Latest / BBQ Therapy / Pitmaster Cheez: No Gimmicks, Just Fire

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Pitmaster Cheez: No Gimmicks, Just Fire · BBQ Therapy

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Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Some
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barbecue on. Get your barbecue on.
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Welcome to the BBQ Therapy podcast.
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My name is Tavis Bryant of Yago Ham BBQ.
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Have you ever stood around a smoker or a grill?
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Felt the world fade away? Now that's BBQ therapy.
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Just a quick heads up on this episode, there were a few
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technical difficulties at the end of the episode so we're only
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able to get 3/4 of the interview, but it's so good I
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got to still let it out to the public and I will try to get
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them back in for a full interview soon.
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And joining us for a therapy session tonight, none other than
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Pitmaster Cheese. Welcome back to another episode
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of the BBQ Therapy Podcast to show where smoke meets stories
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and the pit is our place for truth.
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I'm your host Tavis Bright and today we're checking Pitmaster
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who brings big flavour and even bigger energy.
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Pitmaster Cheese. From the vibes to competition
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tables, cheese has been putting in the work and putting folks on
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the game. We're talking about BBQ roots,
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hustle, flavour and some hard earned lessons along the way.
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This fire, this is going to be a good one.
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Welcome to the show. So I've got one rule, just make
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yourself at home, speak freely. New corporate system you have in
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your mind. Let us know.
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First question I have is what's the story by the name behind the
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name Pitmaster Cheese? I'll get to that, but First off,
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I just want to say I appreciate you having me all bro.
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I love. I love when I see brothers like
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yourself going out and giving platform, you know, providing
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platforms for US, you know, to say it.
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And I'm going to make sure you get some of them court response.
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And so I don't want to assess. I don't want to talk too far,
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but no, I did what you're saying, man.
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But I appreciate you having me, old man, and it's an honor to be
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here. I'm wishing you great success.
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As you know, you take off pit master cheese.
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What's behind the name? Well, it was a regularly cheese
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or you know what I mean. It's a ride and a clean
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Everywhere we went, I ordered a cheeseburger, cheeseburger.
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If I'm not sure the restaurant 9 times out of 10 I'll probably
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just get a cheeseburger, some chicken tenders.
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I ain't going to go out there and swing too far from there.
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But at the last time went on kind of cut the burger part and
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just went with cheese man. And you know, but if anybody
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want to know, hey, you had a good cheeseburger.
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So if you got a good cheeseburger, out the little
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icon burgers. And how did you first fall in
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love with BBQ? Man, it's kind of hard to say,
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man, you know, been a black man from the South.
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I don't know no other way. You know how.
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I just thought it was a natural right on.
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You know what I mean? As soon as I ain't a black man
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said can't BBQ, I might want to see a car.
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But you know, so when I grew up in a household man and my father
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loved a BBQ, it's it's always been a staple and always been a
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staple. And it's just something me and
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my father shared together. And I remember the family BBQ.
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My mom would be there later on the stove making up the sauce to
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mop my dad. Not a lot of smoking, but a lot
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of grilling. You know, he didn't do a lot of
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smoke leaks, but you know, he pretty much grilled everything,
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you know, mopped it up. But you know, after that just
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became a labor of love. It's something I always always,
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I mean, people always say he made some good rhythms.
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So I and that's one thing that they asked me to bring to the
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potlucks, you know, so forth and so on.
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Fuck, I just. So when did you get to a point
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where you were like, I'm pretty good at this?
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I think when they, when it, when BBQ became mainstream with BBQ
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pit masters and I'm watching it on television, I'm like, OK,
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I'll see here, you know, but you know, you know, I mean, watching
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it and going back, you know, working on your gang and
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technique, I was like, hey, I'm pretty good at this.
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And, and that's what kind of propelled me into barbecue
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itself as far as professional or competition, you know, I, it
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wasn't my intent to get in the game and, and have a food truck
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or, you know, do all of these things.
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It was, hey, I'll get in a trailer for competition.
