Latest / Tigs Bits Podcast / How Austin Dennis Turned Southern Comfort Food into Viral Content!

Transcript

How Austin Dennis Turned Southern Comfort Food into Viral Content! · Tigs Bits Podcast

• 0:00
  This is going to be. It is going to be.
• 0:01
  Fine, we've got a gentleman, Mr. Austin Dennis, joining us here
• 0:06
  shortly. And man, he is a TikTok
• 0:10
  sensation. TikTok social media.
• 0:13
  You need a good drink. You need a good dip, You need
• 0:17
  you need any of that stuff? This man's got it, dude.
• 0:20
  Cookbooks all. Kinds of stuff.
• 0:22
  It's actually just so cool. I like the way he lays it out
• 0:24
  too. It's just, you know, just what?
• 0:26
  It's kind of how we cook and it's how your neighbor would
• 0:28
  tell you how to cook something, you know what I mean?
• 0:29
  That's what's cool about it. High, high level.
• 0:32
  Yeah, I've been, I've been watching this guy for very high
• 0:35
  level. I've been watching this guy for
• 0:36
  months. He's got a great attitude, a
• 0:38
  great angle on what he's doing. And since knowing he was coming
• 0:41
  on the show for the last couple days, I back did a little back
• 0:44
  dive into his and he gives a good breakdown of his story, how
• 0:47
  he got in the business, which I love it.
• 0:49
  I I thought that was awesome and then just been hungry.
• 0:53
  Every time I watch his page for any length of time, any of his
• 0:56
  post, I leave there thinking, Hey, even if it's something I
• 0:58
  know I don't eat, like I can't eat, because it'll, you know, I
• 1:00
  don't need to eat that. I still want to like I I would
• 1:03
  make a little just to try it, you know, but the and I can't
• 1:06
  wait to talk to him about that. So I'm not I'm not going to lay
• 1:09
  it on the leave it on the couch. That's.
• 1:10
  Right. That's right.
• 1:11
  I will say I did eat several pregame snacks getting ready for
• 1:16
  this so I would not be starving like I am 3020 thirty minutes
• 1:19
  into most of our podcasts we do. Good idea man, and.
• 1:23
  The drink recipes too. So in in honor of that, let's do
• 1:26
  a podcast, boys. Let's do it.
• 1:28
  Let's. Dive off into it.
• 1:40
  Welcome to the most unprofessional podcast you'll
• 1:42
  ever be a part of. We like to eat and drink and be
• 1:47
  merry. And we.
• 1:48
  We noticed you did, too. What's up, brother?
• 1:50
  I'm Jr. That's Block.
• 1:52
  That's Blasey Tiggs. Thank you for coming on the show
• 1:55
  today, man. Yeah, man.
• 1:56
  Nice to meet you man. I appreciate y'all having man,
• 1:58
  I'm looking forward to it. Dude, absolutely freaking love
• 2:03
  your content and been watching it for quite a while.
• 2:08
  So happy to. It's crazy how this happened.
• 2:11
  I was watching you live like it was just in in a TikTok live.
• 2:15
  And I said something you're like, shoot me Adm, man.
• 2:19
  It was like, I think I just say, I say I think I said, hey, man,
• 2:21
  you want to come on my podcast? She's like, yeah, shoot me to
• 2:25
  him. So here he is.
• 2:26
  Here he is. I feel like that's how
• 2:28
  everything happened. That sounds crazy, but it's just
• 2:30
  like doors open to podcasts and sponsorships that I never
• 2:35
  thought I'd be doing. And you know, I'm just rolling
• 2:37
  with the punches. Every door that opens, I go in
• 2:39
  it with a beer in my hand. You damn right you do as you
• 2:42
  should. What kind of beer is that?
• 2:44
  I saw that beer on your videos too.
• 2:46
  What is that Outlaw beer? I've been, I've been parting
• 2:49
  with them for about 3 months and people are like man, you just
• 2:52
  sold out the Outlaw And I'm like man, they sent me like 2 cases
• 2:55
  of beer in the beginning. I like to drink beer too much to
• 2:58
  just sell out for a beer that I don't like.
• 3:00
  So I tried it for a while and then they said we're going to
• 3:04
  get you stocked up at the beginning of our partnership and
• 3:07
  they sent me 50 cases on a pallet.
• 3:09
  Oh my God, Appreciate you stocking me up.
• 3:12
  But like, next time we're like two or three cases at a time.
• 3:15
  I don't need 50 cases. Oh damn pallet.
• 3:18
  Unbelievable. Wow.
• 3:20
  God, I've never even heard so. If y'all ever in the
• 3:23
  neighborhood, come by parish. Brewery if you got.
• 3:26
  Kids, listen to this parish outlaw beer.
• 3:28
  It's fine. It's fine.
• 3:31
  Hell yeah, man. Hell yeah.
• 3:33
  Well, that, yeah. Austin texted me today.
• 3:35
  He's like anything. I need to be prepared.
• 3:37
  And I said you need to get you one of them damn Mason jars of
• 3:40
  yours and make you a cocktail and get you a drink.
• 3:43
  And he said, I think I'll have me an outlaw beer.
• 3:47
  Damn right. I was checking the temperature.
• 3:48
  I'm making sure like, hey, we're doing this podcast, but I'm
• 3:51
  going to drink something, yes. For sure you are.
• 3:56
  It's just ABS session, man. We list, We just talk about all
• 3:59
  things Southern, Southern culture.
• 4:00
  We we're all, we're all friends. Blasey and I went to college
• 4:04
  together many moons ago. Tigs used to be Blasey's
• 4:07
  neighbor. Tig started the podcast.
• 4:09
  We all morphed this thing together about a year ago, had a
• 4:12
  real good response. Now we're on the Bubba Army
• 4:14
  network out of Tampa, FL, so got a big reach that way.
• 4:18
  And we've had some great guests. And like I said, we just talk
• 4:21
  about all things like southern culture, you know, obviously
• 4:23
  cooking and eating is going to be be high on music, you know,
• 4:27
  hunting, fishing, party and all that good stuff.
• 4:30
  Nothing crazy, nothing serious. And Tigs is a magic man because
• 4:34
  if we do anything stupid we don't want to hear, boom, it's
• 4:37
  gone. So that's right.
• 4:41
  He's not alive in lives. I have to really be easy what my
• 4:44
  pregame consists of. But these?
• 4:47
  When Tigs can cut it up, it's like, oh hell, whatever, let's
• 4:50
  roll. Let's just go with it and I
• 4:52
  don't you realize your show, I'm sitting in Props Brewery right
• 4:55
  here. So they've actually got a big
• 4:58
  tonight's music trivia going on behind me.
• 4:59
  I'm in a little room actually where they brew and it's glassed
• 5:02
  off. So it's, you know, the noise
• 5:03
  differentials enough where I can sit in here.
• 5:05
  So I normally do live events from here.
• 5:07
  I usually do these recorded ones from the house.
• 5:09
  But I was kind of just bored and was like, man, I don't really
• 5:12
  want to sit in this little room by myself.
• 5:13
  I think I'll go up here and have some of this energy behind me,
• 5:15
  so. I was like, is he in a hotel?
• 5:18
  And he's just like hanging out and like everybody's eating.
• 5:21
  I think people eat breakfast at the hotel, but I'm like
• 5:23
  everybody's eating the dinner buffet.
• 5:25
  It's a late damn night at a hotel.
• 5:27
  What? What kind of hotel is that?
• 5:30
  Yeah. Blasey's Blasey's over in
• 5:33
  Florida and the Panhandle, Destin area, Freeport, FL.
• 5:37
  I'm in Gulf Shores, AL, so we're we're east of you guys.
• 5:41
  Yeah, and I was over in the Gulf Shores area a couple of weeks
• 5:44
  ago. We did a little impromptu trip
• 5:46
  just to get away. We've got a four month old and
• 5:48
  we took him. And man, I'll tell you what,
• 5:51
  beach trips aren't the same when you have a kid.
• 5:53
  I've learned that. I learned that a couple of weeks
• 5:54
  ago. Yeah, it's game changer.
• 5:57
  Game. Everything, everything changes.
• 5:59
  Is is good enough for me? Right.
• 6:02
  Are you all ready to go somewhere?
• 6:04
  I was like, Oh my God, you got to have all this crap you got to
• 6:07
  take with you, man. It's unbelievable.
• 6:09
  Yeah, I've been there. Stay here.
• 6:10
  I'm good. I can drink right here.
• 6:12
  Look, I just look at it and pretend I'm down there.
• 6:14
  Well, you have an amazing set up, an amazing outdoor kitchen,
• 6:18
  a swimming pool and all that. Yeah, dude.
• 6:20
  Well, I wouldn't leave your backyard either, brother.
• 6:22
  I appreciate. Why would you?
• 6:24
  I tell my wife she loves to go out the country like the
• 6:26
  Dominican or Mexico. I'm like after day two of eating
• 6:30
  like mediocre food and drinking the same they're decent drinks
• 6:36
  and swimming in a pool with a bunch of other people like we
• 6:38
  have that in the backyard. Why are we doing this?
• 6:40
  I agree. Exactly, exactly.
• 6:43
  It's going for two. Days, but you know how hard it
• 6:45
  is to travel down and travel back?
• 6:48
  It's just a pain in the ass. Oh yeah, Well, I've discovered
• 6:51
  in this Austin, I put a little video out yesterday on the
• 6:54
  stories just seeing if anybody had any questions that you and I
• 6:58
  were going to be doing this. You did as well.
• 7:00
  What's funny is that we were both doing it at the exact same
• 7:02
  time without knowing it. I I go in after I posted it and
• 7:06
  check and I saw I was tagged and something like, oh shit, he did
• 7:09
  it too. He probably thinks I'm over here
• 7:11
  trying to. I mean, if it was, it would.
• 7:16
  Make a lot of money like mine, I just.
• 7:18
  Wanted to get whatever I could get, you know, the ball rolling,
• 7:22
  get some energy behind it. So I'll do that with anything.
• 7:24
  If I'm posting for a brand or if I agree to do a podcast, it's
• 7:28
  the same thing. I'm going to go all in and if I
• 7:30
  can help y'all in any way, obviously I appreciate y'all
• 7:33
  having me on, but if I can help y'all to get more guests on or
• 7:37
  you'd have more substance to our conversation, that's all I was
• 7:39
  trying to do. So this is just the beginning of
• 7:41
  our relationship here, Austin. Don't you worry, brother.
• 7:44
  We're going to be hitting you up.
• 7:46
  Book your next tee time at Cypress Bend Golf Resort in
• 7:49
  Toledo Bend Lake Country. The stunning redesigned course
• 7:52
  welcomes players of all levels from new golfers to seasoned
• 7:55
  pros. Located along Toledo Bend Lake,
• 7:58
  the course features 10 unforgettable waterfront holes
• 8:01
  with lush fairways and panoramic views.
• 8:03
  Big fun awaits you beyond the greens.
• 8:06
  Book a guided fishing trip at our world class fishery.
• 8:09
  Visit the new Toledo Bend Family Adventure Park, swing into
• 8:12
  action and plan your dream getaway to Toledo Ben Lake
• 8:15
  Country. Today I've found out low last
• 8:18
  night because of that, that you and I have somebody that we are
• 8:21
  very mutually connected to and I had no idea, I don't know how
• 8:26
  and all these videos that I have seen of yours that I have
• 8:29
  somehow missed this. I swear to God, it's the three
• 8:32
  videos I haven't seen because she sent them to me last night.
• 8:36
  Like good friends at T Birds. I didn't smoke.
• 8:39
  Travis Baker and Kelly Baker. They kept their family brother.
• 8:44
  Like they stay here at my house. I'm a huge T Birds fan.
• 8:49
  Yeah, so we started talking. About all that that's wild.
• 8:53
  And he he was one of the first people that reached out and
• 8:55
  actually promoted his his seasonings.
• 8:59
  My neighbors kids are obsessed with his seasonings.
• 9:01
  Every time I cook, they say tea birds.
• 9:04
  And I'm like, yeah, I have some tea birds.
• 9:05
  I won't use mine this time. But his honey, I'm serious.
• 9:09
  His honey cayenne, BBQ sauce, out of every sauce.
• 9:13
  I mean, I have every sauce on the planet that people send me.
• 9:17
  That honey cayenne is the best barbecue sauce on the planet.
• 9:20
  And that's it right there in the flesh.
• 9:22
  That's a million. That is the Holy Grail of BBQ
• 9:25
  sauce. Dang, man, that's a big strong
• 9:27
  statement there because there's a lot of good stuff out there.
• 9:29
  It's. Different man, it's different.
• 9:32
  I like it, dude. It is.
• 9:34
  I've been telling these boys this and I haven't gotten them
• 9:37
  any. I have a feeling after this show
• 9:38
  that that will change cuz that's been on me.
• 9:41
  I buy, I buy it for Travis it by the gallon.
• 9:44
  I have. That's why I don't.
• 9:46
  Yeah, I don't have any to just ship them or send them some.
• 9:49
  He will do it. I haven't asked him, but I buy
• 9:51
  it by the gallon from him and just keep it in the damn
• 9:54
  refrigerator. My neighbor is hooked on it.
• 9:58
  That's one of the reasons I, I can refill a bottle and stuff
• 10:01
  like that too, you know, but. That's a cool connection, man.
• 10:04
  I promoted him like three or four times.
• 10:07
  Yes, you have. I saw every video last night
• 10:09
  because Kelly sent them to me and I was like, how did I miss
• 10:13
  these? That wicked chicken rub man on
• 10:15
  chicken. Oh yeah, unreal.
• 10:17
  Yeah, and I, I'm like 5 feet away and I can go grab
• 10:20
  everything in his arsenal that I have with an arms reach over
• 10:23
  here. But I remember the first time I
• 10:26
  did a promo for him, I said, man, you know, I really, you
• 10:29
  know, a lot of people send me seasoning and whether they're
• 10:31
  paying or not for a video, they think that it's just going to go
• 10:36
  viral every time. That's just not how it works.
