Latest / Tigs Bits Podcast / BBQ, Bass Fishing & Country Music Tales | Tigs Bits from the Grand Ole Opry

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BBQ, Bass Fishing & Country Music Tales | Tigs Bits from the Grand Ole Opry · Tigs Bits Podcast

0:00
You're in the the innards of the historic and lovely Grand Ole
0:05
Opry. What room are you in?
0:07
I'm in the Stars and Stripes room, just room number 5.
0:10
Justin, ironically, is in the Little Jimmy Dickens room
0:14
tonight. Room number 3 is what they got
0:16
us in one of the bigger rooms. What's up fellas?
0:20
What's? Up.
0:22
You know, I'll tell you something funny.
0:23
My Uncle John, my mom's brother, he's awesome.
0:27
He was married to my Aunt Barbara for 40 years and she
0:30
passed away a few years ago, but little Jimmy Dickens is her
0:33
first cousin. Oh wow.
0:34
She was about four foot 10. Shocker of the year.
0:39
Little Jimmy Dickens was huge man.
0:41
Very influential back in the early days of country music,
0:45
blending with television and radio and stuff.
0:47
Man, what a what a guy. Oh yeah.
0:51
That dude was like one of the first real deal superstars that
0:55
they're that there was he could do it all.
0:58
Yeah, like him and Minnie Pearl and some of that bunch, you
1:00
know. I mean, I, you know, they were
1:02
trying to take care of Hank Williams when he couldn't help
1:05
himself and all. That's wild.
1:06
But yeah, here we are. That's right.
1:08
That's right. Well, ladies and gentlemen,
1:10
welcome to a fun episode this week of Tigs bits.
1:14
We are coming to you kind of live from the Grand Ole Opry,
1:20
baby From the Grand Ole Opry. How unbelievable.
1:25
Yeah, to make sure to get some pictures and some videos to send
1:28
so we can post and put some on Patreon and just on our pages
1:31
and stuff. But yeah, always an honor to be
1:32
here. This is probably my, I'd say
1:35
around 20th time probably realistically, you know how we
1:38
like to inflate numbers or deflate numbers to our
1:40
advantage. Normally I'm not going to do
1:42
that, but I really think this is probably about the 20th time
1:45
I've gotten to come here for to do a show with an artist.
1:48
I did a few with John and then now with Justin.
1:51
Never, never a bad day at the Opry.
1:52
They're so cool. Things have changed, you know,
1:54
got to go through metal detectors backstage and stuff on
1:57
the way in. Used to not have to do that.
2:00
They now serve alcohol here I believe, which is a no no
2:02
forever, certain things like that.
2:05
But it's a beautiful place. Like I said, I'll get some
2:07
videos sent around, but just going to be a nice night here at
2:10
the Opry. We're playing a segment of the
2:13
show and then getting on the road to another city after this,
2:17
so we're not going to be here too long, but I'm looking
2:20
forward to the show. I know the Queen of Bluegrass
2:23
and is Rhonda Vincent's on the bill tonight?
2:25
OK, check her and her band out. A couple other cool acts I saw.
2:29
I'm going to try to get catch them side stage if I can.
2:41
Man, this is going to be a fun one.
2:43
We have controversial things going on in the world of bass
2:46
fishing. Blacy came with sets of knives
2:50
there's no telling what all we're going to get into this one
2:53
BBQ who knows stick around we're going to have a lot of fun but I
2:57
did want to kind of bring up here at the very beginning of
3:00
our show. This is a good opportunity boys.
3:04
We have merch we have new merchandise that is available
3:08
right now you can go to tigsbits.com see the whole new
3:13
revamped merch store see the hats click on them it takes you
3:18
to the link. You could customize your hat.
3:20
They're the Richardson 112 design, which is a hat made for
3:25
guys, that's what. It is they are just like it is
3:28
just like what they are the hat. It's the hat.
3:30
That's right. That is right.
3:32
So love, love, love those hats. We have shirts and everything
3:36
else, but you can just go over there, support us, go to
3:38
tigsbits.com, check out the website, check out the merch.
3:43
We would love it. Go see, go follow us on all of
3:45
our socials and all of that. All of that information is on
3:48
there as well. So I wanted to get that out of
3:51
the way, boys, to get a little bit of housekeeping out of the
3:54
way because we forget to do this just about every single week
3:57
that we do this show. So shout out to ourselves.
4:00
Let's do that this time. But we've had some big, big news
4:04
in the world of bass fishing and y'all know that I guess I'm the
4:09
resident bass guy of our panel and love bass fishing and all of
4:13
that stuff. But we've talked about this over
4:16
some of the shows throughout this throughout this year.
4:20
Forward facing Sonar, which is live scope for lack of a better
4:25
term, but forward facing sonar has played a huge, huge role in
4:31
all of the different tournament series events.
4:34
Major, major player. I mean, you can, you can see the
4:38
fish, you can drop your bait on the fish, you can catch the
4:42
fish. Video game fishing.
4:44
Video game fishing, but that's the way technology goes in bass
4:48
fishing and, and, and it's, it's been evolving my entire life.
4:53
It just keeps getting better and better and better.
4:55
But we're at a point now where it's it's really, really good.
5:00
It is dying. Like you said, when we were
5:02
kids, somebody had it, it was blurbs.
5:04
It would be blurbs of different colors and depths.
5:07
And that I mean, that was, it's basically the same thing, but
5:09
it's just evolved to this point where it's, you see what kind of
5:12
fish it is. That's right, that gum Dang near
5:15
it. And what's what's amazing is you
5:18
know that technology is just going to keep getting better and
5:21
better. And eventually it's just going
5:23
to, you know, you will be able to the screen will tell you how
5:27
that's a catfish and you'll just not mess with it.
5:29
That's a bass and you'll know. But what are these tournament
5:33
organizations they have had to deal with with something major
5:36
this year. They have had to figure out how
5:38
are they going to police this, if at all or what.
5:42
And there weren't any leagues in 2024 that had any rule changes.
