Latest / BBQ Therapy / Alonzo & Sabrena Cantu - Gulf Coast Smoke | BBQ I choose you

Transcript

Alonzo & Sabrena Cantu - Gulf Coast Smoke | BBQ I choose you · BBQ Therapy

• 0:00
  I am delusional. I'm delusional.
• 0:02
  I fully believe that we could have one of the largest
• 0:06
  businesses in the world. I'm delusional.
• 0:09
  But she's right there with me, holding my hand, telling me like
• 0:12
  you're damn straight we can tango.
• 0:14
  Ham BBQ, Tango, Ham BBQ Tango, Ham BBQ Tango, Ham BBQ BBQ.
• 0:23
  Ever notice how the sound of sizzling meat and the smell of
• 0:26
  smoke can silence the noise of the world?
• 0:28
  Now that's BBQ therapy. If the fire moves you, like
• 0:33
  subscribe, share and help spread the message because growth, like
• 0:37
  good BBQ, takes time and patience.
• 0:40
  Welcome to your therapy session. Welcome to the BBQ Therapy
• 0:45
  podcast. My name is Tavis Bryant and on
• 0:49
  this episode today we're deep diving into one of South Texas
• 0:53
  most beloved BBQ journeys, Gulf Coast Smoke led by Alonzo and
• 0:58
  Sabrina Cantu. What started in Sabrina's
• 1:01
  backyard turned into 600 videos over 18,000,000 YouTube views in
• 1:07
  a brand that's much about family as it is about fire and flavor.
• 1:12
  This isn't just about BBQ content, it's about a movement
• 1:16
  rooted in culture, connection and confidence.
• 1:19
  Let's welcome the man behind the brisket and the lens, Alonzo
• 1:23
  Cantu of Gulf Coast Smoke. I got one rule.
• 1:27
  Make yourself at home, speak freely.
• 1:29
  And before I get started, I want to give people a little
• 1:33
  background. There's certain episodes that I
• 1:36
  kind of am selfish on, and this is one of them because back when
• 1:41
  I was trying to learn about competition barbecue and just
• 1:45
  get a feel for the atmosphere because I didn't know where to
• 1:48
  go, where to start, and I just bought a gorilla and wanted to
• 1:54
  learn how to cook on it. He was one of the YouTube
• 1:57
  channels that I ran across that put me in the atmosphere of
• 2:01
  competition barbecue. And I stayed watching his videos
• 2:06
  and he was consistent with it and it helped me boost my
• 2:09
  confidence that one day I'll be able to go out there and see the
• 2:14
  competitions and get started in competing.
• 2:17
  I haven't started competing yet because I have a 15 month old,
• 2:20
  but I'm able now to go out there and I know what's going on and I
• 2:26
  could talk to barbecue people and meet different people across
• 2:31
  the USA just because the seed that he sown for his hard work.
• 2:36
  So welcome to the show. Man, I appreciate it.
• 2:39
  Thanks for the intro and thank you for bringing up my wife.
• 2:42
  I always really appreciate it when people do that because
• 2:45
  although she's not sitting here next to me, man, she's a
• 2:47
  integral part of what we do. And Gulf Coast Smoke doesn't get
• 2:51
  where it is without her. And when it comes to the
• 2:53
  competition team or the YouTube videos, you mentioned, some of
• 2:57
  the views and stuff like that, man, they only started getting
• 3:00
  better when she really put herself into a position where
• 3:03
  she was more in charge of filming, editing, making titles
• 3:08
  and thumbnails and stuff like that.
• 3:09
  So shout out to my wife Sabrina, because without her, this isn't
• 3:14
  where it's at. And we have a lot more that we
• 3:17
  want to do. But man, I appreciate it and I'm
• 3:19
  really glad that the videos have helped you and hopefully other
• 3:22
  people. And that's exactly the point of
• 3:24
  a man. We didn't see very many people
• 3:27
  doing it. We saw James Pavia aim them and
• 3:29
  claim them. That was doing it.
• 3:31
  But we wanted to even take it a step further and show people how
• 3:34
  we inject and how we season when we season, what it looks like it
• 3:39
  5:00 in the morning whenever you wake up and you get out there
• 3:41
  and pitch your lid all around you.
• 3:43
  The atmosphere, the camaraderie that you get when you're at a
• 3:46
  BBQ competition and then man your wins and your losses.
• 3:49
  We've posted GCS and we've also posted, man, we sat on our ass.
• 3:54
  It just, it happens both ways. It doesn't mean that we're not
• 3:57
  good cooks. It just means that it wasn't our
• 3:59
  weekend. That's the beautiful part about
• 4:01
  it. And being a community give you
• 4:03
  an opportunity to cheer for somebody else that may haven't
• 4:06
  won before. And hey, I get them next time.
• 4:09
  But a friend of yours might have won or somebody that's new to
• 4:13
  the competition. You'd be like, hey, we got more
• 4:15
  people joining and they won. They got hooked.
• 4:17
  It's a community so. It's about growing BBQ, right?
• 4:20
  It's about growing BBQ because that's one of the things that I
• 4:24
  tell a lot of people that I talk to.
• 4:26
  I say, man, Gulf Coast smoke doesn't grow unless BBQ grows.
• 4:30
  More eyes, more opportunities, more shelves that we could put
• 4:34
  our products on, all that stuff. If BBQ grows, we have a better
• 4:38
  chance of making it where we want to make it.
• 4:40
  And I think that's why it's so important to put yourself out
• 4:43
  there and don't be afraid to show, man.
• 4:45
  In the very beginning, I had so many people calling me like,
• 4:49
  bro, why are you putting all that information out there?
• 4:51
  You people charge money for this.
• 4:53
  And I'm like, man, not you, but the person I'm talking to, I'm
• 4:57
  like, man, as well as I do that I'm not showing everything.
• 5:00
  There's still so much that I don't show.
• 5:03
  And it's not that I'm necessarily trying to be
• 5:05
  secretive, but yeah, I mean, it's I do understand.
• 5:09
  I do understand that you can't just give everything for free,
• 5:12
  right? And it's not about making money
• 5:13
  either. But it's about, I think there's
• 5:15
  a few things that it, when it comes down to it, man, you give
• 5:18
  people a lot of good information and you always try and help, but
• 5:21
  at the same time give them the keys for them to take it and
• 5:24
  make it something that they want.
• 5:26
  Man, the way I wrap my ribs, you might not really vibe with it,
• 5:29
  but you got an idea like, OK, he puts chicken broth and Maple
• 5:33
  syrup and a little bit of his injection.
• 5:35
  I don't really like Maple syrup that much.
• 5:37
  I like hot honey. So I'm going to swap those two
• 5:39
  and we're going to see what it does.
• 5:41
  And it gets your brain thinking. It gets you thinking about what
• 5:43
  you're actually doing. And that's, to me, that's the
• 5:46
  funnest part of all of it. But man, there's still so much
• 5:48
  that we don't show when we do competition videos.
• 5:50
  I'm just going to be honest and I'll throw it out there.
• 5:51
  There's a lot that we do still that's never, it's never been
• 5:55
  shown. Little techniques right there.
• 5:57
  In the end, man, if you ever have any questions, you can
• 6:00
  always reach out to me on a personal level.
• 6:01
  But little things we do there at the end, the finishing, the man,
• 6:04
  it's a little too salty. How can I fix that?
• 6:06
  It's a little too sweet. How can I fix that?
• 6:08
  Hey, there's a lot of things, man, that that comes down to it.
• 6:11
  But it's all fun, and it's all part of learning.
• 6:14
  Exactly. And those basics that you're
• 6:16
  showing can help. They know that you're going to
• 6:19
  go give you all your secrets, but those basics of how to cut
• 6:23
  ribs or how to cut porks or help somebody because somebody might
• 6:26
  get frustrated and quit because they're not getting the help.
• 6:30
  But something simple like you're doing may boost them into
• 6:36
  picking it up and jumping back into the game.
• 6:39
  And it's it's I equated to the artist.
• 6:42
  Everybody has their own. If you give everybody the same
• 6:45
  canvas, they're going to come out with different paintings.
• 6:47
  The bases might be you can give them the same skeleton of a
• 6:51
  body, but they the humans going to be different when they paint
• 6:54
  it out. It's good to have the basics and
• 6:58
  also you gain trust. So when you do throw a class,
• 7:02
  people go. I didn't take class.
• 7:04
  I didn't see a couple people's recipes they didn't had online
• 7:08
  and stuff like that, but I still going in class.
• 7:10
  The number one support them and also to go connect with other
• 7:13
  pit masters. That's going to learn.
• 7:15
  Also, I've met most of the people I know just by going to
• 7:18
  classes and also supporting people that I know that
• 7:22
  supported me for free. Yeah, no.
• 7:25
  And man, I've said this before, I'll say it again.
• 7:27
  You don't have to come to our class, but I think taking a
• 7:30
  class helps you gain a little bit of confidence and cut that
• 7:34
  learning curve. There's so much money that goes
• 7:36
  into competition. Barbecue on a weekend, man,
• 7:40
  you're spending $250 on an entry fee.
• 7:43
  If you're buying a Snake River Farms, you're spending about
• 7:45
  $200 there. That's already 453 racks of
• 7:48
  ribs, 2 racks of ribs or whatever.
• 7:50
  You're 30 bucks in, 3540 bucks in.
• 7:53
  You got pork butts, you got chickens, you got to get fuel,
• 7:57
  you got to go. You may have to stay somewhere,
• 7:59
  man. You're almost at $1000 every
• 8:01
  time you go. And you're fighting against a
• 8:05
  lot of other pit masters, man, that know what they're doing.
• 8:07
  And you, you might not get a walk, you might not make any
• 8:11
  money. And then man, you really,
• 8:12
  unfortunately, you did just lose all that money, but you still
• 8:17
  gained the experience, right? You still hopefully had a lot of
• 8:20
  fun and hopefully enjoyed what you were doing and enjoyed the
• 8:22
  process of it all. And you know that you're still
• 8:24
  working towards the greater good.
• 8:26
  And that walk is going to come, that when is going to come, you
• 8:28
  just have to keep cooking. So I tell people I'm like,
• 8:31
  they're like, man, I haven't got AGC yet.
• 8:33
  I'm like, man, you cook once every 12 weeks.
• 8:35
  I'm I'm not saying go every weekend.
• 8:37
  Some people don't have the time, maybe don't have the money,
• 8:41
  maybe don't want to. But I promise you, if you go
• 8:45
  every other weekend or as much as you can, which is more than
• 8:48
  once every 12 weeks, you will eventually win as long as you
• 8:51
  keep learning, go to a class, do talk to people.
