Latest / Tigs Bits Podcast / Exposing the Flaws in Food Judging

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Exposing the Flaws in Food Judging · Tigs Bits Podcast

• 0:00
  So Speaking of food competitions and all of that, was there a
• 0:05
  moment where y'all realize that food competitions weren't just
• 0:10
  broken, but they were kind of becoming a little bit
• 0:12
  disrespectful? Yeah, I mean this told.
• 0:16
  Y'all, I was going to bring the Heat gang.
• 0:24
  The crew that I'm bringing in has been stirring up the food
• 0:29
  world for freaking real. There's no doubt.
• 0:32
  You've seen clips, you've heard the heat.
• 0:35
  They are here to talk about it. Let's bring on the folks from
• 0:39
  behind stirring the pot Podcast BBQ brand.
• 0:44
  What is up Sir? What is?
• 0:47
  Up how you doing BBQ brand your favorite pitmasters.
• 0:52
  Favorite pitmaster? How y'all doing?
• 0:54
  Yes, Sir, yes Sir. And Brandon D.
• 0:58
  What's up? Oh, nothing much, man.
• 1:01
  Just happy to be here. It's going to be kind of
• 1:03
  interesting. Usually I'm the one asking the
• 1:04
  questions. Now I get to get interviewed,
• 1:06
  it's going to be a little bit different.
• 1:08
  I know I haven't been on the other side of the spectrum of
• 1:11
  this yet really myself either, so no worries dude.
• 1:15
  This is just an easy conversation.
• 1:16
  We're just going to have fun. And that's what that's what it's
• 1:19
  all about, man. If it's we're talking about
• 1:21
  food, it's got to be fun. Exactly.
• 1:23
  How can it be? Not fun at all.
• 1:26
  I love it. And then, without any further
• 1:28
  ado, the stall, the straw, stirring the drink.
• 1:33
  In my opinion anyhow. Miss KCP.
• 1:36
  What's up, girl? Yes, yes, yes.
• 1:39
  Hello. Hello.
• 1:40
  Good evening everyone. Love it, good to see all of
• 1:45
  y'all appreciate y'all jumping on and and doing this and and
• 1:50
  fighting through a little bit of technical issues.
• 1:52
  As always. I mean, it's a podcast and we we
• 1:58
  do it the same. You know, you either use Stream
• 2:01
  Yard or Riverside or whatever, but it's like every single
• 2:04
  dadgum time that you want to go, something happens, doesn't it?
• 2:09
  Oh yeah, absolutely. But that's part as part of it,
• 2:15
  that's part of it. We got everything rocking and
• 2:17
  rolling now and look, I'm going to kind of just start right in
• 2:22
  into everything. I mean, I think y'all would
• 2:25
  y'all would say this about yourselves a little bit.
• 2:28
  What happens when three loud mouths with really good taste
• 2:34
  Start Stop biting their tongues? What happens when that happens?
• 2:38
  Well, that's what we're going to do tonight.
• 2:40
  And, and, but we before we get that far into everything, 'cause
• 2:45
  I know we're going to peel some onions back tonight.
• 2:48
  There's no no doubt in my mind I want to start here.
• 2:54
  Who met who 1st and what made y'all say Yep, we're going to do
• 2:59
  a podcast together? Oh man, that that story goes way
• 3:04
  back so. Way back.
• 3:06
  Way back. Perfect.
• 3:08
  I love it. So I met BBQ Brand in college
• 3:12
  and that was that was fun. I used to work in a little crazy
• 3:17
  store in Lafayette, LA called Curious Goods.
• 3:21
  And yeah, it paid the bills. That's all I'm going to say.
• 3:26
  I could do homework and and you know, still have a decent job at
• 3:30
  the same time. But anyway, I met BBQ brand
• 3:32
  because he worked like in the same shopping center.
• 3:35
  And then I met Brandon D in college as well, so we all just
• 3:41
  came together and became really good friends.
• 3:43
  And yeah, well, I'm married to Brandon Dean, just in case.
• 3:48
  There's been some confusion about that, but yeah.
• 3:50
  There's been some confusion, Caleb.
• 3:54
  Caleb thought we were roommates. We don't hold for that, so you
• 3:59
  know. That's hilarious.
• 4:02
  That is hilarious. Well, well, how long have y'all
• 4:05
  been married? And, and who, what?
• 4:07
  Who came first? Who did you know first that you
• 4:09
  knew Brandon? She knew Brandon, she knew a BBQ
• 4:12
  brand 1st and we've been married for 10 years so.
• 4:15
  OK, Yeah, it's. Awesome.
• 4:17
  So you know, you know, and I met Brandon, I met BBQ brand through
• 4:22
  through through my wife. So you know, we just became
• 4:24
  friends. We all into cooking.
• 4:26
  So we just, you know, we're just sitting around having
• 4:28
  conversations, talking about food and like, hey, we should
• 4:31
  have a podcast. And it's like, yeah, why not?
• 4:34
  Yeah, exactly, exactly. So did y'all start doing
• 4:39
  podcasting first and then moved into doing some of the
• 4:43
  competitions and stuff? Or did you compete a little bit
• 4:46
  and then be like, hey, we should do a podcast?
• 4:48
  No, we we start, we start. We started podcasting first and
• 4:52
  the competition stuff came about because you know Brandon, a BBQ
• 4:55
  brand does a BBQ competitions. We've been going to those with
• 4:58
  him, for him. I don't know what be at least at
• 5:01
  least four or five years. Oh wow, So we've been to.
• 5:04
  I don't know, it's. Been five 5 + 5 plus years.
• 5:06
  I don't know how many. I don't know how many we've been
• 5:08
  to of yours. I mean, I'd say at least a dozen
• 5:13
  probably. Oh, yeah.
• 5:15
  You know so. Yeah.
• 5:17
  So I'll say this, this really started and I and this, this
• 5:21
  started whenever we would all be together.
• 5:24
  And I've been doing, like I said, I've been doing
• 5:26
  competition BBQ for a long time now.
• 5:28
  But we would all get together and just start talking food and
• 5:31
  we would just start talking and talking and deep, we would get
• 5:34
  deep into these conversations. And every single time we got
• 5:38
  together and did this, I was like, man, I should cut on the
• 5:42
  camera and we should, we should have these conversations on
• 5:45
  camera. We never capture these
• 5:47
  conversations on camera because we talk about everything.
• 5:51
  And then this happened for years.
• 5:54
  And then eventually we were like, you know what?
• 5:57
  It's time for us to cut the camera on.
• 5:59
  It's to start talking about these things.
• 6:01
  Precisely. That's good.
• 6:03
  I'm glad. I'm glad that y'all did too.
• 6:06
  What? What was the first topic or rant
• 6:10
  that kind of had y'all really fired up and kind of made this
• 6:15
  happen? What was that rant that made
• 6:17
  you? We got to do this.
• 6:19
  I, I'll I'll answer this. Sorry B, I'm gonna answer this.
• 6:22
  Go for it. We were.
• 6:24
  Yeah, we were in Houston. I remember this very vividly.
• 6:27
  We were in Houston and we started talking about gumbo and
• 6:29
  we started talking about, we started talking about how gumbo,
• 6:35
  the flavors are very deep, but the, the, the range of flavors
• 6:40
  are narrow, right? That is a very, very narrow
• 6:43
  flavor profile because when we talk about gumbo especially like
• 6:46
  a Roux based gumbo, we're not talking to okra gumbo.
• 6:48
  That's a different, that's a different animal to itself.
• 6:51
  A Roux based gumbo, which just Roux.
• 6:53
  No, okra is a not a very wide flavor profile.
• 6:56
  It's, it's all on the savory side.
• 6:58
  You don't have any, you don't have any sweet, no acid, nothing
• 7:02
  like that. It's just really all savory
• 7:04
  flavors and that's what makes it interesting.
• 7:06
  So the savory flavors are very deep, but it's not a very wide,
• 7:10
  but it's a very, very deep. It's it's probably, I'd say one
• 7:14
  of the most savory dishes you can taste.
• 7:16
  It's pretty much all on the savory side.
• 7:18
  You get a little bit of that. The even the onion sweetness
• 7:21
  doesn't cut through that Roux, you know, So it's just a very
• 7:24
  deep, deep savory flavor. So that was the most of me and
• 7:27
  Brandon was talking about, you know, it's just how how narrow
• 7:30
  gumbo's flavor profile is, but how deep it is.
• 7:34
  It's all savory side. You don't you know, if you think
• 7:37
  about some other type of dish like let's say like Chinese food
• 7:40
  or or Thai food or some Asian food, you got a really wide
• 7:44
  flavor approach. You got heat, you got sweet, you
• 7:46
  got salt, you got all these things, acid, fat and all these
• 7:51
  things kind of balance out. But you know, it's down the
• 7:53
  rabbit hole of food. Gumbo just goes very deep on the
• 7:56
  savory side. It's just an ultra savory dish
• 7:58
  and that's kind of like the magic of making a Roux gumbo is
• 8:02
  you make something that's so savory, that's pretty much it's
• 8:05
  just ultra savory. That's why I say don't add
• 8:09
  tomatoes to your Roux gumbo because you're kind of changing
• 8:12
  the flavor profile of that. You want to, you want to taste
• 8:14
  it. I mean, you could add it and it
• 8:16
  probably wouldn't taste bad. It probably wouldn't, but it
• 8:19
  would fundamentally kind of alter the dish because tomatoes
• 8:22
  bring acidity and and sugar. All right, we're not.
• 8:24
  We're not getting it. They got to go, right?
• 8:26
  We got to go subscribe, they got to go.
• 8:28
  Subscribe to get all of that. But yeah, but it's it's, it's
• 8:34
  basically just you're going to alter it.
• 8:36
  So, you know, that's, that's the kind of the magic of the rue
• 8:39
  gumbo. It's just ultra savory dish and
• 8:41
  we're talking about that. Yeah, yeah, so, so sorry, sorry
• 8:45
  answer. We were talking about gumbo.
• 8:46
  We're. Talking about gumbo but see
• 8:50
  that's exactly what happened though you had to start dialing
• 8:54
  it in and there's these different takes and what it'll
• 8:57
  do and the acidity of this and all that No that's what but
• 9:01
  that's what makes y'all's food so dadgum good and why y'all are
• 9:06
  doing what you do and those of you that do not know these
• 9:09
  beautiful people they win competitions not only do they
• 9:13
  compete not only do they talk about food better than anybody
• 9:17
  else out there, they also back it up by actually competing and
• 9:21
  winning so I mean there's. All of those pretty good you've.