5:47
They kind of let the seasons play out, roll out, see what
5:50
happens. And now there have been some,
5:54
there have been some changes. The 1st to come out is the NPFL
6:00
of the National Professional Fisherman's League, and they're
6:03
an upstart league. They've been around for two or
6:05
three years I believe, but they have some hammers that fish in
6:09
that that league. Some of the guys that had gotten
6:12
fed up with BASS, some of the guys that got fed up with the
6:15
MLF tour, they started fishing with them.
6:18
I was looking through the the anglers today, they fish live
6:22
and do all of that stuff too, just like the other
6:24
organizations do. But they have banned it for
6:27
2025. No one.
6:30
That takes out like probably half the field, doesn't it?
6:34
That that's what they're depended upon.
6:37
In that, in that league, yeah. I mean it, yeah.
6:41
If I mean, I think everybody's depending on it now because it's
6:44
just, it's like playing golf. It would be like now it's the
6:48
equivalent of having your sandwich and your gap wedge and
6:52
your pitching wedge and but you can't but you can't, you know
6:56
but you can't and your putter but you can't use those.
7:00
Well, it was like an only drive and you have to use your 3 wood
7:03
to putt. Now you know you got to go back
7:05
old school. That's probably closer than what
7:06
actually happened in golf where you had where you couldn't
7:08
anchor the putter anymore. And guys have gotten used to
7:10
using a long putter would anchor it to their chest and use their
7:13
chest to rotate. And they said you can't do that
7:15
anymore. And I mean, we've got, we've
7:16
gotten used to this, you know what I mean?
7:17
It's like they had to get their hand off of their chest to do
7:21
long putter now, so and that took some guys out, you know,
7:24
they did. Totally, Yeah.
7:26
I mean, if you you've been putting that way your whole
7:28
life, then yeah, it's going to take you out.
7:31
Because that's that's evolved. That's like another thing that's
7:33
evolved from the pendulum swing in a standard putter into this
7:37
whole over the last 20 years or so.
7:39
You know, I tell you what, how they could fix all this with the
7:41
bass mass turn. Take it back all the way.
7:43
Old school John Boats, small 1520 horsepower engines, No
7:50
electronics, no nothing. Primitive.
7:53
Don't know where you're going, just.
7:55
Go out of the John boat and go fishing.
7:57
Just go fishing. Just go.
7:59
Fishing, I would love it. I mean, that's the way that the
8:01
bass master, the first handful of bass master classics, no one
8:05
knew the lake that they were going to.
8:07
There was no information. You just went.
8:10
They all met, got on a plane, went to the lake.
8:14
That looks pretty good. They had the boat.
8:15
That looks pretty good. Let me go fish over there the
8:17
same way, the same way that we fish, you know.
8:19
That's right, there's a grassy bed where it kind of tapers off
8:22
there. I bet there's some hide in
8:24
there. They ought to do a blind series
8:27
like that, you know? I mean, that'd be kind of cool.
8:28
Bass Master Pro blind series or something.
8:30
You just send them out on these boats.
8:31
Real simplified stuff. I think you're going to see that
8:34
coming in the in the years. I definitely think that you're
8:37
going to see, you'll see that coming up.
8:40
Let's talk a little bit about Bassmaster and what their
8:42
response was to the NBFL. And they came out and they have
8:49
decided for 2025 they will allow live scope.
8:54
You can use forward facing sonar, but you can only have it
8:58
on the front of the boat and it has to, the transducer has to be
9:02
attached to the trolling motor, which is primarily the way that
9:06
it is anyhow. But what that's going to do is I
9:10
saw a lot of these boats in these tournaments this year
9:12
because I covered a couple of them.
9:15
They have 4:00 to 6:00 screens in their boats.
9:19
So he's running it all around like a, like a 360.
9:22
Yes, so, so this is So what they have decided to do Bassmaster
9:27
BASS, they will not allow that. You you can only have 55 inches
9:33
of screen in your boat, which that's going to knock it down to
9:38
about. You could have 4-4 graphs with
9:40
some of these guys had six and they had some of these guys had
9:44
20 inch screens, they would have two in the front.
9:48
And I mean, I, I saw one boat that had eight graphs on it.
9:52
Insane. Insane.
9:54
Yeah, it was $40,000 worth of electronics.
9:58
Just electronics. And 100. $1000 boats.
10:01
Ridiculous. That is ridiculous.
10:03
What this will do is they're kind of it, it is a safety
10:06
issue. They have gone out.
10:09
They had, they formed a committee on the very first
10:11
tournament that was at Toledo Bend.
10:13
They formed a committee to start watching this stuff because it
10:17
was very apparent in that first tournament that this is going to
10:20
be a big factor this year. And it was.
10:24
So they, they formed a little committee.
10:27
They've done studies, they did all of that stuff to kind of
10:29
figure it out. That's what they're going with.
10:32
They're going with just the you can only have one live forward
10:36
facing sonar and 55 inches of screen.
10:40
And I think that's a big deal because it's a safety issue.
10:43
And there I, I saw a couple of of videos of boats that I had a
10:47
guy who was like, if I was driving this boat, this would be
10:51
a problem because the screens are right there.
10:53
You know, you can barely see over.
10:55
Well, you're going in a boat. Those things go 70, 75 miles an
10:59
hour. It's a safety issue and you're.
11:01
Glancing down that same as you would if you had your phone in
11:03
front of me driving, yeah. Exactly.
11:06
Or even if you're standing up and you're looking at that and
11:08
you trip and next thing you know you got a hook in your arm and
11:10
you fall in the water and you cut your foot on the trolling
11:12
mode. Too clumsy.
11:15
That's all I can do to get my bait where I needed to go.
11:17
Exactly. Exactly but.
11:19
Yes, that's interesting. And I'm sure we'll get some more
11:21
updates because that'll ever that'll be like the the college
11:24
NIL, all this stuff, it's going to be ever evolving over the
11:27
next few years. It's not.
11:29
In five years it will look completely different what it is.
11:31
Now. Same with that.
11:32
There'll be rules that'll have to be made because that's that
11:35
like, you know, we talked about the evolution of that with
11:38
everything you know and us being in our in our, you know, middle
11:41
age now we've gotten to see things change.
11:44
I didn't ever think it'd get some of these things would get
11:46
to the places they are main 1 is like our cell phones.
