Latest / Inside the Charge / Inside The Charge - EP 6: Chef Cuso Talks Giving Dalton Kincaid A Tomahawk Steak On The Field, Most Expensive Cut Of Meat & Social Media Influence

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Inside The Charge - EP 6: Chef Cuso Talks Giving Dalton Kincaid A Tomahawk Steak On The Field, Most Expensive Cut Of Meat & Social Media Influence · Inside the Charge

• 0:00
  Speaker 1: All right, We've got a great guest on this week's
• 0:02
  Speaker 1: episode of Inside the Charge, Jack Man Cuso, also known
• 0:05
  Speaker 1: as Chef Cuso on Instagram and social media. You guys
• 0:08
  Speaker 1: probably known from TikTok. We're gonna talk steak and all
• 0:12
  Speaker 1: things meet. So you guys want to hear this one.
• 0:23
  Speaker 2: What's up? Everybody?
• 0:24
  Speaker 1: Welcome into this week's episode of Inside the Charge. Matti
• 0:27
  Speaker 1: Glab alongside Jack man Cuso, also known as Chef Cuso
• 0:31
  Speaker 1: on TikTok and all other social media channels.
• 0:34
  Speaker 2: Thanks for coming in to hang out in the studio.
• 0:36
  Speaker 2: We appreciate it.
• 0:37
  Speaker 3: Yeah, thank you so much for having me. I love
• 0:40
  Speaker 3: every time I come down here.
• 0:41
  Speaker 1: All Right, you're based in Rochester, so you're just a
• 0:44
  Speaker 1: short drive away.
• 0:46
  Speaker 2: Why Rochester?
• 0:48
  Speaker 3: I was born there, I was raised there, so I
• 0:52
  Speaker 3: moved back to the motherland. I guess you go it
• 0:56
  Speaker 3: years ago. Yeah, I love it.
• 0:57
  Speaker 1: Okay, So how often do you get to come to
• 1:00
  Speaker 1: Buffalo for Bills games?
• 1:02
  Speaker 3: As much as I can any home game? Usually I
• 1:05
  Speaker 3: can come to unless I'm out of town traveling for work.
• 1:08
  Speaker 2: But a lot of them, most of them, I was
• 1:11
  Speaker 2: gonna say.
• 1:12
  Speaker 1: You guys could also probably see Jack out in the
• 1:16
  Speaker 1: lots grilling up stuff before the games. We're going to
• 1:20
  Speaker 1: get into some of the craziest stuff you've cooked out there.
• 1:23
  Speaker 1: But I want to tackle your connection to the Bills first.
• 1:26
  Speaker 2: So you you grew up in Rochester.
• 1:28
  Speaker 1: You try to come out here for as many home
• 1:30
  Speaker 1: games as possible.
• 1:31
  Speaker 2: How many have you been to this season?
• 1:34
  Speaker 3: This season? Probably? I think three?
• 1:36
  Speaker 2: Three?
• 1:36
  Speaker 3: Yeah, not as much as last year. It's still okay, yeah,
• 1:40
  Speaker 3: still pretty solid numbers. But I had to travel around
• 1:43
  Speaker 3: a bunch for work, so I missed a bunch of them,
• 1:45
  Speaker 3: Like I was sitting in hotel rooms watching the Bills play.
• 1:47
  Speaker 1: But it's been a wild season and they are still
• 1:50
  Speaker 1: hanging on. I believe in this group. How has it
• 1:53
  Speaker 1: been to watch them this year as a fan? I
• 1:54
  Speaker 1: mean on the edge of.
• 1:55
  Speaker 3: Your seat stressfully, Yeah, sit there pulling my hair out
• 1:58
  Speaker 3: every game. But yeah, I think we're heating up at
• 2:01
  Speaker 3: the right time. So I mean I'm excited he heat up.
• 2:04
  Speaker 3: Going to the playoffs, you keep that momentum going. Who
• 2:06
  Speaker 3: knows what could happen? You know?
• 2:07
  Speaker 1: Do you have any favorite players? Who are the guys
• 2:09
  Speaker 1: that you really enjoy watching?
• 2:12
  Speaker 3: I feel I love them all. You know, my favorite
• 2:14
  Speaker 3: players change every week, every game, every play.
• 2:17
  Speaker 2: You know what I mean.
• 2:18
  Speaker 1: But who's somebody newer that you're you're uh, you're enjoying
• 2:22
  Speaker 1: watching this season?
• 2:23
  Speaker 3: Oh, I gotta go with my boy Kincaidkaid's great, We
• 2:26
  Speaker 3: love great as well. Yeah. I had the pleasure of
• 2:29
  Speaker 3: getting to know him and he's like, good dude.
• 2:31
  Speaker 2: Okay.
• 2:31
  Speaker 1: So I was going to ask you, do you have
• 2:33
  Speaker 1: any interaction with any of the players you know, don't Kinkaid?
• 2:36
  Speaker 2: How did that connection begin.
• 2:41
  Speaker 3: One of us, I guess probably follow the other one
• 2:44
  Speaker 3: on social media and commented on a post, and that's
• 2:47
  Speaker 3: kind of how we started talking. I'm sure some of
• 2:51
  Speaker 3: you guys have seen I brought a Tomahawk steak in.
• 2:54
  Speaker 3: You fed him on, gave him a Tomahawks steak on
• 2:56
  Speaker 3: the field.
• 2:57
  Speaker 1: How did how did that interaction happen? Was that something
• 3:00
  Speaker 1: big pre planned social media?
• 3:01
  Speaker 3: We planned it out. So the goal of that was
• 3:05
  Speaker 3: we probably would have gotten in trouble, but the goal
• 3:07
  Speaker 3: was that he scores his first touchdown in the NFL,
• 3:09
  Speaker 3: runs up to me on front row in the end zone.
• 3:12
  Speaker 3: He grabs the tomahawk out of my hand, takes a
• 3:14
  Speaker 3: big chunk out of the Tomahawk as his like touchdowns
• 3:17
  Speaker 3: as part of his celebration.
• 3:19
  Speaker 1: You got to be a part of an NFL touchdown celebration.
• 3:21
  Speaker 1: Not everybody can say that, well he didn't score.
• 3:24
  Speaker 3: That game came up after the game. If you had
• 3:28
  Speaker 3: done it during the game, that clip would be on
• 3:31
  Speaker 3: ESPN like crazy.
• 3:32
  Speaker 2: Probably would have gotten fine too.
• 3:34
  Speaker 3: Yeah, he would have got fined. I probably would have
• 3:35
  Speaker 3: got to the yield.
• 3:37
  Speaker 1: Yeah, we're I guess we're glad that didn't happen. Then
• 3:40
  Speaker 1: might still who knows what's in the works. Are there
• 3:44
  Speaker 1: any other guys that you have talked to connected with?
• 3:48
  Speaker 3: Yeah, I mean we're all pretty busy. You know, we're
• 3:52
  Speaker 3: all busy doing our own things, but uh, mainly over
• 3:56
  Speaker 3: just short conversations on social media. Talked with Gabe Davis
• 4:01
  Speaker 3: a few times about just hanging out and cooking a
• 4:03
  Speaker 3: lot of the players have asked me to come cook,
• 4:06
  Speaker 3: like cook for them, but I don't cater exactly, so
• 4:09
  Speaker 3: that's not my specialty. And I'm like, all right, maybe
• 4:12
  Speaker 3: we could do it if like we film a video together,
• 4:14
  Speaker 3: but I'm not gonna charge you money because I don't
• 4:16
  Speaker 3: cater professionally, so that's not something.
