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JD Marsh w/ Breggy Bomb BBQ · Tigs Bits Podcast

• 0:00
  Welcome to Tigs Bits. This week, JD Marsh from Breaky
• 0:03
  Bomb Foods joins us once again and it's his first time meeting
• 0:07
  the boys. We talk about BBQ music, behind
• 0:11
  the scenes, stories from competition, barbecue and even
• 0:14
  the handler talks about some concerts and things like that,
• 0:17
  what it's like on the road. If you're an LSU fan and you
• 0:20
  want to celebrate the latest national championship, head over
• 0:24
  to bayou47.com and pick up some very unique wood bottle openers.
• 0:29
  That come in sinker, Cypress, quarter sewn Walnut, quarter
• 0:33
  sewn, white oak and Maple and they have different finishes as
• 0:37
  well. Our friends at Gator Millworks
• 0:40
  are making these products and and they're an absolute great
• 0:43
  gift for any Tiger fan. I know what you're thinking.
• 0:47
  Yes, this shirt is available at tigsbits.com as well as this
• 0:52
  fantastic coffee mug. In this wonderful Tumblr that
• 0:56
  comes in eight different colors. So head on over to Tigs Bits
• 1:00
  Calm and Get One today. We want to thank all of the new
• 1:03
  followers and subscribers to the show.
• 1:06
  We are honored to have you and if you haven't already, hit the
• 1:10
  subscribe or Follow button to be notified when a new show or some
• 1:13
  new content drops. With all of that housekeeping
• 1:17
  out of the way, let's welcome JD Marsh.
• 1:25
  I think it, correct me if I'm wrong, JD, but but when we did
• 1:29
  this last year was one of your first podcasts that you had ever
• 1:33
  done right. Yeah, it was.
• 1:35
  It was in the first three that I've done.
• 1:37
  I can remember one more before that for sure, maybe two before
• 1:41
  that, but it was it was one of the first for sure.
• 1:44
  That that dude's been on everything ever since.
• 1:50
  So I mean that's what we do here at Tigs Bits, obviously, you
• 1:53
  know, we we just, we bring everybody up to the big leagues,
• 1:57
  including ourself, including ourself here lately, so.
• 2:00
  I'm following Bud of the Love Sponge and Diamond Outs page.
• 2:03
  I'm feeling pretty good about myself.
• 2:04
  Damn right you should be. You absolutely should be.
• 2:09
  I've had to tell JD on Thursday. When we thought that that DDP
• 2:14
  may be coming in, he got pushed. We ended up doing it Friday.
• 2:17
  I had to tell him. I said, man, I really, I've
• 2:20
  never had to bump anybody. Sorry, man, but I'm going to
• 2:23
  have to bump you. What are you doing next week?
• 2:26
  Yeah, Ddp's coming in. I'm sorry.
• 2:29
  Even what you gotta do. Absolutely.
• 2:31
  Yeah, for sure. For sure.
• 2:33
  It's been fun the past week or two to watch to watch y'all on
• 2:36
  social media and watch y'all blowing up and.
• 2:38
  See what all is going on? It's it's pretty wild.
• 2:40
  Hey, you're telling us it is? Man, I'm glad you're enjoying
• 2:44
  it. Yeah, we definitely enjoyed this
• 2:45
  little little bump and ride. So it's now it's like, all right
• 2:48
  guys, we got to get a little, let's make make sure we stay
• 2:51
  consistent here and let's, let's bring something.
• 2:53
  And then Jay, that's the hard part in DDP though, you know,
• 2:55
  that was a nice start. Absolutely, absolutely, Yeah.
• 3:00
  But but look, so we've got JD on here today, everybody bringing
• 3:05
  him back, of course. And when you know what that
• 3:07
  means. JD marshes on here.
• 3:09
  There's only one thing that we're going to be talking about
• 3:11
  today, and that's Texas BBQ. Barbecue in general, condiments,
• 3:16
  whatever. But JD bring us up to speed on
• 3:21
  everything that you guys have been up up to with Braggy Bomb
• 3:24
  here lately. I know that we're in the middle
• 3:27
  of baseball season, but that doesn't stop, that doesn't stop.
• 3:30
  BBQ sauces, rubs, and all of that stuff from going on.
• 3:34
  I know y'all been in competitions and.
• 3:37
  Things like that and it's been a been a little bit since we kind
• 3:39
  of kind of talked and got caught up.
• 3:42
  So what what's been going on so far with all of y'all in 2023?
• 3:46
  Yeah, I'm trying to remember the last time we talked, I guess it
• 3:48
  was last fall sometime after we've been to Kansas City I
• 3:52
  think. But yeah, since then we've gone
• 3:57
  well, you were, you were a part of it early this year, January
• 4:00
  or February, whenever that was, we launched in all Rouses over
• 4:03
  there in Louisiana. We did a big deal with them.
• 4:05
  We've gone into Kroger like 127 Kroger since we last talked.
• 4:12
  We're in 130 HE B's here in Texas.
• 4:16
  We have, we have Albertsons coming on board probably in the
• 4:21
  next three to four weeks and we're super excited about that.
• 4:26
  There we're actually we have a very traditional.
• 4:31
  Texas style brisket rub that we've had kind of sitting there
• 4:33
  waiting to go for a good while now and had never put it out
• 4:37
  there and Albertsons specifically requested that.
• 4:41
  So we're launching that first time ever hasn't been available
• 4:44
  to anybody. That's going to be exclusive in
• 4:47
  Albertsons coming up in about 3 weeks and we're super excited to
• 4:50
  get that on the market. Oh yeah, I'm.
• 4:53
  Excited. All kind of stuff.
• 4:54
  I'm excited for that to. Get on the market, yeah.
• 4:56
  Yeah, and it's like I said, it's super traditional Texas brisket
• 5:00
  rub. We're calling it Brisky Business
• 5:02
  is the name of it. That was a buddy of ours came up
• 5:07
  with that name. That's a good one.
• 5:08
  We'll go with that. I.
• 5:10
  Like that. And it's it's heavy salt,
• 5:12
  pepper, garlic, a little tad bit of sugar, but very traditional
• 5:16
  Texas style a little. Bit of sugar to just kind of
• 5:20
  help aid and getting a little more bark, is that?
• 5:23
  What the sugar? Does OK.
• 5:25
  Yep, that's right. And then we got new product wise
• 5:29
  we have our. Our crawfish boiler, our seafood
• 5:32
  boil that's ready to go. We kind of missed the boat this
• 5:35
  year. We were a little late on it.
• 5:37
  We did some testing at the shed there in Mississippi in
• 5:42
  February. Brad cooked a bunch of bunch of
• 5:44
  crab in it and gave us some really good feedback on it.
• 5:47
  We did a crawfish cook off here a month or two ago and actually
• 5:50
  won the thing down in Matagorda, Texas down on the coast using
• 5:53
  it. So we've got some good feedback
• 5:55
  on that. So we we'll we'll go full bore
• 5:58
  on that. Coming into next crawfish
• 6:01
  season, you know beginning of 2024 and then we have a Creole
• 6:05
  blackening seasoning that we are super proud of.
• 6:07
  I think it's my favorite product that we have and it's been
• 6:10
  picked up by the Landry's group who owns the Golden Nugget Nice,
• 6:15
  one of the biggest restaurant tours in the world.
• 6:17
  They picked it up if you eat at a saltgrass steakhouse and get
• 6:19
  anything black and that's our seasoning on it right now.
• 6:22
  And hopefully the plan is, the plan is to expand it into their
• 6:25
  other concepts they have. Something crazy like 60
• 6:28
  different concepts, but everything from Vick and
• 6:31
  Anthony's and Bubba Gump and Landry's Seafood, Saltgrass, all
• 6:34
  that. So we're moving in that
• 6:36
  direction. They're starting us in
• 6:37
  saltgrass, but hopefully we'll be moving in other concepts
• 6:39
  soon. So a lot going on, on new
• 6:42
  product front. We're super excited about all
• 6:44
  that stuff. On the BBQ side, you know we've
• 6:46
  been catering's been good. We've had one or two caterings a
• 6:49
  week here lately which is about about right for us.
• 6:52
  That's what we like to do. We we went to Memphis in May
• 6:56
  last month. Which that was our first time
• 6:58
  there. We did not cook.
• 6:59
  We didn't compete. We were just hanging out with
• 7:01
  getting the folks in the shed and loco cookers, Those folks,
• 7:05
  they invited us over there. So we just it was nice to be
• 7:07
  able to cook off and not have to work your ass off the whole time
• 7:10
  to sit back and relax. Enjoy the event.
• 7:13
  That's exactly right. And that Memphis and May, like I
• 7:16
  said, that's our first time there and it is another whole
• 7:19
  another ball game totally different than anything we have
• 7:22
  ever done as far as the. What you're cooking whole hog
• 7:26
  and we we don't do whole hog that that's the big deal there.
• 7:30
  But the way that you turn it in, you turn in a box and then the
• 7:33
  judges actually come to your tent and you put on a 12 to 15
• 7:36
  minute presentation for the judges where you're showing them
• 7:39
  your your pig, you're telling them how you cooked it, what did
• 7:42
  you cook it over, how long did you cook it, what seasonings did
• 7:45
  you use And then you cut into it and you let them taste it while
• 7:48
  they're sitting there and it's really all about putting on that
• 7:50
  show for those judges. So we've never done anything
• 7:53
  like that, I mean. Yeah, everything we've ever
• 7:55
  done, and we've done some of the biggest cook offs in the world
• 7:58
  has been put it in a box and turn in the judges and that's
• 8:00
  all you have to do. So that was a different ball
• 8:02
  game there. Yeah, I like it.
• 8:05
  Big time. A lot of salesmanship.
• 8:07
  Yeah, yeah, absolutely. But it was a lot of fun.
• 8:09
  Well, hey, JD, I'm Jr. Officially.
• 8:11
  Finally. Hey buddy.
• 8:12
  Yeah, I had to make sure everybody knows I'm from Alabama
• 8:15
  and our Internet's terrible here and we're backwoods and we're
• 8:18
  technically. Challenge.
• 8:20
  So I just want to make sure everybody knew that right off
• 8:22
  the bat. So there you go, it's out in the
• 8:23
  world. There you go, but good to meet
• 8:25
  you. Thank you for coming on the
• 8:26
  show. I was listening to everything
• 8:28
  and I was just saying you were talking about doing Memphis in
• 8:31
  May and I was saying this podcast prep should prep you for
• 8:35
  that because you're getting used to talking and BS ING and all
• 8:38
  that and giving your giving your feel on your on the business
• 8:41
  just talking about the technology.