11:48
I've got this earbud in as a microphone and a you know,
11:53
earbud. You know, it's all this stuff is
11:54
just wild. Thinking about the fishing
11:56
though, What if they get to where they have drone
11:59
technology? You have a little minnow that
12:01
powers itself. You don't have to have it
12:03
attached to a line. You just throw it in the water.
12:06
It goes down and finds the fish. It bites it.
12:09
It brings the fish up to you. I mean, or explodes or
12:12
something. I don't know.
12:13
It can get totally out of hand. This can get out of hand.
12:16
Well, think about if the military technology got used in
12:18
fishing. That's what I was going to say a
12:19
minute ago. You know, you think they're,
12:21
don't they ever let the, you know, the, the top military guys
12:24
participate in one of these and bring some stuff from work
12:27
because, you know, I mean, if we can go see the bottom of the
12:29
ocean at the, the, the trenches and the, the Titanic, I mean,
12:34
I'm sure they've got some good stuff to from, from Alabama or
12:37
Louisiana. Oh.
12:38
Dude, you know they do that that that used to be a big thing
12:41
whenever I fished a lot and GPS is first were coming out to
12:46
civilians. Well they they were not as
12:48
accurate as they are now like that.
12:51
You can get it to within 3 feet on these trolling motors.
12:54
You hit spot lock and it will, it will stay within a three foot
12:58
circle if it's not too rough out there and and probably even
13:02
closer than that, probably more like a foot and a half.
13:05
Well, 20 years ago they the, the satellites and the GPS was off
13:12
just enough to where it wasn't completely at precision accurate
13:17
because of the military and and all of that.
13:19
But that those rules and laws have changed to where that that
13:25
isn't the case anymore because I would be out there and you would
13:28
just lose satellites. Like I had a little handheld
13:30
thing in some of the places I would go fish.
13:32
That's how I would use the track to get back there and get out,
13:35
especially like on the Red River when I would fish up there a
13:38
lot. And, I mean, all of a sudden
13:42
there in the middle of the day, you just lost your satellites.
13:45
Well, they must be running some kind of exercise or something at
13:48
out of Barksdale. Yeah, because we weren't far
13:51
from Barksdale Air Force Base. Makes sense.
13:53
So they would. Yep, it does make sense.
13:55
So they would jam the jam those satellites occasionally.
13:58
Well, and then and then take offshore as blazing, you know,
14:01
we all offshore fish from time to time and live near the coast,
14:04
you know, offshore without GPS and on offshore.
14:06
Imagine how hard that used to be to triangulate where you were
14:09
going to find this reef or something prior to that.
14:12
That's it's amazing. I don't know how they did it
14:14
before, you know what I mean? Like that old school way of
14:16
doing it is, is pretty wild, you know, and not being able to see
14:19
what's going on. We lost all that last time we
14:22
went out fishing this older guy and now he still had, you know,
14:26
like his depth Finder and all, but he didn't have any of his,
14:29
you know, he couldn't see anything, you know what I mean?
14:31
He knew the no, I don't think we could even see the depth.
14:33
We couldn't see hardly anything. We just knew kind of where we
14:35
were from a GPS coordinate standpoint and that's it.
14:38
He couldn't see anything on the bottom.
14:40
And dude, he was putting us on fish, you know, I mean, he
14:42
dropped the old school, you know what I mean?
14:44
It's like, there he goes. Yeah, he just kept working
14:46
across, you know, we kept coming across.
14:48
He was like, This is why used to do it.
14:49
He used to work a grid out here because, you know, it's
14:51
somewhere and sometimes you get on them and then you're off and
14:53
you turn back around and work back over them.
14:55
I was like, yeah, makes sense, you know?
14:56
So yeah. But now it's like you said, it's
14:59
teamed in like you were saying about the Troller buggers.
15:01
Now those, those guys, they push the button, that boat just takes
15:04
them out there to that spot, holds them.
15:05
There, Yeah. The evolution.
15:09
Evolution that gyro system on his where he could hit another
15:12
button. Not only can he set anchor with
15:14
his two motors, he could also level off the boat.
15:16
So waves come in and he just levels up, you know?
15:20
I mean, is it even fishing at that point?
15:23
I mean it, it has come so dadgum far from whenever I was a kid,
15:28
and it had come by that when I was a kid, when we were all
15:31
kids. It had come so, so far from
15:34
where it was at in the 50s, sixties and 70s.
15:37
It was night and day. And now it's night and day,
15:39
yeah. With the the flexible rods and
15:42
all the different types of line and things that our grandparents
15:47
are like, huh, we use the cane pole.
15:51
Can't even imagine what it's going to be like 20 years from
15:54
now, you know what I mean? It's, I mean, when I can
15:56
remember when I was a kid going with my dad offshore fishing,
15:59
they didn't have the electric reels like they have now.
16:01
And I see people fishing now with the electric reels and I'm
16:04
like, golly, you know? That's yeah.
16:09
Awesome. Yeah, I saw that busted out for
16:11
the first time on that same trip too.
16:12
You know that electric rear? I was like.
16:14
That's yeah, you'll be a little video of that so.
16:17
Crazy, crazy, crazy. Well, hopefully we can all,
16:20
hopefully, you know, we've got this big Tigs Bits fantasy
16:23
football season going on. Maybe that'll be at the end of
16:26
this season. We can celebrate by going on a
16:28
fishing trip together because we haven't got to do that yet.
16:31
No, we haven't. We need to do that, yes, we need
16:35
to do that totally. That would be fun.
16:36
Hello, Let's switch gears a little bit here.
16:40
Let's talk a little. Let's talk a little.
16:41
Cue, let's talk a little. Cue our.
16:43
Good friends and partners hear it right now.
16:48
TV threw out a little question to us and to the Tigs wigs for
16:55
us to ask everybody and they they like to throw us some
16:59
little debate questions here and there that we can maybe ponder
17:03
on. This is a good one.
17:04
This is right up our alley. I'll ask you first Jr.
17:08
Gas grill or charcoal? Wow, yeah, I saw that.
17:14
It's like they just bait us with these social posts and then they
17:17
know we're going to bite. We're like the fish we were just
17:19
talking about. They've got forward-looking
17:20
sonar on Tigs bits because they know they will bite on.
