Latest / BBQ Therapy / Mario Valencia & Nancy Pedroza : M.I. BBQ | Welcome to La Puente, Ca.

Transcript

Mario Valencia & Nancy Pedroza : M.I. BBQ | Welcome to La Puente, Ca. · BBQ Therapy

0:00
I'm going to help you out. I want y'all to have as much as
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God can give a y'all. I don't even want you to talk
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like that limit to talk about. I just want a little.
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You know you want as much as God can give you.
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Don't put a limit on capital as much as you can give you the.
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Reason why I say that we don't have a lot, we really don't have
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a lot. So anything that we could get
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that it's more than what we have, I think to us is it's
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already a lot to be honest. So that a lot seems like a lot
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to to me and. Yeah.
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But as you keep going it, it'll increase, increase.
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Yeah, exactly. Just speak speak it into
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speaking English and speaking into the existence and never
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know somebody might watch it and say, hey, I'm going to donate to
0:49
them and do they call them what they doing?
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Or you might can find people that sponsor y'all.
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Barbecue, BBQ, BBQ, BBQ, BBQ. Ever notice how the sound of
1:04
sizzling meat and the smell of smoke can silence the noise of
1:07
the world? Now that's BBQ therapy.
1:10
If the fire moves you like subscribe, share and help spread
1:14
the message because growth, like good BBQ, takes time and
1:19
patience. Welcome to your therapy session.
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Welcome to the BBQ Therapy podcast.
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My name is Tavis Bryant and today we got a group of special
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guests joining us, Mr. Mario Valencia and Misses Nancy
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Pedroza, the owners of MI BBQ. They're known for their
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incredible pop ups and catering work across California, bringing
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Texas inspired BBQ to the West Coast and also for their
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community impact, supporting families through their food and
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their heart. Welcome to the BBQ therapy show.
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I got one rule, make yourself at home and speak freely.
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Thank. You thank you.
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Thank you for having us. Thank you very.
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Much. No problem, no problem, it's my
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pleasure. All right, we're going to take
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it back. Before we start talking about
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the business and the pop ups, where did each of y'all grew up
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in? What was life like for y'all as
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a kid? Was BBQ involved or no?
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It wasn't we when we were younger, it wasn't really
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involved, but it was more as we started getting older.
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So what was it? We just like basically started
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like grilling our meats and I'm just trying different like foods
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and then eventually went to our first BBQ place and really liked
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it and decided to just try to cook it ourselves to see if we
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could do that because I found that very interesting.
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So little by little when I started doing that, we just
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started falling in love with it. And from there it was basically,
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I don't know, one ribs here one Saturday and the next weekend,
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like maybe some pulled pork or whatever.
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But just every day just try to get better and better.
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The a little bit of time that I have because I do work long
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days, but and just try to make it happen.
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And just little by little, we're getting better and better at it.
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That's all it takes, just practicing.
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So at that time when y'all started doing it, did y'all
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really fall in love with it? Or did y'all just doing it as a
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hobby or? When we started doing it
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actually we did actually started as a hobby and making needs.
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My husband started getting better and better every single
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time, so we decided to take our first trip ever to Texas and
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that's when it really opened our eyes.
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Not just that we went for the food, we went for the hobby, we
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went to go try the food. But in reality, we also fell in
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love with the people and the whole southern hospitality.
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And that's also another thing, the reason why we decided to go
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that route, the welcoming the people were amazing.
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We had an amazing time. It's just the whole thing we
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felt like we type ourselves, our personality of who we are
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together and it just made it perfect.
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We felt like we'd be like we belong there.
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And I just, we fell in love with the whole, the idea, the text of
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the style and we wanted to do ourselves the same and bring
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that here and introduce that too where we at as well.
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So that's where we're at right now.
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So y'all were born in California?
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Or where were y'all born? I was born in La Puente, CA.
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OK, I. Was born in Boyle Heights,
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raised in La Puente. OK, so definitely LA and me.
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OK, and the Texas BBQ style, did y'all learn from when y'all went
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to Texas or did y'all just come back and practice that style?
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So it started by when we went to Franklin's and just by observing
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and then after watching some YouTube videos of Franklin and
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maybe I think it was like the BBQ pit boys because I was a
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beginner and just any type of knowledge I was able to get.
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Well, I'm not sure like the old school, like maybe the Krait and
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all that old school that takes a style and try to bring them back
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because I actually do my BBQ build my own cinder block
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smoker. So I was trying to go like that
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route. Yeah, it's definitely old school
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and authentic. So how did that spark y'all into
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trying to start a business? Actually, it was all my idea.
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I believe that my husband has an amazing talent.
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He makes amazing needs and we worked so hard.