• 4:18
  Speaker 2: I do Okay, yep, I see.
• 4:21
  Speaker 1: But you got to cook for the team at training
• 4:23
  Speaker 1: camp a couple of years ago.
• 4:25
  Speaker 2: How was that experience?
• 4:27
  Speaker 3: That was wild. That was my first time ever catering
• 4:31
  Speaker 3: for anything, you know what I mean. And it was
• 4:33
  Speaker 3: just for fun. I made a ton of Burnand's pulled pork.
• 4:39
  Speaker 3: It was on my green Apple cole slaw. I just
• 4:40
  Speaker 3: like some love that good barbecue and the green apple
• 4:43
  Speaker 3: cole slaw. It is really refreshing cuts the saving meat
• 4:47
  Speaker 3: very well. It pairs great. It was fun. I mean,
• 4:50
  Speaker 3: your social media team kills it. They came up to
• 4:53
  Speaker 3: me with a giant yeah, shout out. Seriously, they're amazing.
• 4:56
  Speaker 3: They're always coming up with comedy gold and they're great
• 5:00
  Speaker 3: what they do and they're great people. But they came
• 5:02
  Speaker 3: out to be with a giant's batchela with a mic
• 5:05
  Speaker 3: at the end of it, they're like, yeah, let's we
• 5:08
  Speaker 3: interviewed like Brandon Bean too, just holding this giant spatch lawup.
• 5:12
  Speaker 3: You know. It was super funny. And then Darien also.
• 5:15
  Speaker 2: Chef Dearian was there as well. You're getting to cook
• 5:17
  Speaker 2: with him.
• 5:18
  Speaker 1: That's a fun experience being a fan of the team
• 5:21
  Speaker 1: and kind of getting to you're kind of let in,
• 5:25
  Speaker 1: uh to get to see who these guys are, be
• 5:27
  Speaker 1: around them.
• 5:28
  Speaker 2: Not everybody gets to do that.
• 5:29
  Speaker 1: But it's because of what you do that allowed you
• 5:33
  Speaker 1: to kind of be a part of training camp for
• 5:35
  Speaker 1: a day.
• 5:35
  Speaker 2: So let's get into that.
• 5:37
  Speaker 1: I mean, you started out early on TikTok with cooking
• 5:43
  Speaker 1: and mainly steak is your thing. And if you go
• 5:45
  Speaker 1: to your TikTok or Instagram, what you'll see is these
• 5:49
  Speaker 1: cut up videos of you cooking what looks like the
• 5:53
  Speaker 1: most incredible meal. Anytime you click on a video, I
• 5:56
  Speaker 1: look at your stuff and I'm like, I wish I
• 5:59
  Speaker 1: could do that, but there's there's no chance in my
• 6:01
  Speaker 1: life I would be able to do that. So how
• 6:03
  Speaker 1: did you begin? Where did the love for steak and
• 6:07
  Speaker 1: food begin?
• 6:08
  Speaker 3: Yeah? Great question. So I went. I was in college
• 6:12
  Speaker 3: at the time, just with a house of guys. You know,
• 6:16
  Speaker 3: none of us really cooked much or cooked well at all,
• 6:20
  Speaker 3: but we were always outside drinking, you know, as college
• 6:23
  Speaker 3: kids do, kind of a frat house type ordeal, you know,
• 6:28
  Speaker 3: And then I started grilling up, you know, for everyone.
• 6:32
  Speaker 3: We just I just found like peace in it almost
• 6:35
  Speaker 3: and they were they convinced me to start recording videos.
• 6:38
  Speaker 1: Because they enjoyed your food so much, or because you
• 6:41
  Speaker 1: were doing it so much.
• 6:42
  Speaker 3: I mean, yeah, because they enjoyed it. And I would
• 6:44
  Speaker 3: always do I mean, as you can tell in my content,
• 6:47
  Speaker 3: very untraditional things. And clearly I have no cooking background.
• 6:51
  Speaker 3: I did mechanical engineering in college. So then after college,
• 6:56
  Speaker 3: they convinced me to start, like I was sending them
• 6:57
  Speaker 3: snapchats basically of my food and they're like, dude, to
• 7:01
  Speaker 3: start posting these online. So I did, and I mean
• 7:03
  Speaker 3: never really got like some crazy growth in the beginning,
• 7:07
  Speaker 3: but we just had I just had fun doing it.
• 7:10
  Speaker 3: And I was working on mechanical engineering job while I
• 7:14
  Speaker 3: was doing this on the side. And once I started
• 7:17
  Speaker 3: seeing some growth, I got like my first brand deal.
• 7:20
  Speaker 3: I think it was maybe two hundred dollars for two posts.
• 7:26
  Speaker 3: I was like, oh my lord. I was like, passive income,
• 7:29
  Speaker 3: this is it. This is gonna be a great like
• 7:31
  Speaker 3: side gig, you know what I mean. But little did
• 7:34
  Speaker 3: I know I would take off a lot farther than that.
• 7:36
  Speaker 2: Yeah, So when did it take off?
• 7:38
  Speaker 1: And when did you realize, hey, I can make a
• 7:41
  Speaker 1: living off of this. I don't need my super smart
• 7:44
  Speaker 1: degree that I got that I was probably making really
• 7:46
  Speaker 1: good money with.
• 7:49
  Speaker 3: Yeah, so yeah, well it was a good I had
• 7:51
  Speaker 3: a great job. I was like designing and selling commercial
• 7:56
  Speaker 3: HVAC systems to like Google, Tesla, Apple Military. I was
• 8:00
  Speaker 3: working up in this Elkon Valley doing that, and I
• 8:04
  Speaker 3: was on the side, I was growing chef Cuso. So
• 8:06
  Speaker 3: I was working like twenty hours a day between the
• 8:09
  Speaker 3: two things because I was filmed. At that point, I
• 8:12
  Speaker 3: was posting three videos, which yeah, I mean I was
• 8:16
  Speaker 3: not in a great schedule place. Now I'm in a
• 8:20
  Speaker 3: great sleep schedule place. But yeah, so I was doing
• 8:23
  Speaker 3: both at the same time. I realized like, well, this
• 8:25
  Speaker 3: could be something big. I never went viral overnight, which
• 8:27
  Speaker 3: I'm grateful for because it could be like almost too much,
• 8:33
  Speaker 3: like overwhelming, and then people don't know what to do
• 8:34
  Speaker 3: when it happens, and it can be hard on you
• 8:36
  Speaker 3: mentally because you're like, how do I keep it going exactly?
• 8:39
  Speaker 3: But so like I did this, Mine was more like
• 8:41
  Speaker 3: a slower climb, which allowed me to just keep doing
• 8:46
  Speaker 3: the same thing, stay consistent, have that delayed gratification to
• 8:50
  Speaker 3: where you know something in the end could be huge.
• 8:53
  Speaker 3: And then eventually I got to a point where I
• 8:55
  Speaker 3: was making more off social media than my day job,
• 8:59
  Speaker 3: so I quit.
• 9:00
  Speaker 2: That's amazing.
