Latest / BBQ Therapy / #56 Josh DeWitt & Jeremy Williams - How JDQ BBQ Built a Championship Partnership

Transcript

#56 Josh DeWitt & Jeremy Williams - How JDQ BBQ Built a Championship Partnership · BBQ Therapy

• 0:00
  But if you're going to play the game, you got to play the game.
• 0:03
  I wish there was more money to make and all this.
• 0:04
  And I understand why so many people bring out so many
• 0:07
  products so they can make more money in it.
• 0:09
  But it's a tough business. It's it's being a small business
• 0:13
  person isn't easy. It's a grind.
• 0:16
  It's tough. And you got to be able to
• 0:18
  continue pushing. And I'm not getting rich by any
• 0:22
  means, but it's it's a good time.
• 0:25
  It's opened a lot of doors. I made a lot of connections and
• 0:27
  I'm very, very blessed to to be able to call the friends friends
• 0:31
  and see and get to do the things I get to do.
• 0:36
  Listen, learn, get inspired. I'm Tavis Bryant and this is BBQ
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  Therapy Like subscribe and follow to help grow the BBQ
• 0:45
  therapy community. Also visit my website at
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  www.barbecuetherapypodcast.com. BBQ.
• 0:52
  BBQ. Off Get your BBQ off get your
• 0:57
  BBQ off. Welcome to the BBQ Therapy
• 1:01
  Podcast. My name is Tavis Bryant and
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  today's episode is about partnership.
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  A kind is forged in fire, smoke, pressure, long nights, missed
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  sleep and early turn insurance. My guest star Josh JDQ DeWitt
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  and Jeremy J Dub Williams of Team JDQ BBQ 2 pitmasters, 2
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  personalities, 1 fire. Josh is also the founder of JDQ
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  Seasonings, a competition tested brand that's earned respect.
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  Not just for flavor, for consistency.
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  The story isn't just a BBQ story, it's about trust,
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  business and building something together.
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  Fellas, welcome to the BBQ Therapy podcast.
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  I got one rule, make yourself at home.
• 1:41
  I have no sponsors yet so speak freely.
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  Thanks for having. Us all right, no problem.
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  All right. First question that I do is I
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  always go back to growing up, growing up early in your lives,
• 1:55
  your childhood, teenage years and you can weave the question
• 1:58
  between both of y'all, how did BBQ come into your lives and
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  what was the cooking scene back in your families and stuff?
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  For me, it was my dad and I mean, my, my mom did most of the
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  cooking inside the house to say, but my dad would be the guy
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  that'd be out on the grill and. As I got older.
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  You know he would. He would venture off into ribs
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  and into that kind of stuff. It never really was a lot of BBQ
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  until I was older, but BBQ as a kid to me was like BBQ potato
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  chips. And so until I got old enough to
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  really realize where we were going with it, you know, going
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  to restaurants here in Kansas City like Rosedale's or like the
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  old school gates or whatever, the kids let us know what that
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  was. That's what my dad started
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  doing, cooking ribs and cooking those kind of things.
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  But yeah, BBQ to me was the old school guys, BBQ chips.
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  And that's really kind of where it was until I got old enough to
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  kind of figure out what I was doing myself.
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  All right, How about you, Jeremy?
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  With me, I honestly, my mom did a lot of cooking inside and
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  baking along with my grandma, a lot of things done in in inside
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  the home. I really didn't get into cooking
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  myself and really liking that that live fire game until I was
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  going in late, late in my high school years getting ready to go
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  to college. And you know, we would have hot
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  dogs, hamburgers on the grill and family get together kind of
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  things. But more of the cooking that was
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  done was baking and inside. I'm horrible at baking.
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  My mom can bake. She can make a lot of candies
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  and sweets and stuff like that. She did a lot of cooking and
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  canning and all that stuff. I didn't, I wasn't very good at
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  that. And I would sit there and I'd
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  watch her and I'd learn from her.
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  But when I went to college, I started learning, I got a little
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  grill for when I got, when I graduated high school and I
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  started just cooking. I put on my own burgers, put on
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  my steaks, put on stuff like that.
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  And I was like, this is cool. It's a different way of being
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  outside and it just kind of opened up a new world for me as
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  I got older. OK, OK.
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  And for both of y'all, how did competition come onto the scene?
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  How, how did y'all get introduced to that?
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  Did y'all go to an event or somebody told you about it just
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  to before y'all started cooking yourselves and joining A-Team
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  together? I, I think we're kind of
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  blessed, to be real honest with you, with where we live in the
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  heritage of the American Royal and the American Royal being in
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  our backyard and where we both live and the history of that.
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  I was introduced at a young age, you know, from my dad having
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  friends that cooked in it for fun, that I mean, they weren't
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  any good, but it was still a, hey, Friday night, we're going
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  to go down to this BBQ thing. And we, you know, I was
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  introduced to it as a kid and I remember every year as a
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  youngster, you know, even in my teenage years, going down to
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  this thing, hanging out, eating BBQ, so on and so forth, hearing
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  live music and they're just being a mass amount of people
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  around there. And then as I got older and went
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  to college and then, you know, came back and being around
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  certain people, I became friends with people.
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  And, you know, I, after college, I, I was introduced to a buddy
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  of mine named Josh Hannis, who was a chef and he loved to cook,
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  but he, he wasn't a guy that really did anything grilling on
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  the outdoors. And you actually met Josh, He
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  was with us at the American Royal.
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  He's one of the guys who was cooking with Jeremy and I, and
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  at that point when we moved in together, we're roommates.
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  I did the outdoor stuff, he did the indoor stuff, and that's
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  kind of where my grilling kind of came up because that's just
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  what I like to do. And I ended up meeting another
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  buddy that I worked with. His name was Matt Ireland.
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  And that's really where this kind of really took off for me.
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  He loved BBQ, he loved the competition side of it.
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  His only deal was he'd only cook in one or two competitions a
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  year and he would only go cook the American Royal.
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  And it's just like, you know, for me as a competitor, I mean,
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  you got to practice and you got to you got to go cook other
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  stuff. And his practice was just
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  cooking for his family and his friends Outback, which is fine.
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  But at the end of the day, you know, what does that relate to?
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  And you know, I did that with him for two or three years at
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  the American Royal. And every year we get our butt
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  kicked and you know, we never get any calls, never get
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  anything. And, you know, it was still fun,
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  but you know, I finally decided that I wanted to, to go do more.
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  And so I started a team with a couple other guys and we were
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  going out and we were cooking 5 or 678 other competitions a
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  year, practicing and doing other stuff and started getting calls.
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  And you know, that's where the rub kind of came into play.
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  That's How I Met Jeremy actually.
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  I met Jeremy actually cooking with Matt at the one of the
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  American Royals, but went off and started doing my own thing
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  after that. But yeah, man, to answer your
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  question, that's kind of how it all got started for me all.
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  Right. How about you, Jim?
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  Mine got started by taking a judging class and would always
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  just hang out and barbecue and have get togethers but took a
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  judging class and then decided hey let's start judging.
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  Judged a few competitions and then decided hey let's give this
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  a whirl. First couple times we competed
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  it was a mess. We were.
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  Do we look like we were homeless people sitting out there was
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  trying to cook some meat. We were cooking in rain.
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  We had a couple of tents up. We had a bucket in between the
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  the easy UPS catching water. It was an and we were remember
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  we were shoved inside of this this tent for the wards and
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  somehow pulled a third place call and and brisket.
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  And it was horrible, horrible brisket, but got a call.
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  And then that, that's what that's what got you going.
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  And so I ran with Richard Fergal of Fergalicious for a long time.
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  And we, we had fortunate luck of running for team points,
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  competing all over the area, being on a couple TV shows,
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  things like that. Then life, you know, life got
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  busy, The kids got older. I took some time off.
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  We jumped into, we were all kind of connected and working in a
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  BBQ store in Kansas City. And Josh and I decided, hey,
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  let's get back into things like I missed it.
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  I missed a little bit of the action.
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  I missed a little bit of the the grind and kind of wanted to go a
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  different route of just kind of having some fun and enjoying
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  enjoying what the game was at the time.
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  The game was just getting too busy, too much going on and
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  trying to still balance life and balance everything else.
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  So jump back in it. And then Josh and I just been
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  kind of rolling here the last few years, just knocking out
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  some events, having some fun promoting his brand and, you
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  know, getting out on the on the cop trail whenever we can and
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  going to different events. So OK.
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  Josh just disappeared. I can hear you.
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  Yeah, yeah, that's great. Now it says you're there, but
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  you just pulled one of those things like they do on TV.
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  And it is fantastic. There you go, and.
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  Now that he's gone, we can have a real conversation.
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  Yeah. Hey, this is like, this is like
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  competition BBQ right here. You never know what's going to
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  happen. You never know if you're going
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  to. It's going to rain, your
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  generator isn't going to work, or it's going to turn off right
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  before chicken turn in or. Exactly.
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  You could be one of the greatest cooks in the world and oversleep
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  an hour and then have to drive back.
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  This morning to still. GC but he took second but stuff
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  like that happened. You never know, you you can have
• 9:12
  timers set up, you can have all kinds of stuff going on.
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  You know, dealing with technology, so you never know
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  how it goes. Absolutely welcome back.
• 9:22
  It's. The magic of editing, boy,
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  there's some of them episodes you couldn't even tell, but this
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  is cool. Yes, he's back.
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  All right, I don't even remember where we was at, but that's the
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  fun of it. All right, let's keep it moving.
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  All right, What do you think that hooked y'all to a
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  competition BBQ when y'all first came across it, then lured Y'all
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  in? I would say it's two things.
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  I I would say the camaraderie and the friendships that you
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  makes the people kind of like when you and I were talking
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  about before we came on. It's just, it's so easy to talk
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  to people and the people that just let you in.
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  It's, it's, it's the stories like what we were kind of
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  talking about earlier, like you and Tim Sheer.
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  And it's just, I've had a lot of those same stories with just
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  different guys in the industry that have me coming up and
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  getting started and guys telling me not to get frustrated.
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  Like my very first comp I ever cooked, I I literally cooked
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  next to to Greg Hasty, which is American Fire across from Hunka
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  Hunka Burn and Rub. Rod Gray was a caddy corner to
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  me. I mean, there were hitters all
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  the way around me and it was one of the scariest things in the
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  world in the beginning. I didn't really even know who
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  they were until all of a sudden I looked him up and I saw the
• 10:37
  rigs and everything else. I was like, oh boy, I'm in
• 10:39
  trouble. And that day or the next day
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  actually, I mean, I took dead ass last in my first comp and
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  Greg Hastie next to me, he won. And I remember coming out of the
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  thing he tried, he looked at me and he turned.
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  He goes, hey, Josh, come here, man.
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  He goes bring some of your food over here.
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  And I said, OK, once I walked over there and Rod had walked
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  over there and they tried the food and stuff.
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  They both looked at me and they're like, man, dude, your
• 11:03
  food's really good, Josh. And I try and I go, well, thanks
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  man, I go. Obviously the yeah, definitely.
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  I'm a judge for GBA and it's helped to see what other people
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  are doing and what I tell people.
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  Everybody, you know, everybody swear they're the best barbecue
• 11:19
  cook in the world. I tell people you think yours
• 11:21
  the best in the world, but until you take somebody that can
• 11:23
  really grill, you have no idea. Because a lot of people, I mean,
• 11:28
  no offense to it, everybody think Bucky's has the best
• 11:31
  brisket in the world. And I'm like, dude, you have no
• 11:35
  idea where brisket brisket taste like and and.
• 11:42
  Yeah. Exactly.
• 11:44
  So Jeremy, that means you was on Pitmasters Fergalicious.
• 11:49
  Where are you going, Pitmasters with them?
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  Yeah, in 2014 we were lucky enough to be chosen to be on BBQ
• 11:57
  Pitmasters representing Kansas City.
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  So that was a, it was a fun experience.
• 12:01
  It was us and the Pierce brothers, Joe and Mike from
• 12:04
  Slaps and then Mike Johnson from Sugar Fire.
• 12:07
  And so that was an that was an awesome, awesome experience for
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  Richard and I to be able to be a part of as being, being young
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  and getting into the the game, let's say, being being young,
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  being new to the game. And then early on in our BBQ
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  lives careers, we were able to jump into that.
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  And they kind of springboarded a few opportunities and a few
• 12:30
  things from there and started with some rubs and all that.
