Latest / Tigs Bits Podcast / Austin Dennis Talks Content Burnout and Going All In

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Austin Dennis Talks Content Burnout and Going All In · Tigs Bits Podcast

0:10
What is going on everybody? Happy new year.
0:14
It feels good to be back in the studio cranking out the first
0:21
show of the year, and I'm really excited about this one.
0:25
We have a great guest, Mr. Austin Freaking Dennis is making
0:30
what I believe is his fourth appearance on the show.
0:34
And honestly, I think it's been like a year since the since the
0:39
last time he was on. So that this is long overdue.
0:43
He and I do have a pretty big announcement coming up tonight,
0:46
so stay tuned for that. I think I think you guys are
0:49
going to be really pumped about it.
0:51
I really, really do. I know I am.
0:53
And but before I bring Austin in, do me a quick favor.
0:57
Hit that like button. Share this episode with your
1:00
friends. If you're listening on Apple,
1:03
Spotify or Amazon, rate the show, leave a review, and you
1:08
can also head over to Tig's Bits dot com where you can watch over
1:13
200 episodes of this show and make sure that you check out our
1:18
Patreon Tigsbit show. It's free to join and paid
1:22
members get early access to the prerecorded shows ahead of time.
1:27
All of that supports what I'm doing over here on the channel,
1:30
and I'm truly grateful for every single one of you that already
1:34
does that. Keep it up.
1:36
I'm looking forward to this year, man, I really am.
1:39
I think this is going to be the best year yet in Tigs Bits
1:43
history. So without any further ado,
1:45
ladies and gentlemen, he's been sitting in the coffee room for
1:49
the last four hours drinking an ice cold beer, getting prepared
1:53
for this. Are you ready?
1:55
Are you ready? I'm ready.
1:57
Mr. Austin Dennis, ladies and gentlemen.
2:01
What's up, Austin? Oh, man, happy to be back and
2:06
happy to be live too, baby. Happy to be live.
2:10
It's been a minute since since I've gone live.
2:13
It's been a minute since I've done a show, frankly.
2:15
So hope everybody bears with me and a little probably going to
2:19
be a little bit rusty tonight. And, you know, I hadn't been
2:22
getting my reps in, but that's OK, That's OK.
2:25
You said it's been a year since I've been on with you, man, I
2:27
can't believe that. That's why we we had a good
2:29
little run there while we're doing 1 every couple of months.
2:33
Yeah, I know, I know, I know. It's crazy.
2:36
Yeah, I I didn't look. I didn't look exactly to see
2:40
when the last time, when the last time was, but I think it
2:44
was 11 months ago or so, which is just insane.
2:48
It's insane. Now, of course we of course we
2:50
talk all the time. So.
2:51
I mean, it's not like, yeah, but we, I started thinking about it.
2:54
It's like, how'd we not do another show?
2:58
So. Well, we talked about this.
2:59
Literally long overdue. We talked about the same things,
3:02
text or in person that we do on the podcast, so we probably feel
3:05
like. We had this to be, yeah.
3:08
We just talking about the same stuff we'd be talking about if
3:11
we were eating lunch and drinking a beer.
3:14
That's exactly right. That is exactly right.
3:16
All right. We got Mr. Paul Rogers in the
3:19
house. What is up, brother?
3:20
Happy New Year to you and Josh with Jace Builders is in here
3:27
giving us some support, brother. Appreciate you too, man.
3:30
Appreciate you. He makes some really cool stuff
3:33
with bricks and doing all of that, man.
3:36
I mean, he's a he's an artist. He really is.
3:38
Appreciate y'all. Appreciate y'all.
3:40
Yeah, dude. So Speaking of I, I wish we had
3:45
a had a camera the other day. So Austin and I had lunch.
3:49
We had a four hour lunch. I mean, it was a four full 4
3:54
hours. The poor waitress couldn't get a
3:57
word in edgewise, could barely get or an order out of us.
4:00
And and man, we were, we were just going.
4:04
I wish we had had cameras rolling because we we solved
4:07
some problems. We fixed a lot of things.
4:10
It would have been. It would have been amazing.
4:13
Well, let's be honest, that four hours literally felt like 90
4:16
minutes. It it it's insane that it it was
4:19
4 hours because it went by really quick.
4:21
I know it did. It happens.
4:22
When you're flapping your gums. And we're both good at it.
4:27
We are both freaking good at that.
4:29
So yeah, we, it was fun. Bless her heart.
4:32
I heard a little bit more about that restaurant, Hot Tails.
4:35
Shout out to Hot Tails. They had to deal with both of us
4:38
for four hours. But man, that place was good.
4:42
Number one, it was good. And I, I, I, we're going to
4:46
interview them. Bottom line, just a spoiler
4:50
alert for in the future of God knows when, but but me and
4:53
Austin are going to go visit with these cats.
4:55
They told us we needed to. So we're going to got to listen
4:59
to that. That's a good spot.
5:00
I definitely keep that on the rotation in the Prairieville
5:03
area. Galvia Seafood new lease on the
5:07
half shell a little bit obviously walk ONS and hot
5:11
tails. Man that that's like my four or
5:12
five that I it's like where you want to go to lunch.
5:15
One of those is probably going to be in the rotation.
5:18
There it is, there it is. Patio Pitmaster says that Austin
5:23
is the man and he. That's my first new affiliate.
5:26
So we starting a little affiliate program and he just
5:29
got his first package in the mail.
5:30
So that's that's awesome. Glad he came to join.
5:34
Excellent, excellent welcome. Welcome to Tigs Bits.
5:37
Thanks for joining us, Austin. For anybody that's new that
5:42
hasn't listened to this show or has hasn't seen you on our show,
5:46
'cause there are people, we've gained a bunch of new followers
5:48
and stuff in 2025 and they may not know who you are.
5:51
I don't know who that would be, but maybe they don't.
5:54
Anybody who's new here, what, what would you say that you do
5:58
in like 1 minute? What's your gig?
6:01
All right, so one minute I'll give the quick spiel.
6:04
So I moved here from Alabama in 2013, working oil and gas for a
6:08
while in the plants. Did that kind of took up cooking
6:12
as a hobby? I've always liked to cook and
6:15
grill in Alabama, but I kind of tried to become more versatile
6:18
when I moved to Louisiana and learning how to make gravies,
6:22
jambalaya, obviously crawfish and everything that goes with
6:25
it. I just kind of dove into it and
6:28
it became my passion and I did that when I had free time
6:32
outside of work. So the last probably year or so
6:36
that I was working full time, I would come home almost every day
6:39
and make content of some sort. And after about a year, year and
6:44
a half of doing it, it became a full time gig.
6:47
So I've been, I'm coming up on two years of doing it full time
6:50
and it's a blessing. It's a lot of work.
6:52
It's a lot more work than I used to do working for somebody else
6:55
with a lot, a lot less guarantees.
6:58
But now we're blessed. We've got three seasons that are
7:01
sauce out now and we're just full speed ahead, man.
7:05
Now, like me and you talked the other day at lunch, it's all
7:08
about we've got the foundation built.
7:11
We think we're doing it right now.
7:13
It's optimized, man. Optimize is like my biggest
7:16
thing around now. How do I make this?
7:19
How do I make this work the most efficient and best way possible
7:23
to make the people that are watching happy and obviously
7:26
make a living. So that's that's something we're
7:28
really trying to do in 2026. You definitely use that buzzword
7:33
more than once. It's a great word.
7:35
It is is that would you say, you know how they have those things
7:38
that are like, what's your word of the year?
7:41
I know that when I've done things like that, like everybody
7:45
on this sales team write your one word of the year.
