Latest / Tigs Bits Podcast / The BIGGEST Burger Battle in Louisiana!

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The BIGGEST Burger Battle in Louisiana! · Tigs Bits Podcast

0:09
Indeed it is. Welcome to Tigs tonight, where
0:14
we keep it real, we keep it on Turner Time, we keep it fun, and
0:19
tonight, this one is all about burgers and big events.
0:24
That's right, we're talking to what we're talking about the
0:28
Cajun burger cook off, talking to the Cajun critic himself.
0:33
Of course that Cajun burger cook off happening on March 8th.
0:37
And I'm not just going to be on the sidelines for this one as a
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lot of y'all know, I am going to be Co hosting it with the man
0:44
himself, Mr. Caleb Brian. So tonight we're going to catch
0:48
up since the last time he was on.
0:50
I think it's almost been a year, maybe 10-11 months.
0:54
We're going to talk all things food competition, what's new
0:58
with him, Plus, of course, we're going to break down everything
1:01
that you need to know about the cook off, who's competing,
1:05
what's at stake and why. This event is about to be one
1:10
for the books. So don't forget, hit that like
1:13
button. Share this.
1:15
Let's get into it, baby. It's Tiggs tonight.
1:18
It is Tiggs tonight. And who do we have in the room?
1:22
Sorry for running just a couple minutes behind.
1:24
We will let Mr. Cajun critic himself explain himself here in
1:30
just a minute. But let's say we've got Mr. Paul
1:33
Rogers. What is going on?
1:35
Brother Paul, good to see you. Good to see you.
1:39
Brian Gilson is in the house, is in the house.
1:43
Told everybody just to wait just for a second, let everybody just
1:46
hang tight. That Caleb was running a couple
1:48
minutes behind. They decided they'd hang in
1:51
there. But Terry Foster said TikTok.
1:54
You're on the damn clock is what he's saying.
1:57
And Big E, Big E is in the house.
2:01
What's up? Big E, what is up?
2:04
Austin Dennis, what is happening?
2:07
My brother, what is happening? Grouper lips What's up?
2:10
What is up? Grouper lips Good to see you
2:12
Grouper Good to see you. Anyhow, shout out to everybody.
2:17
Appreciate y'all. Thanks for being in here.
2:21
Hope you're having a great day. I'm trying to catch my voice
2:24
here. Quick update Quick update.
2:27
I'm pumped. I'm in a Nissan Rogue right now
2:31
because my truck is in the shop. I'll have it in three weeks.
2:34
We're getting her fixed. We're finally moving forward
2:38
with all of that without any further ado.
2:41
Like you needed to hear that mess, ladies and gentlemen, Dick
2:45
Hagen critic. What is up dude?
2:48
What's going on? I'm so sorry I'm late.
2:52
I, I could say something like I, I had to go speak at the council
2:58
meeting for the burger cook off, which isn't a lie.
3:01
And then I was like, oh, wait, a new restaurant opened up.
3:04
Let me go see. Well, the restaurant was, you
3:06
know, really good, But the problem is they gave away my
3:10
food. So 20 minutes turned into like
3:14
an hour plus. So I do apologize for being
3:17
late. I I'm very, very typically, I'm
3:22
very serious about never being late.
3:24
So this is the first time I've ever been late in my life.
3:28
It's all good, we're going to have fun with it.
3:30
Puppy's name? Sophie or Sophia?
3:33
Emily. Emily.
3:34
Where did I get the name? Where did I get that from?
3:38
That's terrible. That just gets.
3:39
Sophie's right here. OK, All right.
3:42
So I knew there was a Sophie, all right?
3:44
I wasn't crazy. I wasn't.
3:45
Crazy. I love it.
3:46
She's sweet. Yes, yes they are.
3:51
Love. It love it.
3:52
Welcome, welcome to the show. Well dude, bring us up to speed.
3:59
Bring us up to speed on everything where you've been
4:03
number one, I've seen you at some of these events.
4:05
Of course, I've shown a couple of those videos to to folks of
4:10
us talking a little bit, but #1 and I didn't think you needed to
4:14
lose any weight at all, but you've lost like how much weight
4:20
have you lost since since basically a year ago?
4:23
Yeah, so, you know, back thanks to Disney.
4:27
Shout out to Disney, by the way, because once I went there, I was
4:30
like, I'm going on a diet. The food was so gross.
4:32
I was disgusted. And that was back in April.
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But May May 7th is when I started dieting, almost a year
4:43
ago now and I'm almost down to around 80 lbs or so.
4:48
Oh wow, holy cow. Dude.
4:50
It's unbelievable. I really didn't.
4:52
I didn't see 80 lbs that you even had to lose, but
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incredible. Well, that's because you met me
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at the perfect time. There you go.
5:00
That's true. So.
5:03
So how are you? How have you been doing it?
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I'm always curious. Share your secrets.
5:08
Yeah, so it's really easy, man. You know, you, you get what you
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love, right? But you, you changed the way
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that you love it and you morph it into something else that's
5:19
acceptable. So for me, it was always eating
5:23
super, super clean. Like I would say, let's do it.
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Let's do a steak. Well, instead of doing something
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with brown sugar and all this craziness, 44 ingredients, I
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would find things that had like 3 or 4 like salt, pepper,
5:35
garlic, you know, SPG all the way.
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And very, very clean eating. No, no, no breads, nothing
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really, except for our green vegetables, which is for me,
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asparagus, broccoli and green beans, and then a meat with
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about 200 ounces of water a day. Yeah.
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So basically keto, Yeah, pretty much you're.
6:03
Doing keto kind of. So keto is kind of, you know, it
6:06
does rely on on cheese as one of the main things.
6:10
And I don't consume cheese, but maybe once a month maybe.
6:15
It's kind of like the carnivore and and Kudo had a baby.
