Latest / BBQ Therapy / Rooters-n-Tooters BBQ: From Snout to Tail

Transcript

Rooters-n-Tooters BBQ: From Snout to Tail · BBQ Therapy

• 0:01
  We actually took the kitchen sink.
• 0:03
  We took the kitchen sink. We built a rolling cart.
• 0:06
  It was, it was a cabinet set that we pulled out of a house.
• 0:10
  And I said, look, it could be a sink.
• 0:12
  And we literally mounted A2 Bay kitchen sink with a faucet that
• 0:16
  you hooked up your hose to it and you'd have running water.
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  We didn't have hot water, but you had running water in a sink
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  and a countertop. BBQ, BBQ, BBQ, Barbecue BBQ Get
• 0:33
  your. Barbecue.
• 0:34
  Welcome to the BBQ Therapy Podcast.
• 0:36
  My name is Tavis Bryant of Yago Ham BBQ.
• 0:40
  Have you ever stood around a smoker or a grill, felt the
• 0:43
  world fade away and that has BBQ therapy.
• 0:50
  Welcome to the BBQ Therapy podcast.
• 0:52
  My name is Tavis Bryant and today we got a special duo to
• 0:56
  come to join us for a therapy session.
• 0:59
  We're honored to welcome two of the most respected names in the
• 1:02
  world of competition BBQ, Paul and Lynn Keltner of Reuters and
• 1:06
  Tudor BBQ. This husband and wife duo has
• 1:09
  spent years dominating the KCBS circuit, consistently landing in
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  the top of the leaderboard with their trademark blend of
• 1:17
  precision, passion, and patience.
• 1:19
  From hauling smokers across the country to earning the
• 1:21
  respective fellow pitmasters, the Keltner's have built a name
• 1:25
  synonymous with consistency in class.
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  In 2025, they were recognized for the decades of dedication
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  when they were inducted into the KCBS Hall of Fame.
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  Cement in their legacy in the BBQ history.
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  But what keeps them fired up weekend after weekend?
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  How do they stay sharp, stay humble and keep it fun?
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  Let's find out. Welcome to the show.
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  I got one rule, they speak freely.
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  Be yourself, make yourself at home.
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  I have no sponsors so enjoy yourself first.
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  I want to start off with a different angle.
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  I know it's a BBQ podcast, but for Paul I did my homework.
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  You were a semi pro bass fisherman, correct?
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  Oh boy, you. Come back a few years.
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  How did you get into that? I'm just curious about it.
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  I don't, I don't know. I still got that risk action or
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  not, I'm not sure there. Definitely, the boat hadn't been
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  started in five years, but. What made you get into that?
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  I was raised in that. I was raised in that, my family
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  was in it and it just inherently was in my blood as well.
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  And got around some people in the right environment and just
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  kept going from local stuff to more regional stuff and then
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  just moved into heading that direction of what you might see
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  on TV more. And I had a blast doing it,
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  spent a lot of time, a lot of money doing that and found out
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  that these guys are incredible. It's just there's a lot of
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  similarities between that and BBQ.
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  You can do a lot in your driveway or you can do a lot on
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  your local lakes. But when you start stepping it
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  up and branching out, you find out there's a lot of talent in
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  this world and you will find it quickly when you start moving
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  up. Wow.
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  So what's the concept? Just catching the biggest fish
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  or the one that weigh the most or.
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  It's about weights most bathrooms are set up on five is
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  your limit and you take your 5 heaviest for that day and
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  turning in. And the ones we were doing were
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  multi days and they had a cut off too.
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  You have 200 fishermen out there, 200 boats and the top 50
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  move on to that last day. And but yeah, it's just total
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  weight. And it's you're competing
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  against the professionals moving down into the lower brackets
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  when they had time and also against full time fishing
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  guides. And it's a smorish board of
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  people and ages and genders and races all out there doing it.
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  That that part's pretty fun. That sounds cool, so were you a
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  part of a team or are you by yourself or?
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  You're by yourself, so it's individual.
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  There is there's a person with you in the boat that's like a
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  lottery draw. You don't know who they are.
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  And that's how you keep it honest because that that guy is
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  you don't know who he is and he's he competes on the Co anger
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  side. So the back of the boat, they
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  compete against each other and then not everybody in the front
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  of the boat and they compete against each other.
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  So two different groups kind of out there that.
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  Sounds cool because I used to watch.
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  I used to turn on the TVI don't know if it was Saturday morning
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  or the Sunday morning when I used to clean up and it used to
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  be on TV and I always wondered about it, but absolutely I got
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  the details there it. Still is.
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  And we were still watching and and here the people, you know,
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  that were the TV stars that you would see on TV.
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  And I'd be like, is that Davey Height?
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  I recognize that voice, that voice from South Carolina.
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  He sounds just like one of our friends.
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  Yeah, that's cool. I always wondered about how they
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  did that. All right, we can switch.
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  Off the. Barbecue, I guess.
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  Yeah. But that was cool.
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  I just had to get some questions about it.
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  Let's go back to how did y'all discover BBQ?
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  Or was it growing up? Or was it at a certain age or
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  each of y'all? Fast fishing.
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  Yeah, yeah. I think it's a little bit of
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  both, actually. I'm originally from West
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  Tennessee, just right outside of Memphis, and cooking is just the
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  way of life there, more grilling than probably barbecuing, but
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  you see it everywhere. And so it's, you're inundated in
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  it to some degree. So actually it's a a friend of
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  mine that we used to do some of the same tournaments and things.
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  His brother is a chef and he got into this BBQ thing, these BBQ
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  competitions invited his brother and they were in Kentucky or
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  something like that. And they had won one of them.
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  And I think it was one of the Jim Evans bourbon trails or
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  something like that if they they don't do it anymore.
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  But anyway, it got him hooked. So he was starting to not fish
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  as much and started cooking more.
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  And when we would go and normally it was a group of us
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  that traveled a lot together. And I was always the one doing
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  the cooking normally for the group.
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  And he's like, hey man, you like to cook, You ought to look into
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  doing this. You're really good at cooking.
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  You should just see what goes on.
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  And so I did. I was got to looking at it and
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  that was about the time BBQ Pit Masters was in its second
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  season, I think. And he told me to look up the
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  show and look at it and he goes, you'll see what it's a little
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  bit about. I did.
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  And I was like, wow, that looks really cool.
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  So next thing you know I'm on the Internet searching only ugly
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  drum smokers and learning how to build those and how to make one
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  because I didn't want to just jump into it full board, have
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  expensive rigs and cookers and everything else.
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  So we literally just had three homemade drums and I 10 by 10
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  pop up canopy and some breakdown tables.
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  And that's how we started cooking.
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  And we, we did our first contest in Gaston, Alabama, and we got
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  22 calls there and yeah, it was over with them.
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  We make so much fun of the new teams.
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  They'll ask at a contest, hey, do we have any new teams that
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  are cooking this weekend? You'll get one or two.
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  They'll raise a hand and we're like, man, they get a call and
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  they're going to be hooked. And sure enough, a lot of times
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  that first Time Team gets that one call, we went that's an
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  expensive call right there that's going to hook them.
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  I haven't even I'm, I have a 13 month old, so I haven't started
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  competing yet. So that's why another reason why
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  I'm doing this. But I just went and walked
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  around the competition and I'm hooked already.
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  I got a whole podcast off of just walking around different
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  contests and stuff. So I definitely understand that.
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  So it's. Interesting how BBQ's evolved a
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  bit since we first got started. You could do a backyard pretty
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  simple and you can still do pros pretty simple.
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  But I think even with the one meets now it's KCBS is is
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  putting some effort in trying to see how they can get more people
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  into the door. Do you show up for A1 meat
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  chicken or one meat rib and it doesn't?
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  You got one cooker and you can basically throw it in the back
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  of a car if you wanted to and compete at least just see what
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  it's about. Yeah, it's definitely cool.
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  So back then did they go over with you how to how to do the
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  squaring of the chicken and all that?
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  Did they go over all that and how they are they just bring you
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  out there and just say alright, you cooking this?
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  A buddy of mine had told me a few things that they had learned
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  and then that's when I just got to doing just research and
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  looking up different things. And I think that's what really
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  started now. We tried a lot of weird things
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  and a lot of looking back on it, we're like, what in the world
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  were we thinking doing that? And some of the pictures, we've
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  still got some of our box turn insurance from our very first
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  ones or just like we thought that was good.
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  It's definitely. True bone thighs.
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  We turned in boneless chicken thighs.
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  At one time we did. People, they didn't know what
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  they were eating. Never liked little Nuggets.
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  Yeah. We did all.
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  I said people don't know how people start to where they're at
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  now. It takes work and stuff, but you
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  got to put your feet out there and get started.
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  When when y'all did y'all first contest?
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  Did y'all cook under somebody name, Other name or?
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  What? Was the name of that one.
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  We did. So we first got started actually
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  there, there used to be a commercial where there's this
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  guy on the subway and it's it was for a credit card company.
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  And he was there was this kind of a small statue kind of guy.
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  And he was on the phone on a crowded subway and he kept
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  asking for his password. And his password was big boy.
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  And I just got the biggest kick out of that.
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  So he and they couldn't hear him.
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  So he had to keep saying it louder and louder.
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  That's a little bitty guy on the subway.
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  He's a big boy and he's like, hey, I'm a fairly decent sized
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  guy. So I was I was like, hey, let's
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  just call ourselves Big Boy BBQ. So we go to our first contest
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  and I start to notice that there is a lot of big individuals that
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  that cook barbecue and I mean in all shapes and forms of big.
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  So we were like home. That's interesting.
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  And then we ran into a team that our second contest and they were
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  much bigger than us. So we're like, you know what,
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  we're going to change our name to something else here.
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  All right Lynn, this is on you. Now I need to know where y'all
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  get the name from. Oh I love.
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  The tutor. Story a lot of people I ask
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  because you do you hear the you eat the pig from the rooter to
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  the tutor. But one of my favorite movies,
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  Eddie Murphy did Boomerang and John Witherspoon love him as an
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  actor and he is hilarious. But they were sitting around
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  Thanksgiving dinner and they were eating and they were just
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  going to town on it. And he goes.
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  I'd eat it from the rooter to tutor.
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  And I was like, rears and tutors.
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  Rears and tutors love it. People enjoy it.
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  They always smile when they say it.
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  We always smile when they say it.
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  Yeah. I was laughing so hard when I
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  heard you say the story. I was laughing so hard because
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  most people ain't going to think that's where you got the name
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  from. Yeah, we.
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  Can be quite We can surprise people.
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  You just never know. You know what we watch what we
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  listen to. I have surprised people with
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  walk up songs before that they're like, would not have
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  thought that would have been a walk up song that they would
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  have gone up to. But I'm like, oh, I love me some
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  music now. That's good.
