Latest / Tigs Bits Podcast / BBQ Myths Busted by JD Marsh – Are You Guilty?

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BBQ Myths Busted by JD Marsh – Are You Guilty? · Tigs Bits Podcast

0:00
Welcome to Tigs Bits, we're visiting with our very talented
0:03
pitmaster friend Mr. JD Marsh. JD competes in competitions,
0:08
caters events, has created some amazing BBQ sauces and rubs.
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The man simply knows how to do Texas style barbecue and we're
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going to talk all about it. I hope you aren't hungry because
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you will be by the end of this. JD.
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It is good to see you again my friend.
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Thanks so much. Coming on.
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How are you, brother? I'm great, man.
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It's been too long. Been too long?
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It has been too long, it has been too long.
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And for those of you who are tuning into this, JD has been a
0:49
guest on our fun little show multiple times.
0:53
So you can go back go check it out on our YouTube channel or
0:57
you know, anywhere on social media, Facebook, Instagram,
1:01
TikTok, all of those places at Tigs bits podcast.
1:05
Don't forget about X, Blacy. You can't forget about X.
1:09
Can't ever. Don't ever sleep on X.
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Don't sleep on. X we kind of get a little feisty
1:13
over on X we're a little freer with things.
1:15
So if you all are into that, come over to X, Check, check.
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I go back. They don't censor you over
1:20
there. I go back old school before was
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the whole crew and you were just by yourself.
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I know that's right. You do exactly right.
1:27
You. Used to tease me with JD Marsh
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and you know, like that's when I came on.
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You're trying to get me to come back on and I was waiting and
1:34
you would like you're making me jealous.
1:35
You know what I mean? That's like I remember
1:37
listening. I was like, man, that's like
1:38
that's a real deal. He's got going now.
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I got to go. I got to get back over here and
1:42
hang out with this guy again. Tigs and I got to we got to
1:44
dance again. Hold on.
1:46
I want to get that's what happened.
1:47
That's exactly what happened. And I think JD was the 1st guest
1:51
when I became an official Co host of the show.
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I think JD was one of the 1st guest we on when it was 3.
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All you. Know it's pretty quick.
1:59
Yeah. And I remember I've had people
2:01
since then mentioned to me about listening to that and talking
2:04
about they thought it was cool that you broke down the behind
2:08
the curtain inside baseball of competition, barbecue and travel
2:12
and that kind of stuff. You know, you see on the shows,
2:14
you see how they're doing the meat and their stuff.
2:16
They don't talk about the getting there and how many days
2:18
you got to do it and how to prepare and how far the drive
2:21
is, the flying and what kind of equipment.
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So I, I think that was really cool.
2:24
So anybody who hadn't listened to that go back that that's
2:28
interesting. Are you there that you normally
2:30
don't get on much on any other outlets?
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But this is on the TV show now, so everybody knows it's here and
2:37
knows that that's available, so go check it out.
2:40
Yeah, absolutely, man, Absolutely.
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Go do that. Want to start here, JD?
2:44
Like let's just start at the beginning.
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You know, I know that not everybody has heard that these
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other shows that we have done. So let's kind of bring everybody
2:52
up to speed a little bit. Tell us a little bit about your
2:56
journey in BBQ, when you got started and what kind of ignited
3:00
this passion that you have? I know everybody.
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I've worked with him, helped him, cooked with him.
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He is passionate and he can do it as good as anybody as ever
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I've I've ever met and worked. Yeah, I appreciate that.
3:14
Yeah, we started, man, it's been maybe 15 years ago now and we
3:19
actually started doing chili cook offs and it is before me
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and one buddy, before we had kids and had stuff to do on
3:25
weekends, you know, and no responsibilities, not much
3:27
money. So chili cook offs were cheap.
3:30
All you need was a Coleman stove, a pot and a little pop up
3:32
tent and that was it. So we'd go do these chili cook
3:35
offs everywhere every weekend, just go drink beer and do chili
3:38
cook offs. And we got to the point where a
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bunch of them had BBQ cook offs and we grew up barbecuing, but
3:43
nothing serious, you know. So finally we said hell, we want
3:47
to start doing the BBQ part of it also.
3:49
So we had a buddy build us a pit and man, it just took off from
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there. So it's been probably like 1212
3:55
plus years that we've been doing competition barbecue and then
3:58
along the way people start asking us to do caterings and
4:02
whatnot. And the caterings have really
4:03
ramped up in the last couple years when we really started
4:06
pushing that. But I don't have a lot of time
4:09
for competition BBQ anymore. Still do some of it, but not as
4:13
much as we used to do just because you know, you got kids
4:16
and got other responsibilities. And caterings are mostly on
4:19
weekends so it's hard to find a weekend to go do a cook off
4:22
anymore. Right, because the cook offs
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are. Well, and we were talking about
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it, like I mentioned the on the podcast before we talked about
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it, it is a lot more than, hey, the day before the thing, we're
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going to show up and cook tomorrow.
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I mean, it's yeah, you know, and it's not in your, it's not in
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your usually in your hometown. I mean, they're all over the
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country. And I mean, you got it's just as
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a lot to it. So I definitely I get that.
4:42
Yeah, most of the ones we do do now, or at least in Texas, we,
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we haven't travelled out of state and since we went to
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Kansas City, I guess a year and a half ago maybe.
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But yeah, we, we trying to try to stay in Texas at least San
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Antonio, Houston, there's, there's some small ones and some
4:59
smaller towns around here that we try to go to.
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But even the small ones, I mean, you're looking at you start
5:04
preparing and getting your stuff ready.
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It takes a week to get it all ready and get the pit cleaned up
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and purchase all your meat and get all your stuff together and
5:11
make sure you check your exes and OS and then you show up.
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You know, San Antonio, we show up Thursday.
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Houston, we show up on Wednesday.
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The smaller ones we show up on Friday morning.
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But yeah, it's a lot. Yeah, yeah, yeah, especially
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with kids and other and you know, and trying to run a small
5:26
business. With 100.
5:28
Rooms and the sauces and everything else.
