Latest / BBQ Therapy / Summa Dat Que: Hustle, Flavor, Dat Que

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Summa Dat Que: Hustle, Flavor, Dat Que · BBQ Therapy

0:06
BBQ off. Get your BBQ off.
0:10
Welcome to the BBQ Therapy podcast.
0:12
My name is Tavis Bryant of Yago Ham BBQ.
0:15
Have you ever stood around a smoker or a grill, felt the
0:18
world fade away and that has BBQ Therapy.
0:26
Hello everyone, joining us tonight for a therapy session is
0:30
Paul Hirsch, the pitmaster behind some of that cue.
0:35
Known for bold flavors, a fun loving style, and bringing good
0:39
vibes to every cook, Paul shares how he got started, what drives
0:44
him, and how he keeps it real in the world of BBQ.
0:47
Welcome to barbecue therapy and I got one rule.
0:50
Make yourself at home and enjoy yourself.
0:54
Right home all. Right.
0:55
And 1st question I got is let's start with your name, some of
0:59
that Q one of the best names out there.
1:02
What's the story behind that name?
1:05
I mean, BBQ teams through competition often evolve.
1:10
So when you first started, you know, I was that was in 2009 and
1:16
the team at that time we're a little bit younger, a little bit
1:19
drunker and name was meat in your mouth, which, you know,
1:25
perhaps classic BBQ team name, but not necessarily something
1:30
good for the long haul. So as I started to get a little
1:34
bit more into it and wanted to, you know, represent a little bit
1:37
more proper kind of went into a a name of the just hit me of
1:41
Scooby Dooby Q, which is where the SDQ comes from originally.
1:48
But because scooby-doo is so copy written and nobody can say
1:57
Scooby Dooby Q, they always say scooby-doo BBQ had to change it.
2:02
And that's when it came up to some of that cute.
2:08
Yeah, there's definitely copyrighted.
2:09
Yeah, we try to avoid that here on the tubes and in real life.
2:12
Exactly. So how did you first get into
2:15
barbecue and what pushed you towards competition?
2:21
Pretty much once I started moving out on my own, I just had
2:25
a family and stuff about 25 years ago and the I, I kind of
2:33
met up with a buddy who built fences.
2:36
I became friends with him over time, but he built fences.
2:40
I did computer work, I still do. And every night he'd have steak
2:45
and potatoes, steak and potatoes.
2:48
And we got kind of tired of that though.
2:51
And so we mixed it up with ribs and other things.
2:54
And some some of the fun things we also tried out were lamb and
3:00
kangaroo, which I kind of called the red meat chicken.
3:04
The texture is crazy good. It's something to try if you
3:08
haven't tried like a kangaroo roast, not necessarily as big as
3:13
a lamb roast. They got smaller cuts because
3:15
it's kind of pricey, but that's an idea for obscure meats.
3:19
And that kind of got me into the idea of really looking at BBQ,
3:23
focusing in on, you know, the proteins, what different
3:27
textures and food are. And then, you know, people just
3:32
were saying you're actually doing pretty good.
3:35
So, you know, that of course got me like, wow, I'm the greatest
3:38
ever. Thought I'd get into BBQ
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competitions and that kind of led me to my first BBQ
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competition which was Raytown, MO in 2009.
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And again, this is quite a bit younger days and we were there
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mostly for fun. No idea what we were doing.
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We knew we had to turn in four meats.
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It was a AKCBS contest. They have the chicken, pork
4:04
ribs, pork shoulder and brisket as their four categories.
4:08
We cooked those, but never all at the same time.
4:13
We had no idea how to turn them in.
4:15
And then it was raining sideways and all we had were pop up tents
4:20
we had. It was insane.
4:23
That was even though, I mean, I've got 20 stories to tell from
4:28
that, but I won't go into all of them.
4:29
But even after that, it was amazing ordeal.
4:33
It was such a challenge, but it really still kind of piqued the
4:36
interest. So even even under just crazy
4:42
sideways rain, you know we're standing there for hours holding
4:45
2 canopies together like trying to make anything work and and we
4:52
came in in dead ass laughs. It happened not the first or the
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first time, but not the last that happens so.
5:03
Throughout the competing, did you stay your team?
5:06
Where did you branch off? By yourself or?
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One of the guys was a little more focused, some of the other
5:14
friends, I know they're there for the party and that was all
5:17
good. We had a lot of fun.
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But one of the other guys was more more technical like me.