• 9:28
  Done really well it done really. Well, and that's exactly what
• 9:32
  you, what you just said. It's that that's exactly why we
• 9:36
  got into it. You know, like we talk this
• 9:38
  talk, let's we got to walk the walk.
• 9:39
  We got to make sure people understand that we we know what
• 9:43
  we're kind of talking about a little bit.
• 9:44
  You know, now we're not saying we're the complete experts on
• 9:47
  this, but we can, we can, we can start the pot a little bit, you
• 9:51
  know. Yes, you can, Yes you can.
• 9:55
  And I've got a question to start to stir that pot just a little
• 9:59
  bit. All right, so Speaking of food
• 10:02
  competitions and all of that, was there a moment where y'all
• 10:07
  realize that food competitions weren't just broken, but they
• 10:11
  were kind of becoming a little bit disrespectful?
• 10:15
  Yeah, I mean this. Told y'all I was going to bring
• 10:19
  the heat. That's that's going to be a long
• 10:20
  story. I mean, that's.
• 10:23
  Way not plenty of time. All of this started from I told
• 10:27
  you I've been doing a competition BBQ for the past
• 10:29
  five plus years now. So they've been coming along to
• 10:34
  my competition so that they can, you know, see kind of what I go
• 10:37
  through on a weekend basis. Listen, you get, if you haven't
• 10:43
  been disrespected in a cooking competition, you haven't been
• 10:46
  cooking long enough. That's what I said.
• 10:49
  And it, it happens and it's, it's, it's due to the lack of
• 10:53
  knowledge of your judges and the lack of knowledge for the people
• 10:57
  that are heading the judging area, right?
• 11:01
  So that's how, that's how all of this got started.
• 11:05
  So it started a long time ago, but we just now starting to
• 11:08
  address it and really, really talk about, you know, the issues
• 11:12
  and, and, and what could be better about it.
• 11:14
  Yeah, yeah, I mean, we, we've seen scores.
• 11:16
  I mean, I've, I, I, you know, when we do competitions, I like
• 11:19
  to go and taste everybody's dish and see what everybody makes.
• 11:22
  And I've tasted stuff that is absolutely blown me away.
• 11:25
  And then it's just gotten absolutely train wreck on
• 11:28
  scoring. And I mean, and, and I think
• 11:30
  it's just from a lack of understanding what you're doing
• 11:32
  as a judge. It's, it's not about what you
• 11:35
  like. It's about what's executed.
• 11:37
  How did they execute this? And you may have to.
• 11:40
  I'm telling you, we, we, me and BBQ brand judge the Holly Beach
• 11:44
  Crab Festival. And the first, the first, the
• 11:47
  first dish I got that I judged had cucumbers.
• 11:52
  I don't like cucumbers at all. Not, not my thing.
• 11:56
  I'm not a cucumber fan. I've tried it.
• 11:58
  It was. But you know what from what it
• 12:01
  did that the actually that dish I believe won second place.
• 12:04
  I scored it very highly. It was a watermelon slice with
• 12:08
  cucumbers, cucumbers, some type of dressing and crab meat and it
• 12:12
  was delicious. I, I really thought it worked.
• 12:14
  They used the cucumbers correctly.
• 12:15
  The cucumbers weren't overpowering.
• 12:17
  It was a great dish and I scored it very highly.
• 12:20
  Even though I'm not the biggest fan of cucumbers, I would have
• 12:23
  never thought to make that dish. And that's kind of the beauty of
• 12:25
  it. I wouldn't think to use
• 12:27
  cucumbers in this way because I don't like them so.
• 12:30
  Right. Exactly.
• 12:31
  So you're not even you, you don't know because you you just
• 12:35
  have you've ignored them. But I guess what it did, is it
• 12:37
  balanced that dish out. Yeah, it makes it.
• 12:39
  It did. It didn't make sense.
• 12:41
  You think of like a, a cucumber actually kind of tastes like a
• 12:44
  watermelon rind a little bit because it's a related plant.
• 12:47
  So it tastes a little bit like a watermelon rind, but not quite
• 12:50
  as not quite as tough. It's a lot more tender.
• 12:53
  So it it actually tasted like you know it.
• 12:55
  It was a really great dish. I thought it was awesome.
• 12:57
  There was another thing I didn't like.
• 12:59
  I can't remember what it was. B.
• 13:00
  You might remember. Probably the Oh bloody.
• 13:06
  Mary. Bloody Mary.
• 13:07
  I don't. I don't like Bloody Marys at
• 13:10
  all. I don't like Bloody Marys.
• 13:12
  I never drank a Bloody Mary, but you know, we had a Bloody Mary
• 13:17
  for the appetizer and it won. And you know, I tasted it and I
• 13:20
  tasted the flavor profile of the Bloody Mary.
• 13:22
  Was there a good spice to it? Did it have a tomato?
• 13:25
  The tomato taste, was it nice and balanced?
• 13:27
  And I tasted it. I said this is a good Bloody
• 13:29
  Mary. Now would I drink it?
• 13:30
  No, but the flavors were good and I can understand it also had
• 13:35
  soft shelled crab and soft shelled shrimp.
• 13:38
  It was actually a beautiful dish.
• 13:40
  It really was. Wow, like that's what I don't
• 13:44
  think people outside of Louisiana understand it, the
• 13:47
  presentation and the stuff that goes on.
• 13:49
  And some of these things, especially down here with what
• 13:52
  happens with just, with seafood, just just with, you know, and
• 13:56
  I've seen all kinds of stuff here lately on our, some of our
• 13:59
  friends on social media of what were they like fried shrimp
• 14:04
  fritters with the, the stuff that's the, but it's the, the
• 14:09
  little, the head. Oh yeah, the spider.
• 14:11
  Yeah, yeah, the. Spider.
• 14:12
  That's it, That's it. Yeah, I've never had that.
• 14:15
  I've never. I've never had that, but I want
• 14:17
  it. It's.
• 14:18
  It's it's fantastic. It's like sloth shell shrimp.
• 14:20
  I think it's want to be biological or correct.
• 14:23
  I think that's the thorax. But you know.
• 14:25
  OK, there we, there we go it. Doesn't roll off the tongue very
• 14:30
  well. No there.
• 14:31
  We go, we don't call them fried shrimp thorax as we call them
• 14:35
  fried. We call them shrimp butters.
• 14:36
  So they're. Actually.
• 14:38
  Really. Good.
• 14:39
  The closest thing I can relate it to it, it's a soft it's like
• 14:41
  a soft shelled crab. It's like a soft shelled shrimp,
• 14:44
  right? Very light in flavor.
• 14:45
  The flavor is not, I mean, not a not a strong, just a good shrimp
• 14:48
  flavor. It's really good.
• 14:50
  Yeah, I've got a I've got to try some.
• 14:52
  I know that I will at some point.
• 14:54
  There's no that's going to happen for sure.
• 14:58
  Would you say that one of The thing is, and I would, I would
• 15:03
  say based off of y'all's podcast, if y'all haven't
• 15:05
  checked out their their latest podcast, any of their podcasts,
• 15:09
  they're all great, but they're the latest one talked
• 15:11
  specifically about judges. We're going to just kind of
• 15:14
  skirt around the top of that tonight.
• 15:17
  But if you really want to dive in to everything y'all go and
• 15:20
  list, listen to that podcast. One of the best podcasts of any
• 15:24
  form that I've heard in the last couple of years.
• 15:26
  And I'm being dead serious, for real.
• 15:29
  It was eye opening, like it really was.
• 15:31
  Of course, I'm a foodie and all of that.
• 15:34
  And I kind of feel like I'm a new little baby in this food
• 15:37
  game with all of you guys. And I'm just reporting and I
• 15:40
  don't really know how I got here beyond I love to eat and I like
• 15:44
  to talk about food. That's.
• 15:46
  That's all you need. That's that's that's the thing,
• 15:49
  Tig. You just got to keep trying
• 15:50
  stuff, you know, like, yeah, don't even like want.
• 15:53
  I mean, like that's, that's the advantage of me living in
• 15:55
  Houston is I've got the branch so far outside of what normally
• 16:00
  I would find where I'm from. You know, I've tried all kinds
• 16:03
  of food, man, you can talk anything Persian food, Turkish
• 16:06
  food, Bosnian food, which is actually really good, but very
• 16:11
  familiar, not anything crazy. And you think, and you, you kind
• 16:15
  of find these connections between all the foods you try.
• 16:17
  You know, they do different things and but you know, there,
• 16:20
  there's, there's a similarity in things that you can learn and
• 16:22
  you know, Thai food, Vietnamese food, Indian food, Malaysian
• 16:28
  food. I mean, we've, we've tried
• 16:30
  pretty much everything. You know, there's a a billion
• 16:33
  different types of Chinese cuisine.
• 16:35
  There's Szechuan, there's can't Cantonese, there's Chengdu,
• 16:38
  there's, there's all kinds of things that you can try.
• 16:41
  So you just have to go out there and try and then you'll find
• 16:44
  things that you like and then you find things that you don't.
• 16:46
  I mean, it's just that simple, right?
• 16:48
  Exactly. It's like, you know, that's not
• 16:50
  really my thing, but I could see how somebody would like it, you
• 16:53
  know? And then you find some things
• 16:54
  that'll absolutely blow you away as like, wow, I never even
• 16:57
  thought this would be good. I'll tell you the beauty of
• 16:59
  living in Houston is you have all of the blend of everything.
• 17:04
  You have Mexico and Mexican influence.
• 17:06
  You have, you have all of Texas and the barbecue and the heart
• 17:09
  and soul of Texas. You got that.
• 17:12
  You have Louisiana that that is huge presence in, in, in that
• 17:17
  part of Texas for sure. There's all of that.
• 17:20
  I think Houston is an underrated Food City because of everything
• 17:25
  that you just said. And I don't know if people would
• 17:27
  say that underrated. Oh, it's but really and truly I
• 17:30
  think it is underrated. I don't think it gets its
• 17:32
  flowers that it deserves. It's one of the best food cities
• 17:35
  in the country. It really.