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I mean, fulfilling or doing all that.
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Yeah. I can only imagine, brother.
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Well, that's good that the catering's picked up, but that's
5:35
kind of goes hand in hand. That's kind of the deal.
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You go, you go do the events enough for everybody to see what
5:39
you got. And then the people that want to
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hire you for their private parties hire you for the private
5:43
party. That's exactly.
5:44
Right, you don't. You don't make any money in BBQ
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cook offs. You can make some money in
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catering. Right, I say that, I say that a
5:50
lot about about guys and people playing at bars, you know,
5:54
playing music. It's like it's not necessarily
5:55
what you're going to get done that night, but if the right
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person's in the crowd, they won't pay you to come.
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You know, their private party and their friends do and this
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and that to get, you know, that's our.
6:03
It is the exact same scenario. You know what I mean?
6:06
Yeah. Yeah.
6:07
Lacey, what are you doing? Are.
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You. Oh, I just, I'm sorry, Trophy.
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I didn't realize I had that. Yeah, that's my that's my second
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place. JD is my first ever competition
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in any type of cooking deal. I got in a while, like what, two
6:20
months ago? Three months ago, it was a Super
6:22
Bowl. Yeah, there's a Super Bowl
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that's right. And I came in second, which I
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think I actually won, but I think it does.
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The other guy had. He had more.
6:29
Kids there voting yes, but anyway, yeah, I finished second.
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My very first chili cook off you talked about yeah.
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I was very proud of that. You know it was fun.
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I was excited. I got into it, but then I got
6:40
nervous when we got there a little bit.
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Like, man, what if I don't place, you know, like this is
6:44
kind of, you know, because you, you put all that work into it to
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expect something. And then I started setting in.
6:49
I started tasting some chilies and I was, yeah.
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So I mean, I'm in place here, but I did, I came in second.
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So I'm very happy. Big, big question is over there
6:56
in Florida. Is there beans in the chili or
6:58
no beans in the chili? Good question.
7:00
So, you know, that's, that's a great question.
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And I contemplated all the way up to the end, do I add some
7:05
beans or I do not add beans And I'm like, here's what I'm going
7:08
to do. At the very end, I added the
7:10
smallest amount of beans. So when a person came around, I
7:12
would ask that question as they were judging, I said, are you a
7:14
bean person or not? You know, and like I'm because
7:16
I'm serving it. So I would find a couple of
7:18
beans to throw into that little smaller serving to give to them.
7:21
So I'm not a big giant bean guy, but I will add beans, you know
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what I mean? So I was trying to hit both
7:26
sides. I think I realized this place
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that could have been what knocked it to 2nd place.
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No, I only gave the beans to the people that asked for beans
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probably served because. Everybody.
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Knows they might have ate. Everybody knows beans don't
7:37
belong in Chile. Right.
7:39
They might have. They might have said, Oh yeah,
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that's. Exactly right.
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They might have set you up like Big Brother Night.
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They might have. Or meet the brothers.
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They might have just told you, yeah, I do love beans.
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Put some beans on here, bean guy.
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And then to take a point or two off because you gave them beans.
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You would have to hunt for those beans.
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It was the smallest amount of beans in there like I tell.
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You, I think, I think, I think Tig sniffed that one out as soon
8:00
as you said. Oh yeah, wait a minute, you
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could conveniently not mention this for months.
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There's actually a little detail that had been left out.
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Chili Cook Offs Chili cook offs Here in Texas, you're not
8:12
allowed to put beans in your chili.
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Really. You can't have anything big, no
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beans are allowed, and you can't have anything bigger than than
8:20
the meat, so you can't have diced up onions and bell Peppers
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and all that. Bring us up to speed, like give
8:29
us your resume, if you will, of of seasonings.
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This guy's a seasoning. Some of my favorite seasonings
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I've ever had over all of my traditional favorites are the
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ones I've. Got absolutely agree like that.
8:43
I'm not just saying it because we because you come on the show.
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My wife likes it. It's one of the few we can both
8:48
agree on. It's like Lowry's and anything
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JD sends. Yeah.
8:52
What's the hefe? Any of that I love.
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It I'm super proud of everything we have out there.
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So, you know, doing competition BBQ all these years, we start
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tinkering with seasonings and sauces and this and that and
9:04
come up with our own recipes and stuff that we've used over time.
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And I guess it's, I don't know, four years ago now, we decided
9:12
to, to take that to market and have it professionally bottled.
9:16
So we did that, started our own company that lasted year, year
9:20
and a half maybe. And that's when we partnered up
9:23
with Alex Bregman and started the Brakey Bomb brand that's
9:28
been going on for 2 1/2 years now and it's been good, but
9:34
interests have gone elsewhere. So I think that's probably
9:38
coming to a close. You can still get it
9:39
braggybomb.com, get it Rouses in Louisiana, get it HEB for right
9:44
now, but that's probably coming to an end later this year.
9:49
So my goal is to take everything that we have created and put it
9:55
under my own brand and relaunch it, plus a few extras.
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I think y'all have the crawfish seasoning that or the the boil.
10:03
That'll be some of it, I think. Did I send y'all the Creole
10:05
seasoning, The blackening seasoning?
10:07
Did that blackening season on these Pompano have been
10:09
phenomenal? I've done that, yes.
10:11
Yeah, I've put some, I've put, I've put that on fish and some,
10:15
yes, it's money. So those two.
10:17
That's the unmarked that was. The unmarked, that's correct.
10:20
And that's another one that we never took to market.
10:22
It's available to some restaurants use it, but we never
10:25
took that one to market. And then we have, I have a rib
10:28
rub that is really, really good, a little sweet little heat on it
10:31
and so good. So I'm ready to ready to roll on
10:34
that too. I'm hoping by the end of the
10:36
year to have all that stuff launched.
10:37
It's really good that you're able to, you know, they these
10:41
rubs and all of this, they were your babies to begin with.
10:44
I know the BBQ sauce is as well, you know.
10:48
No, it's your wife Amber's recipe.
10:51
She's been making one of them for 15 plus years.