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  And so yeah, it was pretty fun experience along with that and
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  then was able to get was able to be on Chopped later on by myself
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  and representing Kansas City again with that.
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  So that experience was a fun one too.
• 12:44
  Oh wow. Oh wow, was it a BBQ or was it a
• 12:48
  cooking show? Was it a BBQ Chopped episode?
• 12:54
  Yeah, it was chopped. It was, it was a grill masters
• 12:56
  kind of thing. And they had Kansas City versus
• 12:59
  Memphis versus Carolinas versus the Texans, different regions.
• 13:03
  And the winner of our around moved on to, to go head to head
• 13:07
  against them. And in the end, so the winners
• 13:09
  of each region came together for a finale.
• 13:11
  So it was, it was fun. I mean, it's crazy.
• 13:14
  It's not set up for BBQ dudes. You know, we're, we're slow and
• 13:17
  low a lot of times hot and fast, but hot and fast still needs a
• 13:19
  couple hours to do things. And then they give it to you.
• 13:22
  It's real time, real time action and having 20 minutes to to take
• 13:26
  a double stuffed or a double cut pork chop, a whoopie pie,
• 13:32
  nettles and precooked burn ends and turn it into a culinary item
• 13:38
  that's going to appease the judges.
• 13:40
  It's challenging. I had a good time.
• 13:42
  We had a, you know, it was, it was fun.
• 13:44
  I nicked my hands. I went to push my my knife away
• 13:49
  and I cut my cut my finger, cut my hand a little bit, just tiny
• 13:53
  bit, but it was bleeding. And that was the real first time
• 13:55
  I looked up and I was like, holy crud, where are my at?
• 13:57
  Because you kind of guess get lost in the zone and the
• 14:00
  workspaces are very small, very tiny.
• 14:03
  There wasn't a whole lot going on there, but it was cool.
• 14:05
  I was in the in the studio, so I wasn't in outside cooking on
• 14:10
  grills like some of the other shows prior were.
• 14:12
  So it was a little bit of a challenge with that, but cool
• 14:15
  experience anyway. OK.
• 14:16
  You famous Dan, you know a few TV shows?
• 14:22
  Not at all man, I'm just a teacher.
• 14:26
  I got, I got a three second cameo on BBQ USA Season 2
• 14:30
  episode 2. Like I will tell you, I go to
• 14:33
  Memphis in May. I got AI was with Blues Hogs
• 14:37
  sitting on the outside while they were doing a judge
• 14:39
  presentation. I was sitting there with my
• 14:41
  wife. I was like, what if I'm on TV?
• 14:43
  And then it flipped out. It zoomed out and I was like,
• 14:45
  oh, there I go. Never know man, you can't be
• 14:50
  picking your nose or anything. Exactly.
• 14:53
  All right, so when y'all came across each other, what was your
• 14:55
  impression to each other to make y'all want to join together and
• 14:58
  start cooking together? Did y'all know each other before
• 15:01
  then or I didn't? I didn't like this guy one bit.
• 15:03
  I didn't like it one bit. I thought he was a a medieval
• 15:07
  gnome or troll that came crawling out.
• 15:10
  Actually they didn't even have a beard.
• 15:13
  Looked completely different. I've completely transformed them
• 15:15
  into an old. Bearded man, it's been a while
• 15:18
  ago. How long have been together?
• 15:21
  It's been a while, right? The first time I did meet him,
• 15:23
  he's he's these knuckleheads are behind us at the American role.
• 15:27
  And the American role was at the IT was at Arrowhead that year.
• 15:30
  And it's Richard and I in Sugar Fire.
• 15:34
  So we had a circus going on over in our area.
• 15:37
  Right behind us was these guys and they were setting up for
• 15:40
  this barbecue bash and there was orange.
• 15:43
  You would love it. There was orange everywhere.
• 15:45
  Whatever company that Matt worked for was sponsored a bunch
• 15:49
  of orange. And like, yeah, we're we're
• 15:50
  throwing a party. We're cooking.
• 15:51
  And that was their goal. That was their, that was their
• 15:54
  mentality. They're cooking and throwing
• 15:55
  this party on Friday night. We're like, cool, look over
• 15:59
  there and we see these guys and they're hanging at hand.
• 16:01
  They had these poles up. I'm like, what in the world?
• 16:05
  They sleep outside and it was cold.
• 16:07
  It was cold that that weekend met in met to met him and these
• 16:11
  they kept falling out of hammocks and then they had put
• 16:13
  up and stuff and Josh kind of came over and was pretty chill.
• 16:18
  Josh can talk to a tree, you know anybody.
• 16:20
  He was feeling very social and chatted for a little bit and had
• 16:24
  his had London first time got to meet London and so kind of just
• 16:28
  went from there. He was cool.
• 16:29
  We had a, we had a good time, created a connection, a
• 16:32
  relationship and Rich and I did a class and they Josh was Josh
• 16:36
  came to it from there and then really kind of connected the
• 16:40
  most when we when we both started working at the BBQ
• 16:43
  store, that kind of that kind of, you know, connected it from
• 16:45
  there and moved on from where right now.
• 16:50
  Yeah. You're, you've been frozen for a
• 16:51
  long time. You've been frozen.
• 16:54
  Yeah, me and. I yeah, the see the Missouri
• 16:56
  side, the Missouri side has a hard time at Kansas City, this
• 16:59
  Kansas side of Kansas City. We have good Internet.
• 17:01
  It's. Going to be an adventure trying
• 17:03
  to hit it. This one, yeah.
• 17:07
  So that's kind of how things went with us.
• 17:08
  There you go, you're moving. Again, All right, you're moving
• 17:11
  there. You go, hey.
• 17:13
  And then, yeah, my speed's up. My Google Fiber's killing it
• 17:16
  right now. So I don't know what's going on.
• 17:17
  I don't. Yeah, I don't know.
• 17:22
  Sorry. That's fine.
• 17:26
  Yeah, Do it me a favor. Yeah, I'll figure it out on the
• 17:28
  backside, all right. I just sat here and kept
• 17:33
  talking. That's all good.
• 17:34
  All right, and back to where I was.
• 17:36
  Let's see y'all meeting. So what made y'all trust each
• 17:42
  other enough to put y'all names together and say hey let's do
• 17:46
  this? Who asked who?
• 17:50
  You know, it was kind of one of those deals where we were at the
• 17:52
  shop and I mean, I was kind of over the situation that I was in
• 17:56
  cooking and I knew he was already done with where he was
• 17:59
  at. And he had he had the bug
• 18:02
  because he kind of came out the year previous and, you know, we
• 18:08
  had him actually come out and help us.
• 18:10
  And yeah, that it's just one of those deals where it's just, it
• 18:15
  was right time, right place, I think.
• 18:17
  And, you know, him and I talked and said, hey, man, you want to
• 18:19
  do this? And it was just like, yeah.
• 18:20
  And we just kind of clicked. And I mean, we each have our
• 18:23
  niche. We each have our little quirks
• 18:25
  from the beginning that we worked through.
• 18:27
  And I mean, we still do. It's just like any, any team, no
• 18:30
  matter if it's two people or 11 people, you, you have to know
• 18:34
  how to read who you're working with, how to set them up, how to
• 18:38
  make it work successful. Jeremy is a planner.
• 18:41
  Jeremy does so much to make us work and that that's who he is.
• 18:47
  I'm a social guy. I get us out there, I get a
• 18:50
  sponsors, I help get us into the places that that typically maybe
• 18:56
  we wouldn't be going to. I help find funding to say I, I
• 19:00
  think the two of us really work well together in that kind of
• 19:03
  atmosphere. I kind of help.
• 19:05
  He kind of leads me in the direction sometimes of like,
• 19:07
  Hey, have you thought about this?
• 19:08
  And I'm like, oh dude, I didn't even thought about that.
• 19:11
  Good idea. And I'll run that direction.
• 19:12
  I'll call him back and be like, hey.
• 19:14
  I just. Got us this and that and he's
• 19:15
  like awesome, you know, And then I'll hit him up saying, hey, how
• 19:18
  much leftovers do we have down in there in the freezer that we
• 19:20
  didn't use? OK, well, hey, think we can cook
• 19:23
  this and sell that and make some money or absolutely I'll fire up
• 19:25
  the girls tomorrow. And like, you know, it's just
• 19:27
  one of those things that we, we balance each other off for what
• 19:30
  it is. And it's, it's worked out.
• 19:31
  We've created a, a great friendship for what it is and
• 19:34
  loves my family. I love his family.
• 19:36
  Our kids are cool. And I mean, it's, it's great,
• 19:38
  dude. It's, it's, it's really worked
• 19:40
  out well. And we know our boundaries.
• 19:42
  At the same token, I mean, I know where I need to walk away
• 19:44
  from him and he knows when he needs to walk away from me.
• 19:47
  And he also knows reel me back in and I know how to reel him
• 19:49
  back in. So I mean it works itself out.
• 19:52
  That's exactly good. Absolutely.
• 19:54
  He's kind of from the house up down the back of the house.
• 19:56
  We get things going and it's it's a proven as we get all the
• 20:00
  more reps you have like anything.
• 20:01
  But yeah, it's working out pretty good.
• 20:03
  OK, so when it comes to a competition in the cooking the
• 20:05
  meats, how do y'all break those down?
• 20:07
  Y'all both weave in and out or y'all doing it together As far
• 20:10
  as cooking the meats or? You know, it, it's funny.
• 20:14
  We, I, I have two, he has two. But really at the end of the
• 20:17
  day, we really help each other with everything.
• 20:19
  He takes chicken and brisket and I do pork and ribs, but we both
• 20:24
  help each other with everything that we do.
• 20:26
  You know, he preps chicken, he preps brisket, I prep pork and
• 20:29
  prep ribs. But as we're cooking and we're
• 20:31
  doing things and setting up boxes and doing all the things
• 20:34
  we do, we all have our hands on everything.
• 20:36
  We're all tasting everything. We're we're doing all the
• 20:39
  different things that make it go into the box.
• 20:41
  We we know each other and in the different sounds that each other
• 20:47
  makes when we taste something or a side eye or whatever the case
• 20:52
  might be that, you know, something might be wrong,
• 20:54
  something might be right. Yeah.
• 20:56
  No, I mean it's yes, we have each two, but I think we both
• 21:00
  work on all four together. Yeah, it's not necessarily
• 21:06
  cooking the meats, but having that extra person that's there.
• 21:09
  So I'll pull a chicken thigh off.
• 21:12
  Josh doesn't do any of that upfront the during, but he's the
• 21:17
  taster. He's the tester.
• 21:18
  He's the guy I'm going to hand it to.
• 21:20
  And I want that juice to drizzle down his beard and all that.
• 21:24
  I want him to bite into and then it go or him go, it needs a
• 21:29
  little more heat or this. Did you do something different?
• 21:33
  There's been times he's like this tastes different than last
• 21:36
  week, or he's like, Yep, tastes like our chicken.
• 21:39
  Same thing with me. He's going to be slicing those,
• 21:41
  those ribs. I stay completely out of out of
• 21:45
  his way during ribs. He'll hand me one, I'll take a
• 21:47
  bite. Yep, tastes good.
• 21:50
  Try this and I'll say, well, this one was more tender than
• 21:55
  the the first rib kind of thing just to kind of help him make
• 21:57
  those decisions. Fork.
• 22:00
  We're, we're bouncing off each other.
• 22:01
  He cooks it. I'll help trim out on the front
• 22:03
  side. We trim out those money muscles
• 22:05
  and things. I do the money muscles.
• 22:07
  I'll slice those up. I'll let them know if we're in
• 22:10
  the game, I'll let them know if we're there.
• 22:12
  Sometimes it's hit and miss. Sometimes there's fat lines
• 22:14
  through the middle. Sometimes they start to break.
• 22:16
  Sometimes they're mushy and a little bit overdone.
• 22:19
  Or I'll be like, hey dude, we're good.
• 22:20
  We're what? We're going single row.
• 22:21
  We're going double row today. He knows what he's doing.
• 22:24
  He knows where he's going. He knows where his his vision
• 22:27
  and his half is and he's breaking down the pork butt.
• 22:31
  I know where I'm going with what I'm doing.
• 22:34
  And then we come back together and be like, all right, here's
• 22:36
  where we're going. And if we have the ability to do
• 22:39
  something a little bit different when it comes to our boxing, we
• 22:42
  will. But we're going boom and boom.
• 22:44
  Brisket wise, same thing. He kind of gets out of my way,
• 22:48
  you know, I'm doing it. I'll hand him a slice.
