Latest / In Wheel Time Podcast / Cars, Community, and Crawfish: The Vibrant Intersection of Automotive Culture and Louisiana Traditions

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Cars, Community, and Crawfish: The Vibrant Intersection of Automotive Culture and Louisiana Traditions · In Wheel Time Podcast

• 0:01
  Speaker 1: Welcome to another In Wheel Time podcast, a 30-minute mini version of the In Wheel Time Car Show that airs live every Saturday morning 8 to 11 am Central.
• 0:10
  Speaker 1: So am I, because I have from Travelin' Tom's Coffee Truck a.
• 0:20
  Speaker 3: Oh, I ordered one.
• 0:21
  Speaker 3: I'm getting one of those.
• 0:22
  Speaker 1: Yeah, it's an icy cold macchiato chocolatey love thing and it's really really good.
• 0:33
  Speaker 2: Did you send that to me Is?
• 0:34
  Speaker 1: that a Ford?
• 0:36
  Speaker 3: Well, I don't have it A Ford, a Ford Mach-E?
• 0:38
  Speaker 3: Ford Mach-E Is it a Ford Mach-E?
• 0:41
  Speaker 1: No, it's not a Ford Mach-E.
• 0:42
  Speaker 1: No, it's not.
• 0:42
  Speaker 1: Is it a Ford Mach-E?
• 0:43
  Speaker 4: No, it's not a Ford Mach-E that was good, michael no it's not.
• 0:50
  Speaker 1: I've got a special treat that I want to turn you on to.
• 0:52
  Speaker 1: Right after a quick break, you're on the In-Wheel Time Car Talk Show.
• 0:55
  Speaker 1: You stay with us.
• 0:56
  Speaker 1: Pro-am Auto Accessories has been serving Houston's auto enthusiasts since 1984, providing world-class products for sports cars, european sedans and American muscle.
• 1:05
  Speaker 1: Pro-am is known as the place to go to find exclusive and hard-to-find parts and accessories.
• 1:10
  Speaker 1: Pro-am is one of the very first distributors in the USA for brands such as Recaro, redline, momo, corbo and Simpson.
• 1:16
  Speaker 1: Located in the heart of Houston's premier retail and service corridor, the Galleria area, pro-am's walk-in storefront includes an 8,000 square foot warehouse, showroom and installation bays.
• 1:26
  Speaker 1: Pro-am not only sells parts and accessories, but also offers installation and service.
• 1:31
  Speaker 1: Pro-am is now reaching a worldwide audience through Pro-Amcom, taking its local reputation to the rest of the world.
• 1:37
  Speaker 1: At Pro-Am Auto, you'll be dealing with a small group of professionals who truly want to help you with your automotive needs.
• 1:43
  Speaker 1: If you don't see what you're looking for on the website, call and Pro-Am will lend you a hand.
• 1:47
  Speaker 1: Pro-am Auto 6125 Richmond at Greenridge in Houston's Galleria area.
• 1:52
  Speaker 1: Call them at 713-781-7755.
• 1:55
  Speaker 1: Want to feel good about something special?
• 1:57
  Speaker 1: You did for someone special In Real Time and the original Loopy Tortilla group of Tex-Mex restaurants have joined together to help a very worthy cause God's Garage, a Christian-based 501c3 charity.
• 2:11
  Speaker 1: We know there are lots of places and organizations out there where you can donate a car, truck or SUV, but we're asking you, our car enthusiast family, to consider donating to God's Garage family, to consider donating to God's Garage.
• 2:24
  Speaker 1: Visit GodsGarageorg and learn about its mission, the women that have been helped, how each one is screened and about their Restore you program.
• 2:32
  Speaker 1: A car donation is an easy way to make a difference in the lives of others.
• 2:36
  Speaker 1: God's Garage needs good operating vehicles but will take all types in working and non-working condition.
• 2:44
  Speaker 1: Make your heart and soul feel good by donating your gently used vehicle and help support single mothers, widows and wives of deployed military at godsgarageorg.
• 2:57
  Speaker 1: Welcome back to the In Wheel Time Car Talk show.
• 3:00
  Speaker 1: I want to remind you that our show is available 24-7 through the iHeartRadio app.
• 3:05
  Speaker 1: Just look for In Wheel Time Car Talk.
• 3:07
  Speaker 1: We also video stream on Facebook, youtube and InWheelTimecom and podcasts are available from your favorite podcast provider.
• 3:13
  Speaker 1: Got to give a little plug here to.
• 3:16
  Speaker 1: Are you ready?
• 3:17
  Speaker 1: Ready to write this down?
• 3:19
  Speaker 1: Yep, outthemudcrawfishcom.
• 3:23
  Speaker 1: Okay, outthemudcrawfishcom, okay, outthemudcrawfishcom.
• 3:28
  Speaker 1: They have crawfish, crab legs, shrimp and blue crab.
• 3:32
  Speaker 1: They are here, they are catering this event and I was told that the phone number that they've got on the side of their truck is a Louisiana number.
• 3:42
  Speaker 1: Louisiana number, I think 318.
• 3:44
  Speaker 2: Well, you would know, because you're closer to it than we are.
• 3:45
  Speaker 2: Yeah, yeah, it's a Louisiana number, louisiana number, I think 318.
• 3:47
  Speaker 1: Well, you would know, because you're closer to it than we are.