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  So when y'all, how long did it take y'all to branch out on your
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  own as a team? 3 cooks, yeah, I mean, we had,
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  we started with a partner because it for us it even on the
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  backyard side, it was still expensive because we didn't have
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  anything. We had to get equipment and
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  stuff. And so we started out with a
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  partner and his work schedule just didn't allow him to cook
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  that much with us. And I'm a very strong willed
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  person and falsy and we just decided that it was easiest just
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  for the two of us to do it ourselves and we still love each
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  other. All right, she has a she has a
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  shirt that she wears. It says, I'm sorry for what I
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  said. It turned in it.
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  Can get a little aggressive. Yeah, certain people like have
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  their ways. And me, I'm particular with my
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  wife. I like having stuff in a certain
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  area so I know where it's at. And she's the type that
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  hopefully she don't listen to this episode, the need to cap
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  off the seasoning and stuff. And I'm looking at it like it
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  take 2 seconds just to put the top on.
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  So I know each person has their ways.
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  So I know it could be a little tip sometime.
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  So y'all remember, go ahead. Yeah, we know each other and to
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  us we may seem like it's chaotic.
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  We've had other teams that have watched us, we've taught classes
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  and stuff and they're like, you guys are so synchronized.
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  You are. So you just know what each other
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  is going to do. And and to us, we're like
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  really? Because we feel like that was
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  awful. That was just hot mess.
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  That's good. So y'all remember that y'all
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  first cooked by yourselves? How did that go Was.
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  That large part, I think it was just a little small, pretty
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  close contest at that time. There were a lot of little
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  contests in a lot of the communities really close to us.
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  And I, I think we got a call or two.
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  They may not have been great calls, but when you hear your
• 12:55
  name, it just motivates you every time.
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  Just one time, that's all you got to do.
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  And so I don't think we did that great.
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  But I do remember, I still, I have every single item that
• 13:07
  we've received at every single contest, whether it's a print
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  about certificate, metal medallion, I have everything
• 13:15
  that we've ever gotten impulsive.
• 13:16
  Why don't you just clean something?
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  I was like, no, those are memories.
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  I want to I want to go back Everyone's fine look and go, Oh
• 13:22
  my gosh, look at these little certificates.
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  How cute. Isn't that precious?
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  Yeah, definitely. I went to some classes that I
• 13:29
  took people got them thrown in the garage and all this.
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  I'm like, y'all work so hard to get these big gigantic chicks
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  and they just tossed in the garage somewhere like.
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  Yeah. I mean, it's it happens.
• 13:43
  It's easy to happen because things starts to accumulate
• 13:46
  after a while and you're just like, what do I do with all
• 13:48
  this? But we figure it out.
• 13:51
  Y'all a winner. Some people they get very few,
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  so hold on to them. So let's go back to the drums
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  because I back then, that was 2010 when y'all started around
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  when y'all started, correct? That's right.
• 14:05
  So how did y'all were people around you using drums?
• 14:10
  How did you get the concept of I'm going to use a drum?
• 14:14
  Yeah, there was. There was some of us.
• 14:17
  There were a few of us. I guess I should say that we're
• 14:19
  using drums. We were doing it totally
• 14:20
  different. It was before, I guess Timmy and
• 14:24
  Brad took the world by storm there a little bit, but we were
• 14:28
  still using it in a very similar fashion to Offset guys.
• 14:32
  We were had them choked down and they were cooking 220-5250 and
• 14:37
  we would put our pork on and brisk it on at ten 11:00 at
• 14:42
  night and wrap it 3:00 or 4:00 in the morning or something like
• 14:46
  that and get laid done later today.
• 14:47
  So it was a much slower temp. I think the flavor was really
• 14:52
  extremely deep because of that far as the smoke and maybe too
• 14:55
  much to some degree. But but yeah, we were just using
• 14:58
  it differently. What we weren't quite smart
• 15:00
  enough to figure out that, hey, we can just up this temp on this
• 15:03
  thing a little bit and it changes the game.
• 15:06
  OK. But that wasn't the only one.
• 15:07
  There was there were a few of us around.
• 15:10
  So didn't have AI think. That oh, I'm so sorry.
• 15:13
  I think back on it too, because I mean, he built his own and he
• 15:16
  had drilled holes around at the bottom, but we controlled our
• 15:20
  temp. Now this is this really goes
• 15:22
  back. Do you remember when they used
• 15:23
  to have telephone books that would have a magnet on the front
• 15:26
  of it with a calendar or whatever?
• 15:27
  We would keep those magnets and that's how we controlled our
• 15:30
  temp was with the full magnets off the telephone book it.
• 15:34
  Was strong. It was pretty.
• 15:35
  Smart. They were very basic.
• 15:37
  That's. Actually smart to tell the
• 15:39
  truth. So did it have a chimney and
• 15:42
  stuff like that on it or it just.
• 15:45
  Yeah. Oh, yeah, it sure did.
• 15:47
  Yeah. So the, I guess the bung hole or
• 15:49
  whatever it is, right, That part that sits at the top that screws
• 15:55
  off right there. I literally what I did was I
• 15:57
  don't have any real metal skills far as welding and that kind of
• 16:01
  thing. And so I'm like, what?
• 16:03
  Where can I make a little chimney out of?
• 16:04
  So I literally took some PVC plastic because we weren't
• 16:08
  cooking hot, right? We weren't cooking the 300 four,
• 16:11
  100°, whatever they're doing nowadays.
• 16:13
  And we just screwed that thing on there and put a little 6 inch
• 16:16
  pipe hanging out of it and it never melted.
• 16:20
  So it worked fine. So how long did you use it until
• 16:25
  you got the next cooker? We use it for probably 2 years
• 16:30
  3. At least, yeah.
• 16:31
  We use it for a few years, Yeah. Oh.
• 16:33
  Wow. Got a lot of trash, a lot of
• 16:35
  people mistook it for trash cans and we were Uptown now.
• 16:40
  It wasn't pretty. Wow so back then were y'all
• 16:43
  going to different area? Where y'all KCBS back then?
• 16:47
  Going to different areas or? We weren't, yeah, we've always
• 16:50
  been KCBS and but we didn't travel as far as we do nowadays.
• 16:55
  Used to, like she was saying there were more contests within
• 16:58
  an hour or two hours away. For us, our father's contest
• 17:02
  back when we first got started would be like 3 hours.
• 17:04
  That was a long ways away it seemed like to us.
• 17:07
  Now it's we're wishing for those.
• 17:09
  Yeah, Gadsden AL was like 3 1/2 hours and that was really
• 17:13
  pushing our radius. Whoa, that's so far away.
• 17:17
  And now Gadsden AL is nothing. What you think too is it's also
• 17:22
  the number that we cook. So back when I look back the
• 17:24
  first five years or so, we didn't cook, maybe 6A year we
• 17:29
  used to, didn't do what we did. Now, just when things click,
• 17:34
  light bulbs go off and you put a little bit of time in, a little
• 17:36
  bit of practice in, and when it's right, then you'll know to
• 17:40
  start cooking more and upgrade equipment and things of that
• 17:43
  nature. So how long did it take you out
• 17:45
  to? They took you out to get there,
• 17:47
  the light bulb to go more. How many years was it?
• 17:52
  He's really good at starting things and going gung ho at the
• 17:57
  beginning. So this one was one that I was
• 17:59
  like, look, if we're going to do this because it was the two of
• 18:01
  us, this was the first time because he did golf and we had
• 18:04
  to have golf clubs and blah, blah, blah, blah.
• 18:06
  And he did the fishing and had to have ice boat and had to have
• 18:09
  all the fish and stuff and expensive reels and rods and
• 18:11
  blah, blah, blah, blah. And I'm like, look, we're not
• 18:13
  jumping into this one because we saw some expensive rigs even
• 18:16
  when we first started and it took us three years to know, are
• 18:20
  we committed that this is something that we really want to
• 18:24
  do that now we'll buy a $1500 camper and gut it and look even
• 18:29
  more janky going down the road with our homemade pits.
• 18:33
  And so, yeah, we would, we had car platform things that we
• 18:37
  would roll our cooker in and out of our trailer and we dumped it
• 18:42
  one time it hit the ground. We were pitiful, just pitiful.
• 18:45
  Hey, you do what you got to do. Hey, man, that's it.
• 18:50
  But back then, where there are a lot of trailers back then in
• 18:52
  those days like they are now. There were trailers.
• 18:55
  There were a good mix of RV's in there as well.
• 19:00
  The trailers were still more cargo trailer and not as
• 19:03
  finished out as over the last several years.
• 19:05
  When we back in 2014, fifteen, that kind of range, they were
• 19:09
  just now starting to come out or people were starting to finish
• 19:12
  them out and make them porch trailers were something pretty
• 19:15
  new back then. But that was more for just
• 19:18
  hauling. And then everybody would pull
• 19:20
  out their canopies, their chairs, their camera and do the
• 19:22
  setup. Yeah, it was still big setup.
• 19:25
  So if you rolled in and it would take two, 2 1/2, three hours to
• 19:29
  get set up and just that long to break it all down and load it
• 19:31
  back up. We learned real quick that's not
• 19:35
  what we wanted. We were like, OK, we're what can
• 19:38
  we do to limit this so that when we rolled in, within 30 minutes,
• 19:43
  we're we're geared and ready to go.
• 19:44
  But 30 minute setup gets expensive.
• 19:48
  So where y'all like? You get to start investing.
• 19:50
  Something like the other ones that take everything except the
• 19:53
  kitchen sink. Oh yeah, we actually took the
• 19:57
  kitchen sink. We.
• 19:58
  We took the kitchen sink. We built a rolling cart.
• 20:02
  It was, it was a cabinet set that we pulled out of a house.
• 20:06
  And I said, look, it could be a sink.
• 20:08
  And we literally mounted A2 Bay kitchen sink with a faucet that
• 20:12
  you hooked up your hose to it and you'd have running water.
• 20:15
  We didn't have hot water, but you had running water in a sink
• 20:19
  and a countertop. Wow.
• 20:23
  That's what I'm trying. So that we would load all that
• 20:25
  up on just an open utility trailer, single axle utility
• 20:28
  trailer. We had everything on that thing
• 20:30
  going down the road. Wow, wow, the next cooker was a
• 20:34
  water cooker. What made you switch to a water
• 20:35
  cooker out of all the cookers? We had a southern queue had
• 20:41
  approached us about looking at changing over and maybe
• 20:46
  showcasing some of his cookers more and Scott Smith out of
• 20:50
  Georgia and they're out of Acworth, GA and I was game for
• 20:55
  it and we started out with his gravity fed.
• 20:57
  I really liked it and it's an awesome cooker.
• 21:00
  But we'd had that for maybe a year or two at most and I wanted
• 21:05
  to start cooking a little bit hotter for multiple reasons.
• 21:09
  And so he has a water cooker and once I got on the water cooker,
• 21:12
  I really, I still have that water cooker today.