• 17:36
  Is it really is, Yeah. It's especially, I mean, and you
• 17:39
  got everything. You've got every culture you can
• 17:41
  possibly imagine, really big Asian, Asian.
• 17:45
  It's the biggest, I think it's the biggest Chinatown in the
• 17:48
  entire Southeast. I mean, you won't, you won't,
• 17:50
  you won't find better Chinese food.
• 17:52
  You'll have to go to like an East Coast city like New York or
• 17:55
  or Los Angeles or or San Francisco to get a Chinese food
• 18:00
  or Asian food that's equal to that.
• 18:02
  I mean, it's, it's, it's the best in the entire, it's the
• 18:04
  best in the state of Texas and the entire SE all the way up to
• 18:07
  the, you know, entire SI would say it's probably the most
• 18:11
  diverse. And then we have, we have a lot,
• 18:13
  we have a big, we have a big Middle Eastern community here.
• 18:17
  We have a very large, we have a large African community here.
• 18:20
  So Nigerian food, Ethiopian food, just anything you could
• 18:24
  possibly imagine. Eastern European food, it's all
• 18:28
  here. Yeah, it's a lot.
• 18:30
  It's a lot. It's.
• 18:31
  Over it's it really is overwhelming.
• 18:34
  You can, you can eat at a different place every day of the
• 18:36
  year and you'll you'll find 365 days and you'll find good
• 18:40
  everywhere, every place you go. And would have barely scratched
• 18:44
  the surface. Oh, absolutely.
• 18:47
  Exactly. I love that.
• 18:49
  Exactly. I, I love it.
• 18:52
  Well, the kind of going back to y'all's podcasts and, and how
• 18:56
  it, how it really dove into judging.
• 18:59
  Of course, look bad judges, no training, the best dish going
• 19:04
  home early. Like y'all just said, let's kind
• 19:06
  of talk about that. What's the most ridiculous
• 19:11
  judging experience that y'all have witnessed or that you've
• 19:15
  heard? Of very recent Oh, I know.
• 19:21
  Who wants to tell this one? We know where it was at Casey.
• 19:24
  It was in. Texas let Casey go.
• 19:25
  Let Casey. Texas.
• 19:26
  It was in Texas, I'll tell you. That let Casey go.
• 19:29
  Yeah, so it was last month actually.
• 19:34
  So that that experience actually sent us into the tailspin of,
• 19:39
  OK, we've been waiting to do this topic, this is the time to
• 19:43
  do it because it upset us all so very much.
• 19:46
  And we did, we did talk about it on that podcast.
• 19:50
  And basically this gumbo was it was perfect.
• 19:56
  Let me introduce. Everything about.
• 19:58
  This is a world champion gumbo cook.
• 20:01
  Yeah, World champion world. Champion gumbo cook, like one of
• 20:04
  the best, one of the best. In the end, Chance is probably
• 20:08
  one of the best gumbo cooks. And I mean, he's the one of the
• 20:12
  best gumbo cooks in America, period.
• 20:14
  It's a fact. Yeah, that's that's not that's
• 20:17
  not up for argument. He is.
• 20:19
  Yeah, Chance, Chance Rayon with what Is it born on the Bayou?
• 20:23
  Yeah, born on, Born on the Bayou.
• 20:24
  Yeah, one of the best, one of the best gumbo cooks in the
• 20:27
  entire country. Yeah, and he got his scorecard
• 20:32
  back and someone gave him a one on texture A1.
• 20:40
  So disrespectful. Like it Yeah, it was the most
• 20:46
  disrespectful thing I have ever seen in the judging, you know,
• 20:50
  community basically. Like I've never.
• 20:54
  And to say like I I just don't even understand.
• 20:58
  Did they mean to ride an 11? This gumbo was perfection.
• 21:07
  Like we didn't have any all there was gumbo juice and it out
• 21:14
  and and drinking it. It was so good.
• 21:17
  I think how many gallons of gumbo was that?
• 21:19
  Was it 10 or 15 it? Was 15.
• 21:22
  It was a 15 gallon gumbo. 15 gallon gumbos and there was 0
• 21:26
  precisely 0 left. And listen, it was one of those,
• 21:29
  it was one of those gumbos where, you know, whenever you
• 21:32
  compete, you, you're a little emotional about it, right?
• 21:36
  Everything that you put out, that's your baby, that's your
• 21:40
  baby. You know, this is what I, this
• 21:41
  is what I put my time, effort, money, blood, sweat, tears into,
• 21:45
  right? But when when you tasted this
• 21:48
  gumbo, it was everything that you try to achieve when you make
• 21:53
  a gumbo, right? It was looking objectively at
• 21:56
  it. You tasted it.
• 21:58
  When I tasted it, I said, OK, this is this is everything that
• 22:03
  that you would want in a gumbo. This is exactly how it's
• 22:06
  supposed to be, right? So that's what we got into into
• 22:11
  our episode is the lack of knowledge of not only how to
• 22:15
  judge, but the dishes that you're judging as well.
• 22:19
  And we didn't dive as deep into that.
• 22:22
  There's a Part 2 coming. I'm I'm releasing that a little
• 22:27
  too soon right now. But if you're still with us, if
• 22:30
  you're still with us, but but. That's scoop on tape.
• 22:35
  That's the. Thing that's the thing and we
• 22:37
  we, we released a little short with with KCP saying that exact
• 22:40
  thing is that if you're a picky eater or if you don't exactly
• 22:44
  know anything about the dishes that you're judging, then you
• 22:47
  shouldn't be in the judging area.
• 22:50
  That's the problem. So that's what happens.
• 22:53
  That's the byproduct of of you not knowing what you're doing is
• 22:57
  giving somebody A1 and something that you don't know a damn thing
• 23:00
  about. Right.
• 23:01
  So that's how we we get real hot on this episode, so.
• 23:05
  Yes, you do, but but in a good, but in a good way.
• 23:09
  Somebody like me who I've not judged, I've not been a been a
• 23:13
  judge in a food competition, but I'm starting to be asked to do
• 23:17
  that. It's an honor and I take it with
• 23:20
  pride. You know, I mean, I find that's
• 23:21
  a badge of honor and I really want to to do a good job.
• 23:25
  So listen to that helps me. It's like, here's the education
• 23:29
  on how to be a a food judge and, and how you should go in to that
• 23:34
  event by not being not talking in the room when you're doing
• 23:38
  that, like you just handle your business.
• 23:40
  You don't show emotion, you don't try to influence anybody
• 23:44
  else. You it starts if it's the worst
• 23:47
  dish you've ever had in your life and it's a 7, you know, and
• 23:50
  it's it's maybe a six if you have to, but but for the you
• 23:55
  know, but not A1, not a way in a texture and gumbo like what was
• 24:00
  it? Was it all gelled up?
• 24:02
  That would be the only way that you could give it a one.
• 24:04
  It would have to be like gel or jello, no?
• 24:07
  No, no, no, go watch my short. I'll tell you exactly what a 1
• 24:10
  is. OK.
• 24:13
  That's exactly what a 1 is. It.
• 24:16
  It it like that, that was that that had to be the IT it when we
• 24:19
  when I heard that and chance told me that it was a one on
• 24:22
  texture, I, I just I honestly, I just couldn't believe it.
• 24:26
  I was like, this is the most ridiculous thing I've ever
• 24:28
  heard, right? The texture, the texture of the
• 24:30
  gumbo was pretty much perfect. I cook a lot of gumbo.
• 24:34
  I know how to cook gumbo. I Chance's gumbo.
• 24:38
  I'll I'll freely admit it's better than mine.
• 24:41
  It is, you know, he's he, he has made a, a dish, I mean as close
• 24:46
  to perfection as you could possibly expect that a gumbo,
• 24:49
  right, right. And it's very consistent.
• 24:51
  His texture. I could say if you looked at a
• 24:54
  gumbo and said if there's a thickness, A thinness scale,
• 24:57
  there's gumbo can be thick or thin.
• 25:00
  His is probably a tad on. If there was a perfect, it's
• 25:03
  probably a little bit past medium on thickness.
• 25:07
  It would be if if thickness is perfect, if medium thickness is
• 25:10
  A5, you got a 10th or A1 and you know, medium is like 5 is
• 25:14
  probably like a six. It's a little thicker than some
• 25:16
  people's gumbo, but it's still correct.
• 25:18
  It's very correct how it is. So there's nothing to say if if,
• 25:22
  if as far as you go on textures of gumbo on thickness, his is
• 25:25
  probably on the tad on the thicker side that you could say,
• 25:28
  but it was pretty much perfect. I mean, it was I think there's
• 25:32
  there's nothing, there's nothing that you can say.
• 25:34
  And that's, and that's the thing we're talking about.
• 25:36
  It's a preference. You could have a preference for
• 25:39
  thickness on thickness on gumbo, but you can't say a slightly
• 25:42
  thicker gumbo is wrong. You have to just say, I prefer
• 25:46
  my gumbo this way, but I can't judge somebody wrong on a
• 25:49
  thicker gumbo because that's not technically wrong.
• 25:52
  Now you could say if it's like Stew, then you could say the
• 25:56
  texture is wrong. If you could say the Roux is not
• 25:58
  cooked through, cooked out, you could say the texture is wrong.
• 26:01
  If you could taste any type of grittiness, the texture is
• 26:04
  wrong. But you can't say this is
• 26:06
  thicker than my mom made it. So it's what?
• 26:08
  It's a one that is BS and that's the problem we're having.
• 26:14
  That's what we call pallet bias, right?
• 26:17
  When you have a pallet bias where you prefer your gumbo more
• 26:21
  on the thicker side and somebody may prefer it more on the
• 26:24
  thinner side, right? That's where pallet bias comes
• 26:26
  in here, right? You can't judge something based
• 26:29
  on how you want more cook it, right?
• 26:32
  Because you have to judge it for what it is, right?
• 26:35
  And I, I like to use the hamburger analogy as I put it,
• 26:40
  you take a hamburger, right? You know what a traditional
• 26:43
  hamburger, what the components are, right?
• 26:46
  So when you're judging a hamburger, you're looking at it,
• 26:48
  OK, you have the bun, you have the meat, you have whatever
• 26:52
  condiments, you have cheese, and then you have whatever, like
• 26:55
  vegetables, lettuce and tomato, right?