• 10:38
  And I talked about it. Videos do really well and the,
• 10:42
  the, the serious BBQ sometimes doesn't and it's hit or miss.
• 10:48
  And I told him, I said, do you mind if I put your seasoning in
• 10:50
  a dip recipe? Because I want to get you the
• 10:53
  most views that you can get. And he agreed to it.
• 10:56
  And I can't remember, I think I got like half a million views on
• 10:59
  Instagram and around half a million on TikTok.
• 11:01
  And I'm like, man, I appreciate you letting me do that because
• 11:03
  at the same time you, you want to get your seasoning out.
• 11:06
  But half a million views in a dip recipe gets you more
• 11:12
  marketing than 50,000 views on a brisket.
• 11:16
  So yeah, when people are that that easy to be, hey, just do
• 11:20
  whatever you think works and give you the creative freedom
• 11:22
  that helps. Just play around with a little
• 11:23
  bit. Yeah, that's.
• 11:25
  That's all. I think that's a good place for
• 11:28
  us to start. Flora Bama Yacht Club is an open
• 11:31
  air waterfront restaurant located on the waterways of Old
• 11:34
  River where Orange Beach, AL meet Perdido Key, Florida across
• 11:38
  the street from the world famous Flora Bama.
• 11:41
  Join us by land or by water and enjoy live music, delicious
• 11:44
  cocktails. Don't miss out on our frozen
• 11:46
  favorite, the Bushwhacker. Unique and scruptious lunch and
• 11:50
  dinner options and the best outdoor beach atmosphere for
• 11:53
  enjoying the gorgeous scenery of the Gulf Coast.
• 11:56
  For more info, visit ourwebsite@florabamayachtclub.com.
• 12:00
  Let's let's rewind this, let's back it up a little bit.
• 12:04
  I know I've watched your story. You made a great video kind of
• 12:08
  re a short, a nice little short kind of recap in your journey.
• 12:11
  But let's dig a little bit deeper into it.
• 12:14
  How did you get to this point? I understand that you used to,
• 12:17
  you were in the oil and gas field or something like that and
• 12:20
  then decide to kind of take a chance.
• 12:21
  So I'll shut up and let you tell that story now.
• 12:25
  So about a year and a half ago a tornado hit my hometown and when
• 12:31
  it hit I didn't really know what I could do from here.
• 12:33
  It was 3:30 in the afternoon when I got a phone call and the
• 12:36
  weather was decent here and I get a call saying a bad tornado.
• 12:40
  It just hit my hometown in Alabama.
• 12:42
  So found out that it was pretty deprecating.
• 12:46
  Luckily now knowing nobody lost their life but we I didn't know
• 12:51
  how I could help. I mean, I, I go home to visit
• 12:53
  family, but I hadn't spent time in my hometown with people that
• 12:56
  I even went to high school with or was with friends with in 12
• 13:00
  years. So we decided that we could cook
• 13:03
  and that'd be the best, best thing we can do to support
• 13:05
  people, whether it was EMS lineman, you know, people that
• 13:10
  were just without power that just wanted a hot meal.
• 13:13
  So we, we got some donations together.
• 13:15
  We donated some funds. We went to Alabama and we cooked
• 13:18
  for people for the first weekend, which we were just
• 13:21
  doing Boston bus the first weekend.
• 13:23
  So then the next weekend we get back to Louisiana and I tell my
• 13:27
  wife I'm like, I want to go back.
• 13:29
  So we got a 33 gallon cast iron pot.
• 13:31
  We made a pork and sausage gravy.
• 13:33
  It was a little bit more structured.
• 13:36
  We had a little bit more lead time to figure out what we're
• 13:38
  going to do. Able to cook for a lot more
• 13:41
  people. Rouses donated a ton of meat to
• 13:44
  help out with the call. So that was super cool.
• 13:46
  And I told my wife after that event, and I've always loved to
• 13:51
  cook and like, just rewind. And me being in the oil and gas
• 13:55
  field, I had a very good career and I worked my way to the top.
• 13:59
  And I'm very fortunate. And my character was developed
• 14:02
  through working in that industry for sure.
• 14:06
  But I was in a rut. I was just sick of it.
• 14:09
  It wasn't really fulfilling me. And I told my wife after that
• 14:13
  event, I said, you know, I really want to share my
• 14:16
  experiences with people, all social media.
• 14:19
  I don't know what that'll look like.
• 14:20
  I don't know what creating content looks like, but I want
• 14:23
  to take the step and just try. And that was kind of where it
• 14:27
  started after that trip to my hometown.
• 14:30
  And we just started making content.
• 14:31
  It wasn't great by any stretch. I mean, it was a lot of me
• 14:35
  thinking I had to do whatever I thought they wanted to see in
• 14:39
  the beginning. And sometimes I go back and
• 14:41
  watch those old videos to realize that I didn't know where
• 14:44
  I was going, I didn't know how to do it, but.
• 14:48
  But you're putting 1 foot in front of the other and just
• 14:50
  going. I was, yeah.
• 14:51
  I was still willing to just put my foot forward.
• 14:54
  But, you know, this is a really good video.
• 14:56
  But like in six months it's going to be and I'm going to
• 14:59
  figure it out. So we, I just kept pushing
• 15:01
  forward and it was different. It was it's it's kind of tough
• 15:05
  explaining to your wife, like, hey, I'm fixing a car, making
• 15:07
  content on social media. And she's like, she comes home
• 15:11
  the first day and I'm going to tell you all this.
• 15:12
  This is one of the funniest stories to me.
• 15:15
  Anyway, I didn't have a ring light, I didn't have a camera
• 15:18
  stand and I had one of those suction cup cell phone holders
• 15:22
  in my work vehicle and I unsuctioned it.
• 15:25
  I put it on the counter top outside and my wife came home
• 15:28
  from work and I was out there making a video and she just came
• 15:33
  out there and said, what are you doing?
• 15:35
  I said I'm making a video and she just kind of just kind of
• 15:38
  cut her eyes. Like what?
• 15:40
  What I'm like, yeah, I'm cooking.
• 15:42
  And she just kind of gave me that like not not approval look.
• 15:46
  And I'm like, OK, like, OK, this is going to take a little while
• 15:50
  and it took some time and you know, February of so I've been
• 15:54
  doing it for about 17 going on 18 months now.
• 15:57
  In February 1817 months ago, I had 3000 bucks.
• 16:04
  And then I first got into my first viral video and I started
• 16:08
  figuring out because I had data to back it up, like what works,
• 16:10
  what doesn't work? And then I just kept going.
• 16:13
  And I think the consistency is the biggest thing.
• 16:16
  People think that you go viral if you're if you've got 3 or
• 16:21
  400,000 followers on social media every time you post and
• 16:24
  you don't. I posted a Tri tip video.
• 16:27
  I made a steak sandwich and I posted that today and.
• 16:30
  I watched that today and my God, yes.
• 16:35
  I got I want. To I got a question just about
• 16:37
  that video but I'll ask it later.
• 16:39
  OK, OK. And that's like if I if I was
• 16:42
  going to tell you like what I really pride myself on, it's not
• 16:45
  cocktails, it's not dips what I did today and post it is more of
• 16:50
  what I pride myself in. Like I really, I want to do
• 16:53
  something technical and I'm going to make a cool recipe and
• 16:55
  I want you to try. But before I checked and before
• 16:59
  I got on this podcast with y'all, it had a few 1000 views
• 17:03
  and I can go make a dip recipe with five ingredients that cost
• 17:07
  $10 and I can get 17,000,000. It's just the nature, it's the
• 17:12
  nature of the beast. And I do it for what it is.
• 17:16
  I like the dips. People like the dips is really
• 17:18
  what matters and the. Dips are fun and easy, and
• 17:21
  they're good, yeah. And I've become the dip guy now.
• 17:24
  It doesn't bother me, but I if I had it my way, the the videos
• 17:29
  like I did today would be the videos that I would do
• 17:31
  constantly. I just had to evolve into what
• 17:35
  social media is looking for. Yeah, that's.
• 17:38
  Kind of where we're at Austin, that's kind of what we're trying
• 17:41
  to figure out too. I mean, obviously we're a
• 17:43
  podcast. We're going to talk about
• 17:45
  everything. This will be our home.
• 17:47
  This is the hub whenever we're all together.
• 17:50
  But let's just be honest, doesn't get a ton of views.
• 17:53
  I mean, it gets views. It's getting more and more.
• 17:55
  We're getting more and more listens.
• 17:57
  We're getting a lot. I mean, we get a lot, but it
• 17:59
  ain't millions. It isn't what everybody would
• 18:02
  think. It isn't you get things that
• 18:04
  suddenly we have some success with and go, wow, that's really
• 18:06
  where the action is. You know that's.
• 18:07
  Right. It's not Travis and and his
• 18:10
  brother, the Kelsey brothers, you know.
• 18:12
  That's exactly. I bet, I bet Travis is happier
• 18:15
  now that he's ever been retired. And look at them.
• 18:17
  I mean, he's probably making more money now that he did play
• 18:20
  in the NFL. He probably probably is.
• 18:22
  I think they offer them a them $100 million to do their podcast
• 18:27
  bro. Like they offered that to Joe
• 18:28
  Rogan. Yeah, I was gonna say Rogan's
• 18:31
  probably the biggest media person on the planet right now.
• 18:33
  Yeah, Tucker Carlson. Because they don't do anything
• 18:36
  special. Like there's no cool backdrop,
• 18:38
  there's not a bunch of special lighting.
• 18:40
  They just sit there and talk. That's where I think the whole
• 18:43
  country is going to conversations.
• 18:45
  Hey, honestly, Austin, that's what you do too.
• 18:47
  But you make it funny, like you know when you come in with
• 18:50
  you've got your tagline #1 where did you get your tagline?
• 18:53
  What the hell is going on, y'all?
• 18:55
  Where'd you get that? It evolved by accident.
• 18:59
  I did an introduction video when I hit like 4 or 5000 followers
• 19:03
  on TikTok. Because I started on TikTok.
• 19:05
  I didn't even post on Instagram and Facebook probably until
• 19:09
  about a year ago. And when I started my
• 19:12
  introduction video, I said, but just like this too.
• 19:15
  And when I go back I'm like, God, you were so stupid.
• 19:18
  But when I started the video I said, what the hell is going on
• 19:23
  y'all? And I said it a couple more
• 19:26
  times I think throughout like the next few weeks.
• 19:29
  And then it slowly evolved into when I was on a live somebody
• 19:32
  would say in the comments. And it evolved from that to a
• 19:35
  little bit more emphasis and a little bit more.
• 19:38
  And then it got to the point where it was just like, what the
• 19:41
  hell is going on? I love it.
• 19:43
  And it was just like in your face.
• 19:45
  And then now that's good shit that involved that wasn't
• 19:49
  supposed to be in there. But you know, there's already a
• 19:52
  guy out there that says it's so good.
• 19:54
  There's already a guy out there that says you got to try it.
• 19:56
  And I just had to use now that's good shit.
• 19:59
  Now my wife wants me to kind of now that we've got to pay and
• 20:02
  he's. Going to stay.
• 20:03
  In one day, hell is acceptable, but shit's not, so we're kind of
• 20:08
  evolving away from that. I don't think that's going to
• 20:10
  matter. But yeah, I think some people
• 20:13
  may come up with this and have the foresight to know it's going
• 20:17
  to work. Everything that I've ever said
• 20:19
  that stuck was merely by accident.
• 20:23
  That's crazy how that happens And that's it.
• 20:25
  You just keep doing things, you keep going and suddenly you
• 20:27
  start realizing what's going and you kind of get driven in a
• 20:29
  direction We and we found that too.
• 20:31
  And real quick, I want to throw this in there, Speaking of your
• 20:34
  dips at y'all's expense, I'm going to tell how I'm the
• 20:37
  biggest dipshit on this thing right now.
• 20:39
  You ready? So dude, the other day I made
• 20:42
  your Fiesta corn dip. Just something about it look
• 20:44
  real good on my mind. I was like, man, I want that.
• 20:47
  And and so I went and got all the stuff, the grocery store,
• 20:50
  all the shopping, got back home and made it up.
• 20:52
  Phenomenal. So I got a little container,
• 20:54
  cleaned it out, bring it up here.
• 20:56
  I was gonna get my chips out and be eat your dip, you know, and
• 20:59
  dude, I've. Looked down.
• 21:00
  My dumb ass got pimento cheese. They just sit here and looks at
• 21:03
  it. I'm like.
• 21:04
  Well, now you got to eat it. It looks you got to.
• 21:06
  Eat it. That's it boys.
• 21:07
  This Knots Pimento cheese right here is really where it sets
• 21:10
  you. Want it's really good.
• 21:11
  The whole thing. Is in there No, it's this is no,
• 21:15
  this is not homemade this is pimento cheese but it's but it's
• 21:17
  not brand Knott but it's a jalapeno by by grandma yeah
• 21:23
  anyway that's boy you found that in.
• 21:24
  Public, $5000 for sale now. Right.
• 21:26
  That's right. That's right.
• 21:28
  It just went viral. Damn it.
• 21:30
  Poor Lauren. So I I went today to Morel's
• 21:35
  restaurant in new roads. Have you ever been there?
• 21:37
  Austin? I.
• 21:37
  Have not, but I saw your video and I heard the chicken salad
• 21:40
  was excellent. It was fan freaking tastic.
• 21:43
  Now I know that you also make a fantastic chicken salad and I
• 21:48
  think she and I had this discussion after I did it and
• 21:53
  I'll be dropping that video later and all that because I
• 21:55
  mean, I kind of gave it away. It's obviously it's really good.