6:19
That would be it, you know. Yeah, I'll tell you, I mean,
6:23
that that that is always been the recipe for success for me as
6:27
well, eating very similarly, just green vegetables, you know,
6:31
broccoli, green beans, that kind of stuff.
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And then and then meat. My my whole deal always was
6:38
portion control. But as you know, once your body
6:41
kind of gets into ketosis and you kind of start to go down, it
6:45
doesn't take as much food for you to eat for you to be full.
6:49
So that's all. That's one of the that's one of
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the benefits. Well, good job, dude.
6:52
Good job. Congratulations.
6:55
It's been a journey, but this is not new for me.
6:57
Every three or four years, the end.
7:00
The big inspiration for me last year was when I did those king
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cakes. I did a king cake saga, I guess
7:08
you could call it, and I did baby one king cakes in 20-3
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days. I gained 40 something pounds.
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I think it was like 4244 lbs in just three weeks.
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And I, I blew up like a balloon and I just wanted to deflate
7:25
myself. And sadly, we live in a world
7:27
where we still can't just pop, you know, with a needle or
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something, You know, we have to work.
7:33
That's right. Exactly, exactly.
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Yeah, dude, that's. Well, there are some solutions.
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You can listen to our episode after you listen to this on
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peptides, our episode of Peptides up on YouTube.
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There are some solutions you still have to work and all of
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that. But I mean it, it is some, it's
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some interesting stuff, some things that can help.
7:53
But yeah, dude, I was curious about that 'cause I remember
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whenever you went on that, I think one of the things that I
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even said to you on that show is like, how are you going to do
8:02
all of this without gaining weight?
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Because it was like the first thing that I thought of, 'cause
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I know how I want to go. I want to go on a food tour
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everywhere in this state of this, in this beautiful state of
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Louisiana and go eat everything and film it.
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But my Lord, I'll be as big of a big as a house if I go do that.
8:23
You know, you have to kind of like maybe splurge once a week
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and go sample something really awesome or something like that
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to keep yourself in check because the food is so damn good
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here. You know it.
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It it is man. And it's just a, you know, for
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me, I kind of even for my critiques, I found things that I
8:42
could eat on my diet and I would go critique crackling or
8:46
crawfish. But even if I could eat
8:48
something, I would happily promote the business, especially
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a small or local business of some sort.
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I would make a promo video for them without ever eating the
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food in the video or afterwards. And I would say, Hey, just bless
9:01
somebody with this burger after I'm done filming with it because
9:07
I can eat it. And you know, so so I guess, you
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know, I'm able to still critique and everything.
9:13
But as far as this burger cook off, man, I'm just the Patty for
9:18
me, man, just the Patty. Just the Patty and none of the
9:21
side. So I mean, but you're not
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judging and we'll get to that. We'll get to that.
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So yeah, you can. You'll still be able to stick
9:28
with the diet. Are you whenever you go in
9:31
critique places, are you trying to stick to only things that are
9:34
going to be friendly within that diet or some variation of it?
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Are you willing to like, are you going to have a cup of gumbo and
9:43
test their to, you know, try their gumbo or you going to if
9:46
there's some dish that has flour or some other thing in it, are
9:50
you going to are you, are you, are you critiquing those things?
9:54
Are you just seeking out only in lack of a better term, the keto
9:59
friendly kind of places these days?
10:01
So any place that I go to, especially if they reach out to
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me, I tell them, Hey, I'm on a diet, but I'll happily come
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promote you. Just, you know, tell me what
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you'd like for me to promote as far as your, your, your
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specialty or your big items on the menu.
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I typically there's, there's, you know, I typically find
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iterations of things that I can't eat.
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You know, a lot of times, especially like sushi, right?
10:27
Sushi is mainly rice. But there's a thing called a
10:30
cucumber roll. And I'll have some crab meat
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stick and, and a cucumber roll and that'll be my, my crunchy
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roll without the crunchy, you know, but the Pango crumbs.
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Yeah. So everywhere I go, I kind of
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try to find things that I can't eat.
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I don't ever break my diet. I've never broken my diet since
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May 7th. Yeah, yeah.
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I get that. I, I, I love that.
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I love that. But I think it's probably got to
10:58
be hard. That's why I asked this.
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And it has to be hard, very difficult in the state of
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Louisiana to be a food critic and stay and basically to stay
11:10
in ketosis. The reason I know this is simply
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because I've done it at long strides myself, because it's the
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thing that that works for me. And then eventually I break and
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then once you break, it's like a dam breaks pretty much.
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However, this time I have I haven't been I football season
11:29
started for me and I pretty much haven't been on it since
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September and I've still I've slowly lost weight, but I'm I'm
11:37
busting my butt in the gym and doing all of that stuff too.
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I'm work, I'm earning it. But I mean, you always are
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earning it. You're earning it by being
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disciplined. That's earning it.
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It doesn't just have. To be.
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In the gym, if I combine, when I combine the two, I double up,
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you know, it falls off even quicker, which it's about time
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to do. So I'm glad that we're having
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this conversation. I'm sure everybody out there
12:01
really cares about keto, but it's interesting stuff.
12:07
I mean, it is like, yeah, yeah. Somebody tells me they've lost
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80 lbs. I didn't think they needed to
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lose 80 lbs at all to begin with.
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And they did it on purpose. I'm interested to know how the
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hell that happened. I don't.
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I want to hear, I want to hear that story every single time,
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you know? I mean, they, they might make a
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movie out of me, man. You're getting the first dibs of
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the story. I think the movie will be the
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discipline that you show at your own burger cook off, not
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consuming a bun because I'm going to tell you I'm waiting to
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do the get back on my keto wagon after your burger cook off.
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That's been the target after after March 8th, it's time to
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it's time to get back on it. I've only had two.