7:48
What's what's going to be your motto for the year?
7:50
And one word. And I've done that and sometimes
7:53
I've thought that was just so stupid.
7:55
I'm not going to lie, but sometimes it makes sense.
7:59
And and this year I actually started to think about it and I
8:04
went, what would be one word that I would say this year?
8:07
So shout out David Marks. It's not stupid.
8:09
If you're watch this, I don't think it's stupid.
8:11
You're the one who introduced that to me.
8:12
I just didn't want to do it at the time, but I didn't want to
8:17
think of a word. But my SO would you say optimize
8:21
is your buzzword for 2020? 6 not even a close race.
8:24
That's definitely it. If you optimize everything that
8:28
you're doing and you do it the right way, you're, you're going
8:31
to see growth. And you know, I wouldn't say
8:35
tell everybody and anybody you can do anything you want to do
8:38
because you can't. I'm not going to ever be an
8:40
astronaut and it's a good thing that I'm not.
8:42
But if you, if you're passionate about something and you work
8:47
hard enough, you'll be good enough at it that you can do it
8:50
a lot more than you, then you then you realize.
8:53
That bingo. I could not say that any better.
8:57
That's perfect. That is perfect.
8:58
My buzzword, I never got to it the other day is intentional.
9:03
That is what my word is. Everything that I want to do is
9:06
intentional. There's a reason behind it.
9:08
There's a purpose behind it. It's not just throwing darts at
9:13
the wall and seeing what sticks anymore.
9:15
You know, I've, I've optimized things and stuff and my own
9:20
platforms and all things that I kind of see trends in or that
9:23
that works. It's working.
9:25
So I'm going to be a lot more focused on making sure that
9:29
happens a lot more intentional with it.
9:31
So yeah, dude, I love it. I didn't.
9:34
Think when your green is grass. Yeah, when your green is grass,
9:38
in the beginning you're going to be throwing stuff at the wall to
9:41
see what sticks. That's you're going to do that
9:44
for two or three years and then it's like, OK, well, we it's a
9:49
business too. So like what works the best?
9:51
And you know, anybody doing this would be an idiot to not try to
9:57
do the best they can with what they're doing.
9:59
You spend a lot of time doing it.
10:00
Maximize your time and optimize. Optimize baby, optimize Blossy.
10:08
The one man posse is giving a say.
10:13
What the hell is going on? What's up bro?
10:15
Say it like you. I mean, I did one time in a
10:17
video. Blossy.
10:20
Yeah, you. Showed up and hanging out.
10:22
Bro, hopefully to get into to start to to get it right to I
10:29
don't but you I. I can say it when I wake up in
10:32
the morning. It will.
10:34
You should be able to. I love the good great catch
10:38
phrase. It is a good thing, dude.
10:41
It is a good thing. Well, since we kind of talked
10:43
about optimizing being intentional our lunch, that kind
10:49
of leads me into some news that you dropped the other day.
10:55
The I Cook You look podcast, dude, tell everybody about it.
10:59
What? What, What's going on with that?
11:02
Well, it's, yeah, I'm obviously stoked to talk about it, that
11:06
I'm obviously stoked to film the first podcast episode with you.
11:10
But I mean, I did podcast with you several times.
11:15
And when I called you the other day to come meet me for lunch,
11:18
it was like, man, you know, I'm trying to figure out how to do
11:20
this by myself. It's never going to work.
11:23
And and you learn that too. That's another thing about like
11:26
growing on social media. And I, I say this as humble as
11:29
possible, but it's like you, you need other people there.
11:32
You can't do everything. And just because it doesn't mean
11:36
you need to go hire somebody full time.
11:38
It might mean that you need a partner or something to help you
11:42
with this Ave. and that Ave. and they may be doing 2 totally
11:46
different things. I mean, I don't use a
11:47
videographer often, but when I do, I've got one that I call.
11:51
And you do this long enough and you, you, you put a lot of
11:54
people in your tool bag, so to speak.
11:56
And you know the people that are going to be trustworthy that you
12:00
want to be associated with and you're obviously one of them.
12:03
And it was definitely a no brainer to say, hey, man, and I
12:07
ain't gonna lie. I was crossing my fingers when I
12:09
talked to you. Like, please tell me that he's
12:11
going to have a little bit of time to do this because I I
12:14
wouldn't be able to produce and manage it like you do.
12:16
You're a great host. The the voice of angels coming
12:21
out of that throat, man. And and I just feel like, man,
12:24
it just just like once the other day we talk and it just flows
12:30
and we can talk about anything and make an hour long podcast.
12:33
And I appreciate our friendship and I'm happy that you're doing
12:36
it with me. But yeah, we're pumped.
12:37
Hopefully for right now, we're shooting for March for the first
12:40
episode and we'll we'll keep everybody posted, but it's going
12:44
to be me and Tigs on the I Cook You Look podcast and we are
12:47
pumped. The hell yeah.
12:49
There it is, folks. There it is.
12:52
I am beyond a static. It's going to be so much fun.
12:55
It's going to be a new challenge for me in a sense of basically
13:00
just the way we set up. This is remote.
13:02
We I do this show remote, you know, my studio is set up.
13:05
As Blasey can attest, he's been here.
13:09
They set up outside in my patio because I can't set up two
13:13
people in here yet. We're going to have the
13:15
equipment. We're going to do it right there
13:17
where you're sitting right now. You're going to turn that into a
13:20
little studio. It's going to be a hell of a lot
13:22
of fun, man. We're just going to, it's going
13:24
to be new challenges, new new things, but the same 2 dudes,
13:28
it'll just be even better because we're going to be in the
13:30
same room together. So it's, you know, it'll be, I
13:34
can't wait, man. I can't wait.
13:35
So there it is everybody. There's the announcement.
13:38
Just so just to I, I know that some people thought that I cause
13:44
I've said that Tigs bits is slowing down and it has anybody
13:50
who's been watching the last couple of months, like are you
13:52
still doing shows? And I have been getting
13:54
messages. Some DMS are like, what happened
13:57
to you man? Are you still, y'all still doing
14:00
you still doing shows or what? It's like, yeah, I just took off
14:03
kind of I'm slowing it down, knowing somehow another I knew
14:09
that we were going, I was shifting to something else, but
14:12
I didn't know what it was yet. And then you called.
14:15
So then I was like, bam. OK, well, there it was.
14:17
That was the little it was that was the little placeholder I'd
14:20
been holding out for. And then it just happened.
14:23
And like, yeah, this is a no brainer.
14:26
So this will be fun. So you're going to have you're
14:30
going to have Tigs bits. You're going to have the I Cook
14:32
You look podcast. You're still getting Tiggy in
14:35
the handler and I plan on doing one of these shows maybe at
14:39
least once a month. I'm still going to do interviews
14:42
with folks. I have a lineup of people that I
14:45
need to get to to come on and and I will I've been I started
14:49
talking to some of them last week.
14:51
So that's going to be fun. Whatever the heck me and Austin
14:55
cook up on his side is going to be crazy.
14:57
So, and I'm thinking I'm just going to say this out loud,
15:01
Austin, we have not talked about this and this will probably
15:04
happen a lot tonight just because why not?
15:06
It's just us having a conversation.
15:08
Y'all are just hanging out with us.
15:09
If you have questions, hit them in the chat.
15:11
If you if you have anything, feel free.