17:24
Well, do you know that's a that's a tricky question because
17:28
obviously there are applications that both work well and we've
17:31
talked about on this show with some of our guests and amongst
17:33
ourselves, a lot of us use pellet grills these days.
17:36
They didn't mention in the post, but so we'll add that we'll help
17:41
we'll help the whole the universe of right now television
17:44
with adding pellet grill to that we'll.
17:47
Yes, you need to. Because that's my go to this
17:50
week. I used some anytime from my
17:55
cookie look and and did chicken legs on my Traeger pellet grill
18:00
with competition blend pellets. Fantastic that any any reason
18:06
season excuse me. Oh yeah, it it worked fantastic
18:09
on those about 3:50 for about 50 minutes.
18:14
Took some zucchini, cut them long ways, scored them olive
18:16
oil, salt a little. Any reason season on those
18:18
zucchini on the grill as well? I really like that I pivoting
18:23
over to the gas grill. Gas grill is good if your budget
18:25
conscious, you don't have much time, you don't do it much,
18:28
you're tight on space, those type things, but they can get
18:32
out of hand on you quick because they get hot quick.
18:36
You're literally cooking with gas as the old saying goes.
18:39
But I have used, I have my gas grill next to my pellet grill
18:43
because sometimes I will, if I'm smoking something and want to
18:45
get char marks on something, I'll heat up that gas grill for
18:49
a minute and put the vegetables or something on there just to
18:51
score them good almost charm a little bit because my pellet
18:55
grill is I've got the smaller tailgater and, and I can't get
18:59
it really hot, hot like I want to, but I'm if, if I needed to,
19:02
I really never want to. So using that gas grill for that
19:06
is really good. And if you're doing quick stuff
19:08
like burgers and dogs for a, for a birthday party or something
19:11
and gas grill is totally fine to use.
19:13
Now charcoal grill, old faithful, all our dads use
19:16
granddads, all that charcoal grills, standard issue, you
19:21
know, Weber 22 or the Weber 33. I mean, just standard issue
19:26
those, you know, it's a little work once you've got gas, you
19:30
know, but flavor wise, cooking certain things, you want to get
19:33
a steak nice and hot on those coals over top.
19:37
You know, I could see it. But I will say I just got rid of
19:40
my charcoal grill because I never use it.
19:43
So I guess I'm picking. I would say tell it, then gas,
19:46
then charcoal for me. OK.
19:49
Long winded way of saying that. Yeah, what?
19:51
Would you say blacy? Well, you know, I mean, I, I
19:54
still like charcoal or lump coal.
19:56
So now I'm down to 2. So I had a gas grill and I just
19:59
kind of got where I don't use it anymore.
20:01
I did it for some quick stuff. Now I'm either using, you know,
20:04
basically like a Green Egg. It's a Komodo deal, I think, or
20:07
whatever, just like a Green Egg or ceramic grill.
20:09
I use that and I've gotten used to it and I use the lump coal
20:11
there right now. It's funny, I'm actually a buddy
20:14
of mine's house. I was travelling, he wasn't
20:16
going to get home early. He's got a Weber which is my
20:18
favorite grill on Earth. And I'm like, oh, I got us.
20:21
So I got a whole cut up chicken out there rolling right now.
20:24
Yeah, you do. And then I cut up some potatoes
20:27
and all this and I just threw them in the oven and I took some
20:31
a whole stick of some that Irish garlic butter and then I added
20:35
some chopped green onions to that action.
20:38
Then I took out there, which you can't do in a pellet grill,
20:41
which you can't do in a gas grill.
20:42
I took one of those coals after I'd lit the fire and I took a
20:45
little bit of that thing. Drop that in there and capped it
20:49
off in a, you know, in a, in a, in a jar there in a Mason jar
20:53
and smoked that butter. And so now that smoked butter
20:57
comes back, I'm going to put that put that on my potatoes,
20:59
pour that my bag shook it around with some season and that that's
21:02
what's going on the potatoes right now.
21:03
So. Took that to a whole other
21:05
level. Didn't you?
21:05
I guess you're I. Guess you're no, you're no meat.
21:09
Chicken. I'm chicken.
21:10
I'm chicken. I am.
21:12
Doing chicken isn't truly meat. I'm chicken.
21:14
No good for you. But you're right.
21:15
I'm doing chicken. I'm doing.
21:17
You know what I've found? I'm not.
21:18
So yeah, I'm. I'm.
21:20
I hadn't done pork and still hadn't done steak.
21:23
But you know what? I think I'm over all this beyond
21:25
crap and all this. I got really digging into that
21:28
stuff, dude. I think I may be worse for you
21:29
than damn meat, you know what I mean?
21:30
It's like you son of a bitch. It's like, it kind of makes me
21:33
mad, you know what I mean? It's like.
21:34
So well continue, I saw these. Studies.
21:37
I saw these studies where these rats are getting cancer from
21:39
this stuff, man, you know, it's like I was.
21:41
Looking looked into it, but I'm sure you have.
21:43
If you look at the ingredients and there's 6 or 8 words you
21:46
can't pronounce, it's probably not very good.
21:47
Probably. All this GMO created stuff, it
21:49
just kind of makes me mad because I was trying to do
21:51
something I thought would be a good sub.
21:52
So I'm off the Subs for for right now.
21:55
Like I've tabled that action. So, but I'm still, I'm still
21:58
doing a lot of everything, fresh vegetables and all this, you
22:01
know, I got asparagus rolling and still doing that incorporate
22:04
some chicken and some fish right now, so.
22:07
Moderation is the key. You know, it's funny you
22:09
mentioned that. You mentioned that you got rid
22:10
of your gas for your, for your, for your egg.
22:14
Yeah, I had an egg before my Traeger.
22:16
I never I'm in the backstage of the Grand Ole Opry and I got the
22:20
only two gnats in the whole building chasing it around.
22:24
They're right here in my face too where I'm like, I know y'all
22:26
don't see it. Sorry.
22:26
I'm not crazy, but I cherise bought me my wife bought me an
22:32
egg tight. It was the acre.
22:33
It was like the Home Depot or Lowe's version of the Green Egg
22:37
when we still lived in Louisiana and I burned up some sausage and
22:39
burned up a few things just couldn't get it figured out.
