Latest / Tigs Bits Podcast / Tales from the Social Media Meet & Greet

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Tales from the Social Media Meet & Greet · Tigs Bits Podcast

• 0:11
  All right, all right, all right, boys.
• 0:15
  What is happening, man? Happy Thursday.
• 0:17
  Thursday. Already it is rolling.
• 0:20
  It's been, it's been forever, at least what, 24 hours since I've
• 0:23
  seen you all last time. You know, it's been a long, long
• 0:27
  time, but it's been a long time since we've seen the crowd out
• 0:31
  there. It's been a minute since we've
• 0:32
  gone live, Blasey and Jay. Have been, yeah.
• 0:35
  I think the last time we went live was just was the the, the
• 0:38
  day before Thanksgiving, the Thanksgiving show.
• 0:42
  So yeah, man, it's just, it is good to be back.
• 0:45
  It's good to see everybody. This is going to be a fun night.
• 0:47
  It's going to be a fun little show.
• 0:50
  As you have alluded to Blasey, we've we definitely have seen
• 0:55
  each other. We recorded a Christmas special
• 0:58
  yesterday that will be dropping on Right Now TV next Wednesday.
• 1:03
  So that's going to be, that's going to be good.
• 1:05
  That'll be on our channels as well.
• 1:08
  Later next week. We recorded a Bubba exclusive.
• 1:14
  Yes, we did. Which just kind of started to go
• 1:17
  off the rails a little bit Yes we did.
• 1:21
  It is good. I think it I think it's good.
• 1:23
  We enjoyed it. It was fun.
• 1:26
  I think it was a good show. So yeah, we, we got a couple of
• 1:29
  things. We've got Monday we're going to
• 1:32
  record a show with another social media influencer, Gabby
• 1:36
  Como and looking forward to visiting with her.
• 1:39
  She has a has a Facebook group called What you cooking Good
• 1:43
  looking, has like 80,000 members that are in there.
• 1:48
  They're always exchanging recipes and stuff like that.
• 1:50
  She has her own line of seasoning as well.
• 1:54
  So it's going to be fun to visit with her and see what see what's
• 1:57
  up. Just another person in the
• 2:00
  cooking biz. And Speaking of other people
• 2:02
  that are in the cooking biz, let me bring in our guest and
• 2:07
  occasional guest Co host, Mr. Austin Dennis.
• 2:11
  What is? What's up guys?
• 2:14
  What the? Hell is going on y'all.
• 2:17
  There he is. Look at that fine microphone,
• 2:19
  dude. Sounded good.
• 2:20
  Looking good. You know, I like it, dude.
• 2:22
  And I learned from the best man I got.
• 2:23
  I just want to be like y'all want to grow up?
• 2:26
  God help you, you're you're in the wrong business, I promise
• 2:31
  you if you want. To be like dream bigger brother,
• 2:33
  dream bigger. Absolutely, absolutely.
• 2:36
  Dream bigger, Dream bigger. Look, we've got raching, cooking
• 2:41
  is in the house. We're going, we're going to have
• 2:43
  a little visit with her and a little video of of my visit with
• 2:47
  her here in a little bit. Paul Rogers in the house as
• 2:52
  always. What is going on?
• 2:54
  Brother Paul, Brother Paul and Rachel Cajun says.
• 2:58
  Austin yes. Love her mate, she's awesome.
• 3:02
  She is awesome. Cooking's the one thing where
• 3:06
  there's nothing but love. I mean, how could you?
• 3:08
  What's bad, what's wrong when you're cooking and eating?
• 3:11
  You know what I mean? That's the one thing nobody you
• 3:13
  could argue about. Music, sports, anything else.
• 3:15
  Anybody. Even most people like it.
• 3:17
  If you don't, everybody ain't nobody you ever heard of.
• 3:19
  I just don't like to eat. I just don't.
• 3:22
  I mean they are but I don't know them.
• 3:24
  I never met any of them. Totally agree man.
• 3:26
  And I swear every time I do those events the the closer I
• 3:29
  get to those people. And you might have met them once
• 3:31
  or twice, but every time you meet them, it seems like you've
• 3:34
  known them your whole life. Kind of like when I did the
• 3:36
  first podcast with y'all, it just kind of seemed like we're
• 3:39
  all kind of like minded people. And you get in a group with
• 3:43
  people that are doing the same thing you're doing.
• 3:45
  And it's I wouldn't, I don't want to get like really weird
• 3:50
  here, but like magic happens. It's kind of cool.
• 3:52
  And you're like, you appreciate them, they appreciate you, and
• 3:55
  it's really cool. Yeah.
• 3:57
  I've felt a lot of. I've felt a lot of that over
• 4:02
  over this week just from going to the event that we're going to
• 4:04
  recap and and shout out to everybody.
• 4:07
  We're going to of course, you along the way as we go tonight.
• 4:12
  But yeah, it's a community within a community and it's it's
• 4:17
  family. And I think that you're going to
• 4:19
  hear that over the videos. It will show tonight that that
• 4:22
  kind of the one thing that resonates that's kind of going
• 4:25
  to be your take away. I do believe we'll come back to
• 4:28
  that, but that that's just right before you even get we get into
• 4:31
  it. It's a family man.
• 4:32
  It's really cool. It's going to be fun for us to
• 4:36
  be a part of that moving forward in 2025 and getting to know some
• 4:40
  of everybody's a character. We're all characters in some
• 4:44
  form or fashion, and that's what all of these folks are as well.
• 4:49
  So I think people are going to enjoy hearing the stories,
• 4:52
  following these characters, what happens next, all that.
• 4:56
  And that's where we're going to come into play.
• 4:58
  We're going to help to deliver that story of this cast of
• 5:02
  characters that's out there just doing some good old Louisiana
• 5:06
  cooking, other cooking, too. But, I mean, you know, we're
• 5:09
  going to start here in Louisiana with all of all of you folks.
• 5:13
  Love it. Yeah, That's good to say.
• 5:15
  You, Jr. It's funny, I got to giggling
• 5:17
  when you said just a minute ago, like, you know, food, It's all
• 5:20
  love, you know what I mean? Like, you come together,
• 5:21
  everybody comes together. When's the last time you saw any
• 5:24
  drama? Like when there's some food, you
• 5:25
  know, I mean, here's something to eat, Breaking bread.
• 5:27
  You never seen somebody hand somebody something to eat and
• 5:28
  slap them in the face, you know? That's the ones like, hey, watch
• 5:32
  out, go knock over the food. You can fight up.
• 5:35
  Because you're like, wait a minute, you're getting close to
• 5:36
  the table. Watch out man, hit the table.
• 5:38
  But no, it is. It's one of those things like,
• 5:42
  you know, I don't care. Different walks of life and
• 5:44
  everything. There's some good food right
• 5:45
  there. Like man, it's such a common
• 5:47
  thing. Everybody loves it and it just
• 5:49
  brings a lot of folks together. So that's a good point.
• 5:51
  I just got to think about people fighting after handing them
• 5:54
  something. Everybody's.
• 5:55
  Always in a good mood when they eat right before they eat,
• 5:57
  they're excited they're unless they have a bad experience and
• 6:00
  even then and even then all you the way to fix that is just go
• 6:03
  find something else to eat that's good.
• 6:06
  So it's like you end up winning in the long run, you know, So
• 6:09
  it's just it's a good business to be in.
• 6:11
  You know it is, it is food is always a way to any, any man's
• 6:16
  heart. I think pretty much any human
• 6:18
  beings heart. Animals, anything, everything.
• 6:21
  That's all we're trying to do. We're all trying to eat and
• 6:23
  breathe and keep on trucking. Just keep moving forward,
• 6:27
  Austin. Tell us a little bit before we
• 6:30
  kind of jump in to everything a little bit.
• 6:32
  What's the latest in the I Cook You Look world?
• 6:36
  What's been going on, man? Man, it's it's been busy.
• 6:41
  December's been winded down right now.
• 6:43
  Yeah, December's been winded down because brands have already
• 6:47
  exhausted their budgets. So it's a good thing because we
• 6:50
  had a good year. But I can kind of sit back and
• 6:54
  you know, I do my typical, you know, 5 or 6 videos a a month
• 6:58
  for different brands. And now I could just do my own
• 7:01
  thing after I do those so I can do my own content.
• 7:05
  There's no pressure. We had a, we had a good year,
• 7:09
  better than expected. But you know, in 2025 we're
• 7:14
  launching a Cajun seasoning. It's going to be called, you
• 7:17
  know, if you're watching this, if you want to steal this shit
• 7:20
  and see if you can launch it before I do.
• 7:22
  It's going to be called Bayou Disc Cajun seasoning.
• 7:25
  That's going to be the name of it.
• 7:27
  We're working on that now. It's probably going to be
• 7:29
  launched in like mid January. We're on Amazon prime now, which
• 7:33
  is huge. So, so we're just kind of riding
• 7:38
  away, man. That's what I told the guy on
• 7:40
  the podcast. I was on Tuesday with.
• 7:43
  You know, we, I didn't intend to do this.
• 7:45
  I, I did this for fun. It just turned into something,
• 7:48
  and I think that in a good way separates me from other people
• 7:52
  because I don't have a big ego. I'm just kind of doing my thing.
• 7:56
  And, you know, if it happens, what happens?
• 7:57
  If it doesn't, it doesn't. And I'm very fortunate.
• 8:01
  I thank the good Lord above for it.
• 8:02
  But yeah, good things coming, hopefully.
• 8:06
  Oh, there it is, right there on on Amazon.
• 8:08
  Yeah, go ahead and order, Go ahead and order.
• 8:11
  Go ahead in the case of. It yeah.
• 8:12
  And what's great is I don't have to pack it.
• 8:14
  Thank God Amazon got that. I've been packing it for if if
• 8:19
  it comes from my website and I have to pack it.
• 8:21
  But the the fulfilled by Amazon program which is the Prime
• 8:25
  program. Yeah, you're on the prime
• 8:26
  program. You don't have to.
• 8:28
  You don't have to pack it, man. I sent them a couple 1000
• 8:31
  bottles of inventory. So nice.
• 8:35
  Yeah. That's the way you do it.
• 8:37
  Yeah. That gives you more time to do
• 8:38
  what you need to be concentrating on.
• 8:39
  You're not a you're not a warehouse manager.
• 8:41
  That's, you know what I mean? You can be, but that's not what
• 8:45
  you, that's not what your talents need to be.
• 8:47
  Yeah. And everybody has their fee.
• 8:49
  Don't get me wrong. Oh, yeah, the fees are small.
• 8:51
  That gets their cut. But hell, that's the way the
• 8:53
  world works, man. And the, and the grand scheme of
• 8:56
  things, everybody has a fee. But like, it's not as bad as
• 8:59
  you'd think. So like getting into all this,
• 9:02
  I'm like, look, I don't have to the difference in like, so the
• 9:06
  guy that manages my Amazon is, is making 5%.
• 9:10
  So I'm like, well, you know, 5% of of nothing is great because I
• 9:15
  was making nothing doing it. So yeah, take your 5% buddy.
• 9:20
  And he is, I just met him in Nashville accidentally while I
• 9:24
  was up there doing a, a couple of videos for Ninja.
• 9:27
  He was great. He's an Amazon guy.
• 9:29
  He recognized me. He said, hey man, I watch your
• 9:32
  Instagram. You know, I do.
• 9:33
  Amazon gave me a business card, called it the next week and here
• 9:37
  we are. And he's been, he's been kicking
• 9:39
  ass, man. I can't.
• 9:40
  That's awesome. That's awesome.
• 9:42
  Yeah, that's the way. That's good when it works out.
• 9:44
  Yeah. I was just.
• 9:44
  I was just scrolling through you.
• 9:45
  I mean, you're still blasting content, you know?
• 9:49
  Great stuff too, man. I'm loving it.
• 9:51
  Does some of that Austin, does it start to roll old videos,
• 9:57
  memories that pop in old tik toks and stuff like that and
• 10:01
  you'll see like on this day and then you just repurpose some of
• 10:05
  those because sometimes it's like, oh, here comes Austin.
• 10:09
  Damn, he lost his beard, you know, but.
• 10:11
  You know. Obviously some of those are, but
• 10:14
  is that how you just keep, do you repurpose a good bit of your
• 10:17
  content? If I'm going to rut not I just
• 10:20
  need like a week off. I'll repurpose content and
• 10:24
  TikTok a lot. I hope they're not listening,
• 10:27
  but they, they, they see that. So even if you repurpose that
• 10:31
  video, you have to take it in whatever editing software you
• 10:35
  use and edit it down. Even if it's a half a second,
• 10:39
  edit it down, upload it and they can't tell.
• 10:43
  Make it like it's a new. Make it.
• 10:44
  It's a new. Video.
• 10:45
  There's a code that's attached to every video.
• 10:47
  I don't know, I'm not smart enough to know all that, but
• 10:49
  that's what you do and it can go viral again.
• 10:53
  But yeah, there's been sometimes where I hadn't posted a video
• 10:57
  for a week and I'd repurpose old content.
• 11:00
  TikTok figured it out and now I have to get a little bit more
• 11:03
  creative. But I posted the first video
• 11:07
  yesterday that I'd posted in like 10 days, which is crazy for
• 11:12
  me because. I'm.
• 11:14
  Used to posting 5-6 days a week. Yeah, I mean, even I, I, I try
• 11:18
  to post for our show, I try to post something every single day,
• 11:21
  something, you know, and usually a video, just try to get
• 11:27
  something out there and there's something like, you know, I've
• 11:28
  been on the road for the last three weeks.
• 11:30
  So our it's it's slacked down a little bit.
• 11:33
  Blasey's made some stuff, some fresh content I've been able to
• 11:36
  post out and it's awesome. Speaking of some, Speaking of
• 11:38
  fresh, we've. Got.
• 11:57
  Thank you. Thank you.
• 12:00
  Thank you. Thank you.
• 12:01
  Thank you. Thank you.
• 12:02
  Yes, Sir. Yes, Sir, I was I was having a
• 12:06
  little conversation. Blasey probably should keep this
• 12:08
  off air, but it's just starting to think about best dubs and
• 12:12
  stuff with the show this this evening.
• 12:17
  I was thinking John's name came in, Riley and I were talking,
• 12:20
  bringing him home from school and I was like, you know what?
• 12:24
  I don't know if we should do this because somebody's going to
• 12:26
  get pissed off if we do. But and should we have like a
• 12:31
  MVP of 2024, you know, whenever we do our wrap up show, whenever
• 12:35
  that is, I don't think that's a bad idea at all.
• 12:38
  I think we can, you know, definitely sit in the maybe get
• 12:41
  back and have some conversations on the back end and come up with
• 12:44
  something. I was thinking about that the
• 12:45
  other day a little bit too. You know what I mean?
