Latest / Single Tree Nation Show / Showing Up, Staying Grounded & Doing the Work - Real Talk with Charlie & Derry

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Showing Up, Staying Grounded & Doing the Work - Real Talk with Charlie & Derry · Single Tree Nation Show

0:01
welcome back to singletree nation guys i'm
0:04
your man charlie eblin right here with our
0:07
illustrious co-host mr dairy wells what is
0:11
up everybody what is up what is up
0:12
what is up my friend it's cold it's
0:15
a little chilly outside but you know
0:19
ain't no step for a stepper it's it
0:21
is it is winter i always feel like
0:24
after christmas at least in like middle
0:27
tennessee after christmas everybody's like
0:30
well winter's over and all of a sudden
0:34
it's supposed to be like we're in the
0:36
thick of winter i mean like we truly
0:37
are and
0:39
Or is that just a,
0:40
is that a me thing or is that,
0:41
I feel like everybody thinks it's supposed
0:43
to start inching up and look,
0:44
I used to love this time of year.
0:47
I used to love cold.
0:50
I used to love to be out in
0:51
it.
0:54
The older I get.
0:58
if it is not and sunny i don't
1:00
really like it my mother's car did not
1:03
leave the driveway till today and which i
1:07
mean fine i'm glad that the house was
1:10
warm everything was taken care of but yeah
1:12
yeah she's like i got nowhere to go
1:15
Look, it's a tough time of year.
1:18
It's cold.
1:19
It's dark, dreary, snowy, rainy, icy,
1:21
all the things.
1:23
It is right now.
1:24
Y'all forgive me today.
1:25
I'm a little bit under the weather,
1:26
but I couldn't miss a day with y'all.
1:30
Take a quick second and give a shout
1:32
out to our primary technology sponsor,
1:34
Toast,
1:36
partnering with us here and at the
1:37
restaurant,
1:38
helping us bringing undeniable hospitality
1:40
to all people we encounter every single
1:43
day.
1:43
We thank you very much.
1:45
And look,
1:46
we got a lot of cool things going
1:48
on, though.
1:49
We got in March,
1:51
we got a crawfish boil with Minutes
1:54
Wisely.
1:55
Yep.
1:55
That's going to be a lot of fun.
1:58
I'm working on a Veterans Day parade for
2:01
the end of the year.
2:02
That's going to be a lot of fun.
2:05
When you say that,
2:06
like that doesn't even register in my mind
2:08
because it's in November.
2:09
Yeah.
2:09
But these events take time.
2:12
I get that.
2:13
I know that some of these events around
2:14
town or just like even just in general,
2:19
the moment an event ends,
2:20
people start playing the next year.
2:21
Oh yeah.
2:22
Because it does involve so much,
2:24
especially the bigger, the larger,
2:25
you know,
2:26
I can't imagine what it takes to put
2:27
on something.
2:27
I started,
2:28
I literally started working on it in
2:29
October.
2:29
Right.
2:30
for the following year.
2:32
And I can't imagine what something like
2:33
Bonnaroo does.
2:34
We've got that many acts,
2:36
that many stages, that many, you know,
2:37
just the coordination of it all.
2:39
It's like when we were talking with Amy
2:41
at Seventeen Street, you know,
2:43
they work on their barbecue comp all year
2:46
round.
2:46
Absolutely.
2:46
You know,
2:47
as soon as they get done with one,
2:48
they start the next one.
2:49
What a wild concept.
2:50
I mean, it's crazy.
2:51
But, you know, speaking of barbecue comps,
2:53
we got a barbecue comp coming up pretty
2:56
soon.
2:57
About six weeks out?
2:58
Seven weeks out?
2:58
Something like that?
2:59
Yeah.
3:00
so you ready i'm looking forward to it
3:02
i've got it marked out on the calendar
3:04
i am yes that's a full week for
3:07
me i'll be out of town the first
3:09
part of that week i come home for
3:11
a couple days and then we got a
3:13
little competition thing going on and i
3:15
put it on the calendar and the wife
3:17
kind of looked at that looked at me
3:18
and she's like what is that and i
3:20
was like it's a full week that's what
3:22
that is yeah
3:25
So I don't know if that's the outcome
3:26
she thought I was going to have,
3:27
but that's where I was with it.
3:29
So I'll update you a little bit.
3:32
I have a phone call with a good
3:35
friend of ours, Mr. Deuce Raymond.
3:38
Yeah.
3:40
We're going to chat it up a little
3:41
bit.
3:42
Love it.
3:43
Get a little advice.
3:47
Thinking it might help a little bit.
3:49
I've never been in a competition.
3:50
I've never even attended one.
3:52
I've been in a few.
3:52
I will say this.
3:54
hadn't placed very well in it.
3:57
The, everything that I read about it,
4:00
everything that I look at, it literally,
4:05
it almost just feels like a crap shoot,
4:07
but you still prepare for the crap shoot.
4:09
I don't even know if that makes sense,
4:11
but like it, it really,
4:12
it reads awkwardly, like for me,
4:14
for all the stuff that I've tried to
4:16
get some info on a different,
4:17
and maybe it's just my lack of having
4:19
been there and not having my feet wet,
4:21
so to speak.
4:21
Some of it,
4:22
I will tell you from the experience that
4:24
I've had, some of it is luck.
4:27
Sure.
4:28
Because you were going to have a hundred
4:31
plus professional teams surrounding us.
4:36
Some of these people do it for a
4:38
living, right?
4:39
They don't have restaurants, right?
4:41
They don't have food trucks.
4:43
They cook competition barbecue all year
4:45
round.
4:46
That's what they do for a job.
4:49
how often are they cooking every weekend
4:53
really like I mean there's a season right
4:56
but I mean is it is it legitimate
4:58
to say forty forty five weeks out of
5:00
the year yeah yeah golly yeah like there's
5:04
guys out there that do that I'm impressed
5:08
and it's nothing now I will tell you
5:10
I've had some of
5:15
competitor's barbecue and in comps and and
5:18
you take a bite of something and you
5:20
and it's phenomenal even the stuff that
5:22
sucks is phenomenal and you're gonna go
5:26
how did that not do well that was
5:27
delicious but i mean you've tried to
5:33
explain this to me like there's a fine
5:35
line between it happens best ofs don't
5:39
don't
5:46
I ain't going to have enough testosterone
5:47
this week.
5:47
Oh, man.
5:49
But, like you said,
5:51
you're going to have a hundred-something
5:52
teams there.
5:53
At some point, the cutoff has to, like,
5:56
it gets, like, literally, like you said,
5:57
it gets down to luck because there is
6:00
just a matter of trying to get it
6:03
just right.
6:05
Because, I mean,
6:08
what distinguishes the top ten or fifteen
6:11
teams?
6:12
Don't they all start to taste similarly at
6:15
some point?
6:16
I'll give you a rundown so you can
6:17
kind of have an idea.
6:18
Yes.
6:19
So we'll get there Friday morning real
6:22
early.
6:22
Okay.
6:24
Okay.
6:26
We'll get everything set up.
6:28
Once we get our meat inspected,
6:31
then we can start prepping.
6:33
Once you're done prepping,
6:35
then you got to wait to cook.
6:37
You ain't got nothing to do.
6:40
So we'll start a fire.
6:41
We'll tell some more stories,
6:42
probably smoke a cigar,
6:45
maybe drink some brown liquid, you know,
6:48
who knows then when it's time to cook
6:53
as game time, like you got it,
6:56
it's time to go.
6:58
So,
6:59
but what happens is everybody's got to
7:04
cook their stuff.
7:07
If it is not cooked,
7:10
if everything you cook is not cooked to
7:11
perfection, you don't have a shot.
7:14
Right.
7:15
I don't care what flavors you put on
7:17
it.
7:17
Right.