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We've had two king cakes in the house this whole Mardi Gras
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season. You know, good and well, a third
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one will be coming in the next day or two.
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But, but for sure, but, but I've had to, I've had to stay away
13:06
from the king cakes because I could.
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You know how easy it is. Dude, you ate 80 something of
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them. I mean, one bite.
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You don't get full off of a king cake.
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You could have the biggest piece in the world and you're still
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not going to be full. You could eat the whole Dang
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thing. I could probably eat a whole
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king cake in a day. Not in one sitting, but in a in
13:27
a whole day. Oh yeah, I could eat a whole
13:29
King cake. That's hard to stop out of that
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that that's why you got to go find those Tweedo king cake.
13:36
Absolutely, man. What is a keto king cake?
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So I've seen you have some of that.
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What is a keto king cake? Man, I haven't even released
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some of the videos yet. I don't even know why it's been
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like two months. I've been there.
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I've been going every week there.
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There's there's different places and iterations, but people do
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like an almond flour and make an actual keto king cake with my
14:00
favorite. I've been going find keto
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cheesecake like king cake cheesecake.
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And bro, when I tell you, I think I found the Holy Grail in
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two places. Lafayette, New Orleans so far,
14:15
so far. But yeah, keto keto king cake is
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very interesting. It's, it's got, you know, rhythm
14:24
tall and monk fruit, you know, kind of mixed.
14:27
Monk fruit. It's definitely interesting, but
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I mean to me, like that's something I can eat in one
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sitting, the whole thing. Right.
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Yeah, well, that's good. Especially like once you're in
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ketosis, anything with just like monk fruit super, you know, you
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can taste all of it. It's so sweet.
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It's really sweet. Then that that's everything is
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you can really taste sugar and stuff.
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If you haven't had much in a while, you can really, really
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taste it. What's up Amber?
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Amber is in the house. She said she saw me on her live
15:00
last night. I popped in for just a brief,
15:03
brief second. Amber didn't even get a chance
15:05
to say hi. And then something happened.
15:07
I put my phone down. Never made it back, but good to
15:09
see you. What is up?
15:11
What is up? Terry Foster says that that's
15:13
dedication, bro. Dedication.
15:17
Yes, Sir. Yes.
15:18
Sir Brian Gilson says keeping sugar down is the key.
15:22
It is that that's the secret. I think that's the biggest
15:26
weapon of all for anybody. I mean, I really think that
15:30
that's a that's a big problem in in America, the amount of sugar
15:35
that's in all of our stuff and refined foods, all of that.
15:38
We're not going to dive into all that.
15:39
But yes, if you can start to limit your sugar, it definitely
15:43
will. You will see results from it no
15:45
doubt. No doubt at all, Amber.
15:48
Amber says she's lost 50 lbs since summer of summer of last
15:52
year. Awesome way to go, Amber.
15:54
How'd you do it? How'd you do it?
15:56
David Hulen says. Start your diet, definitely
16:00
after you eat all these burgers. No doubt.
16:02
This is no doubt, no doubt, Terry said.
16:06
We have king cake several times a week at work all season.
16:11
That would just be That would be tough.
16:16
Do what? That'll be very heavenly.
16:19
It wouldn't it and and also dangerous.
16:22
Every single day you can go in and Paul.
16:25
Paul likes to drink his coffee black.
16:27
It's an acquired taste, but it is worth it.
16:30
I don't hardly drink coffee. Are you a coffee drinker?
16:32
Caleb, I'm not the last time I drank coffee.
16:35
My heart was racing so hard. Not the the the last and first
16:40
time ever I was 18 years old at a church camp and I thought I
16:44
was going to go to the hospital. So I'm good.
16:47
I'm good. Yeah.
16:48
Yeah, yeah, I get it. I don't.
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I'm just, I don't like the after taste of it.
16:54
I don't know, I'm weird, but I will drink it.
16:56
I'm not against coffee. I had a cup of coffee at church
16:59
Sunday and I don't ever drink coffee.
17:02
It's simply because I forgot my drink with me.
17:04
I just like to have something to drink when I'm in church.
17:06
Something. Give me some water, whatever.
17:08
I usually bring one of these 'cause they're pig.
17:12
Just have something. So I drank coffee instead.
17:15
It was decaf, which was like, what's the point, for sure, for
17:24
sure show, Amber says. Walking in water 3 miles minimum
17:28
and 13 miles is the maximum 13 miles.
17:30
That's a hike. Good Lord, that was a walking.
17:34
Oh, I'm, I'm sorry. There's been walking in water.
17:38
No. Well, walking what she said is
17:41
walking in water. But yes, if you drink plenty of
17:44
water and you walk that is a fact.
17:46
I'm on a 1500 plus day streak of either walking or running on an
17:51
elliptical or doing something at least moving, burning at least
17:56
300 calories in a day due to activity.
17:59
I've had it at 700 for probably 14190 of those 1500 days, but
18:05
just stay in there. I'm so I understand the
18:08
obsession of streaks is what I'm getting at Caleb.
18:13
I get the obsession that you're in totally get it.
18:17
And yeah, it's going to take just a complete act of Congress
18:22
or something that you're really ready to be just like, OK, you
18:25
know what, I'm going to do it. I want that and that'll and
18:29
that'll happen. That'll be OK.
18:31
And then. But The thing is, is you just
18:32
have to be like that was a one time deal, you know, and then
18:36
get back on. You have to, but don't beat
18:38
yourself up if you do. It isn't the end of the world.
18:41
I'm just going to tell you it isn't the end of the world.
18:45
I know it is for you, but it won't be.
18:48
I'm telling you, you've lost. Anything.
18:51
The last time I cheated on food or or on my diet years ago, I
18:56
ended up being, you know, 50 or so pounds heavier.