• 26:57
  That's a traditional hamburger. So when you're judging that,
• 27:00
  you're judging each individual component of that hamburger,
• 27:04
  right? And that's how you have to judge
• 27:07
  everything. You have to judge it for what it
• 27:09
  is Like is, is this gumbo too too thick?
• 27:12
  Is it too salty? All this, all these different
• 27:15
  components you have to take into account, right?
• 27:17
  You can't just say, well, it's not like Mama Mos, so it's not
• 27:20
  right. I'll give it a 2.
• 27:23
  I mean, I had I had both my both my grandmother's cooked
• 27:26
  different gumbo. One my one of my mom's mom, her
• 27:29
  gumbo was thinner. My dad's mom, her gumbo was
• 27:32
  thicker. They were both good and both
• 27:33
  correct. They're just a difference.
• 27:35
  The slight, slight difference on the style.
• 27:37
  It's not. One doesn't cancel the other out
• 27:41
  just because they are thinner gumbo's doesn't make the thicker
• 27:43
  gumbo wrong, it just makes it different.
• 27:46
  So there's a lot of different in food and not a lot of right or
• 27:49
  wrong. Things are just done in a
• 27:50
  different way. Right, Yeah, that's a fact.
• 27:54
  We see that every day on social media and comments of how people
• 27:57
  just lose their mind. I showed that video, another one
• 28:01
  that went viral was was one of of y'all Smack doing the Smash
• 28:06
  burgers. I just used it.
• 28:07
  And then a clip from y'all from one of y'all think it was.
• 28:11
  I don't remember if it was you, Brandon, or are you Brand, who
• 28:14
  left a comment in there. And then I just read the comment
• 28:17
  and it all broke loose over Smash.
• 28:20
  Burgers. That's the funny part we did.
• 28:24
  We did smash burgers for the judges, but for the public, we
• 28:27
  were cooking right there. Those weren't technically smash
• 28:29
  burgers. Right, people pointed that out.
• 28:32
  We were like, right, We're not. We're not doing smash burgers
• 28:35
  because we're just trying to, We're trying to get burgers out.
• 28:37
  So doing a smash burgers like look, we're just getting the
• 28:40
  burger crispy. We're getting a nice crust.
• 28:41
  Just a standard burger cook, right?
• 28:43
  But oh man, people just go, People just go off the rails
• 28:46
  online, man. I mean it really.
• 28:48
  Is it's fun. I was like, oh, my God.
• 28:50
  It's like the thing with, you know, I comment on stuff on
• 28:54
  Facebook and people like, why are they putting eggs in gumbo?
• 28:56
  I'm like, you know, people were poor back in the day.
• 28:59
  Yeah, so like people back in the in the day did not go to the
• 29:02
  store and back and pick up a 12 back pack of chicken thighs.
• 29:06
  They went out to the backyard, killed the chicken and that was
• 29:08
  the only chicken going into that gumbo and got some ads.
• 29:12
  Guess what that's going in there.
• 29:14
  Too. This is this is all poverty food
• 29:17
  man. It's like doing the most with
• 29:19
  the limited means they have. That's that's it.
• 29:22
  You know that's exactly right. You know, I mean, I don't know,
• 29:25
  you know? And back in the day, gumbo was
• 29:27
  usually made with a rooster too, so.
• 29:32
  That's whatever, whatever protein.
• 29:33
  Was around. I mean, we, we make, we learned
• 29:37
  how to make a beef and okra gumbo from one of our friends.
• 29:41
  And that's because they had beef, you know, they had beef.
• 29:44
  So they, they, they traded, they traded something, I can't
• 29:46
  remember what it was for beef. And that's what they would make.
• 29:49
  They make beef and okra gumbo when they had when they got beef
• 29:53
  in. So you know, it's just a
• 29:54
  different style. Is it wrong?
• 29:55
  No, it's just different. So that's, that's one of the
• 29:58
  things that that we, we wanted to really drive home with the
• 30:01
  podcast is that we're our, our opinions come last.
• 30:07
  Right. Opinion.
• 30:09
  We've all heard this, the term opinions of like assholes.
• 30:11
  Everybody got one right. There's an abundance of
• 30:15
  information on the Internet. Everybody has a voice these
• 30:18
  days. That's the reason that we
• 30:19
  started to go out and do competition, so we can show that
• 30:22
  we can't cook and not just talk about the things that we talk
• 30:24
  about. But at the same time, we for the
• 30:27
  podcast, we always give historical aspects of the things
• 30:31
  that we're talking about. We like to to go into the
• 30:34
  history and the why. I'm really big on the why with
• 30:37
  BBQ. Whenever I do my videos for BBQ
• 30:40
  or if I'm teaching somebody in in the class or whatever the
• 30:42
  case is, I need you to understand why you're doing what
• 30:45
  you're doing because everything makes sense, right?
• 30:47
  So we want to make sure that we're giving the why the
• 30:50
  historical aspects of what we're talking about.
• 30:52
  And then we give the facts about food and then we get into the
• 30:56
  opinions and preferences because that's that's, that's on the,
• 30:59
  that's on the. Backside of that, right?
• 31:01
  You need to understand everything about food, the
• 31:04
  technical aspects of it. Is it technically right, right.
• 31:08
  Are you cooking something and is it technically right?
• 31:11
  If it is, then the preferences come later and then you can
• 31:14
  determine, you know, A from B from C.
• 31:17
  But other than that, we want to give you the real.
• 31:19
  We want to give you the facts about everything that's
• 31:21
  happening, especially because we're such a pride for people
• 31:24
  here in southern Louisiana. We are very prideful and a lot
• 31:27
  of times we don't understand why.
• 31:29
  We don't know why I'm Momo did it the way that we did it.
• 31:31
  Well, let's talk about it. Let's talk about why she made
• 31:34
  that gumbo the way that she made it.
• 31:36
  Because. She had something that she that
• 31:39
  she was growing in the garden and she put in her gumbo.
• 31:42
  Yep, right, you know. What I mean like that, that was
• 31:44
  like that's. Why I didn't get that shit in?
• 31:46
  There exactly. Yeah, right.
• 31:48
  And and then that's what you have to realize.
• 31:49
  It's your traditional family recipes are built on your, your,
• 31:55
  your, your grandmother's, your mother's.
• 31:57
  This built on their preferences. So if they don't like something,
• 31:59
  it's not going in there. Somebody was allergic to
• 32:02
  seafood, ain't going in there, you know, like, so it's all
• 32:06
  built on, it's all built on preferences in which you had
• 32:09
  access to if you had access to pork or chicken or shrimp or
• 32:12
  that's what's going to be in what you're going to cook.
• 32:15
  Right. Makes sense to me.
• 32:17
  That makes sense to me. Casey, you've, you've talked,
• 32:20
  you've talked about heat versus spice.
• 32:23
  Why do you think that's so misunderstood?
• 32:26
  Well, people, I guess, I guess where you have to start, like if
• 32:30
  you're talking about heat and oh man, you might have stumped me a
• 32:36
  little bit here. I'm a little bit nervous with
• 32:38
  this question. So spice is going to be more
• 32:41
  like your deeper flavors, right? Like if you want something that
• 32:45
  has spice, it's going to be like a warm, for instance, like the
• 32:51
  different types of cayenne, right?
• 32:53
  So you have cayenne, like let's say that everybody knows the
• 32:57
  Zataran's cayenne, right? That stuff has a Zing to it like
• 33:00
  no other, right? So that is more of your heat
• 33:03
  more than anything, right? But then you have other spices
• 33:06
  that have more like warm like I don't know.
• 33:15
  I think I could, I think I could kind of explain that, explain it
• 33:18
  a little bit. Heat is something that you get
• 33:20
  very, very front end snap. You taste it right away.
• 33:23
  You're like, wow, that's. Hot.
• 33:24
  Yeah, There you go. Spice is something, so spice is
• 33:28
  something more subtle. It's a back end spice.
• 33:30
  So you have like a really you know, like a really hot like a
• 33:34
  hot like cayennes more is kind of like a back end spice, but a
• 33:37
  really hot cayenne. It's got the front end and the
• 33:39
  back end to it. So you can taste both of but a
• 33:41
  lower heat cayenne will be more on your back end of your spice
• 33:44
  like like you know, and then spice is also other flavors, you
• 33:49
  know, like black pepper has a spice to it, a heat to it, but
• 33:52
  it's slower than than red pepper.
• 33:54
  And then you have other things like, you know, if you take like
• 33:57
  a habanero, it's got a lot of heat, but it's also got a lot of
• 34:00
  fruity notes to it. So it's gotten, you know, it's
• 34:03
  got a citrusy quality to it. There's so many ways to build
• 34:06
  spice. I think spices heat with
• 34:08
  complication. If you could say that.
• 34:11
  I like that that's. A good way to put that because
• 34:15
  my kids are the same way, like I'll give my kids like the
• 34:18
  spiciest boudin or I'll make some rice and gravy.
• 34:21
  At this point, I make rice and gravy and I just it's sometimes
• 34:24
  it's hot and they'll just tear it up.
• 34:26
  They'll tear it up but never say anything about it.
• 34:30
  But then I give them something that I make with a little bit
• 34:32
  more spice in it. He might have a little bit of
• 34:33
  Chipotle or something else or something a little bit warmer
• 34:36
  like KCP said. And then they're like, oh, this
• 34:38
  is spicy. I'm like, this ain't hot.
• 34:39
  They just say hot at all. So like, they're more sensitive
• 34:42
  to spice than they are heat. So I'm like, OK.
• 34:45
  Yeah, Chipotle. Chipotle is a good example of a
• 34:47
  spice, a kind of a spice, you know, it's, it's got like it's,
• 34:50
  it's hot, it's got spice and heat, but it's more complicated
• 34:53
  than just heat, straight heat. I think of something that's just
• 34:56
  like, you know, it just hits you like that.
• 34:58
  But it also depends what you pair things with too.
• 35:00
  So if something has a lot of acid and you know, like you do
• 35:05
  like a salsa that's really hot and it's really acidic, that's
• 35:08
  going to hit your palate differently than something,
• 35:10
  let's say like that has more fat in it.
• 35:13
  That's going to that's going to like, say if you did a spicy,
• 35:15
  think of this spicy queso versus a spicy salsa, that's salsa,
• 35:20
  you're going to taste that spice right off the bat.
