Latest / Corpus Christi Originals Podcast / #89 | Joe Garcia, owner of Topsy Krett BBQ & Catering

Transcript

#89 | Joe Garcia, owner of Topsy Krett BBQ & Catering · Corpus Christi Originals Podcast

• 0:00
  SPEAKER_00: Yeah, Corpus Christi Originals back at it again.
• 0:02
  SPEAKER_00: Uh today we got uh Joe Garcia, the owner of uh Topsy Craig Barbecue and Kettering.
• 0:07
  SPEAKER_00: Um he's got uh some local favorites here.
• 0:09
  SPEAKER_00: He's got the Crete Spaghetti Barbecue Parfait, uh the Topsy Tacos, and then of course the old school regular three three-piece plates, barbecue briskets, uh burgers, uh, and all that stuff.
• 0:20
  SPEAKER_00: Uh, we're gonna talk about how he built his brand, the craft of barbecue, the challenges of running a food business, uh, and of course, what makes corporate Christie barbecue culture unique?
• 0:29
  SPEAKER_00: Uh, grab a plate because this is gonna be a tasty conversation.
• 0:33
  SPEAKER_00: So let's start where that where it began um before the big venues, before the uh catering gigs.
• 0:40
  SPEAKER_00: Uh, how did your journey with barbecue begin?
• 0:42
  SPEAKER_02: Yeah, well, um, thank you again for having us out here, having me here.
• 0:46
  SPEAKER_02: And uh, but yeah, so I started doing uh barbecue competitions around the city, you know, and um and every everyone's I was doing, I was winning, I was winning first, second, third, I was winning something.
• 0:56
  SPEAKER_00: Wow.
• 0:56
  SPEAKER_02: And so it it it it just became like okay, well, you know, let's see if we can try to sell this or do something with it, you know, and kind of went from there.
• 1:03
  SPEAKER_02: And uh and I started making sandwiches, you know, and and called up a couple of barber friends of mine, you know, like, hey, I got some uh I was gonna give them away.
• 1:11
  SPEAKER_02: Yeah, you know, I'm like, yeah, I got a couple sandwiches, um, you know, you know, y'all want any?
• 1:15
  SPEAKER_02: And he's like, How much?
• 1:16
  SPEAKER_02: I was like, five dollars.
• 1:17
  SPEAKER_02: He's like, All right, give me eight, you know, and you know, like, cool.
• 1:20
  SPEAKER_02: So we started doing that, and you know, and it kind of doubled from one week to the next week, and the next the week after that, and so it's like, okay, well, we're doing more sandwiches now.
• 1:28
  SPEAKER_02: And so, you know, it just kind of started going from there until I was like, okay, you know what, let's find a spot, let's find something, you know, to do.
• 1:34
  SPEAKER_00: Yeah, so I guess when starting a business, it's like you give some away at first.
• 1:38
  SPEAKER_00: Yeah, yeah, yeah.
• 1:39
  SPEAKER_00: Maybe see if it works.
• 1:40
  SPEAKER_02: Yeah, let them try it, you know, hey, and get some feedback off it, you know, and we're just giving it away, try it, you know, and then you know, so yeah, another thing you mentioned too, like you were doing competitions.
• 1:49
  SPEAKER_00: Is it how different is it, like doing competition cooking and cooking for your business?
• 1:53
  SPEAKER_00: Is it different?
• 1:54
  SPEAKER_02: Yeah, it is different.
• 1:55
  SPEAKER_02: Um, there's times where where in the barbecue in the competition, you gotta have it um almost perfect, you could say, the presentation, yeah, you know, and and if you're making beans, you know, the sausage need to be smaller than the beans, you know, so there's there's different you gotta make sides too for a competition?
• 2:11
  SPEAKER_02: Yeah, yeah.
• 2:12
  SPEAKER_02: They have a uh a habit for sides.
• 2:13
  SPEAKER_02: Whoa, you know, and so so what happens it kind of prepares you in a way, you know, to where it's kind of like, hey, you know, let's make it the presentation right, let's make it good.
• 2:21
  SPEAKER_02: Yeah.
• 2:21
  SPEAKER_02: You know, because the the judges only bite it one time, and that's it.
• 2:24
  SPEAKER_02: You know, they're not there eating the whole rib or whatever.
• 2:27
  SPEAKER_02: So they take a bite of it, put it down, and they're like, okay, let's view it.
• 2:31
  SPEAKER_02: So you get one bite to to get the judges, you know.
• 2:34
  SPEAKER_02: Interesting.
• 2:34
  SPEAKER_02: And so whenever we do um here at the at the restaurant, you know, it we gotta we gotta be, you know, it's just like the competition, gotta be on point, you gotta be consistent.
• 2:43
  SPEAKER_02: Yeah, you know, uh, and so and and like the difference is, for example, like ribs, you know, uh they're falling off the bone, they're overcooked.
• 2:50
  SPEAKER_02: You know, they're it's it's you know, they're too overcooked, but you know, you gotta have that that good bite for competition to where it's not falling off the bone.
• 2:57
  SPEAKER_02: But at the restaurant, they want it, the the customers want it to fall off the bone, you know.
• 3:02
  SPEAKER_02: So it's just kind of you know, there's you gotta you gotta, you know, see, you know, how how it works for you.
• 3:07
  SPEAKER_00: Yeah, for sure.
• 3:08
  SPEAKER_00: Uh uh I went to your restaurant on yesterday, Saturday, and man, the pret the presentation like you're talking about, dude, it was beautiful.
• 3:16
  SPEAKER_00: I took a picture of it.
• 3:17
  SPEAKER_00: Just made you want to take a picture of it and just start digging in.
• 3:21
  SPEAKER_00: Uh, but yeah, for sure.
• 3:22
  SPEAKER_00: And then I think you mentioned too about the competitions.
• 3:24
  SPEAKER_00: Um, I was listening to another podcast, like the judges, they're just gonna pick anybody, just anybody else.
• 3:29
  SPEAKER_02: Yeah, it could be random, anybody from yeah from anywhere that's there at the event.
• 3:34
  SPEAKER_00: Cool.
• 3:34
  SPEAKER_00: And and most competitions you did here in Corpus?
• 3:36
  SPEAKER_02: Yeah, they were here in Corpus.
• 3:37
  SPEAKER_02: Uh a lot of the uh a lot around town, you know.
• 3:40
  SPEAKER_00: Okay, so you got into barbecue through um you just started making sandwiches.
• 3:45
  SPEAKER_00: I mean, it just you just had an idea.
• 3:47
  SPEAKER_00: Well, let before we talk about that, you we were mentioning earlier, like you kind of you're kind of known in the city for your music.
• 3:52
  SPEAKER_02: Right, right, right, right.
• 3:53
  SPEAKER_02: Okay.
• 3:54
  SPEAKER_02: Yeah, I started back in um 99 where you know I changed my life and started doing something positive and started doing, you know, and so we started doing Christian music and started doing some uh you know uh positive rap in different different places, you know.
• 4:05
  SPEAKER_02: So I kind of started working out and kind of building my building my foundation, you know.
• 4:09
  SPEAKER_00: Right on, right on.
• 4:10
  SPEAKER_00: I want to mention your tattoo on your head, bro.
• 4:12
  SPEAKER_00: It looks fresh.
• 4:13
  SPEAKER_02: I've seen it on uh on TikTok.
• 4:15
  SPEAKER_02: Yeah, yeah, yeah.
• 4:16
  SPEAKER_02: Shout out to uh Rudy, man.
• 4:17
  SPEAKER_02: Uh you know, uh exclusive tattoos.
• 4:19
  SPEAKER_00: Exclusive tattoos.
• 4:20
  SPEAKER_00: Where's that located at?
• 4:21
  SPEAKER_02: Uh off uh, you know where the malls are at?
• 4:23
  SPEAKER_02: What is that airline McCardo?
• 4:25
  SPEAKER_02: Okay, okay.
• 4:25
  SPEAKER_02: Uh in that area.
• 4:26
  SPEAKER_00: Oh, okay, by uh Burlington kind of yeah, yeah, I think right on the right on the other side, right?
• 4:31
  SPEAKER_00: Okay, yeah, yeah, yeah.
• 4:32
  SPEAKER_00: So cool, man.
• 4:33
  SPEAKER_00: So how did you come up with the name uh to uh top secret?
• 4:35
  SPEAKER_02: It was just some wordplay, just something trying to trying to because I was gonna put just top secret as a name, you know, top secret.
• 4:42
  SPEAKER_02: And so I was like, let's do some wordplay, let's see what's out there that that's gonna have them thinking of the name and you know, not only talking about the name, but talking about the food too.
• 4:49
  SPEAKER_02: Yeah, you know.
• 4:50
  SPEAKER_00: Had you seen the movie 23 before?
• 4:52
  SPEAKER_00: Yeah, yeah.
• 4:52
  SPEAKER_00: Okay, did it?
• 4:54
  SPEAKER_02: That was kind of like, you know, like, hey, that's a good uh that's a good way.
• 4:57
  SPEAKER_02: Because I was gonna put just top secret barbecue, you know, it's kind of like normal, normal spelling.
• 5:01
  SPEAKER_02: Normal spelling, you know, but it's kind of you know, well, let's let's see what we can kind of be creative on, you know, see what's out there.
• 5:07
  SPEAKER_00: Uh S.
• 5:08
  SPEAKER_00: Martinez on YouTube.
• 5:09
  SPEAKER_00: He says, Great work, guys, much appreciated, showing local talent.
• 5:12
  SPEAKER_00: You're welcome.
• 5:13
  SPEAKER_00: Thank you for joining.
• 5:15
  SPEAKER_00: Uh, so when did the passion become a business?
• 5:18
  SPEAKER_02: Um I my dad always barbecued, so I, you know, I saw what you know how he did it, and so you learn from you learn what to do and what not to do, right?
• 5:27
  SPEAKER_02: And uh, and so it was just something that you know, let's I started doing of course we did it at home, backyard barbecue all the time.
• 5:32
  SPEAKER_02: Wow.
• 5:33
  SPEAKER_02: And so it was it, you know, it's always been a passion to do it, but then it then it it's kind of like okay, well, I'm selling this product now.
• 5:39
  SPEAKER_02: Now let's let's turn it into a business, let's turn it into something that we can uh make money off of.
• 5:44
  SPEAKER_00: So you knew so I guess so you knew like the the taste and the way you made it would be did you think that that it would be like oh man, people this people would like this, so I'm gonna make this into a business?
• 5:54
  SPEAKER_02: No, not really.
• 5:54
  SPEAKER_02: It's just just something that you know I liked it, you know.
• 5:57
  SPEAKER_02: So and so like, well, come try my food, you know.
• 6:00
  SPEAKER_02: If you like it, then wow, you know, we'll we'll have it.
• 6:03
  SPEAKER_02: That's cool.
• 6:03
  SPEAKER_00: So yeah, wow.
• 6:04
  SPEAKER_00: Um, so your barbecue style, like how how long did it take?
• 6:08
  SPEAKER_00: Did it take you a while to like develop it?
• 6:10
  SPEAKER_00: Because when I when I tasted it, there was a very distinct uh like taste through all the meats.
• 6:16
  SPEAKER_00: Did do you do that on purpose?
• 6:17
  SPEAKER_02: Like yeah, yeah, because like the same seasoning, I guess.
• 6:20
  SPEAKER_02: I mean it it's not the same seasoning, but it's maybe um they're all cooking in the same way.
• 6:26
  SPEAKER_00: Okay, right.
• 6:26
  SPEAKER_00: Yeah, that makes sense.
• 6:27
  SPEAKER_02: So uh each meat has their own has his own, you know, his own flavor and seasoning to it, you know.
• 6:33
  SPEAKER_02: Um but yeah, it's uh it it it becomes something to where you you develop it, you know.
• 6:37
  SPEAKER_02: You the more you do it, the more you uh uh That's cool, you know, you you start you start figuring it out, figuring stuff out.
• 6:44
  SPEAKER_00: So did your like uh you mentioned your dad earlier, did he like show you that stuff?
• 6:48
  SPEAKER_00: How did you learn like maybe if I tweak this, did you I mean is it just burning meat?
• 6:52
  SPEAKER_02: Just try yeah, just trying it out.
• 6:56
  SPEAKER_02: That didn't work, let's try something else, you know.
• 6:58
  SPEAKER_02: Or let's try a different temperature, or let's try something.
• 7:00
  SPEAKER_02: Oh so it all goes you know down to temperature and how you're cooking something to where you're gonna get the best out of it, you know.
• 7:06
  SPEAKER_00: Yeah, so uh what's up, Peter Vigno?
• 7:08
  SPEAKER_00: Uh uh Steve Contou on YouTube.
• 7:10
  SPEAKER_00: Yeah, Peter Vinho.
• 7:12
  SPEAKER_02: Oh, what up?
• 7:12
  SPEAKER_00: Uh Steve Contou says, Great barbecue.
• 7:15
  SPEAKER_00: Way to go, cousin.
