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Heartland's BBQ Country With Russ Lannon Let The BBQ Backyard War Begin · Arroe Collins Like It's Live

• 0:00
  Speaker 1: Arrow.net.
• 0:01
  Speaker 2: Have you been there yet?
• 0:02
  Speaker 1: A-R-R-O-E.net.
• 0:04
  Speaker 2: I know what it's like to be in the front
• 0:05
  Speaker 2: seat of your car wondering, what am I going to
• 0:06
  Speaker 2: listen to today? I don't want the same boring podcast.
• 0:10
  Speaker 2: I got an idea. Arrow.net, A-R-R-O-E.net is 21 different podcasts
• 0:17
  Speaker 2: in one place. You're not skating across the internet. One
• 0:20
  Speaker 2: of the biggest shows is Foodie Paradise. I'm talking with
• 0:23
  Speaker 2: the chef's the home chefs, the kitchen chefs in restaurants.
• 0:28
  Speaker 2: I'm talking with the people who prepare food and those
• 0:31
  Speaker 2: that are saying, hey, I think you're getting too much.
• 0:33
  Speaker 2: Let's lighten things up a bit. Foodie Paradise, only on arrow.net, A-R-R-O-E.net.
• 0:40
  Speaker 2: Enjoy your exploration.
• 0:42
  Speaker 1: It's the vinegar sauce capital of the world. Yeah, see,
• 0:46
  Speaker 1: I'm a saucy kind of guy. Not so much to vinegar.
• 0:49
  Speaker 1: How about you, Arrow?
• 0:51
  Speaker 2: He said vinegar, capital of the world. I mean, I
• 0:53
  Speaker 2: tuned in on that and I knew right away he
• 0:54
  Speaker 2: was talking about Carolina. Am I correct? What do you.
• 0:58
  Speaker 1: Mean, Arrow? Absolutely.
• 1:02
  Speaker 2: He's so right about that, Bill. You have not had
• 1:04
  Speaker 2: barbecue until you come down here to Lexington and you
• 1:07
  Speaker 2: do the vinegar. Next time we drive down to Florida,
• 1:10
  Speaker 2: I'm going to stop by and I'll do the vinegar, okay? Dude,
• 1:13
  Speaker 2: they have roadways here in the Carolinas. You just drive
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  Speaker 2: right into the restaurant and right back out. That's the
• 1:19
  Speaker 2: only way you can get into that restaurant is from
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  Speaker 2: the highway.
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  Speaker 1: Exactly. Exactly. Know it well. Oh, my God.
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  Speaker 2: But, dude, Russ, come on. I mean, you're saying that
• 1:28
  Speaker 2: this is a barbecue country. No, it's barbecue Carolina. There
• 1:32
  Speaker 2: is no other country.
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  Speaker 1: I tell you what, that's where I learned what it
• 1:36
  Speaker 1: was all about, pig-picking style. North Carolina pig-picking style. Yeah, man. Hey,
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  Speaker 1: I've been on a journey this morning. They kept me
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  Speaker 1: up north all morning, and here we go. We're in
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  Speaker 1: the heartland now.
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  Speaker 2: Well, they do barbecue so differently up there, and I
• 1:52
  Speaker 2: really have to start it off with this because I'm
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  Speaker 2: from the state of Montana. I don't remember barbecuing up there.
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  Speaker 2: We smoked a lot of stuff, but that's not looked
• 2:00
  Speaker 2: upon as being barbecue, is it?
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  Speaker 1: No. Yes and no. If you're doing jerky, you know,
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  Speaker 1: smoked and cured and stuff and salmon and stuff. And
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  Speaker 1: I've got a lot of buffalo and crazy stuff up there.
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  Speaker 1: So it's a little different, but it's all barbecue. Oh,
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  Speaker 1: my God.
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  Speaker 2: You talk about the buffalo. We did the elk. We
• 2:19
  Speaker 2: did the deer. We did the cattle, the fish, you
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  Speaker 2: name it. I mean, every fish on the planet, we
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  Speaker 2: smoked it. And the thing about it is it was
• 2:26
  Speaker 2: always so good. And that's why I love barbecue here
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  Speaker 2: in the South.
