Latest / BBQ Therapy / Bill Heyen — Triple H BBQ | The BBQ Farmer

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Bill Heyen — Triple H BBQ | The BBQ Farmer · BBQ Therapy

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I always had the theory you can't be the best until you beat
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the best, and then you can't beat them until you compete
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against them. And like I said, coming out of
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the higher end of Motorsports, I wanted some more organization.
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I hated every place we went with the local stuff.
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The rules were different. The and so I wanted more
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consistency and and whatever. And that's why we started
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turning toward KCBS and Saint Louis Barbecue Society.
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We did a lot with them when we were starting out.
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BBQ, BBQ. BBQ, BBQ, BBQ.
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Ever notice how the sound of sizzling meat and the smell of
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smoke can silence the noise of the world?
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Now that's BBQ therapy. If the fire moves you like
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subscribe, share and help spread the message because growth, like
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good BBQ, takes time and patience.
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Welcome to your therapy session. Welcome to the BBQ therapy
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podcast. My name is Tavis Bryant and
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today on BBQ Therapy we're talking to Bill Hine of Triple H
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BBQ 2021 American Royal Invitational Grand Champion,
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holder of, according to barbecue data, 19 grand championships and
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12 reserve grand Championships, dozens of 700 plus scores and 30
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plus category wins and relentless consistency that's
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hard to match. He's a man of God, husband,
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father, a farmer and a competition BBQ addict who even
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teach in the pit. Live Bill welcome.
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I got one rule, make yourself at home.
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I had no sponsors to speak freely.
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Thank you, I appreciate it you having me on.
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All right, no problem. First off, I go different route.
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You're a farmer, correct? Yes, Sir.
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Do you raise any animals or crops or anything or you just so
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we're. Crops.
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We do corn and soybeans so. OK.
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And that's like a full time job or you have another job aside.
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No, that's full time job. There's actually three of us
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full time so. Oh, wow, You got a big how many
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acres? Yeah.
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About 2000. What?
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Actually in our area is small or toward the small end anyway.
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There's a lot of five to 10,000 acre guys and a few 20. 1000
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plus, wow, I would expect that they're big.
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That's big. Yeah.
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That is definitely consistent. So let's take it back.
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So growing up, how did BBQ with, how did that be involved in your
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life growing up? I don't know that it's hard to
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put BBQ into growing up because we, we grilled on the grill and
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made hamburgers, things like that.
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But I really didn't get involved in any kind of BBQ stuff other
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than going to a restaurant once in a while till about, you know,
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10 years ago or so. Wow, when you how did it catch
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your attention as far as BBQ? So to make a Long story short, I
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used to be in Motorsports. I was in truck and tractor
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pulling and when I got out of that, my wife and I bought a
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camper and started spending more time doing that kind of stuff
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with the wife and kids. And we both love cooking over
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the fire, Dutch ovens and, and things like that.
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And so I bought a little box smoker that would fit in the
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camper and it was electric. It wasn't anything special, just
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Masterbuilt or whatever it was, I think.
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And so I could play at the campgrounds when we were camping
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and and doing pork butts and ribs and things and actually had
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a good friend try some of our ribs.
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We had a party here at the house and he put on a competition,
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just a small backyard like a local type.
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And he's man, you need to come into the competition.
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I didn't even know anything about it.
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So I said sure, I'll enter. That was probably my fatal
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mistake because we had a good time and didn't finish last.
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My competitive nature then I wanted to figure out how to
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finish first. So 1 turned into two, which
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turned into 10, which turned into a whole lot more.
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OK. Did they give you the concept as
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far as the presentation and stuff like that, or did you just
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had to figure out on the fly? We figured it out on the fly.
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I jumped on the Internet and tried to figure out what I
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could. There wasn't a ton of
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information when I asked a few people about it and what they
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expected. And of course you learn pretty
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quickly when you just jump in the fire and you know it.