• 7:16
  SPEAKER_00: Love yeah, love you, Ang.
• 7:18
  SPEAKER_00: Angie.
• 7:19
  SPEAKER_00: Uh yeah, that's cool.
• 7:20
  SPEAKER_00: So is most of your stuff because when I talk to some barbecue guys, they they want to keep stuff a secret.
• 7:25
  SPEAKER_00: They don't want to tell you what they put on it.
• 7:27
  SPEAKER_00: They don't want to tell you how they is that how you are?
• 7:29
  SPEAKER_02: Yeah, well, the name is Top Secrets.
• 7:30
  SPEAKER_02: Okay, okay.
• 7:31
  SPEAKER_02: You're not really gonna get that.
• 7:32
  SPEAKER_02: Yeah, yeah, yeah.
• 7:32
  SPEAKER_02: You're not gonna get that.
• 7:33
  SPEAKER_00: Okay, okay, I got you.
• 7:34
  SPEAKER_00: Yeah, we were talking to Pete also on here, and he was talking about you gotta cook it a certain way.
• 7:39
  SPEAKER_00: And I can't imagine like doing a big old pit like his.
• 7:41
  SPEAKER_00: Yeah, I mean, it's big, yeah.
• 7:43
  SPEAKER_00: It's huge, bro.
• 7:44
  SPEAKER_00: Uh, so I guess so.
• 7:46
  SPEAKER_00: I guess the pit is is like it's like a main ingredient as far as cooking it, right?
• 7:51
  SPEAKER_00: Right, right.
• 7:51
  SPEAKER_00: So you got do you have I get so I don't I'm not I don't know too much about barbecue and just get a freaking barbecue pit from Walmart, right?
• 7:58
  SPEAKER_00: Put colds in there, and that's that's how I know, you know what I mean?
• 8:01
  SPEAKER_00: I I'm not really into it as much as you guys, and you guys are so like like it's it's it's amazing to me that there's a whole culture of barbecue uh just in in Texas itself, you know what I mean?
• 8:11
  SPEAKER_00: Right, and to have somebody like it, you in our city making that and actually selling it, it's it's interesting to me.
• 8:17
  SPEAKER_00: Yeah, so your your barbecue pit, like do you do you like have do you have like a smoker on the side and like all the heat comes out through the side?
• 8:24
  SPEAKER_02: Do you so that's basically so is that like basic barbecue Texas like how we pretty much it's stick burner, so you're throwing the wood in there and uh and and letting the wood letting the wood cook the meat.
• 8:36
  SPEAKER_00: Let the wood cook the meat, yeah, let it smoke out.
• 8:39
  SPEAKER_00: Interesting, man.
• 8:40
  SPEAKER_00: All right, cool.
• 8:40
  SPEAKER_00: So so your beginnings, yeah.
• 8:42
  SPEAKER_00: We talked about a little bit about your beginnings.
• 8:45
  SPEAKER_00: Uh so creating your own brand.
• 8:47
  SPEAKER_00: Um did you know that you had to create a brand for like for your your business?
• 8:53
  SPEAKER_02: Yeah, having having the having to get the barbecue down, the taste down the the the the names of everything.
• 8:59
  SPEAKER_02: Right, yeah.
• 9:00
  SPEAKER_02: So because you're gonna go different places, you're gonna get different everybody's their taste.
• 9:04
  SPEAKER_02: You know, this is their taste, this is this is how they're it's not you can't just go and judge like this is not how barbecue tastes, this is not how it should taste.
• 9:10
  SPEAKER_02: Yeah, you know, it's just it's it's you know, it's your taste, it's your barbecue, you know.
• 9:15
  SPEAKER_02: You can do it different ways Central Texas style or different, you know, it's this is my barbecue, this is my way.
• 9:20
  SPEAKER_00: So would you say yours is South Texas style?
• 9:22
  SPEAKER_02: I would say, yeah, South Texas backyard barbecue.
• 9:24
  SPEAKER_02: You know what I mean?
• 9:25
  SPEAKER_02: It's it's you know, something you're gonna you're gonna cook it in your own backyard.
• 9:28
  SPEAKER_00: You know, that's interesting, bro.
• 9:30
  SPEAKER_00: That's very interesting to me.
• 9:31
  SPEAKER_00: So top secret, the brand, obviously, you got your family working there with you.
• 9:35
  SPEAKER_00: I met your wife.
• 9:36
  SPEAKER_00: Yeah, and we were talking earlier, like because she asked me, how did you how do you know Joe or how did you come across us?
• 9:42
  SPEAKER_00: And I was like, Oh, he's gonna be on my podcast tomorrow.
• 9:44
  SPEAKER_00: And then you mentioned earlier, like she asked customers how do they find you, right?
• 9:48
  SPEAKER_00: And you said they find like somebody says TikTok or Instagram.
• 9:51
  SPEAKER_00: How how influential are your posts and like you know, as far as people coming in from Yeah, yeah.
• 9:58
  SPEAKER_02: So so we posted videos of uh of the food, and so some of the people that get their food, um, their food was just in a little video shoot, you know.
• 10:06
  SPEAKER_02: I mean, before they get it, yeah.
• 10:07
  SPEAKER_02: So you know, whether you're eating it, you're you it was in the video shoot.
• 10:10
  SPEAKER_02: So, you know, we tried to video the food as you know as fast as possible and get it out, get it out, you know.
• 10:15
  SPEAKER_00: Do you video it yourself?
• 10:16
  SPEAKER_00: Yeah, yeah, yeah.
• 10:16
  SPEAKER_00: Oh no, yeah, yeah.
• 10:17
  SPEAKER_02: It's like okay, we got some real quick boom boom boom boom videos.
• 10:20
  SPEAKER_00: Your videos are dope too.
• 10:21
  SPEAKER_00: Like it makes me it makes you just want to make you hungry.
• 10:24
  SPEAKER_02: It does.
• 10:24
  SPEAKER_02: And then even if you just ate, it still makes you hungry.
• 10:26
  SPEAKER_00: Yeah, for real.
• 10:28
  SPEAKER_00: So I put I put some posts and I I downloaded your videos from TikTok and I put and I put um who likes uh barbecue.
• 10:35
  SPEAKER_00: Is it ribs over ribs over brisket?
• 10:37
  SPEAKER_00: People pick brisket.
• 10:39
  SPEAKER_00: Okay, and then I put chicken or uh sausage, people put sausage.
• 10:43
  SPEAKER_00: So the the majority of the votes were for those.
• 10:45
  SPEAKER_02: Yeah, yeah.
• 10:46
  SPEAKER_02: Brisket.
• 10:46
  SPEAKER_02: Brisket is king, you know, and but yeah, but you know, you know, there's people have their own preference.
• 10:50
  SPEAKER_00: You know, do you do you make your own like like uh like sauces and stuff?
• 10:54
  SPEAKER_00: Because there was sauce that came with it, and then the pickles and the onions.
• 10:57
  SPEAKER_02: Yeah, the barbecue sauce.
• 10:58
  SPEAKER_00: Do you make your do you you do?
• 10:59
  SPEAKER_00: Yeah, whoa, seriously, yeah.
• 11:01
  SPEAKER_00: Wow, and that's a secret office.
• 11:03
  SPEAKER_00: That's a secret.
• 11:03
  SPEAKER_00: We know we got no we got Joseph Martinez says, What's up, Joe?
• 11:08
  SPEAKER_00: G-boy Garcia.
• 11:09
  SPEAKER_00: Nice, man.
• 11:10
  SPEAKER_00: Thanks a lot for joining y'all.
• 11:12
  SPEAKER_00: Uh, yeah, so let's move on to the next.
• 11:14
  SPEAKER_00: We're talking about the craft of barbecue and Corpus Christie has no shortage of food spots, but barbecue is a whole different art form.
• 11:20
  SPEAKER_00: Uh, let's talk about the craft and the business side uh of running top secret barbecue.
• 11:26
  SPEAKER_00: So your barbecue philosophy, uh low and slow, flavor first, or experimentation?
• 11:32
  SPEAKER_02: Uh a little bit of everything, you know, because you you know, we want to try to do different things, and so you want to try a different taste or you want to try a different look or something that's different, you know.
• 11:40
  SPEAKER_02: And then um low and slow is always a good way to go.
• 11:43
  SPEAKER_02: But there's times where we don't have that time, so we're just gonna have to go, you know, hot and fast with it, you know.
• 11:48
  SPEAKER_02: So it just depends on on the timing that you have.
• 11:50
  SPEAKER_02: I gotta open up here in a little while, or I gotta, you know, I got so many hours to cook, and so it's going how it goes.
• 11:56
  SPEAKER_00: Just so can you are you able to keep a consistency, like say you you got it, you got those quick days and you have to cook it fast?
• 12:01
  SPEAKER_00: Yeah, yeah, yeah.
• 12:02
  SPEAKER_00: You can keep it.
• 12:02
  SPEAKER_02: Yeah, we turn it up and then you know, you got that's when you gotta monitor it a little bit more.
• 12:07
  SPEAKER_00: Oh, okay.
• 12:07
  SPEAKER_00: That makes sense.
• 12:08
  SPEAKER_02: Yeah, because you got you gotta flame.
• 12:10
  SPEAKER_00: Yeah, that's awesome.
• 12:11
  SPEAKER_00: So the credit, crdy, spaghetti, barbecue parfait, uh topsy tacos.
• 12:15
  SPEAKER_00: Yeah.
• 12:16
  SPEAKER_00: I mean, how how did you come up with those?
• 12:17
  SPEAKER_02: Or you know, uh uh using the name, of course, you know, still still pulling from the brand, still trying to keep it, you know, in in-house.
• 12:23
  SPEAKER_02: And so, you know, everybody got tacos, you know, everybody got you know the same thing.
• 12:27
  SPEAKER_02: So it's just this it's just do it differently, or let's add this or try that, you know.
• 12:31
  SPEAKER_00: So you kind of so you look at your audience or the people that like your stuff, and oh, they they might like this too.
• 12:36
  SPEAKER_00: Yeah, yeah.
• 12:37
  SPEAKER_02: They might like come try it, you know.
• 12:39
  SPEAKER_00: Cool, cool.
• 12:39
  SPEAKER_00: Uh so the toughest meat to master, which is your favorite to cook?
• 12:44
  SPEAKER_02: Um, favorite to cook, I don't know.
• 12:46
  SPEAKER_02: Um the favorite, I'll probably pick the easiest to cook, you know.
• 12:51
  SPEAKER_02: Which so we're like, but I mean, brisket because of the outcome of it, you know, the the whole thing, the the from the beginning to the end, you know, it's like it's like caring for a little child, you know.
• 13:01
  SPEAKER_02: You have to go pick it, you know, and look at it.
• 13:03
  SPEAKER_02: This one's gonna work.
• 13:04
  SPEAKER_02: We trim it, you know, we season it, you know, slap it around a little bit.
• 13:08
  SPEAKER_02: You know, you throw it in a smoker, and then you know, you're watching it constantly like a little kid, you know.
• 13:12
  SPEAKER_02: You're still there, I gotta do more to it, you know.
• 13:14
  SPEAKER_02: What and then at the end you're like, yeah, this is good, you know.
• 13:17
  SPEAKER_00: If you're not like ah dude, there's this movie I saw, it's called Life.
• 13:21
  SPEAKER_00: It's by uh M.
• 13:22
  SPEAKER_00: Knight uh Shyamalan, but like they're on this beach and like every hour is like like seven years.
• 13:28
  SPEAKER_00: Oh wow, it's crazy, bro.
• 13:30
  SPEAKER_00: Yeah, it's a good movie.
• 13:30
  SPEAKER_00: That guy, M.
• 13:31
  SPEAKER_00: Knight Shyamalan, he makes some good movies.
• 13:33
  SPEAKER_00: He made like signs, uh uh the sixth cents and all these other it's it's it's crazy.
• 13:39
  SPEAKER_00: Just thinking about that, like, dude, imagine barbecuing like seven years and what yeah, it'd be there forever.
• 13:45
  SPEAKER_00: Uh so signature rub sauce or technique?
• 13:49
  SPEAKER_02: Uh sprinkle and slap.
• 13:51
  SPEAKER_02: Yeah, sprinkle and then you slap it.
• 13:53
  SPEAKER_00: Just slap it on it.
• 13:54
  SPEAKER_02: Yeah, let it stick.
• 13:55
  SPEAKER_00: Wow.
• 13:56
  SPEAKER_00: Try it out.
• 13:56
  SPEAKER_00: So you do that before, obviously, before you put it on the pit on the pit or whatever.
• 14:00
  SPEAKER_00: Do you like uh well?
• 14:02
  SPEAKER_00: I guess marinate is a thing.
• 14:03
  SPEAKER_00: I I don't know a lot.
• 14:04
  SPEAKER_02: Yeah.
• 14:04
  SPEAKER_00: Um that's like you use what it what is marinate?
• 14:07
  SPEAKER_02: I don't know.
• 14:07
  SPEAKER_02: You can marinate it in the seasoning or you can marinate it in liquid.