• 21:59
  I knew it would be, but you and I need to go up there.
• 22:03
  We will take yours. I'll give it a fair.
• 22:06
  I'll give it a fair deal. Like, but but she's so cool.
• 22:09
  They have so many things. Was it boyson?
• 22:14
  I don't know how to pronounce it.
• 22:15
  I'm terrible. No, it's a cheese.
• 22:18
  It's like a spreadable cheese with herbs and stuff.
• 22:21
  Garlic. Yeah, It it's almost like
• 22:24
  butter. She has that.
• 22:25
  It's the best thing I've ever eaten in my entire life.
• 22:27
  It's it's. A strong statement.
• 22:30
  I put it on my steak sometimes. It's like a, it's like a butter
• 22:33
  cheese. It's yes, that's like a yeah,
• 22:36
  boursums. That's.
• 22:37
  It that's. It.
• 22:38
  Yeah, yeah, yeah, yeah. I've never had it before.
• 22:41
  Oh, I'll drop that on a steak instead of something I know
• 22:42
  sometimes. Oh yeah.
• 22:45
  She makes it homemade up there. I'm sure.
• 22:47
  Look, I'm going to tell you right now hers is going to be
• 22:48
  better than mine and speak like Speaking of chicken salad, I saw
• 22:53
  some, I didn't know who this person was, but Bethenny
• 22:56
  Frankel, apparently she was like a housewife or something and
• 22:58
  she's famous. And this just goes to tell you
• 23:01
  how I'm not going to say stupid. That's it is how ridiculous
• 23:05
  social media is. I don't know who Bethenny
• 23:08
  Frankel is. And I see a video about her
• 23:11
  chicken salad. I had to make like 4 videos
• 23:13
  because me and the wife got a stomach bug going into the
• 23:17
  weekend. We're supposed to be at the Luke
• 23:18
  Combs concert Saturday. We had to cancel everything.
• 23:21
  So when I'm on the mend, I'm out there making four or five videos
• 23:24
  because I fell behind being sick.
• 23:26
  And I see this video with Bethenny Frankel.
• 23:29
  I don't know who that is. That could be my neighbor.
• 23:30
  That could be a terrorist for all I know.
• 23:33
  And she said she's like the chicken salad queen or people
• 23:38
  are saying she is try the chicken salad recipe.
• 23:41
  So I'm just out there, I've had like 5 beers and I said, you
• 23:44
  know, Bethenny Frankel, if you're watching this, throw all
• 23:46
  that other stuff you have away and try this chicken salad blah,
• 23:50
  blah, blah. And you don't expect it.
• 23:53
  And everybody that follows her starts tagging her and telling
• 23:57
  her to try. And again, it'll I don't care as
• 24:01
  much. I don't, I used to care.
• 24:02
  I don't care anymore. I used to care when the video
• 24:05
  that I put my heart and soul into that really represents who
• 24:08
  I am got 5000 views and this video has got like 150,000 now
• 24:13
  and all I said. You're just drinking beer and
• 24:16
  chilling. And what really what really got
• 24:19
  the engagement up. People could not believe I
• 24:20
  didn't know she was. So then about 3 hours ago, I'm
• 24:24
  sitting on the couch. My wife gets home and I said,
• 24:27
  you know who Bethenny Frankel is?
• 24:28
  And she's like, yeah. And I said I made a video and
• 24:31
  apparently everybody's really upset because I didn't know she
• 24:34
  was. I said I don't follow, like,
• 24:35
  housewives and stuff. Sometimes you trigger the
• 24:40
  algorithm and you don't even know your trick.
• 24:42
  Don't mean to. That's unbelievable.
• 24:44
  That is fantastic. That's fantastic.
• 24:47
  My neighbor, his friends with Shane Griffin, who is the guy
• 24:51
  who's been shipping that chicken salad out to everybody, that
• 24:54
  he's really the guy who started the whole damn craze, honestly.
• 24:58
  Yeah. His name's Shane Griffin.
• 25:00
  He owns March. It's there in Bocage Village.
• 25:03
  Fantastic place. Hell of a nice guy.
• 25:06
  Went and interviewed him because my neighbor, we're sitting
• 25:09
  around having a couple of cocktails one Sunday night and
• 25:11
  she's, and somehow this came up the chicken salad.
• 25:14
  We had some Calvin's. She her son at the time was
• 25:17
  working at Calvin's. So she had some Calvin's chicken
• 25:20
  salad. I was like, have you seen that
• 25:21
  video? There's a viral chicken salad's
• 25:23
  going viral. And she was like, yes, you need
• 25:27
  to be talking to him, blah, blah, blah.
• 25:29
  And like while sitting there she texted the guy and like I was
• 25:32
  there a couple days later to do the interview and jumping on the
• 25:36
  wave. Somebody like their whole small
• 25:39
  business is like the whole trajectory's changed for
• 25:42
  something like that. It's it's the the recent social
• 25:45
  media can potentially have is. It's crazy, isn't it?
• 25:49
  It's just crazy. So how did you have the balls?
• 25:53
  Because I'm just going to say it, You had balls to just stop
• 25:56
  what you're doing, making making money to jump into this whole
• 26:00
  game and try to make it. Are you just that that
• 26:06
  determined? Determination is definitely in
• 26:09
  there, but there's definitely a risk when you do anything like
• 26:12
  this and you're you're, you're all in boss.
• 26:14
  But I had some safety Nets in play.
• 26:16
  I had a, you know, the certifications that I
• 26:19
  accumulated throughout my 12 years doing work in the oil and
• 26:23
  gas industry. I could always fall back into
• 26:25
  that. So that's there.
• 26:26
  I'm not leaving on bad terms. I've got a really good friend.
• 26:30
  My best friend actually owns a business doing the same thing I
• 26:33
  did for a bigger company. So in the beginning, he's
• 26:36
  starting out, he's really growing.
• 26:39
  So I'm like, you know, I'm really doing, I know this number
• 26:45
  part time. And I think if that number is
• 26:47
  multiplied times full time and sweat equity, I'll be able to
• 26:51
  get to the number I was at working full time at my job.
• 26:55
  It's going to be hard, but I'm willing to do it.
• 26:57
  But the safety net on top of that was being able to go work
• 26:59
  with him and knowing because we're really close that he's
• 27:02
  going to take care of me. I'm going to take care of him
• 27:04
  and make sure he's on the right path.
• 27:05
  So that was it definitely isn't. And I always say this, there are
• 27:09
  so many people that will help you throughout your journey if
• 27:14
  you do things the right way. If you do things the wrong way,
• 27:16
  you're going to have a really tough Rd.
• 27:18
  But if, if you treat people right, you help the people just
• 27:21
  like the people helped you up. And I try to do my best to do
• 27:24
  that when I have time. People that may have 5000
• 27:27
  followers or 6000, like what, what should you do if you're in
• 27:30
  this position? And I can give them the advice
• 27:33
  because I lived it and I know what did and didn't work.
• 27:37
  So that helps a lot. And there's a lot of
• 27:39
  gratification in that. It's not an ego thing.
• 27:42
  It's more about like, don't forget where you came from, help
• 27:45
  people like you were helped. And that just kind of goes from
• 27:50
  all the way from the bottom to all the way from all the way to
• 27:52
  the top. And I talked to people that have
• 27:54
  3 or 4 million followers and at least the people I network with,
• 27:59
  if you're, if you're like minded like me and you don't have an
• 28:03
  ego and you're not arrogant. And there's a lot of people out
• 28:06
  there that do and I don't talk to them, but there's a lot of
• 28:10
  really good people out there that have big followings.
• 28:12
  There's a lot of people out there that have five times the
• 28:16
  following I have and they might make couple $1000 a month, but
• 28:20
  the business side doesn't really intrigue them.
• 28:23
  They don't want to be involved with that.
• 28:25
  I would rather go to work and that's a prerogative.
• 28:27
  That's cool. But for me it's like I didn't
• 28:31
  mean to go into business. I really didn't.
• 28:33
  You know, the seasoning in the beginning when I started on
• 28:36
  social media was always the five year dream.
• 28:41
  I didn't think I'd do it in a year and a half.
• 28:43
  And the season has been doing really well.
• 28:45
  And I'm just kind of every day I learn something new.
• 28:49
  And when I say sometimes I learn 10 things.
• 28:52
  And now I'm a salesman. I'm I'm on the phone making 30
• 28:55
  or 40 calls a day before I do concept.
• 28:58
  And I learned that product out. Yeah.
• 29:01
  And I learned all of those tools from being in the petrochemical
• 29:05
  industry and being in meetings and having high pressure
• 29:08
  situations. And now looking back at that, I
• 29:11
  wouldn't trade it. I did, like I said, I got into a
• 29:13
  rut, but it developed my character to be able to tell
• 29:17
  anybody with an honest look on my face, hey, you know, this is
• 29:20
  what my product is. I would love to give you some
• 29:22
  info about it. If you like it, I'll send you a
• 29:24
  sample, sell it if you want to. But if not, that's fine.
• 29:27
  But this is this is what I have. Let's talk about those
• 29:30
  seasonings, man. I I haven't had a chance to try
• 29:33
  them. I can't wait.
• 29:34
  I was hoping I was. I was hoping I.
• 29:37
  Would two free bottles don't? Worry.
• 29:38
  OK, well, I would I would go buy everybody else.
• 29:43
  I'll come to your house and grab them.
• 29:45
  Austin, most of our guests aren't as close as you and here
• 29:49
  we are still doing this remotely.
• 29:51
  But don't worry folks, Austin and I are going to get together
• 29:55
  in person one day and and do this with.
• 29:57
  The studio would be awesome, but no this is this is the any
• 30:01
  reason seasoning. Great name.
• 30:03
  Great name. Yeah, this.
• 30:05
  So I I named this one and then the and any reason season.
• 30:09
  It's just your typical all-purpose.
• 30:10
  All-purpose. Yeah, as far as flavor, but
• 30:13
  obviously. Is that like a cave?
• 30:14
  Is that a would be like a Cajun seasoning?
• 30:16
  Nothing spicy about it. This is just like a couple other
• 30:20
  spices. This is just so the idea behind
• 30:23
  me coming out with these two rubs in the beginning and
• 30:27
  seasoning rubs, just whatever terminology you use was if you
• 30:30
  didn't have salt or pepper in your house or any other season
• 30:32
  in your cabinet with these two seasonings, you could cook BBQ
• 30:36
  or you could put this on French fries and burgers or whatever.
• 30:40
  Great idea. Then we've got the, let me put
• 30:42
  this, the nice and slow BBQ rub. Wife's name, that one, she
• 30:47
  thought that was a cool man. I thought it was a cool name.
• 30:50
  This one's got a little bit more of a sweeter profile to it.
• 30:53
  It's a little bit of sugar in it and some other spices, but this
• 30:58
  one's more for like pork and chicken.
• 31:01
  My wife beats it on everything. She loves it and I think she's
• 31:04
  married to it because she named it.
• 31:06
  She's. Putting it over, yeah, we got
• 31:11
  the any reason seasoning and the, and the nicest little BBQ
• 31:14
  rub. And again, like even go back and
• 31:17
  talk about like who you know and just doing your stuff the right
• 31:21
  way. I've met so many people.
• 31:23
  There's a guy that watches me on TikTok that owns 7 grocery
• 31:27
  stores and he's got a call with me Monday and he said he, he
• 31:31
  sent me an e-mail the other day and he said, do you deliver
• 31:33
  seasoning on pallets? And I said, never been asked
• 31:37
  that, but I said, well, hell yeah.
• 31:39
  Not yet, but we. Will.
• 31:41
  What am I here for if I tell this man?
• 31:44
  Well, I've never done that, so I just say yes because we're yes.
• 31:48
  You can figure that. Out now.
• 31:50
  That's easy. That's easy.
• 31:51
  We. Need to figure that out Yeah
• 31:52
  hell yeah. I got a call.
• 31:54
  I got 7 locations and we need to we need to get a big order.
• 31:57
  I'm like, hey, you say when? Absolutely.
• 32:01
  You say jump, I say how high. So yeah, let's go.
• 32:05
  I love that man. That's awesome.
• 32:07
  That is awesome. Where's the?
• 32:08
  Product manufactured at. If you don't mind me asking, I.
• 32:10
  Think 80 Texas and the only reason I didn't keep it in
• 32:14
  Louisiana is the lead time. The lead times I was getting
• 32:17
  from other Co Packers was like 4 weeks and because and it may I
• 32:22
  love Texas custom spice. So Texas custom spice.
• 32:25
  You see this episode. I'm not trying to get away from
• 32:27
  you, but if it ever got to a point where I could get my lead
• 32:30
  time and everything kind of dialed in, it may be different
• 32:33
  in the future because it would be nice to just be able to go
• 32:36
  pick up a load instead of getting it delivered.
• 32:38
  But me starting out with the seasoning, when I launched it a
• 32:42
  few months ago, it was so hard for me to be able to gauge what
• 32:45
  the supply and demand was going to fall at.
• 32:47
  So I had to go with somebody to have a two week lead time.
• 32:51
  That way if I was, if I was nervous about order X amount and
• 32:55
  then I ran low, I could I could gauge it before I was just sold
• 33:00
  out for two weeks. And I tell people that all the
• 33:04
  time. I'm like, man, they sit in
• 33:05
  Louisiana certified. I'm like, I know man.
• 33:08
  I've been asked that so many times and I wish it could have
• 33:10
  been. But to me, LA certified wasn't
• 33:13
  as important as not having product at all.
• 33:17
  And it's and it's more barbecue and all-purpose stuff.
• 33:20
  It's not like your Cajun seasoning.
• 33:22
  You're not doing a Creole seasoning.
• 33:24
  I agree with you. I mean it's. 100% still made in
• 33:27
  the South. Still made in the Oh yeah, even
• 33:29
  though it's Texas. Texas is its own version of the
• 33:31
  South. 95 y'all have ever gotten food from the boudin shack.