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  Speaker 1: I don't think you've got enough time today for this
• 2:32
  Speaker 1: conversation because you and I are hitting all the marks.
• 2:36
  Speaker 1: I mean, it's like a car ready to run 200
• 2:38
  Speaker 1: miles an hour. Yeah.
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  Speaker 2: When did it become just a male driven sport? I
• 2:44
  Speaker 2: realize the girls are getting involved and they've probably always
• 2:47
  Speaker 2: been involved. But man, anytime that I see a competition,
• 2:50
  Speaker 2: it's always the guys up there just, oh, look at
• 2:53
  Speaker 2: those egos. They're just going really hard at it.
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  Speaker 1: You know, it's it's they've always the male female thing
• 3:01
  Speaker 1: has always been dominated by the males because they they
• 3:04
  Speaker 1: don't care about getting greased and smoke and going home. And,
• 3:07
  Speaker 1: you know, I smell like a pork chop or whatever.
• 3:09
  Speaker 1: But the women there's a lot of really good women
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  Speaker 1: out there cooking. And tonight on the episode, Brittany, she's
• 3:17
  Speaker 1: a manager for a, you know, a sandwich shop chain.
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  Speaker 1: And she's going head to head against Toby, a trained chef.
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  Speaker 1: At a school system. And tonight's episode on WatchHeartlandTV.com, you'll
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  Speaker 1: see the battle royale. It's going to be killer.
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  Speaker 2: See, what I love about this show is that you've
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  Speaker 2: got real people. This is the kind of stuff my
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  Speaker 2: wife and I really do get into because we do
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  Speaker 2: take notes and then we challenge ourselves to go hit
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  Speaker 2: up the farmer's market or we go someplace where we
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  Speaker 2: can just make this stuff come to life on our
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  Speaker 2: own plate.
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  Speaker 1: You know, and what you just said was terrific. Typical
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  Speaker 1: to most people, they go and they find things at
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  Speaker 1: the farmer's market. But you can go in your backyard
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  Speaker 1: and take traditional items like bologna. We do blooming bolognas.
• 4:03
  Speaker 1: We do cast iron skillet cinnamon roll apple pie. Oh,
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  Speaker 1: my God. And it's just it's taking cinnamon rolls out
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  Speaker 1: of the oven, what you would serve. And we mix
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  Speaker 1: it in a cast iron skillet and throw it on
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  Speaker 1: a smoker. You can do all those things outside in
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  Speaker 1: the backyards of America.
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  Speaker 2: That is so funny you say that because I was
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  Speaker 2: going to talk about RVers because I've been one since 2010.
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  Speaker 2: And I swear to God, I am a better chef
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  Speaker 2: when I'm out there barbecuing by lakesides or riversides or
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  Speaker 2: anything like that. And I don't understand what is it,
• 4:33
  Speaker 2: the bugs? Is that what it is? They just have
• 4:34
  Speaker 2: better flavor in the bugs that land on it?
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  Speaker 1: Man, I think it's just the ambiance of the fire,
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  Speaker 1: and everybody likes a good fire, and then you're throwing
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  Speaker 1: some meat on there. I experienced for the first time
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  Speaker 1: this year at the Super Speedway, all the tailgaters on
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  Speaker 1: Thursday night got to come into turn four, and we
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  Speaker 1: cooked for them. And these people were the best of
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  Speaker 1: the best. They're the salt of the earth, but they
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  Speaker 1: just wanted good barbecue. So we were serving barbecue pork
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  Speaker 1: and chopped brisket nachos. And there were thousands of people
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  Speaker 1: in the turn four at a NASCAR race. But, yeah, RVers,
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  Speaker 1: they rock.
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  Speaker 2: Now, you've got to talk to me about this turn
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  Speaker 2: four because that's exactly what I've done at the Charlotte
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  Speaker 2: Motor Speedway. Turn four. I'm usually there for our U.S.
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  Speaker 2: soldiers when we do our thing on Memorial Day weekend.
