Latest / BBQ Therapy / Russ Jaques | Smokey Rebel- Smokey the Racoon’s Trip around the World

Transcript

Russ Jaques | Smokey Rebel- Smokey the Racoon’s Trip around the World · BBQ Therapy

• 0:00
  Lovely. Bring that pill.
• 0:01
  Level up with one, one bit at a time.
• 0:05
  Which I did make a mistake once and I went a bit hardcore.
• 0:08
  I thought my wife was ready for the scorpion and she worked.
• 0:11
  She didn't talk to me for a week.
• 0:14
  Seriously, for a whole week she didn't speak to me.
• 0:17
  I thought I was going to be picked out.
• 0:22
  Can you share a specific dish or moment that changed the way you
• 0:26
  thought about BBQ when you maybe it was ribs or brisket or
• 0:29
  something? Which BBQ does it mean?
• 0:31
  Taste. Wait, what?
• 0:33
  One BBQ, ham, BBQ, BBQ, BBQ, BBQ, BBQ, BBQ, BBQ barbecue on
• 0:41
  get your BBQ. Welcome to the BBQ Therapy
• 0:46
  Podcast. My name is Tavis Bryant of Yago
• 0:48
  Ham BBQ. Have you ever stood around a
• 0:51
  smoker or a grill, felt the world fade away?
• 0:55
  And that has BBQ Therapy. All right, Welcome to another
• 1:01
  episode of the BBQ Therapy Podcast.
• 1:04
  Today on the podcast, we're joined by Russ from Smokey
• 1:07
  Rebel. He's the founder of Smokey Rebel
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  and the pitmaster who took his backyard in Kent and turned it
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  into a global flavor journey. From building his first smoker
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  by hand to learning from legends in Texas and spice masters in
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  Southeast Asia, Russ blends both BBQ with worldwide inspiration.
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  We'll talk about how Smokey Rebel was born, why flavors
• 1:31
  should spark curiosity, and how a cheeky raccoon named Smokey
• 1:35
  became the face of the brand. And that's all about BBQ Without
• 1:39
  Borders. Welcome to the show.
• 1:41
  I got to tell everybody I got one rule.
• 1:42
  Make yourself at home. Speak freely.
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  I have no sponsors. You can say whatever you want.
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  Thanks for asking us, no. Problem.
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  No problem. You're the first international
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  person. Take us back to where it all
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  started, back in the backyard, Ken, how did you discover BBQ?
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  Where you talk? Did you learn by yourself or?
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  Well, it was bad. And it all actually started with
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  him getting into the American football was his first love in
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  the 80s, and then he decided that he's going to take us to
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  Florida. It was the first place in 93.
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  It was me, my brother and my mom.
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  And there we discovered BBQ, sloppy joes, Moho, Key Lime Pie,
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  all this stuff and obviously your other staples.
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  But we just felt enough of it. And my dad really was the one
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  who brought that back with him because I was 10 at the time.
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  So he went out and got like a vertical smoker, started doing
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  it in Kent and wrecking a lot of food.
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  So but then finding a lot of success as well.
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  And back then obviously there wasn't many access or rather
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  access to stuff to actually learn.
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  But he used to do what we brought back and then subsequent
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  years we went back and we made great family friends that would
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  become very close. And we've talked dad over AOL,
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  like the old dial up net on on e-mail, sending him recipes and
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  stuff like that. And I then obviously grew up and
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  become their friends and they taught me.
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  I owe it to my dad and his friends really who are now my
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  close friends. And they've ever since then gave
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  me tips and tricks. And they're just your back
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  backyard guys, back back thrillers.
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  It's just been in their culture forever.
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  So a lot of them are Mexican American and Portuguese
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  American. So I sit in the Latino sort of
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  side of stuff of food for myself.
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  That's where I'm at. And really compared with that,
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  I've had more pot chatters than than I've had cups of tea now.
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  So I'm hooked on it. I can't stop drinking it, but
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  yeah. And really, that's where it will
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  come from. And then I took it a step
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  further up, like you say, I started making my own like
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  smokers. They more of a bodge shop back
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  then and when we finally got my own place as well, my dad bought
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  us my first smoker and grill and stuff like that.
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  And it's your normal brands and whatever you can get hold of.
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  And I've gone up through the ranks and now in the UK.
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  I, I, I love the pellet grill because we can get in the right
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  woods with the pellet grill. It's quite hard to sort the
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  right woods and oak is oak. I get it.
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  But the post oak and the oaks that you guys have got here are
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  different to the English Oak does give it a different taste.
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  So yeah, so progressed into that way really is the way it went.
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  So back then when you first started and I guess when you got
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  your first grill, how numerous were grills out there?
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  Did they have a lot of different grills or it was hard to find a
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  grill back at that time? Oh yeah.
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  But yeah, back then, I think my dad actually, because he joined
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  up soon as a Costco opened up. Oh wow, He joined up at Costco
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  and that really was that opened up a door for us into certainly
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  even US meats were imported a lot more back then as well.
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  And he got a lot of grills that way.
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  But other than that, it was just your really box standard type of
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  grills that people would burn. They're what we call bangers,
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  Bangers on sausages and burgers, British BBQ.
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  Yeah, it can be great. It's come a long way now.
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  But back then on the Mass, it was this burn what you can.
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  So. But we were lucky with the
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  Costco, really, that changed our lives and opened up a big door.
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  So thank you. Costco seems to have to say
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  anything. What do those early cooks that
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  you did back in the day teach you about patients, fire control
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  and building flavours? Yeah, Oh yeah, definitely.
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  And I think that's that's one thing that you always learn the
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  hard way. And even now when guys talk to
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  me about it, they never really get that concept at 1st and I
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  didn't nodded my dad. It's it's all on patience
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  believing in the process and and your thermometer or your fem pen
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  or whatever you've got and then then elements then give you the
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  great BBQ. It's but yeah, I think we've the
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  amount of food that we messed up with was unbelievable.
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  You cooked in some legendary BBQ regions like Texas, Carolina and
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  Kansas. What did each place teach you
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  about not just BBQ flavours, but the stories behind them?
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  Each place and I think one of the things being British and the
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  cup, looking into the US and different states is how
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  different each state is and each technique and process is
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  different as well. So for me personally, obviously
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  Texas is where BBQ's at and that's not because it's
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  trending, that's just where BBQ is in my flavour profiles.
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  And that's the Latino side of stuff mainly.
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  As well as coming into the BBQ a lot more now because many years
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  ago when we come to Texas, it was more of your sort of old
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  school barbecue and there wasn't any queues.
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  Seeing that change from an outside is quite interesting
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  thing to see. So with the other like Kansas
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  and Carolina, the differences are are massive really.
