
36:52
is this, is this potentially available?
36:54
And, um, you know,
36:56
had some conversations and, uh,
36:58
felt like the right time.
36:59
I mean, I,
37:01
was living in california so i was taking
37:03
red eye flights every other week out to
37:05
charlotte uh and i did that for a
37:07
long long time for almost eight years uh
37:10
so you know it comes a certain point
37:12
right i think it was the right right
37:14
point in time i got i got kids
37:16
now and uh you know it it made
37:19
sense but yeah did it feel good selling
37:20
a little bit a little bit more yeah
37:24
I'm human.
37:25
A little caramel sauce on that sale.
37:27
He's like, yeah, here we go.
37:31
Was there anybody at that table that was
37:34
in your denial of franchise conversation?
37:39
No, it's a new guard there now.
37:41
They have a lot of new leaders over
37:42
there.
37:43
Man, you should have lied to me.
37:47
Well, I'll land the plane.
37:48
The chairman of the board is still the
37:52
single living brother, Trav Boersma,
37:53
who I have the utmost respect for.
37:55
He's one of the best dudes I've ever
37:57
met.
37:58
Just incredible.
38:00
I thanked him when I left Dutch Bros
38:02
when I wrote him an email when I
38:04
left back in twenty fourteen.
38:06
And I said,
38:06
thank you for everything you've taught me.
38:08
I'm going to go out and forge my
38:09
own path just like you did.
38:11
And and so then, you know,
38:13
he's still chairman of the board.
38:14
So they had to approve everything.
38:16
And we've talked a little bit since then.
38:18
And we're going to we're going to have
38:20
a bourbon at some point together and catch
38:22
up because that's
38:23
It was their first ever acquisition.
38:24
They haven't done one before that.
38:25
This is their first one.
38:26
That's awesome.
38:29
That makes it even sweeter that it was
38:31
somebody that was with them before.
38:32
Extra sweet caramel, yes.
38:33
You're right.
38:36
That was caramel and powdered sugar.
38:39
Nobody's using powdered sugar in coffee.
38:41
Bullshit.
38:44
Can I open my cupboards?
38:46
Well, all right.
38:47
He's like,
38:48
you don't know that to be true.
38:49
I drink my coffee black,
38:50
so I wouldn't know.
38:51
There you go.
38:52
You're more of a man than the rest
38:53
of us.
38:59
Noah Justin's right.
39:00
If somebody offers me a caramel coffee,
39:02
I'm going to take it.
39:03
That's not the point.
39:06
And even if they want to throw a
39:07
little ice in there,
39:08
that's really not my thing,
39:08
but it tastes good, you know?
39:10
Well, you know, whatever happens.
39:12
Justin,
39:13
do you know my daughter's drink order?
39:14
Because, like,
39:14
you're about one ingredient away.
39:18
i know it well i know what it
39:19
costs i can tell you there you go
39:26
she's in school to do hair and cosmetology
39:28
and she was going to take care of
39:29
me last week and she's like will you
39:31
bring me a coffee on the way up
39:32
here sure man what do you want and
39:34
so she whatever now i did slightly screw
39:36
up she only wanted medium and i ordered
39:38
the large so i'm sure that was an
39:39
extra dollar and a half but the
39:41
irrelevant to the point that i'm whipping
39:43
out almost seven dollars for this drink
39:44
that's like you got a discount for a
39:46
large i told her though i said listen
39:48
this is all the calories you need today
39:50
just it's today it's a fast that's all
39:52
you're gonna have to have so uh hey
39:55
and don't you lie to us did you
39:56
take a drink out of it before you
39:58
know i did not nope i did not
40:00
i i took the straw left the paper
40:02
on the straw so she knew i didn't
40:03
have any of it so i was
40:06
hundred percent it's for it's for the best
40:08
though because you take that sip it's like
40:09
a gateway drug then you might start
40:11
ordering two next time so absolutely and
40:13
now i'm at fifteen dollars and i can't
40:14
do that to myself that's a whole bag
40:20
of coffee for me i can't do that
40:22
i told my kids that about soccer it's
40:26
a gateway soccer is a gateway sport a
40:29
gateway to what you decide
40:33
Well, I've seen some of those contracts.