• 8:43
  We can lean that into JD's field.
• 8:46
  With the new stuff in the world of of of cooking and everybody's
• 8:50
  a cook now since you know the Food Network and all those shows
• 8:53
  launched in the early 2000s. And that's just this explosion
• 8:56
  of chefs being famous and how you know people that everyday
• 8:59
  Joe's know who chefs and who cookers are and and BBQ masters
• 9:03
  and you know these are public figures now off of cooking which
• 9:06
  used to not be that case until you know television some years
• 9:09
  ago. But through all the progressions
• 9:11
  and I definitely want to talk about.
• 9:13
  Re COVID, how on track since then, but like we've talked
• 9:18
  about on here, I use the trade repellent repellent system these
• 9:21
  days. Some people like gas, some
• 9:23
  people like charcoal, some people still wood fire smokers,
• 9:26
  electric smokers, this and that and the temperatures and how has
• 9:30
  the technology changed? And how much of it are you
• 9:33
  actually using? Or is it like, a lot of things,
• 9:35
  it's it's cute, but we still just use the basics to get done
• 9:39
  what we need to get done. No, we use all of it.
• 9:42
  It depends on the application, what we're doing, where we're
• 9:44
  at. I've got a trigger that sits on
• 9:46
  my back porch that I like to use when I cook at home because it's
• 9:49
  convenient and it's easy. We've got Brantley's cooked on
• 9:53
  one, a big propane fired old Hickory rotisserie pit that we
• 9:57
  have two of those that we use if we're doing large caterings.
• 10:01
  Things badass. We've got some new folks that
• 10:06
  we've started doing a lot of work with is loco cookers and
• 10:09
  they have a new technology. It's it's almost like a Weber
• 10:12
  kettle kettle grill and combination of that and a pellet
• 10:17
  cooker. So it's kind of the same fan and
• 10:19
  burner system as a pellet cooker, but it burns charcoal
• 10:23
  instead of pellets. But it regulates your
• 10:25
  temperature with that fan and it's about the size of a a Weber
• 10:28
  kettle. But you get that same old school
• 10:32
  charcoal taste if you're cooking burgers or whatever you're doing
• 10:35
  versus the pellets, which is pretty cool.
• 10:37
  And they also have, they also have some flat tops and they
• 10:41
  have big boilers. We use their crawfish, 90 quart
• 10:45
  crawfish boilers, which they're really nice.
• 10:47
  But yeah, that new piece of technology on those little
• 10:50
  kettles is really cool. You get that, like I said, you
• 10:53
  get that same charcoal, same charcoal taste, but you, you can
• 10:57
  sit back like a pellet grill and just let it go.
• 10:59
  So yeah, all that, you know, whether it's any of those
• 11:03
  temperature gauges, Thermo pens. That's what I was going to ask.
• 11:06
  Being able to look at own and check the temperature instead of
• 11:09
  having to hover over. I mean things like that I'm sure
• 11:11
  you've got. You've probably got time for
• 11:13
  things set where if it goes below this, it's going to Alert
• 11:15
  me. Absolutely.
• 11:16
  And it's it's nice, you know, Especially let's take a cook
• 11:20
  off, for example. At a cook off, we're still going
• 11:23
  old school to cook off. We're using a traditional offset
• 11:26
  stick burner because. Though I like the triggers and
• 11:29
  stuff like that, and I have no problem using them for the
• 11:33
  absolute best product I can put out, I still feel that that
• 11:36
  traditional offset burner is going to put out the best
• 11:38
  product. But we'll sure as hell use some
• 11:41
  thermometers and some technology in that offset burner and tie it
• 11:45
  to our phone so we can get some sleep and if the temperature
• 11:48
  starts to dip, it can alert us. That we can get up and go add
• 11:51
  wood to the fire. So yeah, a combination old
• 11:53
  school and new school. That makes sense that that seems
• 11:56
  to be that's really what it and I work in the music business so
• 11:59
  it's that's still in our in in every business you got to adapt
• 12:03
  and and use embrace what the good parts of it.
• 12:06
  Same with social media. Everybody hates social media now
• 12:08
  but there's to see my friends kids and things like that.
• 12:12
  My aunt I haven't seen well that's that's the good part of
• 12:14
  it but people fighting over people they don't know is the
• 12:16
  bad part so. Same with anything you take the
• 12:19
  good and leave the bad out. So that makes sense.
• 12:21
  I was just wondering that because exactly that like you're
• 12:24
  saying because I know the the guys that I know because I've
• 12:27
  been to some of this stuff and know people who dabbled in it
• 12:29
  over the years and yeah they don't sleep.
• 12:30
  You have to be on rotation. You're up all night you're
• 12:33
  watching this you're checking that there's a process and A and
• 12:37
  a guard to who's got to be responsible for what what art
• 12:40
  and. You know a cook off is.
• 12:42
  Really the only time anymore that we do the stay up all night
• 12:46
  kind of stuff and we don't do a whole lot of that, we we cook
• 12:49
  pretty hot and fast. Now we used to do the, you know,
• 12:53
  225 cooking for 1618 hours, but it's been many.
• 12:58
  It's probably been five or six years since we've done that.
• 13:00
  We'll like a brisket is usually our longest cook and we can get
• 13:03
  a brisket done in eight to 10 hours.
• 13:05
  So usually if we're up at 4:00 in the morning getting it
• 13:07
  started, we'll be in good shape. But cookoffs are really the only
• 13:11
  time that we do get very little sleep.
• 13:14
  Anything else we do, whether it's a catering or or something
• 13:17
  like that, we're cooking that on the Old Hickories and so it you
• 13:21
  don't have to babysit it near as much.
• 13:23
  But cook offs, we do still like to go with that old school
• 13:26
  traditional offset pit. So now you're saying you go a
• 13:28
  little, little hotter and heavier and do it in a short
• 13:30
  amount of time versus that low and slow.
• 13:32
  What made you transition over to that?
• 13:35
  Seeing other people doing it and being successful and then
• 13:37
  getting more sleep than us. There we go.
• 13:41
  There we go. Look, I I can't.
• 13:43
  Hey, I can attest that I watched.
• 13:46
  I helping JD. And they'll cook, you know, I'm
• 13:50
  like, wait, what? Yours.
• 13:51
  What don't we don't We put this a little lower.
• 13:54
  You know, than then. No, no, no.
• 13:56
  OK. I asked them the same thing,
• 13:58
  Chad, of like what? Why, why are we doing this?
• 14:01
  And same answer. Well, I've started doing it.
• 14:04
  Yeah. And.
• 14:07
  Hey, I saved pellets in the in it and I cook faster.
• 14:10
  Well, it's like you you see Phil Jackson win the championship run
• 14:14
  offense, hey. Maybe now it's been at least
• 14:17
  it's been at least five years and we cook everything between
• 14:21
  275 and 300. Now we don't go any lower than
• 14:24
  275 ever. Well, I'm no pro, but I've been
• 14:26
  doing that for years and it's been probably out of.
• 14:28
  I felt like I could. My my neighbor used to keep
• 14:31
  everything real low and we'd cook ribs.
• 14:33
  Not like I'm just the rib master, but like I'm out there
• 14:36
  kind of screwing. Around going.
• 14:37
  Fast and and quick. And then, you know, he's been
• 14:40
  spending way more time and I get done.
• 14:42
  He's like, dude, your ribs I think are better than mine, you
• 14:44
  know? And I've been doing exactly
• 14:45
  right. You know, I'm like, well, I
• 14:47
  don't know, man. It's just the way I kind of do
• 14:48
  it. But I'm a Weber guy.
• 14:49
  That loco grill that sounds like something I need to take a look
• 14:53
  at, because I'll check it out. They.
• 14:53
  Got him you. Know.
• 14:55
  Yeah, check it out. They got them at Home Depot,
• 14:58
  they just went and they're available recently.
• 15:00
  My ears part up on that, so. Yeah, he'll have one by
• 15:05
  midnight. Yeah, they're very they're.
• 15:07
  Very cool. Panama City here, I'm here, I
• 15:11
  come, says Please. Is there one closer now?
• 15:15
  We got one in Destin, all right. Yeah, yeah.
• 15:19
  It's been only been 15 years since I lived there, so it's
• 15:21
  about time. Little town.
• 15:23
  I'm from UH, from Flooring, a little town called Man.
• 15:27
  He's getting a Taco Bell. That's big time.
• 15:29
  That's big time. We just we just got a Taco Bell
• 15:32
  a few months ago. In the.
• 15:34
  World over here too. So we're.
• 15:36
  So where are you based out of? I'm in Seeley, Texas, just West
• 15:39
  of Houston. Gotcha.
• 15:41
  Yeah, we were actually in the Houston area and I was gonna
• 15:44
  mention earlier, I figured we wait.
• 15:45
  Yeah, we worked at the Houston Rodeo a few times over the years
• 15:49
  and I've gotten some great BBQ snacking around there and
• 15:52
  partying around there at the had to switch hats when we had a
• 15:55
  Texan on my buddy Joey Austin, who started who he hats out of
• 15:58
  his garage. Now he used to put a big show on
• 16:01
  with Crown Royal back when I was with John party we used to go
• 16:03
  over there and and party with those guys and then when Justin,
• 16:06
  I've been back the few times we've played the rodeo just
• 16:09
  always we look forward to to the queue out that way for sure.
• 16:12
  But we were in Houston, oh it's been a few months ago now.
• 16:17
  We were in Conroe, TX north side of Houston north of The
• 16:20
  Woodlands out that way we played a, we played a concrete
• 16:24
  manufacturing plants, big corporate party deals us and
• 16:27
  Randy Houser played at this. That as Texas should be the
• 16:31
  largest concrete manufacturing facility I've ever seen in my
• 16:34
  life. There would have to be 200 acres
• 16:36
  of just pipe out in this pasture field stack 30 feet high.
• 16:40
  It was just, yeah, we're in Texas.
• 16:42
  But but I was thinking about that you'd be in from there and
• 16:45
  you said you'd mention going to Kansas City and Memphis in May
• 16:49
  and I know COVID kind of put a damper on everything, but now
• 16:52
  that you guys are ramping back up.
• 16:55
  Just like with us, there's two places you get real excited too.