• 35:23
  And as a queso, you're going to taste that and you're going to
• 35:25
  be like, that's good. And then it'll hit you slow
• 35:27
  because the fat kind of slows it down.
• 35:29
  So. Yeah.
• 35:31
  So that, that's, that's, that's that's what I would think.
• 35:33
  You know, like it's kind of like, it's just like spice with
• 35:36
  spice is like heat with complication.
• 35:38
  Heat with complication. That's a new one.
• 35:41
  Tag that new terms coming. Out.
• 35:43
  That's right. When we say spice, we mean
• 35:48
  something deeper than heat. We mean more flavor than just
• 35:50
  heat. When we say spice, we want the
• 35:52
  other notes. We want the warm notes of the
• 35:54
  spice. The, you know, the not just the,
• 35:56
  not just the heat, but the pepperiness of it.
• 35:58
  You know, the, the kind of, you know, because you think of like
• 36:01
  some of these things have really interesting flavors.
• 36:03
  They can be fruity or like, if you like, no black pepper has
• 36:07
  just such an interesting flavor. It's got heat to it, but it's
• 36:10
  got more than that, you know, whereas something like you could
• 36:13
  taste like a, you know, a pepper that's really hot that just, you
• 36:17
  know, a jalapeno, for example, has its own flavor with heat.
• 36:21
  So not only does it taste hot, but it tastes like a jalapeno.
• 36:24
  A habanero tastes like a habanero.
• 36:26
  It's hot, but it tastes like AI can taste habanero in anything.
• 36:29
  I say, Oh, that's habanero because I can taste that
• 36:32
  citrusy, fruity quality to it. And that's why mango habanero
• 36:36
  salsa, Peach habanero salsa are so popular.
• 36:39
  It actually extends. So it's the fruitiness of it.
• 36:42
  So that makes. Sense yeah, that one thing,
• 36:45
  everybody. If you're not hungry by the end
• 36:47
  of this show, then something's wrong with you.
• 36:49
  Or I didn't eat before this show, which is a mistake.
• 36:53
  I'm starting to think maybe that was a mistake, but I'm going to
• 36:56
  pound some tacos when I'm done with this.
• 37:00
  What a nice spicy salsa there. You go.
• 37:02
  There it is. See.
• 37:03
  There you go. There you go.
• 37:06
  Barbecue brand. You've judged before.
• 37:09
  I know you mentioned that in that deal.
• 37:11
  Oh Lord. Oh boy.
• 37:15
  Are y'all still there? Wow, baby, do you hear that?
• 37:19
  Wow. My whole my screen went black
• 37:21
  and everything. I don't know.
• 37:22
  It's crazy. It's storming here in the red
• 37:26
  stick. Oh, boy.
• 37:28
  Yeah. Well, hey, we're back.
• 37:30
  They're trying to get us. I think this is the ghost of
• 37:33
  Blasey. My friends that are that follow
• 37:36
  the show. It's go.
• 37:38
  It's the ghost of Blasey and his Internet issues.
• 37:40
  Wow. So brand, brand, you've judged
• 37:45
  before. How often are judges unqualified
• 37:51
  to be in these deals? So here's here's the thing.
• 37:55
  So I have, I have judged. Like I said, I've been doing
• 37:58
  competition BBQ for a long time and I've judged competition BBQ.
• 38:03
  That scene in the judging area is strict.
• 38:07
  It is very strict. Don't, don't talk, don't make a
• 38:12
  face. You know they tell you how to
• 38:17
  judge. They tell you what you're
• 38:19
  judging on, how to assess different things, appearance,
• 38:25
  you know, texture, taste, all of these things.
• 38:28
  And it's a little bit more structured.
• 38:32
  What I've noticed is that some of these other open type of
• 38:35
  competitions when it comes to like black pot and then other
• 38:40
  different types of foods when in those judging areas, it seems
• 38:45
  like they're trying to pull people in to judge, right?
• 38:49
  I I need judges. I need people to come in and
• 38:52
  judge this. But the, the education is not
• 38:57
  there on teaching these people how to judge because these
• 39:00
  people may have never judged before.
• 39:02
  And it's hard, OK. So I want everybody, yeah, I
• 39:05
  want everybody to understand. And I've said this in the in our
• 39:08
  last episode, we're talking a lot of stuff about judging and
• 39:12
  how judging is done wrong. But I need y'all to understand
• 39:15
  that I'm not trying to say that this is easy and you supposed to
• 39:18
  just notice. Just like this.
• 39:20
  Judging is hard. I am a big foodie, obviously.
• 39:24
  I cook on a professional level. B cooks, we Casey cooks.
• 39:29
  We've all judged and it's not easy when you're in the hot
• 39:32
  seat. In that moment.
• 39:35
  So you need, you need guidance and I've seen I've, I've just
• 39:40
  seen so many different scores for different types of food.
• 39:46
  That is just so wrong. So like in, in in the past
• 39:50
  episode, I've said that, you know, if you have a scale of 1
• 39:53
  to 10 and if something is too salty, it's not a 10 to a one
• 39:59
  too salty. I guarantee it's not.
• 40:02
  I've I've tasted a lot. A lot of competition food and I
• 40:08
  don't think I've had a 1 yet. It's if something is too salty,
• 40:14
  it's probably a 10 to A9 or A10 to A8 too salty.
• 40:18
  If something is too sweet, it's probably a 10 to A9 or A10 to
• 40:21
  A8, too sweet. And then you you go from there.
• 40:25
  You have to think of that scoring as a just like if you
• 40:29
  were in school, like 100 point scale.
• 40:32
  You know, we've we've all been to school, we've all been all,
• 40:35
  you know, all had tests before. If you have a quiz that you take
• 40:41
  and you get a four on that quiz, you suck.
• 40:45
  You don't know any of the material on this, on this test,
• 40:50
  you failed son, you failed son. So if you give.
• 40:54
  Some. If you give somebody a four,
• 40:57
  that means that that they didn't they, they, they went to make
• 41:01
  something and they made, they went to make you a Taco and they
• 41:04
  made you a burger. Or right or something that we
• 41:08
  screwed the whole thing. And then this and this, this
• 41:10
  ring that's. How you have to think about that
• 41:13
  when you're judging and that we judge me, me and B judged this
• 41:18
  past weekend in the at the Crab Festival.
• 41:20
  Nobody. And they had some bad dishes,
• 41:23
  but they had some really good dishes.
• 41:25
  Nobody scored less than a six in my book.
• 41:27
  I didn't score anybody lower than A7.
• 41:29
  I thought I thought everything was everything was edible.
• 41:32
  Some things cut the execution like your concept was good, but
• 41:35
  your execution failed like so I have to judge on your execution.
• 41:39
  And this is also another point for anybody hosting the
• 41:42
  competition black pot where it's completely open.
• 41:46
  There must be a description from the team of what their dish is
• 41:51
  because the honest with you, I, me being an I've got, I'm
• 41:56
  pumping myself up and above average person on food
• 41:59
  knowledge. I can identify more dishes than
• 42:03
  most people, but some people cannot.
• 42:05
  And the last thing you want us to be somebody Jarred by
• 42:08
  something that we we don't know what this is.
• 42:10
  I don't know what it is. Yeah.
• 42:12
  There needs to be some type of expectation set, not just a
• 42:15
  blind box. So there has to be a description
• 42:17
  of the food in an open competition for BBQ.
• 42:20
  No, I'm judging ribs. Well, it's ribs and it could be
• 42:24
  any type of ribs, it could be spare ribs, it could be baby
• 42:26
  backs, it could be Saint Louis. But you should be able to
• 42:29
  identify those three. And a rib is a rib.
• 42:31
  A rib is a kicking. But when I when I come with
• 42:36
  somebody doing a crab competition, a sloth shell crab,
• 42:39
  I had sloth shells crab and the next dish is crab Stew.
• 42:43
  So you see, this is what? These are wildly different
• 42:47
  things. Totally.
• 42:48
  Different. Yeah, there has to be a
• 42:49
  description on these competitions.
• 42:51
  Open competitions have to have a description of what the food is
• 42:55
  and the. And the bottom line is you have
• 42:57
  to trust the integrity of the people hosting the cop.
• 43:00
  People say, oh, those people could cheat.
• 43:01
  Well, yeah, they could. But is it really worth it?
• 43:04
  I mean, is it really is that is, you know, I can invent any
• 43:08
  conspiracy I want. I could say, oh, it was a
• 43:09
  conspiracy because I lost so well, it's this rigged, you
• 43:12
  know, I don't have any proof of that.
• 43:14
  I'm just making stuff up. But it has to have a description
• 43:17
  if it's open, if you're open competition, you need to let the
• 43:20
  teams tell people what their dish is so they're expecting
• 43:24
  something. So if you especially even a
• 43:26
  gumbo competition, if I say an open gumbo competition, well, I
• 43:30
  could get any type of gumbo. I could get seafood gumbo, I can
• 43:33
  get okra gumbo, I could get a filet gumbo, I could get Roux
• 43:36
  gumbo. I could get everything I want,
• 43:38
  but what I need to have a description of what this is.
• 43:43
  So an expectation is set for the person and the person in open
• 43:46
  competitions where people are just doing wild stuff, they may
• 43:49
  not actually know what what's coming from.
• 43:51
  Like what is this, you know? Right, Yeah.
• 43:54
  Should judges be tested or certified in some kind of way?
• 43:57
  Maybe they are in some cases, I don't know mate.
• 44:01
  Should they, Casey? Well, I mean it's.
• 44:03
  Not a very interesting question, Casey.
• 44:05
  Some some leagues are if you if you definitely doing it.
• 44:10
  We have some exciting things coming down the pipe comes to
• 44:14
  that. So definitely if you're talking.
• 44:17
  About like the I think the big league CBA and for BBQ
• 44:22
  championship BBQ Alliance and what's the one for Kansas City
• 44:26
  BBQ Society, right? I think like KCBS.
• 44:29
  Yeah, KCBS. All have qualified and trained
• 44:32
  qualified judges. So does the state cookers
• 44:34
  association as well, right? Yeah, but but yeah, you know,
• 44:38
  judges, I think they should be certified, you know, some kind
• 44:41
  of training on some level, not just like, you know, we're
• 44:45
  having the competition at a campground and we don't have
• 44:47
  enough judges, you know, like, let's get some people and just
• 44:52
  tell me what you think. You know, it's, it's
• 44:54
  disrespectful to the teams, you know, because there's a lot of
• 44:57
  money that goes into these competitions and a.