• 22:50
  He'll let me know. Yeah, this is there, this is not
• 22:53
  there kind of thing. Needs a little this needs a
• 22:55
  little that. So having that consistent person
• 22:58
  that knows your profiles and knows what is it should taste
• 23:02
  like and what you want it to taste like and what your goal is
• 23:05
  and what you wanted to the tenderness to be is more
• 23:08
  valuable than somebody that knows how to run a pit or knows
• 23:11
  how to, you know, adjust the temperatures.
• 23:14
  I can train you real quick to come and sit and look at a
• 23:17
  temperature gauge and say, hey, in 20 minutes, turn this and do
• 23:22
  all that. But I need you as a partner or
• 23:26
  somebody that can go, yes, taste this is it's tight, it's loose,
• 23:31
  it's too hot, too salty, whatever else I think is more
• 23:34
  important as a teammate and I I feel like we bounce.
• 23:37
  We bounce at it back and forth between each other.
• 23:39
  And we can be honest. Like there's times you can be
• 23:41
  like, dude, that brisket you last week was better than this
• 23:45
  one or yeah, it just needs a little bit.
• 23:47
  And I just a couple times I've been like, hey, did you taste a
• 23:50
  little hotter today? Did you change something, change
• 23:52
  up a little something? He's like, no, I didn't.
• 23:55
  So we're OK to say, hey, this is a little different or something
• 24:01
  needs to be tweaked. And that's what we both need
• 24:04
  because that's what we're taking it out to other people.
• 24:07
  And you gotta be honest with each other because I it's not
• 24:09
  like my meets versus his meets. We need, we're there together.
• 24:12
  We need all four. We need, we need it all to to
• 24:15
  roll. And so that's the value of a
• 24:17
  teammate when it comes down to that side of things, when it's
• 24:19
  soon the different meets. Yeah, that's.
• 24:21
  True, because y'all, I mean regardless of your two meets win
• 24:24
  or his two meets in, it's still JDQ barbecue and it ain't no you
• 24:29
  come up and you stay down there or vice versa.
• 24:32
  But I love it because y'all are interchangeable.
• 24:35
  And like I say, in the middle of a contest, somebody had a family
• 24:39
  emergency. You can keep right on going and
• 24:41
  not say OK, what does he do this time or what do I don't know
• 24:45
  what to do. But y'all are interchangeable so
• 24:47
  y'all can know what each other do and not if something happens.
• 24:52
  You could just fill in and and not be feeling lost and don't
• 24:55
  know what to do. So I say you got to know that
• 24:59
  other person. That's why I say a lot of people
• 25:01
  like the husband and wife teams and stuff like that.
• 25:03
  Why they so successful because they know the partner so well
• 25:08
  far as them when they get it. Like you said, when you get
• 25:11
  upset, you know you can tell when somebody upset.
• 25:13
  If your spouse is there, you're going to know when they upset,
• 25:15
  but if you in there with somebody you don't know their
• 25:17
  will. They could be sitting there
• 25:19
  fuming and you don't even know it.
• 25:20
  You just going about your business and if I say you got to
• 25:24
  know somebody very well in order to make that commitment to be a
• 25:27
  team because you trust in money and trophies and somebody else
• 25:32
  hanging. And if they get a attitude or
• 25:34
  something like that and blow competition just because they
• 25:38
  got a attitude or you need to reel them back in and get their
• 25:42
  head back in the game, you'll be able to notice, OK, something
• 25:45
  ain't right with him. Hey, what's going on?
• 25:47
  And or if you need to tell them, move out the way.
• 25:49
  I got it. You go ahead and cool off like
• 25:52
  you see it. There's there's many times it's
• 25:56
  been like Josh came up you good? Yeah, I'm good.
• 25:58
  You good. All right now let's go because
• 26:00
  there's there's those moments. It's it's time, it's money, it's
• 26:04
  lack of sleep. It's, you know those things and,
• 26:07
  and you've seen, you've seen, you know, the inside of the
• 26:09
  trailer and stuff. We call it a dance.
• 26:12
  And there's only so much room. There's only so much space.
• 26:14
  You're coming, you're going, you're in and out.
• 26:16
  And the American role when we, when we connected with you,
• 26:19
  there was, it's a, it's a different beast.
• 26:21
  There's a lot more going on, a lot more things, a lot more
• 26:24
  stuff. But you got to have a little bit
• 26:26
  of a dance. And even in our, in our program,
• 26:29
  like you said, knowing each other and knowing those little
• 26:31
  nuances and tendencies and things that we need, like I know
• 26:35
  he needs a tray foil, 1/2 pan electric knife.
• 26:40
  He needs to dump a cup and he needs a sauce when he's getting
• 26:43
  ready to do ribs. So those are things that are
• 26:46
  ready to go. I go do chicken, I come back,
• 26:49
  he's got everything panned, cleaned up.
• 26:50
  Boom. He goes, we get ready, we have
• 26:52
  that going. He does ribs, ribs goes, it
• 26:55
  could get turned in. I'm pulling everything away.
• 26:57
  I'm getting our cutting stations out, I'm getting our things
• 26:59
  ready to go. And even when we're moving, it's
• 27:03
  we call it a dance and it gets sometimes it gets, you know, we
• 27:07
  have two left feet and sometimes one's both of us are leading.
• 27:09
  But more, more than likely we're flowing.
• 27:12
  And usually once we it takes copper 2 to get back in the
• 27:16
  groove of things. But there's been times we've had
• 27:19
  with each other, like knock on wood, that's pretty, pretty
• 27:24
  clean. Cook here, buddy.
• 27:25
  Things went went all right. Why didn't didn't have too many
• 27:29
  issues? I felt like it was a good cook.
• 27:31
  And then the judges go. Well, you don't like it was like
• 27:35
  the royal this year. I mean, we, we we had a great
• 27:38
  cook and and we sat on our hands.
• 27:41
  I mean, it was it was scary because I mean that, but that's
• 27:43
  the royal. You're 420 some odd teams or
• 27:45
  whatever it was this year, you know, and we only heard our name
• 27:48
  once. And I mean Jeremy's chicken was
• 27:50
  phenomenal. I mean, even though we were
• 27:52
  scared to death and we were wound up all the way till the
• 27:54
  end of it, but you know, I mean, all of our food was great that
• 27:57
  day. But that's how it was all year
• 27:59
  long. And I think that's the crazy
• 28:01
  part about competition BBQ that that guys get so caught up on
• 28:05
  that you can cook phenomenal food.
• 28:07
  But I mean, it's, it's there's so much luck to this.
• 28:10
  I mean, good BBQ does rise to the top and I understand that.
• 28:13
  But to win a contest, to be top five, I mean, you, you really.
• 28:17
  You froze, Yeah. Yeah.
• 28:21
  Hey, no, what I was saying was is like, you got to have some
• 28:24
  luck. I mean, that's, that's part of
• 28:26
  this whole process. I mean, it's, it's like going to
• 28:28
  the casino. It's just it's a different way
• 28:32
  of gambling. It's it's you know, there's a
• 28:34
  lot of us out there that like, you know, sports books and
• 28:37
  betting on games and doing that kind of stuff.
• 28:39
  But I mean, here we are betting on ourselves.
• 28:43
  This is wow, it was first time, yeah.
• 28:48
  Yeah, for us too, It's it's kind of it's.
• 28:51
  Kind of. Unique.
• 28:51
  It's a different platform. First time we've ever done this
• 28:54
  platform before. Have you, have you ever had two
• 28:56
  people on it? Once.
• 28:58
  Yeah, I've had a yeah, I had a couple people that have been
• 29:03
  multiple people, but it never been.
• 29:06
  I think I had one other episode where it was four people but one
• 29:09
  person dropped off 2 times but that was at the most that it
• 29:13
  dropped off. It's crazy.
• 29:16
  I apologize if it's from my side, man.
• 29:18
  I'm not. I'm not doing anything, taking
• 29:20
  anything but. Now you're live.
• 29:23
  Let's get to let's get the next question.
• 29:24
  He's going to. Yeah, I know he's going to edit
• 29:27
  this. This thing will be out next
• 29:28
  year. By the time he gets done
• 29:31
  editing, Bo Bo Knicks is going to be like in his 10th year.
• 29:35
  Exactly, it's cool so have y'all along the journey I guess coming
• 29:39
  into BBQ have y'all took any classes or just figured it out
• 29:44
  as we're alone? Yeah, I'm, I've taken classes.
• 29:47
  I've taken, you know, a handful of them.
• 29:49
  I've taken frugalicious classes and, you know, I mean, in luck,
• 29:54
  I've been a part of a lot of classes that came to Casey
• 29:57
  Grilling Company when we had guys in there.
• 29:59
  I mean, Richard taught a ton of classes that, you know, Jeremy
• 30:02
  worked with that I worked with being a part of that side of it.
• 30:06
  You, you, you learn so much because you're standing in front
• 30:08
  of people, teaching people and you're hearing the answers and
• 30:10
  hearing the questions from both sides of the, of where it kind
• 30:13
  of comes from. It's took Travis Duffy's after
• 30:16
  Duffy won his, you know, but just being around a lot of
• 30:20
  different people. I mean, I'm blessed that I have
• 30:23
  a lot of guys that use my rubs and that I sponsor, and so I've
• 30:27
  been able to ask a lot of unique questions to a lot of those guys
• 30:30
  that use my products too and getting in with, you know, gosh,
• 30:35
  there's a tons and tons of good news.
• 30:37
  Brian Dwyer to The Who else is out?
• 30:41
  I mean there's tons of guys squealing and dealing.
• 30:43
  Ryan came Joel from meat Rushmore.
• 30:45
  I mean wheeze, you know, all these guys whenever anything is
• 30:50
  going South, Justin W you know, I mean guys that have won World
• 30:54
  Championships, you know, using the products itself, you know,
• 30:57
  it's like, what are you doing? So I mean it's it's it's it's
• 31:01
  great to be able to bounce some of these things off of them when
• 31:03
  things aren't going your way. And I can call Jeremy and be
• 31:06
  like, hey, check this out. I just heard this.
• 31:09
  Have you ever seen anything like this?
• 31:10
  You ever heard anything like this?
• 31:12
  And you know, and we might check some of them out, we might run
• 31:15
  some of them, and some of them work for us.
• 31:17
  And some of them don't work for us.
• 31:19
  Yeah. I think Josh had on I've I've
• 31:23
  taught more classes than I've attended classes.
• 31:27
  I, we're fortunate enough to kind of have a one-on-one
• 31:32
  private lesson years ago with one of the, one of the greatest
• 31:36
  teams that was, that was out on the, on, on the circuits.
• 31:40
  They've, they've stepped away since then, but they're actually
• 31:44
  the first team that we ever beat to GC, which was, which was
• 31:47
  awesome. But just to get some of those
• 31:49
  little, little notes on what to do and some, some little tips.
• 31:53
  But Josh hit it on the head. It's all about relationships.
• 31:56
  It's all about connections. And it's all about having those
• 31:57
  conversations and being being OK.
• 32:01
  If you're not a jerk, other people are going to be OK to be
• 32:04
  around you. And I mean, right now we are.
• 32:08
  If somebody asks, what do you, what do you use for your chicken
• 32:11
  sauce? Here you go.
• 32:12
  Here's the recipe. What are you going to use for
• 32:13
  this? Here you go.
• 32:15
  Josh went over to Australia, talked to his Australian dudes
• 32:18
  and they were asking some questions about this.
• 32:20
  And he goes, hey, would you be willing to give him some
• 32:22
  pointers? I sent him APDF of the whole
• 32:25
  thing that we do. Here's what we do.
• 32:27
  You want it, go do it. I can give you a recipe book and
• 32:31
  say, here you go. Here's here's all the recipes
• 32:33
  and tips and notes. But you still have to you still
• 32:36
  have to execute what's going on and just the connections with
• 32:42
  people and the things that you do and those relationships you
• 32:46
  build are great. Next to he brought up Ryan King.
• 32:49
  Next to Ryan King, he goes, hey, come here, you'll like this.
• 32:52
  Look what I look at this and I was like, whoa, that's cool.
• 32:56
  And it was just a the liner that goes inside.
• 32:59
  He goes, I know how you like to be organized and know how you
• 33:01
  like to do these things. It was a pan liner that goes
• 33:04
  inside of a pan. He learned from somebody else's
• 33:08
  class that he took. So the way people pass those
• 33:11
  things down, if I say, Nope, I spent $1000 on this class and
• 33:14
  I'm not telling you anything about it.