15:14
Let's not we'll answer anything for for sure or take a stab at
15:19
it. But I'm thinking, and this is
15:24
part of Blasey's vision. Blasey, if you're still
15:26
watching, you'll love this. He always said that we should
15:29
turn this into like a little network of stuff because like
15:33
our podcaster on the Bubba Army network and we do this and then
15:38
me and Jr. have a show and me and you have a show or, or we
15:41
will have a show. And I'm thinking once one of
15:45
your episodes you get, of course, you get all the, you get
15:48
your episode. It's our our episode goes out on
15:51
your channels, but just to keep it going with a little bit of
15:54
life, once the next episode drops on your channels, then I'm
15:57
going to drop the old show on my channels just to keep it
16:01
burning. So everything's kind of burning
16:03
for a month. So that just turns this whole
16:06
thing into like we're, we're evolving, this thing's turning
16:10
into a network. Who the hell knows?
16:12
Maybe somebody else comes on board on this deal that starts
16:16
their own podcast and they just send it and we you know who who
16:20
knows the. Ticks, I'm excited, man.
16:23
I've already reached out to a couple of people when I did the
16:25
soft announcement the other day on my Facebook.
16:28
And no, we've, I've talked to a few people.
16:31
I'm not going to name any names yet because nobody's completely
16:33
committed because we haven't really completely launched the
16:36
the podcast yet. But there will be some really
16:40
cool guests on the podcast. And I think me and you will talk
16:43
about it, but we'll probably go through six or seven episodes on
16:46
our own to get our feet wet for a little while.
16:48
But I'm looking forward to having some people come and be a
16:52
guest. And I think it's going to be, I
16:54
think it's going to be really cool.
16:55
It's going to be a unique way to shed light on what a content
16:58
creator does day-to-day. It's not what it looks like on
17:02
the Internet. I'm still a dad.
17:04
I'm a husband. Baby number 2 is coming in
17:06
April. And it didn't just go outside
17:10
once a day and do a video and that's it.
17:12
It's a lot more involved. And I'm I'm excited to share
17:15
that with people because a lot of people don't know what that
17:17
is. And a few years ago I didn't
17:20
know what it is, and here I am. Yeah, yeah, that is true.
17:25
That's right. Yeah, Josh says Austin's a
17:28
trusted. A trusted collaboration is
17:31
definitely key to repeat success.
17:34
There's no no doubt about that. Paul Rogers is pumped.
17:38
I knew you'd be pumped, Paul. I knew you'd be pumped.
17:40
I was hoping that you've been in my mind.
17:42
I told Austin the other day, I said I want to just go tell Paul
17:46
Rogers and my boy Quran that's on Twitter.
17:49
I want to go let them know right now because I know they're going
17:51
to be very excited about this. It's just it makes sense it.
17:55
Totally makes sense. Following you for a long time,
17:57
huh? Because I.
17:58
Long time man. First time I ever got a podcast
18:00
and I want to say I was doing a cook at Home Depot with Southern
18:05
Boys Outdoors and Bruce the Alligator Man.
18:09
I think that's where Paul came up and met with me.
18:11
And it was so funny because Kenyon Banks and with Southern
18:14
Boys Outdoors was standing like right here and I'm behind Kenyon
18:20
and this is Kenyon setup. Like they're doing the loco
18:23
thing and I'm just there to help because Kenyon helps me a lot.
18:27
And Paul walks up and he said something and Kenyon thought
18:31
that he wanted a picture with him or something.
18:35
And he's like, no, I was talking to Austin and dude, I looked at
18:38
Kenya. You know, Kenya, you know, is
18:40
one of the biggest in Louisiana and the country doing social
18:44
media. I thought that was so funny that
18:46
Kenyon was like, oh, you talk about Austin.
18:48
I. Love it.
18:50
I think that was somebody else. Paul lives up in the Northeast
18:54
and I don't think he, I don't think he was down.
18:56
If he was down here and he didn't and he didn't holler at
18:59
me, then I'd be pissed. But still, it's probably
19:02
whoever. It was was on your.
19:04
You told me. Yeah, yeah, yeah, yeah.
19:06
I think I remember you telling me that.
19:08
I don't remember who it was, but it may have been my boy Terry
19:11
Wayne. Who knows?
19:12
But I love that. I freaking love it, man.
19:17
Yeah, thank you, Josh. Josh, there's a lot's happened
19:19
in my life for the past year. So a short breaker reset was
19:23
important. I agree.
19:24
I think it was too. That's what I had to I had to
19:26
make myself do it too. And you, you understand how that
19:30
is like I made my I had to say Nope, don't even log on to
19:34
social media. Don't even don't even do it.
19:37
Just you're not posting, you're not going to post today.
19:40
You need to kind of get out of that loop, get out of that
19:44
habit. And I think anybody that's
19:45
watching this, that you guys are doing social media, you can
19:48
agree it's kind of, it's got to be some kind of a psychological
19:53
thing. I think it's just a routine and
19:54
a habit and you start to do it and then it gets in and then
19:57
it's addictive because you like to see numbers and then you have
20:01
a post that does well and you're like, all right.
20:03
And you try to do another one. Then it doesn't do so well and
20:06
you're like, what the hell? And then it just, it's a cycle.
20:09
It's a loop. It's a psychological loop, just
20:11
like gambling or video games or anything.
20:15
I don't chase the high viral videos anymore.
20:17
I think that helps me a lot. I did for a while, but when you
20:20
need a necessary break, you're always, I feel like any break,
20:24
if it's three days or four days or hell, in December, I've
20:28
posted 2 videos since December 11th.
20:31
There were new content and I hate that, but I think that it's
20:37
going to help me produce really good content coming up.
20:40
It gave me enough of a reset that I think those numbers will
20:44
eventually average out. And the the mental health side
20:48
of it, I think a lot of people are starting to talk about this
20:50
that are that are doing content. I know Kendrick BBQ, he's in
20:54
California. He talks about it a little bit.
20:57
There was a guy that passed away and there was an incident and I
21:01
don't want to mention his name, but there's a lot of mental
21:03
health aspects of just everyday people, even if they're content
21:06
creators that they go through. And I think this just being
21:10
sucked into your phone and having a comment back to people
21:12
and keep the engagement up and try to do right by the people
21:15
that are following you. It, it can be depleting mentally
21:21
because it's like, OK, well, I'm done with Facebook.
21:23
Now I'm going to go to Instagram and catch up with them.
21:26
Now I'm going to get TikTok. And before you know it, if your
21:30
video took off on all platforms, it just, it's just going to suck
21:33
everything that you have in you. I know that sounds stupid, but
21:39
it takes a lot out of you to keep up with everything.
21:43
It does. I don't, I mean, until you've
21:45
experienced it, you don't really understand.
21:48
And I've been fortunate enough that I've, I've, I've been able
21:51
to, to experience it a few times too and comments and stuff like
21:57
that. That's AI.
21:58
So what do you think? How important is it that you
22:02
respond to every single comment? You don't.
22:05
I know what I've heard. I think that's that's definitely
22:07
overblown. I think if if you're shooting
22:10
for and I won't even put a number, I would say like if you
22:14
normally get 1000 views on a video and you're shooting for
22:17
2500 or something, I'm sure that'll help carry it.
22:21
Because every part of like shares, favorites, comments,
22:25
repost, all that's part of the algorithm.
22:28
But if you just comment and say thanks, that's not really
22:31
opening up a dialogue for somebody to say anything in
22:34
return. So then you're getting creative
22:36
and going, are you going to try? Because they say, oh, that looks
22:39
good. Then you say you're going to try
22:40
that gives another comment. So then are you going to go down
22:43
in 200 comments and to everybody you're going to say, you're
22:45
going to try? No, because you don't want to be
22:48
redundant. You want to say, say something
22:50
different to everybody. And sometimes even if it's just
22:53
that, sorry, I'm kicking my tripod, even if it's just an
22:56
emoji, man, I want to feel like everybody feels heard.
