Latest / BBQ Therapy / #50 Clint Cantwell - AmazingRibs.com | The Science of Great BBQ (Most Pitmasters Ignore This)

Transcript

#50 Clint Cantwell - AmazingRibs.com | The Science of Great BBQ (Most Pitmasters Ignore This) · BBQ Therapy

0:00
I tried to stuff marshmallows with chocolate chips and then
0:06
bread them and Graham cracker and then smoke them and it
0:11
sounded really awesome. But marshmallows, even if
0:15
they're coated in Graham cracker crust, they're going to melt
0:19
under heat. So melt it all through the
0:23
grates and like marshmallow gunk all over the bottom of my grill
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and it didn't work out. I didn't try that one again.
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Bangle. Ham BBQ Bangle Ham BBQ Bangle
0:38
Ham BBQ Bangle Ham BBQ BBQ BBQ. Ever notice how the sound of
0:44
sizzling meat and the smell of smoke can silence the noise of
0:48
the world? Now that's BBQ therapy.
0:51
If the fire moves you like subscribe, share and help spread
0:55
the message because growth, like good BBQ, takes time and
0:59
patience. Welcome to your therapy session.
1:04
Welcome to the BBQ Therapy podcast.
1:06
My name is Tavis Bryant, and today's guest is someone who's
1:10
helped shape how millions of people understand BBQ, not just
1:14
how they do it, but why it matters.
1:17
He's the president of amazingribs.com, the largest
1:20
barbecue and grilling resource in the world.
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He was editor at grilling.com, winner of American Grilled and
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the creative force behind Nine O 1 Pig Apparel, a BBQ lifestyle
1:32
brand that celebrates the culture we all live and breathe.
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But before the titles and the smoke, he was a storyteller, a
1:39
guy who worked in a big PR firm organizing, also organizing
1:44
competitive BBQ teams on the weekend, blogging late into the
1:48
night, chasing the balance between precision and passion.
1:52
Clint Cantwell, welcome to barbecue therapy.
1:54
I got one rule. Make yourself at home and speak
1:57
freely. Damn, I want to meet that guy he
1:59
just introduced. He said awesome.
2:04
You never know how much you did at this about recap.
2:07
Yeah, way too much free time, right?
2:12
I love your history and everything that you did.
2:14
It is you took a chance and went to something that you wanted to
2:18
do. So yeah.
2:21
It's like I tell my kids they're getting older.
2:25
We've got one left in high school, one just graduated and
2:29
started his first full time job in New York as an architect.
2:33
And I tell them you really got to take opportunities as they
2:36
come to you. That's rule number one rule #2
2:40
it's never burned bridges because you'd never know when
2:43
it's going to come back to you. And good thing usually, good
2:46
things usually happen when you treat people right and
2:50
respectful and all of that stuff.
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That's really how my life has gone, the opportunities that pop
2:55
up. And it's led to a lot of really
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incredible experiences, including getting involved in
3:03
the BBQ community quite a while back now.
3:06
It was about 1998, the first time that I went to Memphis in
3:10
May, doing what you and I talked about before we started, which
3:16
is just getting out there and meeting the competitors, picking
3:20
their brains when they'll allow you, picking up little tidbits
3:25
of information. So that when eventually I had an
3:29
opportunity to do my first contest up in New York, I knew
3:33
what I was doing going into it. I still made a lot of mistakes
3:37
and came in what they say is Dal that at last, but I had fun and
3:43
was able to maneuver my way through there.
3:46
That's that's my journey. I did work in the PR field in
3:49
New York for 20 plus years and competition BBQ was my version
3:55
of golf on the weekends working in the apparel business at the
4:00
time. And I would go and compete and
4:05
Pennsylvania or New Jersey or wherever on the weekends and
4:09
just decompress. That's hard working in New York,
4:14
you're working almost seven days a week trying to make more
4:18
money. And when you make more money,
4:19
you got to spend more money and you get the kids and it gets
4:22
even more expensive. And it's just like this hamster
4:25
wheel that you're on. So to be able to go out there
4:28
and just sit around the fire with new found friends, if you
4:33
become family with these folks from what's going on in their
4:36
lives and then hopefully beat the butts the next day in the
4:40
competition. But that's family.
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If I dropped a rack of ribs, somebody's going to run over and
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offer me a extra rack that they had in their cooler.
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So it's like the family we always wanted.
4:54
Can't pick your real family, but you can pick your BBQ family,
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right? That is true.
4:59
That is true. I definitely a witness to that
5:03
based on how I go and meet people and they be the
5:07
friendliest people in the world. Welcome in the trailer to come
5:11
on in anytime. Unless you're not in there like
5:15
picking at their food or getting in the way when they're trying
5:18
to do a turn in, they welcome you.
5:21
I've made great friends. I've been friends with some of
5:24
the bigger names at Memphis and makes going back 25 years now.
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So to watch their kids grow up. Chris Lilly's family has grown
5:33
up before my eyes and just a lot of good memories built there.
5:39
And it was the competition world that kind of followed, created
5:44
that path for me into creating BBQ content.
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I was competing on the weekends and always thinking about BBQ
5:53
when I fell asleep. So I'd start getting these crazy
5:56
ideas for recipes like why don't I make a hamburger bun out of
6:02
Mac and cheese? So I'd go do it.
6:05
And there weren't really big blogs back then going back to
6:11
19, whatever, like late 1998, stuff like that.
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So I had this little blog and it was all just crazy stuff that I
6:21
thought up and it caught the attention of Kingsford who
6:25
reached out and said we'd like to start a consumer blog that's
6:30
not so heavy-handed, hit you over the head, use your
6:33
Kingsford charcoal. If you're not using Kingsford
6:35
charcoal, you're doing it wrong, blah, blah, blah.
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So it was more about techniques and how TOS and recipes and
6:43
things like that. And it was called grilling.com.
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So I was doing it on the weekend, creating this website,
6:52
and I had a roster of VIP bloggers that I was able to tap
6:56
into and all content from them. And I was publishing on that
7:02
site probably five days a week, which is a lot of content,
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especially when you're working with a brand like Kingsford
7:09
where you've got to go through legal's got to look at it,
7:12
marketing's got to look at it, brand's got to look at it, all
7:15
this stuff. But the site just kept getting
7:18
bigger and bigger. Sorry this is a long winded
7:21
story, but it's a fun journey. There was a winter where I was
7:25
out snow blowing in Long Island and there was like a foot and a
7:29
half of snow and it's collapsing as my snow blower clears it out
7:33
and I'm struggling to get it cleared.
7:35
And I just walked inside and I was like, I'm done with this.
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I'm done with good evening. I'm done with the long hours.