• 33:16
  You can do that. People are going to do that.
• 33:18
  But others are cool with like, hey, look at this little tip I
• 33:21
  got. Look at this little trick I got.
• 33:23
  And that's what a lot of BBQ is about is having those
• 33:26
  connections, having those chats and listening.
• 33:31
  Shutting up and listening sometimes is a big thing when
• 33:35
  you're around those that know. And a lot of times you're
• 33:39
  sitting around a fire, sitting around having a couple of, you
• 33:42
  know, cold beverages or just standing, doing a lot of
• 33:45
  standing there. Just listen, shut up and listen,
• 33:48
  and you'll learn. A lot.
• 33:50
  Probably more than you need to. That is definitely true.
• 33:57
  Like I, I've taken five classes, like I told you, I usually go
• 34:02
  to, I mean, cause most of the people that I've been to, most
• 34:04
  of their routines are the same. But it's just going to also meet
• 34:09
  people and make connections. And then they'll meet you and
• 34:12
  introduce you to more people and more people as you go along.
• 34:15
  And it's just a camaraderie and people that have the same
• 34:19
  interest as you do, as well as learning from world champion as
• 34:24
  well as supporting the world champion.
• 34:26
  Because I mean, it's, it doesn't hurt to go support like y'all
• 34:29
  class, y'all have class or other people.
• 34:32
  I can get the recipes. But just going to meet y'all and
• 34:36
  support y'all and support what y'all doing to show that.
• 34:38
  Hey, I appreciate y'all just even attempting to show us what
• 34:43
  y'all do. Because I mean, when I first
• 34:46
  started it, it was hard to come by.
• 34:48
  Just during COVID when I discovered BBQ, I didn't know
• 34:51
  where to start it from the jump. So I was like, it took me a
• 34:56
  while to figure out what was what.
• 34:58
  And like I said it, I was talking to somebody yesterday
• 35:02
  that when I started, all I heard was Myra mixing, Myra mixing.
• 35:06
  But then all of a sudden I heard the Darren Worth.
• 35:09
  I'm like, who is that? And then I started learning and,
• 35:14
  and learning and immersing myself more and more in the BBQ
• 35:18
  world. I'm like stuff on the outside is
• 35:20
  not actually what it sees as folks on the inside know as far
• 35:25
  as the people in BBQ, because TV will give you the narrative of
• 35:28
  one thing, but it's not exactly what it is.
• 35:32
  But I got to tell everybody just taking a class just to go out
• 35:36
  there and then camaraderie or go walk a competition and just say
• 35:41
  hello. Don't just walk by.
• 35:42
  You see somebody if they make eye contact, hi, how you doing
• 35:45
  and stuff like that and you never know.
• 35:48
  I mean we're it take you if you have that interest.
• 35:50
  I mean, if you get the money to take a class, you don't have the
• 35:52
  money to take a class. Go walk around the car.
• 35:55
  Right. We have a, we're getting ready
• 36:00
  to have a class coming up and we asked a friend that would help
• 36:03
  run the pits for us. And same thing with what Josh
• 36:07
  talked about with Duffy's class running the pits.
• 36:09
  Just saying, hey, what do you need?
• 36:11
  Because persons upfront, there's a lot of things going on the
• 36:13
  backside of the back end of what's going on.
• 36:16
  And most guys who do these, you know, big classes are having
• 36:19
  somebody else on the back run their pits just to make sure
• 36:23
  they're keeping their, their times, keeping things going as
• 36:26
  much as possible. But even just volunteering,
• 36:28
  asking, hey, you need help, what do you need?
• 36:31
  There's 3 or 4 events that we're doing that are on our schedule
• 36:36
  and Josh is doing majority of them.
• 36:39
  But when you look at it, they're volunteer, they're going and
• 36:44
  helping others, going and interacting and being a part of
• 36:48
  yes, it's great to have out there, like you said, you know,
• 36:52
  meet, connect. And so like when the Houston
• 36:54
  Livestock Rodeo, he's getting ready to go to and when he said
• 36:57
  he's smoke, athletes get ready to go to.
• 36:59
  I haven't had a chance to get to those I want to one of these
• 37:01
  days, but he goes. You know.
• 37:04
  When his son's in town, he's able to take his son and it
• 37:06
  takes his wife and his family and they've they've grown to
• 37:08
  this almost family trips with that, but it's a volunteer.
• 37:13
  He's not getting paid for it. He's spending money to go to do
• 37:16
  these things, but he's saying, hey, I'm here.
• 37:19
  What do you want? What can I do for you?
• 37:21
  Every year when we go to Royal Oak, we've been helping.
• 37:24
  We're helpers. We're part of they said we're,
• 37:26
  we're staffed now and because of what we do, we're not competing
• 37:30
  as competitors because the Royal Oak team is, the family of Royal
• 37:34
  Oak is is phenomenal and the teams they have are just elite.
• 37:38
  Just hitters. We're, we're not on their
• 37:40
  levels. Maybe one of these days we'll
• 37:42
  get lucky enough and we're just proud to be a part of that team
• 37:48
  and come in and we, we pay our flights there.
• 37:51
  They give us a hotel room. Yeah, but we are, we're, we're,
• 37:53
  we're part of that to volunteer and say, hey, we're here.
• 37:56
  We're going to work our butts off.
• 37:57
  We'll do what we can for you. So like you said, walking
• 38:01
  around, building relationships, connections, talking, asking
• 38:03
  questions, a lot of people are going to be open books, other
• 38:06
  people are going to shut the door in your face, but that's
• 38:08
  just like any other brand or business.
• 38:11
  You you learn a lot about those brands and businesses for what
• 38:14
  they do and what they don't. Yeah, definitely about like I
• 38:19
  don't mind asking, helping and stuff like that.
• 38:22
  And it's like if you, I mean, you never know what they're
• 38:25
  going to say. All you got to do is ask is
• 38:26
  either yes or no. And I like, I mean, it's 5050
• 38:30
  chance. Like when I got a media pass for
• 38:32
  America role, I was like, I don't know if I'm gonna get it,
• 38:34
  but let me just try it anyway. And they wind up, I wind up
• 38:37
  getting and I was like, oh, wow, I was surprised.
• 38:40
  But like I said, if most of these things I it's all it takes
• 38:43
  about just stepping out there and taking a chance and just you
• 38:47
  never know what the answer is going to be.
• 38:49
  But if you don't try, you already know what the answer is.
• 38:52
  This is automatic. No, but never know where you get
• 38:55
  what you going to get until you step out there.
• 38:57
  And like I said, I mean just speaking to people being nice
• 39:01
  like this year when again where Tim Shear, they had the NASCAR
• 39:07
  thing here in Atlanta. I said, hey, I live in Atlanta.
• 39:10
  So is it all right if I come out there and help y'all out or
• 39:14
  whatever y'all do out there? So six hours I'm helping them
• 39:18
  hand out sauce and cut sausage and and steak and hand it out to
• 39:23
  the crowd and stuff because I wanted the experience to see
• 39:26
  what it was or how they act or how they represent their brand
• 39:31
  and just mingle with them and see how the atmosphere of NASCAR
• 39:35
  and what they do in their brand is like.
• 39:38
  I know most people wouldn't do that because it was hot and it
• 39:40
  was long period of time, but I did it because I enjoy barbecue
• 39:45
  and I enjoy learning from those that have been successful at
• 39:50
  what they're doing. And he's one of those people
• 39:52
  that have been successful. I mean, you see him, he's laid
• 39:55
  back and all that, but I mean, he wouldn't have got to where
• 39:59
  he's at if he's not about his business.
• 40:02
  Absolutely. All right, so back to the
• 40:08
  questions, what was the highest high y'all experienced together
• 40:11
  so far? It could be competition win, or
• 40:15
  it could be something outside of BBQ that y'all done or catering
• 40:19
  or anything like that. What's the highest high y'all
• 40:21
  experience so far? Did we had three pretty big ones
• 40:28
  this year? I don't know, getting our first
• 40:30
  GC this year, our first RGC this year and then 13th over at the
• 40:35
  Royal was it was pretty big. Yeah, I I, I mean, we've had a
• 40:40
  lot of, a lot of good stuff. I mean, a lot of wins, but I
• 40:43
  mean, I don't think anything's bigger than those three from
• 40:45
  what we had this past season. I don't know.
• 40:48
  Am I wrong, Jay? I I think you got to throw in
• 40:50
  your your best rub on the planet.
• 40:55
  Yeah, it was pretty darn cool. Yeah.
• 40:58
  That that was that was something fun to be able to be there with
• 41:01
  you and, and and have that process going, going through.
• 41:04
  But yeah, those, those wins, those those fun wins, being able
• 41:08
  to to pull the GC in an RGC this year was fun.
• 41:11
  Some of that I think one another one was being able to go on a
• 41:14
  couple trips. We went out to Seattle and got
• 41:15
  to experience that cook. So the those would be a few of
• 41:21
  my top ones there. I think that having those
• 41:24
  experiences and then just the fact that Josh kind of mentioned
• 41:28
  it earlier, some of the doors that have been opened up and
• 41:29
  going, yeah, we'll do that or no.
• 41:33
  And I think, you know, we're getting ready to possibly have
• 41:38
  an opportunity for that or not possibly, but we are going to
• 41:41
  have an opportunity to that coming up here for May because
• 41:43
  we're going to we're going to compete it.
• 41:45
  We have some May coming up and I think that's going to be a high
• 41:48
  of highs. It's something I've experienced
• 41:50
  once before, but I think that'll be just a new a new journey.
• 41:54
  And then that name gets called. Watch out.
• 41:58
  Those are those individual, individual ones.
• 42:00
  And we've almost had more to tell you the truth.
• 42:03
  We've had a few more highs like this year for one of our buddies
• 42:08
  that won brisket at the American Roll.
• 42:10
  Just I've seen Josh and, and he's probably seen me too.
• 42:15
  We we've gotten more hyped for some of our buddies that have
• 42:18
  won big awards and won big comps, so those they got to
• 42:21
  throw those in there too. Absolutely.
• 42:24
  Yeah, it's definitely true. Because couldn't tell me
• 42:26
  nothing. I was like, I was in the trailer
• 42:28
  with Luke and he won. Don't tell her about.
• 42:33
  That was you. You did something.
• 42:37
  You got to come back next year. Now I'll.
• 42:40
  Definitely be back. You got to worry about that, but
• 42:42
  I'll be prepared because it was cold.
• 42:47
  They need to move it, They need to move it up, put it back in
• 42:49
  September. Yeah, I wish.
• 42:53
  All right, and let's talk about sponsors for a minute, OK?
• 42:56
  When I see y'all have a quite a bit of few sponsors like roll,
• 42:59
  I've seen y'all had the with the smoking brothers.
• 43:02
  When it comes to sponsors, what's the real trade off?
• 43:05
  Do sponsors approach you first or do you have to earn those
• 43:09
  conversations with as far as sponsorship?
• 43:13
  I think it's both way. I mean the bigger namesakes that
• 43:16
  are out there, you definitely have to earn your name right to
• 43:18
  them to prove who you are. But I mean it's always a
• 43:21
  conversation. If you don't ask, you're never
• 43:24
  going to know. And I think that comes from me
• 43:26
  being in sales. I've heard more Nos in my life
• 43:29
  than I've heard yeses and because come Smokin Brothers and
• 43:33
  Gateway Drums and you know I happen to work for them and so
• 43:36
  that it works pretty easy that we can use those products as
• 43:41
  we're going out there. As for Royal Oak, we've been
• 43:44
  very blessed. I think this is going on or what
• 43:46
  our sixth year Jeremy us. Yeah, I've been a part of the
• 43:51
  Royal Oak family for since 2015, sixteen, something along that
• 43:59
  line, maybe earlier. So yeah, us together, it's been
• 44:01
  about six or seven years. Yeah.
• 44:04
  And then you know, the the other ones, you know, Heath Riles is
• 44:06
  one of our sponsors and we'll see if we're lucky enough to get
• 44:09
  back on with him this year. But I mean, it's just, it's,
• 44:12
  it's just proven our name right. It's it's out there working,
• 44:15
  putting content out there, making their brands look good,
• 44:20
  making sure, you know, we're doing what we're supposed to be
• 44:22
  doing. But it's it's a win, win for
• 44:25
  everybody when it's done right. Yeah, Josh does a really good,
• 44:28
  really good job of gathering those things together, talking
• 44:33
  to people, making those connections like so once again,
• 44:34
  it goes back to original talk earlier was making
• 44:39
  relationships, building relationships, having good
• 44:41
  conversations and not just manager.