• 8:55
  You're going to get there, I promise you.
• 8:58
  Yeah, I've actually taken five classes and you're like, why you
• 9:01
  take so many classes? Because even though most of the
• 9:04
  bones are the same, but you pick up a tip from each person that
• 9:09
  you go to, whether it's sharp knives or do this or have this
• 9:14
  equipment or something like that.
• 9:15
  But each one has something that you can draw from as well as the
• 9:19
  people that you meet there. I try to take at least one or
• 9:22
  two every year just to venture out and meet folks, as well as
• 9:27
  see how other people do it out there so it it doesn't hurt.
• 9:31
  And plus, it it saves, it cuts the cost of time that you won't
• 9:36
  have to waste going to contest and contest.
• 9:38
  Oh, man, I won't. I can't get this pay for it.
• 9:41
  That's what they're doing it for.
• 9:42
  They go get you the basics. You don't have to.
• 9:44
  Yeah, I mean, you don't have to do it exactly like them, but you
• 9:48
  got the basics. Yeah, it's AII.
• 9:51
  Tell people that a class, people that want to take classes are
• 9:55
  looking for a service, right? The person giving the class can
• 9:59
  offer that service, hopefully at a very high level.
• 10:01
  Yeah, go take the class, pay for it, and then you're going to
• 10:04
  come out. A lot of people don't understand
• 10:07
  how much goes into competition barbecue.
• 10:09
  And I will openly admit that it's not something that I do
• 10:12
  when I'm cooking a brisket in the backyard.
• 10:14
  I'm not doing it if I'm cooking ribs in the backyard.
• 10:16
  I do a lot of stuff in on YouTube and you don't see me
• 10:19
  injecting it. You don't see me pulling half
• 10:21
  the membrane, but it's just part of what you have to do if you
• 10:25
  want to win. I've learned that you can be
• 10:27
  stubborn if you want and say, man, I'm not going to sauce a
• 10:29
  brisket. You got to sauce the brisket.
• 10:32
  You know what I mean? It's just how it goes if.
• 10:34
  You sign up, you got to play by the rules.
• 10:36
  Yes, Sir. All right, let's go back some.
• 10:40
  You say your dad grilled a lot when y'all were younger, and you
• 10:45
  say you use the offset, but use the direct heat, correct?
• 10:48
  Yeah. So around a time where you
• 10:52
  around watching him learning or were you not paying attention at
• 10:56
  this time or? No, most definitely.
• 10:58
  Right. Like I said, I remember, but
• 11:00
  it's an offset smoker and he's throwing the, he's throwing the
• 11:03
  coals right there in the cooking chamber.
• 11:06
  So all the coals are in the cooking chamber.
• 11:08
  The offset has nothing in it, but has no fire, no nothing.
• 11:11
  But he's just and he's cooking beef ribs, pork ribs.
• 11:15
  We eat a lot of country style ribs in our area and man, he's
• 11:19
  just turning and burning everything bro and mixing a
• 11:22
  little bit of craft BBQ sauce or Hill Country fair.
• 11:24
  It's like a HEB brand Hill Country fair BBQ sauce with a
• 11:27
  little bit of water and everything is mopped the same.
• 11:31
  Everything is seasoned the same. But it's just that's just the
• 11:35
  way food was cooked at dad's house.
• 11:37
  And it's funny, my mom's birthday was a week ago, about a
• 11:40
  week ago and we ended up going to the house and she's she told
• 11:44
  my dad she's like, man, pop cooks good food.
• 11:46
  I'm pop to her right. Pop cooks great food, Hun, But I
• 11:50
  really just want some grilled ribs today.
• 11:52
  So he made her the grilled beef ribs, the grilled country pork
• 11:56
  ribs and all that stuff, man. So it was, it was really cool
• 11:59
  because I do cook a lot for everybody now because we, my
• 12:02
  sisters and my wife and everybody, they like the food
• 12:05
  that we can produce. But and that day mom just wanted
• 12:08
  what you wanted and it's all love.
• 12:09
  Dad still cooks damn good man. Nothing wrong with that.
• 12:14
  It's great. You said you started grilling
• 12:17
  around the time I guess you worked with your wife and you
• 12:20
  were grilling at her house. How often were you grilling at
• 12:23
  that time? Man, I, we talked about this the
• 12:28
  other day, probably 3-5 days ago about how much we would do it,
• 12:33
  but we would only grill burgers, chicken wings and sausage
• 12:38
  because that's really all that we could afford, right?
• 12:40
  So we work at, we worked at a local grocery store called HEB.
• 12:44
  It's huge in Texas. And we had this thing called a
• 12:48
  partner perks card, right? So like you got 10% off of
• 12:51
  everything that was HEB branded. And then every week, I believe
• 12:55
  it was every week, they would give you a specific perk for
• 12:58
  being a partner. So you'd get an extra, I don't
• 13:02
  know, 50% off of this, or you'd get a free bag of this, or you'd
• 13:06
  get some free bread or your chicken wing, you know what?
• 13:09
  Or you get the free sausage. Man, every time we would get our
• 13:12
  weekly partner perks, We're looking like, man, is there
• 13:14
  anything grill related, anything meat related?
• 13:17
  And man, I think we made chicken wings and sausage probably 5000
• 13:22
  times. They just, and we would just
• 13:24
  take a bite of that chicken. We were like, Oh my gosh, we're
• 13:26
  the best at this. This is so good, but it also end
• 13:30
  up getting a little bit old, right?
• 13:32
  Because you're just cooking the same things over and over.
• 13:34
  But at that point we weren't really venturing out and doing
• 13:37
  anything crazy. Like I said, it was a lot of
• 13:39
  burgers, bacon wrapped asparagus, sausage, chicken
• 13:42
  wings, chicken steaks, just stuff that was real simple.
• 13:46
  So we were more grilling than anything.
• 13:49
  We weren't smoking anything pretty much at that time.
• 13:52
  OK, when did it get to a point where y'all start switching it
• 13:55
  up and adding new stuff like ribs and stuff like that?
• 14:00
  Yeah. So we bought our first house.
• 14:03
  Man, I don't even remember what year we bought our first house,
• 14:06
  but Sabrina and I have been together for about 15 years
• 14:09
  already and that was towards the beginning of our relationship.
• 14:13
  And then like I said, we're grilling all the time.
• 14:16
  We ended up buying our first house and the first thing that I
• 14:19
  got was an offset smoker. My dad bought me an offset
• 14:22
  smoker for my house warming gift.
• 14:25
  It was a custom build. One of his buddies made it, but
• 14:28
  it was a nice offset smoker. So at that point, right then and
• 14:32
  there, it's like, all right, it's on.
• 14:33
  But we started watching Malcolm Reed, and I've said this maybe
• 14:37
  on every podcast I've ever been on the video that got me hooked
• 14:41
  with him. He starts the video off all
• 14:44
  right, today we're talking spare ribs and he's using yellow
• 14:49
  mustard is a binder. He's using his AP and his D BBQ
• 14:52
  rub and he's doing almost like a competition wrap.
• 14:56
  And those came out so good on that video.
• 14:59
  So I'm like, all right, we got to make them.
• 15:00
  We're making them here at the house.
• 15:02
  And so that's when we started cooking ribs.
• 15:04
  And then of course, I ended up buying a pellet grill because
• 15:08
  there were those were like the up and coming thing at that
• 15:10
  point. So I had the offset.
• 15:12
  I had a Weber kettle already from my dad's house that I
• 15:15
  brought. And then I was like, man, I'm
• 15:17
  gonna get a pellet grill. So I bought the Rec Tech RT 340.
• 15:21
  That's back when they still used that name scheme.
• 15:25
  And man, I love that little thing.
• 15:27
  And that actually gave me the confidence to start cooking
• 15:29
  briskets on my big pit. And man, this is, I have no
• 15:33
  affiliation with rec tech. So this is not about rec tech
• 15:36
  necessarily. But man, I feel like anybody
• 15:38
  that wants to get into BBQ, I'm not exaggerating.
• 15:42
  I'm not a pellet grill hater. Man, I think go get a pellet
• 15:45
  grill. It gives you confidence.
• 15:47
  It gives you the it's OK. I know that I need to wrap ribs
• 15:51
  when they get to this color and the pellet girl is going to run
• 15:54
  so smooth. You're not going to burn them.
• 15:56
  Really. Your color is not going to get
• 15:58
  too dark. Your briskets not going to it,
• 16:01
  you get a lot of confidence and then you can take those same
• 16:04
  exact things that you learned on the pellet grill, throw it on
• 16:06
  the offset and apply that same thing.
• 16:08
  It's just it's no longer going to be convection.
• 16:11
  You're actually drawing heat, especially if you're using an
• 16:13
  offset or if you're using a drum, you got direct heat.
• 16:16
  But man, those pellet grills, in my honest opinion, they can get
• 16:20
  people into BBQ big time and they can really open the door
• 16:24
  for you. And once I got that pellet
• 16:26
  grill, that's when I really just, I was like, OK, this is
• 16:31
  fun, fun. So I didn't use that pellet
• 16:33
  grill for too long because it was the RT 340.
• 16:35
  It was tiny. So I actually didn't get another
• 16:38
  pellet grill for a really long time after that one.
• 16:40
  But man, I went from there to a Weber Smoky Mountain.
• 16:43
  And then from a Weber Smoky Mountain, we bought a different
• 16:45
  offset, like a big offset, more Weber Kettles, Gateway drum
• 16:49
  smoker. Dude, it just started from
• 16:51
  there. And in between all of that's
• 16:53
  when we started our YouTube channel.
• 16:55
  Yeah, that's that's what I tell them all the time when different
• 16:59
  episodes. That's how I got into it, 'cause
• 17:01
  I never grow up. I've never seen a pellet grill
• 17:04
  or anything like that. We just always seen the little
• 17:06
  kettle, cheap kettle things that we cooked up and I went to
• 17:10
  somebody house and they had a pit, a pit balls pellet grill.
• 17:14
  And I'm looking like, what is this?
• 17:16
  Since it was COVID, it was sending out the stimulus check
• 17:19
  and I was still working 'cause I work for a financial institute,
• 17:22
  but institution. But I said, let me get me a
• 17:26
  grill. And so I started looking, I said
• 17:29
  I saw, I started looking at pitbulls pellet grills and I
• 17:33
  wind up getting a pitbulls pellet grill.
• 17:36
  And it, it helped tremendously because I didn't have to focus
• 17:40
  on the grill. I can focus on learning how to
• 17:42
  cook the meat. And then after I learned how to
• 17:45
  cook the meat, I can go change grill.