• 9:01
  Speaker 1: Did this happen during COVID that you really started to
• 9:04
  Speaker 1: blow up? But okay, it was when everybody was at home,
• 9:07
  Speaker 1: nothing better to do but go on to take talk.
• 9:09
  Speaker 3: Yeah, exactly, Yeah I was during COVID. Yeah. I was
• 9:14
  Speaker 3: literally just posting videos and be grilling in my backyard.
• 9:16
  Speaker 3: And it was definitely wrong to your back then, Like
• 9:19
  Speaker 3: the voiceovers weren't as PG as they are now, and
• 9:21
  Speaker 3: the videos.
• 9:22
  Speaker 2: Were nowhere near clap together.
• 9:24
  Speaker 3: Yeah, they were like horrible. I'd post like one clip
• 9:26
  Speaker 3: of a sakes hearing you know what I mean.
• 9:28
  Speaker 2: Are you coming still editing your videos?
• 9:31
  Speaker 3: No? No, I have a great Yeah, I have a
• 9:33
  Speaker 3: great full time videographer editor. It's one of my very
• 9:36
  Speaker 3: good friends.
• 9:38
  Speaker 1: But it started off you were doing everything yourself, the recipes,
• 9:42
  Speaker 1: the buying, the cooking, the voiceovers, the editing. I mean,
• 9:46
  Speaker 1: that's a lot to do to produce content.
• 9:48
  Speaker 3: At first, and in the beginning, before I had agents
• 9:51
  Speaker 3: or anything, I was reaching out to the brands too
• 9:52
  Speaker 3: and communicating with the brands and doing all that. So
• 9:55
  Speaker 3: it was and that was while I was working that
• 9:57
  Speaker 3: other job. So it was it was a lot, but
• 10:00
  Speaker 3: I could see the end goal that I was getting
• 10:02
  Speaker 3: closer to, and I'm very glad I stuck with it
• 10:04
  Speaker 3: because it was in the end.
• 10:06
  Speaker 1: So the end goal right now, you have brand deals,
• 10:09
  Speaker 1: you have people that are working for you, you have
• 10:12
  Speaker 1: even your own line of things, Chef Cuso's Dirt, which
• 10:17
  Speaker 1: is a bunch of type of bunch of different seasonings
• 10:20
  Speaker 1: that you've released, along with some other things. When you
• 10:23
  Speaker 1: look back at how you started, can you believe that
• 10:27
  Speaker 1: you've come this far?
• 10:29
  Speaker 3: It's cool. Yeah, it's humbling. I mean it's I mean
• 10:32
  Speaker 3: it goes to show like you can really anybody can
• 10:35
  Speaker 3: do anything because that was not my field. That was
• 10:37
  Speaker 3: not what I had knowledge and I learned off YouTube
• 10:40
  Speaker 3: and the internet. So I mean, if you have something
• 10:43
  Speaker 3: you're passionate about, just go for it. You never know
• 10:45
  Speaker 3: what's going to happen, what's the worst that happens.
• 10:47
  Speaker 1: You know, it's cool talking to people like you who
• 10:50
  Speaker 1: who had a passion were able to make something out
• 10:53
  Speaker 1: of it. We had Josh Richards on the show earlier
• 10:55
  Speaker 1: this year, and I mean he's huge on TikTok as well,
• 10:59
  Speaker 1: but similar story to you. He just started posting and
• 11:03
  Speaker 1: posting and posting even before TikTok was a thing, and
• 11:06
  Speaker 1: it wasn't his He didn't he wasn't like an overnight celebrity.
• 11:09
  Speaker 1: He said it was something that he had to kind
• 11:12
  Speaker 1: of work at for several years before he became big time.
• 11:15
  Speaker 1: And now he's got a bunch of brand deals and
• 11:17
  Speaker 1: is making a lot of money off of the platform
• 11:20
  Speaker 1: that he gets to post on. And same as you
• 11:23
  Speaker 1: getting to post on TikTok and gain a following.
• 11:26
  Speaker 2: What is your audience like? What are what are the
• 11:28
  Speaker 2: comments like.
• 11:29
  Speaker 1: If you go to a video, what is it like
• 11:32
  Speaker 1: kind of being on your page?
• 11:33
  Speaker 3: Yeah, I mean it depends which app you're on. Really,
• 11:36
  Speaker 3: So now we've grown, I've probably got like six point
• 11:40
  Speaker 3: five million total between six point five million subscribers between
• 11:44
  Speaker 3: all the apps. Wow, And so I mean it's different
• 11:47
  Speaker 3: audiences on each app. So I'd say, like if you
• 11:50
  Speaker 3: look on Facebook, it's mainly people that had no idea
• 11:53
  Speaker 3: who I was because that's my newest one, okay, and
• 11:56
  Speaker 3: beforehand and just ruthless comments. Yeah, because they're viral to
• 12:00
  Speaker 3: videos to audiences that have never seen my videos before.
• 12:03
  Speaker 3: So I mean, I don't I don't even read them
• 12:05
  Speaker 3: because I mean, just get in your head, you know
• 12:07
  Speaker 3: what I mean. But you got to ignore all that. Yeah.
• 12:11
  Speaker 3: But then like Instagram is like very loyal like following
• 12:15
  Speaker 3: that have because I started on Instagram, which is cool.
• 12:18
  Speaker 1: I like to gain a loyal following, to gain people
• 12:21
  Speaker 1: that have have been around from the beginning of you posting.
• 12:25
  Speaker 2: It's like a little cool community.
• 12:27
  Speaker 3: That you It's very cool and it's definitely a community,
• 12:30
  Speaker 3: I'd say, like everything, all the all the comment sections
• 12:33
  Speaker 3: are great really besides Facebook, where I'm just I get
• 12:35
  Speaker 3: destroyed daily. Yeah, but it's part of it. It's all
• 12:39
  Speaker 3: part of it, you know what I mean. You gotta
• 12:40
  Speaker 3: if you're on the you're putting yourself out there on
• 12:42
  Speaker 3: the Internet, you gotta expect it, I know.
• 12:44
  Speaker 1: But so let's talk a little bit about some of
• 12:47
  Speaker 1: the deals that you've been able to do. You hooked
• 12:49
  Speaker 1: up with the MLB this year and got to.
• 12:51
  Speaker 2: Do a bunch with them.
• 12:53
  Speaker 1: What has that been like and what have you been
• 12:55
  Speaker 1: able to do with the league, Because it's interesting and
• 12:58
  Speaker 1: you see you see the NFL, I'm the NBA and
• 13:01
  Speaker 1: HL partnering with more influencers and trying to create content
• 13:05
  Speaker 1: based on that, But what has it been getting to
• 13:08
  Speaker 1: work with the MLB and what does that look like
• 13:10
  Speaker 1: for you?
• 13:11
  Speaker 3: Yeah, so this year was the I worked with the
• 13:14
  Speaker 3: MLB once before, but then this year they we signed
• 13:18
  Speaker 3: a deal to work throughout the entire season and I
• 13:22
  Speaker 3: was basically traveling around to ballparks across the country and
• 13:25
  Speaker 3: taste testing food. So I was trying out the food and.
• 13:28
  Speaker 2: Not a bad job.