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I was born in Texas. I'm a much slower paced type of
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a guy than this New York racing around all this on demand type
7:54
of work that I was doing. So I said, why don't we move
7:58
someplace a little slower pace. We looked at Nashville, Austin
8:01
and Memphis. My wife's from Memphis.
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So we ended up here and grilling.com slowly became my
8:09
full time job and I evolved out of the PR world into the BBQ
8:14
world and just like just kept getting bigger and bigger until
8:18
one day Clorox, the parent company of Kingsford, got a new
8:24
CEO that said we're spending too much money on this URL,
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grilling.com. Let's shut it down and roll it
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over to kingsford.com. So he shut it down and all the
8:35
content was lost overnight and just the end of that site, which
8:40
really made no sense. But it did present an
8:43
opportunity to collaborate with me, Ted, over at
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amazingribs.com. And he had been one of my VIP
8:51
bloggers. So he said I love what you did
8:53
over there. Why don't you come on and help
8:56
me grow amazingribs.com and I can start to slowly move out of
9:02
the figurehead role of the company, start spending more
9:05
time with my wife and whatnot. He was in his 70s and wants to
9:11
travel and things like that. So over the last few years I've
9:15
moved up the ladder and now I'm president of amazingribs.com and
9:20
just starting to course the next chapter for that website.
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It's a it's not a journey. So let me ask about it.
9:29
What did you do as far as PR in APR?
9:31
This. It really depended.
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I worked for some agencies up there and the client roster
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could be very diverse. Something as stupid as this guy
9:42
had a umbrella that you didn't have to hold with your hand, so
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it's like a Dome that went over your head and it had strap so
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you'd have to strap around your chest and you're walking around
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in this bubble. So just horrible stuff like that
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where they don't deserve media, but they're paying me to try to
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get it. So that keeps you up at night
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trying to figure out how to crack that egg.
10:09
And then I worked for a little while in the art industry.
10:15
I helped launch a high end art website.
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It's a fine art version of eBay. An auction house could just do
10:24
auctions over the Internet and kind of fixed in their reach
10:29
that way. And then I worked in the apparel
10:32
industry for three or four years for a designer, Mark Echo at the
10:37
Echo Unlimited line of apparel. It was really popular for quite
10:42
a long time and oversaw PR not only for the full company.
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We had about 6 or 7 apparel brands and we launched Complex
10:52
magazine that then evolved into Complex Media and Hot Ones and a
10:59
bunch of sneaker content and stuff like that.
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So I worked with Mark doing his personal pub listing for quite a
11:07
long time out there and really had some crazy adventures with
11:11
him in the graffiti world and traveling to introduce a video
11:16
game that he put together. Some viral video moments where
11:20
we tagged Air Force One, broke the Internet with this Air Force
11:27
One tagging video that was completely faked.
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Like cost us a fortune, but we rented a 747 and painted it on
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one side to look like Air Force One.
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And then there's this video of these graffiti artists climbing
11:45
over the fence at a supposed military base, Andrews Air Force
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Base. And there's, like, armed guards
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driving by and they run up to Air Force One and tag it still
11:56
free. And that was really one of the
12:00
first viral videos out there. We released it on the, of all
12:04
things, a porn site on a Monday morning.
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Within 30 minutes, I'm getting phone calls from media saying,
12:13
did you guys have anything to do with this?
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We know you've got a graffiti video game coming out and you
12:19
just sued the city over a graffiti block party.
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And so they knew that we're the most likely culprits of this
12:27
video. But I didn't answer the phone
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for three days. And all this national media and
12:33
international media are calling. They called the Pentagon.
12:37
The Pentagon had to deny that it happened three times and just it
12:43
was insane. It that was a lot of fun, but
12:47
and then I went back to an agency and that's just not as
12:50
exciting. So thus I'm in Locust now.
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The craziest thing is to me was Clorox owns Kings for charcoal.
13:02
That and Casey Masterpiece and Burts be lip balm and some other
13:07
things. So yeah, there's usually a mega
13:10
corporation behind every big brand, but somebody works like
13:18
this down because my kids think I'm lying every time I tell them
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one of these stories. It just doesn't make sense.
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You can't make nothing like that up though.
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You have to have a strong imagination to come up with
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stuff like that. And how did the PR world prepare
13:32
you for the BBQ world? Do you pull anything from there
13:35
and put it in the BBQ world? Yeah, especially in those early
13:39
days like the grilling.com days. I was my own publicist, so I
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built a pretty good name for myself in the BBQ space.
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And this is well before you had all of the great bloggers that
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are out there now and all the social media content.
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creatorsgrilling.com and amazingribs.com were the first
14:04
of the show. So I was out there introducing
14:07
myself to CNN and to Serious Eats and all of these food
14:13
brands and introducing a BBQ space for them.
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Like an actual channel in there where they're talking to
14:20
backyard cooks, not just talking to the folks firing up their
14:25
stove in the kitchen and getting people to think about barbecue
14:29
and grilling in a different way. I've got a lot of cookbooks
14:33
behind me and most of them are not BBQ.
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I would buy cookbooks for different cuisines and just flip
14:41
through them and not necessarily make the recipes but make the
14:46
recipes my own if that makes sense.
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Like taking a look at them and seeing how I could add a smoked
14:53
or grilled element to it. An Italian cookbook that's got a
14:57
great lasagna recipe. What if I take inspiration from
15:02
BBQ spaghetti here in Memphis and make a BBQ lasagna with
15:07
pulled pork and do like a blend of tomato sauce and BBQ sauce?
15:14
So things like that. Really trying to move people
15:16
beyond the burgers and the steaks and the chicken on the
15:20
grill. Trying to be a little
15:22
innovative. And now you see it everywhere
15:25
when I scroll through Instagram reels.
15:27
It's just crazy the amount of talent that's out there.
15:31
And exactly. I hope that you touch those guys
15:35
in A at least a little bit and how they think about outdoor
15:39
cooking and approach it and try different techniques and stuff.
15:44
And me, Ted is file at masonribs.com.
15:47
We just celebrated our 20th anniversary, his 20th
15:51
anniversary of the site and his first cookbooks back there
15:57
someplace. But it was a New York Times
15:59
bestseller for several years. And I can't count the number of
16:04
people that have come up to me and said I learned everything I
16:08
know today from that cookbook. It's ratifying to know that
16:11
these people grew up. It makes me sound old, but it's
16:15
still cool that they've got their feet wet, whether it's in
16:18
the competition world or just cooking in their backyard.
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From reading his cookbook or reading grilling.com or seeing
16:27
the crazy stuff that I was doing on my site, Grillocracy for a
16:31
little bit. And anyway, it's it's cool.
16:35
It's cool to watch. It's different because y'all
16:38
came from out outside the box and it was different back then
16:41
because most folks used to doing everything one way and you come
16:46
with something that doesn't sound normal.