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Then if I can go and make some money on the weekends, would it,
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it'll be great, you know, and then once, once I had the
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trailer, it would man this it's expensive to compete, right?
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And so I end up just, you know, you find your way, You know,
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I've competed on several different teams with, with guys
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and, and, but as an individual, just being able to go out there
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and do it as an individual and be able to support yourself to
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team the time to travel, it takes a lot.
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So now that I have this trailer, what I'm going to do with it?
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Well, I know I made good BBQ so jumped out there and started at
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the car wash. It just so happened during that
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time and this were back in 2015, Food Trust was just taken off in
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my area. You know, there weren't a lot of
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food trucks in the space. We spent some time down at City
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Council meetings trying to, you know, rally to get food trucks.
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So I was kind of on the front side of that a lot in Virginia.
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And that's when you, I kind of found my mentor, you know what I
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mean? Some people that were in the
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game and they kind of pulled you alongside and and kept it.
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I'd be lying if I said that was my goal, to be a food trucker
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and make millions in Barbie. You know, it was something I had
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and I just jumped out there and started running with it.
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And I learned a lot of lessons along the way.
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And I think what kept me really winning because it was, it was
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winning, you know what I mean? In a sense, you know, you're
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trying to figure this thing out and it's like, man, I, I'm the
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guy that that wants to get behind the career.
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I want to know, I want to know how everything worked, you know,
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So then you start doing that and, and it, it was never a lot
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of stress or pressure to make it work because I was active duty
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military. I was just fortunate to put it
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in a position. I had a partner at the time.
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So it was kind of like a hobby for us, you know what I mean?
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It wasn't like, yeah, we're going to go out here and be
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great at. And it just, you know, kind of
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spawned from there. So and it's, and it's been a
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journey, man, but I can honestly say I appreciate the journey.
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And and it's it's it's humbly, I'll tell you that which.
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So what's your BBQ style? I don't have how many?
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I don't know. People always say, hey man,
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what's your style, man? Where are you from?
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That's my style. You tell me where you from.
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I'm I'm pretty sure I'm a Nelly out if you tell me to read your
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stuff like that. And it's not just being it's
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like, man, I've been I've been there.
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You know, I probably cook with some guys from there.
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I'm a creature of habit, a study of habits.
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I'm a great student, you know what I mean?
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I'm a fly on the wall. I'm used to sitting in meetings
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in the corner, not being heard, taking notes.
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That was, you know, my career for no more than 20 years.
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So that's why I can confidence say, man, my style, whatever
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your style is, man, what style do I prefer?
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Man, I like sweet. I like sauce.
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I like some sweet sweetness to it.
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Probably Saint Louis, Kansas, you know, somewhere playing in
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there. If there was, you know, if you
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had to put a steak to it or kind of, you know, one of the main
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streets, I wouldn't say, well, man, you know, my, my style is
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Georgia BBQ, but it's not one of those states that's known for
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BBQ like this. And don't be offended people
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from Georgia. I know we BBQ.
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I'm just saying like, you know, Kansas City BBQ, Saint Louis
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barbecue, Texas BBQ, you know, it's not a whole lot of
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conversation about wet Georgia BBQ, you know what I mean?
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So right, my neighbor's friends, I love y'all.
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Y'all know how straight that work.
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Just saying. So we know, we know, we
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understand. They they don't put us in the
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conversation. Do have some champions here.
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So I mean, they can't sleep on us though.
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What do you Yeah raise good BBQ from Great BBQ.
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That's a good question, baby alone, because what's great, you
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know, and I go back to that man, because man, if this is what you
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grew up on, it's going to be great, right?
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It it it's. Yeah.
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So that I I kind of stay out of that conversation like.
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And I said man, to me, yeah. Is that such thing as bad BBQ?
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Yeah. When it tastes like lighter
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fluid or, you know, and bad smoke dirty, yeah, you can mess
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up a cook, but for the most part, man, smoke meat, meat.