• 3:48
  Speaker 1: Yeah, yeah.
• 3:50
  Speaker 1: Do you go over there often?
• 3:54
  Speaker 1: Have you had it?
• 3:54
  Speaker 1: Do you ever stretch your legs east?
• 3:57
  Speaker 2: I used to go over there quite often.
• 3:58
  Speaker 2: I'll bet you did back in the day.
• 4:00
  Speaker 2: Back in the day, back in the day.
• 4:02
  Speaker 2: What did you?
• 4:02
  Speaker 2: Do over there there mars they had a place over there, just across the river the spain river called the texas pelican oh, and in louisiana at the time he calls it louisiana yeah, yeah, yeah, it was.
• 4:15
  Speaker 2: Uh, texas went to a 21 for drinking age.
• 4:18
  Speaker 2: Well, over there it was still 18 and they had this revolving band stage.
• 4:23
  Speaker 2: So one band was playing, the band that was coming on would be playing the same song and it would revolve.
• 4:28
  Speaker 2: Saw both of the Winter Brothers over there.
• 4:31
  Speaker 3: A lot of that New Orleans happens.
• 4:34
  Speaker 1: Edgar and.
• 4:34
  Speaker 3: Johnny both were over there.
• 4:35
  Speaker 2: Saw all kinds of people over there.
• 4:37
  Speaker 3: Yeah, Pelican is good with hollandaise sauce.
• 4:39
  Speaker 2: Yeah, yeah, it was, it was.
• 4:41
  Speaker 1: Pelican, I don't think so I do.
• 4:49
  Speaker 3: You can dress them up, but you can't take them anywhere.
• 4:51
  Speaker 1: I've got my Traveling Tom's coffee truck.
• 4:52
  Speaker 1: We already did that, no.
• 4:53
  Speaker 3: I've got mine.
• 4:53
  Speaker 3: Though You've already got yours, I've got mine.
• 4:55
  Speaker 3: Okay, it's good.
• 4:57
  Speaker 1: Traveling Tom's coffee truck.
• 4:59
  Speaker 3: Very nice woman out there, she knows how to make a good little iced coffee.
• 5:03
  Speaker 1: Yeah, it'll be, jittery all day.
• 5:06
  Speaker 1: Tech Force Foundation is soliciting feedback from new technicians in high school and post-secondary students enrolled in automotive training programs for its inaugural Tech Talk survey.
• 5:19
  Speaker 1: Nonprofit foundation, which works with students and professional technicians as they further their careers, wants to glean I like that word, glean the insights and perspectives from aspiring technician students and working technicians in their first two years of employment.
• 5:38
  Speaker 1: Interesting Foundation said there are currently three technician openings for every tech school or community college graduate.
• 5:46
  Speaker 1: Wow, part of the problem is young techs quit after a short time on the job Survey is open to all young technicians in the automotive, aviation, collision, diesel restoration, welding and other related programs.
• 6:00
  Speaker 1: Results will be shared publicly.
• 6:02
  Speaker 1: So go to TechForce one word, techforce Foundation and get whatever it is that you need to glean from that.
• 6:15
  Speaker 1: Okay, ford Motor Company has issued a call to action to suppliers asking for help reducing costs on electric vehicle production, where the automaker is bleeding billions of dollars.
• 6:30
  Speaker 1: The memo offers a look into how heavily Ford is leaning on suppliers to help with EVs.
• 6:36
  Speaker 1: It comes even as many of those suppliers grapple with dramatically lower volumes and production delays by Ford and other customers.
• 6:46
  Speaker 1: The EV business has been an enormous money loser for Ford, which anticipates, its Model E unit will rack up $5.5 billion in losses this year.
• 6:59
  Speaker 1: The automaker's competitors, especially General Motors, have poured massive investments into EVs.
• 7:05
  Speaker 1: In the battle against Tesla and fast-rising Chinese automakers, they had some serious doo-doo over there.
• 7:13
  Speaker 2: I'm telling you how they can justify continuing Politics aside.
• 7:21
  Speaker 2: Just look at the money, just look at the dollars and cents.
• 7:24
  Speaker 1: Well, it's all about the politics actually.
• 7:26
  Speaker 1: I don't know what's happened.
• 7:30
  Speaker 3: I don't know either Too many of them traveling.
• 7:32
  Speaker 3: Tom Mach-E's, mach-e's, apparently, so he's Mach-E'd out, he's Mach-E'd out.
• 7:37
  Speaker 1: Serene is on the floor over there.
• 7:38
  Speaker 1: He just fell out over there.
• 7:40
  Speaker 1: Us safety regulators investigating Alphabet-owned Waymo after reports that its autonomous driving systems led to collisions or violated traffic laws, and it's said it received 22 reports of incidents where vehicles equipped with Waymo's fifth-generation autonomous driving systems were either involved in crashes with stationary or semi-stationary objects, collided with parked cars or generally violated traffic safety laws.
• 8:08
  Speaker 1: Initial evaluation confirmed Waymo's autonomous driving system was either engaged during each incident or disengaged moments before the incident, according to NHTSA.
• 8:19
  Speaker 1: These stories from Automotive News.
• 8:21
  Speaker 1: So don't get in a Waymo car.
• 8:25
  Speaker 3: No.
• 8:26
  Speaker 1: All that stuff is.