• 44:43
  And a lot of that will take you pretty far.
• 44:46
  And we have a couple sponsors that are that are very
• 44:50
  beneficial to us and they have nothing to do with BBQ.
• 44:54
  I was about to bring that up. Yeah, nothing to do with
• 44:57
  barbecue. And it kind of goes back to some
• 44:58
  of his prior talking about relationships again and some of
• 45:03
  his prior, Josh's prior job when it comes out to be in the
• 45:05
  construction world and and painting and things like that.
• 45:08
  You get to talk to people like, oh, you do this, so you do that.
• 45:11
  Oh, I want to be a part. How can we help you out?
• 45:13
  Well, here, like, sure, we need to do some things here.
• 45:18
  We'll do this with you and we'll help you out and what's it going
• 45:21
  to look like? Here's what we can do and go
• 45:23
  from there. And so those are like those are
• 45:25
  big time. The.
• 45:27
  We talked about roll up once before you asked what do you
• 45:30
  what do you have to do? And and just put it out there
• 45:34
  like, Hey, I'd love to be be a part of your team, see what you
• 45:37
  guys do, blah, blah, blah. And the first time we got a got
• 45:40
  a response back and I say we, and that was when I was with
• 45:42
  Fergalicious. They said, not this year.
• 45:47
  You you're just you're not good enough yet.
• 45:49
  And in a nice way, they pretty much said you haven't done
• 45:51
  enough yet, you're not good enough.
• 45:53
  And it was like, all right, check, we'll see you next year,
• 45:57
  we'll tell you kind of thing and then just kind of give you give
• 45:59
  you a path going and then apply the following year, whatever.
• 46:04
  And then eventually, you know, it might work out for you.
• 46:07
  So those are one of the things where, like Josh talked about,
• 46:09
  you get a lot of Nos, you've got no turn it into a positive and
• 46:12
  then keep grinding away and build connections and
• 46:16
  relationships. Yeah, I mean, and as you keep
• 46:19
  going, people start contacting you.
• 46:21
  I mean, we've been lucky enough this year, you know, Vac Master
• 46:23
  reached out to us, which I, it is huge.
• 46:27
  I mean, I, I'm, I'm loving it and, you know, and it's a great
• 46:31
  relationship and they just hit me up fast, you know, it's, it's
• 46:34
  those type of things as you continue to show who, what your
• 46:37
  brand is and who you are and what you're putting out there,
• 46:41
  these other big brands want to be a part of what you're doing.
• 46:45
  You know, they see what you're doing.
• 46:47
  And yeah, you just got to keep pushing it forward and keep
• 46:50
  doing positive things and people, people will work with
• 46:52
  you. OK, I appreciate good my next
• 46:56
  question because I'm just right now I'm that's why I haven't
• 46:59
  reached out to nobody. I'm trying to grind and show
• 47:01
  people what I have to offer and stuff like that before I put
• 47:04
  myself out there. But like I said, I'm definitely
• 47:08
  trying to be in the mix as far as be in places and people being
• 47:12
  familiar with me and stuff like that where I continue to build
• 47:16
  the podcast and and the people that listen to the podcast.
• 47:19
  So you know what I said? I'm paying my dues and seeing
• 47:23
  where it take me. I was like, I didn't know I was
• 47:25
  going to get this far into it. But since I'm into it, I told my
• 47:29
  wife I'm going to see where it goes and, and you never know.
• 47:33
  You never know because there's a first for everything.
• 47:35
  So. You just, you just won.
• 47:37
  You just won an award with the NBBQA didn't you?
• 47:41
  Yeah, I was the top five, so hopefully I'll win.
• 47:44
  That's awesome, that's all I do. For whatever reason, I missed
• 47:48
  the cut off on those on that, that thing every single year to
• 47:51
  get my product in there. I set a calendar reminder this
• 47:54
  year and I will be in the next year.
• 47:56
  But yeah, that's surprise. I was like, OK, let's do it.
• 47:59
  So hopefully that works out. I mean, I have no listing top
• 48:04
  five. So I get a certificate for
• 48:07
  something and I got my ticket to go out there and I'm going to
• 48:10
  attend the conference to see what I can learn.
• 48:12
  I mean, I like, I tell people, you do your part and then other
• 48:16
  people let people do their part because if they come to you and
• 48:19
  you're not prepared for the opportunity, that's your own
• 48:22
  fault is you lost out because you didn't do your homework.
• 48:26
  That's what I tell folks. I do my homework, learn about
• 48:28
  people and stuff like that. So when I meet them, I can say,
• 48:31
  hey, you're so and so and so and so.
• 48:33
  And they'll be surprised that oh, he knows me real well.
• 48:37
  And as well as doing the interviews, I do my research and
• 48:40
  stuff. And if I say something that most
• 48:43
  folks don't realize or know and they were like, wow, how did you
• 48:48
  find out? Because I do my homework.
• 48:50
  I go through everything to find out more information because I
• 48:52
  try to make the interview more personable and try to present
• 48:58
  them in the best light possible. And, and because each person has
• 49:02
  a unique story and I don't want to gloss over it.
• 49:05
  So with basic questions like I'm not down in other podcasts, but
• 49:10
  just basic questions and not asking follow up questions and
• 49:13
  not taking the interest of the people that's coming on your
• 49:17
  show and just asking the same generic questions and not deep
• 49:21
  diving the information. Like I wanted to know Paul and
• 49:24
  Lynn, Paul used to fish competition fish.
• 49:27
  So I'm curious about that. I'm like, well, ain't nobody
• 49:31
  asked them more detail into that because that's Saturday morning.
• 49:34
  I used to see it on ESPN. So I'll ask them about that.
• 49:38
  And. If I could be a surprise, it'd
• 49:41
  be a fisherman. I never knew that until right
• 49:44
  now. That's pretty cool.
• 49:45
  I'm going to have to ask him, I said.
• 49:47
  Like I never knew that. That's all special fishermen
• 49:51
  before you came into competition.
• 49:52
  Yeah. I was like, that's amazing.
• 49:56
  Or how George owned, how he got the owner of the car dealership.
• 49:59
  I mean, you know, like, that's interesting to me because you
• 50:03
  look at the people, all you see is greasy shirts with our logos
• 50:06
  on it. But you don't know what people
• 50:07
  do in the 9:00 to 5:00. Absolutely.
• 50:11
  So many people out here doing big things, IT and all this
• 50:15
  other stuff. And I mean it's, it's good to
• 50:18
  know people all the way around and have an interest in them
• 50:21
  and, and families and what else they have an interest in.
• 50:25
  So that's why I try to take an interest and learn what I can to
• 50:30
  show that I take this serious. I don't play around when it
• 50:34
  comes to this cause BBQ is important, their community is
• 50:37
  important. And I want to represent y'all
• 50:40
  the best I can as well as I know y'all want to represent the best
• 50:42
  y'all can. So.
• 50:44
  Yeah, that's right. That's why I just.
• 50:47
  All right, let's switch over to the seasoning side.
• 50:50
  When you came up with your seasoning, what problem were you
• 50:53
  trying to solve when you came up with your seasoning?
• 50:57
  I don't know if it was a problem I was trying to solve.
• 50:59
  It was just when we first were getting into it.
• 51:02
  I mean, this takes me back to like the Matt Ireland days when
• 51:04
  I was cooking with him and all of us trying to figure different
• 51:07
  recipes out and different stuff. And, you know, unfortunately he
• 51:11
  had passed away and there was a seasoning that had been made but
• 51:15
  never really was well put together.
• 51:18
  And I had was a part of all of that.
• 51:20
  And I had taken some of those things and kind of worked with
• 51:23
  it and kind of in my own kitchen, put the stuff together
• 51:28
  and start letting guys try it. You know, I was using it and it
• 51:31
  started getting calls and started working.
• 51:34
  And from there it just kind of went and you know, we just I ran
• 51:39
  with it and to the point that, you know, I ended up having to
• 51:43
  find a Co Packer and I I found Tastemaker and went from having
• 51:48
  one to having three, getting ready to have four, possibly
• 51:51
  five. Yeah, no, it's, it's, it's, it's
• 51:54
  done its thing. It's a lot of fun.
• 51:57
  OK. And can you go over each one and
• 51:59
  tell a little bit about each one of your seasons?
• 52:03
  Sure. So the sweet, I thought Jeremy's
• 52:06
  going to have mind up there. There you go, the OG.
• 52:09
  That's the OG for the original. And it's funny because I tell
• 52:12
  people I was like, why'd you put the font the OG like in like the
• 52:15
  old English, like the old thing. And I was like, because I love
• 52:17
  90s hip hop and that was like my deal.
• 52:19
  That's why I did what I did and that's why I called it the OG
• 52:22
  because it's the original and you know, it's sweet, it's pecan
• 52:26
  and it's very flavor forward. It's what reminds me of my dad
• 52:31
  and what I grew up on in barbecue.
• 52:33
  And that was BBQ to me. Kansas City growing up is that
• 52:37
  guy's potato chip BBQ flavored him drinking a Rocky Top Cola,
• 52:42
  which was an invitation Coca-Cola that you would get at
• 52:45
  Dillon's. You know, just one of these
• 52:48
  things when I was little that that's just what I remember.
• 52:51
  And you know, from there there was a, a spicy version made.
• 52:56
  And it really it's just it's made with cayenne pepper and
• 52:59
  there's so much that's been added to the actual, the
• 53:02
  original, the OG. And that's one what one me the
• 53:06
  the best rub on the planet. And actually I've been top five
• 53:09
  the past five years with that. So I mean, it hits and I I think
• 53:14
  I did it in injustice and calling it spicy.
• 53:16
  I think I should have called it sweet heat.
• 53:19
  There's too many people out there that are scared of the
• 53:21
  word spicy. I think it would have done
• 53:24
  better on the shelf or would still be doing better on the
• 53:26
  shelf because it sells well, but I think it would sell better if
• 53:29
  it were, if the spicy word would have stayed off of it.
• 53:32
  My mom thinks ketchup is too hot.
• 53:35
  So when you're thinking people with the taste buds like that,
• 53:38
  they see spicy. Oh, not touching that, you know,
• 53:41
  when it's really not that hot, it just has this kick.
• 53:44
  I tell people all the time, I'm a fat kid that likes to eat.
• 53:46
  I'm not going to make something that I can't eat.
• 53:49
  You know? Mike Star from Blazing Star,
• 53:51
  good friend of ours, he's helped me out a ton.
• 53:54
  He has specific rubs for specific Peppers, but you want a
• 53:58
  Reaper rub, go buy Mike's Rub. You want you want a ghost pepper
• 54:02
  rub, go buy Mike's rub. That will blow your mouth up if
• 54:06
  that's what you're looking for on a chicken wing.
• 54:08
  And I've had it and it's good. I can't eat more one or two.
• 54:11
  But if that's what you're going for, that's what you need.
• 54:14
  And that and he sells an absolute ton of it and it's
• 54:17
  amazing what he does for business.
• 54:19
  But mine was more from a competition side.
• 54:22
  There was a rub that was made here in Kansas City that's been
• 54:25
  used for years and years and years.
• 54:26
  And it's it's really good. But there was an after time,
• 54:29
  there was an after taste to it that I just, it would always get
• 54:32
  me and I couldn't figure out what it was.
• 54:34
  And that was one of the reasons why I started playing with
• 54:36
  different Peppers with my original and my sweet.
• 54:39
  And that's where the spicy came up with.
• 54:42
  That's for the sweet garlic. Sweet garlic's a a crazy story.
• 54:45
  I have a son. His name's London.
• 54:47
  He's 15, going on 27. He lives in Los Angeles with his
• 54:52
  mom. Yeah.
• 54:55
  We were dealing with some family stuff in his younger ages.
• 54:58
  And so I spent a lot of time out on the West Coast dealing with
• 55:01
  some court stuff. And they just didn't season
• 55:04
  stuff very well. And you eat a lot of seafood out
• 55:06
  there. And obviously I had my sweet
• 55:08
  stuff out there, but I started playing with a lot of garlics
• 55:11
  and there's a lot of different type of garlics out there from
• 55:13
  black garlics to different grades of garlics.
• 55:16
  And you know, that's really me mixing these things together.