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You get that right? Yes, you got BBQ, you know, So
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I'll definitely say I'll just say hey, man, great is where you
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from. Great is what you love, man.
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I love. You know I, I eat.
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Yeah, that's definitely true. I mean, because you used to eat
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used to eating a certain type, it's going to be great to you
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and you don't know what good ingredients because you used to
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eat one type of barbecues, I mean.
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And that's what I was saying, if you haven't been around, if you
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haven't, if you haven't travelled, if you haven't been
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around, you wouldn't know what I mean.
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You don't think what you're getting every day in the
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backyard is that's just automatically how you're going
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to take that situation. So I, I kind of stay away here.
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I'm like, all right, cool. Because you know people, man,
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they're ready to scrap about their BBQ, but you'll lose some
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friends and then BBQ. You know, you, you man, people
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fall out, say something about man.
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And I know how personal it's, it's, it's, it's one of those
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things, man. So, you know, I just say, hey,
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man, I respect where you're from, respect the region and and
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and, and hey man, made the smoke roll in your favor, you know?
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Definitely because in our culture everybody think they're
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the best barbecue around, so I don't.
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Literally see folk come to blow man, pick up their stuff riding
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through a field and people take that BBQ stuff so serious man.
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And I'm like, man, oh man, boy. Talk about it.
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Could you tell us, hey, just give us some valuable lessons
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that you learn while running a food truck or catering?
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Valuable lessons, man. There's so many man.
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I think the number one is is not underselling yourselves or
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underpricing this because you it's a lot on the backside of
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especially like with a catering man and and and food in general,
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because a lot of times you all think about the pans, you know,
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some that simple aluminum foil, you know, and they're
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miscellaneous items. So you don't short yourself on
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what you need to make per pound, you know, and that's the biggest
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thing man, because it man, this food truck man.
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I don't restaurant man it don't math like you think in math.
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You know what I mean like everybody kind of have I'm like
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it's different brother. Only thing I found tougher was
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VA math I and I would be real with you.
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You'll go out there and and you can sometimes have a price,
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right, But there's would by the time all the expenses had all
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the miscellaneous maybe Vince that it's a let's say on average
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25% met business, you know, on average.
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Not saying people are not above that, but I just put it in that
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perspective, you know, so give me a price.
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You're right. Figuring out food costs being
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organized as much as you can to because it's a lot of stress to
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go into it. Then a client might see that
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day, but man, this spent a week, you know, or more in in planning
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and and and it was probably more that implanted, but a week in
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execution, you know, you got to go pick the food there.
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You got to prep the phone. Most most people go to multiple
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stores. You know, that's all day.
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You know what I mean? I already know if I take a cater
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right now, three spots, I got to hear it ain't going to change.
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That's a whole day. Get up, make your rounds, go get
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all your stuff, get packed in. So that's a day already gone.
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Then you don't spend a day prepping and getting ready.
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Depending on how. Hey, how many people, how many
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portions, man, you're on your feet for hours.
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And then you go prepare the meal, go serve the meal.
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Then you get back, man. You're like, yeah, it seemed
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like one day, but you got about 60 hours in this project and and
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and I mean just over the course. And I'm I'm not saying Dave like
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hour for hour, minute for minute, but just having that and
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that. And that's when you hit me up
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and I was looking at BBQ therapy pod and I'm like, man, you know,
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it's mental health mod and, and, and this is a good Segway to
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kind of lean into it. And I, and I don't mean it, take
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this in another direction, but I I now that we're here, I'm I'm
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just kind of like what you mean some mental health warriors,
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prayer warriors, you need all kind of warriors in this game
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because it's not easy. I don't think I'm that anybody
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that'll say it's easy over the past 10 years, you know, I
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always say that when I'm talking to somebody, they get it.
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Oh, they tell you about the food truck and what they're going to
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do and how it is. I always look at the spouse,
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male or female dairy expression, whether they want a rat, they
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partner around or not. It's just natural human
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expression to call bullshit bullshit, right?