40:35
I'm thinking it's a gateway to retirement.
40:38
No way.
40:39
You could be like,
40:39
you can be like Toby Keith and said
40:41
that,
40:41
that nobody in his house gets to use
40:43
the S word.
40:44
Cause you know how big of a football
40:46
fan he was.
40:47
And he was telling me stories of this
40:49
daughter was like, Hey,
40:50
there's what's the soccer on the TV for?
40:52
And he goes, Hey,
40:54
we don't use the S word in my
40:55
house.
40:56
That's hysterical.
40:58
That is hysterical.
41:01
None of my kids want to play soccer.
41:03
My middle child played it for like a
41:05
half a season.
41:07
I think he completed the whole season,
41:08
but he was like, daddy,
41:10
it's a lot of running.
41:11
And he was like three.
41:14
That's all they do is run.
41:16
Was this the five, seven,
41:17
four hundred and seventy pounder?
41:19
Yes, exactly.
41:20
He looked like a roly-poly on the soccer
41:23
field.
41:26
It was awful.
41:28
I felt so bad for him.
41:29
My wife's over there dumping bottles of
41:31
water on him.
41:32
Cause he's that kid, you know, look,
41:38
if you could make a child size version
41:41
of the Marshall man,
41:42
that's what my son looked like running up
41:44
and down.
41:47
Yeah.
41:47
Just, just chunky as a monkey.
41:49
It was great.
41:50
Yeah.
41:52
Hey, look, so moving forward,
41:54
we have a another segment that we like
41:56
to talk about on our show is called
41:58
Mac or Beans,
41:59
and it's a this or that segment.
42:02
So you got to pick one or the
42:03
other.
42:04
So when you go to a barbecue joint
42:07
and you get your meat,
42:08
you'll get your brisket or your ribs or
42:10
your smoked turkey or whatever it may be.
42:12
But you're going to also get a side
42:16
item to go along with it.
42:18
And when you do that,
42:19
are you going to get the mac and
42:20
cheese or are you going to get the
42:21
beans?
42:23
Justin,
42:23
we'll let you roll first since we're,
42:25
we're going back and forth here.
42:27
I got to go with the beans.
42:27
I knew it.
42:29
Oklahoma guy had to go beans.
42:31
Yeah, absolutely.
42:33
Absolutely.
42:38
It's the Oklahoma in him.
42:39
He can't help it.
42:40
Like I knew he was beans.
42:42
You, you, you can't,
42:43
you can't dip your bread in the Mac
42:45
and cheese.
42:46
You can dip your bread in the beans.
42:48
I've never heard this justification.
42:50
I'm here for it.
42:51
Absolutely.
42:52
I second this.
42:53
He's not wrong.
42:55
That would have been good in your original
42:57
bean recipe.
42:58
We'll talk about that in a minute.
43:00
Oh, man.
43:01
That would have just... I mean... Look,
43:05
I am so tired, but...
43:07
Darren, mac or beans, my friend?
43:10
I could not more heavily endorse mac and
43:13
cheese.
43:15
That is my weakness as the side,
43:18
and I might even put a little bit
43:19
of hot sauce on top of it, too.
43:20
Yeah.
43:26
But not from Oklahoma,
43:27
so I'm not the beans guy.
43:28
I'm the Northwest guy having mac and
43:30
cheese, so there you go.
43:31
Well, I don't know how they do it,
43:32
Oregon.
43:32
So I was going to give you a
43:33
pass.
43:33
So that was Trenton.
43:35
You had the redeeming quality of the hot
43:39
sauce.
43:39
I'm fine.
43:40
So that's all right.
43:44
So, so along those same lines, Darren,
43:47
are you doing,
43:48
are you doing a caramel macchiato or are
43:50
you doing black coffee?
43:52
I knew this question was going to come
43:53
up.
43:54
Yes.
43:55
Yes.
43:55
All right.
43:57
Justin, he brought up the caramel earlier.
43:59
I'm just rolling with it.
44:01
I'm going to give you I have two
44:02
copies a day.