• 55:20
  That's where the sweet garlic kind of came from.
• 55:22
  And last year at Christmas, Christmas is when I finally
• 55:25
  released that. And really the only reason why I
• 55:28
  did is because of my son, because I used to just make it
• 55:30
  around the house and I used to just kind of give it to, because
• 55:34
  I never meant for it to be a competition rub.
• 55:37
  It was something that was just, it was good.
• 55:39
  We used it on seafood. We, we used it.
• 55:41
  I mean, London uses it in ramen. I mean, he puts it on
• 55:44
  everything, but he's like, Dad, will you just, will you bring it
• 55:46
  out? It'll work.
• 55:47
  And I was like, whatever, we'll see.
• 55:49
  And so I, I brought it out right at the Christmas time last year
• 55:52
  and I called my 10 best dealers that were out there and said,
• 55:56
  you know, Hey, I got a Christmas present for you.
• 55:58
  And they're like, what are you talking about?
• 56:00
  And it was about 15 days before Christmas.
• 56:02
  And I knew I could get it to him about 10 days prior to, and I
• 56:05
  told him, I said, Hey, you know, I got 100 cases and I'm calling
• 56:09
  10 dealers. How many do you want?
• 56:12
  Because once it's gone, it's gone and I'm not releasing it to
• 56:15
  anybody else. I'm not putting it on my
• 56:16
  website. You know, I'll eventually put it
• 56:18
  out there. But this is for you guys and I
• 56:20
  want to say thank you. And I sold 100 cases in less
• 56:23
  than 24 hours and those stores got it and it took off and I had
• 56:29
  people calling me, sending me emails.
• 56:31
  Why isn't this on your website? I had dealers calling me.
• 56:34
  Why can't I get this? Why did you choose them?
• 56:36
  And it was like these deals was like, look, man, I'm sorry, but
• 56:40
  I chose the ten dealers that are buying an astronomical amount of
• 56:44
  product from me. And it's nothing against you.
• 56:46
  I, I, I want to, and it'll be ready for you come mid January.
• 56:49
  But this is what I did for them as a Christmas present for them
• 56:52
  and they understood and they get it.
• 56:54
  And you know, those guys are buying more product now, you
• 56:56
  know, So I mean, it worked. It worked and did what it needed
• 56:59
  to do. So, but I do have a new one
• 57:03
  coming out. It's fun.
• 57:06
  It's, it's my version of an SPGI, have two versions of it.
• 57:10
  I have a course version and then I have a very granule version. 1
• 57:15
  is obviously what you'd use for brisket beef.
• 57:19
  Jeremy puts it in beer. I mean, you can substitute as
• 57:23
  your salt and pepper. It's different.
• 57:25
  It has mushroom powder Trumus G it it's just, it's very
• 57:29
  addictive and makes you come back, makes you want more.
• 57:32
  The other version of it is very fine.
• 57:35
  And it's it's it's completely different in taste.
• 57:39
  It's really funny because being the same recipe, when you knock
• 57:43
  those down, how it different So you taste it different.
• 57:47
  And that's when the whole science part of it kind of comes
• 57:49
  into play and you let people try it and they they tried the first
• 57:52
  one. They're like, Oh, this is really
• 57:53
  good. They're like, OK, try this one.
• 57:55
  And they try to like, it's the same thing.
• 57:58
  And you're like, absolutely. They're like, well, why is it?
• 58:00
  And then you explain the science side of it.
• 58:03
  They're just like, this is crazy.
• 58:05
  But the fine side is going to come in a smaller bottle.
• 58:08
  It'll probably be called like I'm thinking, boom, dust,
• 58:11
  something to that nature because it's going to be more of a
• 58:13
  finishing dust that you're going to finish your briskets with.
• 58:17
  You're going to finish different stuff.
• 58:18
  If you really, you can put it on anything.
• 58:20
  I put it in pasta water when I'm boiling noodles.
• 58:24
  It just the aroma just from boiling water that it puts in
• 58:28
  your house is crazy. Yeah, I, I, I'm excited about
• 58:31
  them. I got a project with Cordy Meats
• 58:34
  coming out, just trying to finish labels.
• 58:36
  I got a line of sausages which I'm really excited about.
• 58:40
  They're really good. You weren't over in our camp the
• 58:44
  day that we cooked them. I think you came over the day
• 58:46
  after. But all those guys got to try
• 58:48
  them. But the sweet, the OG's made
• 58:51
  with mozzarella, the spices made with pepper Jack, and then the
• 58:54
  sweet garlic's made with gouda. Cordy has literally hit it out
• 58:59
  the park, dude. It is unbelievable.
• 59:01
  And these will be able to be sold nationwide.
• 59:05
  Cordy. Cordy will be selling them.
• 59:06
  I'll be selling them. No timetable yet.
• 59:10
  I'm hoping by end of January, but we'll we'll kind of see how
• 59:13
  this this plays out. I know we're already sitting
• 59:15
  here January 11th, so we'll kind of go from there.
• 59:19
  But yeah, kind of some fun stuff coming out.
• 59:22
  And for what we're doing, I don't know what you think, Jay.
• 59:27
  Yeah, yeah, they work. I make sweet garlics.
• 59:33
  One of my favorite. I use it in, I'll put about 1/3
• 59:37
  of a cup in a like it's an 8 oz thing of sour cream and that
• 59:40
  makes a phenomenal dip either for a chip or carrots,
• 59:46
  vegetables, stuff like that. The new this is the soft grind,
• 59:51
  The bigger grind is in my desk at work.
• 59:54
  It's one of those things that salt, pepper, garlic you need on
• 59:57
  anything. I'm that, that's one of my
• 59:59
  favorite jams when it comes down to it.
• 1:00:02
  This is the the the dust that's going to come out and those two
• 1:00:05
  are great, but you said put it in a pasta, put them in a little
• 1:00:08
  bit of butter, sprinkle them on bread, potatoes, popcorn, a flip
• 1:00:15
  flop for God's sake. It'll make it taste good.
• 1:00:17
  And it's one of those things is the light.
• 1:00:20
  The light of rubs are good. I, I enjoy being able to.
• 1:00:22
  I've been a part of that process upfront when before with the
• 1:00:25
  with the other business I spoke, I was with, but kind of being on
• 1:00:29
  the backside. This is there's all his stuff.
• 1:00:32
  He'll give me some things and I'm just kind of going back to
• 1:00:36
  he'll hand me a rib and I'll try it and tell him what I think.
• 1:00:39
  It's pretty cool. My my kids were like, Hey, we
• 1:00:43
  were part of, you know, the best rebel on the planet's
• 1:00:46
  development because I don't know how many samples we had had.
• 1:00:50
  I bring them home, be like, we like one number two spot, you
• 1:00:53
  know, giving their feedback. So it's fun to be able to be on
• 1:00:56
  that side of the of the coin with him and, and promote his
• 1:01:00
  business of being able to hand hand things out.
• 1:01:02
  And I'm just a, I'm just a passenger along the ride of this
• 1:01:07
  and that, you know, but it's pretty cool to be able to help
• 1:01:09
  him out with that and help development.
• 1:01:11
  It's a fun part. Yeah, I like it cuz I mean, you
• 1:01:15
  could tell when people know what they're talking about or when
• 1:01:17
  somebody just copying other folks when they know the
• 1:01:20
  specific details of of the rub and what it does and what how it
• 1:01:26
  changes when he hit it and all that.
• 1:01:29
  And a lot of people just be out there just copying just to put
• 1:01:32
  their name on something versus you could tell when people
• 1:01:36
  actually know what they're talking about.
• 1:01:37
  You can hear when he was explaining it.
• 1:01:40
  He knows what he's talking about when it comes to rub.
• 1:01:42
  And it is not as easy as people think just slapping stuff
• 1:01:46
  together and putting your name on the bottom.
• 1:01:48
  But it takes a lot of, like you say, it's science.
• 1:01:52
  If you don't study and know about the science of different
• 1:01:56
  things, you never know what kind of reaction is going to happen.
• 1:02:00
  Or the size of the particles in the bottle.
• 1:02:02
  Or when some of these, you know, the rubs I got on the shelf over
• 1:02:06
  there where most of them hard to come out the holes and stuff
• 1:02:09
  because stuff is different sizes.
• 1:02:11
  So you get more one ingredient than the other ingredient and
• 1:02:15
  all that stuff. But it you can tell when
• 1:02:18
  somebody love what they do, put their all into it and it shows
• 1:02:24
  by what you do and the results that come from what you're
• 1:02:27
  doing. Yeah, I think kind of piggyback
• 1:02:29
  off what he said a minute ago is like, he's not the one going,
• 1:02:33
  oh, I'm going to do this, this, this and this.
• 1:02:35
  If people go do when are you going to put it out?
• 1:02:37
  When are you putting it out? When it's just coming out, put
• 1:02:39
  in like peer pressure and the shit out of him just to get him
• 1:02:42
  to do it. It's like, come on, dude, get
• 1:02:44
  this out, Come on. I don't know.
• 1:02:45
  And it's easy for us to say that because it's not our pocketbook,
• 1:02:48
  it's not our financials. But more people have been like,
• 1:02:51
  dude, come on, just. Get.
• 1:02:53
  What's it coming? Because she's just like that
• 1:02:55
  little little dealer on the street corner.
• 1:02:57
  Hey, hey, try this. You want you want a sample.
• 1:03:00
  Come. In Come over here.
• 1:03:02
  Try this out and people are like, hey, got any more of that?
• 1:03:04
  Got any more of that garlic and he's like, oh, sorry, thought
• 1:03:07
  out yet. And then so people just keep
• 1:03:10
  bugging them and saying, Hey, hurry up.
• 1:03:11
  And it'll probably be the same thing with this.
• 1:03:14
  We'll be like, dude, come on, let's go Pope prod, let's go and
• 1:03:18
  try to get them to do it. But versus like you talk about
• 1:03:21
  versus others that are just mass producing products to be back to
• 1:03:25
  producing products. And honestly, the last couple I
• 1:03:29
  know just visiting with them and talking with them over the
• 1:03:31
  years. It's it's that has it wasn't
• 1:03:34
  necessarily the upfront vision. It was just a thoughts.
• 1:03:39
  And sometimes your your thoughts become, you know, afterthoughts
• 1:03:43
  and never move on, but sometimes your thoughts just come in
• 1:03:45
  fruition. I think that this is one of
• 1:03:47
  those things and pretty good lineup, pretty good spot to stop
• 1:03:51
  and grow and develop. And even the even some of the
• 1:03:54
  greatest cooks in the world have one or two have a rub, have a
• 1:03:59
  sauce or have have a couple rubs and they call it good.
• 1:04:02
  You don't need to have 85, but there are certain parameters you
• 1:04:06
  need to have to be in different places.
• 1:04:08
  So some people know the business and they have to have so many
• 1:04:12
  skews, so many rubs to be in different box stores where they
• 1:04:16
  want to be and grow. But yeah, pretty cool how the
• 1:04:19
  process is developed. I just to circle back, I mean, I
• 1:04:23
  couldn't have done any of this without a good Co Packer.
• 1:04:27
  And I mean, I believe I'm with the best Co Packer in the in the
• 1:04:29
  country. And that's tastemaker Reed's
• 1:04:32
  Foods. That's who Malcolm Reed goes
• 1:04:34
  through. That's who Heath Riles goes
• 1:04:36
  through. Hey, girl.
• 1:04:37
  Hey. I mean, there's a gamut of of
• 1:04:40
  those guys. And I mean, they're they're
• 1:04:43
  they're the bee's knees, I think when it comes to it.
• 1:04:45
  And it's just easy to talk to him.
• 1:04:46
  It's easy to work with them. Yeah, no, I did.
• 1:04:50
  It takes a good partnership when dealing with something like this
• 1:04:53
  because they've taken my recipes and they've perfected it and
• 1:04:57
  they've made it better. I tell a story all the time
• 1:04:59
  about my OG, my sweet been making it and I never understood
• 1:05:03
  this. But getting ingredients here in
• 1:05:05
  Kansas City, I never knew how much those ingredients have been
• 1:05:08
  stepped on. And what I mean by stepped on of
• 1:05:10
  how old they are and is not as fresh as a Co Packer and a Co
• 1:05:14
  Packer getting these ingredients in.