• 45:00
  Lot of money, people put their heart into it man.
• 45:02
  So, so I'll, I'll say, I'll say this especially in the BBQ
• 45:05
  world, we hate certified judges. So that that is not the word
• 45:11
  that we're going to use, but I'll say knowledgeable and that
• 45:15
  it's as far as we're going to go.
• 45:17
  Stay tuned. There you go.
• 45:20
  Well, I've got a feeling that you're going to answer this in
• 45:23
  that that I know you're talking about hinting about.
• 45:28
  Do you find what makes a judge credible in your eyes?
• 45:32
  Do you answer that in this episode or what?
• 45:35
  Or can you answer that now? I can tell you what I can tell
• 45:39
  you what doesn't make one credible be being a social media
• 45:41
  personality does not make you a qualified food judge.
• 45:45
  I must say it. That somebody had to somebody it
• 45:50
  doesn't say. You.
• 45:51
  I agree with you. Start with this.
• 45:53
  Do you like food for one, and do you like do you like to be like
• 45:58
  you have to when you have to go into these competitions, you
• 46:00
  have to be willing to have your expectations challenged on what
• 46:04
  is good or not. And and then sometimes you may
• 46:08
  have to judge something you don't like.
• 46:09
  I don't like Bloody Mary's, but it sure got not It sure got
• 46:13
  mostly nines and 10s. There was not a score below 9
• 46:15
  and 10 on that dish because that dish was absolutely perfect car
• 46:19
  close to it almost perfect. So even though me not a, you
• 46:24
  will never see me order a Bloody Mary, I am not, I am not trying
• 46:28
  to recover from my, my wine hangover on Saturday night.
• 46:32
  Now, I'm not a 50 year old woman trying to recover from my wine
• 46:35
  hangover brunch. I'm just not.
• 46:38
  So it's just not my thing, man. I'm a, I'm a whiskey drinker
• 46:41
  primarily. That's what I like to drink, you
• 46:43
  know, but it's just, it's just not my thing.
• 46:46
  But I had to taste that Bloody Mary.
• 46:48
  I have to say, you know, the taste in this Bloody Mary.
• 46:50
  What is it? You know, is it good?
• 46:52
  I said, you know, the flavors are good.
• 46:53
  There's a good spice to it. It's a little salty.
• 46:55
  It's got some pepper to it. It's got a kick.
• 46:57
  It's got some heat. It meant the did the IT made
• 47:00
  sense. I could see somebody who likes
• 47:03
  something like that would like it.
• 47:05
  So, so perfect. Perfect what you just said right
• 47:08
  there. Because expectations judging is
• 47:12
  all about expectations. I see this.
• 47:15
  This is a Bloody Mary. Because I don't like Bloody
• 47:17
  Mary's either. Me and be in the same same boat.
• 47:19
  There you go, I see. Them bloody Mary, I don't like
• 47:21
  them either. I don't like Bloody Mary's,
• 47:23
  right? I'm looking at this Bloody Mary
• 47:25
  and I say OK, my expectations automatically.
• 47:30
  This is a Bloody Mary. I know I'm not a picky eater,
• 47:34
  but I also know what a Bloody Mary is, right?
• 47:37
  Does this execute what what the cook did decided that they
• 47:42
  wanted to do? Did they execute a Bloody Mary?
• 47:44
  OK, they did. All right.
• 47:47
  Let me taste this. Let me determine if this tastes
• 47:50
  like a Bloody Mary. If If I liked Bloody Marys,
• 47:54
  would this be a good Bloody Mary?
• 47:56
  That's all. That's all.
• 47:58
  Very hard thing to do, but we did.
• 48:01
  But we did it. If I like Bloody Marys and I
• 48:04
  taste this Bloody Mary, would I like it if I liked it?
• 48:09
  If you liked it right. It's a hard ass thing to do, but
• 48:14
  if you, you signed up for this, you, I didn't.
• 48:17
  I didn't twist your arm. I didn't put a gun into your
• 48:19
  head. You signed up to come here.
• 48:21
  It gets. Real I signed up to go judge.
• 48:24
  It gets real meta real quick. You know, if I like Bloody
• 48:26
  Marys, what I like again, this is kind of like some.
• 48:29
  That's what I had to do. It's exactly.
• 48:31
  What I did, he said. If I like.
• 48:32
  What I did, I said, you know what I would If I like Bloody
• 48:35
  Marys, I would like this one. I would like this one.
• 48:37
  You have to do that. You signed up for that?
• 48:39
  Let me. Just make you sign up for that.
• 48:42
  Right. OK, boys, OK, settle down.
• 48:45
  Settle down. You have to, you have to do this
• 48:49
  every week, don't you, Casey? You've got to keep them in time
• 48:53
  all the time. Well, what's the number one?
• 48:55
  And this will be it for the judges judging stuff.
• 48:58
  What's the, what's the number one change that you'd make to
• 49:01
  comp how competitions are judged?
• 49:04
  You could, I think we. I think we all have our
• 49:09
  different opinions. Mine would be is that you have
• 49:12
  to have a chief judge who's very knowledgeable about food, who
• 49:15
  knows how to taste stuff. And if you are to score
• 49:17
  something below is below a certain mark, you have to call
• 49:21
  the chief judge to taste it, to see if something's wrong and if
• 49:25
  it's and if it and if it's really wrong, you just hit
• 49:28
  people with a DQ disqualified. Don't even stay.
• 49:32
  Don't there's no reason to embarrass anybody.
• 49:34
  Say disqualified. Something's raw disqualified.
• 49:38
  You're just DQ D You're not, you're not scored at all.
• 49:40
  You're DQ D for for technical reasons.
• 49:43
  You know, you, you don't have to embarrass anybody by giving them
• 49:45
  a low score because some of these scores are published and
• 49:48
  they could see, man, this person got zeros.
• 49:50
  Man that person cook these people, a lot of these people
• 49:53
  who cook sell stuff. They depended on their small
• 49:56
  businesses, you know, they're they're selling seasoning or
• 49:59
  anything. And there's no need to hurt
• 50:01
  anybody's business because sometimes stuff just goes bad,
• 50:04
  guys, sometimes things just go bad.
• 50:07
  I mean, like, man, I, I've had to pivot a bunch of times at
• 50:11
  cooking competitions and unfortunately most of the time I
• 50:14
  say I saved my butt, but I have messed up, dude.
• 50:17
  I messed up. I messed up cooking ribs for
• 50:19
  rodeo, for a Houston, Houston rodeo.
• 50:22
  I messed up cooking ribs. I overcooked my ribs for a
• 50:25
  competition that doesn't like 10 Superintendent ribs.
• 50:27
  And I got, I got absolutely trashed in the scorecard zone.
• 50:33
  And, and this is a thing, a month before that I got 7th
• 50:36
  place out of 135 at Humble Rodeo for cooking the same rib.
• 50:43
  Let's see, make it make sense. I've had I have a guy who comes
• 50:46
  on our show, JD Marsh a pretty good a pretty good bit at least
• 50:50
  a couple times a year. And he he he does the Houston
• 50:54
  Rodeo. He does some of those BBQ
• 50:56
  competitions. He says the the exact same thing
• 51:00
  that he just has no idea what to do on with ribs anymore.
• 51:03
  It is it is I this the most, but I, I don't know, I don't think
• 51:06
  there's a more brutal competition than Houston or
• 51:08
  Houston Rodeo. It is one time a year there's
• 51:12
  there's a moving target that nobody knows.
• 51:15
  Nobody knows what to cook. It changes every year, right?
• 51:20
  All you got to do is throw it out there, man.
• 51:21
  That's all you can do. That's it.
• 51:24
  I mean, that is all that you can do.
• 51:27
  Let's talk a little bit about y'all's podcast beyond.
• 51:29
  Of course, we just we did look, we opened up the judges episode
• 51:33
  and continued. I mean, you this we can talk
• 51:36
  about that. It is a great topic.
• 51:38
  I mean, it really, really is. And I think that there needs to
• 51:42
  be more and more education of of the expectations of a judge and
• 51:48
  maybe the events, the people who are hosting these events are
• 51:51
  putting them on. Maybe they need to understand
• 51:54
  that too. I, I, this is outsider
• 51:57
  perspective. I'm not naming anybody
• 51:59
  whatsoever because I've seen hundreds of different
• 52:02
  competitions going on around the state and watching just from a,
• 52:07
  just a casual observer. And I do see that number one,
• 52:12
  what you said Brandon would just let's get some social media
• 52:15
  influencers to come in and be the judge.
• 52:20
  While yes, that maybe that's how I've been discovered a little
• 52:23
  bit in a couple that I'm going to.
• 52:24
  But but at the end of the day, I don't think every single person
• 52:28
  out there has the best interest of potentially the competitors.
• 52:32
  If you are not sequestered away from knowing who's cooking what
• 52:37
  then and you can make a walkthrough somewhere.
• 52:41
  It's it's hard to not look or it's hard for somebody that you
• 52:45
  know, to not be like, hey, man, I'm cooking such and I don't
• 52:49
  want to know what you're cooking.
• 52:50
  You know, I mean stuff like that, that that they, I think
• 52:55
  that if you're going to be a judge, you need to be
• 52:57
  sequestered and just be as far away as possible from any of the
• 53:02
  competitors so you can truly at least have a the blind taste
• 53:07
  test at least the playing fields level at.
• 53:10
  That point, you know, and you want you want the judges to
• 53:12
  enjoy the competition too. That's why my suggestion is is
• 53:15
  we've done this before, get the judging done early, have the
• 53:18
  turn as early, let them judge and then let them go.
• 53:23
  And then it's all it's it's done and they can do their thing.
• 53:25
  They can do their thing. If they're social media
• 53:27
  personalities, they help promote other people who are there.
• 53:30
  They, they bring people in. So that's all good, but get it
• 53:34
  done, get it done early. Don't get it done at, you know,
• 53:37
  as like the middle, you know, the middle of the competition
• 53:40
  where everybody wants to kind of hang out because these are a lot
• 53:42
  of these people are, you know, they're, they're judging their
• 53:44
  friends, you know, and they, they have, they want to go hang
• 53:47
  out with their friends, you know.