• 12:47
  Like so there's. Definitely some rewards.
• 12:49
  We're going to. Do yes some yes OK for sure
• 12:52
  1000% You know it's funny. This mic is pretty smart.
• 12:55
  It turned itself down when I started screaming into it with
• 12:57
  that thing. I know that it does.
• 12:59
  If you just keep it on auto that thing it just kind of up up and
• 13:03
  down huh? It will.
• 13:04
  It won't let it slip. Yeah, it won't slip it heads up.
• 13:10
  Let's not test it. Whatever.
• 13:15
  You did. Yours is locked in, locked on
• 13:18
  and sounds good. Austin, tell us what was the
• 13:21
  name of that podcast that you were on?
• 13:22
  I watch it the other day. I know it's big.
• 13:25
  I I watch a lot of cooking stuff.
• 13:27
  I watch a lot of videos like yours and the the folks that
• 13:30
  we're going to be talking about tonight, but I don't watch a ton
• 13:33
  of like BBQ podcast. Yeah.
• 13:36
  It's the BBQ Central show, and he's based out of Cleveland, OH.
• 13:41
  He's been doing it since, I think 2008.
• 13:44
  So when I hear that, I'm like, man, I was.
• 13:47
  I was. 20. Years old I'd graduated high
• 13:50
  school two years before that. It like people that have been
• 13:53
  doing it for that long I'm like, man, I wish I I wish somebody
• 13:57
  said, hey man when I got out of high school said hey man, do
• 13:59
  videos on the Internet and I would have obviously been like,
• 14:02
  what does that mean? But like, just do it, man.
• 14:06
  I would have. I'm not being egotistical when I
• 14:10
  say this. I'd be a millionaire if somebody
• 14:12
  told me when I graduated high school go do videos cooking on
• 14:17
  the Internet. Man, I always feel like I kind
• 14:20
  of, I miss my calling with I, I love to, I love to, to fish.
• 14:25
  And I wanted to be a professional bass fisherman back
• 14:28
  in the early 2000s had YouTube been around and like, it is like
• 14:33
  these kids that are in professional bass fishing today,
• 14:36
  like that's what I would have been They, they, they back then,
• 14:40
  had it worked out, that was my time and place.
• 14:44
  It didn't happen for a reason. And it's all good.
• 14:47
  But I think that that's kind of would have been the path I would
• 14:50
  have been like, I can be a lot of, I can be very entertaining
• 14:53
  catching bass and doing just dumb stuff that isn't so
• 14:57
  technical. Can I fix a boat motor on the
• 15:00
  water? No.
• 15:02
  Can I make somebody laugh on a video?
• 15:04
  Yes. You know, so I think it you'd
• 15:07
  have been the. You'd have been the Bill Dance
• 15:08
  of Louisiana. Well, as my all of my, I fished
• 15:12
  so much and whenever I was in high school my senior year, that
• 15:15
  my friends just they they called me Bill Dunts.
• 15:18
  So I love it. See, I knew.
• 15:19
  Some offshoot of that. It's fine as long as you get a
• 15:23
  nickname that means they remember you.
• 15:25
  Yeah. You know we were.
• 15:26
  We were all there. Thinking about stuff, it's just
• 15:28
  like, mine's a little different, but mine going like 08.
• 15:31
  I wanted to get Howl on the road, get that van, wrap it up.
• 15:34
  King of slap, jump out at spring break, video him slap pants with
• 15:38
  people, you know, everybody's. Yeah, dude, it'd been like some
• 15:41
  Jake Paul type stuff. Yeah, but Howl wouldn't go along
• 15:43
  with it because he was afraid he's going to get knocked out by
• 15:45
  people. They'd get mad at him and then
• 15:47
  start punching him in the face, and then the whole game would
• 15:49
  turn into knockout Howl everywhere I took him, you know,
• 15:52
  So that was the fear. And his wife and her job.
• 15:54
  She didn't want him out there doing this.
• 15:56
  But we're just all millions. What about all?
• 15:58
  Of our parents telling us to quit playing video video games.
• 16:01
  Had we not, we could all be sitting on our couches making
• 16:03
  millions. That's right, big time
• 16:05
  streamers. For sure we'd.
• 16:07
  Have been like on the forefront of all that.
• 16:09
  I think about that when like computers and stuff, like if
• 16:11
  we'd all got like especially those old guys, we'd all got
• 16:15
  into like computers where they, because they were still in their
• 16:17
  infancy kind of when we were coming up and really got into
• 16:21
  it, we'd be Elon Musk or something crazy, you know, But
• 16:24
  it's been, we wanted to go play, grab ass and goof off and then
• 16:28
  fish. And do whatever.
• 16:29
  Else, play lap hands. You know, statistically
• 16:35
  speaking, what is more likely to be a professional bass fisherman
• 16:40
  or to be an NFL player? I don't know.
• 16:44
  You have to do how many pro spots there are.
• 16:46
  I mean, the breakdown on that, it's probably close, right?
• 16:50
  I know NBAI remember one time I was I heard NBA, the breakdown
• 16:53
  on it was the lowest is the hardest to get into of the
• 16:56
  professional sports 'cause there were only 400 or so roster spots
• 17:00
  total in the professional league and there wasn't a under league.
• 17:04
  Then baseball was the best because of all the other all the
• 17:07
  teams, all the roster spots and then all the division teams.
• 17:10
  But I mean, pro bass fishing, you're talking about one league.
• 17:16
  Well, how many people? 80 people, not a roster.
• 17:18
  It's not a roster 80. People base what?
• 17:20
  I'm trying I'm I'm politely trying to burst Brantley's
• 17:23
  bubble. I just didn't know how to do it
• 17:25
  without a lot of statistics. Yeah.
• 17:29
  We'll break it down. We'll get an expert on it.
• 17:32
  Watch out, yeah? Yeah, we got one well confirmed.
• 17:35
  Robert G will be joining us sometime in January to come
• 17:38
  back. One of the elite rookies of the
• 17:41
  year in the Bass Bastard Tournament.
• 17:42
  Trail had an amazing end of year run.
• 17:47
  It just unbelievable. I think he finished second.
• 17:49
  He finished second and third. He had some top five.
• 17:53
  Just had a hell of a year. His mom doing everything.
• 17:55
  He thought you'd do. It is, so I'm going to live
• 17:58
  through him. That's what I told him.
• 18:02
  I didn't mean. I didn't mean it, Brantley.
• 18:04
  I'm sorry. Oh, it's.
• 18:05
  OK, it's completely the truth. I think anybody who listens to
• 18:09
  our show and knows that like nobody cares about the bass
• 18:12
  fishing shows. Those are my favorite ones to
• 18:14
  do. I can talk to a wall about bass
• 18:17
  fishing, but I'm not. We're not doing that tonight.
• 18:19
  We're going to, we're going to move on.
• 18:21
  We're going to move. We're going to move on down the
• 18:23
  lake. We got other stuff to talk
• 18:26
  about. We got other fish to fry, so to
• 18:28
  speak. So let's kind of let's jump into
• 18:31
  some of these. Let's jump into some of these
• 18:34
  videos, Austin and and I know that you can.
• 18:37
  Trails in the chat what up G here can.
• 18:40
  Trail What is going on, Brother Gary?
• 18:44
  Tell. Us a little bit about how some
• 18:46
  of this works Austin these these meet and greets.
• 18:49
  I'm going to have everybody kind of talk about that throughout
• 18:53
  it, but you've been to a bunch of these.
• 18:55
  Yeah, kind of kind of give us a little lowdown of what a setup
• 18:59
  of what people are about to watch.
• 19:01
  So a. Lot of the same people, like I
• 19:03
  said in the interview we did, it's, it's the same people.
• 19:06
  They kind of go to different events together, but it, it,
• 19:10
  it's a People's Choice award deal.
• 19:12
  You cook whatever you want to cook.
• 19:15
  It's networking, it's advertising.
• 19:20
  I'm different, I guess I'm kind of outside that niche because
• 19:25
  and, and they know that I don't say that like being proud to say
• 19:28
  it, but I'm like, you know, y'all travel around to get your
• 19:31
  name out there and some of them don't have the social media
• 19:35
  following. So they have to do that and I
• 19:37
  respect them for it. For me, I, I hope that my
• 19:41
  network marketing is through social media primarily.
• 19:47
  I would never want to have to travel like that, but every time
• 19:50
  I go to those events, it's awesome.
• 19:52
  It's fun, it's it's always nice. I'll tell you what, Brantley, I
• 19:56
  know you're probably going to get into it later, but the guy
• 19:58
  from the Jambalaya pot literally stole my heart.
• 20:02
  If I was if I. Was if I.
• 20:05
  Was in the market for a for a husband.
• 20:08
  I would marry that dude. That dude is so funny.
• 20:12
  And dude, you know, I don't know, I asked you earlier, can I
• 20:16
  say the B word on here? Or not, you can say anything you
• 20:18
  want bro. This.
• 20:19
  Dude, I'm on the, I'm in the parking lot at Harley-Davidson.
• 20:23
  I've been there for like an hour and I'm just walking across.
• 20:25
  It's raining, it's kind of drizzling rain.
• 20:28
  It's cold. And I just see her bitch.
• 20:32
  And I was like, what is that? So I look across and I hear
• 20:35
  bitch. I look up and it's jambalaya
• 20:39
  pot. And I was like I said, me and I
• 20:42
  was trying to realize like, yeah, you and I walk over here,
• 20:45
  man, me and him ain't never talked in our life.
• 20:48
  We talked for like 10 minutes and I felt like I, I felt like
• 20:52
  that name was my daddy after I got through talking to him.
• 20:55
  I mean, he was just great people.
• 20:57
  He was very thankful to talk to me, watch my videos and just a
• 21:04
  all around good dude. So like, it's just, it's wild
• 21:07
  what you run into and he he's just like, man, we like minded
• 21:10
  people. We're doing the same thing.
• 21:11
  He's like, man, God bless you brother.
• 21:13
  And outside of all the crazy stuff he was saying, which I
• 21:17
  know was hilarious, I think, I think what ultimately meant the
• 21:22
  the most was like, he, he, he was like really happy to see me.
• 21:27
  And he's like, hey, man, you know, we're doing our thing.
• 21:30
  Exactly, exactly. I mean, Austin, you can't set it
• 21:33
  up any better than this. I was going to save that video
• 21:36
  for the end. He's going to open like that's
• 21:38
  what happens. The set list is already been
• 21:41
  flipped. Or.
• 21:41
  Changing stuff. No, we everybody has to know who
• 21:45
  we're talking about. He's in the chat right now.
• 21:47
  He says that he needs I need that translation earpiece so I
• 21:51
  can understand country. You got 4 country boys on here
• 21:58
  tonight. You got three boys from Alabama
• 22:00
  and a N Louisiana boy like I said in this video you'll see
• 22:06
  here he is I've heard that I've maybe.
• 22:11
  Saved the best. Four last but.
• 22:14
  As usual. Well, yeah, well, of course.
• 22:17
  What's your name? Sir Earl.
• 22:19
  Bath. I love it buddy the.
• 22:23
  Cajun or the I'm from I'm From Toledo band.
• 22:36
  I love it basically. Basically, I love it.
• 22:45
  I. Love it man Freaking
• 22:48
  unbelievable. I don't know what I'm doing with
• 22:50
  our little screen dude. I'm.
• 22:51
  Telling you when I go to home, y'all talk about some
• 22:54
  characters, bro, man, y'all don't even know.
• 22:56
  It's all, it's all. It's all it is.
• 22:58
  It's true, man. Man that dude is awesome.
• 23:02
  I didn't get a chance, even my. Regular buddies talk almost like
• 23:06
  that but they look like us but they talk like that almost.
• 23:08
  You know what I mean? That I didn't know that dude.
• 23:11
  He called me a bitch and then I walked up to it and then
• 23:14
  surprised me literally 5 minutes later.
• 23:16
  I'm like dude, are we best friends?
• 23:18
  And I don't mean that like just to be like duck hunting the next
• 23:22
  day. I don't mean that to say like
• 23:23
  this is a cool story we could talk about.
• 23:25
  Like I literally was hanging on to this dude's every word and he
• 23:29
  was making me laugh until I cried.
• 23:32
  And that's hard. That's hard for me to do.
• 23:34
  I'm usually like, oh, this dude just like he wants to be funny.
• 23:38
  But this dude was just saying that's.
• 23:41
  The. Craziest shit ever and I was
• 23:43
  laughing my ass off. Yeah, we, we, we've, we've only
• 23:48
  scratched the surface with him. There's no doubt that, as I
• 23:52
  said, characters, that guy, he's, he gets a leading role as
• 23:56
  one of the characters he's, you know.
• 23:58
  You know, he's like he's been, you know, he's been a Hollywood
• 24:01
  like he's, he's very well versed.
• 24:03
  He's done some acting, He's done some stunt work.
• 24:05
  And when he told me that, I was like, what?
• 24:09
  But then, like, in retrospect, I'm looking, I'm like, yeah, it
• 24:12
  makes a lot of sense, honestly. Honestly, because he, he, that
• 24:16
  dude is a dude. He can talk to a homeless person
• 24:20
  and tell them to pay him money. That's a fact.
• 24:26
  Give me a cut. Yeah, I swear.
• 24:28
  Yeah. That dude, he, he's something
• 24:31
  else. He is flat out something else.
• 24:33
  Well, let's keep this moving along.
• 24:36
  This is going to be the actual opener.
• 24:39
  It has a little fun poked at you, Austin.
• 24:42
  So, but it's also it's also something good.
• 24:46
  This is the Cajun critic, which you guys who follow the show
• 24:51
  he's been on the show before he'll be on the show again and
• 24:54
  he has some info for us this year with our buddy the Cajun
• 24:58
  critic finally we get to get together in real life and we're.
• 25:02
  Going to eat brisket? Here we are.
• 25:05
  Yeah, we are. And even more importantly,
• 25:08
  number one, check this out. This is an awesome meet and
• 25:11
  greet here at the Harley-Davidson here in Baton
• 25:14
  Rouge. And all kinds of social media
• 25:18
  influences, influencers are here and influences like Austin
• 25:23
  Dennis probably under it right now.
• 25:26
  We'll get to that. We'll get to Austin.
• 25:28
  But Caleb? Talk a little.
• 25:30
  Bit about what is in your hand, this pamphlet that you've got
• 25:34
  with the Cajun burger cook off. Let's start to promote this man.
• 25:38
  Tell us about it all. Right, so March 8th in Morgan
• 25:41
  City, LA, I am hosting my very first cook off.
• 25:46
  I've been to enough, I've done enough, I've judged enough.
