Latest / The PNW Podcast / Jesse the Chicken Guy: Portland’s Best Wings, Hidden Gems & More

Transcript

Jesse the Chicken Guy: Portland’s Best Wings, Hidden Gems & More · The PNW Podcast

• 0:00
  SPEAKER_00: I look at the comments because I love it when people troll me.
• 0:02
  SPEAKER_00: So if you're listening to this and you troll me, then keep it up.
• 0:05
  SPEAKER_00: You know, I like that that's the engagement I'm going for.
• 0:07
  SPEAKER_00: Uh, but it's more about just like when the restaurants are like, dude, your video just I sold out this last week, and people are saying that chicken wing was it.
• 0:16
  SPEAKER_00: Uh that's been the coolest part.
• 0:17
  SPEAKER_00: It's not even the views.
• 0:18
  SPEAKER_00: The views are cool, but I don't think they really mean anything.
• 0:20
  SPEAKER_00: But like when the restaurants were like, holy crap, you know, like that took about, I think, two or three months before I got one of those messages where they're like, this changed my business.
• 0:42
  SPEAKER_03: Welcome into the PNW podcast.
• 0:45
  SPEAKER_03: I'm hanging out here in the studio today.
• 0:47
  SPEAKER_03: Got a great guest, but real quick, we're at the Stafford Hills Club where I do all of my broadcasts.
• 0:52
  SPEAKER_03: And of course, uh, my kids are actually outside at the saltwater pool right now.
• 0:57
  SPEAKER_03: Uh, they do have a chaperone, I didn't just leave them there.
• 0:59
  SPEAKER_03: Uh, but it is that kind of a place where people hold the door for you.
• 1:03
  SPEAKER_03: It is high-quality people and a community here.
• 1:07
  SPEAKER_03: So check it out.
• 1:08
  SPEAKER_03: Got the weight room.
• 1:09
  SPEAKER_03: It is the best tennis facility in the Portland area and ranked the best health and wellness club in the Portland area as well.
• 1:16
  SPEAKER_03: They got the awards.
• 1:17
  SPEAKER_03: I didn't make it up.
• 1:18
  SPEAKER_03: Check them out, staffordhills.com.
• 1:20
  SPEAKER_03: Tell them Drew sent you for half off your initiation.
• 1:24
  SPEAKER_03: I've been waiting to talk to this guy.
• 1:25
  SPEAKER_03: I've actually been kind of following from a distance on Instagram and TikTok.
• 1:30
  SPEAKER_03: It is the chicken guy.
• 1:33
  SPEAKER_03: Uh, his handle on at least on um Instagram.
• 1:36
  SPEAKER_03: It's Jesse Eats ALOT.
• 1:38
  SPEAKER_03: Jesse, welcome into the program.
• 1:40
  SPEAKER_03: Thanks, Drew.
• 1:41
  SPEAKER_03: I'm really happy to be here.
• 1:42
  SPEAKER_03: I'm glad you're here too.
• 1:44
  SPEAKER_03: And I know um, you know, when this airs, um, fried chicken week will be over, but I've seen you all over town trying out all these different fried chicken sandwiches and different fried chicken options that have been going on.
• 1:56
  SPEAKER_03: I bet you've had a pretty busy week.
• 1:59
  SPEAKER_00: I literally just came from eating fried chicken probably about 12 minutes before this.
• 2:04
  SPEAKER_00: Uh, so yeah, it's been busy.
• 2:06
  SPEAKER_03: I gotta give you some credit too.
• 2:09
  SPEAKER_03: You pump out the content like crazy.
• 2:12
  SPEAKER_03: And you know, I'm a content monster too, but you're at a different place every day, and you always uh have a well-manicured video, and you've always got somebody to hold the camera for you, too.
• 2:25
  SPEAKER_03: So I really want to delve into how you do it all.
• 2:27
  SPEAKER_03: But how did you get started?
• 2:29
  SPEAKER_03: How do you become the chicken guy?
• 2:32
  SPEAKER_00: Uh, that's a great question.
• 2:34
  SPEAKER_00: So, um, like most of my best ideas, it was not my idea.
• 2:38
  SPEAKER_00: Uh, last year during Chicken Wing Week, wing week with Portland Mercury, uh, my brother uh who films a lot of my videos, uh, was like, hey, let's go to birdie time.
• 2:47
  SPEAKER_00: I want to review some chicken wings.
• 2:49
  SPEAKER_00: And uh, okay, that's great.
• 2:51
  SPEAKER_00: We work basically across the street.
• 2:53
  SPEAKER_00: Um, and we go there and we're shooting the video.
• 2:56
  SPEAKER_00: And I'm like, no, you're not really doing like good with the video, bro.
• 3:00
  SPEAKER_00: Like, you gotta be more animated, make it topical.
• 3:02
  SPEAKER_00: Like, I'm gonna try to give him some direct ex you know, some directions.
• 3:06
  SPEAKER_00: And uh he's like, you know what?
• 3:07
  SPEAKER_00: Like, you just do it.
• 3:09
  SPEAKER_00: You just show me what to do, basically.
• 3:11
  SPEAKER_00: And so I was like, okay, great, give me the mic, you know.
• 3:14
  SPEAKER_00: Uh and so my first video at Birdie Time was a single, you know, 90-second, no cuts basically, besides the end explosion.
• 3:21
  SPEAKER_00: Because I was just like, Donald Trump says Portland's a war zone.
• 3:25
  SPEAKER_00: The only battle I see is the battle for the best chicken wings.
• 3:27
  SPEAKER_00: Today we're at, and I go into the video and I explain, I'm just acting crazy.