5:23
And so we're kind of like, let's let's try this again, maybe less
5:27
drinking. And so we, we did another one
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and did a little bit better, but we still had no idea what we
5:35
were doing. We had no idea what to put in a
5:38
box. It also rained at that one.
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And then and we still had just a shoddy setup.
5:46
So we were trying to keep things dry and we're just in the back
5:48
of the minivan and no idea what we're trying to turn in.
5:52
We were like picking apart which is the best piece of this
5:56
chicken thigh to put in the box. It was terrible, terrible,
6:02
terrible. Back in the days, people weren't
6:03
helping. I mean, if we asked, but it was
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it was storm and nobody was wanting to be out in that
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feeling like turn the whole thing in and they were trying to
6:12
turn in too. So it was it was a challenge.
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And those are the things that really get you thinking.
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And sometimes we'll, you know, hey, this isn't for me, but I
6:22
thought it was still, these challenges are kind of fun in
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life. Did you ever try to take a class
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or anything or? What really helped I think the
6:31
most for us with the KCBS was we actually after that we did a
6:36
KCBS BBQ judge class. They have them a few times
6:42
during the year at various places around the country.
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We went to one and they're like, here's kind of the things that
6:50
they're in and they're like, oh, then we actually judged the
6:58
contest and were like, oh, then we kind of understood, you know,
7:04
how you want to put them in the box, how you put a garnish
7:08
together in that box and what portions to put.
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It kind of helps in that regard. I've never really taken any
7:16
classes, which maybe that has led to the long field, but I
7:22
feel like I've refined my techniques over 15 years of
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messing with it, that I've got a lot of skills built up maybe.
7:33
So how long did you judge? I still judge occasionally not
7:39
I've, I've judged almost 30, which is a master judge in the
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KCBS hierarchy. I mean, there's people that have
7:47
judged like 300 contests. So it's, it's, it's a full time
7:52
job almost. It's, it's a, it's a challenge.
7:54
You got 4 meats, 6 entries. I mean, that's at least 24
7:59
ounces of meat if you're giving them a fair shake.
8:02
Some people take birdie bites. If it's a good rib, I'm eating
8:05
that whole thing so. When y'all judge because I'm a
8:09
judge for AGBA, that's the Georgia BBQ Association.
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But when y'all judge, do they give you 2 out of three meats or
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I mean two out of four meats or they give you?
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You get all four. Or.
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All four usually. Sometimes they also have
8:28
auxiliary, like the Great Lenox BBQ has a sausage, beef steak, a
8:34
miscellaneous and a side item. Not everybody enters those, so
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not everybody gets a side item, for example, but usually you'll
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be tasting all four meats and between 5:00 and 7:00 entries
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depending on how things save out, but usually 6 entries.
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Yeah, that they only they pick you for two and and sometimes
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one. And it'd be like it's a waste of
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time coming out here to just judge 1 meat.
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And yeah, yeah, it. We're learning about how things
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work inside the competition. I think judging is such a great
9:11
help. You really start to understand
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this is this is what I need to turn in.
9:15
I mean, we all have great ideas at home like this looks great.
9:19
I posted a picture to Instagram, but it doesn't always fit in a
9:25
box. And so you have to kind of
9:26
change things and come up with a a method you like.
9:30
Yeah, definitely. And you get to taste other
9:32
people food and be like, you can compare yours against it to see
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if, OK, I need to regroup or, yeah, I think I can hang with
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these folks. Right, right.
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Gives you an idea. And I keep having that idea like
9:47
I can't my ribs turn out this good.
9:49
All right. How would you describe your
9:51
cooking style? Are you classic creative or
9:54
chaos with control? I'd say definitely chaos with
10:01
control. Like I got a detail to the
10:03
minute plan, which is something that I recommend figuring out.
10:10
It's tough to put one together before you're starting off for
10:13
your first contest because you're not sure how everything's
10:15
going to turn out unless you put in the time It it's a sport, I
10:20
like to to say. And so like like auto racing,
10:25
you can't expect to just jump on there and start driving and win
10:30
a race. You got to have a plan on how to
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approach this all, and so I definitely have a plan and
10:37
everything's laid out. It's just following that plan
10:41
and adapting to the rain. If there is some, sometimes
10:44
there's not and things work out pretty well.
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And some of these ribbons have reinforced that knowledge.
10:52
It's definitely good to know how to redirect if something
10:55
happens, but I always have a game plan because me I'm
11:00
stickler OF12345 and have a backup plan 12345.