22:59
And especially the people that I see in almost every video saying
23:02
something nice, kind of send them something, man.
23:05
I mean, they're the the reason that you're there.
23:07
And it it's hard, you feel guilty if you don't comment back
23:10
and say something nice back. Yeah, Totally, absolutely.
23:15
And then I and I feel like some days I'm guilty of I see a
23:20
video's done well or I see a post has done well or there's a
23:23
lot of comments and then I see it, it's like 9:00 at night,
23:28
ten, 10:00 at night, 11:00 at night.
23:30
And then I'm like, I really don't need to start to respond
23:34
to this right now because I know my mind and I know what's going
23:37
to happen. I'm going to sit there for the
23:38
next 30 or 40 minutes responding to people and then then the next
23:44
thing I know it's 1:00 AM or whatever.
23:47
And then I'll. But the problem is, is that that
23:49
hits me and then that's the first thing I do in the morning
23:52
a lot of times is I pull out and I've got to get myself out of
23:55
this habit. I'm told.
23:57
I've been listening to Atomic Habits and audio book talking
24:01
about how basically how you manage habits good and bad.
24:05
And I need to form a better habit of that.
24:07
My phone not being the first thing I pick up beyond turning
24:10
off an alarm, which I rarely need because I'm old and it your
24:15
body just starts to tell you when to wake up.
24:17
At some point in time it happens.
24:21
But I've got to start start to untrain that habit of picking up
24:25
the phone, making a post or starting to comment.
24:28
I need to just set a designated time and be like, OK, I'm only
24:32
going to do this or 30 minutes and respond to comments.
24:36
I don't have near and I don't have anywhere near the the
24:39
volume that you have to deal with.
24:42
I mean nowhere even close. Yeah, but you can still relate.
24:46
But I've got enough to where, yeah, I mean, there's some some
24:49
that it's like, yeah. Well, that goes back to you
24:52
saying like your word right now is intentional.
24:54
And I I feel like even if you're trying to break a bad habit or
24:58
form a new habit, if you're not intentional about it, you're not
25:02
going to do it. That's right.
25:04
That's not going to happen. You got to want it, yeah.
25:07
Yes, you do, You do. And that's yeah, I'm going to
25:11
keep, I'm going to keep working on it.
25:12
And sorry if I haven't gotten back to you on a comment yet.
25:16
Anybody that's out? There listening, I may get to
25:19
it. That's the thing I've started.
25:21
I started responding to somebody that some people this week from
25:25
a video that was in like the middle of December.
25:28
I'm like, Oh my Lord, I didn't know that that one even took
25:31
off. I didn't know that.
25:32
I didn't know there were 300 comments on this video.
25:36
Whatever I'm like because Facebook.
25:39
The good thing I will say about Facebook is it lags a day
25:45
behind. I mean you can see what views
25:47
are and all that stuff, but the good thing is that you can't
25:50
chase the number where like on TikTok, it's immediate.
25:53
You immediately know if it's moving or not.
25:56
TikTok has slowed down a lot, which all these algorithms keep
26:01
evolving. They keep you chasing it and
26:03
figuring out what's going to work.
26:05
But like that rib video, I told you that I did that lunch the
26:08
other day. It's a long form video with for
26:11
TikTok. I mean, it's 2 minutes and 44
26:13
seconds. That's not my typical content.
26:15
I think the first day it got like 10,000 views and I looked
26:18
at it today and it had 70,000 views.
26:20
If you'd have told me that that video would get 70,000 views as
26:25
long as it was because it was more educational like for people
26:28
that are just new to barbecue, this is how I do it.
26:30
Don't overthink it. I would have been ecstatic with
26:33
that and I I've been happy to post it for 40,000 views because
26:37
you got to get to the point too. I feel like you owe it to people
26:40
that are really watching. The people that aren't just
26:42
watching for their leisure, which I love them too.
26:45
I appreciate them, but the people that are really trying to
26:47
apply your recipes and what your processes to their grilling
26:51
technique techniques, you every now and then you owe them a full
26:55
tutorial. If that's not what you do in
26:57
your everyday content, that's that's fine.
26:59
But you owe it to show somebody from start to finish the whole
27:04
process so they can go emulate it because that's what I used to
27:07
do. I used to follow the big guys.
27:10
I used to do that. I know how important it is to
27:13
see the whole process. It is.
27:16
It is, Yeah. I mean, that's the same, the
27:17
same same way with me, your buddy and and who It's funny.
27:22
I was telling telling my wife last night.
27:24
I said it's kind of funny in this this world really my BBQ
27:29
enthusiasm. Once I got a pellet grill.
27:31
That was the whenever I got a pellet grill, then it was I got
27:34
serious with with cooking. I mean, I've always cooked on
27:37
on, you know, but the pellet grill is what I said, OK, I can
27:42
do everything now. So I started watching Malcolm
27:46
read and how to barbecue, right? And it's amazing because because
27:50
Austin is friends with Malcolm, Malcolm has been helping us
27:54
behind the scenes with our setup of this podcast.
27:57
It's just crazy. I was telling her I was like,
28:00
it's nuts how it's going full circle to where I'm watching
28:03
that guy and now he's in our circle of of in essence and he's
28:10
just like a BBQ hero to me. I mean, not just to you, not
28:15
just to you. I mean he and and it's cool
28:17
down. Well I've finally gotten over
28:19
the I've met him enough and hung out with him enough and had a
28:21
drink or two with him enough to where the the lights aren't
28:27
behind him and the angels aren't on his shoulders as much
28:30
anymore. Because he is just, he's just a
28:32
person. But he's such a normal down to
28:34
earth guy man and every bit of success he gets, he deserves he,
28:37
he really is. I hope that there are more
28:40
people like that out there. I've only met a few people that
28:44
I've been associated with that are up on that level.
28:47
And Malcolm if if if there are more like that I would be
28:50
interested to see cuz him and his whole crew and his wife or
28:55
some of the best people you'll ever meet.
28:58
Yeah, that's that's what what you've told me.
29:00
And and I mean to kind of what you see is what you get with
29:04
them. And that I think it you and I
29:06
talked about this the other day. I think that is the reason for
29:09
your success. I think it's the reason for some
29:12
of my success too. It's the reason for people that
29:16
we love and follow that we talked about and stuff.
29:19
They're authentic. What you see is what you get.
29:22
They're not faking it. They're not over editing stuff
29:26
to make it be something that it's not.
29:29
You know, it's just this is it, this is it.
29:32
Lighting and sound and all that stuff matters.
29:35
But like we were talking about with Gary Vee, just if you want
29:40
to jump in this space, turn your camera on.
29:43
I just, you know, like I told you, I told you the other day,
29:47
another thing being intentional that I wanted to do is before
29:50
our show tonight, I turned that camera on.
29:52
It was right there. This takes 30 seconds for me to
29:55
do a promo video to come and watch the show tonight.
29:59
Why haven't I been doing this? We're going into year five.
30:02
I haven't done this on nights that we true that I truly go
30:05
live, even if I'm not going live that whenever I record the show
30:09
that night, if it's a pre recorded show, I could do that
30:13
before the show or after the show and then still release it
30:16
that night. Just, you know, things like that
30:19
that are like, hello, hello, McFly, McFly.
30:23
Like it's like, why don't, why don't we think of these things?
30:27
Yeah. Where you live?
30:28
Rambling tonight. That's part of it, Yeah.
30:30
That's the that's the cool part about it, too.
30:32
You don't want to go from zero to success overnight because I
30:36
know if you did, they're not my favorite people and I'm just
30:39
going to leave it at that. Yeah, that's true.