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  And the process is again different and the culture behind
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  it amazes me. And I think a lot of people that
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  haven't visited from outside the States don't really fully
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  understand that until they get here and have that amazing
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  experience themselves. Yeah, definitely Texas.
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  Like it's a whole experience. I'm waiting to go there myself.
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  Exactly. And there's just so much more to
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  barbecue here as well. And it's, it's that Southern
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  hospitality is amazing. And I love the Texan people
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  because of how they've welcomed me and my family over the years.
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  And I can't fool it. That goes for the other states.
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  But Texas, you're winning. Yeah, I definitely understand
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  that because it's like I say on every episode, there's some of
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  the friendliest people that lose all Tim Sheer.
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  They invited me to the NASCAR to help them and I asked to help
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  him just to meet people and just to get an atmosphere of how he
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  operates, just to learn. And I got the experience of how
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  NASCAR was and they invited me in to see the NASCAR races and
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  stuff like that. But most of them just meet me
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  for the first time. But they took the time to invite
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  me out and let me experience how it is the how you deal with
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  business and I promote yourself and all that.
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  It allows me to learn. I was out there helping them and
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  but it's also promoting them, but it's also promoting me
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  because I'm learning even though I'm helping them and working
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  with them. So it's definitely a great
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  atmosphere. People roll out the red carpet
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  to help you and tell you what they know.
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  Most folks, some people hide, but some people that tell you
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  information that you need to know because at the end of the
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  day, you still got to be better with them when it comes to
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  competing and stuff like that. But it's a definitely community
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  driven atmosphere as far as when it comes to barbecue.
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  Yeah, definitely. And I think that's it.
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  And I mean, just touching on what you said there, I think
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  they were sharing information and knowledge is key to making
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  barbecue and life in general better, I think.
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  And I, like you said, it's not just about you doing it better
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  than them, it's about being yourself.
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  So if you're yourself and you've got your own take, you're always
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  going to be different. And there's room for everyone,
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  right? That's what is a big place.
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  And there's a what is a 300 million people in the US alone?
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  You ain't going to feed all of them.
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  You just need your little crowd that believe in you and that's
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  it. That's what we believe in
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  anyway. And certainly here it feels like
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  that. Yeah, definitely, because
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  everybody got different taste buds.
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  So what might be good for me might be different for you and
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  different from him. So it is everybody has room to
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  enjoy and everybody enjoy their flavors and they take on BBQ
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  because everybody, some people like traditional, but some
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  people don't like traditional. Some people like to spice it up
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  and there's other people that like people to spice it up and
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  try different things. It's definitely enough for
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  everybody out there. Oh yeah, and you mentioned you
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  went to Southeast Asia and it changed the game for you.
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  What did you discover about smoke and spices out there that
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  help you? I've discovered many parts of
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  the world, especially Southeast Asia, is cooking over fire and
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  with fire as a daily routine for people that live in that.
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  There are many different levels of technology in these areas and
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  some are not just not there yet. So the traditions of fire
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  cooking are everyday thing. So then flavours are naturally
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  infused in a lot of their cooking and the spice levels are
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  off the chart. There's a lot of different
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  varieties out there obviously, and there's dishes that would be
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  impossible to recreate outside of Asia because just you just
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  can't get them ingredients. And that's the one thing in
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  England as well, certainly growing up that we noticed over
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  the years was how more the ingredients started coming
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  through. And are you only in recent years
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  now with a few of the chillies even like the Cohelio now is
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  something that's on in in people's heads.
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  And you can get it in England now.
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  And in the past that was something that you had to hunt
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  out. And Asia still feels a bit like
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  that with a lot of their chillies.
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  It's you still not seeing them and you won't do but to go
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  round. And it was up through Indonesia
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  that travelled Malaysia, Thailand, Cambodia, all of these
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  places again, completely different to each other.
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  And you would learn that a lot of these guys would actually
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  have this fusion that I like. So the Cambodians, for example,
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  they had the French over there for a very long time.
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  So they eat a lot of curries with the baguettes and cheese,
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  which really took me back because the rest of the many
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  other parts in Asia, they stick away from dairy products because
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  of the heat. So there isn't any cheese in any
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  of their ingredients. So yeah, it's things like that
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  really started getting my mind going as I grew up about
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  actually crossing over flavours, bringing different parts of the
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  world together. And like I said, I have having
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  no borders. A lot of stuff goes in hand in
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  hand. So the flavours in Asia still
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  blow my mind and I don't think even in a lifetime I certainly
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  wouldn't be able to discover all of the food.
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  There'll be always something new to eat when you go to Asia.
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  But that's definitely good on your part because you can make
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  something that's universal for everything, and not just for USA
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  or not just for the UK, but what you have is for since you've
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  been around to everywhere, you can make something that's good
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  for everybody across the board or wouldn't, no matter what meat
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  they eat or vegetable or anything like that.
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  So that's definitely an advantage on your part.
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  Yeah, and I think that's what we've seen.
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  We've seen that with the rubs as well.
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  Is even in the UK is it's regional.
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  So up north, I'm sorry, I'm going to shout out the
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  northerners. They're absolutely amazing and
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  they're they're banging out some great tacos, but there's no heat
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  to it. And they'll they'll bring that
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  heat down. And then if you go into your
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  London areas where you've got a little bit more of a diversity
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  of different people from different cultures, you get a
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  little bit more heat. But they're not when you come
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  outside of that, it's even the same in the US, you go round
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  into the to the to the Mexican areas, you're going to start
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  getting that heat and you start going into other areas, you're
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  going to start getting that less heat.
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  So yeah, definitely that. And it's just bringing it
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  across. When I cook Asian food at home
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  for my family, what I whip up for myself is very different.
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  What I whip up for the for my wife and my boys, because
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  they're just, I'm training them with the level of heat, but what
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  I do is I poison them slowly. That's what I've learned.
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  Lovely. Bring that level up with one,
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  one bit at a time, which I did make a mistake once and I went a
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  bit hardcore. I thought my wife was ready for
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  the scorpion and she worked. She didn't talk to me for a
• 14:16
  week. Seriously, for a whole week she
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  didn't speak to me. I thought I was going to be
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  picked out. Can you share a specific dish or
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  moment that changed the way you thought about BBQ when you maybe
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  it was ribs or brisket or something?
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  Which BBQ? That's the main taste.
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  When what one, what one? That's the thing.
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  What changed my mind really, or the way I thought about it would
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  actually be quite recently actually, And that would be with
• 14:46
  a shorts pit room and with Robert over there and Bill Dumas
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  doing their things. So you've got Bill of his
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  sausages and eating his sausages just took me to.