11:07
So I'm all about repetition and if something's out of place or
11:11
something, it just throws off. Right when you get a tool, put
11:17
it back where you got it exactly.
11:19
And back when you competed, what did y'all?
11:22
What was y'all set up? Did y'all?
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Where did y'all cook on? I've changed, I still do cook
11:29
and it's changed over the time through from, you know, canopies
11:35
to I had a back porch trailer, which I think is probably the
11:42
best setup, but it's it's expensive towing that around the
11:46
country and I'm not at that level of having my gas paid for.
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So I had to kind of downsize again.
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And so I just trying to travel light and I used 2 primary
11:57
smokers, a Yoder YS 640 and a Gateway drum smoker.
12:04
And for a long time I just used the Yoder and I've got a whole
12:11
process planned out where, when to put the meats and where
12:14
within the smoker to get all the things on for the turn in times.
12:18
But the drum smokers have really captured the market in
12:24
competition. BBQ, Hunsaker and Gateway and
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countless more brands. They all do a really good job
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and people like in their sleep. Exactly, I got 1 sitting in the
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other room over there is brand new.
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I haven't had it for like almost like 1516 months so my
12:49
daughter's 13 months. So I got it for Christmas right
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before she was born and been sitting over there brand new
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ever since. I'm going to have to fire it up
12:59
this season, going to need it in the competition.
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I plan on competing towards the end of the year to try to get
13:04
started and slowly collecting stuff and once you get older,
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I'm going to start practicing more and try to jump out there
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and just have fun that go gung ho because I still got a two
13:15
daughters and a wife, so I can't spend all my money.
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I'm going to get a regular trailer to get the wood on the
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inside, the little basic one and just see how it goes.
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Just enjoy myself because I mean the atmosphere itself is just
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the people are some of the friendliest people I run across.
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So for sure I just love the atmosphere and love being around
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the folk and just love BBQ. Yeah, so like with trailers,
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what I finally have ended up doing now is I rent them.
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Luckily in Kansas City there's A at least there's A and there's
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probably in Georgia too. And everywhere almost just got
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to find them. People that sell trailers often
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will also rent them because that's income still.
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And so I, that's how kind of what I've gone to now because I
14:02
don't have to figure out where to store it because I have an
14:05
HOA and they're like obnoxious. It's it's kind of dumb where I
14:10
live right now for having a whole bunch of BBQ equipment.
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So I do rentals and that's one way to try before you buy almost
14:19
so you don't have to be like, well, I kind of wish I had two
14:22
more feet. Pro tip, I didn't even think
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about that. Yeah, try before you buy.
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Exactly. Is there one meat that you think
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gives you the biggest edge out of their competition meats?
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The last couple years I did a lot of experimenting with
14:42
chicken, different different parts of the thigh.
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I was kind of messing around again.
14:48
Generally I just do a chicken thigh by itself and that's where
14:53
I've had my most success. 2nd place is 4th place.
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Can't. Haven't hit the 1st place yet,
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but consistent at least in top 10's and so I'd say chicken
15:05
probably. I've really got my process down.
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I'm not going to mess around at the contest anymore.
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I'm just cooking chicken thighs and following my process.
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Boom boom boom, caching. All right, all right.
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The next question is what's your prep process leading into the
15:23
comp weekend? Are you a spreadsheet person or
15:27
go with the flow? I mean, there's a little bit of
15:31
go with the flow a bit because of weather that that's my go
15:35
with the flow part is do I load on a Thursday or on a Friday?
15:39
But like I said earlier, I got a a sheet with detailed plan.
15:43
Not exactly to the minute for the packing because that depends
15:47
on the weather, but Thursday or Saturday before I take brisket
15:53
out of the freezer, pork shoulders out.
15:56
Tuesday I get ribs and chicken. Wednesday, I trim everything
16:02
Thursday's trash day, so I got to get rid of all the the bits
16:05
are it'll stink all weekend and then sometimes load up Thursday
16:11
night, sometimes Friday morning on some closer competitions when
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I don't have to necessarily drive for three or four hours to
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get somewhere and then it's, it's just that I prepared a lot
16:24
ahead of time. That really helps.
16:26
It sounds like you do the same thing, which I think is going to
16:28
really help you when you do your first competition.
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Yeah, I've taken five classes. So I, my wife do let me go a
16:36
couple days and go to a class and here I'll go to class, pick
16:40
up what I can and I just got to go start practicing and go from
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there. But I didn't turn YouTube inside
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out, podcasts inside out, books inside out.