30:42
Yeah, Ain't no doubt about it. No doubt about it.
30:45
Well, we talked about pellet grills.
30:47
So I know one thing that that you and I talked about, we don't
30:51
have a huge agenda tonight. The big announcement was that
30:54
we're doing a podcast together and I'm mainly just wanting to
30:58
hang out with my peeps and get the year started.
31:00
So we got one under the under our belt.
31:03
But one thing that we both love to do, and we did it the other
31:06
day when we were when we were there at Hot Tails is talk about
31:11
some controversial food topics. I know you've brought a little,
31:14
you've done a little homework in there too.
31:17
So I mentioned pellet grills. I'll start there.
31:21
Does pellet grills count as BBQ? Because some people say no.
31:27
And those purists that are stick burners and all that, they think
31:32
that it's just a, you know, a glorified Easy Bake oven.
31:37
I'm going to answer that in a Part 1 and a Part 2.
31:39
Part 1 is going to be the biggest in the game that have
31:43
won World Championships in competition.
31:45
BBQ are putting out more content on pellet grills than they are
31:51
on offset smokers. I'm not going to say that's
31:53
because that's what they prefer or whether it whether it's
31:56
convenient. I'm just going to tell you it's
31:59
still a, it's still a wood burner, It's still a stick
32:01
burner. They're just little tiny sticks.
32:03
And. It's not going to infuse this
32:06
much smoke. I get it.
32:07
It is easier and part Part 2 or Part B of that would be there is
32:14
not a competition guy on this planet that's live the life of
32:19
that world that's so bitter that would go if you're cooking on
32:24
that, you're not doing all right.
32:25
Malcolm will never say that. Heath Rouse will never say that.
32:27
Cosmos Key would never say that. They'll talk about the
32:30
differences in it, but they're never going to be in your
32:33
comments going. That ain't real BBQ.
32:36
So I think a lot. Of people should probably do
32:41
some self reflecting. There's just no reason to think
32:46
that just because you sit out there and that's your thing.
32:49
Everybody can do whatever they want to do, whether it's a
32:51
pellet grill or it's an offset smoker.
32:53
If it's live fire, it's at the Weber kettle.
32:56
Hell, if you want to do it on gas grill.
32:58
One of my nicest grills I have in the backyard to gas grill and
33:01
I'm very rarely ever use it. That's like for the sausage or
33:04
whatever to kick the party off, but it's not being used very
33:07
often. I think people need to quit
33:09
taking it so seriously. If you're not in competition and
33:12
you're cooking for your friend. I can tell you from experience
33:15
over the last 10 years ish, I've cooked a lot of stuff on pellet
33:20
grills. I don't really think there's
33:21
anything that I haven't cooked unless it's some kind of exotic.
33:24
I haven't cooked a camel or anything like that or a llama
33:27
yet, but yet nobody's ever mad. And it's not because I'm the
33:33
best cook on the planet, it's because I'm meticulous.
33:36
Like if I don't know how to cook it, I'm going to figure out how
33:38
to cook it. And when you cook long enough,
33:41
you know it as well as I do. It's time and temp man.
33:44
And some things need to be marinated, some things need to
33:48
be. There's a lot of stuff that's
33:49
gaming that maybe needs to be soaked in buttermilk before you
33:51
cook it the next day. If you're, if you do your due
33:56
due diligence, you can turn something into a really good
34:00
product that you've never cooked before.
34:02
And I just do that on repeat because I cook so much, so long
34:07
winded. But I'm going to tell you right
34:08
now, I feel like the the hate on pellet grills is a little
34:13
extreme, but I mean, it is what it is.
34:15
I mean, I can cook on an offset, but it just doesn't really apply
34:18
to my life. I've got an offset that I just
34:21
got from Oklahoma Joe recently. We're going to try to work some
34:24
content into it, but it's been put together in my garage for
34:26
two months. I just haven't had time.
34:29
Right, right. Yeah, I, I agree with every,
34:33
every freaking point that you just said 100%.
34:37
I, I love my pellet grill and like I've had I have a rec tech
34:42
shout out to rec tech. They don't they they're they're
34:45
great. The only thing I've ever had to
34:47
change on the grill is the little ceramic burner that
34:51
starts the fire that's going to go out on any of them.
34:54
Super easy process. And then my main temperature
34:59
gauge inside the deal and I've, I've, I've had that grill for
35:02
seven or eight years. And I called them.
35:06
Yeah, that happened stuff. Yeah, but I mean, boom.
35:09
And they're easy to fix. They make it to where and and
35:12
there's so many of them that are out there that are great.
35:14
I'm not going to they're all they're not all good, but there
35:18
are a lot of I mean, if you're if you're cool with spending 500
35:22
bucks and you know that that pit may only last you for two or
35:26
three years, that's cool. Get you another one.
35:30
Spend your 500 bucks, you know, but they go on up to I know
35:33
you've got like that coyote that's a high end pellet grill,
35:37
but dude, that things. That's almost.
35:39
A super nice. Pellet grill.
35:40
But guess what I got? I had a 16 foot trailer today.
35:43
When I went to the farmers market and cooked, guess what?
35:45
I loaded up the Weber cup. I mean I don't care how much it
35:50
cost if it's applied to how to cook.
35:53
I was going to be turning and burning sausage.
35:56
We did a charcoal chimney, got this technique from Malcolm Reed
36:00
years ago. Hot zone, cool zone, put all
36:03
your chimney on one side, hot coals moving back and forth.
36:07
Because I, I personally when I'm cooking sausage and a lot of
36:10
things, honestly, you want that crisp on sausage.
36:14
You don't want that casein to be chewy.
36:16
So I kind of take them to one side in the beginning.
36:20
The grills probably running about three 5400 and it'll kind
36:24
of tame down and I'll adjust the vents after the sausage has been
36:27
on the cool side for about 15 or 20 minutes and then they're
36:30
going over that direct flame. And this sausage was made
36:33
homemade with my seasonings at the Meditorium Prairieville.
36:37
Shout out meditorium Prairieville.
36:38
And one of them was any reason seasoning pepper Jelly mix pork
36:43
sausage. I'm telling you right now, I
36:46
texted the guy that the owner Devin from the media store.
36:49
I said, dude, when that first sausage busted and started
36:52
dripping on them hot coals, I said, that's one of the best
36:54
smells I've had. I've smelled a long time, man,
36:57
and I knew it was going to be good.
36:59
Nope, they were a hit there. Unfortunately, everybody's like,
37:02
can I buy your sausage? I said, man, this ain't my
37:04
sausage. I just got it made with my
37:06
seasoning. I'm sorry.
37:09
Call them at the meatatorium. I bet you they'll make you some.
37:12
Just call them. You got plenty of season to take
37:15
them. I love that dude.
37:17
Have you ever made your own sausage?
37:19
Nope, I'm not interested. You're not.
37:22
You're not not that I I can't get into things that are that
37:26
tedious, if that makes sense. It is tedious.
37:30
It's not as tedious as you'd think.
37:32
I've made I'm. I'm making a not often, but once
37:36
or twice a year I'll I'll make 40 or 50 lbs.
37:40
And now if there was like a sausage making party, I would go
37:43
to that. Like if there was like a.
37:47
Group of like 6. Guys, man, I got to set up,
37:50
bring beer and pitch in for the pork and ingredients.
37:53
I would do that. That would be really cool.
37:56
And then we could just all, you know, touch and try each other
37:58
sausage. Sausage party we had.
38:02
A sausage party in the. Studio one time it was
38:06
hilarious, dude. So my neighbor, we flat out
38:10
ended up having a sausage party with all of my neighbors.