19:00
There you go. So I mean, you have your
19:02
reasons. You have your reasons.
19:07
I love it, dude. I love it.
19:08
Well, one thing that is keto friendly, and I remember when
19:11
you were on here the last time, you were very hesitant to try
19:17
char grilled oysters. Have you taken the plunge since
19:21
we've talked yet? Because that would be one that
19:23
could be in there. I need to go to Uncle T's.
19:27
I figured if I'm going to take the plunge it's going to be at
19:29
Uncle T's Oyster Bar. Everyone says go to Uncle T's
19:32
and Scott LA so the day that I try them would be at Uncle T's
19:38
but I have not tried them yet. There you go, There you go.
19:42
Well, that's a shout out to Uncle T's at Uncle T's yeah, I
19:47
know you can pause your activity rings too Yep I know Paul, but
19:51
I'm not I'm not going to pause it that that that's it we've had
19:55
this discussion before on you know and I have I have no
19:58
problem with anybody needs to to pause it they're flying on an
20:02
airplane there's just simply no way they're going to be able to
20:04
get it but I can generally get 300 pretty much every day just
20:10
based off so if. On a day where I know that I'm
20:14
traveling or something, I will bump it down to instead of my
20:17
calorie goal 700 for that day, I'll bump it down to like 500 or
20:21
400 so that I'll still meet the goal.
20:24
But I'm 300 is the bare minimum because that's what it comes
20:27
with as a default with the watch.
20:30
Do you think, do you what if you would you consider pausing your
20:35
diet, which would be to have like one bite of pizza and then
20:41
to go unpause it? Would you have broken the
20:43
streak? No.
20:48
You wouldn't have. OK.
20:50
All right. Yeah, yeah, I I don't crave
20:54
anything. So it's really hard for me to
20:55
even consider pausing my diet. The only thing I crave is water
20:59
all the time and steak and things like things that I can
21:02
eat. So like, you know, it's like a
21:06
person who's never done drugs or something before, like you don't
21:10
crave that because you never had it.
21:13
And so you, you go on with your life not doing it, you know, So
21:17
I feel the same way with food, like once you step away from
21:21
something and you haven't had it for months or years, like ice
21:25
cream and things like that, it doesn't bother you at all.
21:29
Yeah, that's true. That's true.
21:31
So one last little question and then let's talk about this
21:36
event. Let's dive into that.
21:40
And this could this this has changed since last time,
21:44
guaranteed. So you can give me pre diet and
21:49
post diet, give me one or give me both.
21:52
If you could only eat one dish every day for the rest of your
21:55
life and never get tired of it, what would it be?
21:59
That's real easy because I mean, that's what I want.
22:02
Every day is a steak. A medium rare steak on a Weber
22:08
grill with salt and pepper, asparagus and onions smothered
22:17
down. Oh yeah.
22:20
I mean, I can't go wrong with I yes, I think I could probably
22:23
eat that every single day too. A rib eye.
22:26
Particularly a rib eye. Yeah, yeah.
22:30
The ones you don't even need a, the ones you don't need a knife
22:35
because it breaks. Apart, yes, it just falls apart.
22:39
You could actually, if you need to even on the the the more
22:43
leaner part of that rib eye when you can use a fork to just kind
22:47
of break it down or. You just put it all in your
22:50
mouth and just chew it until it breaks apart.
22:53
Yes, John Co sticker. Let's be a rib eye.
23:01
He is a rib eye guy. What is up John?
23:05
Thank you and thanks for the Venmos place.
23:08
He told me had some more come through and thank you so.
23:11
Much, dude? We appreciate that, man.
23:14
We appreciate that. Hey now, Hey now, what's going
23:18
on? Brother Andrew, what is up My
23:21
man, my podcast, brother, what is?
23:24
Happening bro. Yeah, man.
23:27
So all right, dude, let's dive into the main topic here.
23:31
Dude, let's talk about the Cajun burger Cook off.
23:38
Tell us the rules. Tell us.
23:40
I know you don't have every single person, or you probably
23:42
do and it is in front of you. Probably have them memorized.
23:45
That's in it. What can we expect?
23:48
Everything. Tell us.
23:51
Yeah, so I have my very first event that I'm putting on.
23:56
You know, a lot of people know, I go to a lot of events, I judge
24:00
a lot of events, I head judge events.
24:04
And I figured it's time to do my own thing, even if this is
24:11
unfamiliar territory when it comes down to just me doing it
24:14
all. But yeah, doing a, an event
24:18
called the Cajun Burger Cook Off, which is happening March
24:21
8th under the Hwy. 90 bridge in Morgan City, LA.
24:25
And I'm, I'm really just ecstatic.
24:30
I'm I'm blown away, literally blown away by the support from
24:35
out of towners when it comes down to the amount of teams the,
24:40
you know, out of towners make up.
24:41
I think like, you know, 99% of the teams, which currently it's
24:46
at 20 teams total or maybe 21. But, and who knows, I could
24:52
change tomorrow might be 24, you know?
24:56
There are. Do you have a cap?
24:58
Is there a Max? My my Max originally was 20 but
25:04
I have enough room for one more team.
25:06
Like literally that's it. And then if I do any more I have
25:09
to make it a third block. It's two blocks long, but
25:13
literally one other person or maybe two other people would
25:17
make it out to be 3 blocks. Long, right?
25:22
Right. Well, so if anybody's wanting to
25:25
get in this last minute, there needs to be like 10 of you.
25:28
Let's make it well worth well worth the extra block.
25:31
You don't want to be alone on the block.
25:33
You know, no, you don't. You don't want to be all down
25:35
there by yourself. We don't need.
25:37
That we don't need that traveling with.
25:39
Taryn says hello and she can't wait to see us at the Cajun
25:42
Burger cook off. That's going to be fun and a big
25:45
E yes, she's very, very nice. I love her stuff and she's
25:51
travelling around. It's great stuff.