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And it was a lot different than what we do today.
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As far as KCBSI think they wanted 10 bones and you put foil
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in the bottom of the box. And when they told you all that
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ahead of time, it wasn't like I said, it was a local town event
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and not sanctioned by anybody or anything like that.
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But not in those days doing several of those so.
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And that was what, 2014 or 1314? Probably not even 100% sure.
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And when you started, what were you cooking on when you were
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competing? I had a pellet girl so I
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upgraded from my little box smoker to a pellet girl and and
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I still got that today. We use it on the deck but but
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that was what we used when we were doing just a little rib
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cook offs and stuff. OK.
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And how long did it take you before you felt that you
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actually I might be good at this?
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Oh man, it took a long time. I guess I'm one of those people
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who never feel like I'm good enough.
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We're always trying to improve. Even today we're not cooking
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good enough. We need to do better.
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So I don't know if I've ever felt like that.
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Now I've wanted to move up and try to run with the best.
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Always had the theory you can't be the best until you beat the
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best, and then you can't beat them until you compete against
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them. And like I said, coming out of
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the higher end of Motorsports, I wanted more organization.
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I hated every place we went with the local stuff.
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The rules were different, the and so I wanted more consistency
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and, and whatever. And that's why we started
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turning toward KCBS and Saint Louis Barbecue Society.
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We did a lot with them when we were starting out.
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OK, OK. And right that time, that's when
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I guess Chris Shaffer was doing it and stuff like that.
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Yeah, yeah, my, my very first SLBS or Saint Louis Barbecue
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Society, Chris actually backed in next to me and that's how I
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got to know him. And we have a, I'm good friends
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with a cousin of his that actually lives in my area.
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So I knew of him once I started in the BBQ stuff.
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She was telling me about him and whatever.
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And but that's How I Met him. Is he actually backed in right
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next to us and looked outside and I'm like, holy crap, that
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guy looks really familiar because he looks like they're my
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friends, his cousin's son at the time.
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And so that was I knew right away who it was and introduced
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myself and we've been good friends ever since.
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Yeah, he a really good guy. I took his class this year in
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February. Yeah, real good.
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So I really enjoyed that. So when it comes to competing,
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what separates 179 from a 180? Is that the moisture, bark
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balance or something else? What separates a perfect score
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from a? That's a tough question.
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A lot of times it's just the right judges.
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We've had stuff get one 80s that we're not sure why, and I've had
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stuff that got a 165 that I'm not sure why it should have been
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a 180. No, typically to get a 180,
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everything's got to be right. It's that balance of the moist.
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Everything between the tenderness and then the flavors
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got to be balanced and obviously presentations got to look good.
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It's got to be the whole package.
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OK. And if you had to choose one
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preparation, time management or tenderness, which one wins on
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competition? Day tenderness, probably.
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It'd be tough between tenderness and preparation, having the
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right meat selected and having the and being ready for what
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you're doing. It's a precursor to everything
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else. You missed turning and you done
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from next time. Sure, yeah.
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But you got to hit your tenderness marks.
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You turn in something that's tough or something that mushy
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and you're not going to get there.
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Yeah, So what? You got over 2700 scores plus
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700 plus scores, dozen of top 10 finishes and numerous trophies.
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How do you keep your edge without tipping into
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overconfidence? I think that's something I'm
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just not. I never feel I'm good enough.
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So we're always trying to figure out what we can do to improve.
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And a big part of it's my wife. She cooks with me and she's a
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big part of the team. She's as much as I am.
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We have our jobs and stuff and I think hitting all your Marks and
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making sure you follow your plan and everything, that's how you
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stay consistent. Yeah, yeah, definitely very
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important. Between the Saint Louis Barbecue
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Society and KCBS circuits, how do you compare the difference or
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is there a strategy to use for each one?
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Or is it just pretty much the same each association?