• 3:30
  SPEAKER_00: I'm saying, like, wake the fuck up, and just like, you know, one bite only, just like ripping Portnoy, just like doing everything I can just to like uh give him inflaming ideas for how to be a character about chicken wings.
• 3:42
  SPEAKER_00: And then he like puts down the phone, he's like, I don't want to do this anymore.
• 3:45
  SPEAKER_00: You're doing this now.
• 3:46
  SPEAKER_00: We got to go get chicken wings tomorrow.
• 3:49
  SPEAKER_03: So you're there to inspire him to do it himself, and then he realizes that maybe you're the chicken guy after all.
• 3:55
  SPEAKER_00: Exactly.
• 3:56
  SPEAKER_03: Yeah, that's right.
• 3:57
  SPEAKER_03: So, how does that work with you said you guys work across the street from your first review?
• 4:02
  SPEAKER_03: Like, how do you find the time to do these things?
• 4:05
  SPEAKER_03: Like, what do you do for a day job?
• 4:07
  SPEAKER_00: Yeah, so uh it's pretty funny.
• 4:09
  SPEAKER_00: My my day job is actually like health and wellness and natural products.
• 4:13
  SPEAKER_00: So I own a manufacturing company here in Portland.
• 4:16
  SPEAKER_00: Uh we produce tea, superfoods, adaptogenic mushroom products.
• 4:20
  SPEAKER_00: Uh, we have a really cool facility here in Southeast.
• 4:23
  SPEAKER_00: And um, yeah, we produce just tons of health and wellness, everything from anti-inflammation to better sleep.
• 4:28
  SPEAKER_00: Uh, and so my brother and I started the company together 10 years ago.
• 4:31
  SPEAKER_00: Uh so every day we gotta get some lunch somewhere, you know?
• 4:35
  SPEAKER_00: And we're the bosses, so we can also have a beer with that lunch.
• 4:38
  SPEAKER_03: Yeah, that's right.
• 4:39
  SPEAKER_00: Yeah, so uh, you know, we're in Southeast.
• 4:41
  SPEAKER_00: If you look at my map of the places I've been to, like the concentration between here and like Fremont, you know, is just like all the chicken spaces there.
• 4:49
  SPEAKER_00: And that's how you can tell where I spend most of my time.
• 4:51
  SPEAKER_00: Uh and so every lunch, you know, every day we go out and find some place where we just wing it the entire time.
• 4:57
  SPEAKER_00: I've got no script, no plan for editing.
• 5:00
  SPEAKER_00: I don't know what's gonna happen.
• 5:01
  SPEAKER_00: Uh, I do one or two takes of each like section of the video, basically, uh especially if I like cough or like spill something.
• 5:08
  SPEAKER_00: And then we just throw it together real quick.
• 5:09
  SPEAKER_00: By the time we're done drinking the beer, the video is edited, and we usually post it.
• 5:13
  SPEAKER_03: That's impressive.
• 5:14
  SPEAKER_03: So you're doing a lot of that's at lunchtime then.
• 5:17
  SPEAKER_03: Because you know, at this time of year, I just figured you were finishing the workday and then doing a video, and then you have to sit and edit and edit.
• 5:24
  SPEAKER_03: It's it's smart that you've got that workflow.
• 5:27
  SPEAKER_00: Yeah, yeah, it's it's um, we're also super lucky.
• 5:30
  SPEAKER_00: I mean, the fact that we do have our own company is like that gives us the flexibility that uh if we want to go out and make content for a little bit and kind of like play hooky, you know, we can do that.
• 5:39
  SPEAKER_00: I we still have to mostly work, but at least we can like fit like a couple chicken wings in and a couple beers.
• 5:44
  SPEAKER_03: So which is really all you need to keep the ball rolling around here.
• 5:48
  SPEAKER_00: Fortunately, chicken wings too.
• 5:50
  SPEAKER_00: It's like people like, oh, like you go out so much, you must be rich.
• 5:53
  SPEAKER_00: I'm like, first of all, absolutely not.
• 5:54
  SPEAKER_00: But uh chicken wings are cheap.
• 5:56
  SPEAKER_00: You know, it's like the I chose the best dish for repetition.
• 5:59
  SPEAKER_00: I'm not getting like a souffle or something like that, or like lobster reviewer.
• 6:03
  SPEAKER_00: You know, I'm getting like the cheapest thing on the menu.
• 6:05
  SPEAKER_00: It's an appetizer.
• 6:06
  SPEAKER_00: It almost costs as much as the beer, you know?
• 6:09
  SPEAKER_03: Yeah, I mean, it's only you only need a couple wings to really sample it.
• 6:12
  SPEAKER_03: What I noticed with you also, though, and you say you have no script, but you always like know everything about the sauces, or you can actually pronounce the sauce because the more wings you eat, you're it's not just like this is Frank's Red Hot.
• 6:27
  SPEAKER_03: You know, like you have you're having the most intricate different spices and sauces and styles, and you always seem to have some insight into that.
• 6:37
  SPEAKER_03: How do you go about doing that?
• 6:39
  SPEAKER_00: Uh just uh training on the fly.
• 6:42
  SPEAKER_00: You know, like I feel like uh my my background in food, besides having like a food company now, is my brother and I grew up in our mom's kitchen.
• 6:51
  SPEAKER_00: You know, she had a couple restaurants she did.
• 6:53
  SPEAKER_00: So we're washing dishes, we're making sauces.
• 6:55
  SPEAKER_00: Like we have always lived in that food environment.
• 6:58
  SPEAKER_00: Um and so most of the stuff I'm like semi-familiar with, I'm even like thinking like off camera, like, man, how do they make this?
• 7:04
  SPEAKER_00: Like, let me think like the proportions of cilantro and lime juice.
