Latest / BBQ Therapy / #64 How a Postal Worker Built One of BBQ's Biggest Podcasts | Johnny Mags Pit Life BBQ

Transcript

#64 How a Postal Worker Built One of BBQ's Biggest Podcasts | Johnny Mags Pit Life BBQ · BBQ Therapy

• 0:00
  If you want me to lie to you, I'll lie to you.
• 0:02
  If you want me to tell you the truth, I'll tell you the truth.
• 0:05
  And either I lie to you or I tell you the truth.
• 0:08
  Don't get pissed off of my answer, because if you don't
• 0:12
  want it, don't ask me. You know I'm doing what I'm
• 0:18
  doing. And you know I, I follow with a
• 0:21
  big thing. You know that I I'm a huge fan
• 0:23
  of Joe Rogan and always his thing.
• 0:26
  And if he says it almost every episode now, I don't read the
• 0:29
  comments. I don't read the comments.
• 0:33
  Listen, learn, get inspired. I'm Tavis Bryant and this is BBQ
• 0:38
  Therapy. Like, subscribe and follow to
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  help grow the BBQ therapy community.
• 0:44
  Also visit my website at www.barbecuetherapypodcast.com.
• 0:49
  Barbecues your BBQ off. Get your BBQ off, Get your BBQ.
• 0:57
  Off welcome to the BBQ Therapy Podcast.
• 0:59
  My name is Tavis Bryant and today on the show we have people
• 1:04
  that finds trophies through BBQ, some through content.
• 1:09
  John Maguire found it in a way a lot of real ones do after work.
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  He built Pit Life BBQ while running poster routes, handling
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  life and still showing up for people.
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  No shortcuts, no overnight story.
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  Today we're talking about work, discipline, BBQ culture, and
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  what happens when you build something in the margins of your
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  life. All right, Johnny, welcome to
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  the show. I got one rule.
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  Make yourself at home. Speak freely.
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  Davis, man, thank you so much. This is a it's a pleasure to be
• 1:39
  here. Thank you for having me on.
• 1:41
  I'm looking forward to this. All right, no problem.
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  I'm going to start off where I always start.
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  Where were you born and how was life growing up as far as the
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  food scene in your family as well as your area where you
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  lived as well as how was barbecue in your life growing
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  up? All right, I grew up in a town
• 2:01
  called Woburn, MA. I said, I said the R there,
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  right? I wanted to come out, you know,
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  New England accent. We we, we, we drop letters all
• 2:10
  the time. But no, I was born in Woburn, MA
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  and just about 12 miles outside of Boston and the BBQ scene
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  really wasn't 1. And it was, it was the typical
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  what we say a lot. And, you know, a lot of us say
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  no. You know, when you say BBQ,
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  people automatically think, you know, hot dogs, hamburgers,
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  things like that. Not the, you know, the low and
• 2:38
  slow ribs, brisket, pork, any of that.
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  It's, you know, hot and fast grilling is what it is.
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  And yeah, it was, it was the tip of stuff.
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  It was steaks, burgers, dogs, things like like that.
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  But yeah, the, you know, the, the food area was, was typical,
• 3:03
  typical stuff. Nothing out of the ordinary.
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  My mom was the cook of the house.
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  She was the cook. She was the gorilla and amazing,
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  amazing cook. And you know, I, you know, I, I,
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  I, we lost, I lost mom back in 18.
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  So sorry mom, but you couldn't grill worth a crap, bro.
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  I didn't know a steak could come medium rare.
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  So I think I was at a cigar dinner when I was 19 or 2020
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  years old. It's like, what is this?
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  You know, it was, it was shoe leather through the whole thing,
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  man, Ketchup was my friend. I know.
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  And we're going to get the comments and people catch up.
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  Go dude, you got to get it down somehow, you know?
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  But but that's how that was. You know, I got a lot of my
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  culinary stuff from watching her.
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  And you know, Tavis, we're, we're about the same age.
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  So do you remember in the 80s coming up, they had that toy or
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  pillow plush, whatever called the couch potato.
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  That was, I had, I got one of those for Christmas and that
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  became my nickname was couch potato because that's what I
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  was. I didn't leave the couch or the
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  chairs or watching TV, playing video games.
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  But that whole time I was always watching my mother in the
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  kitchen, helping out here and there, but watching what she was
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  doing. So when I started got finally
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  later in life, when I got into BBQ, everyone was asking me, you
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  know, how to do it. I go by watching her.
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  Now, measurements different story because I don't know how
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  much that is, because that's how she would measure.
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  It would take a bottle and OK, that's good.
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  Well, how much was that? I don't know, you know, that's
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  that's just how she did it. I'm like, OK, this this recipe,
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  writing down is going to be a little difficult.
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  But but no, that's a lot of my culinary.
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  All my culinary came from my mother on all aspects of food,
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  whether whether, well, obviously clearly not the barbecue and
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  grilling side, as I had mentioned blatantly, but but
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  everything else, you know, the soups, chili, stews, anything,
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  you know, all the Italian stuff, she was Italian, but all the
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  culinary stuff came from her. And my, my love for cooking, my
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  love for food, everything stems back to her.
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  That's good. All right, Let's take it up at
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  night. So you're a postal worker,
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  correct? Yes Sir, April 11th will be 28
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  years. So you do routes, so you work in
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  the office. I do routes, I'm out on the
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  street. Yep.
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  OK, I got some questions about that.
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  I mean, I know I do myself different, but yeah.
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  So how does it go as far as when y'all get there in the morning,
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  it'd already be sorted in your truck?
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  Or do y'all have to grab? Stuff in your.
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  Own trucks and. Stuff.
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  We, we, we got to do it all. So there'll be piles of stuff
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  and toughness of trays sitting out our cases.
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  And we have the case and it's all lined up in the sequence of
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  delivery, you know. So we'll throw all the letters
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  and magazines, newspapers, put it all in order, then pull it
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  down so everything's in order, then grab our packages and away
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  we go. Load the truck up ourselves and
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  hit the road and. Then wow.
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  So how do I ask what belongs to who?
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  Dude, it is you just kind of it becomes muscle memory really and
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  once you learn it you know how to set your truck up.
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  So I have like 6 different sections in my truck, so I'll
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  break it down into like 2 hour increments.
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  So this first section, everything's up in the front of
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  the truck with me. Then once I run out of that and
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  then then you, you kind of memorize the flow of the route.
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  So when I'm loading the packages, OK, Myopia Rd. that's
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  the fourth section, Taft Drive, that's the last section and you
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  just get you get the flow and it becomes muscle memory.
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  You know, did this many of times in like I said, muscle memory.
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  It's, it's funny because the brain will shut off sometimes
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  when I'm delivering and I'll be getting out of the house,
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  getting out, getting out of the house, getting out of the truck
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  and going up to the house and going, oh, wait a minute,
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  they're on vacation. But you're just so used to
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  hopping out and, you know, you're halfway down to the
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  walkway. It's like, yeah, I got nothing
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  for them. What am I?
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  You know, I don't even have stuff in my hand.
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  It's just the body takes over and oh, it's crazy stuff, crazy
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  stuff. But yeah, almost 28 years right
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  when I got out of high school. Oh wow, oh wow, so did.
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  Would you aiming to go that route or just something?
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  I was I was looking for to do something with takes a civil
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  service exam and a friend of ours was in the Postal Service
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  family friend and he goes, hey, the postal exams coming on and
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  you know, you know, we'll be interested in taking it.