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So you can love your spouse all you want, but when they leaning
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into something that you really ain't seen kind to parish, you
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can see it all over the spouse face man.
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And so I agree. I that's why I say man, I, I I
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let a man tell his tale. Man, I made $5000 yesterday.
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So wish you. I know you did.
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What? How much you put in your pocket?
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What are we talking? You know already what we talking
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300, four, $100 you know, and I'm not I'm not saying that
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that's bad. You know, you can get $300 a
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day, you can get close to 100 grand a year, you know, but we
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talking Nick, you know, not like like that.
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And that's why I say if you're in this in this business and you
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have a spouse significant unless they met you all this John,
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really, especially if you one of the ones that man God woke you
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up at 2O clock in the morning and told you that this was the
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path for you, right? You get up on the way to the
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bathroom you see the whole vision the dream you can't even
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sleep. You laying back look over at
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your old lady and what you say I can't wait till she wake up so I
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can tell her just playing God don't get you get up in the
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morning and you all gave her the plan and whole time she lays she
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don't know how you going to make it work.
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She's still trying to figure out if it was the Lord of your
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bladder just calling you at 2:00 in the morning or she going to
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ride with you. You know what I'm saying?
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So that's why I say, man, man, this is a tough business, so be
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careful. Don't burn your family right?
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And and I say all that to say, OK, the Lord woke you up at 2:00
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in the morning. You know, you're saying he might
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want to play football. Your daughter might got they got
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their own ambitions. Your spouse, she cool, she
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lying, she went if you in it, I'm in it, but it's a lot of
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stress to go with this. So you got to be cautious not to
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put that on them. And I can say as a man, you get
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caught up in a in a lot of ego. Some like no, I don't know where
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they just work. Hey, now, what to get started?
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Where does most out of help come from family the free, you know
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what I'm saying? And and I don't that your
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family. They also have no team now, so
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and, and yours, you know, in that leadership position, you
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got to carry them, bro. So and, and just be cautious of
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that. You can't burn them 4-5 weekends
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in a row. It's a summer business.
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Like they don't want to go to the water park, like they don't
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want to go, you know what I mean?
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And, and, and sometimes that builds a lot of resentment, you
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know, in, even when you're in, and that's the one thing you
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don't want to do. So it's OK to take a mental
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health break. It's OK to, to, to step back for
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a little bit, man, take your break, Watch your family, watch
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the stress, you know what you're putting on them.
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And, and, and I would definitely encourage couples to to go to
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therapy, bro, like marriage counselor, like, you know,
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entrepreneurship in marriage, bro.
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That's yeah, that'll test, especially if both of y'all that
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man, if both of y'all don't have that, well, y'all going to bump
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heads all the time, You know what I mean?
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Because you want to take a, you want to go this direction, you
20:03
want to take a chance, But guess what, you know, hey, man, spent
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still got to get done over here. Kids still need braces.
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You know, you got a whole lot of decision to make in there.
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And and that's why I'm saying, man, definitely be cautious.
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If you're going to get into this thing and and get you a mentor,
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get you a coach, you know, because, and I'll be honest,
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man, that's what really saved me from the wolves when I first got
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in it And, and I joined the Food Truck Association, right?
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And that was just a support group, man, like you, You don't
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really it, it's hard for people that live their whole lives as
20:50
individuals. And a lot of entrepreneurials,
20:52
entrepreneurs think of themselves as individuals.
20:55
Like, yo, I'm giving it this, mine, it's this, it's there.
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But without a support group, bro, this thing, this road gets
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so lonely, you know? And, and that's why these days
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I, I like to be a beacon of hope and ambassador, a goodwill of
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sorts. Not that I'm going to come and
21:15
tell you everything that you're doing is right.
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Like if you, if you deal with me, you're going to have to deal
21:21
with hard criticism. And that's just the person that
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I am. You know, I'm going to let you
21:28
know when some Hey, man, there's a if there's some just you know,
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I'm, I'm, I'm, I'm hey, hey, that's you know, and I'm going
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to I tell man my jokes, man. I don't joke with a lot of
21:40
people. Hopefully, because my jokes
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going to, you know what I mean, you, you, you don't get touched
21:45
a little bit by my jokes, you know, but I can take them too.