44:03
That's my quota.
44:04
I'm going to give you exactly what I
44:05
have for both.
44:06
The first one is that five a.m.
44:08
and that is just a regular hot coffee
44:12
with a splash of cream.
44:13
That's it.
44:14
That's the five o'clock.
44:16
The eight a.m.
44:17
after I drop my kids on the loop
44:19
to school.
44:20
is a nitro cold brew uh with which
44:25
which that that'll get you going that hits
44:27
differently but i will i'm man enough to
44:30
admit that it has the the sweet cold
44:32
foam on top i'm gonna i'm gonna own
44:33
that one so i'm kind of both ends
44:35
of the spectrum it's not full it's not
44:37
full black coffee on the early one um
44:40
but we go a hot one at five
44:41
and then eight eight a.m is a cold
44:43
nitro uh nitro cold brew
44:46
see i kind of agree with that i'm
44:47
kind of right there with that you know
44:49
if it's an early morning type of thing
44:51
you're waking up you're going on a hunting
44:53
trip you're going out on the boat fishing
44:55
something like that i want a hot black
44:57
coffee i mean there's something about when
44:58
you wake up and it hits you for
45:00
the first sip you're like yeah buddy we're
45:03
grown men in this house yeah i like
45:06
it yeah
45:09
yeah that's that's exactly what i say to
45:11
myself at four thirty watching the pit i'm
45:13
a grown man and then and then right
45:22
after that comment i go damn i gotta
45:23
pay the mortgage oh payrolls i felt real
45:30
manly this morning with my black coffee
45:31
watching my chickens free range out and
45:33
i'm like yeah like this is oh yeah
45:34
and then i turn around look at myself
45:36
i'm like
45:37
I'm like fangirling over these chickens
45:39
here a little bit.
45:39
Like this is dumb as crap.
45:40
And I went inside.
45:42
Did you have a shirt on or no
45:44
shirt?
45:45
No,
45:46
I protect the neighborhood's eyes and I
45:48
have a shirt on.
45:48
So I just don't want to embarrass my
45:50
son.
45:51
He's twenty-two.
45:51
That's all it is.
45:52
That should be your mission in life.
45:54
I was about to say,
45:54
if you're standing there fangirling over
45:56
the chickens with a cup of coffee and
45:57
you have no shoes, no shirt,
45:59
and just shorts on,
46:01
now that's man stuff right there.
46:02
Look at these chickens.
46:04
i wasn't crocs and i hate that i
46:05
cannot stand to wear just crocs but it's
46:08
easy to run outside and those did you
46:10
have socks on too no no you do
46:12
not wear socks no no shirt and a
46:16
cup of coffee man then the only thing
46:19
that would make that better is if you
46:20
had a backwoods cigar at the same time
46:24
i absolutely have a three pack in the
46:26
house of backwards scars
46:31
Are you sure you're not from Oklahoma?
46:34
Oh, man.
46:35
Yeah, I think he's got some kin.
46:37
I'm sending you a picture tomorrow.
46:39
Please do.
46:41
But don't send too much because it will
46:43
get posted on social media.
46:45
That's what I'm afraid of.
46:47
Be the thumbnail for the show.
46:48
Oh, Lord.
46:49
I think you just found a new endorsement
46:51
for your show.
46:52
That is a Miller High Life moment.
46:54
Yes.
46:56
Yes.
46:57
Yes.
46:57
We need to call him tomorrow.
46:59
If you,
47:00
if you pick up backwoods and I'm,
47:02
I'll be, I'll, I'll smile till I'm dead.
47:04
If you pick up backwoods,
47:06
that is phenomenal.
47:08
I can't wait.
47:09
I can't wait.
47:10
We're calling backwoods Miller.
47:11
Highlife and Crocs.
47:17
We're going to get them all three.
47:19
It's outstanding.
47:20
Can I use this as my headshot?
47:21
Oh my Jesus.
47:25
Put that right in front of the camera.
47:27
Yes.
47:30
You're welcome.
47:33
Chat GPT just came out of the woodwork
47:37
there.
47:37
Oh, my Lord.