• 16:57
  And after you've been a bunch, probably not as excited as it
• 16:59
  used to be. What are do you guys still get
• 17:02
  on a big spread? Do you still how many cities do
• 17:04
  you think you do? What's the what's a run like
• 17:06
  that look for you guys? And yeah, are there places you
• 17:09
  really what's the ones you really look?
• 17:11
  Myself and my direct team, we don't do nearly as many cook
• 17:14
  offs as we used to do. We used to do, I mean, one every
• 17:17
  other weekend throughout the year.
• 17:19
  But now we're all older and have kids and you know how that goes.
• 17:22
  So we kind of had to slow that down a little bit.
• 17:24
  We sponsor a couple teams that go out and do cook almost every
• 17:28
  weekend. So they're they're, you know,
• 17:31
  either guys that don't have kids or their kids are already grown
• 17:34
  and gone, so they got the time to do it.
• 17:35
  So we sponsor them, let them go cook under our name and promote
• 17:38
  our products for us and what not and we go join them when we can.
• 17:42
  But our our direct team, myself and my partners, we might cook 8
• 17:47
  events a year now, not a whole lot, but our big ones obviously
• 17:52
  are. As far as time and effort, our
• 17:55
  biggest production every year is the Houston Rodeo Cook Off.
• 17:59
  That's a big one for us. We have 4 spots out there.
• 18:01
  There's nobody with with a bigger spot than us at at the
• 18:04
  rodeo. There's other teams that have
• 18:07
  equal spots to us but nobody has bigger.
• 18:09
  So we got a big production. We have full band live music
• 18:12
  every night. We feed about 1200 people a
• 18:14
  night and that's for three nights, Thursday, Friday,
• 18:16
  Saturday. So that's that's our biggest
• 18:19
  effort every year. You know we that's we spend.
• 18:23
  We spend $300,000 in three days at that thing.
• 18:26
  Putting that on, wow, it's a it's quite a production.
• 18:29
  That's that's a yearround process for us, planning,
• 18:33
  getting sponsors, all that stuff.
• 18:36
  So that's as far as effort, that's our biggest one.
• 18:40
  My personal favorite one is San Antonio at the rodeo there, and
• 18:44
  that's actually the largest cook off in the state of Texas.
• 18:47
  It's bigger than Houston by about 30 teams and that's my
• 18:50
  favorite cook off. And every year I love that cook
• 18:52
  off. It's just a, you know, Houston's
• 18:54
  a big party and the actual cooking part of it, it's kind of
• 18:57
  a crapshoot in my book. San Antonio, while still a
• 19:01
  party, is not as big of a party. It's more of a traditional cook
• 19:04
  off and I like it because we've been successful there.
• 19:08
  We've done really well there. I think it's more of an even
• 19:12
  playing field as far as the rules and everything versus
• 19:14
  Houston, Kansas City. Last year we qualified to go to
• 19:19
  Kansas City, to the Royal. That was our first time there.
• 19:22
  That was an amazing experience. There's 500 and something teams
• 19:25
  there, which is insane. It's at the Kansas Motor
• 19:29
  Speedway and we were lucky enough we got a third place in
• 19:36
  3rd place in Turkey and 13th place in Pork.
• 19:38
  So we were extremely you get you get to go to the stage and
• 19:42
  anything there you're happy. We got to go in two categories.
• 19:45
  We were shocked and thrilled. Right.
• 19:49
  And then like I said this this year Memphis that it was our
• 19:52
  first time in Memphis last month and it was a fun, it was a fun
• 19:56
  we'll be back there just to go hang out.
• 19:59
  And then there's a lot of smaller ones around around the
• 20:02
  the Houston, South Texas area that we do every year.
• 20:06
  You know small 50 to 100 team cook offs in our our hometowns
• 20:10
  and whatnot. So yeah, that's that's where
• 20:13
  we're at. But Houston, San Antonio are
• 20:15
  two. Consistent every year.
• 20:17
  Two big boys. Yeah, and that's and you know we
• 20:20
  we kind of do the same. We we do about 80 shows a year.
• 20:23
  We used to do about 150. So kind of like you guys, we've
• 20:26
  cut down considerably now that everybody's got kids and married
• 20:28
  and you know kind of got the career to where we could do what
• 20:31
  you know kind of tame it to an angle.
• 20:32
  It's more manageable at this stage and probably like you guys
• 20:36
  y'all probably used to stay up all night and.
• 20:38
  And raise Kane and as that. As time went on, there was less
• 20:41
  beers and less Jack Daniels and a little more making sure phone
• 20:44
  calls got made and things got taken care of as life happens.
• 20:48
  But for us same. And some of our favorite events
• 20:51
  we ever do are rodeos. We always say we could play
• 20:53
  about 50 rodeos a year. We'd be fine because we love
• 20:56
  playing those. They're just, you know that
• 20:58
  NASCAR's some of the most just, you know, red blooded American
• 21:01
  things left out there. I mean, you know you go get the.
• 21:03
  Flag and you're going to. Everybody's, you know, gets
• 21:06
  their hat off and it's just going to be the real deal.
• 21:08
  And and and and BBQ competition as big as it's gotten.
• 21:12
  Some of those do the same numbers.
• 21:14
  I don't know exactly what the Cook offs are or the numbers are
• 21:17
  at the Houston Cook off every year, but I know over that three
• 21:19
  day period, Thursday, Friday, Saturday.
• 21:22
  The entry into the gates is somewhere around 1/2 a million
• 21:25
  people. Right.
• 21:26
  I mean that's just, yeah, that's in.
• 21:28
  That's insane. Well, talking about being from
• 21:31
  down that way, it's funny. When I first got into the music
• 21:33
  business, we used to come out there and play with some Texas
• 21:36
  legends like Jason Boland and Roger Krieger and Kevin Fowler
• 21:41
  and we would always play the. We would play the Firehouse
• 21:44
  Saloon in Houston, TX. I don't even know if that place
• 21:46
  is still there. Rest in peace.
• 21:47
  Rest in peace. Yeah, I want to say about five
• 21:52
  or six years ago, it burned down under a questionable,
• 21:56
  questionable circumstances. I could imagine it was.
• 22:00
  It was cool back then because it was a big club to go play and we
• 22:03
  were playing opening for Jason Boland, You know this when I was
• 22:05
  with Wayne Mills, Chad and. But yeah, I remember going in,
• 22:09
  we're going to Houston, we're playing the Firehouse, man.
• 22:11
  It was cool, you know? But thinking back, yeah, it was
• 22:13
  probably just, I hadn't been in years, but it probably was a lot
• 22:16
  rougher than at the time. No, it was still a great spot
• 22:19
  and they had great people come in.
• 22:21
  I mean famous club here in Houston, Houston area, obviously
• 22:24
  been around a long time and everybody's played there.
• 22:27
  Super cool old school spot. They had all the boots hanging
• 22:30
  from the ceiling. People donate their boots when
• 22:33
  they played there, whatever they'd hang on the scene.
• 22:35
  It was a just a cool old spot. They had.
• 22:38
  They had good BBQ. They better have good BBQ.
• 22:42
  Yeah, we play Billy Bob's. We we still go over to Cooper's
• 22:45
  and eat and I know people some people bash it up.
• 22:48
  But man, Cooper's is fine to me in Texas.
• 22:50
  You guys are just eat up with it.
• 22:51
  I've got. I got a buddy.
• 22:53
  Just so he could eat all the good BBQ he lives down.
• 22:59
  I say new, There's a spot there, Hayes County BBQ there in San
• 23:04
  Marcos that has been open. I don't know.
• 23:07
  Four or five years and it's it's really good and then it's.
• 23:10
  Fine. It's right that it's right off
• 23:13
  the Interstate. Right off the Interstate, yeah.
• 23:15
  And the I think the, the best barbecue that I have ever eaten
• 23:20
  at a restaurant is in Seguin, TX, which is just not far from
• 23:24
  San Marcos at all. And that's burnt bean.
• 23:26
  And it's been there about three years ago.
• 23:27
  And those those guys just got nominated for James Beard Award.
• 23:30
  They were at the James Beard Awards last week.
• 23:32
  They didn't win, but still for a BBQ guy to get nominated.
• 23:37
  For James Beard Award is saying something.
• 23:38
  Yeah. Absolutely, Absolutely.
• 23:41
  JD and I've talked about this doing a a tour of Texas.
• 23:45
  I don't know when either one of us are going to have the time to
• 23:48
  actually do it. So we're going to have to just
• 23:49
  do it like in Houston proper in one day, you know, and hop
• 23:53
  around the area. But but man, some of those
• 23:57
  places that you can just go and get lost and it's kind of like
• 24:00
  here in Louisiana, the Budan Trail, you know, there's all
• 24:03
  kinds of places along in Acadiana and.
• 24:06
  And through there, that mom and pop shops that have just the
• 24:10
  best boudin and sausage and smoked meats that you'll ever
• 24:14
  have. But boudin is king here.
• 24:16
  We're in Louisiana. And they all have the best.
• 24:19
  But I'm just, here's a little spoiler alert.
• 24:21
  I've been to all of them. I'm going to do a show on this
• 24:24
  at some point in time. They're all good.
• 24:27
  There are none of them that are bad.
• 24:29
  I've never left one. And I've been like, well, my
• 24:32
  God, that was just absolutely terrible.
• 24:34
  They should shut the doors, you know?
• 24:36
  I mean that's that's we ever happen.
• 24:38
  We're pretty excited we're we're getting a best stop here in
• 24:41
  Katy. They're opening the best.
• 24:42
  Oh, are you? Oh, wow.
• 24:43
  Well, that's smart. That's.
• 24:45
  Freaking smart on them. They will make a killing.
• 24:49
  Absolutely, man. That best stop crackling is the
• 24:52
  best. That's the best deal.
• 24:54
  I'm with. I'm with it too.
• 24:57
  You know, hey, and some of the best boodan I've ever had
• 25:01
  talking about that. Some of the best boodan I've had
• 25:03
  was in Baton Rouge out of the street Venter guy in the hot dog
• 25:07
  cart before. This has been years ago, there
• 25:09
  used to be a guy that sold him out of a hot dog cart, hot dog
• 25:12
  cart in Baton Rouge. And Oh yeah, 2 bucks or whatever
• 25:16
  for the boot. And on paper plate I'm like.
• 25:18
  I'll tell you what, it's a fine. It's a fine art to make, Boot
• 25:22
  and I I can make sausage, I can make good sausage.
• 25:25
  But boot. And I've probably made five or
• 25:28
  six batches, or tried to. I mean, they're good.
