Latest / BBQ Therapy / Tuffy’s BBQ Toughness – Kent Harmon Joins the Battle

Transcript

Tuffy’s BBQ Toughness – Kent Harmon Joins the Battle · BBQ Therapy

• 0:00
  Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Lego Ham BBQ Some
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  barbecue on. Get your barbecue on.
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  Welcome to the BBQ Therapy Podcast.
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  My name is Tavis Bryant of Yago Ham BBQ.
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  Have you ever stood around a smoker or a grill?
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  Felt the world fade away? Now that's BBQ Therapy.
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  Joining us for a therapy session tonight is Kent Harmon of
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  Tuffy's Barbecue. On this episode of BBQ Therapy,
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  we're sitting down with a pitmaster whose BBQ journey is
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  fueled by passion, precision, and pure love for the craft.
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  Kent Harmon From the firing up first smoker to chasing flavor
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  perfection, Kent has carved out a name for himself with grit,
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  grace, and relentless Dr. Whether he's running with one of
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  the top teams in the game or mentoring the next generation,
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  Kent brings both fire and focus to everything he does.
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  This was all about the man behind the meat.
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  Let's dive in. First question is how did you
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  get the nickname Tuffy? Sounds pretty funny question.
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  Yeah. So my name is Kent.
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  Everybody in the BBQ thing now calls me Tuffy.
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  But actually my wife and I got this is like way back, I had a
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  like an Instagram picture that was up for my profile and I had
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  a ponytail and that's back when I had some hair and like a big
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  mustache. At the time.
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  She said we need to take one of those strongman pictures, like
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  basically my logo, this guy right here.
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  So we took it and a bunch of dudes at work.
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  It just got stuck after that. So we rolled with it.
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  We when we start up our team, I was like, we're doing that
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  because I already had an like a vision for how it was going to
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  look like a pig with the muscles and the dude doing the
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  strongman. I was like, that's what we're
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  going for. So that's where it started out
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  and just kind of stuck from there, man.
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  Now the picture all makes sense. The logo.
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  Is exact replica of what I look like with my shirt off so.
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  How did your BBQ journey begin with the backyard fun?
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  Or did you start off serious trying to go towards competing
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  or? No, man, actually it started out
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  as purely fun. In fact, my dad, he's always,
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  he's always done a lot of cooking.
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  My dad and I actually cooked together on the teams.
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  We never really had a, I'd say like a hobby growing up.
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  I was always like skating, wakeboarding, snowboarding,
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  doing all that kind of stuff. And he, he focused on like
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  agricultural stuff. But one of the nice things is
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  he's always cooked at our house. So he's a great cook.
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  I thought it was weird growing up my parents, they go over to
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  their house or all my friends, they go over to their parents
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  house and like their mom would be cooking.
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  I was like, what your mom's cooking?
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  That's weird. Like in my little kid brain, it
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  just made sense that dad's cooked all the time.
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  I, I had been in BBQ. I've been doing BBQ, just a lot
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  of backyard stuff, cooking for family, cooking for friends.
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  I think everybody starts out the same way.
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  But I was, there was a local competition that we had here in
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  Utah and it was called the tomato days.
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  And I looked and I was just like, OK, we, I want, I'm going
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  to try this out. Like we might as well see where
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  this stacks up. I think everybody in competition
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  BBQ kind of has the same story. But so I called my dad.
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  I was like, Hey, what are you doing at this time?
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  He's like, I guess we're cooking a BBQ competition.
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  So we, we loaded up with way too much shit at the time.
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  We have two huge odor smokers that we loaded out there like
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  seasonings galore, extension cords, generators, like all this
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  stuff. And we did because we didn't
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  know what to expect. And we went out and cooked, got
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  our asses kicked handily. But it was like the most fun
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  thing that we ever did. And so from there on out, I mean
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  it, that's where we started. That was our first little taste
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  of it, and here we are now. When you did that first
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  competition? I did, was it a big competition?
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  It was a lot of people there or competing or.
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  No, it was back. I think there were like 12 teams
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  at it. A little backyard chicken and
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  ribs deal, but it was like I said it was, we were there
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  early, we were there late picking up and it was fun.