22:42
Then I got the Traeger, loved it, but the gas grill I have now
22:47
was the opposite. So I'm helping a friend who's
22:50
actually the guy who owns our tour bus.
22:52
He's from Tupelo, Ms. but he has a an RV spot at the RV resort
22:57
down in Orange Beach where he you park in.
22:59
It's got a little carriage house and an outdoor living space on
23:02
it. Well, it had a gas grill when he
23:04
bought it, a nice gas grill, a char broil, like 5 burner gas
23:08
grill. He didn't want it because he
23:10
only cooks on his Green Egg. So he's like, can you get this
23:14
out of here for me? You got your truck because he
23:16
drove a bus down. I was like, yeah, what are you
23:18
going to do? He said you have it going, I'm
23:19
just going to just get it out of here.
23:20
I just, I, I ordered a green Egg.
23:22
It'll be here tomorrow. I'm like, sweet.
23:24
So that's where I that's the only reason I really have a gas
23:26
grill and I needed one anyway, but I've used it 3 or 4 times.
23:31
So what's yours? Brantley?
23:32
What is what is your go to on the grill situation?
23:35
I'm, I'm pellet grill all the way.
23:37
Once I finally got one just because of the ease and
23:40
convenience of that sucker. It's easy to clean.
23:43
You know, you can just press a button.
23:45
You can do whatever you want. It's just easy.
23:47
It's just easy. Yeah.
23:49
But the food that comes out from it is just restaurant quality.
23:53
I mean it's. Flavor that's.
23:54
Flavor and everything. It's not over smoky.
23:57
You don't over smoke stuff. I love it #2 for me would
24:02
definitely be a charcoal. I love cooking on old Smokies.
24:07
You know the $70.00 grill? We've talked about those things
24:10
over the time. I'm about to buy another one
24:12
because it's the fall and I'll use it also as a fireplace.
24:16
So firebox outside. You put logs it like you can't
24:19
kill them, man 70 bucks. It's cheaper than buying a a
24:23
fire pit. I'll just use it as a fire pit.
24:25
Take in and then cook it. I'll cook in it and then I'll
24:28
put build a fire once it gets cool.
24:30
So that'll be that'll be good. But I love them and I love
24:34
Weber's. I love the Weber 22 or the big
24:36
anything. I mean, that's the classic.
24:38
Put the snake around it, put your thing in the middle.
24:41
I mean, that's what I learned how to cook on was was a Weber.
24:45
So I mean, I I use pellets and charcoal.
24:49
I don't have a gas grill. I'm not really again, so I just
24:53
don't need one if somebody gave me one.
24:55
If anybody's listening to this and you want to get rid of a
24:58
perfectly good gas grill, your boy will put it out in the
25:01
department outside in the full on kitchen I have.
25:05
Add it to the fleet. I'll add it to the fleet.
25:07
I have an electric smoker out there already, 2 that I don't
25:12
ever use you know, so I'd love to add.
25:15
Somebody probably will. That seems like one of those
25:17
items like a treadmill. Everybody buys one at some point
25:20
and then giving it to somebody else and whether they get it up.
25:24
I remember the one I had when I lived here in Nashville where
25:26
I'm I'm at today for purpose. If y'all see me, I'm in the
25:29
stars and striped room of the Grand Ole Opry in Nashville, TN.
25:33
Believable. I.
25:34
Mean just just just doing a show from backstage at the, I told.
25:38
Him, I said I need a space. I've got Tigs bits.
25:41
They were like, let's hurry. They had like Secret Service,
25:43
Opry, Secret Service. They escort me down here to make
25:45
sure I had Wi-Fi and everything and I have good Wi-Fi.
25:47
Opry got some good, fantastic, fantastic.
25:50
But when I lived in Nashville, I needed a gas grill and wouldn't
25:53
bite the bullet to buy one. And and this is back when I
25:55
worked for John party. He calls me and say, hey, you
25:58
want a gas grill? I'm like, yeah, why?
26:00
He's like somebody's giving me one that's nicer and newer than
26:03
the one I have, though I don't want to just put it by the road.
26:06
I'll just see if you want it. So somebody gave him 1.
26:08
So I got his hand me down and that's how I got the one I got
26:11
now. I mean, hit this, but I'm sure
26:13
somebody. And then I know down the street
26:15
for me a couple years ago I saw a neighbor from one end walking
26:18
past my house dragging a grill. 2 of them.
26:21
That's how I got the Weber. A lady was getting rid of both
26:24
her grills because her husband had passed and she wasn't
26:26
planning on doing no grilling. She said y'all just have them.
26:29
Unbelievable. That's the that's the best ones.
26:32
That is the best ones. Yeah, we mentioned those three
26:35
types of of cooking outdoors, like on the grill for grilling.
26:39
Several years ago this would have been mid 20 teens.
26:44
There was a show out. It was a primitive guy who was
26:46
doing primitive cooking and he was using a lot of open fire
26:50
cooking open just wood open cooking on a like a like a burn
26:54
pile basically. That made me think of that when
26:56
you mentioned the burn pit. So at the times before Charisse
26:59
and I got married and I got rid of my own place and I was
27:01
renting a room from our then guitar player, Josh Cross and in
27:06
Hendersonville and he was really into this show too.
27:09
We were watching it. It made so much sense.
27:10
So about next thing you know, we're out there on the, the,
27:13
the, the fire ring like with logs, like we would cut out, get
27:16
out of the yard, cut up logs and stuff on the then we had a grate
27:20
you could put over top of it. So we were cooking stuff on cast
27:23
iron or in Dutch ovens directly on the wood.
27:27
After we had some coals going or over on that grate that slid
27:30
over top of the the grill, taking the potatoes and wrapping
27:33
them in tinfoil or making packets full of tinfoil and
27:35
putting them right in the coals, charring the meat right over
27:38
that way. That was.
27:40
Yeah, and that was a real primitive way of, of grilling.
27:44
But, and I know back home people just do that all the time in in
27:47
Louisiana, they do it the butcheries and stuff.
27:49
You're cooking outdoor types things.
27:51
You, you, you're just cooking over a big open something.
27:54
So I want to slip on that one either.