7:18
You have to cook it perfectly first.
7:20
Sure.
7:23
Kind of like playing Texas Hold'em.
7:27
You can't see the flop unless you put
7:28
in the Annie, right?
7:29
Yeah, exactly.
7:30
You know what I mean?
7:31
You don't get cards unless you've seen
7:32
that.
7:33
So same thing with same thing would
7:36
accomplish.
7:36
You have to cook everything.
7:38
Perfect.
7:38
That's just the empty to get into the
7:39
hand.
7:40
Is there a timeframe that they force you
7:42
to cook in?
7:43
Oh yeah.
7:44
Like a,
7:44
like you've got a four hour window or
7:46
six hour window away from the time that
7:49
you start from the time that you get
7:52
your meat inspected.
7:53
Okay.
7:55
Um, you can start cooking whenever,
7:57
once you get it inspected.
7:58
Okay.
7:59
Now there's different turn in times.
8:03
So we're going to cook brisket.
8:04
We're going to cook chicken.
8:06
We're going to cook pork.
8:07
We're going to cook ribs.
8:09
There's different turn in times,
8:11
thirty minutes apart for all four of
8:12
those.
8:13
Okay.
8:14
Okay.
8:15
So, um,
8:18
let's just,
8:19
and I'm trying to remember out of top
8:21
of my head,
8:21
but you take and you'll go turn in
8:25
the chicken first and you turn into ribs
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and you turn in pork and he turned
8:30
brisket.
8:30
I think that's the correct order.
8:32
Probably not.
8:32
And we'll forgive my sicknesses cloudy
8:36
brain,
8:39
but you got to think with a hundred
8:40
teams,
8:43
how many judges you have
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be able to judge that many plates of
8:49
barbecue that come in right right so just
8:53
taking a guess there's going to be a
8:55
couple hundred judges so i don't know why
9:00
in my mind i never considered there would
9:02
be that many judges yeah let's be like
9:04
ten okay this makes so much more sense
9:08
see this is every table
9:10
We'll have six judges,
9:13
six judges at every table.
9:14
All right.
9:15
So let's say dairy's barbecue team turns
9:20
in their ribs.
9:22
Trent's barbecue team turns in their ribs.
9:24
Charlie's barbecue team turns in their
9:26
ribs.
9:28
Sarah's little Charlie's Mason's cadence,
9:32
Julia's all these teams turned in all
9:35
their ribs, right?
9:37
Let's say there's
9:41
in a row right it's likely that those
9:46
ten teams that just turned in all went
9:49
to different tables okay okay right so
9:53
your ribs come to my table with me
9:59
and five other judges trent's ribs went to
10:04
the table next to you
10:07
him and five other judges are judging
10:10
somebody else's plate, right?
10:12
So now the same people aren't judging the
10:15
same plate.
10:21
So you got six people judging your food
10:24
that didn't judge his food.
10:26
Right.
10:27
So how do they weed folks out?
10:29
So they all went through,
10:31
all of those judges went through a class
10:34
and that class taught them what to look
10:36
for.
10:38
Taste, texture, tenderness.
10:44
they judge you off of those so if
10:46
a table has let's just assume ten turn
10:49
ins they draw the top one they take
10:52
the top one you get graded okay okay
10:56
and it's a scale i think it's one
10:58
to ten but if you get less than
11:00
a six it's inedible right seriously
11:03
seriously okay so if you can if you
11:06
get a six you should not be in
11:08
a competition
11:10
something something happened so assume
11:12
somebody came in like are they are they
11:17
getting a six they get a card yeah
11:20
everybody gets their stuff okay so and you
11:24
mentioned seventy first yeah all right um
11:27
i've been at seventy seventh okay in a
11:30
competition yeah it was supposed to be a
11:31
jab i couldn't remember the right number
11:32
you know so i just figured i'd correct
11:36
you um on that i gave you six
11:39
spots i've never gotten anything less than
11:42
an eight okay
11:47
All right.
11:48
Well, yeah,
11:50
I'm just going to chalk it up to
11:51
that.
11:51
The judges, I mean, I guess quote,
11:54
they know what they're doing and, and are,
11:56
is there like a,
11:57
do they do it in heat?
11:58
Like no matter, no matter what you say,
12:03
your taste profile and my taste profile
12:06
are totally different.
12:07
Absolutely.
12:07
I guess what I'm getting at, let me,
12:08
let me sum it up like this.
12:11
If my table has a perfect tan and
12:13
your table has a perfect tan who's first.
12:18
It's very difficult.
12:19
Okay.
12:20
Um, but you have, it's not,
12:23
so you have,
12:24
everybody gets a score and then it goes
12:27
from there to the,
12:28
there's a throwaway number.
12:29
Okay.
12:30
Right.
12:31
So you take, and I can't remember the,
12:32
all the details right now,
12:34
cause I'm a little foggy,
12:35
but you take all of that and then
12:36
it goes down to the next level.
12:38
Yeah.
12:38
And then it just goes from there.
12:40
It's kind of like missing the cut and
12:41
golf.
12:42
similar.
12:44
But again,
12:45
if you got two or three straight tens,
12:48
straight perfect scores,
12:49
whatever you want to call it.
12:49
I've never seen that happen.
12:53
Probably not.
12:55
To consider a tie, though,
12:56
for first or second,
12:58
would they just call it a tie?
13:00
Or would they have a taste off?
13:02
There's how the scoring is done.
13:05
You can go down, okay, hey,
13:07
you got six tens.
13:11
You got six tens.
13:13
This person gave you a nine point nine.
13:16
Okay.
13:16
This person gave you nine point eight.
13:18
Okay.
13:19
Okay.
13:19
Now we're getting there.
13:20
So.
13:21
Okay.
13:21
Down to the next level.
13:22
That person's out.
13:24
Okay.
13:25
So there is a cut off a tweaking
13:27
of the.
13:27
Yeah.
13:27
All right.
13:29
you take the top five the top five
13:31
numbers is what you get is how you
13:32
rank them okay rank the plate so and
13:35
i can show it all to you better
13:37
than i can tell you right now i'm
13:38
going to show up this thing and they're
13:39
going to look at me like this guy
13:41
is a duck out of water he has
13:43
no idea of being here no you will
13:45
fit right in excellent it is um
13:50
Yeah.
13:52
We'll plan for the weather.
13:53
Sure.
13:56
And I would bring a comfortable chair.
13:58
I might bring two.
14:00
Yeah.
14:01
Yeah, there's nothing wrong with that.
14:03
Yeah.
14:04
Yeah.
14:06
And then, yeah, I'm thinking about,
14:09
depending on what the weather is this
14:10
year, I may bring a blow-up mattress.
14:14
Sleep in the truck?
14:15
Sleep outside somewhere?
14:16
Sleep in the bed of the truck, yeah.
14:18
Last year I slept in the cab of
14:19
the truck and I woke up and I
14:21
felt like my head was coming out my
14:23
foot.
14:26
it was i had a few experiences in
14:28
in parts of life where i've slept in
14:30
cabs or trucks and whatever and i will
14:32
say i've always been able to find that
14:35
one spot where it was okay yeah but
14:38
leading up to that it is brutal the
14:42
the the way i do competitions is and
14:46
most most of the guys like to cook
14:48
get up early in the morning and they
14:50
cook hot and fast and they try to
14:52
get it done really quickly
14:54
and there's no rest time right you know
14:56
very little i just i just don't like
15:00
cooking hot fast yeah that's the point of
15:03
barbecue yeah and the problem is i'm
15:06
traditional so being traditional in
15:09
barbecue and being traditional in
15:11
competitions right is two different things
15:14
right so
15:16
We'll see.
15:18
More than likely, we will cook overnight.
15:22
We'll go to bed three-ish.
15:26
We'll get up at five-ish.
15:29
So it's not really like you're sleeping.