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  Sure, absolutely. So took it, took the test, did
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  well and got hired and that's it. 28 years later, here I am,
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  still going. So that could be a mental grind
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  like every day you out in elements repetition and people,
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  I don't know, people yelling about where my letter at, where
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  my package at and. Oh, yeah, I'm like, you sure you
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  don't have it? I'm like, I'm not hiding
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  anything. Believe me.
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  I'm giving you everything I got. I want this truck empty so I can
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  only deliver what I got for you. Sorry, I don't.
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  I don't know what else to tell you.
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  All right, we go shift into barbecue and then we'll go at
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  the podcast. But how did you, I guess after
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  you left home and stuff like that, how did you discover
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  barbecue and when did it catch your attention enough to, hey, I
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  like this, really like this. Like I said, I was always, I was
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  always the one on the grill. So you know, the the parties,
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  the weekends away, I was always the one man in the grill.
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  I just loved it. And then I was sitting at the
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  house one weekend and I'm clicking through the channels
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  and you already know where this is going.
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  And I stopped on this show and it was a bunch of guys, you
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  know, with meats and everything, BBQ, pit masters.
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  OK, Next thing you know, it's like 5 hours later.
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  I haven't left the spot and I'm just enthralled in watching what
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  these guys are doing. And then it was the famous last
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  words. I bet I can do that.
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  And you know, and and it just went from there.
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  I had a a cheap, cheap Brinkman bullet smoker.
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  You know, the the door on it is about yay big.
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  So you're literally, I'm literally there with a pair of
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  tongs putting piece with pieces of charcoal in one at a time
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  because you can't dump a chimney.
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  And it's like, oh God. But that, that's where it all
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  started and just went from there.
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  BBQ pit masters. So, John Marcus, this is all
• 11:05
  your fault. Yeah, he hurt a lot of people.
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  Right. So when did you, because I know
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  in your area, I guess what was the competition seen back then
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  around your area? Well, I wasn't too familiar with
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  the competition seen around us. I would know that, you know,
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  there was some, you know, fire department or church, you know,
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  chili cook offs, you know, things like that.
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  But as far as I really didn't know of a competition BBQ scene
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  till watch watching the show and it's like, oh wow.
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  So we had to. So then I got looking into it
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  and there was this, this one gentleman, Bill Gillespie from
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  Smoking Hogs BBQ. Yeah, the South Shore of
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  Massachusetts and two time world champion.
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  He's won the American Royal, he's won the Jack and met him.
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  He's like, Oh yeah, we go all over the place.
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  There's a bunch of bunch of KCBS sanctioned events in, in New
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  Hampshire, New Hampshire, in New England.
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  And then there's a lot of, you know, backyard, you know,
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  chicken and rib competitions throughout the summer.
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  So I was like, OK, so then that's how I became aware of it.
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  And then then it then the podcast came about and it's
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  been, and then the floodgates opened at that point, because at
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  that point I had all was getting all the information and learn
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  really, really studious, learning about everything,
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  research all this, what's this sanctioning body?
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  What's that sanction body? What's available in my area?
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  And, and yeah, that, that's how it was.
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  But yeah, the, the, the competition side started after
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  the, the podcast side. So I was just playing around in
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  the yard, you know, with us, with my different smokers and,
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  you know, really trying to not burn anything and, and figure
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  out how that how to turn something a cheaper cut of meat,
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  which nowadays none of it's cheap, but into, into something
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  delicious the way, you know, the way BBQ originated.
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  So in your area, do y'all have to like in higher elevations?
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  Do y'all have to cook differently in your area
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  compared to outside of your area?
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  Not really. We really focused on, well,
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  yeah, well, yeah, on the main 1 is this wonderful thing they
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  call weather because I'll be going out there to today and,
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  you know, throwing some stuff on.
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  And, well, currently right now it's 3° with a wind chill of
• 14:24
  mine of -15 so that equals a lot of fuel consumption.
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  So, you know, the elevation and where we are geographically
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  really doesn't come into play as different, you know, different
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  places. It's the fuel, it's the weather,
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  it's the fuel intake or how you're going to burn through
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  more charcoal. So you got to be more cognizant
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  of where your fires at, where you're, where the coals are at,
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  add more and, you know, because I could throw a split in every
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  hour in July. Well, he today it might be every
• 15:11
  half an hour because just simply because of the temperature.
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  Yeah, yeah. Yeah, because it's 30° here.
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  Oh, you got a nice spring day. And then tomorrow, tomorrow is
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  supposed to be like almost 70° and it's 30 right now.
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  Oh yeah, Yep. All right.
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  Have you taken any classes or anything?
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  No, I have not. I want to obviously you know
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  this when the classes come out and you know, it's normally it,
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  it's playing a lot with the post office because I work at Monday
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  through Saturday, you know, so I have to, I got to plan stuff so
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  far in advance. You know, taking the classes is
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  is a bit tough, but but now with especially, you know, BBQ Champs
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  Academy, all the online things, you know, you can buy the video
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  sets from a certain pit masters and you know, we can do that.
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  But but one of the things I found is I got the little inside
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  track which you're learning and you're going to learn as you go
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  with your show, talking to some of these folks, they're willing
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  to grow information down. So every week, every episode,
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  there's a little bit of class action going, you know, so I'm
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  jotting down notes on this and that.
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  So to actually have a class, take a class.
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  No, I have not. But I've been getting, you know,
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  education wise and tips and tricks for the past seven years
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  doing the doing the podcast. Yeah, definitely.
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  I mean. I want to take a class just to
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  to experience it, get the real deep dive stuff that you know
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  you're only going to get really in that environment.
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  I mean, it's true. I mean, well, as the people you
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  meet there and stuff like that make new friends in every class
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  I go to. But it's it's definitely
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  experience. But also also like you said, I
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  mean, we get to craft the questions how we want, we do our
• 17:41
  podcast and what guests we have on as well as help others out
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  there that may they can't afford a class or not around people
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  that that BBQ like everybody else.
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  So that's why one of the things I love about doing this, it
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  helps people and give information because there was a
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  time where I couldn't get any information from nobody because
• 18:01
  I didn't know where to go or who to talk to or anything like
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  that. So it's very helpful.
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  What we're doing is not to be taken lightly, like, oh, it's
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  just a radio show now. This ain't this is the
• 18:12
  education. Some people might do that Ave.,
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  But as far as what me and you do, I know for sure that we're
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  out to educate people, help people, motivate people and and
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  and smarten people to get ahead of the curve and not be
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  scratching the head trying to figure out where do I start at?
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  Nope, 100%. Transitioning to the podcast,
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  how did that all start and what problem were you trying to solve
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  starting the podcast? Oh God, like I said with it all
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  started with BBQ pit masters and then a friend of mine, he grew
• 18:56
  up across the street from me so we grew up as kids.
• 19:00
  My friend Kevin Uhl, him and his brother-in-law Chris Crawford
• 19:05
  started a Facebook group called New England Pit Masters.
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  Chris was originally from Texas and he moved up to the Coast
• 19:12
  Guard, got stationed up here and wind up staying.
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  So they started this group, Facebook group, New England Pit
• 19:20
  Masters. So we all joined it and we all
• 19:22
  started showing our cooks and all this and, you know, they
• 19:26
  grew a wonderful group. But we were over Chris's house
• 19:34
  one Saturday and we were in the in the garage, the grill,
• 19:43
  multiple smokers and grills going.