16:49
Some people are frown on it but there's more than one Ave. to do
16:53
things and since you just used to one different thing, your
16:57
mind doesn't open up to other avenues and stuff like the
17:00
lasagna thing. I think it's a genius, actually,
17:02
when you told me that and I just, I was like, wow, I never
17:05
thought about that. It makes sense, like all of
17:08
those flavors come together and it makes a lot of sense and
17:12
you're cooking once and eating twice.
17:14
You cook a pork butt for the family on Saturday and you still
17:18
have 5 lbs left. So BBQ lasagna is a good way to
17:24
use that up and get some extra life, not just slamming pulled
17:29
pork sliders down their throats for three days straight until
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it's all gone. How did the American grill come
17:39
into it? Was it in between the
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grilling.com or was it before then or after then?
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It was probably right in that transition.
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After I moved to Memphis, they reached out and I had I'd tried
17:54
out for several of the early barbecue and grilling shows.
18:00
Barbecue pitmasters blew up BBQ, especially competition barbecue
18:06
on TV. And I think that really opened
18:08
up a huge Ave. too, for people to learn and find, craft their
18:13
techniques. But yeah, it was right in that
18:17
time frame. I think I get turned down for a
18:20
lot of those shows because I'm such a slow talking Texan.
18:23
I'm not that over the top, man. You're not going to believe what
18:27
I just did here. Whatever.
18:29
I'm never going to be that guy. You can pump me full of 60 cups
18:32
of caffeine and I just, I'm a Texan that walks and talks a
18:38
little slower than everyone else.
18:40
But anyway, they reached out to me and I competed against three
18:46
very good friends. We're still friends today and I
18:51
beat them, but we're still friends and it was just cool to
18:56
do. It was a full day of taping.
18:58
We take downtown and Memphis and there was a tornado alarm that
19:04
went off in the middle of it, so we had to scramble and get over
19:07
to a hotel and the whole thing was done in a day.
19:12
It was like an episode of Chops where they revealed the secret
19:16
ingredients and then you got to run back and make a meal.
19:20
And so each competitor was eliminated it each different
19:25
step in the show. So we filmed all three or 4
19:28
episodes in one day and then had to go back to the hotel and do
19:32
all those stupid cutaways. 3 words.
19:35
Now I'm really panicking. I got my figure out my thought
19:39
and I can't figure out how to get it out.
19:42
And I got to turn these steaks on how?
19:44
With one hand or whatever little cutaways in the main of a
19:52
competition cooking show. So anyways.
19:56
It's. Great.
19:59
It's hard to make my name in the Memphis BBQ scene.
20:02
And then shortly after that, it was named among the 10 most
20:06
influential BBQ folks in the Memphis area, which was, that
20:11
was really cool, Hunter, because obviously we've got so many BBQ
20:16
legends here. To be considered among them was
20:19
a cool honor that that Memphis magazine bestowed on me.
20:23
And y'all were content creators before it became a thing.
20:30
I couldn't even keep up with some of these guys today.
20:33
They just crank out so much creative content.
20:37
It's day in and day out. It's really cool to see.
20:39
And I'm sure you met several of them when you were here from
20:43
Memphis, and they Flavor Train and the Griddle King and all
20:48
these guys that have come up in the last couple of years and
20:52
really made big names for themselves very quickly because
20:55
of what they're cooking. Yeah, yeah.
20:58
Slapping the news or snapping their sausages in half or
21:01
whatever the hell the. It's the happening thing we're.
21:05
Supposed to brisket and squeeze all the juice out.
21:07
That's the very popular 1 so. Exactly.
21:14
He'd get a bunch of likes. Feels like all about squeezing
21:18
the brisket. Yes, you should have that.
21:21
My meat had nuts. When he sees some of these
21:24
recipes where the guys there's one where this guy takes a Wagyu
21:27
steak and cooks it in Nutella and every time meat head comes
21:32
across 1 he texts me and he's what the hell are they doing?
21:36
I'm like, it's all about the clicks, it's all about the
21:39
likes. It's not nobody's going to eat a
21:42
Wagyu steak, cook your Nutella. But it got you to watch her 22nd
21:47
stencil purpose. I was telling when I talked to
21:51
Luke Darnell, I was telling him that everything is a trend.
21:54
Like earlier this year everything was party reels,
21:57
party reels. There's a thousand party reel
22:00
videos. It's like party reel stuff, bro.
22:02
I was like, oh, OK, that's what we're doing.
22:06
It was sliced, actually. Call it a different thing, but
22:09
it's still the same thing. Exactly.
22:14
All right, how did you get the name the mad scientist at BBQ?
22:18
Oh Jesus, I don't think that's my name.
22:20
If it is, I thought Jeremy Yoder was the mad scientist at BBQ.
22:25
I thought he would too. But if I call you the man, if
22:30
you make a hot dog on a bacon I. Created that nickname for myself
22:36
many years back. I'm my best, my own best
22:41
publicist. Just making up quotes, making up
22:44
nicknames. That's how you do it.
22:48
It keeps you on. When I saw that that hot dog bun
22:51
made out of bacon, I was like, wow, you flying close to the sun
22:54
or no? Yeah, but I like it it.
22:57
Worked. It worked in that moment.
22:59
And I was on the I forget what it was, one of those crazy
23:03
recipes. I ended up on the home page of
23:05
CNN and the editor that put me on there said that she got so
23:12
much Flack from the other reporters at CNN that's doing
23:16
like real stories. And I've got this, let's say it
23:21
was the bacon hot dog bun. Got this bacon hot dog bun dead
23:27
center on the home page of CNN. When there's like a war going on
23:31
over some places, it really didn't fly while at a breaking
23:36
news site. It was, you know, new and
23:39
innovative when people were buzzing about it.
23:41
So it is what? Yeah, you got attention, so you
23:44
did your part. That's on Earth.
23:46
You don't want to put it on there.
23:48
You. Got the clicks for it.
23:52
Exactly. And what's 1 BBQ truth that you
23:56
used to believe that science eventually disproved?
24:01
Oh geez, I don't know, there's so many of them.
24:04
Meathead is great at myth busting on the site.
24:08
One of my favorite ones is the concept of soaking wood, like
24:13
soaking wood chunks and he soaked them for a couple of days
24:17
and then cut them open and there's zero actual penetration
24:20
of the water into the wood. And then with marinating foods,
24:26
he put food dye inside of a marinade and let it marinate for
24:32
18 hours or whatever it was and then cut it open.
24:35
And again, like very little penetration of that green food
24:39
dye into the food. So taking a look at some of
24:43
those things and then the more sciency stuff, the stall and
24:47
what causes that and all of these things that we take as
24:54
truth, but they're not necessarily the truth.