27:55
Because if you can't, if you don't have a gas grill and you
27:58
don't have a pellet grill and you don't have a charcoal grill,
28:00
just get you a damn old ring out there in your yard, get you some
28:03
wood going, burn it up. You can cook, baby.
28:06
You can BBQ. Yeah, you can BBQ.
28:08
Unless you live in an apartment in a big city, then you probably
28:10
don't need to do any of them. But that's true.
28:13
You probably do this in New York.
28:14
City. Probably not.
28:17
Probably not. You said you got a list.
28:19
I do so I've got a top I've got a top ten list.
28:22
I was just having a little fun with AI this morning.
28:26
I wanted to see what they would say so I've I've got 2 top ten
28:30
lists. I I asked both ChatGPT and Grok.
28:35
Grok what? What is it?
28:36
What the hell is the name of? Grok.
28:38
Grok, Grok, just Grok. Just the terrible worst name
28:44
ever for an AI assistant, but whatever.
28:46
OK, that's that's Elon's brain. We love Elon, but this is the
28:50
top ten list of barbecues. So I think this is going to be
28:53
fun. I'm going to say this one, then
28:56
I'm going to give you Grok's and then we're going to go to a
28:59
commercial break and we'll come right back and, and, and
29:02
discuss. So here's their top 10 brisket
29:06
coming in at #1 This is ChatGPT brisket at #1 ribs at #2 pulled
29:13
pork at #3 smoked sausages at #4 BBQ chicken at #5 burnt.
29:23
Chicken. Can't go wrong.
29:25
Burn ends at number six. BBQ beans at #7.
29:32
Cornbread at #8. Slap.
29:35
Your Mama Mac and cheese at #9 and chopped beef sandwich at #10
29:42
Hold your thoughts. Hold your thoughts.
29:45
Then this is grox. This is their version #1A burger
29:50
because it's more American than a Patty of mystery meat between
29:53
two buns, is what it says. Ribs, hot dogs, brisket,
30:01
chicken, sausages, corn on the cob, pork shoulder or pulled
30:07
pork, shrimp skewers and vegetable kebabs.
30:12
So that's Grok's top 10. That's Chat GPTS top ten I.
30:17
Asked everybody in New York City to chat on that.
30:21
Yeah, we're talking about. Isn't that interesting?
30:23
Isn't that interesting? So we're going to jump into this
30:26
here in just a second, so y'all. Miss.
30:29
Y'all stay tuned and we'll see you back here in just a moment,
30:33
all right? Tigs let's when we do these,
30:35
when we do the in and out of the brakes, can we do like 5 seconds
30:39
so I can hit my vapes so I hit it on air.
30:41
Yeah, for sure. I've been trying to tie my.
30:44
Shot of mine. Yeah, yeah.
30:45
Hit it down. This is I need this is a good
30:48
place. We'll do this.
30:54
What? So this is what?
30:55
Oh, this is great, this. Is five.
30:57
I think this is fun and I think if we get to where we start
31:01
doing something more along these lines that it's going to make
31:04
all of our lives easier. We don't have to think of
31:08
content we're not having. Yeah, especially for.
31:11
Yeah, we're not having to for the TV show and the Bubba stuff
31:14
it just and we're blasey. We were talking a little bit
31:17
before you joined us. We're going to go into more a
31:20
more structured format. Sure, it'll make it easier for
31:24
all of us and. My own Bubba show.
31:30
It's OK, I've got a whole. Bottle of orange water, Look at
31:32
me. I pick.
31:35
I pick. But all right, you ready?
31:40
Yep. All right, welcome back.
31:43
So we left talking about the top 10 foods from Grok, Grok
31:48
whatever and ChatGPT. And I know y'all have some
31:54
thoughts on this. JRI can you're you're over there
31:57
cringing. You've got you've got a thought.
31:59
I mean, I, you know, lists are lists.
32:02
You know, it's like watching Family Feud and you'd like
32:05
there'd be two people that said something.
32:07
You're like, nobody would ever say that.
32:09
So I think that's where these people, I don't think anyone you
32:11
ask what's your favorite BBQ item and they're going to say a
32:14
damn vegetable skewer. Was that a Canadian list?
32:17
Was that a Canadian list? I mean, that's our list up
32:20
north. But you.
32:20
Know that's a Toronto, New York list.
32:23
It's got to be because I know, I mean, they got, we had BBQ
32:26
there. Speaking of, we'll talk about
32:27
that in a little bit. My new friends, the Macklemore
32:29
Boys, who I met in New York City last week, they don't mess
32:32
around. They had pulled pork sandwiches,
32:34
which I would say pulled pork or shoulder or butt has I would say
32:38
would be #1 pulled pork just a pork BBQ pork sandwich.
32:44
And it's here at #8. How is that at #8?
32:48
I don't get that. I would say #2 they had right.
32:51
I would say ribs is a stable. You can leave ribs at 2 or
32:54
somewhere up high like that would be really fine.
32:56
I think they, I think they threw shade on sausage.
32:59
They don't. How important is sausage, y'all?
33:01
I mean everybody. Barbecue starch.
33:03
The sausage. Right.
33:04
I mean, I cooked the sausage first, so you got something to
33:06
snack on while you're waiting on everything else.
33:08
And then I eat it at the end and I eat it in the middle.
33:10
I eat. It for breakfast, Yeah.
33:12
Barbecue chicken, everybody. Whatever you're doing, BBQ
33:17
chicken has got to be the top three.
33:19
I mean, we're talking about top five for.
33:21
Sure, BBQ chicken, I say. Yes.
33:24
And and I get the beans, but I say that's a side.
33:27
Even if you put a bunch of barbecue in the beans, it's
33:30
still not a BBQ item. Never consider that a BBQ item
33:34
at all. No, and I love BBQ baked beans
33:36
and I and I make in my opinion, some of in my mind, some of the
33:39
best that they're I'm proud of them, but it's I would not put
33:42
it as a BBQ item. I would.
33:43
It's not a BBQ item, no. It's a north corn on the cob nor
33:47
Mac and cheese. Even if you add you have to
33:49
barbecue the stuff to put it in there.
33:51
Even even like here in in Nashville, TN.
33:53
Neely's has several locations. The famous Neely family from
33:57
Memphis that has restaurants here.