16:50
So I got the knowledge and I'm just ready to get out there and
16:54
just try it. I'm going to get out there one
16:56
day. You're going to do it, man.
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It's going to be great. I, I think everybody should try
17:01
it at least and you're sounds like very prepared.
17:05
Yeah, just got to try it, man. Yeah, yeah, Here in Georgia, GBA
17:09
got a lot of stuff around in the area.
17:12
So it's it's, but The thing is they don't do brisket, they do
17:16
pork loin. So and they don't.
17:18
I mean, pork loin is tasty, but it's not like the king of the
17:22
smoker. Yeah, that's a big difference.
17:27
Do you have any ritual superstitions, any music or must
17:31
haves that you got to have in the Thriller?
17:35
I mean, I've gone down to as slim line as I can anymore.
17:40
So I've got just the specific tools I need.
17:44
I, I didn't bring 27 spatulas I know I need.
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I don't need any spatulas, you know, so slim line everything.
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The only thing I'd say is kind of a ritual now this past season
17:58
and a half I've been using, I've been listening to some ambient
18:03
Viking music during turn in times.
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Kind of got, you know, not too many words to make me lose
18:11
focus, but it's kind of got a good driving thing.
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It's. I'm not going to impersonate it
18:16
right now, but it's not yodeling but I.
18:22
Don't watch the TV show Vikings. I pretty much like I.
18:26
Right, you got, you know what I mean.
18:28
It's not a toil, but it's like I'm getting ready to try and
18:31
conquer. Exactly.
18:32
Amped you up. It's a What's the toughest loss
18:35
you've had and what did it teach you?
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Gosh, I'd say probably the toughest loss is my second
18:45
placing. I've gotten 2nd place with my
18:49
BBQ rub, 2nd place with chicken, pork ribs, not brisket.
18:55
I got in fourth place with brisket, second place with port.
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Just can't seem to get a first place.
19:01
So every time I get a second place that just but I know that
19:06
I used to never get second places and so I'm just on the
19:10
cusp and I can't wait for it to hit.
19:14
It's going to be, it's going to be a great day, not.
19:17
A lot of people being satisfied just for the second place.
19:20
I mean, don't get me wrong, it's very satisfying, but gosh, I I
19:26
want a first place. Just one.
19:27
It's not too much to ask. Lose by a small percentage point
19:31
or something like that and it. It does come down to that.
19:34
There's been like 100th of a point separating people.
19:42
It's it's pretty crazy. And you just got to just got to
19:44
live with it. Yeah.
19:47
Any given Saturday. Exactly.
19:49
For backyard cooks thinking about jumping in the comp,
19:52
what's one thing they need to understand before they show up?
19:56
I think practicing is probably the best thing you you can do
20:02
for yourself before you show up. Like you know the timeline, you
20:07
know when they're expecting the entries and when you can show
20:10
up. Practice that you know, like
20:14
with with KCBS having the brisket.
20:17
And wag you brisket being like what you got to cook if you're
20:21
going to compete. That's expensive.
20:24
You don't have to necessarily practice with the best quality
20:28
of everything, but I highly recommend stepping through the
20:32
whole process. If you if you got the guts, do
20:35
it for the whole timeline like KCBS from the comfort of your
20:39
home. You can do it overnight.
20:42
Cook and follow your process and just see how things are hitting,
20:46
if they're on your timelines or not.
20:49
That will help you feel comfortable making it changes
20:54
when you're there that first time as well as you know, get
20:58
you some good BBQ along the way. The practicing is I think
21:03
probably the the biggest thing you need to do to be ready
21:07
because it's you want to know how things are, when things are
21:12
going to be ready to turn in, how they feel, how they taste.
21:15
You don't want to be guessing. Don't don't mix up your rub at
21:18
the contest used to do that kind of thing which sauce we're going
21:24
to use. Let's try this one.
21:29
And sometimes, you know, it still is that kind of game these
21:32
days because there's very similar sauces and and that
21:36
finishing really kind of ends up winning you or, or losing.
21:40
You it. That's definitely true.
21:43
Yeah, that's what I want to do is just practice.
21:45
Do the timeline, come up with your timeline.
21:48
And also practice when it rains or it's cold or if it's really
21:53
hot so I can get a feel of what I'm doing.
21:55
I won't be out there and panic soon as something happened and
21:59
then everything goes awry. So I.