• 33:36
  But Jonathan over the boudin shack.
• 33:38
  I just met him today with an order.
• 33:40
  He's opening up. He's got a, he's got a location
• 33:42
  on Nicholson by campus and he's, he's opened up a location
• 33:46
  literally like 2 1/2 miles from me on 42 in Prairieville.
• 33:50
  But he just got an order from me today.
• 33:52
  So look, I've been, I've already been knighted.
• 33:55
  Everybody already told me that I'm Cajun now.
• 33:57
  And I'm like, look, that's making me look.
• 34:01
  I'm not an Alabama fan. I hate him as much as you do.
• 34:08
  We got to dig into this. An Alabama fan.
• 34:11
  I'm sorry. I got family and I love them
• 34:12
  too. That's all right.
• 34:14
  That helped me fit into this culture.
• 34:16
  Damn right it did and job well done.
• 34:18
  Austin, you are welcome to the fold for sure.
• 34:21
  Thank you. Thank you.
• 34:23
  Sure. That's OK.
• 34:23
  I remember what happened one day.
• 34:25
  I'm not a Cajun, so I'm not one to welcome you to the fold.
• 34:28
  I can't pronounce Boudin. You can ask how the Cajun lady
• 34:31
  accent, She gives me shit over it.
• 34:34
  I don't care. Yeah, I don't care.
• 34:36
  I'm I love how house good people she is.
• 34:39
  She does that accent something else.
• 34:41
  I mean she. Isn't it look?
• 34:43
  I was in Alabama, Boudin. Boudin had an N on it.
• 34:46
  You know it doesn't have an N on it down here it.
• 34:48
  Does not. If people tell you to not speak
• 34:51
  phonetically correct down here, you listen to them.
• 34:54
  And if you're not supposed to pronounce the N and you don't
• 34:58
  pronounce the N, and you don't ask questions about.
• 35:00
  It you don't you do not you do not but I can't get it out of my
• 35:03
  damn head. Just the same way that morels
• 35:06
  and new roads for some dumbass reason today I called it
• 35:10
  morials. So my one of my one of my
• 35:13
  friends, she sent me a direct message and she said, oh, I
• 35:18
  can't wait to see these rials that come from this.
• 35:23
  Oh my God. Well, look, hey, I don't know if
• 35:25
  you you had to have noticed if you're the editor here.
• 35:28
  I said Tig Bits when I said I'm going on the podcast and when I
• 35:31
  watched it back, I was like, you idiot.
• 35:33
  I said I'm fixing to do a podcast episode with Tig Tig
• 35:37
  Bits and I I look back and I was like, it's Tigs bits you dumb
• 35:40
  ass. I didn't even notice no I name.
• 35:43
  It's been something special. It's been a storyline within
• 35:45
  itself. People never can remember it.
• 35:47
  Like Bubba, who's on his network and he's a big time DJ.
• 35:50
  He still can't get it right, you know, never called us right?
• 35:53
  Tigs Bigs, Tigs Bigs podcast today is out.
• 35:56
  You got to go check it out. I'm like.
• 35:57
  Tigs, I ain't gonna lie to you whenever I looked you up after
• 36:00
  that live and I I did. I looked up tig bits on
• 36:04
  Instagram and I didn't put, I didn't.
• 36:10
  And I was telling you, there's nothing that look anything like
• 36:13
  what you have going on coming. Up.
• 36:20
  Like if he follows me shouldn't it like suggest something close
• 36:24
  to it? The only thing it suggested was
• 36:26
  a lot of shit that was going to ruin my marriage and my search
• 36:30
  history. Austin Austin's playing our
• 36:34
  growth dude. This, this is I I kid you not,
• 36:37
  we've had. All right, So John Summerall,
• 36:38
  who announced at Tulane, at first he wasn't going to come on
• 36:40
  the show because he thought it was something else.
• 36:42
  And then I got media credentials denied at two different
• 36:46
  locations, and I had to actually reach out to him and go, guys,
• 36:49
  this is not anything bad. This is just my buddy Tiggs.
• 36:51
  It's Bits. We got a show together and
• 36:53
  they're like, oh, OK, yeah, sorry about that, You know, And
• 36:55
  I'm so. Yeah, we have to overcome our
• 36:57
  name. You know, it's it, but it's
• 36:58
  become. So I was on the show for six
• 37:00
  months before I realized it was a play on words.
• 37:03
  And then it's some I. Was like we all were.
• 37:07
  I thought it was because he's from Louisiana.
• 37:09
  I thought it was a LSU thing Tigs bit because he had a radio
• 37:12
  show where he talked about it. Tiger stuff.
• 37:14
  It was not intentional though. See.
• 37:16
  That it was intentional. It was still.
• 37:18
  Confusion. There's still confusion.
• 37:20
  Nobody knows still. We don't even know nobody
• 37:22
  really. Does go back to what we were
• 37:24
  talking about with tag lines, like sometimes some of the best
• 37:27
  things happen. They're absolutely, absolutely
• 37:28
  unintentional. Whether it caused you heartache
• 37:31
  and you had to overcome it or not, you didn't think that once
• 37:34
  enough people see it, they're going to figure out a way to
• 37:36
  make it bad. Oh yeah, for sure.
• 37:39
  We're going to bribe with it, too.
• 37:42
  Yeah, we got our merchandise out there.
• 37:44
  We got to really get our merchandise game up because
• 37:45
  because I got some shirts. When you see it on a shirt, it's
• 37:48
  even more deceiving. Like people are laughing, man, I
• 37:51
  love that shirt. I was like, appreciate it.
• 37:52
  I didn't think you'd get this much attention, but it's really,
• 37:54
  I like, we really got to get this merchandise stuff going.
• 37:56
  Yeah, people love it, you know what I mean?
• 37:57
  Then you can talk about it. It's always a conversation
• 37:59
  piece. I mean they.
• 38:01
  Are the Sky's the limit with that name?
• 38:04
  On a shirt especially, you can do so much with that.
• 38:07
  We bubble, we bubble. We got to get busy on that.
• 38:09
  It gets airtime on Bubble's show every day because he butchers it
• 38:12
  and and and then we get him wearing one, no doubt.
• 38:16
  I know, I know, I've got. I got to send them the shirt
• 38:18
  still. Shit, we hadn't done that to see
• 38:20
  we're. Terrible we're trying to get
• 38:22
  there. All your hat brand that you're
• 38:24
  wearing right now looks like is that stubborn pride hats that
• 38:26
  does that for you. Okay.
• 38:27
  And so yeah, giving them a quick shout out.
• 38:29
  So I'm I'm wanting to get us into the hat game.
• 38:32
  I'm a big Richardson 112 guy and I saw you had the 112 and I was
• 38:35
  like, OK, I want to get with somebody who can actually make
• 38:37
  it. Do they ship it for you or do
• 38:38
  you buy them in bulk and ship them?
• 38:40
  He does all fulfillment. That's Jesse over stubborn pride
• 38:43
  hats. He's right outside of Hammond,
• 38:44
  LA. And I tried to come up with a a
• 38:47
  decent deal for everybody on hats for six months and people
• 38:51
  would keep damning. Man, I love that hat.
• 38:52
  Can I get that hat, blah, blah, blah.
• 38:54
  And finally, somebody linked me up with Jesse and this is a 25.
• 39:00
  This is $25 on his website. It's a leather patch.
• 39:03
  Richardson 112 this the camo. He just sent me this because he
• 39:06
  saw me in a video and he's like, man, you got sweat stains all
• 39:08
  over that damn hat. Let me finish some hats.
• 39:11
  I said, dude, if I like a hat, I'm going to wear it until it's
• 39:15
  ragged. And he's like, we got to get you
• 39:17
  looking better, man. So he sent me this one.
• 39:19
  I've been wearing this one. I'm sure he'll send me a text in
• 39:22
  two weeks because this one's going to be ragged, but it
• 39:25
  looks. Good though, I like that patch.
• 39:27
  Thank you, man. Me too.
• 39:28
  And everybody. It's kind of weird that you
• 39:30
  know, hats have involved like I know things trend or whatever,
• 39:34
  but it's just hard for me to believe that.
• 39:36
  And I know it's not true, but it's hard for me to believe that
• 39:38
  these will be popular in a couple of years.
• 39:40
  I really, really like a Richardson once.
• 39:43
  Well, but I'm the type of guy that five years ago, I'm not
• 39:46
  buying a hat from any online store.
• 39:48
  I have to put it on my head before I know if it fits right,
• 39:51
  unless it was like a 47 brand hat or something like that.
• 39:54
  But no way I could, I could, I could, I could buy it without
• 39:58
  wearing it these hats. I mean, I don't even bend them.
• 40:01
  I mean, they just kind of come. Like they just cut, they come
• 40:03
  just sit on your head. And I just noticed that's
• 40:05
  exactly the same hat I've got on.
• 40:06
  A shout out to my buddy. Johnny Free.
• 40:08
  Who sent sent me a pair of these last week?
• 40:11
  That's awesome. And it's a Richardson 112
• 40:13
  they're. Just they're just.
• 40:14
  The best hat as well, I don't think I.
• 40:16
  Meant mine either I think I. Just threw it on.
• 40:19
  Yeah for for me it would cost me $38 if I bought one hat from.
• 40:24
  I used to buy them from Safari Sun.
• 40:26
  They did awesome work. They're a small business.
• 40:30
  It costs what it costs to buy one.
• 40:33
  So I bought 150 and I think I got the price down to like 2299
• 40:39
  by the time I get them and I ship them and I charge somebody
• 40:42
  $30. I made $3 someone.
• 40:45
  I can't do this. I don't have time to do this.
• 40:47
  No. So Jesse's been Jesse's been
• 40:50
  awesome to have him, man. And he's he's, he's really up
• 40:53
  and coming and a cool thing about Jesse.
• 40:56
  And I'm going to mention too, before we get off this subject,
• 40:58
  this red X on my hat in the beginning, he didn't have the
• 41:01
  equipment to do that. And the more we talked, I said,
• 41:04
  man, so the red X is is the same font as the state of Alabama
• 41:09
  flag. And I'm from Alabama, so I
• 41:11
  wanted to implement that to the logo.
• 41:13
  I like that that's. Cool.
• 41:14
  It got to Louisiana in there. The the icons in here used to
• 41:18
  kind of make a little bit more sense.
• 41:19
  So it was ICYL. That's why Louisiana's down.
• 41:22
  Here I got it. Yeah.
• 41:24
  And so everything in the logo meant something to me.
• 41:26
  I told him, I said, man, if you're going to make the hats, I
• 41:27
  have to have that. I don't want you to go out of
• 41:30
  your way and, and, and spend this expense that.
• 41:32
  And he's like, no, I want to do this.
• 41:34
  I'm trying to grow or whatever. And he got this.
• 41:36
  He nailed it. The hats look great.
• 41:38
  So if Jesse stubborn pride hats, go check them out.
• 41:42
  Stubborn pridehats.com. Absolutely.
• 41:44
  I think we'll be checking them out too.
• 41:45
  I think 25 bucks. For a hat like this is
• 41:49
  unbeatable. For sure.
• 41:52
  Hell yeah, dude, that's fantastic.
• 41:54
  Yeah. So you can just buy them
• 41:55
  directly. You you have you can go through
• 41:57
  your website, I would think I cook, youlook.com and you.
• 42:00
  Got a merchandise and then it'll take you straight to Jesse's
• 42:03
  website. I think, I think and he print.
• 42:05
  And he makes them. He ships them.
• 42:07
  Right. You're that Brandon?
• 42:09
  Yeah. There we got our guy.
• 42:11
  You can't see that. It's like, yeah.
• 42:13
  That's all we need. If I made $2.00 a hat, if you
• 42:16
  could just sell hats when people order them, I'm good.
• 42:18
  Yep, thank you. Yes.
• 42:20
  Yep. Exactly.
• 42:22
  Because it's the marketing thing, you know, I mean, at the
• 42:24
  end of the day, I don't need to, there's things you need to make
• 42:27
  money on and there's things that you just need to go, hey, as
• 42:29
  long as I'm breaking even or, you know, whatever it's, I
• 42:32
  don't, I don't, I don't borrow money from marketing.
• 42:35
  I do my platform on social media is my marketing.
• 42:37
  So right, there's some things like hats that are like, hey,
• 42:40
  you know, me and Jesse have something worked out now to
• 42:43
  where when I make X amount of money and he I've got $200.00
• 42:48
  worth of hats that he would normally would write me a check
• 42:50
  for. I need you to send 200 hats or
• 42:54
  five hats or twenty, however many hats it is to people that
• 42:57
  I'm just giving away companies or whatever.
• 43:00
  Yeah, the hat thing it about making money, the hats about
• 43:03
  brand recognition. You know, the people that follow
• 43:05
  me. Hey, you get a free hat.
• 43:07
  I appreciate you following me. Appreciate your comment.
• 43:09
  Let me send you a hat. This is perfect.
• 43:11
  This is perfect. This is going to be great.
• 43:13
  I'm going to ask you this real quick since you, I mean, you've
• 43:15
  mentioned Alabama, you got it on your hat and everything else.
• 43:17
  Where are you from in Alabama? Because Jr. and I are both from
• 43:20
  Alabama. I'm I'm from Selma on my.
• 43:23
  List Oh good old Selma honey. Yeah, yeah, yeah.
• 43:27
  I think Selma is a home of what's his name with rolling in
• 43:29
  the hay. Rick Carter.
• 43:31
  Rick Carter from Selma Carter. Yes, Sir.
• 43:33
  Yes, Sir. Tell you right, rolling in the
• 43:35
  hay. Wow, yeah, big time legend in
• 43:37
  music. Yeah, man, old school.
• 43:39
  How old is he? Is he like 90?
• 43:41
  Rick's probably. 60 years? How old are you, Austin?