21:48
You know what I mean? And that's why I, I, I seldom
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are cautious about who I say in my circle and my friend, because
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I know I, I might come up sideways sometime.
21:57
But you need that support group man.
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And, and, and, and and and don't, don't think you don't.
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Because when you go out there and man, you thought you was
22:08
going to kill it this week and you don't spend $2000 to go out
22:12
here, then that a spot it, man. You supposed to be there 3 days.
22:16
It's going to rain a day and a half.
22:21
You never know the foot traffic not there because every event
22:24
coordinator they going to tell you they hey, but you know, it's
22:30
tips and ways to kind of get around there.
22:32
And I remember I had a mentor, Donna Ward and and Donna pulled
22:39
me aside. She she said, stab, what are you
22:41
doing over there? You know, you shouldn't even be
22:44
over there. You can't make 10 times like pro
22:46
Sabina, what you doing over there?
22:49
You know, or Hey, let me, you know what I'm saying.
22:52
You get people that kind of Hey, you know what you're doing right
22:55
there. Hey, when you can.
22:58
So the good things, the bad things, and a lot of times you
23:02
can't call them your folks your because they don't understand.
23:06
So having that support green and don't be afraid to reach out
23:12
because we know what it it's just a tough game, you know, and
23:18
I'm just talking about life, but especially when you out there
23:24
bed knowing you people don't know the decisions you have to
23:28
make. You know what I mean?
23:30
Everybody just think it's Peaches and roses and I'm going
23:32
to tell you, bro, hey man, I don't see, hey, there's some
23:36
UPS, but man, there's a lot more downs in the restaurant
23:40
industry, in the food industry. So definitely man, get you some
23:47
a support group. Don't burn your family out and
23:51
take time for yourself. Then that's just to give you a
23:57
mental, mental check up. You know what I mean?
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Because I know I'll tell you, man, it is tough.
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And if I didn't have like my support group, it's how there
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you want to quit, Man. I did a catering right before
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the holiday, man, and that's kind of like wild dragon and
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kind of kind of long kind of, you know, catching up now
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because man, that thing beat me so bad.
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Breath when I say that heat, man, it was just hot.
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Oh man, I was a man down the event coordinator.
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I didn't one I didn't even know there was an event coordinator.
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I did know that they said somebody would be bringing in
24:44
some food later. But as I'm on the way and I'm
24:49
I'm military, so I want to be in out in less than two hours, two
24:55
hours. And that's with me cooking on
24:57
site and but in order for me to move there professionally, it's
25:02
the pit crew, you know what I mean?
25:03
That's the focus. It's the staff that's behind me.
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And man, we were mad short. So now I got to help unload set
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up. That's dad cook flow event
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coordinator running in late at no one even thought to me for
25:18
like 2 hours, 2 1/2 hours. I sat there 30 minutes trying to
25:21
figure out where you want me to set up.
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No one knew. So it was it was just a lot back
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and forth. Needless to say, the food spot
25:30
on, on point and and you know, rave reviews let on it something
25:34
else. But it was just that day that
25:38
just kind of was like, man, this here, bro, I'm about to hit 50.
25:45
Hey, man, and I ain't I mean, trust me, I feel boy, I feel it
25:51
in my hips, like, you know, bad shoulders, stuff like that.
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And I'm like, man, don't damn good days when you got to get on
25:58
the phone and be like, yo, bro, man, I, I don't even know if I
26:02
can keep going though, you know, and, and it's funny and you
26:05
know, I, I hit my man. And he said, come on now, come
26:09
on, man, I'm like, I'm with you. But you know, this, this is a
26:13
tough game, bro, BBQ. There's, there's heat.
26:19
And again, taking care of yourself, you know, you know,
26:23
and, and I'm saying it's hot and I don't know, these ain't the
26:26
same summers, brother. This heat ain't the same heat.