25:52
We need to interview her on here too.
25:54
We, we, we get. To it I'll.
25:56
Interview you Karen, we're going to interview you at this event
25:59
for sure, for sure. Big E says the the rib eye cap
26:05
is the best cut and Oh yes, Oh yeah, man, I'm are you used to
26:10
could go, you used to go to Costco here in Baton Rouge or
26:15
any Costco and you could get the just the cap, the cap steak.
26:20
And come on, my God. Yeah, yeah, dude, they weren't
26:22
cheap, but who cares how good it was And it's, you know, just
26:26
rounded like a filet and hit it for like 7 minutes on the side
26:32
or whatever. I don't remember.
26:33
I had it down to a complete arc on my on my rec tech on my
26:36
pellet grill and dude, Oh my God, it's the best.
26:40
That is the best steak without a doubt.
26:42
But I can't find them anymore. Just can't find, can't find
26:46
them, you know? I mean, you can buy a whole rib
26:48
eye and make you one. Yeah.
26:52
They're not cheap. They are not cheap.
26:55
Stubborn pride. Hats is in the house too.
26:57
There he is, there he. Is.
26:59
What? Is going on because I can't find
27:01
my hat and my caps. He just, oh.
27:04
Yeah, he made yours too, didn't he?
27:06
Yeah, I don't know where my caps are though.
27:09
I bet you he could get you a new one.
27:12
I bet you he can, Old JC. He just, I literally just got it
27:16
like four or five days ago. And oh, you got a new one.
27:20
Yeah, I got a new. One they're awesome and Amber
27:24
Amber is a big fan. I saw a comment, Amber, that she
27:27
was throwing the hat around and stuff.
27:29
Yes, I love that. I love that.
27:31
I'll try to hop in one of your lives whenever I see you on
27:34
there and stick around a little longer next time.
27:37
But yeah, dude. So we've got about 2021 teams
27:41
ready to compete. What are what is the criteria of
27:45
the burger cook off? Let's go through what is a
27:49
burger, first of all. So the question is I, I usually
27:55
bounce that question back to them because a lot of people
27:59
ask, you know, about the criteria and I said what, you
28:04
know, what defines a burger to you?
28:06
And they'll say, well, ground beef or those say some kind of
28:09
meat, you know, with some condiments on it.
28:13
I said, OK, good answer. That's it.
28:15
Like, you know, whatever. That's what I tell the teams as
28:18
well because they're like, what can I do Bison?
28:20
Can I do venison? Can I do, you know, whatever.
28:22
And I'm like, what defines a burger to you is what it'll be.
28:26
And look, I encourage, I try to encourage someone to do a
28:30
chicken burger because I'm down for a chicken burger, Man, I
28:34
love chicken burger. You only see that Mexican
28:36
restaurants nowadays. But a good chicken burger?
28:40
Like a grilled chicken burger with a sear?
28:44
Oh man. But turns out the guy wasn't
28:47
interested, so. Well, you never know.
28:52
You never know. All right, So, I mean, anything
28:56
can be a burger, pretty much. So that opens this up to, I
29:00
mean, good Lord, who knows what you're going to get?
29:02
Probably. I mean, there's no telling.
29:04
There's going to be it. Just let your little mind get as
29:07
creative as you want to, but but at the end of the day, you're
29:12
going to have someone judging this burger and and at one point
29:17
I was going to be a judge. Now I'm I I much prefer the Co
29:21
host role with you and it's going to be a lot more fun for
29:25
me. I won't have to eat quite as
29:27
many burgers, though I'm going to sample Dang near all of them
29:31
if I can, I promise you. So I can't wait.
29:35
So. So yeah, that you're going to
29:38
have judges. How many judges are you going to
29:40
have? How's that going to work?
29:41
What are the criteria, all of that stuff like how's the
29:44
judging going to work on this deal?
29:47
And so the judging process is going to be 8 judges.
29:50
It's going to be split up into two.
29:52
I I don't originally I wanted people to eat all 2021 burgers.
29:57
And then I said, you know what, I shouldn't be mean.
30:02
That's a tall task dude. I don't care who you are, even
30:05
if you're taking an eighth of a burger and you're eating 20,
30:09
you're still eating like 4 burgers, 3 burgers, something.
30:12
Like that? You know.
30:14
And, and I, and I felt like, OK, so the best thing to do is do 8
30:18
judges and have them split up into two each do let's say 10.
30:23
And then there'll be a final round of the, the top four.
30:28
And then it's going to, you know, I'm going to have all 10
30:31
judges all together, and they're going to decide who gets first,
30:36
second and third like that, you know, And it's going to be, you
30:41
know, the best thing about it, you know, I keep telling people
30:43
which I'm excited about. It is the best thing when it
30:48
comes down to judging is judging commences before, technically
30:52
before the event begins. By 1045, all judges will be
30:58
somewhere not mingling or seeing what people are cooking.
31:02
They're going to be separate room, so nobody will know
31:06
anything. And also this gives the judges
31:08
the entire day to hang out, come back, eat food.
31:13
And but 11:00 AM is when the judging starts. 11:00 AM on the
31:18
dot, 11:00 AM the public opens up, but also judging begins.
31:22
They're already in some room eating burgers.
31:26
So it's really, really, you know, a good thing.
31:29
I just don't like when, you know, judges walk around, they
31:33
see what, you know, Tigs is cooking and they know whenever
31:37
that plate comes around, oh, this is Tigs and I want to.
31:40
See, things could start to play in, you know.
31:43
And it does. Like I noticed that it does,
31:47
especially because they know it's someone.
31:49
And I'm like, this time they're not going to know who is what
31:52
and what is who. I think that's the fairest way.