• 25:31
  But the last batch I made, it almost looked like it had to
• 25:34
  wait on somehow. Somehow or another, I got
• 25:37
  heavy-handed with paprika in. It ended up being kind of
• 25:41
  reddish. It would have just, you know, we
• 25:44
  ate it. It got it, got destroyed.
• 25:46
  It was good. But.
• 25:47
  But but I just did. I would not.
• 25:49
  I would. I wouldn't give it to anybody.
• 25:51
  You know what? I wasn't very proud of it.
• 25:52
  It did not look the part. Well, you know, and on Jr's
• 25:56
  point there, it's I was on some crazy adventure which could be a
• 26:00
  show in itself. One time I went, ended up I got
• 26:03
  lost down in Pierre Part LA and spent like 2 days down there
• 26:06
  trying to buy a camper. Ended up in just a.
• 26:09
  Absolute fiasco of events that took place over that two days.
• 26:13
  Never got the camper, but I did get some good boodan.
• 26:15
  It was this little gas station and I was like, man, I'm hungry.
• 26:18
  Let me see what they got in here.
• 26:20
  And dude, they had just like the boodan was everywhere in there.
• 26:23
  I was like, this is unbelievable.
• 26:25
  So at the first I've never even heard of like, I guess what they
• 26:27
  call like a blood boodan. They had that.
• 26:28
  They had something else. And I mean, I had like two or
• 26:32
  three different things rolling, dude, it was so good.
• 26:34
  I still the best I've ever had that gas station.
• 26:35
  That was a how lot of my trip. That and some frog legs I found.
• 26:38
  But Oh yeah, no camper came home.
• 26:42
  But some great stories. Ate good.
• 26:44
  You know, I mean, it sounds like you lost in the swamp, so you
• 26:48
  know, worse things could you came out of it.
• 26:51
  I did. That's a big you're still here
• 26:52
  talking to us. I did come out of it.
• 26:55
  Some folks have come out of Pierre Part, you know what I
• 26:58
  mean? Like you've been there you
• 26:59
  there's some. I shipped some Pierre Part
• 27:02
  yesterday. Did you I've.
• 27:05
  Never seen it when I was. Talking about spreading, there
• 27:09
  you go. Well, there's not too many
• 27:11
  places that you have. We get a lot of lose.
• 27:13
  We get a lot of Louisiana love. Absolutely.
• 27:15
  Well, I think it and you've talked, you and I've talked
• 27:18
  about this JD, the, the, the mutual.
• 27:21
  Love of like the of sister brother states, I guess you
• 27:25
  could say. Like Texas and Louisiana, We're
• 27:27
  friends, you know it's. Like I'd say, especially the
• 27:29
  Southeast Texas area. Yeah, yeah.
• 27:32
  Especially Houston, you know, like Houston, Lafayette and
• 27:38
  Baton Rouge. I would lump those almost all
• 27:40
  together. There's.
• 27:40
  Because I would too. It's one big the.
• 27:42
  Heavy The heavy oil field influence we got a ton of.
• 27:47
  A ton of y'all over here that work in the oil field.
• 27:49
  There's a ton of us that go over there work in the oil field.
• 27:52
  Most of the companies have offices in both areas.
• 27:55
  It all operates as one the same and so we have a ton of
• 27:58
  spillover, you know, every, every bar in this area during
• 28:03
  crawfish season selling crawfish.
• 28:05
  We got a ton of Cajun influence here which.
• 28:07
  I'll take that all day long and I think it's the same over
• 28:10
  there. Y'all got a lot of the Texas
• 28:11
  cooking influence over there as. Well, I want the smoke.
• 28:14
  The smoke is not it. This doesn't want to seem to
• 28:17
  cross the Sabine River yet, but it eventually it maybe it will.
• 28:22
  They just they they do it their way.
• 28:25
  Hickory, pecan. Not knocking that.
• 28:27
  I love Hickory and pecan and all but I that that Texas style of
• 28:32
  BBQ the way the brisket, especially brisket.
• 28:35
  That you can't get that anywhere really in Louisiana.
• 28:38
  You can not very few places that you can actually get it like
• 28:42
  like you would want it. Nothing like like you can at
• 28:45
  Texas. Like you can get boot in here,
• 28:48
  you know, you go to anywhere, you can go to a ton of places,
• 28:51
  just it's all going to be good. If it isn't and you're in Texas,
• 28:54
  you shouldn't be open and you won't be open, so they'll run
• 28:59
  you out. High level of expectation there.
• 29:01
  Yeah, I never had brisket until I was an adult and went to
• 29:04
  Texas, same as I'd never had Buddha until I was we had went
• 29:07
  to Louisiana. That's regional stuff that that,
• 29:10
  you know we have barbecue in Alabama, but it's mostly pork
• 29:13
  and chicken. You know, and and like I said,
• 29:16
  until I was an adult going on my own to Texas, I really never had
• 29:20
  Brisk. Same as we talked a few episodes
• 29:22
  ago about when I went to California the first time in
• 29:25
  that Tri tip, I'd never know what that was.
• 29:27
  And Tri tips, a huge BBQ staple out West.
• 29:31
  Tri tips Getting getting a lot more popular here.
• 29:33
  Also, a lot of people are so cooked.
• 29:34
  Tri tip. I love it.
• 29:36
  I think it's great. That's a great color.
• 29:38
  Yeah. Well, I'll tell you what, Chad,
• 29:41
  Chad, Chad sent, Chad sent me a wagoo Tri tip.
• 29:46
  And I mean, we've we've discussed this at Dolls on the
• 29:49
  podcast, but. Well, that's a whole different
• 29:52
  world in and of itself. The wagoo Tri tip just oh, it's
• 29:57
  just unbelievable. Sorry, Ji.
• 29:59
  Oh God. So Chad, Chad, where do you
• 30:01
  live? At SO I live over in Freeport,
• 30:03
  FL, near Santa Rosa Beach, FL. Destin, Panama City Beach right
• 30:07
  there, kind of. Yeah, so, Panama City Beach,
• 30:09
  Back Beach BBQ. Yeah, yeah, dude.
• 30:12
  That is a legit. Barbecue spot.
• 30:14
  It really is, man. It is on point.
• 30:16
  I tell people that too. I'm like guys, it's a really
• 30:18
  good BBQ right here. They've they've got it all, man.
• 30:21
  And it's very Texas style. I went in there, we were down
• 30:24
  there a couple years ago. I've been there a couple times
• 30:25
  and we just happened to be driving by and I saw he had
• 30:28
  those two offset smokers sitting out in the parking lot blowing
• 30:30
  smoke. I said hell, I got to, I got to
• 30:32
  stop in here and try this and went in there, walked in.
• 30:36
  They had, I think Ryan Bingham's playing on the radio.
• 30:39
  So they had a Texas boy on the radio and.
• 30:42
  We got to talking to the guy that owns that spot and he was,
• 30:44
  I told him, I said, you know, they had beef ribs and
• 30:46
  everything that we do here. And I asked him, I said, man,
• 30:50
  how are you from Texas? What's the story here?
• 30:53
  And he said, no, but he'd been to Texas and fell in love with
• 30:56
  the Texas barbecue. And he took like six months and
• 30:59
  went and just traveled around Texas and went to all the spots
• 31:01
  and just talked to the pit masters trying to, you know,
• 31:04
  learn some tricks to the trade and whatnot and went back to
• 31:07
  Florida, started working on it. And that's the spot.
• 31:10
  But outside of Texas, that is the most authentic Texas style
• 31:15
  BBQ I've had anywhere. Well, that's good to know
• 31:17
  because I'm not that verse with Texas BBQ as far as I hadn't
• 31:20
  spent a lot of time in Texas and going to places.
• 31:22
  But I went there, I remember it opened and I went in and I kind
• 31:25
  of thought my first thought was, I think they're just trying to
• 31:27
  look like a BBQ place. There's a lot of places that pop
• 31:29
  up around here, barbecue and it's kind of like, yeah, it's
• 31:32
  OK. And I remember I got to that
• 31:34
  line and I was like, whoa, man, we got a there's a lot of action
• 31:37
  going on here, you know, especially on the beef side.
• 31:39
  And it's phenomenal. That was my first time.
• 31:41
  I've told everybody about it. I'm like, man, there's some
• 31:43
  legit barbecue on back Beach Rd. there.
• 31:45
  You got to check it out. That's a good endorsement to
• 31:48
  know then. All right.
• 31:49
  So. Yeah.
• 31:51
  Good to know about that, I thought you.
• 31:52
  Were from that area, that's why I brought that up.
• 31:53
  Yeah, yeah, I'm flying out on Saturday to go to Ireland for 10
• 31:58
  days and the weather's going to be in the 60s there, so I'm
• 32:00
  pretty excited about that. Just had to rub that in our
• 32:02
  face, didn't you? He really did.
• 32:05
  Yeah, that's. Awesome, man.
• 32:06
  I've never been. I've always wanted to go.
• 32:08
  It's it's on the short list, that's for sure.
• 32:10
  Yeah, we've never been either. It's going to be fun.
• 32:11
  We're looking for. I think we're seven days, We're
• 32:13
  going to Dublin. Galway and Cork and then we'll
• 32:18
  that's going to be 7 days and then we'll fly to London and be
• 32:22
  in London for three days. Jr.
• 32:23
  Has Justin Moore ever done anything, like any type of
• 32:26
  international thing? Is that always stay in the
• 32:28
  United States? I just kind of made me think of
• 32:29
  that. No, we haven't trapped.
• 32:31
  We've done Canada and Mexico, but we've never been Europe or
• 32:34
  anything. We get asked to, We have been
• 32:36
  asked to several times, but we just never have.
• 32:38
  That's a bunch, you know, It's always, you know, Yeah.
• 32:41
  The kids and the this and that. We just hadn't made the time and
• 32:43
  made it happen. That's a lot.
• 32:45
  You know, you have to go for, really.
• 32:46
  You have to go for a couple of weeks to make it worth your
• 32:48
  money. By the time you pay the taxes
• 32:50
  and they're expensive. Everything is over there.
• 32:53
  It's, it's really kind of a wash.
• 32:55
  But you go do it to, you know keep your fans happy and you
• 32:58
  know, streaming and this and that.
• 32:59
  It helps to get all that stuff up in other countries.
• 33:01
  But now we hadn't. And hell, I don't even like
• 33:04
  going to Canada and Mexico. That's a pain in the butt.