• 19:44
  And this was in the infancy of Facebook Live.
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  OK, so someone had their phone out on Facebook and hit Facebook
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  Live. None of us knew about it.
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  So we were doing Now, obviously this is later in the evening, so
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  there was a bunch of adult beverages being consumed through
• 20:10
  the day. So we were feeling no pain at
• 20:13
  the time. And they're following us around
• 20:17
  on Facebook Live. And none of us knew.
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  And we were just talking how we do.
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  Hey, what are you doing with those ribs?
• 20:23
  And what are you? Oh, what's this glaze?
• 20:25
  Oh, this is the new Cosmos, you know, Pete Chabanero or
• 20:31
  something. And, you know, with talking.
• 20:34
  Oh, yeah, I like to do it this way.
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  Like to do it that way. And the night ends.
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  We had a grand time for ourselves.
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  And I get to work on Monday. And I didn't know how this
• 20:47
  tagging stuff worked, that my name was tagged so it would show
• 20:52
  up on my page. So all my other friends were
• 20:55
  able to see it get to work Monday and the boys are sitting
• 20:59
  there in the office and going, how was your weekend?
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  Fine, Why? He's like, well, we got
• 21:07
  notifications on Facebook and the only thing he goes, what
• 21:11
  type of redneck crap was that? I go, what are you talking
• 21:15
  about? Oh, we're using this on the ribs
• 21:18
  and the brisket is at this temperature.
• 21:20
  I go, I had no clue. So he literally brought up the
• 21:23
  page and showed me. I'm like, Oh my God, all right,
• 21:27
  it's OK. And I go away.
• 21:29
  That's what we do. He goes, we don't know what it
• 21:31
  was, but it was entertaining. OK, so I got to rewind just the
• 21:41
  hair at the time. This was in 2018 and on the road
• 21:47
  I'm listening to everything all day.
• 21:48
  And I was, I was a big listener of sports radio.
• 21:52
  And in Boston we have two sports radio stations.
• 21:57
  And at that particular time, the two newspapers, the Boston Globe
• 22:01
  and the Boston Herald, were at each other's throats.
• 22:05
  The two radio stations, Wei and the Sports Hub were at each
• 22:10
  other's throats. So all day long you just hear
• 22:15
  the bickering and the can we just get a baseball score from
• 22:20
  the the late night game on the West Coast?
• 22:23
  No, it's this across the street crap.
• 22:26
  So I'm like, you know something, forget it.
• 22:28
  I go, let me see. And at that time, my friend
• 22:31
  David Garofalo, he had a, he owns two guy smoke shop and he
• 22:37
  had a cigar podcast called the Cigar Authority.
• 22:42
  So that I started listening to podcasts.
• 22:44
  I'm like, well, let me see if there's any BBQ ones out there.
• 22:48
  Then I found a few and were listening and there were a lot
• 22:51
  of scores, you know, and I really didn't understand what,
• 22:56
  you know what, 200 or 165.7 in, you know, they were just ranking
• 23:04
  everything, you know. And then I found the BBQ Central
• 23:07
  show with Greg Rampy, like OK, OK, then you know, a few others.
• 23:14
  And that was always in my mind that Facebook Live once they
• 23:18
  said it was entertaining. So I talked to a couple of the
• 23:23
  guys. I talked to Chris and you know,
• 23:25
  one of our friends, Mike Siglio and I'm like, hey, what do you
• 23:30
  guys think about this podcast on BBQ?
• 23:37
  They're like, you know, that would be interesting and this
• 23:40
  but how would we do it? I go, well, my friend Dave has a
• 23:45
  studio, podcast studio on the second floor of his sagashore.
• 23:50
  Let's go talk to him and he'll, you know, walk us through it
• 23:55
  all. And that's what we did.
• 23:57
  We went there and he goes, dude, I love the idea.
• 23:59
  And next thing you know, all right, come up with a name, come
• 24:04
  up with this, come up with that. And after that, Pit Life BBQ
• 24:08
  podcast was born, had our first episode, and we've been running
• 24:17
  ever since. And if you ever saw what went
• 24:20
  into that first episode, you would never have believed that.
• 24:26
  I'm sitting here today still doing it.
• 24:31
  We're not ready. Can we push this off?
• 24:34
  And we're like, no, let's just do it.
• 24:38
  And that's what we did. And like I said, Pit Life BBQ
• 24:43
  was born. And we've gone through a few
• 24:46
  iterations of the of the show. Like I said, it was the original
• 24:50
  three of us, me, Mike and Chris about a month into it, Lifeguard
• 24:56
  in the way Chris had to leave. Then it was me and Mike for
• 24:59
  about two years and then Mike really wanted to, he had a, the
• 25:04
  whole time he had a catering business, so he really wanted to
• 25:07
  focus on that. And then so he left.
• 25:12
  And then my buddy Greg, the BBQ broker, he jumped in and then he
• 25:18
  started a catering business, so he wanted to focus on that.
• 25:23
  So he left. And then then I just I just kept
• 25:27
  it solo. So if you want to start a
• 25:29
  catering business, come on, be a Co host of the pit life BBQ
• 25:34
  podcast for about a year or two. And then after that, you're
• 25:39
  going to be your catering company is going to be
• 25:41
  successful. It's just a proof of track
• 25:44
  record. 2 for 2/2 for two. But but yeah, that's how it all
• 25:50
  started. Was literally drunk on Facebook
• 25:54
  in a garage cooking BBQ. That was that was the birth of
• 26:00
  it all. And here I am seven years later,
• 26:05
  closing in on 400 episodes and I absolutely love it.
• 26:11
  I've gotten it. This podcast has become become
• 26:15
  an absolute blessing. You know, the people I have met,
• 26:20
  the relationships that I have started, you know, all through
• 26:26
  sitting here talking about BBQ, you know, and telling you,
• 26:31
  having people tell their stories and learning myself on different
• 26:36
  things. You know, that's the bet.
• 26:39
  That's what that's the perfect word, is it?
• 26:41
  It's a blessing. Yeah, definitely it is, and I'm
• 26:45
  a witness to that. So when y'all first started out,
• 26:49
  how did y'all do as far as editing, uploading all that?
• 26:52
  Were y'all split it or were you doing it and how does it go?
• 26:56
  I guess as far as through the years, have you been doing it
• 26:59
  all yourself or? You you said a word there that
• 27:04
  I'm not familiar with. I believe it was pronounced
• 27:08
  editing the way we did it at the there is no editing.
• 27:19
  I have never edited anything in my life, so I couldn't even tell
• 27:25
  you how to even start editing. But no, the the show was a live
• 27:32
  format. That's how they did it at this
• 27:35
  at my buddy Dave's studio. Everything was everything was
• 27:38
  put out. Well, you know, now I'm thick
• 27:42
  now I'm second guessing myself. But we were always live because
• 27:46
  we had we had the video end of it.
• 27:49
  Also because you could do a strictly audio version there or
• 27:54
  you could do an audio and video. So the video was live on YouTube
• 28:02
  and Facebook. So I don't know any other way.
• 28:07
  So it's always been live. So yeah, no editing.
• 28:16
  So you're, you're going to get the, all the screw ups, you're
• 28:19
  going to get the coughs, you're going to get the sneezes, the,
• 28:21
  umm, the eyes, the, you know, the pauses.
• 28:27
  So yeah, no, it's always been a live.