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  It was a good way to cut our teeth.
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  And then next one we hopped into as a KCBS for me the very next
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  year. And that was our second comp and
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  we end up doing pretty well at that one.
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  And I think the hook was set man.
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  So did y'all take any classes or y'all just kept practicing on
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  your own or? Man, at that point, no, we
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  hadn't. We hadn't taken any.
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  We were still just trying to figure out.
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  I think I'd looked at some stuff online, competition, rib recipes
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  and different stuff like that, but we were just winging.
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  Obviously later on we took some classes that really helped out
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  some from like Sterling Smith, Lute and Booty that that really
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  got us off on the right track and finding some flavor
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  profiles, finding what we were looking for in meat and really
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  changed our game over the last year and a half.
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  OK, OK. And what's your favorite meat to
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  cook? And what is the favorite meat to
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  cook? I'll tell you right now, it's
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  not brisket. We, we do the best at brisket,
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  but I freaking dude, I I'm not a brisket guy.
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  I don't know what it is. I'll eat it, I'll cook it.
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  But I think my favorite still is ribs, man.
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  They're endearing to me. I think every time you get a
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  nice rack of ribs and they're pretty and the bones look good,
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  yeah, there's something, there's anything that beats it.
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  They actually still taste good to me.
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  So I think they're probably my favorite.
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  Most folks look at you like you're crazy because people love
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  brisket for some reason. I know everybody else is.
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  What do you mean? I'm like, no, I don't hate it.
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  I just, it's not the thing I prefer to make her eat.
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  So are you more of a technician or a feel it out kind of guy
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  when it comes? To oh man, we're technician all
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  the way that is I in fact, I think that's a lot of where our
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  success has come from is tracking what we do.
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  We've got a, I know Christy Vanover's got her little book
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  that she's got out, but we've, we kind of start up a Google
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  Sheet a long time ago and wherever we go, we're tracking
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  elevation, what the temperature was, whether it was windy, what
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  place we took all of our scores, we average them out.
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  So that way we can track how, what meats we're doing OK in and
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  in taste, tenderness and appearance.
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  And so that way when we go back or if we cook these comps again
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  in the same area, we already have a bearing.
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  We know what we need to do. We have notes from that time and
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  we're not taking anything more than we need.
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  We're not those guys with the tons of seizings like we were
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  when we showed up to the first comp.
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  We show up and we know what our we know what our practice is,
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  and we don't deviate from that. OK, and what's 1 technique or
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  piece of advice that changed the game for you?
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  Mainly that I would if I could tell anybody who's starting on
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  competition BBQ right now, keep track of what you're doing and
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  keep things simple. That would be my biggest piece
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  of advice. Just keep it simple and track
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  what you're doing and make little changes.
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  Yeah, that's definitely. I hear that from a lot of
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  people. Just keep it simple.
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  You overcomplicate it. It's the problem.
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  Yeah, you can get lost in the weeds pretty quick.
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  When you panic where everything started going wrong.
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  So how do you handle mistakes or curveballs mid comp?
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  I don't think I handle them very well.
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  I think my wife handles them for me a lot better.
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  She's kind of like cooler when she's out there with us.
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  She makes boxes, but she's the one that reminds me to eat,
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  drink water, pay attention to what I'm doing.
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  So if things start going South, she's usually the one to cool
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  everything down. In fact, we were at a
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  competition in Wyoming and we were cooking and I had a brisket
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  that was not done like it. It wouldn't finish up.
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  And I was just like, screw this man.
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  I guess we're just pulling this thing and rolling with it and
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  she just cut them thin. I was like, all right, we'll
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  just come in and we end up getting a 180 on that brisket.
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  So she she handled it that day. So yeah, she's the way we stay
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  calm, cool and collected, at least in our trailer, So.
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  My wife, she do the same thing. Did you eat?
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  Did you drink? I'd be so busy during the day I
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  don't be thinking about that. But did you drink?
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  No, it'd be night time by the time I didn't eat.
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  Yeah, you get that ADHD going, man.
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  You forget a lot of that important stuff.
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  So how do y'all hash out the duties on your team?