• 8:27
  Speaker 1: They pushed it too fast, too soon.
• 8:31
  Speaker 3: They did it way more Waymo.
• 8:33
  Speaker 1: They did it way more than they should have.
• 8:35
  Speaker 1: Yeah exactly.
• 8:37
  Speaker 2: Ours Waymo Way more than they should have Waymo fast.
• 8:43
  Speaker 1: All right.
• 8:43
  Speaker 1: Stop it Coming up in the next hour.
• 8:46
  Speaker 1: We have nothing.
• 8:50
  Speaker 1: We have guests.
• 8:52
  Speaker 1: We have guests and later on we've got the cruise in calendar Did you already do that?
• 8:57
  Speaker 3: No, no, you haven't done it.
• 8:59
  Speaker 3: I got the cruise all ready to go.
• 9:00
  Speaker 1: Well I did want to mention to everybody that next weekend, as our commercial says, is Tailpipes and Tacos at the Loopy Tortilla Tex-Mex in Katy.
• 9:10
  Speaker 1: It's a three-hour little cruise-in gig and we invite you to stop by, say hello to us.
• 9:16
  Speaker 1: Who knows, we might pick you to be a guest on our show.
• 9:19
  Speaker 3: We might pick you.
• 9:20
  Speaker 3: We might pick you other than picking our nose.
• 9:22
  Speaker 3: We're going to do it, even if it snows, we're going to do it, yeah.
• 9:28
  Speaker 2: I think there's about a 90% chance of no snow.
• 9:30
  Speaker 2: Okay, and we're going to be there.
• 9:32
  Speaker 1: According to the weatherman, it's supposed to be nice this week, so we need to dry out and get all cleaned up and looking good.
• 9:39
  Speaker 4: So next.
• 9:39
  Speaker 1: Saturday mark it on your calendar.
• 9:41
  Speaker 1: Porsche folks out here too.
• 9:42
  Speaker 1: There's a lot of Porsche folks out here.
• 9:44
  Speaker 1: They're all stopping by.
• 9:46
  Speaker 1: They're having some breakfast, tacos and coffee.
• 9:49
  Speaker 1: Porsche people bar and they're getting ready for their crawfish, crawdad Mudbugs, I don't do mudbugs?
• 9:56
  Speaker 1: No, I don't either.
• 9:57
  Speaker 3: No, sir, you don't.
• 9:59
  Speaker 2: That's an awful lot of work for a little piece of meat.
• 10:00
  Speaker 3: I know you get a little bit of meat, and then you've got to put on a little tiny bun with a little piece of lettuce on it.
• 10:04
  Speaker 1: Well, I was thinking more.
• 10:05
  Speaker 1: I like mine with crackers, do you?
• 10:09
  Speaker 3: Yeah, not Saltines.
• 10:12
  Speaker 3: Yeah, I know Well, you can use your sardines with saltines.
• 10:14
  Speaker 2: No, he likes those little bitty round crackers, so he can kind of put a little bit.
• 10:20
  Speaker 3: No, those clam crackers, oyster crackers.
• 10:22
  Speaker 3: There you go, oyster clam whatever.
• 10:24
  Speaker 1: Hey, we'd love to hear from you.
• 10:25
  Speaker 1: Shoot us an email.
• 10:26
  Speaker 1: The address is info at inwheeltimecom.
• 10:28
  Speaker 1: Time now for a quick break.
• 10:30
  Speaker 1: You're on the In Wheel Time Car Talk Show streaming and podcasting around the planet.
• 10:35
  Speaker 1: Look for us from your favorite provider.
• 10:38
  Speaker 1: Tailpipes and Tacos is back Memorial Day weekend.
• 10:42
  Speaker 1: It's been a while, but the popular Tailpipes and Tacos Cruise Inn returns to the Loopy Tortilla Tex-Mex in Katy, saturday, may 25th.
• 10:49
  Speaker 1: Bring your hot rod classic or modern classic to compete for one of the famous chili pepper trophies and get a free breakfast taco.
• 10:56
  Speaker 1: Just make a donation of any size to God's Garage and Loopy's will match it.
• 11:01
  Speaker 1: You'll be helping single mothers who need a set of wheels.
• 11:04
  Speaker 1: It's been a year in the making, so don't miss this Tailpipes and Tacos cruise in Saturday, may 25th, 8 to 11 am.
• 11:11
  Speaker 1: Donate what you want to God's Garage and grab a free Loopy Tortilla Breakfast Taco.
• 11:16
  Speaker 1: Tailpipes and Tacos only happens at the Loopy Tortilla Tex-Mex in Katy on the West Grand Parkway at Kingsland Boulevard, just south of the Katy Freeway.
• 11:23
  Speaker 1: It's car show season and what better way to kick it off than a free taco and camaraderie at Tailpipes and Tacos Memorial Day weekend.
• 11:31
  Speaker 1: Saturday, may 25th, 8 to 11 am.
• 11:33
  Speaker 1: The In Real Time Car Talk Show will be there too.
• 11:35
  Speaker 1: Proceeds benefit God's Garage, weather permitting.
• 11:38
  Speaker 1: You own a car you love.
• 11:39
  Speaker 1: Why not let Gulf Coast Auto Shield protect it?
• 11:42
  Speaker 1: Houstonian John Gray invites you to his state-of-the-art facility to introduce you to his specialist team of auto enthusiasts.