• 13:29
  Speaker 3: It was fun. It was fun. It was a lot
• 13:31
  Speaker 3: of traveling, but it was a blast. MLB is great
• 13:35
  Speaker 3: to work with, Like, they don't mess around there. Every
• 13:37
  Speaker 3: event they do is just through the roof of Max
• 13:40
  Speaker 3: that you can tell, like there's so much planning that
• 13:41
  Speaker 3: goes behind everything there. It was so fun and the
• 13:45
  Speaker 3: World Series was a blast. We went to both stadiums,
• 13:48
  Speaker 3: so it was cool.
• 13:50
  Speaker 1: Okay, favorite ballpark that you went to and favorite.
• 13:55
  Speaker 2: Who has the best food? What team has the best food?
• 13:58
  Speaker 3: Best food? I would say either the Boston Red Sox
• 14:02
  Speaker 3: or San Francisco.
• 14:05
  Speaker 2: Would you eat? That was next level.
• 14:08
  Speaker 3: Lobster rule in Boston and then San Francisco actually had
• 14:11
  Speaker 3: a crab sandwich similar.
• 14:13
  Speaker 2: I've had that.
• 14:14
  Speaker 3: Yeah, so really good.
• 14:15
  Speaker 2: They have really good garlic fries.
• 14:16
  Speaker 3: There. Yes, yeah, the head chef. So when I pulled
• 14:19
  Speaker 3: up the head chef. Normally I pull up and there's
• 14:22
  Speaker 3: like a spread of food like above the field or
• 14:24
  Speaker 3: on the field, and you taste and I taste as
• 14:27
  Speaker 3: we record it. You get the reactions, you know, and
• 14:30
  Speaker 3: they cut it all up later. But I showed up
• 14:33
  Speaker 3: to San Francisco and the executive chef was waiting for me.
• 14:35
  Speaker 3: He's like tosses being an apron, and I had to
• 14:37
  Speaker 3: make everything I ate. So it was just it was
• 14:40
  Speaker 3: a cool experience. He put me to work. Yeah, it
• 14:41
  Speaker 3: was cool.
• 14:42
  Speaker 1: Okay, what do you do when you don't like something
• 14:44
  Speaker 1: but you can't show it to the camera.
• 14:46
  Speaker 2: What's the go to or the go to? I don't
• 14:49
  Speaker 2: want to get you.
• 14:50
  Speaker 3: Yeah, if it's something I made, I'm pretty transparent. Yeah,
• 14:53
  Speaker 3: so I've post fells on my page, so I'll post like,
• 14:57
  Speaker 3: if something does not end up tasting good, I will
• 15:00
  Speaker 3: be honest about it. But if somebody else cooks it,
• 15:03
  Speaker 3: I'm just like, yeah, just smile and not you know
• 15:06
  Speaker 3: what I mean, smile.
• 15:08
  Speaker 1: What's the biggest fail you've had from something you've cooked?
• 15:16
  Speaker 3: I cooked, I've tried, like some weird stuff I tried
• 15:19
  Speaker 3: to cook a prime rib like a brisket, and it
• 15:22
  Speaker 3: was like chalk. It was the driest thing you've ever had.
• 15:25
  Speaker 3: It was tough, horrible, Yeah, it was. It was like
• 15:28
  Speaker 3: I mean, I give some of my dogs afterwards and
• 15:31
  Speaker 3: they were slurping their water bowl after Yeah. But then
• 15:35
  Speaker 3: like some weird we do unconventional stuff too, like at
• 15:37
  Speaker 3: a Bill's tailgate this year, I dry aged because that's
• 15:41
  Speaker 3: something I've been getting into, is driving meat. So I
• 15:43
  Speaker 3: dry aged a filetmon. It might have been bison, either
• 15:48
  Speaker 3: beef or bison beef tenorline and uh, I drive it
• 15:52
  Speaker 3: in pumpkin spice, so like pump yeah, like you know,
• 15:55
  Speaker 3: canned pumpkin and then like pumpkin spice. Good though, yeah,
• 15:59
  Speaker 3: it actually tasted good. It looked a little weird, it
• 16:01
  Speaker 3: tasted good. Then Gordon Ramsey reacted to the video and
• 16:05
  Speaker 3: just ripped me to shreds at the Bills tillgate. So
• 16:07
  Speaker 3: I also was spraying the catchman mustard in the video
• 16:09
  Speaker 3: and stuff too, so you can see all that. He's like,
• 16:12
  Speaker 3: what are you doing to that man? You know what?
• 16:14
  Speaker 3: It was hilarious.
• 16:15
  Speaker 1: It was so funny a chef who's like, what are
• 16:18
  Speaker 1: these kids doing these days.
• 16:20
  Speaker 3: Yeah, he's he's cool. But he all that like four
• 16:24
  Speaker 3: or five times now he's reacted to my videos. Yeah,
• 16:27
  Speaker 3: I'll just film his reaction watching my videos. First four,
• 16:31
  Speaker 3: first three were just destroying me. He just he was
• 16:35
  Speaker 3: picking out the weirdest videos to like. Some of the
• 16:37
  Speaker 3: videos we do are weird, some of them are we're
• 16:39
  Speaker 3: trying to make clearly good food, but he picks he
• 16:42
  Speaker 3: picks the ones that are like what is he making?
• 16:44
  Speaker 3: What the hell is he doing? But uh, yeah, that
• 16:48
  Speaker 3: was funny. But then like your phone starts blowing up,
• 16:50
  Speaker 3: people are like hitting you up. Gordon just ripped you
• 16:53
  Speaker 3: to shreds. Again, I'm like, oh, great day. I love
• 16:58
  Speaker 3: seeing that. I love up to that. But it's cool,
• 17:00
  Speaker 3: it's cool. The most recent one, he had a lot
• 17:02
  Speaker 3: of positive things to say. We're working our way up
• 17:08
  Speaker 3: his respect.
• 17:09
  Speaker 2: What's a Bill's tailgate? Like with you?
• 17:11
  Speaker 1: Is it something new? Every home game that you come
• 17:14
  Speaker 1: to is your truck or car packed to the brim
• 17:20
  Speaker 1: with food. What does it kind of take me through
• 17:22
  Speaker 1: a tailgate with you?
• 17:24
  Speaker 3: Yeah? So normally it starts the day before, cooking a
• 17:27
  Speaker 3: bunch of food and filming all day and then waking
• 17:29
  Speaker 3: up super early, driving from Rochester while I live in Fairport.
• 17:33
  Speaker 3: Now actually driving from Fairport to here, which is like
• 17:36
  Speaker 3: an hour twenty minutes with no traffic. And then I
• 17:41
  Speaker 3: pull up here right is the lots open, start filming
• 17:45
  Speaker 3: before as many people get there as possible, because then
• 17:47
  Speaker 3: it gets hectic and hard to film.
• 17:50
  Speaker 1: Then the drunk people, yeah, yeah, well then I start
• 17:52
  Speaker 1: getting drunk too.
• 17:53
  Speaker 3: Yeah, I mean I'm at the Bill's galing drink too.
• 17:57
  Speaker 3: It's cool out there, but yeah, so I make it
• 18:00
  Speaker 3: ton of food. I give food to whoever wants food
• 18:02
  Speaker 3: and comes up and says, hi, you get food. I don't.
• 18:06
  Speaker 3: I obviously just handed it handed away like I don't pay.
• 18:08
  Speaker 3: People don't pay for it, right, And then some people
• 18:11
  Speaker 3: I'll ask, like do you want to get hop in
• 18:13
  Speaker 3: the video or like try it on film? You know.