• 25:49
  It's time for me to actually take it to the next step, which
• 25:52
  is doing your own. And so March 8th in Morgan City
• 25:56
  under the Hwy. 90 Bridge. We're going to have a bunch of
• 25:59
  teams out there with a lot of kid activities, Mute, live
• 26:03
  music, alcohol for people who do like to drink.
• 26:07
  Not like myself, but it's going to be an amazing, amazing time
• 26:12
  on March 8th. Dude, I'm so pumped.
• 26:15
  Guess who's going to be a judge? This guy and I cannot wait.
• 26:19
  So we've apparently we have 21 different people that are in it
• 26:22
  as of today. That's going to grow.
• 26:25
  I mean, it's just early December here.
• 26:28
  So that's going to grow. That's going to be awesome.
• 26:30
  And he said you got to eat a bite of all of them.
• 26:33
  And of course I've got to eat a bite of them.
• 26:34
  That's the only way you can judge a burger cook off.
• 26:37
  So I'm going to be a full boy. I'm going to have to have one
• 26:40
  bite of each. But tell us about the
• 26:43
  qualifications. What types of burgers?
• 26:46
  Is it any burger? Tell us yes.
• 26:48
  So a lot of people actually know what makes a burger qualified
• 26:52
  for the competition Part of it. And my favorite thing is to say,
• 26:56
  you know, how do you do your burgers?
• 26:58
  And they they'll tell me all kind of different ways and I
• 27:00
  say, OK, that's it. It's it's it's your
• 27:03
  qualification of what you think. As long as it's some kind of
• 27:06
  burger, it could be a chicken burger, a boudin burger.
• 27:10
  It could be AI mean, of course, the all American beef burgers,
• 27:14
  you know, and it's really, really easy.
• 27:17
  Actually, I think it's, I think it's going to be really, really
• 27:21
  nice though. Oh, he's going to be amazing and
• 27:23
  there's going to be amazing, amazing burgers.
• 27:25
  He told me a couple of things that may be there that may be
• 27:29
  making an appearance of Boudin Burger being one of them.
• 27:32
  I mean, just some some different takes on burgers.
• 27:36
  So I can't wait. That's go ahead.
• 27:38
  March 8th, March 8th. It's going on my calendar.
• 27:41
  It should go on your calendar and we will definitely be having
• 27:45
  this man on again. If we're going to go review some
• 27:48
  food somewhere, obviously, but we're also going to be there,
• 27:51
  Shannon's. We're.
• 27:53
  Coming, Shannon, we're I'm coming back like I said, I've
• 27:56
  cheated on you I've gone twice three times I've gone three
• 27:59
  times yeah yeah, I forgot I just slipped that third one in on you
• 28:04
  too but we've got we're going to go make a Sabine Parish run
• 28:08
  there's like 3 or 4 places that I got to take you that I want
• 28:11
  you to critique I think you'll like them yeah, because.
• 28:13
  I've never eaten in Manny, Manny, Louisiana or or even
• 28:17
  maybe even Sabine Parish, period.
• 28:20
  Yeah. There's not a lot of, there's
• 28:22
  not a ton of places, but there are some good places.
• 28:25
  And there's a place in Mansfield we'll go to called Billy Bee's
• 28:28
  Cajun Cafe. Come on.
• 28:30
  Yeah. Come on.
• 28:31
  It's waiting on you. Come on.
• 28:33
  I'll be. I ate there three times this
• 28:35
  week so. Without.
• 28:37
  You. Yes, it's what I do.
• 28:40
  Hi brother. Thank you man.
• 28:42
  Good to finally get to meet you in person.
• 28:46
  I love that. Dude, he's.
• 28:48
  Such a good. He's such a good guy.
• 28:50
  That's good stuff. He really?
• 28:51
  Is man, he really is, Tigs you. Totally could have been right in
• 28:55
  there on all those classic 80s comedy movies with Dan Aykroyd
• 28:59
  and John Candy and all them. You could have fucking held your
• 29:01
  own, Bubba. I just can tell you that right
• 29:03
  now we got I'm loving this air time.
• 29:06
  We just need we didn't keep pumping out.
• 29:08
  There's our, there's our. There's our pumping piggy.
• 29:13
  Talking in public, I love that. That's the most entertaining
• 29:16
  thing I've seen all week and I work in entertainment.
• 29:20
  That's something's going to come from it.
• 29:21
  JRI can't help myself. I'm just a big dumb animal.
• 29:25
  I. Love it so much, but really you
• 29:27
  feel you do well, you do you got great mannerisms, you got a good
• 29:30
  voice. You'd have killed it back.
• 29:31
  I mean, I would probably still now, but but you're I can but
• 29:35
  you, you're like that volcano anybody.
• 29:37
  You know, you could go like all those classic guys.
• 29:39
  They were straight until they didn't need to be straight.
• 29:41
  Then they go nuts though, you know?
• 29:43
  Yeah, I love it. Well, I hate you and Chevy.
• 29:45
  Chase in a in a buddy movie. Yes, exactly.
• 29:49
  I hate to break it to you and maybe it's part of the shtick.
• 29:51
  I don't think in any of these videos, I don't think I, I play.
• 29:54
  I think I play it straight this whole way 'cause I I don't know
• 29:58
  these people yet. Every.
• 30:00
  Now and then you should flash in the picture of you asleep in the
• 30:03
  parking lot at lunch. We're going to skip.
• 30:05
  That we're going to just need. To flash that in in between
• 30:08
  rocking and rolling, that would be.
• 30:09
  That's what you need to do, everybody.
• 30:11
  Needs a break every now and then.
• 30:12
  Sometimes you get a little tired.
• 30:14
  You know that just that can happen.
• 30:16
  That can happen. So this next one do you I know
• 30:21
  that you you've dealt some with with Austin and seen him at at
• 30:25
  different events. Caleb, I mean, not Austin.
• 30:29
  You have seen Caleb Austin, man, that dude's awesome.
• 30:33
  You're going to go to the you planning on coming to the to the
• 30:37
  burger and. Stuff I just the the ultimate
• 30:39
  factor for me is like, am I going to compete?
• 30:44
  Caleb's awesome. I've loved hanging out.
• 30:47
  I've met him like three times. He's he's awesome.
• 30:49
  He means he means business when he talks about food and I think.
• 30:55
  That's and I think. That's like lost kind of a lost
• 30:59
  art, like not a not a not a critic in the point where it's
• 31:03
  like, oh, if not Dave Portnoy, you know what I mean?
• 31:06
  Like rashly or worldwide like such a big deal.
• 31:12
  I think he means what he says about what he says.
• 31:15
  And I think he he criticizes food based on how good it is,
• 31:21
  but he doesn't really diminish brands.
• 31:25
  So Portnoy can go and say like, oh, this is a four out of 10.
• 31:31
  Caleb's going to the good spots. And Caleb's going to say, you
• 31:35
  know, it's it's A7 or A8 or A9. Like it's not going to make the
• 31:41
  bad a bad promo for the business.
• 31:44
  Right. Right or as he's told me and and
• 31:48
  we talked off camera the other day it can and there are some
• 31:52
  places that do not want him to come back anymore.
• 31:55
  They're like rather you not number one.
• 31:59
  Last time I checked it's a free country.
• 32:01
  You mean freedom of speech Didn't say any damn thing you
• 32:04
  want to you know that's that's boys ain't.
• 32:08
  From round here, Deep South. They still look at you boys
• 32:11
  ain't from round here. If you happen, we'll sort it out
• 32:14
  later. That's it.
• 32:15
  That's right. I.
• 32:16
  Mean. You never know, it's a.
• 32:17
  Fine line though. I mean, I watched some other
• 32:19
  content creators that goes around and they they do some
• 32:23
  food reviews and stuff like that.
• 32:25
  Everything that they post is positive and people have asked,
• 32:29
  you know, do you have negative ones?
• 32:31
  Yeah, but they're being respectful.
• 32:34
  They're not trying to. And Caleb's the same way.
• 32:36
  Not trying to there's. Really no need.
• 32:39
  I don't see what the advantage would be.
• 32:40
  You would think only to express happiness with good ones, you
• 32:44
  know, and pump those that would already automatically tell you
• 32:47
  the other ones were not you're. That would make everyone else's
• 32:49
  goal to be good enough to get on a list of being qualified good
• 32:53
  enough to get on the list. It should Tide should rise all
• 32:56
  ships in that situation, you would think.
• 32:58
  I agree. I agree.
• 32:59
  That's what if you, if you. Care about your business and you
• 33:02
  get you get critiqued and you're like, Oh my God, they're right.
• 33:06
  We're not doing that right. I know they're right.
• 33:09
  That sucks. Somebody saw it.
• 33:10
  But we can do this. We can get better.
• 33:12
  And then you invite that person back.
• 33:14
  Once you've made the corrections, come back, give us
• 33:17
  another review, give us another shot and then see what happens.
• 33:20
  And sometimes the damage is done.
• 33:22
  But if you really want to grow, you learn from that and you you,
• 33:26
  you fix it well. Yeah, and that's like the
• 33:29
  classics, the classic style of the of the critique coming in a
• 33:32
  restaurant that, you know, the traditional route before before
• 33:36
  now. And it's just changed a little
• 33:39
  bit. Where are people getting these
• 33:40
  references from now? They're more going to get them
• 33:42
  from social media the the everyday person, you know, So I
• 33:47
  would just make I would almost make sure a scout team goes to
• 33:49
  know before you're not going somewhere that's crappy.
• 33:52
  So you don't review anywhere that's crappy.
• 33:53
  You never have to talk about them, you know, but that's good.
• 33:55
  That's that's good policy. And that's that's the way it
• 33:58
  doesn't make sense to but it you do need to shoot straight.
• 34:01
  But I'm. Going to be honest with y'all
• 34:03
  I've I've captured content in this last month or so that that
• 34:06
  I've been on the road a lot and we haven't been able to record
• 34:09
  as much. I've eaten in a lot of places
• 34:13
  and I've got content that I've recorded at these places, but I
• 34:16
  it ain't never going to air because it, it wasn't it really
• 34:20
  it, it doesn't pan out. Me and the wife have done the
• 34:24
  same thing and it's like we've got the content, but it's like,
• 34:28
  man, this place sucks. Everybody talks about how good
• 34:31
  it would be. This place is awful and I just
• 34:34
  don't have the I don't have the heart to to do an event talking
• 34:39
  about how bad it sucks I. Mean there's a place that I
• 34:42
  went, I won't name the town but it cool place, really cool
• 34:46
  restaurant. The food was it was in Jasper,
• 34:50
  TX. It actually was in Jasper, TX,
• 34:52
  Oh. I got you to say that.
• 34:55
  Nice a nice place, nice facility.
• 34:57
  I'm sure they have a good crowd on weekends, but just looking at
• 35:02
  their social media page, the Last Post I saw is we're going
• 35:05
  to be closing early tonight. We don't have any customers.
• 35:07
  Like literally it said that like, whoa, wow.
• 35:10
  I don't think you should ever say that.
• 35:12
  Even if you even if it's true, I don't think you should.
• 35:15
  Say they need to go, they need to go home and put on Restaurant
• 35:19
  Saved Restaurant show with John Taffer, whoever it is.
• 35:22
  They need to. Go watch about a 24 hour
• 35:25
  marathon of that. They will.
• 35:26
  That's all they need to know. That's like that's like watching
• 35:28
  YouTube videos to fix something. Just watch that.
• 35:32
  Make them grow up Jr. That's all you got to do.
• 35:34
  I mean, what's what's he going to tell them to do?
• 35:36
  Grow up? What's he going to tell them to
• 35:37
  do? Update the place, clean up the
• 35:39
  place, tighten, condense the menu, down a handful of things
• 35:42
  you can do every time and have fresh stuff, but that's 4-5
• 35:48
  things and then you're ready to rock.
• 35:49
  Fire about 3 drunks that work there and drink on the job.
• 35:53
  It's the same scenario every time you do 3 or 4 five things.
• 35:56
  And the dude, the dude's got shit.
• 35:58
  He's got things that he knows that we don't know, and that's
• 36:01
  why he gets paid to know them. Things that we don't.
• 36:04
  Know that's exactly right. That's exactly right.
• 36:07
  Yeah, in the jambalaya pot, real bear, he says.
• 36:11
  I know the work, commitment to criticism.
• 36:13
  He has a great restaurant, runs a great, obviously has really
• 36:16
  good food. He understands that.
• 36:18
  I'm sure that he's been criticized plenty of times in
• 36:22
  his career and he learned from it.
• 36:24
  He tweaked it and he is who he is now, the character that he is
• 36:29
  today, which is fantastic. I'm going to bring this next one
• 36:33
  in this next video. The man who hosted the event,
• 36:37
  the guy who put it all together, Mr. Joni himself, would do a
• 36:41
  little interview with him. Let's see him with Joni.
• 36:47
  Fan of Ticks Gets, by the way. Thank you.
• 36:50
  What an event you put on today. Yeah, this.
• 36:52
  Is this was like a branch off of Madisonville?
• 36:56
  We do. We did two years ago, we did one
• 36:59
  of Madisonville. We had five reports with the
• 37:00
  game and a group this this past October.
• 37:04
  We ended up signing up 52 at home and I brought in a bunch of
• 37:07
  people to set their second time. But now we decided we was all
• 37:10
  anxious to do it again, you know, but we didn't want to wait
• 37:13
  a whole year. Yeah.
• 37:14
  So it was like, why not do it, you know, in between and then,
• 37:17
  you know, we'll go ahead and and do that and, and have everybody
• 37:19
  meet up again and again and again.
• 37:21
  So now we have this one June next year, we have a one in
• 37:24
  Oklahoma that's going to bear the voice.
• 37:26
  That's his all event. That's also going to be a branch
• 37:29
  off for the Madison field. Yeah.
• 37:33
  And we will just, you know, like that'd.
• 37:36
  Be great. Well, this is the first.
• 37:38
  Event. That I've been to and will not
• 37:40
  be the last. So.
• 37:42
  It's. It's too fun and it's almost too
• 37:44
  easy. It's like, yeah, you're eating
• 37:47
  right. I've had some amazing stuff.
• 37:51
  You're eating right. Good camaraderie and just people
• 37:53
  that you want to be around. What it's?
• 37:56
  So this is just spelling. Yeah.
• 37:58
  And it's like, not like the other, like a lot of other
• 38:00
  footballs. This one here, it doesn't matter
• 38:02
  which one of us wins and who loses.
• 38:04
  It doesn't matter what happened for whoever wins, Right, Right.
• 38:08
  Yeah. It's everybody.
• 38:09
  It's like a big family. It's what this feels like,
• 38:14
  exactly. There, there it is again.