• 11:48
  Speaker 1: We promise you'll be impressed.
• 11:50
  Speaker 1: Whether you're looking to massage your original paint to a like-new appearance, apply a ceramic coating, install a paint protection film, nano-ceramic window tint or new windshield protection called ExoShield, gulf Coast Auto Shield is where Houston's car people go.
• 12:04
  Speaker 1: Curbed your wheels Instead of buying new.
• 12:19
  Speaker 1: Why not have We'll be right back facility at 11275 South Sam Houston Tollway, just south of the Southwest Freeway, and get a personal tour.
• 12:26
  Speaker 1: Gulf Coast Auto Shield is your place to go for all things exterior.
• 12:29
  Speaker 1: Call them today, 832-930-5655 or gcautoshieldcom.
• 12:36
  Speaker 1: Podcasting and streaming around the globe it's the In-Wheel Time Car Talk Show Today coming to you from the Gulf Coast Auto Shield's Spring Car Social Got another guest from today's big cruise in featuring Porsche and a little later in this segment, jeff has a special report about what your car says about you behind your back.
• 13:02
  Speaker 3: Yeah, when they're all gathered in a parking lot and you're not there, they talk about you.
• 13:06
  Speaker 1: I'm sure they do.
• 13:06
  Speaker 1: They do Especially you and me.
• 13:08
  Speaker 1: I know it's just ahead in this segment of the In-Wheel Time Car Talk Show.
• 13:13
  Speaker 1: Howdy Along with Mike out of this world bars we always need more.
• 13:17
  Speaker 1: Jeff Zekin Woo and our fabulous IT manager and director of all things electrical, David Ainsley and evil.
• 13:27
  Speaker 1: I'm Don Armstrong.
• 13:29
  Speaker 1: Thanks so much for joining us for our live Saturday broadcast here from Gulf Coast Auto Shield and I have to tell you that if you're interested in coming out, please come on out.
• 13:40
  Speaker 1: They're going to be here a few hours after we leave, but it's a great event.
• 13:47
  Speaker 1: Gulf Coast Auto Shield is on the West Sam Houston Parkway.
• 13:52
  Speaker 1: The we'll call it the yes, but I think that it doesn't switch over to the South Sam Houston till 98.
• 14:03
  Speaker 1: So this would be the West Sam Houston Parkway and you take the first exit after 59.
• 14:12
  Speaker 1: Yeah, Going southbound which?
• 14:16
  Speaker 2: is Belford On the west belt?
• 14:17
  Speaker 2: Is that Belford Southbound and down and then we're right on the right-hand side.
• 14:21
  Speaker 1: It's a big warehouse office, complex thing.
• 14:24
  Speaker 2: Yeah, there's a lot of them that look the same.
• 14:25
  Speaker 2: So it's kind of down towards the end If you pass it.
• 14:28
  Speaker 3: You get to airport.
• 14:28
  Speaker 3: You're just going to have to go back around underneath the freeway and go back around.
• 14:32
  Speaker 1: You'll find us, we're here.
• 14:34
  Speaker 2: Our truck's sitting out front.
• 14:35
  Speaker 2: Watch for our truck.
• 14:38
  Speaker 1: Don't steal it, please.
• 14:39
  Speaker 3: No, no, no, Just throw the wheels off it.
• 14:42
  Speaker 1: You got stuff in it.
• 14:44
  Speaker 2: We got all the stuff out.
• 14:45
  Speaker 2: It's in here.
• 14:45
  Speaker 2: We need to put stuff in it.
• 14:48
  Speaker 1: Well, part of it.
• 14:48
  Speaker 1: Anyway, we're the stuff.
• 14:49
  Speaker 1: Yeah, good luck at getting it all out of here, because the parking lot back here in the back is full.
• 14:53
  Speaker 2: I see that.
• 14:55
  Speaker 1: Kind of a hidden cruise in today.
• 14:57
  Speaker 2: Well, it's full of Porsche.
• 14:59
  Speaker 2: And then the mud bug guy is around here on the side.
• 15:01
  Speaker 2: Yep, the mud bug guy is around here on the side Yep, the mud bug guy.
• 15:04
  Speaker 2: And then the coffee guy is around to the other side, that's the coffee girl.
• 15:08
  Speaker 2: Oh, the girl, coffee girl.
• 15:10
  Speaker 1: The coffee girl is running Travelin' Tom's Coffee Truck.
• 15:13
  Speaker 1: Oh, she's very nice and very good at what she does.
• 15:16
  Speaker 1: She'll be traveling, tammy.
• 15:19
  Speaker 3: Nope, we're not using that Nope.
• 15:29
  Speaker 1: We're not using that word.
• 15:31
  Speaker 1: Oh okay, sorry.
• 15:31
  Speaker 1: Now the Mud Bug guy the name of his business is Out the Mud, not Out of the Mud, but Out the Mud.
• 15:35
  Speaker 3: Yeah, I got a short one.
• 15:36
  Speaker 1: It could be kind of a Louisiana thing Out the Mud.
• 15:37
  Speaker 2: Crawfishcom yeah.
• 15:39
  Speaker 1: He has crawfish, crab legs, blue crab and shrimp and they ship nationwide.
• 15:44
  Speaker 1: Wow, they cater Out the mud crawfish.