• 7:07
  SPEAKER_00: You know, like it's like I'm like trying to like figure it out.
• 7:09
  SPEAKER_00: So I had that type of brain towards food.
• 7:11
  SPEAKER_00: Uh, but also too, like um so many places I go to is kind of random, like that minute, like that day.
• 7:18
  SPEAKER_00: Like we try to go somewhere, it's closed, we go somewhere else.
• 7:21
  SPEAKER_00: But just memorizing the menu, asking the team there, like, hey, like tell me more about this wing.
• 7:26
  SPEAKER_00: Um, and I'm good at retaining information uh for at least the length of a video.
• 7:31
  SPEAKER_00: So I just I spit it back out and then I'm like, How'd that sound?
• 7:35
  SPEAKER_00: And Shane's like, oh, you look super dumb.
• 7:37
  SPEAKER_00: It was perfect.
• 7:38
  SPEAKER_00: And I was like, I was like, great.
• 7:40
  SPEAKER_03: See, and the way I saw it is, and you know, granted, I'm just at my house scrolling on my phone, and you see a thousand dumb videos, and then yours pops up, but it seemed like you understood the the ins and outs of the restaurant industry, and that's why I was asking in the first place.
• 7:57
  SPEAKER_00: Yeah, yeah.
• 7:57
  SPEAKER_00: I mean, I definitely have a a pretty good ear to the ground.
• 8:00
  SPEAKER_00: Like, I'm not a I'm not a chef.
• 8:01
  SPEAKER_00: Uh funny enough, actually, in college and in high school, I took like three years of what we would call home ec just because I loved cooking.
• 8:08
  SPEAKER_00: Um, at the time, people were like, Oh, why are you taking home back?
• 8:10
  SPEAKER_00: Go do weight training or do something else in the high school.
• 8:12
  SPEAKER_00: I was like, first of all, there's lots of pretty girls, and I'm gonna make salsa, and that's dope to me, you know.
• 8:18
  SPEAKER_00: So uh I did a lot of food training.
• 8:19
  SPEAKER_00: I'm not like a definitely not a formally trained chef.
• 8:21
  SPEAKER_00: I don't have that accolade, but I work in food and I love flavor.
• 8:25
  SPEAKER_00: Everything that we make here at apothecary, my my business is taste as table stakes.
• 8:29
  SPEAKER_00: If you can't make a product taste good, people aren't gonna want to buy it.
• 8:33
  SPEAKER_00: Um, and so I take that same approach, these restaurants, which Portland is blessed to have the suite of chefs and food creators that we have because so much good food.
• 8:44
  SPEAKER_00: Uh, I'm from California originally, kind of bounced around, but like Portland has always stood out as a place that you can go to a food cart like the one I went to today on Hawthorne and get the best fried chicken you maybe have ever had in your life, which is crazy.
• 8:57
  SPEAKER_00: You know, uh most cities don't have that in a concentrated metro like Portland does.
• 9:01
  SPEAKER_00: So it's I have very easy material to work with, is all I gotta say.
• 9:05
  SPEAKER_03: Yeah, and it's it is like there's just an embarrassment of riches when it comes to options here.
• 9:11
  SPEAKER_03: And so you do have a long time before you run out.
• 9:15
  SPEAKER_03: You know, I was looking at your website and people are asking, you know, are you gonna go to other cities?
• 9:19
  SPEAKER_03: And like your answer is I've got plenty left to do right here, right?
• 9:24
  SPEAKER_00: Yeah, so I think uh today was like one day 149 of doing chicken wings specifically.
• 9:30
  SPEAKER_00: I've done like the hot dog weeks and the freaking burger weeks and stuff.
• 9:32
  SPEAKER_00: So there's been some more reviews besides that.
• 9:34
  SPEAKER_00: But almost at about 150 in less than one year, uh, I think I've got 80 more that have been recommended specifically, and then like 200 more that I've just like found online and bookmarked.
• 9:46
  SPEAKER_00: Like I have my own map of question marks and like all these different that doesn't that barely scratches Hillsborough and Gresham area.
• 9:52
  SPEAKER_00: Like there's a yeah, everybody's messing with chicken wings.
• 9:55
  SPEAKER_00: Uh so it's a lot of definitely a lot of material to work with.
• 9:58
  SPEAKER_00: I'll never run out of stuff to do.
• 10:00
  SPEAKER_00: By the time I'm done reviewing everything, there will be new restaurants to review.
• 10:03
  SPEAKER_03: You know, that's right.
• 10:04
  SPEAKER_03: And when I look at your videos, some of them just have a crazy number of views, like they've just blown up.
• 10:11
  SPEAKER_03: When you first started all of this, like say when those first videos are coming out, when you're still, you know, just taking over the spot from your brother.
• 10:20
  SPEAKER_03: How long did it take to start seeing some momentum for you?
• 10:24
  SPEAKER_00: Uh the first one that went like actually like significant, like which I would say is more than like 10,000 on a brand new channel.
• 10:31
  SPEAKER_00: Like again, I started this account literally basically one year ago.
• 10:34
  SPEAKER_00: Um the first, like, I want to say it was like 30 or so, was between like 2,000 and 5,000 views, which for me was great because I was like never put out content before.
• 10:43
  SPEAKER_00: And I do some content for our business, and it's always like, yeah, one or two thousand, but we've got you know over 20,000 followers.
• 10:49
  SPEAKER_00: Uh so when I was doing this with like five followers, I'm getting two or three thousand views and you know, a couple dozen followers.
• 10:55
  SPEAKER_00: I was like, oh, this is this is working.
• 10:57
  SPEAKER_00: Um, but I think it was like day 30 or 40 or something like that.