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It's pretty much the same. They their scoring is a little
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bit different as far as the numbers, but basically it's the
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same. We didn't, I don't know that we
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changed anything when we used to go from one to the other.
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There may be some slight differences in maybe how we box
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or how we slice a brisket or something like that, but I think
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we always sliced a little thinner for SLBS, but nothing
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drastic. It was pretty much the same.
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OK. OK.
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It sounds good. And do you still alternate
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between both of them? Are you just KCBS?
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We're pretty much just KCBS, every now and then we'll do an
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SLBS, but it just have to be at the right spot and the right
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situation. I don't couldn't tell you the
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last time we did one to be honest with you.
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OK. And when you have big years, it
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comes with fatigue when you're ripping and running like that.
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What's the secret for not getting burned out when you're
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ripping and running like that? Slowing down, we, we got burned
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out in, I'm going to say 22 and we were chasing points and doing
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that whole thing. And I don't know, we took 35 or
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40 that year and it, it, that made it not fun anymore.
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We've backed off. We're doing somewhere between 15
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and 25, just how they fall now. And, and that's a good number
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for me. That's enough that we can do
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other things. But yeah, we're still cooking
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quite a bit to stay, to keep that competitive edge and still
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sharp. So how far out are you traveling
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when you do though? Typically we're probably staying
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5-6 hours, but there's a couple we usually do in Georgia every
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year which is an 8 or 9 hour drive.
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That's where. We go to yeah, so we'll go down
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to it. We'll be down in Atlanta BBQ
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stores, the Classic this year. We do now.
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I'm going to forget the name of it.
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That's why. Yes, sipping swine.
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We do that every year. That was our very first GC, so
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it called the special place, so to speak.
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So we try to go to that one every year and but those are
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probably the two furthest that we typically go to now we've
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cooked in Colorado, we've cooked in Florida.
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We're not afraid to go somewhere if the situation is right.
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I've got a bucket list. I want to go over to Italy or
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Australia or somewhere and cook over there and make a vacation
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out of it, obviously, but cook overseas.
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I think that'd be fun to do. That's not our norm.
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That's something that's going to be something that we both would
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love to be able to do sometime just to say we've done it so.
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Yeah, I me and my wife went to Italy on Victoria for our
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honeymoon. We've been married for two
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years, but I didn't see too many pigs over there.
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Now that I'm thinking about it, I didn't see too many pigs over
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there, but yeah, it's cool. I'm in Georgia so I just go walk
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around a competition and go take a class here and there.
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I've been to the last two Atlanta BBQ store classics and
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walked around and as well as the Sip and Swine this year also.
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So I just like going around and just feel the atmosphere.
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Couple times I get to get invited in the truck off the
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chain BBQ. They invited me to come in the
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truck during Sip and Swine and so just go out there and just
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get a little feel of the atmosphere until I'm able to get
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out there myself. So it's definitely fun to get
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out there. I've probably I've seen ran
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across you in there too. Probably.
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All right, let's talk about the royal that you won in 2021.
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On that day, did anything feel different during turn in during
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the cook or it just felt like a regular cooked or?
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No, it was pretty much regular cook.
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You know, that the Royals kind of an interesting story because
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we, we got a Jack draw that year and we, I was, we almost didn't
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go to the royal just because the royal and the Jack, everything
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falls at a kind of a bad time for me because during harvest.
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And so it's hard for me to get away sometimes, especially when
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you're gone that long. And we were so excited to go to
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the Jack and I think that was our first time getting to go to
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the Jack. And so in royal we had done
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that. We've been there a couple of
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times and just wasn't that excited about it because it was
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taken away from work and whatever.
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And, but we went, we had a, we had a good cook, thought
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everything went well. But it's so big.
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You just, you sure don't expect to win.
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You just hope to hear your name a time or two.
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And, and quite honestly, that was our, that was only our third
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GC in KCBS. Oh wow.