10:54
Yeah, that's right. That's right.
10:55
Is that the original 1? That's the original.
10:57
One the original yeah, I used that on some ribs the other day.
11:00
I started off with I started with the rub, deliver the rub
11:03
and finished it with that. I'm not gonna lie to you.
11:05
Those are some of the best ribs, like just from a just like so
11:08
good two or three ribs. I ended up just I wore that
11:12
whole rack of ribs out. I was like, sorry guys, I got
11:15
some collards over here. So the original sauce is a
11:18
vinegar vinegar based sauce, Vinegar tomato based sauce.
11:20
And it was really, really well on pork.
11:23
I love it on Yeah. There's swamp.
11:25
Swamp sauce with smoked chicken off the Traeger with that swamp
11:28
sauce. Yeah.
11:29
I mean, it's just, it's the, I mean, it's so good, man.
11:32
I like the original on pork and I like I like the swamp sauce on
11:34
beef and chicken. Yeah.
11:36
Swamp sauce. And you can tell the Traeger
11:38
that. Oh my gosh.
11:39
Brush dust, brush dust. There's no ladies about watching
11:43
and listening all over the world that's the big millions that are
11:45
watching this live right now into the millions that'll listen
11:48
to it in syndication. Let me tell you all that brush
11:51
dust is the best seasoning you will ever buy.
11:53
So funny. Thing about.
11:55
Something. About there with your
11:57
traditional classic ones that have been on the shelves for 30
12:00
years. I'm telling you, this one needs
12:02
its spot. It is brushed US is not like
12:05
anything else on the market. It is very unique.
12:08
It is on the shelves, our worst seller, I think the yellow,
12:12
which is turmeric. I think the yellow scares people
12:15
away. But anytime we do anything where
12:17
people are, we're able to give out samples.
12:19
It's our number one seller every time, yeah.
12:22
First bottle down in my. House and I put it on fish, I
12:25
put it on chicken, everything. It's a new ingredient in my
12:28
white sauce now I added to my white sauce as a finishing and
12:31
it really takes that white sauce to another level, man.
12:34
My daughter puts. In your Alabama.
12:35
White sauce, Yes, you're putting.
12:38
OK, All right, my. Daughter put some.
12:40
Popcorn ramen, Yeah. Exactly Ramen, just rice,
12:44
anything like that, man, It's, it's just so oh, it's very.
12:47
Versatile flavor, Yeah, and very unique it is.
12:50
And then, yeah, I think that the newest one that we came out with
12:55
that we took to market was the brisky business, our brisket
12:58
rub, right, right. I'm super proud of that one.
13:00
It's a traditional Texas brisky rub, salt, pepper, garlic, but
13:04
it's got a little bit of tamarindo sugar in it got a
13:07
little bit of parsley and it got a little little bit of this,
13:09
little bit of that, but mostly salt, pepper, garlic.
13:12
So it's still very traditional Texas style barbecue and that I
13:15
think that stuff is phenomenal. There's a lot of competition
13:17
teams using that stuff right now around here.
13:20
Oh, that's great. Oh wow, Yeah.
13:22
So I never do brisket, but man, I sure enjoy it when somebody
13:25
else does one. Yeah, no doubt.
13:28
No doubt. That's interesting with little
13:30
sugar, a little sugar in there. What is?
13:33
It it's just a very slight. Hint of it.
13:35
Does that help to get that bark a little?
13:38
A little more bark on it. OK, it does help with the bark
13:41
and you can actually, if you taste it in your hand, you can
13:43
pick up just a little little hint of sweetness on it.
13:46
OK, I don't, I don't think that that could you can go wrong with
13:51
that at all, no. No, I would.
13:53
You know I used. To hear people saying to put a
13:55
teaspoon of sugar in spaghetti sauce, you remember that was
13:58
always a yeah. Yeah, a lot of people do that.
14:00
When I made my own, I would I'd always put a teaspoon of honey,
14:03
you know, there you. Go.
14:05
But just something to kind of balance, just kind of balance it
14:08
out. Yeah, just gave it, just gave it
14:10
just a hair of something. I don't know, It does.
14:13
So they say something with the acidity as well, but you know
14:16
right, Something to balance the. It hits all of your senses on
14:20
your, I guess your palate or something and.
14:23
I thought, well, that's why we do that.
14:25
And I thought, well, I like, I really like the taste of just
14:27
good honey better than I do. Yeah, I get it.
14:32
Like an agave or anything, like that'd be good.
14:34
Just watch. Yeah, yeah.
14:35
For sure. I've got a friend that has
14:38
Esteboga Bee Company in Esteboga, Alabama, that's up
14:41
north near Talladega. Dear friend of mine, Mr. Justin
14:44
Hill, He, he kind of like you. He started, he, he had a passion
14:47
with the bees and he started a company now and they're, I mean,
14:50
they were just on al.com earlier today.
14:52
I was reading a post they they did an interview on him and he's
14:55
selling it to caterers and restaurants and things like
14:58
that. And you can order it online as
14:59
well. And you know that stuff, doing
15:04
stuff by doing stuff by hand and having it done the right way and
15:07
not, you know, where it came from and all those things.
15:09
That's what another reason I trust your stuff.
15:11
I know we know where it comes from.
15:13
You know, we know what it's going to be when it gets there.
15:15
We know the people behind it is not a fly by night company
15:18
that's not going to stand up for their product.
15:20
They know what the product is. You know they have skin.
15:23
In China. Yeah, or something that or, or
15:27
something that someone had and now has gone through several
15:30
different ownerships and now it may be the same recipe, it may
15:33
not, but the people who made it have nothing to do with that
15:36
sauce or whatever it is anymore. You bet.
15:38
Like I said, I'm I'm, I am super proud of every product that
15:41
we've put out there and the stuff that we have coming up,
15:44
I'm even more excited about because I think it's some of the
15:46
best stuff that we've done yet. It kind of goes to the whole go
15:50
local thing, you know, go local, everybody national, you know.