15:31
Good times.
15:32
You just get a nap.
15:33
Good times.
15:34
And then I get up and go get
15:36
some coffee in Waffle House.
15:39
Heavy on the coffee.
15:41
We were... I was watching...
15:45
uh reruns of the deadliest catch and first
15:49
of all i there's a stat i want
15:51
to throw out at you at least early
15:53
on that industry if you will averages one
16:00
death a week at least in the early
16:02
two thousands
16:04
And I got to thinking that's a whole
16:06
lot,
16:06
but then literally in the middle of these
16:07
episodes, the first or second season,
16:08
whatever it is,
16:09
there's a whole ship that goes down.
16:11
Well, that's six people.
16:12
So when you say to average like that,
16:14
like, okay.
16:15
And the,
16:15
the seasons sometimes are only two weeks
16:17
long, depending on various factors.
16:21
So you're like, well,
16:21
there's three a week, you know, I mean,
16:23
on average, you see what I'm saying?
16:25
So like, it truly is quite deadly,
16:27
but I want to bring it up since
16:29
you brought up coffee.
16:31
I have,
16:31
I consume my fair share of coffee.
16:33
I love just black coffee.
16:34
Just, I mean, it's,
16:37
but this one guy was like,
16:40
we're running out on the show.
16:43
And this other guy turns around and is
16:45
like, what do you mean we're running out?
16:47
He's like,
16:47
we got about four pots of coffee left.
16:50
And the guy's doing the math,
16:51
like in his head fast.
16:53
And he's looking at how many crab are
16:55
in the tank, how much time's left,
16:58
turning in his wind.
16:59
He's like,
17:01
we don't have to get this done.
17:02
Cause like,
17:03
he is not going to work without coffee.
17:05
And those dudes pull like,
17:07
our shifts sometimes.
17:08
And I can't imagine trying to do that
17:09
without some sort of caffeine, nicotine,
17:13
something that just, you know, drives you,
17:15
whatever.
17:16
And he shook that can and he was
17:18
like last one.
17:19
And they were literally headed back to
17:20
port.
17:21
It was about six hours away.
17:23
And I was like, all right,
17:24
like he cut Nick close.
17:26
And I just,
17:27
it's a world that the large majority of
17:29
us would never understand, never get into,
17:32
never have, you know what I'm saying?
17:34
Um, it's just a unique, uh, unique spot.
17:37
So I want to bring up, this is,
17:42
I got a phone call yesterday, uh,
17:45
And it's probably the, I don't know,
17:51
third,
17:52
maybe fourth phone call I've gotten
17:57
recently about the same topic.
18:02
And I'm trying to understand, um,
18:09
guy called me and,
18:11
and wants to start his own business.
18:19
And my first response to him was why?
18:25
Now, that should be perplexing.
18:27
Because I started my own business, right?
18:30
I know why I started it.
18:31
Right.
18:32
But like, why are you wanting?
18:33
I don't understand why you want to do
18:35
it.
18:35
Now, here's the reason.
18:37
This gentleman
18:39
that I'm speaking about now.
18:41
And I had another one the other day
18:43
that we both know his boss and I
18:48
can understand why he wants to do it.
18:52
But I don't think people understand what
18:56
entrepreneurship really is.
19:00
And you brought up the deadliest catch.
19:02
Most of those guys own their own boats.
19:06
And what they do is incredible.
19:11
Not only is it
19:13
life-threatening daily but it's it's
19:18
brutal right right um so we're gonna take
19:23
a quick break but when we come back
19:24
i want to talk about entrepreneurship and
19:27
why people want to do what i do
19:30
every day sure
19:34
welcome back to singletree nation guys i'm
19:37
your man charlie eblen we are discussing
19:40
all things today we've gotten some
19:43
barbecue comp secrets coming up going to
19:48
smoking on the shores my man dairy we're
19:51
gonna uh i think we're just gonna take
19:54
home the grand champion this time you know
19:58
how crazy would that be
20:02
you imagine i would all right so when
20:03
i used to play cards in high school
20:05
and college and we do just a little
20:07
bit of you know poker and gambling
20:09
whatever i was always the guy as soon
20:11
as i got up i quit i would
20:13
never go back to another competition i
20:14
would say one and done i won first
20:16
place thank you very much i know that's
20:19
not the nature of the competition and and
20:21
the community and that kind of thing but
20:23
there'd be a part of me it's like
20:24
yeah go out on top so
20:27
That'd be smart.
20:30
Nobody can take it away from you.
20:33
I've won a hundred percent of the
20:34
competitions I've ever been to.
20:37
I'm also a little bit of a sore
20:38
loser.
20:38
There was one year I was involved in
20:40
a chili cook-off.
20:41
I won first place.
20:42
And I was like,
20:43
I had it in the bag.
20:43
Like I knew right next year,
20:45
didn't even place.
20:46
And I was a little ticked about it.
20:47
And I was like, what ha the,
20:50
the reason I was upset that the
20:51
competition was almost the exact same.
20:53
Wasn't much that changed.
20:56
You know, uh,
20:57
you got beat with a white chicken chili.
20:59
Didn't you?
20:59
No,
21:00
I would get upset if I ever got
21:02
beat by that,
21:03
but that was last chili comp.
21:08
Did you win with that or did you
21:09
lose to that?
21:09
I lost to that.
21:10
Okay.
21:12
But yes.
21:13
I mean,
21:13
I know it was going to happen because
21:14
it was like a neighborhood competition.
21:16
It wasn't anything crazy.
21:17
Yeah.
21:18
But like I took my restaurant chili to
21:20
a neighborhood comp.
21:23
Like, for real,
21:24
like one of my guys who wrote the
21:26
recipe with me.
21:29
And I didn't even say with me.
21:30
He wrote the recipe.
21:32
I just tweaked it a little bit.
21:33
Right, right.
21:35
That's funny.
21:36
This dude, he was,
21:38
and he even said it too.
21:39
He was like,
21:39
you're going to get beat by a white
21:40
chicken chili.
21:41
Oh, jeez.
21:41
And I'm like, bro, I know.
21:43
Like, don't even talk to me about it.
21:45
Hopefully nobody enters one.
21:47
Sure enough.
21:50
Have you ever tried white chicken chili?
21:51
Yeah.
21:51
Tried to make it?
21:53
Yeah.
21:54
I can't do it.
21:54
I screw it up.
21:55
It's not chili.
21:56
No, it's not.
21:57
It's chicken soup.
22:01
But my competition didn't change.
22:04
And I went from first to not even
22:05
placing on back-to-back years.
22:07
I was like, what?
22:08
And so I'm a little bit of a
22:09
sore loser in those regards.
22:11
Look, man.
22:11
I'm going to tell you what.
22:14
Somebody asked me the other day why I
22:16
don't claim to have award winning
22:18
barbecue.
22:19
Because I've won awards right for my
22:22
barbecue, right?
22:28
stay for those of you who can't see
22:32
that my microphone keeps falling down
22:35
sometimes you got to talk to it the
22:36
right way but why yeah what's the take
22:43
on that i mean look i i don't
22:47
i didn't get into cooking barbecue to win
22:50
awards sure
22:52
And that's why, honestly,
22:53
I really haven't done a lot of barbecue
22:55
comps.
22:57
Now that I've gotten into the competition
22:59
world, for me, it's not even,
23:05
it's more the camaraderie.
23:07
It's more the fellowship.
23:09
It's more the community.
23:11
It's more like meeting all these new
23:13
people and the networking than it ever
23:16
will be about winning.
23:18
Now, don't get me wrong.
23:20
Whenever all the turn-ins are done and
23:22
we've just spent thirty-some odd hours
23:25
staying up and cooking and setting up and
23:27
tearing down and cleaning up and you're
23:29
standing underneath the awning and you're
23:31
waiting on all the calls to come through
23:35
and they don't call your name...