31:55
It needs to be truly be a blind taste test and the ultimate
32:00
burger of whatever these guys think is the ultimate burger
32:04
should be what wins so. Absolutely.
32:08
And it's going to. It's just well orchestrated, you
32:10
know? Yeah, yeah, we need big, big EI.
32:12
Wish you were down here to be in this thing, dude.
32:14
Ground Wagyu on a ciabatta roll. However, you say that with
32:18
pepper Jack cheese and homemade aioli.
32:22
Yeah, bro, Yeah, burger. And he has his own burger
32:25
grinder, so he can do all that here.
32:27
You should be down here, aren't you?
32:29
Don't even have to be in there, aren't you?
32:30
Coming down here to grind burgers.
32:32
Yeah, you could be the 21st one. Maybe you do want to be on the
32:35
block by yourself. Maybe he does.
32:39
I know Biggie. He can do it.
32:40
I know he can bring that heat. There's no doubt.
32:43
And what is up? Rainy is so good to see you.
32:45
It's so good to see you. Yeah.
32:48
So I think that is a smart move to have the judges separated so
32:51
that there is no interference. And another reason why I'm glad
32:55
that I'm not a judge because I wanted to have all the
32:57
interference. I want to know what everybody is
32:59
doing and all that. So, and I will Biggie says maybe
33:03
next year. There you go there.
33:05
You go. I love it.
33:08
So yeah, I think that's the fairest way to do it.
33:13
What are do you have like have you heard any rumblings of
33:17
anything that's kind of out of the ordinary crazy that someone
33:21
may attempt not in like to be judging or anything, but just
33:25
like what's something, Don't name the person, but what is a
33:29
crazy burger that you've already heard?
33:32
I've heard quite a few. I won't.
33:34
I won't say anything because, but I told all the teams, they
33:39
can tell me what they're doing. They could even send me videos,
33:41
show me what they're doing, but I won't say anything.
33:44
But I'll tell you this, there are some crazy iterations that
33:48
in my mind would never work until they showed me on a
33:52
picture or video. And I'm like, that works like
33:56
you, you, you've won me over When you say things like, you
34:01
know, this, this, this all put together and then this, this,
34:05
this all put together and then two patties in between it, you
34:10
know, I'm just like, what in the world?
34:12
And then you, you, you get sent the, the, the image and, and
34:16
videos and you're like, OK, all right, I'm looking forward to
34:20
eating this actually. Yes, yeah.
34:23
So, well, that's great. That's great.
34:25
I can't wait to, I can't wait to see what people come up with.
34:28
You know, if I were in it, I would just go, I would shoot
34:32
this one just straight down the middle.
34:33
Something kind of like a bit like Biggie, go through the
34:37
process, grind my own meat and do all that stuff.
34:41
I like to, I like to do all of that.
34:43
And I have, I've made my own hamburger meat and stuff, you
34:45
know, especially with trimmings of some brisket and all.
34:49
And I've made hamburger meat out of that.
34:50
Goodness gracious. It's just nothing really better
34:52
than your own fresh ground hamburger meat, and I love a
34:56
good smash burger as I know you do.
34:59
As well. A real smash burger, one that
35:02
actually, you know, like is an eighth of an inch thin.
35:06
Yeah. Pressed, little crispy edges.
35:09
What is that process called? The the milliard or something
35:15
like that process that where it Browns and all.
35:18
I love the the people. People are like, it doesn't get
35:22
juicy. Like, what do you mean?
35:24
It's basically just like drinking liquid crispiness.
35:28
Yeah, it gets plenty juicy. Yeah.
35:31
Whatever, I hope somebody has some smash burgers at this
35:34
event. I got a feeling somebody will.
35:38
Well, I guess one of them did confirm online, so yeah, there
35:43
there will be a smash burger because I'll write.
35:45
Well, there has to be 1. I would think that if you got 21
35:49
people, somebody's making some kind of a version of a smash
35:53
burger. Some somehow, some way.
35:55
I can't wait, man. This is going to be so much fun
35:58
dude. It is going to be so much fun.
36:00
Like you don't even know it's going to be crazy.
36:03
You know, I, I said this in a council meeting tonight, you
36:06
know, I was go over there, promote the cook off and ask for
36:09
local support and all. And, and I said, you know, you
36:13
guys have no idea what's coming here.
36:15
Like, and I did it like very confidently.
36:17
I said that I said, you guys have no idea.
36:19
Like this is not McDonald's meat, things like that.
36:22
And I did say that like, and look, even you guys like, you
36:29
know, like you just don't know. You don't know, especially with
36:33
the iterations of burgers, what people are doing.
36:35
And once you're here and seeing how no burger is alike, Oh my
36:41
goodness, man, that's going to blow your mind.
36:44
It is. It is Dave.
36:47
Dave says that he'll make a Make me a true Smash version of ours.
36:52
You got you a deal, Sir. You got.
36:55
You a deal without a barn. I bet he can.
36:58
I will take it with the bun. Yes dude, that sounds good.
37:04
I can't wait. It's going to be so much fun.
37:07
It'll be. Like, let me ask you something
37:08
though man, what is your iteration of the perfect burger?
37:14
Like if I were to say, describe the perfect burger.
37:16
What's your iteration? Man, it's going to be really
37:19
close to Big E's. I'm not going to lie.
37:21
I'm not going to lie. I mean, I, I love a brioche bun
37:24
#1 that, that the bun that is my bun period.
37:31
I, I don't have to have, I'm not a huge condiments person, so I
37:35
don't have to have. I don't, I, I don't dislike the
37:39
tomatoes, but I don't always like them, so I don't really
37:42
want tomatoes on it. I have no problem with lettuce.
37:45
I love onions, grilled onions, grilled onions with a lot of
37:50
them, a lot of grilled onions, a lot of cheese.