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  Do you cook everything or do y'all split the meats or?
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  Good question. Actually, my, my dad's the, he's
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  the chicken man. So he took chicken on full force
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  last year starting at the beginning.
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  And man, we have, he's like my anchor in that meat.
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  We do really well in chicken every contest.
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  I can definitely rely on that and I take the other three meats
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  and help out, you know him when I can.
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  But he's he takes on the chicken, my wife takes on my
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  wife and my mom. Actually, sometimes when she's
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  there, she'll they'll take on the boxes and make those things
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  look like putting greens and super goods.
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  It's it's definitely A-Team effort.
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  But yeah, I'm doing majority of the cooking majority of the
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  time, OK? So what's the proudest moment
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  and BBQ today as far as fry as. Well oh man.
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  Dude, honestly it just barely happened 2 weeks ago when we
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  were in Boulder City, Nevada and that was it.
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  End up turning into a an auto for the Jack Daniels
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  Invitational because Brad was getting basted.
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  End up getting his 7th GC this year so he gets an auto in
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  there. So it took him out of the Nevada
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  pot and that only left one. This competition is the last one
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  and I mean we had some heavy hitters that were there too
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  trying to get that auto drawn. We that was our first GC, but
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  also like our first, that was our first GC, but that it ended
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  up being even more sugar on top because we get an auto to the
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  Jack for this year. So got to start prepping for
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  that and pretty thankful we had a great cook that day.
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  Yeah, congratulations to that. Work is way I see.
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  I'm watching that people be traveling long distance just to
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  get those qualifiers and stuff like that is crazy.
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  Yeah, we're second. Year team.
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  So this is like crazy. I, I, it may sound weird, but I,
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  I, I know we put a lot of hard work and stuff into it.
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  The carts just fell how they were supposed to fall that time.
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  And we're not going to take it for granted by any means, but
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  it's it's a real honor to be able to go and compete with some
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  of the best in the country. What's your current setup as far
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  as y'all? What are y'all cooking on drums
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  or offset or Yep Yep. Exactly.
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  We're cooking on drums. We did have a pellet smoker in
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  the mix and we just, we cut down our meat even a little more like
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  we're not doing as much pork as we normally did the last year.
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  And now we're cooking on just three Hunsaker drums.
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  But man, we were cooking on pellets for the first little bit
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  and they were just such a pain to drag around.
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  And I don't feel like the judges are looking for pellet cooker
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  flavor now. I think they're looking for that
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  more intense pit flavor that comes from the drums.
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  So we've had a lot of success with them and man, those things,
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  they just rolls, they don't hiccup, they don't have a
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  problem. It's just consistent.
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  OK and what what do you think is 1 unrated underrated tool in the
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  BBQ arsenal? Oh, underrated tool.
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  That's a good question You know what I think the most underrated
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  tool in the arsenal is? Probably trusting your own
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  brain. I know it sounds weird, but
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  trust them when it feels right and when it's done.
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  There's there's all sorts of crap out there, fat separators,
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  thermal pens, which obviously we still use, we use thermometers
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  to get close. But you know that intuition and
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  trust in yourself being like that's done or don't touch.
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  That's not coming out even though the time is telling you
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  different. It's just it's trusting your
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  intuition on it. Yeah, definitely.
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  Because a lot of people, they get them hands burned because
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  touch it don't even don't thermometer.
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  I got these dead fingertips now. So are you one that likes quiet
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  focus of cooking or the chaos of the comp day energy?
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  No, I actually I do. I love to keep myself
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  distracted. In fact, we're focusing on
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  making sure that if we're going to these things, we're having
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  fun. So we make it a good time.
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  We talked to other teams. We've got a good group here out
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  of Utah that are majority of the competitions.
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  In fact, it's the the dungeons from here in Utah.
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  They cook with the smoke and sin bin and then also Mitch and
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  Michelle Christensen from Sling and Meats.
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  We're always together. So we're doing dinner and we get
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  each other hyped up and it's really just a fun thing that we
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  as Utah teams, we're rooting for each other and we try to make
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  sure that we're having a good time and we calm each other down
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  while we're at these comps. So y'all don't have?