• 28:30
  It's always been a live format. And I think that's what I liked
• 28:33
  about it. And I think that, you know,
• 28:36
  people have told me that's what they also like about it, that
• 28:40
  it's not this polished anything. You know, you're getting the
• 28:45
  mistakes, you're getting the screw ups, you're getting the
• 28:48
  misspeaks and just just, it all comes out very natural.
• 28:56
  Yeah, it's definitely true. So when did it really hit you?
• 28:58
  When you really realized that a lot of people were really
• 29:03
  listening to your podcast. Week #3 the third episode, I
• 29:12
  woke up, I don't know if did I wake up.
• 29:15
  I got a message, an e-mail from this gentleman, Holy Sprague,
• 29:23
  and he was just going, hey man, just wanted to reach out to you.
• 29:28
  I found your podcast. I love what you guys are doing.
• 29:32
  I love what you guys, you know, how you're approaching things
• 29:36
  and telling stories and all this stuff, you know?
• 29:41
  So I emailed him back and you know, hey man, thank you so much
• 29:45
  for the kind words. I appreciate you turn tuning in.
• 29:49
  Like I said, we just started this so you know, it means a
• 29:52
  lot, man, you know, Hey, where are you listening from?
• 29:59
  And he comes back. I'm listening from Victoria,
• 30:01
  Australia. Oh, wait a minute.
• 30:11
  And it was like Australia I go, that's on the other side of the
• 30:19
  world, Episode 3. So that was the one.
• 30:23
  It's like, Oh my God. And then they had some analytics
• 30:27
  and you could tell, Oh yeah, you guys got listeners in Australia,
• 30:31
  New Zealand, Blam India to all the different.
• 30:39
  It's like, holy crap, you know. And you know, then the, the
• 30:46
  different messages through the years, it's like, it just, it
• 30:49
  just keeps you going. It's like, man, I'm bringing
• 30:53
  these in a lot of military messages.
• 30:59
  Hey, man, I appreciate what you're doing.
• 31:03
  You know, I'm stationed over here, you know, in Afghanistan.
• 31:08
  You're bringing me a little bit of comfort from home for this,
• 31:14
  the time I can sit there. You know, those ones go man,
• 31:18
  those ones hit like a train. You know that they're they're
• 31:23
  protect, giving us the right to do what we do.
• 31:28
  They're fighting, literally fighting for the freedom.
• 31:32
  So you and I, Tavis can sit here and have this conversation about
• 31:35
  barbecue and to give them a little semblance of home, give
• 31:41
  them a little break in reality of because you don't get much
• 31:46
  more real than what they have on the outsides of that.
• 31:49
  Those gates, you know, into just he had those messages.
• 31:55
  It's like, wow. But yeah, so you know, Ollie was
• 32:01
  the first one from Australia and then the military stuff.
• 32:05
  And it just you realize that what I'm doing is a little
• 32:10
  something more than BBQ. You still can't explain it, You
• 32:16
  know, because I talk with a screwed up accent.
• 32:19
  You can probably understand every other word.
• 32:22
  Maybe it belongs is actually in the Dictionary of how I say
• 32:29
  things. But but yeah, it's those.
• 32:32
  And then you finally understand your understanding, the reach
• 32:36
  that you have, and it blows your mind.
• 32:40
  It blows your mind. It definitely did.
• 32:42
  It definitely did 'cause I had one of my first people that
• 32:45
  reached out to me, Cogs BBQ from is from down there and I was
• 32:50
  like, wow, somebody listening to me and this was early on and
• 32:54
  somebody. I like what you're doing and it
• 32:56
  it touched me. It's because I tell people every
• 32:58
  time I get frustrated and aggravated and want to push all
• 33:01
  this off the table, you get a message, the direct message.
• 33:05
  You'd be like that. That'll help me keep going.
• 33:10
  Hey, I like what you doing. I love your show and stuff like
• 33:12
  that Because like we were talking earlier, people don't
• 33:15
  know what goes into putting one of these shows together and all
• 33:20
  the background stuff like that. It's not just walking in and
• 33:22
  hitting the button recording things.
• 33:25
  It's so much to go into it as well as especially if you're
• 33:28
  doing everything by yourself and you're trying to get guests and
• 33:31
  coordinate with guests. It's not that easy just reaching
• 33:34
  out to somebody and getting them to come on.
• 33:36
  Like you have to match schedules.
• 33:39
  Some people, I mean people ignore your emails or I mean
• 33:43
  being real people, ignore your emails, messages or you got to
• 33:46
  reach out for them 2-3 years before you get them on and.
• 33:49
  It's a whole. Lot to go into.
• 33:53
  Oh, yeah. Oh, yeah, yeah, there's there's
• 33:56
  a lot. Yeah, folks, let me tell you and
• 34:00
  I, I will speak for Tavis on this one.
• 34:02
  There's a lot more than just pushing this go live button or
• 34:06
  record button. Like you said, is we're always
• 34:10
  sending emails, Facebook messages, Instagram messages,
• 34:14
  TikTok messages. I know you're what I like about
• 34:19
  some of the things you do. You're a big boots on the ground
• 34:21
  type of guy, you know, heading out and meeting different people
• 34:25
  and getting guests that way, which is fantastic.
• 34:29
  But but yeah, I'm already, you know, we're we're at the
• 34:34
  beginning of February. I'm already working on like May,
• 34:40
  you know, because I got to get the emails and the, you know,
• 34:42
  things booked and, you know, then you don't want to do some
• 34:46
  research, you know, on your guests to have, you know, some
• 34:50
  accolades, awards, you know, things like that, you know, and
• 34:56
  oh, yeah, there's a ton of stuff that goes on behind the scenes
• 35:01
  that, you know. Yeah.
• 35:02
  OK. I come and talk to a BBQ for an
• 35:04
  hour or two every every Monday night at eight.
• 35:07
  No, not exactly. That's game day.
• 35:12
  That's it's the preparation and the practice talking practice
• 35:18
  you. See all this this going to 1
• 35:20
  episode. Yeah, no, absolutely.
• 35:27
  Because like I said, it's a lot equipment problems, everything
• 35:33
  it it's just, but I, I love it. I love BBQ.
• 35:36
  I love the BBQ community and I went and traded for nothing in
• 35:39
  the world. And I know you feel that way
• 35:41
  just based on your excitement when you talk about it and talk
• 35:45
  to the people. And so it's.
• 35:47
  No. Absolutely.
• 35:49
  People like you and Greg Griffy, who 2006 is where he started,
• 35:54
  but then 2008 and when he started the live thing.
• 35:56
  But you think about it, that was before all this, really.
• 36:00
  Really. Existed.
• 36:02
  Oh, no, he, he Greg's the Greg's the godfather, you know, he was
• 36:08
  the first one and he's still going.
• 36:11
  Like I said, I think two. Yeah, 2000 and six. 2007 was his
• 36:16
  episode one man you know 11 year had stopped before I even
• 36:23
  thought about it but. Exactly, but and if you going on
• 36:28
  400, how many episodes? Dude, that that is still blowing
• 36:32
  my mind. I've been thinking about that
• 36:34
  hardcore right now and it's like, that is a huge number 400.
• 36:42
  And thinking back, there was only a handful of episodes
• 36:53
  actually missed due to a, a snow storm hit through at the studio
• 37:00
  or you know, or there was a there was that time I
• 37:04
  transitioned from the studio to my home studio and getting the
• 37:10
  equipment set up, the lighting, the the microphones, the, you
• 37:14
  know, get that stuff to come in and set up and get everything
• 37:18
  working. I think I missed, I think it was
• 37:20
  2 weeks, you know, so there's only been, you know, a handful,
• 37:24
  5 tops of actual weeks missed in that since 2018.