• 15:49
  Speaker 2: Yeah, we got some crawfish farms over near me, right there off Interstate 10.
• 15:53
  Speaker 1: Well, I heard there's been a shortage this year.
• 15:54
  Speaker 1: Is that true?
• 15:57
  Speaker 3: We haven't had any problem getting them.
• 15:58
  Speaker 3: So when you farm crawfish do they have like little saddles on them, Got to corral them into the pen and all that.
• 16:07
  Speaker 2: Well, they kind of corral them into.
• 16:08
  Speaker 2: They got the dikes with the water, so they actually use scuba gear to go in and get them.
• 16:12
  Speaker 2: I got you Because they're under the water.
• 16:14
  Speaker 3: Oh okay, Making sure Scuba gear.
• 16:17
  Speaker 1: Yeah, have you ever seen a scuba gear?
• 16:22
  Speaker 1: I don't think so.
• 16:22
  Speaker 1: You know, there are some things that we know nothing about and are proud to say we know nothing about.
• 16:27
  Speaker 2: They do have traps for them, though they do put out traps for them.
• 16:29
  Speaker 1: Is that what it is?
• 16:30
  Speaker 1: Yeah, kind of like crab traps.
• 16:31
  Speaker 2: They put them out, bait them, can't get it out.
• 16:34
  Speaker 1: I thought it was like a big, big dipping net and they just kind of shoveled them in.
• 16:38
  Speaker 2: No, that's what you do in the ditch whenever you run out, you go out to the ditch In the ditch.
• 16:42
  Speaker 1: We used to just take a stick and poke at them.
• 16:45
  Speaker 2: Oh, we'd get a piece of bacon and a string and lure them out of the hole.
• 16:48
  Speaker 2: Why?
• 16:50
  Speaker 1: Because they were in the water.
• 16:51
  Speaker 1: What did you do with them after you got them out?
• 16:52
  Speaker 1: Just marinate them?
• 16:54
  Speaker 2: Exactly.
• 16:54
  Speaker 2: Well, back then we would use them for fish bait, but that's before we figured out you could eat them.
• 17:01
  Speaker 1: Yeah, you know, I don't recall in my day here in Houston, Texas, back in the day, crawfish being eaten by people that.
• 17:12
  Speaker 3: I knew who was the first person that says I'm going to eat that.
• 17:16
  Speaker 2: Like a little mini lobster, lobster bites.
• 17:19
  Speaker 1: It is not a mini lobster.
• 17:20
  Speaker 1: I don't know Anyway.
• 17:24
  Speaker 1: But they're here as you can tell behind us here the car social is socializing.
• 17:32
  Speaker 3: That wasn't the gentleman that's doing the crawfish.
• 17:34
  Speaker 3: Is he there?
• 17:36
  Speaker 3: He?
• 17:36
  Speaker 3: Is right there, that's out the mud, out the mud.
• 17:40
  Speaker 1: He was taking a video, you know we need you to come over here and talk to us a minute.
• 17:44
  Speaker 1: Yeah, Because all of us car guys well, not all of us, not me, but there are a lot of car people that really like that crawfish.
• 17:55
  Speaker 3: You got a crawfish stuck to your arm.
• 17:56
  Speaker 3: Careful, what is your name?
• 18:00
  Speaker 4: Greetings, greetings, tesson.
• 18:01
  Speaker 4: Can you all hear me?
• 18:02
  Speaker 4: Yeah, thank you all for having me.
• 18:05
  Speaker 4: My name is Stanley Afford Stanley.
• 18:07
  Speaker 4: Yeah, I'm the owner of Out the Mud Crawfish and Catering here in Houston, texas, and it's a pleasure to be amongst you all and all of these beautiful cars Now, wait a minute, you're here in Houston.
• 18:17
  Speaker 4: Yeah, we're located here.
• 18:19
  Speaker 4: We're originally from Louisiana.
• 18:20
  Speaker 1: What is that phone number on the side?
• 18:22
  Speaker 4: That's a Louisiana phone number, Right, because we're originally from Louisiana and we kept our original number.
• 18:26
  Speaker 2: Very good, I like it.
• 18:27
  Speaker 1: So you moved here because all the business is over here.
• 18:29
  Speaker 4: You know what?
• 18:30
  Speaker 4: We moved here due to a storm several years ago.
• 18:34
  Speaker 4: But you're right, it of business and the industry is growing here in Houston.
• 18:39
  Speaker 4: Are you busy every day?
• 18:40
  Speaker 4: Probably five days out of a week.
• 18:43
  Speaker 4: We take a couple of days off just to race.
• 18:46
  Speaker 4: But yeah, you're right, we got it.
• 18:47
  Speaker 3: We always charge.
• 18:48
  Speaker 4: Yeah, absolutely.
• 18:49
  Speaker 1: Okay, so I know this doesn't have anything to do with cars, but I've got to ask you because I always wanted to know.
• 18:54
  Speaker 1: So give me the process of cooking crawfish boiling.
• 19:00
  Speaker 1: You boil them.
• 19:00
  Speaker 1: I understand that it's cooking them, whatever.
• 19:03
  Speaker 4: This is going to blow your mind because from the time that I've sat down here, the crawfish are probably done.
• 19:09
  Speaker 4: But it's simple Get your water to a really, really rapid boil.