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  Speaker 2: And those soldiers walking by and grabbing our barbecue. But
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  Speaker 2: it was turn four. What is our addiction to turn four, dude?
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  Speaker 1: I don't know. I think it's it's it's on the
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  Speaker 1: stretch to the to the winning finish line. It's just.
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  Speaker 2: Yeah.
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  Speaker 1: But every one of them, I'd love to be at
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  Speaker 1: every race in turn for cooking up some cue. You
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  Speaker 1: get me and I'll I'll show up. We'll bring Tim
• 5:43
  Speaker 1: Shearer with Bluesong. We'll bring Memphis and Mace to all people.
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  Speaker 1: And we'll we'll just surround the whole place with champion pitmasters.
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  Speaker 2: You know, what's really interesting is that I bring up
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  Speaker 2: barbecue a lot when I'm talking to these rock stars.
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  Speaker 2: And the reason why is I say, when are we
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  Speaker 2: going to go back to the regional style of music?
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  Speaker 2: Because they're still doing it with barbecue. They understand the barbecue,
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  Speaker 2: but they just want to be so global with the music.
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  Speaker 2: How can we get regional back in order?
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  Speaker 1: Here's the deal. Take a look at the three episodes,
• 6:11
  Speaker 1: the summer specials. We've got Daryl Worley, Scotty Hastings. This
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  Speaker 1: guy's phenomenal. He loves barbecue. He was shot 10 times
• 6:18
  Speaker 1: in Afghanistan and lived and He came on the show
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  Speaker 1: and told his story. Tulane Summer, Hunter Girl, all those
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  Speaker 1: people in the country music came, and they said that
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  Speaker 1: was the best time of their life, getting to witness
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  Speaker 1: some competition barbecue in the backyards, but getting to eat.
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  Speaker 1: That was spectacular. I mean, that was an unbelievable experience
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  Speaker 1: for them.
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  Speaker 2: Well, it is peace of mind when you're out there,
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  Speaker 2: because I mean, when you talk about, you know, one
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  Speaker 2: of the things that's on here is that it's judged
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  Speaker 2: by speed and technique. In my mind, when I saw
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  Speaker 2: that and I've seen it, I'm going, I don't know, man,
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  Speaker 2: I enjoy my moment out there where it's about me
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  Speaker 2: and the meat. And it's like, don't ever take that
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  Speaker 2: away from me.
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  Speaker 1: That's right. I was very fortunate that Heartland invited me
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  Speaker 1: to do the Chuck Wick show. And it was a
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  Speaker 1: lot of talking at the beginning, but I was cooking
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  Speaker 1: in the studio. And I looked over and Jason Aldean's
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  Speaker 1: mom and dad were sitting over there. After it was
• 7:13
  Speaker 1: all over with, they told me, he said, you're going
• 7:15
  Speaker 1: to be invited before Jason's invited to the next family.
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  Speaker 1: We did brisket sliders with bacon jam. You know what
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  Speaker 1: that's all about. Oh, yeah. Oh, my God.
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  Speaker 2: I mean, see, and that to me is the tradition.
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  Speaker 2: And that really kind of scares me because sometimes I
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  Speaker 2: think that we're opening up that door to family traditions
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  Speaker 2: a little bit too much. Or do you agree with that?
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  Speaker 1: Well, you know, this season, you almost stole our tagline
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  Speaker 1: for this season. we're presenting a culture of cooks that
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  Speaker 1: bring families together in the backyards of America. It's all
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  Speaker 1: about that undiscovered talent that people, they go, wow, didn't
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  Speaker 1: know you or couldn't know or didn't see that coming.
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  Speaker 1: And they're going to show up on this season. And auditions,
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  Speaker 1: by the way, are in September 7th on the Heartland
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  Speaker 1: Network for the best backyard cooks in America. But we're
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  Speaker 1: going to show you some of the best undiscovered talent
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  Speaker 1: in America.
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  Speaker 2: See, now, I'm still very PTSD when it comes to barbecue,
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  Speaker 2: and it's because the first time that I did it
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  Speaker 2: for my daughter and her boyfriend, and you know how
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  Speaker 2: dads are, dude, it was pink. I overdid it. I
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  Speaker 2: did it too quickly, and to this day, do you
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  Speaker 2: realize she still has not let me live that down?