• 43:43
  What decade were you, 30? 6.
• 43:45
  OK, well now you should know who Rick Carter rolling the hay is,
• 43:48
  but when did you move to Louisiana?
• 43:50
  Wait, hold, hold on just a second.
• 43:52
  Rick Rolling the Hay is a royalty free song that I use on
• 43:57
  90% of my sponsored videos. And if that's Rick Carter, I'm
• 44:01
  going to do a backflip right now because every time that I do a
• 44:05
  sponsored video, I use his music.
• 44:07
  Is it now? Is it a bluegrass type Rocky
• 44:10
  song? It might be.
• 44:12
  If so, if so, you just got yourself a lot of bonus brownie
• 44:15
  points. Without Wow go go look.
• 44:17
  Well I'll send it to y'all after the podcast because I was
• 44:21
  looking for something that would go good, that was up tempo, that
• 44:23
  wasn't super loud with lyrics. I'm pretty sure Wow Doctor
• 44:28
  Pepper, Walmart, Tyson, Santa Farms, they get to roll in the
• 44:32
  hay song in every video. Nice.
• 44:34
  Wow. And.
• 44:37
  It wouldn't surprise me because they rolling in the Hay was a
• 44:40
  band. I'll give the quick, real quick
• 44:41
  thing that Rick Carter was in a band called Telluride that was
• 44:45
  like used to open The Allman Brothers and James Brown back
• 44:47
  when they they were huge from Birmingham, AL.
• 44:49
  They played all over the Southeast.
• 44:51
  They were a huge regional band, seventies, 80s that by the 90s
• 44:55
  he started a bluegrass rock band called Rolling in the Hay that
• 44:59
  was like hippie jammy kinda that would end up blowing up King of
• 45:03
  the College circuits in the southeast.
• 45:04
  All the biggest frat houses and clubs and all the college towns
• 45:07
  they end up in. Playboy magazine.
• 45:09
  Girls wearing their merch. Same time they were in some
• 45:12
  movies and TV shows and stuff. Now, Rick S went on to do
• 45:15
  several other projects. He's wrote books.
• 45:17
  He's one of our biggest musical legacies in Alabama.
• 45:20
  Rick Carter. But rolling the hay was big.
• 45:22
  And that wouldn't surprise me because they've had like
• 45:24
  commerce. They were on commercials back
• 45:26
  then even and stuff I can remember.
• 45:28
  So I we need to. Sounds like he's dialed into
• 45:30
  that. Yeah.
• 45:30
  That's, that's super cool, man. See.
• 45:32
  Yeah. And.
• 45:32
  It didn't even happen. It happened by chance.
• 45:35
  Like you were saying, you just do what you do and the right
• 45:37
  stuff happens. Ain't that crazy?
• 45:39
  Yeah, Rick Carter didn't even make.
• 45:40
  It's like the Lord just opened the door there.
• 45:42
  That's right. A.
• 45:44
  Great guest on here. We'll have to bring you back on
• 45:46
  so y'all can talk about that. Now, hey man, I'm the guy from
• 45:49
  your hometown. I don't know who you are.
• 45:51
  Thanks a lot. I mean, I've been using your
• 45:55
  music. Yeah, they they've been doing it
• 45:57
  for a long time. And you've been out of the state
• 45:59
  for a while, so that's not not a huge surprise.
• 46:01
  But when did, when, how did you get out of the state?
• 46:03
  I mean, because I'm from Eclectic, AL.
• 46:05
  I grew up on Lake Martin Blasey's from downtown
• 46:07
  Enterprise area. My sister and my nephew and all
• 46:09
  that side of my family are an eclectic.
• 46:12
  Really. Wow.
• 46:12
  Wow. Do.
• 46:13
  You know Peyton Stevenson. Yeah, I have to.
• 46:18
  Peyton State, he was a quarterback.
• 46:19
  He was a quarterback. An eclectic for years, yeah.
• 46:22
  A couple years ago, yeah, His daddy, his daddy and I went to
• 46:26
  school together. Matthew Stevens, one of.
• 46:28
  My, no kidding. Yeah, we talked about all that
• 46:35
  Hoo ha later. Any of my E town people
• 46:37
  listening, they're going, oh Lord.
• 46:39
  Yeah, man, it's a. Small world, we talking about
• 46:42
  rolling a lot smaller. Travis and hell yeah, we all
• 46:46
  know a bunch of the same people. How is it taking us all this
• 46:49
  long to connect? That's crazy.
• 46:50
  But sometimes you see it happen and you're like, man, this is
• 46:53
  kind of meant to be. That's so wild.
• 46:55
  I didn't. I didn't realize you're an
• 46:57
  eclectic. Yeah, that, that's where my,
• 46:59
  that's where I went to high school.
• 47:00
  I was born in Jackson, Ms. We moved up, moved to Montgomery
• 47:02
  till second grade. Then I finished an eclectic,
• 47:04
  went to Troy, where I met Blasey Nashville for 15 years.
• 47:08
  Now I'm back in Gulf Shores the last five years.
• 47:11
  I know a ton of people. Jake.
• 47:12
  Ewen, Michael. Size Sloth.
• 47:14
  Yeah, sloth. They were all a couple years
• 47:16
  younger. Me.
• 47:16
  Those are all like my little brothers.
• 47:17
  I used to kick the crap out of them in sports.
• 47:19
  My whole life. I gave them terrible nicknames,
• 47:22
  but I love those guys. That's some of my best friends.
• 47:25
  Oh, I miss. You guys, that's a big one that
• 47:27
  come. Out of Big Ben, he and my little
• 47:29
  brother graduate together. They were they were team.
• 47:31
  They were partners on teams, their whole.
• 47:34
  Ben was a class act man, his mom one of the one of the best women
• 47:38
  you'd ever meet. His whole family, great people,
• 47:41
  a lot of good people back home. Yeah.
• 47:42
  I don't get, I don't get back much like you were saying
• 47:44
  earlier. I don't get back much because I
• 47:46
  went to Troy, then to Tuscaloosa, then to Nashville,
• 47:49
  and I just went home for the stuff and keep up.
• 47:51
  But I still keep up, you know, some, but that's a trip.
• 47:53
  What a small world. Yeah.
• 47:55
  I know man, all the connections here.
• 47:58
  I love it. Hey, if you want some stories,
• 48:01
  Tigs and Blasey, those guys he just mentioned, if we ever get
• 48:05
  them over here. You want some dirt on Jr.
• 48:08
  They got it. They saw me in my prime.
• 48:10
  Blasey saw me in my prime too. Oh, buddy.
• 48:16
  That's awesome. Man, and when I tell people when
• 48:18
  I meet people out because I've been in, I've been in the music
• 48:20
  business the last 20 something years and I've traveled all over
• 48:22
  the country, people, people always think I'm crazy and I'm
• 48:24
  like, guys, where I'm from, I'm not I'm like middle of the pack.
• 48:28
  I ain't even the worst one. I'm.
• 48:29
  Telling you I'm. Like the same one from back home
• 48:32
  and they think I'm crazy and I'm like y'all don't even know.
• 48:34
  And I can vouch for him. He is not lying.
• 48:37
  Oh, no. Oh, and I believe it because we
• 48:39
  all had to modify just a little bit.
• 48:40
  It's like coming out of OP Alabama, you know, it's like
• 48:41
  people understand like what I grew up around.
• 48:43
  And it's like I go back and they're like, you sound like a
• 48:45
  Yankee now. And I'm like, man, I sound like
• 48:47
  a country redneck everywhere else I go.
• 48:49
  Like I promise, I promise a modified situation coming out.
• 48:53
  Yeah, I just, I just think I've lost my accent until I'm down
• 48:58
  here. If I have a drink or two and
• 49:00
  then somebody's like, where are you from?
• 49:03
  Shreveport? I'm like.
• 49:04
  No, kinda. Basically, that's my wife.
• 49:10
  My wife's from Houma, LA, and she's she lives here and, and
• 49:13
  everybody when they, her family or friends come visit, they say
• 49:16
  you talk country now and then and she's like, I don't do it.
• 49:20
  And I'm like, no, you definitely, because anybody here
• 49:22
  thinks she talks straight, you know, Cajun, you know, straight
• 49:25
  flat, the base. They think she's talking flat.
• 49:27
  But then we go back to Houma or some of her friends show up, get
• 49:30
  two or three of them together. Oh, it gets thick.
• 49:32
  Oh, it gets right back to normal, right back to South
• 49:35
  Terrebonne. My.
• 49:37
  Definitely diluted. Now I can tell that when I go
• 49:40
  home and I talk to my family, I'm like damn, I just I used to
• 49:42
  talk just like y'all and it's just such a drawn out way of
• 49:46
  talking. And if I'm around them for a few
• 49:48
  days, my wife like if I go to Alabama by myself and I come
• 49:52
  back after the weekend and my wifes like why are you talking
• 49:55
  like that? I'm like, that's all I've
• 49:56
  listened to for three days. Exactly.
• 49:58
  It's like, speed it up. You can, you can jump right back
• 50:01
  into it so easily. And people ask me too, It's
• 50:03
  like, what's wrong with you? I'm like, dude, I had to
• 50:04
  articulate my words so people could understand me.
• 50:06
  I'm in sales. I was like, I can't be running
• 50:08
  off to, you know, I'm the only one from the South.
• 50:10
  I'll say on this team. I was like, I have to be able to
• 50:12
  speak so they understand, because I started off not being
• 50:14
  able to do so. They looked at me like I had two
• 50:16
  heads. I was like, yeah.
• 50:18
  There's there's a there's a backyard drinking a 12 pack with
• 50:21
  your closest buddies. And then there's let's turn the
• 50:24
  business side on. And some people can do that.
• 50:27
  And sounds like you got to figure it out.
• 50:28
  And I have to do the same thing when I call people and sell my
• 50:31
  seasoning. I sure as hell don't say, hey,
• 50:34
  how you doing? My name is Austin.
• 50:35
  I got to see you. Yeah, it's real, real good.
• 50:39
  I really hope you like it. That ain't going to work, so
• 50:42
  yeah. The best I just got to be a
• 50:48
  chameleon. Depends on who you got to call.
• 50:50
  Depends on what area code you call it.
• 50:51
  You can play it up, play it down.
• 50:52
  Whoever answers, play it up, play it down.
• 50:54
  Oh man, you kidding me? I when I talk you can bet
• 50:58
  whatever, whatever, whatever region of promoter I'm talking
• 51:00
  to to work, I dial it up so they can get it.
• 51:03
  Either lay it on thick or or slick it up if I need to.
• 51:06
  Yeah, exactly. That's so fun.
• 51:09
  Good old Edwin Edwards did that here for years in Louisiana when
• 51:13
  he was governor back in the 80s. I'm gonna plug my charger in
• 51:16
  real quick. I have 60% I want to down.
• 51:20
  When you say to. Tigs, Eddie Edwards.
• 51:23
  Eddie Edwards back when in the 80s, you know, he was, he would
• 51:26
  be down in South Louisiana and he would just lay it on thick
• 51:30
  with the accent and all. He go to Shreveport.
• 51:33
  He sounded like me. Yeah, He knew.
• 51:39
  He knew how to work it. Ain't no doubt about it, man.
• 51:42
  He could work it. He was.
• 51:44
  Funny. Well, I know you said you come
• 51:46
  from Selma, which is beautiful country.
• 51:47
  I used to have to drive through there going from Jackson, Ms. to
• 51:50
  Montgomery. My grandparents are from
• 51:52
  Jackson. And then we, I went to
• 51:53
  Montgomery before Eclectic. So drove through there a bunch,
• 51:56
  had some friends in college from there.
• 51:57
  But so when, how did you go from there to Central Louisiana in
• 52:03
  that period of time? And what and what, how long have
• 52:05
  you been where you're at now? I mean, why do you.
• 52:08
  Yeah, that's the main thing is why do you think you're a
• 52:09
  certified Coon ass even though you're an Alabama transplant,
• 52:12
  basically? Well I live in Louisiana so you
• 52:14
  do not get the pass judgement. Bam, hey, I still hey.
• 52:19
  I own a house in Houma so technically I live here too.
• 52:22
  I pay. Taxes.
• 52:23
  You can't. You can't marry into it.
• 52:24
  You got to be. You got to be united.
• 52:27
  No, I'm kidding. I'm kidding.
• 52:30
  I've been going to. Louisiana for a long time.
• 52:33
  I got some good Louisiana stories, I promise.
• 52:34
  You know. Yeah.
• 52:36
  When I was 24, I was working at Pepsi Cola in Selma and I was
• 52:41
  driving a truck. And then I moved into the sales
• 52:44
  side of it. And you know, it was decent
• 52:46
  money. And for a small town, it was
• 52:47
  like the upside of being in sales and kind of climbing up to
• 52:50
  management was was, I mean, it wasn't terrible.
• 52:54
  It was people would have thought I did decent if I did that.
• 52:57
  And I got to the point where if I was the plant manager at
• 53:03
  Pepsi, I wouldn't be happy. And I knew that.
• 53:06
  And I said, I can't do this. And I don't want to try to go to
• 53:08
  another job that maybe closes down in 10 years.
• 53:13
  There's no sustainability and there's no real telling what the
• 53:16
  economy is going to do to a small town like this.
• 53:19
  Jobs come and go. They're shipping jobs overseas.
• 53:22
  So a buddy of mine I went to high school with, he was a
• 53:25
  couple of years younger than me. He had family that lived in
• 53:28
  Mooreville, Louisiana and they had all worked in the plants
• 53:31
  their whole life. And he came down there right
• 53:33
  after high school, So 24. He was, he was probably already
• 53:38
  down here when I was 24 for 6 1/2 years.
• 53:43
  So I hit him up. I'd come down here to visit him
• 53:45
  in Baton Rouge a couple times. And I said, man, is there any
• 53:47
  entry level positions down there?