37:53
I like a lot of mayonnaise, so that aioli deal could still work
37:57
for me too. I like a little spicy stuff like
38:00
that. So I mean, that would be my
38:02
ultimate. That would be my ultimate
38:03
burger. Some type of form of that.
38:05
You drop an egg on that thing. I'm not upset about that at all.
38:09
You put avocados in that, no problem.
38:12
Bacon, of course, duh, you know. So all of that stuff.
38:17
I think that would be kind of my perfect burger.
38:20
That's a good question. Yeah.
38:21
Thank you. Yeah, dude, I love it.
38:24
I I like that. I like question.
38:26
I like them coming back on this side sometimes too.
38:28
It's. Yeah, it's, it's interesting
38:31
because like, you know, I always tell people they're like, you
38:35
know, what do you look for in a burger?
38:36
I said a traditional burger. I said a traditional bacon
38:39
cheeseburger with lettuce, Pickles and onions.
38:42
Nothing that taints or tampers with anything that you're
38:46
eating. Which Pickles?
38:48
Depending on how wet they are they they they can get into the
38:50
burger. I'm not a Pickles guy at all.
38:52
I don't like Pickles whatsoever. I only want 2.
38:56
I only want 2. I don't want 4 or 6 or 8.
38:59
It just, it kind of starts to mess up the taste a little bit.
39:01
I get people why people like Pickles.
39:04
I mean that they don't make me like I don't gag.
39:06
It's just Dang it, man. That is not what I wanted.
39:09
And I do not want ketchup on a burger period.
39:12
And I do not want mustard on it either.
39:15
I don't like either one of them, but that's just me.
39:17
That's just me. Paul Rogers says Dukes Mayo is
39:20
the best. Love Dukes.
39:22
Blue plate is a Louisiana 1. You can get it on Amazon.
39:26
Big fan of Blue Plate as well. You know I'm I'll be a fan of
39:31
anybody if they want to sponsor the show.
39:33
I'll be honest with you. Yeah, absolutely none.
39:37
Blue Plate follows us. They're the only mayonnaise
39:39
company out there that follows Tigs bits on socials.
39:42
That's cool. So they get a shout out.
39:45
They don't even follow me. But then again I did say I
39:48
didn't like Mayo so. Well.
39:51
I mean. They're probably not going to
39:53
get a lot from you. So that's probably would make
39:55
that would make sense. That would make sense.
39:59
Yep, that's right. Dave says it's only for me.
40:01
So sorry about that dude. You're you're you're out, you're
40:05
out. Throw off a piece of the meat
40:06
from. This all right, got a couple
40:10
more questions for you. We'll wrap this up my man Let's
40:15
see number one, we do need to do a live food review together.
40:19
We're still going to do that. Well, we're going to get an
40:22
opportunity actually on March 8th to do that together.
40:25
We're going to do 1 together at your event.
40:28
How's. That I just put you on the spot.
40:30
Why? Why?
40:31
Why wouldn't we? You're not judging.
40:34
I'm not judging. We could 100% do a review.
40:37
We're doing. That a missed opportunity if
40:39
not. Totally a missed opportunity.
40:43
If you could make or if you could create the ultimate
40:47
Louisiana inspired fast food item, something you could drive
40:55
through, you're on the road, it could be keto friendly, what
40:58
would it be? Yeah.
41:02
So I would definitely have to say some kind of form of cheese
41:05
sticks, OK. You know, But with like I would
41:12
say yeah, I would say like cheese sticks that you bite
41:17
into, but something Cajun comes out with the cheese, like not
41:22
hot sauce or anything like that, but maybe this might be gross,
41:26
but maybe it's like a new news pepper Jelly or something like
41:29
that. Like I.
41:31
Think that sounds gross at all, but how do you get it into that
41:33
little stick that's. That would be you didn't you
41:37
didn't tell me, planet. OK, OK, I'm just trying to think
41:40
like I'm wanting to see how can we do this because dude, could
41:44
you imagine a hot, a hot fried piece of mozzarella and whatever
41:50
and you bite into it and you have the cheese and that savory
41:53
pepper Jack or pepper pepper Jelly.
41:56
You. Said pepper Jelly.
41:59
Pepper Jelly. Yeah, Pepper Jelly.
42:01
Pepper Jack. What if it was pepper Jack,
42:03
mozzarella and pepper Jelly. Boom.
42:07
That's the best of both worlds. Yes.
42:11
Oh I like this Dave Chicken and sausage gumbo egg rolls which he
42:15
makes the ultimate. Drive through.
42:18
Oh, OK. I wonder how do you sleep that
42:21
man? With a potato salad aioli sauce.
42:25
OK, that sounds that sounds good.
42:30
That sounds good. I didn't like potato salad, but
42:33
that sounds excellent. Yeah.
42:35
I do love potato salad. That sounds really.
42:37
Really good that. Really sounds good.
42:40
All right, last question, if Louisiana could only have one
42:48
boudin a gumbo? Gumbo because I I mean I just
42:56
started eating boudin or boudin before.
43:03
You don't let your tongue get the top of your mouth.
43:05
That is what Gabby's husband talked to.
43:09
When I was a kid I bit my tongue off completely so my tongue goes
43:13
everywhere. Well, that I love that.
43:17
Would that would make it tough. There you go, you've got a good
43:20
reason. Yes, it does make it very, very
43:24
tough, which is why I have to do this to control my my tongue.
43:28
Sometimes, especially like ice cream, my tongue doesn't even
43:32
move anymore. Because it gets cold and that
43:34
that would make. Sense it's like paralysis to my
43:37
tongue to where it does. Yeah, well, we got to rewind
43:41
this. I do have one more question.
43:42
How did you bite your tongue off?
43:46
How did that happen? What happened?
43:48
With my teeth. What the hell were you biting on
43:52
that you bit down that hard? So I was in a yeah.