• 21:14
  It's great and it has a lot of use and it's, and we have, we
• 21:18
  cooked on that for about 3-4 years and and did really well
• 21:22
  with it, but just started there. I think it's the, it's a
• 21:26
  mixture, it's an offset cooker in a way, just more upright.
• 21:29
  But then you Add all the water in it and the flavor and
• 21:32
  humidity in that thing was great.
• 21:34
  So there's a easy learning curve as far as to use that.
• 21:39
  Yeah, I don't think it's hard. Just don't be afraid of throwing
• 21:41
  a bunch of charcoal and lighter fluid in there.
• 21:43
  That's how we started and people freak out, but it's fine and did
• 21:46
  it all the time and never got any comments that it was all
• 21:49
  flavor or anything. But it has more hot spots in it,
• 21:52
  probably the way the airflow goes from bottom to top.
• 21:55
  So you have to be careful to where you place your meat.
• 21:58
  But outside that, no, I think it's like anything else.
• 22:00
  Once you cook on a few times, you're ready to roll with it.
• 22:03
  OK, yeah, I'm in Georgia. I'm in Stone Mountain, GA and I
• 22:06
  work near Acworth so I'm familiar with that area.
• 22:11
  Yeah. All right, let's get to being a
• 22:13
  married couple and a cooking team.
• 22:15
  What's the secret to keeping it fun and not be stressful?
• 22:20
  I think, I think it just goes back to yeah, we had questioned
• 22:22
  a lot. We've been doing this for 1516
• 22:24
  years or so and and been doing it pretty heavy for the last I
• 22:28
  don't. Know at least 5-5 or six.
• 22:31
  Years, 5 or 6 years, like just a crazy amount outside the norm
• 22:34
  amount of competitions and people ask how are you not
• 22:37
  burned out and you're doing all these contests, traveling all
• 22:40
  over the United States and you're.
• 22:42
  To me, it's just it's something that I like doing at the
• 22:45
  beginning and now I have even more of a passion for it as I've
• 22:48
  done it more and more. It's just the combination of the
• 22:52
  experience and people for us, it's something we just love
• 22:57
  doing. And if you love doing something,
• 22:58
  yeah, I don't know that you really get burned down on it.
• 23:00
  There are times where it's becomes more of a hassle and or
• 23:04
  your schedules get a little crazy and you're juggling a lot
• 23:07
  of stuff and you think to yourself, why am I pressing so
• 23:10
  hard to do this? And then as soon as you get to
• 23:11
  the contest, you remember why. So I think both of us have that.
• 23:15
  Enjoy the cooking. She enjoys the competitive side
• 23:18
  of it. And I'm a social butterfly.
• 23:20
  I like to talk to everybody. Why?
• 23:22
  He sits up. Well, I do all the work.
• 23:24
  Yeah, but we have, I think that's part of it too.
• 23:28
  We have roles. My my role is sourcing meat and
• 23:31
  trimming meat and cooking the meat.
• 23:32
  And then her role is keeping me on schedule and making sure I
• 23:35
  don't do something that that I normally don't do.
• 23:38
  She's checking off all the things that we're supposed to
• 23:40
  have for that event. She's making sure if it's a
• 23:43
  double or a single that we've got the things we need.
• 23:46
  She is also the one that's basically the final, final push,
• 23:51
  push in the box. So I'm going to cut it and then
• 23:53
  she's going to basically finish it.
• 23:54
  So she's saucing it, she's seasoning it, she's tasting it,
• 23:58
  and she's deciding for the most part how it goes.
• 24:00
  That's where things get a little bit tense because when I taste
• 24:04
  it, maybe mine taste buds are a little better.
• 24:06
  Than that brisket wasn't too salty.
• 24:07
  Yesterday. That brisket was not too salty.
• 24:10
  That's bread. Brisket was salty.
• 24:11
  Yeah, that brisket was not. But I think, but you understand
• 24:15
  that once that's gone, it's done and over with.
• 24:16
  We both make mistakes. And once you kind of learn that
• 24:20
  way, hey, it's just, this is just for fun.
• 24:21
  This isn't, we're not making a living at this.
• 24:24
  We don't have to make a living at this, but we want to do well
• 24:26
  and that's why we're there. And it's always more fun when
• 24:30
  you do well. So we want to keep that momentum
• 24:33
  moving. But I think just both of us
• 24:35
  understanding that we have things that we're good at and
• 24:38
  things that the other person's over.
• 24:40
  And just like her putting it in the box normally, her opinion
• 24:45
  wins over mine when that part comes.
• 24:48
  When that brisket box went ugly yesterday it got straight nines
• 24:50
  cross board so I'm just saying. So yeah, that's part of it too,
• 24:54
  is just doing that and then it's enjoying the rest of the
• 24:57
  experience too. We pull in pretty hot to a lot
• 25:00
  of contests late in the day and cooking and then leaving.
• 25:04
  But at the same time, we try to make sure we have some time in
• 25:06
  there to meet and fellowship and just see the area that we're in
• 25:10
  as well. Yeah, it's definitely one of the
• 25:11
  most important. Just interact.
• 25:13
  It's a contest, but the people around there, some of the most
• 25:17
  friendly people around. So I definitely understand that
• 25:21
  because they I mean they give you the shirt off your back.
• 25:24
  I haven't even competed and I didn't met so many people just
• 25:27
  walking around. They've been so nice to me as
• 25:31
  well as I sometimes I drag my wife with me and they'd be nice
• 25:34
  to her brag on the BBQ community and she's seeing now what I'm
• 25:39
  bragging on. Like so many people are more
• 25:41
  nicer than people you see every day and weird because you were
• 25:45
  like you don't even know me how you being this nice but the
• 25:49
  amount of people I've met, interacted with and connections
• 25:52
  I made I wouldn't trade it for anything in the world.
• 25:56
  There are some really good people.
• 25:59
  I can't even, I can't word, it'll get me all emotional.
• 26:02
  But we've got friends of ours who have loaned us their truck
• 26:06
  because our truck was broke down and we were already signed up to
• 26:09
  go to a contest. And it's, you hate to ask,
• 26:11
  that's not, hey, can I borrow a cup of sugar?
• 26:14
  Can I borrow your $75,000 diesel truck to take off across the
• 26:20
  state? And people don't even they're
• 26:22
  just like, yeah, just come get it.
• 26:25
  Cookers, cookers, people who help you get stuff to a contest.
• 26:30
  Just unbelievable that people that they don't even bleed in
• 26:33
  eyes. And we're ones.
• 26:35
  It's really hard for us to ask because in our mind we're like,
• 26:39
  that's a really big ass. But sometimes you just get
• 26:41
  desperate and you're like, if they tell us no, we're in no
• 26:44
  worse situation than what we were in before, but nobody has
• 26:49
  ever said no, and you know it. That's pretty amazing.
• 26:52
  Yeah, I think it just starts with a passion.
• 26:54
  If you're there, then you are interested in barbecue in one
• 26:58
  way or another. And just having that connection
• 27:01
  creates that conversation right out of the gate.
• 27:04
  And before you know it, you're somebody or people well enough
• 27:07
  that you're talking smack to them.
• 27:09
  That's the part I guess, the taking jabs at people and but at
• 27:13
  the same time, you're doing it all in fun and it makes things
• 27:16
  actually even more interesting. Some of our greatest memories
• 27:19
  and experiences has also been when we've really got into some
• 27:23
  smack talking with other teams and then it plays out in the
• 27:26
  awards. That's where that's when it
• 27:27
  really gets good. So then you're really going at
• 27:29
  it during the awards, and however it turns out, it's fine,
• 27:33
  but it's even more fun when you're adding you and other
• 27:37
  people and doing that ribbing and jabbing kind of thing.
• 27:40
  I think just adds to it. I wouldn't hesitate letting
• 27:42
  y'all use my smoker because as soon as y'all get AGCI have a
• 27:46
  plaque on there Reuters the tutors.
• 27:50
  You got to tell me twice which one of the part of the cook that
• 27:54
  you'll never change no matter what the trends say.
• 27:58
  Is there anything that y'all do exactly the same back when y'all
• 28:01
  started? Or has the whole process I?
• 28:03
  Think from when we first started, yeah, a lot has
• 28:05
  changed. A lot has changed for the
• 28:07
  better. I think for the last five years
• 28:09
  or so, I think we've been fairly consistent.
• 28:13
  We've done some small tweaks here and there.
• 28:15
  But I think the one thing is just understanding how to when
• 28:20
  it's done. I think that has not really
• 28:22
  changed in a long time. And once you can figure that out
• 28:27
  of consistently being able to know when that meat is on the
• 28:30
  cooker and when it needs to come off.
• 28:31
  And then also very importantly, of how to hold it, how to hold
• 28:37
  that meat to rest it correctly. I think once you learn those
• 28:41
  things, that just doesn't change flavors and finishes.
• 28:44
  And those things tweak a little bit year to year, but in the
• 28:47
  end, the tenderness is still the tenderness.
• 28:49
  And it just doesn't seem like that's changing much.
• 28:52
  Yeah, that's the key to success, that a lot of people can't
• 28:55
  master that tenderness. And once you get it, but a lot
• 28:59
  of people, that's a that's thing that to me that's the main area
• 29:02
  that can win you a contest is tenderness.
• 29:05
  But everybody just don't have their magic.
• 29:08
  Touch, I think it's just, it's pit time.
• 29:11
  It's just, you just got to put in the hours and the and just
• 29:14
  cooking meat over and over again because you'll start to
• 29:16
  understand the difference between some higher marbled meat
• 29:20
  versus a little bit leaner meat and how they feel and how to
• 29:23
  handle them a little bit differently to get the most out
• 29:26
  of that piece of meat. When you rest something, it
• 29:29
  wasn't just a hair over, a hair under, and depending on how hot
• 29:33
  you want to rest, it can affect it those couple hours later and
• 29:36
  how it turns out. Also understanding sometimes
• 29:39
  meat just relaxes a little bit so you can feel like porky.
• 29:43
  This part's done, that part's not done and sometimes it'll
• 29:46
  just work itself out. Understanding that muscle, I
• 29:49
  know it's going to relax a little bit as it gets off that
• 29:51
  heat source and it'll be fine. So it's just those things and
• 29:54
  that all that is, is you just got to cook a lot of meat.
• 29:57
  Yeah, definitely repetition and practice and.
• 30:01
  And we've picked up so many things, just being observant and
• 30:04
  listening and taking classes, but recording what you do.
• 30:09
  And I've been doing that probably for at least eight
• 30:13
  years now, maybe a little bit longer.
• 30:14
  I've got every recipe, timeline and pack list for every contest
• 30:21
  that we've done for at least the past eight or nine years.
• 30:24
  He can ask me what did we cook? Because he'll go back and look
• 30:28
  at the data and he'll go, you know what, this brisket did
• 30:30
  really good in this location. What recipe did we use when we
• 30:33
  did that? And it might have been five
• 30:34
  years ago. And I can go open that up and I
• 30:38
  can tell him this is the recipe we were using.