• 1:05:16
  And then that Co Packer then selling those ingredients off to
• 1:05:19
  other Co Packers and those Co Packers selling them off to
• 1:05:22
  other companies and those companies selling them off to
• 1:05:24
  other small companies. And so by the time it gets to
• 1:05:27
  you or I, it could be a year or two down the road.
• 1:05:30
  There's nothing wrong with those sugars or salt, but they're old.
• 1:05:33
  They're no longer the freshest that they could be.
• 1:05:36
  And so when I first, you know, sent my recipe in and they got
• 1:05:39
  to think back to me and I, I opened it up for the first time,
• 1:05:42
  I smelled it. I was like.
• 1:05:43
  Whoa, whoa, this. Not sure.
• 1:05:46
  There's nothing smell like what it was, but I tasted it.
• 1:05:48
  I'm like, well, it tastes like it.
• 1:05:50
  I remember getting on the phone and calling my dude saying, hey
• 1:05:52
  man, what's the deal? He just laughed.
• 1:05:54
  He goes, you ain't, you ain't never tasted your stuff fresh,
• 1:05:56
  huh? You ain't never smelled it
• 1:05:58
  fresh. What do you mean?
• 1:06:00
  And then he explained this to me and I'm like, oh wow, this makes
• 1:06:03
  total sense. And it's funny because, you
• 1:06:07
  know, I have a lot of restaurants and food trucks that
• 1:06:10
  buy my OG and 25 LB cases that they use in the restaurants and,
• 1:06:14
  and for their everyday use. And I tell guys all the time I
• 1:06:18
  go be careful when you open this because it's £25 in a bag that
• 1:06:21
  comes in a box. And I said be careful when you
• 1:06:24
  open it because it's a pecan bomb.
• 1:06:26
  When you open this thing, everything's going to smell like
• 1:06:29
  pecan for a while. So don't do it unless you need
• 1:06:33
  to. And I mean, even when I do it in
• 1:06:34
  my house, because I'll take some of these 25 LB cases and I'll
• 1:06:37
  break them down into like 5 LB bags for some of my teams, my
• 1:06:41
  house will smell like pecan for a good two or three days.
• 1:06:45
  And I mean, it's not a bad flavor.
• 1:06:47
  I enjoy it. But if you're not used to it and
• 1:06:50
  you're not part of what we do and I and you open one up in
• 1:06:53
  your house, it's, it's going to be like, holy cow, what, what
• 1:06:57
  just came through here because it's, it's fresh.
• 1:07:00
  It's, it's different for what it is.
• 1:07:02
  So it's fun. It's, it's, it's a different
• 1:07:04
  world for what it is. Very blessed, very humbled.
• 1:07:07
  At the same token, glad that I have the people around me
• 1:07:09
  couldn't do without the wife that I have the friends that I
• 1:07:12
  have that keep pushing me and just some of the, the mentors
• 1:07:16
  that, that don't have a problem answering their phone when I
• 1:07:20
  call. And that's huge because, you
• 1:07:23
  know, I have a lot of questions. A lot of times they're stupid,
• 1:07:25
  and a lot of times I should have been able to figure this out by
• 1:07:27
  now. But a lot of times they're just
• 1:07:29
  like, Josh, you're good. You know, I get it.
• 1:07:31
  You know, I've never understood why I got to carry so much
• 1:07:33
  insurance for a product that I don't make that just has my name
• 1:07:36
  on it. But to get into big box stores,
• 1:07:39
  I got to carry millions of dollars worth of insurance.
• 1:07:42
  But at the end of the day, if somebody's going to sue
• 1:07:44
  somebody, they're not going to sue me.
• 1:07:46
  They're going to sue the Co Packer, you know, So why do I
• 1:07:49
  got to carry all this stuff? But it's just the liability
• 1:07:51
  purpose because my name's on it. And it's, it's, it doesn't make
• 1:07:55
  any sense. But if you're going to play the
• 1:07:56
  game, you got to play the game. I wish there was more money to
• 1:07:59
  make and all this. And I understand why so many
• 1:08:01
  people bring out so many products so they can make more
• 1:08:04
  money in it. But it's a tough business.
• 1:08:07
  It's, it's being a small business person isn't easy.
• 1:08:11
  It's a grind. It's tough and you got to be
• 1:08:13
  able to continue pushing. And I'm not getting rich by any
• 1:08:17
  means, but it's, it's a good time.
• 1:08:20
  It's opened a lot of doors. I made a lot of connections and
• 1:08:22
  I'm very, very blessed to to be able to call the friends friends
• 1:08:26
  and see they get to do the things I get to do.
• 1:08:31
  So as far as you sponsoring teams, how did that criteria of
• 1:08:35
  of people that you sponsor, what do you look for when you want to
• 1:08:39
  sponsor someone you? Know when that, when it first
• 1:08:42
  kind of came about, it was really just the guys that were
• 1:08:44
  local to me when I was little, like first coming out, making
• 1:08:47
  the stuff out of the kitchen, it was the guys that were trying it
• 1:08:49
  and using it so on and so forth. And then as it started getting
• 1:08:52
  more accolades to say, I got hit up more and more and more and I
• 1:08:56
  really didn't know what to do. And to be honest with you, I
• 1:08:59
  will probably never do this again.
• 1:09:01
  But I mean, I put a thing out there that that I'm accepting
• 1:09:05
  applications to be a brand ambassador to do this, do that.
• 1:09:08
  And I got over 500 of them and trying to go through this and
• 1:09:15
  try not to piss people off because you only want to
• 1:09:18
  sponsor, you know, and I had told Jess, my wife and Jeremy a
• 1:09:21
  couple other people's and I only wanted to sponsor 20 or 30
• 1:09:23
  people. And I got it down to like 70.
• 1:09:27
  And I finally just threw my hands up and said I'm done.
• 1:09:30
  You guys figured this out. But I, I don't know what else to
• 1:09:34
  do because I mean, there's so many good teams and so many
• 1:09:37
  else, but you can't. But my sponsorships a little bit
• 1:09:40
  different as a small business owner, I don't there's only a
• 1:09:43
  couple teams that I give free product to.
• 1:09:45
  And I mean, those are guys that actually do a lot of business
• 1:09:47
  work with me and they do a lot of stuff on the outside that a
• 1:09:50
  lot of people don't see. Other than that, when it comes
• 1:09:55
  to that partnership, I'm giving them wholesale pricing.
• 1:09:58
  So they're getting that same pricing that those stores would
• 1:10:00
  get. And they can get as much as they
• 1:10:02
  want. I don't care if they sell it
• 1:10:04
  when they're out and they can make money off of it.
• 1:10:06
  So they can help them do what they need to do.
• 1:10:08
  I, I tell them, you know, they need to be posting about it.
• 1:10:11
  I've never really had anybody sign any contracts.
• 1:10:13
  I've never been that diligent on it to say, but that that's
• 1:10:16
  changing. And I've learned that over the
• 1:10:18
  past couple years. And this year's going to be a
• 1:10:19
  little bit different. I'm definitely cutting some
• 1:10:22
  things down. I'm going to make it smaller.
• 1:10:25
  You. Froze.
• 1:10:31
  Yeah, we're doing good. We're doing good.
• 1:10:34
  Shut up Josh. Quit talking.
• 1:10:36
  Computer's like man. Enough of your voice.
• 1:10:43
  Yeah. Are we good?
• 1:10:44
  Yes. All right.
• 1:10:46
  So what I was saying is, is I think this year is going to be a
• 1:10:48
  little bit different. I have, I probably get 3 or 4
• 1:10:51
  messages a day saying, Hey, are you going to put something out?
• 1:10:53
  Are you going to do something? And I told everybody, no, I'm
• 1:10:55
  not. I'm still kind of working
• 1:10:57
  through some things. I, I have a vision in mind And
• 1:11:01
  I, I think by, I think by end of February, I'll, I'll be putting
• 1:11:06
  out, you know, what I'm doing with the teams that I'm working
• 1:11:08
  with. And there's a couple of teams
• 1:11:11
  I'll be bringing on. But there's definitely going to
• 1:11:12
  be some teams that I'm letting go just because I think they're,
• 1:11:15
  they're out there more for themselves than more for the
• 1:11:17
  brand to say. And which is fine.
• 1:11:20
  And I don't have any problems with that.
• 1:11:21
  And I'm not going anywhere. And it's not that I'm not going
• 1:11:23
  to be their friend and I'm not going to be here to answer their
• 1:11:24
  questions or whatever the case might be, but there has to be an
• 1:11:28
  equal partnership. And when, when you're doing
• 1:11:31
  something like this, I mean, I'm trying to help you.
• 1:11:34
  I need you to help me. If that's not there, cool.
• 1:11:37
  But we just need to be on the same page for what we're trying
• 1:11:40
  to do. You know, I'm, I'm an open book.
• 1:11:41
  If you guys need help on things, feel free to call, feel free to
• 1:11:45
  text. I mean, that's how Wheeze and I
• 1:11:46
  became such good friends. And I mean, look at Wheeze.
• 1:11:49
  I mean, Wheeze has used me more from a knowledge standpoint.
• 1:11:53
  Not so much to say is how did you cook this, but how did you
• 1:11:58
  get in here? Do you know who that guy is?
• 1:12:01
  You know, how did this conversation go?
• 1:12:03
  How did you direct this conversation?
• 1:12:05
  How would you answer this? Using me for that side of it to
• 1:12:09
  help him getting into certain places to do pop ups, to do
• 1:12:13
  certain things, like more of a mentorship from that side of it.
• 1:12:17
  And I think when people look at sponsors, they look at them in
• 1:12:20
  the wrong way. They're looking for free goods.
• 1:12:22
  They're looking at as free this, free that, and they look that's
• 1:12:26
  the wrong way. That's great that you might get
• 1:12:28
  some of that product, but look at the person that's helping
• 1:12:31
  you. People look at just me, but look
• 1:12:33
  at Jeremy too. Jeremy's helped me get to where
• 1:12:35
  I'm at. Jeremy's part of this cooking
• 1:12:37
  team and what we cook and what we do, you know?
• 1:12:40
  And it's such a weird dynamic when it comes to those type of
• 1:12:43
  things. I really don't want those guys
• 1:12:47
  that are just out for the freebies anymore.
• 1:12:49
  It needs to be that equal part for where we're going.
• 1:12:52
  And if I lose some relationships because of this, then they
• 1:12:56
  really weren't the right relationship that I got into in
• 1:12:58
  the 1st place. And I mean it is what it is.
• 1:13:01
  You know, so like you also forgot to add on to that part of
• 1:13:04
  that process and that partnership with JDQ is the
• 1:13:08
  other aspects, the other things Josh sets them up with discount
• 1:13:12
  codes to other companies, you know, cheaper sponsorships or
• 1:13:17
  got cheaper deals with other things.
• 1:13:19
  And so hey, do you want to be with this?
• 1:13:21
  I can give you this, I can give you that too.
• 1:13:24
  And not only just with JDQ, but other companies and set and
• 1:13:27
  build those connections and relationships with other people.
• 1:13:30
  So it does a really, really good job with that.
• 1:13:32
  And that's what it all, it all comes down to sometimes.
• 1:13:35
  You know, we, we, we have a handful of people that, that we
• 1:13:38
  focus on that, that are sponsors with us.
• 1:13:42
  One thing that people have said before, Ah, you look like, you
• 1:13:44
  know, talk to other people. They look like they're NASCAR
• 1:13:46
  team. What does NASCAR need?
• 1:13:48
  NASCAR needs to act those sponsorships to make things
• 1:13:50
  work. It's it's business, but you find
• 1:13:54
  out what works for you. You find out what's there.
• 1:13:56
  You know, you can get in bed with the sponsorship sponsors
• 1:13:59
  and realize I it doesn't work and this relationship isn't
• 1:14:03
  working for you or for them. Make sure it's working for you.
• 1:14:06
  Make sure it's there. Don't go and get a sponsorship
• 1:14:10
  just because you want to have that clouds or you want to have
• 1:14:14
  that thing like right now you can go over there and you can
• 1:14:17
  say, Hey, my sponsorship is so and so flooring company.
• 1:14:22
  OK. Are they financially giving you
• 1:14:24
  something? Are they doing something for
• 1:14:26
  you? Is there is a discount code?
• 1:14:27
  Is there something that's going to fit you?
• 1:14:29
  How's that going to benefit your sponsors?
• 1:14:30
  How's that going to benefit them?
• 1:14:31
  How's that going to benefit your the clientele that you have on
• 1:14:34
  your podcast and the people that are watching?
• 1:14:36
  So just make sure it works well for you.