• 38:16
  Good people. Yeah, I love it.
• 38:19
  Terrible audio with that. One of the videos that had a
• 38:21
  little bit of issues, for some reason, it just came from the
• 38:25
  camera and not the microphone. But whatever, we got it in, we
• 38:29
  got it in. But great dude.
• 38:31
  Joni's been a fan of the show for a while, ever since we
• 38:35
  started following each other on social media.
• 38:37
  He pops in in the comments here and there and great dude, man,
• 38:42
  that guy, he's hustling like he's always making posts.
• 38:45
  He's always, he's a, he's a connector.
• 38:47
  I would call him the. Only thing he needs to worry
• 38:50
  about is like, I'm enjoying it, it's all cool, we've done events
• 38:55
  with them. But when I start doing events
• 38:57
  and I'm in competition, he's fucked.
• 39:02
  He is totally fucked. All right, there it is.
• 39:05
  Look, I don't mean this to be a Dick head, but Joni's fucked
• 39:09
  because I'm coming. I'm coming on my shit.
• 39:13
  And Joni, Joni's going to. He'll walk out, he'll walk
• 39:17
  around and do interviews, but he's fucked.
• 39:20
  I love this. We're building JRC, it's built.
• 39:23
  We're building, it looks. How you?
• 39:24
  Really feel over there. Yeah, yeah, I'm just.
• 39:26
  Saying I love Jordan to death, but he's he's, I think, I think
• 39:29
  everybody's going to have to tune in and see how this goes
• 39:31
  down. I think I we're going to have.
• 39:33
  You can look below and click and click the link to get the
• 39:36
  pay-per-view link below. Oh yeah.
• 39:39
  I'm mesmerized by this. Yes, I.
• 39:42
  Mean I wasn't. Expecting that I have to.
• 39:44
  Go I have to rent A suit and come be the be a manager for
• 39:47
  somebody. Oh yeah.
• 39:49
  I mean, it's just a shoot. We got a shoot.
• 39:52
  We we do. We got a little.
• 39:53
  We got a little heat. I don't know.
• 39:55
  Let's suspend disbelief. Is it a shoot?
• 39:57
  Is it? I mean, is it?
• 39:58
  I don't know. Is it it'll work?
• 39:59
  I don't know. It's just it's every day.
• 40:02
  Like Joni does his thing, I do my thing.
• 40:04
  And at the end of the day, Joni's thing it better my thing.
• 40:07
  That's just how it is. Well, it's the wild gas, man.
• 40:10
  All you festival. Boys, I feel there's a story,
• 40:13
  there's a back story here that that we're not going to get
• 40:16
  into. No, we're going to build the
• 40:18
  suspense, but I want to know the back story on this.
• 40:21
  This didn't just come out of damn thin air, no.
• 40:24
  It didn't just drop out of thin air.
• 40:26
  What kind of? Back story.
• 40:27
  And it just is ultimately powder in the air.
• 40:30
  I'm a guy from Alabama, Joni's from Louisiana.
• 40:33
  He does his thing, I do my thing.
• 40:35
  Joni has his following. I have my following and Joni has
• 40:42
  a lot to think about what my following is compared to his.
• 40:46
  So I love Joni to death. I've done a ton of events with
• 40:50
  him. It's awesome.
• 40:52
  But yeah, like teeth to teeth, Joni.
• 40:57
  Joni don't want that smoke. He definitely don't.
• 41:01
  Yeah. But I think we need to send Joni
• 41:04
  a link. Can we send him a Joni?
• 41:06
  Yeah. Joni, sit here, man.
• 41:07
  Like, I love you, David. You you definitely.
• 41:10
  We need to have this for the Bubba.
• 41:12
  Save this for the Bubba content for next week.
• 41:18
  If you think we ought to have those two guys on a Bubba
• 41:20
  exclusive podcast here, I mean. We can set this up and and Joni,
• 41:25
  if you're out there watching and you can give.
• 41:27
  Bubba to come down, I mean. If you want to jump in here
• 41:30
  tonight, the floor is yours. I can post you the link so I can
• 41:36
  send you the link, brother. So I love that I love that
• 41:40
  Joni's a good dude, Very, very obviously great guy.
• 41:44
  I get it a couple of little different communities.
• 41:46
  He is a all Louisiana guy. Get that totally to you know,
• 41:54
  and I and I get I get being an Alabama dude and being over
• 41:58
  here, I get I get heat. My friends are like you just
• 42:03
  hang around Alabama people. I'm like, well, I can't help
• 42:07
  that Alabama people are cool. Number one.
• 42:09
  That ain't just because you like the tide.
• 42:13
  I can't help that. OK, whatever.
• 42:15
  I can overlook it. You're way cooler than that to
• 42:18
  me. And even if that I if that's how
• 42:20
  I'm going to judge a person, then God help me.
• 42:22
  I don't judge people that way. I like having opposing views.
• 42:26
  Yeah, I like to. Feel I'm a little more whirly
• 42:28
  than that these days. I don't met people.
• 42:29
  I'm not every state at some point, but I'm more countries.
• 42:33
  Yeah, I'm not. Just about the tide.
• 42:36
  I'm getting getting nothing but a piss about the tide, which I
• 42:39
  don't give a piss about the tide.
• 42:43
  And I and you know, and that's, and that's the thing too.
• 42:45
  People get so worked up about that shit.
• 42:47
  I'm like, can we be adults here? Who really gives a shit?
• 42:50
  You know, really, does it matter?
• 42:51
  Like if you if a damn college team does something, listen to
• 42:56
  our. Listen to our Bubba show that
• 42:58
  will be dropping out tomorrow. We kind of dive all in to that
• 43:02
  and and that deal is to why we feel that way and the way it is
• 43:07
  with modern athletes. Anyhow, we're getting off course
• 43:10
  here. Let me come back.
• 43:13
  Let me just. If you look at this, Blaze the
• 43:15
  Gary Kid. Trail, I hope you respond my
• 43:18
  angles for this blaze. The hands are going under there.
• 43:22
  Oh, the hands are looking at the chat like, yeah, Biggie, he's
• 43:25
  hopping in there. Yeah, we got way to go, Austin.
• 43:28
  What a derailer of a, of a, of a heat.
• 43:31
  And I hate to have the heat on Thursday.
• 43:33
  Night Live, baby. That.
• 43:35
  Turn like. Nobody expected.
• 43:37
  That can't believe, can't believe Sid Justice is leaving
• 43:42
  Hogan in the ring to fend for himself.
• 43:44
  Oh no, he's just walking away. So.
• 43:52
  Good. Look, there's only I hate to
• 43:57
  have to follow that up, but if anybody can follow it up, it is
• 44:00
  our friends. It ain't me.
• 44:02
  It's you, Diggy. It's our friends at farmed a
• 44:06
  fire and and and enjoy, man. My name's Matt.
• 44:13
  Toby, Toby. Toby.
• 44:15
  And Matt farm to. Fire in Louisiana.
• 44:18
  Harm to fire Louisiana Tell us a little bit about what you're
• 44:22
  making right now. We make a.
• 44:23
  Beery of brisket tacos, so it's our seasoning. 40.
• 44:27
  Pounds of brisket, a lot of hours over a party.
• 44:29
  Looks like he was stored and it. Seems to be a hit, he looks.
• 44:33
  Looks really, really good. I'm going.
• 44:35
  To I want I want next after you serve these gentlemen, I think
• 44:40
  I'm going to have to have one of these that really, really looks
• 44:43
  amazing. So y'all tell us a little bit
• 44:44
  about your seasonings We. Have booyah which?
• 44:48
  Is our. Any, you know, all-purpose
• 44:50
  seasoning blend and then we have the BDA Taco, which we just came
• 44:53
  out with a couple other. Blends.
• 44:56
  But. Right now that those are the two
• 44:58
  blends we currently carry. Boom well, y'all go support them
• 45:01
  and go check them out. I'm going to sample this here in
• 45:04
  just a second you're going to see I already tell you I know
• 45:08
  I'm going to love it. There is zeroed out whatsoever
• 45:11
  because it smells amazing, man it smells amazing.
• 45:14
  Thank y'all. How is it?
• 45:23
  Oh. Man, this is the winning dish.
• 45:26
  That won today. And I.
• 45:30
  See why? Holy GAIL.
• 45:33
  Unbelievable. Unbelievable.
• 45:38
  What's all those? What are those garnishings on
• 45:40
  there Tiggy? Is that cilantro?
• 45:43
  Was yes, some cilantro, onion and.
• 45:49
  So. Cheese in there somewhere.
• 45:52
  Cheese in the meat when they were chopping cheese.
• 45:54
  Yeah, they had already melted the cheese, man, Dude.
• 45:57
  I went to an event in Texas with them like they won there and it
• 46:00
  wasn't close like we so they got it's a People's Choice thing.
• 46:06
  So we got like 38 tickets. They got like 52 in Texas.
• 46:13
  I didn't compete obviously at Harley.
• 46:15
  But no, they're they're good. They don't that mean that they
• 46:18
  do their thing. It's it's good.
• 46:21
  It's different and everybody puts their ticket in their
• 46:24
  basket because all their stuff is good.
• 46:28
  Yeah. Also, obviously you do those
• 46:29
  with like a pork shoulder, right?
• 46:31
  Those, yeah. A pork shoulder, like, yeah,
• 46:35
  yeah. How do you say that word?
• 46:37
  How do you say it? Well, if you're American, you
• 46:40
  say Siberia, but if you're a Mexican you say beria, beria,
• 46:46
  beria, beria. Well, it.
• 46:48
  Is good. I know that and they and those I
• 46:51
  know you made that video with the bomb we need to package.
• 46:55
  Those and let Tigs be the guy on the box.
• 46:58
  I'll tell you about Sombrero on those guys are they're killing
• 47:03
  it. I, I, I really think like, give
• 47:05
  them five years and those guys will be in every grocery store
• 47:10
  you've ever seen. Yep, I believe.
• 47:12
  That they're they're, they're that good.
• 47:16
  They're good people and they are, they're just, they're good.
• 47:21
  They all know. Sometimes they have the.
• 47:23
  Worst product, like all of their stuff, it just it looks next
• 47:28
  level. Well, yeah.
• 47:29
  And and then their seasoning is called the Booyah seasoning.
• 47:32
  And I'm just like, I'm sitting there going great tack, great
• 47:36
  name. Why the fuck did I come up with
• 47:38
  Booyah seasoning? I know, I know.
• 47:40
  And if this is me, I'm like, I should have came up with Booyah
• 47:43
  seasoning. Wonder if they.
• 47:45
  Had to give old Stuart Scott some dude.
• 47:48
  Yeah, on that Booyah, probably. They probably spelled a little
• 47:51
  different. Oh, I hate it spelled Louisiana
• 47:54
  way. It's definitely spelled right.
• 47:55
  It's. Got an X at the end, you know,
• 47:57
  that's the that's who was that tell no, I think it was my
• 48:00
  brother-in-law telling me that you know why the X is on the end
• 48:02
  of a lot of names why in French they are not but here they are
• 48:07
  they they couldn't communicate well so they just told them to
• 48:10
  put an X by their name so. Everybody.
• 48:12
  'S end up with an X like he's a Thibodeau with an X because
• 48:15
  they're here. But it is.
• 48:17
  But if you're in French in France, you don't have an X Old
• 48:23
  world, new world, because over here they made them put an X
• 48:26
  when they were signing papers and immigration and things like
• 48:29
  that. That's what my brother-in-law
• 48:30
  said. And he's a pretty well read cat
• 48:34
  pretty bright. I don't think he, I mean, you
• 48:36
  know what I mean. He he wasn't hammered telling me
• 48:38
  some more craziness like somebody, I mean some some
• 48:41
  brothers in laws, you know, But I got to be honest.
• 48:43
  Yeah, He wasn't it wasn't like Pete.
• 48:45
  It wasn't Pete telling you this. I just I got to be honest.
• 48:48
  I don't want to read a book about it.
• 48:49
  I just want to believe you. So I believe you now.
• 48:52
  So now every time. Does that make any sense, do you
• 48:55
  think? That makes sense.
• 48:56
  No, it does now it makes a lot of sense.
• 48:58
  It does. Now I'm going to tell everybody
• 48:59
  that Forever and Jr. Doesn't even know this, but you
• 49:04
  could not have led into the next video any better.
• 49:08
  We're talking to a guy who's talking about speaking French
• 49:11
  and keeping the native language here in Louisiana.
• 49:15
  He has nothing to do with any of the cooking or any of that out
• 49:18
  there. I'm not sure who he's a friend
• 49:20
  of. He's a friend of somebody that
• 49:23
  was out there, but his name's Josh Atwell.
• 49:27
  This is super interesting. I know that I know that.
• 49:32
  I know that our buddy Mr. Paul's going to really find this
• 49:34
  interesting because he shares videos with me on Twitter going
• 49:38
  into Louisiana culture and keeping French alive and all
• 49:41
  that. So I just found this pretty
• 49:42
  cool. Josh has been telling me a
• 49:46
  little bit about talking in the French language, and that is
• 49:51
  something that is becoming a bit of a lost art in Louisiana, lost
• 49:55
  culture really. And truly, I'm just going to
• 49:57
  hand you this mic and you start to talk about, like, tell us all
• 50:00
  about what you do, what you're trying to accomplish, and just
• 50:05
  tell us everything. My name is Josh Atwell de
• 50:09
  Partezier on tea cake chose de France, Louisiana.
• 50:13
  My name is Josh Atwell and I'll just tell you a little bit about
• 50:16
  Louisiana French or Cajun French.
• 50:18
  Most people know the language as Cajun French, but actually the
• 50:23
  the biggest majority in Louisiana that speak our
• 50:27
  language are Native Americans. It's the folks that are down in
• 50:30
  like Grand Bayou and and other parts of the state.
• 50:34
  The native tribes really kept live where a lot of the other
• 50:38
  places it was, there was a lot of discrimination against it and
• 50:41
  it it got lost. Everybody has a story about a
• 50:44
  grandparent that didn't pass the language on because they were
• 50:47
  abused or slapped by a, you know, a ruler within from a nun
• 50:52
  or things like that. And what we want to do is we
• 50:55
  want to turn that around and turn the story into like that
• 50:58
  happened to my grandfather, but then I got it back and now my
• 51:02
  kids can speak Cajun French, you know?
• 51:05
  And yeah, so we're setting up some online classes that you can
• 51:09
  do at your own pace. There's a there's a tier that
• 51:13
  it's going to be really affordable.
• 51:15
  There's a tier that is just all on your own.
• 51:17
  So you get all the content and you get some homework that you
• 51:20
  can do and you grade it yourself.