• 14:10
  SPEAKER_00: Marinate it is to like like soak like the liquid soak into it.
• 14:14
  SPEAKER_00: Okay, okay, yeah.
• 14:14
  SPEAKER_02: You can soak it in seasoning or whatever flavors you want, you know, like a prime.
• 14:18
  SPEAKER_00: Nice.
• 14:19
  SPEAKER_00: Um, so uh which this dish took the longest to perfect?
• 14:24
  SPEAKER_02: Um the longest to perfect.
• 14:26
  SPEAKER_02: I don't know.
• 14:27
  SPEAKER_02: Let me see.
• 14:28
  SPEAKER_02: Um, it's not really anything the longest to perfect.
• 14:33
  SPEAKER_02: It's just you know, just just making sure their meats are down and then and then creating creating it, you know.
• 14:40
  SPEAKER_02: Once the meat's cooked and it's you know, it's then we can create, you know, some a dish or something out of it, you know.
• 14:46
  SPEAKER_02: Yeah, so like the dirty bird bowls, you know.
• 14:48
  SPEAKER_00: Oh, dirty bird bowls?
• 14:49
  SPEAKER_02: Yeah, yeah.
• 14:49
  SPEAKER_02: That was uh it was an accident actually because it's rice beans and chicken fajita, you know.
• 14:53
  SPEAKER_00: Wow.
• 14:54
  SPEAKER_02: And so uh I'd ordered some um to-go cups or to-go plates, but they were too small.
• 14:58
  SPEAKER_02: I was like, man, what am I gonna do with these?
• 15:00
  SPEAKER_02: You know, like man, I just wasted all this.
• 15:02
  SPEAKER_02: Wow.
• 15:02
  SPEAKER_02: We started figuring out, well, this what can we do with these bowls since we have so many?
• 15:06
  SPEAKER_02: So we started doing the dirty bird bowl, rice, beans, or whichever side you want.
• 15:09
  SPEAKER_00: Wow.
• 15:10
  SPEAKER_02: And then with chicken fajita, and some people add brisket, a slice of brisket and sausage, or they do brisket, you know, sub.
• 15:15
  SPEAKER_00: Wow.
• 15:16
  SPEAKER_02: And so that became a hit.
• 15:17
  SPEAKER_02: I was like, man, they're like in a dirty burger.
• 15:18
  SPEAKER_02: That's a cool name.
• 15:19
  SPEAKER_02: So yeah, yeah, yeah.
• 15:20
  SPEAKER_02: And so um, those those those have been those have been flying out the out the door.
• 15:25
  SPEAKER_00: You meant you mentioned something interesting that that it was like an accident.
• 15:28
  SPEAKER_02: Yeah.
• 15:29
  SPEAKER_02: Does it a lot of things are like that?
• 15:30
  SPEAKER_02: That's what I was gonna say.
• 15:31
  SPEAKER_02: Yeah, it's kind of like, oh man, that was well, it looks, you know, it works.
• 15:35
  SPEAKER_02: That's so good.
• 15:36
  SPEAKER_02: Just keep doing it, you know.
• 15:37
  SPEAKER_00: Yeah, what's it uh what's a secret menu item not uh not online?
• 15:42
  SPEAKER_00: Uh I guess uh what's a secret menu item not online?
• 15:45
  SPEAKER_00: I guess all your stuff is online.
• 15:47
  SPEAKER_02: Yeah, pretty much, but the the secret menu is not, uh, and it's kind of something that kind of got created by uh ideas or like let me try this, and then and then we we put it on the menu for a week or so, and you know, we take it out and then people ask for it, and then yeah, it just becomes a secret menu that wow, you know, we have chicken lollipops, you know, the um the the leg the legs, you know, chicken legs.
• 16:08
  SPEAKER_00: Oh, okay.
• 16:08
  SPEAKER_02: You know, and then we cut them up, wrap bacon and smoke them, you know.
• 16:11
  SPEAKER_00: And so secret menu, you only you pull it out only so so often.
• 16:15
  SPEAKER_02: So often sometimes we have um some some uh the secret menu available.
• 16:19
  SPEAKER_02: Yeah, you know, um, and then sometimes, you know, we That's cool.
• 16:23
  SPEAKER_02: Yeah.
• 16:23
  SPEAKER_00: You so do you I guess that that helps with the influx of I guess uh purchases that come through.
• 16:29
  SPEAKER_00: Right, right.
• 16:29
  SPEAKER_00: Okay, okay, it just helps on that part of the business side.
• 16:32
  SPEAKER_00: That's interesting.
• 16:32
  SPEAKER_00: I want to mention too, I went into your shop on Saturday and there was like there was people from like I would say different walks of life.
• 16:39
  SPEAKER_01: Right.
• 16:40
  SPEAKER_00: And I was like, What this is cool.
• 16:42
  SPEAKER_00: This is cool.
• 16:43
  SPEAKER_00: Um, how do you feel about that?
• 16:45
  SPEAKER_02: You know, it's it's it's kind of crazy because you know, I'm seeing it from the bottom in the back.
• 16:49
  SPEAKER_02: So a lot of people don't see me, but I can kind of sometimes I see you or they tell me, you know, what's going on.
• 16:53
  SPEAKER_02: But in the beginning, it was a lot of friends and family that were supporting.
• 16:56
  SPEAKER_02: They would come all the time.
• 16:57
  SPEAKER_02: Boom, boom, boom.
• 16:58
  SPEAKER_02: And so that kind of like got it okay.
• 16:59
  SPEAKER_02: They're word of mouth, these friends and family are sharing it.
• 17:02
  SPEAKER_02: And then we started people started showing up that we didn't know, you know.
• 17:05
  SPEAKER_02: Uh, and so that's the people that you want to you want to reach, people you don't know, you know.
• 17:09
  SPEAKER_00: So they can tell their friends, yeah.
• 17:11
  SPEAKER_02: Yeah, because your friends are gonna back you up all day long, you know, they're gonna they're gonna be you know have your back and support you.
• 17:16
  SPEAKER_02: But the people that don't know you, you know, and they're telling you that your food's good, then they mean it, you know.
• 17:21
  SPEAKER_00: How so how do you how do you know?
• 17:23
  SPEAKER_00: I guess do you think that that's when you know that you have a product when people come in that you don't know?
• 17:27
  SPEAKER_02: Right, right.
• 17:28
  SPEAKER_02: Okay, yeah, because I mean, you know, you can tell your friend that it's good all day, you know, uh, but when somebody that and you're gonna you know be like, hey, thank you.
• 17:35
  SPEAKER_02: But when somebody that doesn't know me says this is this and that is good, then it's kind of like okay, you know, that's it's it's yeah, that's cool.
• 17:43
  SPEAKER_00: That's cool.
• 17:44
  SPEAKER_00: Uh if someone could eat one thing forever from Top Secret Barbecue, what would it be?
• 17:48
  SPEAKER_02: What would it be?
• 17:49
  SPEAKER_00: Yeah, what if they had like if they if they could eat only one thing like forever from your menu, what what would it be?
• 17:55
  SPEAKER_02: I don't know.
• 17:55
  SPEAKER_02: Uh what do you like on your menu?
• 17:57
  SPEAKER_00: Do you like anything on your menu?
• 17:58
  SPEAKER_02: Yeah, yeah, uh everything.
• 18:00
  SPEAKER_02: Yeah, yeah, yeah.
• 18:01
  SPEAKER_02: But you know what?
• 18:02
  SPEAKER_02: I never get to really taste it uh as a whole, as uh the sides and the and the meats, you know, every once in a while.
• 18:08
  SPEAKER_02: Oh there's times I'll just try a little piece and okay, that's good.
• 18:11
  SPEAKER_02: I'm trying to like have an actual place.
• 18:12
  SPEAKER_02: Right, right.
• 18:13
  SPEAKER_02: And so I sit down and I'm like, wow, this is actually pretty good, you know.
• 18:16
  SPEAKER_02: And so there's several times where I get a chance to try it all together.
• 18:19
  SPEAKER_00: Wow.
• 18:19
  SPEAKER_00: You know, that's cool, man.
• 18:21
  SPEAKER_00: Yeah, like I said, it was it's some good food, bro.
• 18:23
  SPEAKER_00: You guys have got to try it.
• 18:24
  SPEAKER_00: Um, let me see what I got.
• 18:26
  SPEAKER_00: I gotta mention some people here real quick.
• 18:28
  SPEAKER_00: Uh, so let me mention some people on the uh Facebook community group that have been commenting on our stuff lately, especially on the posts with with uh with you, you and I on there.
• 18:36
  SPEAKER_00: Okay.
• 18:37
  SPEAKER_00: Uh we got Core Holland, Amy Garcia, Business CC, Pete Trevino, Joe, Jose Martinez, uh Janie Vasquez, uh Chinitas in Cars, Mitchell Finesse, James M.
• 18:48
  SPEAKER_00: Clem, Nick Lopez, uh Ben Deleon from the Recycle Corn Podcast, David Guerra, uh Javier Gonzalez of the CC Food Finds, he's the owner of that uh page.
• 18:59
  SPEAKER_00: Awesome dude.
• 18:59
  SPEAKER_00: Johnny Martinez, on point barbershop.
• 19:01
  SPEAKER_00: Uh VFW Post 2397, John N.
• 19:05
  SPEAKER_00: Timmon post, uh my cousin, uh he's out there.
• 19:08
  SPEAKER_00: Uh, who's that?
• 19:09
  SPEAKER_00: Ron Garcia, Daniel Perales of Iron Compound, Chris Ambrés of Night Creature Productions.
• 19:14
  SPEAKER_00: Thanks a lot, you guys.
• 19:15
  SPEAKER_00: If you haven't joined the uh Facebook community group, go check it out, join it, and you can find out what uh episodes are gonna be coming out soon.
• 19:22
  SPEAKER_00: Um, but yeah, so the next thing we're talking, we'll be talking about um, let's see, let's see here.
• 19:28
  SPEAKER_00: Uh so clearly barbecue isn't just food, it's a lifestyle, but there's also a community that comes with it.
• 19:33
  SPEAKER_00: Uh that's what I want to explore next.
• 19:36
  SPEAKER_00: Barbecue isn't just about food, it's about people running a business, serving the community, and being part of Corpus Christie's food uh scene.
• 19:44
  SPEAKER_00: Uh it comes with its own uh set of highs and lows.
• 19:47
  SPEAKER_00: So what have been some of the challenges and rewards of building top secret barbecue?
• 19:53
  SPEAKER_02: Um, a lot of the challenges is is when um you know you're having to get everything out at a certain time.
• 19:59
  SPEAKER_02: Uh whether, you know, it's either raining or it's doing something towards having to slow the fire down.
• 20:04
  SPEAKER_02: And so that, you know, you're having to get it out at a certain time, you know, and you don't want to rush it because you don't want the you don't want to mess the product up, you know.
• 20:12
  SPEAKER_00: Interesting.
• 20:12
  SPEAKER_00: Yeah.
• 20:13
  SPEAKER_02: And then, you know, the and then, you know, then when it's done, you're like, all right, I did good.
• 20:17
  SPEAKER_02: You know, now this food looks the way I want it to be.
• 20:19
  SPEAKER_02: You know, got customers coming in.
• 20:21
  SPEAKER_02: So that's the like, all right, you know, you know, there it's the the highs and lows, all in that few hours, you know.
• 20:27
  SPEAKER_00: So you're more concerned about the act the product, no matter so that that's the main challenge to have the product, right?
• 20:33
  SPEAKER_00: The consistency of the product out there.
• 20:35
  SPEAKER_02: To have it, have it right, have it done right.
• 20:36
  SPEAKER_02: Yeah.
• 20:37
  SPEAKER_02: And so that you know, when the customer's eating it, they're like, okay, this is this is good.
• 20:40
  SPEAKER_00: Wow.
• 20:41
  SPEAKER_00: They know what to expect every time.
• 20:42
  SPEAKER_00: Right, right.
• 20:43
  SPEAKER_00: Uh so what's the biggest challenge?
• 20:45
  SPEAKER_00: I guess that's the biggest is that the biggest challenge of running a barbecue business?
• 20:48
  SPEAKER_00: Because you got like uh the business side of it also instead of just cooking.
• 20:52
  SPEAKER_02: I mean, it it there's so many different elements to it, you know what I mean?
• 20:55
  SPEAKER_02: The challenges from having to make the money to be able to continue to keep keep working, you know, um, from challenging having to make the the food and have it out at a certain time and make sure it's right, you know.
• 21:06
  SPEAKER_00: Are you what's it been like, like handling, I guess, uh I guess money coming in, money going out and stuff like that?
• 21:12
  SPEAKER_00: Is it something that you have to learn on your own?
• 21:14
  SPEAKER_00: Like, you know what I'm saying?
• 21:15
  SPEAKER_00: Like right, yeah.
• 21:16
  SPEAKER_02: There's there's it's not nobody's out there, nobody's gonna show you, nobody's gonna teach you, nobody's gonna, you know, and if they are, then take, take, you know, take note of it.