• 30:40
  This is the timeline that we were following.
• 30:43
  And and I tell people that all the time.
• 30:45
  I'm like, you've got to record what you do and then if you
• 30:49
  tweak it, you got to remember to go back and put that tweak in so
• 30:51
  that you remember that. And that can be hard to do
• 30:54
  sometimes, but but that's the whole way to be consistent is to
• 30:58
  know what you did, when you did it, how you did it so that I
• 31:02
  won't change. I will continue to record that
• 31:05
  information. I think that was one of the
• 31:07
  biggest takeaways that I had from another team was if you
• 31:10
  want to know what you did, you've got to have it.
• 31:13
  You can't just rely on now. I remember we did this when we
• 31:16
  were there and I know we didn't. I'm like, no, we didn't, but
• 31:19
  this is what we did. I got it in writing right here.
• 31:22
  So. You're a good teammate.
• 31:26
  I'm the organized one now. I can tell you timelines and
• 31:30
  recipes and all the alarms. But if he ever gets really sick
• 31:34
  at a BBQ contest, oh, it's going to be some bad turn insurance
• 31:39
  because I can fake it a little bit.
• 31:41
  But he really, he is the cook. He's the one who gets that meat
• 31:45
  to me. And so if I had to do it all it
• 31:48
  I think I could, but I don't think I could do it as well as
• 31:51
  he does because he does that all the time.
• 31:53
  Have you cooked anything in the contest?
• 31:56
  Any to? Turn dessert.
• 31:57
  I can do a meme banana pudding. I do a Nutter butter banana
• 32:01
  pudding and that's about it. I think I could do chicken.
• 32:07
  I think I could 100% do chicken. If he was to get sick, ribs
• 32:12
  would get a little antsy. But pork and brisket, those big
• 32:15
  meats, I don't know that I would have that feel.
• 32:18
  I know when they're done, but he gets it to the doneness that I
• 32:22
  need. I don't know that I could do it.
• 32:23
  I. Believe you even did enough
• 32:25
  contest. I think he could do it.
• 32:28
  You'd be surprised would come back to your memory.
• 32:31
  I know you watch him so I'm pretty sure you can probably
• 32:34
  pull it off. I still ask him a lot of
• 32:36
  questions. I don't even remember what it
• 32:37
  was yesterday, but I will still ask him a lot because he'll test
• 32:41
  something and he'll probe it. And he's feeling I'm like, what?
• 32:43
  What are you feeling for? What are you?
• 32:45
  What, what's wrong with it? Why are you questioning it?
• 32:48
  And so I still ask a lot of questions.
• 32:51
  You would think that after a while you would just know, but
• 32:53
  I'm still like, why are you debating over that?
• 32:55
  What's wrong with it? So.
• 32:56
  One day down the line when y'all get finished point chasing,
• 32:59
  yeah, ain't got nothing to do. Y'all can switch roles one day.
• 33:05
  He works way harder than I do. More than happy to do.
• 33:12
  That all right from so from the outlaw when you had to out the
• 33:16
  water cooker you did you cook all of them on that by itself or
• 33:20
  did you have something else with that?
• 33:23
  Actually, we've been doing chicken on a drum for a while
• 33:27
  now. It's even when we had the
• 33:29
  gravity cooker, we still did chicken on the drum.
• 33:32
  Yeah, to get it started. Was it the yeah, Was it a newer
• 33:35
  one or was the one that you built?
• 33:38
  It wasn't newer one, it was a 30 gallon gateway.
• 33:41
  It was his birthday. Present It was my birthday
• 33:43
  present Chris Shaffer brought it down.
• 33:45
  We were in Humble, TX and I didn't know it was coming and
• 33:49
  Chris picked it up since he's close up there and he brought it
• 33:52
  down and surprised me. Yeah, I have to give a shout out
• 33:55
  to Tim because I am a last minute birthday surprise person.
• 33:58
  And like on Monday of that contest, I was like, you know
• 34:02
  what? A little baby drum would be a
• 34:04
  great birthday present in purple.
• 34:07
  Let's make that happen. And I called, made a few phone
• 34:09
  calls and a few people said I know somebody and they were
• 34:14
  like, you want it in purple? It is Monday and I'll be dying
• 34:18
  if that little purple drum wasn't sitting in Humble, TX on
• 34:21
  Friday afternoon. And Chris did a great job of
• 34:24
  surprising. He put it together and he goes,
• 34:26
  I got this for my daughter. What do you think, Paul?
• 34:28
  And pause. Oh, man, that is so cool.
• 34:31
  And it's purple. Oh, I wish I had one.
• 34:34
  And Chris goes, OK, you have it. And he goes, yeah, you'd have
• 34:38
  it, Just take it with him. Pause.
• 34:39
  No, man. And then they were all like,
• 34:41
  it's your birthday. So when you first saw the
• 34:47
  gateway draw, what did you think compared to what you it?
• 34:52
  Was much more polished and well designed.
• 34:58
  No telephone magnets. Yeah, no, no more magnets.
• 35:01
  I told him he when he came over there he totally changed the
• 35:04
  whole game of BBQ with that. He don't realize the effect that
• 35:11
  he made on BBQ when he did that. So I know there's so many people
• 35:15
  out there thankful for him because they get to go to sleep
• 35:19
  because I know that was a big thing.
• 35:21
  But when I was talking to her, I was like, you don't even realize
• 35:25
  that you just changed the whole landscape of BBQ by 1 little
• 35:29
  invention. And I was like, my hat goes off
• 35:32
  to you because I wish it was me. Tim is brilliant.
• 35:37
  I've never in my life that he has so many ideas and they
• 35:43
  always work. I'm lucky if I get one idea
• 35:45
  every 10 years that I go. Why didn't we think of that
• 35:48
  sooner? And stuff.
• 35:50
  Just pop. He is really.
• 35:52
  He's really brilliant. I mean, all of him and he's so
• 35:55
  much fun. Don't.
• 35:56
  Be saying that about him. I loved him.
• 35:58
  He is hilarious. He is very smart, very smart.
• 36:03
  Yeah, I did an interview with him.
• 36:05
  I met him at Memphis and May and I went and hung out with him
• 36:08
  when they did one of the rate NASCAR races and stuff like
• 36:11
  that. And he just to have his hand and
• 36:13
  so many stuff. He's so down to earth that
• 36:16
  people won't believe. Most people probably be hesitant
• 36:19
  because you're like, oh man, he's probably CEO of this and
• 36:23
  this. But yeah, like a regular person
• 36:25
  and stuff like that. And invited me out.
• 36:28
  Very approachable. Very approachable.
• 36:31
  Like, dude, I don't know how you got the time for all this stuff.
• 36:34
  Yeah, drums, you got the meat, you got the BBQ.
• 36:38
  He's got a cherry does all. Yeah, that's a lot of pressure.
• 36:43
  But if you don't, like I said, if you don't have the right
• 36:45
  partner, it that's it means a lot.
• 36:49
  So that's why I say getting the right partner and just not
• 36:52
  getting some anybody that chemistry it, it means a lot
• 36:56
  when it comes to doing anything, not just BBQ, but just life
• 37:00
  period, Not having a person to push you and my wife.
• 37:03
  I probably wouldn't be sitting here talking to y'all right now.
• 37:05
  My wife. I was like, maybe I'm man, I I
• 37:09
  want to do a podcast, but I don't know if people going to
• 37:11
  come on or sign up. Just try it.
• 37:13
  You don't know what's going to happen and.
• 37:16
  Then I'll be. Like, you know what, you're
• 37:17
  right and it'll take much pushing, but she definitely
• 37:21
  pushes me to do more stuff than I normally do.
• 37:24
  So I'm a definitely appreciated of her and wouldn't be where I'm
• 37:28
  at without her. And I know it's the same for
• 37:31
  y'all with each other and everybody else with their
• 37:34
  success, but that's a major component of what we doing.
• 37:39
  Having that person that when you ain't do good, pat you on the
• 37:42
  back, hey, get them next time. It's OK, It's OK.
• 37:45
  Just one event or something didn't go right.
• 37:48
  Just having that person to keep you focused and bring you back
• 37:52
  to normal when you in a funk or something like that.
• 37:55
  So it's definitely important and I love seeing that people like
• 37:59
  y'all being as a couple, being successful in this and showing
• 38:04
  people that, hey, I can do this with my wife mofo.
• 38:07
  Probably do it just to get away from home and stuff like that.
• 38:10
  But it's definitely good to see y'all as a couple.
• 38:14
  One or two contests and you'll figure that out real quick,
• 38:17
  whether or not that's going to work or not because we have
• 38:19
  friends it didn't have. But one or two contests to know,
• 38:21
  you know what, no, that's, that's not going to work.
• 38:23
  But you have to know each other well enough to know can we do
• 38:27
  this together? And because we are together a
• 38:29
  lot and some of those Rd. trips and especially a long road trip
• 38:33
  and bad results and that's what you want to focus in on the
• 38:36
  whole trip home is and then you got to go.
• 38:38
  We just got all right, put it down, got to forget about it.
• 38:41
  We're going to, we got to cook again next weekend.
• 38:43
  So we'll just do better next weekend.
• 38:45
  So how do y'all handle when something doesn't go right or
• 38:49
  low score the unfair judging or unfair judging?
• 38:53
  We try to keep that all internal until we're alone, and that's
• 38:58
  hard to do. There are times that, man, you
• 39:00
  just want to that brisket was better than that.
• 39:02
  That was not that. But, and it's hard and Paul will
• 39:06
  have to, he'll have to settle me down sometimes because I'll get
• 39:08
  a little mouthy. And we try, we really try to put
• 39:13
  at least a really good front that what people see.
• 39:16
  We want them to think that's what we are all the time.
• 39:18
  But we're real people. We're going to complain and
• 39:20
  we're going to moan about it and we're going to analyze and we're
• 39:23
  going to call somebody dumb and that was stupid and that was
• 39:27
  better than that. And but we try to keep that
• 39:30
  internal till we get in the vehicle and then we only try to
• 39:32
  focus on that for maybe, I don't know, 20-30 minutes.
• 39:35
  Yeah, it's not long. And get over it because it's not
• 39:38
  going to change anything. It's not going to do any good.
• 39:40
  And then every once in a while he'll be like, what was that
• 39:43
  score in this game? But I'll put I'm like, I don't
• 39:45
  close that. I don't know, wasn't that up
• 39:48
  again. So just it's just letting it go.
• 39:50
  Yeah, I think that's what you learned.
• 39:51
  The more and more easier you do it is that you want to look at
• 39:55
  to see if you can identify a pattern within that to know
• 39:59
  whether it was just an off off day, off meet.