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  I was like, wow, how do you get that into a sausage?
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  Because he's got all crazy types of recipes.
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  And I think at that point he done a with us, he'd done a
• 15:06
  British roast lamb sausage and he got all the elements of the
• 15:10
  roast dinner into the sausage. Yeah, it just took me.
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  I didn't think it was possible. I didn't think you could have,
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  because he's very big on the visuals as well.
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  So he put the visuals into it. And then with Robert there with
• 15:22
  his chicken and the way that he gets the smoke into it and crisp
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  up that skin as well, it just, it changed a lot of my view on
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  barbecue. And I think as well for that
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  because I hadn't been back for quite a while on how far
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  barbecues come from the old school traditional to new fusion
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  and trying different things. A sausage roast dinner, but
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  smoked. This is where this is where it's
• 15:49
  going or where it's gone. And I was just like, wow, there
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  you go. So that that as recent as that
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  for me in the change. Yeah, that's good.
• 15:59
  What if we're going to start in talking about the Smoky Rebel?
• 16:02
  What inspired you to turn your barbecue and journey into a
• 16:05
  brand and make you start your own brand?
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  So I used to have a catering business doing barbecue and it
• 16:12
  was called Odin's Cookhouse and it was Viking themed as you can
• 16:15
  see by my hair. I like, I thank for myself as
• 16:18
  poor and I'm nothing like him, but I like to pretend I look
• 16:21
  like him. But anyway, it was Viking
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  themed, do wild food. So poor venison and all the
• 16:29
  other staples. Probably smoked brisket.
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  The brisket's different in the UK certainly back then when I
• 16:35
  started that out because this was probably over 16 years ago.
• 16:38
  So it was more pulled because we haven't got the grain fed
• 16:42
  brisket so it's better to boat it and pull it, put it in a
• 16:45
  sandwich and no one knew what it was.
• 16:48
  So we went from that to actually, I don't know if I can
• 16:53
  keep up work because it was 2 jobs at the time to support the
• 16:57
  family and it was a weekend and then Ralphie come along my other
• 17:01
  son. And I thought I need to turn
• 17:05
  this business into something where I'll have more time.
• 17:08
  So I did that and I have less time now with the Smokey Rebel,
• 17:12
  but here we are. But that was the fault.
• 17:14
  The fault behind it was that I would be able to be more
• 17:18
  available for the family. But it didn't go that way and it
• 17:21
  hasn't gone that way. And one day it will, I'm sure.
• 17:24
  But that's why we're all here, right?
• 17:26
  But I thought to myself, let's do something where I'm putting
• 17:30
  all of everything I've picked up over the years into a can so
• 17:34
  people don't have to worry about top ingredients, no fillers or
• 17:40
  additives and stuff like that. And they know everything that's
• 17:43
  in there has come from experience and only the best has
• 17:46
  gone into it. And then while I was processing
• 17:51
  all of that, my wife said, why don't you stick it in a can?
• 17:54
  And then that's, that's, that's where we are.
• 17:57
  That's where we are now. So we've got these flavours in a
• 18:00
  can and that's how Smokey Rebel was born before COVID.
• 18:05
  COVID hit slowed me down a bit because obviously we did.
• 18:10
  That was going on. So we were looking at ways of
• 18:13
  getting this product out at the time.
• 18:16
  And then the online all went crazy.
• 18:19
  I wasn't really big on Instagram.
• 18:21
  I'm 42, so I was I was more of a Facebook sort of era, but I
• 18:27
  never really enjoyed it. So I didn't really get it.
• 18:29
  So I missed that boat on that social push of everyone being at
• 18:32
  home and trying to communicate with everyone.
• 18:34
  To be honest, having a family, I was quite happy in my little
• 18:37
  pod. So we start started getting that
• 18:40
  out. And as you're getting yourself
• 18:42
  out there in this day and age, seems to be the way to go to, to
• 18:47
  grow really is if people don't know about you, you don't exist.
• 18:51
  And if you don't take a picture of your food, it never happened.
• 18:53
  That's what it seems like now. That's definitely true, all
• 18:58
  right, but it's it's definitely good the different social medias
• 19:01
  that they have. It's hard to understand stuff
• 19:03
  like TikTok and all that, but I mean.
• 19:09
  Help me if there's anyone out the account with TikTok, I don't
• 19:11
  get it. So I know that's right.
• 19:14
  Smoky rubble rubs are more than just seasoning.
• 19:17
  It's a philosophy for behind them.
• 19:19
  What's the what makes your blend stand out different from
• 19:22
  everybody else's? That's, that's a great question.
• 19:25
  And that's something we found out in England, but more so in
• 19:28
  the US was how nuanced the rubs are.
• 19:31
  So a lot of our ingredients, stuff that's just not really on
• 19:34
  the market like there'll be, or at least in one of the rubs is
• 19:37
  that there's a spice that's just not commonly used and that's not
• 19:42
  on purpose. That's just come from my
• 19:44
  experience. We got, for example, sumac in
• 19:46
  one of our rubs, which is the Hickory hog and that just cuts
• 19:49
  across to give it that bacony flavour with that because we
• 19:52
  don't, we haven't got anything artificial.
• 19:54
  So it gives it that sort of bacony hit with the smoke and
• 19:57
  it's a citrusy flavour. But it really works with the
• 19:59
  with the with the Hickory salt that's in there.
• 20:02
  And that one obviously, I just thought.
• 20:06
  Procuring it in the past hasn't really been a problem on that
• 20:09
  one, but in the US it's something that's not really
• 20:12
  used. So it's quite interesting with
• 20:15
  that. So what makes us stand out is
• 20:17
  the fact that we haven't made our rubs around what's
• 20:21
  available. It's what's important to the
• 20:24
  recipe and what the recipe is. And I've, and it's to our
• 20:28
  detriment as well because there's some rubs that have
• 20:31
  never come out and there's some rubs that nearly didn't come
• 20:35
  out. So the El pastor in the UK side
• 20:38
  is for us, we wanted real pineapple, for example, like a
• 20:41
  real fruit pineapple ready available natural flavourings,
• 20:45
  obviously. But it nearly killed me finding
• 20:49
  real pineapple. And I've got a sauce and we
• 20:51
  shipped that in and we blend it now.
• 20:53
  But that one that wouldn't have gone ahead.
• 20:56
  I would have never have said let's do a natural pineapple,
• 21:00
  that like flavouring. That would have just been
• 21:03
  completely against their ethos. And that's just personal
• 21:06
  preference. There's nothing wrong or I'm not
• 21:09
  anti, you mustn't eat anything other than natural or I'm
• 21:12
  certainly not a crusader. But for me and the product, it's
• 21:16
  got to, it's got to have that quality and it's got to be real.