• 21:24
  SPEAKER_02: But nobody's gonna go out there and say, okay, well, this, this, and this, and that, and this.
• 21:27
  SPEAKER_02: You gotta figure it out on your own.
• 21:28
  SPEAKER_02: Yeah, you pretty much gotta figure it out and see what works for you and see how it works for you, you know.
• 21:33
  SPEAKER_00: Nice.
• 21:33
  SPEAKER_00: What's the most remote rewarding moment as a pit master?
• 21:38
  SPEAKER_00: When the food's all gone, you know, done.
• 21:41
  SPEAKER_00: Yeah, I was gonna mention that.
• 21:42
  SPEAKER_00: So uh a lot of uh like every day your post is like sold out.
• 21:46
  SPEAKER_00: Thanks a lot, Corpus.
• 21:47
  SPEAKER_00: We'll see y'all tomorrow.
• 21:48
  SPEAKER_00: Yeah, yeah, yeah.
• 21:48
  SPEAKER_02: That's cool.
• 21:49
  SPEAKER_02: How do you feel about that?
• 21:50
  SPEAKER_02: And that's it's uh, you know, when we first started, um, you know, we were we were doing two, three briskets, you know what I mean?
• 21:56
  SPEAKER_02: And so that was that was an accomplishment for us.
• 21:59
  SPEAKER_02: Like, where was Sort out of three briskets.
• 22:01
  SPEAKER_02: Wow.
• 22:01
  SPEAKER_02: So many hours, you know.
• 22:02
  SPEAKER_02: And we're like, wow, wow, that's good.
• 22:03
  SPEAKER_02: And so, and then the more and more we stuck with it, the more we're doing, and the more like, man, okay, we did 15 briskets today, like wow, like, you know, and within the two to three hours that were open, you know.
• 22:12
  SPEAKER_02: And so it's pretty good.
• 22:14
  SPEAKER_02: We got a lot of different um uh companies that we cater for, so that's what helps, that's what gets us out faster.
• 22:19
  SPEAKER_02: And then we get uh calling orders the night before, you know, and so um you know, we're already getting trying to see what we have and see how far we can push.
• 22:28
  SPEAKER_00: Wait, so where do uh do you mind me asking like where you can like catering as far as catering goes?
• 22:32
  SPEAKER_00: Like uh do you cater to like businesses or I mean what are some of the type of industries that you cater to when you do?
• 22:40
  SPEAKER_02: So during the week, um we get the caterings from like uh um Ed Hicks, Nissan, Super Hades, uh Flint Hills, uh Sitco.
• 22:49
  SPEAKER_02: So they call during the week and and uh Ron Hoover, they call and they get 30, 40, 50 plates, you know.
• 22:54
  SPEAKER_02: Uh and so we're having to do those at the same time, you know, we got we got we open at 11 too.
• 22:59
  SPEAKER_02: So or sometimes we go home, we we knock them out before 11 comes, and then we're like, all right, we have no more sides, or we have no more of this, and this is all we have left.
• 23:07
  SPEAKER_02: And you know, so it starts becoming like okay, there and then customers themselves order three, four racks of ribs and two briskets, and wow, you know, so many different different things.
• 23:16
  SPEAKER_02: So it's you know, they're going out, you know.
• 23:18
  SPEAKER_00: That's cool, man.
• 23:18
  SPEAKER_00: That's amazing, dude.
• 23:19
  SPEAKER_00: Congrats, yeah, yeah, yeah.
• 23:20
  SPEAKER_00: Congrats on that for sure.
• 23:21
  SPEAKER_02: You know, thanks for everybody that supports.
• 23:23
  SPEAKER_02: I mean, uh, right now, too, I got Sylvia.
• 23:25
  SPEAKER_02: Yeah, uh Sylvia's saying, best barbecue ever, you know what I mean?
• 23:28
  SPEAKER_02: Uh uh Destiny out there.
• 23:30
  SPEAKER_02: Uh Joey, what's the what's the secret?
• 23:32
  SPEAKER_02: I need to know.
• 23:33
  SPEAKER_00: Yeah, we do, bro.
• 23:35
  SPEAKER_02: Right.
• 23:36
  SPEAKER_02: Even my son's like, what's the secret?
• 23:37
  SPEAKER_00: I was like, well, I mean, do you find it hard keeping it a secret?
• 23:41
  SPEAKER_00: Or do you just tell your wife everything?
• 23:44
  SPEAKER_02: It's you know, it's because I'm the one that cooks from you know, and the the the family helps.
• 23:48
  SPEAKER_02: They they they help trim and help get things together, you know, and stuff.
• 23:51
  SPEAKER_02: But the the the initial cook and everything, you know, I'm in there trying to get it all going and you know secret is not to burn it, you know, not to ruin the meat, you know.
• 24:00
  SPEAKER_00: So I I guess that well, of course that makes sense.
• 24:02
  SPEAKER_00: Burn it, don't think.
• 24:03
  SPEAKER_02: Yeah, yeah.
• 24:04
  SPEAKER_02: I was like, we don't have this today.
• 24:05
  SPEAKER_00: And you know, you know what I guess when I I guess the main thing that I look at when I'm eating a barbecue is it's that it's not dry, right?
• 24:12
  SPEAKER_00: Like dry chicken, love you know what I mean.
• 24:15
  SPEAKER_00: But dude, you're I'm telling you, the chicken was was good, moist, like it wasn't dry.
• 24:20
  SPEAKER_00: Sausage even had a good consistent consistency, but sausage, it seems like it's oh usually kind of dry in the middle.
• 24:26
  SPEAKER_00: I mean, would you say that?
• 24:27
  SPEAKER_02: It just depends.
• 24:28
  SPEAKER_02: You know, sometimes you can overcook a sausage, but okay, okay.
• 24:31
  SPEAKER_00: Yeah, and then even the even the brisket was I mean, it was all good.
• 24:34
  SPEAKER_00: I wanted some, I wanted to try some.
• 24:35
  SPEAKER_00: Do you do ribs often?
• 24:37
  SPEAKER_00: The what?
• 24:37
  SPEAKER_00: Do you do ribs often?
• 24:38
  SPEAKER_00: Ribs?
• 24:39
  SPEAKER_02: Like I do pork ribs and beef ribs.
• 24:41
  SPEAKER_00: Okay, okay, okay.
• 24:41
  SPEAKER_00: Yeah, I wanted to try the ribs because I like the I like the ribs, obviously.
• 24:45
  SPEAKER_00: Everybody likes ribs but I was like, no ribs, but I'll just give me the chicken, give me the brisket, yeah, give me the sausage.
• 24:50
  SPEAKER_02: I think that that uh that day, I think this one guy came in and got like four racks and a couple briskets.
• 24:55
  SPEAKER_02: He was taking them to Mexico and stuff for a family, you know.
• 24:57
  SPEAKER_02: So yeah, yeah, yeah.
• 24:58
  SPEAKER_02: That's pretty cool.
• 24:59
  SPEAKER_00: That's cool.
• 25:00
  SPEAKER_00: The meat that you get, like, do you get like as far as that goes, like in purchasing it from companies or whatever, do you get it like wholesale?
• 25:07
  SPEAKER_00: Do you buy it local?
• 25:08
  SPEAKER_00: Like, uh, is that a secret also?
• 25:10
  SPEAKER_02: That's a secret also.
• 25:11
  SPEAKER_02: No, okay, okay.
• 25:12
  SPEAKER_02: I first started getting off from of course I was getting from the locals here, you know.
• 25:16
  SPEAKER_02: Um, but and then I started going with uh PFG.
• 25:19
  SPEAKER_02: So I was ordering my stuff from them, you know, briskets and chicken, all the stuff, and then their prices started getting, you know, started going up.
• 25:25
  SPEAKER_02: So I was like, I gotta find another, yeah, another distributor.
• 25:27
  SPEAKER_02: So I went to Cisco, uh Cisco, and uh their prices were were pretty good until everything started going up.
• 25:34
  SPEAKER_02: So they went up on their price.
• 25:36
  SPEAKER_02: So it just becomes hard to like, okay, how are we gonna make money off something that's that's more expensive than it should be?
• 25:41
  SPEAKER_00: Yeah, so obviously when uh what's up, Jose?
• 25:44
  SPEAKER_00: Um Jose.
• 25:45
  SPEAKER_00: Uh so obviously I we'll we'll read that comment.
• 25:48
  SPEAKER_00: We'll read your comment here.
• 25:48
  SPEAKER_00: Uh so uh obviously prices go up on a stuff.
• 25:52
  SPEAKER_00: Do you find it hard?
• 25:53
  SPEAKER_00: Be obviously as business owners, we have to have our prices go up as well to be able to make a profit and stuff like that.
• 25:58
  SPEAKER_00: How do you feel about like having to do that on your customer?
• 26:01
  SPEAKER_00: Is it hard?
• 26:02
  SPEAKER_00: Like, you know what I mean?
• 26:03
  SPEAKER_02: Yeah, yeah, it is hard just because for one, I mean, barbecue is an expensive you're gonna go out and eat barbecue somewhere, you're gonna spend a lot of money ordering for the family or begin with, yeah.
• 26:13
  SPEAKER_02: To begin with, regardless, right?
• 26:14
  SPEAKER_02: So I try to make it affordable to where anybody can, I only have five dollars, all right?
• 26:19
  SPEAKER_02: We got a five dollar sandwich, you know.
• 26:21
  SPEAKER_02: So I kept the five dollar sandwich when I first started, you know.
• 26:23
  SPEAKER_02: I was like, hey, so we got a five dollar sandwich, or you want to afford meat for$24, you know.
• 26:28
  SPEAKER_02: So it's still we try to still make it affordable to where anybody can come in, hey, I only got five dollars.
• 26:33
  SPEAKER_02: All right, you can get a sandwich, you know.
• 26:34
  SPEAKER_02: So, and at the same time, it's like I I we have to go up on prices, you know, uh on some things, but you know, some things I want to keep the same.
• 26:42
  SPEAKER_02: I still want it to be affordable to where you know it's not that hey, I can't they walk out because they can't afford it.
• 26:47
  SPEAKER_02: Like, no, how much you got?
• 26:48
  SPEAKER_02: I got five hours.
• 26:49
  SPEAKER_02: Cool, bro.
• 26:49
  SPEAKER_02: Let's still make it happen.
• 26:51
  SPEAKER_00: Hey, thanks, and now also thanks for coming out to the art walk when we're out there posted up selling t-shirts and stuff.
• 26:55
  SPEAKER_02: Yeah, I was walking by and I saw that you know what I've been I've been seeing you on here.
• 26:59
  SPEAKER_02: I was like, let me go over there and get some get some stuff you got, you know.
• 27:01
  SPEAKER_00: So yeah, it makes me think about that because I got hoodie, hoodies are expensive, and then you got tees less expensive, and then you got stickers and then hats.
• 27:08
  SPEAKER_00: Yeah, so that makes sense.
• 27:09
  SPEAKER_00: Like you got the$5 sandwich, you got the three-me plate.
• 27:12
  SPEAKER_00: Yeah, I mean, interesting.
• 27:13
  SPEAKER_00: Yeah, so Jose Martinez on Facebook says uh Joe G Borg Garcia, ML and R may be a good man, uh, above keeping blessings, you and the family.
• 27:22
  SPEAKER_00: Uh you kept the dream of you getting this going for yourself.
• 27:25
  SPEAKER_00: I remember us doing the cook-offs as double J's working barbecue team.
• 27:30
  SPEAKER_00: Uh keep up the good cooking, bro.
• 27:32
  SPEAKER_00: Stick burn uh stick burning is the best way to go.
• 27:35
  SPEAKER_00: Keep up the good work you're doing.
• 27:38
  SPEAKER_02: Yeah, so when I first, because he was uh Jose was already doing it, Joe was already doing, he had been doing barbecue competitions, and and so you know, our wives knew each other, so I was like, Yeah, well, so we kind of ended up meeting each other.
• 27:48
  SPEAKER_02: I was like, Well, I want to get into it.
• 27:49
  SPEAKER_02: How do I get into this?
• 27:50
  SPEAKER_02: You know, and so he kind of started showing me, like, well, this is what they do, and this is how it is.
• 27:54
  SPEAKER_02: And we're using his pit, you know.
• 27:56
  SPEAKER_02: I didn't have a barbecue pit.
• 27:57
  SPEAKER_02: I didn't have, you know, I was like, let's do this.
• 27:58
  SPEAKER_02: And so it became something like, all right, I gotta just get an idea of how it goes.
• 28:02
  SPEAKER_02: And so, all right, listen to me, I can do these too, you know.
• 28:05
  SPEAKER_00: Nice, yeah, yeah, but yeah, good.
• 28:08
  SPEAKER_02: Yeah, yeah.
• 28:08
  SPEAKER_00: That's awesome, man.
• 28:10
  SPEAKER_00: Uh let's see.
• 28:11
  SPEAKER_02: Uh Sylvia said, and great portions too.