24:57
So that's been his whole vibe since the early days of
25:02
amazingribs.com is getting out there and discussing some of
25:06
these things. Should chicken really run clear?
25:09
The juice that's really run clear when you cut them open or
25:13
what causes the red smoke ring or whatever.
25:18
Yeah, this deep. Has the science ever stripped
25:21
away the magic, or has it deep in your curiosity when it's?
25:25
And what do you say to people that think science takes the fun
25:29
out of BBQ? I mean, there's a lot of science
25:33
in BBQ, especially in the competition BBQ world.
25:37
Everything's always changing and different techniques.
25:41
It goes from muffin pan chicken to Wagi briskets to whatever the
25:47
latest trend is, all the phosphates to keep the meat
25:51
juicy and everyone's trying to get that next edge.
25:55
So a lot of that science stuff does come into play and it's fun
26:00
to watch some of those videos where I mentioned Jeremy Yoder
26:04
earlier, but he's he does some great content.
26:08
We did a video about wrapping a brisket in foil versus butcher's
26:14
paper versus not wrapped. And it's interesting to see
26:17
because you have, again, you've got this one idea in your head
26:21
that wrapping with foil or not wrapping with foil, it's going
26:25
to produce the best end result. But to have somebody go in there
26:28
and actually break it down, it's fun.
26:31
For myself, I'm not, I've never really been a science person,
26:35
more of a get out there and get my hands dirty.
26:38
And a lot of my thing is not being afraid to fail, going out
26:45
there and trying something new. And it may not work out the
26:48
first time, but when you do get it right, it's pretty darn
26:52
satisfying to figure out something new that is going to
26:56
wow your backyard guests next summer.
26:58
It's it's a lot of fun. What's 1 of the wildest thing
27:02
that you tried that didn't work out?
27:04
Good recipes. God, there was like, what did I
27:10
try to do? I tried to stuff marshmallows
27:14
with chocolate chips and then bread em and Graham cracker and
27:19
then smoke em and it sounded really awesome.
27:24
But marshmallows, even if they're coated in Graham cracker
27:28
crust, they're going to melt under heat.
27:30
So melt it all through the grates and like marshmallow gunk
27:39
all over the bottom of my grill and it didn't work out.
27:44
I didn't try that one again. I did end up evolving it though
27:48
and smoking the chocolate chips themselves.
27:52
So I basically just created a an ice bath and then a bowl on top
27:57
of it with the chocolate chips in it so that so keep them from
28:02
melting during the smoking process and just smoked them
28:06
over low heat smoke for 20-30 minutes.
28:11
And it did. The chocolate chips picked up a
28:13
smoky flavor and then I used those in chocolate chip cookies.
28:19
So that one mistake with the marshmallows thinking that I had
28:24
it figured out led to something else that did work.
28:28
So it's a happy little accident. I didn't know you could taste
28:33
the smoked flavored chocolate like that.
28:36
No, no. No, it actually worked.
28:38
And then I started trying other things like heavy whipping
28:41
cream, doing the same thing with the ice and then the heavy cream
28:46
on top of it so it stays chilled, and then whipping it
28:50
into whipped cream after it picks up some of that smoke.
28:55
So it's taking everything day, things that you may not think of
29:00
adding smoke to and giving it a shot.
29:02
And it it usually ends up pretty nice.
29:06
People grill lettuce now for a Caesar salad.
29:09
And I remember a episode of Gordon Ramsay Show 15 years ago,
29:15
or maybe even more, where he goes into one of these
29:18
restaurants that's failing and they bring out the dishes and
29:21
this guy brings out a grilled Caesar salad.
29:23
And Gordon Ramsay's. What did you do to this?
29:28
Completely ruined it. And you're a complete moron.
29:31
And that's why the restaurant's failing.
29:33
And then ten years later, I'm watching a different show with
29:36
him and he's showing the chef how to grill romaine lettuce for
29:40
the salad. I know I had nothing to do with
29:44
it, but it's funny to watch how taste evolve and these these
29:48
different techniques start to become more commonplace in the
29:52
world's where even the chef Gordon Ramsey is going to come
29:58
around to grow lettuce. And you say you go.
30:03
I've read that you walk around the grocery store just getting
30:06
ideas about different things. That's correct.
30:08
Yeah, not this summer. I wheel around on my knee
30:11
skating, but yeah, it's especially like an international
30:16
market. We've got a great international
30:18
market here in Memphis. And just to walk around and look
30:23
at all the different ingredients from all of these different
30:27
countries or whatever and see what's in the frozen section.
30:32
There may be rabbit or eel or something that I've never really
30:38
played with and taking that home and trying to do something
30:43
different with that and just try out a new.
30:45
Ingredient. Yeah, that's definitely a good
30:50
thing. Have you ever had a creator's
30:52
block and how did you get out of it when you ever stomped on
30:57
trying to create something? Not really.
30:59
Once my brain gets going, it's hard to shut it off.
31:02
And so I'm testing out just infrared grill in the backyard
31:08
right now. So I was trying to think of some
31:10
different things to do. And I've seen I've been watching
31:14
a lot of reels and things like that as I've been laid up in
31:17
bed. And I've really been wanting to
31:20
try bacon ribs where you basically secure the ribs as you
31:25
would a pork belly to make bacon, something that right now
31:29
to try those out. And then I've always wanted to
31:33
make pastrami out of beef ribs. So taking some of those big ass
31:40
Flintstone sized beef ribs and curing them make pastrami.
31:46
So those aren't original ideas to me, but they're just things
31:50
that have been eating away at me while I've been laid up
31:53
recovering from this ankle surgery.
31:56
And then the whole T-shirt thing came out of that too, because I
32:02
couldn't go anywhere. I was laid up on pain meds in
32:06
the bed and I had this idea why has nobody ever done AT shirt
32:13
with the nine O 1, the Memphis area code on it, but make the
32:17
zero a pig's face And I couldn't find one.
32:23
I was like, that would be a really cool T-shirt to own.
32:25
My wife had one from the Humane Society that's got like a dog as
32:31
zero so I stole it. I basically stole her design and
32:37
put a pig into a dog and just looked up.
32:41
How do I print my own T-shirt? So I printed my own 9 O1 pig
32:45
T-shirt and bought the URL because I just thought this.
32:50
If I wear this around Memphis in May I'm going to sell thousands
32:53
of T-shirts. I've sold one, but I still like
32:58
the T-shirt. They called too every night.
33:03
I kept thinking I'm going to run out of ideas, but I'd have
33:06
another one and I'd send them to my kids and they'd figure out
33:10
the graphic side of it. So they're running that whole
33:12
thing. But the basic concept was, you
33:16
know, taking these, you probably own a boat ton of BBQ T-shirts
33:22
and they almost always come from a restaurant or a brand.