22:01
Definitely. Do you, do you keep a
22:04
spreadsheet like you asked if I had it, I don't have a
22:06
spreadsheet of my results, but do you have one with like this
22:09
temperature, this rack of ribs, it was 94% humidity, that kind
22:15
of thing. No, I don't have that yet
22:17
because I plan on using the Gateway drum, but since it's
22:20
over there brand new I don't Right now I just use.
22:23
I got some pellet grills and a gravity feed and all that I had
22:27
used now, but I want to use the drums to compete with.
22:30
So when I started using those, I'm going to start writing stuff
22:34
down and get specific with it. I mean in, in the end there's a
22:38
bit of a difference because of the higher temperature usually
22:42
Then you go with pellet smokers, which I use my deodor.
22:46
Love it. I've got a pit boss also that
22:52
has seen some work the the the drum.
22:59
Just need to practice your process a little bit, kind of
23:03
find out the timing on things and then you can adapt.
23:07
When you first try it like you, you want to know, hey, it's
23:10
going to probably take 4 hours for these ribs when you when you
23:14
first drop them on at 300°. Yeah, definitely.
23:19
So I'd look forward to that. What's a simple thing teams can
23:23
do that instantly improves their cook?
23:27
Oh, let's see. Well, I kind of got a tip I
23:31
thought I'd share. I got one thing here, a mesh
23:37
filter. I use this with sifting my rubs
23:43
or any rubs, not just rubs I make, but as well as my sauces,
23:48
because in competition there's perfection you're chasing.
23:54
So I used to have a pair of tweezers and things like a
23:59
crushed red pepper in the sauce would be right in the middle of
24:02
that chicken and I'd have to pick that off because you don't
24:05
want a big spicy bite and you never know how somebody's going
24:08
to react necessarily. So using a mesh filter like this
24:13
helps to eliminate that concern later on in your game.
24:19
So you're more prepared, you've eliminated problems and you're,
24:23
you're more focused on getting it right in the box without,
24:26
without a thumbprint on it. And so I, I recommend doing that
24:32
and I, I could show kind of what I mean.
24:35
I, I got my rubs, which is one thing I recommend when using my
24:38
rubs even is to run them through a filter.
24:42
So that will set up here. See if we can make this work.
24:45
I can always cut it out. So like we'll use this SDQ
24:51
Classic, which is a rabbi developed in about 2016, and
25:01
I've been medium OK at selling, but use it every time in
25:07
competition. Kind of got a smoky hit with
25:11
Kansas City, a little bit of sweet paprika, all kinds of good
25:14
flavors. But so we'll see how this works
25:18
out. I just kind of dump some in and
25:22
then try not to get it and try not to get the powder all in my
25:26
face here. I started sneezing.
25:29
It's going to be, it's going to be everywhere.
25:31
This is going to be a disaster. But as I'm shaking here, I, I
25:35
see it's probably not coming through too great, the finer
25:42
ingredients coming out. And then it's kind of left with,
25:45
let's see, I've got a little piece of paper here, kind of can
25:50
see the different chunks of things in my rib in particular,
25:55
there's like bell pepper and paprika and things which I still
25:59
think are important parts of the flavor.
26:02
So I recommend a cheap little coffee filter or grinder.
26:08
Just give it a little dump. Once I've got it in here, I dump
26:12
it in there, give it a quick grind down, much finer, pass it
26:15
through again, and then it goes back in.
26:18
I shake it all up. I'm ready to rock'n'roll.
26:21
OK, that's definitely more efficient and it's definitely a
26:23
pro tip because it saves time on the back end where you because
26:28
if you get something happen and lose track of time and you're
26:31
sitting there trying to pick stuff off the meat where you
26:34
could have did it earlier and saved time.
26:36
So that's. That's that's the main thing
26:41
that stressful time. I'm trying to get this box ready
26:43
and then that's that's gotten me running seconds to turn in.
26:50
And it's over some of your roofs.
26:52
And tell us about each one of your roofs.
26:56
Sure. So after, you know, many years
27:00
of competitioning, I kind of came up with some recipes for
27:03
some BBQ ribs. I've got my classic, which is
27:05
the first one. Then there's this SDQ Hot which
27:10
has gotten second place at the American Royal BBQ contest, BBQ
27:15
Rub contest twice, 2020 and 2024.
27:20
This last year 25 I got 6th place.