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He worked such, we put a lot of work, he worked such a long
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hours. I know we put a lot of work in
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it and we started doing it by making it at home with friends
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and family and he started getting better and better.
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He works long hours, but you name it, 6-7 days a week, 12
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hour shifts, 3 in the morning comes back and he still does
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this and the way that he makes his food is just so delicious.
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So I'm the one that keeps on pushing oven.
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I'm the hype woman. I'm the one that keeps on
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pushing, pushing them. And finally he, the last time
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that we went to Texas, it really pushed us to want to do this and
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also bring back old school Texas style BBQ.
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So we make exactly Central Texas barbecue and it's something that
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we eat all the time. It's very delicious.
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The reason why we decided to make this, it's very simple,
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it's very unique. It's just the flavors of the
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food. There's no secret.
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It's we could just ten couple ingredients down the list.
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It's not there's no secret, it's just very delicious.
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A lot of love in it and we wanted to bring that style and
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hopefully people get to enjoy as much as we love to make it.
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Well, I'm glad y'all did stuff out there and you boosted them
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like that because yeah, that's what my wife did when it came to
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this podcast. I was on the fence like, should
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I do it? She goes, she's what is it going
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to hurt? It's like a kid.
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So you might as well get out there and try.
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You never know what's going to happen.
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One thing about the BBQ community, they are very nice
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and friendly. I learned and they've been
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supportive. Oh yes, definitely.
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And here and living in, we live in a Puente, LA county, we have
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amazing BBQ places here and it was really nice and unique to
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see that in the Texas Monthly last year.
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So it was really exciting and definitely bringing that style
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here and introducing that and showing that and bringing back
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what old school is and tradition, taste and just
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simplicity. Yeah, and what's the story
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behind the name in my BBQ? My wife chosen it's actually my
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initial Mario and my son's initial Isaac and just BBQ.
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And then just our style BBQ. So my style BBQ.
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Oh OK, it's simple all right. And when y'all first started as
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far as starting the business, what were some of the challenges
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that y'all face getting the BBQ pop ups off the ground?
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Be honest, financially it's very hard to get out there.
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The great thing that right now we live in social media, so it
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really helps us out. We have an amazing community,
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amazing friends out here that have been helping us out, trying
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to get out ourselves out there. So it's just really teamwork.
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We balance ourselves, our work schedule.
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So he works more than full time. I work part time so I'm able to
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do the other side. So I'm the one that goes up and
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down getting all the items and getting the sales and calling
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the stores and I'm running down the aisle with the wood.
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I am I'm. The one getting.
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That's how it is. It's it's a balancing out our
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schedule now getting ourselves out there.
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Like I said, we have been having such a great amazing friends.
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And like I said again, I'm going to say again, thank you very
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much exactly what you're doing. Our friends have been doing the
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same, trying to get us out there.
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Here in La Puente, we have an amazing community, and that's
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another thing that's very important to us.
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Just how they've been helping us out, trying to give back is
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something that it means a lot. We're very tight.
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We're a very small little community.
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We pretty much went to the same school, same church, same little
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stores, so there isn't a lot too much mutual friends being out,
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but we pretty much all know each other.
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So it's really nice that we have a really amazing community out
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here. And that is the reason why La
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Puente is definitely a reason why I also represent our city.
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Definitely. So how do y'all go about picking
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the places where y'all pop up at?
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That like is going back to the same our city of La Puente.
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So La Puente is the one that gave us the start and one more
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than to make our pop ups and the city of La Puente.
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So we make it down the street. It's definitely it's actually
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the La Puente park. So one more best than to do it
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there. We actually have a new location
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that we're going to be doing it once in a while also in the city
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of La Puente. It's just, I just feel like
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staying definitely elsewhere or going elsewhere if it's the
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opportunities out there. Yes, what starting off here has
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been amazing and I can't go anywhere elsewhere, then
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definitely here. It's been great.
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I'm glad this everything is going well, especially the
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community is supporting y'all and they don't know that helps
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boost your confidence as they keep coming out and supporting
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y'all. And when y'all post on social
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media, people giving comments, people don't know that it goes a
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long way when people give comments, recognize what you do.
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Because definitely me, there's some days I just want to push
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all this stuff off the table. But then I go on social media
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and see somebody say, hey, keep up the good work.
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I enjoyed the interview that you did with SO and I'd be like, OK.
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And then being a married couple, I always boost the married
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couples when they work together because nobody knows each other
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more than the married couple. You may be having an off day.
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He going to notice or is she going to notice and you know how
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to say the right words to bring you back and get you back
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together and flowing smoothly. So as I say, anybody I advise if
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working with your partner is two thumbs up because it means a lot
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because sometimes you need that person to, hey, you got it.
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It was a rough day. We'll get them next time.