33:26
So you've got their logo on there.
33:29
And then they're usually some iteration of I like my butt
33:33
rubbed or pull my pork or these double in Santandra BBQ.
33:40
They're a little more, not high fashion, but a little more
33:44
creative. I think if you look at the
33:46
designs and they're not branded and it's just a simple straight
33:50
up graphic smoked meat, not meth on that people would actually
33:56
enjoy wearing around. So I think they're up till
33:59
250275T shirts which is. Yeah, you have a lot on there.
34:07
Some bad. There are actually some really
34:10
good ones. I've got quite a collection in
34:12
my closet right now of them. That's what I do.
34:17
That's how your name came up. I was talking to Ray Sheehan and
34:21
he said I like your shirt. And I was like, I make my own
34:23
shirts because I mean, for me it's just easier because it'll,
34:28
I got a brand, so I might as well, yeah, I don't have to go
34:31
promote myself. People going to see the shirt
34:33
because it's going to draw attention.
34:34
So yeah, I started making my own shirts because I used to order
34:38
from customink.com and the quality was horrible.
34:41
So I was like, OK, let me figure out how to do this.
34:44
So I got my logo and also start playing around with Canva.
34:49
And then I send them off to a DTF.
34:52
This is what I do. And they'll say whatever size I
34:55
want. And then I get them and I got a
34:57
heat press, but I just line them up and press them on and go from
35:01
there. And I make my own shirts and
35:04
been ever doing it ever since. It's like past 5-6 years.
35:08
It's just every time I think of something, I just make a design
35:12
and just. Yeah, no, it's fun.
35:14
You know what you like, so why not create it yourself?
35:18
And then you. It's fun.
35:20
And then I'm eventually probably put them on my website, but it's
35:24
easier to do it yourself than trying to explain is somebody OK
35:28
just I want it like this. No, not like this.
35:31
Yeah. And then it's cheaper.
35:35
No, they, they found a really nice printer.
35:38
These T-shirts are super soft and the print quality is great
35:42
and they process the shipments within a couple of days.
35:46
So they found a good partner for that.
35:49
But you know, I, when I work for Mark Echo, I used to watch these
35:53
T-shirt designers just crank out great stuff day in and day out.
35:58
So when I, it was fun to, to do it myself and see how to do it.
36:05
And to your point, with Canva Premium Canva, you can do a lot
36:11
of stuff yourself without having to pay a graphic designer.
36:15
Graphic designer still can do a much better job than I do.
36:20
Not to take anything away from them, but it does allow you just
36:24
for your own personal needs to do something cool.
36:27
Create it yourself. And then you can, and while
36:29
you're at home, you can play around with different designs.
36:31
What if I want to put the logo or put my name here or put
36:35
something else here and this and you can play around with it and
36:38
see how it looks before get out there and it's something
36:42
different. It's been fun actually watching
36:45
the store and seeing what people gravitate towards.
36:48
So now there will be a design that I just think is awful and
36:51
then all of a sudden five people buy it.
36:55
Something like, glad I didn't deserve to delete that one.
36:59
It worked out. I like the Ransom BBQ one.
37:02
I like the one, of course, the Piggly Wiggly Pig.
37:06
I love that. One that says.
37:07
Pork fat rules. I've worn to Trader Joe's a
37:14
couple of times and it's gotten. It's fun and it's enjoyable to
37:18
do and stuff. And I mean, it's your own, it's
37:21
the side project for you, but it worked out and look where it's
37:24
at now. Yeah, it's been a lot of fun.
37:27
And then obviously 95% of my day is spent just growing
37:32
amazingribs.com. And like I said, we had our 20th
37:36
anniversary this summer, so we're kind of looking at what
37:40
the third decade of this website looks like.
37:43
And we're in the middle of a redesign and we've brought on a
37:47
really amazing editor to the site, this guy Dave Joachim,
37:52
who's written several cookbooks and it's just extremely
37:56
knowledgeable from a food standpoint.
38:00
And then we've got Max Good, who's basically the only old
38:05
time smoker and grill reviewer out there.
38:09
So he does hands on reviews of grills and smokers and griddles
38:14
and pizza ovens and puts them through a pretty rigorous test.
38:19
So you're not just, it's not one of those two paragraphs reviews
38:24
where the guy just ripped because he was getting a free
38:26
griddle out of it. Max is actually putting these
38:30
things to the test and building on making sure the instructions
38:35
are clear, testing heat stones on it, testing the overall
38:40
build, all of these things. So when you look at them side by
38:43
side, you're getting a pretty fair comparison, apples to
38:48
apples, this grill versus this grill and then a recommendation
38:52
whether it's a bronze of silver, gold, platinum metal for that
38:58
product. That's cool and y'all so do
39:02
y'all get sent grills and y'all got a warehouse full of grills
39:05
or how did it go? Well.
39:07
He I had to scale back at my house because I was, I don't
39:11
know, I looked like an addict or something.
39:13
There was like the 14 grills back there.
39:16
So I've paired back mine to just if a handful.
39:20
I've got a Komodo Komodo, which is this beautiful tiled ceramic
39:25
grill out there. And I've got a high performance
39:28
gas grill for when I'm in a hurry and then a pellet grill
39:32
just because it's, people may hate on a pellet grill, but it's
39:37
a really nice happy medium between a gas grill and a
39:42
charcoal grill or a kamado where you're burning charcoal or lump
39:47
charcoal. And honestly, I've got no pride.
39:52
I'm not afraid to go out there and use a quote UN quote oven to
39:57
cook my ribs. If I'm just cooking for the
39:59
family in the middle of the week.
40:00
It's super simple and the quality is good.
40:03
So I don't always have to be out there feeding logs to a smoker
40:07
all night long for that real BBQ experience.
40:11
I've done that. Now I just want to eat.
40:14
But back to your question, like Max does a lot of reviews, so he
40:18
usually ends up donating them to a local Firehouse a lot of the
40:23
times. And just instead of reselling
40:26
them and trying to make a buck off of the review, he's trying
40:31
to find a real home for them where you know, somebody can get
40:34
some enjoyment out of them. And it's not taking up space on
40:38
his backpack. That's good because there's a
40:40
lot of people that can't afford decent grills and still have a
40:43
lot of kettles but want to experience something else and it
40:47
gives them a chance to try something else, which is good.
40:49
And like you said, if it wasn't for the pellet grill I wouldn't.
40:53
I probably would have been left BBQ a long time ago.
40:55
The pellet grill, it made it easier so I can focus on cooking
40:58
and the grill was easy. I can learn about the grill
41:02
later on. You can focus on perfecting your
41:05
recipe, perfecting your technique, and not having to
41:07
babysit it all nice like growing up.