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Yeah. So it was very unexpected for us
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to win that. And we'd gotten our first one
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that spring at SIP and Swine. So I that was our third GC and
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it was all happened in 21. And so, like I said, yeah, we
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thought we had a great cook, thought we turned in some good
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food, but never expected to win. So what what are some of the
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places that you came in with the brisket and all that it was it
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in the top 10 or all of them or? No, we didn't get a chicken
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call. We were, I believe third in ribs
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because we got on the stage and we had a 180 with them and that
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made our day right there. Like we made the stage, our day
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was made and and then we got a pork call.
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I want to say we were maybe 7th or 8th in pork and then we got
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and then we got a brisket call and we were top 15 in brisket.
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I don't remember where we were at, but you know when you start
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adding those numbers in your head and you're like, man, if
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our chicken just hit our average, we're seven O 5 or
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better. And knowing about what those
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scores were probably were and which we were, I think we were
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708, I believe to win it. But so I knew there was a
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chance, but I also knew there was a chance.
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We absolutely bomb chicken because I've seen that happen to
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guys at the Royal and where you thought they had it in the bag
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and they get called 4th or they get called reserve or whatever.
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So you didn't. I didn't want to get 2 too
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excited, but at the same time you knew you had a really good
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shot. So did they start gathering
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around you trying to say, Oh yeah.
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We had a crowd around us and we had cameras and I'm just the
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videos are out there. I'm just pacing or rocking back
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and forth in a chair. That's a lot of people doing
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that. Surreal experience.
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All right, so let's talk about cooking with your wife.
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As far as cooking as a couple, how do you keep it fun and not
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stressful? And how do y'all determine?
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Do y'all do the same test each time or it just sometimes?
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We pretty much have our things and it starts the week before or
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whatever. I'm selecting meat and getting
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everything trimmed and she's getting the trailer ready as far
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as rubs and sauces and getting all that put together and makes
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the injections and things. And I do the mechanic or the
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mechanical maintenance on the trailer and that sort of thing.
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But and then cook day, she's my time keeper and then and she
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helps finish and do a lot of that kind of stuff.
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I do most of the actual cooking on the drums, but and getting
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the tenderness right and that kind of thing.
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But she's a big part of the tasting and finishing and boxing
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and all that sort of stuff, so. OK are y'all using gateways?
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Yep. Yeah, we cooked on 4 gateways.
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OK. OK.
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So all right. And who's more competitive out
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of you and your wife? I used to say me, but anymore
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I'm not so sure. I probably I am.
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OK, I yeah, I was talking to Reuters and tutors when I
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interviewed them and Leah said she way more competitive.
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Yeah, I would agree. I would agree with that.
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Enjoyed talking about. I told them I love when the
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husband and wife cooks together. It shows people that that
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husband and wife can coexist in this atmosphere because a lot of
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people do it to get away from their wife and stuff like that.
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But y'all showing that it can be done and everything can go
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smoothly and y'all can win. Because at the end of the day,
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that's the person you can count on more than anybody is your
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spouse. Or if you're frustrated that
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that person can pat you on the back and say hey, it's OK, get
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back in there and get them. I admire that that y'all are
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doing it because it means a lot. And I know it means a lot to her
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that you involving her in it. And it feels good to you to have
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your wife with you, beside your side and on the stage with you.
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Because a lot of people, they need to be celebrated too, even
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though they name is not on everything, but they're part of
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the team just like you are part of the team and they need to be
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celebrated also. So that's great.
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Exactly, exactly. Because it ain't no you without
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her, and it ain't no her without you.
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No, and quite honestly, if she lost interest and didn't want to
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do it, I don't know that I would keep doing it.
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I've cooked solo without her and it's not a whole lot of fun.
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It's just not the same. It's and.
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I've cooked with other groups as a team and that's fun every once
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in a while to do just as something different, but I don't
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think I'd want to do it every week.