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That's true. Yes, definitely.
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We all know the answer. Happy wife, happy life.
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No, I'm. Just kidding, happy couple, we
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want to be happy too. I don't know who started that
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saying. All right and do y'all cater
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also? Yes, yes.
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So that's how we started. We started just because the
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style that we cooked, and then I'll let Mario explain the way
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that we cook so people can understand the our type of
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style. Yeah.
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So the way we usually, so we're basically approaching the Texas
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style BBQ, which is basically like low and slow.
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And since I'm fortunate that I was able to build my own cinder
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block and what is it because I actually did wanted to buy what
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is it like 1000? No, what was it like about 1000
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gallon one the first time, but I didn't have that much money
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either. So I was working at a
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construction site at at the time and I was able to get some
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bricks off of my boss and that's how it started.
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And I just first it was like small, like how I said barely
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getting into it. And that's when I finally was
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able to get into it, build the proper size.
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So now I'm able to cook a large for large events and what they
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say in one cook instead of because before I used to cook in
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like segments because I only had one smoker and it was those long
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days. But to tell you the truth, it
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was well worth it. And what I said we usually just
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like protein wise will cook anywhere from the brisket, pork,
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pork, spare ribs, pulled pork, chicken, smoked chicken and
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that's it for the protein and just regular sites, Mac and
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cheese and coleslaw and Pinto beans and etcetera.
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We have a few other sites keep. It traditional we do the
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southern green, Southern green beans, Pinto beans, Mac and
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cheese, candy, yams, potato salad, coleslaw, some of
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traditional sites that we have as of our desserts, we also have
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sea potato pie, apple pie, Peach cobbler, Peach crisps.
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We make everything from scratch. We also do sweet tea, Peach tea,
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sweet lemonade, strawberry lemonade and we make everything
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homestyle cooking, traditional like I said, very simple,
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delicious food with a lot of love and we make it all out
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also. So y'all prep everything in
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advance and then take it to the prop up, Yes.
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And as far as when y'all do like catering, do y'all do it?
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Y'all come up with a menu for people?
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Or do they come up with their own menu or how did it go?
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So when we do the menu, we try to why?
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To do my best. Like I said, I try to look at
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prices and try to make it affordable and try to make an
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economical plate for our customers.
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Definitely try to help out with the price and on a plate.
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So we do the smoked chicken and they're able to choose two sides
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and that one come normally we sell it and it goes very well.
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We definitely do very well on the chicken.
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They really like it a lot. So that's one of the plates that
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we make that try to help out. And so we could give a also have
14:21
a little bit of taste of it of our art style BBQ, sorry.
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I've seen the pictures online, it looks real good.
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Thank you. Appreciate that.
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Yeah, you. Besides the cinder block pit, do
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you use any other grills or play around with any kettles or
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anything like that? I actually don't man, because
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since I had already built actually built when we got our
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first catering, it was for 300 people and I had to call one of
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my friends to help me build a basically a twin of my other
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cinder block. So I was able to now execute
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like about what is it like I think 13 like about 13 racks of
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ribs in each one. And so it's making everything
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more smoother. And yeah, but as of right now we
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don't because of hopefully this thing goes great and I started
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looking forward to those 1000 gallons and I start pulling up
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with my truck and stuff. Yeah, we'll see.
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We'll see. Because we still like it keeping
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a traditional. It's something about making it
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old school that it's really nice, so.
15:21
Yeah. But as they get bigger, as it
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gets bigger, they go, fortunately.
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And this one guy. The.
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One word get out and as long as y'all keep doing it.
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I wouldn't have to build now at that point if it goes great like
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a shed in the back and like to tell the truth, I wouldn't mind
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even building more of the same one since I already have.
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I'm not saying no, it's like on lock, but since I've already
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been doing it for quite a few years, like I already know my
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cinder block smoker very well. So I wouldn't mind like cloning
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it again a few, let's just say five more times and just do it
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like that. And that we have the space.
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The good thing that we do live in half an acre.
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So our property is pretty big. So an acre, sorry, an acre.
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So our property is pretty big. Our backyard, yes.
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So it's definitely beautiful. We're that is the reason why I'm
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saying maybe we'll just keep it all school, but we definitely
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love the whole field, yes. And it is different because a
16:17
lot of people don't cook that way and it's unique and it's
16:20
y'all own thing that y'all can, hey, this is how we cook it.
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Nobody's doing it like this. And be honest, it's not a lot of
16:28
people is doing it because it takes a lot of work to do that.
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So y'all have your own unique thing and definitely I advise it
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on social media, definitely promote how y'all doing that and
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show them cooking on the cinder block pit a lot because a lot of
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people don't do that you see on social media and stuff.