• 28:14
  SPEAKER_02: Yes, yeah, yeah, yeah.
• 28:14
  SPEAKER_02: So that's the thing too, is portions, right?
• 28:17
  SPEAKER_02: You know, you don't want to pay twenty dollars for something and be like, this ain't worth it, you know.
• 28:21
  SPEAKER_02: And so you gotta be able to figure that out too.
• 28:23
  SPEAKER_02: You gotta figure out, okay, how many, how many portions of meat do I put in the plate, you know?
• 28:27
  SPEAKER_00: Yeah, I was gonna say that too, because it was pretty it's pretty proportionate when I when I tried it out.
• 28:31
  SPEAKER_00: And I was thinking that too.
• 28:32
  SPEAKER_00: Do you do you feel like you put you you put too much in there for the price or too little?
• 28:36
  SPEAKER_00: Like, how do you I guess how do you gauge it?
• 28:38
  SPEAKER_02: Do you just yeah, there's times where you can weigh it out, and there's times where we there's we don't have time to weigh it out.
• 28:44
  SPEAKER_02: I'm just here as big as my hand is that's how big your sandwich is gonna be.
• 28:48
  SPEAKER_02: You know, something to where you know it's like, hey, let's let's give extra, of course, you know, and then um and not be not skip out too much on a plate.
• 28:55
  SPEAKER_00: And it's like people want to want extra for bang for their book, I guess.
• 28:59
  SPEAKER_00: Right.
• 28:59
  SPEAKER_02: And of course, when they see it, they're gonna be like, Whoa, how big is that potato?
• 29:02
  SPEAKER_02: You know.
• 29:03
  SPEAKER_00: Yeah.
• 29:03
  SPEAKER_00: How do you so I met your wife?
• 29:06
  SPEAKER_00: Um, how how do you and your wife keep the family touch in the business?
• 29:10
  SPEAKER_00: Because that people mention that on the Google reviews.
• 29:12
  SPEAKER_00: Right, right.
• 29:13
  SPEAKER_00: Oh, it's a nice family business and this and that.
• 29:15
  SPEAKER_00: So how do you how do you I guess how do you keep that touch going?
• 29:19
  SPEAKER_02: I mean, you know, it it it's uh it's a you know, uh mom and pop's backyard barbecue, you know, hole in the wall, you know, and so it it's family-based, and so we're you know, whatever we we we're doing together, we're doing together, and I need your help, you need my help, you know.
• 29:33
  SPEAKER_02: We we need each other to get it going, you know.
• 29:35
  SPEAKER_02: Man, that's cool.
• 29:35
  SPEAKER_02: Yeah, and so it kind of it kind of, you know, you sometimes you want you want to separate, you know, from your family and work, you know, the business part of it, or you know, because yeah, I'm your I'm your boss, not your yeah, dad or something, you know, but at the same time, it just it just all kind of flows together, you know, and it works together.
• 29:51
  SPEAKER_00: Yeah, to be able to switch between that, that's that's gotta be difficult.
• 29:54
  SPEAKER_00: You gotta be home at home trying to think to think about the business.
• 29:57
  SPEAKER_00: Right, right, right.
• 29:58
  SPEAKER_00: Yeah, that makes a lot of sense.
• 29:59
  SPEAKER_00: Yeah, but it's cool, it's that's cool to me how how husband and wife can do stuff like that together, you know what I mean?
• 30:06
  SPEAKER_00: Right.
• 30:06
  SPEAKER_00: Because then in our city, there I mean, even my own parents are separated, you know what I mean?
• 30:10
  SPEAKER_00: There's a lot of that going on, so just it seems like that could be a brush, a breath of fresh air, just having a you know, uh family together, right?
• 30:19
  SPEAKER_00: Doing something helping each other, you know what I mean, helping each other out.
• 30:22
  SPEAKER_00: Uh so that that's pretty cool.
• 30:24
  SPEAKER_00: Um, so we're gonna try with transitness.
• 30:26
  SPEAKER_00: Uh, we're gonna uh you're clearly making an impact in the community.
• 30:29
  SPEAKER_00: People love your stuff.
• 30:31
  SPEAKER_00: Uh before we wrap it up, let's uh have a little fun with some quick, lighthearted questions.
• 30:35
  SPEAKER_00: Before we do that, I'm gonna go ahead and shout out some people from uh let's see, the let me see.
• 30:40
  SPEAKER_00: I was gonna shout out some notable uh I guess podcasts.
• 30:44
  SPEAKER_00: I had some podcasts that I was listening to that are local.
• 30:47
  SPEAKER_00: Um, we got the recycled corn podcast by Ben DeLeon.
• 30:50
  SPEAKER_00: Check them out.
• 30:51
  SPEAKER_00: He's got these very insightful videos.
• 30:54
  SPEAKER_00: He's got uh just talking about live stuff, like get knocked down, get up type of stuff.
• 30:59
  SPEAKER_00: Uh, and then we got the The Walking Leader podcast by uh Daniel Guerra.
• 31:04
  SPEAKER_00: We got the Chinitas in Cars out of here out of Corpus Christie.
• 31:07
  SPEAKER_00: These are all corpus corpus kind of corpus-based uh podcasts.
• 31:11
  SPEAKER_00: We got every uh all things all things everything by Gulf Coast Smoke.
• 31:15
  SPEAKER_00: Have you heard of them?
• 31:16
  SPEAKER_02: Golf Coast Gulf Coast Smoke, yeah.
• 31:18
  SPEAKER_00: They got a podcast, and I was listening to that kind of inspiration inspiration for this okay, okay.
• 31:22
  SPEAKER_00: And then we got Sound Injection by Meg of Haunt the Sleep.
• 31:26
  SPEAKER_00: She's uh co-host there, so there's another Corpus Christi podcast you might want to check out.
• 31:30
  SPEAKER_00: Uh so um we talked about the the past and the present and what about the future?
• 31:35
  SPEAKER_00: Let's look ahead.
• 31:36
  SPEAKER_00: That's the wrong one.
• 31:37
  SPEAKER_00: Sorry guys.
• 31:38
  SPEAKER_02: Monica wants a barbecue now.
• 31:39
  SPEAKER_00: Yeah, yeah.
• 31:40
  SPEAKER_00: You got any comments there?
• 31:41
  SPEAKER_02: Monica Gonzalez wants a barbecue now.
• 31:47
  SPEAKER_00: Nice.
• 31:47
  SPEAKER_00: Yeah.
• 31:48
  SPEAKER_00: So your your face, so uh your Facebook following, do you have uh you do got a lot of followers on pretty much all platforms, uh Facebook, Instagram, and in Twitter?
• 31:56
  SPEAKER_02: I think so, yeah, yeah.
• 31:57
  SPEAKER_02: We're we're we're growing, you know, it's getting there and and uh and the support is what really what really matters, you know.
• 32:02
  SPEAKER_02: I mean you can have so many followers, but you're not busy during the day, you know what I mean?
• 32:06
  SPEAKER_02: I can have no followers, but I'm busy all day, you know.
• 32:09
  SPEAKER_02: So it you know, it's just the followers help, you know, and the support really helps, you know, the people that come in and and continue to keep coming in from day one, you know, um, that are still there.
• 32:18
  SPEAKER_02: There I remember when you had uh butcher paper on the window, you know, and they were just selling sandwiches only, and so and you start incorporating different things, and so what happens you grow with your customers together, you know.
• 32:28
  SPEAKER_00: So followers is not the same as like quest like customers, I guess you could.
• 32:32
  SPEAKER_02: Right, right, right.
• 32:33
  SPEAKER_02: You can have a bunch of followers, but you know, you're not you're not selling out or you're not selling making the product, yeah, selling the product.
• 32:39
  SPEAKER_00: Wow, wow.
• 32:40
  SPEAKER_00: Uh so uh I guess we're talking about the future.
• 32:42
  SPEAKER_00: Let's look ahead.
• 32:43
  SPEAKER_00: What's next for the top secret barbecue?
• 32:45
  SPEAKER_00: Um, after that, we'll do a couple of rapid fire questions.
• 32:48
  SPEAKER_00: So, where do you see top secret in five years, ten years?
• 32:51
  SPEAKER_02: Five years, I'm of course I want to I want to expand and do more of a sit-down um so they can sit down and enjoy the food and have uh have them to sit down and eat, you know, instead of uh what we have now as takeout, you know.
• 33:03
  SPEAKER_02: So um so eventually, yeah, it's gonna get to a point where we got it uh we got them sitting down, dining in.
• 33:08
  SPEAKER_00: Yeah, yeah, I was thinking that too.
• 33:09
  SPEAKER_00: I was like, man, I wish we could sit here and eat it.
• 33:11
  SPEAKER_02: Right, right, right.
• 33:11
  SPEAKER_00: Yeah, for sure.
• 33:12
  SPEAKER_01: So go ahead.
• 33:13
  SPEAKER_00: No, I was gonna ask you just about like thinking thinking ahead in the future and stuff like that.
• 33:18
  SPEAKER_00: And do you do you do that often?
• 33:20
  SPEAKER_00: Like we can be like, or do you just do it like year by year, month by month, or do you just say, okay, in five years I want this, and in ten years I want this, and then you strive for that goal.
• 33:29
  SPEAKER_02: Right.
• 33:29
  SPEAKER_02: You know, it it's just it depends because it sometimes it could take five years, sometimes it could take uh two years, you know.
• 33:34
  SPEAKER_02: It you know, it it in what whatever your goals are.
• 33:37
  SPEAKER_02: Uh yeah, you can have a five year, like, you know, in five years I want to do this, but maybe in two years it's already happening.
• 33:42
  SPEAKER_02: Oh you know, so so you're you're able to you gotta be able to to move in when when you're ready, you know.
• 33:48
  SPEAKER_00: So you would so you would set a set a goal, right?
• 33:51
  SPEAKER_02: Right, right, right.
• 33:51
  SPEAKER_02: Yeah, I got goals, I got visions, I got, you know, I'm constantly thinking of how to make myself better, how to make the business better, how to make the product better, you know.
• 33:59
  SPEAKER_00: Yeah, that's interesting.
• 34:00
  SPEAKER_02: And what's what's what's uh you know what's gonna work for you, you know.
• 34:03
  SPEAKER_00: Interesting.
• 34:04
  SPEAKER_00: So I just real quick, we're talking about I want to talk about like creativity because you were in music, right?
• 34:09
  SPEAKER_00: Do you feel like you have like a creative mind that do you how how is that like transferred to what you're doing now as far as like being creative and writing lyrics and making music and stuff like that?
• 34:20
  SPEAKER_00: Do you see like any of those, I guess, like skills uh in what you're doing now?
• 34:24
  SPEAKER_02: Yeah, in a way, in a different way, but in the same way, because when you're doing music, of course, you're wanting to perfect what you're doing, either the song or an instrument or beat or something you're making.
• 34:34
  SPEAKER_02: And so you wanted to make it good, you want to make it right, you want to make sure everything is sequenced good, everything has a beginning and an end, you know.
• 34:40
  SPEAKER_02: And so whenever you're when you're doing the barbecue, you're you're wanting to a from the beginning when I get the product to the beginning when the customer's eating it.
• 34:48
  SPEAKER_02: You know, there's so many different different levels to it to where you know you gotta, you know, you gotta keep it, stay on it.
• 34:55
  SPEAKER_02: And so staying on point with your music is staying on point with with barbecue, and whatever pretty much whatever you do, yeah is is you know, is uh work paying attention to it.
• 35:04
  SPEAKER_00: Yeah, there's a lot in there, bro.
• 35:05
  SPEAKER_00: That's crazy.
• 35:05
  SPEAKER_00: Yeah, yeah.
• 35:06
  SPEAKER_00: You look at it like a song, you can look at it work ethic.
• 35:08
  SPEAKER_02: I mean Yeah, there's a lot of moving parts, you know, and so and and the more product I add, the more parts are moving, you know.
• 35:14
  SPEAKER_02: So the more I'm moving, you know.
• 35:16
  SPEAKER_02: So you know, I'm having to get another pit made and bring it over.
• 35:19
  SPEAKER_02: And so now I got two big pits going, and so it's like, okay, I'm moving over here, I'm going to the other one, I'm coming to the other one.
• 35:24
  SPEAKER_02: So you know, it gets it gets, you know, it gets going.
• 35:28
  SPEAKER_00: You said you said having a pit made?
• 35:30
  SPEAKER_02: Yeah, yeah, yeah, yeah.
• 35:31
  SPEAKER_00: What like custom made?
• 35:32
  SPEAKER_00: Yeah, yeah, yeah.
• 35:33
  SPEAKER_00: So is that the norm for like bar?
• 35:34
  SPEAKER_00: I guess yeah, pit masters?
• 35:36
  SPEAKER_02: Yeah, yeah.
• 35:36
  SPEAKER_02: They want to get something that's gonna work for them or that's gonna be is big enough for their for their company.
• 35:41
  SPEAKER_02: Uh because when I first went in there, I had a smaller pit on the trailer, a little smaller one.