• 53:48
  They want to have some fireball. Precisely.
• 53:53
  Yeah, they do. Yeah, they do.
• 53:57
  Terry says that it's this is quite a different perspective.
• 54:00
  He's learned that he's learning about there's some serious
• 54:02
  things. Here's guys, there it is.
• 54:04
  Foods is Foods are serious game, and these are serious
• 54:07
  competitors. People, people put their heart
• 54:10
  into it, man. They really.
• 54:10
  Yeah, it's. Really, it's all the, it's
• 54:15
  respect, you know, you, you have to judge something with the
• 54:19
  these cooks, you know, in mind. You have to respect their, it's
• 54:23
  an art form, right? You know, it's your own art
• 54:25
  form. So you have to just respect them
• 54:28
  on that kind of level, you know? It's also, it's also deeply
• 54:31
  personal too. It's a very personal when
• 54:33
  you're, when somebody talks about your food, if they love
• 54:35
  it, you know, one of the biggest compliments we've ever gotten is
• 54:39
  some of our competitors coming up to shake our hands and seeing
• 54:42
  how awesome my food was. I just know there's no higher
• 54:45
  compliment than that. And you know, it's, it's and
• 54:48
  when you taste and when somebody tastes your food and says, man,
• 54:50
  I haven't had this since my grandmother made it and she
• 54:53
  passed away years ago. You know, that's that's
• 54:55
  something. Touches you.
• 54:57
  It does. It does, You know, because we're
• 54:58
  all connected. You know, we all, you know some
• 55:01
  things, you know, we, our families cook different things.
• 55:04
  With some things, we cook the exact same.
• 55:06
  So that's, that's the beauty of food.
• 55:07
  You know, it brings people together, but it's very, very
• 55:10
  personal. And, you know, people can get
• 55:12
  pretty easily offended with their food, you know?
• 55:14
  Oh yeah, for sure. Have you, have you guys got any
• 55:20
  feedback from some of these other cooks that are out there
• 55:23
  competing with y'all or some of the stuff that y'all have
• 55:26
  addressed in in these things recently?
• 55:29
  Have you gotten any feedback from any of them?
• 55:31
  Maybe they're too scared to say some of the stuff that y'all are
• 55:34
  saying. I, I think I, I, I think they
• 55:39
  are right. I think a lot of people have
• 55:41
  been scared for a long time and people have spoken to their
• 55:47
  friends about their scorecards. You know, I can't believe I've
• 55:51
  got a 2 on this. You know, like every contest,
• 55:55
  everybody's having that same conversation amongst themselves,
• 55:58
  but the person put it on the contest.
• 56:01
  No one ever says anything to them.
• 56:03
  No one ever says anything to the judges.
• 56:05
  No one's ever brought this up before.
• 56:07
  And with, with us having our own experiences with me with BBQ for
• 56:12
  the past five years, with us over the past year doing
• 56:16
  competitions and then us seeing some of our our friends doing
• 56:20
  competitions and getting essentially disrespected and
• 56:23
  screwed on on scorecards. It was, it was just one of those
• 56:27
  things that just needed to be addressed.
• 56:29
  And I'm, I'm so glad that we've, that we've been able to bring
• 56:32
  light to it. But my, my thing is, is that I
• 56:35
  don't ever want to just bring up a problem and, and, and just
• 56:40
  shit on it, right? There needs to, there needs to
• 56:43
  be solutions. So we're, we're definitely
• 56:46
  working on one of those solutions.
• 56:48
  But part of the solution is, is education is education and, and,
• 56:53
  and some of the things that we're talking about today and
• 56:55
  how you can respect the cooks at these competitions.
• 56:59
  If you are a social media influencer, if you are someone
• 57:03
  that get asked to judge a competition, just just know that
• 57:09
  whenever you go in as much as possible, we're all human.
• 57:12
  It's like I said, judging is hard.
• 57:14
  We're all human. But when you go into that
• 57:15
  judging area, try to understand that the cook has put in their
• 57:21
  time, money, effort, blood, sweat, tears, arguments, all of
• 57:24
  these things into being here and just respect them.
• 57:27
  Respect them on that card, right?
• 57:29
  I'm not saying give them leniency on things that are
• 57:32
  technically wrong, but just respect.
• 57:34
  Respect what they have done that day because they put their heart
• 57:39
  into it. Absolutely.
• 57:39
  Yeah, for sure. I like it.
• 57:41
  No doubt. No doubt.
• 57:43
  Well, this all brings us, this has been fascinating and we can
• 57:46
  go home for forever, honestly. But this comes to what my
• 57:50
  favorite whole segment of this show, the Tigs Blitz.
• 57:55
  It is the Tig's blitz. It's just rapid fire, no
• 57:58
  filters, no thinking, just vibes.
• 58:02
  That's what we're going to do. And straight answers.
• 58:04
  And whoever wants to start, feel free to jump in.
• 58:08
  I'm going to ask six or seven questions and y'all, give me
• 58:11
  your answer. Here's number one.
• 58:13
  What is the most overrated dish that people keep entering in
• 58:18
  competitions? Pastelaya.
• 58:27
  Our. Dear friend Rushy says Cajun
• 58:30
  Hamburger Helper. Is that what he calls it?
• 58:35
  That's hilarious. That's kind of makes sense.
• 58:40
  That totally makes sense. What about y'all?
• 58:42
  What about you, Casey and Bran? Same thing, same answer.
• 58:46
  I would I would probably say Pastelaya for.
• 58:50
  Sure, yeah. Yeah, I guess.
• 58:52
  I guess. So I'm going to go with that.
• 58:56
  Like I could say, look, I'll, I'll say about pasta lie.
• 58:58
  It could be there's, there's, there's, there's very few great
• 59:02
  ones and a whole lot of mediocrity out there.
• 59:05
  It's just OK. Yeah, I like it because I'm a,
• 59:08
  I'm a look, I'm a big boy mom, you know?
• 59:10
  What I'm saying he's a pasta head, but I'm I'm.
• 59:12
  I'm 612280I. I like pasta, pasta, rice, bread
• 59:16
  and all that I like. All that you have to just say
• 59:18
  it's pasta. So it's a, it's a dish like
• 59:20
  pasta can overcook just like that.
• 59:22
  So you could go, you could go from perfect to not so perfect
• 59:26
  real quick. So I'm not, I've never, I've
• 59:29
  never had anything that's been like, Oh my God, that's the
• 59:31
  worst thing I ever had. But I I prefer jambalaya.
• 59:35
  Just saying. There you go, there it is.
• 59:38
  Worst food sin dry ribs are bland gumbo.
• 59:45
  I'd say, I'd say bland gumbo. I say, because the gumbo doesn't
• 59:49
  have enough salt. It's it's, it's inedible.
• 59:51
  It's this that is just a bowl of just absolute nothing.
• 59:55
  I mean. Flour and oil.
• 59:57
  Yeah. It's just, it's, it's all you're
• 59:58
  going to taste is bitter, bitter, bitter and grease.
• 1:00:00
  That's all you're going to. Yeah.
• 1:00:01
  Yeah. Oh, no.
• 1:00:02
  Oh. No, at least.
• 1:00:04
  At least you could repurpose dry ribs.
• 1:00:06
  You know, you could always make you some some queso mixture.
• 1:00:11
  Put a bunch of BBQ sauce, yeah. If if if those ribs are dry but
• 1:00:16
  well seasoned, pick them off the bone, chop it up, throw it in
• 1:00:20
  some queso, make a Taco, throw it in breakfast.
• 1:00:22
  Perfect that that that under seasoned Gumble you blame Gumble
• 1:00:26
  you can't do anything with. That you just got it, you know,
• 1:00:28
  as Hall says, you got to toss that in the long grass throw.
• 1:00:32
  It in the long grass like also yeah.
• 1:00:38
  Y'all have said that you've said well you've kind of said
• 1:00:40
  something well, you didn't really say this exactly, but
• 1:00:42
  you've said some things that you don't like.
• 1:00:45
  What's 1 Food that you secretly hate, but you pretend to like it
• 1:00:49
  on camera on something that you do for social media.
• 1:00:53
  Tell the truth man. I.
• 1:00:56
  Don't look. I don't.
• 1:00:58
  I don't. I don't fake for nobody.
• 1:01:00
  That's what I'm talking about. It was a setup.
• 1:01:05
  If I don't like it, y'all gonna know?
• 1:01:07
  I believe that. But I but I also y'all.
• 1:01:11
  Know me by now. We also don't crap on people who
• 1:01:13
  do like it, right? Yeah.
• 1:01:15
  You know, it's like it's just not your thing.
• 1:01:16
  I mean, everybody's got to have their own pecadillos, man.
• 1:01:19
  I mean, you know, it's like, you know, you like some things, you
• 1:01:22
  don't like others. It's, but I'm not going to
• 1:01:24
  pretend I like something when I don't.
• 1:01:26
  Right. I, I have to say, I, I denied
• 1:01:29
  this for so long. I tried it, but I, I can't hop
• 1:01:33
  on the Brussels sprouts bandwagon.
• 1:01:35
  I just can't do it. You won't see me fake it either.
• 1:01:38
  I I tried to like them. I can't either.
• 1:01:41
  I'm with you, KCP. I've, I've had some, The only
• 1:01:46
  ones that I've had that I could eat, that I could tolerate, they
• 1:01:50
  were putting crawfish. They were in a crawfish boil and
• 1:01:53
  they got so mushy and they had all the season and then it they,
• 1:01:56
  it didn't have that bitterness that they have.
• 1:02:00
  I've had them done in ovens and bacon grease and all the stuff
• 1:02:04
  and they look like they should just be amazing.
• 1:02:07
  I love the way they look, everything about them.
• 1:02:09
  And then I have a bite. I'm like, Oh my God.
• 1:02:12
  Exactly. I'm a little chefy.
• 1:02:14
  I'm a little chefy. What about a reduced balsamic
• 1:02:17
  glaze with a little feta and. I've had them like that and
• 1:02:21
  better better edible but I mean but I'd have your I would try it
• 1:02:27
  again If you cook it dude, I promise you I would not a
• 1:02:31
  feeling you might can do it. If you don't like them deep
• 1:02:35
  fried, you're not going to like them because.