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  Speaker 1: Well, you had an opportunity. If you didn't like the boy,
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  Speaker 1: you could just give him a bad piece of chicken
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  Speaker 1: and send him on his way. That was in the message, right?
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  Speaker 2: Well, I'm also the same guy that, you know, that
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  Speaker 2: somebody brought over a wild Turkey from the Carolinas. And
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  Speaker 2: I thought, Oh, I'll just barbecue that thing that you
• 8:37
  Speaker 2: cannot do that, dude.
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  Speaker 1: How did that come out?
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  Speaker 2: Oh, it was horrible. You know, it was, I totally
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  Speaker 2: blew it. I wasted all of that good propane, everything, dude.
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  Speaker 1: I'll tell you a lot of people overthink this, this, uh,
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  Speaker 1: Food sport, by the way, is really taking its hold.
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  Speaker 1: I mean, a lot of good friends of mine are
• 8:57
  Speaker 1: on some of the most popular shows now, but we're
• 9:01
  Speaker 1: overthinking this whole thing. Less is more. Cook it till
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  Speaker 1: it's done. That's the theme.
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  Speaker 2: Now, the big question that I always have is, is
• 9:08
  Speaker 2: that when the contestants come on, is it okay if
• 9:11
  Speaker 2: I mimic my favorite restaurant? Because it really amazes me
• 9:16
  Speaker 2: how these people will pull something from out of nowhere,
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  Speaker 2: and I'm going, I would have never thought about that.
• 9:21
  Speaker 2: Or is it the pressure that's putting them in those
• 9:23
  Speaker 2: positions of decisions?
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  Speaker 1: They're a train wreck. I'm telling you. They've never been
• 9:30
  Speaker 1: in the spotlight. It'd be like me and you talking
• 9:32
  Speaker 1: on the radio for the first time or on TV.
• 9:35
  Speaker 1: And when the Heartland came on and picked up the show,
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  Speaker 1: I was like living the best day of my life
• 9:39
  Speaker 1: every day we were on set. But those backyard cooks,
• 9:43
  Speaker 1: they were a train wreck until they met their mentor,
• 9:46
  Speaker 1: which at some point in the show they'll be exposed to. Wow.
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  Speaker 2: See, it is about relationship, isn't it? Because, you know,
• 9:52
  Speaker 2: here in the South, and you know how it is,
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  Speaker 2: we use barbecue for political rallies. We also use it
• 9:57
  Speaker 2: for church rallies. In fact, I'm always looking in that
• 9:59
  Speaker 2: Bible to find out where Jesus did the barbecue because
• 10:01
  Speaker 2: enough churches get involved with it.
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  Speaker 1: They didn't eat those fish raw, did they? Oh, my God,
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  Speaker 1: they did. You're right. They barbecued them. Oh, my God.
• 10:08
  Speaker 1: They smoked them. I know they did. I'm asking Jesus,
• 10:12
  Speaker 1: did you smoke that fish before you? Yeah. What you
• 10:15
  Speaker 1: cooking on?
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  Speaker 2: What spice did you put in there when you knew
• 10:19
  Speaker 2: it didn't taste right? Did you go ahead and put
• 10:20
  Speaker 2: some more garlic?
• 10:22
  Speaker 1: Had to be the sea salt. You know that.
• 10:26
  Speaker 2: Don't you dare move. There is more barbecue talk with
• 10:29
  Speaker 2: Russ Lennon coming up next. Hey, thanks for coming back
• 10:33
  Speaker 2: to the conversation. We're talking about barbecue country on Heartland.
• 10:37
  Speaker 2: You can go to watchheartlandtv.com. We are back with Russ Lennon.
• 10:43
  Speaker 2: When you do meet these backyard chefs that get this
• 10:46
  Speaker 2: attention like this, how do we keep their ego intact?
• 10:48
  Speaker 2: Because it's still all about family, friends, and anybody else
• 10:51
  Speaker 2: you want to invite over.