• 40:03
  But you start thinking about this is happening two and three,
• 40:05
  four times in a row. Then they're trying to tell you
• 40:08
  something and you just got to be open enough to listen to it and
• 40:11
  not make excuses for it. And I think that's the biggest
• 40:14
  thing over the last few years especially is.
• 40:16
  Me not just saying, well, blaming everything on something
• 40:19
  else in my mind and just keep doing the same thing.
• 40:23
  Something wasn't going right and it's being told either with or
• 40:26
  without the comment cards. Deciphering comment cards
• 40:29
  sometimes can be a skill in itself.
• 40:31
  Honestly not. And I try to get the benefit of
• 40:33
  the judge. They're trying to tell you
• 40:35
  something, but they don't. It's hard to describe what
• 40:37
  they're tasting to tell you, but in what they say may sound
• 40:41
  ridiculous to you, but there's something that it's in there,
• 40:45
  you just got to pull it. And so OK, they're probably
• 40:48
  talking about this or was like, we got one yesterday about
• 40:53
  something about slimy. So to me, I'm like slimy doesn't
• 40:56
  make sense. But the more I thought about it,
• 40:58
  I'm like, it's probably just the finishing sauce or the finishing
• 41:02
  as you mix that we put on there was just a little heavy and
• 41:05
  maybe puddled and they just thought it was a little bit
• 41:07
  slimy on that piece of meat and that those are just things you
• 41:10
  just got to look at. And I think blasting it out on
• 41:13
  social media and then going up to a group and complaining about
• 41:17
  it, you just it's and there's times is people, we're just not
• 41:20
  as good as we think we are sometimes.
• 41:22
  And you just got to look at yourself and go, you know what,
• 41:24
  maybe it wasn't as good as I thought it was and and just live
• 41:27
  on and and do better next time. No excuses.
• 41:30
  They need to. Work better with giving them
• 41:32
  terms to use because some terms just OK like where'd you get
• 41:36
  that from? Just.
• 41:37
  Give them certain. Words they can use that better
• 41:41
  tell you what's going on with the word slimy.
• 41:45
  It's just that's. An offensive word that makes you
• 41:48
  very. Angry.
• 41:48
  Yeah, I'll. Be mad too.
• 41:52
  It can be difficult. We had some friends of ours that
• 41:54
  had looked at had played around the idea of doing kind of their
• 41:58
  own circuit and had started going down that path.
• 42:01
  And one of the things was that they wanted judges to write
• 42:04
  comment cards on every single entry, whether it be good or bad
• 42:07
  and be on that card. And he's, he had talked to me
• 42:10
  and he goes, that was the hardest part of the whole thing
• 42:12
  was getting people who have been judging for years and years to
• 42:16
  be able to understand how to write something down is, yeah,
• 42:20
  it's good, but why is it good? What made it good?
• 42:23
  And that that can be difficult to decipher sometimes unless
• 42:26
  you're just doing it all the time.
• 42:27
  So that's why I'm, I don't get all crazy when I get a comment
• 42:30
  card that I don't understand. I just try to figure out what
• 42:32
  were they trying to say. Yeah, yeah, definitely.
• 42:35
  So when did y'all decide to start point chasing?
• 42:39
  I don't know, Four years ago maybe.
• 42:41
  It may have been a little bit, it may have been because I think
• 42:44
  we went to a banquet, one of the, when the banquets would
• 42:46
  move around region to region, like every year they were
• 42:49
  somewhere different. And I think we went to one of
• 42:52
  the banquets and we didn't even know anything about like team of
• 42:55
  the year. And I think it was one of the
• 42:58
  years that that Scott Smith, the southern cue smoker, I think him
• 43:01
  and Lynn did really good that year.
• 43:03
  And we just started asking them questions of talking about and
• 43:06
  we learned and then we were trying to wrap our head around
• 43:09
  what, OK, what do you mean that they take your best 10 finishes
• 43:13
  and then you get a certain amount of points for the place
• 43:16
  that you finish plus, you know, how many teams were there?
• 43:19
  You get the bonus point. And it was a lot of information
• 43:24
  and put I saw those trophies and I was like, I want that.
• 43:28
  I want one of those. And so we just.
• 43:30
  Started setting some goals of and they started out pretty low
• 43:34
  of we started looking where were we in the points chase?
• 43:37
  We'd never looked at any of that date to see, oh wow, we were way
• 43:41
  down there. Let's try to be in the top 100
• 43:43
  realistic goals. Nothing.
• 43:45
  You're not starting at 750 and going I want to be #1 in chicken
• 43:48
  this year. It was realistic of you're happy
• 43:51
  to be in the top 100 and then you just like to be in the top
• 43:54
  20, 25 or the top ten. And then we started setting
• 43:58
  goals of across the board. We went to be in the top 25
• 44:01
  straight across and win a category.
• 44:04
  And so a lot of it was goals. But yeah, I I, we learned about
• 44:10
  it at a banquet. I know.
• 44:11
  And it was just really interesting how that worked.
• 44:14
  And we didn't even know that was a thing.
• 44:17
  And of course, the competitive in me, I want to win.
• 44:22
  I want that. And.
• 44:23
  I'm. Definitely the competitive one.
• 44:25
  I'm the one and it's hard because points chasers know when
• 44:29
  you're really chasing and you're replacing and dropping scores
• 44:34
  and all you have to drop is say a second or a third.
• 44:38
  So you've got to win to get any more points and you get a 10th
• 44:43
  place call and you're like your face and my.
• 44:47
  Face gives it away. You're so disappointed because
• 44:50
  you needed a first and there are so many teams that are out there
• 44:54
  that would give anything just to hear their name called and would
• 44:57
  be tickled to death with a 10th place call.
• 44:59
  And so this year, and I know people think we're not, y'all
• 45:04
  are chasing, but we're really not.
• 45:06
  We're cooking contests that we want to cook.
• 45:09
  I did a radius search in KCBS to go, OK, let's do 350 miles.
• 45:15
  What's within 350 miles? And those are the contests that
• 45:18
  we're cooking. We did a competitor series.
• 45:20
  We've never done a competitor series that was losing a weekend
• 45:24
  of getting points. Possibly we did something fun.
• 45:28
  And so we we've been very blessed that we're still getting
• 45:32
  points, but we're getting a 10th place call and chicken.
• 45:36
  And I'm like, yes, Oh my God, gosh, we got a 10th place call.
• 45:39
  So it's putting some of the fun back because it doesn't matter
• 45:43
  which place anymore, you're just happy to get a call it it's you
• 45:47
  have to points chase to then understand the relaxation of not
• 45:51
  points chasing. So now granted, just see
• 45:55
  yourself up there and you won't stay there.
• 45:57
  But I'm like the 8 hour drive home last night I'm going how
• 46:01
  did we do 14 hours and go to work on Monday morning and not
• 46:05
  drive at home and get home until 7:00 AM and be at work at 8.
• 46:09
  I'm like I can't do 8. I can't even drive 3 hours
• 46:12
  without being like baby I'm tired I gotta get some sleep I'm
• 46:14
  so sleepy. That's my next question.
• 46:17
  Are y'all still? Working regular jobs is point,
• 46:19
  Jason. Yeah, I think, yeah.
• 46:24
  Yeah, I think luckily I there's a few that had done it before in
• 46:28
  the past and they've given some tips.
• 46:31
  And it is, it's one of those things if you really want to
• 46:33
  chase points and if you want to chase points to a high level,
• 46:37
  then it's something you have to prepare for it and be dedicated
• 46:41
  to it. It's it's a long road, it's a
• 46:44
  grind. There's a lot of ups and downs,
• 46:46
  whether it be contest or whether it be maintenance items on your
• 46:50
  vehicles and trailers and that kind of thing that's going to
• 46:52
  hit you when you don't have time to be fooling with it and trying
• 46:56
  to get it fixed before and you got to leave in three days.
• 46:59
  So there's a lot to it and you need to I.
• 47:03
  Think we did it for. Back-to-back to back kind of
• 47:06
  thing. More though, more so than most
• 47:08
  this year. We made an effort.
• 47:09
  Since we're not, we're just not doing it.
• 47:11
  We just needed a little bit of a break from that hustle and we're
• 47:14
  still doing a lot of contests, but it's just a different pace
• 47:17
  at this time. But yeah, we love the points
• 47:18
  chase. I know that's not for everybody,
• 47:20
  but I enjoy it. When I got 2020 y'all was in.
• 47:24
  4th place 2021 fifth place, 2022 Y'all got fourth place, 2024
• 47:30
  y'all got third place and this year y'all second behind bread
• 47:34
  and in front of uncle pigs by 57 points.
• 47:38
  How points of water? Did they give you a chunk of
• 47:40
  points per based on what place you come in or?
• 47:47
  You mean as far as on your totals?
• 47:48
  Yeah. Yeah, yeah, your overall score
• 47:51
  at. A contest is 1 chase and so they
• 47:55
  take your top 10 best finishes and 1st place.
• 47:59
  You get 250 points plus up to 35 extra bonus points depending on
• 48:04
  the number of teams. So if you have a full field you
• 48:07
  can get you can actually get 285 points for a first place finish.
• 48:12
  That's the same for chicken ribs as a chase, Pork as a chase,
• 48:17
  briskets a chase. And so they're taking your top
• 48:20
  10 best finishes and you can win a grand but only have 17 teams
• 48:25
  and somebody that won a grand with 72 teams, it's worth more
• 48:29
  because they get a full field, the bonus.
• 48:31
  And that's where we've had some really close finishes.
• 48:35
  I mean, the last couple years it's been what a point.
• 48:37
  Yeah, between 1st and 2nd and. It's that's just.
• 48:40
  How tight and how much it means, which is where the dedication
• 48:43
  part comes in because you're going to drive past much closer
• 48:46
  contest to go to a contest that's got the full feel.
• 48:49
  And because you're statistically you're going going to win so
• 48:52
  many times throughout the year. And when you do, you better make
• 48:55
  sure it counts for the full amount of points.
• 48:58
  OK, OK, so I see. Brad is all over the place.
• 49:01
  But I mean, yeah, yeah, he's all over the place.
• 49:05
  And actually, Brad is probably. We have talked to some with him
• 49:08
  and when he speaks you listen, especially when it comes to
• 49:12
  points chasing because he has a whole strategy behind it and
• 49:15
  it's very thoughtful and he understands how to do this game
• 49:19
  and how to win at it, which is obvious.
• 49:21
  The year this is a prime example of it.
• 49:23
  This year with him being so far in front so early in the year, I
• 49:29
  think y'all can y'all can make it a good.
• 49:30
  Chase, I believe in y'all. Y'all got the experience?
• 49:37
  I keep telling her all the time I was like, I'm scared to death
• 49:39
  that it may accidentally happen. I don't know.
• 49:42
  I need the break so and what I do not need is I don't need.
• 49:47
  Brad Chasing. Me around everywhere trying to
• 49:48
  make sure I don't get it and I told somebody this past.