• 33:06
  I can only imagine going anywhere else.
• 33:07
  I mean just with customs and this and the that and then you
• 33:11
  know we're a bunch of hillbillies.
• 33:12
  It's like we don't, we can't speak but one language.
• 33:14
  You know, we we barely know the rules here in America.
• 33:17
  Don't need no try to learn any set of rules we got to abide by.
• 33:21
  So, so for now we've done that, but I'm sure we will because
• 33:25
  we've had a few we were going to do that were like USO type
• 33:28
  things for the military, for the government.
• 33:31
  You know, one was in like South Korea and we were actually going
• 33:34
  to do that and something happened and it didn't work out,
• 33:37
  but it was if we, I think we would start out doing some stuff
• 33:40
  like that before but till Justin's kids get older.
• 33:43
  You know, that's unless they can go.
• 33:46
  Yeah, we're missing. We're missing Lucas Nelson in
• 33:48
  Dublin by two days. Oh man.
• 33:51
  We just happened to see who's going to be there.
• 33:52
  Like, oh, that's when when we're going to be there.
• 33:54
  But miss it by two days a damn. That would have been fun.
• 33:57
  Yeah, that. Had been a lot of fun.
• 33:59
  Yeah, no doubt. Yeah.
• 34:00
  And they a lot of there's a lot more of that exchange these
• 34:04
  days, but from American artists going over there regularly.
• 34:08
  Like I know a lot of the different coalitions like CMT
• 34:11
  and then different ones do that kind of stuff.
• 34:14
  A lot of lot of American acts playing over in Europe these
• 34:17
  days, in Australia and all over. You know, local Texas guys you
• 34:23
  see on their schedules almost every year they have a European
• 34:26
  leg of their schedule. And I don't know, I think
• 34:29
  there's like certain clubs over there, you know, in certain
• 34:32
  Ireland and England and that whole region that really embrace
• 34:36
  that country music. I don't know if it's expats that
• 34:38
  are taking it in or if it's the locals that are taking it in.
• 34:41
  It's the locals I know, You know, even back in the day,
• 34:46
  smaller American bands sell. Could certain ones sell more
• 34:49
  tickets over there? They made more money going to
• 34:51
  Europe. I know a lot of like rock bands
• 34:53
  and things like that. And yeah, it's but it's locals.
• 34:57
  They're craving the American stuff because American culture
• 35:00
  is so spread out all over the world.
• 35:01
  They see everybody has the same Instagram, you know, so.
• 35:04
  And you know the the radio stuff and got to think a lot of those
• 35:07
  countries like you know they're they don't have radio like we do
• 35:10
  where you can just hear whatever and different things.
• 35:13
  And the if if only a few acts go through, you know if you think
• 35:17
  of any of us, if you live in Houston or Panama City or Baton
• 35:20
  Rouge every weekend there's some famous person coming to play
• 35:23
  something around there. But if you live in one of these
• 35:26
  places, maybe not so much and it might be local people but Oh my
• 35:29
  gosh it's so and so from America that had this big song on
• 35:32
  America stuff so. Yeah, it's a big deal because I
• 35:35
  know even now regional. Yeah, that's what I'm saying.
• 35:38
  A lot of regional guys, you know, a lot of the Texas country
• 35:40
  guys, every year you see a European leg on their schedule.
• 35:44
  So you are unlike Colonel Tom Jr. you are allowed to leave the
• 35:49
  country. Just want to verify that on the
• 35:52
  podcast. I should be.
• 35:56
  I got to go to. I got to go to Canada next week,
• 35:59
  so if I can get across there, I should be good because that's
• 36:01
  one of the toughest ones there is, is getting into Canada, good
• 36:03
  Lord. Getting in and out of Canada is
• 36:04
  a pain in the butt. I've heard, I've, I've heard
• 36:07
  that that is, you know, just stories over the years, tour bus
• 36:11
  stories, rock bands, everybody else.
• 36:13
  What? Why is it so difficult?
• 36:15
  They're just the customs, they they check everything.
• 36:18
  I they, yeah, it yeah, like you. Well, they can like you'll pull
• 36:23
  up in the middle of the night, you know, like here's all our
• 36:25
  passports. I get everybody up.
• 36:27
  Side It's like, really? I mean, what do you think we're
• 36:29
  y'all are? Somebody over here is paying us
• 36:31
  to play this festival. We're not trying to sneak in
• 36:33
  here or sneak nothing out. What the hell?
• 36:35
  We're just y'all y'all wanted us to come here.
• 36:38
  That's my argument. Here's my invite right here,
• 36:40
  man. Yeah, that's what I'm saying.
• 36:42
  And then coming back, same thing.
• 36:44
  But they will. And we've even we've even flown
• 36:47
  private just to avoid having to deal with it sometimes.
• 36:50
  Because, I mean, they're just like, hell, let's just fly to
• 36:52
  where we're going, especially if it's like.
• 36:54
  You know somewhere way off. It's like because that's a long
• 36:56
  ways too. I mean everything in Canada is a
• 36:58
  long ways apart. Like you go from say Toronto to
• 37:01
  the Calgary they would because we played the Calgary Stampede a
• 37:04
  few times and you talk about the days worth of drive it on, you
• 37:08
  know it ain't like America, you know, so, but getting in and out
• 37:12
  is, is, I don't know why it's that big of a deal, but it is
• 37:15
  Canada's. They don't want Americans in and
• 37:17
  they want you right back out and they're going to take a piece of
• 37:20
  taxes on everything you do while you're there.
• 37:22
  Like we don't even take merchandise because they tax it
• 37:25
  so bad that it's not even worth it to sale.
• 37:26
  We just leave we we drop the trailer at at a you will drop
• 37:29
  the trailer and and somewhere in American side then go over and
• 37:33
  then pick it back up on the way. I mean, you got to, you got to,
• 37:36
  you got to work around it. I imagine that becomes an issue
• 37:40
  in pro sports, especially, you know, playing in Toronto for the
• 37:44
  for the NBA and the and the baseball players too.
• 37:47
  It's probably just a huge hassle.
• 37:49
  For those sport you know, for sports to be played in Canada,
• 37:52
  which is surprising that they still continue to to do it, you
• 37:57
  know? That brings up, That brings up a
• 37:58
  point. So I got a bunch of friends that
• 38:00
  are baseball players and and whatnot in the music business,
• 38:03
  y'all are playing in all these different places.
• 38:05
  What are the taxes look like on that?
• 38:07
  Are you having to pay taxes in every state you play in?
• 38:10
  Depending on, you know, if they're paying you from that
• 38:12
  venue or whatever it is. So I know baseball players, you
• 38:15
  go play in 30 cities throughout the year in different different
• 38:18
  states. You're having to pay state
• 38:19
  income taxes and whatnot in every single place that you go.
• 38:22
  Plays that the same way in the music business.
• 38:24
  Oh yeah, they showed Steph Curry's a couple of weeks ago at
• 38:27
  his from each state where he had played.
• 38:29
  How many thousands of dollars each state taxed him for his
• 38:32
  because his check came from that state.
• 38:33
  Yeah, it is similar to that in some ways.
• 38:36
  Because certain states they go ahead and like we go to
• 38:39
  California, there's a California withholding a lot of them
• 38:42
  withhold it up front and then the others it's kind of like you
• 38:45
  would if you make so much per year there, you you have to
• 38:49
  claim it and things like that. I'm assuming that's how it
• 38:51
  works. You know like if you're if you
• 38:53
  don't, if you make less than 600 bucks, you don't have to send a
• 38:55
  W2. It's kind of the same thing at
• 38:57
  certain level but a lot of them do and it's a different tax each
• 39:01
  place and and then also that goes into.
• 39:05
  If you're playing, say, a casino resort, a native tribal casino
• 39:13
  resort, there's stuff they can hold out there too.
• 39:16
  So yeah, right. It's not as much for hours as
• 39:21
  the ball players because a lot of times the production company
• 39:24
  is based out of a town that puts on the show.
• 39:27
  So I think that's what I was wondering ways they get around
• 39:29
  that, but yes. Yeah, but in some, but in
• 39:34
  certain ones, you just know, like California already know the
• 39:37
  checks going to be a weird number because they're going to
• 39:39
  go ahead and take. Being an accountant for one of
• 39:41
  those guys is probably a pretty, pretty lucrative gig, having to
• 39:45
  figure all that out. A lot of billable hours there.
• 39:49
  Yeah, doubt. Our counted.
• 39:52
  She is a rock. Yeah, she is a rock star.
• 39:54
  And she she handles, you know, it's probably a dozen acts on
• 39:58
  her own. And yeah, that she's got to be
• 40:00
  because she's invaluable to keep up with all the stuff that we
• 40:03
  have going on. You know, 30 people, you know,
• 40:06
  credit cards, bills, in and out, just the whole works.
• 40:09
  I sent you an article the other day of and not jumping into
• 40:13
  politics because that is not something that we will ever do
• 40:15
  on TIGS Bits, but there was something that was just passed.
• 40:20
  Here in Baton. Rouge right about taxes.
• 40:22
  Yes, we can always do that. Everybody agrees on that.
• 40:26
  Absolutely everybody. That is a good common ground.
• 40:30
  We all hate taxes but but they Baton Rouge passed a bill or
• 40:37
  they they passed some some incentives to bring in more
• 40:40
  touring acts into Baton Rouge to utilize Tiger Stadium and and
• 40:45
  and the Raising Cane Center maybe even the you know the P.
• 40:50
  Back at LSU, I would hope is are things like that those types of
• 40:57
  incentives, I mean that does draw in because of we're talking
• 41:00
  about taxes and that type of stuff.
• 41:03
  I would think it would probably be a lot more profitable now to
• 41:07
  play a gig in Baton Rouge and it would be say in California
• 41:10
  somewhere you're going to come, you're going to, you know you're
• 41:13
  going to come home with more money you did the artist makes.
• 41:16
  Makes more bank, you're not taxed as much.
• 41:18
  So I guess that can completely influence where you go on tours
• 41:24
  and things like I'm not saying that it does for Justin Moore or
• 41:27
  you guys, but just overall in the in the grand scheme of of
• 41:31
  music and the music industry as a as a whole, is that is that a
• 41:36
  fair statement? I'm just curious from that a
• 41:39
  musical standpoint. I would think so.
• 41:41
  And I think it'd be the same in JD's world when they do just
• 41:44
  anything that's doing the vets where you need mass amounts of
• 41:47
  people to gather around if you're up in the facilities and
• 41:50
  making it a point to make it an area that people want to enjoy.