• 10:54
  Speaker 1: When they turn their food in and they're judged by,
• 10:57
  Speaker 1: let's say, two celebrities and myself and my co-host Tim
• 11:01
  Speaker 1: Sheer with Blues Hog, they get a reality check right then.
• 11:05
  Speaker 1: They think something that they're used to in their backyards
• 11:08
  Speaker 1: or something, and it usually– It's over spiced or over
• 11:11
  Speaker 1: sauced or something like that. They they truly get a
• 11:14
  Speaker 1: reality check when they turn their first dish in. So
• 11:17
  Speaker 1: the telltale comes out every time.
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  Speaker 2: One of the things that I've become addicted to and
• 11:21
  Speaker 2: maybe it's my community is that I'm like I I'm
• 11:24
  Speaker 2: really into fusing things now, bringing different traditions into a barbecue,
• 11:28
  Speaker 2: because I think, you know, that you can put barbecue
• 11:30
  Speaker 2: on anything and we can call it that. But that
• 11:32
  Speaker 2: ain't so true, man.
• 11:33
  Speaker 1: There's some things you can do. tradition man tradition you
• 11:37
  Speaker 1: can take something out of tradition and it fails miserably
• 11:41
  Speaker 1: you know how that is yeah it's putting something crazy
• 11:44
  Speaker 1: on a hot dog it's a hot dog.
• 11:46
  Speaker 2: Well it's becoming a nation as well as a state
• 11:48
  Speaker 2: where everybody is traveling to the Carolinas they're coming from
• 11:52
  Speaker 2: California they're coming from Texas and New York they're coming
• 11:54
  Speaker 2: from Florida and all of a sudden there's this gigantic
• 11:57
  Speaker 2: barbecue war going on here are you seeing that around
• 11:59
  Speaker 2: the nation.
• 12:01
  Speaker 1: You know, I am, and here's what we're losing. We're
• 12:03
  Speaker 1: losing the culture of the next best backyard cooks in America.
• 12:08
  Speaker 1: They all go on to those apps, and they find
• 12:10
  Speaker 1: a food. I don't care whether it's Asian, American, hamburger, whatever.
• 12:15
  Speaker 1: They find those, and they have them delivered. We're losing
• 12:18
  Speaker 1: that culture of people that crank up the grills.
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  Speaker 2: Mm-hmm.
• 12:21
  Speaker 1: We really are.
• 12:22
  Speaker 2: One of the things you can always tell when it
• 12:24
  Speaker 2: is barbecue season, and that is when the grocery stores
• 12:27
  Speaker 2: drop the price of the butt. And when the butt
• 12:30
  Speaker 2: goes down, man, I mean, everybody comes in there and,
• 12:33
  Speaker 2: my God, they will spend hundreds of dollars. And I go,
• 12:36
  Speaker 2: what are you going to do with it? Freeze it.
• 12:38
  Speaker 2: Does everybody around the nation just freeze it?
• 12:41
  Speaker 1: They do. A lot of the competition cooks where I
• 12:45
  Speaker 1: came from for 20 years, they would buy all their meat.
• 12:48
  Speaker 1: Let's say 15 competitions. They would buy all their meat,
• 12:52
  Speaker 1: trim it, freeze it, and they would take it out
• 12:54
  Speaker 1: as needed.
• 12:55
  Speaker 2: That's it.
• 12:55
  Speaker 1: So they'd have a year's worth in their freezer.
• 12:57
  Speaker 2: Yeah. Now, I know a lot of people that'll do
• 12:59
  Speaker 2: that with their venison as well. Because it's like, get
• 13:02
  Speaker 2: that thing into barbecue style, man. You got dinner for
• 13:05
  Speaker 2: the rest.
• 13:05
  Speaker 1: Of the year. Yeah. Yeah, they do. Because It's a
• 13:08
  Speaker 1: short period, 60 days that they can hunt that deer
• 13:11
  Speaker 1: and they have to put up. People put freezers full.
• 13:14
  Speaker 1: But the bad thing about it is if you put
• 13:16
  Speaker 1: the first layer that goes in, always gets another layer
• 13:19
  Speaker 1: on top. So by the time you get to it,
• 13:20
  Speaker 1: it's the oldest. Think about that.