38:13
So my neighbor had I, I think he had like 50 lbs of deer meat,
38:18
OK. And we thought it out and over
38:22
the course of like a day or whatever.
38:25
And I'm like, and, and then we grounded up all of that good
38:29
stuff. And what we should have done is
38:33
waited till the next day to stuff it and do all of that.
38:36
But no, we just kept on going the next saying no, it's like
38:40
10/10/30 at night. We're, we're in it.
38:43
We're having a good time, you know, with it.
38:46
You're not making sausage sober most of the time.
38:48
No, no, not especially at the We've been working.
38:52
We've been doing this for six or seven hours at this point, and
38:55
it's like we ended up having to get my neighbors down the
38:58
street. They came and hung out.
39:01
My wife was out of town. She wasn't even here.
39:04
My neighbors next door, all all men, women, all hands on deck.
39:09
There were like 10 people in this room around the table.
39:12
We had cellophane on the floor for spillage because.
39:15
I think it was. It was cold outside and so we we
39:19
were doing it in here. What I'm that's the that's the
39:24
last time I made sausage too. Like I was like, this is this is
39:28
insane. I think we made 75 or 80 lbs
39:31
something like, I don't know. Because we got.
39:33
Yeah, it, it was a ton. It was an absolute ton.
39:37
We all had enough sausage for the whole year.
39:41
I mean, TJ probably still has some.
39:43
There's probably still a couple of links over there from.
39:46
From I'll grind burgers, I'll grind burgers with left pepper
39:50
brisket. Measure out the fat, you know,
39:52
Make sure it's 8020 or 85 to 15, whatever.
39:57
Right, right. That that's just a very small
40:00
batch. That's not I'm making 10 or 15
40:03
burgers. I'm not.
40:05
I'm not trying to sell sausage anytime soon.
40:07
Yeah. I don't blame you.
40:10
I'm. Just trying to sell what I got.
40:12
That every day. Every day, Yeah.
40:17
What you got, You got you got. Do you have any hot food topics
40:21
we should talk talk about? Man, there's a million I can
40:27
think of. I will say, just because I've
40:29
done ribs a few times in the last couple of months, the
40:34
comment that I've gotten a lot is baby backs or Saint Louis,
40:38
and it is baby backs for me. I mean, you talk about this the
40:41
other day at lunch and you prefer baby backs too.
40:43
It's just whether or not you can get them.
40:45
It doesn't really mean that the ribs won't be great because I
40:49
cook St. Louis all the time and they're
40:50
great. But I prefer baby bags.
40:53
I'm not Heath, Rouse or Malcolm, so I can't really technically
40:56
tell you why I like them. I just feel like all around it's
41:01
a little bit juicier. The bones are straighter, the
41:05
membranes easier to pull. So there's multiple factors on
41:08
why, like baby backs over Saint Louis.
41:11
And you know, I hope Tyson doesn't say this because I've
41:14
done some brand partnerships with them.
41:16
But y'all, please don't go buy those Tyson ribs from Walmart.
41:20
Those are the worst ribs. And somebody please, I hope
41:25
y'all did not record this, do not screen record this and tag
41:28
Tyson because I would like to work with them again.
41:30
I just don't, I will not accept any campaigns with their ribs.
41:34
Just so you know, it's never their ribs.
41:37
Never their ribs. No, I, I, I agree.
41:40
I agree totally. I I like, I like the baby backs
41:44
because of just the single bone. That's the only thing that I
41:47
don't like in Saint Louis. So you get that What I've heard
41:51
Malcolm call it the knuckle or whatever on, you know, not all
41:55
of them, but some of them. I guess you could probably cut
41:58
them off. I don't know how though, unless
42:01
you have one hell of a knife to get, you know?
42:03
To get they don't bother. They don't bother me.
42:05
I mean, I'm going to take those. There's a couple of thin bones
42:09
off the end, but other than that it's just cook it and cut it and
42:13
eat it and everybody'll be all right.
42:15
Now I ate some today, I ate the rest.
42:18
I cooked some Saint Louis ribs like Monday, Sunday, Monday, I
42:21
don't remember Sunday I think I finished them off.
42:24
I finished them off. I had like a little bitty like 2
42:28
bones, 3 bones left and part of it was the knuckle and all that.
42:32
I just sucked on that knuckle till it till I could see the.
42:35
Cartilage. Whoa, dude, this hey, this
42:38
sitting only. Just making sure y'all are still
42:41
alive out there. You're making sure you're still
42:43
awake, yes. Edit Yeah, but.
42:48
I It's cheap, man. It's barbecue on a budget.
42:50
That's what ribs are. And if you do them right, I
42:53
didn't like ribs that much 15 years ago, but after there's so
42:58
much content out there to teach you how to do it, anybody can do
43:01
it now. And.
43:03
I'm just a version of that that's on social media doing and
43:06
I'm not, I don't have access to any more information than
43:08
anybody else. But man, if you do a good slave,
43:11
you get a really good slab of ribs and trim them right and
43:14
cook them right for budget. It's the best budget BBQ you can
43:20
cook. 100 percent, 100%. I think that I think pellet
43:25
grills, if you had to name one thing that the pellet grill does
43:30
the absolute best, I would I would vote ribs.
43:33
And I would agree, I would agree that that ain't even a hot tank.
43:36
That's that's that's I think that's a fact.
43:39
I. Think it's a I think it's a fact
43:40
too. There's just something about I
43:43
don't know if it's because of the it's pork.
43:45
I don't know if the way that it takes on the smoke as we know
43:49
the pellet grill, it gives off a good smoke, but it's not a heavy
43:53
smoke like like stick burners and stuff.
43:55
Like you put wood chunks in with your Weber, you put a couple
43:58
wood chunks in there. You can get some, You can get it
44:01
very smoky almost over smoke sometimes.
44:04
Like you got to be careful, but with the pellet grill you don't.
44:08
I think that's. Because the rib, maybe it's
44:10
because the ribs aren't as dense as a lot of other meats that
44:13
you're cooking on it. Whether it's a brisket or a
44:15
butt, there's not a whole lot of meat on the bone and you get
44:18
just the perfect amount of smoke and you know it's not going to
44:22
win a competition, but I it's going to make everybody at your
44:24
house real happy. That is a fact.
44:29
That is a fact. Let's see.
44:32
Oh, I know of one that I know your answer, but I'll let you
44:35
give it again. We asked our our waitress the
44:40
other day and it seems to be controversial.
44:43
I mean I made I put a a picture of a bowl of chili it had beans
44:49
in. It.
44:50
It had it had beans in it and I just to give my answer, I'm good
44:56
either way. I can go with beans, I can go
44:59
without. I'm not pro whatever I made that
45:03
chili had beans in it because I'm on keto and it had
45:09
specifically protein soybeans. It just added a little bulk to
45:13
it. That's the reason I put.
45:15
The beans in it, yeah, You had dietary restrictions.
45:18
Yeah, dietary restrictions. So that's why there were beans
45:21
in my chili. But what's your take?
45:24
So I, I will say my take is no beans only and I will eat chili
45:29
with beans. If I came to your house and you
45:31
may have also bought a chili, I'm not picking the beans out.
45:34
I'm going to eat them and I'm not even going to make a face
45:36
and I still love it. I just don't prefer them.
45:40
And this goes back to I was never a picky eater growing up.
45:43
Hell, I wasn't allowed to be. My dad would have whooped my ass
45:46
and told me to eat what he what he made.
45:48
And that's just the reality of the time I grew up in.