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My wife tries to post a few pictures of that too, so.
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Like I said, he does work a lot of hours, so it's very hard to
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do our cook. So as soon as we do a cook, I
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try my best to try to post a a video, but it's it's just the
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whole idea. We love it and it's just
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beautiful. Like I said, we live, he's seen
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our pictures, how he looks, It's really beautiful.
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There's a bunch of trees, there's all birds and animals.
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That is the reason why I say that when we went to Texas, we
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couldn't just believe that went for the ME, but definitely fell
17:11
in love with the environment, with the people.
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It's just something that we feel like we're a little close.
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Definitely trying to keep that and bringing that in our BBQ.
17:20
OK and y'all in California which is not traditional Texas BBQ
17:26
scene. How's people feeling the BBQ as
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far as y'all doing Texas style in California?
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Some don't get it, but that's why we're here to show them.
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And at the end of the day, like every, if you think about it,
17:40
someone that doesn't know about BBQ, the first thing that comes
17:43
up to the mind is meat with sauce.
17:45
If you really think once you see differences like the way I do
17:47
it, they're like the first question they ask me is where's
17:50
the sauce? And I explained to them that you
17:52
don't need sauce or, and if that doesn't get through their head,
17:56
I just let them try it first. And most of the time they don't
17:59
need the BBQ sauce because they're they're it's already
18:02
well seasoned and it's obviously the smoke does its job too.
18:06
So it's up to you if you want to dip your any type of protein you
18:10
want in the in the BBQ sauce. Now for that reason, because
18:13
they asked so much about the BBQ sauce, the BBQ sauce.
18:16
Oh, I love Texas out BBQ sauce. But then they asked the BBQ
18:19
sauce. That's the first thing they
18:20
always ask. So trying to bring Central Texas
18:24
and bringing it to here has been, that's where the little
18:28
challenge has been. And so yes, we did make our own
18:32
BBQ sauce for the reason because they were always asking and I
18:37
actually have it on the side. I had just a regular Baby Rays
18:40
on the side that I'll give, but I make everything from scratch
18:44
and we make everything. So people were asking so much.
18:48
So yes, that's one thing we do make and we make it homestyle
18:52
traditional Central Texas BBQ sauce.
18:55
So that's one thing we did end up caving in and making our
18:58
sauce, yes. Yeah.
19:01
Regardless, like what we said, we're still trying to convince,
19:03
but it seems like if they're not, but the good thing that
19:05
they're so supportive, so that's the good thing.
19:08
They're good, it's different, but they'll get used to it
19:11
because if it's good, they'll eat it.
19:12
The test is making the meat taste good without sauce.
19:17
A lot of people cover up a bad work with sauce to try to.
19:22
Exactly. So a good pit master.
19:24
They don't need to put sauce on it because the meat speaks for
19:27
itself. Yes it does.
19:29
One of the things I saw that stood out on your social media
19:33
is about how you use BBQ to help the community, especially the
19:36
families affected by the ICE raids.
19:39
Can you share how that work started for you?
19:43
I started it. It was just right, right around
19:46
the corner when we just started our business.
19:47
We've just been in business just starting April.
19:50
It hasn't been that long. We've been doing BBQ for about
19:53
10 years now on our own, but out there has just been since April,
19:58
this whole the ice thing has been happening here in our area
20:02
we live at you see it constantly on the TV.
20:05
The ice has been very active around the area.
20:08
So Pomona Alley, the areas that you see common are very areas
20:12
that are very have been very hot and it's very, it's actually
20:16
very sad. My parents are Mexican and they
20:20
came here, they did American Dream and I was, like I said, I
20:24
also was raised in oil heights, so.
20:26
Seen all that and just starting our business around the corner.
20:31
There was nothing I wanted to help.
20:33
I had reached out to many organizations and social media
20:37
but I didn't get a reply back. I had called organizations to
20:40
see if maybe to help out the community but there wasn't
20:43
around the area. So there was really no help
20:45
around that area and I felt really horrible.
20:48
We will see it all the time. So the only thing we know how to
20:51
do is barbecue. And then one more than like I
20:54
said, it's bringing the fat, bringing community together, the
20:58
hospitality, the love. And So what we started doing,
21:02
giving our barbecue and helping families.
21:05
And up to this day, we still are in contact with those families.
21:09
As a matter of fact, I'm actually getting ready to
21:11
deliver some pumpkins and just sit around the spirit a little
21:14
bit for the children. I still keep in touch with them.
21:17
And yeah, so it's been very important.
21:20
So I definitely has been. It's been a part of our road
21:25
trip right now. It's definitely good that y'all
21:28
helping the community and you see somebody that's hurting or
21:32
something's going on with them just doing something to help
21:36
out. Even if it's a phone call or
21:37
meal or something like that. People might think it's simple,
21:40
but it means a lot to people when you reach out to them in a
21:44
time of need and stuff like that.