• 19:15
  Speaker 4: Have your seasoning there, hold the crawfish in the boiling water.
• 19:19
  Speaker 4: The live crawfish, live crawfish.
• 19:20
  Speaker 4: We don't Pull the crawfish in the boiling water.
• 19:21
  Speaker 4: The live crawfish, live crawfish.
• 19:22
  Speaker 4: We don't want dead crawfish.
• 19:23
  Speaker 4: They collect a lot of bacteria, so we weed all of those out.
• 19:26
  Speaker 4: We're giving you real, authentic Louisiana live crawfish.
• 19:29
  Speaker 4: About three minutes, they're done.
• 19:33
  Speaker 4: Three minutes, yeah, three minutes top, they're done.
• 19:36
  Speaker 4: Here's the tricky part Although they are done, they are not ready to eat.
• 19:41
  Speaker 4: You say what they're not ready to eat?
• 19:42
  Speaker 4: Well, we're going to let them soak up flavor.
• 19:44
  Speaker 4: Ah, we're going to let them soak up flavor.
• 19:47
  Speaker 4: Do you take them out of the water?
• 19:48
  Speaker 4: No, the flavor is in the water.
• 19:50
  Speaker 4: So you just turn the boiling off.
• 19:52
  Speaker 4: Turn the boiler off and you let that temp drop on the water and at Drop on the water and at that point your crawfish starts to soak up that beautiful flavor.
• 20:00
  Speaker 4: You got to stir them and all that.
• 20:01
  Speaker 4: Yeah, yeah, yeah, do a little agitate them a little bit.
• 20:05
  Speaker 1: Now do you have your own seasoning.
• 20:08
  Speaker 4: You know what we're working on that as we speak, because we have to get it perfect, but we pretty much create a great seasoned blend, but we don't have our own brand as of yet Well, for somebody that's stupid like me when it comes to that sort of stuff, what is a good seasoning that you can go to the HEB and buy?
• 20:33
  Speaker 4: You know what?
• 20:33
  Speaker 4: You can go and get any brand originally from Louisiana.
• 20:37
  Speaker 4: The top that comes to my mind is going to be obviously your Louisiana, your Zatarain's, you have your Slap, your Mamba, you have all of those different.
• 20:48
  Speaker 1: Because I know it's like mustard.
• 20:49
  Speaker 1: There's a hundred of them on the shelf.
• 20:51
  Speaker 4: It's a ton of new brands that are coming to market.
• 20:55
  Speaker 1: And yours is going to be soon.
• 20:57
  Speaker 3: We're going to be competing with all of them Now is this the season for crawfish boils, because my son-in-law, david Pitts, just did one last weekend with his friends and there was like 50 people there and they were all just getting after it.
• 21:08
  Speaker 3: They're all participating in the boil and they put the corn and the sausage.
• 21:12
  Speaker 3: It goes all in the same Potatoes, potatoes that all goes in the same boil.
• 21:16
  Speaker 4: Boil, absolutely, because that absorbs the seasoning.
• 21:19
  Speaker 4: Absolutely.
• 21:19
  Speaker 4: It all goes in the same bowl.
• 21:21
  Speaker 4: When we typically go out and do a bowl, we separate ours, like we cook our corn, sausage and potatoes in a different pot, because you may have one of two people that just may be allergic to shellfish.
• 21:31
  Speaker 4: However, when you're doing a backyard bowl, everybody at that backyard bowl knows what's going on.
• 21:38
  Speaker 3: So, yeah, you put it all in the same pot.
• 21:39
  Speaker 3: Now do you throw shrimp in there too?
• 21:41
  Speaker 4: Yeah, yeah you get the old blue crab in it, why not?
• 21:45
  Speaker 3: A rack of ribs, maybe not that.
• 21:48
  Speaker 2: Where do you get your crawfish from?
• 21:50
  Speaker 4: We actually get them from a wholesaler.
• 21:52
  Speaker 4: Here we deal with a few wholesalers.
• 21:55
  Speaker 2: Here in town in Houston.
• 21:55
  Speaker 2: Yeah, bring them fresh from Houston so you don't have to go get them out of Louisiana.
• 21:59
  Speaker 4: Somebody else is doing that, absolutely so there was a.
• 22:03
  Speaker 3: Are we in a season?
• 22:04
  Speaker 3: I heard rumors because I'm not, I don't eat them that there was a shortage or they're not as big or there's something going on.
• 22:09
  Speaker 3: They all went on strike.
• 22:10
  Speaker 3: Whatever, there's something going on with it.
• 22:12
  Speaker 3: Crawfish went on strike.
• 22:33
  Speaker 4: Yeah, they went on a in the last previous years and supply and demand came into effect, so the price tripled right.
• 22:39
  Speaker 4: And supply and demand came into effect, so the price tripled right.
• 22:41
  Speaker 4: Let's say, if I was supposed to be paying $3 around January or February, well, I had to pay $9 a pound my cost.
• 22:49
  Speaker 4: So it was horrible, it was really horrible.
• 22:53
  Speaker 4: The farms were just not producing crawfish and I think it related back to the drought in 2023.
• 23:00
  Speaker 4: I think that had a lot to do with it.
• 23:03
  Speaker 4: So, um, the weather conditions definitely played a part.
• 23:06
  Speaker 1: How old is a crawfish when you put them in the boiling water?