• 18:16
  Speaker 3: And We've cooked a lot of very weird things for
• 18:18
  Speaker 3: Bill Sillgates. We normally try to go over the top.
• 18:21
  Speaker 3: I brought like a huge harmone leg one time. Hey,
• 18:24
  Speaker 3: like from Spain, Harmoni Barrico.
• 18:27
  Speaker 1: Explain what that is, because I'm sure I don't know
• 18:29
  Speaker 1: what that is, but I'm sure other people listening to
• 18:31
  Speaker 1: this are.
• 18:32
  Speaker 3: Like it's like a very It's like some of the
• 18:34
  Speaker 3: best like ham in the world. I guess you could say,
• 18:36
  Speaker 3: where do you get that from Spain? Yeah, shipped over
• 18:39
  Speaker 3: from Spain.
• 18:40
  Speaker 2: It was like a like five hundred dollars ship that
• 18:43
  Speaker 2: thing from Spain.
• 18:45
  Speaker 3: I one of my meat you know sponsors sent it.
• 18:47
  Speaker 3: But it's like it's like a It was like fifteen
• 18:50
  Speaker 3: hundred bucks if you buy it. But we just had
• 18:54
  Speaker 3: this whole thing. We're shaving it off, you know, super thin,
• 18:56
  Speaker 3: and just everyone We're just giving away to everyone who
• 18:58
  Speaker 3: saw it, and everybody saw it was like what is that?
• 19:00
  Speaker 3: You know? Yeah, just like a baseball bat. We're swinging
• 19:03
  Speaker 3: around with it. But yeah, it was fun. I've brought
• 19:06
  Speaker 3: like whole wheels of cheese, you know, the riclect cheese.
• 19:09
  Speaker 3: You melt it and shave it down, and we made
• 19:11
  Speaker 3: sandwiches the pumpkin spice tenor line and then a lot
• 19:15
  Speaker 3: of normal food as well.
• 19:17
  Speaker 1: Where you set up so everybody who are who's listening
• 19:21
  Speaker 1: to this knows knows kind.
• 19:22
  Speaker 2: Of where to go. They're gonna go to a Bill's
• 19:25
  Speaker 2: home game, and if you're going to be out some
• 19:27
  Speaker 2: games that are left or maybe next year.
• 19:28
  Speaker 3: Yeah, maybe this weekend. I normally go right near that
• 19:35
  Speaker 3: Cairo prac here right across the street from the entrance here,
• 19:39
  Speaker 3: or at the Jim Kelly's tailgate yp so I go
• 19:42
  Speaker 3: to one of.
• 19:42
  Speaker 2: The bounce between between the two.
• 19:44
  Speaker 1: That sounds like some pretty epic food out of tailgate.
• 19:47
  Speaker 2: I don't think I would expect a big leg a.
• 19:49
  Speaker 1: Ham or a big wheel of cheese that you're melting
• 19:53
  Speaker 1: cheese off onto sandwiches.
• 19:55
  Speaker 2: That sounds like pretty epic and we.
• 19:58
  Speaker 3: Want to go over the top.
• 20:00
  Speaker 2: It's more funeah, that's great. What are you?
• 20:04
  Speaker 1: What's something that you've cooked and you've posted.
• 20:07
  Speaker 2: On TikTok that you're most proud of.
• 20:08
  Speaker 1: Is there like something that you've made that you're most
• 20:11
  Speaker 1: proud of or that has gone the most viral or
• 20:14
  Speaker 1: is it the simple things that go viral?
• 20:16
  Speaker 3: Yeah, one of the most viral things lately was that
• 20:18
  Speaker 3: I was very proud of. Was I made like I've
• 20:22
  Speaker 3: been doing a bunch of crispy pork belly lately, so
• 20:25
  Speaker 3: like cheat your own yep. And then I did a
• 20:28
  Speaker 3: I like handmade porkta, which was cool. I've never done
• 20:32
  Speaker 3: that before and it came out insane. It was look,
• 20:36
  Speaker 3: one of those things where we didn't have much faith
• 20:38
  Speaker 3: started filming it and it just went. Everything clicked, the
• 20:41
  Speaker 3: stars a ligne and it just came out great. That
• 20:43
  Speaker 3: video didn't even get that many views, but to us
• 20:46
  Speaker 3: it meant a lot because it was like, wow, we
• 20:48
  Speaker 3: just did we did that, you know, and we did
• 20:50
  Speaker 3: it efficiently and quick and without messing it up.
• 20:54
  Speaker 1: Who are the lucky people that get to taste your
• 20:56
  Speaker 1: food with you?
• 20:58
  Speaker 3: My dogs, my fiance she runs some of my social
• 21:04
  Speaker 3: media accounts, so she works with me, and then my
• 21:09
  Speaker 3: videographer editor works with me, and then we have tons
• 21:12
  Speaker 3: of leftovers all the time. We either give to my
• 21:15
  Speaker 3: two giant dogs, or we have a bunch of people
• 21:19
  Speaker 3: over and watch football or watch whatever is on that night,
• 21:23
  Speaker 3: whether it's UFC, I don't know, and we just give
• 21:27
  Speaker 3: everyone the food. Yeah.
• 21:29
  Speaker 1: So you say you come up with some crazy recipes,
• 21:32
  Speaker 1: and it sounds like what you do is kind of
• 21:36
  Speaker 1: not the most simple, whether it's cut some meat that
• 21:39
  Speaker 1: you're using, or whether it's what you're dry aging things with.
• 21:43
  Speaker 1: How do you come up with what you want to do?
• 21:47
  Speaker 3: You know? My brain is like a spiraling abyss of thoughts.
• 21:50
  Speaker 3: So yeah, they kind of just come to me. Sometimes
• 21:53
  Speaker 3: it's just late middle of the night, laying in bed,
• 21:55
  Speaker 3: trying to fall asleep at when I am. We also
• 21:58
  Speaker 3: have brainstorming sessions, have a whiteboard with countless ideas on it,
• 22:03
  Speaker 3: so we will never run out of ideas. That's something
• 22:05
  Speaker 3: I never worry about. And then like we'll go back
• 22:09
  Speaker 3: sometimes and look at videos that perform very well, and
• 22:12
  Speaker 3: how can we remake and tweak this, you know, like
• 22:15
  Speaker 3: put a spin on it, so we're not making the
• 22:17
  Speaker 3: exact same video, but we're making something we know is
• 22:21
  Speaker 3: going to perform well again, because you always got to
• 22:23
  Speaker 3: look back and see what performed well? Why, Like how
• 22:26
  Speaker 3: did the first five seconds of that video pan out?
• 22:29
  Speaker 3: Like what are the first five people? It's all about
• 22:32
  Speaker 3: the very the intro, especially with food.
• 22:36
  Speaker 2: What's the what's the best intro?
• 22:38
  Speaker 1: What's the secret recipe of getting getting people to listen
• 22:41
  Speaker 1: to the next minute?
• 22:42
  Speaker 3: Yeah, you gotta you gotta go dive right in. People's
• 22:45
  Speaker 3: attention spans are not as long anymore. It's normally like
• 22:51
  Speaker 3: you got to start with the action shot almost and
• 22:53
  Speaker 3: then like we've been start with ASMR lately, and people
• 22:56
  Speaker 3: also I think maybe it's like a primal instinct. If
• 22:59
  Speaker 3: people love when we just are holding a giant hunk
• 23:02
  Speaker 3: of meat and we say like, yeah, we're making burn
• 23:05
  Speaker 3: ins today, We're making brisket today, you know what I mean.