23:40
But at the same time,
23:41
when they do call that somebody's name of
23:43
a buddy or somebody you know.
23:44
It's really cool.
23:45
And I'm like, that's cool.
23:46
And it's just like being able to cheer
23:49
on.
23:50
Like,
23:50
you don't have to put me down for
23:52
you to be better.
23:52
Yeah.
23:53
Like,
23:53
we're all out here trying to do the
23:55
same thing, having a blast.
23:56
Yeah.
23:58
Look,
24:00
I've learned a lot about barbecue just
24:03
going to those competitions.
24:04
Absolutely.
24:06
And none of it had to do with
24:07
cooking.
24:08
Right, right.
24:10
You know what I mean?
24:12
And we talked about it a couple of
24:13
weeks ago on air as well.
24:15
The community that the barbecue world is
24:17
in is crazy.
24:19
It goes back to the guy that called
24:20
me yesterday and the one that called me
24:23
not too long ago.
24:25
Um,
24:26
and they getting into this business is,
24:31
is hard.
24:33
It is,
24:34
it is not for the faint of heart.
24:36
Right.
24:36
Starting your own thing is not for the
24:38
faint of heart.
24:39
I had a conversation with a,
24:40
with a gentleman today and I had the
24:48
same conversation with my father as well.
24:51
People don't understand.
24:53
what it's like working for yourself.
24:57
You just don't get it.
25:00
And I'm not trying to take anything away
25:01
from other people when I say it,
25:04
but I have my wife, my kids,
25:08
my dog, my house,
25:10
my life to worry about every single day.
25:13
So do most men in this world.
25:17
But I also have a team of twelve
25:21
or so individuals that I have to worry
25:24
about their other halves, their mortgages,
25:27
their light bills, their safety,
25:30
whether or not they're going to get to
25:31
work and back.
25:33
all of that as well.
25:36
And then when money gets tight,
25:39
because in any business that always
25:40
there's always a time that money is going
25:41
to get tight.
25:43
Now you're having to worry not only about
25:45
your stuff,
25:46
but you're worried about their stuff too,
25:47
right?
25:48
Because if you can't pay them,
25:49
then they can't pay their bills.
25:52
That's a whole new world of stress.
25:55
People don't understand that.
25:57
I don't think
26:01
I don't want to say true entrepreneur,
26:02
like there's people that haven't done what
26:04
they want to do,
26:05
but entrepreneurs who go out and be
26:08
successful and make it typically have a
26:11
sense of the work that will be involved.
26:15
I think people who look at
26:17
entrepreneurship as something to be
26:20
attained, or that's the cush part of,
26:22
well, once you've made it,
26:23
you become an entrepreneur because they,
26:26
they literally see, well, look,
26:29
he takes three days off a week and
26:30
goes golfing, you know, and well,
26:31
he sleeps in because he gets to take
26:34
the kids to school and he does all
26:36
the extra time for the fun stuff.
26:37
Cause he's an entrepreneur and, you know,
26:39
he owns his own business.
26:40
That's what they do.
26:42
Even for.
26:45
various businesses,
26:47
and I'm going to pick on real estate
26:48
here a little bit because their schedules
26:50
can be so flexible.
26:51
And so whatever,
26:53
those people are still busting tail,
26:56
trying to get certain dots to connect
26:59
paperwork, deadlines,
27:01
contracts extended or closed or whatever.
27:03
And so there's a whole lot of that
27:06
goes into it where,
27:07
but if you take a step back,
27:09
So-and-so sponsored by X, Y,
27:11
Z real estate.
27:12
And they're at a golf tournament who Luke
27:14
happens to be playing.
27:15
I want to be a business owner one
27:17
day, you know?
27:17
And so there's this, this,
27:18
this people see the glitz and the glam.
27:21
They don't see the work.
27:22
Absolutely.
27:23
But they don't see the guy who was
27:25
up at three AM prepping to head out
27:28
so that he could go back home to
27:31
get the kids, to take them to school,
27:32
to go back to work or the guy
27:34
that woke up at one in the morning
27:35
because he couldn't figure out how to fall
27:38
back asleep.
27:38
Right.
27:39
You know, and then I, I mean,
27:41
those are things that people,
27:42
and that's not to say that there aren't
27:43
stresses in people's lives,
27:44
but they think, oh, look,
27:46
he gets to drop his kids off every
27:47
day.
27:48
Cause he owns a business.
27:49
Well, that's your four hour break,
27:51
you know, of, well,
27:53
I've been going since four.
27:54
Yeah.
27:55
I better do something eight o'clock.
27:56
I'll take the kids to school and then
27:57
I'm right back to it.
27:58
You know, like it's, it's funny.
27:59
Like I,
28:00
I typically will go to my restaurant
28:03
sometime in the morning.
28:05
Yeah.
28:06
But I started working well before then.
28:08
Hmm.
28:10
And I was talking to one of my
28:11
guys the other day,
28:13
and I was telling him that I do
28:14
a lot of my media stuff first thing
28:17
in the morning when I first get out
28:19
of bed.
28:19
And I'm just trying to figure out life
28:22
because it's not mentally taxing.
28:25
It's just what's visual.
28:27
So I can play around on my phone
28:29
and make those videos.
28:33
And he was like, man,
28:33
you do that every day?
28:35
yeah yeah absolutely if i don't then we
28:39
don't have any content for the restaurant
28:41
and now here's what's crazy is i don't
28:47
do enough i need to do more right
28:54
and i started thinking about it the other
28:55
day like my i used to go live
29:00
all the time and i don't go live
29:02
hardly at all anymore
29:03
And I'm thinking I'm playing around with
29:05
going live every day for three to five
29:09
minutes every day on my personal page,
29:13
whatever the thought of the day is.
29:15
Right.
29:15
You know, um, sit by the fire and,
29:19
you know, have a fireside chat with Chuck.
29:23
Well, at least you've got a name.
29:25
I don't know if that's going to be
29:27
it or not, but we'll figure it out.
29:30
That's good, right, Trent?
29:34
I don't know.
29:34
I've been thinking a lot.
29:35
I've had multiple calls about people
29:37
wanting to start their own businesses
29:39
recently.
29:41
I want to throw some caution to the
29:44
wind a little bit.
29:46
Look, I got lucky.
29:49
I mean,
29:49
I was in the right place at the
29:50
right time.
29:51
I met the right people,
29:53
shook the right hands,
29:55
worked way too hard.
29:59
Sat in the Kroger parking lot in the
30:00
middle of February in an ice storm trying
30:02
to sell barbecue because I needed to pay
30:04
the mortgage that month.
30:08
Didn't know if it was going to work.
30:10
Still to this day,
30:11
don't know if it's going to work,
30:13
you know, working every day,
30:14
trying to figure it out.
30:15
Right.
30:15
Cause we started a media company to do
30:17
the same thing.
30:17
Right.
30:18
So, I mean, it's,
30:19
it's every day it's something and we're
30:20
trying to,
30:22
trying to figure it out and it's
30:24
difficult.
30:25
And I would tell anybody that wants to
30:27
start their own business, call me.
30:30
Let's talk about it.
30:32
I don't have all the answers.
30:34
I'm not the smartest guy in the room.
30:36
But what I can tell you is because
30:38
I'm not the smartest guy in the room,
30:40
I ran into a few walls.
30:43
And running into those walls,
30:44
I can help you miss running into those
30:45
walls.
30:46
I can help you find the door versus
30:48
just running face first into something you
30:50
don't need to.
30:51
Years ago,
30:52
I had a buddy of mine who was
30:53
trying to start a business and he was
30:55
going to numerous business guys that we
30:58
all knew at the time,
31:01
successful businessmen.
31:02
Like they had three or four businesses.