41:11
My mom was from Texas and they'd have a block party in the
41:16
neighborhood say so my parents would be up Friday night pretty
41:21
much all night tending to one of those cheap ass Brinksman bullet
41:28
smokers, $30 outside of your grocery store or whatever.
41:34
The ones that just suck up so much oxygen you're basically
41:38
just speeding it fuel all night long.
41:41
And that was my first introduction to to quote UN
41:45
quote BBQ was them sitting out there and drinking beer or
41:49
whatever they did all night long and into this one breast fit.
41:53
And then we moved up to Wisconsin and they did it and
41:57
the neighbors called the fire department because they had no
42:00
idea why there's smoke pouring out of the backyard at 3:00 in
42:04
the morning. Yes, my mom was.
42:08
She was a great cook and introduced not only BBQ to me,
42:14
but getting me and my siblings into the kitchen and teaching us
42:18
different techniques or at least expanding our repertoire as far
42:22
as food that we were eating. She was a very creative cook for
42:27
that point in time. Like the 80s, early 90s, you had
42:33
Taco Tuesday and Meatloaf Monday and whatever and she was cooking
42:38
up these French dishes and things like that.
42:41
She did tell me once that we were having chicken fried steak
42:44
and it was chicken fried liver and now I can't go here.
42:48
Anything with any kind of a liver taste.
42:51
Did you really think you were going to pull that over on me
42:56
food? Beef and liver don't taste near
42:59
the same Canyon. If they do, you probably need to
43:02
throw that beef out because it. Was funny after all, the year,
43:07
after all the deadlines, experiments and flavor chases.
43:10
What brings you peace now? I don't.
43:14
Know just relaxing and trying to decompress.
43:20
I, I got, I touched on it a little bit earlier, but Mark
43:24
Echo and I were very heavily involved in the graffiti scene
43:28
up in New York working with different graffiti artists.
43:32
And this is the art side of graffiti, real street art, not
43:36
people going out and tagging buildings and the real vandalism
43:41
and trying to teach people the difference between the two that
43:45
the CD can be an art forms. Back then I had three young kids
43:49
at home and so I couldn't, I didn't really have discretionary
43:54
income to to buy pieces of art from these people.
43:58
So now over the last few years, I've started to build a
44:01
collection of art from these folks that really are super
44:06
talented, not just the Banksy's of the world.
44:09
There's a lot of really talented St. artists out there that do
44:13
amazing things. And then we've started traveling
44:17
during the summers with our kids now that they're older.
44:21
Take advantage of that one little moment that you've got
44:26
between raising them and making sure they get to school and they
44:29
get their homework done to them finishing college and going out
44:34
and starting their own life. Like my son that's moved up to
44:40
New York. And I'm just trying to capture
44:43
that moment and get out there and create memories for the
44:46
family. So the last few summers we've
44:49
gone to a different country each summer with them and introduce
44:54
them to foreign cultures, foreign foods.
44:57
Getting out and wandering the streets and discovering the
45:01
street arts is just some of these cities.
45:05
Like Barcelona has an amazing street art scene and it's
45:08
spectacular to see what they can do in grand scales.
45:12
To be able to do these murals on the side of a building and get
45:16
the scale proper for the eyes and everything.
45:19
It's cool. And then there's a not to get
45:21
too far down the graffiti path, but it's something that I'm
45:25
really passionate about. There's a if you ever traveled
45:28
to a foreign city or even New York City, there's an artist
45:31
called Invader and he basically does space invader figures out
45:36
of tile and I'll hide them around in cities.
45:40
So you really have to hunt for them.
45:42
Like one will be way up in the corner of the building and then
45:45
he built an app or you can take a picture of it and add your
45:49
score and compete against other people that are searching
45:52
themselves. So it's for me and my youngest
45:55
son that's become a fun little pastime when we're in Berlin or
46:00
Barcelona or wherever our summer travels take us.
46:04
Yeah, that's that's. Cool.
46:06
I mean, I I worked my butt off for a long time, so now I want
46:10
to enjoy it and so take advantage of the fact that my
46:14
wife and I both worked hard and allow our kids to go out and see
46:19
the world's. All of my trips growing up were
46:22
in the back of what we called the family truckster, which was
46:26
basically just a Chevrolet Subaru hatchback.
46:32
Urban was what it was. It was like this big ass tank of
46:37
a of a car. And my family would load up the
46:41
kids every summer and we'd road trip someplace and everyone's
46:45
fighting in the car, somebody's throwing up, whatever.
46:48
So you know that it's nice to be able to actually get on an
46:53
airplane and go to a foreign country now and experience all
46:56
of that. It is a definite because you get
46:59
to see how different people live and it's not over here is
47:03
everything. Food is more natural and it's a
47:08
total different experience. And if people realize that, they
47:14
also be surprised at how we live over here versus what they do
47:17
over here. And you don't see all those big
47:19
cars all over the place like we. Went to Italy, that's the
47:22
biggest thing. Like people think that America
47:25
is what the rest of the world's and it's nothing like that.
47:30
Berlin I didn't see a single cyber truck and I I see a nine
47:34
every time I drive to the grocery store.
47:37
And see how blessed they are over here versus over there
47:42
because it's not the same. It's not the same at all.
47:44
No, no, the all the way to the hotel room, yeah.
47:49
And one of my favorite things to do in these cities is just to
47:53
walk and get lost and discover all these hidden pockets of a
47:58
city that you may not have read about in the tourist books or
48:02
whatever. And we went to Berlin right
48:05
after COVID, and you had to test -24 hours before they let you
48:12
back into the US. The rest of the family tested
48:15
negative and I was positive, so I was stuck in Berlin and
48:20
Barcelona's Fern. It ended up being about 10 days
48:25
before I could figure out how to get the government to let me
48:27
back into the US. So all of a sudden I'm on the
48:32
street with my luggage, the hotel reservation is up and I'm
48:36
in this foreign country. With COVID, I was able to get
48:39
out and explore different parts of the cities that I hadn't seen
48:42
previously and actually enjoying myself for 10 days, even though
48:45
I was racking up crazy bills that I never intended to to pay
48:51
when we planned that trip. So anyway, it was a happy little
48:56
surprise for them to get to do that.
49:00
And when you're not with kids or a wife, you can do what you
49:02
want. That's true.
49:04
You know you don't. Have to.
49:06
You don't have to please everyone.
49:07
You can walk at your own pace and eat at your own pace and all
49:10
of that. All right, that's all the
49:12
questions I have. I got 2 quick games and I'll get
49:15
you out of here. You know I had in college
49:16
basketball they got the tournament bracket.