21:46
When something happens to them and the community gathering
21:50
together, the hey, we got your back, you need anything, let us
21:54
know. No matter how small it is, just
21:57
let us know. And feeding somebody that's a,
21:59
that's a big thing, yes. Especially to a little kid.
22:02
Because depending on what the situation is, they may not know
22:06
where their next meal coming from so but y'all showing up.
22:09
You never know how many people y'all helped out if you.
22:12
Think about it, their main provider is staying at home, so
22:14
how are they going to make money?
22:15
So that is so we just dropped off like some packages enough to
22:19
feed like we would just ask them how many was their family
22:21
members and we'll set up at least to eat today at least for
22:25
like about 3 days at least to help them out a well, hearty,
22:30
comforting meal with love. So that was pretty, that was
22:34
that was pretty good to hand that out to the family and
22:37
needs. Yeah, that's definitely a good
22:40
thing that y'all doing all right.
22:42
Y'all learned so much along the way, which one of the biggest
22:44
lessons that y'all learned since y'all started?
22:50
There's no right way how to make BBQ.
22:54
BBQ has, we see so many, so many videos, so many influences, so
22:58
many people that we love to watch and want to make it this
23:01
way and that way and this and that and it it's just practicing
23:06
and just putting our own and our own ideas has been a challenge
23:09
and trial and error and practicing and yes, and just
23:14
keep on going. We definitely have a few
23:17
influences in our our BBQ trip. Just our just keeping our idols
23:21
and practicing and reading and just getting better.
23:24
Yeah. Try to get better.
23:25
Every single time. Yeah, every single time I'm able
23:28
to do a cook. When it comes to barbecue is
23:33
there's no, like you said, there's no one way of doing it.
23:36
It's like art. Everybody is they do it.
23:39
If you might do a painting, it may be different from what I do
23:43
a painting, but that don't mean it's it's wrong because it's the
23:47
way I interpret it as well as the way you interpret it.
23:50
Regardless of how you cook yours, 10 people might like
23:53
yours and 10 more people might like mine.
23:56
So that don't mean it's either one is wrong.
23:58
Everybody has a preference of what they like.
24:02
It's your lane and there's enough for everybody.
24:04
So oh. Yes, there is.
24:06
Hell yeah. So definitely I want to say
24:09
continue to do it your way because just because I mean,
24:13
y'all doing good because y'all just starting.
24:15
So a lot of time when we just start, we mean, we get a little
24:20
frustrated because we wanted to go faster than we, we think.
24:23
But because when I do this, I want it to go faster than what I
24:27
think, but it's going smoothly because I don't know what it's
24:30
supposed to be like, but it's we as long as you're moving
24:34
forward, you're making progress and as long as you're learning
24:38
and not getting frustrated and keep trying, it's all it's got
24:42
no choice but to get better. And you learn from mistakes and
24:46
stuff like that. And keep working at it and
24:49
change it as you go along and next thing you know about
24:52
machine so. Yeah, that's true.
24:55
Yeah, that is true. I definitely encourage you to
24:58
keep going, to let nobody distract y'all from what y'all
25:02
doing. And yeah, go.
25:05
I just had to tell the truth, like how everything I just say,
25:08
for instance, if someone does give me advice, good or bad, I
25:11
just say it's all good, just take it in.
25:13
And I don't even say that. I just thank you and that's it.
25:16
And we, I can't tell him that he's wrong, just we'll just give
25:19
each other some good pointers and that's about it.
25:22
Exactly. Just say hey thank you for the
25:24
advice you. Know what, just being in the in
25:27
doing the podcast, this interview has been a little hard
25:31
lately, especially getting our promotion and getting our
25:34
business out there. So just sitting down and having
25:37
this conversation, it really definitely sits us back and just
25:42
take it easy and just realize why we're just still doing this
25:45
and why are we doing it. And this is exciting and we
25:49
can't thank you more than enough.
25:51
These are just words, but our heart is like super excited.
25:54
I'm down here in my heart, I'm screaming, I'm excited.
26:00
It's just, it's amazing. It's amazing.
26:02
And thank you very much. Thank you.
26:04
No. Problem.
26:05
I'm excited for y'all too, so I'm looking forward to this.
26:10
I want to promote y'all too, because it's it's different and
26:13
y'all out there. I can see rights on social
26:15
media. Y'all out there putting in the
26:17
works. I don't have no problem
26:18
supporting it. It it may not be much, but
26:20
somebody going to watch this and see and hey, and as I go along,
26:26
thank. You.
26:30
Thank you. Emotional promise.