• 1:02:37
  I'm not. I've never had them deep fried.
• 1:02:39
  Now. Now I'm interested that that I'm
• 1:02:42
  willing to try. That sounds a little different
• 1:02:46
  already. I think I could do that.
• 1:02:48
  I think I could do that. This kind of goes back to what
• 1:02:52
  we were saying. If you were, if you lose a
• 1:02:55
  competition but you know that your food was better, do you
• 1:03:00
  speak up or do you let it go? Well, I want to see our
• 1:03:06
  scorecards. First of all, I want to see what
• 1:03:09
  went down because I want to see if somebody commented something
• 1:03:12
  or, or what, you know, because a lot of times I, I really enjoy
• 1:03:17
  the constructive criticism of it.
• 1:03:20
  All right, we can always do better if we're not improving
• 1:03:23
  ourselves and we're not growing right.
• 1:03:25
  So I definitely want to see the scorecard just to start off, but
• 1:03:29
  the there might be some complaining.
• 1:03:33
  It's like he might complain about it, but ultimately you
• 1:03:35
  just have to let it go. And you know, you know, if your
• 1:03:37
  food, hey, look, a cook knows when they screw up.
• 1:03:41
  So if you screwed up, you screwed up.
• 1:03:42
  It happens, man. There's like sometimes you just
• 1:03:44
  did. You just don't hit on it.
• 1:03:46
  So you just have to, you just have to kind of just move on
• 1:03:48
  with it. But don't, you know, never
• 1:03:51
  relish in your successes too much or beat yourself in your up
• 1:03:54
  in your defeats too much either. So there's got to be a balance.
• 1:03:58
  You have to have success to build your confidence and you
• 1:04:00
  have to failure just to check. So I'll say this, and this is a
• 1:04:05
  this is a rookie mistake is chasing judges.
• 1:04:08
  If you cook in a competition and you get judged, you know what
• 1:04:14
  you feel unfairly by by one or two people, then you can't
• 1:04:18
  really change a whole lot of things.
• 1:04:19
  If you were, if your dish was technically right and it was
• 1:04:22
  good because that person may have not been very knowledgeable
• 1:04:27
  about judging and they just their preferences took over.
• 1:04:30
  It wasn't what their mom made and then they gave you a little
• 1:04:33
  score. You can't, you can't chase
• 1:04:35
  judges because the next competition is not going to have
• 1:04:37
  the same judges whatsoever. It's going to be a completely
• 1:04:39
  different panel. It's also you have to, you have
• 1:04:42
  to look at your consistency with judging too, because if you get
• 1:04:44
  scorecards and judging and you know, like I, I cooked, I cooked
• 1:04:49
  it for that humble rodeo competition.
• 1:04:51
  I cooked pork and I got 2 perfect scores and I got other
• 1:04:56
  scores that were not that great and I said I know what pieces
• 1:04:59
  these guys had and I know what pieces those guys had.
• 1:05:02
  I said my, all my pieces weren't consistent.
• 1:05:04
  So I was like what can I do about it?
• 1:05:07
  I had to turn in. You know, I I said man, I said
• 1:05:09
  man, some of these pieces came out real dry and made burnt ends
• 1:05:12
  out of a pork butt. And some of the pieces just
• 1:05:16
  can't. Some of the pieces just came out
• 1:05:17
  not that great. And I said, well, I got a box it
• 1:05:20
  anyway. So I said I don't have enough
• 1:05:23
  good pieces, so I'm just going to hope.
• 1:05:25
  But I got two really good scores and the rest of them were like,
• 1:05:28
  it's not that great, but. But you knew why, you know, you
• 1:05:32
  kind of knew that going in. Like I knew I knew going in, but
• 1:05:36
  that they did tell me one thing and tell me my flavour profile.
• 1:05:39
  I got really good scores on flavour, but then I got some on
• 1:05:42
  the bad scores. I got some texture ones that
• 1:05:44
  were bad. So I was like, well, fair
• 1:05:46
  enough. There you go.
• 1:05:46
  There you. Go it was, it was a total I, I
• 1:05:49
  came in that one total shot in the dark.
• 1:05:51
  I, I tell this about CBA competitions, I absolutely, I
• 1:05:56
  detest a pork turn in. I hate it.
• 1:05:59
  I think it's so ridiculous and silly.
• 1:06:02
  People cutting 5 money muscles where they take 5 pork butts and
• 1:06:06
  pull out five of them muscles and cook them.
• 1:06:09
  I think it's absolutely ridiculous.
• 1:06:10
  Now it does taste good, don't get me wrong, but I think that
• 1:06:14
  the amount of effort that goes into this, I'm like, this is
• 1:06:16
  just absolutely ridiculous. Yeah, yeah, totally, totally.
• 1:06:21
  Last question, this is podcast related since we're doing a
• 1:06:25
  podcast with podcasters. Inception.
• 1:06:28
  Inception. Podcast.
• 1:06:31
  That's it. Who's your dream guest to stir
• 1:06:33
  the pot with? Chef John False.
• 1:06:37
  Yep. That's what I was going.
• 1:06:40
  To say jumped out with that one. Because we're we're a huge,
• 1:06:42
  we're a huge fan of his book called What is this size book
• 1:06:46
  called? Yeah, Casey.
• 1:06:49
  The Cajun. The encyclopedia of Cajun and
• 1:06:53
  Creole cuisine. Man.
• 1:06:54
  Man, if you, if you, if you have not read that book, if you have
• 1:06:57
  not seen that book, if you have not seen that book, that is an
• 1:07:00
  absolutely fantastic work of like just culinary history that
• 1:07:06
  is such a. Oh yeah, yes, I know this book.
• 1:07:10
  Man, that is, that is a fantastic book.
• 1:07:12
  I mean, he, he, this is, it is just so well broken down.
• 1:07:17
  I mean, it's got traditional recipes.
• 1:07:19
  You know, there are things like red bean gumbo that you never
• 1:07:22
  even heard about and why that came and why that's a thing.
• 1:07:25
  I mean, there's such it's, it goes so deep into the Louisiana
• 1:07:29
  food culture because it's so complicated.
• 1:07:32
  It's it's probably, I'd say probably the most complicated
• 1:07:35
  food culture in the United States.
• 1:07:37
  The origin. You've got African influence,
• 1:07:40
  Spanish influence, French influence, German, English, all
• 1:07:44
  this kind of crazy Canadian Italian.
• 1:07:48
  There's yeah, there's just this huge mashup of everything.
• 1:07:52
  And I'd say that's just an awesome book, man.
• 1:07:55
  This is one of my absolute favorites.
• 1:08:00
  There it is. That was an easy answer.
• 1:08:02
  I thought it was a lot easier. I thought I'd have 3.
• 1:08:04
  Different answers there. I, I, I grew up, I grew up
• 1:08:06
  watching them on TV, man. That's kind of like what made me
• 1:08:09
  love cooking is watching him cook on TVI said.
• 1:08:11
  This is just so cool, man. So you know.
• 1:08:14
  This is going to happen at some point.
• 1:08:16
  I think I know what clip I need to put out on social media.
• 1:08:20
  I mean, they give it a shot. Who knows?
• 1:08:25
  Who knows? I love it, I love it.
• 1:08:28
  Well y'all look this has been this has been as as Terry said,
• 1:08:32
  this has been eye opening. We got deep into it.
• 1:08:36
  It feels feels good. I love it.
• 1:08:39
  I think we definitely stirred the pot a little bit.
• 1:08:41
  Tonight, it's been a blast, man. Absolutely it.
• 1:08:47
  Has, you know, we just, we're just, you know, dude, we're just
• 1:08:49
  out here just trying to, you know, I mean, I, I really, our
• 1:08:53
  podcast is really educational. That's really what we want to do
• 1:08:56
  is really how to educate. There you go, man.
• 1:09:00
  Here's where the controversy starts that.
• 1:09:04
  And, you know, and to do this kind of stuff, you just have to
• 1:09:07
  be fearless. You just have to put yourself
• 1:09:09
  out there, put your food out there, put your opinions out
• 1:09:11
  there. And, you know, and the willing
• 1:09:13
  to accept criticism, I'm not always right.
• 1:09:15
  You know, somebody's got something to contradict me, you
• 1:09:18
  know, say I'm wrong, tell me about it.
• 1:09:20
  Give me some evidence, you know, So, yeah.
• 1:09:22
  But, you know, we're out here, we're just, we're just trying to
• 1:09:24
  make a name and have fun and, and get and educate people on,
• 1:09:27
  on the great culture of Louisiana food and food in
• 1:09:30
  general, too, because we, we do a lot more than just Cajun,
• 1:09:33
  Cajun cuisine and Creole cuisine.
• 1:09:35
  We do. We cover everything.
• 1:09:36
  Yeah, no doubt, no doubt. Well, where can everybody find
• 1:09:39
  y'all? Where can they watch, listen
• 1:09:42
  your podcasts, all that good stuff?
• 1:09:46
  Podcast is on YouTube. All of our videos are on there.
• 1:09:50
  We have the majority of our stuff is on YouTube, but we're
• 1:09:53
  on all the socials. We're on Facebook, we're on
• 1:09:55
  TikTok, we're on Instagram. So yeah, check us out.
• 1:09:59
  It's stir in the pot. No GSTIRIN apostrophe.
• 1:10:04
  Look for the caricature for the caricature.
• 1:10:07
  That's it. Worst case, always.
• 1:10:10
  You can always ask Tiggy. I can take you right to them.
• 1:10:13
  Y'all are going to want to follow them.
• 1:10:15
  You're going to want to listen to their episodes.
• 1:10:17
  They're fantastic. And as y'all have heard, this
• 1:10:20
  was basically one of y'all's episodes tonight.
• 1:10:22
  This is exactly how they do it. I felt like I got to be the one
• 1:10:26
  who just asked them questions and just let them go.
• 1:10:28
  And hell, that was fun. That was, that's as easy as it
• 1:10:32
  gets for me on my end. I love it.
• 1:10:37
  We always have stuff to talk about, you know?
• 1:10:38
  Yeah. Yeah, yeah, we're talkers,
• 1:10:41
  that's for sure. Appreciate y'all coming on.
• 1:10:43
  This was a fun, fun episode. Thank you for.
• 1:10:46
  Sure, and and until next time, we'll see y'all.