49:18
So the first bracket I got is a Sweet 16 of 16 meats that you
49:23
cook on the grill. And I'll read out the matchup
49:26
and just tell me which one you prefer to eat and we'll see
49:29
which one is the winner. First matchup is Lamb versus
49:32
Brisket. No, I'm a big fan of lamb belly
49:37
these days. Brisket is great, especially
49:40
when it's done right, but you can only eat so much brisket to
49:46
try something different. And lamb belly is something I
49:49
discovered at a store called Aldi's here just randomly.
49:53
I was in there checking out their meat, especially beef.
49:58
It's gotten so expensive and they had lamb belly so I brought
50:01
it home and slow roasted on the pellet cooker and then brace
50:06
after that and it was delicious again.
50:10
But just trying to think a little different.
50:13
You could do the same technique that you use for brisket, but
50:16
try it on Lambelly and see what the results are.
50:21
All right. And next match up, smoked ham
50:23
versus sausage. Smoked Ham's just so boring
50:28
unless it's like a really premium ham.
50:31
They are what they are. They're just bland spiral hams
50:35
with some brown sugar glaze on the outside.
50:38
So whatever the other option was.
50:41
Sausage. Yeah.
50:43
Sausage, especially if you're snapping it on Instagram.
50:46
That's. All right, smoked Turkey versus
50:49
beef ribs. I'm a beef rib fan all day long
50:53
all. Right, next matchup, BBQ shrimp
50:57
versus hamburger. Yeah, I'd go with a burger.
51:02
It's a safe choice, but there's you can't really beat a well
51:06
done burger. Whether it's just an Ashburger,
51:08
which is pretty much all anyone cooks these days, or just a
51:12
perfect thick Patty with a nice sear on the outside and nice
51:17
American cheese. You don't have to go for the
51:18
fancy stuff, American cheese does amazing things.
51:25
Just burger, God knows what's in it, so it makes the burger
51:28
great. Definitely All right.
51:32
Pork chop versus smoked chicken. Smells chicken.
51:37
It's a it's not an easy thing to nail.
51:41
People say that brisket is the hardest thing to cook on the
51:45
smoker, but to get really good chicken it's it can be a
51:49
struggle. Spatula chicken especially is
51:52
such an A great cheap because everything cooks evenly and you
51:56
get a nice crust on the skin. And if you want, you can flip it
52:01
over and throw some bricks on it.
52:03
Wrap the bricks first in foil just so you're not getting all
52:06
that nasty brick stuff on your chicken.
52:09
But you know, use those bricks to press it down on the hot
52:13
grate and crisp up that skin a little bit.
52:16
But yeah, like perfect chicken. It's not something that I'd ever
52:20
order in the restaurant, but to get it right at home, it's
52:24
really nice all. Right smoked Bologna versus pork
52:28
ribs. Oh wow, I'm going to get shot by
52:32
1/2 Memphis. Whatever answer I give, I think
52:36
we're very much a pork city. But BBQ baloney is one of those
52:41
dishes that is unique to Memphis.
52:45
It used to be like a working man's lunch where you could go
52:48
to a gas station and they milk up and grill up these giant
52:53
chubs, the whole enchilada, the whole baloney, and then slice it
52:58
and maybe sear it off on both sides on white bread.
53:02
Very simple. And it's, it's a good dish
53:06
that's on a lot of menus here and people don't necessarily
53:10
gravitate to it first, but it's a little something different.
53:13
That and BBQ spaghetti and BBQ nachos are very unique to
53:18
Memphis. And drywall clips, Sorry.
53:23
All right, so. You have a lot of baloney.
53:24
Here and hot dog versus pork belly.
53:30
Oh, I don't know why you'd pick a hot dog over pork belly.
53:34
And the other week, I don't care what's going on in your life.
53:39
Maybe at a baseball game. Go for the hot dog here.
53:45
Grizzlies games. We've got amazing tacos and
53:47
amazing barbecue and all sorts of other things.
53:50
So yeah, leave hot dogs for the kids in the backyard next
53:55
summer. All right, steak versus burn
53:58
insurance. I would say steak because to
54:02
nail a steak is that's a really gratifying thing.
54:07
I went from from taking choice steaks and doing the perfect
54:11
cross hatching on them and trying to make them this
54:15
restaurant style photo and have slowly evolved from there to
54:21
where I want that full crust on the steak where you're getting
54:24
that my art reaction, that Browning of the meat in every
54:29
single bite. Not these beautiful cross
54:31
hatches that really do nothing to amplify the flavor.
54:36
And then something as simple as dry brining where you pre salt
54:41
the steak the night before, put it on an elevated rack in the
54:45
fridge, and when you take it out of the fridge the next day, it's
54:50
a deep red. And basically it's all of that
54:54
salt is pulling moisture from inside the steak and amplifying
54:59
that beef taste. So you can do little things like
55:03
that. And even a reverse sear is such
55:06
a brilliant concept for steaks, where you slowly bring it up to
55:11
temperature in your smoker or offset grills, let it pick up
55:16
some smoke and then get that nice crust on both sides.
55:20
Whereas what was the other choice?
55:25
It was steak versus burnt ends. Yeah, and burnt ends are a
55:28
classic, especially in Kansas City.
55:31
But 99.9% of the burnt ends that you get at a restaurant today
55:37
are not burnt ends. They're not what burnt ends
55:40
originally were, which was the actual burnt ends of brisket.
55:44
And when people were waiting in line to order their barbecue in
55:48
Kansas City, they put out the burnt ends of the brisket.
55:53
And now it's usually the point that's been cubed up and sauce
55:58
to hell and put back on the grill to to not burn, get that
56:04
sauce very sticky. So it's faux burnt ends versus a
56:09
real steak. It's a it's not a fair battle.
56:13
All right. Next round we got lamb versus
56:16
sausage. Lamb versus sausage.
56:19
I'll go with the lamb again. That lamb belly is pretty
56:22
spectacular. All right.
56:25
Beef rib versus the burger. Beef ribs.
56:29
That's what I'm going to mess around with next.
56:32
Are these pastrami beef ribs? And chicken versus?
56:37
Bologna was. Yeah, chicken versus Bologna.
56:45
I would go with the cheap ass Bologna sandwich.
56:49
All right, when pork belly versus steak.
56:53
I'm still going to go with the steak even though pork belly is
56:57
pork belly and pork fat rolls. All right, in your final four.
57:02
All right, lamb versus beef ribs.
57:05
Beef ribs all. Right, and Bologna versus steak.
57:11
Well, let's do steak. So for all of that talk about
57:16
expanding people's minds with what they do in the Backyard
57:22
State state. Exactly.
57:25
All right. Finals is beef reals versus
57:28
steak. Yeah, I already had steak since
57:30
the winner. All right, And I did another
57:33
tournament special for you since you're a Grizzlies fan.