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  A lot in the state y'all have a lot of surrounding y'all
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  competition. No, so Utah's weird because it's
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  like an island in the middle of the United States because
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  there's nothing within six hours any direction that you go.
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  It's. I know.
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  Yeah. Like we got like Denver, Boise,
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  Reno and Vegas. That's those are like the
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  surrounding big cities. So we have to actually travel
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  quite a bit. We're on the road quite a bit
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  this next week, this upcoming weekend, we'll be in Absterokee,
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  Montana. So we're about 8 hours out
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  cooking. So if we want to do it, you got
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  to drive. And there's not a, there's not a
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  lot of teams. I say there's probably about 5
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  KCBS competition teams or five or more contests a year out of
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  Utah that are doing it. But yeah, it's tough.
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  I'd love to hit up more contest but time off work and different
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  stuff like that definitely gets in the way so.
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  How many competitions are you generally cooking as far as a
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  year? We're cooking usually about I'd
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  say 8 to 10 a year. Good number.
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  So it's going to be probably on the eighth side this year just
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  because we've some stuff there, some closer comps that fell
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  through, but then we've got a couple more that popped up.
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  I know we'll see another one's probably going to creep in
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  there. But yeah.
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  And what does the BBQ community mean to you?
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  Oh man, it's part of the reason I think we're still doing it is
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  it's just a lot of good people. My wife says it all the time.
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  She's a food people are the best people and we're surrounded by
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  them all the time. And it's just been, it's been a
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  lot of fun. We made some really good friends
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  doing this and it really keeps you motivated, especially on
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  those contests when you get slammed or killed, you can at
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  least cheer for another team and they're there to build you back
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  up. So it's been a lot of fun.
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  We've got friends from Florida now to California, so.
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  Yeah, this mean the community can't be touched.
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  Some of the friendliest people out there.
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  Oh yeah. I go walk around competitions
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  just to get my BBQ fix and just walking around and people are so
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  friendly talking to you, let you come inside the trailer and see
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  what they're doing and get a feel for it and stuff like that.
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  So I was like, y'all don't even know me.
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  Y'all welcome me in and making me feel at home.
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  Like because I went up to Memphis and May and he did a
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  battle. Oh, did you?
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  Yeah, and despite the atmosphere and what they're competing for,
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  we all in tents, inviting in tents and getting water and food
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  and all that stuff. Like we wanted a group.
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  It's amazing how they treat you as far as that community.
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  So that's why I'm always bragging on the BBQ community,
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  because they always wonder where I'm always talking about BBQ.
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  But sometimes BBQ community treat you better than people
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  around you every day so that's why I like I'm always rooting
• 14:50
  for y'all like that. Yeah, but it's funny that I
• 14:54
  think that intimidates a lot of people from starting is I think
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  a lot of that old school mentality people, Oh yeah, don't
• 15:01
  go look at that like they're trying to keep everything
• 15:03
  secret. No, man, I don't think there's
• 15:04
  anybody who sings more about their own stuff than BBQ guys.
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  You walk over there, you're going to get a lot of
• 15:10
  unsolicited information. They're going to welcome you in,
• 15:12
  show you how they do stuff, especially if you're new.
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  When I think if you're new going into the competition scene,
• 15:18
  you're going to get what you put, you're going to get out of
• 15:20
  it what you put in. If you're social and talking to
• 15:23
  people and trying to get to know them and not super closed off,
• 15:26
  they're they're the most welcoming people in the entire.
• 15:28
  World Yeah definitely. Have y'all ever did any
• 15:32
  mentoring or judging or teaching anybody or anything like that?
• 15:37
  You know what, as far as mentoring goes, not really.
• 15:40
  I know this may sound like a little bit of imposter syndrome,
• 15:43
  but I'm like, I don't know if I fully have anything that people
• 15:46
  want to take. For me, I'm a second year cook
• 15:48
  kind of deal. And maybe here in the future, I
• 15:50
  think it'd definitely be something locally Here I'd like
• 15:53
  to do is make sure that we grow the scene around Utah, get some
• 15:56
  more cooks, get some more people that are confident and went
• 15:59
  getting some walks while they're there and getting them hooked on
• 16:02
  the hobbies. But as far as judging, yeah,
• 16:04
  we've, my wife and I are. We got certified a little over a
• 16:08
  year ago through KCBS just so we could see behind the curtain and
• 16:12
  understand fully what's happening.