• 37:31
  So that that's not even 1A year. You know, it's, it's crazy.
• 37:36
  So, but to think about it, it's like, yeah.
• 37:38
  But that's the one thing with with, you know, on any social
• 37:42
  media platforms, but with podcast especially is the
• 37:47
  consistency, you know, you have built these viewers listeners,
• 37:54
  you know, and the same time every time, every week, you
• 38:02
  know, because there was a couple of the ones in between switching
• 38:07
  from the studios, there was messages coming.
• 38:11
  Hey, is the show not out this weekend?
• 38:15
  You know, but they're expecting it in their their feet of the
• 38:18
  phone, you know, with the downloading automatically stuff,
• 38:22
  you know, it's like wow, that they're looking forward to it.
• 38:26
  So consistency, you know, have there been sick days?
• 38:31
  Oh, absolutely. The mute button was hit many a
• 38:34
  times. But it's, you know, show
• 38:38
  showbiz. The show must go on, you know.
• 38:42
  But yeah, 400, I'm sitting there going, that is a huge number.
• 38:48
  And I don't, I don't know where the time's gone, you know, it's
• 38:53
  like, holy wow, 400. But like I said, you ever saw
• 38:58
  that? What went behind that first one?
• 39:00
  You would never have thought there'd be another 399.
• 39:07
  Exactly. That's why I'd always start off.
• 39:09
  I look at my first episode where I was wondering by myself and I
• 39:12
  look at it now. I was like, OK, it was a big
• 39:14
  difference. And once you get going, you
• 39:17
  learn as you go along. And like I said, YouTube
• 39:19
  University teach you everything you need.
• 39:22
  To know. So no, absolutely.
• 39:28
  All right, and what responsibility do you feel now
• 39:31
  as a voice in BBQ culture? Oh, this is a, this is a
• 39:38
  slippery slope because I've been dealing with some, some stuff
• 39:45
  the past year, year and a half with this aspect of it.
• 39:53
  So like I said, I started the podcast and then it was a couple
• 39:56
  years and then I got into the competition side.
• 40:00
  So there's a huge difference and especially with the competition
• 40:06
  side, the first thing that comes up is the judging.
• 40:14
  Well, this judge this, this judge that, it's out of your
• 40:18
  hands first and foremost. Am I guilty of it?
• 40:22
  Absolutely. I'd be a hypocrite if I said I
• 40:24
  didn't. But as a podcaster first before
• 40:34
  competition, it was I'm part of the media, BBQ media.
• 40:39
  So if I don't report on certain things or talk about certain
• 40:44
  things, I'm not doing justice to the BBQ community.
• 40:49
  Any information I have, you might not you have might have
• 40:54
  issue information on the same subject.
• 40:58
  OK, but you may have information I don't, I may have information
• 41:04
  you don't. So it's to get that information
• 41:08
  out into the into the open. And man, have I taken some
• 41:13
  tongue lashings of hey, you know, one example I had I had
• 41:20
  post saw someone had sent me something of a video in a
• 41:23
  judging room, OK. And I posted it and I went, hey,
• 41:28
  not a good look for insert this sanction and body right there,
• 41:36
  because in most if not all sanction and bodies cameras,
• 41:40
  videos, audio is not allowed in the judging room.
• 41:47
  So this particular one, it was a kind of a joke, but there was
• 41:53
  really no description of it being a joke.
• 41:56
  And it was, they had a, it was like a rib shootout thing.
• 42:03
  And you had to use an array of seasonings and sauces that were
• 42:11
  stuff you typically would not use competition wise.
• 42:16
  So there was the raft BBQ sauce. There was, you know, the thing
• 42:23
  you would never use on the competition side.
• 42:27
  And the video was showing the judges going this rib tastes
• 42:33
  like crap, this is horrible. Whoa, wait a minute.
• 42:38
  No explanation of what it was, that it was a, in theory, a
• 42:45
  joke. So in my opinion, by the rules
• 42:49
  of all sanctioned bodies, that video should never even exist.
• 42:54
  So I had posted it. And then, like I had said, my
• 42:57
  friend Billy Gillespie from smoking logs, he was at that
• 43:00
  particular competition, and he messaged me and goes, hey, let
• 43:04
  me give you the insight. This is what this was.
• 43:08
  Oh, OK. So I went back and I edited my
• 43:13
  thing. You know, I go up with some.
• 43:16
  Thank you, Billy Gillespie, for explaining what we're looking
• 43:19
  at, that this was a fun, charitable thing.
• 43:24
  OK, I was mistaken. Thank you for clarifying what it
• 43:28
  was. I took it for how most people
• 43:30
  took it for face value and that's it.
• 43:35
  And oh, the comments. You should be ashamed of
• 43:41
  yourself. You should this you what I mean
• 43:46
  mean by Q Media before I was ever a contest cook so I'm doing
• 43:55
  what I do and oddly enough the next morning that video seemed
• 44:03
  to have disappeared because someone obviously made a phone
• 44:09
  call to the person who doing it and goes hey, what the hell are
• 44:13
  you doing? Get rid of that right now.
• 44:18
  And do you think I got any apologies the next day when the
• 44:23
  video was yanked off? No, but it was always the shame
• 44:28
  on me. But I will get the shame on me,
• 44:32
  and I'll wear it as a badge because if I don't get any shame
• 44:36
  on me from someone's opinion, I'm not doing my job.
• 44:40
  You know I'm not. I'll report on it and bring it
• 44:45
  to people's attention, whether it's good, bad or indifferent,
• 44:48
  because media, on the media side, that's information people
• 44:53
  are going to use, the people would need, people would be
• 44:56
  interested in. You know, it's like I'm going to
• 45:00
  say this, this new BBQ World Cup that's coming, the $1,000,000
• 45:06
  contest, everybody's heard of it.
• 45:09
  Problem is everybody's heard of it.
• 45:12
  The other problem is no one knows anything about it.
• 45:17
  It's coming out in dribs and drabs, which in my opinion, and
• 45:23
  I might, you know, get slapped in the wrist on this again, but
• 45:27
  it is what it is. It's messing up things for other
• 45:31
  contests because people are sitting around not signing up
• 45:34
  for things because they're waiting to see if a particular
• 45:39
  contest is going to be a qualifier, you know?
• 45:42
  And it's how it has been now. My understanding is they've now
• 45:47
  released a bunch of contests that are qualifiers for this.
• 45:52
  So OK, it's getting a little bit better, but as a competition
• 45:56
  cook, you only got so much money to do so many contests.
• 46:03
  So I love the idea of it. I love the $1,000,000.
• 46:11
  It's bringing a, you know, focus and visions and eyes on the BBQ
• 46:15
  world. But on one another hand, I think
• 46:18
  it might is a slightly detrimental because it's hurting
• 46:22
  of a contest. There was 1.
• 46:27
  It's out on Facebook. But a friend of mine, Mark
• 46:29
  Williams from Swine Life BBQ, he had posted a thing on and he was
• 46:36
  mad as hell and it was, I forget what contest it might have been,
• 46:43
  maybe Murfreesboro or 17th St. Oh, I'm sorry, I'm sorry.