31:04
They knew how the flow of everything
31:05
worked, whatever.
31:08
And X, Y, Z question.
31:12
And a lot of it was just how
31:14
do I operate my business?
31:15
What do I do?
31:15
You know, these things and like,
31:17
you just go do it.
31:19
And I think twenty, twenty five years ago,
31:21
there wasn't the ability to put it out
31:25
there the way there is now.
31:26
And because of that,
31:27
you have entrepreneurs like you, right?
31:29
Call me.
31:30
I can't tell you every single step to
31:32
take,
31:32
but I can tell you which ones to
31:33
avoid.
31:34
You know, there's at least that aspect.
31:36
And there still is.
31:38
There's still a segment of running a
31:41
business that is literally just go do it.
31:45
Yeah.
31:45
And that you can't know until you do.
31:47
I mean,
31:49
and that's such a weird aspect because my
31:52
buddy who I'm thinking about specifically
31:53
is.
31:54
He didn't find out until like two years
31:57
into the whole process that he wasn't
32:00
carrying one of his insurances correctly.
32:03
And I don't know if it cost him
32:04
money or anything like that,
32:05
but it's just like one of those things
32:07
where finally he fumbled through it,
32:10
right?
32:10
And then all of a sudden the agent
32:12
or whoever is like, hey, just FYI.
32:15
Y'all may want to tweak that.
32:17
And so we did the same thing and
32:18
you don't know until you, you know,
32:20
like I said,
32:20
you don't know until you know,
32:21
that's right.
32:21
Yeah.
32:22
So, um,
32:23
I think it's unique when business guys say
32:25
that,
32:27
but I also see a very different world
32:30
where a lot of business people now,
32:32
I can't tell you what steps to take,
32:34
but I can tell you what to wants
32:35
to avoid.
32:36
Look, this is going to shock.
32:36
A lot of people may not shock some,
32:41
and my wife would probably disagree with
32:42
all of them, but I'm about to say,
32:44
um,
32:46
When I turn my phone around and start
32:50
recording, I feel awkward as AF.
32:54
Like I feel goofy sitting here staring at
32:57
this camera right now.
32:58
I feel goofy.
33:00
Like I don't feel like I look natural
33:02
or anything like that.
33:05
I still stutter on my words.
33:07
I still say um and um and um
33:08
way too much.
33:13
You have to start somewhere.
33:14
You do.
33:15
And five years ago,
33:17
I had a TikTok account.
33:20
I had an Instagram account.
33:21
I had a Facebook.
33:22
I had a Twitter.
33:24
I think if I remember correctly,
33:26
there was twenty seven followers on
33:28
TikTok.
33:30
Double digits, baby.
33:33
My Instagram account,
33:35
Singletree didn't have an Instagram
33:37
account to start with.
33:38
Right.
33:38
I had to I had to start that
33:40
one.
33:41
But now we got,
33:42
and some odd people that follow us on
33:44
Instagram,
33:44
almost to follow us on Facebook,
33:47
a couple more thousand on Tik TOK.
33:50
And that's all from just doing it.
33:51
Right.
33:53
I tell you that because I didn't know
33:56
what I was doing.
34:00
I just did it.
34:00
Right.
34:02
Trent and I had a conversation sitting
34:05
outside one day about just starting a
34:07
podcast.
34:08
I didn't know what I was doing.
34:10
I I'll never forget coming in here,
34:13
sitting in the corner with my laptop on
34:15
the first episode, talking to Trent,
34:18
not having an idea of what I was
34:20
doing.
34:21
I think even if you go back there,
34:23
there's two aspects of that.
34:25
First, you,
34:26
you can't learn some things from a book.
34:31
You're just going to have to figure it
34:33
out on the fly.
34:35
Secondly,
34:36
I do think you have to have some
34:38
sort of way to have a measurable growth.
34:42
And the one thing I love about media
34:44
is it allows for that.
34:46
And you can go look at our episodes
34:49
where, you know,
34:50
the very first one where I was a
34:52
guest versus going back to some of those
34:54
very first ones.
34:56
We got all the white walls, you know,
34:57
like it's just, you know,
34:59
you're in the hospital, you know,
35:00
the operating room.
35:01
If you go back to the very first
35:03
episodes before you were on the show.
35:05
Right.
35:07
And I was sitting at the table with
35:08
my laptop.
35:13
One of my favorites was when we had,
35:16
uh, Peter Demason.
35:20
Okay.
35:22
And, and watching,
35:24
I watched some of that episode the other
35:25
day and just watching how.
35:31
awkwardly i sat there right and asked some
35:34
of these questions and i'm reading off my
35:37
paper and it's awful i won't share with
35:40
you the details of why i was super
35:43
nervous on air you and i had you've
35:46
i've shared with you i was super nervous
35:48
today but and then you calmed me down
35:50
and all that related back to my only
35:54
episode that i've done by myself
35:56
And that's where it stemmed from.
35:57
And then, you know,
35:58
I was talking with Julia and she was
36:00
like, hey, but listen,
36:01
think about the context and how that one
36:03
came about and who it was with and,
36:06
you know, just kind of all the little.
36:08
And I was like, wait a minute,
36:09
like I should have, you know,
36:11
I can do that now.
36:12
And what I fast forward to mentally is
36:16
walking through New Heights Brewery and we
36:20
do a live show with a bunch of
36:23
Billy Strings fans.
36:25
Or we go to Savannah Bananas and we're
36:27
in the...
36:29
titan stadium interviewing kids and
36:31
talking and having a big time and all
36:34
the way back from sitting in the corner
36:35
at that table and like i don't know
36:37
what question that is so there is a
36:40
measurable growth there and i think that's
36:41
part of going to that entrepreneur's part
36:44
entrepreneur part is being able to look
36:47
back and say yeah year one i missed
36:50
this i skipped that didn't even know this
36:52
existed
36:53
by year three i haven't missed a payroll
36:56
yet all my taxes are caught up and
36:59
nobody's come to try to shut me down
37:01
yet fast forward to year ten i've only
37:04
been sued once my doors are open you
37:07
know i'm saying like there's a there's
37:09
some sort of measurable fact in that
37:11
because let's be honest all these things
37:13
come about in life i had a buddy
37:14
my just few it's been about six or
37:16
eight months ago now
37:18
He literally is like, yeah,
37:20
going through my third lawsuit.
37:21
And I was like third.
37:22
And he was like, yeah,
37:23
you get used to him after a while.
37:25
And I was like,
37:26
this guy would never get used to.
37:28
And he was like, no, you do.
37:29
He said,
37:29
because you get named on something or, or,
37:32
or, you know,
37:33
and it was insurance related and they
37:34
picked up the X, Y,
37:35
Z factor or something.
37:37
And I was like, I just,
37:39
and he cut text later.
37:40
I was a half.
37:40
Why it all got washed out in court.
37:42
There's no suit.
37:43
I was like, man, what?
37:45
for him it was water off ducks back
37:47
he's like it's my third one you know
37:48
what do you do so uh there's just
37:51
aspects of business and i think the other
37:54
thing that when it comes to entrepreneur
37:57
is everybody wants to have
38:00
a set of standard or criteria.
38:06
The other problem with that is that
38:08
criteria doesn't remain the same business
38:10
to business.
38:12
Not even within the same scope of,
38:14
if you say restaurant,
38:16
restaurant to restaurant is going to be
38:17
different.
38:18
And I can't sit here and tell you
38:20
that it's going to be this or that,
38:22
but I can sit here and tell you,
38:24
make sure you got your liquor license,
38:26
something like that.
38:28
Don't mess that part up.
38:29
Make sure you're good with your drink
38:31
dispenser.
38:31
Make sure you got your backflow ready to
38:33
go.
38:34
There's going to be inspections, but...