• 21:20
  And that's what we try to keep it and it's strictive.
• 21:23
  Sometimes we step back and say is this smoky rebel?
• 21:26
  Is this real as in even from the ingredients to us and I look at
• 21:30
  Willy team, we say to each other, is this real?
• 21:32
  This is real, a smoky rebel and we go with it.
• 21:34
  So what makes us stand out is we're real, from the core to the
• 21:38
  ingredients. OK, OK, definitely.
• 21:42
  Since we're talking about the rubs, we're going to go through
• 21:44
  the rubs and you can explain a little bit about each one of
• 21:47
  course as we got the chair force with Willy the man behind and if
• 21:53
  y'all can explain about that one again for those that don't know.
• 21:57
  Yeah, so the Cherry Falls, this is Blanco.
• 22:01
  I love this dog. I lost my dog on the way out
• 22:03
  here. My, my, my love of my life.
• 22:05
  Odin and Blanco's made it a lot better for me, to be honest.
• 22:08
  It's very emotional when I got here and I've been looking in
• 22:10
  Blanco's eyes. But anyway, she's come to say
• 22:12
  hello. But yeah, the Cherry Falls.
• 22:13
  The Cherry Falls is a really interesting one because I've
• 22:16
  never mixed. I've never mixed the cherry rub
• 22:19
  and I had no intentions of doing it either.
• 22:21
  Like I say, we're always real so it's not ever look out there and
• 22:24
  see what's working. Shall we do that rub?
• 22:26
  It's never been that for us. But we met Willy TA couple of
• 22:30
  years ago now and we hit it off and he said to me when we joined
• 22:35
  up, we said to each other, I said what rub do you want to do?
• 22:38
  And he said a cherry rub. And I thought, Oh my goodness,
• 22:42
  where am I going to get the cherry from the first thing?
• 22:45
  So we worked on the blend together, which is completely
• 22:48
  Willy's blend. Like I say, it's not my blend.
• 22:51
  And we work together on it and I've we get over the humps
• 22:55
  together. And the biggest hump was the
• 22:57
  cherry. Actually finding a sauce in real
• 22:59
  cherry, even in the UK, isn't, it isn't easy.
• 23:04
  So that one, we worked together, we got it all going, we
• 23:06
  redefined it, we tested it a million times and on every
• 23:10
  single bit of protein and vegetable you can think of.
• 23:12
  And there'll be still stuff we've missed.
• 23:14
  But we rigorously tried, tested it and we got it to where Willy
• 23:18
  and I were both happy because we had to both be happy on it,
• 23:21
  obviously. And it's smoky rebel.
• 23:22
  It's real. It's Willy's who is a rebel,
• 23:25
  100% rebel. He was happy with what we've
• 23:28
  come up with. And then we give the nod and
• 23:31
  then that was it. Cherry False was born.
• 23:33
  And I do believe I don't want. I think we're pretty much what,
• 23:36
  I don't quote us on this, but I think we're pretty much the only
• 23:39
  one that actually uses real Cherry.
• 23:42
  I. Don't know why got.
• 23:46
  To be different. All right, let's move to the
• 23:49
  SPG. Yes, SPG.
• 23:53
  That's been my base obviously for many years and it's just
• 23:56
  where I like it. It's a blend where the salt and
• 23:59
  the pepper is where I like it. Is it any different to others?
• 24:04
  You'd be the judge. SPG, They say it's SPG.
• 24:07
  The salt in it is a high grade salt and the grain's a little
• 24:10
  bit bigger because I like that penetration into the meat.
• 24:14
  And also with SPG, you're normally whacking that on during
• 24:19
  the cook or just before it. So I wanted something that would
• 24:22
  hit quite hard and not disappear when you hit hit that grill,
• 24:25
  which is what the big grains do give you that.
• 24:27
  There's certainly be some left on it and that's part of that
• 24:31
  rough success, I do believe. But for me in my cooking anyway.
• 24:35
  So yeah, there's that's the SPG. OK.
• 24:39
  And next one I have is Hickory Hall Pork Rub.
• 24:42
  You did a little bit about that, but you can explain anything.
• 24:45
  Else, yeah, definitely. We've gone over to sumac with
• 24:48
  that one. Again, we've with most of these
• 24:51
  rubs. The difference in that is a bit
• 24:53
  of sumac and actually real, real Hickory salt.
• 24:57
  So a lot of a lot out there will use oils, but I'm not cast in a
• 25:01
  shadow. It's expensive stuff.
• 25:03
  Real Salt smoke salt is expensive because of the process
• 25:06
  of actually smoking it. And then that's all we actually
• 25:11
  smoke and ship that in ourselves to the UK because like I say,
• 25:16
  there's not much Hickory in in the UK at all.
• 25:18
  In fact, I found one tree and that was in Bedford Park and
• 25:22
  I've got a picture of me and the family, but it's 1 little Hickey
• 25:24
  tree, Hickory tree. It looks terrible because it's
• 25:27
  missing the sun. In fact, it looks a bit small.
• 25:30
  But yes, there's not much Hickory.
• 25:31
  So we get, we get that done here, shipped over and it will
• 25:34
  be the same for the US when we're here.
• 25:38
  And the wingman wing rub. The Wingman wing rub, now that
• 25:42
  one is what I like to call a Latin style BBQ crossover.
• 25:49
  So that one and all of them, I don't believe in cayenne, but
• 25:53
  again, not against cayenne, but cayenne is a great chef's trick
• 25:56
  to put in heat to stuff that you don't want the flavour of a
• 25:59
  chilli because cayenne doesn't have any flavour, it's just
• 26:02
  heat. So with the wing man, the blend,
• 26:05
  I want the flavour of the chilies that are in there and
• 26:08
  that sort of more traditional BBQ flavour, but more swinging
• 26:13
  over the mix, the mixed border only a little bit.
• 26:17
  So that's the wing man. It's great on chicken.
• 26:19
  And we put wing man because we just want to give people idea
• 26:22
  what to stick it on. That's why we call it the wing
• 26:24
  man. And I don't know if we've got
• 26:25
  one here actually, but he actually looks a bit like Tom
• 26:28
  Cruise, the Smoky River. That's because I look like Tom
• 26:32
  Cruise sometimes, I tell myself. All right, a Revolution beef
• 26:37
  rub. Revolution Beef Rub, that that's
• 26:40
  my take on my visits to Texas, but with more than Mex, so I
• 26:45
  call it Mex Tex. So it's more predominantly
• 26:48
  obviously with the Mexican chilies in it and then the salt
• 26:52
  and pepper, which is pretty much Texas.