15:53
Where can everybody keep up with you to to know whenever this new
15:58
rebranding, if you will, of of your spices and relaunch, let's
16:02
call it a relaunch. Where can everybody?
16:04
It's a relaunch. Stay up with you to to follow
16:07
follow along. Instagram and Facebook are both
16:10
Pantano BBQ. That's that's the new brand.
16:14
Pantano means Mars PANTANO. That means Marsh in Spanish for
16:19
anybody that doesn't know. OK, I saw that on your logo.
16:22
I see. The yeah, hence the logo with
16:23
the cattails and stuff. Yeah, so we got the new name
16:26
already. So it's Pantano.
16:28
Yeah. And Pantano.
16:29
Yeah, here we go. New catering companies launched
16:32
already. Exclusive.
16:34
We're running, we're not. You know, I haven't even created
16:37
labels or anything yet for the for the sauces and rubs.
16:39
That's coming. Like I said, hopefully by the
16:41
end of the year that'll all be done, but the new catering
16:44
company is up and running. Full swing.
16:45
What I'm looking most forward to is what you're going to be
16:48
renaming these all of. Yeah, that's because #1 the
16:53
first original names that he had with all these spices were.
16:56
Great. Were great and then and then
17:00
rebranded with the Braggy Bomb Yeah fantastic names with them
17:04
as well just awesome names went along with a baseball theme a
17:08
little bit you know and just. I will, I will tell you that you
17:11
can ask. You can ask Amber.
17:14
No, no hints because I haven't figured it out yet, but you can
17:17
ask Amber. I told her the other night I, I
17:19
have a hard time sleeping just too much going on in my head.
17:21
Another night show. What, what are you thinking
17:23
about? And I said, well, currently I'm
17:24
sitting here at 3:00 in the morning thinking up new names
17:27
for the rubs and sauces. So.
17:30
I get it. I got I got a few ideas, but
17:32
nothing that really jumps out at me yet, so it's a process to
17:37
figure that. Out you've got something you've
17:39
got one of them you've got figured out.
17:40
I don't know which one it is, but one of them you've got
17:42
figured out. I I can look at your eye, I can
17:44
tell you. Brisky business is going to stay
17:45
brisky, OK. Good.
17:47
I mean brisky. There we go.
17:48
That has to stay there. That's the one name that I'm
17:50
like you, that name has to say. It's that one.
17:53
'S staying the same. I'm leaning towards on the on
17:57
the Creole blackening seasoning. I'm leaning towards calling that
18:00
Blackjack. Oh yeah, I.
18:02
Like that? Those are really the only two
18:04
that I've I've come up with a need.
18:05
OK that's cool. Any good name on so?
18:08
I like it we'll see on others. If y'all have any ideas feel
18:10
free to let me know OK? Yeah, right.
18:12
And we, and we shall do that. Yeah, don't think the name.
18:16
We won't. We won't start thinking.
18:19
The names were great, but the sauce is the sauce is the is the
18:23
proof though that's the real deal.
18:24
So I. Appreciate it'll.
18:25
Be there, yeah. Man, so you know, the the, the
18:27
relaunch and rebrand will be tough.
18:29
It's starting over, but yeah, I've got enough of a following
18:32
and know enough people that I can get the word out there.
18:35
And people on the competition trail around here all know me
18:37
and a lot of them use our products anyway.
18:38
So I think especially online sales will ramp up pretty quick.
18:44
And then there's a lot of smaller mom and pop meat markets
18:47
around here that we can go into. You know we won't be in the big
18:51
box stores anymore. Let's talk about some of the
18:53
catering events and events. Basically, let's just talk about
18:57
events that you do and that you have done, and I know none
19:01
bigger that you do every year, and we've talked about this in
19:05
the past, is the Houston Rodeo and tell, tell everybody, tell
19:09
America about what goes on at the Houston Rodeo every year.
19:15
So the Houston Livestock Show and BBQ World Championship BBQ
19:19
Cook Off is the weekend before the rodeo actually starts.
19:22
Those who don't know, the rodeo in Houston lasts for 20 days. 20
19:27
days straight. Rodeos concerts is a massive.
19:30
Massive big concerts too. A 20 days straight. 20 days and
19:35
every night is an A list. Big time headliner every night.
19:38
Exactly. Big opening acts Three other
19:41
three other big acts playing in the parking lot for.
19:43
Different. No idea that was.
19:44
I thought it was like a week or like four or 5-6 days. 20 days,
19:47
big ones. Those big ones out in Texas and
19:49
and some in a couple other states, they go for 2-3 weeks.
19:53
Yeah, so 20 days, the BBQ cook off is the weekend before and it
19:57
is a massive, massive production.
20:00
There are somewhere in the neighborhood of 250 teams there.
20:03
And it's not like any BBQ cook off you have ever been to you
20:07
know most BBQ cook offs you go to guys have their trailer in a
20:11
pop up tent or something like that.
20:14
You know, even some of the big one, bigger ones.
20:15
I've been to Kansas City, I've been to Memphis and May, and you
20:17
see some bigger productions of bigger tents, but not like
20:21
Houston at Houston every. Not every, but 90% of the teams
20:25
there have a big tent. We have 4 spots out there so
20:30
there's nobody with a bigger spot than us.
20:32
There's some other people that have four spots but no one
20:33
bigger. Every night we feed about 1000
20:37
to 1200 people. Thursday, Friday, Saturday in
20:40
our tent we have live music, We have bands every single night
20:44
and most tents are like that. It is a massive production and I
20:48
had Heath Riles who is a world famous BBQ cook and wildly
20:54
successful with his rubs and sauces.
20:56
He's out of out of the Memphis area.
20:59
He came and cooked with us at Houston.
21:00
This year is his first time to ever come to Houston.
21:03
I was on his podcast last year and he had mentioned he that
21:05
Houston was the one. He had never done that.
21:08
He always wanted to. So we got him to come do it with
21:10
us and he's like, man, I heard about this but I had no idea.
21:14
That is huge man. He has a massive following on
21:18
social media. Really good guy too.
21:19
Great videos You you guys. Do you know who we're talking
21:21
about? Heath Riles.