• 41:53
  And I mean cuz a lot of these towns I've noticed over the past
• 41:57
  since the pandemic coming back, they have taken a lot of these
• 42:00
  towns and made entertainment complexes more so than just like
• 42:06
  there's a building here and this stuff around if the whole
• 42:08
  thing's tied in together. I know we were at the Big One in
• 42:12
  Arlington. A lot of the 4th St. live type
• 42:14
  deals that have them in St. Louis, they I was.
• 42:16
  Going to say that one in Arlington that Texas live in
• 42:18
  Arlington is. Exactly.
• 42:19
  Like there are a lot of those type things and maybe not as
• 42:22
  grandiose as that was, that's a big, big, nice one.
• 42:25
  But things like that are all over the place and that's
• 42:28
  directly what they're doing there in Mount Rouge.
• 42:30
  They're putting the money to bring the people in so the
• 42:32
  hotels will fill up, so the restaurants will be used, the
• 42:35
  cab services and airports will be used.
• 42:37
  You know, cuz I've said this for a while now, these southern
• 42:40
  towns, there's so many dying little towns in America, you
• 42:44
  know, that I've seen over the years and it's only gotten worse
• 42:47
  and. You know, I can only help what I
• 42:49
  can get to the closest which is down here in the South.
• 42:52
  But a lot of these southern towns we remember as kids, they
• 42:55
  were nice little towns and the most of them, the majority of
• 42:57
  them since the businesses are gone, they are just run down.
• 43:00
  The downtown areas are nothing anymore.
• 43:02
  The malls are closed, the infrastructure is failing.
• 43:06
  There's no, there's no new businesses coming in and then
• 43:09
  there's little parts will start trying to revitalize little
• 43:12
  areas and this and that. But if you don't have people
• 43:15
  coming in and. Using the stuff that's there
• 43:18
  it's not going to last. So and and I've said that all
• 43:21
  one of these towns is poised for a come up because everyone's
• 43:24
  wanting to move somewhere. The weather's nice.
• 43:26
  Well we check we got that if you can.
• 43:28
  I mean we have storms but you want you want warm weather and
• 43:31
  you want to go to some water you can swim in most of the year.
• 43:34
  You don't have to live in the South and and that one of these
• 43:41
  towns and everybody's wanting to move and they're moving from
• 43:43
  places going back to the money thing like in California.
• 43:45
  Yeah but they'll. A lot of times they pay more
• 43:47
  because everything's more expensive.
• 43:49
  They're just used to paying more out there.
• 43:50
  So it's all kind of relevant, you know.
• 43:53
  But if you're leaving somewhere wanting to look for somewhere to
• 43:56
  live and you you've got any kind of money, there's only a handful
• 44:00
  of places that you would might want to live that you could buy
• 44:03
  a house for, say, under 200 grand these days.
• 44:06
  And you know, Baton Rouge, Shreveport.
• 44:09
  Mobile, Pensacola, Montgomery. I mean you know a lot of these
• 44:13
  southern towns along there that have been that were big.
• 44:17
  New Orleans, even New Orleans is probably still expensive even
• 44:20
  though it's is no better off than it's ever been.
• 44:25
  But you can move to these places and there's stuff there.
• 44:28
  It just needs to be brought back to life.
• 44:31
  So I'm thinking at some point one of these towns is due for a
• 44:33
  come up because it's going to take things like those
• 44:36
  initiatives to where. You've got a nice place for
• 44:39
  people to do because if you get there, there's nothing to do.
• 44:40
  There's nowhere to work, there's no place, there's no reason to
• 44:42
  go. So you got to have jobs, you got
• 44:44
  to have stuff for people to do. So a lot of these towns are
• 44:47
  doing just that, they're putting together these complexes and and
• 44:50
  it does because then you get a promoter coming in saying I can
• 44:53
  run X amount of shows here this year or a restaurant tour that
• 44:58
  can come in and say, hey, I got I'll have this many.
• 45:01
  I don't have this many plates served this year.
• 45:03
  Or the beverage company that wants to work with you to
• 45:05
  install it all triples down apps and so all that ties in and out
• 45:10
  and then when you go, it does. And when you go somewhere and
• 45:14
  when you go somewhere you like and it's nice.
• 45:16
  You talk about it, so then it inspires other people to go and
• 45:20
  that's how. And then it gets to rolling, you
• 45:21
  know. So there's two things on that.
• 45:23
  If there's somewhere you really like that's kind of quiet,
• 45:25
  lowkey, don't tell nobody because everybody will show up.
• 45:29
  Where I live in Gulf Shores, AL, I can attest to that.
• 45:33
  But if you do need it, if you do want it to get out and it's
• 45:36
  good, just let people know and it'll it'll get noticed, you
• 45:39
  know, soon enough. But long answer, yes, Tig, I
• 45:42
  think that that's going to help a lot.
• 45:45
  With entertainment and with just events in general.
• 45:47
  You know, conventions, all that kind of.
• 45:49
  Stuff. I think Jaron, what you're what
• 45:50
  you're talking about and you're in the music business and have
• 45:52
  been, so I know you've been in New Braunfels, TX many times
• 45:56
  over the years, I'm sure. It.
• 45:58
  Used to be a sleepy, Used to be a sleepy little town, right?
• 46:02
  Last 10 years it has gone insane and they got Whitewater empathy
• 46:07
  over there. They've always had Green Hall
• 46:08
  there, but the downtown has a bunch of cool little bars and
• 46:11
  stuff now. It's kind of, you know, it's the
• 46:13
  perfect storm because it's right between Austin and San Antonio,
• 46:15
  but still is a sleepy, nice little town with some cool
• 46:18
  things to do, and all of a sudden now it's just gone insane
• 46:23
  the last 10 years. I could only imagine I was
• 46:26
  probably there last in about 07 or 08 maybe.
• 46:29
  It's. It's changed a lot since then.
• 46:31
  Yeah, that was pre white water all that.
• 46:33
  I know. I mean, I'm good buddies with
• 46:35
  Cody Johnson them I know, I know that's home, kind of home base
• 46:37
  for them and. Jacks and his tour managers
• 46:40
  telling me yeah you wouldn't even recognize it if you got
• 46:42
  down there because it was it was still dusty little St. look like
• 46:45
  the front of the the George Strait record that you had with
• 46:48
  him sitting in there. You know it was had the chicken
• 46:50
  chicken wire around the outside and we were opening for Kevin
• 46:52
  Fowler and you know it was it was it was you know Texas
• 46:55
  Saturday night it was awesome but and then you know just real
• 46:59
  quite quaint little German little influence little town
• 47:02
  there we'd have to go. Towards the Interstate with the
• 47:05
  guys to go to Whataburger back then because there wasn't really
• 47:08
  nothing to eat late at night there.
• 47:09
  But but that's that's a lot of Nashville I was talking, I was
• 47:14
  in Nashville recently. I lived there for, you know over
• 47:17
  a decade and. And it is just in Austin.
• 47:20
  Every time I go back to Austin, it's just more and more I'm
• 47:22
  like, what? And it it does not slow down.
• 47:24
  It does not slow down. It's.
• 47:26
  Crazy and Houston, where you're at, I mean, how big?
• 47:28
  Look, I think how big, Houston. Is.
• 47:30
  I mean. It's probably.
• 47:32
  I mean, land wise, it's the biggest in the country.
• 47:34
  It's got to be because, I mean it spreads out.
• 47:35
  If you take off from the airport, you're 40, you're up in
• 47:38
  the clouds where you don't see buildings and stuff anymore, you
• 47:41
  know? I know you.
• 47:43
  You're saying y'all were in Conroe recently?
• 47:46
  I mean, Conroe is a a suburb of Houston.
• 47:50
  I'm in a suburb of Houston. That's a 2 hour drive from me
• 47:53
  just to get to Conroe, right? Right.
• 47:58
  And I know talking with my grandmother on my on my mother's
• 48:01
  side, she was born in Houston and I can remember getting maps
• 48:05
  out. This has been, you know, a
• 48:06
  couple years ago getting maps out and her showing me where
• 48:10
  kind of she grew up and where she was little immigrant
• 48:13
  neighborhoods that she grew up in.
• 48:16
  And I'm thinking where that is now is just a concrete jungle.
• 48:19
  I'm thinking because she hasn't been back since like the 50s or
• 48:22
  something and I'm like, Oh my gosh, that was right there.
• 48:24
  She, she talked about how far it was to get into town.
• 48:26
  And I'm thinking, oh, gosh, you know, that's been town since the
• 48:30
  80s, you know. Yeah, I've been here for seven,
• 48:34
  I've been here since 06. I moved here and just in that
• 48:38
  period of time we we moved to Katie when we moved here and.
• 48:42
  Where we live then was in the middle of nowhere.
• 48:45
  There was not a stop sign, not a gas station, not anything.
• 48:49
  And now it is miles and miles and miles of houses and
• 48:53
  apartments. It is absolutely crazy.
• 48:55
  That's why we had to get out of there.
• 48:57
  It got to be too much. We had to move a little further
• 48:59
  W get back to the small town that Katie was when we moved
• 49:01
  there. That's why I'm just going to
• 49:04
  have to keep moving West. Yeah, I mean, or East.
• 49:07
  A lot of Texas people are coming this way.
• 49:09
  I see Texas people all the time coming this way.
• 49:11
  Because they say California is running them out of Texas.
• 49:14
  Yeah, Austin area especially, that's where all the
• 49:16
  California's go. Yeah.
• 49:18
  And we've got a lot of, we've got a lot of that here along the
• 49:20
  coast, New York, California, you know, people relocating.
• 49:24
  I used to live down off off 30 A I couldn't even imagine that
• 49:27
  now. Oh yeah, yeah.
• 49:29
  And I know. I do know one guy, though I
• 49:31
  always say nobody retires and moves N But I actually did meet
• 49:33
  one guy who's a friend of a friend of mine that's from.
• 49:37
  And I can't think of the town name anyway, down there in South
• 49:39
  Texas. But he has a buddy who left
• 49:41
  Texas, moved to Michigan on a lake and retired up north of
• 49:44
  Detroit. And I'm like, you're the only
• 49:46
  person I've ever met that's ever done that.
• 49:48
  I asked him why he got a two 2 1/2 acres on a lake when a house
• 49:53
  for what he sold his house in Texas for.
• 49:55
  And he said, yeah, the cold and this and that.