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  And yeah, we actually went down to judge what is it, Bullhead
• 16:18
  City, about a year and a half ago.
• 16:20
  And it was, it was a lot of fun. It's something else.
• 16:22
  Judging is its own animal. But man, it's.
• 16:26
  Yeah, you learn a lot. Exactly, You get to know what
• 16:30
  you're going up against and then it tells you if you're you need
• 16:35
  to slow down or you need to go ahead and jump in to see if
• 16:39
  yours compete with theirs. Because I'm in Georgia, so I'm a
• 16:43
  judge for the GBA. OK.
• 16:46
  I've done a couple of judging competitions, but it boosts your
• 16:50
  confidence a little bit when you take some of them.
• 16:53
  I think I can hang with this. Yeah, some of the stuff that
• 16:56
  rolls in, especially in the backyard, you're like, oh man, I
• 16:59
  hope I'm not going to get sick off of this bloody chicken and
• 17:03
  all sorts of burn stuff. Some of them be out there
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  experimenting, so it'd be like. So do you think BBQ help you
• 17:10
  grow outside the competitions and outside the pit and your
• 17:13
  regular everyday life? Oh, that's a good, that's a good
• 17:16
  question. Yes, I think it as far as
• 17:20
  confidence goes and the ability to multitask and come up with,
• 17:25
  hey, this is not going right. What do we need to do to fix it?
• 17:28
  And maintaining that cool composure.
• 17:31
  Oh, I definitely think that translates over to to work
• 17:33
  career, all that stuff. So yeah, it's there's a lot of
• 17:37
  good things to learn from doing it besides making really good
• 17:40
  food. Yeah, 'cause going by a timeline
• 17:42
  and stuff like that, it helps you be more organized and then
• 17:46
  you can translate that into your regular life.
• 17:48
  Cause any misstep in that timeline, everything's disarray.
• 17:54
  It definitely helps you to remain focused and streamlining
• 17:58
  what you're doing. So what's next in your BBQ
• 18:02
  journey as far as personal goal, team goals or big time big
• 18:05
  picture dreaming? Man, so obviously one of the
• 18:09
  biggest goals we had knocked out early this year for the next
• 18:12
  couple of years at least one of the things we're really striving
• 18:17
  for is just to get more consistent, stay in the top 10
• 18:21
  every contest we go to, at least not blowing up meats.
• 18:25
  The in fact, that's one of the things that we've really finally
• 18:28
  dialed in to where it's consistent is we'd always seem
• 18:31
  to be like we, we take first in a meat category in a big contest
• 18:35
  or we'd we'd place top five in two meats and then we'd have two
• 18:40
  that would tank or one that's at the very bottom.
• 18:42
  And that always messed with how we were being ranked and what
• 18:45
  was happening there. So we really focused on
• 18:48
  tightening that up and I think especially with tracking
• 18:50
  information, tracking those little changes, not one contest
• 18:55
  as a season make, just sticking with your program, sticking with
• 18:58
  what you know works and just dialing in and making sure that
• 19:02
  you're letting the meat finish and it feels right to you.
• 19:06
  Definitely. So next we're going to switch
• 19:08
  in. I'm going to do something fine,
• 19:10
  switch it up, go out of college basketball where they had the
• 19:13
  brackets tournament. So what I Oh yeah.
• 19:16
  What is the 16 BBQ meat competition?
• 19:20
  And you just pick which one that you prefer to eat.
• 19:24
  And the first matchup is Bologna.
• 19:26
  Smoked Bologna versus hamburger. Oh.
• 19:29
  Freaking hamburgers all day. Yeah, no question.
• 19:33
  I'm a hamburger fiend. All right, next matchup, sausage
• 19:37
  versus pork chops. Oh, sausage.
• 19:44
  All right. Next matchup is brisket versus
• 19:47
  hot dog. All right, I know what I'd said
• 19:50
  before at the beginning, but I'm freaking taking brisket over hot
• 19:53
  dogs and you take the week, man. All right, pork belly versus
• 19:59
  smoked ham. Oh.