• 17:46
  And then we're about learning how to operate the grill.
• 17:51
  But it made so life so easy and boosted my confidence that I can
• 17:54
  focus on digging through YouTube for recipes and stuff like that
• 17:58
  and how to cut the meat and cook the meat.
• 18:01
  Because the pellet grill pretty much is like an oven and you
• 18:04
  just sit and go from there. So I definitely understand.
• 18:08
  Yeah, no, I think they're great, man.
• 18:10
  I really do. See, I don't poo poo like some
• 18:13
  people do on the pellet grills it if it gets you in the BBQ,
• 18:17
  I'm all for it. Just get out of the side and get
• 18:20
  your therapy. Also, it's definitely helpful.
• 18:22
  Do you remember the first person that introduced you to
• 18:25
  competition BBQ? How did you hear about
• 18:27
  competition BBQ? Oh, man, that's a great
• 18:30
  question. Actually, man, I don't think I
• 18:33
  necessarily know. Let me think.
• 18:36
  It might have been. It might have been my buddy Ryan
• 18:40
  Deal and Joe man was it Ryan and Joe?
• 18:44
  Ryan and Joe Soto, man, I think it was Ryan and Joe.
• 18:50
  So I've known Ryan for a really long time and we played baseball
• 18:55
  together when we were younger and I started the YouTube
• 18:57
  channel and I was Youtubing and all that stuff.
• 18:59
  And at that point he was actually, he was cooking a lot
• 19:03
  and he and Joe went to the American Royal.
• 19:07
  Don't get me lying on the year, but they got a first place rib
• 19:10
  at the American Royal and at that point I wasn't competing at
• 19:14
  all. But I would talk to Joe every
• 19:16
  once in a while. He knew I had the products, he
• 19:18
  tasted the products. He would talk to me about
• 19:20
  barbecue. And man from there just started
• 19:24
  looking around at IBCA events. Those are big here in Texas and
• 19:30
  I just I started going but if don't catch me lying, but I
• 19:33
  think it might have been Joe and Ryan who originally I did
• 19:38
  originally talk to you about competition BBQ.
• 19:42
  And how did you come up with the name Gulf Coast Smoke inspired
• 19:47
  then? Yeah, man.
• 19:49
  So I live over here right next to the Gulf of Mexico.
• 19:53
  And I guess it's the Gulf of America now, right?
• 19:56
  So I live right over here next to the Gulf of Mexico.
• 19:58
  And so Gulf Coast, I'm from the Gulf Coast.
• 20:02
  Everything that I feel like I wanted to be, I wanted the brand
• 20:08
  to be around where I'm from. It's it means a lot to me where
• 20:12
  I'm from. And I just love.
• 20:14
  I love my hometown. A lot of people don't really
• 20:17
  care for their hometowns, but I love my hometown, man, because
• 20:19
  my parents are here and I love my parents, so that's good
• 20:23
  enough for me. But anyway, Gulf Coast, that's
• 20:26
  where I'm from. And then of course, smoke.
• 20:28
  We like to smoke meats, but man, in the beginning people thought
• 20:32
  we were a vape store and a CBD store and all that stuff.
• 20:35
  And I'm like, no, man, we don't do that type of smoking, but we
• 20:38
  do like to smoke meats. But yeah, man, that's where it
• 20:41
  came from. And it just, I feel like it
• 20:44
  stuck really well and I feel like it flows really well.
• 20:46
  So it's just been our whole thing.
• 20:49
  OK, and what came first? Was it the content creating or
• 20:52
  the competition BBQ? Content creation.
• 20:55
  Yeah. So we started creating content
• 20:58
  almost five years ago and man, our first ever video was just a
• 21:03
  backyard snake of arms brisket. Video is horrible, it truly is,
• 21:08
  but I posted it and that was the most important thing to me.
• 21:11
  I posted that video. If I never posted that video,
• 21:14
  I'm not sure if I ever would have posted a video because I am
• 21:18
  a perfectionist, which I also think works well with BBQ,
• 21:22
  right? With especially competition BBQ.
• 21:25
  I am a perfectionist and the video wasn't good to me, but I
• 21:29
  don't know what gave me the courage to just post it and see
• 21:33
  what happens. And man from there since then,
• 21:39
  man, if I might be lying, but I don't think I've missed more
• 21:42
  than 10 weeks of videos since the first time we posted.
• 21:48
  I've may have missed 1015 Max videos on a week to week basis.
• 21:54
  So for five years we've maybe missed 15 weeks and we just been
• 21:58
  grinding, man. Yeah, it's and the competition
• 22:01
  BBQ actually didn't even come until 20.
• 22:06
  Let's see, 2022. No, 2023 competition BBQ didn't
• 22:12
  start until 2023, and that's when we really got into it.
• 22:17
  I'm sorry, 2022 is when we started and then when we got
• 22:20
  into it. Yeah, OK.
• 22:22
  And how did that first competition go?
• 22:24
  Were you hooked or did it humble you a little bit when you did?
• 22:27
  You. Oh, yeah.
• 22:28
  It humbled me for sure. You.
• 22:30
  I don't think there's anything wrong with having confidence in
• 22:32
  yourself. We definitely thought we were
• 22:35
  pretty good cooks and we went out there and we didn't get one
• 22:39
  walk. So it's very humbling when
• 22:44
  especially when you feel like, man, I cook pretty good.
• 22:46
  I think we should be able to go out there and maybe get a some
• 22:49
  sort of call, but we didn't get any calls.
• 22:52
  And man, that I think it was humbling.
• 22:55
  But that also is what kind of hooked me.
• 22:57
  I was like, all right, I got to figure this out now there's no
• 23:00
  way I'm going to go to another competition and sit my butt in
• 23:02
  my chair. Little did I know that's very
• 23:05
  common, but I was still determined to not have that be a
• 23:09
  thing because it did happen to me in my first time.
• 23:13
  You officially launched Gulf Coast Smoke in 2019.
• 23:16
  What were the early days like as far as filming and coming up
• 23:21
  with recipes and equipment wise and stuff?
• 23:24
  Like that, man. So in the very beginning there
• 23:27
  was, there actually wasn't any filming.
• 23:28
  That's why when I say that we've been filming for five years, we
• 23:31
  didn't start filming right away. In the beginning, I was just
• 23:34
  taking pictures on my phone and posting them on social media.
• 23:37
  That's all that it was. It was nothing more.
• 23:39
  So we had an Instagram page. I didn't have a Facebook, I
• 23:42
  didn't have a YouTube channel, I didn't have anything else.
• 23:45
  And we would just post pictures, whatever we cooked for dinner
• 23:48
  that day. And what it really started as
• 23:51
  is, I would just do them on my personal page, my personal
• 23:54
  Facebook page actually. And then I had someone, one of
• 23:57
  my buddies, Sebastian Quintanilla, who I owe a lot of
• 23:59
  this to. I really think that he pushed me
• 24:01
  to start this. He was just like, man, dude, you
• 24:04
  should start an Instagram channel or you just never know
• 24:07
  where it's going to go, man. You just never know where it's
• 24:09
  going to go. He's a potential sponsor,
• 24:11
  potential this. I'm like, man, Nah, that's not
• 24:13
  for me. It's not what I want to do.
• 24:15
  And so he let it go and then he saw me keep posting on Facebook.
• 24:19
  He's I'm telling you, just start an Instagram page and the same
• 24:22
  things you're posting on Facebook, post them here.
• 24:24
  That's it. Don't do anything different.
• 24:26
  That sounds like all right, whatever.
• 24:27
  And came up with the name Gulf Coast Smoke.
• 24:29
  And now I'm just posting, posting and man, little or no
• 24:34
  followers, gaining very little followers.
• 24:37
  And then I remember this thing called trigger game day back in
• 24:40
  the day. They still do trigger game day,
• 24:42
  but that's what I would say really got me into it.
• 24:47
  So Sebastian, again, we would text almost every day about
• 24:50
  videos and content and everything.
• 24:52
  And he was like, hey, man, they're doing this trigger game
• 24:55
  day thing. If you win at the time it was
• 24:59
  there was some like really awesome prizes.
• 25:01
  So we were like, oh, dude, this week's of this prize.
• 25:03
  And so we wanted it, man. We were me and my wife were
• 25:06
  putting a lot of thought and effort into these posts that we
• 25:10
  were doing. It was still just pictures at
• 25:11
  that time, but it was all Super Bowl and the game day themed.
• 25:16
  So we were like, we went and bought like a big trade that
• 25:20
  looked like a football field and we put like the chicken wings
• 25:22
  and everything on there. We just we had so much fun doing
• 25:26
  that trigger game day. They were like, man, this is
• 25:28
  something like this is actually fun when you put thought and
• 25:31
  effort into it. And so we were still only
• 25:34
  posting pictures for a long time, but then we started
• 25:36
  thinking about, OK, let's do this now.
• 25:39
  OK, instead of just throwing a steak on a brown cutting board
• 25:42
  and the steak mixes into the cutting board, let's get a
• 25:45
  different type of cutting board and let's put vegetables next to
• 25:48
  it to make it pop or let's garnish it with this or let's do
• 25:51
  that. And it just kept going and
• 25:54
  going. And then eventually we actually
• 25:58
  still didn't have a YouTube channel and we started our
• 26:02
  product. We started our Southern
• 26:04
  hospitality product and my wife said, man, we have to find a way
• 26:08
  to market this product. We have to.
• 26:10
  We don't have marketing dollars. How can we market this product?
• 26:14
  She's a man. Let's do a, let's start a
• 26:16
  YouTube channel. And I'm at that point.
• 26:18
  I'm like, man, no way. To me, Youtubers are the guys
• 26:22
  that are sitting there with the phone.
• 26:23
  Hey, what's going on? Everybody today I'm, you know,
• 26:25
  that was a YouTube to me at the time and I didn't want to be
• 26:29
  that. And she's you don't have to do
• 26:32
  that. Just be yourself as best you
• 26:34
  can. And let's just do recipes with
• 26:37
  Southern hospitality as much as we can without sounding too
• 26:40
  salesy, without pushing it down people's throat.
• 26:43
  And man, so we ended up starting everything.
• 26:46
  And man, it's just I don't even know how to explain the journey
• 26:51
  from then till now. And the way that it happens, it
• 26:53
  feels like every day there's. I don't even know how to
• 26:58
  explain. It's been the coolest ride of my
• 26:59
  life. It's been the coolest times of
• 27:01
  my life. And then in between having my
• 27:03
  kids and stuff, it's just been really cool, man.