• 49:57
  But he says I'm good, I'm quiet. I got my lake right out in the
• 50:00
  front. You know, I'm like, he said It's
• 50:02
  quiet upon. I was like, maybe that.
• 50:04
  I mean, who knows? Who knows by the time you know,
• 50:07
  one day that if enough people do and this turns into New York
• 50:10
  City down here. Everybody be running back north.
• 50:12
  I guess I don't know. Yeah, no kidding.
• 50:16
  The other way. No doubt.
• 50:18
  JD got a question for you. Here's something I'm really
• 50:19
  curious about. So I mean like tomorrow.
• 50:21
  I mean, I say the president's flying in like you got one thing
• 50:25
  to bring like this, you you've got to bring the heat.
• 50:27
  It's got to be 11 category one cut of meat.
• 50:30
  Like what's your absolute golden go to?
• 50:32
  That's that's that's an easy one for me.
• 50:36
  A prime beef tenderloin cooked whole, sliced thin.
• 50:40
  That is my absolute favorite thing to cook.
• 50:42
  My number one thing to cook and I think what I.
• 50:45
  What I cook absolutely the best. I love cooking them, love them,
• 50:49
  love them, love them. That's awesome.
• 50:51
  How do you how do you do that? I mean, you don't have to.
• 50:54
  Tell me no, It's a reverse sear. Basically, we'll smoke it till
• 50:57
  it hits about 1:20 internal temperature, and then we'll let
• 51:01
  it rest for a while and then we'll sear it super hot right at
• 51:05
  the end, right before we serve it.
• 51:08
  So yeah, just like reverse sear and a steak, but it's a whole,
• 51:09
  you know, 6-7 pound beef tenderloin.
• 51:13
  And I love. Thing just to love cooking when
• 51:15
  you slice that thing open. Huh.
• 51:17
  It is a thing of beauty and everybody that we we cook a lot
• 51:20
  of them and everybody that we cook them for just goes crazy
• 51:23
  over them. So that that would be my number
• 51:26
  one thing that I know I can knock your socks off with.
• 51:29
  I like it, man. Yeah, I'm hungry.
• 51:31
  I'm hungry. Just thinking about it.
• 51:32
  Yeah, me too. Oh, it sounds delicious.
• 51:34
  My mouth started watering. Literally.
• 51:36
  I'm still. Wanting, right?
• 51:37
  Now if somebody specifically said, hey I want, I want
• 51:40
  something Texas BBQ just. Because that's not really BBQ.
• 51:44
  But if they said I want Texas BBQ, knock my socks off.
• 51:47
  I'd probably have to go with a big giant Dino rib.
• 51:51
  I love those things. They're just so like you.
• 51:53
  You get it. And you know like I remember the
• 51:57
  first time I ordered one of those I think it Terry Blacks in
• 52:00
  Austin. I was like, yeah, hit me up.
• 52:04
  So I'm like, I don't, I one's not going to be enough.
• 52:08
  I was like, I mean they're big, but I'm like.
• 52:10
  I can eat a whole rack of baby back ribs.
• 52:13
  Okay, that's. I've only.
• 52:14
  So rich. They're so rich, my.
• 52:16
  God, I had no idea. And then, yeah, I couldn't even
• 52:20
  finish half of the first one before.
• 52:23
  Like, this is absolutely delicious.
• 52:26
  But it's just it, like you say, it's so rich.
• 52:29
  It's like, you know, I've made a handful of times.
• 52:34
  Pork belly, burnt ends, they're fantastic.
• 52:37
  I love them, but same thing like I can.
• 52:39
  Only can't eat a whole ton. Three of them.
• 52:41
  But no, because they're so rich. It's just but man, so good, so
• 52:46
  good. I'm, I'm definitely going to
• 52:49
  leave this podcast starving, hungry.
• 52:52
  And I may, I may go. I think I'm probably going to
• 52:54
  have to leave and go to the store and get some rib eyes.
• 52:57
  I think the steak has. To be cooked.
• 52:59
  Tonight I want it. This may be like asking Barry
• 53:02
  Bonds did he ever use steroids? But have you ever messed around
• 53:06
  with like the Sous V cooking at all?
• 53:09
  Not much. My dad likes to sous V cook.
• 53:12
  I you know, I've messed around with it with him a little bit.
• 53:14
  I've got nothing against it, but it's just not something I've
• 53:18
  messed with the whole lot. I get it.
• 53:19
  I mean, you wouldn't show up at at a competition, but I've
• 53:22
  gotten where. Can't you little me?
• 53:25
  Here we go, boys. But it did.
• 53:27
  It's. Tub of water.
• 53:30
  Here's my thing. I'm done.
• 53:31
  I think about 3 hours. But no, I really like it for
• 53:35
  steak. And that's about the only place
• 53:37
  I really use. Yeah, but I found that I can
• 53:38
  bring it super consistent steak to the table, man.
• 53:40
  Like a good, good prime rib eye. Retain.
• 53:44
  God so. Good.
• 53:44
  Yeah. Puts out great product.
• 53:46
  It's just not. I've got nothing against it.
• 53:48
  I've been saying for years, hey, I'm going to go buy one.
• 53:50
  I just. I've never gotten around to
• 53:52
  doing it. The best thing that you would
• 53:54
  use it for JD I honestly I use it.
• 53:57
  I use a SUV weekly but I use it more so for just reheating
• 54:02
  stuff. Like it?
• 54:04
  Like, you know, pulled pork brisket, whatever.
• 54:07
  I know you get tired of eating that.
• 54:09
  We've talked about that. But you know anything else?
• 54:11
  You vacuum seal it, you have it in the freezer, whatever, boot.
• 54:15
  And you know, I'll get a pack of Cartsner's boot and chunk it in
• 54:18
  that Suviet 165, walk off and it's just.
• 54:22
  Ready whenever I want it in. Fact, I'm probably going to
• 54:25
  definitely do that when I get off.
• 54:26
  If you're doing 2 hours or you can go 4 hours or, you know,
• 54:29
  you're fine. There's a big window there.
• 54:31
  It's very loose. Yeah, you know, I can go out and
• 54:33
  go to whatever, you know, got a baseball game, Come back and do.
• 54:36
  I'm ready. All I got to do is see her this
• 54:38
  bad boy and I'm good to go. Yeah, we would use that a lot.
• 54:41
  So obviously we have a lot of leftover BBQ around here a lot
• 54:44
  of times. I've been the baked potatoes or
• 54:48
  not. Recipients.
• 54:49
  Or whatever. Dude, I'm still.
• 54:52
  I'm still eating on. I'm still eating Braggy bomb
• 54:55
  pulled port from February, or whenever it was.
• 54:59
  I brought so much home. I vacuum sealed it all.
• 55:02
  Fantastic. None of it's going to waste.
• 55:04
  It was so freaking good, man. All hit hard with that El Hefe,
• 55:08
  which by the way, the the braggy bomb, spices and rubs are
• 55:13
  absolutely phenomenal. They are phenomenal.
• 55:17
  J. D and and and JJ.
• 55:21
  They've all put in the time, the work years and years of work
• 55:26
  with those spices and just unbelievable the brush dust.
• 55:32
  It, and I mean, I'll let you explain them all, JD I'm I'm
• 55:36
  very passionate about them because I freaking love them.
• 55:38
  I've turned folks on to them and we talked.
• 55:42
  I made some sausage. I never got to.
• 55:44
  I didn't because I didn't come to the Houston rodeo.
• 55:47
  I didn't bring the sausage that I did make that had braggy bomb
• 55:51
  brush dust in it. JJ and I had kind of
• 55:55
  brainstormed a little idea with some concoctions and all.
• 55:59
  So I've I've had sausage with the El Hefe in it.
• 56:01
  I've had sausage with the El Hefe and I've never had sausage
• 56:04
  with the brush dust in it, but I could see how that would work
• 56:05
  well. It it's it.
• 56:08
  It was. Surprisingly, it works
• 56:10
  surprisingly well. I mean.
• 56:11
  That brush does surprises a lot of people because of the look of
• 56:14
  it. It's it's a it's yellow.
• 56:16
  So freaks people out. They're like, what?
• 56:18
  What the hell is this? What?
• 56:19
  We're going to put this on our food, but it's the turmeric in
• 56:21
  there that makes it yellow and gives it that distinctive taste.
• 56:25
  And you know, some of our other stuff like the El Hefe.
• 56:28
  I think it's a phenomenal beef rub.
• 56:29
  It's great and it's great on pork also, but it's not, it's
• 56:33
  not super unique. You know, it's different than
• 56:38
  other things on the market, but it's not super unique.
• 56:41
  That brush dust is super unique. There's nothing like that on
• 56:43
  the. Market.
• 56:44
  It's completely different. It's so freaking good on wings
• 56:48
  and it it's unbelievable on fish.
• 56:51
  I've been put, I've fried, I've fried shrimp recently.
• 56:56
  I put that in and with the the flower and all that stuff I had
• 56:59
  some brush dust in there for the shrimp just and and fish any
• 57:03
  anything. It's just it's it's a really
• 57:05
  unique product and and I could see where folks would be a
• 57:10
  little concerned because it's it's yellow you know but I mean.
• 57:14
  It's probably. Are something good.
• 57:16
  It's probably our least selling product on the shelf, but when
• 57:19
  we go to events and we have stuff for samples and people can
• 57:22
  taste test. It's probably our number one
• 57:24
  seller, when people can get there, can actually taste it on
• 57:27
  site. It is showing the message.
• 57:29
  You need. Yeah, that's right.
• 57:31
  Yeah, that's it. I got a I've got a gaggle, a box
• 57:34
  worth of stuff to send you boys of all of this stuff.
• 57:39
  Yeah, I'll send you. Yeah, I was gonna say one of
• 57:41
  every. Yeah, we should.
• 57:42
  I suggest some of the new stuff too, yeah.
• 57:45
  There you go. There you go.
• 57:46
  Yeah, y'all got it. Y'all have to Y'all have to Oh
• 57:49
  yeah. Oh yeah, you've got to you got
• 57:51
  to y'all got to have some of this stuff.
• 57:53
  Now you talk to my love. We could try a different we
• 57:55
  could all do a different a different something and then
• 57:58
  talk about what we used and what we cooked and all that because
• 58:00
  I'd love to. I don't know if you see.
• 58:01
  I don't know. You might.
• 58:02
  I don't know if you've ever used one of these JD, but above Chad
• 58:06
  or blacey there we got the bowl boss because bull bosses come on
• 58:10
  to help us out and send us some bowl boss equipment and.