• 20:04
  We go a little rogue and say smoked ham on that one, OK.
• 20:08
  Next matchup is beef ribs versus smoked Turkey.
• 20:12
  Oh, beef ribs all day, baby. All right, next matchup is BBQ
• 20:18
  shrimp versus lamb. My dad already knows the answer
• 20:23
  to this one. BBQ shrimp.
• 20:25
  He. I'm not a lamb guy, man.
• 20:27
  It's. Too gamey for me, yeah.
• 20:29
  You got that fat, dude. Remember, those are like sticky
• 20:33
  hands you used to get out of the vending machines.
• 20:34
  That's what that fat tastes like to me.
• 20:36
  So gross. Right, next matchup is burnt
• 20:40
  Ends versus. Pork ribs.
• 20:43
  Pork ribs. All right, next match up is
• 20:48
  steak versus smoked chicken. Oh, let's say steaks on that one
• 20:55
  I do love. I do love chicken though.
• 20:56
  All. Right, next match up.
• 20:59
  Next round hamburger versus sausage.
• 21:03
  Hamburger. Right, next match up.
• 21:08
  All day, everyday. Brisket versus smoked ham.
• 21:13
  Yeah, let's just keep going. Brisket it man.
• 21:16
  All right, we got beef ribs versus BBQ shrimp.
• 21:22
  Oh, BBQ shrimp. What's it?
• 21:26
  We're sticking with the. Shrimp.
• 21:29
  All right, next matchup is pork ribs versus steak.
• 21:34
  Pork ribs man, I love steaks but man, ribs are still my favorite
• 21:38
  man. All right, Final Four, hamburger
• 21:41
  versus brisket hamburger. Let me clarify hamburger and
• 21:47
  hamburgers form. All right, And BBQ shrimp versus
• 21:52
  pork ribs. Pork ribs, baby.
• 21:56
  All right. And the finals is hamburger
• 21:58
  versus pork ribs. People are going to kill me if
• 22:04
  they hear this, but I'm going with hamburgers, baby.
• 22:08
  You'd be surprised, beef ribs have won a lot of times.
• 22:12
  Have they really Look, man, there's just nothing that beats
• 22:14
  a good hamburger. I'm sorry.
• 22:16
  I love it because fry egg bacon. They look at me like I'm crazy
• 22:20
  but. Dude you get every bit of that
• 22:23
  can go on a burger. So good.
• 22:25
  So good. Exactly.
• 22:27
  All right, So your winner is hamburger.
• 22:29
  All right, I got one more game. It's just answer.
• 22:32
  It's called BBQ. Would you rather?
• 22:36
  First question, would you rather cook brisket with no thermometer
• 22:40
  or no wrap? You know what?
• 22:43
  No thermometer. OK.
• 22:46
  I know brisket on feel now. And you know what?
• 22:48
  Letting them roll without a wrap sometimes is the best to get
• 22:51
  that barky goodness on the outside.
• 22:53
  It's good. OK, would you rather run out of
• 22:56
  fuel halfway through a cup or forget your rubs?
• 23:01
  Oh shit, you know what I'm going to say.
• 23:07
  Forget my rub on that one. I think the other would send me
• 23:11
  into a tailspin. Man, I don't know what I'm
• 23:12
  doing. Yeah, would you rather win a BBQ
• 23:17
  contest but get no prize or come in 2nd and win $1000?
• 23:24
  I want to win it. You say win it, no prize.
• 23:28
  All right, would you rather grill with gas forever or never
• 23:31
  eat ribs again? Or I'll say grilled gas forever
• 23:38
  20 ribs. Even if they're not mine, I
• 23:39
  still want to eat them. All right, would you rather cook
• 23:42
  in the rain or in 110° heat? Rain for sure.
• 23:51
  All right, that's. One of my biggest complaints is
• 23:53
  why are all of our BBQ contests in the freaking middle of
• 23:56
  summer? Man, it's the worst.
• 23:59
  Exactly. Especially in your area and
• 24:01
  Nevada and all this if it's hot down there.