• 53:49
  And if there is like what, what are they pay and like what's
• 53:52
  the, what's the growth trajectory and all that?
• 53:54
  So we talked and I decided when I was down here visiting him to
• 53:59
  go interview for a job and I talked to him and my main thing
• 54:03
  was when I first came down here was I'm going to come down here
• 54:05
  for six months. If it works out great, I could
• 54:08
  stay long term. But if it doesn't, I'm going to
• 54:10
  go down there and work a bunch of hours and make some good
• 54:12
  money. And it, it ended up working out.
• 54:15
  I've been down there for 12 years now.
• 54:17
  So happy that it, it worked out that way.
• 54:21
  But that's another thing like This is why my philosophy has
• 54:25
  been if a door opens, just go through it.
• 54:27
  Because every time I've taken a risk to this point in my life,
• 54:31
  at least when it comes to I'm nervous about something, I don't
• 54:37
  want to do it. It may be out of my comfort
• 54:39
  zone. More often than not when I do
• 54:42
  that, something good happens. So I've kind of learned to
• 54:45
  embrace that. Like what?
• 54:46
  When you're nervous or you're in uncharted waters, just do it and
• 54:50
  see what happens. The worst thing that happens is
• 54:53
  nothing happens. It's really not.
• 54:55
  The alternative is not you dead or you know you embarrass your
• 55:00
  whole family. The alternative is you weren't
• 55:03
  successful and learn that. Take that lesson and put it in
• 55:06
  your tool bag and apply that next time and you'll know you'll
• 55:10
  have better instincts next time to do the right thing.
• 55:13
  Yeah, for sure, no doubt about that.
• 55:15
  That makes. Total sense.
• 55:16
  Yeah. Wow.
• 55:18
  Making content and doing all that you do kind of going back
• 55:21
  to to content for a second. How do how many videos a day
• 55:25
  like how how often are you recording?
• 55:28
  How far ahead are you? Like how much do you have in the
• 55:30
  can right now like? You know, well, I have zero in
• 55:34
  the can as far as like future content right now.
• 55:36
  And that's that's because the seasoning has kind of taken so
• 55:41
  much of my time now that I can't really batch content like I used
• 55:45
  to. I used to can batch four or five
• 55:47
  videos between Friday and Saturday and I'd be good for
• 55:50
  five or six days. Yeah.
• 55:52
  Yeah, yeah. Now you know, it just kind of
• 55:55
  depends. Sometimes it's not really so
• 55:57
  much about my capability of doing a video.
• 56:02
  It's more about am I going to be able to do a good video.
• 56:06
  So I kind of gauge my temperature as far as like, OK,
• 56:09
  I've made 40 phone calls today. I'm completely dead.
• 56:13
  Do I really want to go put a half effort video out that's
• 56:17
  going to obviously show that I'm not my full personality?
• 56:21
  So I try to now I have a schedule, but the schedules tell
• 56:25
  like planned out as a week. And I know what videos I want to
• 56:28
  make, but I don't necessarily know what day I want to make.
• 56:31
  And the same the same can be said for when I make 40 phone
• 56:36
  calls in a day. I know when I wake up that
• 56:38
  morning and I get up and I have my energy drink, I know in about
• 56:42
  an hour if I want to make 40 phone calls that day.
• 56:45
  Yeah. And if it's a 40 phone call day,
• 56:47
  I do that. If it's a three video day, I do
• 56:50
  that. It's never both.
• 56:52
  It's never. No.
• 56:55
  I wish it was, if it was then I would have a lot of days off.
• 56:58
  No, I get it. I get it after.
• 56:59
  That energy drink? And that old store?
• 57:02
  Do you keep like a running tab of things you want to get videos
• 57:05
  done on and check them off as you go?
• 57:07
  Or do you just have inspiration hit and like, oh, I'm doing that
• 57:09
  one next? Well, the inspiration stuff
• 57:12
  hits, but I the inspirational videos literally happening
• 57:15
  either when I'm laying in bed right before I go to sleep or I
• 57:19
  don't really listen to music in the car anymore.
• 57:21
  Now don't get me wrong, I'm not like without music.
• 57:24
  When I'm in my office and I'm just like doing some stuff, I
• 57:27
  listen to music. And I was actually cranking out
• 57:29
  some Justin Moore earlier. I remember seeing your video.
• 57:31
  Y'all were at the Jeff the Moore concert.
• 57:33
  I was like, man, I loved his music and listened to it so long
• 57:36
  as I probably hadn't turned him on in like 3 or four months.
• 57:39
  So I was like cranking that out, but nice, the creativity side of
• 57:43
  my brain. So like, I'm a class clown.
• 57:45
  I've always been the guy that says something off the cuff.
• 57:49
  And I've learned in doing content that the best way for me
• 57:52
  to do content is to not script it.
• 57:55
  When I'm out there in the middle of a video, whatever comes to my
• 57:58
  mind is usually what I say. And I think that goes best with
• 58:03
  it's just organic and it doesn't feel forced.
• 58:06
  But yeah, usually ride in the car with no music playing or
• 58:10
  Kyle laying there at night and just going, you know, I think
• 58:14
  I'm going to I'm going to do this.
• 58:16
  And I've never even thought of this, but it just pops into my
• 58:18
  head and then I write it down and then it goes on the
• 58:21
  schedule. And then you can't go back to
• 58:23
  sleep. And then you just.
• 58:25
  Yeah, there it is. I'm with you.
• 58:27
  Yeah, it's just a fault. Is it like is that where the Tri
• 58:30
  tip came from? Because I watched that video
• 58:32
  today. Now I've spent some time out
• 58:33
  West so I'm aware of what Tri tip is, but that's not a typical
• 58:36
  Alabama or Louisiana southern BBQ type.
• 58:39
  Item it isn't the mediatory in Prairieville.
• 58:44
  They opened up probably about a year and a half two years ago
• 58:47
  and I got my season in stock there and I shop there all the
• 58:50
  time because you know, Rouses and some the nicer Rouses
• 58:54
  markets all have really good cuts of meat.
• 58:57
  But the Mediatory has got Wagyu steaks, brisket, Tri tips.
• 59:03
  They've got the more exotic stuff, not necessarily exotic,
• 59:06
  but stuff that other places don't.
• 59:08
  Care can't get it rouses. And I just went in there kind of
• 59:11
  just do a little check in on them.
• 59:13
  I just stocked them up about a week ago.
• 59:14
  I went and talked to them and I said, hey man, how's the
• 59:16
  seasoning doing? You know, good, whatever.
• 59:18
  And I said I don't know what I want to cook today, but I said I
• 59:20
  think I'm going to get a Tri tip.
• 59:22
  And I looked over in his case and he had just cut one and
• 59:25
  packaged it. I said is that Wagga?
• 59:27
  He said yeah. And you know Japanese Wagga, you
• 59:30
  know you're going to pay 4 or $500.00 for a Tri tip for what?
• 59:35
  This is about 50 bucks. It was an American Wagga Tri
• 59:39
  tip. And y'all, I'll tell you right
• 59:40
  now, that was the best sandwich I've ever made in my entire
• 59:45
  life. Me and my wife were eating my
• 59:46
  fight and I'm like man, that I've never made one like this.
• 59:50
  Like to me like to cooking a Tri tips like cooking a steak.
• 59:55
  You've got a thermometer in it. You can track it.
• 59:57
  You know, I've done this for so long.
• 59:59
  That's not the hard part. It's like what you going to put
• 1:00:02
  in the sauce? What kind of cheese you put on
• 1:00:04
  make a sandwich? Cut it right, Yeah, yeah, don't
• 1:00:09
  cut it on a diagonal or or do and then they're either way you
• 1:00:12
  cut it is going to be wrong. Just embrace the sub.
• 1:00:17
  Two pieces of things. Going on together like a brisket
• 1:00:20
  and a robot. I just got together one day
• 1:00:23
  because. That's it's not a good, yeah.
• 1:00:27
  Because that's not a typical something, but man, when it's
• 1:00:29
  done right, it's so good. Quick story.
• 1:00:31
  I know everybody hates when I do this.
• 1:00:32
  I feel like Rose when she. Talks about.
• 1:00:34
  Saint Olaf, if you're going to go to your John party story,
• 1:00:37
  then this is a great time. Yes, true story though.
• 1:00:40
  But I so I used to work for John Party.
• 1:00:42
  I was his tour manager for several years when he was on his
• 1:00:44
  way. Yeah.
• 1:00:45
  And so when when he's from winters Dixon area out in
• 1:00:49
  Northern California. So when we would go back to
• 1:00:51
  California one year, we went out hunting on some on some land,
• 1:00:55
  like 9000 acre ranch up on the Napa Yolo County line of
• 1:00:59
  Northern California, which was very remote.
• 1:01:01
  Only place I've ever been more remote was in the swamps down
• 1:01:04
  South of Morgan City, LA. Now that's remote, remote.
• 1:01:07
  You can't get home. But this was this was way out
• 1:01:10
  there and I didn't know this part of California existed.
• 1:01:12
  I thought California was skateboarding in bikinis like
• 1:01:15
  you see on the on the TV shows. You know, I didn't know that
• 1:01:18
  there was all this. So anyway, we're out there the
• 1:01:20
  first night out there, you know, it's one of these old school
• 1:01:22
  hunting lodges and everybody who goes on a hunting adventure
• 1:01:25
  knows the food is one of the main draws of going on a hunting
• 1:01:29
  trip is to all the exotic and cool foods that the that the
• 1:01:32
  local chefs are going to cook. So they did Tri tip and I didn't
• 1:01:35
  know what it was. So then I got the education on
• 1:01:37
  Tri tip. It was absolutely phenomenal.
• 1:01:39
  They had one of these big old school crank smokers with levels
• 1:01:42
  over open coals and some would have potatoes and some would
• 1:01:45
  have Tri tip and the Tri tip was dripping in the potatoes.
• 1:01:48
  It was sick. So then since then I've had it
• 1:01:51
  of several times and I can remember telling John this way
• 1:01:54
  back then when I first had it because he was living in
• 1:01:56
  Nashville. By this time I said, you know,
• 1:01:58
  people back home have no idea what this is and we all love BBQ
• 1:02:01
  because I've eaten barbecue in like 40 states.
• 1:02:03
  You know, I love BBQ. I'm like everybody back home
• 1:02:05
  loves BBQ. You should start a Tri tip
• 1:02:08
  restaurant in Nashville and serve nothing but Tri tip and
• 1:02:11
  call it just the tip. Just for a second, just to see
• 1:02:17
  how it feels. I mean, dude, that it would have
• 1:02:19
  been the big it was a miss. Maybe he'll still do it.
• 1:02:21
  I mean, I hope he does and gives me like one, one point of credit
• 1:02:24
  on it and. No one's going there after
• 1:02:27
  church. But, but I but I thought and
• 1:02:29
  I've told people about it and, and you know, when, when guys
• 1:02:32
  that leave out of Nashville, mostly southern guys and stuff,
• 1:02:34
  most everybody doesn't know about it.
• 1:02:35
  You get out there and you have one for the first time, you're
• 1:02:37
  like, man, what is this? It's Tri tips like what is that?
• 1:02:40
  You're like you have to explain and it's moved over into Texas
• 1:02:43
  because I've gotten it several times in Texas last decade or
• 1:02:47
  so. But.
• 1:02:48
  But really a? A different something, you know,
• 1:02:50
  and it was in the way you laid it out, it looked, I mean, if
• 1:02:53
  anybody was going to sell it, that video you put on it to sell
• 1:02:55
  it today, brother. I appreciate it man, all 3000
• 1:02:58
  people that saw it I really appreciate.
• 1:02:59
  It it's just like that with just the tip.
• 1:03:02
  I that's one of the top ten favorite little clips that I've
• 1:03:05
  ever made. It makes me laugh every single
• 1:03:07
  damn time. That's why I knew that's where
• 1:03:09
  he was going with this. It's just, it's one of my
• 1:03:12
  favorites. Yeah, it's like had 587 views
• 1:03:16
  you. Know if we could have done this
• 1:03:18
  podcast yesterday before I made it, maybe the intro could have
• 1:03:23
  been something that was referencing just a tip and now I
• 1:03:26
  missed the I missed the mark. That video is out there.
• 1:03:30
  We just have to let it be. Sometimes I'll make a video by
• 1:03:35
  the time I've done every clip because I clip it.
• 1:03:38
  I mean I'm sure y'all obviously all familiar.
• 1:03:40
  What editing software do you use?
• 1:03:41
  I'm always curious I. Use cap.
• 1:03:43
  I used to use cap cut. OK, yeah, I use.
• 1:03:45
  A lot on your phone. Right on your phone.
• 1:03:47
  Yeah, yeah, that's awesome. And I've done it that that way
• 1:03:50
  so long that I don't think I'd be able to do it on a computer.
• 1:03:53
  But I get it. That tricep video had 63 clips
• 1:03:57
  and I had to drag the beginning and the end of every video and
• 1:04:00
  it was 3 minutes and 14 seconds when I finished doing it.
• 1:04:04
  And I had to eliminate the steak sauce recipe out of it just
• 1:04:08
  because to me, a minute and a half is kind of the the hardest
• 1:04:13
  you want to go out in a food mouche.
• 1:04:15
  Yeah. That's good, but usually I go
• 1:04:17
  down about a minute and a half and so people are asking.
• 1:04:21
  There's a couple. I I can't say a lot of people
• 1:04:24
  are asking, but the couple of people that did got me and I
• 1:04:26
  asked for the the steak sauce recipe and.
• 1:04:29
  I was thinking. The same thing.
• 1:04:30
  The thing, the thing I try to do now is if I do a video like that
• 1:04:35
  and I have to clip, I have to take stuff out that's like part
• 1:04:38
  of a recipe like caramelizing the onions.