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Exactly I definitely understand because my wife plays a vital
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part of just doing this. Just give me that hour to come
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downstairs and why she keep the kids quiet and and and just the
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support just even me doing this because I'm not my personality
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is not the time to do this. But I asked her should I do it?
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Yeah, go ahead. She that boosted get you in the
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right direction. Hey, you get you a good one.
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You got to keep it and you got to keep it.
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Exactly. Take care of her.
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OK, I want to ask a question about sponsors because I never
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asked anybody about that as far as getting sponsors and stuff
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like that. What is the trade off as far as
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what you give them and what they give you as far as sponsor wise?
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I think it's for most sponsors, it's just going to be getting
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their name out there for them and promoting them in a positive
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light and showing that you use their products or use their
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whatever it is they're sponsoring you with.
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We've never gone out and tried to get sponsorships.
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That's they've always, they've come to us.
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We've got four really good ones, but I won't just take on any
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sponsorship either. But it's got to be some a
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product that I believe in or a place that I believe in man that
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I actually use. I know some people just have a
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list of sponsors and half the stuff they don't even use that
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name on their shirt, but I'm not like that.
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Yeah, definitely. That's why I like Chris Shaffer.
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He said that he instead of going to ask people he see who was
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already using his product and then he went to them and asked,
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hey, would you like to be on the team?
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Sure. So I like how.
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I know Chris is obviously one of our sponsors and I know as far
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as the amount of rub we use, he said.
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We probably use more rub than it, but we use it on about
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everything, either white or black label goes on every.
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Everything we do, we're going to use a lot of it.
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You get results so I know he ain't mad about.
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It you know. All right, so you got three
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boys. What are your boys ages?
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So I got a 19 year old sophomore in college, I've got a 13 year
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old just turned 13, so in 7th grade, and then I've got an 11
20:08
year old in 6th grade. OK, you up there?
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I got a nine year old and I got a 16 month old.
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So both girls. So you got the boys, you got
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farming, you got travel and then the tournaments and all that.
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How do you keep your family life balanced amid everything you're
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doing? With it being Andrew and I
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cooking together, the boys go with us most of the time.
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Other some we don't take them to, especially during school.
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They can't miss that much school.
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But typically during the summers they're always with us unless
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there's something that they're doing outside of like camp or
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something that they can't go. But typically they're with us.
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And so it's a family thing and they like to do the kids cues.
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So they get involved doing that and they really enjoy that.
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But they do well. I think that's part of why they
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enjoy it so much. It's good that they have an
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interest in it also and feel the excitement that you feel when
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you win and they win. So I read that you offered a
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one-on-one tell them, I guess tell all classes during the
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tournament, during the tournament.
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How do you balance staying stay mentally balanced for teaching
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as well as competing at the same time when you do that?
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It's funny, it actually helps me cook better because basically
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when you do the one O 1, you're coming in with us and you're
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cooking right alongside of us. And now I'm, instead of me just
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doing everything, now I'm talking through it when I'm
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talking about each step and why we do each step.
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And every once in a while I catch myself.
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Oh yeah, I didn't do that last time when I was supposed to
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because I'm teaching it and explaining it and it actually
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helps me focus on what I'm doing it.
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We prefer to have somebody cook with us because I feel like I do
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better when I've got somebody there.
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Yeah, that's a cool concept. Not a lot of people doing it,
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but it's a cool concept. You get to see it in action
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versus the classes are cool and they do it over the night and
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stuff like that. But being in the heat of the
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battle and see the actual what you're doing and the time you're
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doing it and real life, if anything, a monkey wrench get
22:14
thrown in. They get to see how to handle
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that or weather or anything like that.
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Being there live is really good to experience that why is
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happening as well as having to get up.
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When you get up and all that and go look and actually getting the
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I don't know if you let them feel the tenderness and all
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that, but. Oh yeah.