26:32
I wasn't going to get emotional. Hey, we got to support each
26:37
other. So even though I'm on the other
26:39
side of the world, but it is hey, somebody, even if it sits
26:45
there, eventually somebody's going to different people going
26:47
to see this and hear y'all story and y'all may never know
26:51
Somebody like I said, somebody going to hear this and maybe on
26:54
the fence about starting a pop up or hey, how's somebody going
26:57
to react if I bring Missouri BBQ to here or there or they.
27:04
Just get more, use it, just give it a go.
27:06
It's not that. Don't worry about anybody.
27:08
Just listen and just go though. Just listen and go.
27:11
That's it. You got your Basically, we have
27:15
our own stuff we need to worry about trying to make this BBQ
27:17
great and letting everyone know about.
27:20
It and stay consistent. I tell everybody stay
27:22
consistent. Do your homework, be prepared
27:25
for any opportunity. And if you do your part,
27:29
everything else will fall in line.
27:30
You can't wait until you get the opportunity and then say, all
27:33
right, I got to figure out how many how to cook for 50 people
27:37
or 100 people at the moment. You do your homework and you'll
27:40
be prepared as soon as somebody come to you.
27:42
All right, this is my sheet right here.
27:44
And this is my How many people in the pricing?
27:47
Yeah, part everything and fall in line.
27:49
That's true. All right then what do you see
27:53
yourselves in the next 5 to 10 years?
27:56
Really in the next 5 to 10 years I've seen so far, we get so
28:03
close. I definitely see ourselves, our
28:05
business going well, people loving our food.
28:08
That's really all we want. Honestly.
28:10
We just want to have our little restaurant, our little place.
28:15
I don't ask for too much and continue doing this hopefully
28:20
for the rest of our lives. This is something that we
28:22
definitely love to do. We still work our jobs, we still
28:25
have our own lives, so hopefully it makes it easier and easier.
28:29
We've been with each other. We've been with each other since
28:31
we were thirteen years old. Oh wow.
28:33
We've known each other since we were in kindergarten.
28:35
So I this is something that we definitely love to do.
28:39
This is something that it's just made with pure loving.
28:41
I just hope that I don't, we don't ask for too much honestly.
28:44
We just hope that our business goes well and that's it.
28:47
Just have our little business people loving our food and
28:50
staying. Our food is delicious and it
28:52
tastes good every single time and that's all.
28:56
That's all we ask for. I'll ask for two.
28:58
I'm gonna help you out. I want y'all to have as much as
29:01
God can give a y'all. I don't even want you to talk
29:04
like that limited to talk about. I just want a little.
29:07
You know you want as much as God can give you.
29:09
Don't put a limit on a cap on it as much as you can give you we.
29:15
Go on and say that we don't have a lot.
29:17
We really don't have a lot. So anything that we could get
29:21
that it's more than what we have.
29:22
I think to us it's it's already a lot to be honest.
29:25
So that a lot seems like a lot to to me and.
29:30
Yeah, but as you keep going it, it'll increase.
29:33
It'll increase. Yeah, exactly.
29:37
Just speak. Speak it into gorgeous, you
29:38
know. Dot com.
29:41
Speaking English and speaking into the existence and and never
29:45
know, somebody might watch it and say, Hey, I'm a donate to
29:47
them and do they call them what they doing?
29:50
Or you might can find people that sponsor y'all.
29:52
Hey, I can advertise y'all during the pop up or on social
29:56
media. If you donate this and it'll
29:59
help out. Any little idea you can come up
30:01
with to help out? Get a little banner or something
30:04
like I got behind me. Hey, we'll promote your company
30:07
and have it right here during the pop up and charge them.
30:10
Hey put this amount and I mean anything y'all got places around
30:15
town just and just do it that way that helps the cost or you
30:22
could or trade it for products. Hey, if you give us something to
30:25
go towards our pop ups, we'll advertise you or however or post
30:31
you on social media or give you a shout out or tag on social
30:34
media. That may be an idea also.
30:38
Well definitely look into that. You just connect.
30:44
Don't be afraid to ask. All the words they can say is
30:46
no. Yeah, I always said the same
30:48
thing too. No, it's not going to hurt.
30:51
So at least we get an answer. And that goes to the next
30:53
person, somebody going to say, OK, yeah, you might have a BBQ
30:59
supply store or somebody to sell BBQ products.
31:02
And hey, I mean, we'll promote y'all and and in exchange for
31:08
this or however you do it and just continue to move forward.
31:13
But other than that's all the questions I have for y'all.
31:17
Your therapy session is over. I got one quick game.
31:19
I usually play with everybody and get y'all out of here.
31:23
In college basketball, they have a tournament every year.