• 35:45
  SPEAKER_02: You know, you can do like five briskets or something, you know.
• 35:48
  SPEAKER_02: And so you still I grew out of that one.
• 35:50
  SPEAKER_02: So it's like, all right, let's get a bigger one made.
• 35:52
  SPEAKER_02: And so we made a bigger one, add more brisket to there.
• 35:54
  SPEAKER_00: Who do you do you want to shout out who makes them?
• 35:56
  SPEAKER_00: Or I mean, uh do you get it local made local?
• 35:59
  SPEAKER_02: Yeah, there's a there's a friend of mine, we'd kind of do it together, you know.
• 36:01
  SPEAKER_02: I mean like, hey, let's put this here, let's put this here, and then like welding it.
• 36:04
  SPEAKER_02: Yeah, he welded it together.
• 36:06
  SPEAKER_02: Yeah, yeah.
• 36:06
  SPEAKER_02: Sam, my boy, Sam, you know, uh, and so he you know, he put it together and we have it ready and drag it to the to the shop.
• 36:13
  SPEAKER_00: Yeah, I wanted to get some welders on here, dude.
• 36:15
  SPEAKER_00: So you you weld like yourself?
• 36:17
  SPEAKER_00: No, I don't.
• 36:17
  SPEAKER_00: Okay, I just kind of like well you put it up.
• 36:21
  SPEAKER_02: I was helping him, I was attacking a couple things, and then I was holding something the last time I was doing the first one, and he was hitting I guess the people's falling on me and started burning to mature.
• 36:31
  SPEAKER_02: Yeah, that was crazy.
• 36:32
  SPEAKER_02: I'm not helping you no more.
• 36:35
  SPEAKER_00: Yeah, there's there was a dude on TikTok.
• 36:37
  SPEAKER_00: Uh, you probably followed him.
• 36:38
  SPEAKER_00: I think his name is Homer, but he has this thing called uh So You Wanna Be a Welder, huh?
• 36:42
  SPEAKER_00: That's like that's his saying.
• 36:44
  SPEAKER_01: Oh, yeah.
• 36:44
  SPEAKER_00: But he reached out and so we might get him on here.
• 36:46
  SPEAKER_00: We had uh Nick Lopez also.
• 36:48
  SPEAKER_00: Okay.
• 36:48
  SPEAKER_00: He he was working like at the Tesla factory in Austin or something like that.
• 36:52
  SPEAKER_00: So that was that was interesting.
• 36:53
  SPEAKER_00: Uh the rapid fire quote, is there any you got any comments there on your Facebook?
• 36:56
  SPEAKER_02: Yeah, I mean, see, uh I've tried um I don't know, let me see.
• 36:59
  SPEAKER_02: Here we are, sliced brisket, I ain't recommended, uh Judy.
• 37:11
  SPEAKER_02: Stacey 100% recommended, you know what I mean?
• 37:13
  SPEAKER_00: Nice.
• 37:14
  SPEAKER_00: Yeah, yeah, I wanted to um let me read your I wanted to read your uh your the the Google the goo what Google says like the reviews.
• 37:22
  SPEAKER_00: Right, right.
• 37:23
  SPEAKER_00: Yeah, because like Google like now it it actually AIs it and it takes all the reviews and it puts it like in this one paragraph.
• 37:30
  SPEAKER_00: It's very interesting what they do.
• 37:32
  SPEAKER_00: Uh and I wanted to read that uh for you.
• 37:36
  SPEAKER_00: It says people say this barbecue restaurant serves juicy, smoky, and tender brisket as well as delicious pulled pork, beef ribs, and chicken.
• 37:45
  SPEAKER_00: They highlight the reasonable prices and generous portions.
• 37:49
  SPEAKER_00: They also like the friendly, family-owned staff and fast service.
• 37:53
  SPEAKER_00: 4.9 stars.
• 37:55
  SPEAKER_00: Dude, how you feel about that?
• 37:56
  SPEAKER_02: That's good.
• 37:57
  SPEAKER_02: That's good, you know, and and so we get customers that come in that are visiting from out of state, you know, from out of town, and they Google, you know, best barbecue or not best or barbecue near me or something, you know.
• 38:08
  SPEAKER_02: And so they said that our our our uh the ratings are high and the and uh you know the reviews are like that's cool, man.
• 38:14
  SPEAKER_02: Appreciate it, you know.
• 38:15
  SPEAKER_02: So that helps uh yeah, yeah.
• 38:16
  SPEAKER_02: They're coming to a little hole in the wall, you know, and so and then they like it, you know, and so we get we get uh you know, we get a customer.
• 38:22
  SPEAKER_00: That's awesome.
• 38:23
  SPEAKER_00: Uh Joyce Garcia says success takes time, but innovation is daily.
• 38:27
  SPEAKER_00: With Joe G Boy Garcia, since I've known and watched, is always re-inventing his craft.
• 38:33
  SPEAKER_00: Wow.
• 38:34
  SPEAKER_00: Garcia uh Garcia's roots run deep, but there's nothing that he can't do.
• 38:39
  SPEAKER_00: Love your brother, super proud.
• 38:41
  SPEAKER_00: Awesome.
• 38:41
  SPEAKER_02: Yeah, I don't know who that is.
• 38:43
  SPEAKER_02: Nah, that's my sister.
• 38:45
  SPEAKER_02: My sister, Joyce.
• 38:47
  SPEAKER_02: She helps out at the shop too.
• 38:48
  SPEAKER_02: Whenever she she's not working, yeah.
• 38:50
  SPEAKER_02: She helps out too whenever whenever we uh yeah, we got some extra we need too.
• 38:53
  SPEAKER_02: We'll call in a whole bunch of people, you know.
• 38:55
  SPEAKER_00: Yeah, so so once uh I guess like talking about family and stuff like that.
• 38:58
  SPEAKER_00: Sometimes when you start business, people think you're making money, family come out of the woodwork.
• 39:02
  SPEAKER_02: Right.
• 39:02
  SPEAKER_00: Does that happen?
• 39:03
  SPEAKER_00: Like, how does it?
• 39:03
  SPEAKER_02: Yeah, of course, you know.
• 39:04
  SPEAKER_02: It's kind of like hey, you know, you know, I was like, it's gonna happen, right?
• 39:06
  SPEAKER_02: Yeah, yeah.
• 39:07
  SPEAKER_02: Like, no, I don't have uh my money's not long.
• 39:09
  SPEAKER_02: I don't got money like that.
• 39:10
  SPEAKER_02: Sorry, you know you may think, right?
• 39:12
  SPEAKER_02: Yeah, you may think, you know, you may see all these people lining up coming and paying me money, but you know, I gotta go buy buy more stuff, you know.
• 39:19
  SPEAKER_00: Indiana walking stick on uh on Instagram, he said, because I was put what would you ask Joe, right?
• 39:24
  SPEAKER_00: And he was like, I would ask him, how come I can't go to the front of the line?
• 39:28
  SPEAKER_01: We gotta pay a little extra and then you're probably good.
• 39:31
  SPEAKER_01: You know what I mean?
• 39:31
  SPEAKER_01: Like, yeah, it's awesome, man.
• 39:33
  SPEAKER_00: Do you think you're you're you're reinventing your craft?
• 39:36
  SPEAKER_02: Like, um, yeah, yeah, constantly, constantly, you know, from from uh you know, and it becomes you become blessed and highly favored, you know what I mean?
• 39:43
  SPEAKER_02: So anything that you put your hands on, you know what I mean, it's gonna be it's gonna be it's gonna be good, it's gonna, you know, it's gonna flourish, you know.
• 39:49
  SPEAKER_02: And you just gotta have the mindset of like, okay, this is gonna work.
• 39:52
  SPEAKER_02: This is this is what I'm doing, and you know, ain't nobody can't stop me, you know.
• 39:56
  SPEAKER_03: Wow.
• 39:56
  SPEAKER_02: You can only yourself is the only person that that's gonna stop you, you know.
• 39:59
  SPEAKER_02: I'm just trying to be better than I was yesterday or last week, you know.
• 40:03
  SPEAKER_02: Wow, that's my only competition.
• 40:04
  SPEAKER_02: And so it's not just barbecue, you I mean, it's your yourself, like your whole mental, your whole mentality, you know what I mean, from waking up to going to start it, or like man, I ain't trying to do this early in a moment.
• 40:15
  SPEAKER_00: Well, how do you come with how do you like end up with that mindset?
• 40:17
  SPEAKER_02: You know, because Yeah, I mean it you just kind of you just kind of have to this this you know.
• 40:22
  SPEAKER_00: Well you said you yeah, you said like blessed and highly favored.
• 40:25
  SPEAKER_00: That's that's like because I've heard I I've been taught I've talked in like Christian circles.
• 40:28
  SPEAKER_00: Right, right.
• 40:29
  SPEAKER_00: Would you say that you're like a religious person or it's I mean not it's not religious, you know.
• 40:33
  SPEAKER_02: I have more of a relationship, you know, uh with with God, you know.
• 40:37
  SPEAKER_02: And so I I want to be able to be able to put that into a my foundation, how I how you know I'm how I move, you know.
• 40:45
  SPEAKER_02: And so because I changed my life.
• 40:46
  SPEAKER_02: So you gotta be able to be positive in a lot of things you do.
• 40:49
  SPEAKER_02: So whenever something negative happens, you know, you're able to like, okay, you know what?
• 40:52
  SPEAKER_02: It's how do you make that into let's make that into something uh uh uh a better, you know?
• 40:57
  SPEAKER_02: Let's make it make it good for something that's bad, it's turned into something that's good.
• 41:01
  SPEAKER_00: Wow.
• 41:02
  SPEAKER_00: When I look at all your tattoos and stuff, I'm like, has he always been like because like just talking about your personality right now, like it's awesome, right?
• 41:09
  SPEAKER_00: And it's like, has he always been like this?
• 41:10
  SPEAKER_00: You know what I mean?
• 41:11
  SPEAKER_02: Yeah, I I was born with them.
• 41:13
  SPEAKER_02: They they appeared, you know.
• 41:15
  SPEAKER_02: Sometimes I just gotta freshen them up.
• 41:17
  SPEAKER_00: Joey Novato says, Your cousins want to know if you have a family discount.
• 41:22
  SPEAKER_02: Family discount, yeah.
• 41:23
  SPEAKER_02: That's on the secret menu.
• 41:24
  SPEAKER_02: It's on the secret menu.
• 41:25
  SPEAKER_02: Yeah, you gotta you gotta bring in like five people and then you get a discount.
• 41:29
  SPEAKER_03: Hey, go on.
• 41:30
  SPEAKER_02: You know what I wanted to bring out?
• 41:31
  SPEAKER_02: Those old school, you know, they used to stamp the little cards because you came in.
• 41:33
  SPEAKER_02: Oh, yeah, and then at the end of the card, you get a free something.
• 41:36
  SPEAKER_02: Yeah, I might I might bring those back.
• 41:38
  SPEAKER_02: Dude, for sure.
• 41:39
  SPEAKER_00: Hell yeah.
• 41:40
  SPEAKER_00: That's awesome, man.
• 41:42
  SPEAKER_00: Oh shoot.
• 41:42
  SPEAKER_00: Real quick, I wanted uh so we got we're almost at 45 minutes.
• 41:45
  SPEAKER_00: I wanted to shout out some people that have been on the Instagram also and the TikTok.
• 41:50
  SPEAKER_00: Right.
• 41:50
  SPEAKER_00: Just real quick.
• 41:51
  SPEAKER_00: Um, so we got uh Rob Coffin, E.
• 41:55
  SPEAKER_00: Morales, uh Recycle Corn Podcast, Hero Garage, Isaac Cruz, Sanchez, the Almighty Public Zoo, Samurai Blitz, David Getter, Marty McPies, Hype Bike, Salmon Louise, uh My Mother's Name is Nature, Tex Mex 361, Snack Daddies, uh Gratitude Texas, uh, the Netherband in the Iron Crypt Gym.
• 42:16
  SPEAKER_00: These they they commented on one of my videos recently.
• 42:18
  SPEAKER_00: So I was just I was just shouting them out.
• 42:20
  SPEAKER_00: There's some people on the TikTok live that were there.
• 42:23
  SPEAKER_00: Uh I did a per a live on Friday, which I'm trying to do every Friday.
• 42:27
  SPEAKER_00: Uh, we had uh Garza, uh Vil Aided, Meg Sheridan, uh Joshua Marr, Paranormal, uh, the officiant Renee, and Driftgoon Garage.
• 42:37
  SPEAKER_00: Thanks a lot, you guys, for being on the live chat and commenting on the Instagram.
• 42:41
  SPEAKER_00: Yeah, man.
• 42:41
  SPEAKER_00: Uh, so let's do some uh we're almost we're about wrapping it up.
• 42:44
  SPEAKER_00: Let's do some rapid fire questions, I guess.
• 42:46
  SPEAKER_02: There was a Steven Smithwick.
• 42:48
  SPEAKER_02: Yeah, go ahead.