26:29
So you need to make sure you hydrate your gallon of water not
26:34
day on day before you know and and just be careful out there
26:40
and take care of yourself. Yeah, that's definitely true.
26:42
That's number one. Your health you got, especially
26:46
if you're over a family, you got to be there for them, not only
26:49
you, them. And also like I'm, I'll be 50
26:54
next year. So you definitely got to, I
26:57
mean, get a legacy for you because I have a 13 month old
27:01
and a year old. So I got to have a legacy for
27:05
him. So I can't be fumbling around be
27:07
half doing it like I was if I was single or something like
27:10
that. Because you got people depending
27:12
on you. So mental health and physical
27:14
health, very important. Yes, Sir, Yes Sir.
27:17
Got to do that. What was your most memorable BBQ
27:22
experience so far? Man, I my hands down, man,
27:25
Memphis and bake last year, bro, that was a cold moment.
27:31
That that's that's I ain't good. Hey, man, you jam funk to say
27:36
what they want to say, bro, But that was a cold moment, man.
27:39
It was a special moment because it was shared between I, I say
27:46
my BBQ family brothers I've known for, for a while, you know
27:53
what I mean? Like same passion, same trap
27:56
individually kind of doing the same thing.
27:59
But to be able to, you know, put a lot of that aside and, and
28:05
really look at it for what it is and, and, and, and say, man, we
28:10
can really put together a championship team.
28:13
And man, I, I tell you, really it was, it's competed.
28:18
But that experience, I think last year was just so man, it
28:23
was like a retreat, man. I, I can't explain it, bro.
28:25
But there was, and we didn't even win first place.
28:29
It was, it was fourth place. But that's a big deal on the
28:33
stage, like there. And I don't want to belittle it,
28:35
but man, that, that rush, you know what I'm saying?
28:39
Yeah. It's a big deal.
28:42
I mean it's a big deal. So I mean can't poo poo it at
28:47
all. I mean a lot of people ain't
28:49
even been out there for years and years and got no trophy.
28:53
So it definitely is a big win amongst the names that's there
28:58
and it definitely probably unexpected.
29:02
I mean, let's be real that they probably wouldn't expecting
29:04
y'all to be up there and y'all showed them what time it was and
29:08
and y'all hard work paid off. So, I mean, it's definitely a
29:12
big accomplishment. Appreciate it man.
29:14
And like you said, bro, I mean, we, we, we felt we had a chance
29:18
to compete, a good chance to compete and, and, and being
29:23
there and we went back this year and I mean, you know, then get a
29:28
call, get what we wanted. But man, one thing I would know
29:35
we could take some folks out bro, I'll put it that way.
29:38
We tough money, bro, and it's just coming back from all the
29:41
ancillary categories. You know what I mean?
29:43
Like, yo, we, we were 5th, 6th, you know, place in, in, in
29:49
several categories. So it, it was just man, the
29:53
level of the competition there. So hey, man, I, I, I love them
29:57
brothers. Hey, man, I, I'm a part of this
30:00
team as long as I can. Hey, man, be there.
30:03
You know what I mean? If I'm going to be there, I'm
30:05
going to be there. Yeah.
30:08
So, you know, I'm locked in, bro.
30:10
But that's a great time. And this talk about your
30:14
seasonings. Now you have 3 seasonings.
30:16
Could you explain a little bit about each one?
30:19
Yeah. So basically, man, I've been
30:23
that's, that's just what I run and I've always run that.
30:26
And for The Dirty SPG dirty salt pepper garlic, it's just that
30:33
salt pepper garlic and it's got a little heat and that's, you
30:39
know, but it's for beef. I made it for beef.
30:42
I, I, I like Texas style beef. I haven't been anywhere else.