• 11:00
  SPEAKER_00: I went to Jerry's up in Northwest.
• 11:02
  SPEAKER_00: Yeah, it's it's like yeah, it's like a very classic bit can I New York Buffalo style approved wing, like a classic mid mid Mideastern, kind of like East Coast style and cheese curds.
• 11:14
  SPEAKER_00: Uh, you know, they've got the hams, and I did that video and I got shit all over my face.
• 11:19
  SPEAKER_00: I didn't have any napkins on me.
• 11:21
  SPEAKER_00: Um, and I just looked like a total idiot.
• 11:23
  SPEAKER_00: I got like 70,000 views on TikTok.
• 11:25
  SPEAKER_00: And I was like, oh my god, like that's that's the one right there.
• 11:29
  SPEAKER_00: And then um, yeah, I mean the volume is all it is.
• 11:32
  SPEAKER_00: I mean, you know, it's just like post a video a day, like once a week, you might strike fire.
• 11:37
  SPEAKER_00: But also, I don't really look at the views.
• 11:39
  SPEAKER_00: Um, I I look at the comments because I love it when people troll me.
• 11:42
  SPEAKER_00: So if you're listening to this and you troll me, then keep it up.
• 11:45
  SPEAKER_00: You know, I like that's the engagement I'm going for.
• 11:48
  SPEAKER_00: Uh, but it's more about just like when the restaurants are like, dude, your video just I sold out this last week, and people are saying that chicken wing was it.
• 11:56
  SPEAKER_00: Uh, that's been the coolest part, is not even the views.
• 11:58
  SPEAKER_00: The views are cool, but I don't think they really mean anything.
• 12:00
  SPEAKER_00: But like when the restaurants are like, holy crap, you know, like that took about I think two or three months before I got one of those messages where they're like, this changed my business.
• 12:09
  SPEAKER_03: Because you have a cool angle, and you know, I'm sure sometimes like once you get to know an owner or whatever, they might buy you a beer or whatever, but you go and you buy these things yourself, you don't pre-prepare at all, you you you order like everybody else.
• 12:23
  SPEAKER_03: Um, you know, and I had another uh guy who has become a buddy of mine, his name's Burger Boy John, and he does burger reviews throughout Oregon, kind of like you do wings.
• 12:34
  SPEAKER_03: Yeah, and he has the same motto that you have, which is you know, if I go in and and tell me if I'm wrong here, but if I go to a place and it's all preset, then my wings are different, the experience is different, and like it's kind of hard to do a true review that way.
• 12:49
  SPEAKER_00: Oh, yeah, 100%.
• 12:50
  SPEAKER_00: I think there's been like four or five times out of that last 150 for wings where it's like the business other either left me a gift or like I ordered and they're like, oh no, you don't have to pay.
• 13:00
  SPEAKER_00: And I'm like, no, let me pay.
• 13:01
  SPEAKER_00: And they're like, no, no, no.
• 13:02
  SPEAKER_00: I'm like, well, charge me a dollar.
• 13:03
  SPEAKER_00: And then I just tip them the amount that it costs, you know?
• 13:06
  SPEAKER_00: Yeah.
• 13:06
  SPEAKER_00: So there's been like a couple kind of like gray area situations, I think like less than half a dozen.
• 13:11
  SPEAKER_00: But um, yeah, I always gotta pay for my own chicken.
• 13:13
  SPEAKER_00: If they want to buy me a beer, that's great.
• 13:15
  SPEAKER_00: But I'm not, you know, it's I'm bringing the chicken.
• 13:17
  SPEAKER_00: Um, and definitely had some gifts sent to the table, but it's totally unnecessary.
• 13:22
  SPEAKER_00: I I love it because I gotta try more of the menu and highlight something else.
• 13:26
  SPEAKER_00: Um, unfortunately, usually the people that do that, their food is really good and they're like almost showing off.
• 13:31
  SPEAKER_00: They're like, try this fucking thing.
• 13:32
  SPEAKER_00: You know, like yeah, yeah.
• 13:34
  SPEAKER_00: So uh so that's been cool, but yeah, the model is you know, there's literally no interest in like monetizing this.
• 13:40
  SPEAKER_00: Restaurants are strapped.
• 13:41
  SPEAKER_00: Again, I come from the food industry.
• 13:42
  SPEAKER_00: Margins suck, you know.
• 13:44
  SPEAKER_00: When cocoa was 50 bucks for the two-pound thing at the chef store, I felt that pain too.
• 13:49
  SPEAKER_00: You know what I mean?
• 13:49
  SPEAKER_00: Yeah, exactly.
• 13:50
  SPEAKER_00: So, like, I don't need you to give me$12 of food.
• 13:53
  SPEAKER_00: Let me buy it.
• 13:53
  SPEAKER_00: And I'm gonna buy a beer too.
• 13:55
  SPEAKER_00: Yeah.
• 13:55
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• 16:31
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• 16:46
  SPEAKER_03: Whereas in the way that you do it is very authentic.
• 16:49
  SPEAKER_03: Now, I don't need them to pay me or anything silly like that, but sometimes I'm invited, so I'm like, well, I already love this place, let me just tell you that you should come eat here.
• 16:58
  SPEAKER_03: When you're doing numbers, how do you like that's gotta be tough because even for Portnoy, you know, where I know that you you kind of spoof some of that stuff in your reviews, yeah, and and it's super funny, but like, how is it tough for you to be able to kind of decipher between um those minuscule numbers of a 9-1 and a 9-2?
• 17:20
  SPEAKER_03: How do you go about that?
• 17:21
  SPEAKER_00: Yeah, no, that's like a it's like a it's a made-up scale, I would say, mostly.