• 23:09
  Speaker 2: you know what I have never asked one but um never checked his id you know what?
• 23:15
  Speaker 4: I'll get back to you on that, because we do have some experts that they know all of that good stuff.
• 23:20
  Speaker 3: Well, mike just mentioned and you were taking a picture about the farming end of it that they've got farm crawfish farms.
• 23:26
  Speaker 3: There's got to be an age or time limit.
• 23:29
  Speaker 3: That, okay, we got a crawfish and it's grown up to so long and then you take it yeah, yeah, yeah.
• 23:36
  Speaker 4: so obviously crawfish comes in different sizes, right?
• 23:39
  Speaker 4: And the farmers, I'm assuming that they start to actually, I guess, fish their ponds when they do their test traps and they look at them and say, OK, we're about, we're about, you know, good timing.
• 23:53
  Speaker 4: This is a good size because if they're too small, there's nothing that you can do with that crawfish.
• 23:59
  Speaker 4: In fact, during the season right, let's say around January and February what happens is that small crawfish actually goes to a molten stage where it actually sheds that shell to get larger and to get bigger.
• 24:13
  Speaker 4: So that's kind of how the season goes.
• 24:17
  Speaker 4: They do start out small at the beginning of the season, but to grow they actually have to take off a layer of shell.
• 24:24
  Speaker 3: Yeah, that's what I'm talking about.
• 24:25
  Speaker 3: So you've got crawfish and then you've got shrimp I guess they're the same family category, bigger, smaller and then you've got prawns Prawns are, I see, prawns on a stick, I guess.
• 24:36
  Speaker 4: You know what?
• 24:36
  Speaker 4: I don't know if they're native to this area at all.
• 24:42
  Speaker 4: I think we will have to travel a little bit further out in the ocean.
• 24:45
  Speaker 4: Now, I'm not an expert in that area.
• 24:47
  Speaker 3: You sound like you.
• 24:48
  Speaker 4: I'm just giving you my opinion Convincing me, Got us convinced yeah.
• 24:51
  Speaker 1: Okay, now here's a dumb question How'd you get doing this?
• 24:58
  Speaker 4: You know what?
• 24:58
  Speaker 4: Real simple.
• 24:59
  Speaker 4: I love cooking, right?
• 24:59
  Speaker 4: I just enjoy the kitchen.
• 25:00
  Speaker 4: It's therapeutic to me.
• 25:00
  Speaker 4: But fast forward.
• 25:02
  Speaker 4: First time that my wife bought me a pot to do turkey for Thanksgiving, I thought it was a great idea to do crawfish and I did For.
• 25:13
  Speaker 4: Thanksgiving.
• 25:13
  Speaker 4: Well, it was a little bit after Thanksgiving when I tell you they was the most horrible crawfish I've ever tasted, you're honest about that.
• 25:18
  Speaker 3: Yeah, they were horrible crawfish I've ever tasted.
• 25:19
  Speaker 3: You're honest about that.
• 25:21
  Speaker 4: Yeah, they were horrible, but I'm from Louisiana.
• 25:23
  Speaker 4: We've been eating crawfish our whole lives.
• 25:26
  Speaker 1: Where in.
• 25:26
  Speaker 4: Louisiana are you from?
• 25:27
  Speaker 4: I'm from Cushatta, louisiana, where the reservation is.
• 25:31
  Speaker 4: That town that you're speaking of is actually called Kinder.
• 25:36
  Speaker 4: There is an Indian reservation called Cachata.
• 25:39
  Speaker 4: However, my town and city is called Cachata and it's located in between Shreveport, louisiana, and Natchitoches, louisiana, a little small country town.
• 25:48
  Speaker 4: I joke all the time when people ask where I'm from, I tell them yeah, it's a town with, you know, with all of the skyscrapers.
• 25:54
  Speaker 4: But it's not man.
• 25:57
  Speaker 4: We have two red lights and one grocery store there.
• 26:01
  Speaker 2: Very good, nothing wrong with that.
• 26:02
  Speaker 4: But to answer your question, how I got into it, I did my first batch of crawfish.
• 26:06
  Speaker 4: We had a very terrible storm back in Monroe, louisiana, where me and my wife went to school at.
• 26:12
  Speaker 4: You know, we was out of our home, let's say, 13 days At that point.
• 26:17
  Speaker 4: I wanted to come work in the construction industry just to get some money so we can get back on our feet.
• 26:23
  Speaker 4: Houston is obviously diverse.
• 26:25
  Speaker 4: When we got here, I wanted to bring real, authentic Louisiana food to Houston.
• 26:29
  Speaker 4: I started with crawfish.
• 26:31
  Speaker 4: We got the recipe to where we thought that it should be and we started doing backyard bars.
• 26:37
  Speaker 4: Around 2018, 2020 happened COVID hit.
• 26:41
  Speaker 4: We created what's called the ball in the box, where we boil your crawfish and we deliver it to your doorstep.
• 26:47
  Speaker 4: Um, it was amazing because everybody was locked in their homes.
• 26:51
  Speaker 4: We said hey, we'll bring crawfish to you, because everybody was locked in their homes.
• 26:53
  Speaker 4: We said, hey, we'll bring crawfish to you, and we gained a lot of popularity for that.
• 26:56
  Speaker 4: Now we kind of do a lot of companies here and there, sure and now we're here with you guys.