30:48
Just guy. And I mean they, the standard to
30:50
me has gone. I, I respect other places, but
30:53
I'm a salt pepper guy. So, and you know, I throw in a
30:57
salt, pepper, garlic, just back when I was well, when I say when
31:02
I first started mixing my own rugs and stuff like that, there
31:06
was a dirty Dalmatian type blend, right was salt and pepper
31:11
and the dirtiest whatever else growing up in there outside of
31:14
the salt and pepper. So like dirty SPG, man.
31:18
And I like that garlic. I need a little onion powder.
31:21
So that's beef steaks, brisket, that's it.
31:27
My vegetables and everything else.
31:30
I dirty SPG. You don't mean nothing else.
31:33
I don't care. Spaghetti, whatever you making,
31:36
hit it with some dirty SPG. Especially like too.
31:39
You notice when when you're in the you get the packet out of
31:43
the store when it's got the little salt pepper packet.
31:45
That's all you got, right? You get some bland food,
31:48
especially if you're in the military out in the field,
31:49
right? You pop that ain't no flavor,
31:51
baby. We got salt pepper with Tabasco.
31:54
That's all you got. So you can use our premises.
31:58
Brad, you go on vacation with it.
32:00
Brad, you don't have to worry about that.
32:02
You might get stranded. I deal.
32:04
You need to have some dirty SPG in that bag.
32:07
If you get stranded somewhere, have you got to catch it and put
32:10
a little bit? You don't want to be hot.
32:11
I didn't know. No situation where you might
32:14
need to season something with some flavor and ain't got The
32:16
Dirty. So make sure you get you some of
32:19
that hot lemon pepper garlic man, you know.
32:23
Hey, Jordan, a lemon pepper ham. That's how you're going to take
32:28
your wings. And then with the mild sauce.
32:32
Yeah, everywhere. That's why I say so that's it's,
32:36
it's hot lemon pepper garlic. And I love garlic, man.
32:41
You know, garlic, just the fragrant up to garlic, you know,
32:45
and it just picks things up. But that hot lemon pepper garlic
32:49
man. And it's, it's that's safe
32:55
wings, of course, chicken. And I got people that that
33:00
compete and stuff like that, that order it in the bowl.
33:03
You know what I mean? Especially that hot lemon
33:05
pepper, garlic. And the wing spots got a couple
33:09
of competition guys and I got a partner here, man, that chicken
33:14
ball, press me. Hey, he going to tell you the
33:17
most. The secret ingredient is that
33:19
hot lemon pepper garlic, man, that's all you need in that
33:21
fight. And so, and it's great on pork.
33:26
And it like when I was in there it, it started like chicken
33:30
wings and stuff like that, man, you know, I'm putting on some
33:33
ribs. I'm like, man, I'm working with
33:36
something. And then I, I just do a little
33:41
mustard Ford binder and then I hit it with the hot lemon pepper
33:44
garlic like I would a BBQ rub on a pork.
33:46
But for let it go bread, you ain't got to do nothing else.
33:51
I it the way it picks that pork up is like no other.
33:58
So they're having a lot of success with that.
34:02
And then the BBQ rug. I like sweet.
34:08
I like again, I like I like sweet and don't give me no
34:12
mustard based potato salad. There's bitter with the little
34:16
onions in it. I don't like bitter.
34:18
I like sweet. You get mad at me, but I like
34:21
Jiffy. Now you got a problem with
34:23
Jiffy? You want to say Jiffy ain't real
34:26
cornbread? To hell with that.
34:27
It's going in the same cast as killing.
34:30
So you know, I'm so that's what's so my flavor profile is
34:35
sweet and so it's a nice blend of smokiness, sweetness.
34:43
It's got some salt. It's not heavily salt content in
34:46
it and as a matter of fact, I use it as a The Dirty SPG as a
34:51
base coat on my BBQ for that reason because I know that top
34:57
cover on my, my rub is sweet. So just to kind of balance out
35:01
the flavors and, and that's how I kind of craft them.
35:05
That's what I like. And I can honestly say and
35:08
people see me show up, brother, I only have those 3 bottles with
35:12
me. I ain't got nothing else.