• 13:22
  Speaker 2: Is there such a thing as putting on too much
• 13:25
  Speaker 2: barbecue sauce? Because I love that stuff juicy. Well, once again,
• 13:28
  Speaker 2: I'm that vinegar guy.
• 13:31
  Speaker 1: If you want barbecue sauce, put a straw in a bottle.
• 13:34
  Speaker 1: Drink it. If you don't, man, just go easy on it.
• 13:37
  Speaker 1: You want the meat to shine. Yeah, they make those
• 13:41
  Speaker 1: big straws that you can suck barbecue sauce out of
• 13:43
  Speaker 1: a bottle.
• 13:44
  Speaker 2: Oh, yeah. Too bad Cookout doesn't offer something like that.
• 13:47
  Speaker 2: All these restaurants, these fast food restaurants, they try to
• 13:49
  Speaker 2: impersonate the old Southern barbecue down here in these fast
• 13:52
  Speaker 2: food restaurants. Man, it just ain't the same. And yet,
• 13:55
  Speaker 2: and yet, I will brag about the McRib saying, God,
• 13:58
  Speaker 2: I can't get enough of that thing.
• 14:00
  Speaker 1: Yeah, ain't that the truth? It's something about that unique
• 14:04
  Speaker 1: flavor that says, I might be a rib, I might
• 14:07
  Speaker 1: be something different. You just don't know, but you like
• 14:10
  Speaker 1: it and you eat it.
• 14:13
  Speaker 2: The things that these backyard chefs wear. Come on, you've
• 14:16
  Speaker 2: got to love that because I always attach a Yoda.
• 14:19
  Speaker 2: And the reason why is because I believe that when
• 14:21
  Speaker 2: you are really doing a classic barbecue, it is a
• 14:25
  Speaker 2: spiritual journey. And you're going to say some stuff that's
• 14:28
  Speaker 2: very universal and people aren't going to understand it until
• 14:30
  Speaker 2: after you're eating dinner.
• 14:32
  Speaker 1: Yeah, man. Did gladiators show up in swimsuits? No, they
• 14:35
  Speaker 1: dressed the part. Yeah. So put the iron on, put
• 14:38
  Speaker 1: the hat on, put whatever it takes to make you
• 14:41
  Speaker 1: feel like you're the best cook in America.
• 14:43
  Speaker 2: What is your best technique when it comes to cleaning up?
• 14:47
  Speaker 2: Because I am a wreck on that. I'm one of
• 14:50
  Speaker 2: those people, if you aren't barbecuing, you're cleaning up. Because
• 14:53
  Speaker 2: I don't want to come back there and have to
• 14:55
  Speaker 2: get that junk off my grill.
• 14:58
  Speaker 1: Everything that I do is in the short, full-size pan.
• 15:02
  Speaker 1: So they're half the size. And I use grill grates
• 15:04
  Speaker 1: or the pan grates. So that way, when I'm done,
• 15:07
  Speaker 1: I just pull it out. I wash that, and the
• 15:09
  Speaker 1: rest of it goes in the trash. your meat is
• 15:13
  Speaker 1: going to do its own, whether it's in a pan
• 15:15
  Speaker 1: or not. And A lot of us end up wrapping
• 15:18
  Speaker 1: to secure the flavor or re-moisturize. So the little half
• 15:22
  Speaker 1: pans and the little grill grates, it'll make your life
• 15:25
  Speaker 1: a lot easier.
• 15:26
  Speaker 2: Now, since moving down here to the Carolinas in 1985,
• 15:29
  Speaker 2: I am jealous of Texas because they do those big
• 15:32
  Speaker 2: old beef ribs. But here in the Carolinas, they still
• 15:34
  Speaker 2: do these dang, you know, I don't get it, man.
• 15:37
  Speaker 2: It's the itty bitty ones. And I just, why is
• 15:40
  Speaker 2: it we can't get into this? And other, is it
• 15:42
  Speaker 2: a regional thing that was available at the time that
• 15:44
  Speaker 2: barbecue was created?