47:39
All right,
47:39
so let's get back to some cowboy rub
47:42
here and talk about it a little bit
47:46
more in depth.
47:47
I told you the things we wanted to
47:48
talk about we were probably going to miss.
47:51
So this is a third-generational rub.
47:56
Now the two of you have gotten together
47:59
and, and put together the rub.
48:01
Now you have three different,
48:03
three different versions.
48:04
Am I right?
48:05
What are, what are those,
48:06
what are those three different versions?
48:08
We've got the, uh,
48:09
the original that was the OG that,
48:13
you know, was, was not changed, you know,
48:16
But just the tiny little, I mean,
48:18
I'm talking the tiniest stuff that you
48:20
possibly can, because I told Darren,
48:21
I was like, I was like,
48:23
I would rather sacrifice certain things,
48:27
you know,
48:27
to get it where it needs to go.
48:29
But I was like,
48:30
getting away from that original recipe is
48:32
something that I don't want to do.
48:34
Because that's what it is.
48:35
That's where it came from.
48:37
And that would not, I mean, you know,
48:39
growing up, we grew up,
48:40
we're all about family.
48:41
And, you know,
48:42
like I wanted to keep it, you know,
48:44
right there in that same vein.
48:47
And then we put our heads together about
48:50
two other recipes.
48:52
And honestly, I mean,
48:54
people are putting the maple bourbon.
48:57
We've got the original.
48:58
We've got maple bourbon and we've got
48:59
spicy.
49:00
Darren came prepared.
49:01
He's sitting there screenshotting.
49:04
Yeah.
49:04
And I'm going to tell you what, man,
49:07
you were talking about macaroni and
49:09
cheese.
49:10
My friends,
49:12
they have a whiskey distillery here in
49:14
Nashville.
49:14
They've got forty five, forty seven,
49:16
a big dog bourbon and and they've got
49:18
a big dog vodka and all that.
49:19
And he is an absolute lover of all
49:22
three of these.
49:22
Like he will put them on everything.
49:24
But speaking of mac and cheese earlier,
49:26
he said that he puts the spicy on
49:27
top of the mac and cheese.
49:29
Oh, yeah.
49:30
It's absolutely incredible.
49:32
But that's right.
49:34
yeah absolutely and he put the next time
49:37
you talk to those individuals please tell
49:39
them that I've reached out to you what
49:41
he said to have them on my show
49:43
but he put the maple bourbon on the
49:44
popcorn yes ah oh I would not have
49:49
considered that I will absolutely try it
49:52
one hundred percent you can put anything
49:54
on popcorn nah but that sounds right
49:58
I remember Justin called me when they did
50:00
that.
50:00
I think you performed at like a state
50:02
fair or some type of a,
50:03
some type of a country fair.
50:04
And you're like, you're like, brother,
50:06
you're not going to believe this.
50:07
And I'm like,
50:07
I can't wait to hear this.
50:09
And he's like,
50:11
we put the maple bourbon on popcorn.
50:12
He's like, it is a game changer.
50:14
I made popcorn for my kids that night
50:16
and put some on and even the kid
50:18
test.
50:18
Right.
50:19
Don't judge me for giving my kids some
50:20
coffee infused stuff here.
50:22
And they tried it.
50:24
And it's amazing.
50:26
Like it is.
50:27
So put it on that.
50:28
Put it on eggs.
50:29
There's a lot of things I think we
50:30
can explore.
50:33
Well, going back to what you just said,
50:34
though, Darren,
50:34
about the coffee being in the rub.
50:37
And so back in the twenties,
50:39
and this was my grandfather told me about,
50:41
about what they used to do in the
50:42
steak houses in the twenties and thirties.
50:44
He said that they were cooking steak so
50:46
fast that they were putting the coffee and
50:49
stuff in the recipe of what they were
50:51
putting on the steaks.
50:52
And it literally jumps into those really
50:56
good fatties that are in there,
50:58
like the marbling and stuff in these
51:00
steaks.
51:01
And.