• 51:22
  And then there's another tier that you can do it.
• 51:26
  And we have a platform where you, you can send us videos
• 51:29
  where you're talking in Cajun French or Louisiana French or
• 51:33
  Native American French or whatever you want to call it
• 51:35
  because, because our vocabulary has been compiled enough.
• 51:38
  For us to be able. To deliver it for all those
• 51:40
  segments. But you're talking and we can
• 51:43
  give you feedback on your accent, on your grammar, on your
• 51:46
  vocabulary. Hey, here's a different way
• 51:48
  maybe to say that that's more Louisiana and less standard
• 51:52
  French or things like that. But our number?
• 51:55
  Goal is that everyone who wants to earn it, whether.
• 51:59
  They're a teacher in an immersion school.
• 52:01
  Who knows? Standard French, but they want.
• 52:04
  To that would be awesome if they started wrestling.
• 52:10
  It's like it's the anticipations building up.
• 52:13
  I don't know who. Like, look, I'd just given up.
• 52:16
  There's no way in hell I'm getting a word in edgewise.
• 52:19
  And that's tough. That's a tough.
• 52:20
  Look at me. The the posture position, just
• 52:23
  hands in pocket, giving up. Yeah, you look.
• 52:25
  Like you're ready to get knocked out, Yeah.
• 52:28
  Yeah, I was just. I wish.
• 52:29
  Riley or somebody would just run behind y'all and get on one of
• 52:31
  them Harleys and start doing things like if there was ever
• 52:34
  opposed to like opposed to say like, hey, I'm ready to get
• 52:38
  knocked out. That's where it is.
• 52:40
  It's. Right that wide he's like.
• 52:42
  Just hit me wide. Open you can you're going to
• 52:45
  hear a Harley here in a minute. I do believe for the.
• 52:48
  Louisiana vocabulary, right or whether it's just, you know a
• 52:52
  high school kid that that wants to know more about it they can
• 52:56
  access it and it's easy and it's affordable for everybody that's.
• 52:59
  Fantastic. I mean, that's the way it should
• 53:01
  be. I'm I'm proud that that's
• 53:03
  happening. That needs to be happening in
• 53:05
  this state. That's an amazing thing that
• 53:07
  you're doing. Great job.
• 53:09
  Where will people be able to find this?
• 53:13
  So we are on Facebook and we're also on TikTok.
• 53:17
  So I made a kind of a rookie mistake and my Facebook handle
• 53:22
  is in French and so is my TikTok handle.
• 53:25
  So it's La Louisiana LALOISIANE on Facebook and then on on
• 53:34
  TikTok it's even worse. It's Louisiana, which is
• 53:39
  LESLOUIS hard. To find I.
• 53:43
  NAISI think we're going to have. To We got to fix this already,
• 53:48
  we're going to have to go with something simple like learn
• 53:50
  french.com. We actually are there talking to
• 53:55
  some folks that have a, a domain that we're going to use and
• 53:58
  we're going to, we're going to park it all somewhere that's
• 54:00
  easy to find. So I'll tell you, this is how
• 54:03
  this happened. My wife was in a homeschool
• 54:06
  group and another mom in the homeschool group said, hey, can
• 54:09
  somebody do like an online French class in Zoom?
• 54:12
  And I was singing 8 kids, you know, 10 kids, something like
• 54:15
  that. I was like, yeah, I can do that.
• 54:16
  That's no big deal. I've got some friends that that
• 54:19
  have already developed material for it.
• 54:20
  I'll do that for y'all. And those moms went nuts.
• 54:24
  They shared it all over Facebook.
• 54:26
  I think it got shared like 1000 times.
• 54:29
  And so I was like, OK, well, I guess we'll just make it
• 54:31
  accessible to everybody. But as far as like the website
• 54:34
  and all is still a work in progress, it's OK.
• 54:37
  Man, you found your demo, you found the market, you figured
• 54:41
  that out. That's a bit.
• 54:42
  That's like, that's the biggest key of it.
• 54:46
  And mom groups on social media, you can't.
• 54:50
  They're undefeated. Yeah.
• 54:51
  Yeah, well, the mom groups were really big.
• 54:54
  There's also you can, you can find it if you just look for
• 54:58
  Cajun memes. So there's a Cajun meme page on
• 55:01
  Facebook. It's just called Cajun Memes.
• 55:03
  It's got about 250,000 followers and it is gone.
• 55:08
  It's one of the biggest posts on there right now too so.
• 55:11
  I'm a member of that. I know, I know.
• 55:12
  It's funny. Yes.
• 55:13
  I know that page. I know that.
• 55:14
  Yeah, yeah. So La Louisiana is on that page,
• 55:18
  posts a lot of the the weird crazy Cajun stuff, so you can
• 55:21
  find it that way for sure. We'll come.
• 55:22
  Up right now, I'll tell you. Too, I see a really great page
• 55:26
  to follow and these are some guys that we're trying to work
• 55:29
  more with in the future would be Tele Louisiana.
• 55:34
  OK? You can find them if you go to
• 55:35
  LPB, the YouTube channel for LPB and Scroll down.
• 55:40
  They have their own videos. Or you can just look for a
• 55:43
  teller Louisiana on YouTube and they have Cajun French shows for
• 55:48
  kids. There's one called Boudini.
• 55:49
  As says on me, it's a cartoon all set in Louisiana, animated
• 55:54
  by people from Louisiana. It's got all Louisiana
• 55:58
  vocabulary. It's all in Cajun French, and
• 56:00
  they have English captions, so you can learn it just that way.
• 56:03
  They have a show called the VA, which is they go and they
• 56:07
  interview people like they interviewed the Louisiana
• 56:09
  shrimpers in French, They interview some crawfish farmers,
• 56:14
  things like that, all in French. And then you have English
• 56:17
  subtitles for that too. So that's Will Mcgrew at Teller,
• 56:20
  Louisiana. And I think we're going to be
• 56:23
  doing some some really fun things together with them as
• 56:25
  well. So definitely check those guys
• 56:27
  out and give them a follow to because their content is, is
• 56:32
  really the only some of the only media we've had in our language
• 56:36
  in over 50 years. I mean, and that that's a big,
• 56:40
  that's a big thing right there. It's a yeah, a little lengthy
• 56:43
  with Josh, but but I thought he was given a lot of good
• 56:46
  information. It's something that we kind of
• 56:48
  talked about a little bit on the show.
• 56:49
  Jr. couldn't have throwing a softball up any better.
• 56:53
  He had no idea that was coming. That child was ready.
• 56:58
  Was he not though? I mean, he did a he was.
• 57:01
  Ready. He was like, look, you got a
• 57:03
  camera, I've got a person do. This.
• 57:05
  Let's do it. Let's get yeah.
• 57:07
  And. Maybe we could be.
• 57:09
  We could be friends. That's right.
• 57:11
  That's exactly right. I think that's pretty much how
• 57:13
  it how it happened. I think it did.
• 57:15
  That is Rach and Cajun's Rachel's friend Josh that that
• 57:21
  that she brought over there and man, just really cool look
• 57:24
  forward. That's another guy just somebody
• 57:26
  else for us to scratch down and put on the list and we got to
• 57:29
  follow up with this guy and see what see where see where he's at
• 57:33
  a year from now. You know I've.
• 57:34
  I'm on it. I found this page.
• 57:37
  It's not too hard to find. Like I said, you just got to put
• 57:38
  La Louisiana and it pops up. You just got to know how to
• 57:41
  spell it. That would put that E, you know,
• 57:43
  you know, and stuff. But yeah, seems like he's he's
• 57:46
  getting there and he just started it up not too long ago.
• 57:49
  Really. Yeah.
• 57:50
  Yeah, yeah. But I think, well, I think he
• 57:52
  started it the day in the like, moments before we did the
• 57:56
  interview, right. Yeah, that's awesome.
• 57:58
  Yeah. Yeah, I mean, he's on top.
• 58:01
  That's great. Yeah.
• 58:01
  It's his fresh love. Love y'all.
• 58:03
  Blasi. Blasi Tiggs Jr.
• 58:06
  Love y'all I got to go to bed or my wife's going to kick.
• 58:10
  My ass, I know the. Feeling brother see you next
• 58:12
  time AD enjoyed it brother times man loved it good times Love
• 58:16
  y'all please get me on again Love y'all see you.
• 58:19
  So buddy, of course, please come back on.
• 58:22
  Thank you brother. See you soon, See.
• 58:24
  Y'all, that guy's got a that guy's got a great idea with the
• 58:27
  language thing, because that is something and you know, we've
• 58:29
  talked about it on here. When we get in all our, you
• 58:31
  know, crazy the world is stuff, you know, there's not a lot of
• 58:35
  regionality left. It's all been blended down where
• 58:37
  every you get off any exit in American, it's the same 20
• 58:40
  restaurants and places to shop. There's not a lot of
• 58:43
  regionality. So keeping those cultural things
• 58:46
  from your region alive is very crucial if we want to have any
• 58:50
  kind of soul left in our country and and regional, you know, love
• 58:54
  and passion for places. And so I think that's a great
• 58:57
  idea and it's a good point he made.
• 58:58
  You know, if you think they're the French, they speak French in
• 59:02
  Louisiana, but it's not true. They speak Cajun French because
• 59:06
  it's, it's different. Our guitar, one of our guitar
• 59:09
  players in Justin's band, Stefan Laplante, is from Quebec City,
• 59:12
  Canada, and he speaks French. He, that's the part of Canada
• 59:16
  where they still speak French everybody.
• 59:18
  And he and Cherise and some of what we've talked about it and
• 59:21
  it's different because I played him some Cajun songs and things
• 59:24
  like that. And it's in, in French, you
• 59:26
  know, Cajun French songs. And it's it's definitely a
• 59:28
  different dialects, very similar, obviously, but a little
• 59:31
  different. I guess it would be the Southern
• 59:34
  draw versus a New York accent kind of thing there.
• 59:37
  But you know. Yeah, yeah.
• 59:40
  But great idea, I'd love to get it.
• 59:42
  I'd love to get it just to know and be able to keep up a little
• 59:44
  bit with some of my relatives down to Bayou, you know?
• 59:47
  It would help. It.
• 59:49
  Would help give it to my. Nephews you know or something?
• 59:51
  You know, it's really cool, man. It is really cool.
• 59:54
  Well, well, let's bring up none other than Rach and Cajun
• 59:59
  herself. And in our little interview that
• 1:00:02
  we did with them, talk about good, good Lord with Rachan
• 1:00:07
  Cajun. I don't know.
• 1:00:09
  I can't talk Rachan. Cajun cooking.
• 1:00:11
  There it. Is I like the So your name's
• 1:00:13
  Rachel? Yes.
• 1:00:14
  I'm just, I'm a little slow. Rachel sometimes.
• 1:00:17
  Play on. Words like.
• 1:00:19
  Tigs bits. It was totally unintentional to
• 1:00:22
  swear to God it really was. They don't believe me, but it
• 1:00:25
  was. Y'all out there know it was.
• 1:00:27
  We didn't discover this until the show started going.
• 1:00:30
  It's a it's a happy little mistake, as our friend Bob Ross
• 1:00:33
  likes to say. So tell us what you cook, Brad
• 1:00:36
  Grab. It.
• 1:00:37
  This. Is a saccale cuveon.
• 1:00:41
  Could you imagine with? That.
• 1:00:43
  Lord. I've had red fish, cuveon, yeah.
• 1:00:48
  That is a that's a great problem to have.
• 1:00:50
  Yeah. So pakole, Pakole.
• 1:00:52
  Is a brim or a perch where we're from blasey Like a a damn
• 1:00:56
  crappie basically. I.
• 1:00:59
  Know right, I think. It's one bite.
• 1:01:02
  Everybody knows the rules. Tigs like get the hell out of
• 1:01:05
  the way. I'm going to eat this stuff
• 1:01:06
  right now. Pretty.
• 1:01:08
  Good. Really good.
• 1:01:09
  Wow. Yeah, it's really good.
• 1:01:14
  That's. Really spot on how good it was.
• 1:01:16
  Sacolet takes it to a whole nother level though.
• 1:01:19
  Like you don't get that the. Catfish level.
• 1:01:22
  Oh yeah, Oh, way past the catfish level.
• 1:01:24
  Way past the catfish level. We'll we'll also tell everybody
• 1:01:28
  where they can find you on. Rachin Cajun cooking, Facebook,
• 1:01:34
  TikTok, YouTube, it's all the same RACHIN Cajun cooking.
• 1:01:39
  That's all I love. It you make all kinds of amazing
• 1:01:41
  content, especially using like I've seen videos where you
• 1:01:44
  cooking squirrels and all kinds of stuff so.
• 1:01:47
  Yesterday we cooked no day before yesterday we cooked
• 1:01:49
  squirrels, all kinds of stuff. We got turtle coming up.
• 1:01:53
  Turtle sauce, pecan. You want to learn how to cook
• 1:01:55
  some stuff? Watch this lady, she knows how
• 1:01:58
  to do it. Thank y'all.
• 1:02:01
  I love it. Oh, it's got me hungry, man.
• 1:02:02
  I haven't had that. Cherise's cousin Jenny, one of
• 1:02:05
  my favorite cousins of Cherise, has made a red fish Cuviano a
• 1:02:10
  couple years ago during Christmas time.
• 1:02:12
  Man, it was so good. I think it was Jenny or
• 1:02:15
  somebody, one of our friends down there.
• 1:02:16
  Anyway, it was so good. I've only had it a handful of
• 1:02:18
  times, but that's not something we eat in Alabama.
• 1:02:20
  But man, oh, it's so good. I bet that was I bet that was
• 1:02:24
  good. It looked amazing.
• 1:02:26
  Oh, you know, it was good. And you know.
• 1:02:28
  It's like this, this way I look at it.
• 1:02:29
  Obviously there's some things you shouldn't eat just because
• 1:02:31
  it's nasty, but most things because going back to
• 1:02:34
  regionality, people eat things where you're from.
• 1:02:37
  If the right person's cooking it, it's awesome.
• 1:02:40
  And if the wrong person cooks it, it ain't good no matter what
• 1:02:42
  it is. It's like I use the analogy of
• 1:02:45
  me growing up, only time I'd ever had like greens or like
• 1:02:50
  Brussels sprouts were at my grandmother's and they were
• 1:02:53
  great because everything my grandmother cooked was good.
• 1:02:55
  Well then I go to like Tunica doing a show one time and go to
• 1:03:00
  the buffet and get throw a couple of Brussels sprouts in
• 1:03:05
  and chomp down on them and realize everybody's ain't
• 1:03:08
  grandmama's. You know what?
• 1:03:10
  I. Mean, that's a fact, you know
• 1:03:11
  what I'm saying? And I had to.