• 15:46
  Speaker 1: You know, I guess it's the technique of fast, and
• 15:51
  Speaker 1: you're talking about baby back ribs.
• 15:52
  Speaker 2: I am.
• 15:52
  Speaker 1: But the beef ribs, the spare ribs, I think you
• 15:55
  Speaker 1: just have to ask long enough and say, hey, try
• 15:57
  Speaker 1: your hand. I've got a friend of mine over in
• 15:59
  Speaker 1: Louisiana that does an all-you-can-eat beef rib on Thursday nights. Ooh.
• 16:04
  Speaker 1: And he said they line up out the door, and
• 16:07
  Speaker 1: he just cooks beef ribs. Ooh. I don't understand why
• 16:11
  Speaker 1: North Carolina hadn't grabbed them yet.
• 16:12
  Speaker 2: Well, I wish that North Carolina would go even further
• 16:15
  Speaker 2: with their in-store barbecue masters. And because, I mean, they're
• 16:19
  Speaker 2: trying and they're trying to sell it as something you
• 16:22
  Speaker 2: can take home now. But it still doesn't have that
• 16:25
  Speaker 2: bark backyard flavor that I know. I swear to God
• 16:28
  Speaker 2: that when I'm watching the show, I can smell it
• 16:30
  Speaker 2: and I can feel the taste in my mouth on
• 16:32
  Speaker 2: your show. That's what your producers are giving us.
• 16:35
  Speaker 1: And I'm going to tell you, I'll give you one
• 16:38
  Speaker 1: cheating secret real quick. Tim Shear with Blue's Hog is
• 16:41
  Speaker 1: the co-host of the show. He has a heat and
• 16:43
  Speaker 1: eat product in Walmart. So it's pork, it's chicken, it's ribs,
• 16:48
  Speaker 1: it's chopped brisket, and you can grab them, heat and eat,
• 16:51
  Speaker 1: watch the show. 100%.
• 16:52
  Speaker 2: That's what it's all about because, I mean, to me,
• 16:55
  Speaker 2: the happy person is the one that had barbecue last.
• 16:58
  Speaker 1: Yeah, man. You can grab a pack of his ribs
• 17:00
  Speaker 1: and it's championship style. So he won Memphis in May
• 17:02
  Speaker 1: and every other thing. He's going to the Royal in
• 17:04
  Speaker 1: a couple of weeks, but You can grab a pack
• 17:06
  Speaker 1: of his ribs and say, this guy's a world champion.
• 17:09
  Speaker 2: How do you keep your calm during those moments, though,
• 17:12
  Speaker 2: when you've got that backyard pit master that has his
• 17:16
  Speaker 2: own technique and inside your mind and your training, it
• 17:20
  Speaker 2: ain't what you've been doing. Do you interrupt him or
• 17:23
  Speaker 2: let them just do their thing?
• 17:25
  Speaker 1: Oh, yeah. No, no. We pound them. We give them
• 17:27
  Speaker 1: a hard time from the start. Really? You think that's
• 17:30
  Speaker 1: going to work? Hey, I think that's burning or that's
• 17:32
  Speaker 1: going to taste like this. And they look at you like, wow.
• 17:35
  Speaker 1: And when it comes to the table and it's plated,
• 17:37
  Speaker 1: you say, yeah, I told you so. So we hold
• 17:40
  Speaker 1: no punches. I mean, we throw every one of them.
• 17:43
  Speaker 2: Now, I'm going to be really weird, and I know
• 17:45
  Speaker 2: this is going to step on a lot of people's toes,
• 17:47
  Speaker 2: but this is a Montana thing, so don't judge me.
• 17:49
  Speaker 2: We would barbecue the rabbits. We raised rabbits to eat.
• 17:53
  Speaker 2: We would barbecue our rabbits. I miss me some barbecued rabbit.
• 17:59
  Speaker 1: The rabbits we have to, or we're exposed to, we
• 18:02
  Speaker 1: got to go out and shoot them in the field.