• 23:07
  Speaker 3: Or we're making a lobster stuffed prime rib today, you
• 23:11
  Speaker 3: know what I mean. People, I don't know. I think
• 23:13
  Speaker 3: it's like our primal instincts. They just love giant chunks
• 23:16
  Speaker 3: of meat.
• 23:17
  Speaker 1: And the intro was the most expensive cut of meat
• 23:21
  Speaker 1: or chunk of meat that you've ever held in your hands.
• 23:24
  Speaker 2: Oh and what was it?
• 23:26
  Speaker 3: Uh, I don't know. Thousands of dollars I cooked this week.
• 23:33
  Speaker 3: I posted a video so that there's a Kobe Grand
• 23:37
  Speaker 3: Champion cow every year, which is like in Kobe, Japan.
• 23:41
  Speaker 3: They decide which cow is the best one, and they
• 23:46
  Speaker 3: my meat dealer one like one of the cows. There's
• 23:50
  Speaker 3: twelve of them each year. He won one of them
• 23:52
  Speaker 3: and got the whole entire thing imported in the US,
• 23:54
  Speaker 3: which was the first time ever, and he sent us
• 23:56
  Speaker 3: a bunch of stakes from it, so that I guess
• 23:59
  Speaker 3: would be the rare rare scow on the planet. So
• 24:03
  Speaker 3: that was very cool. I don't know the price, because
• 24:06
  Speaker 3: something like that it's like I feel like, yeah, it's
• 24:10
  Speaker 3: a lot of money though. Yeah, and then it's got
• 24:13
  Speaker 3: to be the Japanese wago stuff because which I I like.
• 24:18
  Speaker 3: I mean, it's small portions, but it's a it's definitely
• 24:22
  Speaker 3: worth trying. But it's not like the greatest. It's not
• 24:24
  Speaker 3: my favorite meat. There is like the price is not
• 24:27
  Speaker 3: correlate with being in my favorite meat at all.
• 24:30
  Speaker 1: What's your favorite meat with the price Australian wagu.
• 24:34
  Speaker 3: So it's just like it's a mix between like USDA
• 24:38
  Speaker 3: Prime almost and Japanese wagos. So it's not as fatty,
• 24:42
  Speaker 3: it's not as buttery and rich, but it's like got
• 24:46
  Speaker 3: the crazy marbling, but not as much. It's like looks
• 24:48
  Speaker 3: more like a steak than just a white sheet of marbling,
• 24:54
  Speaker 3: you know what I mean.
• 24:55
  Speaker 1: Since you're in front of so many different types of cuts,
• 25:00
  Speaker 1: high end meat and steak, do you ever have to
• 25:04
  Speaker 1: remind yourself, like I am getting to eat and cook
• 25:09
  Speaker 1: with things that people never get to.
• 25:13
  Speaker 2: Yes, it's pretty awesome.
• 25:14
  Speaker 3: It's cool. But at the same time, I'm.
• 25:17
  Speaker 2: Like, Okay, it's used to it.
• 25:19
  Speaker 3: Yeah kind of, Yeah, I don't think I like to
• 25:21
  Speaker 3: give a lot of it away and share, right, with
• 25:23
  Speaker 3: people so that more people can experience amazing and at
• 25:26
  Speaker 3: the same time, I like to do recipes that aren't
• 25:29
  Speaker 3: crazy expensive so that people at home can recreate them
• 25:32
  Speaker 3: without selling their leg you know what I mean. Like
• 25:35
  Speaker 3: some of these steaks are just so overly priced it's insane.
• 25:38
  Speaker 3: So I like to have a nice middle ground, a
• 25:41
  Speaker 3: nice balance of like making something crazy over the top
• 25:45
  Speaker 3: and then like making something actually relatable, because I want
• 25:47
  Speaker 3: to have relatable stuff on there too that people recreate
• 25:50
  Speaker 3: a home, because I get joy out of people recreating
• 25:53
  Speaker 3: my recipes and like dming me about it and being like,
• 25:56
  Speaker 3: we love this. We make all your resciupes at home.
• 25:58
  Speaker 3: So yeah, we have a nice mix in there because
• 26:00
  Speaker 3: they can't just do the crazy.
• 26:01
  Speaker 1: So I'm going to my local grocery store and I
• 26:03
  Speaker 1: want to find something.
• 26:05
  Speaker 2: I want to find a.
• 26:06
  Speaker 1: Steak, a cut of steak, type of steak that's incredible
• 26:10
  Speaker 1: for not a lot of money.
• 26:11
  Speaker 2: Where where am I going first?
• 26:13
  Speaker 1: What do you find has the best bang for your
• 26:16
  Speaker 1: buck that you can find at a local store.
• 26:18
  Speaker 3: Yeah, it's a good question. So there's a a lot
• 26:21
  Speaker 3: of times at still grocery stores they love steaks that
• 26:24
  Speaker 3: have been out there like two days, so they marked
• 26:26
  Speaker 3: on the price, they'll cut them in half. So like
• 26:29
  Speaker 3: I can walk into my local grocery store and find
• 26:31
  Speaker 3: a dry aged prime ribbi for like half the price
• 26:35
  Speaker 3: of what it was yesterday. You know what I mean.
• 26:38
  Speaker 3: You just gotta know where to look. But then, like
• 26:41
  Speaker 3: if you're actually in the store, you don't need to
• 26:43
  Speaker 3: worry about grade and mar great as much as you
• 26:46
  Speaker 3: do marbling. So I've seen choice steaks in the grocery
• 26:50
  Speaker 3: store that are better than the prime stakes right next
• 26:53
  Speaker 3: to it for double the price. So I just go
• 26:55
  Speaker 3: and hunt based off that intramuscular fat on the steak.
• 26:58
  Speaker 2: And what does that look like for people who are
• 27:00
  Speaker 2: not sure?
• 27:01
  Speaker 3: So it's think about a steak like this, it's like red.
• 27:04
  Speaker 3: You know, there's like the almost like tiger stripes in
• 27:08
  Speaker 3: there of what. So that's like the intermuscular marbling, intermuscular fat,
• 27:13
  Speaker 3: and so that is what breaks down as you cook
• 27:15
  Speaker 3: it and makes it more tender and fat as flavor.
• 27:18
  Speaker 3: So it's gonna give you more flavor as you cook
• 27:20
  Speaker 3: it too, so it's gonna taste better.
• 27:21
  Speaker 2: Okay, I love it.
• 27:22
  Speaker 1: That is a great note for everybody. The next time
• 27:25
  Speaker 1: we're in our grocery store what to look for. And
• 27:28
  Speaker 1: it's interesting that you say, sometimes great isn't as important.
• 27:31
  Speaker 2: As the marbling because price too.
• 27:33
  Speaker 1: Yeah, okay, all right, I want to talk about what's
• 27:37
  Speaker 1: on the horizon for you and what you've been up to.
• 27:39
  Speaker 2: You have Kuso.
• 27:39
  Speaker 1: Cuts now and we have some dirt on the table.
• 27:44
  Speaker 1: Do you want to explain what you've been able to
• 27:46
  Speaker 1: get into because of all these brand deals and just
• 27:50
  Speaker 1: how how popular you've become on social media.