• 1:03:12
  Get them out. And that ain't my style.
• 1:03:14
  But man, I'm like, whoa, what AI just thought?
• 1:03:16
  I mean, how could it be that big a thing?
• 1:03:17
  So I say that to say people hear squirrel.
• 1:03:20
  Yeah, but if the right person's cooking is fine, I'm, you know
• 1:03:23
  what I mean? I've eaten wild rabbit.
• 1:03:24
  I mean, I hadn't. I don't know if I've eaten
• 1:03:26
  squirrel. But down in Louisiana we eat
• 1:03:27
  frogs all the time and all that stuff.
• 1:03:29
  Turtle soups, one of my favorite.
• 1:03:31
  All that stuff's good if the right person's cooking it.
• 1:03:33
  But if some old nasty person that doesn't know what they're
• 1:03:35
  doing is cooking, it ain't no good.
• 1:03:36
  You don't. Want it?
• 1:03:37
  You know what? I.
• 1:03:38
  Mean if somebody knows what they're doing, doing it, it's
• 1:03:40
  great. I can.
• 1:03:41
  Assure you Rachel knows what she's doing and yes yes and if
• 1:03:45
  you go to go watch her page, I've been following her for a
• 1:03:48
  while and she's very very sweet she's like, oh, I can't believe
• 1:03:52
  I just started following you on TikTok.
• 1:03:54
  It's like, look, I've been following you somewhere for a
• 1:03:56
  long I can't I it all happens that you following us as you're
• 1:04:01
  on one of the multiple, multiple ways that you can follow us.
• 1:04:05
  By the way, if you are not following us on YouTube or
• 1:04:09
  TikTok or wherever, go and find those.
• 1:04:12
  You can go to tigsbits.com and that's the hub that is the
• 1:04:16
  mothership, if you will. And Speaking of motherships, all
• 1:04:22
  of the UFO sightings off of the New Jersey coast, we're going to
• 1:04:26
  have Bowser on. We're going to.
• 1:04:27
  Yeah, we're going to get Bowser to get in.
• 1:04:28
  Talk about that. We're not going to be collecting
• 1:04:30
  a lot of information on that. Yeah, yeah.
• 1:04:32
  A lot of stuff forthcoming, possibly next week, possibly,
• 1:04:36
  maybe next Wednesday, possibly live.
• 1:04:38
  So just we're talking this out amongst our friends here in a
• 1:04:43
  live session. But but yeah, that dude, that
• 1:04:46
  that dish was so amazing. So Oh my.
• 1:04:50
  God, and I'm looking, I just got them.
• 1:04:51
  I just found them on Instagram. Real easy to find, find a lovely
• 1:04:54
  branding because it's also on the other stuff too.
• 1:04:58
  And man, I'm just Scroll down right here and I'm just like,
• 1:05:00
  oh, I can't look at this. I'm going to be so hungry,
• 1:05:02
  y'all, What is this? Myrlitons.
• 1:05:04
  Of course they're myrlitons. Coyote, coyote pepper, Myrliton.
• 1:05:07
  Something else I didn't know about till I moved to Louisiana
• 1:05:09
  and went to Rouses one day and saw them and then ask around and
• 1:05:12
  oh, that looks delicious. Yeah.
• 1:05:14
  Oh yeah, I promise. And I, I assure you it is.
• 1:05:18
  It is. Let's.
• 1:05:22
  Let's. Take a little turn here, if you
• 1:05:25
  will. I'm going to show a video.
• 1:05:27
  This is something that was cool. I thought it was really neat.
• 1:05:32
  This guy, Jason Graham, he's from Oklahoma, he'll go into
• 1:05:35
  that a little bit, but he makes custom knives.
• 1:05:38
  In fact, he made the cleaver that that was the award.
• 1:05:43
  Who who won? I had to cut that video because
• 1:05:47
  it was another audio issue and it had all of the music in the
• 1:05:50
  background and I knew that YouTube would flag us.
• 1:05:52
  So I'm probably going to get flagged with a couple of these
• 1:05:55
  anyhow, who cares? But but still an interesting
• 1:05:59
  little interview. These knives were unbelievable.
• 1:06:02
  I kind of kicking myself for not buying one, but I'll be seeing
• 1:06:05
  them around. I will be getting one of these
• 1:06:07
  and I will get it from Jason. Knives are handmade by me.
• 1:06:13
  All the Damascus is done by me. This pattern.
• 1:06:16
  On this sucker that's really, that's interesting #1 how do
• 1:06:20
  you, how does that happen so. This is 418 layers.
• 1:06:24
  That is a raindrop pattern Damascus.
• 1:06:28
  So I start out with 27 layers of steel.
• 1:06:31
  I'll draw it out, clean it up, cut it into, cut it into four
• 1:06:37
  different sections, restack it, do it again.
• 1:06:40
  I'll do it four times, which by math wise it's 432 layers.
• 1:06:47
  But every time I'm grinding a layer off, so I'm subtracting
• 1:06:52
  layers every time. So that's where I come up with
• 1:06:54
  the 418 layers. So it's not 100% accurate, but
• 1:06:59
  it's close. It's pretty close.
• 1:07:00
  That's a that's a lot of layers. That is a lot of layers.
• 1:07:04
  I see a little Oklahoma Insignia there.
• 1:07:07
  What does that represent? So that's my.
• 1:07:09
  Maker's Mark. I'm from Inola, Oklahoma, OK.
• 1:07:13
  It's about 30 minutes outside of Tulsa, so all my knives have my
• 1:07:18
  Maker's Mark on them. So I try to, besides my kitchen
• 1:07:22
  knives, they have my Maker's Mark on them.
• 1:07:24
  They're laser etched on them. I tried.
• 1:07:27
  All my other ones are stamp and you have to to stamp one.
• 1:07:32
  It has to be hot. Tell me a difference between
• 1:07:35
  this knife which is a little bit lighter than this knife, so.
• 1:07:39
  This is a modified knife. This is between a cleaver and a
• 1:07:43
  chef's knife. OK, so it's heavier, little bit
• 1:07:46
  bigger blade. It's just a hybrid.
• 1:07:49
  I put two types of knives together to make that 1.
• 1:07:52
  So it's a. Nice they're they're these are
• 1:07:55
  very nice they just feel good just just feels good in your
• 1:07:58
  hand. You know, it really does.
• 1:08:00
  Where, where can everybody find you?
• 1:08:03
  So. Grams custom knives on TikTok
• 1:08:06
  and on Facebook. Wow, heck yeah, dude, that's
• 1:08:11
  nice. I bet those things, I bet they
• 1:08:13
  just waited perfectly too. They are like you hold it in
• 1:08:16
  your hand and it it beautiful. The marble just feels so good.
• 1:08:20
  It's cold, feels good, just fits your hand just perfect.
• 1:08:23
  But it's almost like you're holding a feather.
• 1:08:25
  And that thing is like if you just hold it straight up and
• 1:08:28
  lift it up like that's not a light knife at all at all.
• 1:08:33
  It will. It'll cut that's.
• 1:08:34
  Amazing. It'll cut through some stuff.
• 1:08:37
  I bet it was sharp. Too.
• 1:08:38
  Yo, I well, I never cut anything by pocket, I promise you.
• 1:08:41
  When? You started grabbing down there.
• 1:08:43
  I was like, please don't cut your damn finger off.
• 1:08:45
  That's exactly how it happens. Man on the street cuts his
• 1:08:49
  finger. Off, you know, you watch those,
• 1:08:51
  watch those videos of the newscaster doing somethings
• 1:08:53
  like, yeah, this is the hottest pepper.
• 1:08:54
  And he eats a bite and he's like.
• 1:08:55
  Dude, you just ate the hottest pepper ever or something or
• 1:08:59
  something explodes or something like that.
• 1:09:00
  You're like, what ain't doing? You can't just go in there and
• 1:09:03
  do that. Just.
• 1:09:04
  Keep putting me in front of people.
• 1:09:05
  Something is going to eventually happen.
• 1:09:08
  Jr. We're going to ride this.
• 1:09:09
  We're. Going to ride this to the
• 1:09:10
  promised land I. Think so?
• 1:09:13
  It's going to be fun. I'm going to be there because I
• 1:09:16
  have no idea what will happen this this next one short little
• 1:09:22
  interview didn't get to have his amazing amazing dish he made.
• 1:09:27
  It was a y'all in the chat can help me, but it was a jambalaya
• 1:09:30
  mixed with something else. I don't know.
• 1:09:33
  It was something totally radical and different.
• 1:09:35
  Sounded really good. He makes a lot of really awesome
• 1:09:39
  awesome cooking videos too. Let's just play it.
• 1:09:45
  Tell us a little bit about. What you did out here today so.
• 1:09:48
  We cooked a chili jambalaya Chili fire by Justin Wilson.
• 1:09:54
  Did it? Good, I didn't get to try it.
• 1:09:56
  That's OK. This I'm going to be coming to
• 1:09:58
  more events so don't worry I'm going to have your cook the rest
• 1:10:01
  of comments at this point. I got out not working in this
• 1:10:05
  one obviously. I've had.
• 1:10:06
  Two things and I'm sucking him stuffed, I'm not going to lie.
• 1:10:10
  So now I know this is my first influencer event.
• 1:10:14
  If I'm going to eat at this all day, I got to get out here
• 1:10:16
  earlier because you can't. You can't eat.
• 1:10:18
  The night you got to go. Purge me.
• 1:10:22
  Yeah. I'm learning, I'm learning to
• 1:10:24
  tell everybody, where can everybody find you, your
• 1:10:26
  socials, all that good stuff. So.
• 1:10:28
  We're on TikTok, Facebook, Instagram and you see them all
• 1:10:33
  emails Cajun Cajun y'all go. Look them up.
• 1:10:36
  Support. Them y'all be seeing more from
• 1:10:39
  them in 2025, yes? Thank you brother.
• 1:10:43
  Yes Sir, yes Sir. Awesome emails, Cajun Kitchen
• 1:10:48
  y'all go look them up. You looking them up, Jr.
• 1:10:52
  Yes. We lost Blasey.
• 1:10:53
  He just fell right on out. I don't know what happened.
• 1:10:56
  Phone might have died. Yeah, Chilly and I just.
• 1:11:00
  Noticed the first thing when I turn on Instagrams.
• 1:11:03
  Whiskey Riff Post and Morgan Wallin pleads guilty to
• 1:11:05
  misdemeanor reckless endangerment in chair throwing
• 1:11:08
  arrest sentenced to seven days incarceration in a DUI Education
• 1:11:13
  Center. I saw a meme from them as well
• 1:11:16
  where his hands were up and it said it was, it said John
• 1:11:20
  Michael Montgomery, Ruby red, lips red.
• 1:11:23
  Whatever the line is, just look it up.
• 1:11:26
  It's on there. I can't.
• 1:11:28
  It made me giggle. That was just before we came on
• 1:11:30
  the show. Chili Jambalaya Jr.
• 1:11:33
  Have you ever had that? No Cajun kitchen.
• 1:11:39
  Hemo, it's spelled Hymos, but Hemos, Hemos.
• 1:11:45
  I mean, you know, I can't speak the French, but you know how it
• 1:11:48
  is down here. Cajun Kitchen.
• 1:11:50
  Look him up. Unbelievable.
• 1:11:52
  Nice dude. Look forward to visiting with
• 1:11:55
  him more. He's funny.
• 1:11:57
  He has he does some videos with some accents.
• 1:12:00
  Like I'm probably a poster child for him with accents.
• 1:12:06
  I am the poster child for North Louisiana accent boy.
• 1:12:09
  He got a. Boudin Burger right here.
• 1:12:11
  He's showing you how to make a Boudin burger.
• 1:12:13
  I think he may. Be one I think he may be coming
• 1:12:16
  I I may be wrong, but he's got the.
• 1:12:18
  Best stop, he's got the boudin from Best stop using it too.
• 1:12:21
  Of course, if people don't know if you're going through
• 1:12:22
  Louisiana, you better swing through Best Stop and get some
• 1:12:25
  son, get some crackling, get some boudin, get little
• 1:12:27
  everything you may. Just you may poke the bear right
• 1:12:30
  here, you may stoke the fire. The people.
• 1:12:33
  Those are fighting words. You know that I mean best stop,
• 1:12:37
  I like best stop. I like all of the play.
• 1:12:40
  I don't like all of them, but I like a lot of places.
• 1:12:42
  But best stop definitely ain't up in my top five.
• 1:12:44
  But anyhow I. Got you.
• 1:12:46
  I always like best. Stop.
• 1:12:48
  Thank you, Rachel. e-mail e-mail.
• 1:12:52
  The H is kind of silent. That's.
• 1:12:55
  Awesome I was. Thinking about that.
• 1:12:56
  Earlier when we were talking about the burger competition, I
• 1:12:59
  can't. I can't keep thinking about that
• 1:13:01
  because I'm hungry as hell and all these dishes are that's
• 1:13:03
  going to. Be a problem because 21
• 1:13:07
  contestants, let's say we get to 25 you got.
• 1:13:10
  To just eat a a little sliver of each one, well, that's.
• 1:13:13
  Why? That's what that's what we're
• 1:13:14
  talking about. It's like you're going to have
• 1:13:16
  1/4. I'm like I don't think I can eat
• 1:13:17
  1/4 of 1/4. Of 24 is what I hate.
• 1:13:21
  Cheeseburger dude. I can't eat 8 burgers.
• 1:13:24
  No, I'm going to have a bite. I will have a bite of each.
• 1:13:27
  And I mean I hate to waste a burger, but that such is the
• 1:13:30
  game. You know I'm going to and I'm.
• 1:13:32
  Thinking and a burger, you know, hey, if someone gets two fruit,
• 1:13:35
  fruit on it, if you you got to also use it, I would think now
• 1:13:38
  you have your judging pre pre set determination how you're
• 1:13:42
  going to score and do what you're going to do.
• 1:13:43
  But I would think in my mind, I think, well, I got to go in
• 1:13:45
  thinking I'm going to get a burger.
• 1:13:47
  So if like, if it's too far from being a burger, if it's just
• 1:13:50
  something between two buns and they're calling that a burger
• 1:13:52
  and it's nothing like a burger, then you know, when you
• 1:13:57
  mentioned chicken burger, I thought, well, if you grind, you
• 1:13:59
  grind, you ground chicken up, make you a nice Patty.
• 1:14:01
  I could see where you could get away with doing that as a
• 1:14:03
  burger. But I would be disappointed if I
• 1:14:05
  went to a burger competition. Somebody gave me a I can tell
• 1:14:07
  you right now. That ain't gonna work for me.
• 1:14:10
  You know what? I'm saying like if you're.