• 27:05
  Yeah. It's been exciting seeing the
• 27:08
  journey from where y'all was to where y'all at now from the
• 27:12
  outside looking in it, it's been exciting and I personally been
• 27:16
  rooting for you and seeing all the things and then the
• 27:19
  advancements that you've been making along the way from start
• 27:24
  cooking outside with the tin and all that to get in your trailer
• 27:27
  and going from there. It is.
• 27:29
  I was like, I'm cheering you all from the background.
• 27:32
  So even though you have people around you who was cheering you
• 27:36
  all because those videos were helping out a lot, I definitely
• 27:40
  was supporting you and a lot of those views come for me also.
• 27:45
  Yeah, I appreciate you, man. It really means a lot.
• 27:47
  It really does. Like I said, y'all released
• 27:49
  almost 600, y'all think y'all like 598 and y'all have 18
• 27:53
  million views as well as 7 almost 75,000 subscribers, which
• 27:58
  are, I have to say, people that believe in your vision.
• 28:02
  What's the secret behind that kind of consistency and
• 28:05
  commitment? Man, I don't, I get this
• 28:09
  question a lot and I know that the answer sounds horrible.
• 28:12
  Not horrible it just it sounds so basic.
• 28:15
  But man, I can honestly tell you from the bottom of my heart and
• 28:19
  soul, I want this so bad. I want this so bad.
• 28:22
  And I talked to my wife about this yesterday.
• 28:24
  We were literally having this conversation yesterday.
• 28:28
  The money is a tool. Freedom is the goal.
• 28:33
  Freedom doesn't necessarily mean I don't have to do anything, but
• 28:36
  freedom means that if tomorrow I want to drive to your house from
• 28:40
  Texas and stay with you for a week and talk about competition,
• 28:43
  barbecue and film videos, I can. I don't have to call and ask
• 28:47
  somebody for permission to do that, right?
• 28:49
  My day job. And I'm blessed to have a great
• 28:51
  day job. I really, truly am.
• 28:53
  But it's not the dream, right? The dream is to have that
• 28:57
  freedom and live my life on my terms.
• 29:00
  I see I I'm into a lot of motivational stuff and one of
• 29:05
  the biggest things that always has stuck with me is wake up and
• 29:08
  do something incredible or you're going to work for
• 29:10
  somebody forever. That did the people that I work
• 29:13
  for, the people that you work for, they all started with an
• 29:16
  idea as well and now I work for a multi billion dollar company.
• 29:21
  You might as well or maybe you don't, whatever, but that that
• 29:25
  started with somebody, right? Who am I or who is anybody to
• 29:30
  tell you or me or the next person that that idea can't be
• 29:34
  at that level. I definitely think that Gulf
• 29:37
  Coast Smoke can get there with the products, with expanding
• 29:40
  products to glazes, to the sauces, to whatever else it may
• 29:44
  be. I definitely think it can be
• 29:46
  there. And what I've always wanted to
• 29:50
  do is really capture that family essence in everything that we
• 29:54
  do, even with our company, man, I want to give people
• 29:57
  opportunities to have a job that they love, that they truly want
• 30:01
  to come to you, that they truly feel like, hey, like I want to
• 30:04
  give my all to this company because this is my family,
• 30:08
  right? Give people equity in the
• 30:10
  company eventually and stuff like that.
• 30:12
  And that's just what I've always wanted to build and what I've
• 30:15
  always really wanted to do. And I dream of it.
• 30:18
  I dream of one of my biggest dreams and goals in my life is
• 30:21
  to buy my dad a Ford F-450. He's always wanted a Ford F-450
• 30:26
  and that's one of my goals. I want to buy my dad a 451 of my
• 30:30
  dreams is waking up and going into my office and smelling
• 30:34
  coffee that my dad's brewing when or smelling the eggs that
• 30:37
  my dad's making for some breakfast tacos or just whatever
• 30:40
  it is. And that's what drives me every
• 30:42
  single day, man, showing my kids that they there's nothing wrong
• 30:48
  with getting a great career, going to college, doing all
• 30:52
  those things I did that. There's nothing wrong with those
• 30:55
  things. But if you want to try this, you
• 30:57
  can also do this too. My daughter Penelope, she's nine
• 31:01
  years old. She tells me she wants to own a
• 31:03
  dance studio. Obviously, that might change one
• 31:05
  day, right? She's 9.
• 31:07
  She doesn't really know what she wants just yet.
• 31:08
  But man, if she comes to me at the age of 21 and says, dad,
• 31:12
  I've been dancing since I was six years old, five years old, I
• 31:16
  love it with everything in my heart.
• 31:17
  I want to open a dance studio, a dance studio.
• 31:20
  All right, baby girl, I got money.
• 31:21
  Let's go, let's go, let's do it. Whatever you want to do.
• 31:25
  And those are the types of things that I want to have in my
• 31:28
  life that I want to. I always thought it was funny.
• 31:32
  There's a lot of people that talk about you're, you're not
• 31:36
  about me, but about others. You got this from your dad that
• 31:38
  your mom gave you that you and isn't that the goal?
• 31:42
  It isn't that I want to give my kids everything, every
• 31:45
  opportunity in the world I want to give to my kids.
• 31:48
  And so those are the types of things that make it to where the
• 31:53
  consistency is very simple when you remember the goal.
• 31:57
  And there are a lot of days, man, I don't want to do it.
• 32:01
  There really truly are. I have bad days.
• 32:04
  We, my wife and I filmed our own podcast on Wednesday and man, we
• 32:09
  were just having, we just not had the best week.
• 32:11
  Things have not been going the greatest for us, but that and
• 32:13
  that's OK, man, we all have problems, right?
• 32:16
  We all have problems. We all have to learn to deal
• 32:18
  with them. But one of the things that we
• 32:20
  talk about a lot is focusing on continuing to do what you said
• 32:26
  you're going to do when you were in a good mood now that you're
• 32:28
  in a bad mood. And my wife is also great at
• 32:30
  helping me be accountable. And I've come home multiple
• 32:34
  times and been like, Hey, I don't want to do the podcast
• 32:36
  today. I don't want to film today.
• 32:37
  I don't want to do that voice over today.
• 32:39
  And she would quite literally sit there, look me straight in
• 32:42
  the eyes and say, we have to. And, and at that point, I got
• 32:47
  someone who's riding for me who's counting on me to show up.
• 32:50
  I can't let my wife down. So that that's where the
• 32:53
  consistency comes from. I know that's a long answer, but
• 32:56
  man, it's there's so much that goes into it.
• 32:59
  My brain, I feel, is always moving 100 miles an hour when it
• 33:04
  comes to this business. And man, I've got plenty.
• 33:08
  Man, if I just think for five seconds, I got plenty of
• 33:10
  motivation to continue doing what we're doing.
• 33:12
  I agree with that 1000% because when I started this, I'm like, I
• 33:16
  don't know what the end goal of starting a podcast.
• 33:19
  I'm doing it to help people, but I'm going to put my all into it
• 33:24
  and be professional and do my best because I don't know where
• 33:27
  this is going to go and my wife believing in me and my I have a
• 33:33
  nine year old. She's they have a good show
• 33:36
  Daddy and and it makes you feel good where you got people
• 33:40
  believing in you and you'd be like, OK, I can do this.
• 33:44
  I could do this because my personality, I'm a quiet person
• 33:48
  and this is not something I would do normally as far as
• 33:50
  making a podcast. But since I jumped into my heart
• 33:55
  is into BBQ so much that I want to share with everybody else
• 33:59
  because I'm always bragging about the BBQ community and what
• 34:04
  I'm learning and the people I'm meeting and, and in the
• 34:07
  competition world that I, she's not like overly into BBQ like I
• 34:12
  am, but I take her to some of the competitions like Memphis,
• 34:15
  the main stuff with me. And now she sees what I'm
• 34:19
  talking about as far as the BBQ atmosphere.
• 34:21
  So she knows why I'm so into BBQ like I am and she has my back
• 34:28
  fully and hey you could do it go ahead.
• 34:31
  And she doesn't give any opposition to any ideal or
• 34:36
  anything I have. And I talk things out with her
• 34:39
  and because at the end of the day it's me and her into this.
• 34:43
  It's not me it's both of us. Because anything I decision I
• 34:47
  make as well as any decision she make going to affect each other
• 34:51
  as well as the family. So their support system is very
• 34:56
  important. So I definitely know what you're
• 34:58
  talking about because even though we don't feel like doing
• 35:01
  it, we have to do it because we made this commitment and we
• 35:06
  don't want to let down ourselves as well as our family.
• 35:10
  They asked them, OK, what happened to the business?
• 35:12
  What happened to the podcast? What happened to the?
• 35:16
  You got to explain to them that you quit and they're going to be
• 35:19
  like, are you telling me don't quit it, but you just quit this.
• 35:22
  So that's why I go all out and everything I do, even though I'm
• 35:28
  not, I don't have sponsors, I don't have anything like that.
• 35:31
  But I'm going to go all out because I'm representing my
• 35:35
  family and I want them to know when you do something, you do it
• 35:40
  to the best of your ability. And you may make mistakes, but
• 35:45
  that mean you go learn from those mistakes and and see who
• 35:50
  you can learn from as well. Because it's a couple weeks ago,
• 35:55
  Tim Shear, the Gateway drums, he came out to Atlanta for NASCAR
• 36:01
  because he got the NASCAR sponsorship.
• 36:05
  I went out there and I went promoted with him as far as
• 36:08
  handing out the Blues hog bottles as well as serving steak
• 36:11
  and sausage. And I know probably people would
• 36:14
  have thought I was crazy because I don't work for him, but I was
• 36:17
  there from 11:00 to 6:30. But I wanted to see how the
• 36:22
  atmosphere was, how he handles business, how professional he
• 36:26
  is, how he interacts with the crowd just to get the experience
• 36:31
  or work nonstop. But if the experience can't be
• 36:35
  replaced from what I learned and what I witness, and I would do
• 36:40
  it every time if for anybody that I'd come out there, if I
• 36:43
  can gain experience and they let me give me the fishing pole.
• 36:47
  I don't want the fish give me the fishing pole.
• 36:50
  So that's where I'm at. No, that's awesome, dude.
• 36:53
  Yeah, so you said Sabrina plays a major role behind the camera
• 36:57
  in the business. How do you 2 keep the
• 36:59
  partnership strong without burning out?
• 37:02
  And it's, again, not trying to be cheesy.
• 37:06
  And that's, she's my best friend, dude.
• 37:08
  We've been with each other for so long.
• 37:10
  We know each other so well. She's just my best friend.