21:24
No, he's not. He just makes all kinds of he
21:27
makes rubs and stuff like that too, doesn't he?
21:29
Yeah, he's won Memphis and May a few times and his rubs and
21:32
sauces. I mean, he's in Academy and
21:34
Walmart. He's all over the place.
21:36
He's he's, he's got it going on. That's awesome.
21:39
He's good, yeah. For someone like that to come
21:42
in, you know who's been every BBQ cook off in the world and be
21:46
like Jesus Christ, what is this? But like you're.
21:50
But like. You're saying, though, it's like
21:52
there's not no rinky dink sum. Everybody's coming in with semis
21:55
and Big Rid, you know, and pull behind Camper.
21:58
Just just my spot, just my spot. We'll spend about $200,000 for
22:04
the three days. What and?
22:08
That's, and there's, there's, there's a few tents out there.
22:11
They're spending $1,000,000 in those three days.
22:13
What? I mean, they're they're bringing
22:15
in. I'm trying to think but this is
22:18
but this is. Where everybody comes to to show
22:21
what they've got, and that's the best of the best.
22:23
Any, any artist, any country artist you can think of big, I'm
22:27
talking big names that like you said Jr. that the A list people
22:31
they're playing out there at that cook off in somebody's
22:34
tent. They are paying and they are
22:37
paying big bucks to have them. Yeah.
22:39
Name Name a few folks that y'all have had in this tent that had
22:43
played in y'all's tent over the years.
22:45
So we don't go crazy on our entertainment.
22:49
Let me think, probably the biggest guy we've ever had is
22:51
Cody Canada. But other than that.
22:54
Cross Canadian Ragweed Legends Dirt Rd.
22:56
Dirt. Road, absolutely, that's right.
22:58
That's. Right, thanks for the.
23:00
Comment there I forgot. You know, we found that after
23:04
years of doing, we started trying to bring in some bigger
23:06
name people that most of the people they're in there for the
23:09
free. Once they get into your 10, they
23:11
got to pay to get in the grounds.
23:12
Once they get in our ten it's free booze and fee free food on.
23:14
That shit, yeah, the better. The better the band, the more
23:18
booze. It's going to be gone.
23:20
Most of the people don't care who's playing on stage.
23:22
As long as there's good music, they don't care who it is.
23:25
So we kind of scaled back and we've got some guys.
23:30
Again, we keep it in the family. It's people that we know, people
23:32
that we're friends with, that are professional musicians, but
23:36
they're. There's so many good musicians
23:38
out there. There's so many great musicians
23:40
out there. Yeah, you don't have to be the
23:41
big. Thursday and Friday we have them
23:43
come in. We have a guy named Matt
23:45
Caldwell who's written a lot of songs in Nashville.
23:48
He plays on Thursday night every year.
23:50
Him and Sarah Hobbs play it for us on Thursday night usually.
23:53
Friday night's a guy named Seth Canden.
23:55
He opened for or played Friday night.
23:58
Super, super talented guy. Nobody knows who he is.
24:01
He he has a really well though musician.
24:04
I was with John Party playing one of those thirteen years ago
24:07
and everybody knows who he is now, you know?
24:10
And then the past two years on Saturday night, we brought in
24:13
dueling piano show. On Saturday night, I'm.
24:16
Sure. People feel like everybody's,
24:18
Yeah, everybody's free drinks, free foods.
24:19
They're just. Yeah, you ever you ever been to
24:21
a piano bar? Not had a good time.
24:23
All right. Yeah, every single time.
24:25
I've never had a bad time. Ever.
24:28
There's never been a bad time at a piano bar.
24:29
I can't think of a single time. Yeah, so.
24:33
Maybe not, maybe not so much the next day, but I've never had a
24:37
bad time at a piano bar. Never.
24:39
Never, No. Yeah, Cook, Cook Off was
24:41
successful for us this year. It always is.
24:43
You know, we didn't do as well placing as we'd like to.
24:48
I don't know why this year we feel like we turned in the
24:51
absolute best product we've ever turned in out there and we just
24:54
just wasn't our day. Of all the cook offs we do, I
24:57
feel like Houston is the biggest crapshoot judging wise.
25:00
It's not sanctioned like most of them are.
25:02
It's kind of a free for all. Joe Blow off the street could be
25:05
judging your brisket that has no idea anything about brisket.
25:09
How many judges go into something like that?
25:11
Like how many people get an actual vote on that do you
25:13
think? Man, they split you into tables.
25:18
6 or 10 people on the table and I don't know how many judges
25:21
there are. Hundreds, hundreds of judges.
25:23
So a lot of it depends on what table you laying on 1st.
25:26
That's why I was going to say, so it's kind of just a crap
25:28
shoot to begin. And.
25:29
It's not like there's there's not ten judges and they judge
25:33
everything because a. Sanction one would be more like
25:36
that, right? There would be a panel of
25:38
judges. A sanction, one they like.
25:39
San Antonio was sanctioned very well run and it's actually
25:42
numbers wise bigger than Houston.
25:44
It's not as big of a party, but numbers wise as far as Coke
25:46
teams, it's bigger than Houston, but it is sanctioned.
25:49
And so those folks, they have their criteria that, you know,
25:52
even if the judges are not professional BBQ judges, they
25:57
have a criteria that they tell them, hey, this is what we're
25:59
looking for. So I feel like in that
26:02
environment, it's much more of an even playing field.
26:05
You kind of know what the folks in those sanctioning bodies are
26:09
looking for, kind of know what direction to go.
26:11
Where is it? Houston?
26:12
It's just a total free for all. Yeah.
26:15
It makes it tough. Now, you've done well in San
26:18
Antonio too, over the years. Yeah, Yeah, over the years.
26:20
We. Yeah, we've done well at San
26:21
Antonio. You know, we've been top ten in
26:23
several things. We've won first place in dessert
26:26
there one year. Yeah, we've won.
26:29
We got a lot of, lot of banners from San Antonio over the years.