43:57
So I was in a rocking chair. I was like two or three years
44:00
old. I was in a rocking chair and I
44:03
just fell off the rocking chair and my tongue, I had my, you
44:08
know, teeth in my tongue. And I bit the whole thing off.
44:11
It was still flapping whenever it hit, you know, on the ground.
44:14
Wow, welcome to Tigs Vents everybody.
44:18
This is the best story we've had in 2025.
44:22
Unbelievable. That's crazy.
44:25
He is. Bye bye.
44:27
You can't. Say Buddha, I'm terrible.
44:34
I can say it when I think about it, when I think about it, you
44:38
know, And I'm always. Better than me?
44:41
You're doing better than me. I get hell over it and I don't
44:44
care. I deserve it.
44:45
I deserve. It it's OK man.
44:47
No one deserves anything like that bro.
44:50
I disagree. All right.
44:55
Well, man, I think that's all I've got.
44:58
March 8th, some of y'all, if anybody's around, I know we've
45:02
got people in the chat that will be there that will be
45:04
participating. Like Dave, I can't wait to see
45:07
what he comes up with. And so many others, so many
45:11
others. We're going to have a DJ.
45:13
All of that stuff. Let's talk about, talk a little
45:16
bit about some of that to close it out.
45:18
What all activities, how much does it cost, all of that, I
45:21
don't know. I can't remember if we hit on
45:23
that or not. It's so admission is $10 and per
45:30
person 10 and under are going to be free.
45:33
I don't want to charge kids like that.
45:36
So that's going to be free. 10 and sorry, $10 and that gives
45:41
you 5 samples and each sample is going to be like 1/4 of a
45:45
burger. So you walk out with just the
45:47
samples alone, right, with a burger and a quarter, I mean,
45:52
and nowadays as you know, it is very difficult to find a burger
45:55
for $10 restaurant. So it is quite a steal and a
46:00
deal. And I'm going to have, like I
46:04
said, 20 teams, a couple of different vendors.
46:08
I'm going to have Cajun Eats, Kuyong, a food trailer out
46:11
there, and Dippin Dots. I haven't announced this yet.
46:15
This is a world exclusive for tips.
46:20
I just thought about that as I was saying it.
46:22
That's. A big That's a big get, dude.
46:24
That is a big get. Yeah, and I'm going to have, you
46:29
know, 2 bands and a DJ and 2 jump houses for the kids.
46:41
And of course, you know the contest.
46:43
I just want people to come out and eat as much as they can.
46:48
And after they're done sampling however many they want to
46:51
sample, please go and support the teams.
46:54
Go buy whole burgers from them. The cash, the the, the cash app,
46:59
the Venmo, whatever they take that goes towards them.
47:02
I'm not taking any proceeds as far as teams or anything at all.
47:08
I just, you know, this event was made specifically for community
47:13
and not just Morgan City, but I'm talking about whoever comes
47:17
as part of that community. And I just want everyone to have
47:21
an amazing time and I just want an amazing turn out.
47:25
And I think I'm going to get it, especially knowing the people
47:28
who are coming. It's not just 50 people or 20
47:31
people or you know, 150 people. It's way more than that.
47:35
And, you know, and what's so crazy is my locals, a lot of
47:40
them said, you know, well, Burger's so expensive, you're
47:43
not going to find any teams. And I mean, I have 20 teams now.
47:48
It's a huge accomplishment. It is.
47:52
It is, dude. And this is just the very first
47:54
year of it. It's going to be, it's going to
47:57
be a great event, man. I cannot wait.
48:00
I cannot wait one last one last question because you may have
48:04
the answer to this. Amber wants me to please, for
48:07
the love of God, send her some crawfish boudin and I don't I
48:12
mean who? I'm sure that Kartchner's ships.
48:16
I'm sure that that that best stop, and I mean all those guys,
48:23
you can look them up online, Amber, and they will ship it to
48:26
you much cheaper than I would charge you to ship it to you.
48:30
They do it every day and you can get some other goodies from them
48:33
too. Kartchner's, I don't know if
48:36
Billy's does it, but Kartchner's, Billy's best stop.
48:42
Those would be kind of those would be the ones that I would
48:45
look at. Of course those are.
48:46
The ones that. Make ones that the the Holy
48:49
Trinity, your big boys of it. You know, I'm sure there's other
48:53
places that would do it too, but that's where I would start.
48:57
That is where I'd start. Should buy it in bulk.
48:59
It's like liver pudding here, but better.
49:02
I've never had liver pudding. I've.
49:04
Never had liver pudding either. I'm not opposed to it, it sounds
49:08
disgusting, but I bet it is fantastic.
49:12
I mean, if you describe what a link of Boudin is and people
49:17
would be like, I don't really. Know if I.
49:20
Want that? You know, the traditional kind.
49:24
Right, exactly. But it's so.
49:26
Good Yes, exactly. That's so good I'm going to have
49:29
to do it, she says. Put a a tigs bit sticker on it.
49:33
I love it. I love it.
49:35
I love it. All right, well, we're going to
49:37
get out of here and, and appreciate you joining us
49:43
tonight, Caleb and I cannot wait to to to be at this event.
49:50
It's going to be so much fun. Appreciate all of you guys in
49:53
the chat. Amber says it's rice and liver.
49:56
That does sound kind of kind of interesting.
49:58
I'm going to look this up on YouTube.
50:00
I may make a video on it. The heck with it.
50:02
Why not? I'm doing all kinds of stuff
50:04
these days. I'm just having fun, baby, just
50:07
having fun. That's great.
50:08
Hit the like button if you hadn't on the way out, Share
50:11
this with anybody. And and beyond that, Thank you
50:14
once again, Caleb. We'll see.
50:16
Y'all. You're welcome.
50:18
We'll see you Thursday.