57:36
I did a. Who's going to be next on the
57:40
Memphis Grizzlies? I did a tournament bracket of
57:43
the top the top 16 Memphis Grizzly players of oh, wow, I
57:48
did probably since I think I started at 90 and up.
57:52
All right, and we'll see who's your player to be, All right.
57:55
Matchup 1 is Zach Randolph versus Steven Adams.
57:59
It was Zach Randolph. That's a legend here.
58:02
You gotta go. At home.
58:05
All right. See both.
58:06
All right. Next matchup is Tony Allen
58:08
versus Rudy Gay. Rudy Gay was pretty spectacular,
58:13
but again, that that lineup of Mike Conley and Zebo and with
58:22
him and with Mike, Marc Gasol was that was a very special team
58:29
in Memphis all. Right, next matchup is Marc
58:33
Gasol versus Shane Battier. Mark.
58:38
Mark, All right. And next match up is Jaron
58:42
Jackson junior versus Big Country Reeves, OH.
58:47
All day. My apologies to the Memphis
58:50
fans. You know these are my opinions
58:52
and I'm allowed to have them, so please don't hate me on X today.
58:58
All right, Sharif Abduru Rahim versus Mike Bibby.
59:04
That's a good one, Mike. I just picked 1 so don't.
59:09
Alright, my Pau Gasol versus Mike Miller.
59:14
How? I would say because he was the
59:18
impetus for his brother coming here, Mark.
59:20
Alright, Mike Conley versus Desmond Bain.
59:24
Who? That's a tough one because
59:28
they're both just awesome people.
59:31
In addition to being talented, They just they showed so much
59:35
love for this city and it's it was tough to see Dez go down to
59:41
Orlando or wherever the hell he is now the Owls of hell.
59:47
But he's he's an amazing player and an amazing person.
59:51
But a long term, I think Mike Connolly is his name is
59:55
definitely going in the Raptors and he's always going to be a
59:59
the heart of the Memphis Grizzlies, I think.
1:00:03
All right. Next matchup is John Morant
1:00:05
versus OJ Mayo. JA.
1:00:10
Say whatever you want about JA, but he is a spectacular athlete
1:00:16
and you never know when he's not injured.
1:00:18
You never know what's going to happen next when he's gossip
1:00:21
balls and every single time he has another highlight move,
1:00:27
like, how is this kid going to top himself?
1:00:30
And then he does it the next play down the court.
1:00:34
So he's been a lot of fun to be able to watch.
1:00:36
So yeah, yeah, knock on wood, he's healthy this year and get
1:00:42
to actually see him do what he can do.
1:00:45
Yeah. All right.
1:00:46
Next round is Zebo Zach Randolph versus Tony Allen.
1:00:53
I'll go with Zebo. He's just, he's like a big teddy
1:00:58
bear in my mind. I've never met him but seems
1:01:01
like somebody really just hugged me really hard.
1:01:06
Yeah, All right. Marc Gasol versus Jaron Jackson,
1:01:09
junior. I am such a Jaron Jackson junior
1:01:13
fan. He's just this game has been so
1:01:17
much fun to watch. Just his ability to do a little
1:01:21
bit of everything is so impressive.
1:01:23
And again, he's a great human being.
1:01:25
He always stops to sign autographs and take photos with
1:01:29
fans after the games and that means a lot.
1:01:32
A lot of players just run off and he's there to make sure that
1:01:39
fans get their moment to interact with him and thank him
1:01:42
for what he does for the city and all of that.
1:01:45
Yeah, that's a good thing. All right, Mike Bibby versus Pau
1:01:48
Gasol. Mike Bibby all.
1:01:53
Right, Mike Conley versus John Moran.
1:01:57
Wow, I'll go with JA. I'm ready for JA season starting
1:02:03
tonight. All right.
1:02:06
And final four is Zevo versus Jaron Jackson first match up.
1:02:12
Jaron. All right.
1:02:15
And BB versus JA. I'd say, JA, the Grizzlies are
1:02:20
what have you done for me lately?
1:02:22
In my mind, the other guys had their moment to shine.
1:02:26
They've got their ball up there on my shelf, so let's see what
1:02:33
the young kids can do. All right, and.
1:02:36
Finals out there, all 7 foot two of them and all of these young
1:02:42
guys that we've got should be fun.
1:02:44
All right, good. And the finals is Jaron Jackson
1:02:47
and John Moran. OK, yeah, I'm a Miami Heat fan,
1:02:54
so I ain't had nothing to cheer about in a while.
1:02:58
Yeah, man, I before I moved here, I was a Knicks fan and we
1:03:03
had some heated rivalries against the Heat literally for
1:03:10
many years after, after, what's his name, Pat Riley faxed in his
1:03:15
resignation to the New York Knicks owner and left to go to
1:03:20
Miami. It was a big rivalry for many
1:03:23
years. Yeah, definitely.
1:03:26
All right. And your point, your therapy
1:03:29
session is over. You're going to promote your
1:03:31
websites and shout out. So you can definitely do that at
1:03:33
this time. Yeah, definitely.
1:03:37
Stay tuned. Stay tuned in to
1:03:39
amazingribs.com. We've got more great stuff
1:03:43
coming up next year as we move into the third decade of the
1:03:47
site. Check out my kids clothing brand
1:03:50
9 O1 pig.com Super Simple 3 numbers 3 letters 9 O1 Pig and
1:03:58
use that promo code I set up for you.
1:04:01
Therapy 20 for 20% off. And what else do I got going on?
1:04:08
Absolutely nothing. Just hoping to get healed and
1:04:12
get back out there in the backyard and cook some stuff up.
1:04:18
I definitely appreciate you coming on and sharing your story
1:04:21
and just helping others and inspiring others from what you
1:04:25
did. So I definitely appreciate it.
1:04:27
Yeah, I appreciate you. It's been a lot of fun.
1:04:29
Hopefully I haven't blown your brain out with all this.
1:04:34
I love learning and listening to new things and I definitely, I'm
1:04:40
in Memphis and hopefully I'll run into you.
1:04:42
Yeah, hopefully the Memphis, Yeah.
1:04:45
And on hitting me up from Memphis and May next year, we'll
1:04:47
hit that up and smoke slam and have some fun.
1:04:50
OK, Meet some new people, teach you some new competition BBQ
1:04:55
techniques, tell you if that'll be cool.
1:04:58
Not good for print. We'll save those in person.
1:05:02
I definitely appreciate you and you enjoy your day.
1:05:06
We just wrapped up another session of BBQ therapy.
1:05:09
Remember, stay patient, stay passionate and keep that fire
1:05:12
burning. Hit subscribe, share the good
1:05:15
smoke and pay the secretary on your way out.
1:05:18
Have a blessed day.