• 17:25
  SPEAKER_00: Um, but you kind of know in your heart, and also I feel like first off, I chose the easiest food group, chicken wings.
• 17:32
  SPEAKER_00: Fortunately, for everybody that's like gonna be reviewed by me, I like chicken wings.
• 17:37
  SPEAKER_00: You know what I'm saying?
• 17:38
  SPEAKER_00: Like I feel like pizza reviews, there is a broader uh variance that requires maybe like a finer palette uh than my basic one because of bread's involved, and bread is a dish.
• 17:50
  SPEAKER_00: You know what I'm saying?
• 17:51
  SPEAKER_00: Not to say that chicken wings aren't a dish, but uh chicken wings have their own styles, which is why I have like different buckets.
• 17:57
  SPEAKER_00: You know, you got the Korean fried style, you get the classic Buffalo Franks and butter, you know, you've got different lollipop wings, you know, you've got chicken bites.
• 18:06
  SPEAKER_00: There's like this, it's a whole there's a spread there for sure, but it's a pretty basic 90% of that dish is the tender meat inside.
• 18:12
  SPEAKER_00: So it's a little bit less.
• 18:14
  SPEAKER_00: Um, but I try to base the scores on, you know, really just like literally just how good the chicken is.
• 18:20
  SPEAKER_00: It doesn't matter about the environment, uh, it doesn't even matter about the people writing the cart.
• 18:25
  SPEAKER_00: Like it's purely like how good is this fried chicken for the style of fried chicken that it is, because there are different styles.
• 18:30
  SPEAKER_00: And so sometimes people have like two competing scores, but it might be harder to make a really classic or perfectly Korean fried chicken wing in my mind, at least, than it is to make a really great buffalo wing.
• 18:42
  SPEAKER_00: I'm not gonna say like buffalo wings, I think are a little bit that that category is hard for me.
• 18:46
  SPEAKER_00: You know, you gotta follow us, follow up PDX wing guys.
• 18:48
  SPEAKER_00: Like they've got the you know, buffalo rating scores, the testa verdes or whatever they're called.
• 18:55
  SPEAKER_00: Yeah.
• 18:55
  SPEAKER_00: Uh and they've got like a system for that.
• 18:57
  SPEAKER_00: And I applaud that because that's like a uh single category where you need to know what you're talking about.
• 19:03
  SPEAKER_00: Um, just the vinegariness and the thickness of the blue cheese.
• 19:05
  SPEAKER_00: Uh for me, I'm like, damn, that shaking was good.
• 19:08
  SPEAKER_00: 9.2.
• 19:10
  SPEAKER_03: So yeah, and buffalo can be tough because just the flavor that comes with buffalo is I don't know, it's just kind of more punch in the face, whereas in this, like sometimes it can kind of overwhelm the palate.
• 19:23
  SPEAKER_03: Whereas in some of these more obscure flavorings that you that you check out, um, they kind of allow you to kind of like discuss a true flavor rather than buffalo.
• 19:34
  SPEAKER_03: Sometimes it's like, well, it's it's hot, it's buffalo, it's not Frank's, but it's uh it's in this lane.
• 19:40
  SPEAKER_00: Well, yeah, all the all the buffalo stuff is it's the root is uh, you know, red chili vinegar hot sauce with some type of thickener, like a butter or some type of fat uh that's that it's tossed in.
• 19:50
  SPEAKER_00: So when that is like the that's a defining flavor and consistency category, whereas you talk about like fish sauce wings, it can be all over the place.
• 20:00
  SPEAKER_00: You know, it can be like a caramel fish sauce wing, it could be on a super crunchy wing or a baked wing, you know, like there's other versions of it, like where I feel like the buffalo wing is a very specific, uh kind of narrow kind of style, which I I love.
• 20:14
  SPEAKER_00: Like I try to do buffalo wings at least like 40% of my reviews because I just love buffalo wings.
• 20:18
  SPEAKER_00: They're delicious.
• 20:18
  SPEAKER_00: I'm heathen.
• 20:19
  SPEAKER_00: I eat them with ranch.
• 20:20
  SPEAKER_00: I'm from California, you know, burn me at the steak.
• 20:24
  SPEAKER_00: But uh yeah, though they're really good.
• 20:26
  SPEAKER_00: But the all the other flavors is really how I keep up the volume of the channel.
• 20:29
  SPEAKER_00: You know, like there's just so much more chicken to eat.
• 20:31
  SPEAKER_03: Yeah, and I love I actually eat mine with ranch over blue cheese personally, and I don't know, that probably makes me a heathen too.
• 20:38
  SPEAKER_00: Are you are you West Coast born and raised?
• 20:41
  SPEAKER_03: Yeah.
• 20:41
  SPEAKER_00: I'm from Portland.
• 20:42
  SPEAKER_03: So I'm I'm from northeast, right at the edge of your wing zone there.
• 20:46
  SPEAKER_03: Uh Fremont.
• 20:47
  SPEAKER_03: Yeah.
• 20:48
  SPEAKER_03: So you're probably elementary, Beaumont Middle School, and the Grant Feder schools.
• 20:52
  SPEAKER_03: So you're you're a Jax chicken guy then, probably.
• 20:55
  SPEAKER_03: Uh, I don't think Jax was it around back then.
• 20:57
  SPEAKER_03: So I'm um I I grew up there in like the 80s and early 90s, so I don't I don't know if Jax was around yet.
• 21:04
  SPEAKER_00: I've been I've only been here for about 13 years, so you uh yeah, I'm not sure.
• 21:08
  SPEAKER_03: Now I love I do love Korean style wings, and I love the fish sauce wings, which you know a lot of people don't understand how good that is.