26:32
There's always that one guy in Houston that likes beans in his
26:36
chili. Share a memorable moment, RJD
26:41
something that you could think of from one of these BBQ BBQ
26:44
competitions that you've been on or one of these events.
26:46
Just something kind of some kind of a crazy story, something that
26:50
just comes to mind. What's something that just pops
26:52
in your head? This is probably 10 years ago.
26:55
We had, we cooked a bunch of steaks on Thursday night for
26:59
Houston cook off and we cooked them on our pit and there's, you
27:03
know, a ton of grease down the bottom of the pit.
27:05
We didn't. We've done that 100 times and
27:07
didn't think much of it. And when we went to cook our
27:10
competition, we had all of our competition meet on the pit
27:13
Saturday morning, cooking our competition meet, and that whole
27:17
thing just caught on fire. I mean, there was flames
27:19
shooting out the windows of the pit.
27:21
Oh my God. And we're talking pulling out
27:23
fire hydrant or fire extinguishers and hoes and stuff
27:28
down. We're trying to grab stuff off
27:29
of the pit and just throw it to the side to save it.
27:32
And that was probably the wildest, wildest one ever were.
27:38
You able to salvage that? We were able to salvage it.
27:41
We didn't win anything but. Luckily made a turn in.
27:45
Yeah, we may turn in. That's good.
27:47
We've got great friends. You should have just dusted it.
27:50
You should have just dusted it at that point.
27:52
Yeah, drink a little. Hell yeah.
27:55
It mixes everything. The BBQ world is The BBQ world
27:59
is really a bunch of friendly folks and we've got a lot of
28:01
friends that we cook with on a regular basis.
28:04
You know, we're competing against them, but we're all
28:05
rooting for each other. We're all friends.
28:07
So when that happened, the guy next to us who we've known for
28:09
years cooked with him 100 times. He actually let us take all our
28:13
meat and put it on his pit. He had a room on his pit to let
28:15
us finish it off on his pit. So that was probably as far as
28:22
competition wise, the the wildest one.
28:23
Now, I've had a few mishaps on caterings and stuff like that
28:27
where, you know, I'm cooking meat overnight, and I set my
28:30
alarm for 4:00 AM and or 4:00 and realize, wake up at 6:00 or
28:35
7:00 and say, what the hell happened?
28:37
Look at my phone. I said it for 4:00 PM instead of
28:39
4:00 AM And yeah, that's happened a couple times, you
28:42
know, but you make it work. You make it work.
28:45
Yeah. Yeah.
28:46
Put you in a panic for sure though.
28:49
That's what I was going to say. When you when something like
28:51
that happens, your heart, your, your.
28:53
Just drops and you're. It's horrible and for a second
28:56
you don't know what to do and then you start to start.
28:58
Then you're the wheels start going again.
28:59
OK, now what do we do? Now what do we do?
29:01
Now what do we do? Yeah, so I was doing a, they
29:05
call it BBQ U is a big deal. They do at Texas A&M every year.
29:10
The meat science department does it and they put on a BBQ class
29:13
bringing a lot of the best pit masters from around Texas.
29:16
There's a affiliation with the Houston Rodeo that they do once
29:21
a year do a, a small version of that and they bring in Doctor
29:26
Davy Griffin, who's the head guy at BBQ U at A&N.
29:28
They bring him in and they always have a, a panel of two or
29:31
three pit masters. And I've done it the past three
29:34
years. And this year I, I was doing my
29:37
brisket and that that happened to me.
29:40
I woke up two hours late because I set my alarm for the wrong
29:42
time. Oh my God.
29:45
Teach this class and be on a panel talking to these people
29:47
and feed everybody lunch. And it was definitely not the
29:51
best brisket I've ever put out. Not the worst I've ever cooked,
29:54
but definitely not the best. But I took that.
29:57
Rush it a little bit. I had to rush it a lot.
30:00
It didn't have didn't have any time to rest.
30:03
Fast baby, not low and slow today.
30:05
I've got no problem with hot and fast, but that was, you know,
30:08
when I planned for it and I wasn't planning for it that day.
30:11
I like Fast and Furious. Fast and Furious is right.
30:14
And but you know, being on a panel and kind of teaching in
30:18
that environment, I use that as a learning experience and
30:23
express it to everybody. You know, I said, look, even
30:25
people that do this every single week, we do it all the time.
30:30
You're still going to make mistakes.
30:31
You're going to make a mistake and it can be a simple thing.
30:34
You're going to miss. There's 1520 steps, probably
30:38
more on a list of things that you've got to do.
30:41
That's right. You're probably if you miss one
30:44
or two of those that are very important, it could screw the
30:47
whole damn. Thing and it's just like
30:48
anything else, even the best in the world, if they tell you they
30:50
never screw up, whatever their profession is, they're they're
30:53
full of it. They're totally full of.
30:56
It totally. They have other problems, yeah.
31:01
Absolutely. What you mentioned something
31:03
about brisket there that you are not afraid to go hot and fast.
31:07
Let's talk about that for a second.
31:09
And I I'm familiar with with this, but for those that are
31:13
aren't, you know, typically you low and slow 25225 low and slow
31:20
smoke 1214 hours, whatever till you temp probe it and all that
31:25
stuff or wrap it and do all that stuff that whatever folks do
31:28
yes, So you don't do it totally that way.
31:31
So, so tell everybody kind of how you do it.
31:34
So I think we've talked about this, you know, maybe in the
31:36
very first podcast we ever did, but I think we for years we did
31:40
that 225 and staying up all night at cook offs, you know,
31:45
cooking for 1416 hours. And over the over time, we saw
31:50
these guys that are not even starting until 5:00 in the
31:53
morning, They're getting sleep all night and they're beating us
31:56
in the competition. So we said, well, screw this, if
31:59
they can do it, we can do it. Yeah, so we can eat them, join
32:01
them. Yeah, that's right.
32:04
I haven't cooked a brisket for that 225 in 10 plus years.
32:08
I cook, I cook. Everything I cook is at least
32:11
275. Whether it's ribs, chicken,
32:13
chicken. We cook super hot.