27:23
So it consistently scoring very well there as well as in the
27:29
National BBQ Association, they have a rub contest there and it
27:34
also achieved 5th place. So it's been across the country,
27:38
very popular. My #1 seller, to be honest, is
27:43
the sweet garlic, which I'm getting another batch and I'll
27:47
have again soon and I'll get you a bottle.
27:50
It's kind of sweet, little more garlicky.
27:54
And then my latest 1 is this Pitmasters blend, which most of
27:59
my rubs are a little bit sweet. This one, I cut that out now,
28:03
salty, savory. This kind of is my undercoat and
28:08
I haven't gotten it completely battle yet.
28:10
And I'll get one to you too as well.
28:13
That one's great with pork as well, and so got a little bit of
28:17
a collection. The rubs here.
28:19
What? Made you get into wanting to do
28:22
your own seasoning where you. But once you find something that
28:28
you like, like I, I definitely am a mix fine ingredients
28:32
together. I'm a programmer, like those
28:36
nitty gritty little details of things and I go into blending
28:41
them out and it just seemed like a good idea.
28:44
I don't know, I needed a hobby that was more than more
28:47
engaging, even multi dimensional, I guess just how my
28:54
brain works. I got to have something that
28:56
really occupies me. And so it kind of was like,
28:58
let's, let's see how this works as a business and making an LLC,
29:06
learning about getting your recipes actually made at scale,
29:10
all kinds of things like that have been kind of satisfying for
29:14
me. Even if I'm not the greatest
29:16
salesman on earth yet, I'm satisfied with my flavors and I
29:21
know they have success if they're in the proper hands.
29:26
Exactly. I admire people to do that
29:29
because you got to know what amount of everything to put in
29:33
there because it or it's not going to turn out right.
29:36
I admire y'all that do the rough like that because everybody
29:40
can't do that. I know several of the folks in
29:45
the Kansas City BBQ Society, we that have lots of success and
29:48
they have several great brands out there.
29:50
Many, many great brands have come from that circuit and
29:56
there's a lot of people that get pretty serious like that and
29:59
it's pretty interesting, although in the end they all
30:03
kind of just start tasting the same.
30:05
Yeah, a lot of them do, because when I get stuff, I I try to
30:09
read the ingredients and stuff like that and see what makes it
30:11
stand out. But a lot of people, some of
30:13
them copy other people. But I like the ones that do
30:17
their own thing and and it stands out from the other and
30:20
you can say, OK, they put their heart into this based on your
30:24
what's your names and what you have.
30:27
It shows that you took your time and put thought into it and not
30:30
just toss anything out just to make a quick buck.
30:34
Yeah, it's, it's not making a quick buck, that's for sure.
30:39
It's a, it's a business and you got to be committed to invest in
30:43
it. I I'd say having done it a
30:46
little bit, takes money to make money.
30:50
That's true. That's true.
30:52
But I mean the certificates right behind your head, it it
30:55
going to catch it, It catches people with attention.
30:58
Yeah, it's other people have liked it is the key, not just
31:05
me. And so that also helps keep me
31:08
going with it as more demand is is satisfying.
31:15
I want to make people happy, especially with food.
31:19
Definitely, definitely. All right.
31:21
We're going to switch over to do something different now towards
31:24
the end, I usually kind of do something fun and then we'll
31:29
finish up from there. But what I came up with was a
31:32
college tournament has the brackets.
31:35
So what I did is I made a 16 team bracket, but it's BBQ meats
31:41
on them and I got them mixed up randomly.
31:45
And I'm going to give you each match up and we're going to see
31:47
which meat you like the most. The first match up is smoked
31:52
Turkey versus hot dog. Smoked Turkey and hot dogs.
31:56
Smoked Turkey man, I don't cook it enough.
32:01
OK, second match up is smoked Bologna versus pork chops.
32:08
Man, I got this baked pork chop recipe that's fire some cream of
32:16
celery, man. So I kind of lean towards pork
32:20
trout, but man, that's smoked Bologna.
32:23
That's a treat too. I'm going to say smoked Bologna.
32:28
I love pork chops. Send.
32:29
Me the recipe. Though, all right, We got smoked
32:35
ham versus smoked chicken. Smoked chicken.
32:41
I got to cut back on my preservatives.
32:47
Beef ribs versus pork belly. Two fatty cuts.
32:51
Both I mean bacon wrapped beef rib bites.
32:56
Butts are good. I just did some beef ribs and
33:00
was super happy with them. I think I'm going to beef
33:03
Ribbit, OK. We got lamb versus burnt ends.
33:10
Burnt ends when they're hitting you.