• 21:17
  SPEAKER_03: You know, they hear oh, fish I don't want fish sauce on my wings, and it is totally so good.
• 21:22
  SPEAKER_00: Have you been up to Mosaic Taphouse, Jamia, or Chemji Hadspell?
• 21:27
  SPEAKER_00: Yeah, their fish sauce wings, uh like I think I did them like around like day 20, 25, but they are still like my favorite fish sauce, like extra coarse, like crunchy Asian style wing.
• 21:40
  SPEAKER_00: Uh phenomenal fish sauce wing, uh very thick sauce.
• 21:44
  SPEAKER_00: You gotta get rice on the side so you can like dab up the sauce that you have with it.
• 21:47
  SPEAKER_00: Oh, it's just it's just like crazy good.
• 21:49
  SPEAKER_00: And like I love a buffalo, but those two things are like different.
• 21:52
  SPEAKER_00: You know what I mean?
• 21:53
  SPEAKER_00: You know what I mean?
• 21:54
  SPEAKER_00: 100%.
• 21:54
  SPEAKER_00: It's almost like a different dish.
• 21:56
  SPEAKER_00: It's almost like a different dish.
• 21:57
  SPEAKER_00: It's literally a different food group almost.
• 21:58
  SPEAKER_00: Yeah.
• 21:59
  SPEAKER_03: And And with the fish sauce, I respect the the struggle there because you know, like we love to cook at my house.
• 22:06
  SPEAKER_03: It's our love language.
• 22:07
  SPEAKER_03: I make a ton of wings.
• 22:08
  SPEAKER_03: I I air I have a massive air fryer, so I air fry wings, I smoke air fry wings, I do all kinds of different variations.
• 22:16
  SPEAKER_03: Love to get a plate in front of you at some point.
• 22:19
  SPEAKER_00: Got a review live on air, you know.
• 22:21
  SPEAKER_03: Yeah, exactly.
• 22:22
  SPEAKER_03: Well, next time I'll have it delivered uh right to your lap as we're talking.
• 22:26
  SPEAKER_00: I just want to come to the club you're at right now.
• 22:28
  SPEAKER_00: I'm just I need to code uh first off, I need to go to the gym there.
• 22:30
  SPEAKER_00: Uh I can do some laps in the pool or something.
• 22:33
  SPEAKER_00: Yes.
• 22:33
  SPEAKER_03: So we'll also meet you there, man.
• 22:35
  SPEAKER_03: Well, you'd be my guest anytime.
• 22:36
  SPEAKER_03: I'm actually the computer right now is in front of my guest chair, but what I was trying to do when I scheduled you to be here was I was trying to make it easy on you because A, I knew it was fried chicken week, which you were you've been hitting that like crazy.
• 22:51
  SPEAKER_03: And I know you're busy.
• 22:52
  SPEAKER_03: I knew that you had a real job as well.
• 22:55
  SPEAKER_03: And so I was just trying to make at least the initial hangout uh easy on you.
• 23:00
  SPEAKER_00: Yeah, next time, you know, let's grab a couple guests, let's make them eat super, super hot wings.
• 23:05
  SPEAKER_00: The next person that I want to rip off, I did Portnoy.
• 23:08
  SPEAKER_00: Uh, next guy is Sean Evans.
• 23:09
  SPEAKER_00: I'm coming for Sean Evans format.
• 23:11
  SPEAKER_00: It's gonna be called not hot ones, but like mild twos.
• 23:14
  SPEAKER_00: I don't know what it's gonna be called, but I'm just gonna copy that exactly word for word, and you know, Duolipa will be a guest.
• 23:21
  SPEAKER_03: So yes, I like that.
• 23:22
  SPEAKER_03: I like that.
• 23:23
  SPEAKER_03: Sign me up.
• 23:24
  SPEAKER_03: I'll I can be your key grip there on scene.
• 23:26
  SPEAKER_03: Perfect.
• 23:27
  SPEAKER_03: Hell yeah.
• 23:27
  SPEAKER_03: Um, and the last thing I'll say about those because we cook so much is we attempted to make our own fish sauce wings off of um, and it's the name of the place, it closed in Portland.
• 23:41
  SPEAKER_03: Pockpock.
• 23:42
  SPEAKER_03: Yes, and when they closed, I'm like, well, I can't I can't have that.
• 23:45
  SPEAKER_03: I I need those wings.
• 23:47
  SPEAKER_03: So we tried to make them ourselves, and my wife's a great cook.
• 23:50
  SPEAKER_03: The process is an eternity, and you have to get special ingredients, you know, and it's you're not just rolling into the safe way to make that happen.
• 23:59
  SPEAKER_03: And so I I have a lot of respect for the fish sauce wing for sure.
• 24:02
  SPEAKER_00: If you if you like a good fish sauce wing outside of Jamia, uh, because I sing their praises constantly, uh, another really good one good one is uh nom nom Asian tapas.
• 24:11
  SPEAKER_00: It's in like the Pearl District area.
• 24:13
  SPEAKER_00: Uh he's got a he has like he calls them his caramel fish wings, fish sauce wings.
• 24:17
  SPEAKER_00: Uh so it's like a super thick, like caramel apple almost consistency on the wing of that fish sauce style, which is kind of similar to the Mosaic Tap House Jamia one, where it's like just so thick you could dab it up.
• 24:29
  SPEAKER_00: Uh so if you like to if you like Pacpock wings, yeah, there's so many good fish sauce spots in the city.
• 24:35
  SPEAKER_00: 82nd uh utopia.
• 24:37
  SPEAKER_00: Um you walk in, room full of video lottery and a bar, but you walk through another door and there's some tables.