45:51
But my mom, that's one thing my mom did, she would make the
45:56
chili and before she put the beans in, she would kind of have
45:59
everything there simmering and she would take my portion and a
46:02
little small pot, turn it on, simmer on low and it didn't have
46:06
any beans in it. That's just, that's just this it
46:11
new, this it. I'm not like jumping on the
46:13
trend of this way or that way. I've just never been a fan of
46:17
beans. But again, like I've grown up
46:19
and it's not that big a deal. I will tell you something really
46:22
quickly that is very controversial.
46:25
And I think we talked about this at Hot Tails too.
46:28
I don't know if this is my family that did this or this is
46:32
an Alabama thing. And y'all, I am from Alabama
46:34
originally, God help me, but I'm in Louisiana now and I've been
46:37
adopted. Peanut butter and Jelly sandwich
46:41
with chili was a go to growing up and you got to mix that
46:45
peanut butter and Jelly up really good, spread it on both
46:48
sides of the bread and you dipped it in a chili.
46:51
I didn't know a damn thing about grilled cheese and chili until I
46:54
was probably 20 years old. But don't knock it till you try
46:58
to. It's just one of those things
46:59
like you're not going to spend $20 to do it.
47:02
Put you in peanut butter and Jelly wholesome bread, dip it in
47:06
your chili and try it. I don't know why it works and
47:08
still to this day I don't do it that often.
47:10
But if we have chili leftover for a couple of days, I'm going
47:13
to make me a peanut butter Jelly sandwich to go with it and it
47:16
it's just still good, man. Dude, that is so wild.
47:20
Yeah, I'd never heard of that and eat, nor had our waitress.
47:22
She had not heard it heard it either.
47:25
I will a million percent try this.
47:28
Does it have to be a specific kind of Jelly like grape?
47:33
Nope, Yeah, it definitely. It needs to be great.
47:35
Sorry, It I was going to say no, it doesn't have to be a specific
47:38
brand, but I grew up grape Jelly.
47:40
It was just peanut butter. Now I like crunchy, but we
47:42
didn't even have crunchy. I think crunchy was more
47:44
expensive. We could afford it.
47:46
So it was just regular jiff at in in Alabama.
47:50
It was Bama Jelly. Bama has Jelly, Bama has
47:53
mayonnaise. But what smokers?
47:55
I think that's what we use now. It's just smokers.
47:58
Yeah, there you go. There you go.
48:00
I I was thinking it would make sense because I'm trying to
48:04
remember. Well, you can make, you can make
48:06
a BBQ sauce out of grape Jelly. I don't remember how you, you
48:11
know what, I'm sure you probably made a video of doing something
48:15
with it, but so it kind of makes sense how that would work like a
48:21
chili sandwich. I've never had one, but why
48:24
wouldn't it? Why that wouldn't suck, you
48:26
know, just if you just put chili in between two pieces of bread.
48:30
I mean, I've definitely used bread to like crunch it a little
48:34
bit to get a little bite of chili or to clean the bowl of
48:38
chili. So I've, you know, but I've
48:40
never put all of those flavors together to get that flavour.
48:45
Bomb. You know what's odd?
48:46
It's like maybe because I've eaten it before, I can taste it
48:50
still right now. But if you sit there, I'm not
48:52
going to make you go into deep meditation.
48:54
But if you just think about it, close your eyes and think about
48:56
how your chili taste and how peanut butter and Jelly taste,
49:00
you can almost kind of see that it's not going to suck.
49:03
You're not going to know how good it might be, but you can
49:06
kind of like go. It's not like putting a dollop
49:10
of mayonnaise on a peanut butter, just since that's
49:12
extreme. We're just talking about dipping
49:14
something that's already good and economical into some chili.
49:19
That's it. That's it.
49:21
There's nothing wrong with that. Nothing wrong with that in the
49:23
world. I'm hungry that sounds.
49:27
I want that. I want that.
49:28
The good news is is I have some chicken wings that I cooked last
49:33
night and chicken thighs I used any reason seasoning on it so
49:38
rock'n'roll. I don't even mind a little bit
49:41
of sugar because it's manageable in small quantities.
49:46
You talking about any reason? Yeah, I want to.
49:49
It's cool because it's so it's so little sugar that it didn't
49:53
even have to be on the nutritional facts.
49:55
Exactly. Perfect.
49:57
Did you know that I just saw it named on there, but I didn't
50:00
know if I I didn't know if there was.
50:02
I don't taste a whole lot. I can tell and the way I am
50:05
right now, I can taste anything, any kind of sugar period.
50:09
I can taste it and. I don't.
50:11
Really taste. I'm prime that's exact.
50:13
I'm very deprived of sugar and now and all these people with
50:17
their king cakes and going on these king cake crawls.
50:20
Oh, you got to miss all that. Yeah, I'm not going to eat them.
50:24
Brandon, we're not going to live forever, man.
50:26
You got to, you got to get back out there, bro.
50:28
You got to get back out there, man.
50:31
I will. I'll get back out there, but I'm
50:33
not I The good thing for me is that I'm not a huge sweets
50:36
eater. So I mean, I love them.
50:39
I love, don't get me wrong, I love it.
50:42
I would rather have that boudin king cake that that you and
50:45
Gabby made that I got to film. I would much rather have that
50:48
than just a regular king cake. Hey, you have the recipe and if
50:51
you don't, I'll send it to you. You need to do a video on that.
50:55
You need to do a cooking video. It's easy.
50:58
Yeah, I do need to do 1. I don't.
51:01
I mean, I know how to do it. I watched y'all do it.
51:03
What's your own spin on it too? But like, yeah, yeah, I love a
51:06
good king cake. I like a Dong Fong, and I want
51:09
to get over there to the twins in Lafayette.
51:11
Me and Halls were talking about going over there and that'd be a
51:13
good trip for you to go on with us too.
51:16
Yeah, that'd be fun. But man, a boudin king cake is
51:19
is especially right fresh out of the oven.
51:22
It's hard to be. It was.
51:25
And that cheese sauce, it was over.
51:27
I was like, Oh my God, those. Flavors whoever created that as
51:30
a genius. Absolutely.
51:33
Well, it was Tim e-mail, wasn't it?
51:36
I mean, we're you know, he they no dude, they've had I've seen
51:40
boudin king cakes in the mid 90s, I swear.
51:43
I think they've been around, but he, he perfected it.
51:47
We'll just do that he can make. I told him though that I texted
51:51
him. He posted something else with it
51:53
was like a boudin crunch wrap and I said you are as much the
51:57
boudin man as I was the dip man. When I was on my run with dips.
52:00
I said it blows my mind what you could come up with with it.
52:05
And he just keeps on coming out with recipes and hey, kudos to
52:09
him because that creative side to be able to just keep making
52:12
new recipes with with one with one product.
52:16
That's hard to do. And you know, Daisy still never
52:18
partnered with me. So the hell with them.
52:20
If any other if any other trailer park sour cream company
52:26
wants to come join me, I'm I'm still here.
52:30
Brookshires, we're looking at you.
52:33
What is another brand? Daisy's just the only one that.
52:36
I'm, I'm trying to think beyond Walmart's version and
52:40
Brookshire's version now. It's like, you know, whatever
52:43
the store version is, I'm sure Rouses has their own sour cream
52:47
brand too. I think it's like better, better
52:50
or something. I don't remember.
52:52
I've seen, you know, but yeah, Daisy's got the sour cream
52:55
market cornered for sure. And you know, they finally, I
52:58
don't know why it took so long, they finally came out with their
53:01
own. You know how Dean's that's the
53:03
French onion dip, so Daisy has their own now.
53:06
I don't know why it took them so long to get it.
53:08
Yeah, we got the other day. It was really good.
53:11
Oh yeah, I mean they. Shout out Daisy if you ever want
53:14
to call me. Finally.