33:13
Just stuff your face. I stuff my face at least.
33:16
I don't know. Sausage versus hamburger.
33:21
Sausage because sometimes I put the hamburger in the sausage.
33:25
Barbecue shrimp versus steak. Steak versus shrimp, that's a
33:31
tough one to put up against each other.
33:33
I I mean, got to go steak. Pork Rios versus brisket.
33:41
Pork ribs versus I already picked Burnin's, so pork ribs
33:44
are going to make a showing. All right.
33:48
Next. Round you got Turkey versus the
33:50
baloney. Turkey versus smoked baloney.
33:54
Smoked Turkey, smoked baloney, smoked Turkey.
33:56
Let's do smoked baloney. Wow, that's the treat.
34:02
That's how I'm approaching this. Not necessarily my world's
34:04
favoritest thing ever, but what's the most satisfying?
34:09
All right, we got smoked chicken versus beef rib.
34:13
Beef rib, OK. You got burnt ends versus
34:18
sausage. I got to go sausage because
34:22
that's one of the things with competition.
34:25
You're going to end up trimming all kinds of portions off your
34:27
meats. Like I'm sure you've seen in
34:29
your classes, they take a 20 LB brisket, 22 LB brisket and turn
34:34
it into about 4 1/2 LB chunk. And throw it right in the
34:38
garbage. They throw the.
34:40
Units in the garbage What? Are you doing?
34:43
Man, you got to make some sausage, even if it takes a
34:45
while to get to them. Exactly.
34:48
All right. We got steak versus pork ribs.
34:53
Pork ribs and it's hard to make these choices.
35:00
That's what we're supposed to do.
35:03
Baloney versus beef ribs. I'm still, I'm still going to go
35:08
beef ribs, man. When they're hidden, they're
35:12
amazing. We got sausage versus pork ribs.
35:18
Sausage. Wow.
35:23
All right, we got beef ribs and sausage in the finals and the
35:26
winner is. Beef ribs haven't mastered my
35:32
sausage recipe yet but I feel like after this last rack I did.
35:37
Man I mastered those ribs. Wow, they were good.
35:41
You'd. Be surprised Beef ribbed in one
35:44
a few times. All right, I got one more
35:48
tournament and then we'll finish up this one right?
35:51
Here is a tournament of the 16 greatest athletes of all time
35:56
Random. Sports.
35:58
All right, match up #1 Lionel Messi and Michael Jordan.
36:06
Michael Jordan, I mean, he's just stud.
36:10
Even Messi's popular too. But Jordan's from my era.
36:17
Yeah, my era. Tom Brady versus Usain Bolt.
36:23
Goat. I mean, they're both goats.
36:27
Tom Brady's been a goat for 20 years.
36:29
Year in, year out. That's a lot of goating.
36:33
Simone Biles. Michael Phelps.
36:37
Simone Biles. I mean, Michael Phelps is a
36:41
dolphin or something. And I got a nephew who's shaped
36:45
just like a good swimmer in college.
36:49
But being able to fly like Simone does, just amazing.
36:55
All right, we got Cristiano Ronaldo and Tiger Woods.
37:01
Ronaldo, is that another soccer guy?
37:04
Yeah. Oh, Tiger, because he's the.
37:07
They're getting my light. Let's see if I can get my light
37:11
back on. I have the auto off.
37:16
That'd be goofy. Hey, OK.
37:20
All right, we got Wayne Gretzky versus Dale Earnhardt.
37:28
Let's go with Gretzky, although I can't remember the name.
37:35
I heard somebody beat his either game or Gold record this year
37:42
and but he's still, I mean, Gretzky's just hell of a name
37:47
for someone on the ice. Exactly.
37:51
All right, we got Barry Bonds versus Muhammad Ali.
37:55
Muhammad Ali. I mean, Barry Bonds a little bit
37:58
tainted. This is good though.
38:03
It's, you know, float like a butterfly, sting like a bee.
38:07
All right, LeBron James versus Lewis Hamilton.
38:09
That's a race car driver. F1.
38:17
I mean, for race car drivers, Earnhardt would have been my
38:19
guy. I'll put in this mash up LeBron.
38:25
And Serena Williams versus Roger Federer.
38:30
Goodness. I mean, it's like #1 versus #1
38:38
They're both got just raw power. So I say Serena.
38:45
It's been more popular and just kind of cute.
38:49
All right, next round, MJ versus Tom Brady.