• 26:55
  It really, you talk to the old school guys, they go, ah, that's
• 26:57
  all you need, salt and pepper. Just put salt and pepper and I'm
• 27:00
  done. So that's the Texas reference.
• 27:02
  And then with the cans, I give a bit of fun.
• 27:04
  Again, I don't think we've got one here to show you, but that
• 27:07
  one's a nod to the Alamo and Smokey Rebel.
• 27:09
  The raccoon is Davey Crockett's little hat on a big ball.
• 27:14
  On a law very festive cans and the designs very I like them.
• 27:20
  It stands out from everybody else's.
• 27:24
  The al pastor Taco rub. So El Pastor, the El Paso, I
• 27:29
  learned from my my daddy's friend.
• 27:32
  And like I say, they've had a hand in all the rubs like over
• 27:34
  the years. But El Pastor was specifically
• 27:37
  to Luis, who's he lives in Florida, but he grew up in
• 27:41
  Mexico City and he would always tell me stories about that
• 27:45
  because he knows a bit about our culture.
• 27:47
  After we have a drink in England that's not going that way
• 27:50
  anymore. But most people would go for a
• 27:52
  kebab after having a drink. And that's what basically in our
• 27:55
  pastore is a similar process. So that's where I learnt them
• 28:01
  flavours from with the aciotti and the pineapple that nearly
• 28:04
  killed me and Helio and all stuff like that.
• 28:07
  It was Louis that introduced me to that and we I love the
• 28:12
  history. So that Cairns actually Tipioca,
• 28:15
  the Jaguar God, Smokey rebel and he's in Aztecs.
• 28:18
  That's a nod to them guys. Although al pastor means
• 28:23
  shepherd more translates that way because of the way that the
• 28:27
  Lebanese used to. The Trumpo is what the Mexicans
• 28:30
  call it is the Chiwama with the kebab where they pick meat off.
• 28:36
  So that's the technique they use for that.
• 28:39
  So like I said, it's all of these profs references that that
• 28:44
  bring the cans together for me and different experiences.
• 28:47
  And that's a nod to Louis and his days of having a few drinks
• 28:51
  and eating a kebab in Mexico City.
• 28:54
  The El Pastor. OK, next we have the Texas red
• 28:58
  chili mix. That one is completely built.
• 29:01
  So we've got this one here there.
• 29:02
  You can see him there, that's built in.
• 29:05
  Yeah. Thank you.
• 29:06
  Very well. You can see straight away.
• 29:08
  Yeah, that's his that's completely his chili chili mix.
• 29:11
  And it's a Texas red. So he again, same process that
• 29:16
  we went through with Willy here, He told me the fundamentals of
• 29:20
  the dish and then I worked on the blend side of the dish.
• 29:25
  So what we wanted with that one was a real Texas chili, no
• 29:29
  additives. And you, you don't need much
• 29:32
  more to add to it. So that one is just add in your
• 29:35
  tomatoes and bell Peppers and onions and you're pretty much
• 29:39
  good. And your meat, obviously your
• 29:40
  protein and you're pretty much good to go.
• 29:43
  And it saves all that blending. It's packed full of Wahilios and
• 29:46
  all sorts. OK, Chipotle Cowboy chicken.
• 29:52
  Chipotle. Yeah, Chipotle, Cowboy Chicken.
• 29:54
  Now that one's that the artwork on that's a nod to my granddad
• 29:58
  because he used to love John Wayne and it was actually called
• 30:00
  Chipotle chicken at first, but we but it confused everyone
• 30:03
  because they thought it just goes on chicken.
• 30:05
  But it is great on chicken and it is obviously Chipotle.
• 30:09
  There's some paprika in there. There's onion, mustard, all of
• 30:13
  it, all of your classics to give you a bit of a chicken rub.
• 30:17
  But we called it the Chipotle chicken.
• 30:20
  And that was in my crazy head, a bit of a bit of banter to Texas
• 30:24
  about the chicken fried steak that's got no chicken in it
• 30:28
  because, oh, this is great on on beef as well on my fajitas.
• 30:32
  And I'm like, yeah, of course we called it that because of this.
• 30:35
  And no one really got it. So we changed the name to
• 30:37
  Chipotle Cowboy, mainly for the UK guys really.
• 30:41
  OK. And the Greek Odyssey.
• 30:44
  Euro rub. Yeah, Greek Odyssey, you put a
• 30:47
  gear off Skyros, everyone calls it different ones, different
• 30:50
  names. And that, that that's the Creek
• 30:52
  kebab, different to the Turkish kebab.
• 30:54
  And that comes from my time again with my family in Greece,
• 30:58
  Kit Crete, Sparta or Athens or places like that.
• 31:02
  They've all got a dip. Again, they've all, they're all
• 31:05
  different regions to tell you different ways of doing it.
• 31:07
  And I've smoked your rebel fight.
• 31:08
  That one they have, they don't really like heat in their food,
• 31:12
  like a little kick through it. So there's a little tiny bit of
• 31:15
  an underlying heat just to keep it warm and give you that
• 31:17
  flavour. Again, no cayenne, but that's a
• 31:20
  secret ingredient, that one, which is one of the nuances
• 31:23
  that's in that and we've been having much fun getting sourced
• 31:27
  here. OK, Miami Moho Citrus Blend.
• 31:33
  Miami Moho. The Miami Moho for me is very
• 31:37
  nostalgic because I can say that's the first, that's the
• 31:39
  first place I visited from a child was Florida and Miami.
• 31:43
  And that's why, for all my sins, I'm a Miami Dolphins fan.
• 31:46
  I'm sorry, but that's what I picked him up.
• 31:50
  Yeah, this May I picked up the Dolphins because he's actually,
• 31:53
  it was Oakland Raiders. No, sorry, it was LA Raiders
• 31:57
  when he picked him up. Then it was Oakland, and now
• 31:59
  they've moved up to Vegas. But anyway, yeah, he the Moho.
• 32:02
  He's that's where I learned it in Miami.
• 32:05
  And again, with Moho, it's Cuban.
• 32:07
  There's a big community, community down there at Cubans.
• 32:10
  Moho's really big. They don't really like spice.
• 32:13
  I've put habanaro in it because I like that spice.
• 32:17
  And not only that, there's actually a bit of a reference to
• 32:20
  that. The habanaro used to be
• 32:23
  cultivated, or still is, but used to be cultivated in Havana,
• 32:27
  which that's what habanaro means.
• 32:29
  And they used to send that to the Mexicans.
• 32:31
  Obviously now they're cultivating it themselves, but
• 32:34
  they didn't really look, they didn't really put it in food.
• 32:36
  They used to just ship it to Mexico.
• 32:38
  So the Moho's in a lot of other Mexican dishes as well because
• 32:42
  of that crossover of the cultures.