31:26
And what I did is came up with 16 meats that you cook on the
31:30
grill and I put them in a tournament bracket and just tell
31:33
me which one y'all prefer to eat and we'll see which one comes
31:36
out the winter. The first matchup I have is
31:39
steak versus smoked ham. Steak smoked.
31:46
Ham. All right, pork ribs versus
31:48
smoked Turkey. Pork ribs, yeah.
31:52
Yeah, right. And burnt ends versus pork
31:56
chops. Burnt ends.
32:00
Yeah, burnt ends. All right.
32:03
Hot dog versus brisket. Brisket, you're American to
32:09
choose. I don't think hot dog won yet.
32:17
Franklin was the one that started that brisket.
32:20
Yeah, hamburger versus sausage. Shoot hamburger.
32:28
That's where the American comes out.
32:30
Yeah, it's definitely a good burger.
32:32
Yeah. All right.
32:34
Lamb versus pork belly. Oh, I'm.
32:38
A pork belly. Pork belly.
32:40
OK, beef ribs versus smoked Bologna.
32:46
Beef ribs you. Know what?
32:50
Oh my goal with the smoked Bologna?
32:51
Beef ribs. Beef ribs.
32:57
Get it? Beef ribs.
32:58
All right, if you grew up on the Bologna I ate, it's not the
33:02
same. It's not the same.
33:06
People be like they don't understand the Bologna I grew up
33:10
on is different from the Bologna.
33:12
That is true. All right.
33:16
BBQ shrimp versus smoked chicken Smoked.
33:20
Chicken. Foods.
33:23
All right. Next round we have steak or
33:26
smoked ham versus pork ribs. Pork ribs.
33:29
OK, Yeah. OK.
33:32
And burnt ends versus. Brisket, which is brisket like a
33:37
fatty one too. It's basically fatty against
33:39
the. Lean, I think Batty might as
33:42
well go all. Way in exactly.
33:45
Hamburger versus pork belly hamburger.
33:50
Hamburger. Yeah, OK.
33:51
Beef ribs versus chicken. Like it the smoked chicken?
33:59
Smoked chicken. OK, sometimes this do their
34:04
beef. Ribs too salty.
34:05
Yeah. So yeah.
34:08
And then the chicken. Yeah, the.
34:09
Chickens always say it doesn't matter anywhere, it's consistent
34:12
anywhere we go. So yeah.
34:13
So usually the can't go wrong. The beef rib is over salted or
34:17
under salted, so that's true. All right.
34:21
And pork ribs versus brisket. I do have to say, 'cause I think
34:28
we eat that more pork ribs, OK. And hamburger versus chicken.
34:35
Oh, hamburger, hamburger. Yeah, all right.
34:38
And the final? 2.
34:39
Is pork ribs versus hamburger pork ribs?
34:43
Yeah. All day.
34:46
We cook that most of the time. That time, yeah, definitely.
34:50
Love the pork ribs. It's nice, easy to make, and you
34:55
could do it so many different ways.
34:57
Oh yeah, yeah, sometimes, even though.
35:00
Since mine's offset something, if I don't, even though I cook
35:03
them in my smoker, I just put them more closer to the firebox
35:07
and just keep an eye on them so they won't get dark.
35:11
Just get that nice candy color. And I swear with them, probably
35:15
I'm cooking like around an oven, like 350, maybe like 300, right?
35:19
I swear like in 2 1/2 hours or some deal, it'll be good to go
35:23
instead of waiting those five to six I'll spare.
35:25
Oh yeah, but yet you. Get.
35:28
Not as great as smoking, which is still OK, but you do get the
35:31
smoke and the nice fall not to fall off the bone.
35:35
The perfect, the perfect tool, I'll call it what, like 2 O
35:38
4:00-ish? I don't know internal temp and
35:40
stuff, yeah. So you use.
35:43
Wood or do. You use charcoal and wood I I
35:46
start with. This what is it?
35:47
This lump oak charcoal basically like in a chimney.
35:51
I do one and from there I do straight oak, host oak.
35:55
All right, y'all therapy? Session is over if y'all want to
35:58
give me any shout outs or promote yourself give your
36:01
social media and stuff like that.
36:02
You can do that now. Yes, definitely.
36:05
Thank you for letting me do a little shout out definitely to
36:08
the city of La Puente. Thank you for letting me letting
36:11
us introduce our BBQ. Thank you for Texas.
36:14
Definitely thank you for their BBQ.
36:16
They make amazing means. Thank you for all the amazing
36:19
influences, amazing BBQ pitmasters, everyone that has
36:23
done barbecue in the world, the BBQ thank you very much.
36:25
You guys have been amazing. Definitely.
36:28
I want to give a little shout out to LA BBQ.