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And that's the things that I feel like make our class better
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as far as a better educational experience.
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Not that it's you're getting better information necessarily,
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but a better way of teaching is because I want you to put gloves
22:50
on and I want you to feel what I'm feeling and see what I'm
22:54
seeing, smell what I'm smelling, taste what I taste, what we're
22:57
putting in the box. Just an example, when we do
22:59
ribs, the way that I lay them out, I'll get my 4 racks all
23:03
cut. I'll separate out.
23:04
OK, These four through the centers are the ones I'd go to
23:07
the box with. And I'll have, if you were my
23:10
students, you're going to try one of the one out of every rack
23:13
that I cut and set away just like I am to see what to put in
23:17
the box. And I'm going to ask your
23:18
opinion. And if we have a different
23:20
opinion, I'm going to explain why.
23:22
Why I feel like rack 1 is better than rack 3 or whatever.
23:25
And you just can't do that in a class with 30 people in it,
23:28
because there's just no way to to have everybody try every rack
23:32
and know which one's the best. You know what?
23:34
I. Mean it's definitely an
23:35
excellent idea. Has there ever been a moment
23:37
where the student threw you off or anything?
23:41
Not really. We've had some interesting
23:44
moments or interesting situations, but I've but I've
23:48
never had anybody that threw me off or missed a turn in or
23:51
anything like that. It's always been pretty easy to
23:54
work with people. And if you have one piece of
23:57
advice that you would give a rookie to starting a first
24:01
competition, what would that be? I think the typical go to for
24:05
most guys is take a class and learn what you're doing first,
24:08
but I don't think that would be my advice.
24:10
I think my advice would be to just get in there and do it and
24:14
don't get discouraged with results right out of the gate.
24:17
If you don't, if you don't do well or your Dal the first time
24:20
out, don't get discouraged. There's always room for
24:23
improvement no matter what and try to learn from the
24:26
experience. So it's everything with BBQ
24:28
these days. Everybody's so close, scores are
24:31
tight, the food is all. I don't know if I could judge
24:34
because I think there's so many that are so good it'd be hard to
24:37
differentiate, which I know you're not comparing them, but
24:40
still, to have scores that are different would be what I think
24:45
would be tough. I see there's a lot of people
24:48
getting 7 hundreds like it's nothing these days.
24:53
You got to get a high 700 to win a competition.
24:57
These days, yeah. And, and there's certain areas
25:01
of the country where I think they give out too many of them.
25:03
Just like we complain about tables of death judges that
25:05
score too low, I think there's some judges out there that just
25:08
score too high. And that's probably not a
25:09
popular opinion, but I think that 700 scores or the one 80s
25:14
ought to be a little more of a rarity and like really mean
25:18
something today when you I think last week I was watching one of
25:21
the 25 team competition. They had 97 hundreds.
25:24
Not that there wasn't maybe night that many teams.
25:27
It turned in great food. Don't be wrong, But it's like
25:30
the scoring is just so high that I think it's almost a little too
25:34
high. I definitely understand and
25:38
starting off, I got to go in with realistic expectations
25:41
knowing that you it may be a chance that you go in, but it
25:45
most likely you it's your first competition and you're going
25:48
against people that has experience and stuff like that.
25:51
So it just basically getting out there to get in the feel for it
25:54
as well as making connections. That's very important going out
25:59
there and not just be stuck in the in your tent or trailer like
26:02
that. Get out there and meet people.
26:05
That's me. One of the important aspects of
26:07
competition BBQ is just meeting the people out there because
26:10
some of those going to be some of your friends for the rest of
26:13
your life. So.
26:14
Oh, absolutely, And that's the other thing.
26:16
If your new team going out to cook, don't be afraid to talk to
26:19
somebody. Most of these guys out here,
26:22
especially when you get to the guys that are at the top,
26:26
they're going to be willing to talk to you, teach you and show
26:28
you. And I think every team needs to
26:30
be that way because we need people to come in and keep the
26:33
team counts up. I know I've never, unless
26:37
there's a the reason why. I've never turned anybody away
26:42
to that. I won't help them with something
26:44
unless I'm in the middle of something and I just can't.