• 49:53
  Weekend I was like, we really need to fall because he's you're
• 49:56
  sitting in second. What would it take for you guys
• 49:57
  to be in first said we would have to cook and we're not going
• 50:01
  to. We're not taking off these long
• 50:03
  hauls. And I said it would be so much
• 50:06
  better if we would just fall out of the top ten and I don't see
• 50:10
  the name up there. And I said, I know that sounds
• 50:13
  horrible because we points chase and you want it so bad, but it's
• 50:17
  no. And then I go, is it happening?
• 50:20
  Because we're not so stressed out and trying wanting it so bad
• 50:25
  and can't get it because last year we wanted it so bad and we
• 50:29
  were so close. And we're very good friends with
• 50:33
  Chunky. We're very good friends with
• 50:35
  Jordan. We had some really fun
• 50:38
  competitive in the year. It got pretty fun because we
• 50:40
  were following each. Other right, third, third and
• 50:45
  we. Cooked a lot together and it was
• 50:47
  a very fun chase and a lot of people even said it was a fun
• 50:51
  chase to watch because every weekend it would be like, oh,
• 50:54
  Brewers, The Tudors one, where's that going to put them?
• 50:56
  And then it'd be like, hey, did you hear Chunky one day too,
• 50:59
  dude? And then here comes Jordan out
• 51:01
  of the blue. What?
• 51:03
  So yeah, so I'm like, is it happening because we're not
• 51:07
  chasing it? But I'm like really need to fall
• 51:09
  because I don't want to go I don't want to go to New Jersey.
• 51:12
  I want to go to New Jersey in October.
• 51:14
  No y'all doing good this year so.
• 51:17
  Yeah from what I've seen. Oh you got 4 RGC's and four
• 51:22
  third places and y'all been in the top 10 for all contests
• 51:26
  except 2 episodes from what I've seen.
• 51:28
  So y'all not focusing on it but y'all doing good.
• 51:35
  Yeah, we so you still want to have a good cook you.
• 51:37
  Still you want to hear your name, but you know that there's
• 51:40
  going to be those weekends that you don't.
• 51:43
  And but we have we've been very lucky and we've had a lot of our
• 51:46
  friends that are like, man, if y'all give a class on being
• 51:49
  consistent, y'all sell out on that consistent thing.
• 51:53
  I'm like, I don't know what we're doing.
• 51:55
  We're just putting a lot of love.
• 51:57
  It's love in the box. So what was?
• 52:00
  Y'all biggest win y'all think out of y'all career.
• 52:05
  Lot of content. Oh wow, yes, that's.
• 52:07
  Oh, that's a good. Question.
• 52:09
  I don't know the biggest. 1. I'd have to say our first one
• 52:13
  that. Very first one, and that was
• 52:15
  Gallatin, TN a little a small contest, at least we thought it
• 52:18
  was a small contest, but I think it had been there a long time.
• 52:21
  And your first one, you always remember that first one.
• 52:25
  And because it's, is it ever going to happen?
• 52:27
  Well, we, we tell people that a lot because they're all those
• 52:29
  teams that are so close and it's don't give up if it'll happen,
• 52:34
  the day will come when everything it just is in your
• 52:37
  favor and it works out. And it's a lot of fun to be
• 52:40
  there for the team who wants that first grand because you
• 52:44
  tell them it's going to be so memorable.
• 52:47
  And and of course, I guess our last brand at the Atlanta BBQ
• 52:51
  store classic. That was very special because
• 52:54
  you never know when it's going to be your last one.
• 52:56
  You know that you don't get the next one like this year, I think
• 53:00
  too. I think we auto for the.
• 53:01
  Jack last year with 7 and it actually happened on the last
• 53:05
  qualifying week. Oh wow.
• 53:07
  For the Jack Daniels, it was a do it or you're not going to
• 53:10
  make it kind of thing and we're able to pull it off and I think
• 53:13
  that was pretty cool. It was a cool contest too, a
• 53:15
  cool trophies and add that into it.
• 53:17
  I think that just made it special.
• 53:19
  And I think back we've there's been some bigger contests, some
• 53:23
  really big fields with some some great teams in there that we've
• 53:26
  won. I think those are pretty, pretty
• 53:28
  exciting too. All of them are special.
• 53:30
  But I think the ones that you're in there and you're in the mix
• 53:33
  and the Hornets nest, so to speak, and if you can win one, I
• 53:36
  think it just just sticks with you a bit more.
• 53:39
  Yeah, it's a confidence. Builder, right?
• 53:41
  A lot of people get. Tied up with who's there, and I
• 53:44
  think I got over that a long time ago because we've been
• 53:48
  there and we've hung with them or I've beat them in contest.
• 53:51
  So it's possible. So you just got to keep your
• 53:54
  head down and do what you do and it'll all work out.
• 53:56
  Yeah, that's one of the big things you get there.
• 53:59
  And you get intimidated. You messed up before you even
• 54:02
  get started. Yeah, you've lost before you
• 54:04
  even got started. You just.
• 54:05
  Don't realize it, but yeah, no, I actually like it because
• 54:09
  that's where it tests to see where you're really at.
• 54:11
  Yeah. So from BBQ.
• 54:13
  Data stats, they say out of y'all cooked at least three,
• 54:16
  six, 366 competitions and y'all top ten then 263 out of 366
• 54:23
  competition. Did y'all know that?
• 54:25
  Is that good? To me it is.
• 54:28
  I'll take it. All day, I'll take it.
• 54:31
  All day Top 10. All right, I'm going to read
• 54:35
  some names. Big Papa smokers Butcher BBQ
• 54:37
  Clark Crew BBQ cool smoke get invasive Iowa Smokey D's BBQ
• 54:44
  Para head smoker pellet envy. But it's QQ you 8 U shake and
• 54:50
  bake BBQ ow Q ow Q ow Q ow smoke me.
• 54:55
  Silly. 4. Legs up BBQ.
• 54:59
  What do those names mean to y'all?
• 55:00
  Joining the Hall of Fame with those, there were some big teams
• 55:05
  that y'all join it too. Yeah, I mean that that's.
• 55:08
  A pretty good mix of newer. Teams and older teams and you
• 55:11
  talk about pair heads and queue out.
• 55:12
  Those are teams that were fading out when we first got in it, but
• 55:15
  we knew where they were because they were so successful and well
• 55:19
  known in so many areas. I think for us it was a little
• 55:22
  bit of a shock. It's not as though when they
• 55:24
  leaked this out to you it's it's you're still trying to figure
• 55:27
  out is this like spam almost or somebody punking us or what You
• 55:31
  just because you don't understand that it's other with
• 55:33
  you and that this is legitimate and this is how they came to
• 55:37
  this conclusion was based upon this point system and things.
• 55:40
  So it was a mix of emotions because I did not realize some
• 55:44
  of the other teams. And my first thought was and my
• 55:46
  first things I said to Lynn was like us.
• 55:49
  I was like. But there's so many.
• 55:51
  Incredible teams out there and there still are that what it
• 55:55
  should have been before. Me.
• 55:56
  I guess it's my. Fault and I'm I'm glad to see so
• 56:00
  many other teams that were in that inductee list later on that
• 56:05
  made me feel a bit better about it.
• 56:06
  But you still have that thought today since we've been doing it
• 56:10
  so long. You think back to some of the
• 56:11
  teams that were just absolutely dominating back when we were
• 56:15
  just pop up cookers with the utility trailer kind of thing
• 56:18
  that we're looking at with the superstar look and we still look
• 56:21
  at them that way. They were doing things way ahead
• 56:24
  of their time back then and they'll get there.
• 56:27
  Hopefully they'll get their chance into that.
• 56:29
  But just super humbling to know that people recognize how much
• 56:32
  dedication that we've put into this and how much we love what
• 56:36
  we do for our team, the community that we that we go
• 56:40
  with and just the organization in itself.
• 56:43
  I totally thought it was a hoax. Because I got the e-mail and all
• 56:47
  you could see in like the subject line was congratulations
• 56:51
  on Hall. And it was like, but it's from
• 56:54
  KCBS. I'm like what?
• 56:56
  And when I opened it up and read like the I didn't even read the
• 56:59
  whole e-mail. I read like the first line and
• 57:00
  I'm calling him immediately going you are he.
• 57:03
  And I said, but I don't know who this e-mail, I said, I don't
• 57:05
  recognize this name. And he goes, somebody's playing
• 57:08
  a trick on us. He goes that that can't be, that
• 57:10
  can't be real. And it was, it was very surreal
• 57:15
  the whole week with the banquet and being there with all of them
• 57:18
  and sitting on panels and listening to their stories.
• 57:22
  And I'm sure we I've heard you, you've laughed and we've had
• 57:24
  some funny stories and stuff. But their stories were just like
• 57:29
  the OG stories of I'm just sitting there listening, going,
• 57:32
  Oh my gosh. Wow.
• 57:34
  And we saw him on television and these were the people that we
• 57:37
  wanted to be like. And now we're sitting here in
• 57:40
  the line with them. How did that happen?
• 57:42
  Yeah, that's how I am. I am.
• 57:44
  Now with this podcast, because I'm sitting around and looking
• 57:47
  at Y'all and Chris Shaffer and Tim Shear and Harry Sue and I'm
• 57:53
  like, I just actually talk to these folks.
• 57:57
  I got Tim Shear phone number in my phone.
• 57:59
  I got here on my phone. This is weird.
• 58:04
  I never would have thought that would have happened, but it's
• 58:07
  OK, it is happening. So I definitely understand that.
• 58:11
  But y'all earned it and y'all deserve it.
• 58:13
  So I congratulate y'all cause y'all, I've seen y'all on
• 58:17
  different things and I think y'all cook with Atlanta barbecue
• 58:21
  class last year. I wanted to come to that, but I
• 58:24
  was already signed up for Chris Shaffer class.
• 58:26
  So I didn't want to be greedy and get yelled.
• 58:29
  Yeah, you said sorry. I didn't want to sign up with
• 58:34
  too many. Classes to get.
• 58:35
  Yelled at but I wanted to do that.
• 58:37
  So how did y'all get into helping with cooking to tell all
• 58:40
  classes? I enjoy doing the cooking
• 58:44
  classes, they're a lot of. Work, but I enjoy being able to
• 58:47
  show what we've learned over the years and be able to help others
• 58:51
  with what they're doing. To I say that and say a lot is
• 58:55
  that if other people do not have a success in this deal, then
• 58:59
  there's not going to be very many people left.
• 59:00
  So you've got to make sure that you're sharing this and passing
• 59:03
  it forward so that others can enjoy what we've been blessed
• 59:07
  with over the last several years and it just can't keeps it
• 59:11
  moving and growing. If not, people lose interest
• 59:14
  when they're spending all this time and money and not really
• 59:16
  getting much reward out of it. If hearing your name or wanting
• 59:20
  to do well in a contest is one of their goals.