• 37:14
  Everything. We still go and get Pokémon
• 37:18
  cards, open them together and oh, look what I got.
• 37:21
  Look what I got. And I'm 35 years old.
• 37:23
  And when Pokémon was started, I was 10 years old.
• 37:26
  And I remember when it came out, right?
• 37:29
  Those were things that I would do as a little kid.
• 37:31
  And I just never stopped because it always brought me that
• 37:35
  feeling of being with my mom and getting cards and smelling the
• 37:38
  packs. And so now that's something that
• 37:41
  we still do together or we'll all sit there and play the
• 37:44
  switch together and just hang out.
• 37:46
  And she's like, she's just my best friend, dude.
• 37:48
  It's I don't know how to explain it.
• 37:50
  And she's just the perfect match for me.
• 37:54
  And yeah, we fight, we bicker for sure, 100%.
• 37:57
  But I do that with my dad, my mom, my, my best friends.
• 38:02
  But man, it's just with her, it's so simple.
• 38:04
  She lets me be who I am. She doesn't try and control me.
• 38:07
  I do the same with her and I try and be tell her all the time how
• 38:13
  grateful I am for her and how grateful I am that she does so
• 38:16
  much for our family. And she's a stay at home mom.
• 38:19
  She takes care of the kids, she takes care of the house.
• 38:21
  And it's just when you're with somebody like her, it's so easy
• 38:27
  to not get tired of each other, right?
• 38:30
  Because she really is all the good things for our family, the
• 38:36
  backbone here. And I have so much respect for
• 38:39
  her as a person. Put aside the fact that we're
• 38:42
  together. I respect for her as a person,
• 38:45
  for her wisdom, for her, everything that she brings to
• 38:48
  this family and how much tenacity she has when it comes
• 38:52
  to our business. That man, she's just so easy to
• 38:55
  get along with. And but it's, it's just having
• 38:59
  somebody like her is sounds like you have one too, man.
• 39:03
  It's I feel like it's rare. I'm not saying that a lot of
• 39:07
  people that I know don't have the best wives.
• 39:09
  I'm just saying that my wife fully bought into everything I
• 39:12
  believe with Gulf Coast smoke. I tell her, I'll tell you, I'll
• 39:17
  tell a lot of people, man, when it comes to this business, I am
• 39:19
  delusional. I'm delusional.
• 39:22
  I fully believe that we could have one of the largest
• 39:26
  businesses in the world. I'm delusional, but she's right
• 39:29
  there with me holding my hand, telling me like, you're damn
• 39:32
  straight we can. It's like aim for the stars and
• 39:36
  you hit the moon, but it's you shoot for the stars and man,
• 39:39
  like even if you don't get there, you got pretty damn
• 39:42
  close. That's the way Sabrina and I
• 39:44
  operate. And that's why it's so easy to
• 39:46
  get along with her. She's got those same that
• 39:49
  mindset that I have and she wants to take this to another
• 39:52
  level too. And we're always thinking about
• 39:54
  what can we do and what's the next product.
• 39:57
  And right now we're working on some products and it's been, I
• 40:01
  don't want to say a struggle, but it's been a struggle.
• 40:03
  It's getting into the wet ingredients like sauces and
• 40:05
  glazes, man. It's different than seasoning.
• 40:08
  So we're working with consistencies, with flavor
• 40:11
  profiles, with the viscosity, with the shelf stabilization.
• 40:15
  It's there's just so much that goes into it.
• 40:17
  But she's just as dedicated as me and everything.
• 40:20
  And just too easy to get along with me.
• 40:23
  Yeah, and I'd love to hear that because I, like I said, I
• 40:26
  understand because that's that person that, hey, did you eat
• 40:30
  today? Did you drink enough water?
• 40:33
  I think you need to get some rest when you can.
• 40:36
  Or when I have an idea, I run it by her and she knows that I'm
• 40:41
  going to come up with 50 ideas. OK, pace yourself.
• 40:44
  And she knows that when I have an idea, it'd be spot on.
• 40:48
  So she helps with backing me up or asking me anything I need
• 40:54
  like coming with this. She knows that I got this and I
• 41:00
  put a lot into it but she want to make sure that I'm well
• 41:03
  rested for this because I get up every morning at 3:45 even
• 41:08
  though I do these shows from 8:30 to 9:30 Eastern Time.
• 41:12
  But I told her I love BBQ that much and this is important to me
• 41:16
  and she's that person there for me for it.
• 41:20
  Your person is there for you that that perfect puzzle piece
• 41:23
  that fits in that no other person can fit in there, that
• 41:27
  that that holds everything together.
• 41:30
  But like I told you before we came on, what she does upstairs,
• 41:34
  just watching the kids while I'm down here, it means a lot.
• 41:37
  That mean you buying into my vision of what I'm doing.
• 41:41
  So all that because she works West Coast hours.
• 41:45
  I live in Georgia so I work morning hours, she work West
• 41:49
  Coast hours so I work, get the kids, watch the kids until she
• 41:53
  gets off and then we both sleep while the baby still wakes up
• 41:57
  during the night and then I go to work.
• 42:01
  Then she takes over, drops him off at school and stuff like
• 42:03
  that. And then it reverses, rolls back
• 42:06
  and forth. But it's having that perfect
• 42:10
  partner there is key to success and it'll make you run through a
• 42:16
  wall for the people that you got upstairs or in the other room.
• 42:20
  So I I definitely understand that brag on your wife as much
• 42:23
  as possible. I have no problem with it.
• 42:27
  Yeah, I tried to man. Yeah, because that's your
• 42:30
  person, that's who God gave to you.
• 42:33
  So for sure, hey, I'm all with it.
• 42:36
  Was there a specific moment of video comment or turning point
• 42:40
  where you realize we're not just BBQ, we're we're building a
• 42:44
  community? I've had a few, but one that
• 42:48
  sticks out big time is last year we opened up for ambassador
• 42:56
  signups and you man, we had gosh, 300 people sign up. 300
• 43:02
  plus people sign is crazy. And man, we're going through
• 43:05
  every single application. It was so hard to pick man,
• 43:10
  someone specifically. I won't say who it is.
• 43:13
  They put in their application and I asked why do you want to
• 43:15
  be a part of Gulf Coast smoke and their answer to me was their
• 43:19
  dad passed away and they used to cook with their dad and watching
• 43:23
  our videos. Reignited.
• 43:26
  Oh dude, it gets me emotional. Reignited their love for
• 43:29
  barbecue and it got him back into BBQ.
• 43:31
  Man, seriously? And I was sitting there reading
• 43:34
  it and I legit started crying. I was like, dude, there's no,
• 43:40
  there's no way what we're doing means this much to people.
• 43:43
  There's no way. But even if he's the only person
• 43:48
  that that ever that we ever did that for, that's enough for me.
• 43:52
  That truly is enough for me. I'm going to continue to push
• 43:56
  forward because I do believe that there may be another person
• 44:00
  or if we haven't hit that other person, they'll come eventually.
• 44:03
  But that right there, man, was that was pretty, Yeah, that when
• 44:09
  I read that, I was like, wow, this is really something.
• 44:11
  What we got is really something. And this is something that we
• 44:16
  have to see through. No matter what it costs, not
• 44:19
  necessarily monetary wise, but no matter what it costs, we have
• 44:22
  to see this through. Yeah, definitely.
• 44:24
  And mine with that aspect. But like I said, I'm one of
• 44:28
  those people and there's probably other people all over
• 44:31
  the place that you may not think, yo, this is just a
• 44:34
  competition video, but or this may be a backyard video, but it
• 44:40
  did touch us enough to motivate us to go further into barbecue
• 44:47
  and not back away from it. So what y'all doing and which
• 44:51
  y'all did, it definitely did affect the people all over the
• 44:54
  place. Appreciate you.
• 44:55
  No problem and definitely thank you for that.
• 44:57
  Like I said, when I came up with this podcast, I told my wife
• 45:01
  there are certain people that I just have to get on this show.
• 45:05
  I have to get on the show because I want to personally
• 45:08
  thank them in person for what they did for me.
• 45:12
  It may not be much to them, it's just video, stuff like that, but
• 45:16
  it meant a lot to me because it helped me and put me out there
• 45:21
  in the arena of BBQ even though I didn't have no way of knowing
• 45:27
  where to even start about barbecuing.
• 45:30
  But just watching those videos and watching you prepare and the
• 45:35
  good and the bad of the cook and stuff like that and watching
• 45:38
  your family because I wasn't married at this time.
• 45:40
  But I loved how seeing your wife and the kids all in the
• 45:44
  atmosphere and together, it's like, hey, I want to be like
• 45:49
  that one day. And now I got my own team that
• 45:53
  is like that. Like I said, it was inspiring as
• 45:56
  far as from my angle, so definitely thank you.
• 46:01
  Speaking of the kids, with the three kids and the growing
• 46:03
  business, how do y'all keep BBQ fun and not just a job?
• 46:09
  Man, it's that's a hard, it's very hard to do.
• 46:12
  It really is. It really truly is.
• 46:14
  But I think that one of the things that we try and
• 46:19
  consistently focus on is coming up with new recipes.
• 46:23
  And I know that sounds basic, but just being able to think
• 46:26
  outside of the box and think of, OK, how can I make this taste
• 46:28
  better like this? Or what different flavors can I
• 46:32
  bring? Or because we're always trying
• 46:34
  to think of new products like I mentioned.
• 46:36
  And oh, how can we build a product that can make this steak
• 46:39
  even better? And that's really fun for us.
• 46:41
  So it's all part of the business, but it also keeps
• 46:45
  everything really fresh because believe it or not, man, we've
• 46:49
  got, I've got 6 seasonings ready to go right now.
• 46:52
  We got them in the cabinet. We've made them 100 times.
• 46:55
  We've used them 100 times, but we're just trying to build the
• 46:58
  business continuously because every product cost money to
• 47:01
  launch. But I think that's really made
• 47:04
  it just, it's still fun no matter what.
• 47:08
  And then to be honest, the competitions, man, who doesn't
• 47:14
  love a competition? It's like you going out there
• 47:16
  and you're trying to. We talked about it earlier, if
• 47:19
  you and I are at a competition together and I don't win, man, I
• 47:23
  would love for you to win. But I promise you before
• 47:25
  anything, I want to beat you. And that's no disrespect, right?
• 47:29
  It's just the truth. I want to win, I'm out there to
• 47:33
  win. But I think that throwing the
• 47:36
  BBQ competitions in there just keeps it fun because it's all
• 47:40
  man. Like my chicken was right there
• 47:42
  and my ribs right there, but some something fell off on my
• 47:44
  brisket. Let's go back to the drawing
• 47:46
  board. Let's go figure it out.