• 1:14:12
  If you're already, if you're listening to this, you're going
• 1:14:14
  to show up. If you're wanting to cater to a
• 1:14:16
  judge, I mean, the rules seem fairly open.
• 1:14:20
  I can tell you right now, chicken burger ain't going to
• 1:14:22
  make it my top 100. It doesn't.
• 1:14:25
  It ain't going to happen. So don't even.
• 1:14:27
  Don't waste your time for me. You ain't getting my vote, I
• 1:14:30
  promise you. Yeah, no, Boudin burger is
• 1:14:34
  something that is interesting. IA hamburger to me has to have
• 1:14:38
  hamburger meat in it. Yeah, yeah.
• 1:14:42
  Burger meat. Yep.
• 1:14:43
  Hamburger meat? Yep.
• 1:14:44
  Absolutely. And it could have some other
• 1:14:46
  stuff. They could be blended with some
• 1:14:47
  sausage. It could even be blended with
• 1:14:48
  little chicken. But I feel like if it's me, I'm
• 1:14:50
  going in there. I'm getting some of the best
• 1:14:51
  ground, whatever I can get, and a little this and a little that.
• 1:14:54
  Oh, I can't wait. Blasey just text me.
• 1:14:56
  His internet's went down. OK, All right.
• 1:14:59
  No, no big deal, No big deal. We got a couple more videos,
• 1:15:02
  couple of the longer ones, but very, very interesting.
• 1:15:05
  I got to play these because they're really good.
• 1:15:08
  We're going to let them close out the show.
• 1:15:11
  I'm going to play this first one.
• 1:15:13
  I was kind of going to tease it, talking about doing total one
• 1:15:16
  80s. This is super, super
• 1:15:18
  interesting. They're called Cajun 180 guys.
• 1:15:22
  Shafe, Shafe, Jackate Reed chef. See, This is why you got to put
• 1:15:27
  a mic in front of me and let me be live.
• 1:15:29
  But most of these are not edited very much.
• 1:15:32
  As you can see chef Dave Hulen. I'm probably butcher in that
• 1:15:37
  name too, but they make this seasoning.
• 1:15:39
  He gave me some. You'll see that in this video.
• 1:15:42
  But he gave me some and I did actually use it today on some
• 1:15:46
  chicken thighs. I didn't make a video or
• 1:15:49
  anything like that. I just use it.
• 1:15:51
  Fantastic. It's basically the Trinity in a
• 1:15:55
  in a in a jar. It it, you know, dried out
• 1:15:59
  Trinity a little bit more than that, but he goes total 180.
• 1:16:04
  I'll just let him explain. It's a little bit of a longer
• 1:16:07
  video. It's like 5 or 6 minutes before.
• 1:16:09
  We before we do that, Big E said.
• 1:16:12
  I see Neil Brown's offenses powering Blasey's Internet
• 1:16:16
  again. I just saw that.
• 1:16:21
  That is classic. That is classic.
• 1:16:24
  Big E What's up, Big E Shout out, brother.
• 1:16:28
  All right, let's let's hear from Dave a little bit about your
• 1:16:32
  spices that you have here today, so.
• 1:16:35
  Again, we're Cajun 180 is the name of the brand, the seasoning
• 1:16:37
  brand. So.
• 1:16:39
  We actually cater to people with health issues and sicknesses
• 1:16:42
  such as hypertension, I. Like the background, as long as
• 1:16:45
  you can hear the person types of things.
• 1:16:47
  Our #1 customer base is hospitals and assisted living
• 1:16:50
  facilities for their patients, people that are diagnosed with
• 1:16:54
  diabetes and things like that. So as, as a chef, I go in and,
• 1:16:57
  and help teach courses and classes for people, showing them
• 1:17:00
  how to cook a little bit healthier and giving them a
• 1:17:02
  healthier option in the, in the seasoning category, if you
• 1:17:04
  believe that or not. So yeah, there is a way to to,
• 1:17:07
  to make some blend seasonings that are a little bit different
• 1:17:10
  than the average that you find on the grocery store shelf.
• 1:17:11
  So that's what we do. And just through controversy
• 1:17:15
  and, or the difficulty of what we do, we, it was very hard for
• 1:17:20
  us to find a Co Packer. So we were forced to become a Co
• 1:17:23
  Packer of our own. And by doing that, we opened up
• 1:17:25
  Louisiana House of Spices, which is who we are today.
• 1:17:29
  And so we're out here supporting all of these guys that are here
• 1:17:31
  with these seasoning blends. We we packed some of them and
• 1:17:34
  looking forward to packing many more that's.
• 1:17:35
  Great he's a very important person no doubt about it,
• 1:17:38
  because there's a lot of good seasonings out here.
• 1:17:40
  Obviously y'alls too so tell us a little bit about like let's
• 1:17:45
  look at some of these the valor gold tell us about it.
• 1:17:47
  I think that you. Picked that one up first.
• 1:17:49
  This is something that we partnered with a, a veterans
• 1:17:51
  alliance so in they're in Lafayette, LA called Acadiana
• 1:17:56
  Veterans Alliance. So we partnered with these guys,
• 1:17:59
  100% of the proceeds of this can that's sold goes to that
• 1:18:02
  veterans alliance for help and heal programs for veterans.
• 1:18:05
  Yeah. So it's, it's one of our base
• 1:18:06
  blends that we that we we have up.
• 1:18:08
  It's a little bit spicier than the rest, but it gives it a
• 1:18:12
  little military kick, you know, a little.
• 1:18:13
  Military kick. I love that.
• 1:18:16
  What's this? This one.
• 1:18:17
  Here is called the Harmony BBQ Rub that is actually a grand
• 1:18:20
  champion recipient three times in a row KCBS world champs team
• 1:18:26
  Georgia our BBQ team in Georgia took team Georgia by storm first
• 1:18:30
  place twice in a year or I'm sorry two years in a row Florida
• 1:18:35
  team takes Florida by storm with it so it is a excellent blend so
• 1:18:40
  I got to give that one a try but yeah so this.
• 1:18:42
  One here is. This is actually, I'll get you
• 1:18:44
  to actually, I'll actually get you to taste and try one of the
• 1:18:47
  blends that we have. But this is actually a, this is
• 1:18:49
  actually a, a child of two of our blends.
• 1:18:52
  So we got mom and daddy sitting over here and this is actually
• 1:18:54
  the the offspring of it based on it's, it's our Cajun Trinity,
• 1:18:59
  which is in powder form, OK, as well as our base blend
• 1:19:02
  seasoning. OK, So I'll let you try the
• 1:19:04
  Yeah. I want to try that all.
• 1:19:09
  Right. Don't.
• 1:19:09
  Worry about. It there's no heat on it, you
• 1:19:11
  can toss it all back. OK, no hot.
• 1:19:14
  Is it? Is.
• 1:19:15
  It. Salty or?
• 1:19:17
  Wow. Sweeter minutes.
• 1:19:19
  Very, very flavorful. Very, very flavorful.
• 1:19:22
  Absolutely. I taste that garlic in it.
• 1:19:25
  I taste all of that. Yeah, man, so some of our.
• 1:19:27
  Barbecue teams, they'll take this to the state competitions,
• 1:19:30
  they'll put that directly onto the rib eye and then they'll
• 1:19:32
  make a compound butter out of that.
• 1:19:35
  Yeah, they will. Why wouldn't they?
• 1:19:37
  It is. I don't taste much salt.
• 1:19:42
  That's. Correct, that's.
• 1:19:43
  Because all of our all of our blends have less than 2% all
• 1:19:46
  natural sea salt. It's on the back end of the
• 1:19:48
  recipe, right. Again, we're called Cajun 180.
• 1:19:50
  Yeah, so we have, we do everything 180° in the opposite
• 1:19:53
  direction, but. It still works.
• 1:19:55
  That's unbelievable. What a cool.
• 1:19:56
  That's what I'm looking. For I.
• 1:19:58
  Totally get it right and I'll. Try this one.
• 1:20:00
  So again, this is the offspring for.
• 1:20:03
  So now you got the Cajun Trinity in powder form, but you got a
• 1:20:05
  little bit of the base blend. This is the.
• 1:20:07
  One you're going. Original all-purpose seasoning,
• 1:20:10
  Yeah. So toss that one.
• 1:20:14
  Back. Oh yeah, right.
• 1:20:15
  Oh yeah. So now.
• 1:20:17
  You got a little. Heat, right?
• 1:20:18
  So now you can make a very savory compound butter, and then
• 1:20:21
  this becomes your salt and pepper shaker.
• 1:20:25
  Brilliant. It's Shaker.
• 1:20:26
  This is brilliant. I love it.
• 1:20:28
  I love it. I had no idea.
• 1:20:29
  That's the fun thing of doing this.
• 1:20:31
  It's our first event that we've been at.
• 1:20:36
  Oh man, thank you, thank you. I'm going to love this.
• 1:20:40
  This is going to be great. Thank you man.
• 1:20:41
  Not a problem. Really cool stuff y'all have.
• 1:20:44
  What's your own social media out there so.
• 1:20:47
  Cajun 180 you can find us Facebook, Instagram and YouTube
• 1:20:51
  at Cajun 180 and you find usonlinecajun180.com Louisiana
• 1:20:56
  House of Spice, Louisiana House of spice.com there it.
• 1:21:00
  Is there it is y'all go check these guys out very nice man
• 1:21:05
  dude is a super nice guy that is it it really is extremely
• 1:21:09
  flavorful the compound butter he he doubled down on compound
• 1:21:15
  butter so like very obviously it's like hey you need to make
• 1:21:19
  some compound butter with this and put this on some steaks
• 1:21:25
  message received will happen will happen I guess they're.
• 1:21:28
  Not on Instagram anymore. They're their stuff is, but they
• 1:21:32
  haven't been on it since 2022. Yeah.
• 1:21:35
  Yeah, I think they're mainly have that web presence and
• 1:21:39
  they're definitely on Facebook. They're definitely on Facebook.
• 1:21:41
  So man, go check them out. Really good stuff.
• 1:21:45
  Very low sodium and, and today I cooked those.
• 1:21:47
  Like I said, I cooked those chicken thighs with them.
• 1:21:50
  I coated them with a heavy dose of it and I didn't do anything
• 1:21:55
  else. I didn't put anything else.
• 1:21:56
  I just wanted to taste that and see because I'm going to add a
• 1:22:00
  little extra to it, kick it up a little bit, you know, But that
• 1:22:05
  is what that second one that that he talked about with with
• 1:22:08
  that, that's that's what that second one does.
• 1:22:11
  It has the dream. In it the dream, that's the good
• 1:22:13
  one, the mixture, the. Part it was that the purple 1
• 1:22:16
  purple. One.
• 1:22:16
  That's the one I should get, yes.
• 1:22:18
  Yes, because it's it's the Trinity and all that, but it's
• 1:22:22
  got a little bit of, it's got a little bit of heat to it.
• 1:22:25
  So yeah, definitely get it. It's really, really good, Super,
• 1:22:30
  super nice guy. Yeah, yeah.
• 1:22:32
  Reaching Raching Cajun says to meet the 180 guy.
• 1:22:35
  They were so busy cooking and look, I didn't get to meet
• 1:22:38
  everybody else either. I definitely missed out on some
• 1:22:41
  folks. I've got a couple more or got
• 1:22:43
  got one more interview left. Certainly am not saving what I
• 1:22:48
  thought was one of the best interviews and we'll get to it
• 1:22:51
  here in a second of of the deal. But I didn't get to I saw them
• 1:22:56
  and didn't get to talk to them. The Manez people and I love
• 1:23:00
  Manez. You know how you hear some
• 1:23:02
  people in South Louisiana, Jr., how they'll say Manez, Brittany
• 1:23:07
  Manez, Manez Justin's? Wife says that Manez Yes.
• 1:23:11
  Yes, well, they have, they have a company called My Nez MY-NE Z
• 1:23:18
  and that stuff looks really, really good.
• 1:23:21
  I want to I want to get some and and try it.
• 1:23:23
  I definitely will be catching up with them at some point in time
• 1:23:27
  soon at one of these events, the blue collar chef, she makes some
• 1:23:31
  really good just some old good old blue collar food stuff.
• 1:23:35
  You would think that you'd have stuff that we love.
• 1:23:38
  She's cooking that all the time and didn't get a chance to talk
• 1:23:41
  to her and then right on cue, as if knew I was about to give this
• 1:23:45
  shout out. Lejeune's best Cajun seasoning
• 1:23:48
  was out there cooking as well. Didn't get to visit with them,
• 1:23:52
  talk to all of them, told them sorry I didn't get a didn't get
• 1:23:55
  a chance. I got to get out there earlier
• 1:23:57
  The next time I do well, you. Said that leaving with with all
• 1:24:00
  facets of it, I mean, you got you just.
• 1:24:02
  But it was you now, you know, kind of thing, you know?
• 1:24:04
  Yeah. Yeah, now I know.
• 1:24:06
  I mean, I got just got out there too late, but that's OK.
• 1:24:09
  I mean, I still had a good time and it was.
• 1:24:11
  You didn't. Go home hungry, I did.
• 1:24:13
  Not go home hungry. I definitely didn't go home
• 1:24:16
  hungry. And then I'll play this video
• 1:24:18
  and we'll start to kind of wrap everything up, man.
• 1:24:20
  But this is Mr. Dale with Patriot Metalworks and make some
• 1:24:25
  cool stuff. Has a rocket stove.
• 1:24:28
  I don't know if you're familiar with those Jr. but he's going to
• 1:24:32
  explain how this works. It's just something really neat.
• 1:24:35
  I got a feeling that one of the three of us on this show is
• 1:24:37
  going to be buying one of these pretty.
• 1:24:40
  Soon, Li. See with with Patriot
• 1:24:42
  Metalworks. Tell us about this amazing
• 1:24:46
  thing. I've been seeing these on online
• 1:24:48
  some but explain how this sucker works OK all.
• 1:24:52
  Right, this this particular one here is a is our 8 inch model 8
• 1:24:56
  inch rocket stove is strictly wood fired it you know you this
• 1:25:04
  this your feed tube you load your wood in here you put I
• 1:25:09
  start them off with a wax fire starter.
• 1:25:11
  Sometime I'll propane torch, but most time just some You could
• 1:25:15
  actually take paper towel and wad them up and have some small
• 1:25:19
  sticks in there get it going and add you wood.
• 1:25:22
  And I use, I use little small pieces of old wood most of the
• 1:25:28
  time, you know? Yeah, I saw, yeah.
• 1:25:32
  So you'll just split the wood to make them a little bit smaller.
• 1:25:36
  You know, we just load them up in here, just load them up in
• 1:25:40
  there and it gets good fire rolling and things will get hot.