• 1:04:41
  I had to take that out. Sure.
• 1:04:43
  Then you can take it, make another video out of just making
• 1:04:46
  the steak sauce and you already did that.
• 1:04:48
  Now it doesn't have to be in there with that and then you
• 1:04:51
  have another video that. Makes sense.
• 1:04:54
  Yeah, it makes perfect sense. I'm just we're talking shop.
• 1:04:58
  That's what I was thinking today.
• 1:04:59
  My the chicken salad with Lauren.
• 1:05:01
  She also has a fantastic pimento cheese, by the way, smoked Gouda
• 1:05:06
  pimento cheese. And it's like 6 minutes, our
• 1:05:10
  little interview. Sounds good.
• 1:05:11
  I love pimento cheese. Dude, you.
• 1:05:13
  OK, everybody from Alabama, look, y'all got don't make me be
• 1:05:17
  so low on this. Yeah, a pimento cheese sandwich.
• 1:05:21
  It has mayonnaise or it doesn't have mayonnaise.
• 1:05:25
  Like you, you should might add mayonnaise to the bread with the
• 1:05:28
  pimento cheese. I do not.
• 1:05:31
  I love mayonnaise. I don't eat pimento and cheese.
• 1:05:34
  I just go. I just go straight pimento
• 1:05:36
  cheese. I've never added mayonnaise but
• 1:05:39
  I will now. I love mayonnaise, bro.
• 1:05:44
  I put mayonnaise on it before I put chicken salad on a sandwich,
• 1:05:47
  so that's. Yeah, yeah.
• 1:05:48
  OK, I did pretty much the same thing with pimento cheese.
• 1:05:53
  And I guess like, have your parents raise you whatever
• 1:05:55
  mayonnaise you use or whatever. What about people who don't eat
• 1:05:57
  mayonnaise? Huh.
• 1:05:59
  What about there are people who don't eat mayonnaise?
• 1:06:01
  I know people. They probably don't like how.
• 1:06:03
  Crazy is that? Don't you feel like you're just?
• 1:06:05
  Missing out because there's so many good things that aren't
• 1:06:09
  just like a sandwich with mayonnaise.
• 1:06:11
  I can get it. If you didn't like it, you don't
• 1:06:13
  want to taste it on a sandwich. But there's so many good dishes
• 1:06:16
  that have mayonnaise that you don't taste.
• 1:06:18
  Oh yeah. Right, right.
• 1:06:20
  You don't taste mayonnaise. You don't.
• 1:06:22
  I mean, think about a grilled cheese.
• 1:06:24
  I didn't know that blew my mind a couple years ago when I
• 1:06:26
  started making grilled cheese sandwiches.
• 1:06:28
  Now with mayonnaise, it's so much damn easier and cleaner and
• 1:06:31
  it tastes exactly the same. Exactly the same.
• 1:06:35
  Yeah, I mean exactly the same, yeah.
• 1:06:37
  I'm going to have to try this with vintage cheese.
• 1:06:38
  I don't know why I've never even thought about it.
• 1:06:40
  I just go to me, it's. Like.
• 1:06:41
  Peanut butter Jelly sandwich I don't add.
• 1:06:43
  Beans there just a little bit. It's a light.
• 1:06:45
  Layer. I can see how it can just just
• 1:06:49
  give it a little more lubricious action there.
• 1:06:50
  You know what I mean? Just.
• 1:06:52
  Just talking about like creating different content.
• 1:06:54
  I'm 100% making homemade pimento cheese now.
• 1:06:57
  Hell yeah, you are good. I want I want to see your video
• 1:07:00
  on it because I have I have never made home.
• 1:07:03
  I just started liking pimento cheese.
• 1:07:05
  It's just kind of a. My mom actually, it's really
• 1:07:07
  good, but I've done, I've never made it either.
• 1:07:09
  You've got really careful with the Pimentos because you will
• 1:07:12
  give everybody Heartburn City if you put too much.
• 1:07:15
  So it's Slice. I'm gonna have to play with this
• 1:07:17
  because I hadn't made it in probably in 10-15 years.
• 1:07:22
  So I have to play with it before I put it out there, right?
• 1:07:25
  Right, Lacey, I know why. I know why you like pimento
• 1:07:28
  cheese, because it's like you. It's a one man posse in its own
• 1:07:30
  little container there. It is.
• 1:07:33
  It is, man. It is.
• 1:07:34
  Man. In my one year going to the
• 1:07:36
  Masters, I ate probably 12 pimento cheese sandwiches.
• 1:07:39
  Yeah, because they were like a dollar dollar fifty.
• 1:07:41
  Every time I walked by a stand, I was eating pimento cheese
• 1:07:43
  sandwich. You know, just.
• 1:07:44
  All Yeah, they just had pimento cheese sand sandwiches.
• 1:07:47
  They're cut in half already. Some of them don't even have
• 1:07:49
  crust on. That's right.
• 1:07:51
  That's right. The Uncrustables.
• 1:07:54
  Yeah. I'm gonna have to.
• 1:07:56
  I'm gonna have to try one. I'm not saying I dislike I hate
• 1:07:58
  them or nothing. I just never eat, eat one.
• 1:08:00
  But we don't ever keep it around.
• 1:08:01
  But. I'm I.
• 1:08:01
  Keep it in there all the time. You could put Pemano cheese on a
• 1:08:04
  cheeseburger. Yeah, Oh yeah, I love made it.
• 1:08:07
  Cheese. It's got other applications
• 1:08:09
  besides just a sandwich or you put on rich cracker, obviously.
• 1:08:13
  You know what I did with it last night?
• 1:08:16
  Put that sump bitch. I put that sump bitch in a
• 1:08:18
  jalapeno pepper and bacon wrapped it and you talk about
• 1:08:22
  good. Really good, yeah, you said.
• 1:08:24
  You know what I did with it last night?
• 1:08:26
  I was scared that. Yeah, I was too.
• 1:08:28
  I was like, where is he going that time?
• 1:08:30
  It's like the time he started out with I was smoking.
• 1:08:33
  And I was like a. Brisket.
• 1:08:35
  What are? You smoking?
• 1:08:36
  Do you have something? To tell us what smoked, it was
• 1:08:39
  like we're doing ATV. Show first thing I did.
• 1:08:43
  Was take. My shirt off.
• 1:08:45
  Right. I sent them a picture.
• 1:08:48
  I used the Traeger last night. I used some of that hefe another
• 1:08:50
  friend of ours gave us a while back that they turned out.
• 1:08:53
  Great, that looks so good too. Forward to using your rubs
• 1:08:56
  though, man, because I I'm just thinking once you showed it
• 1:08:59
  earlier when you said it's just a general rub like that, I was
• 1:09:01
  thinking, I know what this is going to be good on.
• 1:09:03
  I was thinking my wings. I know it's fire on wings.
• 1:09:06
  I've been. On them thighs, everything I put
• 1:09:08
  on the Traeger. Oh, I can't wait man.
• 1:09:11
  I can't, man. Speaking of pellet grills,
• 1:09:13
  talking about Traegers, any pellet grill, there's so many.
• 1:09:16
  That's another thing with social media.
• 1:09:18
  People get. I could do a pork butt and
• 1:09:21
  people go crazy because the people that stay up all night
• 1:09:25
  and use stick burners. I've had stick burners.
• 1:09:27
  I use stick burners. They're they're great.
• 1:09:30
  They're great if that's what you want to do.
• 1:09:32
  I'm not doing competition BBQ. If I wanted to do competition
• 1:09:36
  BBQ, I could do that now when I. Still use a pellet grill, by the
• 1:09:40
  way. Yeah.
• 1:09:41
  Yeah, when I go through a really good barbecue joint, it has that
• 1:09:46
  offset stick burned smoke flavor to it.
• 1:09:48
  And I know that's different, but it's not different enough for me
• 1:09:52
  to not sleep all night and still cook my brisket for 16 hours.
• 1:09:58
  There's a time that you want to do that, but nine times out of
• 1:10:01
  10, I'm going to pick a fellow grill.
• 1:10:03
  And people say that's not a stick burner, it is a stick
• 1:10:05
  burner. They're just little.
• 1:10:06
  Bitty stick. Amen.
• 1:10:09
  Amen. It's fine out of both.
• 1:10:11
  Worlds. It's just like, it's the toxic
• 1:10:13
  boomer. It's the toxic boomers.
• 1:10:16
  It is. It's the.
• 1:10:17
  Same reason I like the sous video.
• 1:10:18
  I use the sous video for all my steaks and it's just, I feel
• 1:10:21
  like it hammers a steak out perfectly, you know?
• 1:10:23
  I've done it that way. I don't do it.
• 1:10:25
  I don't do it all the time, but I love sous.
• 1:10:28
  Video too. It is.
• 1:10:29
  It is just another tool, you know.
• 1:10:31
  I mean if God forbid you just have a steak perfectly cooked
• 1:10:35
  every single freaking time I. Mean just make sure you see it,
• 1:10:38
  don't just soothe, eat it and just throw it on the plate.
• 1:10:41
  Oh my God, people do that. That's weird.
• 1:10:44
  You're cooked to like 132 and they're like, just take it out
• 1:10:47
  the bag and I'm like. No, we got to go hot, hot, hot,
• 1:10:53
  quick yes, yes. I mean you can even get a little
• 1:10:56
  torch if you wanted to. I don't do that, but you know,
• 1:10:58
  but you've got to. You've got to get a Dang, you've
• 1:11:00
  got. To I've seen.
• 1:11:01
  You with. I keep I keep my gas grill next
• 1:11:04
  to my Traeger because if I need to add char to something like
• 1:11:06
  veg or something they got undercooked.
• 1:11:08
  I'll just Well, there you go, flamethrower.
• 1:11:13
  This little rig right here. This what?
• 1:11:14
  I melted my cheese all with my steaks out.
• 1:11:18
  Oh, that's right. That's exactly right.
• 1:11:19
  You. Want to get a good sandwich?
• 1:11:21
  I don't know whatever you. Want to do?
• 1:11:26
  I love it, man. I love it.
• 1:11:28
  Blasey, I don't know. Do you have little bits tonight?
• 1:11:33
  You know, I got a couple of questions.
• 1:11:35
  I don't have to say this, you know, but like, obviously, yeah,
• 1:11:38
  we we do a little thing called little, little bits of
• 1:11:39
  controversy. We kind of already hit on some
• 1:11:41
  of the controversy with some of this Alabama stuff, LSU stuff
• 1:11:44
  and being knotted and, you know, being there, being not from
• 1:11:46
  there. So we kind of gone through a lot
• 1:11:48
  of that. But I do have to ask this.
• 1:11:50
  I mean, it's obvious you're not an Alabama fan.
• 1:11:52
  You're from the state Alabama. So I mean, what, what was it
• 1:11:55
  like growing up at Troy Trojan? And that's the only other option
• 1:12:01
  left in the state of Alabama as a football team is Troy right?
• 1:12:04
  I'm just. Wondering.
• 1:12:06
  I'm talking to you. I'm an Auburn fan.
• 1:12:10
  Oh, I forgot about. That no wonder he denounced his
• 1:12:13
  Alabama hood. That would all make sense.
• 1:12:16
  I would have left. Too.
• 1:12:17
  He even got to edit this one out, man.
• 1:12:19
  I'd have left too. Oh my God.
• 1:12:21
  Hey, a bird took a crap on that guy's arm, Tigs.
• 1:12:25
  A damn bald eagle did it. Going to poop on you.
• 1:12:31
  Oh my God that is funny. That just tied it all together.
• 1:12:35
  You guys Were you guys drinking fork for locos Goward high
• 1:12:38
  schools that way y'all your age group sauce crazy.
• 1:12:42
  Yeah, I don't know who we're talking to.
• 1:12:43
  Are we talking to me? That's.
• 1:12:45
  So good. I'm so happy.
• 1:12:48
  I think that's a mic. Drop by the case when I was in
• 1:12:52
  high school. I love it I.
• 1:12:52
  Love it. And I say you're a fan of these
• 1:12:54
  diet Millers too. That I am.
• 1:12:56
  That's my go to beer, my day drinking beers, my diet Millers.
• 1:12:59
  And then I get, you know, craft beers and stuff on the side
• 1:13:01
  right there. I can't wait till you get down.
• 1:13:04
  Next time you're down here, you let me know when y'all are
• 1:13:06
  coming. We're going to hook up, go to
• 1:13:07
  the floor of Bama or meet up somewhere in the neighborhood
• 1:13:09
  and have us a drink. Man, for sure I can't.
• 1:13:10
  Wait to beat you person. Brother and we can talk about
• 1:13:13
  some of them knuckleheads we was talking about from town earlier.
• 1:13:16
  Yeah, we could say some things off camera that you and I know
• 1:13:19
  we both can't. Say yeah, right.
• 1:13:21
  Yeah, we don't want to embarrass their whole family.
• 1:13:23
  And I'm actually going to go meet one.
• 1:13:25
  I'm going to go and he's he's older than me though.
• 1:13:27
  But Drake Bethey, a good friend of mine, is in town with his
• 1:13:30
  daughter. And I realized last night I was
• 1:13:32
  in town. So when we get off this, I'm
• 1:13:33
  going to go meet the E town guy. And it's going to be funny
• 1:13:35
  because I'm going to tell him, you know, Pete and and his son
• 1:13:38
  and that whole world. Oh, the sister.
• 1:13:40
  Oh my. God, that's crazy.
• 1:13:41
  You definitely know Matthew well.
• 1:13:42
  You called him Pete. Dude, I've known him since he
• 1:13:44
  was in, I don't know, kindergarten, you know, I mean.
• 1:13:47
  Literally, it could be a good thing.
• 1:13:48
  That could be a really bad thing.
• 1:13:49
  Yeah. It's.