• 47:48
  And that that just keeps you consistently thinking about how
• 47:51
  to evolve as a cook, how to evolve as a content creator or
• 47:56
  whatever. And I think that's the other
• 47:58
  really cool thing about videos in general is social media has
• 48:04
  grown so much since I first started where you were only
• 48:06
  posting Instagram photos. So now everyone's posting Reels,
• 48:10
  Tik Toks, YouTube Shorts and long form content that it really
• 48:15
  has gotten us into realizing that man, like we have to start
• 48:18
  making different types of dishes, right?
• 48:20
  So if you go to our Instagram, you see we do a lot of different
• 48:23
  shorts now. And 99% of them are they have
• 48:27
  nothing to do with competition BBQ.
• 48:28
  They're just backyard recipes. But that has just forced us to
• 48:32
  start cooking and thinking about cooking in a different way that
• 48:36
  it's just kept it fun. We're trying to create good
• 48:38
  content. We're trying to get that good
• 48:40
  shot. And then for me personally,
• 48:44
  knowing that we filmed something, I edited it or
• 48:48
  Sabrina edited it and it comes out and it did good.
• 48:51
  It looks good, man. That's a great feeling.
• 48:53
  So I edit all the shorts and she edits all the long form content.
• 48:57
  So every short form video that you see, I edited every long
• 49:01
  form video and the podcast she edited.
• 49:03
  So we each have our different roles and I think that also
• 49:06
  helps us remain focused on what we're doing and everything stays
• 49:09
  really fresh and fun all the time.
• 49:12
  Yeah, I didn't know until I got into this how much work it goes
• 49:16
  into having a podcast. People would think you just get
• 49:19
  on a record and going back to business, but it's the lot,
• 49:23
  especially the whole editing part.
• 49:25
  And I do everything as far as getting people to come on,
• 49:30
  scheduling them through the calendar and editing and then
• 49:34
  make it each episode. I make a individual based on
• 49:39
  their personality, their team and stuff like that.
• 49:41
  Make a individual cover as well as thumbnail for each person.
• 49:46
  And I do a promotion for Sunday telling it's going to release
• 49:50
  Thursday. I do one for Wednesday, the day
• 49:53
  of, then the shorts and everything.
• 49:57
  So yeah, it is definitely a grind.
• 49:59
  So. Man, keep it up bro, keep it up.
• 50:01
  Keep doing what you're doing. I feel like we talked about it
• 50:04
  earlier, if you don't give up, you'll never fail.
• 50:08
  You keep doing what you're doing.
• 50:09
  Always look at what you think you can improve on.
• 50:12
  And man, the hardest thing for me to realize was I had to be
• 50:15
  honest with myself. There was a time when I thought
• 50:18
  my videos were good and they weren't good.
• 50:20
  Really they weren't. I'm not saying yours are not.
• 50:22
  I'm just saying that was one thing for me that I took.
• 50:25
  And really, man, these videos are the best.
• 50:28
  They're the best, but man, they're getting 40 views.
• 50:32
  So they're not the best. They're just not.
• 50:35
  And once we started really realizing that and starting to
• 50:37
  think a little bit more about what we're doing, we started to
• 50:39
  be more, more successful. But just by the way that you #1
• 50:44
  presented us, you know our story and everything, man.
• 50:47
  I know you're doing all the right things and I can.
• 50:50
  And like I told you in the very, very beginning, and I appreciate
• 50:52
  you because it's funny, I was telling somebody this yesterday,
• 50:56
  my Co worker. I was like, dude, I don't know
• 50:58
  what it is. I cannot stand when people do
• 51:01
  not spell my wife's name. I don't know why.
• 51:06
  I don't know why. It just bugs me, especially when
• 51:08
  it comes to GCS, because I feel like she's so involved.
• 51:11
  You know what I mean? And it's man, how do you not?
• 51:14
  I don't know, but you obviously do.
• 51:17
  And you know our story and that right there shows me how much
• 51:21
  you want it. So man, just keep doing what
• 51:23
  you're doing. You're doing a great job.
• 51:24
  Exactly, that's it. I tell it like last episode I
• 51:27
  did, but I tell everybody in order to get open some doors,
• 51:31
  you got to do your homework. You can't just go in and not
• 51:33
  knowing anything and knowing anything about nobody thinking
• 51:37
  you're going to get somewhere. It's just you got to show them
• 51:40
  that you've been doing research and learning and open doors for
• 51:45
  you. Try to be professional as you
• 51:47
  can. I don't know everything.
• 51:49
  I'm not a journalist or I don't know about I got this Osmo
• 51:52
  pocket, but I know how the basic functions of it and I'm going to
• 51:55
  keep getting better as I go along.
• 51:56
  But I try to present and as well as present them and promote them
• 52:02
  the best I can. Anybody that I bring on here and
• 52:05
  I had the opportunity. Some of these folks numbers in
• 52:08
  my phone. I would have never thought I
• 52:11
  would have had their number in their phone.
• 52:13
  Tim Shear, Harry Sue, who would have thought?
• 52:16
  I'm doing interviews Chris Shaffer and this is my second
• 52:20
  month in doing this. I the 1st and I came in with a
• 52:24
  game plan. I record and then I released
• 52:26
  episode by episode, but I was grinding the first month.
• 52:29
  I did believe it or not, I did 20 interviews in one month.
• 52:34
  So I have enough stacked up that gets me toward the end of the
• 52:38
  year. So I'm thinking ahead so I won't
• 52:41
  have to keep bothering somebody each week for an episode.
• 52:45
  Hey, record on your time and then I'll go release them each.
• 52:49
  We can go from there, but you got to go in with a game plan as
• 52:53
  well as do your homework on this things and not just put anything
• 52:57
  together and think it's going to be successful because other
• 53:00
  people are doing it. But yeah, I'm a stickler about
• 53:03
  the name too, because my name is Tavis and all I get is Tavis and
• 53:07
  Travis. I could tell somebody Tavis and
• 53:09
  three seconds later I can get Tavis or Travis.
• 53:12
  So that's I literally got a shirt over there that I made
• 53:16
  with my hello, my name is Tavis and I got a pronunciation
• 53:21
  because I don't have people come on the show and I tell them my
• 53:24
  name. So I'm a stickler about that.
• 53:26
  So that's why I try to make sure I get everybody else name
• 53:29
  correctly. And if I don't understand, I
• 53:31
  asked because for sure that's who you are.
• 53:36
  Yeah, exactly. So if her name is spelled a
• 53:38
  certain way or pronounced a certain way, that's how you just
• 53:42
  what you call her. Yeah, for sure, For sure.
• 53:46
  So you've been working with Malcolm Reed, And how did that
• 53:50
  relationship start? Man, it's actually funny.
• 53:55
  I believe our third or second YouTube video ever.
• 54:00
  We made a video and I had this idea in my head, Meet church and
• 54:04
  how to barbecue, right? Still are two of the largest
• 54:08
  creators in the space. And I told my wife, I said, man,
• 54:12
  if I can make a video meat church versus how to barbecue,
• 54:15
  right? Maybe we'll get some clicks,
• 54:19
  maybe we'll get some clicks, maybe we'll click bait people.
• 54:21
  And what I did was I took their seasonings and battled them
• 54:25
  against each other, right? So I can't remember exactly what
• 54:28
  I cooked. I believe it was ribs.
• 54:30
  So I did 2 racks of ribs, one with killer hogs products, one
• 54:33
  with meat church products. And I seasoned them up.
• 54:38
  I did the whole video and in the end, yeah, I think I did a tie.
• 54:43
  I don't know. I can't.
• 54:44
  I think I did a tie because a bunch of people are like this
• 54:46
  whole video and then you did a tie.
• 54:48
  But that was the right after that, Malcolm followed us on
• 54:53
  Instagram and I didn't say anything.
• 54:56
  I didn't message him. I didn't do anything.
• 54:58
  I had already followed him. But they followed us on
• 55:01
  Instagram and again, this is like our second or third video.
• 55:04
  So then me being me, I'm like, OK, we got his attention, right?
• 55:08
  So the next thing I'm going to do is I'm going to have him go
• 55:11
  against one of his best friends or what I thought was one of his
• 55:14
  best friends, right? So then I did Swine Life BBQ
• 55:18
  versus how to barbecue, right? BBQ seasoning.
• 55:21
  And so we did that video again and then Swine Life followed us.
• 55:26
  So I knew at that point, OK, they've seen a couple videos,
• 55:30
  they know who we are, they know what we're doing.
• 55:32
  And man, from there, for the longest time, I didn't really
• 55:38
  talk to him. I didn't have any real
• 55:41
  communication with him. And every once in a while
• 55:45
  comment on each other's reels, photos, whatever.
• 55:48
  No big deal. That is what it is.
• 55:50
  And then man, a couple of years back, I got a message and I was
• 55:54
  like, hey, I know you have. And this is from this is from
• 55:57
  Tyler, his social media manager. Hey, we know you have your own
• 56:00
  seasonings and stuff, but man, we love what you're doing.
• 56:03
  And we'd love for you to work with killer hogs and how to
• 56:04
  barbecue. And we had some discussions and
• 56:07
  stuff like that. And I was like, man, it as long
• 56:09
  as I can keep doing what I do and being who I am, I'm
• 56:12
  obviously I'm interested. I love killer hogs.
• 56:15
  I love what Malcolm stands for and all that stuff.
• 56:17
  And they were like, yeah, for sure.
• 56:19
  So then we started that partnership and man, it's
• 56:23
  blossomed into it. Like you just said, right About
• 56:27
  having the phone numbers not necessarily on the same level,
• 56:30
  but who would have ever thought I would make a video with
• 56:35
  Malcolm Reed? Let's just be real.
• 56:36
  I never thought that was a thing.
• 56:38
  I never thought it was a possibility that we would make a
• 56:41
  video with Malcolm Reed. And man, I'm I'm forever.
• 56:47
  Like I was telling you, I don't, I can't even explain this
• 56:50
  journey. I don't even it's crazy.
• 56:54
  I started this because of Malcolm Reed and now I don't
• 56:58
  want to. We're not best friends by any
• 57:00
  means, but he's my buddy. I could pick up the phone and
• 57:02
  text him right now or call him right now.
• 57:03
  And it's it's cool because it doesn't mean the thing that I'll
• 57:09
  say about Malcolm is man, he's exactly who he is on camera.
• 57:12
  And he wouldn't want to be treated like any sort of
• 57:15
  celebrity or anything crazy like that.
• 57:17
  He's a really good and humble dude.