• 32:45
  Yeah, the Moho. What?
• 32:46
  What a nostalgic rub for me. One that I probably used the
• 32:49
  most, if I'm being honest, just because that's where I'm at.
• 32:53
  Is it my favorite? No, they're all my babies.
• 32:55
  But that's probably the one I used the most and my go to.
• 32:59
  OK, holy jalapeno fajita seasoning.
• 33:03
  The holy jalapeno. Now in the UK the jalapenos have
• 33:07
  a strength of a bell pepper and that's because most of it's
• 33:10
  cultivated in the Netherlands and it's first crop and they do
• 33:14
  it on purpose a bit because most of the guys in Europe and the UK
• 33:20
  can't handle a Zinger tower meal.
• 33:21
  I don't know if you guys have them, the KFC Zinger Tower one,
• 33:24
  they sweat on them. So they tried to keep it more
• 33:27
  like a bell pepper than it's sorry, Northerners of England
• 33:30
  that's made for them. I wanted a real, I wanted a real
• 33:34
  jalapeno. So we sourced the jalapeno from
• 33:36
  Mexico and it's got that, it's got that strength and it's got
• 33:39
  that jalapeno because the jalapeno hit.
• 33:43
  And what I like about is, you know where the Scoville's are
• 33:46
  sitting on that. But each crop is different and
• 33:49
  we have a range where we know it's going to be in between on
• 33:52
  that one. So if you do like your jalapenos
• 33:55
  and you want real ones, then the Holy Jalapeno Fajita Rub is
• 33:58
  where it's at. OK.
• 34:01
  And the last one is Spitfire Spice Blend Rub.
• 34:05
  Spitfire Spice Blend Rub. Now that one has ghost pepper in
• 34:09
  it, which I would have thought would have been easy for us to
• 34:11
  find here in the US, but it's apparently no one wants to touch
• 34:15
  it. So it's been quite interesting.
• 34:18
  But a ghost pepper is actually from Northeast India and that
• 34:21
  flavour is, I like to call it like a central sort of BBQ like
• 34:25
  flavour. It's not Texan, it's not really
• 34:28
  anywhere in other than just what you'd expect from a BBQ.
• 34:32
  But with the smoky rebel twisted, a bit of ghost pepper
• 34:34
  and a few other little secrets in there to bring it out.
• 34:38
  Once people eat it, they do actually really enjoy it and
• 34:41
  they realize that it's just how much you put on to what heat
• 34:44
  level you're at. If you load it then yeah, you're
• 34:47
  going to, your socks are going to fly off, but it's never going
• 34:50
  to be over the point of unenjoyable or not make it tasty
• 34:55
  because it's there for a reason. With any heat, it's all about
• 34:58
  balancing it out and making sure that the pain's worth the the
• 35:02
  flavour. But there isn't any pain to it
• 35:04
  to be honest. It's all balanced out and you
• 35:07
  don't need to put too much on. My family all eat it, my boys
• 35:10
  eat it, my wife eat it. Like I said, I really killed her
• 35:14
  with a scorpion and they love that one.
• 35:16
  But that one's the Spitfire. It's called Spitfire because
• 35:19
  it's the 131 Kent Spitfire Squadron, and that's where I'm
• 35:22
  born and raised. And you can trace that squadron
• 35:27
  back to northeast India, where the ghost pepper eventually was
• 35:31
  cultivated. OK.
• 35:33
  And which one of them was the first one that you created?
• 35:36
  Which season? First one was the Chipotle
• 35:38
  Chipotle chicken, Chipotle cowboy because I wanted that mix
• 35:41
  hit like a real fajita and crossover into chicken because
• 35:45
  chicken's my favorite thing to eat, OK.
• 35:49
  And which one? Which one is the most popular
• 35:51
  and which one is the most underrated that you think?
• 35:54
  Yeah, I'll tell you what the that's a good question.
• 35:57
  The most popular, and this is the UK is SPG because like I
• 36:00
  said, and again, I'm not going to cast a shadow on the guys
• 36:03
  from the UK. They they can't handle or cheer
• 36:06
  to save their lives. I'm sorry guys, it's the truth.
• 36:08
  So they say SPG and they go, OK, salt, paper, garlic, I'm going
• 36:11
  to be safe for that. So that's the most popular and
• 36:13
  the most underrated is definitely the Spitfire because
• 36:16
  people, the only reason it's underweight is to say don't ever
• 36:19
  get to to, to try it. And when we're at events and we
• 36:22
  put it in their mouths, they're big believers of it.
• 36:25
  OK, let's talk about Smokey the raccoon.
• 36:28
  Where did the idea come from and what does he represent?
• 36:32
  Smokey the raccoon I absolutely love raccoons.
• 36:35
  Raccoons are my favorite animal of all time, so I wanted to I
• 36:41
  wanted to find a spirit animal for barbecue and obviously it
• 36:46
  was easy for me with the raccoon being my favorite animal.
• 36:50
  I was like, hang on a minute, that completely is what BBQ is
• 36:53
  to me. Shenanigans, having fun, being
• 36:56
  cheeky and watching them. They can be very loving, but
• 37:00
  they can also be very aggressive.
• 37:01
  And again, it's a bit of a joke that the fact that most people
• 37:04
  in Texas hate them with love. And I think that's that's me
• 37:09
  really. So I'll go with a raccoon and it
• 37:12
  raccoonifies BBQ for me. And they're just funny animals.
• 37:15
  So it was actually my friend that drew him and she's great at
• 37:18
  drawing the Smokey. It took a while when I first
• 37:22
  asked her to do it, she drew a little chubby, almost like a
• 37:26
  chipmunk because I said make it look like me.
• 37:28
  So that's made me happy. But then I made him a bit
• 37:32
  slimmer. Yeah, my favorite design is the
• 37:35
  Al Pastor and of course the Miami Moho.
• 37:38
  Yeah, right. So he the idea is he goes across
• 37:43
  into he's everyone and everyone. He's not me smoking rebels, not
• 37:48
  me. He's he the idea is he's me,
• 37:51
  he's Willy T he's Bill and he's even you.
• 37:54
  He's everyone that just wants to have great food and a great time
• 37:58
  and fun. OK.
• 38:01
  And how did you come up with the concept of the pop top can and
• 38:05
  what was the response that you've been getting from the
• 38:07
  can? I've got to give it to my wife.
• 38:10
  It's completely my wife's idea. She said why don't before COVID?
• 38:13
  She said when you do your abs, why don't you put them in a can
• 38:17
  and I said sounds like a good idea.