• 46:49
  Praise the Lard at a 17th St. barbecue and he can't get in the
• 46:57
  contest because they announced that it was a qualifier.
• 47:03
  But with Praise the Lard, if you were a past champion, you
• 47:07
  automatically get a spot. Well, he didn't get a spot
• 47:12
  because of the people jumped in for the qualifiers.
• 47:15
  So you're going to have people who are entitled to spot or
• 47:20
  however it works, but can't get in.
• 47:24
  And they've been supporting that contest for years.
• 47:29
  He might never go back to that contest because now it's put a
• 47:33
  bad taste in his mouth that they went for this $1,000,000 prize
• 47:37
  bid instead of sticking with how the contest was, you know,
• 47:43
  raised and brought up through the years.
• 47:47
  You know, I could have some facts wrong.
• 47:49
  I'm not going to say I'm right about everything, but I just
• 47:52
  know. I just remember that one.
• 47:54
  And he's mad as hell about it because he loved that contest
• 47:58
  and he can't get in, you know, So, but Long did.
• 48:04
  If I don't report on something, I'm not doing justice for BBQ as
• 48:09
  able. So I'll take my hater comments,
• 48:13
  I'll take my slaps on the wrist, and I'll take my slaps on the
• 48:16
  back. Either way, I'm doing what I do
• 48:20
  in bringing the information to the forefront.
• 48:25
  Exactly. I mean, I agree with you with
• 48:27
  half the stuff. I mean it when some need to be
• 48:29
  said, it needs to be said something doesn't seem right or
• 48:34
  like as far as judging and stuff like that.
• 48:36
  If these cooks are spending their hard earned money to get
• 48:41
  the best meats to get judged, it shouldn't be nobody in there
• 48:44
  playing around or just showing up to get free food to take home
• 48:48
  and eat to watch the game. They need to be taking the job
• 48:51
  seriously because you get an opportunity that most folks
• 48:54
  don't get the the opportunity to try out.
• 48:59
  And these folks spending two $3000 to feed you meat that they
• 49:05
  probably don't eat themselves at home.
• 49:07
  And you taking it as a joke and salting them and stuff like that
• 49:11
  and being hard on the judging or being extra soft on the judging
• 49:17
  and not taking it seriously. So that's the thing that bothers
• 49:20
  me as well as just, I mean, the history of IT, people learning
• 49:25
  the history, the people that came before them.
• 49:28
  And there's this people before Brad, people before Darren and
• 49:34
  stuff like that that paved the way that people need to learn
• 49:36
  about and what they went through.
• 49:39
  And there were champions back then and stuff like that.
• 49:42
  And it it's it's a lot of it that needs to be said, but it's
• 49:48
  up to us to get that out and be the voice for those out there
• 49:53
  that that have have a problem with certain things that that
• 49:57
  goes on within the BBQ. I mean, some people like it, so
• 50:00
  people don't. But at the end of the day is our
• 50:03
  show. So I mean.
• 50:06
  That, yeah. Lose 1 Are we going to gain 5 or
• 50:09
  6 more because we telling the truth and and doing it different
• 50:12
  from everybody else? So no, absolutely.
• 50:15
  And the one, one thing I've always stood high on, and I
• 50:18
  will, I will die on this hill, you know, as a competitor, I
• 50:25
  believe 'cause there's always, there's always going to be the
• 50:28
  head button between the competitors and the judges.
• 50:31
  I'm a firm believer of if you're a competitor, you should take a
• 50:39
  judging class just to get the judging perspective.
• 50:45
  Now, if you're if you're a straight judge, the first thing
• 50:50
  you should do before you become a judge is you have to book a
• 50:55
  contest on your own. Have that money come out of your
• 51:00
  pocket and have someone sit there and tell you your stuff
• 51:05
  sucks and see how that one feels.
• 51:11
  So that's highball and I will high on that hill.
• 51:14
  A competitor should take a in class to get that aspect of it.
• 51:18
  But a judge before they become a professional judge or certified
• 51:22
  judge should have to cook a contest 1st to see that aspect.
• 51:28
  To see the $2000 that comes out of your pocket that you know,
• 51:34
  $200 for that brisket that you're about to tell them tastes
• 51:38
  like shoe leather. You know, you might have a
• 51:40
  slightly different view on it. But I I will die on that hill.
• 51:46
  Competitors take a judging class judges book and I think you
• 51:54
  would cause you would lose a lot of the arguments of the
• 51:59
  bickering back and forth. Yeah, it's, it's, it's hard
• 52:05
  inside those drugs and prep on that stuff.
• 52:07
  It's not easy to do all that. Like I said another thing, they
• 52:11
  think it's easy, but it's not easy to compete when you having
• 52:15
  to get everything together and you worried about other people
• 52:18
  that you competing with and all that stuff.
• 52:20
  You looking across and you see Darren Worth and you trying to
• 52:24
  and I'm only did it for three months.
• 52:26
  I'm worried about that and festival those that just started
• 52:30
  and you being just straight out just rude to them on the comment
• 52:33
  cards and stuff like that. Why would I want to come back to
• 52:38
  feed you free food and you disrespect.
• 52:41
  It's alright to have certain words to use, but it it it has
• 52:46
  to be helpful I think, and you have to take it seriously.
• 52:51
  So yeah, that's coming from me, everybody.
• 52:55
  You know, yeah, I'll just, I'll just.
• 52:59
  Yeah, right here. Right here is this is which
• 53:04
  field? New Hampshire.
• 53:05
  OK. This is classic from the
• 53:09
  Champions BBQ Alliance. You know my my score sheet.
• 53:13
  But you have all the comments, good and bad.
• 53:17
  That's what I want to see because I'm not going to improve
• 53:22
  as a cook unless as a judge. You're truthful with me.
• 53:28
  I didn't like your flavor profile.
• 53:31
  Does not help me. Your flavor.
• 53:36
  Profile was too salty, too peppery, OK, that can help me.
• 53:43
  But, you know, a comment that was the I wouldn't feed that to
• 53:47
  my dog, OK, You're just being a jerk, you know, and.
• 53:52
  I'm not. I'm not saying.
• 53:54
  The judges have it easy either, you know, because they're eating
• 54:00
  so much. You know on average 5-6 samples
• 54:06
  trying to keep this. Straight and.
• 54:09
  Try not to think about how how good this previous rib was as
• 54:14
  you're judging that, you know, trying to be very
• 54:19
  straightforward and, you know, blinders on on each thing, you
• 54:23
  know, giving everyone the fair shake.
• 54:25
  So I'm not saying that the judges have it easy either.
• 54:29
  But there's there needs to be a a middle ground met somehow
• 54:34
  shape away. Yeah.
• 54:38
  Yeah, definitely. OK.
• 54:40
  And how do you protect your joy when content, opinions and
• 54:44
  expectations stack up like we just talked about?
• 54:49
  How do I do it? Protect you, Joy.
• 54:56
  Everyone's. Entitled to their opinions,
• 54:58
  you're. Not, you're not going to, not
• 54:59
  everyone's going to agree with me on different things or some
• 55:04
  guys are going to agree, some people are going to do.
• 55:06
  But that, that's the one thing I've always told everybody is
• 55:11
  going, listen, I'm going to shoot you straight, you know, do
• 55:14
  you want me to lie to you? If you want me to lie to you,
• 55:17
  I'll lie to you. If you want me to tell you the
• 55:19
  truth, I'll tell you the truth. And either I lie to you or I
• 55:23
  tell you the truth. Don't get pissed off at my
• 55:26
  answer, because if you don't want it, don't ask me.