26:46
But I've always let people come in and talk to you and whatever.
26:50
But definitely I'm asking you, I started to ask everybody this,
26:54
if you can create a All Star team, one of them got to be you
26:59
and you can pick any other 3 cooks and choose whatever meat
27:04
they cook. It could be somebody dead or
27:07
alive where other three people you going to cook and which meat
27:10
they're going to cook and what you going to cook.
27:13
Oh, that's a tough one. There's so many good cooks out
27:15
there. So I'm probably going to stick
27:17
with guys that are more current than I'm friends with, whatever.
27:20
But I think I would put Jordan Kirkpatrick on chicken.
27:23
I know he's been kind of struggling with it this year,
27:25
but his history, he's a fantastic chicken cook.
27:28
And then on ribs, I got a couple people that I come to mind right
27:32
away, but I would probably go with, I go with Paul and Lynn
27:36
from looters and tutors and or the other option there would be
27:41
Brian Payton with Meet Me in Saint Louis.
27:42
He's a heck of a rib cook as well there.
27:47
But and then on pork, I think I'd probably call Chris Shaffer.
27:50
And then I would do the brisket. I think I feel like briskets my
27:52
best meat. So that's where my most
27:54
consistent. So that's probably where I put
27:56
myself. OK.
27:58
OK. That's a nice squat.
28:00
OK, and I got a couple of quick games and I'm get you out here.
28:04
You know how in college basketball they have a bracket
28:07
tournament? So what I came up with was a 16
28:10
grilling meat competition bracket and you just tell me
28:14
which one you prefer to eat. First matchup is hamburger
28:17
versus steak. I'm going to go with hamburger.
28:21
OK, first round upset pork ribs versus pork belly, probably pork
28:30
ribs. All right, Hot dog versus smoked
28:35
chicken. I'd have to go chicken.
28:37
I don't like hot dogs. All right, burnt hands versus
28:40
pork chops. Burnt hands that they're done
28:42
right. All right, smoked Turkey versus
28:47
sausage. Sausage OK Smoked ham versus BBQ
28:53
shrimp. Oh, I had to go shrimp.
28:58
Yeah. OK, Lamb versus brisket,
29:02
Brisket, alright. Beef ribs versus smoked Bologna,
29:09
beef ribs, alright. And next round, hamburger versus
29:15
pork ribs. Probably hamburger.
29:18
I ate too many. Ribs chicken versus burnt ends.
29:24
Burnt ends. Alright.
29:27
And sausage versus shrimp. Two of my favorites.
29:34
Probably had to go with sausage on that one.
29:37
All right. And brisket versus beef ribs,
29:40
which is? That's another tough one, but I
29:44
go with beef ribs. All right, all right.
29:48
Next round is hamburger versus burnt ends, burn ends.
29:54
Oh, wow. All right.
29:56
And sausage versus beef ribs. Beef ribs.
30:01
OK. And the finals you have burn
30:04
insurance versus beef ribs. We're going to have to go with
30:08
the beef ribs. Some of those are tough.
30:11
All right, I got another one that I came up with and this was
30:14
different. This is the 16 different
30:17
competitions and I put them in a tournament bracket.
30:20
Bracket one is the Jack Daniels versus Lakeland Pig Fest, which
30:24
is a Florida. Lakeland.
30:27
I've done both. I would have to go to the Jack.
30:29
That's pretty easy to shoot there.
30:31
Lakeland. All right, Smoke on the Falls
30:35
versus Pig Beach BBQ War. Oh, Smoke on the falls at
30:41
Gadsden, Yes, let's go with the other one.
30:46
Pig, Pig Beach. OK Yeah.