• 38:19
  She said what she was thinking was the idea was we was going to
• 38:22
  put a target on the label. She said put a target on the
• 38:24
  label and people can shoot them like with Nerf guns or whatever
• 38:27
  they got and shoot them off for a bit of fun.
• 38:31
  And it went from there. And when I actually researched
• 38:33
  it, it's actually better in the can.
• 38:35
  One, it keeps it's fresher because when we do can, it's all
• 38:37
  canned temperature and the environment that it's canned in,
• 38:41
  it will stay in that environment.
• 38:43
  So you don't get sunlight on them, which sunlight degrades.
• 38:47
  Even your lights in your kitchen will degrade spice over time and
• 38:52
  it's a little bit more environmental friendly.
• 38:55
  They're a lot easier to recycle. They go back into the system
• 38:58
  once they go into recycling and they're cool.
• 39:01
  They look cool. They're a talking point.
• 39:03
  We wanted something that people would be happy to display as
• 39:06
  well in their pit. And that's why we went with a
• 39:09
  raccoon as well, because it's something that you want to put
• 39:11
  on the side. And one of my customers was a
• 39:15
  sweet old lady in England, or she still is.
• 39:17
  I haven't seen her for a while, but she come up to me and she
• 39:20
  said, Joe, I love your spices. If they're great, I use them all
• 39:23
  the time. That was shocked me because this
• 39:26
  is an English old lady. So it took me back a bit.
• 39:28
  So I've told you about not being able to have spices, but she
• 39:32
  could. And she said, do they make me
• 39:34
  smile everyday? And I've got them out on my
• 39:36
  kitchen top and they make me smile.
• 39:38
  So I was like, wow, that that's exactly what we wanted.
• 39:41
  So that was a win for me. Yeah, definitely.
• 39:45
  Like you said, you wanted to spark curiosity, but definitely
• 39:48
  seeing the can and seeing the design on it, it's going to
• 39:52
  attract your attention because you are looking at an owl.
• 39:55
  Everybody have the same letter in the same basic colors and
• 39:59
  stuff like that and all of us going to blend together.
• 40:02
  But if you see the can with the bright colors and the drawing on
• 40:05
  it, it's going to attract your attention.
• 40:08
  To those cans and say, OK, this is different.
• 40:10
  Well, I'm going to try this, but yeah.
• 40:13
  And it comes, it comes from being true and real as well.
• 40:16
  I'm not normal. I never have been.
• 40:18
  And I think that's something that's always, I've found hard
• 40:22
  in life. I've got, it's not diagnosed,
• 40:24
  but I've definitely got ADHD and that crosses over into autism
• 40:28
  and all these things and I can't spell or add up.
• 40:30
  And I've found ways around it and I've always been different
• 40:34
  and that's always been a sticking point in my life.
• 40:36
  But now I'm found a way to turn that into a positive.
• 40:41
  And the cans haven't been designed to be eye-catching,
• 40:45
  although they are. They've been designed true to us
• 40:49
  and what we want. And we've gone against a lot of
• 40:52
  recommendations that everyone will tell you not to put it in a
• 40:55
  can. Everyone will tell you need to
• 40:57
  do this and the label has to be the same.
• 40:59
  And I think I've never done that in my life.
• 41:01
  And I'm still here at 42. Nothing much to shout about yet,
• 41:06
  but I'm still going to keep cruising like that.
• 41:08
  So we're always do it our way and be fiercely independent and
• 41:12
  go with what we believe in. And integrity is the number one
• 41:14
  thing. And that's hopefully what comes
• 41:16
  across in the cans in my mind, that these guys, they're doing
• 41:20
  it their way and they're not trying to be different.
• 41:22
  They actually are. OK, OK.
• 41:26
  That's definitely if someone's picking up Smokey Rebel for the
• 41:29
  first time, what would be the blend that you recommended for
• 41:33
  them to get as they first try? My normal answer to that is if I
• 41:38
  get to speak to people is I say where are you out on flavours?
• 41:41
  Do you like sweet? Do you like smoky?
• 41:43
  Do you like spicy? You've got them all.
• 41:46
  But I would have to say just go with the Moho because that one
• 41:51
  for me, one person is nostalgic and then 2 is very versatile and
• 41:57
  it will bring you straight into the smoky world, smoky rebel
• 41:59
  world of what we're about really, which is completely
• 42:03
  different. OK, you said that you just don't
• 42:09
  make rust for smokers. They work in ovens, air fryer
• 42:12
  grills. Why was that versatility so
• 42:15
  important to you? I think a lot of people are not
• 42:18
  blessed to have one time 2 money or even free the space-time
• 42:25
  probably being a big factor. We got our pellet smokers now,
• 42:29
  but in reality, scheduling that into most of our lives, it can
• 42:34
  be sometimes a bit more of a a mission rather than a chore.
• 42:38
  So these guys are made to as well that you could just slap
• 42:43
  them in your and I do and others do straight into your air fryer,
• 42:48
  your crock pot slow cookers in the kitchen.
• 42:51
  They turn around popcorn because you can put them on after
• 42:56
  cooking as well because they're all A grade spices.
• 42:59
  So there's nothing in there that's going to hurt you.
• 43:00
  And they've gone through the regulations so they're safe.
• 43:04
  So it was important that really we wanted everyone included
• 43:08
  because even if you can't BBQ, you want to be barbecue in the
• 43:13
  spirit and sometimes you have to barbecue in spirit in your
• 43:16
  kitchen for wherever you can. That's definitely true.
• 43:19
  That's definitely true because most people may live in an
• 43:22
  apartment, they may not have time to grill because I got a 13
• 43:27
  month old so I don't have time to grill no more.
• 43:29
  So you definitely still want to be able to use your products and
• 43:33
  enjoy them even though you're not able to go out there and
• 43:36
  grill like you used to. It's definitely good that you
• 43:39
  thought about it to be versatile and.
• 43:41
  Actually, my first Test is our, the first Test is in the kitchen
• 43:46
  because that's actually probably where they shine through more
• 43:49
  and you see the value because let's face it, bad BBQ is good,
• 43:54
  right? Put it in, you're enhancing it
• 43:56
  with the wood and the smoke and the flavour of barbecue and the
• 43:59
  charcoal and everything else or whatever you're using is going
• 44:01
  to enhance anything. But where they shine through is
• 44:04
  in the kitchen where you go, wow, you know what, that's all I
• 44:06
  need. I don't need to be blending
• 44:08
  stuff, especially with the Mohos and the Al pastors.
• 44:11
  You can throw your blender out. Once you've got a can of that,
• 44:13
  you just Chuck it on and you've got and you're gone.
• 44:16
  So that was very important to that.
• 44:19
  For us, definitely, because you're a business also and you
• 44:22
  got to reach the most people you can and only doing something for
• 44:26
  BBQ, you're reaching a small portion of people.