38:37
I can't tell you what the cost of
38:38
your food supply is going to do because
38:40
you may get some global pandemic that's
38:43
going to make a case of chicken triple
38:45
and you weren't prepared for that.
38:46
I am.
38:49
Nobody was prepared for that.
38:51
No,
38:52
but you know who didn't worry about that?
38:54
You're telling restaurant guy,
38:54
you see what I'm saying?
38:56
Like, so even restaurant to restaurant,
38:58
you can't just say, well,
38:59
I own a restaurant.
38:59
So it's the same and it's just,
39:01
it's not.
39:02
No, they're, uh, they're different,
39:04
but I mean, overall they're pretty close,
39:06
you know?
39:06
I mean, the margins are very similar.
39:10
Some are better than others.
39:12
I know restaurants in town that serve
39:15
lunch and they don't make any money on
39:16
it.
39:17
Just to get people to come in the
39:18
door.
39:19
It is wild.
39:20
I know a guy too.
39:23
yeah the guy's crazy oh man you know
39:25
it's a good time and then you know
39:28
you can get a better value going to
39:33
most local businesses better quality going
39:37
heavy on that business yes better
39:40
hospitality because we actually give a
39:43
turd darn whatever
39:51
Not to mention the fact you start knowing
39:52
people.
39:53
You go back to what you said earlier
39:57
I love walking through my restaurant.
39:59
My wife and I were working together today,
40:01
and I love walking through my restaurant,
40:05
and it's just the two of us.
40:08
My wife is incredible when it comes to-
40:10
It's like your fourth kid, isn't it?
40:12
Man, she is, no.
40:13
I'm like her fourth child.
40:15
No, no.
40:15
The restaurant is like y'all's together
40:17
fourth child.
40:20
I'm her fourth child.
40:23
No, it's... Yes.
40:25
Yes, it is.
40:26
It's our baby for sure.
40:29
But it's...
40:31
was walking through the restaurant today
40:32
and i'm just looking around place is full
40:35
just the vibe you get you know people
40:38
are smiling and eating the food however
40:40
they're all men is delicious one guy comes
40:43
in he works for the city but he
40:47
always he would always get my chicken wing
40:49
lunch special and i took it off because
40:50
wings got too expensive yeah um and it
40:53
was literally costing me money
40:56
i was paying people to eat my chicken
40:57
wings like this is crazy you need to
41:01
have some you can get the chicken lunch
41:03
special but you must order an additional
41:05
side i gotta break it it was it
41:07
was bad so i had to take it
41:09
off the menu sure but uh
41:12
long story short, now he comes in,
41:14
he gets the chicken tenders.
41:15
Yeah.
41:16
And I think today was the first day
41:18
that he got the tenders on the lunch
41:21
special.
41:21
He's been getting the dinner.
41:22
Right.
41:23
And he saw that they were on a
41:24
lunch special.
41:25
He's like, Ooh, let me get those.
41:27
And he was like, Oh my goodness,
41:28
that's a lot of food.
41:29
I'm like, yeah, man, I'm here for you.
41:32
Last week.
41:33
I told you that.
41:34
Yeah.
41:34
I mean, like it just, you come in,
41:36
like it's, it's, uh,
41:38
it's a value first of all it's it's
41:41
homegrown uh and i don't know what it
41:44
is this this whole the the the ice
41:49
storm thing that you know we did with
41:51
a few weeks back going through that
41:54
thinking about the number of people i know
41:55
that own a business who come in have
42:02
to take a day or two or three
42:04
off
42:05
that impacts a lot more than just those
42:09
two or three weeks.
42:10
Right.
42:11
Or two or three days rather.
42:12
Yeah.
42:13
And that,
42:14
it really got me thinking like go to
42:15
the small business place because your,
42:18
your, your big box stores,
42:19
your big chain restaurants, all this,
42:20
they're going to be fine.
42:22
You got to think I took two days
42:23
off, right?
42:24
So we,
42:25
we were off Sunday and we were off
42:26
Monday, right?
42:27
Technically you could go ahead and call it
42:30
Saturday too.
42:31
Because I was only open until four o'clock
42:33
on Saturday.
42:34
Right.
42:35
And obviously we didn't do the sales that
42:37
we would normally do on a Saturday with
42:38
the snowstorm coming in.
42:39
Everybody's trying to find a guy in the
42:40
middle.
42:41
Right.
42:41
Yeah.
42:41
They need to have their milk sandwiches,
42:44
man.
42:45
No bread, no milk.
42:47
You good?
42:48
There wasn't no ramen.
42:49
You couldn't even get the shrimp ramen.
42:51
And that's the nastiest one there is.
42:54
Walmart was sold out of the shrimp.
42:58
The part that got me was the frozen
43:00
pizza aisle.
43:01
And here's why it hit me so hard.
43:06
If the power goes out,
43:07
how are you going to cook that frozen
43:11
pizza?
43:11
There's some of us that got backups,
43:13
right?
43:14
I got a little propane stove that I
43:16
use when I go camping.
43:17
I've got a smoker.
43:19
I'm going to not miss a meal.
43:20
It may not be the meal I wanted,
43:22
but I'm not going to miss a meal.
43:23
Everybody's going to be fine.
43:24
How are you going to cook frozen pizzas
43:26
if the power's out?
43:27
And there's people that just don't...
43:28
It really dawned on me,
43:30
there are people in this world...
43:33
that outside of their little box have no
43:37
idea how it how this place functions and
43:40
it's amazing to me uh and so i
43:44
think that goes back i'm going to tie
43:45
that into the entrepreneur side of there's
43:47
people that have no idea when they walk
43:49
into a local spot versus the fifth chain
43:53
that moved into town they don't realize
43:56
that stark difference of what that really
43:58
serves
43:59
And that's just impressive to me because,
44:01
and maybe it's just being aware.
44:03
What's the ignorance's bliss?
44:04
If I'm just not aware,
44:06
I don't have to think about it.
44:07
I'll tell you one thing, man.
44:11
Everybody says that they eat all the milk
44:14
and the bread.
44:17
But I want to know what butthole bought
44:21
all the grapes.
44:24
The fruit section at my Kroger was wiped
44:26
out.
44:27
Gone.
44:28
You couldn't get an apple,
44:30
an orange again,
44:32
unless you're putting that fruit away.
44:33
Some SOB left like one little vine of
44:37
grapes that had like four grapes.
44:39
Yeah.
44:42
Genuinely,
44:43
if you don't eat that much in a
44:44
week, typically,
44:45
why are you buying it all now?
44:47
Cause you're probably not.
44:48
I mean, I'm judging here.
44:49
You're probably not the kind to take the
44:51
time to put it away, to freeze it,
44:52
to prep it to whatever it was because
44:55
all them weather people.
44:57
Who I'm friends with and I love you.
44:58
I was like, you better be careful here.
45:01
I'm not going to throw your names out
45:02
there.
45:03
You know, a couple personally.
45:05
Start with an S and an M and
45:07
another M and a this and a that
45:09
and a J.
45:11
I'm not going to throw you out there
45:13
under the bus.
45:16
But they went crazy.
45:17
And they told people that the apocalypse
45:19
was coming.
45:20
Well, according to the initial models,
45:22
it was.
45:23
But here's the thing.
45:23
You have to be able to insert some
45:25
logic and reason.
45:25
Because they would always follow up.
45:27
We're talking about the general public.
45:29
But that...
45:31
but we we we sat here and they
45:34
would follow it up hey these models aren't
45:36
coming together we're just telling you
45:37
what's what's being told to us we're
45:39
relaying information and then friday night
45:41
hey we're gonna get like an inch or
45:42
two at best heavy on the ice and
45:45
they were right on the ice nashville looks
45:47
like an apocalyptic town right now and
45:50
like there are certain parts of nashville
45:52
that like just insane but aside from that
45:57
The weatherman can only do what the
45:59
computer tells them.