35:15
Those 3 bottles I go everywhere with, I cater with them, I get
35:20
on the plane with them. You drop me off and that's all
35:23
you go see me use the whole weekend, the whole week, the
35:26
whole experience. And because that's me.
35:30
So I can, if you, if you've handed my food, if you enjoy my
35:34
food, it's in the bottle. That's it.
35:39
I don't know no other way to do it.
35:41
And and and I'm proud of that blend.
35:44
So I know it's a good recipe. Now I ain't one of those that be
35:49
trying to hold on to drum Mama recipes forever.
35:52
So I'm looking for a deal. If you want to buy the recipes
35:55
and help me, go ahead and coat pack.
35:57
Hit me up, man. I got some.
35:59
I'm a whole chef in these streets.
36:00
So what that right though, those three, those three right there.
36:05
That's that's me. I know that that that's that's
36:09
that's what it is. Definitely, like I was saying in
36:13
another episode that it it takes skill to do that because you
36:19
have to have exact measurements and stuff like that of each
36:22
ingredient to formulate it. That just tastes right and it's
36:26
not easily done. So like I said, my hat goes
36:30
after anybody that makes seasonings because it's not easy
36:33
to do as people think of just putting stuff together.
36:36
You got to have exact measurements to do that stuff
36:38
and have it come out right. And yeah, and that's why I say
36:43
man, and, you know, and, and that's why I say, well-being
36:46
humble, come here, right? And, and, and being able to, to
36:49
take instructive criticism that BBQ rig.
36:55
Now I will say since the beginning, I have added a couple
36:58
of more ingredients to it. And, and, and you know, it's
37:02
just another grain of sugar. OK, so don't think I got away
37:06
from the sugar and had no, I had it.
37:08
You know, you, you start to learn how to layer flavors on
37:11
like you know, their sugar tastes different as it
37:15
caramelizes, right? So different sugars are going to
37:19
going to start to taste different along the cook and the
37:22
caramelization process. You see, I respect anybody to
37:26
put stuff together like that because I mean, it's you got to
37:30
know how big grains and the little grain and all that and
37:35
how it lays in the bottle, how it comes out the bottle and all
37:38
that stuff. So it don't say yourself short
37:42
on that because it it's not easily done.
37:45
And then all it's versatile too. You making stuff that's
37:49
versatile for a bunch of stuff. So I guess yeah, I mean,
37:53
definitely everyone definitely check it out.
37:58
And three rubs that he has and I appreciate everything that you
38:04
informing on this show because you you teaching a lot of folks
38:08
things that most folks won't say.
38:10
And it needs to be said as far as like the mental health and
38:15
your health and the realistic side of catering as well as
38:20
having a food truck and stuff like that is just educating
38:23
people and not, oh, this is all everything's going good.
38:26
I never have no issues and we selling out every day and lies
38:30
all down the leg but and true from folks don't have no
38:34
customers that they won't say it or don't have money to restock
38:40
or they having to keep reheating the same food every day and they
38:44
don't don't tell about the stuff like that.
38:46
They just everything be good stories and sunshine and
38:50
rainbows every day. So I definitely appreciate you
38:55
coming over and keeping it real and telling people the real side
38:58
of stuff and what to look for because it that's what real
39:03
education is telling the good and the bad and not just the
39:07
good so they can prepare themselves for what they're
39:10
getting into. Because it I just say wisdom and
39:15
it cuts the cost of time. So if I'm telling you something,
39:18
it, it, it shortens versus you having to go through it and
39:22
suffer. I could just easily tell you
39:24
that instead of watching you from afar, watching your ship
39:28
sink in the water without giving you the equipment to to plug the
39:31
hole and save you time. Thank you for joining us on
39:35
another episode of the BBQ Therapy Podcast.
39:39
My name is Tavis Bryant. Please tune in to YouTube,
39:42
Apple, Spotify, Amazon, and any streaming platform near you.
39:48
Please pay the secretary on your way out and we'll see you next
39:51
episode.