32:15
We'll cook that at three 5400°. But ribs, pork butts, briskets,
32:21
I'm anywhere from 275 on the minimum to 325 on the high side.
32:26
And you know, a smaller brisket. I think last week for catering,
32:29
I did some brisket about two weeks ago actually, I was, we
32:35
were a Turtle Box student. They've been there.
32:37
I cooked them in like 6 hours. They were some of the best
32:40
brisket I've ever cooked. Unbelievable.
32:43
I mean, that's something that you just wouldn't think, but
32:45
I've I've had J DS brisket, it's phenomenal.
32:49
You'd be hard pressed to find a a successful competition BBQ
32:56
coke these days that is cooking low and slow.
32:59
Yeah, OK. And a lot of them are cooking on
33:01
those drums. A lot of them are cooking on
33:03
those drums instead of offsets these days.
33:05
And cooking. Pretty damn the stack drums yeah
33:08
yeah yeah, the. 55 yeah, that's. Interesting.
33:11
Yeah, that's interesting. But you know, as as things
33:13
evolve and there are new methods and new styles and new flavors
33:16
and new techniques and then also new taste taste buds and new,
33:19
you know. Like I said, different things.
33:21
If you can turn out product that's just as good and you're
33:22
getting asleep at night, hey, that's a win.
33:24
JD, I don't think last time that you were here, we did this.
33:27
We not do a little piece called little bits of controversy on
33:30
here. So we've already hit on some of
33:32
those. You know, crawfish dust or no
33:34
dust, you wear me out over and there's beans in my second place
33:38
finish and chili cook off here. So we'll kind of keep on that
33:43
line in the spirit of that. So liquid smoke, does it belong
33:49
in anything, anywhere, ever? Not BBQ, but it belongs in some.
33:56
I'll tell you what it belongs in.
33:58
Please tell me we. Use it.
33:59
We use it in our swamp sauce, BBQ sauce.
34:01
There is liquid smoke in that to get that little bit of smoky
34:04
flavor. OK.
34:05
So. So you're OK with just that just
34:07
as a little? It does not belong on BBQ.
34:09
I don't want you to put liquid smoke on a wreck of ribs and put
34:11
it in your oven. That should not happen.
34:13
OK did your burping your burping liquid smoke flavor for like 2
34:18
days? It's.
34:19
Crazy, but a little touch of it and some sauce is a good thing.
34:21
Just a little dab and yeah, that's right, dilute it a little
34:25
bit not. A marinade, not a marinade.
34:28
No, no, no, no, no, no, no. All right.
34:31
So this is I think kind of goes without saying.
34:33
I think that's so grass fed or grain fed on your beef.
34:38
Grain fed all day long. All day long.
34:41
Is that because like the marbling and what you're getting
34:43
there? Like what's 1?
34:44
100% and the flavor is just so much better on the grain fed
34:48
beef in my opinion. I'm not a fan of the grass fed
34:51
at all. I know it's a, you know, trendy
34:55
these days, but the flavor, the flavor is just not there
34:58
compared to the compared to the grain fed.
35:01
I agree 100% with you. Yeah, I do too.
35:06
In the spirit of chickens, how about this?
35:09
So how many chickens do you think it would take to take down
35:12
an elephant? Man, it'd have to be like 1/2 a
35:20
million or something. It would have.
35:21
To be a lot. It'd be a batch, wouldn't it?
35:23
I'm trying to think I'd even get to him.
35:26
He could come in. I feel like he could just stomp
35:27
forever, you know what I mean? That's get off me.
35:29
Get off. That's a lot of pecking got to
35:31
go on. Eyeball.
35:33
Yeah, that'd be tough. Oh my.
35:35
God, is there an official answer I mean.
35:38
Yeah, what is the answer? I have no idea.
35:40
That's just. I think it's just a thought.
35:41
It's just a thought provoking thing.
35:43
I'm going to start using that. There's a couple of those those
35:45
kind of things that me and my buddies go back and forth about
35:47
all the time when we're at these cook offs and get to drink and
35:48
like what? What is there more of in the
35:50
world? Doors or wheels?
35:53
Oh, that's a good one. Well, man.
35:56
We've discussed that for hours. I'm probably going to wake up my
35:59
hardline. That house has only three doors
36:02
in it. No, no, no.
36:03
My house has more doors. You're talking my interior doors
36:05
too, right? Yeah.
36:05
Cabinet. Any kind of door.
36:06
It could be a car door, cabinet door.
36:09
Yeah, that's right. I'm, I'm, I'm going with doors
36:10
then. But think about on your
36:11
cabinets, every drawer on the cabinet, one door, there are two
36:14
wheels. Oh, those wheels slides.
36:17
Yeah, I mean, there's there's wheels.
36:19
And everything wheels inside the.
36:21
We need to get Hal layered on here since he's a windows and
36:23
doors. Yeah, there's no one better than
36:25
Hal. And then it.
36:27
All goes back to what do you? Fashion Door.
36:30
What do you define as a wheel? Like as a is it like a sprocket,
36:34
a wheel? I mean clocks have wheels inside
36:36
them that make them work and gears and stuff.
36:38
I don't know, you can argue that one for days.
36:40
That's every. Electric motor is a wheel, so
36:43
every fan you have every. We have argued that many, many,
36:46
many nights of BBQ cook. Off Blasey, I've got AI don't
36:50
mean to steer you off, but I've got a question that same vein
36:53
for you and and for everyone, because this is one we use down
36:56
here and I'll use it for where you live, Fort Walton, Freeport
37:00
area. How many vacation rental homes
37:02
do you think are in just your area?
37:04
Because we we say down here, how many condos do you think there
37:07
are in Orange Beach and gold? How many individual units do you
37:09
think could you guesstimate there are?
37:12
So how many would you think would be in like Destin, say
37:14
Destin, how many condo units do you think there are in Destin?
37:16
Florida just in Destin, FL alone, my God, 21 thousand I
37:24
mean like there there's a bunch, you know what I mean?
37:26
That's. What that's what we're saying
37:27
about Orange Beach and Gulf Shores.