• 24:05
  You guys have it worse. You guys have it like humidity
• 24:07
  and everything down there. Yes, yesterday it was feel like
• 24:10
  he was about to die out there. Yeah, there's no reprieve there,
• 24:14
  man. OK, would you rather forget to
• 24:16
  season your meat or forget to rest it?
• 24:20
  Sorry, forget my what? Would you rather forget to
• 24:23
  season your meat or forget to rest it?
• 24:29
  Forget my rest, I'll take that gamble.
• 24:33
  Would you rather cook on a janky borrowed smoker or a brand new
• 24:37
  one you never used? I've seen some funky pits that
• 24:43
  some of those guys have. I'm going to say the one that
• 24:46
  I've never used before. I don't know if I'm going for
• 24:49
  some of that funk. The worst.
• 24:51
  Some of these guys will probably say that it's my barrels that
• 24:54
  funk in them. Would you rather win with store
• 24:59
  bought roof or lose with your own homemade blend?
• 25:04
  Oh man, win with store bought any day.
• 25:06
  Yeah, I've got no ego in that game.
• 25:10
  All right, and I already know the answer to this.
• 25:13
  Would you rather cook chicken thighs forever or never be
• 25:17
  allowed to cook pork ribs again? I'll I'll take the first one.
• 25:24
  All right, would you rather cook for judges you can't see or for
• 25:27
  fans who critique you out loud? You know what?
• 25:31
  I would take the critiquing out loud.
• 25:34
  OK at. Least then I know if my stuff
• 25:37
  sucks. All right, your therapy session
• 25:42
  is over. If you have anybody to promote
• 25:44
  or any websites or anything that you need to give out, you're
• 25:48
  welcome to promote. No worries, if you want to
• 25:51
  follow us, we're at Tuffy's BBQ. BBQ spelled out on Instagram and
• 25:55
  then Tuffy's BBQ on TikTok, which I don't really do a lot
• 26:00
  of. I can't tell you there's going
• 26:01
  to be a lot of Tik Toks popping up.
• 26:03
  But hey, we're there. We've got some cool old videos,
• 26:06
  I guess 'cause they were pain in the ass to do when I did them.
• 26:08
  But yeah, go ahead and hop on, follow us.
• 26:10
  One thing we're Thermal Works has been we've been an
• 26:13
  ambassador with those guys as well.
• 26:15
  They're out of Utah too. So it's just nice having a big
• 26:19
  local BBQ centric company that that helps us out.
• 26:24
  And then obviously just want to thank the Utah community.
• 26:28
  They're, they're always behind us.
• 26:30
  They're the first ones to congratulate us, first ones to
• 26:32
  console us. It's just been a really cool
• 26:34
  family to be a part of. And we look forward to
• 26:37
  representing Utah finally in the Jacks.
• 26:39
  So it'd be cool. Congratulations again on that
• 26:42
  and good luck in that because they.
• 26:44
  Yeah. Thanks brother.
• 26:44
  It'd be serious, boy, but I appreciate you coming on the
• 26:48
  show and sharing your story and tips that you've learned along
• 26:52
  the way. And like I said, anybody that
• 26:55
  started in this journey with me along the first month and
• 26:59
  invested in my vision, you're always welcome to hit the link
• 27:03
  to the calendar and schedule a show whenever you would just
• 27:06
  want to talk BBQ so the door is open.
• 27:09
  Like I said, I appreciate it and thank you for taking time out
• 27:13
  your schedule to come on and speak with me.
• 27:16
  No absolute. It's a blast.
• 27:17
  It's good talking to you, good getting to know you, and
• 27:19
  hopefully we'll be talking again here in the future all.
• 27:21
  Right. I appreciate it.
• 27:22
  Thank you for coming on and we definitely see y'all next
• 27:25
  episode. Thank you for joining us on
• 27:28
  another episode of the BBQ Therapy Podcast.
• 27:31
  My name is Tavis Bryant. Please tune in to YouTube,
• 27:35
  Apple, Spotify, Amazon, in any streaming platform near you.
• 27:40
  Please pay the secretary on your way out and we'll see you next
• 27:44
  episode.