• 58:13
  Nice. We were.
• 58:14
  I don't know if we've talked about that.
• 58:15
  Did you use the bowl boss this weekend, Blacy.
• 58:18
  Man, I did. And it it actually worked
• 58:20
  really, really well. I was up, you know, I was
• 58:22
  skeptical going in. I was like, right, That messed
• 58:25
  me up. I'm going to have to adjust my
• 58:27
  bowl times and do dude, I didn't change anything, except I didn't
• 58:30
  throw ice in there and I didn't dilute my seasoning and this
• 58:32
  thing shut it down. Just like it said, that three to
• 58:35
  five minute window. I think the first, first time we
• 58:36
  counted like 4 minute and 10 seconds and it's that's about
• 58:39
  four minutes every time. It cools the pot down.
• 58:42
  It's a ring. It sprays the pot versus adding
• 58:44
  ice and and it just cool and it's amazing because we're
• 58:47
  sitting there looking at it for the first minutes, like this is
• 58:49
  not going to drop temperature, you know?
• 58:51
  And then about two minutes, dude, it just starts, here comes
• 58:54
  that thermometer, it's going down, gets right into the soak
• 58:56
  zone. It turned out great.
• 58:58
  I mean, it's good, a crawfish bowl.
• 59:00
  I'm looking. I'm looking at this thing on
• 59:01
  mine to see what the hell you are talking about.
• 59:04
  Oh, you had never heard of J? D No, I'm unfamiliar with that.
• 59:07
  It's a ring that hangs on your pot.
• 59:10
  And has holes and sprays the outside of the pot so you turn
• 59:13
  the water on instead of adding the ice to bring the tent and
• 59:16
  use the ring and it worked great.
• 59:18
  And they also have a paddle. Yes, the paddles.
• 59:21
  Awesome. It's got a long thermometer
• 59:23
  throughout the paddle so you can see it even tells you it gets
• 59:26
  you into that soak zone. So you know we.
• 59:28
  Were actually talking about that when we were that crawfish cook
• 59:31
  off a month or two ago. We were talking about, hey,
• 59:34
  somebody needs to come up with a paddle with a thermometer on it.
• 59:36
  There you go, somebody already did it.
• 59:39
  I thought the same thing the first time I saw it, I said.
• 59:41
  I've heard. 20 people talk about.
• 59:43
  Why don't we have one of these And then here they go.
• 59:46
  But yeah, you know, that would be great.
• 59:48
  And I know we're a little off from crawfish season.
• 59:50
  It's almost over this year, but I would love to try our bull
• 59:54
  bull balls, but also using the the seafood.
• 59:58
  Spices you have, I'd love to try that.
• 1:00:00
  Round. Yeah.
• 1:00:00
  Because sometimes, I mean, we're still going to push that seafood
• 1:00:03
  boil when we come out with. It's great on crawfish.
• 1:00:08
  That's what we originally made it for, but that's a.
• 1:00:11
  Shrimp crab. Y'all's region, Shrimp and crab,
• 1:00:15
  We want to push into Florida, We want to push into the East
• 1:00:18
  Coast. We're looking to pick two fights
• 1:00:20
  right now. We want to pick a fight with Old
• 1:00:22
  Bay, we want to with that seasoning and we want to go pick
• 1:00:24
  a fight with Paul Prudhomme with our blackened seasoning and we
• 1:00:27
  think we got a shot with both of them if we go about it the right
• 1:00:30
  way. Y'all heard it.
• 1:00:31
  Y'all heard it here first on Tigs bits folks.
• 1:00:34
  And game on, The war has started.
• 1:00:37
  I can tell you the hell is going to win it.
• 1:00:41
  I already tell you because I've tasted them and I've even I even
• 1:00:45
  because he, JJ had some in his truck.
• 1:00:47
  I got to taste a little bit of that.
• 1:00:49
  Crab boil. Nice.
• 1:00:51
  Crawfish, boil, whatever it's going to be called.
• 1:00:53
  Yeah, Killer. It's killer.
• 1:00:56
  Having some mugs in them yet, but they're killer.
• 1:00:58
  Send me everybody's address, Brantley, when we're done with
• 1:01:01
  this and I'll ship some stuff out to y'all.
• 1:01:04
  Yeah, because I was going to say we'll make sure.
• 1:01:06
  I know. I know I'm down here at the
• 1:01:10
  beach too, but I know my friend who has the round pots that that
• 1:01:15
  boils with me. Both of our wives are from
• 1:01:17
  Houma. He's from Georgia, I'm from
• 1:01:19
  Alabama. Both our wives are from South
• 1:01:21
  Louisiana. So we've we've kind of had to
• 1:01:23
  adopt some of those Louisiana cultures and he's got it down
• 1:01:26
  pat. So we're going to do a royal red
• 1:01:29
  boil. At some point here in the next
• 1:01:32
  month. So, man, I'll hold out for that
• 1:01:35
  because that might be where we need to try them and we'll take
• 1:01:37
  some pictures and then we can talk about it on the podcast.
• 1:01:39
  That'd be that'd be awesome. Yeah, I just love to get
• 1:01:41
  everybody's feedback. And I'll tell you on the boil
• 1:01:44
  it's a it's got a lot less sodium than like your Zatarans
• 1:01:49
  or your Louisiana or anything like that.
• 1:01:51
  You don't have to use as much as a concentrates.
• 1:01:53
  Got a lot of the fruits and stuff already in there, the
• 1:01:55
  orange and orange zest and stuff like that already in there.
• 1:01:59
  One thing, I don't know how you all cook your crawfish, but if
• 1:02:03
  you're cooking in clean water and then you're just soaking in
• 1:02:07
  an ice chest or something, it does not work as well for that.
• 1:02:12
  You got to, you got to get that seasoning up to a boil and get
• 1:02:15
  it rolling so it releases all of the aromatics and stuff in it.
• 1:02:19
  So we've had a couple people try it at restaurants here locally.
• 1:02:22
  They said, Oh no, it doesn't work for us.
• 1:02:24
  Well, it's it's. It doesn't match up with the way
• 1:02:27
  that they're cooking, but if you get it up to boil and like we
• 1:02:30
  use A2 pop method, when we do crawfish, we cook in clean water
• 1:02:33
  and then we soak in another pot. But we know how our seasoning
• 1:02:36
  works. So in the in The Dirty water
• 1:02:38
  pot, we'll get it up to a boil and let it roll for a while and
• 1:02:41
  then shut it down, let it cool down.
• 1:02:43
  So all those flavors are released in there.
• 1:02:45
  We've done that previously. We've already cooked it out.
• 1:02:49
  Then we let it come down to, you know, 150 degrees or whatever it
• 1:02:52
  is and we'll soak our crawfish in that.
• 1:02:54
  But you can't just put it straight in cold water and soak
• 1:02:57
  your your crawfish in that because it's not going to work
• 1:03:00
  how it's supposed to work, right?
• 1:03:01
  And we know that that's just, that's a learning curve for
• 1:03:03
  people that we got to get out there to people.
• 1:03:06
  Well, your technique works perfect with me so, and I think
• 1:03:08
  with the rest of us that that's the way I'm doing and I'm
• 1:03:10
  letting all that goodness hang out together and bring it all.
• 1:03:13
  So that's how we do anyway, yeah?
• 1:03:15
  Well, we we're playing, we're planning JD net, we're planning
• 1:03:18
  next year during crawfish season like in March, February, March.
• 1:03:24
  To have a little crawfish contest blacey and I and and we
• 1:03:30
  would love for you to join in on this as well.
• 1:03:33
  It's more of a it's more of a Tigs Bits party than a contest
• 1:03:37
  Let's just call it what it is but we'll we'll get the gloves
• 1:03:40
  out. We'll go Joe Rogan style on this
• 1:03:42
  thing. We'll do a podcast from the
• 1:03:44
  stage of the floor Bama and we'll just go all in but we're
• 1:03:47
  going to do a crawfish bowl. This is happening.
• 1:03:50
  It has to happen. We talked about it too much and.
• 1:03:53
  And there's no reason for it not to.
• 1:03:54
  J Arc can definitely get us in with the floor Bama to be able
• 1:03:59
  to do it there. So it'll be fun and you can
• 1:04:02
  bring the braggy bomb boys, and bring y'all stuff and y'all come
• 1:04:05
  over and let's just have a good time, meet some.
• 1:04:08
  No, we'd love to do that. Absolutely we love it.
• 1:04:11
  And it's done. And that should match up well
• 1:04:14
  for y'all post BBQ. Marches.
• 1:04:18
  Rodeo marches Rodeo right after Mardi Gras.
• 1:04:23
  So. Rodeo to be in April, you know.
• 1:04:26
  Rodeo is usually over around called the 20th of March
• 1:04:31
  somewhere around there. There you go.
• 1:04:34
  So sometime around my birthday, I'll be damned anytime after.
• 1:04:37
  Rodeo, I'm in. Yep, and if we're lucky, you
• 1:04:39
  would. If we're lucky, you and Blaze.
• 1:04:41
  You'll both get drunk and argue and fight right there on the
• 1:04:44
  camera in front of everybody. I hope y'all go, I'll be.
• 1:04:50
  Trying to sabotage each other's boil too, you know.
• 1:04:53
  Lose my number, you and your shitty boil.
• 1:04:56
  How'd you bring it back up? Number with your.
• 1:04:58
  I'm going to bring out. I'll bring my boy Gil.
• 1:05:01
  My boy Gil's going to come with me.
• 1:05:03
  And God help all of you. I don't need him.
• 1:05:07
  I'm just going to bring him just so he he will.
• 1:05:09
  He he's just my intimidator. You know, OK, OK, I just need.
• 1:05:14
  You know, you know, you'd be thinking, yeah.
• 1:05:17
  All I got is JJ. He's not going to do much for
• 1:05:19
  me. No, he's not he.
• 1:05:20
  He's going to talk to a lot of people, though, yes.
• 1:05:24
  We can do a slap pants competition for for round one
• 1:05:27
  and let him play Hal and slap pants and then.
• 1:05:30
  We'll jump out of the balls, yeah?
• 1:05:32
  Yeah, well, all of this will be documented and it might get a
• 1:05:35
  little weird. Uh, mate, who knows?
• 1:05:38
  Bubba the Love Sponge could show up.
• 1:05:40
  Anything can happen. Stig's bits.
• 1:05:43
  Anything can happen, man.