• 27:02
  Speaker 3: Yeah, so you said you wanted to bring authentic crawfish, louisiana crawfish, to Houston.
• 27:08
  Speaker 3: Absolutely.
• 27:09
  Speaker 3: How many other people claim that they're the authentic here in Houston?
• 27:13
  Speaker 3: Obviously you've got to have a saturated market.
• 27:15
  Speaker 3: I mean, you've got to weed someone, go through the minutia of getting in there.
• 27:19
  Speaker 4: Yeah, you know what.
• 27:20
  Speaker 4: I actually take my hats off to a lot of people that are doing crawfish here because I think there are some good crawfish vendors here.
• 27:29
  Speaker 4: However, I say this humbly, but I say it genuinely and seriously with the best crawfish company in the state of Texas Out the mud.
• 27:38
  Speaker 4: Out the mud, out the mud.
• 27:39
  Speaker 4: Crawfish Absolutely.
• 27:40
  Speaker 4: Where'd that name come from?
• 27:41
  Speaker 4: If you take a look at out the mud, when we use that term we kind of use it socially and culturally when we're saying this person used less resources to get to where they are.
• 27:56
  Speaker 4: They simply did more with less.
• 28:00
  Speaker 4: Well, that's the story of my life.
• 28:02
  Speaker 4: You know I come from a small country town.
• 28:04
  Speaker 4: You know my mom had a certain economical background.
• 28:08
  Speaker 4: You know my father passed when I was three but we weathered the storm through life and out the mud.
• 28:16
  Speaker 4: We feel like we got it out the mud.
• 28:18
  Speaker 4: Now, what's unique about that?
• 28:21
  Speaker 4: Do you know where crawfish come from?
• 28:23
  Speaker 4: What Out the mud?
• 28:25
  Speaker 3: We know.
• 28:26
  Speaker 4: So when you put that together, I think it's the perfect summary of our company, our lifestyle and we love that brand.
• 28:33
  Speaker 1: You know, we've never had a mud bug expert on this show.
• 28:36
  Speaker 3: I know you were the first and we'll always have you yeah.
• 28:41
  Speaker 4: I tell you what, man, and once you all wrap up, I'm going to spend some time with you all because I have several questions about Porsches and cars and vehicles and all of that good stuff you got the coolest vehicle.
• 28:53
  Speaker 1: You got the mud bug.
• 28:54
  Speaker 1: Yeah, you got the mud bug vehicle out there.
• 28:57
  Speaker 4: I like to think that it's pretty cool myself.
• 28:59
  Speaker 4: Yeah, yeah, I agree with that.
• 29:01
  Speaker 3: All these people that are coming to visit you are the experts on the Porsche, because they're all the Porsche people.
• 29:06
  Speaker 3: That's cool.
• 29:07
  Speaker 3: That's cool, well, man listen.
• 29:09
  Speaker 4: I really appreciate it.
• 29:10
  Speaker 4: You know what?
• 29:11
  Speaker 4: This is my first time being on a podcast.
• 29:13
  Speaker 4: Okay, really yeah, and I'm going to have to post it and follow you guys, because I really appreciate it.
• 29:21
  Speaker 2: There you go.
• 29:21
  Speaker 4: In real time.
• 29:22
  Speaker 4: I really appreciate this opportunity.
• 29:24
  Speaker 3: Stanley.
• 29:24
  Speaker 3: It was a pleasure man, and if you're hungry for something, come on down here or contact Stanley, He'll bring it to your door.
• 29:34
  Speaker 4: Stanley, Afford OutTheMud Crawfishcom.
• 29:34
  Speaker 4: We deliver to your doorstep.
• 29:35
  Speaker 4: If you're listening and you're outside of the Houston area, we ship overnight to your doorstep, Absolutely.
• 29:40
  Speaker 3: We're loving it, Stanley.
• 29:41
  Speaker 2: thank you Appreciate you, thank you, thank you sir.
• 29:44
  Speaker 1: We're going to take a quick break In.
• 29:45
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• 29:56
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• 29:59
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• 30:02
  Speaker 1: In Wheel Time Car Talk show continues right after this quick break.
• 30:05
  Speaker 1: Pro-am Auto Accessories has been serving Houston's auto enthusiasts since 1984, providing world-class products for sports cars, european sedans and American muscle.
• 30:15
  Speaker 1: Pro-am is known as the place to go to find exclusive and hard-to-find parts and accessories.
• 30:19
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• 30:26
  Speaker 1: Located in the heart of Houston's premier retail and service corridor, the Galleria area, Pro-Am's walk-in storefront includes an 8,000 square foot warehouse, showroom and installation bays.
• 30:36
  Speaker 1: Pro-am not only sells parts and accessories, but also offers installation and service.
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• 30:46
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• 30:52
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• 30:56
  Speaker 1: Pro-am Auto 6125 Richmond at Greenridge in Houston's Galleria area.
• 31:01
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• 31:05
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• 31:08
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• 31:20
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• 31:32
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• 31:41
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• 31:45
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• 31:50
  Speaker 1: That's it for this podcast episode of the In Wheel Time Car Show.
• 31:53
  Speaker 1: I'm Don Armstrong, inviting you to join us for our live show every Saturday morning 8 to 11 am Central on Facebook, youtube, twitch and our InWheelTimecom website.
• 32:05
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• 32:13
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