• 24:44
  SPEAKER_00: And their fish sauce wings are fucking amazing, you know.
• 24:48
  SPEAKER_00: And you know they're amazing because when you walk in, you're like, these guys know what they're doing.
• 24:52
  SPEAKER_00: Yeah, so there's a there's a lot of good pockpock was was solid.
• 24:54
  SPEAKER_00: I do like pockpock a lot, but um, yeah, if you don't want to make fish sauce wings because they are complicated, oh, there's an abundance in Portland, and they're all just a lot, a lot of really good ones in 80 seconds for sure.
• 25:05
  SPEAKER_03: Now you've uh you've been crushing this stuff all week with all this different fried chicken week.
• 25:10
  SPEAKER_03: It's not just sandwiches, it's all kinds of different stuff.
• 25:14
  SPEAKER_03: Yeah, so before we get into what the the actual week has been like, you know, you're really deep into this, and and when I look at your website, you've got like a real-time counter on locations and wings consumed, and you know, those numbers are getting up there, and I don't know how real time it is, but what I I saw over 750 wings, which I'm sure you're you're starting to pile up close to that thousand here at some point.
• 25:38
  SPEAKER_03: For you, do you ever just like because I love wings, and so don't take this as like a uh I mean it's gonna sound like blasphemy.
• 25:46
  SPEAKER_03: I think I know what you're about to say.
• 25:47
  SPEAKER_03: Yeah, do you ever have a day you don't want to do it?
• 25:51
  SPEAKER_00: Oh, oh, I thought you were gonna say, when are you gonna stop, man?
• 25:54
  SPEAKER_00: No, no, no, no, no.
• 25:55
  SPEAKER_03: I don't want you to stop, and please don't until you've finished all of them.
• 25:58
  SPEAKER_00: But uh do you do you have days where I just don't want any wings?
• 26:02
  SPEAKER_00: Honestly, I don't know what it is.
• 26:03
  SPEAKER_00: Uh absolutely not.
• 26:05
  SPEAKER_00: I could eat wings every single day.
• 26:07
  SPEAKER_00: Uh my favorite food before I did all this, because before this, like I was like a I post when I'm on vacation and I post about my wedding, and once a you know, a year for this person's birthday, like I was like a social media quiet person.
• 26:20
  SPEAKER_00: Um and but before that, I was honestly eating chicken every single day.
• 26:24
  SPEAKER_00: Like I love chicken and rice, like it's one of my favorite foods.
• 26:27
  SPEAKER_00: Um, so I'm I'm like never tired of it.
• 26:30
  SPEAKER_00: Like there's there's been times where my brother and I have gone out and done three reviews in one day.
• 26:35
  SPEAKER_00: Uh and at that point I was like, ah, I don't think I want any more wings for a minute, so I'll take the next day off or something.
• 26:41
  SPEAKER_00: But usually uh within one or two days, I'm like, man, I'm crapping some chicken wings.
• 26:44
  SPEAKER_00: Like, that's awesome.
• 26:46
  SPEAKER_00: I need to get some fried food in my stomach right away.
• 26:48
  SPEAKER_00: Uh so yeah, fortunately for me, you know, the taste has not gone away.
• 26:51
  SPEAKER_03: Does your brother ever come around the coun uh camera or does he always stay behind?
• 26:56
  SPEAKER_00: Yeah, no, he is what's funny enough is so he wanted to be the chicken wing reviewer guy, right?
• 27:01
  SPEAKER_00: Yeah uh he he's like a full-time, partially full-time musician, content creator, producer, director.
• 27:09
  SPEAKER_00: Uh he's constantly in front of his camera.
• 27:11
  SPEAKER_00: Uh his name on socials is Chain Taylor.
• 27:14
  SPEAKER_00: He's done rap, country music.
• 27:16
  SPEAKER_00: He's playing the Salem Fair this weekend.
• 27:19
  SPEAKER_00: He's always front and center on stage.
• 27:21
  SPEAKER_00: He's outgoing.
• 27:21
  SPEAKER_00: He has like he's outgoing.
• 27:23
  SPEAKER_00: Yeah, he's got like a YouTube music video with over a million views.
• 27:25
  SPEAKER_00: He's like used to be the one in front of the camera.
• 27:27
  SPEAKER_00: So that's why it's so funny.
• 27:28
  SPEAKER_00: And so many people in our close lives are like, what a weird, you know, what a complete reversal.
• 27:34
  SPEAKER_00: Yeah.
• 27:35
  SPEAKER_03: Because now you have, I mean, and I know that you you don't care about the number of views, and it actually I really think that's how you sleep at night as a person in the social media world.
• 27:46
  SPEAKER_03: But I mean, I know that you've got like 7,000 followers on TikTok and another five or six thousand on Instagram and and on down the line.
• 27:55
  SPEAKER_03: I mean, what is the goal?
• 27:57
  SPEAKER_03: What's the plan for you in the next say six months with this?
• 28:03
  SPEAKER_00: Uh yeah, I mean, the goal right now is just keep eating chicken wings.
• 28:06
  SPEAKER_00: Like that is the front and center, and number one is just continue the mission.
• 28:10
  SPEAKER_00: Uh, I've met so many amazing business owners and tried so much good food and had me so many crazy laughs and like met all these amazing people from the journey, which is like the coolest part of all of it.
• 28:20
  SPEAKER_00: Uh, it is cool like being ripped seen at the bar and being like, hey, chicken guy, let me buy you a beer.
• 28:24
  SPEAKER_00: I've had a couple free beers, that's pretty cool.
• 28:27
  SPEAKER_00: Uh, but next six months is yeah, just just continuing that mission.