• 55:31
  You know I'm doing what I'm doing.
• 55:35
  And you know, I, I follow with a big thing.
• 55:38
  You know that I I'm a huge fan of Joe Rogan and always his
• 55:42
  thing and if he says it almost every episode.
• 55:44
  No, I don't read the comments. I don't read the comments.
• 55:48
  Do I read the comments? Yes.
• 55:51
  Do I take them personally? No, because who knows?
• 55:58
  That's your opinion. I respect your opinion.
• 56:01
  I'm not going to sit here and get in a fight with you over
• 56:04
  your comment because you didn't agree with something I said.
• 56:08
  OK? Would I appreciate a message or
• 56:12
  an e-mail going, Hey, I don't necessarily agree with you on
• 56:16
  this and here's why disagree with me, but give me your side
• 56:24
  of it. Let me see it from your your
• 56:28
  perspective. And then, hey, you know
• 56:31
  something, you got a great point there.
• 56:34
  I didn't see it that way. And then I can change my thing.
• 56:40
  Like going back. To that post on that video, hey,
• 56:43
  it's a bad look to what the post in the video in the post, I
• 56:47
  think is still up. The content is obviously gone,
• 56:50
  but you can see, hey, thank you, Billy Gillespie for clarifying
• 56:55
  what that particular thing was. You know, because if I'm wrong,
• 56:59
  I'll own it. I'm not ashamed to own it
• 57:01
  because I am. I want to get things accurate as
• 57:06
  accurate if I can. Do I make mistakes?
• 57:08
  Absolutely. Do I correct them?
• 57:11
  Absolutely. And I will own my mistakes
• 57:15
  because if I don't, I'm a phony. And that's the one thing I don't
• 57:20
  want, want to be, you know, he just says this to say that no,
• 57:26
  no, no, no, no. Honesty and integrity, that's
• 57:31
  the thing. But yeah, don't take the
• 57:33
  comments or, you know, good or bad, indifferent.
• 57:38
  Don't take anything to heart, just be willing to own mistakes
• 57:46
  and just keep doing the best you can to bring the information to
• 57:52
  the masses. Exactly all right out of all
• 57:57
  your episodes which. One did you stands out that
• 57:59
  touched you the most and you be like, man, that was a really
• 58:02
  good interview. Oh man, Jesus, I don't.
• 58:19
  Know. Really good ones.
• 58:21
  I'd say that Darren Worth was a great one the.
• 58:29
  The one that would have. I would say would probably be
• 58:32
  the top was my interview with Danielle from Diva Q.
• 58:41
  Because Danielle don't take no crap.
• 58:45
  You. If if Tavis.
• 58:47
  If you ever if you have a chance to interview Danielle, be ready.
• 58:53
  Have your homework done. She don't take no crap.
• 58:57
  She will call you out on anything because she takes and
• 59:05
  it's the integrity. She takes so much pride in what
• 59:09
  she has built, you know, being a woman in BBQ building the the
• 59:14
  DVQ brand. But yeah, she's the real deal.
• 59:20
  She's an absolute sweetheart and a tough cookie at the same time.
• 59:25
  But so if I was to have to pick one, oh would be would would be
• 59:30
  that one with Danielle from Diva Qi think that would have been my
• 59:34
  absolute favorite. You know, could we?
• 59:38
  We had. A time we had a.
• 59:39
  Bunch of laughs, but yeah, that would be the one I'd have to
• 59:42
  say. OK.
• 59:44
  And if. You had a choice of two people.
• 59:48
  What two people did you do you want to have on your show that
• 59:51
  you haven't had on your show? There's a toss.
• 1:00:00
  Puffy stone I'd. I have not been able to get in
• 1:00:05
  touch. With yet and.
• 1:00:09
  The one. That I would absolutely love.
• 1:00:12
  I don't know how it would go because he's a very, he's a man
• 1:00:17
  of few words. Is Johnny Trigg the godfather of
• 1:00:22
  ribs, you know? I would love.
• 1:00:26
  To talk with Johnny Trigg. So yeah, Puffy Stone and Johnny
• 1:00:30
  Trigg 100% yeah, I bet. Johnny Trigg have a lot of good.
• 1:00:36
  Stories to talk and. Stuff like that.
• 1:00:41
  Well, he came to. An event?
• 1:00:43
  Yeah, yesterday. And he's one of those guys You
• 1:00:46
  were. Speaking of, before that, before
• 1:00:49
  the information started getting written down, you know, he was
• 1:00:54
  going long before that, you know?
• 1:00:57
  But yeah, to sit down and with Johnny Trigg, Oh my God, it
• 1:01:02
  would be like Christmas morning every day.
• 1:01:07
  Yeah, I had the pleasure of meeting him at Memphis and May
• 1:01:10
  and taking a picture with him, him and me and my wife.
• 1:01:13
  And it was like, wow, because he was at the Blues Hog Tent and I
• 1:01:17
  was like, wow, it was an honor. No, absolutely.
• 1:01:26
  It came before. All right.
• 1:01:29
  And five years from now, where do you see Pit Life BBQ Podcast?
• 1:01:37
  Still going whether it's live at. 8:00 on Monday or the day
• 1:01:41
  has changed that'll. That'll probably be the only
• 1:01:43
  thing I always said. I'm going to do this till.
• 1:01:48
  I'm not having fun anymore once it doesn't.
• 1:01:52
  Because it. Isn't fun anymore.
• 1:01:55
  I'm not going to do it because my heart's not into it.
• 1:01:58
  I don't want to have to go, oh shit, it's 7:30 on Monday night.
• 1:02:04
  I got to go do a podcast. No, I don't want that.
• 1:02:10
  You know, once it becomes once it feels like, you know, like
• 1:02:17
  that, the dread of doing it, I I won't do it anymore.
• 1:02:23
  So in in five years, I. Want to say hey, I'll see you
• 1:02:28
  next Monday at 8:00. O'clock live on YouTube and
• 1:02:32
  Facebook and hopefully you'll have some more trophies, more
• 1:02:36
  trophies behind and you know, and hey.
• 1:02:40
  You never. Know maybe one of these places,
• 1:02:42
  you know, might, might throw a couple BBQ guys, some of that
• 1:02:45
  Joe Rogan money, you know what I mean?
• 1:02:49
  But no, five years a year, come on.
• 1:02:53
  Hey, Spotify and Netflix holler at your boy, you know, but no,
• 1:03:00
  five years, I hope to still be doing it, still talking to
• 1:03:04
  everybody on all aspects of BBQ live fire.
• 1:03:08
  Whether you're one of the famous personalities, Hall of Famer or
• 1:03:12
  the king of the cul-de-sac down the street, everybody has a
• 1:03:16
  story and everybody has that love and passion for food, for
• 1:03:22
  BBQ, for live fire, and it brings all of us together.
• 1:03:26
  So I'll be talking to somebody about barbecue and culinary 5
• 1:03:34
  years from now. Absolutely.
• 1:03:38
  All right, definitely all. Right.
• 1:03:40
  It's game time. That's all the questions I have.
• 1:03:42
  And you're going to drill 16 for this all?
• 1:03:50
  Right, we got 16. Meats that you.
• 1:03:52
  Cook on the grill. They're all messed up and the
• 1:03:56
  first match up for you is smoked Bologna versus hamburger.