• 42:49
  SPEAKER_02: I've tried GWs and FAR, and this man's barbecue is on that level.
• 42:52
  SPEAKER_02: So thank you.
• 42:53
  SPEAKER_02: GW's?
• 42:54
  SPEAKER_02: Yeah, yeah, yeah.
• 42:55
  SPEAKER_02: Tell me about so GW's is like a famous uh I don't know.
• 42:58
  SPEAKER_02: I don't know.
• 42:58
  SPEAKER_02: Uh it's in FAR.
• 43:00
  SPEAKER_02: Far oh, Far Texas?
• 43:01
  SPEAKER_02: Yeah, it's in Far, Texas.
• 43:02
  SPEAKER_00: Yeah, David Getta.
• 43:03
  SPEAKER_00: Um he says for those of us uh on the out-of-town, uh, can you share one more time the address and the hours of operation?
• 43:10
  SPEAKER_00: Uh last time we were in Corpus, most of the barbecue shops were closed.
• 43:14
  SPEAKER_02: Yeah, it's a top secret location.
• 43:16
  SPEAKER_02: So it's at 4709 uh Costores.
• 43:20
  SPEAKER_02: 4709 Costores.
• 43:22
  SPEAKER_02: And it's every Wednesday through Saturday from 11 to 2, 11 to sell out.
• 43:27
  SPEAKER_02: Best time is get there at 11, you know, because there's times where you know the customers are the ones that are buying uh all the product, you know, and and so um, you know, we can't always can't always uh say we have so much to last so long, you know.
• 43:40
  SPEAKER_00: Yeah, get there early, bro.
• 43:41
  SPEAKER_00: Cause yeah, like I'm saying, I I'm looking on your Facebook and you're like always like sold out.
• 43:46
  unknown: Yeah.
• 43:46
  SPEAKER_00: See y'all next time.
• 43:47
  SPEAKER_00: Sold out.
• 43:47
  SPEAKER_00: Yeah.
• 43:48
  SPEAKER_00: See y'all next time.
• 43:49
  SPEAKER_00: Which is amazing, dude.
• 43:50
  SPEAKER_00: So yeah, David, it's uh 47.
• 43:52
  SPEAKER_02: 4709.
• 43:53
  SPEAKER_00: 4709 because Doris.
• 43:55
  SPEAKER_00: Uh Wednesday through Saturday.
• 43:57
  SPEAKER_00: Wednesday through Saturday.
• 43:58
  SPEAKER_00: Sorry, man, my I got like time blind.
• 44:00
  SPEAKER_00: Is we were like starting.
• 44:01
  SPEAKER_00: I was trying to schedule you, bro.
• 44:03
  SPEAKER_00: I was kept on getting the times wrong.
• 44:04
  SPEAKER_00: I put the times wrong on Facebook.
• 44:06
  SPEAKER_02: Yeah, he was on the 4:30.
• 44:08
  SPEAKER_02: I was like, Are you sure?
• 44:10
  SPEAKER_02: Is it with six?
• 44:11
  SPEAKER_02: What's going on?
• 44:12
  SPEAKER_00: Like, just hit me over, hit him over the head, bro.
• 44:14
  SPEAKER_00: You got it or not?
• 44:17
  SPEAKER_00: Yeah.
• 44:18
  SPEAKER_00: Thanks a lot.
• 44:18
  SPEAKER_00: Sounds good.
• 44:19
  SPEAKER_00: Let's start.
• 44:20
  SPEAKER_00: Uh, line starts behind me.
• 44:22
  SPEAKER_00: Yes, sir.
• 44:23
  SPEAKER_00: Yes, sir.
• 44:23
  SPEAKER_00: David Geddett's got the walking leader podcast.
• 44:25
  SPEAKER_02: There you go.
• 44:26
  SPEAKER_00: Walking Leader podcast.
• 44:27
  SPEAKER_00: Check him out.
• 44:28
  SPEAKER_00: Uh, yeah, man.
• 44:29
  SPEAKER_00: So is anything you want to want to add, I guess, before we kind of wrap it up?
• 44:33
  SPEAKER_02: Um, just thanks to uh thanks to the customers, really, man.
• 44:35
  SPEAKER_02: Those are the ones that keep us keep us still here, you know, going on six years, you know.
• 44:38
  SPEAKER_02: So yeah, so you know, it's them that that continue to keep, you know, keep me keep moving, you know.
• 44:43
  SPEAKER_02: You know, you keep on buying the product, I'm gonna keep making it, you know.
• 44:46
  SPEAKER_02: And so that's what uh and I'm gonna keep trying to keep trying to make the food as consistent, as good, you know, as possible.
• 44:52
  SPEAKER_02: We all have our bad days, you know.
• 44:54
  SPEAKER_02: And so I try to make that bad day something like, you know, hey, it's gonna make it a good day.
• 44:57
  SPEAKER_02: Yeah, it's gonna be a good day.
• 44:58
  SPEAKER_02: We can work around it and do something to where your product's still gonna make it.
• 45:02
  SPEAKER_00: Man, it's awesome, dude.
• 45:03
  SPEAKER_00: Hey, I really like your outlook uh luck on life as far as like uh reinventing yourself and just keeping yourself on the up and up, you know what I mean?
• 45:10
  SPEAKER_00: And I think that that channels into your your business right, right.
• 45:14
  SPEAKER_02: You gotta stay, you know, there's so much negativity in this world that you gotta you gotta just keep a keep ahead on and just keep it positive and keep it moving.
• 45:21
  SPEAKER_00: I mean, how how I just so real quick on that, like I talk about corpus and stuff.
• 45:25
  SPEAKER_00: How do you feel like about I mean the city where it's going?
• 45:28
  SPEAKER_00: Do you how what do you think about the barbecue culture in the city?
• 45:31
  SPEAKER_00: I mean, what are your thoughts on that as far as like corpus goes?
• 45:35
  SPEAKER_02: Yeah, it's it's it's growing and it's growing slow.
• 45:37
  SPEAKER_02: You know what I mean?
• 45:38
  SPEAKER_02: It kind of everything kind of tends to skip us and go to the valley or go uh you know uh up north.
• 45:43
  SPEAKER_02: But we're getting there in a way of where we we we got we we could be.
• 45:46
  SPEAKER_02: But the barbecue scene, yeah, it needs uh yeah, we can we it be like Austin and San Antonio, and you know, you know, there's a whole bunch of options, barbecue places out there that brings that culture that much more rich, brings that the city that much more, like man, we have them, we have them, we have them, we have them.
• 46:02
  SPEAKER_02: And so, yeah, more options, you know what I mean?
• 46:04
  SPEAKER_02: You know, so it's like there's a variety of different different barbecue that taste different, you know what I mean?
• 46:09
  SPEAKER_02: And so, you know, that's what that's what's gonna bring it the more we have what we have, the more it's just gonna bring more in our city, you know.
• 46:16
  SPEAKER_00: Interesting, interesting.
• 46:17
  SPEAKER_00: So so so I guess the more people doing it, or the more people actually bringing the craft to light, would just be right.
• 46:24
  SPEAKER_02: I would you would think you know it's gonna it's gonna continue to make it that much more, you know, like hey, well, I'm here in the city now, where's it at?
• 46:30
  SPEAKER_02: There's one here, there's one here, there's one here.
• 46:31
  SPEAKER_02: Like, last time there's only a couple, you know.
• 46:33
  SPEAKER_02: So it would depend on us, you would say like Yeah, yeah, it depends on, yeah, you know, because there's so many that I've seen close down that you know, when I uh since I've been doing it, that it's like, man, you know, it's it's hard.
• 46:43
  SPEAKER_02: So it's the more that we support, you know, the food locally, you know.
• 46:47
  SPEAKER_02: The food gotta taste good too, because now corporate is gonna spit you out, you know.
• 46:50
  SPEAKER_02: They're gonna eat you and spit you, and you know, they gotta, you know, you gotta be you gotta be good, you know, with the food.
• 46:55
  SPEAKER_02: And so, you know, uh, but uh the food's good, you know, customers gonna love it, they're gonna keep coming, you know, they're gonna they're gonna support you regardless, you know.
• 47:02
  SPEAKER_02: So that's just the thing, it's the support from from the from our customers and from the city and from whatever we do, you know.
• 47:07
  SPEAKER_00: Yeah, like that.
• 47:08
  SPEAKER_00: That's awesome, man.
• 47:09
  SPEAKER_00: That's awesome.
• 47:10
  SPEAKER_00: So uh so do you got a website?
• 47:12
  SPEAKER_00: Do you got a website?
• 47:13
  SPEAKER_00: Is there another way to like find you?
• 47:14
  SPEAKER_00: I guess.
• 47:15
  SPEAKER_00: I mean, how can I people follow you online?
• 47:17
  SPEAKER_02: Yeah, you can go to the the website, it's just the website menu, uh topseekerbarbecue.com.
• 47:22
  SPEAKER_02: Yeah, so it just gives you all our catering prices and and the everyday prices.
• 47:26
  SPEAKER_00: Dude, I just real quick, like I really like your website.
• 47:28
  SPEAKER_00: It's very simple, and I think that that's how restaurants do it.
• 47:31
  SPEAKER_03: Right, right.
• 47:32
  SPEAKER_00: Put your menu on there, just put contact information where you're at.
• 47:35
  SPEAKER_00: That's all people need on the website.
• 47:37
  SPEAKER_00: They don't need all these pages and all that.
• 47:39
  SPEAKER_02: Yeah, yeah.
• 47:39
  SPEAKER_00: You know, sorry about that.
• 47:40
  SPEAKER_00: Sorry to cut you off, man.
• 47:41
  SPEAKER_02: No, you're good, you're good, you're good.
• 47:42
  SPEAKER_00: Yeah, so you got the website and then uh I guess the Instagram too.
• 47:46
  SPEAKER_02: Um, and then of course, TikTok, Facebook, you know, uh, all the platforms that that uh that have us on there.
• 47:52
  SPEAKER_02: So it's been going good.
• 47:53
  SPEAKER_02: It's cool.
• 47:53
  SPEAKER_02: Cool, cool support from from all of them, too, you know.
• 47:56
  SPEAKER_00: Nice, bro.
• 47:57
  SPEAKER_00: Uh, real quick.
• 47:58
  SPEAKER_00: So uh uh rapid fire, what's your favorite cut of meat?
• 48:01
  SPEAKER_02: Um, I don't know, I would say the brisket.
• 48:03
  SPEAKER_02: Nice the marble, the marble brisket, the favorite marble brisket?
• 48:06
  SPEAKER_02: Marble brisket.
• 48:07
  SPEAKER_02: Oh, favorite side dish.
• 48:09
  SPEAKER_02: Right.
• 48:09
  SPEAKER_02: Uh well, since we came out with Credit Spaghetti, that Mexican spaghetti, that's kind of been something that I've been I need to have, yeah.
• 48:16
  SPEAKER_00: Whoa, nice.
• 48:17
  SPEAKER_00: Barbecue sauce, sweet, spicy, or no sauce?
• 48:19
  SPEAKER_02: Um, no sauce, but I'm a dipper, so you know, I'm gonna dip on the sauce.
• 48:24
  SPEAKER_02: So yeah, you know, either way, you know, a little tangy, a little spicy.
• 48:27
  SPEAKER_00: Hey, I'm a no sauce dude.
• 48:29
  SPEAKER_00: When I ate you when I had yours, yeah.
• 48:30
  SPEAKER_00: I was like, it's gotta be good with no sauce.
• 48:32
  SPEAKER_00: It's try it.
• 48:33
  SPEAKER_02: Yeah, yeah, yeah.
• 48:33
  SPEAKER_02: Good, bro.
• 48:34
  SPEAKER_00: It's good, it's good.
• 48:35
  SPEAKER_00: Gotta try it.
• 48:35
  SPEAKER_00: Uh, craziest thing that's happened during a cook.
• 48:38
  SPEAKER_02: Craziest thing that's happened during a cook.
• 48:40
  SPEAKER_02: Um I don't know.
• 48:42
  SPEAKER_02: Let me see.
• 48:43
  SPEAKER_02: Um probably almost burning the meat, probably.
• 48:46
  SPEAKER_02: I don't know.
• 48:47
  SPEAKER_02: There's times I put it in there and then I open the pin on the oh, this is done.
• 48:51
  SPEAKER_02: You know, we're out of here.
• 48:52
  SPEAKER_02: Let's go.
• 48:54
  SPEAKER_02: You know, so I gotta pay attention a little more.
• 48:56
  SPEAKER_00: Yeah, barbecue hack or kitchen trick.
• 48:59
  SPEAKER_02: Barbecue hack or kitchen trick.
• 49:01
  SPEAKER_02: I don't know.
• 49:02
  SPEAKER_02: Let me see.
• 49:03
  SPEAKER_02: There's always there's always things that you do that that kind of worked out, like, oh man, that was, you know, oh wow, they made my job a little easier.
• 49:09
  SPEAKER_02: Made something, you know, uh hack.
• 49:11
  SPEAKER_02: I mean, I don't know, there's there's not really a hack.