• 44:29
  But if you make it for everybody, that opens the whole
• 44:33
  new horizon for you, that anybody can go to the story and
• 44:37
  get it. And most people in the UK don't,
• 44:39
  it's a very, it's an even smaller number of people that
• 44:41
  really do truly barbecue. And you've got you've got you
• 44:44
  guys that turn up when the sun's out.
• 44:45
  We call them the fair weather barbecues.
• 44:47
  But then you've got a really small amount of people that
• 44:49
  actually get out there in all weathers.
• 44:52
  But it's, yeah, I think it's being realistic and real.
• 44:57
  Again, like I said, it's about being real.
• 44:59
  Should you feel bad that you're that you're going to cook
• 45:02
  something in the kitchen? No, being cool and barbecue is
• 45:06
  cool, but in reality, it's not always possible to get out there
• 45:09
  with your shades and look good while you're cooking.
• 45:11
  Although I still look magnificent that I'm cooking in
• 45:14
  the kitchen to make sure that I still but it's all it's all
• 45:19
  about what's real. Again, you know what's real.
• 45:22
  Let's get we want some tasty food because I believe that
• 45:26
  makes you happier as well in life.
• 45:27
  Eating good food is good for you, maybe not healthily.
• 45:30
  These are all vegan and not that I am, and I just want to point
• 45:35
  out that I always say these are vegan friendly.
• 45:37
  I'm friendly to vegans, but not vegan friendly.
• 45:43
  It's about a healthy balance of your diet and they're certainly
• 45:48
  not going to hurt. You're slapping that on some
• 45:50
  food for a treat or even through the week.
• 45:54
  Yes, definitely. They're saying like you got a
• 45:56
  very good lineup, we're going to switch over to something
• 45:59
  different and then we're going to wrap it up.
• 46:01
  What I came up with is a bracket like a college basketball.
• 46:06
  They had the tournament bracket, so I made 16 different meats
• 46:09
  that you put on the grill and I just got them randomly done and
• 46:13
  you just tell me which one you prefer to eat.
• 46:16
  First matchup is steak versus smoked ham.
• 46:19
  For steak. OK, next matchup, pork ribs
• 46:24
  versus smoked Turkey. Smoked Turkey.
• 46:28
  OK, next matchup Burnt ends versus Pork Chop.
• 46:33
  Burnt ends. OK.
• 46:36
  Hot dog versus brisket. Brisket.
• 46:40
  OK, hamburger versus sausage. Oh, that's a hard 1.
• 46:46
  And I'm only because of that recent change on sausage because
• 46:50
  we have terrible sausages in England.
• 46:52
  I'm going to say something. Lamb all.
• 46:54
  Right lamb versus pork belly. Lamb.
• 47:00
  OK, beef ribs versus smoked Bologna.
• 47:05
  Beef ribs. OK BBQ shrimp versus smoked
• 47:10
  chicken. Oh, that's two of my favorites.
• 47:13
  I could go with chicken. Alright, next round we got steak
• 47:16
  versus smoked Turkey. Smoked Turkey.
• 47:21
  OK. Next round we got burnt ends
• 47:24
  versus brisket. Burnt ends.
• 47:29
  OK. And we got sausage versus lamb.
• 47:34
  Lamb. Beef ribs versus chicken.
• 47:38
  Chicken. OK.
• 47:42
  Final four, we got Turkey versus burnt ends.
• 47:45
  Turkey. OK.
• 47:48
  Lamb versus chicken. Chicken.
• 47:52
  OK. And the final chicken versus
• 47:54
  Turkey. Chicken I love.
• 48:01
  Chicken. All right, Rush.
• 48:01
  Your therapy session is over. If you got anything to promote,
• 48:04
  if you could tell people how to get your products.
• 48:07
  Yeah, let's just check us out. Check us out Smoky rebel.com.
• 48:11
  We're getting everything in the works to be launching in the US
• 48:15
  and that process has been fun and exciting.
• 48:18
  We hope that you you can come along, discover us and support
• 48:21
  us to see what we're all about and become a rebel.
• 48:24
  Become the raccoon Smokey rebel.com on Instagram and your
• 48:28
  Facebook, not TikTok so much so you can I'm there.
• 48:31
  You'll see I'm not there yet. Definitely.
• 48:36
  I'm definitely looking forward to trying because they look
• 48:38
  exciting, they're different and you got a good, good thing
• 48:41
  going, so definitely when they come.
• 48:43
  Over here, we're going to shift this time over as a thanks for
• 48:46
  being. But I definitely appreciate you
• 48:50
  coming on and telling us about yourself and what you're doing
• 48:54
  and promoting yourself and just giving some of your time to to
• 48:58
  educate others on what you know and to help others by making
• 49:02
  your products helps other people lives easier.
• 49:05
  So we definitely appreciate you coming on.
• 49:07
  No, no, back at you. And thanks.
• 49:09
  It's been a, it's been a real pleasure.
• 49:10
  I've enjoyed it and I love that game.
• 49:12
  It's confirmed to me that chicken is the love of my life.
• 49:16
  Definitely, you hear different answers and it tells people have
• 49:20
  different tastes and stuff like that.
• 49:22
  Because surprisingly, baloney won a few times.
• 49:25
  So everybody has different tastes, so.
• 49:31
  That's it. Taste is subjective and eat what
• 49:33
  you like and don't let anyone tell you any different.
• 49:36
  That's my final wise words, if there's been any.
• 49:40
  Definitely, and thank you Smoking Willy for helping.
• 49:46
  Being here to us, I need them here to make sure I don't say
• 49:50
  anything. But then when you said, well, I
• 49:52
  could say what I liked, he was really like he weren't needed.
• 49:54
  He's he's the PR. Hey, I paid for the service, I
• 50:02
  got it the whole year so ain't nobody cutting me off.
• 50:04
  So I definitely appreciate y'all and like I said so Willy if
• 50:07
  y'all have anybody else that want to come promote themselves
• 50:10
  or anything they have definitely reach out and let them know and
• 50:14
  tell Mister Dumas he want to come through definitely.
• 50:16
  So hey, definitely appreciate y'all.
• 50:20
  Tell him I said sausage though at the end.
• 50:25
  All right, thank y'all and we'll see y'all next.
• 50:27
  Thank you for joining us on another episode of the BBQ
• 50:30
  Therapy Podcast. My name is Tavis Bryant.
• 50:33
  Please tune in to YouTube, Apple, Spotify, Amazon, and any
• 50:38
  streaming platform near you. Please pay the secretary on your
• 50:42
  way out and we'll see you next episode.
• 50:44
  Y'all go. Hell BBQ.