33:59
They have a a great BBQ baked potato, still not a BBQ item and
34:04
they do a BBQ spaghetti which is fantastic, but that's not a BBQ.
34:08
That's a BBQ dish, and that's a dish that's different, that is.
34:11
Not that's made with. Barbecue.
34:13
I am not a fan of that. That BBQ spaghetti, I've I've
34:16
had it and I'm just I'm it's just jam.
34:20
Nope, just not my jam. I mean, it doesn't taste bad.
34:23
It's not terrible, it's not gross, it's just not what I.
34:27
Not what I'm not. It's not when.
34:29
I take the bite. It's like this isn't right.
34:32
These don't go to you. Probably have on your 23andMe.
34:35
You've probably got a little Italian in you somewhere.
34:37
So you're like this is not correct, this is not right.
34:40
It's my great, great grandmother in Sicily would not approve.
34:43
That's right. Man, I'll tell you the BBQ
34:46
beans. This past weekend we we smoked a
34:48
brisket. Had smoked two big briskets in
34:51
fact. I'll probably be having brisket
34:53
for dinner whenever we wrap this up.
34:55
And we had cowboy beans. My buddy made cowboy beans.
34:59
I've never had them. You know, it had bacon green,
35:02
all just like the Trinity cooked all that down and blah, blah,
35:05
blah. And a little little sugar and
35:08
all. But it's not sweet.
35:10
It's not like a sweet BBQ beans and a lot of garlic, just a lot
35:14
of flavor. You look it up on YouTube, Just
35:17
look up cowboy beans YouTube recipes.
35:19
I highly, highly suggest, you know you try it if you like.
35:22
If you like beans, some people don't like beans, you.
35:25
Know I'm a I'm a big Bing guy. Love some beans?
35:27
Same. I think you'd like them.
35:29
Man and I and talking about the brisket now brisket has risen in
35:33
popularity out of out of the West over the last couple of
35:36
decades to where I would say briskets got a good run at the
35:39
five spot in there, briskets beloved by lots.
35:43
Oh, yeah, you ask When Texas, it's number one, but you go
35:45
across the United States, it's definitely a top five item,
35:48
Yeah. It's 100% a top five.
35:50
Yeah, because it's number one for Tiggy.
35:52
It's #1 briskets. Briskets my jam.
35:55
And I would even say in there, you know, I mean, if you get
35:57
out, especially if you get out in Texas, a lot of places, but
35:59
in in today's world, like Tri tip or smoked or barbecued
36:05
Turkey breast, I love that smoked Turkey when we go places,
36:08
man, that's my go to. If I'm doing like Blasey, if I'm
36:11
trying to really, I don't need, I don't want the heaviest thing
36:13
here. I don't want to do 3 lbs of
36:15
pulled pork today. I just need, you know, 8 ounces
36:17
of sliced smoked Turkey. So good with the baked beans and
36:21
for me, when I like my baked beans, I've got to have my
36:23
potato salad with it. I just love baked beans and
36:26
potato salad together. I like alternating bites.
36:28
I like taking them and mixing them together.
36:30
I like. Such a good compliment to it.
36:32
It really is man. It's just, it's so nice.
36:34
That is, that's like ice. Cream on top of apple pie or
36:37
something, you know. Yes, it just goes together.
36:40
Yeah, it does. It just goes together.
36:41
What was the other ones on there?
36:43
Do they have cornbread? All hot dog and cornbread.
36:46
I. Mean hot dogs you ought to be in
36:48
the top 10 on. The thing?
36:49
Yeah, Yeah, I am. That's that's you're.
36:51
Talking about what people would BBQ, I'm I'm sure a lot of
36:54
people cook those because a lot of kids eat them.
36:56
And I mean, I like the hot dog too.
36:57
There's nothing wrong with the hot dog.
36:58
I bet they don't eat they don't eat them like Joey Chestnut and
37:01
them they ate them. The other dog, well, if.
37:03
You're 80. 383 hot dogs. That's insane.
37:07
And if you're like us though, half the time hot dogs we ever
37:09
ate were bold, they weren't cooking them on the grills.
37:11
Might just be some hot. Just put them in the microwave
37:14
for 20 seconds, yeah. In a wet paper mask.
37:17
Bubble I'd always get them on. Get a weenie, put a slice of
37:21
cheese. Get 2 weenies.
37:22
Let's be honest. Get one slice of cheese, put
37:24
that in the microwave and there you go.
37:26
Yeah, 20 seconds. You got you.
37:29
Got you a meal. So I would say, I would say
37:32
those what, what were some of the other ones That, that, what,
37:34
what, what were the other ones? On that we had the shrimp
37:37
skewers, which I don't think in any.
37:39
We're in the South, we're in the Gulf South.
37:44
And we all shook our head like, I mean, I mean, you have
37:47
barbecues everyday gum week, No. And we have an abundance of
37:51
shrimp and new. Orleans barbecued shrimp is not
37:54
even barbecued in the traditional sense.
37:55
It's on a it's in a saucepan with butter and and which or
37:59
whatever seasons in it and shell.
38:01
It's not even done on the grill typically.
38:03
No, I don't know. So no, I don't shrimp skewers.
38:06
I've never pulled out a pound of shrimp.
38:07
So y'all ready for some BBQ? You're right.
38:12
That's like going. That's like having y'all over
38:14
for a steak boil. We're gonna boil some steak.
38:19
It really is. That's hilarious.
38:22
That is hilarious. All right, boys, we hitting the
38:25
home stretch now. This is this has been fun.
38:28
This show's going quick. It always happens when you talk
38:30
about bass fishing and food. Yeah, we're always, this is the
38:34
point in the show where we're all hungry and like, Oh yeah,
38:36
that's all we got because now we're all hungry.
38:38
We talked about BBQ. No, I know it's all going.
38:41
I got all this stuff going. I got these veggies going out
38:43
here. I got this chicken going.
38:44
I got my white sauce ready to start finishing this chicken
38:46
here a minute and lock that thing up as we talked about.
38:49
But I will tell you something, baptize it.
38:51
So I got here early and the house was lot.
38:54
He'd say, here's the code going in.
38:56
I called him, Hey, I got everything.