46:00
And I give them a little grace there
46:03
because they always get it right the day
46:04
of.
46:09
After everybody bought all the milk.
46:11
So I tell you,
46:12
buying a gallon of milk.
46:13
That logic is flawed.
46:16
It's awful flawed.
46:17
You're supposed to hear that.
46:19
It's terribly flawed.
46:20
That's like saying,
46:22
I'm going to bet a million dollars on
46:23
the Super Bowl on February.
46:28
Do it.
46:31
Do you think I still win the same
46:32
amount of money?
46:32
No, no, no.
46:33
I wouldn't win nothing.
46:34
No, no.
46:36
The game was over two days ago.
46:39
You said February tenth.
46:40
That's right.
46:41
I wasn't even hearing that part.
46:45
I give grace to weathermen.
46:48
We critique the heck out of those people.
46:50
Look,
46:50
they are some of the smartest people.
46:52
They go through tons of schooling.
46:53
They are.
46:54
The science and the knowledge they have is
46:59
incredible.
47:00
And then depending on what's conspiracy
47:02
theory,
47:02
they don't even know which part they have
47:03
to believe.
47:04
Is it nature?
47:04
Is it made?
47:05
I want to go to the classes they
47:08
do that the professors teach on how to
47:11
become that good of a liar.
47:14
You just present what's right in front of
47:16
you.
47:16
That's all you can do.
47:18
And that model,
47:18
how did they not get fired?
47:20
Cause I've been doing that my whole life
47:21
and nobody's liked it.
47:22
The model,
47:23
the model said that they are just relayers
47:27
of information,
47:28
but I need a weather person to back
47:30
me up strong here because like I'm,
47:32
I'm pulling for you, but it's yeah.
47:35
Cause most professions,
47:36
if you were that wrong, look,
47:38
we show you the door.
47:40
So you go work for somebody for three
47:42
hundred and sixty five days and you get
47:45
it right.
47:46
Fifty two times.
47:50
You're fired.
47:53
I was trying.
47:54
You ever seen The Apprentice?
47:55
Yeah.
47:56
You're fired.
47:56
Yeah.
47:57
Absolutely.
47:58
That quick.
47:59
Boom.
48:00
Done.
48:00
Finished.
48:00
Finito.
48:01
Lover without the L. Oh, me.
48:03
It's over.
48:06
Lover without the L. Yeah.
48:08
I had to reiterate that.
48:09
I didn't know if everybody else called it.
48:10
Oh, yeah, I did.
48:11
I just wanted to throw it out there.
48:13
Oh, man.
48:16
Oh, man.
48:17
Lover without the L.
48:18
Full circle moment there.
48:19
It sure was.
48:20
Yeah.
48:20
All right.
48:24
I don't even know where to go from
48:25
there.
48:27
Just stop me in my tracks.
48:28
Point being this.
48:31
Small business took a huge hit.
48:33
The weather impacts us greatly,
48:36
but it doesn't just impact us.
48:39
It impacts the people that work for us.
48:42
And I am very passionate about my
48:44
community.
48:45
I'm very passionate about the people that
48:46
work for me every single day.
48:48
I love them to death.
48:49
They bust their tails for me all the
48:52
time.
48:53
I can't make sure that they are taken
48:55
care of unless you come and support
48:58
Singletree.
48:59
So take a minute.
49:01
Come get a sandwich.
49:02
It's seven dollars Monday through Friday
49:05
from eleven to two.
49:07
And it comes with some fries.
49:10
Pulled pork, hamburger, bologna, hot dog.
49:13
The coleslaw dog is right where it's at.
49:18
That's currently on your lunch media.
49:21
That's currently my favorite.
49:27
I want a place at the new Titan
49:29
Stadium.
49:30
You probably don't have to get in line.
49:33
Did you see where they're ahead of
49:33
schedule, though?
49:36
They're wildly ahead of schedule.
49:37
Have you seen the overhead view of that
49:39
place yet?
49:40
It's going to be gorgeous.
49:42
If they don't get a Super Bowl year
49:44
one after that,
49:48
it'll come in the first five years.
49:50
Yeah, first five years.
49:51
We'll say that's a better window.
49:53
But my word,
49:55
that place is going to be fantastic.
49:57
And if we had Mike Vabrel,
50:00
we'd be great.
50:01
Look, you got to let the past go.
50:05
I'm going to sit here and say this.
50:07
I do think that they've done well with
50:11
this new coaching staff.
50:13
And I hope with the cap space that
50:16
they have,
50:17
they go out and give Cam Moore some
50:18
weapons.
50:19
Who did they get as an OC?
50:21
They got Dable,
50:22
is that how you say his name,
50:23
from the Giants.
50:24
Okay.
50:25
And so I think you've got a stud,
50:29
young, rookie quarterback.
50:31
you've got and a ton of cat i
50:34
think they've got like a hundred and ten
50:35
million or so of cap space go out
50:38
and get him some weapons get him some
50:41
protection and get him some weapons and
50:45
and and like i think as much and
50:48
i as athletic as cam ward is oh
50:50
man get that dude four seconds yeah
50:57
Yeah, absolutely.
50:59
Just give him a minute to be able
51:02
to let a play develop.
51:04
If you take a step back and in
51:07
the last four years,
51:09
look at what the Titans had between Frable
51:11
and A.J.
51:12
Brown and Derrick Henry.
51:15
They had a core nucleus.
51:17
And you kind of whittled all that away.
51:20
I will say, it took a long time,
51:21
but I think this year...
51:26
Incredible running back.
51:28
You can't at the same time,
51:30
the amount of dollars that they cost.
51:32
Correct.
51:33
Ate up a lot of that cap space.
51:35
I'm just saying they were in the building.
51:37
Agreed.
51:37
And so there was, there was, you know,
51:39
you look at the talent and where it
51:40
got drifted off to,
51:41
but I think now coming back to twenty,
51:43
twenty six,
51:45
they've got a chance to really build.
51:46
I think the, uh,
51:48
that OC needs to go get scatter bow.
51:52
bring him on.
51:52
You see where he said his first big
51:54
injury he had planned on retiring.
51:56
And then it happened season one.
51:58
He's like, Yeah, wait a minute.
52:02
He's like, I see a different viewpoint.
52:03
And I was like, Yeah,
52:04
I bet you did.
52:04
But like, golly, so you are mad.
52:07
Like that dude is just,
52:10
I don't say this about many people.
52:12
He's all he's just built.
52:13
Yeah, he is.
52:14
Absolutely.
52:15
Like he is just a machine.
52:17
Yeah, he reminds me of Ray Ray.
52:20
Ray Lewis?
52:20
Yeah, oh yeah.
52:21
On the offensive side of the ball.
52:23
He just is wild.
52:26
When you look in the whites of that
52:27
dude's eyes...
52:29
Like, it's scary.
52:30
Do you remember the fullback from the
52:32
Buccaneers?
52:32
And he ain't that big.
52:33
No.
52:34
Mike Allstott.
52:35
Yeah.
52:35
Remember how he's kind of a headhunter
52:37
right through the middle?
52:37
Yeah.
52:38
That's why I feel like Camp Scatterbow is.
52:39
Like, he just,
52:40
you put the ball in his hand.
52:41
With the ability to go, whoop.
52:43
Yeah, right.
52:44
Sorry.
52:44
He's got some, like,
52:46
he's got a move or two, right?
52:47
He's that dude.
52:48
Allstott was all downhill.
52:50
But that's going to be a collision every
52:52
single time.
52:53
Look, I'm going to tell you right now.
52:56
I almost got about to hit me.
52:57
No, absolutely not.
52:58
In my prime,
52:59
I don't want to hit me.
53:01
I know we're getting short on time.
53:03
I want to ask you this.