51:02
I never was growing up a guy that
51:04
would eat the middle out of a ribeye
51:06
or, you know,
51:07
eat that fat around the edges on a,
51:09
you know,
51:10
around the bone on a T-bone or anything
51:12
like that.
51:12
Buddy, I'm going to tell you,
51:13
I have let people try this that and
51:16
I'm like, OK,
51:17
do you like to eat the fat or
51:18
not?
51:19
And they're like, no, absolutely not.
51:20
Can't do it.
51:21
The texture is terrible.
51:21
Can't do it.
51:22
It's too chewy.
51:23
not after you cook it with that i
51:24
don't know what it does to it it
51:26
holds all that flavor inside that fat and
51:29
it breaks down the fibers that's inside
51:31
that fat it makes it so tender it's
51:32
insane all right so listen i i i
51:36
was saving this and darren doesn't even
51:38
know this yet but i bought an entire
51:41
case of bone-in rib rolls okay so the
51:47
whole ribeye um to run a special in
51:51
my restaurant
51:53
for prime rib with your rub.
51:57
Wow.
51:57
It's coming.
51:58
Come on.
51:59
So come on.
52:00
It's going to be,
52:01
it's going to be delicious.
52:02
Um, and when I do it,
52:04
I will let you know.
52:05
So I'm only offended that you didn't give
52:07
me a heads up on this because it's
52:08
not going to happen for a few more
52:10
weeks.
52:11
I will be there.
52:12
Well, that, that, that is, that is,
52:14
that is amazing.
52:15
And we can't take you up to that.
52:18
It's going to be,
52:18
it's going to be really good.
52:19
I'm super stoked about it.
52:20
I got, uh, uh, uh,
52:23
literally got the whole case in yesterday,
52:25
day before.
52:26
Um, and, uh, I was like, man,
52:29
I know exactly what I'm gonna do with
52:30
this.
52:30
So I ordered it, got it waiting.
52:33
And then I got some things going on
52:34
for the next couple of weeks.
52:35
I won't be able to do anything,
52:37
but when I do, it's, uh,
52:40
it's coming for you.
52:41
It's going to be delicious.
52:42
Thank you.
52:43
I'm pretty excited.
52:43
That's incredible.
52:46
Yeah.
52:47
you uh when you see the when you
52:48
see when you see the whole loin smoking
52:51
on on on my big old blue smoker
52:54
out front you you'll you'll know yeah just
52:57
come smell it yeah i decided for you
53:00
to try it you know because i mean
53:03
there's a lot of people and darren can
53:04
vouch for this also that that was like
53:06
well i'm not really a coffee fan and
53:08
i'm like you don't you don't have to
53:09
be
53:10
But you don't have to worry about that.
53:13
It cooks the caffeine off.
53:14
You don't have to worry about getting the
53:16
jitters or anything like that.
53:17
You would think that you would get out
53:18
of that.
53:19
And it's got Hawaiian salt in it.
53:21
I mean, it's good stuff.
53:24
I mean, we put a lot of blood,
53:26
sweat,
53:26
and tears in this to make sure that
53:28
it's done right and that we're not just
53:31
giving a can to somebody and they're like,
53:33
oh, yeah, it was okay.
53:34
We're not interested and it's okay.
53:36
Yeah.
53:37
I'm excited to try it on brisket.
53:40
I've done a coffee encrusted brisket
53:43
before, but never with a full rub.
53:46
I've just kind of done some coffee,
53:48
salt and pepper and some stuff that I
53:50
just threw together.
53:51
So I'm interested to try it on a
53:53
brisket.
53:54
I know it's gonna be delicious on a
53:55
steak,
53:56
but that steaks cook differently than
53:59
briskets do.
54:00
And you have to break down intermuscular
54:03
fat so much
54:04
that it's gonna be a smidge different.
54:08
But we're definitely gonna try it for
54:09
sure.
54:09
Well,
54:09
I'm just gonna go ahead and put the
54:10
request in.
54:11
I want the spicy on mine.
54:12
The spicy?
54:13
Yeah, just if you don't mind.
54:14
You want the spicy, gotcha.
54:15
Just letting you know.
54:17
I know a guy.
54:19
I'm just saying.