• 27:54
  Speaker 3: Yes, so I started, well, we started off selling meat actually,
• 28:00
  Speaker 3: and I quickly realized that is a huge bane because
• 28:04
  Speaker 3: like you're shipping it across.
• 28:05
  Speaker 2: The country, and there's a lot of companies that do
• 28:07
  Speaker 2: it now.
• 28:07
  Speaker 3: Oh yeah, but if you're like a small a small
• 28:10
  Speaker 3: like startup almost trying to do it, it's not as
• 28:14
  Speaker 3: tough to compete as it is, like the logistics of it.
• 28:17
  Speaker 3: By the time it gets to somebody's house, if it
• 28:18
  Speaker 3: was like delayed and shipment or they left it at
• 28:21
  Speaker 3: they have like a mail room at their apartment complex,
• 28:24
  Speaker 3: it's thought and then they want a whole refund, you
• 28:26
  Speaker 3: know what I mean. So it's like that, So we
• 28:27
  Speaker 3: stops on meet immediately we were selling just like cutlery.
• 28:31
  Speaker 3: And then about a year ago we got into the
• 28:33
  Speaker 3: seasonings and so basically the whole my whole thing before
• 28:38
  Speaker 3: I started it was I clearly make these companies that
• 28:42
  Speaker 3: sponsor me money. Why not do it for myself and
• 28:45
  Speaker 3: make something out with my social media? You don't Yeah, yeah,
• 28:49
  Speaker 3: so I don't have to always be making videos in
• 28:51
  Speaker 3: order to have income, and I can build something more
• 28:53
  Speaker 3: than just a following. So I always wanted to build
• 28:57
  Speaker 3: am started company, whether whatever it was. So we'd got
• 29:01
  Speaker 3: all natural seasonings now and those launches like a little
• 29:04
  Speaker 3: over a year ago and have taken over the business
• 29:07
  Speaker 3: like that. We sell knives to as well. But the seasons.
• 29:12
  Speaker 3: The dirt is the best selling.
• 29:14
  Speaker 2: I love the name. How did you come up with
• 29:15
  Speaker 2: the name?
• 29:16
  Speaker 3: Yeah, we got like dirt, gravel, grass, dust. Then we
• 29:19
  Speaker 3: have like alcohol ones that are like tequila lime, having
• 29:22
  Speaker 3: mable bourbon and those they're not actually alcohol but like
• 29:25
  Speaker 3: Mabel Bourbon has actual bourbon broken down into it. There's
• 29:32
  Speaker 3: but then like spicy goll like Buffalo hot honey. There's
• 29:34
  Speaker 3: tons of We got ten flavors. Now we have two
• 29:39
  Speaker 3: sauces coming out early next year, like Q one, and
• 29:43
  Speaker 3: we have two more seasons coming out and then we
• 29:45
  Speaker 3: have plans to eventually do more than just edible products.
• 29:49
  Speaker 2: But that's amazing you have.
• 29:51
  Speaker 1: But you have a favorite seasoning that you always find
• 29:53
  Speaker 1: yourself going to for using.
• 29:56
  Speaker 3: I love them all, they all have They all go
• 29:59
  Speaker 3: great and did on different foods, you know what I mean.
• 30:01
  Speaker 3: So if I'm making tacos, I love tequila, lime, hub
• 30:04
  Speaker 3: and arrow, and you don't even need to cook it.
• 30:06
  Speaker 3: It's like almost like ta heen, but all natural and
• 30:09
  Speaker 3: you could just sprinkle it on top at the end,
• 30:10
  Speaker 3: like you could put it on an avocado would be amazing.
• 30:12
  Speaker 3: You put it on fruit, amazing. Then like beef, use
• 30:17
  Speaker 3: different ones on beef, like dirt, maple, bourbon, gravel is
• 30:20
  Speaker 3: very like neutral. It's almost like Montreal steak seasoning mixed
• 30:24
  Speaker 3: with like hash. Green chilis in there too. Yeah, and
• 30:26
  Speaker 3: then pork chicken seafood you use like the hot honey
• 30:31
  Speaker 3: in the buffalo and then the lemon pepper stuff like that.
• 30:34
  Speaker 1: And you said you have stuff dreamed up for whatever's next.
• 30:38
  Speaker 1: How has it been to to kind of get to
• 30:42
  Speaker 1: move into this next part of what you have become
• 30:47
  Speaker 1: as a content creator and now getting too brands aren't
• 30:52
  Speaker 1: making money off of you. You're getting to make money
• 30:54
  Speaker 1: off of your own self.
• 30:55
  Speaker 3: Yeah, well I still do brand deals totally.
• 30:58
  Speaker 2: Yeah, those are great.
• 30:59
  Speaker 3: Yeah, there's two different companies. It's the social media company
• 31:02
  Speaker 3: and then the this Cuso cuts and I mean this
• 31:08
  Speaker 3: when you start something like this, you it's all trial
• 31:11
  Speaker 3: and error. You learn as you go. You make serious
• 31:13
  Speaker 3: mistakes like we've had to, Like we've recently got into
• 31:18
  Speaker 3: a big retailer and barcodes were wrong on bottles and
• 31:23
  Speaker 3: we had to recall like fifteen thousands. Man, so like
• 31:27
  Speaker 3: lost all the money that we're big retailer wherever in So,
• 31:30
  Speaker 3: I mean it's you learn as you go. But it's cool.
• 31:33
  Speaker 3: I mean, it's getting in more people's hands as possible,
• 31:35
  Speaker 3: and we're it's growing at an alarming rate. It's hard
• 31:39
  Speaker 3: to it's a lot of work.
• 31:40
  Speaker 2: That's awesome, from mechanical engineering.
• 31:43
  Speaker 1: To being able to sell cutlery and seasonings and go
• 31:48
  Speaker 1: viral on social media.
• 31:49
  Speaker 2: That's quite the jump.
• 31:51
  Speaker 3: Yeah, so you never know what's going to happen. Life
• 31:52
  Speaker 3: is weird.
• 31:53
  Speaker 1: Yeah, what's your advice to people who you get to
• 31:55
  Speaker 1: talk to who kind of are in awe of your story?
• 31:59
  Speaker 3: Yeah, I mean, I'm no different than anybody else, you
• 32:01
  Speaker 3: know what I mean, I'm just a regular dude. It's
• 32:04
  Speaker 3: just you never know unless you try. And what's the
• 32:08
  Speaker 3: worst that happens if you fail? You know? Yeah, you
• 32:11
  Speaker 3: just kind of really not care what others think. Like
• 32:14
  Speaker 3: a lot of people hold themselves back with like building
• 32:17
  Speaker 3: up their first post or building up their first business,
• 32:19
  Speaker 3: and they don't want to get a judgment from their
• 32:21
  Speaker 3: friends and family or something like that. They're like, why
• 32:24
  Speaker 3: is this? Why is Jack posting videos of meat on
• 32:26
  Speaker 3: the internet all of a sudden, you know what I mean?
• 32:28
  Speaker 3: But you got to really just block that out, trust yourself,
• 32:31
  Speaker 3: be yourself, believe in your own vision, and you never
• 32:34
  Speaker 3: know what the hell going happened.
• 32:36
  Speaker 2: Amazing, amazing.