• 1:25:42
  You know, I mean you can. You can.
• 1:25:46
  Get this to 400. Well, two or three 100° all the
• 1:25:49
  way up to 7 or 800 if you want, you know, you can dampen them
• 1:25:53
  down. You can have a hot fire, you can
• 1:25:55
  have a low fire. And the thing about it is, to
• 1:26:00
  me, it tastes, the food tastes a lot better than it does off of
• 1:26:03
  charcoal. You know, getting off a wood
• 1:26:04
  fire, straight wood fire is very good and but.
• 1:26:07
  Season a lot of you know. You can see this is the war
• 1:26:11
  horses one I use. I cook all the time on it.
• 1:26:16
  We we don't paint them because it that I mean they burn off
• 1:26:19
  down there. So we just let them season.
• 1:26:21
  We keep putting the oil on them and everything, and then they
• 1:26:25
  cook very good. I don't know.
• 1:26:26
  I'll probably run a couple cords of wood through this one here,
• 1:26:29
  you know, I bet. It looks like it's been a
• 1:26:31
  workhorse, but it'll last forever, won't it?
• 1:26:33
  Will. Yes Sir, it will.
• 1:26:34
  It'll last forever. They're made out of the main
• 1:26:37
  bodies made out of quarter inch, 8 inch square tubing.
• 1:26:40
  All this other is 10 gauge. They're reinforced, you know,
• 1:26:45
  it's. Does it heat?
• 1:26:47
  It's even evenly just. Somewhat somewhat.
• 1:26:53
  I mean, I'm a bro. About 3/4 of it is pretty close
• 1:26:56
  to the same thing. Just say, just give you an
• 1:26:58
  example. If the middle is 500, sometimes
• 1:27:01
  these outer will be 400. You might have this one over
• 1:27:04
  here that might be 300, which is good for moving around.
• 1:27:09
  If you need to take something back away from the fire and let
• 1:27:12
  it, you know, simmer or whatever.
• 1:27:15
  And you can still be cooking hot and fast here and drag them
• 1:27:18
  around to the edges, is what I like about it.
• 1:27:20
  You know they're. Really cool man, I I got to get
• 1:27:23
  me one of these cuz it list looks like fun.
• 1:27:25
  You can do so many different things.
• 1:27:26
  It's just like a it's just a stove or a grill.
• 1:27:29
  Or a grill. That's right.
• 1:27:31
  That's right. Yeah.
• 1:27:32
  I love it. son-in-law, he'll cook a pork loin on it, but he's
• 1:27:36
  a little more patient than me. I like when I get a fire.
• 1:27:38
  I like to keep a good rolling fire.
• 1:27:39
  But he'll get a good bed of cold and just a small fire and sit
• 1:27:44
  around. But me, I'm going to go ahead
• 1:27:45
  and get it. Get it?
• 1:27:46
  Done. I bet a I bet a steak on this
• 1:27:48
  thing is unbelievable it. Is it is unbelievable.
• 1:27:51
  It really is. I mean you get the benefits of
• 1:27:54
  the hot and fast, you know, the hot and the wood fire, the wood,
• 1:27:58
  the smoke, the wood fire taste to it.
• 1:27:59
  You know, I tell people, they ask me what kind of season they
• 1:28:02
  use. I said that good wood over
• 1:28:04
  there's the main ingredient. It really is it.
• 1:28:09
  Is. And that's just like any good,
• 1:28:10
  like Texas BBQ that you get at any BBQ, anywhere you can taste
• 1:28:15
  the pit. Taste it and we see we make them
• 1:28:18
  kind of smokers too. They're offset smokers and I
• 1:28:22
  just think that barbecue that comes off of them kind of pits
• 1:28:26
  are better than any other the propane assist or whatever.
• 1:28:29
  Not talking bad about no, no, no, no, but that's just my
• 1:28:31
  opinion, you know. And so it is a lot a bunch of
• 1:28:35
  the Texas communities the same way when it comes to that, you
• 1:28:38
  know. Well, Mr. Dale, your opinion is
• 1:28:41
  correct, but it I mean facts are facts and it just is what it is.
• 1:28:46
  How can everybody get a hold of you at?
• 1:28:48
  Patriotmetalworks.com or no Patriot metalwork dot com, but
• 1:28:54
  we got a Facebook page, Patriot Metal works and smokers and
• 1:28:57
  where we have a TikTok and we have a website, our links in our
• 1:29:01
  bio there. We got a link tree there you can
• 1:29:03
  go to you can go to our other platforms or you can go to our
• 1:29:07
  website and check out, see what we got.
• 1:29:09
  You know, awesome. Man awesome, well nice meeting
• 1:29:11
  you. Incredible product.
• 1:29:13
  Look forward to hearing more from you and seeing more of you.
• 1:29:16
  Y'all go follow him go buy one. I want one Jr.
• 1:29:21
  Man I. Know you do.
• 1:29:24
  I want one man. I have no idea what they cost.
• 1:29:26
  Didn't have the heart to ask because I wasn't going to pull
• 1:29:28
  the trigger. But not not now, not at this
• 1:29:32
  point in time. But they have a he has a smaller
• 1:29:34
  one. I didn't get it on camera, but
• 1:29:37
  it's a it's like I would call it the junior model.
• 1:29:39
  It's probably really all that you need.
• 1:29:41
  I know that that thing's probably a lot, a lot cheaper,
• 1:29:45
  but but who cares? That thing, whatever you buy,
• 1:29:49
  that thing's lasting literally forever.
• 1:29:51
  And the beauty of it, you have wood.
• 1:29:54
  If you have plenty of wood accessible, it's free fuel for
• 1:29:58
  the most part. You learn how to regulate.
• 1:30:02
  It just looks like it's fun. Now, cooking a pork loin would
• 1:30:04
  be a little time consuming. I would only use it to cook
• 1:30:07
  things hot and fast. Me personally, hamburgers,
• 1:30:11
  steak, stuff like that. But.
• 1:30:13
  Just yeah. Chicken.
• 1:30:16
  But I'll tell you what you could as you could see that that grill
• 1:30:19
  was perfectly seasoned, like, oh, don't you know it?
• 1:30:21
  I didn't have anything. On it, I bet it was so good and
• 1:30:25
  I can just say yeah, just doing like some some chicken quarters
• 1:30:28
  or something on there I'll slathered up.
• 1:30:29
  Well, I bet it's good. Get it good and hot.
• 1:30:31
  Be rocking, popping. Yeah.
• 1:30:33
  All right. What's next?
• 1:30:34
  I'm starving. We got to get.
• 1:30:35
  That's it. That's all.
• 1:30:37
  Yeah. Lacey just.
• 1:30:38
  Yeah. Lacey just said he ain't gonna
• 1:30:40
  make it. Yeah.
• 1:30:40
  He says he can't get the Internet back rolling.
• 1:30:43
  No problems, no problem. That's that is fine.
• 1:30:47
  Got to give a shout out to to to to Cajun cooking with Hoss Haas
• 1:30:52
  was out there. Didn't do an interview, didn't
• 1:30:55
  want to do an interview, but just say he wasn't rude or
• 1:30:59
  anything. So I don't want to be on camera
• 1:31:01
  like you're always on camera. What do you mean?
• 1:31:03
  That's how I know who you are. But he just good day everybody.
• 1:31:07
  Everybody. Not today.
• 1:31:07
  Boys not today, boys that was. I got a buddy who Chris Tate,
• 1:31:14
  dear friend of mine, tour manager for Big and Rich.
• 1:31:16
  Now, he worked with a lot of people over the years, but he
• 1:31:18
  they met. Who was it?
• 1:31:20
  Jerry Rice? I think it was on my butcher in
• 1:31:22
  the store. But they saw Jerry Rice was on a
• 1:31:24
  golf course one day and they were with somebody, somebody,
• 1:31:28
  you know, a celebrity of their own walking in there and they
• 1:31:31
  were going to walk. They started walking towards
• 1:31:34
  Jerry Rice. He just put his hand up.
• 1:31:36
  Not today, boys, Not today. That's so that's the.
• 1:31:39
  Inside thing and not today, boys, that's.
• 1:31:42
  It. That's it.
• 1:31:43
  Oh look man, that was. Awesome.
• 1:31:45
  You know what we need to do? We need to find some dessert
• 1:31:47
  stuff because I've been really into some dessert stuff and I'm
• 1:31:49
  not talking about the sweetest, most, you know, just
• 1:31:51
  unhealthiest things on earth. Some good healthy desserts, not
• 1:31:55
  necessarily healthy that that really doesn't that's a double
• 1:31:57
  entendre there or anyway that that doesn't work.
• 1:32:00
  But you know what I'm saying. Just some just, you know,
• 1:32:06
  tradition pack or something like that.
• 1:32:09
  I found some good stuff when I was traveling recently.
• 1:32:12
  We were down in Key West. I found some coconut macaroons,
• 1:32:16
  some some gluten free coconut macaroons with chocolate, dark
• 1:32:19
  chocolate on the bottom. And they were so good.
• 1:32:21
  I thought. And then I, and then like we
• 1:32:23
  were talking in the Thanksgiving and the Christmas shows, you
• 1:32:25
  know, sweet potato casserole, those type things.
• 1:32:27
  Just some other good, good stuff.
• 1:32:30
  And I, I know there's some hidden gems down there.
• 1:32:36
  I hear you, Rachel. But I mean, not healthy.
• 1:32:38
  I don't mean that. I mean just not, not something
• 1:32:41
  I'm going to feel is guilty about.
• 1:32:42
  Yeah, well, I was saying if I do a big thing of some kind of
• 1:32:45
  jello with some fruit and some whipped cream and some crazy
• 1:32:47
  stuff and then some cake on top of it where it's not just a
• 1:32:49
  super dense, heavy something, I can eat a lot of it.
• 1:32:52
  I need some dessert I can eat a lot of and not, you know, go hit
• 1:32:57
  my diabetics. There's just a list show,
• 1:33:01
  there's ATV list show right there.
• 1:33:03
  We can just talk about desserts, a dessert show that is a show in
• 1:33:08
  and of itself. And, and I can tell you one
• 1:33:11
  thing, all these people that we talked to, talked with, talked
• 1:33:14
  about, visited with, and all of that guarantees these people can
• 1:33:19
  cook something. I guarantee you I.
• 1:33:21
  Know that's why. That's why I planted that seed.
• 1:33:24
  There we go. I'll come up with something for
• 1:33:26
  you. There it is.
• 1:33:27
  I love it. I love it.
• 1:33:29
  Yes, yes, with the. 180 guy, the the 180 guy needs a, a
• 1:33:33
  substitute for the sweet and stuff.
• 1:33:35
  You know, like I use honey or agave and stuff and I still use
• 1:33:38
  sugar, but I use different types or, or stevia, different things
• 1:33:42
  like that. There's got to be there's got to
• 1:33:44
  be some kind of cool blend that and that's the thing I want to
• 1:33:47
  load the sugar because you need the sugar, but I don't want just
• 1:33:49
  full blast sugar. You know what I mean?
• 1:33:50
  I would love like my stevia drinks in between that and a
• 1:33:54
  Coca-Cola. I wish that.
• 1:33:55
  Or Sprite, you know what I mean? I wish there was like a little
• 1:33:58
  sugar, but not 48 grams in a cup, you know what I mean right?
• 1:34:02
  Exactly. Exactly.
• 1:34:04
  Anyway, I'm getting. Crazy now my conspiracies are
• 1:34:06
  all going on here about hunger now.
• 1:34:08
  It's not aliens. It's about food conspiracies
• 1:34:10
  now. That's right.
• 1:34:11
  Rachel says she's going to figure it out.
• 1:34:13
  I have a zero doubt that she's going to figure it out.
• 1:34:17
  And and that's so good, man. It was likewise.
• 1:34:20
  It was so nice to meet everybody.
• 1:34:22
  I feel like I've kind of been welcomed and to be kind of a
• 1:34:26
  part of this family that they've already been there, established,
• 1:34:30
  and now I feel like I'm part of it too, part of their.
• 1:34:32
  You're their media outlet. You're you're part of the media
• 1:34:34
  team that covers it. I love it.
• 1:34:36
  I love it. Yes.
• 1:34:37
  I mean, it just makes sense. I'm not a competitor not taking
• 1:34:40
  up any of theirs. You got to have.
• 1:34:41
  Somebody covering it? Yeah.
• 1:34:42
  Got to have somebody covering it.
• 1:34:43
  Why not us? You pulled.
• 1:34:44
  A classic. Mike Amos, talk to somebody and
• 1:34:46
  have the mic with you. I mean, you did the opposite one
• 1:34:49
  time. Like perfect.
• 1:34:50
  He pulled a Amos in honor of Amos.
• 1:34:52
  I love it. Didn't even realize it is.
• 1:34:54
  I'm just a big dumb animal. Give me a mic, let me eat and
• 1:34:57
  we'll see what happens. Let him meet.
• 1:34:59
  Let him eat, boy. Well, thank y'all.
• 1:35:02
  Yeah, it was great to E meet everyone who who I got to see
• 1:35:06
  with their stuff that Brantley got to meet with.
• 1:35:07
  Hope to meet all you guys in person at one of these things at
• 1:35:09
  some point and look forward to trying your stuff.
• 1:35:12
  I followed as many of I could follow on here and I'll look at
• 1:35:15
  the show notes and try to follow the rest of you guys and yeah,
• 1:35:19
  hope we see y'all soon at one of these.
• 1:35:20
  That's awesome man, and I look forward to hearing about this
• 1:35:23
  burger competition in March. Man, it'd be great if I was off
• 1:35:25
  because Morgan City's the town over from Houma where that's
• 1:35:28
  right, that's. Right.
• 1:35:29
  Well, hey, maybe we'll see. We'll see.
• 1:35:32
  And if. Oh, you're going to be there.
• 1:35:33
  I'll get my buddy. I'll get.
• 1:35:34
  I'll make sure my buddy Hal Bruni, you come meet the gypsy.
• 1:35:36
  Hal Bruni can be. There, Yeah, yeah, yeah.
• 1:35:38
  We've talked about having him on the show as well to do a little
• 1:35:41
  bit of music stuff. Yeah.
• 1:35:42
  So, so yeah, perfect. I love it.
• 1:35:45
  See, 2025's going can be amazing.
• 1:35:48
  Jr. it's already it's already set.
• 1:35:50
  Maybe. Blasey, maybe Blasey can get his
• 1:35:52
  Internet working by Yeah, so. Maybe we'll we'll have to get on
• 1:35:56
  to those folks again. We've done it once, we can do it
• 1:35:59
  again. Well, until next time.
• 1:36:01
  We'll see y'all next week.