• 1:04:00
  Hamburger. All.
• 1:04:03
  Right next match up is sausage versus pork chops sausage.
• 1:04:11
  All right, next match. Up is brisket versus hot dog
• 1:04:17
  brisket. All right, Pork belly versus.
• 1:04:21
  Smoked ham. Smoked ham.
• 1:04:27
  OK. Beef ribs versus smoked Turkey
• 1:04:32
  beef ribs. OK.
• 1:04:36
  Barbecue shrimp versus lamb. Lamb OK burnt ends versus pork
• 1:04:44
  chops. Burnt ends OK steak versus
• 1:04:52
  smoked. Chicken steak.
• 1:04:55
  All right, next round you got hamburger versus sausage.
• 1:05:03
  This is why you do this dirty. Damn it, Damn it, I.
• 1:05:09
  Didn't think of this matchup. Ham Hamburger.
• 1:05:17
  OK. Yeah, brisket versus ham.
• 1:05:22
  Brisket. Beef ribs versus lamb.
• 1:05:28
  Beef ribs, All right, Burnings versus steak.
• 1:05:35
  Steak, OK. Final four, hamburger versus
• 1:05:41
  brisket. I'm going to catch crap for
• 1:05:49
  this. Hamburger.
• 1:05:55
  Hamburger the water a few times all right.
• 1:05:57
  Beef rails versus steak, beef ribs all.
• 1:06:03
  Right. And finals is.
• 1:06:06
  Hamburger versus beef ribs can I do?
• 1:06:10
  A beef rib on a hamburger I'm. Going to go with hamburger.
• 1:06:20
  I'm going to go with hamburger. All right, game number.
• 1:06:26
  One, are you a Patriots fan? I am a Patriots fan.
• 1:06:31
  All right, I did. Unfortunately, we kind of.
• 1:06:33
  Have a big deal this afternoon? Well, unfortunately.
• 1:06:39
  My Broncos feel short, but I know all.
• 1:06:48
  Right, I did another tournament. Bracket of the top 16 I did 2000
• 1:06:54
  well probably like 1990 and up of the top Patriots players and
• 1:07:00
  you just go through and. Did a special one.
• 1:07:06
  All right, Tom Brady versus Richard Seymour.
• 1:07:09
  Tom Brady. All right.
• 1:07:13
  Logan Mankins versus Rodney Harrison.
• 1:07:21
  Oh, I love Rodney, but. I'm also a former lineman myself
• 1:07:26
  and I respect what the stuff he's done with a blown out knee
• 1:07:30
  for years. So, Logan Mankins, all right.
• 1:07:35
  You got Julian Edelman versus Willie McGinnis, Willie.
• 1:07:43
  All right. Ty Law versus Teddy Brewski, you
• 1:07:50
  are dirty. Teddy.
• 1:07:54
  Brewski, All right. Andre Tippett versus Wes Welker,
• 1:08:04
  Andre Tippett, OK Randy Moss in a short period and versus Adam
• 1:08:12
  Vinatieri. Randy Moss got me to buy.
• 1:08:21
  My wife's engagement ring with fantasy Football League that
• 1:08:24
  year. But Adam Vinatieri's foot
• 1:08:28
  brought that first one home. So Adam Vinatieri.
• 1:08:36
  All right. Vince.
• 1:08:37
  Wilfork versus Drew Bledsoe, Vince Wilfork all.
• 1:08:44
  Right. Matt Light versus Gronkowski,
• 1:08:50
  Bronk. All.
• 1:08:53
  Right next round, Tom. Brady versus Logan Mankins
• 1:09:01
  Brady. All right.
• 1:09:04
  Willie McGinnis versus. Brewski.
• 1:09:11
  Brewski. OK.
• 1:09:16
  Tippett versus Vinatieri, Tippett OK Wilford versus Grunt.
• 1:09:30
  Bronk, all right, Final Four. Brady versus Brewski.
• 1:09:40
  Brady. I was already.
• 1:09:43
  Wrote that down, Tippett. Versus Grunt Tippett.
• 1:09:50
  All right, in the Finals is Brady.
• 1:09:52
  Versus Tippett. We got the building, literally
• 1:10:01
  the. Building blocks with Tippett,
• 1:10:03
  but Brady. Brady All right.
• 1:10:08
  Tom Brady is the. Winner.
• 1:10:10
  All right, Well, Johnny, your therapy session is over.
• 1:10:14
  You can give me a shout out to promote everything you want to
• 1:10:20
  promote first. Of all shout out to Uncle Steve
• 1:10:23
  and Uncle Steve Shake. Amazing lines of seasonings,
• 1:10:28
  crazy flavors, always fresh, small batch.
• 1:10:34
  Check that. Check him out Uncle
• 1:10:36
  steveshake.com you will not be disappointed.
• 1:10:40
  Joe's Meat Market always for their love and support of the
• 1:10:46
  show. Show live every Monday night on
• 1:10:51
  Facebook and YouTube. 8:00 Eastern Time and audio.
• 1:10:56
  Afterwards. And, you know, just Tavis.
• 1:11:03
  First off, brother, I appreciate you.
• 1:11:06
  I love what you're doing, your style of how you're approaching
• 1:11:10
  the podcast game. You're doing fantastic.
• 1:11:17
  And thank you. It was a pleasure, pleasure and
• 1:11:21
  an honor for to be here with you today.
• 1:11:23
  But but brother, thank you for having me on.
• 1:11:26
  Keep doing what you're doing. The big thing.
• 1:11:28
  I see big things coming your way man.
• 1:11:32
  Hey, same. To you, you're a role.
• 1:11:33
  Model and pioneer in what I'm doing.
• 1:11:36
  So definitely if I have any question, I definitely will
• 1:11:40
  reach out and keep in touch. Hell yeah, brother and all one.
• 1:11:45
  One more thing if we were to play the the normal athletes
• 1:11:50
  game, Ollie. Ollie.
• 1:11:55
  OK, Ali wins that one. I see you were rid of the album.
• 1:11:59
  I switched it up. Well, we can skip right to the
• 1:12:03
  finals. It was going.
• 1:12:04
  To be Jordan and Ali. Jordan changed basketball, Ali
• 1:12:09
  changed the world. OK.
• 1:12:13
  That was that. All right.
• 1:12:17
  But on that note, we thank everybody for watching and
• 1:12:20
  listening, and we'll see everybody next episode.
• 1:12:23
  I built something onto my podcast that every BBQ brand
• 1:12:26
  should be a part of. It's called the BBQ Therapy
• 1:12:29
  Smoke Showdown bracket 16 meats you cook on the grill go head to
• 1:12:33
  head and every guest picks their winner.
• 1:12:36
  It's one of the most engaging parts of the show.
• 1:12:39
  Every guest plays and every listener loves it because No2
• 1:12:42
  brackets are the same. Now I'm opening it up for a
• 1:12:46
  presenting sponsor, meaning your brand becomes part of the
• 1:12:49
  segment. Every single show.
• 1:12:52
  This isn't just an ad. This becomes part of the show.
• 1:12:56
  And if you're interested, reach out to Tavis Bryant at
• 1:12:59
  barbecuetherapypodcast@gmail.com. Thank you.
• 1:13:03
  Thank you for joining us for another therapy session.
• 1:13:06
  And remember, like, follow and subscribe to help the BBQ
• 1:13:10
  Therapy community and also visit our website at
• 1:13:13
  www.barbecuetherapypodcast.com.