• 49:14
  SPEAKER_02: It's just you know what I mean.
• 49:16
  SPEAKER_02: Yeah, sharp a sharp knife.
• 49:17
  SPEAKER_00: You know what I like uh like is when when when you got the black gloves off, it just makes it seem like professional, you know.
• 49:23
  SPEAKER_02: We're we're we're we're somebody.
• 49:25
  SPEAKER_00: Or you're not even that, like it because it because when you're getting a tattoo, like the black the he's wearing the black gloves on.
• 49:30
  SPEAKER_02: Yeah, yeah, yeah.
• 49:30
  SPEAKER_02: I'm about to tattoo this, you know.
• 49:32
  SPEAKER_02: Yeah, the same thing, you know.
• 49:34
  SPEAKER_02: You're you're carving.
• 49:35
  SPEAKER_00: Yeah, what's the hobby outside of barbecue?
• 49:38
  SPEAKER_02: Um, I don't know.
• 49:39
  SPEAKER_02: I like playing darts.
• 49:40
  SPEAKER_02: Oh, no kidding.
• 49:41
  SPEAKER_02: Yeah, yeah, yeah.
• 49:42
  SPEAKER_02: I was in the dark league, Dart League, and so that's some trophies.
• 49:46
  SPEAKER_02: I'm my people out there in the steel tip, you know.
• 49:48
  SPEAKER_00: No, yeah.
• 49:49
  SPEAKER_02: They support me too, man.
• 49:50
  SPEAKER_02: They come into the shop also, too.
• 49:52
  SPEAKER_02: Oh like the Dart family.
• 49:53
  SPEAKER_02: Well you know, because I've been had did it for so long.
• 49:55
  SPEAKER_02: So they come in too, and they they, you know, there's like teams in town or yeah, yeah.
• 49:59
  SPEAKER_02: That's why soft tip and and steel tip.
• 50:01
  SPEAKER_00: Dude, I gotta get some of those dudes on here.
• 50:02
  SPEAKER_00: That's awesome, man.
• 50:03
  SPEAKER_02: Yeah, yeah, that's pretty cool.
• 50:04
  SPEAKER_00: That's cool.
• 50:05
  SPEAKER_00: Well, man, Joe, thanks a lot for coming in to the podcast, bro.
• 50:09
  SPEAKER_00: Yeah, uh, if there's any other uh is there any other people that want to shout something out on there on the stage?
• 50:14
  SPEAKER_02: Ribs are on point.
• 50:15
  SPEAKER_02: Uh uh Melanie, best brisket.
• 50:19
  SPEAKER_02: Um, let me see what else we got right here.
• 50:22
  SPEAKER_02: Ralph, best cue in town, hands down.
• 50:24
  SPEAKER_02: Thank you, Ralph.
• 50:25
  SPEAKER_02: You know, the support, you know what I mean?
• 50:27
  SPEAKER_02: It's kind of like, you know, it it just keeps you, it keeps you moving, you know what I mean, keeps you still wanting to keep doing it.
• 50:32
  SPEAKER_02: You know what I mean?
• 50:33
  SPEAKER_02: Because if you're not getting any support or any customers, you know, of course it's gonna put you in a way, like, you know, uh, you know, what am I even doing?
• 50:38
  SPEAKER_02: Why am I doing that?
• 50:39
  SPEAKER_00: I was so thinking that before I came here.
• 50:41
  SPEAKER_00: Yeah, dude, for real.
• 50:42
  SPEAKER_00: Like, I was like, man, people like the part we like this.
• 50:46
  SPEAKER_00: What am I doing?
• 50:46
  SPEAKER_02: Yeah, like I didn't even get no reactions, nobody's even, you know.
• 50:49
  SPEAKER_02: Yeah, you know, uh, you know, and it and that that's what that's what I'm saying.
• 50:52
  SPEAKER_02: That's how you gotta stay positive because if not, that's that's gonna shut you down before you even get started.
• 50:57
  SPEAKER_02: You know what I mean?
• 50:57
  SPEAKER_02: That's gonna be like your mind, mind's the battlefield, you know what I'm saying?
• 51:00
  SPEAKER_02: You constantly think all day long, and so you gotta be able to, you know, just let's turn that around, and and I'm gonna keep doing what I'm doing, regardless if somebody's showing, people are watching regardless.
• 51:11
  SPEAKER_02: So, you know, just keep it moving, you know what I mean.
• 51:14
  SPEAKER_00: So then so that thoughts, those thoughts are gonna be there.
• 51:16
  SPEAKER_00: I guess that's the normal part of life.
• 51:17
  SPEAKER_02: Right, right.
• 51:18
  SPEAKER_02: You know, like man, there's nobody showing me love, there's somebody this and that, you know.
• 51:21
  SPEAKER_02: And the more you not think about that, the less you think about it, you know.
• 51:24
  SPEAKER_00: So don't dwell on it in the future.
• 51:26
  SPEAKER_02: No, because that's where we get ourselves sick.
• 51:28
  SPEAKER_02: You know, we start thinking about, you know, man, this and that, no support, no this, no that.
• 51:31
  SPEAKER_02: And you know, just gotta keep it, keep it positive and just keep it going.
• 51:35
  SPEAKER_02: And by the time you know it, yeah, you're gonna you're gonna be where you want to be.
• 51:38
  SPEAKER_00: I talk to my wife, like I'll I'll tell her, hey, my mom overthinking on this and stuff like that.
• 51:43
  SPEAKER_00: Did do you do you do that?
• 51:44
  SPEAKER_02: Like, you know, I try not to question myself, yeah, because you know, whatever I'm thinking or wanting to do, uh uh questioning myself will keep you from from accomplishing it.
• 51:54
  SPEAKER_02: So what I do is I just give uh ideas out and to the to the to like the family, the my kids and wife and stuff, like, hey, what do you think about this?
• 52:01
  SPEAKER_02: What do you think about that?
• 52:02
  SPEAKER_02: You know, and yeah, their ideas help me flourish and think like, okay, you know what, that's that's a good idea.
• 52:06
  SPEAKER_02: Let's just add it to it or let's do this.
• 52:08
  SPEAKER_00: Or does every idea make make the make the not every idea?
• 52:12
  SPEAKER_02: Yeah.
• 52:12
  SPEAKER_02: What happens is sometimes if somebody has a good idea, then we kind of go around the idea and and you know, let's perfect it and just kind of go around and cool, see what we can do with that, you know.
• 52:21
  SPEAKER_00: Yeah, yeah.
• 52:22
  SPEAKER_00: I like that.
• 52:22
  SPEAKER_00: I like that that ideas don't have to necessarily make the cut, you know what I mean?
• 52:26
  SPEAKER_00: Right, right.
• 52:26
  SPEAKER_00: And they can just be ideas.
• 52:27
  SPEAKER_00: Right, right.
• 52:28
  SPEAKER_00: So people get upset, oh yeah, like my idea.
• 52:31
  SPEAKER_00: You know what I mean?
• 52:31
  SPEAKER_02: Yeah, yeah, yeah.
• 52:32
  SPEAKER_02: It's just one of those things.
• 52:33
  SPEAKER_02: Yeah, it's just you know, yes, it's an idea, it's a suggestion.
• 52:36
  SPEAKER_02: We're gonna use it or not.
• 52:37
  SPEAKER_02: It may work next week, it may work next year.
• 52:39
  SPEAKER_02: Yeah, you know, but right now it's not gonna, it's not working.
• 52:41
  SPEAKER_00: Cool, man.
• 52:42
  SPEAKER_00: Yeah, that's awesome.
• 52:43
  SPEAKER_02: I don't know, but yeah.
• 52:44
  SPEAKER_02: No, but it's thanks to everybody, man.
• 52:45
  SPEAKER_00: That uh that um yeah, Desiree Garcia says top secret barbecue and catering, best barbecue in town.
• 52:51
  SPEAKER_02: Yeah, yeah, yeah.
• 52:52
  SPEAKER_02: Nice, man.
• 52:53
  SPEAKER_02: Thank you, thank you.
• 52:53
  SPEAKER_00: Joe, hey, dude, thanks for coming in, man.
• 52:56
  SPEAKER_00: Thanks for having this chat with me, man.
• 52:57
  SPEAKER_00: Uh anything to let let the listeners know before we go?
• 53:00
  SPEAKER_02: Um, every Wednesday through Saturday, uh from 11 to 2 or or sell out, you know, come come continue to keep supporting what we got going on, you know, a little hoe in the back uh hoe in the uh in the wall, backyard, barbecue, you know what I mean?
• 53:13
  SPEAKER_02: Like, you know, let's let's keep it going.
• 53:15
  SPEAKER_02: The more support we have, the longer we're gonna be around, you know what I mean?
• 53:18
  SPEAKER_00: And so yeah, be careful when that uh going into that parking lot.
• 53:21
  SPEAKER_00: That street's busy right there, but once you get parking.
• 53:23
  SPEAKER_02: Yeah, yeah.
• 53:23
  SPEAKER_02: Once you're once you park, you're good.
• 53:24
  SPEAKER_02: You know what I mean?
• 53:25
  SPEAKER_02: But yeah, it's a little parking lot.
• 53:27
  SPEAKER_02: You know, the parking's kind of small, so yeah, you know, get there.
• 53:29
  SPEAKER_02: And that's what's cool is that we start seeing a line start forming.
• 53:32
  SPEAKER_01: Oh, you do it.
• 53:33
  SPEAKER_01: Yeah, they're like, we start getting the line.
• 53:34
  SPEAKER_01: And so it's like, what?
• 53:36
  SPEAKER_02: Like, yeah, like I want to go to her.
• 53:38
  SPEAKER_01: Oh, yeah, yeah.
• 53:38
  SPEAKER_01: Yeah, like we start getting the line, like, man, that's that's a good feeling, man.
• 53:41
  SPEAKER_02: Yeah, it is, it is, and that's what keeps it like, you know what, man, these people are waiting, you know, to try this food or they get their food, you know.
• 53:47
  SPEAKER_02: So, like, man, let's go, let's go.
• 53:48
  SPEAKER_00: Well, let's go.
• 53:49
  SPEAKER_00: That's awesome, man.
• 53:50
  SPEAKER_00: Well, Joe, thanks a lot, man.
• 53:51
  SPEAKER_00: I keep saying this is uh this is what I call the Hispanic goodbye.
• 53:54
  SPEAKER_00: Like, we say goodbye, we keep talking.
• 53:55
  SPEAKER_02: Yeah, yeah, yeah.
• 53:56
  SPEAKER_00: Say goodbye, keep talking.
• 53:57
  SPEAKER_02: Exactly, right?
• 53:58
  SPEAKER_00: Next time you know you're like 12, 12 p.m.
• 54:00
  SPEAKER_00: Yeah, yeah.
• 54:01
  SPEAKER_02: How are this thing going?
• 54:02
  SPEAKER_00: Yeah, man.
• 54:03
  SPEAKER_00: Thanks a lot, Joe.
• 54:04
  SPEAKER_00: Uh, this is awesome.
• 54:04
  SPEAKER_00: I hope some more people find out about you through the podcast.
• 54:08
  SPEAKER_00: Alex Martinez.
• 54:09
  SPEAKER_02: Alex Martinez, what it do, best, you know what I mean?
• 54:12
  SPEAKER_02: So yeah, yeah, yeah, yeah.
• 54:13
  SPEAKER_00: Alex Martinez, thanks a lot.
• 54:14
  SPEAKER_00: Uh, is that Skateboard Universal?
• 54:16
  SPEAKER_00: Uh, shout out to him.
• 54:18
  SPEAKER_00: Yeah, yeah.
• 54:18
  SPEAKER_00: Uh, but yeah, shout out to the uh the the the producer back there, Maya.
• 54:24
  SPEAKER_00: Thanks a lot for producing the show.
• 54:25
  SPEAKER_00: Uh check out Corpus Christi Originals.com for merch and hats and t-shirts and stuff like that.
• 54:31
  SPEAKER_00: Also, I got a uh actual webpage for the podcast called uh CC Originals Podcast.com.
• 54:36
  SPEAKER_00: Uh and you can find previous uh interviews and previous stuff like that.
• 54:39
  SPEAKER_00: We also got a I'm in the market for sponsors, actually.
• 54:43
  SPEAKER_00: I just uh put a page out there for just uh Corp CC Originals Podcast.com forward slash sponsor if you want to sponsor the show.
• 54:50
  SPEAKER_00: Uh if you like what we're doing here, we don't just sponsor you on the actual long form podcast, we sponsor you on uh TikTok, on Instagram.
• 54:57
  SPEAKER_00: We put the tag, we put uh an address on on the post, just if depending on the type of sponsorship that you uh that you uh sponsor us with.
• 55:05
  SPEAKER_00: But until next time, you guys, thanks a lot.
• 55:07
  SPEAKER_00: Corpse Christie Ridge's we're out.
• 55:09
  SPEAKER_00: Thanks a lot.
• 55:09
  SPEAKER_00: Appreciate it.