• 59:22
  And we were very blessed, Smoky. Silly introduced us to Brian and
• 59:26
  Ellen when they first took over the bar, the Atlanta bar, and
• 59:30
  they were like, hey, this team, they're super nice with husband
• 59:34
  wife, you should meet them. And they just took us under
• 59:37
  their wing and they are the nicest people and they have been
• 59:41
  extremely good to us. And so when Brian said he wanted
• 59:45
  to put together and have his teams come in and do A1 meet,
• 59:48
  we'd never done a class before. And so the one meet, we learned
• 59:52
  a a whole lot of how hard it is to teach class.
• 59:54
  There's a lot involved in doing a class.
• 59:57
  And so being able to just do just one and even that was
• 1:00:01
  tough. It was like, wow, how are some
• 1:00:02
  of these teams doing all four meets?
• 1:00:05
  And I'm worn out after just doing 1.
• 1:00:08
  And but, yeah, when Brian asked and said that they were going to
• 1:00:11
  do that and they wanted to have four different teams, it was
• 1:00:14
  just something that there was no way we would say no to because
• 1:00:17
  they've been so good to us and it was such a good idea.
• 1:00:21
  You know, to share and we've been to some of the classes
• 1:00:23
  where they had done different teams teaching a different
• 1:00:26
  category. And it's very beneficial to get
• 1:00:29
  because you get a whole lot more than just a single meet category
• 1:00:33
  because the class will ask questions about other categories
• 1:00:37
  and what you teach. And so you're really getting a
• 1:00:39
  lot more than just the one. Yeah, I think that one.
• 1:00:43
  So that one kind of. Opened the door up for us once
• 1:00:46
  we did that one and then as we continue to have some success,
• 1:00:49
  especially with our team of the year categories.
• 1:00:52
  So we have won several categories, team of the year
• 1:00:54
  categories over the last several years.
• 1:00:56
  And then the demand starts to come up and you start getting
• 1:00:58
  questioned more and more. Hey, when you going to a class,
• 1:01:01
  I'd really like to know how you're winning with this
• 1:01:03
  category. And it was category specific.
• 1:01:06
  So that that's up to door up. We did a few more with Land BBQ
• 1:01:09
  store. We've done some with Drew Davis.
• 1:01:11
  We've teamed up with him and done a couple doing it that way
• 1:01:14
  as well. So it's come to a point now
• 1:01:17
  where we're not intimidated by it and we enjoy doing it as
• 1:01:20
  well. It's cooking barbecue in the off
• 1:01:23
  time, so it's a good thing to to be doing for us as well.
• 1:01:26
  And it keeps us sharp as well because y'all wore chicken in a
• 1:01:29
  year. And brisket a few times, didn't
• 1:01:32
  you? It's correct.
• 1:01:34
  Yeah, we've done chicken team of.
• 1:01:35
  The year, the last two out of three years, we had a similar
• 1:01:38
  run with brisket. We've done good in pork ribs.
• 1:01:42
  Is the only one that we can't get the ribs away.
• 1:01:44
  The ribs cold man I want. That red jacket we just haven't
• 1:01:47
  been able to close the deal on. Ribs we've been close over the
• 1:01:49
  years but we're having a decent run this year just not enough
• 1:01:52
  wins to get the points to do it but we're getting a lot of good
• 1:01:56
  calls in it I think I mean y'all doing good this year the.
• 1:01:59
  Only one I've seen was I guess y'all first two chicken scores
• 1:02:02
  this year. Yeah, yeah.
• 1:02:06
  That's the weird thing, your chicken.
• 1:02:07
  Team of the year, 2 out of three years, two out of the last three
• 1:02:10
  years. And then this year starts off
• 1:02:12
  and it starts off a little rough and you're just trying to figure
• 1:02:14
  out what's going on. But but that's just BBQ.
• 1:02:16
  You just, when you think you haven't figured out, it's going
• 1:02:18
  to change a little bit and it's on you to figure out whether
• 1:02:21
  it's you or whether it's just the product you're using,
• 1:02:25
  whether it be the meat or the seasonings, or is it just the
• 1:02:28
  general focus of judging and what you're competing against
• 1:02:31
  Sometimes when you may have the top dog on that table.
• 1:02:34
  But as people start to learn and people are pushing the envelope
• 1:02:37
  a little bit and trying new things and it starts to spread.
• 1:02:40
  And if you're behind the game, your stuffs may be old and stale
• 1:02:43
  and then their stuff's new and refreshing and they're loving it
• 1:02:46
  and you're just not going to get the score.
• 1:02:47
  So there's a puzzle to it. That's part of the fun.
• 1:02:51
  Yeah. It's tough now.
• 1:02:53
  Because there's so. Much information out there.
• 1:02:55
  When we first started, he watched a lot of YouTube.
• 1:02:59
  It was a lot of just YouTube, but you might talk to some
• 1:03:02
  people and get a little bit. There were classes and things,
• 1:03:05
  but you didn't hear a lot of people taking the classes and
• 1:03:08
  stuff. At least we didn't know the
• 1:03:10
  people that were taking the classes and but now the
• 1:03:14
  information is just everywhere and a lot easier to get.
• 1:03:19
  And it's pretty amazing because we get those and it's a little
• 1:03:22
  bit of, it's a lot of a compliment, but it's also a
• 1:03:25
  little of a sting when you say you get the people who come and
• 1:03:28
  tell you, I ran your chicken today and I got first and you're
• 1:03:31
  sitting at 32nd. You know, I'm happy for you, but
• 1:03:35
  you know how when you've got everybody's is starting to taste
• 1:03:39
  a lot alike and everybody's turning out good product.
• 1:03:41
  And I don't care what your strategy is for turning in at a
• 1:03:44
  table and I'm away and turn in with someone's, I'm just going
• 1:03:47
  to put mine down because at the end of the day, it's not going
• 1:03:49
  to matter. And but yeah, everybody is
• 1:03:52
  putting out good products. So it's a lot harder.
• 1:03:55
  Yeah, definitely. Because technology didn't.
• 1:03:57
  Change and Mama since I got a young baby.
• 1:04:01
  I sit in the room with her all the time.
• 1:04:02
  I'm on YouTube watching barbecue everything, and it's so much
• 1:04:06
  stuff. The thing is deciphering who's
• 1:04:09
  good, who's not, what to trust. That is a trick, as long as you
• 1:04:14
  know who to. Go to.
• 1:04:16
  There's plenty of information out there and as well as classes
• 1:04:19
  because I've taken five classes myself, just some out of
• 1:04:22
  curiosity just to see, but most of the processes are exactly the
• 1:04:26
  same. It's just knowing the tenderness
• 1:04:29
  game is the key to success and little tricks and tips here and
• 1:04:33
  there to try to make it more efficient.
• 1:04:36
  But there's way more information.
• 1:04:39
  I think back when y'all started I guess Myra might have been the
• 1:04:42
  only one doing class because back then it wasn't very many,
• 1:04:47
  just a few. People were doing classes there.
• 1:04:49
  There were not very many at all. Our first class was the Warren
• 1:04:52
  County Pork Choppers. Oh wow.
• 1:04:54
  And they and it. Was his.
• 1:04:56
  First class, yeah, yes, Wow. Yeah, I got a couple more
• 1:05:02
  questions if we get you out of here.
• 1:05:04
  So when did y'all run across Chris Shaffer?
• 1:05:07
  Oh, Chris, don't get mad at me. Because I don't remember.
• 1:05:09
  Where we ran cross paths. I'll tell you where it was, it
• 1:05:12
  was at the 1st. Time Kansas City Barbeque
• 1:05:14
  Society had their Invitational yes, and it was the first year
• 1:05:18
  they were doing. It they were doing it in.
• 1:05:19
  Arkansas. And it was the coldest I think
• 1:05:22
  Arkansas has ever been in its entire statehood.
• 1:05:25
  And I just remember we we had a pretty good cook.
• 1:05:29
  We got several calls. And so we got to stand the stage
• 1:05:32
  with him a couple of times and I did not know who he was.
• 1:05:35
  And I was like, who is this? Who is this heavy smoke?
• 1:05:38
  And he was pretty nice. We.
• 1:05:39
  Were up there on the stage. Talking to each other as they
• 1:05:41
  were calling out names because that back then they would call
• 1:05:44
  you out, you would stand up as they kept calling out names.
• 1:05:46
  But we got a few calls. We went up together on a few of
• 1:05:49
  them. And then afterwards, we went and
• 1:05:51
  talked to him a little bit and come to find out he was a Saint
• 1:05:54
  Louis Barbecue Association guy and he had competed and I think
• 1:05:58
  only one KCBS event that year and won it.
• 1:06:01
  And that's how he qualified to get in there.
• 1:06:03
  So the very first KCBS Invitational winner was actually
• 1:06:07
  not some lifelong KCBS kind of cook.
• 1:06:09
  It was the guy that came from another organization.
• 1:06:12
  And I think that kind of got him hooked into KCBS a little bit,
• 1:06:15
  along with some things with Saint Louis Barbecue
• 1:06:17
  Association. So he wanted to branch out and
• 1:06:19
  he's done really well. And so he started points chasing
• 1:06:22
  and then by the time we were getting heavy into points so we
• 1:06:25
  started seeing each other all over the place and he likes to
• 1:06:28
  talk and Lynn likes to give him a crap right back.
• 1:06:31
  They hit it off pretty good and me and my neighbor are the same
• 1:06:34
  as. On some levels as.
• 1:06:35
  Well, his dad travels with him and we can talk about things,
• 1:06:39
  and then Chris and Lynn can jaw at each other.
• 1:06:42
  Yeah, he says. I have a Southern.
• 1:06:44
  Accent and that I add 15 syllables to every word.
• 1:06:48
  He's I don't know how in the world Cat. 3 letters and it's
• 1:06:51
  cat and I'm like, so he gives me a really hard time about my
• 1:06:56
  accent. But yeah, we really rib each
• 1:06:59
  other pretty good. And and that's always my goal is
• 1:07:02
  because he's good now. He's really good.
• 1:07:04
  And if I can get him where it takes him a second and throws
• 1:07:07
  him off his game, then I have done something and I'm so
• 1:07:10
  excited about it. And but yeah.
• 1:07:12
  Love his dad and. They're good people.
• 1:07:15
  Yeah, I took his class and it was a great best.
• 1:07:17
  Class One of the best classes I had.
• 1:07:18
  Pretty much probably the best class I had, but he's a great
• 1:07:22
  guy. Tell you the truth, what you
• 1:07:25
  need to hear and not what you want to hear.