• 57:18
  But it does mean that we've reached at least enough of a
• 57:23
  level to where like we can create these relationships with
• 57:26
  people and hopefully continue to create them with more people.
• 57:30
  There's other powerhouses, right?
• 57:32
  There's Meat church, there's Chud's, there's All Things BBQ,
• 57:35
  There's just so many people, so many great creators.
• 57:39
  And I think that we're coming up too.
• 57:41
  And so hopefully we can keep creating these relationships
• 57:44
  with people, film with more people and have more fun on
• 57:48
  YouTube. And I think that the
• 57:50
  relationship that we have with Malcolm, I hope remains strong
• 57:54
  and solid for many years because I just, I'm huge fan of How to
• 57:58
  Barbecue still to this day. But also we're huge fans of
• 58:02
  their products. Genuinely, we are huge fans of
• 58:04
  their products. And I love using them.
• 58:07
  And so it's really easy to integrate them into our videos
• 58:10
  and stuff. And yeah, man, it's been really
• 58:12
  cool. It's been really cool.
• 58:13
  Malcolm's a great guy. Yeah, I was thinking to myself,
• 58:15
  like, I don't know if you flew or drove up there.
• 58:18
  I was like, what was he thinking on the way up there?
• 58:20
  Because you got to cook for Malcolm Ree.
• 58:23
  Yeah, no, for sure. So I don't know if you've
• 58:27
  watched all the videos from that little trip, but I also did a
• 58:31
  behind the scenes you did you see the behind the scenes one
• 58:34
  where I actually asked his wife? I was like, hey, be real with
• 58:36
  me, be honest with me. How was the food?
• 58:38
  And she was like, man, that was probably the best beef ever I've
• 58:40
  ever had. And that was really cool to hear
• 58:45
  from her. And even Malcolm, he went on his
• 58:47
  podcast the next time and after we left and he said, he said it
• 58:52
  on his podcast. He's a dude.
• 58:53
  That guy could just flat out cook.
• 58:54
  He can flat out cook. And it's really cool that wait,
• 58:59
  one of the other reasons that I, I really got into competition
• 59:03
  BBQ was I wanted to prove to people that we could cook well
• 59:07
  because everything can look good on social media.
• 59:12
  You know what I'm saying? But does is it actually good?
• 59:15
  And so I think that I love opportunities like going to
• 59:18
  visit Malcolm and actually having them taste the food and
• 59:21
  knowing, OK, this guy actually does cook pretty decently or
• 59:25
  going to a competition and getting a good walk.
• 59:27
  OK, this guy does cook pretty decently because it gives you a
• 59:30
  little bit of St. cred. People will know, OK, not only
• 59:33
  does it look good, but it to some people, obviously it tastes
• 59:36
  good. And I do think that's important
• 59:39
  as well because people want to know that you can cook well,
• 59:43
  especially if you're putting out social media content and trying
• 59:46
  to build a brand centered around barbecue and or food, right?
• 59:50
  Yeah, definitely. Because some people would be
• 59:53
  coming up with stuff and I'm like ain't no way in the world
• 59:56
  this could taste good. You got people out there
• 59:58
  probably trying it to see if it works and yeah, but definitely
• 1:00:04
  proving that you can't do it, showing that you getting GCS
• 1:00:09
  with your stuff and. Using your product as well as
• 1:00:12
  their product and show them that that you're not playing around
• 1:00:17
  with this, that you're taking it serious and your proof is in the
• 1:00:21
  trophies that you're getting from what you're doing.
• 1:00:23
  So it's definitely good as far as you got people like Malcolm
• 1:00:28
  Reed that believes in you and supports you.
• 1:00:31
  It only boosts the confidence that you have and it causes you
• 1:00:35
  to excel more because and also put more eyes on you because
• 1:00:42
  since a lot of people trust what he say, they're going to say,
• 1:00:47
  OK, he got him on his show. So now we're going to trust him
• 1:00:51
  and we're going to start following him.
• 1:00:52
  That's what I love that people like that invest their time into
• 1:00:57
  other people and put them on the stage as and share the spotlight
• 1:01:02
  with them to draw attention to you.
• 1:01:04
  And then you could do that for somebody else.
• 1:01:06
  And it keeps going from there. And not just oh, I want all the
• 1:01:10
  likes, I want all the clicks, I want all the follows and stuff
• 1:01:13
  like that, but share the stage with other people that do good
• 1:01:17
  things. So that's why I.
• 1:01:19
  Love. Yeah.
• 1:01:21
  And the one thing that I will say that I respect so much about
• 1:01:24
  Malcolm is I don't think that he had any.
• 1:01:29
  I don't think that he necessarily wanted us to go over
• 1:01:31
  there to help us grow because that's the kind of duty is.
• 1:01:35
  I think he's that cool, and I also think he's that humble, but
• 1:01:39
  I don't think he realizes. He probably does realize, but I
• 1:01:42
  don't think he realized how much that did help us grow, you know
• 1:01:45
  what I mean? But I don't think that was
• 1:01:47
  necessarily his goal. I think we've built that
• 1:01:50
  relationship, that camaraderie, So it felt like an easy
• 1:01:53
  collaboration to do. And from there, yeah, that
• 1:01:57
  definitely helped us grow. Let's be real, the man, the So
• 1:02:01
  we did. They did the smoked baloney for
• 1:02:03
  our channel and then we turned that into a short form video.
• 1:02:06
  That video across all platforms has like 13 million views across
• 1:02:10
  all platforms. You know what I mean?
• 1:02:12
  Yeah, yeah, that's on, that's on YouTube, that's on TikTok,
• 1:02:16
  that's on Instagram, that's on Facebook.
• 1:02:17
  If you combine them all, it's like over 13 million views.
• 1:02:20
  And so again, I don't think that he necessarily thought that was
• 1:02:24
  going to happen or his goal was to help us grow necessarily, but
• 1:02:29
  they absolutely did those things for us.
• 1:02:30
  And I agree with everything that you said.
• 1:02:33
  Malcolm is such a powerhouse that you got a, if you get an
• 1:02:36
  opportunity like that, you 100% have to take advantage in the
• 1:02:40
  best way possible. And so that's exactly what we
• 1:02:43
  tried to do. We tried to really go over
• 1:02:45
  there, learn from them, see how they do things.
• 1:02:47
  And when we left there, I feel like, as crazy as it sounds, I
• 1:02:53
  feel like we actually started getting good at making content.
• 1:02:57
  Before that. I do think the videos were OK,
• 1:03:00
  but only recently do I feel like they're starting to get pretty
• 1:03:03
  good. And it's because a lot of the
• 1:03:05
  stuff that we took from that trip, we saw how they did
• 1:03:09
  things. We saw the prep that they put
• 1:03:10
  into things. We prep hardcore too.
• 1:03:13
  But man, they had certain things that they did.
• 1:03:14
  And I'm like, man, that's a good idea.
• 1:03:17
  We learned a lot from them and we will always take something or
• 1:03:20
  hopefully take something from any trip or anything that we do
• 1:03:24
  with them. We're going to be going back up
• 1:03:25
  there in September, towards the end of the month in September,
• 1:03:28
  hopefully we're planning on just hanging out and doing some
• 1:03:31
  things, but and hopefully we can take some more knowledge from
• 1:03:33
  the trip and come back even stronger than we are now.
• 1:03:37
  Exactly. That's what it's all about.
• 1:03:38
  I'm gonna ask one more question and then play a couple of games
• 1:03:41
  and get you out of here. All right, Sure.
• 1:03:43
  You had to make a you had to cook a competition and you had
• 1:03:46
  to have a four man team and you were one of them.
• 1:03:49
  What other three people that you would pick and what meat would
• 1:03:53
  they cook and what meat would you cook if you had to make an
• 1:03:56
  All Star team out of anybody Dinner alive?
• 1:04:00
  Out of anybody, man, that's a tough one because I know some
• 1:04:06
  really damn good cooks, but I'm going to have to go.
• 1:04:10
  I would cook ribs. I would have Fred Robles, Rio
• 1:04:15
  Valley Meats, cook a brisket. I would have Bill Purvis chicken
• 1:04:21
  fried BBQ cooked pork and oh man the chicken is so hard because I
• 1:04:28
  have two in my brain right now. It's between Rini Gonzalez
• 1:04:32
  family BBQ for chicken and Kevin Hernandez.
• 1:04:34
  My pits are burning for chicken. Both of them one team of the
• 1:04:38
  year in chicken, both of them one team of the year and both of
• 1:04:41
  them one team of the year chicken.
• 1:04:44
  So that's a hard 10 man. Man, I don't know that that's a
• 1:04:49
  tough one. If I had to choose, I'm going to
• 1:04:52
  go. I'll go with Rini Gonzalez
• 1:04:54
  Family BBQ with chicken. And the reason I say that is
• 1:04:57
  just because I've known them longer.
• 1:04:59
  I think they both equally cook chicken.
• 1:05:01
  Super awesome. That's a Texas.
• 1:05:03
  That's a Texas team. I know the first person that
• 1:05:06
  came to my brain, honestly, when you said the All Star team was
• 1:05:09
  Brad Leiniger. I'm just going to be honest.
• 1:05:12
  And I did think about putting him in there, but the truth is
• 1:05:16
  he's so dominant in every meat. I don't know which meat I would
• 1:05:19
  pick him for. I don't know which meat I would
• 1:05:21
  pick him for. So that's the reason that I
• 1:05:23
  didn't do it for that. And then the other one that
• 1:05:25
  instantly came to mind was Tim Scheer.
• 1:05:27
  But same thing when he was cooking.
• 1:05:29
  I feel like he was so dominant in everything that not one meat
• 1:05:33
  sticks out to me. It would have been hard for me
• 1:05:35
  to put him in there. But like when you think of Fred
• 1:05:38
  Robles, you think of brisket. When you think of Bill Purvis, I
• 1:05:42
  feel like you think of pork and brisket, but I feel like Fred's
• 1:05:45
  a little more. I thought you go through Bill is
• 1:05:49
  chicken. That's what I thought you
• 1:05:50
  because he was at the his chicken was old for a while.
• 1:05:54
  Yeah, No, for sure. I just feel like Bill cooks
• 1:05:57
  really good brisket and pork. So I'm going to go And then like
• 1:06:00
  I said, Manrini and Kevin both cook.
• 1:06:03
  So one of the, OK, both the best, the two best bites of
• 1:06:07
  chicken I ever had were from both of them, from Rini and
• 1:06:10
  Kevin. Kevin was, Kevin was in Corpus
• 1:06:15
  this year and Rini's was in Aransas Pass in 2023.