54:20
And if y'all,
54:21
and if you guys like a good burger
54:23
also,
54:24
what we tried with the maple bourbon is
54:27
maple bourbon bacon burgers.
54:31
with with cheese on them and they are
54:33
they are incredible and you put a little
54:34
bit of barbecue sauce on that and it's
54:36
do you think that would go good on
54:37
my uh my half pound smoked brisket burger
54:41
with the bourbon bacon jam that i put
54:43
on top of it absolutely okay
54:51
Absolutely.
54:54
I've had that burger.
54:55
It is absolutely good.
54:56
That would be righteous for that.
54:57
Absolutely.
54:59
Sounds like we got some things we need
55:01
to discuss.
55:02
Sounds like I need to come to your
55:03
restaurant more often.
55:04
That's what I mean by discuss.
55:09
It's time to eat.
55:10
Twist my arm.
55:11
Yeah.
55:12
You got a Friday feel good for us?
55:13
I do have a Friday feel good.
55:15
Look, this one, it's weird.
55:18
I was thinking about it on the way
55:19
over here because I wanted to do it
55:21
just right.
55:21
But ultimately is this.
55:23
There will be people who are trying to
55:25
knock you down that are speaking ill of
55:28
you.
55:28
They may not be in your corner.
55:31
the best thing that you can do is
55:32
take the high road play the long game
55:35
and all of it will come out and
55:37
then you will be the better person it's
55:40
hard to do patience is a virtue but
55:42
y'all know what to do find somebody you
55:43
know tell me love them i love them
55:46
may have been a slightly personal twist in
55:48
life going on right there so softball
55:53
Darren, Justin,
55:53
I appreciate you guys coming to hang out
55:55
with us and, and, and,
55:56
and chit chat for a little while.
55:58
Um,
56:00
and see the few squirrels that flew by
56:02
the, the, the studio today.
56:04
Um, If,
56:06
if people are trying to get ahold of
56:07
you guys, they're trying to buy some rub.
56:10
They just, you know, want to talk smack.
56:12
What, how can they do that?
56:14
You know, they want to get Justin.
56:16
They want you to come perform for him,
56:17
whatever it is.
56:18
Like, how can we get ahold of you?
56:19
Where can we buy the rub?
56:21
All the things.
56:23
I'll tee up the contact on the rub
56:24
and then, and then Justin,
56:25
I'll let you take over on the, uh,
56:28
on, on you playing, but, uh,
56:29
cowboy mud rub.com.
56:32
And that's also our social, uh,
56:34
social media, uh,
56:35
Instagram handle cowboy mud, uh, rub.
56:38
And, uh, yeah,
56:39
all three flavors are on there.
56:41
We're going to be kicking off a little
56:42
father's day special here this week too.
56:44
So, uh,
56:45
keep your eyes peeled there and we're just
56:46
excited to, uh,
56:48
to get the name out there.
56:49
So thank you, man.
56:49
Love it.
56:51
Yeah.
56:52
Yeah.
56:52
And so to find my music or it's
56:56
Justin Andrews music.
56:57
And if you're interested in booking shows
57:00
or things like that,
57:01
it's info at Justin Andrews official dot
57:03
com.
57:05
Drop me a line.
57:05
And if you've got something I love to
57:08
come out and play where you guys are.
57:10
If you have something that you are
57:12
wanting, you know, in a specific way,
57:15
I can do that, too.
57:16
So but yeah, again,
57:18
thank you guys for for having us on.
57:20
I appreciate y'all coming to hang out with
57:22
us.
57:23
Look, you guys know what to do.
57:24
As always,
57:24
if you want to get involved with the
57:25
show,
57:26
please feel free to reach out to me
57:27
at charlieatsingletreebbq.com.
57:29
You can call me at six one five
57:31
three zero seven zero one two zero.
57:34
Please make sure that you like share and
57:35
subscribe to our YouTube channel.
57:38
We air every Saturday from eight until
57:41
nine AM on ESPN, ninety four point nine,
57:43
the fan.
57:45
And until next time, guys,
57:46
we'll see you then.
57:47
Y'all be good.