• 1:14:38
  Don't just get it to get it, but 5 little two cents on
• 1:14:42
  sponsorships. Yeah, it got to be a give and
• 1:14:45
  take. Simple as that.
• 1:14:48
  Yeah, yeah, that's what I like I told you I was looking at get
• 1:14:50
  into and probably advertised space on the screen here and
• 1:14:54
  with a logo or I started my website now as well as just and
• 1:15:00
  just getting out there and and fellowship with different
• 1:15:04
  people. But I'm going to choose
• 1:15:05
  carefully because at the end of the day, I, I mean, I want to
• 1:15:08
  know, let them know that I mean business.
• 1:15:10
  And I'm not just that desperate that I'm just taking anybody.
• 1:15:14
  But it has to be somebody meaningful.
• 1:15:17
  And mainly I connect with and, and has a connection to me.
• 1:15:21
  So it has to be people that I really deal with and stuff like
• 1:15:25
  that. Except unless ESPN or somebody
• 1:15:27
  else roll up, I'm gonna sell it out with the quickness.
• 1:15:33
  Absolutely hope it. Happens, dude.
• 1:15:37
  All right. Absolutely.
• 1:15:39
  Exactly. Back that truck up to the house.
• 1:15:43
  We'll be your biggest fans, bro. Then I'm grabbing here, but I'm
• 1:15:47
  gonna have a Pat McAfee studio. Just have a room full of BBQ
• 1:15:52
  people. I get that car.
• 1:15:55
  But like, hey, y'all, come on. I appreciate y'all.
• 1:15:58
  That's all the questions I have. I'll play a couple of games to
• 1:16:00
  get y'all out there and we'll go from there.
• 1:16:04
  You know, I in college basketball, it has a tournament
• 1:16:06
  bracket, so I made a bracket of 16 meats that you cook on the
• 1:16:10
  grill. Just tell me which one you
• 1:16:11
  prefer to eat and we'll see which one is the winner.
• 1:16:15
  All right. And first matchup is Lamb versus
• 1:16:19
  Brisket. Brisket.
• 1:16:20
  I'm going to go Lamb. Oh, wow.
• 1:16:24
  All right. Next match Next matchup Ham
• 1:16:30
  versus sausage. Sausage.
• 1:16:35
  OK, next matchup, smoked Turkey versus beef ribs.
• 1:16:40
  Turkey. Dang, that's like picking your
• 1:16:45
  first born or your second born, Kyle now, gosh.
• 1:16:52
  All depends on who's cooking the Turkey to be honest.
• 1:16:55
  If I, if I'm down in Texas, I'm I'm taking those I'm taking.
• 1:16:58
  Those, yes. Beef ribs, I do love me a beef
• 1:17:01
  ribs, but I do Turkey got to go with the most consumed and more
• 1:17:06
  locally I got to go with Turkey on that one.
• 1:17:10
  All right, next match up, BBQ shrimp versus hamburger.
• 1:17:14
  Hamburger. I'm going to go with hamburger.
• 1:17:21
  OK, next match up, pork chop versus smoked chicken.
• 1:17:25
  Pork chop Pork chop I'm. Going to go pork.
• 1:17:28
  I'm going to go pork chop. OK, next match up, smoked
• 1:17:32
  Bologna versus pork ribs. Ribs.
• 1:17:38
  And I'm gonna go ribs. I do like baloney though all.
• 1:17:42
  Right next match up, hot dog versus pork belly.
• 1:17:47
  Pork belly hot. Pork belly.
• 1:17:54
  Question you like hot dogs? I don't.
• 1:17:55
  I don't like hot dogs and honestly I don't think I really
• 1:17:58
  care for pork belly. All right, steak versus burnt
• 1:18:01
  insurance. Burnt insurance.
• 1:18:05
  Steak. All right, next round.
• 1:18:08
  All right. We got brisket versus sausage
• 1:18:11
  and lamb versus sausage. Brisket.
• 1:18:16
  I'm gonna go sausage. All right.
• 1:18:20
  And you both pick Turkey versus hamburger?
• 1:18:24
  Turkey. I got to go hamburger and
• 1:18:30
  hamburger is one of those. You're going to eat it
• 1:18:34
  everywhere. You're going to eat a nice
• 1:18:35
  little hamburger. And I probably the hamburger
• 1:18:39
  might be out one of my last. If I was eating my death row
• 1:18:42
  meals, I'd probably have a good hamburger.
• 1:18:44
  All right, next matchup is pork chop versus pork ribs.
• 1:18:48
  Ribs. Pork ribs.
• 1:18:52
  All right. Pork belly versus steak.
• 1:18:55
  Pork belly versus burnt Inns. Burnings.
• 1:19:01
  Burn ends over pork belly. Steak over pork belly.
• 1:19:06
  OK, steak. OK, All right.
• 1:19:07
  Final four you got see Jeremy you got brisket versus hamburger
• 1:19:12
  and Josh, you got sausage versus Turkey.
• 1:19:16
  Turkey. Brisket.
• 1:19:20
  All right. Then you got pork ribs versus
• 1:19:22
  steak for Jeremy and pork ribs versus burnt ends for Josh.
• 1:19:28
  Pork ribs. Steak.
• 1:19:30
  All right, in the finals you got brisket versus steak for Jeremy
• 1:19:34
  and Turkey versus port ribs. Josh, I'm.
• 1:19:39
  Going ribs you? Got to go ribs on that one.
• 1:19:41
  I'm going. I'm going steak.
• 1:19:44
  Steak would be, yeah. That was hard.
• 1:19:47
  When I hit the right, you put. Some tough ones in there, buddy.
• 1:19:50
  It's going to make some. All right.
• 1:19:55
  Yeah, Josh, you let me. I win.
• 1:19:58
  All right, You need my you need my closing statement.
• 1:20:00
  It's like that ESPN that show he just closing it get off.
• 1:20:05
  I don't know, I got one more. I got one more quick one for
• 1:20:08
  y'all, All right? I made this special for y'all
• 1:20:11
  because y'all Kansas City Chiefs fans are y'all deep.
• 1:20:15
  Kansas City Chiefs fans are just like Kansas City Chiefs fans.
• 1:20:20
  D We've been through the ups and downs, buddy.
• 1:20:22
  Been here where we are. Lifers.
• 1:20:26
  OK, so I made another bracket tournament of the top 16 Kansas
• 1:20:30
  City Chiefs players that I found and I'm go through them and see
• 1:20:36
  who y'all think is the best match at 1 Derek Thomas versus
• 1:20:40
  Alex Smith. Derek Thomas ET all.
• 1:20:45
  Right. Kristen Nakoye versus Marcus
• 1:20:48
  Allen. Oh.
• 1:20:50
  Koye Koye. He's original.
• 1:20:51
  He's OG. Yeah, a lot of people don't know
• 1:20:56
  about him. All right, you got Will Smith
• 1:20:58
  versus Travis Kelsey. I'm a good man, I think.
• 1:21:04
  I'm going Travis. Yeah, I'm going to go Travis
• 1:21:08
  because he he committed to Kansas City his whole entire
• 1:21:11
  life and Will Smith was a traitor and went to those
• 1:21:14
  donkeys. I mean, went to those Broncos,
• 1:21:17
  even though he had one of the greatest stack celebrations of
• 1:21:20
  all times. And we love the we love the
• 1:21:23
  Band-Aid on the nose. But Kelsey?
• 1:21:27
  All right, Jamal Charles versus Eric Berry.
• 1:21:30
  Oh, that's tough. That's two different sides of
• 1:21:33
  them. I'm gonna go.
• 1:21:34
  Jamal, Yeah, yeah, I'm gonna go Jamal as well.
• 1:21:40
  All right, Tony Gonzalez versus Dante Hall.
• 1:21:44
  The human joystick. Dante Hall changed so much.
• 1:21:48
  And he was he's. The joystick, yeah.
• 1:21:50
  He was unbelievable, got to take.
• 1:21:53
  Him. Yeah, I agree.
• 1:21:55
  Yeah, I used to hate him and. You should.
• 1:21:59
  That's that's what the Chiefs are lacking a lot now in this
• 1:22:01
  whole NFL. This too.
• 1:22:03
  I know the shortens, the shortened kickoff is allowed.
• 1:22:06
  Hey, if there's 58 seconds left in the game, watch out.
• 1:22:10
  Some of you can still score and get down there.
• 1:22:12
  But it's taken away that special team side of things.
• 1:22:16
  So. All right, next matchup, Priest
• 1:22:20
  Holmes versus Tyreek Hill. I got to go, Tyreek, just
• 1:22:25
  because of what you did for us. And I'll take Priest home and
• 1:22:29
  his, his behaviors and attitude and demeanor.
• 1:22:32
  And it's on this field. Priest Holmes on and off.
• 1:22:36
  Tyreek on the field. All right, Patrick Mahomes
• 1:22:41
  versus 2 years of Joe Montana. Patty King Ratty.
• 1:22:45
  Yeah. Joe can go.
• 1:22:48
  All right, Tomba Holly or Derrick Johnson.
• 1:22:52
  Like D. JDJ for sure.
• 1:22:55
  All right. Next round, Derek Thomas versus
• 1:22:59
  Christian Nikoya. DT.
• 1:23:03
  All right, Travis Kelsey versus Jamaal Charles.
• 1:23:11
  All right, Dante Hall versus Tyreek Hill.
• 1:23:15
  I'm gonna. Go down he'll we got
• 1:23:19
  championships with him. All right, Mahomes versus
• 1:23:22
  Derrick Johnson. All right, Final Four, Derrick
• 1:23:27
  Thomas, Travis. Kelsey.
• 1:23:29
  Where y'all see a different team, Kelsey?
• 1:23:35
  All right, Dante, Hall and Mahomes.
• 1:23:38
  Mahomes. All right.
• 1:23:41
  We got Eric Thomas versus Mahomes and Travis Kelsey versus
• 1:23:45
  Mahomes. Moms.
• 1:23:46
  Yeah, Without Mahomes, you don't have Kelsey.
• 1:23:50
  Yeah, and. That is true.
• 1:23:54
  All right, Mahomes is the winner.
• 1:23:56
  All right. That's all I have.
• 1:23:57
  Thank you all for doing a therapy session.
• 1:24:00
  Y'all would do shout outs or promote anything.
• 1:24:03
  Y'all definitely could do that now.
• 1:24:04
  I just appreciate, you know, sponsors from Garrison Plumbing,
• 1:24:08
  First Impression, Heath Ryles, Smokin Brothers, Gateway Drums,
• 1:24:13
  VAC Master, Victor Knox. Am I forgetting anybody, Jeremy?
• 1:24:18
  Royal Oak. Royal Oak.
• 1:24:19
  Yes, absolutely. Royal Oak.
• 1:24:22
  Gosh, I can't believe that. But no, we appreciate you, man.
• 1:24:25
  It was great meeting you at the Royal.
• 1:24:27
  I hope we can. We can catch up again.
• 1:24:29
  If there's anything that we can do for you or your podcast, you
• 1:24:33
  let us know. Like I said, we talked about
• 1:24:35
  we'll be in Memphis, so don't be a stranger.
• 1:24:37
  Come by. Love to meet the family.
• 1:24:40
  Yeah. Other than that, man, you need
• 1:24:41
  anything, You let us know, man. Holler at us.
• 1:24:45
  On that note, we'll see everybody next episode.
• 1:24:48
  I built something onto my podcast that every BBQ brand
• 1:24:51
  should be a part of. It's called the BBQ Therapy
• 1:24:54
  Smoke Showdown bracket. 16 meats you cook on the grill go head to
• 1:24:59
  head and every guest picks their winner.
• 1:25:02
  It's one of the most engaging parts of the show.
• 1:25:05
  Every guest plays and every listener loves it.
• 1:25:07
  Because No2 brackets are the same.
• 1:25:10
  Now I'm opening it up for a presenting sponsor, meaning your
• 1:25:14
  brand becomes part of the segment every single show.
• 1:25:17
  This isn't just an ad, this becomes part of the show.
• 1:25:22
  And if you're interested, reach out to Tavis Bryant at
• 1:25:24
  barbecuetherapypodcast@gmail.com. Thank you.
• 1:25:29
  Thank you for joining us for another therapy session.
• 1:25:32
  And remember, like, follow and subscribe to help the BBQ
• 1:25:36
  Therapy community and also visit our website at
• 1:25:39
  www.barbecuetherapypodcast.com.