36:30
Most craft barbecue and LA has an amazing BBQ.
36:34
We're just talking about burgers, amazing burgers by the
36:36
way, and then heritage as well. Both of them came out in the
36:40
Texas Monthly. So definitely giving a shout out
36:42
to LA and mega Texas has been an amazing BBQ here in our LA and
36:48
that's where we come We'll be the 4th 1.
36:51
Thank you. I want to give a shout out to
36:52
everyone, the Latin community, all the our supporters, all our
36:57
friends and family, definitely upstairs definitely has been
37:00
helping us and blessing us. And thank you, thank you as well
37:04
for having us. Thank you, Thank you very much.
37:06
No problem. No problem.
37:07
I appreciate. Y'all sharing your time and
37:09
telling y'all story and I wish you all the best and hey take as
37:13
much as you give you remember that stop saying that.
37:17
I just want just a small I guess I'll.
37:21
Follow up on that question. A follow up question.
37:23
We were. Raised with.
37:24
I'm not saying we were poor. Like barely like to get by.
37:27
So maybe our parents just taught us not to try to like, how do
37:30
you say? Like when they say they give you
37:32
a hand and you're over here grabbing a foot too.
37:35
Like what I said, don't get me wrong, we do want a lot.
37:38
We just let it, like we let it flow.
37:40
So if it comes, we're happy too. But if it doesn't, we're still
37:43
happy to get there. I would word it like that.
37:46
Because I'll be like what everybody is doing.
37:49
I want I grew up poor but I'm going to get out here and work
37:52
hard. I want as much as God can give
37:54
me. So I wish the best for y'all and
37:57
as much as he can give y'all. Thank you.
38:02
So I want as much as. You don't since you enjoy that
38:06
that you don't have to work anymore and you could just focus
38:08
on BBQ. That's and just promote what
38:11
y'all doing. Hey, I'm going to keep in touch
38:14
with y'all. Talk a little bit more, yeah,
38:20
because as a matter of fact is just.
38:22
Question is, let me see, what's his name is?
38:25
What's his name? The one with the white sauce?
38:27
Alabama. Yeah.
38:28
Is Chris Lilly. Is Chris Lilly's BBQ out there
38:30
in Georgia? No, it's in Alabama.
38:32
He's in Alabama. OK, about to say, maybe we would
38:37
have seen each other. Because we're trying to go
38:39
different places now besides Texas, because usually we do a
38:43
like a Texas like trip. A BBQ trip is always usually to
38:46
Texas. When we want to do the
38:47
different, I would say go to Missouri.
38:51
There's a lot of good places in Missouri.
38:52
Oh yeah, OK. I would say Missouri got a good
38:55
places and I think here got a couple of good, decent places
38:59
here. Georgia have a decent places.
39:03
So that was the probably, I would say Missouri first 'cause
39:07
they got a quite a few places there.
39:09
OK, their style and just go check it out because I plan on
39:14
my wife allowing me to go to I'm going to Texas in December to
39:20
San Antonio so I can go visit a couple of places and.
39:25
And. In the meantime, I.
39:26
Usually also I go to walk around BBQ contest that's nearby or
39:31
somewhere else and just go walk around and meet folk.
39:35
Yes, exactly we've. Already done 2 We've gone to
39:37
Texas. Texas Monthly, we went to the
39:40
the world champion of barbecue and the Open, try to hit up as
39:44
much as we can too competition, trying to go to the Jack Daniels
39:47
one too and all that stuff too, yeah.
39:50
And that's what. I guess next month I'm going up
39:52
to Kansas City, to the American Royal, and they have 500 teams
39:58
competing. So I'm just going to go there,
40:00
walk around and see who I can meet and.
40:03
Talk to because most of them are friendly and they'll give you.
40:08
Tips and. All this stuff to help you on
40:10
and stuff like that. Just tell them what you're doing
40:12
and hey, like you never know who they have put you in contact
40:15
with. And that's how I did it.
40:17
It's like you meet one person, then they'll introduce you to to
40:21
another person and then they meet you, they introduce you to
40:24
two more people and it keeps spreading out until you have A
40:29
and that's I don't, I haven't competed yet.
40:32
I plan on competing one day, but right now I just go around and
40:35
walk and talk to people. And that's how I got all these
40:38
people. And that's cool.
40:39
That's cool. They'll definitely hang in there
40:43
and I'll. Definitely keep in touch with
40:44
y'all and thank you. Thank.
40:47
You very much. Thank you.
40:48
We just wrapped up another session of BBQ therapy.
40:52
Remember, stay patient, stay passionate and keep that fire
40:55
burning. Hit subscribe, share the good
40:58
smoke and pay the secretary on your way out.
41:01
Have a blessed day.