• 32:37
  Speaker 1: Okay, we're gonna finish off this interview by putting you
• 32:39
  Speaker 1: on the hot seat asking you a couple of rapid
• 32:42
  Speaker 1: fire questions that should be pretty fun. Yeah, what is
• 32:53
  Speaker 1: your favorite meat to cook besides a steak?
• 32:56
  Speaker 2: Besides beef?
• 32:58
  Speaker 3: Probably wild game? Wild gaming? Yeah, whether it's elk or venison.
• 33:03
  Speaker 1: What's the craziest type of wild game or meat that
• 33:07
  Speaker 1: you've cooked?
• 33:08
  Speaker 3: Grizzly bear? WHOA, Yeah, not good.
• 33:12
  Speaker 2: Is that tough?
• 33:13
  Speaker 3: Yeah? Well, you have to cook it super high because
• 33:15
  Speaker 3: there's like a trick and osis if you don't cook
• 33:17
  Speaker 3: it long enough, so you have to cook it way
• 33:19
  Speaker 3: beyond well done, and it's just membrane and tough. Yeah. Camel,
• 33:25
  Speaker 3: we made camel toastatas, which was oh my god, and
• 33:30
  Speaker 3: then we did Ah. We've I've eaten horse in Italy
• 33:35
  Speaker 3: and Sicily, so I've had some like horse file at
• 33:37
  Speaker 3: horse Burgers.
• 33:39
  Speaker 2: Are you a fan of those?
• 33:40
  Speaker 3: That's actually pretty good? Okay, yeah, those are some of
• 33:43
  Speaker 3: the weird ones. I guess. Wow, there's probably more I
• 33:45
  Speaker 3: can't think of.
• 33:47
  Speaker 1: I mean that's those are some things that people have
• 33:49
  Speaker 1: probably never tried and never will try in their life.
• 33:52
  Speaker 2: That's cool.
• 33:52
  Speaker 1: Are you sobody who's like, I'll try anything, I'll take
• 33:55
  Speaker 1: a bite of anything.
• 33:56
  Speaker 3: Yeah, definitely, I'll try anything once. Yeah.
• 33:58
  Speaker 1: Yeah, Okay, if you weren't doing what you're doing right now,
• 34:02
  Speaker 1: what would be your dream job?
• 34:07
  Speaker 3: Grilling meat on the internet? I mean what I'm doing
• 34:09
  Speaker 3: right now is probably my dream job.
• 34:11
  Speaker 2: Yeah, love it.
• 34:13
  Speaker 1: If you could switch lives with one Bills player, who
• 34:16
  Speaker 1: would it be?
• 34:22
  Speaker 3: I don't know, maybe a one hundred million dollars contract
• 34:25
  Speaker 3: plus sounds pretty nice. Yeah, whatever's making the bust money,
• 34:31
  Speaker 3: I guess. But I love my life though I wouldn't
• 34:33
  Speaker 3: really switch with anybody who.
• 34:34
  Speaker 1: Okay, so we know steak is wonderful, meat is wonderful.
• 34:39
  Speaker 2: But sometimes what can enhance a meal is a good
• 34:41
  Speaker 2: side dish.
• 34:42
  Speaker 1: What is your favorite side dish.
• 34:46
  Speaker 3: I've been on a healthcack lately, so probably asparagus, but
• 34:49
  Speaker 3: uh yeah, I know, probably like potato grotten or like
• 34:54
  Speaker 3: a nice truffle mac and cheese, some surf with your turf,
• 35:00
  Speaker 3: know what I mean, like some can grab legs or
• 35:02
  Speaker 3: lobster tail something like that.
• 35:04
  Speaker 2: Yeah.
• 35:05
  Speaker 1: What's the best restaurant you've ever eaten at? I'm sure
• 35:10
  Speaker 1: you've eaten at some.
• 35:12
  Speaker 2: Places. Yes, on top of the list.
• 35:15
  Speaker 3: Probably like a restaurant I can't even remember the name
• 35:19
  Speaker 3: of in the middle of nowhere in Italy or Sicily. Yeah,
• 35:23
  Speaker 3: just like really authentic.
• 35:24
  Speaker 2: You can't go wrong over there.
• 35:25
  Speaker 3: Yeah, Italian food. Yeah, you can't go wrong there, and
• 35:29
  Speaker 3: everything's so fresh and all the ingredients are just real.
• 35:32
  Speaker 1: It's when you were over there, did you find yourself
• 35:35
  Speaker 1: ordering the same thing over and over again or do
• 35:38
  Speaker 1: you like to try different things on a menu.
• 35:40
  Speaker 3: Yeah, I like to try different things, but I also
• 35:42
  Speaker 3: am like the type of person who goes out to
• 35:45
  Speaker 3: eat and orders like shamelessly, will order like two or
• 35:49
  Speaker 3: three entrees, you know, just to try it. Just eat
• 35:52
  Speaker 3: a lot of food, especially on vacations. Yeah, why not?
• 35:54
  Speaker 1: Okay, last question for you, what's the weirdest thing you've
• 35:57
  Speaker 1: ever eaten?
• 36:00
  Speaker 3: Weirdest thing ever? Probably the grizzly bear. I made it.
• 36:04
  Speaker 2: Too, So did you kill it too?
• 36:07
  Speaker 3: I'm just kidding, Buddy did And then it was like
• 36:12
  Speaker 3: a shoulder, like just like a pulled pork, you know,
• 36:14
  Speaker 3: like a pork soulder. So I tried to try to
• 36:17
  Speaker 3: make pull a grizzly bear and it was funky. It was.
• 36:19
  Speaker 3: I wouldn't recommend it.
• 36:21
  Speaker 2: Ten out of ten, would not recommend.
• 36:23
  Speaker 3: Yeah, definitely would not recommend.
• 36:26
  Speaker 2: Amazing.
• 36:26
  Speaker 1: All right, well, Jack, thanks so much for taking the
• 36:29
  Speaker 1: time to come on over to Buffalo sit down with us.
• 36:32
  Speaker 2: Tell us about Kuso cuts.
• 36:33
  Speaker 1: And and your journey to uh going viral on on
• 36:37
  Speaker 1: TikTok on Instagram, all the things that you've cooked. The
• 36:40
  Speaker 1: official grill Master of the Buffalo bills as well, Ladies
• 36:44
  Speaker 1: and gentlemen, We're happy to have him a part of
• 36:46
  Speaker 1: Bill's mafia. And I'm sure we'll we'll be looking for
• 36:50
  Speaker 1: you at some future home games. I'm sure Bills fans
• 36:53
  Speaker 1: will as well as after we heard what you get
• 36:55
  Speaker 1: to cook up there.
• 36:56
  Speaker 3: Yeah, you know where to find me. And once again,
• 36:58
  Speaker 3: thank you so much for having Yeah. Yeah, thank you
• 37:01
  Speaker 3: guys for everything you do. And go Bills. We're on
• 37:03
  Speaker 3: a good run right now. Let's keep staying high.
• 37:06
  Speaker 1: Let's keep it going and go go find your CUSO
• 37:09
  Speaker 1: cuts stuff on social media. Everybody cool, Well, thanks Jack, Yeah,
• 37:13
  Speaker 1: thank you so much for having me, of course, and
• 37:17
  Speaker 1: thank you guys for watching. Yeah, all right, stay tuned
• 37:19
  Speaker 1: for more episodes of Inside the Charge coming up in
• 37:23
  Speaker 1: a couple of weeks.