• 1:13:50
  Wild, it's wild. I'm 45 now, you know, so it's
• 1:13:53
  like, it's just wild, you know, the, the whole retrospect on
• 1:13:57
  life and middle age and stuff, it's it's all creeps, creeps
• 1:13:59
  around crazy. In tonight's episode, Tig's Biz
• 1:14:02
  Podcast proves that even even more.
• 1:14:04
  So, you know, that was still like, there was a lot of really
• 1:14:06
  good connections. I really thought that was super.
• 1:14:09
  Absolutely. It was, man.
• 1:14:10
  This was. Hey, what's up?
• 1:14:11
  You got to ask him the one most important thing though, Blasey.
• 1:14:14
  I mean, how big a fan of is he of the one and only Bubba the
• 1:14:19
  Love Sponge? There you go, you.
• 1:14:22
  Told me about him, didn't you? I teased Bubba.
• 1:14:26
  I just as I was trying to hype our show up to make sure you
• 1:14:30
  came on kind of like your palate deal.
• 1:14:32
  I was like, we do get 4 or 5000 listens a week on one of our
• 1:14:36
  shows with Bubba the Love Sponge.
• 1:14:40
  I was like, do you know anything about Bubba?
• 1:14:41
  It's like, no, I went OK, great. I'll never be like, yeah, and
• 1:14:51
  then go to research and then fuck, figure out what he is
• 1:14:53
  like. I just don't know.
• 1:14:55
  I didn't want you to. Yeah, you probably better.
• 1:14:58
  Like we'd be great friends. Yeah, you're probably better not
• 1:15:01
  to Google him. Like the Google little quick
• 1:15:03
  summary is not so good, but he's a great guy.
• 1:15:05
  He is a. Great.
• 1:15:06
  I will just look up what he was, what he is supposed to be really
• 1:15:10
  good at and that's it. Well, just.
• 1:15:12
  Let let's just break this news to Austin, I think.
• 1:15:14
  He's really good at making tapes.
• 1:15:15
  It's kind of fun. He's good at making tapes.
• 1:15:18
  He's a sex tapes too. He's got a great on the bubble
• 1:15:22
  Army network. No, he's got a, he's got a
• 1:15:24
  fantastic rate. He he was with Howard Stern, big
• 1:15:27
  dude from the Howard Stern era with kicking and rocking and
• 1:15:29
  rolling. Him and Hulk Hogan were good
• 1:15:31
  buddies. That's where that Hulk Hogan sex
• 1:15:32
  tech came from. It came from his wife.
• 1:15:36
  I. Just.
• 1:15:36
  You know what this cool another good correlation about this
• 1:15:39
  podcast tonight. I did not know anything about
• 1:15:42
  Hulk Hogan cheating on his life in like O 7 and that popped up
• 1:15:46
  on my TikTok for you page yesterday and I had no idea that
• 1:15:50
  that was even a thing. So then I heard the sex tape was
• 1:15:52
  leaked. He got like 115 million or
• 1:15:55
  something in the settlement. So that that was his.
• 1:15:58
  That's this is super cool. Yeah, he got that and Bubble got
• 1:16:02
  run out of radio for it, you know what I mean?
• 1:16:03
  So yeah, Bubble got nothing for the sex tape because he didn't
• 1:16:06
  broke for the sex tape. Somebody stole it from him and
• 1:16:08
  they peddled it and it made him look like the bad guy even.
• 1:16:10
  It was just some whatever people do behind closed doors.
• 1:16:13
  Yeah, it should never got out, but it got out and made it look
• 1:16:16
  like Bubbles, the one that put it out there.
• 1:16:17
  So he lost his job and everything over the deal.
• 1:16:19
  So anyway, yeah, that's the unfortunately the biggest thing
• 1:16:22
  that he's known for. There's a documentary coming out
• 1:16:24
  in about 45 days, I think that's going to really dig into this
• 1:16:27
  that somebody's been working on for like a couple years now.
• 1:16:30
  So that's quite. Cool.
• 1:16:32
  I'm not. I'm not leaving for long.
• 1:16:34
  Somebody is banging on my front door.
• 1:16:35
  I'll be right back. Oh, that's fine.
• 1:16:37
  You leave a damn recipe on the stove.
• 1:16:39
  Back here if you hey, if you hear a gunshot, don't call a
• 1:16:42
  cop. I love this.
• 1:16:48
  Guy man so I can never eat anything he cooks but seems like
• 1:16:51
  a nice fellow. This is tough on Jr.
• 1:16:57
  I knew it was going to be. I didn't want to.
• 1:16:59
  I damn near at the very beginning of the show when we
• 1:17:02
  were talking a little Bubba stuff, I almost gave it away.
• 1:17:05
  I was like, maybe I should tell Jr.
• 1:17:07
  And then I said, Nah, I'm going to let this just show itself
• 1:17:10
  organically in the show. And man, I'm glad I did.
• 1:17:14
  Oh yeah, that was good. I'm glad Jr. brought it up
• 1:17:16
  instead of me. I thought it seemed cooler.
• 1:17:18
  Exactly. It's fantastic.
• 1:17:21
  As soon as he soon as he denounced Alabama.
• 1:17:23
  Being blasive over here too, like two buzzards waiting on
• 1:17:26
  something to die or to attack his.
• 1:17:27
  Ass like. I know both over here scribbling
• 1:17:31
  notes. Like what now?
• 1:17:32
  Humble circle back to this. Don't forget that X circle
• 1:17:35
  circle. Yeah, the line from.
• 1:17:36
  Louisiana. It's like I'm an Alabama boy.
• 1:17:38
  Well, wait, time out. Wait, how did we miss this?
• 1:17:41
  I know, I've known all. Of this, that's the most
• 1:17:45
  important thing on this show is the connection, you know?
• 1:17:48
  It ain't it really. All what everybody does to get
• 1:17:50
  famous don't really even matter. It's just a bunch of BS, you
• 1:17:53
  know? That's exactly right.
• 1:17:54
  The UPS guy just had a little talking too.
• 1:17:57
  Oh. Yeah, the.
• 1:17:59
  Baby's just sleeping. He knocked on the door like I
• 1:18:02
  like he had a warrant. Oh my God, what was he?
• 1:18:05
  What was he doing? Just dropping something off
• 1:18:06
  normal. Just dropping a package off.
• 1:18:08
  Bye, bye, bye. Come on now.
• 1:18:10
  Thanks for dropping it, but you didn't have to wake everybody in
• 1:18:12
  the house up. That.
• 1:18:13
  Shit, it is late for a package you know to be beating on doors,
• 1:18:16
  you know? Yeah, it is.
• 1:18:18
  I know they work late, but don't knock on the damn door.
• 1:18:21
  You get shot in Selma for that shot in Baton Rouge, too.
• 1:18:29
  That's a damn fact. That's a damn fact.
• 1:18:31
  We'll real quick, we'll start to wrap this up.
• 1:18:33
  Austin, I did want tell us a little bit about the cookbooks
• 1:18:38
  that you have. You have, I look you cook as a
• 1:18:41
  cookbook and then you have your Mason Jar Monday cookbook.
• 1:18:44
  So tell us a little bit about them.
• 1:18:46
  So Mason Jar Monday was just some way for me when I started
• 1:18:49
  doing content, this was probably four to five months in just me
• 1:18:54
  start doing a series that would be easy something just cocktails
• 1:18:57
  every week and some of them are recipes.
• 1:19:00
  My wife would give me some of the recipes that I've come up
• 1:19:03
  with and I always kind of experiment with them on the
• 1:19:05
  weekend. And then we put a video out
• 1:19:08
  Monday usually that we publish that book, it's called Mason
• 1:19:11
  Draw Monday. And then I cook you look
• 1:19:13
  cookbook. It was more of, you know, an
• 1:19:16
  accumulation of all the recipes I've done on social media for
• 1:19:20
  the last year and a half. And we, we put that out about
• 1:19:24
  4-5 months ago that it's out there.
• 1:19:27
  It's all on my website at icookyoulook.com.
• 1:19:29
  We got some more recipes, some more cookbooks coming in the
• 1:19:33
  future. But for right now, I'm just kind
• 1:19:34
  of, I'm full steam ahead with seasoning and keeping all my
• 1:19:38
  sponsors happy right now because I know right now my, my head
• 1:19:42
  will blow off if I try to do anything besides those two
• 1:19:45
  things for it's basically those two things.
• 1:19:48
  And then if anything else has time for my attention, I give it
• 1:19:52
  to it. But right now, like all the
• 1:19:54
  series stuff, is just that possible for me to commit to?
• 1:19:57
  Makes sense. Makes sense to.
• 1:19:59
  Yeah, I'm probably going to put this on your plate because you
• 1:20:02
  got too much. You know, we've got about what,
• 1:20:04
  6-7, six months for crawfish season rolls around again.
• 1:20:08
  You know we can expect to crawfish a bowl about bowl in a
• 1:20:11
  bag type deal. And.
• 1:20:14
  Is that one of your specialties too?
• 1:20:15
  You got a good. One no, I posted, I posted a
• 1:20:17
  video during crawfish season, we don't do any bowl in the bags
• 1:20:20
  out here. No, he doesn't, right?
• 1:20:22
  I've seen it. He knows what to do.
• 1:20:24
  Is he dusting them? We're not dusting them.
• 1:20:26
  No dusting. Oh, good.
• 1:20:28
  All right. Good.
• 1:20:29
  Yeah, you got all around. People that want to do that,
• 1:20:32
  that's great. But if you want, if I'm over
• 1:20:35
  there and I'm drinking beer and you dust them, I'm probably
• 1:20:38
  still going to eat a few. I'm not going to tell you you
• 1:20:40
  shouldn't have dusted them, but. It's going to be a.
• 1:20:44
  I'm going to ask whose cousin here works for Kimberly-Clark
• 1:20:47
  because I need a deal on paper towels because that's must be
• 1:20:49
  what y'all trying to do is just waste paper towels over.
• 1:20:52
  Here or sell seasoning and I love that Austin, who has
• 1:20:57
  seasoning still it and just liberally putting it on there.
• 1:21:02
  No, no knocks to anybody. It's also my.
• 1:21:05
  Preference, you know, it's just. It's not necessary.
• 1:21:08
  Boil them right. Put the right amount of season
• 1:21:10
  in there. Soak them, pull them off.
• 1:21:13
  You don't need to. Dust.
• 1:21:13
  I mean, there's so many. There's nothing more on this
• 1:21:16
  earth that holds more seasoning than a damn crawfish would cook
• 1:21:18
  correctly. Why would you need to add more
• 1:21:19
  seasoning to it, right? Yeah.
• 1:21:22
  And you know, some people, it's just like, you know, there's so
• 1:21:24
  many people in this society that just they're going to are stuck
• 1:21:27
  in their ways anyway. But it's the same thing.
• 1:21:29
  It's people that they don't really care if it's better or
• 1:21:32
  worse or it improved it. They're just stuck in it and
• 1:21:34
  they're just going to keep doing it forever.
• 1:21:36
  That's like a mustard thing. Now, mustard good as a binder on
• 1:21:39
  a pork shoulder. Mustard's good as a binder on a
• 1:21:41
  brisket if you keep it light. Very light.
• 1:21:44
  You do not need to put mustard on crawfish when they come out
• 1:21:47
  of that park. Yeah, it adds, it adds about
• 1:21:51
  this much. That's exactly dirty hands.
• 1:21:54
  It makes it more dirty detergent.
• 1:21:56
  Yeah, you got a damn cutting your finger and you put get that
• 1:21:58
  mustard down in there. You're not going to be thinking
• 1:22:00
  about that mustard. Is made to put on a paper plate
• 1:22:03
  as you dip. Connect a sausage in, that's
• 1:22:05
  what. Must yeah, a little side of
• 1:22:07
  honey or. Syrup.
• 1:22:07
  The most roll pad thing I've heard today.
• 1:22:09
  I love it. Damn right.
• 1:22:11
  Yeah, damn right. Well, buddy, great love Kaneka.
• 1:22:14
  Yeah, it was great to meet you, Austin.
• 1:22:16
  We definitely got to hook up. You're over here.
• 1:22:17
  We'll make sure we all swap numbers.
• 1:22:19
  Can't wait to try your seasoning sauces.
• 1:22:21
  I want we'll we'll make sure to promote the snot out of them and
• 1:22:24
  come back around soon. And we'll do round two because I
• 1:22:26
  know Blasey had some and I've got a few more we need to get
• 1:22:28
  in. But we'll do it on another
• 1:22:29
  podcast another day. I know you got a, you got you
• 1:22:32
  got sauces to slang, brother. I appreciate it, man.
• 1:22:36
  I enjoyed it and I'd love to come on here again and I guess
• 1:22:39
  Tigs if, if you have all their address information and
• 1:22:42
  everything, if you send it to me podcast, I'll get everybody
• 1:22:45
  shipped out tomorrow with the rest of the orders.
• 1:22:47
  You got a date brother? I'll send it to you here.
• 1:22:49
  Shortly, just send them my number too so y'all.
• 1:22:52
  I'm going to put us all in a group.
• 1:22:53
  Test yeah y'all text me anytime y'all want and we'll we'll keep
• 1:22:57
  keep connected for sure. I'm going to come visit you
• 1:22:59
  soon. I'm coming to hang.
• 1:23:01
  We're not going to make a video. We're just going to hang out,
• 1:23:03
  brother. Have us a couple pops and shoot
• 1:23:05
  shit. That's just that's the best way
• 1:23:08
  to do it. I tell other people that do
• 1:23:09
  constant. I'm like, mail it, you know, you
• 1:23:11
  want to come hang out and I'm like, you want to do content and
• 1:23:13
  I'm like, no, I don't want to hang out with the person that
• 1:23:17
  doesn't do social media and drink beer and cook.
• 1:23:20
  Exactly. All right, we're going to do it
• 1:23:22
  then. I like it.
• 1:23:23
  All right, boys.