53:15
I've only gotten about 500 million views off of dips using
53:18
your sour cream. You can finally, you know, give
53:21
me a dollar or two. Sponsor our show.
53:23
Come on Daisy, get in. This game Daisy sour cream.
53:27
Yeah, we'd be happy to do it. Absolutely happy to do it.
53:30
Yeah, if you you have, yeah, that's, I mean, you've used a
53:34
shit ton of sour cream in your videos.
53:38
I, I, I evolved even into like the squirt bottle, which not for
53:43
dips, but like at the house. I'm just so tired of, you know,
53:46
scooping the big scoop out for dips.
53:48
I'm like. Right, you dirty up a spoon.
53:51
Yeah, let's get the squirt bottle because I have PTSD from
53:54
all these dips. You've made a lot of dips.
53:58
How many dips do you think you made?
54:00
I have a playlist on TikTok. There are a couple of them are
54:02
the same recipes, but it's around 60 something.
54:06
Damn, that's a lot of dips. Yeah, you see.
54:09
Well, I don't do that many anymore.
54:10
Yeah, it's just. Yeah, it is.
54:13
Hey, shout out to Tim on on making all those boudin videos,
54:17
man, because they're great. They he continue.
54:21
It's always creative. He he's he's got going on.
54:24
I'm hoping that he comes on the show at some point this year to
54:27
our show, my show, whatever show.
54:30
Hopefully we can visit with him. He said that he would.
54:33
I mean, he's. A good dude.
54:35
I like that guy. He's.
54:36
A great man, he he. Good Christian guy, he's what
54:40
you see is what you get. That's right.
54:42
Exactly, exactly. I've got to, I've got to admit
54:46
that he is part and he doesn't even know this.
54:49
And maybe he sees this and hears it.
54:51
Maybe he doesn't. He will.
54:53
I will tell him at some point. But he is the reason that I
54:57
started doing the Tales from the Tailgate interviews the way I
55:00
did it this year. He's the reason because I was at
55:05
that stale cracker crawfish deal earlier last year and and he was
55:12
there. Well, he was walking around.
55:13
He wasn't in it or anything. He was just hanging out.
55:16
Went to it too. But he had his mics with him and
55:18
he interviewed a handful of people and he was asking them
55:22
like the same 3 or 4 questions like what is your do you call a
55:27
shopping cart a buggy or, or I can't remember whatever you
55:31
know. They do the Cajun accent stuff
55:33
so I'll tell him and his wife do.
55:34
Yeah, yeah, yeah. So I was like, OK, that's
55:38
brilliant and that is repeatable and I can do that.
55:42
So that's, I mean, Full disclosure, I would print out a
55:46
sheet of questions when I would go out to tailgate, but I would
55:49
just keep it to like 3 or 4. And I mean, after I did a couple
55:55
of them, I would look before and most of the time I would just
55:58
remember him. I was just there to have a have
56:00
something in my pocket as a point of reference just in case,
56:04
but that N versus South Louisiana deal that that thing
56:08
is going insane and all of that and still does.
56:11
And I have more to to post on that.
56:14
I may save some of them to, you know, LS us running till they're
56:19
they're in the algo. They're not right now.
56:21
So I'll probably hold on to those until it's feet.
56:25
I figured that out too. Like people don't care about
56:29
tailgate videos from November and October when it's January
56:33
and football season isn't happening.
56:35
But let's say LSU starts winning a bunch of baseball games.
56:38
I. Was about to say baseball would
56:40
be a great one. It would be way more late.
56:42
That's that's how the whole run started.
56:45
It all started with LSU baseball last year and then just kind of
56:50
went took off from there. So yeah, absolutely.
56:53
I think I think me and you're besides the podcast, I think me
56:56
and you're going to branch out and do a lot of different things
56:59
because we're going to be together a lot filming and
57:01
talking. And I don't, I don't think we're
57:04
going to dive into something like we're going to the podcast,
57:06
but I think literally from a restaurant review to a tailgate
57:10
or whatever, I think there you could see anything with me and
57:13
me and Tigs in the future for sure. 100 freaking percent.
57:17
It's going to be a lot of fun because I got a partner in
57:19
crime. I know you'll push me and I'll
57:22
push you a little too. We'll push each other out of our
57:25
comfort zones. And you guys out there are the
57:28
ones who are going to get to reap the benefits and have fun
57:31
watching us just be dumbasses, you know, basically at the end
57:34
of the day. Professional dumbasses.
57:37
Professional dumbasses. That's exactly right.
57:39
It's going to be fun. Blossy, the one man posse coming
57:43
to us from Twitter, says he's trying to watch between flag
57:46
football and now batting practice.
57:50
See there you go. It's it's it's that time.
57:53
It's crazy to think it's January and yeah, baseball.
57:56
I love baseball, man, not just LSUI just love baseball period.
58:01
I wish Riley loved baseball, but he he never liked it.
58:04
And I get it. It's not for everybody.
58:07
I played baseball. I loved it.
58:09
Yeah, I wasn't any good at it, but I had fun playing, Yeah.
58:13
I played at the high school level that I, I was good, but
58:16
not enough to to go on about. But there's nothing better than
58:20
the box. I'm telling you, I've been to
58:21
play before. You know, I'm an Auburn fan, but
58:24
I think I'm, it's weird, but I think I'm more of an LSU
58:27
baseball fan that I am an Auburn baseball fan and I'm a die hard
58:32
Auburn football and basketball fan.
58:34
Yeah, for sure. Baseball, it's like, it's just,
58:36
I've experienced the box more than I have Auburn and it's just
58:40
different, man. It is.
58:42
It's so unique and I think it's as unique as Tiger Stadium.
58:46
I think it's so underrated. And you've got Mississippi State
58:49
with their $68 million facility in this arms race of facilities,
58:53
but LSU. LSU started that, you know what
58:57
I mean? They did they really?
58:59
They did. Yeah.
59:02
Well, that just gave me an idea. We're definitely so, yeah, we're
59:05
going to go to some baseball games and we're going to walk
59:08
around. We're going.
59:08
We're going to keep tails from the tailgate happening.
59:11
It's going to happen from Alex Box.
59:13
That's official. That's going to happen here once
59:17
baseball season gets started. Perfect, Perfect.
59:20
Well, dude, do you have anything else for us tonight?
59:25
Man, if I go into any other context or anything, we're going
59:28
to be on this for another hour. So I think we we got it done and
59:32
that's what's great. That's what's great about the
59:34
future. And I cook you look podcast too,
59:36
man me and you can we can flap these gums and I'm I'm really
59:40
looking forward to it and thank you anybody watching, even
59:43
though this is obviously about y'all just as much as it is US,
59:46
man, thank you for agreeing to do it with me.
59:48
I'm looking forward to it to it. It's going to be a lot of fun.
59:52
I really do take that. Yeah, there's no doubt, no
59:55
doubt, man. We'll look, I want to I want to
59:57
thank Austin, of course, for coming on tonight.
1:00:00
It's always a good time chopping it up with you, brother.
1:00:05
And I'm I'm fired up. I'm fired up about what we've
1:00:07
got coming with the I Cook You Look podcast.
1:00:10
And I want to thank every single one of y'all as well that hung
1:00:14
out in the chat tonight. Thanks for being a part of it.
1:00:17
I see, I see the comments, I see the support and it truly means,
1:00:22
it means the world to me that that you guys care about us, me,
1:00:27
him, all of us. It's unbelievable.
1:00:29
It really is. It's fun building this little
1:00:31
community and patio. Pitmaster says go dogs and I'm
1:00:37
going to end it with a go tigers.
1:00:40
We'll see you next time.