38:57
I was going to start going. I cut up chicken.
38:59
I got everything rolling and I was looking for a knife.
39:01
I couldn't find a knife. I was like, man, where's a
39:03
knife? He's like, you know, just keep,
39:06
keep looking. You'll you'll find them, you
39:07
know, and finally I found some stuff.
39:10
Dude have you ever heard of a Cutco knife like.
39:14
I have. I've heard of them.
39:15
I've heard they are some of the. Sharpest, nicest knife.
39:19
The balance in this knife in your hand like you like and Oh
39:24
my God, no. It's just, it feels solid.
39:26
It's not heavy, it's just solid. It just, it's just weighted
39:30
proper. Look at that.
39:31
I mean, it just sits in my hand. So that's a, that's a high, high
39:34
end piece of cutlery. There that's that's about a $200
39:36
knife right here that's. What I was going to say, I think
39:38
that they're 2 or 300. Bucks and at least it's I think
39:41
that's a nine and a quarter what they call a French knife, the
39:44
the French 1. And so dude, there's like this
39:46
marble looking handle on it. It is just so solid in that
39:49
blade and see how the thickness of that blade coming all the way
39:51
through there. And it's got the, it's got the
39:53
undulations and stuff. So yeah.
39:55
Dude, and I'll tell you what, when it just comes through and
39:58
you're cutting, it's special. Like it was really special.
40:01
And then I kept digging around, you know, like, like a, you
40:04
know, good, good boy. I am, dude.
40:06
He's got the full steak knives, these things right here. 70
40:08
bucks apiece, The same stuff. Yeah.
40:11
Whoa. You need a personal assistant.
40:14
Yeah, I know I'm looking. And I wasn't even dying.
40:18
I kept plundering and then and I don't even listen now.
40:22
This is what I don't know. So this is a smaller knife, but
40:25
it's still got the edges to it. You know what I mean?
40:27
Like it's like you could use like a steak knife.
40:29
I don't know what that's even called.
40:31
That's and those are like 50 bucks a piece.
40:33
I mean, there's, you know, he got $800 worth of knives just
40:35
sitting right here. Beautiful.
40:38
Have they even been used? Dude, no, they're in.
40:40
A box, that's what I asked him. I said is this thing just for
40:43
flex or do you use it? He said, well, I guess it's for
40:45
flex because it was still in this thing, paper wrap.
40:47
I said, well, I'm using it, if that's OK.
40:49
Absolutely. Yeah, you are.
40:51
I put it back. I did clean it, put it back in
40:53
the paper for him. But like I don't know why you
40:55
don't have that out. That is fine utensil right
40:57
there. I'll tell you what Knives.
40:59
The stuff they use on the bear. Yeah, it is the stuff they, I
41:03
guarantee you it is those things are those things are expensive.
41:07
I, I love knives. I had to get for.
41:11
I do a lot of briskets and stuff.
41:13
I trim a lot of meat. Number one thing that you got to
41:15
have, you got to have a good sharp boning knife.
41:18
Yeah, just it has that little curve so you can cut through if
41:21
you're going to separate wings or if you're going to spatchcock
41:26
chickens or turkeys, stuff like that.
41:28
Got to have a boning knife. I also use it to trim a brisket
41:32
because it's so sharp. You got to be careful with that
41:36
sucker because if you just breathe by your finger, it got
41:41
it. It's gonna get it.
41:42
Yeah. And I have a knife similar to
41:44
that one, too. It's not as nice.
41:47
And the way you can tell it's not as nice.
41:49
I have to sharpen them about every six or seven uses.
41:53
That one you don't have to do that with, but I bought a
41:55
sharpener, just a little electric sharpener, yeah.
42:00
Hey. It works.
42:01
A lot sharp and I've got a decent knife right I just
42:04
realized that's what I have as a decent knife I don't that's
42:07
right compared to that sucks it's like a Japanese blade or
42:09
something you know I mean it's. Exactly what it is.
42:12
Unbelievable. Just a shot and I can see myself
42:14
perfectly on this thing. I can see the future on that
42:18
thing if you really can the. Future is Bright Jr.
42:21
It is. Yeah, I can see by yourself.
42:23
Hey. That's amazing.
42:30
What? A knife.
42:32
That's not a knife. We're like.
42:33
Kids, you want to that's a if you want to get 40 somethings
42:37
for act like kids get up a nice set of cooking knives out.
42:41
That is insane. Oh, that's awesome.
42:44
Well, well, I know we we had a great show today.
42:47
I'm glad everybody tuned in had a blast.
42:49
I want to say before before we have to end that happy football
42:53
season, everyone. I hope everybody's teams do
42:55
well. I hope everybody's players stay
42:57
healthy, injury free throughout the entire season and may the
43:01
best team team win. I just want to get that out
43:04
there. I know a lot of people doing
43:05
fantasy football. If you don't do fantasy
43:06
football, you follow any football teams out there.
43:09
If you don't, you've probably got a family member loved one
43:12
who does so help root them on because for whatever reason, it
43:15
makes people happy or sad when their ball team does well.
43:18
So I hope everybody does well except for any arch rivals of
43:22
any of my teams. And, and we'll, we'll have more
43:27
updates as the as the as the season goes on because I know
43:30
Blasey's going to make some Troy games.
43:32
I'm going to be out here scouting from the road.
43:34
Tigs will be doing his tailgate masterpiece master plan.
43:37
And MSU. Ball games.
43:39
Cherise and I are trying to look at the Saints schedule now to
43:42
try to lock us in a Saints game at home some point this season.
43:46
So happy football season everyone, just want to get that
43:49
out there. And thank you all for tuning in
43:50
to Tigs Bits. We sure appreciate you.
43:53
For sure, for sure. Well boys, let's put a little
43:56
bow on this thing and we'll be back next week.
44:01
If you missed it, if you, you can go back and listen.
44:04
We go live every Thursday and you can go to our YouTube page,
44:08
go to tigsbits.com with all the links there and you can check it
44:13
out. In case you missed it, we cut up
44:16
on that live show. I'm watching myself in a shiny
44:18
knife as I say all of this. It is unbelievable and a little
44:23
bit scary all at the same time, just like we are.
44:27
We'll see y'all next week.