• 18:04
  Speaker 1: They're running wild. You're raising them. We did. So it's
• 18:07
  Speaker 1: just crazy. But no, I'm okay with that. I mean,
• 18:10
  Speaker 1: you know, like you said, Jesus put all this, or
• 18:12
  Speaker 1: God put all this stuff on for us to eat.
• 18:14
  Speaker 1: I mean, we're supposed to take care of the animals
• 18:16
  Speaker 1: and eat what we need and leave the rest alone.
• 18:19
  Speaker 2: Is there anything that people are trying that makes you
• 18:23
  Speaker 2: step back going, I don't know about that one, man.
• 18:25
  Speaker 2: This isn't that show, Jackass. I'm not trying it.
• 18:28
  Speaker 1: Yeah, I'm not eating anything green like iguanas, lizards or
• 18:31
  Speaker 1: anything like that. Oh, man. I mean, there's people out
• 18:35
  Speaker 1: there shows out there that that are doing exotics. And
• 18:38
  Speaker 1: I'm just not into that. I just don't see how
• 18:41
  Speaker 1: that's not American. That's not that's not traditional barbecue. What
• 18:44
  Speaker 1: I've learned. All right.
• 18:46
  Speaker 2: Now, here's the big war between my wife and I.
• 18:48
  Speaker 2: I will be cooking something at the RV or I'll
• 18:50
  Speaker 2: be in my beautiful forest here in Charlotte. And then
• 18:53
  Speaker 2: my wife has to take it in the house and
• 18:55
  Speaker 2: put it in the air fryer. That's an insult to me.
• 18:57
  Speaker 2: Am I wrong?
• 18:58
  Speaker 1: No. Yeah, that's no. It should never go from the
• 19:02
  Speaker 1: grill to the air fryer. That's a no-no. Yeah, you'll
• 19:05
  Speaker 1: get kicked out of the league, man. Mafia, the barbecue
• 19:07
  Speaker 1: mafia will come knock on your door.
• 19:10
  Speaker 2: Where can people go to find out more about what
• 19:12
  Speaker 2: you're up to, man? Because, I mean, I love how
• 19:14
  Speaker 2: you are bringing this nation together through barbecue.
• 19:17
  Speaker 1: Yeah, we've created a new culture that we're going to
• 19:20
  Speaker 1: show in 2027, another episode of the Best Backyard Cooks
• 19:23
  Speaker 1: in America. Watch heartlandtv.com. Tune in tonight, 8 o'clock. You'll
• 19:28
  Speaker 1: see a little touch of the professional mentors that will
• 19:31
  Speaker 1: lead into the next season. So watch heartlandtv.com.
• 19:34
  Speaker 2: You've got to come back to this show any time
• 19:35
  Speaker 2: in the future, dude. The door is always going to
• 19:37
  Speaker 2: be open for you.
• 19:39
  Speaker 1: Yeah, and hey, there's an app out there that's cool,
• 19:42
  Speaker 1: so you can get this anywhere. You don't have to
• 19:44
  Speaker 1: sit in front of a TV. Really? But yeah, it's
• 19:46
  Speaker 1: all on WatchHeartlandTV.com. Download the app. Love to have you
• 19:51
  Speaker 1: come and spend some time. Memphis in May 2027, Heartland
• 19:54
  Speaker 1: Network Barbecue Country, you've officially been invited to be our guest.
• 19:58
  Speaker 2: All right, if you're going to give us an app,
• 19:59
  Speaker 2: that means you have to come to my house. I mean,
• 20:01
  Speaker 2: if you're going to give me the app and make
• 20:02
  Speaker 2: me feel like I'm already there, no, you automatically just
• 20:04
  Speaker 2: got to come here.
• 20:06
  Speaker 1: Hey, I'll meet you wherever your RV parks. You're darn right.
• 20:09
  Speaker 1: You bring that RV, and I'll have you a spot
• 20:11
  Speaker 1: in Memphis for the World Championship Barbecue in 2027. I
• 20:13
  Speaker 1: love it, man.
• 20:15
  Speaker 2: You be brilliant today, okay, sir?
• 20:16
  Speaker 1: Hey, man, have a blessed day. Thank you.
• 20:19
  Speaker 2: Thank you.