• 1:07:27
  And I was like, you got a friend for life and me because not
• 1:07:32
  because of the class, but the type of person you are is
• 1:07:35
  helpful. Help me get different people on
• 1:07:38
  the podcast and stuff like that. And like you met me one time and
• 1:07:42
  he going all out. Hey, if you're in the area I'm
• 1:07:46
  cooking, come on in the truck. I'm like, he's an awesome person
• 1:07:50
  and I know he has said that y'all part of his team heavy
• 1:07:53
  smoke. So Yep, I remember that and
• 1:07:58
  pretty much I didn't did most of the people team heavy smoke
• 1:08:01
  didn't did podcast interviews. Y'all Brian Payton high on the
• 1:08:05
  whole new team. I think it's the Chris Well, he
• 1:08:09
  signed up for an episode and I was like, I appreciate you
• 1:08:13
  because you everybody just signed up and he did it.
• 1:08:17
  He didn't hesitate to sign up for an episode.
• 1:08:20
  And and I'm like, wow. So I appreciate all y'all for
• 1:08:25
  just coming on and stuff like that.
• 1:08:26
  And I can tell y'all by y'all, don't check your social media
• 1:08:29
  that often. So when I saw the message come
• 1:08:32
  up, I was like, wait a minute, Reuters and tutors.
• 1:08:36
  Yeah, I missed that whole message.
• 1:08:38
  Like it? Was like 3 weeks later I was
• 1:08:40
  like oh hey ran up there, told my wife all right.
• 1:08:47
  Yeah, we're not really good at social media.
• 1:08:49
  We're just. Not it's just it's it's part of
• 1:08:51
  our game that we should be striving to do better because
• 1:08:55
  those that are doing and I think they're getting a lot of
• 1:08:57
  opportunities to do some really cool stuff and it's because of
• 1:09:00
  their social media skill that they have.
• 1:09:03
  And but it's just one of the things where I don't know that
• 1:09:05
  it's priority for us. And I'm sorry, I do apologize.
• 1:09:08
  I did not see that message for several.
• 1:09:09
  We're about as long as you've seen it.
• 1:09:10
  That's all the cows. Not when you see it.
• 1:09:13
  As long as you saw that, I appreciate it.
• 1:09:16
  What more about talking to people in person?
• 1:09:18
  It's all. About being in person, yeah.
• 1:09:23
  So I got one quick game and I'm going to get you out of here.
• 1:09:26
  I know you're probably tired. I came up with a game.
• 1:09:29
  This college basketball has a tournament bracket.
• 1:09:32
  So I made a bracket of 16 different meats that you cook on
• 1:09:35
  the grill. And I give you each match up and
• 1:09:38
  you just tell me which one that you prefer to eat and we'll see
• 1:09:40
  which one is the winner. Match up #1 Pork belly versus
• 1:09:44
  smoked Turkey pork belly. Pork belly, OK.
• 1:09:49
  Next matchup. Lamb versus pork ribs Pork.
• 1:09:54
  Ribs for me. I'm lamb, all right.
• 1:09:58
  Smoked ham. Versus sausage, I'm going to say
• 1:10:02
  sausage. I'm.
• 1:10:03
  Going to say sausage. That's a tight sausage is my
• 1:10:06
  yeah sausage. All right, next matchup.
• 1:10:09
  Is hamburger. Versus steak.
• 1:10:11
  Steak, yeah. Steak, yeah.
• 1:10:13
  OK. And next.
• 1:10:15
  Matchup is burnt ends versus beef ribs.
• 1:10:20
  Beef ribs, they say. Beef ribs, yeah.
• 1:10:22
  OK, next matchup. Pork chop versus smoked Bologna.
• 1:10:27
  Smoked Bologna. Yeah, I'm gonna go Bologna.
• 1:10:31
  Yeah. All right.
• 1:10:32
  I. Agree.
• 1:10:33
  Thanks. Matchup Hot Dog versus.
• 1:10:35
  Barbecue shrimp. That's an easy one.
• 1:10:37
  I'm shrimp all day. Yeah, this one I'll do.
• 1:10:41
  All right, Brisket. Versus smoked.
• 1:10:43
  Chicken. I'm gonna go beef again.
• 1:10:45
  I'm gonna go brisket. I like some smoked chicken.
• 1:10:51
  Oh, we're divided. We're divided.
• 1:10:53
  There's only gonna be a few. I I gave you the.
• 1:10:55
  Shrimp OK, you can have. That one, all right, we did.
• 1:10:57
  Brisky. All right, we have.
• 1:11:00
  Pork belly versus I guess one of y'all chose pork ribs and the
• 1:11:04
  other one chose lamb. I I would go pork belly.
• 1:11:08
  Over lamb any day, though I go pork belly not to give Chris
• 1:11:11
  straight. For the big hat or anything,
• 1:11:13
  that dude can cook some. Pork belly.
• 1:11:15
  Oh, it's the. Best pork belly ever ate in the
• 1:11:16
  life. Don't tell him though.
• 1:11:20
  It was really good. In the class I went up there.
• 1:11:23
  Brian Payton cooked the prime rib.
• 1:11:27
  Oh my goodness. All right, sausage.
• 1:11:33
  Versus steak steak. Yeah, I'll.
• 1:11:38
  Do steak all right. Beef rib versus baloney.
• 1:11:42
  Beef rib. I go beef rib.
• 1:11:45
  All right. And shrimp.
• 1:11:47
  Versus brisket shrimp. I love, I love me some shrimp,
• 1:11:53
  love some shrimps, some shrimps. That's my throw out to Matt
• 1:11:56
  Goodman in Georgia. Shrimps.
• 1:11:59
  Pork belly. Versus steak.
• 1:12:02
  I'm gonna still go steak. I'm gonna steak.
• 1:12:03
  Yeah, I'm gonna. Steak.
• 1:12:05
  All right, and. Beef real.
• 1:12:07
  Versus shrimp, all right, he doesn't even.
• 1:12:10
  Eat shrimp. He can't even.
• 1:12:11
  Enjoy. Them, I love them and the final
• 1:12:15
  match up. Is steak versus shrimp?
• 1:12:19
  You've got to put them together, Surf.
• 1:12:21
  And turf. Man is.
• 1:12:24
  There a winner. In that I don't know.
• 1:12:28
  I don't know. We're, we're big steak.
• 1:12:29
  We're I bet we steak. Two to three times.
• 1:12:33
  Every week, just about we we love some steak.
• 1:12:36
  All right, steak at the. Winner.
• 1:12:39
  All right, Paula Lee, apparently, Yeah.
• 1:12:41
  Therapy session is over. Y'all have anybody?
• 1:12:43
  To think or promote or you can do so now.
• 1:12:48
  Yeah, as you heard, Lana BBQ. Store has been a big sponsor of
• 1:12:52
  ours, have been great. Working with them and their.
• 1:12:56
  Organization and what they stand for.
• 1:12:59
  Outlaw Smokers. We talked about Southern Q, but
• 1:13:01
  we swapped over to Outlaw Smokers about 3 years ago and
• 1:13:04
  you can see it in our scores. It's just his creativity with
• 1:13:07
  regards to offsets and quality. It's just beyond belief of what
• 1:13:11
  he keeps coming up with. And of course heavy smoke, his
• 1:13:15
  rubs have been great. We've swapped over those couple
• 1:13:17
  years ago and it's they're so versatile.
• 1:13:19
  It's what's so great about them. Drew Davis, We use a.
• 1:13:24
  Lot of all. Day and I don't mind talking
• 1:13:27
  about heavy smoking all day you. Use those two rubs and I'm
• 1:13:30
  telling you, you can pretty much do all meets with those two
• 1:13:32
  rubs. OK, OK.
• 1:13:35
  Definitely. I.
• 1:13:35
  Thank you all for coming on. I appreciate y'all taking time
• 1:13:38
  at y'all Sunday and off day to come on with me and share y'all
• 1:13:43
  story and give me some good laughs and stuff. 01 more thing
• 1:13:47
  I need y'all to Google and y'all get a chance to go on YouTube
• 1:13:51
  because I already know if y'all know what it's on there.
• 1:13:53
  There's this video it's 13 years ago.
• 1:13:58
  No it. Will.
• 1:14:00
  Not go away. How do you take something?
• 1:14:01
  Off of YouTube? How do you get something off of
• 1:14:04
  YouTube? Barbie superstars cooking.
• 1:14:07
  Channel that was. So the story behind that was.
• 1:14:11
  Actually, our first pro contest, this guy walks up and we were
• 1:14:15
  cooking. I think we're on a pellet cooker
• 1:14:17
  back then. We're on a pellet cooker.
• 1:14:18
  He walks up and he knew this pellet.
• 1:14:20
  Cooker he was going to. Start carrying him in store so
• 1:14:22
  he's hey, I didn't realize you had one.
• 1:14:23
  He's I'm doing here doing some video.
• 1:14:25
  Would you mind this video on you or like, this is our first
• 1:14:30
  contest on the Masters side. Oh, yeah.
• 1:14:32
  It'd be great. It'll be great.
• 1:14:33
  Oh my gosh, if I could go back, take that, off that, come.
• 1:14:36
  Oh my God, it keeps coming up. People keep finding it and.
• 1:14:39
  It goes away for a while. They come.
• 1:14:41
  How in the world did you find it?
• 1:14:44
  Did it sound like if they saw this here you?
• 1:14:47
  Need to stop doing that research.
• 1:14:49
  Man, that's that was. Terrible, we were terrible.
• 1:14:55
  That was that. 1977 camper that we gutted.
• 1:14:59
  Pretty sure that kitchen sink was there and pink tip that pink
• 1:15:05
  pop made all of my at the time I was doing parsley.
• 1:15:10
  It made my parsley look like it was like black and had molded
• 1:15:13
  and I was throwing all my parsley away and it was the pink
• 1:15:16
  tent and a big purple glue. Oh my God.
• 1:15:22
  You need to stop. I'm just like, did they show?
• 1:15:26
  Oh my gosh, it was. Awful.
• 1:15:29
  We didn't get any calls. We didn't.
• 1:15:30
  Terrible. And I was like, yeah.
• 1:15:33
  Paul is. Rubbing the rub on his feet.
• 1:15:39
  She was dumping it on and he was just rubbing.
• 1:15:42
  I was so embarrassed. I was like wow.
• 1:15:45
  Do they even know this? Is not here, but that's where
• 1:15:48
  you came from. But look where you at now.
• 1:15:50
  So definitely, I appreciate y'all and thank y'all for just
• 1:15:54
  sharing your time and y'all just enjoy your day and go strong and
• 1:15:58
  take Brad down. Thank you so much.
• 1:16:02
  Thank you. Thank y'all and y'all enjoy your
• 1:16:04
  day. Thank you for joining us on
• 1:16:08
  another episode. Of the BBQ Therapy Podcast, my
• 1:16:12
  name is Tavis Bryant. Please tune in to YouTube,
• 1:16:16
  Apple, Spotify, Amazon, and any streaming platform near you.
• 1:16:21
  Please pay the secretary on your way out and we'll see you next
• 1:16:24
  episode.