• 1:06:18
  I'll never forget it. He gave me a bite of his chicken
• 1:06:22
  and I literally, I looked up and then I was like, holy, you know
• 1:06:25
  what I mean? Like that chicken's banging.
• 1:06:28
  And if I'm not mistaken, he got a second place chicken that that
• 1:06:30
  contest. I will say we did GC the
• 1:06:32
  contest, but his chicken was so banging that day.
• 1:06:36
  And Kevin's chicken in Corpus, I took a bite of it and I was
• 1:06:40
  like, bro, that chicken is stupid.
• 1:06:43
  And he ended up walking first place chicken that day.
• 1:06:46
  So yeah, they're both super strong chicken cooks.
• 1:06:48
  And like I said, I know that I'm, I also left, it's so hard
• 1:06:52
  because I left out Phil Breeden, LC, and it was going to be
• 1:06:56
  between him and Fred for the brisket because Phil Breeden
• 1:06:59
  cooks one of the best briskets I've ever tried in my entire
• 1:07:01
  life. But with Fred having so many
• 1:07:04
  accolades when it comes to World Championships and brisket, it's
• 1:07:08
  so hard not to give that to Fred.
• 1:07:10
  Yeah, that's a great question though, trying.
• 1:07:12
  To make it different. You had me thinking there, man.
• 1:07:15
  I tried to make it different from other shows.
• 1:07:17
  They asked what's your mountain rush worth?
• 1:07:19
  But I want people to put thought in it for each meet and what
• 1:07:22
  person they'll pick for each meet.
• 1:07:25
  All right, And we got 2 quick games.
• 1:07:27
  I'm going to get you out of here.
• 1:07:28
  When I came up college basketball, they had the
• 1:07:30
  tournament bracket. So what I did is I did a bracket
• 1:07:33
  for meats that you cook on the grill and you just tell me which
• 1:07:36
  one you prefer to eat and we'll see which one in the winter.
• 1:07:39
  Match up 1 hamburger versus steak steak.
• 1:07:43
  All right, match up two pork ribs versus pork belly.
• 1:07:49
  Pork ribs. All right, it's match up.
• 1:07:52
  Hot dog versus smoked chicken. Chicken, All right, Next match
• 1:07:58
  up, burn insurance versus pork chops.
• 1:08:01
  Burn insurance. All right, and next match up,
• 1:08:05
  smoked Turkey versus sausage, smoked Turkey.
• 1:08:08
  All right, next match up is smoked ham versus BBQ shrimp.
• 1:08:14
  Oh that's a hard 1 ham. OK.
• 1:08:17
  Next match up, lamb versus brisket.
• 1:08:20
  Brisket next matchup, beef ribs versus smoked Bologna, Beef ribs
• 1:08:27
  OK, next matchup steak versus pork ribs.
• 1:08:32
  Pork ribs OK And next matchup is smoked chicken versus burn
• 1:08:37
  insurance. Burn insurance OK.
• 1:08:41
  Next matchup is Turkey versus ham.
• 1:08:44
  Turkey OK. Next matchup is brisket versus
• 1:08:48
  beef ribs. Oh man, really?
• 1:08:52
  That damn, That's a tough one, man.
• 1:08:56
  Beef ribs. OK, man.
• 1:09:01
  Next match up is pork ribs versus burnings pork ribs, OK.
• 1:09:08
  And next match up is Turkey versus beef ribs.
• 1:09:11
  All right, Finals is pork ribs versus Turkey.
• 1:09:18
  Turkey. OK.
• 1:09:20
  Turkey is by far my favorite smoked protein.
• 1:09:23
  OK. That's the first way for Turkey.
• 1:09:26
  I love smoked Turkey bro Love it.
• 1:09:29
  If you watch our short form content, you know how much
• 1:09:32
  Turkey we make. Yeah, yeah.
• 1:09:34
  You mentioned that on the podcast with Malcolm Reed also.
• 1:09:39
  Yeah, dude, it's just my favorite dude.
• 1:09:41
  I love pork chops. That's my favorite.
• 1:09:43
  Oh, there you go. I made another tournament
• 1:09:45
  bracket of the 16 greatest athletes of all time.
• 1:09:50
  Oh. OK, All right.
• 1:09:52
  First match up, I got a Griffey junior versus Jordan.
• 1:09:56
  Really. Come on.
• 1:09:59
  You got the kid versus MJ. OK, Next match up, Tom Brady
• 1:10:04
  versus Wayne Gretzky. Tom Brady.
• 1:10:08
  All right, match up. Muhammad Ali, Kobe Bryant.
• 1:10:14
  Oh. That's so hard, dude, Kobe.
• 1:10:20
  OK, next match. Killed this he.
• 1:10:23
  Killed my spurs too many times, bro.
• 1:10:25
  Yeah, I'm a Miami Heat fan, so I don't.
• 1:10:30
  Yeah. Simone Biles versus Tiger Woods.
• 1:10:34
  Tiger Woods. OK.
• 1:10:36
  LeBron James versus Serena Williams.
• 1:10:39
  LeBron James. OK.
• 1:10:42
  Roger Federer. Dale Earnhardt, Roger Federer?
• 1:10:47
  OK Lionel Messi, Cristiano Ronaldo, Ronaldo.
• 1:10:54
  OK Michael Phelps, Usain Bolt. Usain Bolt, That's a tough one.
• 1:11:04
  That's a hard one. All right, Michael Jordan versus
• 1:11:07
  Tom Brady, MJ. All right, Kobe versus Tiger
• 1:11:11
  Woods. Tiger.
• 1:11:14
  OK, LeBron versus Roger Federer. Oh, dude, I'm a huge Roger
• 1:11:21
  Federer fan. The huge Federer.
• 1:11:26
  All right? Ronaldo.
• 1:11:28
  Usain Bolt. Usain Bolt.
• 1:11:33
  OK, Final four, EMJ versus Tiger.
• 1:11:37
  Tiger. Wow.
• 1:11:40
  Federer versus Usain Bolt. Federer, OK.
• 1:11:47
  And final Tiger versus Fedder. Tiger OK, Tiger Woods is the
• 1:11:54
  reason I got into golf, man. I played, I played college golf.
• 1:11:58
  I I started playing golf when I was a younger kid and dude,
• 1:12:03
  there was nothing like watching Tiger Woods play tournament.
• 1:12:06
  It was the most exhilarating thing ever.
• 1:12:09
  Like when you said Tiger Woods, the only person that could have
• 1:12:13
  been on that list that I would have had to like, really think
• 1:12:16
  about versus Tiger Woods. And this is 100% bias, Tim
• 1:12:19
  Duncan, 100% bias. I'll openly admit it.
• 1:12:25
  That's the only other person that could have rivaled Tiger
• 1:12:28
  Woods for me. Yeah, I played in high school
• 1:12:31
  and then I didn't play and and I haven't played since, but I do
• 1:12:38
  go to tournament because I live in Atlanta, so we have to got
• 1:12:41
  the Tour Championship, be here every year.
• 1:12:43
  So I've been going the past 14 years.
• 1:12:47
  So yeah, it's matter of fact, it's the at the end of the
• 1:12:51
  month. So I love it.
• 1:12:53
  I love it. Yeah, no, I did it.
• 1:12:56
  Tiger. Tiger is just all time favorite
• 1:13:00
  by far. Federer was my all time favorite
• 1:13:03
  by far. The MJ LeBron thing to me is I
• 1:13:06
  don't know it's who's yours, MJ or LeBron.
• 1:13:08
  I'm 49 years old, so I'm going Jordan.
• 1:13:11
  Just me. I've seen Jordan play.
• 1:13:14
  Yeah. No, it's I don't even.
• 1:13:16
  I don't know. It's crazy, dude.
• 1:13:18
  It's I think they're both great. But I would say MJ two.
• 1:13:20
  I'm 35 but I would say MJ 2 like you would think I would choose
• 1:13:23
  LeBron. I think LeBron his like outside
• 1:13:26
  of basketball, I think he's done so much more personally.
• 1:13:29
  But I feel like that the game really changed a lot with MJ and
• 1:13:32
  MJ is just yeah, cold blooded bro.
• 1:13:35
  Exactly. Yeah, that's it is what it is.
• 1:13:38
  And back then, I was around a time he was playing.
• 1:13:41
  I was a Utah Jazz fan. I love Malone and Stockton.
• 1:13:45
  But yeah, two years in a row, he killed us and I was like, yeah,
• 1:13:49
  that's it. Yeah.
• 1:13:52
  But definitely, I appreciate you.
• 1:13:53
  That's all I have. I have a million more questions
• 1:13:56
  that I didn't get to ask, but I ain't going to hold you because
• 1:13:58
  it's, we've been here long enough.
• 1:14:00
  But I thank you for coming on and I thank you for inspiring me
• 1:14:03
  and well, as the other people that that that subscribe to your
• 1:14:09
  channel and all that you're doing.
• 1:14:11
  And I wish you the best of luck. And if you have anything to
• 1:14:14
  promote, you can definitely do that.
• 1:14:15
  Give out your websites and stuff like that and your products and
• 1:14:19
  stuff. Yeah, just Gulf Coast smoke on
• 1:14:22
  all social media. Shout out to Malcolm Reed,
• 1:14:26
  Killer hogs, one of the best partnerships, Royal Oak.
• 1:14:30
  And that's about it, man. Thank you for giving us the
• 1:14:34
  opportunity to come out here and talk about our story.
• 1:14:37
  We'll talk about who we are as as much as I feel like we've
• 1:14:41
  grown, there's still so many people that don't know who we
• 1:14:43
  are. And so I appreciate you giving
• 1:14:45
  us the opportunity to talk about us.
• 1:14:47
  And man, just thank you for your time means a lot you doing this
• 1:14:50
  and us spending an hour and 20 minutes together.
• 1:14:53
  Man, it felt like 10 minutes when you're talking about
• 1:14:55
  something you love, it feels like 10 minutes, man.
• 1:14:57
  I really appreciate you and I wish you the best of luck in
• 1:14:59
  your journey. I I feel like you can definitely
• 1:15:02
  go far with this brother. Oh definitely, I appreciate it.
• 1:15:04
  Yeah, man, no, I appreciate it and thank you again for your
• 1:15:07
  time all. Right, no problem.
• 1:15:08
  You have a good day. We just wrapped up another
• 1:15:12
  session of BBQ therapy. Remember, stay patient, stay
• 1:15:15
  passionate and keep that fire burning.
• 1:15:18
  Hit. Subscribe, share the good smoke
• 1:15:20
  and pay the secretary on your way out.
• 1:15:23
  Have a blessed day.