38:55
Yeah, they both got like 2 hands of rings, have most of the
39:05
stats. I'm a bigger football fan to be
39:10
honest, so I got to go. Tom Brady.
39:15
I'm tall so I played basketball as a rec kid, but I wasn't good
39:19
at it so I leaned towards football after that.
39:24
You've got Simone Biles versus Tiger Woods.
39:28
Simone Biles, I mean, hitting the ball is really hard.
39:31
I, I can't golf save my life. But she can fly.
39:36
Wayne Gristy, Muhammad Holly. Gretzky, it's hard to call
39:42
between them, but man, it's a long, long career of 80 games a
39:48
season or whatever. I mean, however many.
39:51
There's a lot of hockey and that's that's hard work.
39:54
Yeah, yeah. All right, you got LeBron versus
39:57
Serena. Serena.
40:01
All right, Final four, you got Brady versus Biles.
40:07
Flying. I mean, I, I think that's,
40:10
that's great. That's amazing that not many
40:13
people I could throw a football. I can't fly.
40:16
All right, you got Gretzky versus Serena.
40:21
Serena just, I mean, it's tough. These are tough calls.
40:29
I like all of these athletes except the one driver I didn't
40:33
know. And the final is Biles versus
40:36
Serena. Serena I mean, flying is great,
40:43
but I don't know why I think Sabrina's my #1 athlete.
40:51
All right, your therapy session is complete and if you have any
40:55
shout outs or anything else to promote, you definitely have
40:58
time to do that. Well there's my BBQ rubs, SDQ
41:05
some of that Q you can check them out SDQ BBQ, bbq.com, SDQB
41:12
bq.com. I got 4 flavors.
41:15
My sweet garlic and the pit Masters blend are both coming
41:21
down the pipe in the next couple weeks.
41:23
And get your orders in. And then the shout out I like to
41:27
do is for my son. He's actually the most
41:32
successful pit master in the some of that Q stable of pit
41:38
masters and he's actually here. And so I'd like to shout him out
41:42
in person because I'm proud of him.
41:46
How you doing? It's my son, Xander.
41:48
He's 13. He's actually a grand champion.
41:52
Junior pitmaster mistake competition.
41:56
All right, that's nice to hear. Hey, congratulations.
42:00
And stick with it. If you like it, stick with it.
42:02
Don't let nobody deter you and just keep practicing.
42:06
So congratulations. Thanks.
42:11
And so first time on the tubes. Oh there's no problem.
42:16
Any other shout outs or anything?
42:18
You got any shout outs? The only other shout out I'd say
42:24
is to Fergalicious BBQ. His salt, pepper, garlic is
42:29
helping my brisket out the last couple years.
42:32
Get some calls. So all right, I like my there's
42:36
BBQ out there. Definitely, I appreciate you
42:39
coming on and anytime that you want to come on, like I said,
42:42
anybody that see my vision, you're welcome to.
42:47
Even if you want to promote for 10 minutes and your new rose,
42:51
you can come on and I'll record for 10 minutes and add it on to
42:54
the video so the door is open. You got the link to the
42:59
calendar. So whenever you want to schedule
43:01
a first come first serve in my book.
43:04
Right on, right on. Well, I, I've watched your other
43:08
episodes and you're doing a great job, man.
43:12
And I'm learning things and I'm watching the whole thing.
43:17
So I really appreciate what you're doing and I'm happy that
43:21
you invited me on. Oh, no problem, because I'm
43:23
trying to get reach out to people that don't get their
43:26
voice heard a lot of time because most podcasts have the
43:29
same people on and there's other people that do great things
43:32
also. So I want to reach out to those
43:34
different people and give them a chance to tell their story and
43:39
where they started to where they're at now, as well as show
43:42
their products and how good their products are also.
43:45
So I definitely appreciate you coming on and taking time to out
43:49
your schedule to share with everybody else because your pro
43:53
tips probably help other people also.
43:55
So that's the main thing, is just helping other people.
43:58
For sure, anytime you got questions I'm happy to answer
44:02
them. Definitely.
44:03
Will be any given Saturday. There's no secrets, you just got
44:07
to do it better than me. I definitely appreciate that and
44:11
we'll see y'all next episode. Thank you for joining us on
44:14
another episode of the BBQ Therapy Podcast.
44:17
My name is Tavis Bryant. Please tune in to YouTube,
44:21
Apple, Spotify, Amazon, in any streaming platform near you.
44:26
Please pay the secretary on your way out and we'll see you next
44:30
episode.