37:28
We're like, I don't know, 15th? I mean that seems low, but I
37:31
mean I it could. That's a lot of doors.
37:33
That's a lot of doors there's. A lot of doors a.
37:37
Lot of doors. A lot of doors.
37:40
Oh my God, that's so good. Yeah.
37:42
Hey, but everybody who came had to ride in a vehicle with four
37:45
wheels on it at least, or more. Yeah, that's very true.
37:49
Yeah, that's. True.
37:50
And they got car doors and there's a trunk, a door, kind of
37:53
a door. There's a bunch of wheels inside
37:55
of an engine if we're going to start to call.
37:57
You got any more blossy? You got any more?
38:00
Outside. Yeah, we're going to just.
38:01
Go down this rabbit hole for an hour.
38:03
Now I got one more thing that I was thinking of, but go ahead.
38:05
Oh, go for it. No, no, you go first.
38:07
No on on on this topic. Go ahead because I got I got
38:12
something great to close out. No, it's.
38:13
Kind of off topic, this is just one of those things I was laying
38:16
in bed thinking about and in the middle of the night like two
38:18
nights ago for summer. Like 3:00 in the morning can't
38:21
sleep and Amber asked in the next morning hey why can't you
38:23
sleep and I asked her. I said what do you think the
38:27
best fast food meal is? I laid in bed and thought about
38:33
this for like 3 hours the other night.
38:36
Like, really broke it down. Yeah.
38:38
I mean, I can't give you an answer right off the top of my
38:40
head. My son could.
38:42
He would tell you right now it's Canes.
38:45
It would. Be probably him a second to.
38:47
Depends on who you are with me. It depends on the mood.
38:51
It depends on the mood. First thought is Chick-fil-A
38:53
pound for pound, everybody likes the Chick-fil-A.
38:56
But then, but then I go with like just probably if I had to
38:58
pick up like Popeyes, probably just a box, good old box for
39:00
Popeyes. I told y'all I don't love
39:03
chicken and I don't eat it very often, but Popeyes is the one I
39:06
came up. With you told me the anti
39:10
chicken guy and still puts Popeyes at the top.
39:12
Still puts it up at the top. You get spicy chicken from
39:15
Popeyes with that mashed potatoes and gravy and the
39:18
biscuit. Come on.
39:19
I don't think it gets any better than that in fast food.
39:22
I'll let you know you will eat chicken.
39:23
That's comforting. Fries.
39:26
It just has to be done right. It just has to be done right.
39:30
So for me, and I had to, I can only get it in two places now on
39:34
earth. It's an OP Alabama and an
39:36
Evergreen Alabama. And that is the churches there
39:40
because there no other churches carry this.
39:43
And it's the COB, that chicken O breast sandwich and they do this
39:46
spicy jalapeno mustard sauce on it and it's like a French bread
39:51
roll, but it's a super soft bread and they wrap it like in
39:54
tinfoil. I mean it just comes out hanging
39:56
out in its own little goodness. Wow, you know what I mean?
39:58
It's this breast, you know, bread.
40:00
I don't see Church's Chicken much anymore.
40:02
Yeah, I. Don't I?
40:03
Haven't eaten Church's chicken in years.
40:05
And you can only get it in those two.
40:06
I'm sorry. You can get it in Andalusia too.
40:08
Andalusia Evergreen. And not the only three churches
40:11
on earth that still carry the COB because they used to be part
40:14
of the original crispy chick back in the day before they got
40:16
consumed by churches. To me, that's the best chicken
40:19
sandwich on earth. Go there and get that and order
40:22
a fried okra. It's special.
40:24
Oh my gosh. I love fried okra all.
40:27
Right, if anybody watching this show is not starving after we.
40:31
We say we warned. Look, we warned you at the
40:34
beginning. We warned you at the top of
40:36
this. You've stuck with us.
40:38
If you're not hungry right now, if you're not going to turn this
40:40
TV off when we're done and go eat, then something's wrong with
40:43
you. Last question for you.
40:45
All right. So in the shock jock world, I
40:48
know you're big into that. So like between Mike Kalta,
40:51
between Mike Kalta and Bubba the Love Sponge.
40:54
I mean, who's your guy there? I mean, I don't know who Mike
40:57
Kalta is, so I got to go with Bubba.
40:59
At least I know who that is. Absolutely.
41:01
There you go. Here we go.
41:02
So you do know who Bubba Love Sponge is one. 100%, yeah, yeah.
41:06
First guess we've ever had that the Bubba was.
41:09
Seriously. There you go, Bubba.
41:10
I've known who I've known who he is for 1015 years.
41:14
Yeah, wow, so you must be a stern guy back in the day.
41:17
Back in the day I was not so much these days, but.
41:19
Yes, Yeah, yeah, yeah, I think so.
41:21
I think Bubba's about the same and other things have changed,
41:24
yeah. Yeah, well, when you were
41:25
talking earlier, it made me think of our our dear friend
41:28
Bubba the low sponge when you mentioned rebuilding an empire.
41:31
You know, that's what Bubba's doing right now as well.
41:33
You know, he got, he got all his socials and everything kind of
41:35
swiped from what I've heard Blasey say.
41:37
So building, rebuilding the brand, you know, and I think it
41:41
like we were saying earlier, and that goes back to that JD,
41:43
everything's a lot closer than you think between what you're
41:46
doing, what we're doing, what he's doing, what Turtle Box is
41:48
doing with all these other sponsors and, and different
41:50
people we commingle with and friends and, and, and, you know,
41:53
two set two degrees of separation.
41:55
Sure. I think everybody's on the rise.
41:57
It's it's very interesting. Here's how I feel about my my
42:00
situation specifically. Is it going to suck to start
42:02
completely over? Yeah, it's going to suck a
42:04
little bit, but it's just me all by myself.
42:07
Nobody else has any input. I do it how I want and I answer
42:11
only to myself. And I think in the in the long
42:13
run, it'll definitely be better for me.
42:16
Temporary paying for long term gain baby. 100%.