53:05
We were watching a football game this
53:06
weekend, and somebody made the comment of,
53:12
could you go do that?
53:15
When you look at the full scope of
53:19
the athlete on the field,
53:21
whether you're talking about offensive
53:22
lineman, running back quarterback,
53:24
take the skill set out.
53:26
We're not saying, could you throw,
53:28
could you run,
53:30
could you fully participate well in five
53:35
NFL plays?
53:38
Not just be on the field.
53:40
Today?
53:41
Right now.
53:42
Today.
53:43
As the person you are.
53:47
As a forty-six-year-old white man.
53:49
Let's run it back to in your prime.
53:50
You're thirty-two.
53:51
Alright?
53:53
Thirty-two?
53:54
Yeah.
53:54
That's where we're going.
53:55
What's the average age of any NFL player?
53:57
Twenty-eight?
53:57
I was going to say twenty-five.
53:59
Okay.
54:00
Nah, surely not.
54:01
I mean, Rogers is forty-two.
54:03
That's what brought it up.
54:04
That dude should have retired ten years
54:06
ago.
54:06
May have been, but the point is,
54:07
the point is,
54:09
I don't think people understand...
54:11
Five plays?
54:13
I wouldn't make it past the first one.
54:14
Right, exactly.
54:15
And that's the point I wanted to make.
54:16
People don't understand how athletic...
54:19
I can do five kicks.
54:20
Literally...
54:21
I don't think you could.
54:22
I can do five kicks.
54:23
No, you could not.
54:24
As long as they didn't hit me.
54:25
No,
54:26
that's not part of the thing because
54:27
you're going to be such a slow kicker.
54:28
They're going to obliterate you because
54:29
the rule is it's before you make contact
54:32
with the ball and they will get to
54:33
you before you make contact with the ball.
54:35
No, they won't.
54:35
I'll be on the ground, dude.
54:36
What you talking about?
54:39
I'm just saying that I'm not even going
54:40
to touch the ball.
54:43
They're going to go,
54:44
I'm going to go like this and nod
54:46
for the ball to get hiked.
54:47
And as soon as I see that motion,
54:50
I'm hitting the ground.
54:51
But you get my point.
54:53
That dude's going to be like...
54:56
That is twenty-two men who are athletic.
55:01
And I'm not saying I could do well
55:03
in basketball.
55:04
I could go run up and down for
55:07
five minutes an NBA court.
55:08
I'd be slow, I'd be behind,
55:10
but I could catch a pass and make
55:11
a pass and contribute to the game.
55:14
I don't think on an NFL field,
55:16
I could do anything at all.
55:17
I will also say from a baseball
55:19
standpoint,
55:19
I don't think I can actually contribute to
55:21
the game.
55:21
Those are just different sorts of
55:23
athletes.
55:24
And it's amazing to see how they all
55:26
play together as a,
55:28
as a forty six year old man.
55:30
Well, I'm not even forty six yet.
55:32
I'm only forty five.
55:33
I am forty six.
55:34
So your old so some biscuit.
55:36
Um,
55:42
There's no way.
55:43
No, there's not.
55:45
I mean, look,
55:46
could I be on the field?
55:47
Sure.
55:47
Put some pads on.
55:48
Let's go.
55:48
I'm talking about actually being able to
55:50
somewhat contribute.
55:51
Could you block a defensive lineman?
55:54
That's what I'm saying.
55:55
Right.
55:55
No, you couldn't.
55:57
And as a defensive lineman.
55:58
I couldn't block Trent.
56:00
And if you were on the defensive line.
56:02
And that's not a shot at Trent.
56:04
You couldn't get past an offensive
56:06
lineman.
56:06
Like, you know what I'm saying?
56:07
Like, you just couldn't.
56:08
My fourteen-year-old son is about five,
56:12
five, five.
56:13
Eh, might be five, six.
56:14
Maybe.
56:14
More like five, five.
56:16
He's probably a hundred and seventy
56:18
pounds.
56:20
I have to hip toss him to get
56:22
him to shut up.
56:25
okay?
56:27
And that's all I want.
56:28
Right.
56:29
I'm speaking to the athleticism of the
56:31
sport.
56:32
Top to bottom.
56:33
There are twenty-two people in that field
56:35
that are just...
56:36
And what got the conversation started,
56:39
me and my son were noticing some of
56:40
the offensive linemen from the Seattle
56:42
game the other night and how just agile
56:46
they are.
56:47
and it's just insane and those are big
56:49
fellas they are big men i mean now
56:52
this is going to air after the super
56:54
bowl absolutely but since we're recording
56:58
prior to the super bowl name that tune
57:03
winner of this year's super bowl is drum
57:08
roll please
57:09
I'm really torn.
57:10
I haven't made up my mind.
57:12
The new England Patriots will win it this
57:15
year and the Titans will eat crow.
57:19
I think there's a good case for that.
57:21
I don't want my Titans blue to bleed
57:23
through and sway my decision.
57:24
Cause I kind of want to Seattle looks
57:27
good, man.
57:28
Seattle looks real good.
57:29
They do.
57:30
And when they start flying around,
57:32
having fun, my man's going to do it.
57:34
Um, it would be phenomenal to see.
57:37
I told my son that, uh,
57:40
if the Patriots win a super bowl, um,
57:45
then they will then the university of
57:47
Tennessee.
57:48
UT, Knoxville,
57:50
will then have two Super Bowl champion
57:55
quarterbacks.
57:55
Oh, yeah, because Josh Dobbs is on there,
57:57
right?
57:57
Josh Dobbs is on there, baby.
57:58
I need you to get one snap, Dobbs.
58:01
One snap.
58:04
That would be phenomenal.
58:05
I'm more impressed with the part where Ray
58:08
will be the first guy ever to coach
58:11
and play for the same team when it's
58:12
a bowl.
58:13
That's impressive.
58:13
That's true.
58:14
There's been several that have gone to be
58:15
players and coaches,
58:16
but never for the same team.
58:17
And that'd be cool.
58:19
Yeah, I forgot he played for New England.
58:20
Yep.
58:21
Yeah.
58:23
Look, man, that was a pretty good show.
58:27
You got a good Friday to feel good
58:28
for,
58:29
so you want me to throw something out
58:30
there?
58:31
No, I got one.
58:32
I absolutely have one.
58:34
Tried to come well prepared,
58:35
just didn't have it pulled up yet.
58:37
Look, in a fast-paced life,
58:39
make sure that you're making decisions
58:42
that can benefit you.
58:43
And sometimes it's to slow down,
58:44
but sometimes, oftentimes,
58:46
it's to be intentional.
58:48
Choose the slow dopamine.
58:50
Read a book.
58:50
Cook a meal from scratch.
58:52
Call a friend.
58:53
Take a walk.
58:55
Build things with your hands.
58:57
Learn a new skill.
58:58
Play a board game.
59:00
and lift heavy weights or watch the
59:01
sunset.
59:02
Those things will feed your mind and your
59:04
body more than you ever give them credit
59:06
for.
59:06
Y'all know what to do.
59:07
Find somebody you know,
59:08
tell them you love them.
59:08
I love it.
59:09
Thank you, Derry.
59:11
Enjoyed it.
59:12
You guys know what to do.
59:14
If you want to get involved with the
59:15
show,
59:15
please feel free to reach out to me
59:17
at charlieatsingletreebbq.com.
59:20
You can call me at six one five
59:21
three zero seven zero one two zero.
59:24
Make sure that you like share and
59:25
subscribe to the channel.
59:27
If you need to give me a call
59:30
about toast, call me about toast.
59:32
I can help you with all those things
59:34
as well.
59:36
And until next time, guys,
59:37
make sure you tune in every Saturday and
59:39
Sunday on ESPN, ninety four point nine,
59:42
a fan from eight until nine.
59:44
And we'll see you then.
59:45
Y'all be good.