30:50
Next matchup is Houston Livestock Show and Rodeo and the
30:54
Real Fest Chicago. We're going to Houston.
30:59
All right. And next one is SCA World State
31:07
Championship versus Poos a queue.
31:09
I think I go to poos a queue because I'm not much for steak
31:12
cooked. All right.
31:13
Next one is American Royal versus Smoke on the Shores,
31:17
which is in Wisconsin. Smoke of the Shores in Lebanon,
31:21
TN but that would be hard. I'd have to go to the royal but
31:25
man, Lebanon is a fantastic contest.
31:28
OK, the next one I have is Big Pig Jig and versus the New York
31:34
State BBQ Championship we'd. Probably go to the pig jig all.
31:39
Right. And I got Memphis in May versus
31:44
Praise the Lord. I've never been to Memphis in
31:46
May, but I'd probably go to Praise the Lord, so I have been
31:49
there. It's close to home.
31:50
All right. And that's the one where they
31:54
give you the apples. Yep.
31:57
Yep, all right. And I got the Rib Cook off
31:59
Association World Championship versus the Atlanta BBQ Store
32:03
Classic. Oh.
32:04
I got to go to the Atlanta BBQ store.
32:05
Classic. Yeah, you get the hat on.
32:08
So, yeah. All right, we got the Jack
32:12
Daniels versus Pig Beach BBQ war.
32:15
The Jack Daniels. All right, Houston Livestock
32:18
Rodeo and Puzzique. Houston.
32:23
All right, American royal versus pig jig.
32:27
American royal all. Right, and praise the Lord
32:32
versus Atlanta BBQ store classic.
32:35
I'm going to have to go to Atlanta BBQ.
32:37
Store. All right.
32:40
And final four, you got the Jack versus the Houston Livestock
32:44
Rodeo. That's a tough one, but we're
32:48
going to have to probably go to the Jack though.
32:50
All right, and you got the Royal versus the Atlanta BBQ Store
32:55
classic. I'm going to have to go to the
32:58
royal. All right.
33:02
You got the Jack versus the Royal.
33:06
Oh man, that's a tough one. Can I go to both?
33:10
Yeah, for that to be, yeah. I'd probably go to the Jack if I
33:13
had to choose between the two. OK, all right.
33:18
And the Jack is the winner, all right, and your therapy session
33:22
is over. If you want to shout out your
33:24
sponsors or your wife and everything, you got time to do
33:28
it now. So sponsors, we've got Cordy
33:31
meat processing. They're super good to us.
33:34
Got some of the best meat or can access the best meat in the
33:37
country. Jay just takes care of people
33:40
and and then heavy smoke got them.
33:43
If you're not using white label, you're probably not winning.
33:46
We got smoke and ghost Paul Boob.
33:49
He's got a fantastic rub that we use on brisket and ribs and he's
33:54
got a line of sauces as well. And then Lana BBQ store has been
33:58
super good to us as well. All right, I definitely
34:03
appreciate you coming on. And are you doing American Royal
34:06
this year? Yes, Sir.
34:08
OK, I'll probably, I'm going to go walk around there.
34:11
I got my plane ticket and stuff and do something different.
34:13
So I'm going to, I'll probably come introduce myself to you
34:16
when I come up there and probably Atlanta BBQ Classic
34:20
also. Sure.
34:22
Next week, the week following. Yeah, it's the week following.
34:25
Yeah, that's going to be a. It's gonna be a quick.
34:27
Turn around for definitely all right, but I definitely
34:31
appreciate you coming on and sharing your wisdom and
34:33
knowledge and giving your story. And on that note, we'll see
34:37
everybody next episode. We just wrapped up another
34:40
session of BBQ therapy. Remember, stay patient, stay
34:44
passionate and keep that fire burning Hit subscribe, share the
34:48
good smoke and pay the secretary on your way out.
34:51
Have a blessed day.