• 28:30
  SPEAKER_00: And I mean, in general, though, like it would be obviously amazing to continue to make media around food and to like do this more full time.
• 28:38
  SPEAKER_00: Unfortunately, my other job is food, and it's already full-time, and I've got like a company with a giant warehouse.
• 28:43
  SPEAKER_00: Uh, so I don't think that ever goes away.
• 28:46
  SPEAKER_00: But to um to do this more and be able to have the the joy of just like making content around food, and you know, I'm not opposed to getting my bag.
• 28:55
  SPEAKER_00: Like, I will be paid.
• 28:56
  SPEAKER_00: I don't want the restaurants to do it, but maybe we can find someone in this in the city or the state who wants to highlight things or produce a show where we can go in and we can like give some love to some local businesses.
• 29:06
  SPEAKER_00: I would love to do that uh going forward, more interview format.
• 29:10
  SPEAKER_00: Um, this actually isn't my first like foray into content, even though my personal stuff has been pretty quiet.
• 29:15
  SPEAKER_00: Uh I produced a whole like e-commerce school uh a couple years ago for a company, a bunch of videos and full webinars and a bunch of produce stuff.
• 29:25
  SPEAKER_00: And I was I acted when I was a kid uh in Los Angeles.
• 29:29
  SPEAKER_00: So I'm very comfortable in like dreaming big with like food, personality, and highlighting things in a way that captures the attention.
• 29:36
  SPEAKER_00: But um, yeah, right now it's just like that to see how much beer and chicken I can eat before my wife stops me.
• 29:42
  SPEAKER_03: Yeah, that's and that's amazing.
• 29:43
  SPEAKER_03: Now it's it's funny because I was a kid actor too, not in Los Angeles.
• 29:47
  SPEAKER_03: That's much more bougie than uh me doing it up here.
• 29:50
  SPEAKER_03: But and then I was like a theater arts major and all this stuff before I was on the radio for over 20 years.
• 29:55
  SPEAKER_03: And so when I saw your content and I'm like watching it and I'm what and it keeps popping up, and I'm like, this could be a food network show.
• 30:04
  SPEAKER_00: Like this could this could totally fire Guy Fury, uh, get rid of Sean Evans, give me those slots.
• 30:09
  SPEAKER_00: Those guys are old, one of them is bald.
• 30:11
  SPEAKER_00: Look at my hair, you know.
• 30:12
  SPEAKER_03: Yeah, you got a lot of nice hair that are give me that spot, man.
• 30:16
  SPEAKER_03: Yeah, and and you know what I enjoy also about the content is you know, some people take themselves so seriously, and you look like you're having a good time doing it.
• 30:26
  SPEAKER_00: No, totally.
• 30:27
  SPEAKER_00: Yeah, 100%.
• 30:27
  SPEAKER_00: If I'm not having a good time, which has been never, uh, I probably wouldn't make a very good video.
• 30:32
  SPEAKER_00: But that's like the that's like the main thing.
• 30:34
  SPEAKER_00: Literally, when we left this last spot today, we were my brother and I were talking, we're like, man, what are we gonna do?
• 30:38
  SPEAKER_00: What are we gonna do next?
• 30:39
  SPEAKER_00: Like, we were just having like the general conversation of like, oh man, like our videos are looking really cool.
• 30:43
  SPEAKER_00: Like, do we just keep on doing the same thing?
• 30:45
  SPEAKER_00: And he's like, as long as we're having fun, like we literally just like we say that like basically almost every time we go out, and like, did we have fun?
• 30:51
  SPEAKER_00: Yeah, this was fucking cool.
• 30:53
  SPEAKER_00: Like, yeah, it was really cool.
• 30:55
  SPEAKER_00: I met uh was at Mama Chow's today on Hawthorne, and man, like, what a character, what crazy good chicken! Like it was an experience, and by the end of it, I was just like laughing with the guy, we're making the video.
• 31:07
  SPEAKER_00: Everyone around us is like, who's this fucking obnoxious, you know, Conan O'Brien wannabe child?
• 31:13
  SPEAKER_00: You know, like what's going on?
• 31:15
  SPEAKER_00: But I'm like, we just we're just loving it, we're having a great time, and so as long as I keep on doing that, I mean I'm not gonna stop, you know.
• 31:21
  SPEAKER_00: I'll be a grandpa.
• 31:22
  SPEAKER_03: Light Conan vibes there, who is hilarious, so that's a compliment.
• 31:26
  SPEAKER_00: Exactly.
• 31:27
  SPEAKER_00: For sure.
• 31:27
  SPEAKER_00: Yeah, maybe I can move into a talk show uh lane and just take his thing too, you know.
• 31:32
  SPEAKER_03: Yeah, exactly.
• 31:33
  SPEAKER_03: Let's just do it all.
• 31:34
  SPEAKER_03: You can do the talk show and they'll have wings and you know, I don't know.
• 31:38
  SPEAKER_03: And then you get some of that guy hair.
• 31:39
  SPEAKER_03: We're gonna need to get you a little bit more pomade and bring it up.
• 31:42
  SPEAKER_00: Yeah, a little bit more red.
• 31:43
  SPEAKER_00: I need to be a little bit more obviously ginger.
• 31:45
  SPEAKER_00: I'm kind of like a daywalker right now, but I I can dye it a little bit.
• 31:48
  SPEAKER_03: So So uh before I before I let you go, you know, it's been Fried Chicken Week.
• 31:54
  SPEAKER_03: You've been all over town, you've hit a handful of places, which is tough to do.
• 31:58
  SPEAKER_03: Um, what what's your takeaway from that so far?
• 32:01
  SPEAKER_03: And have you found a hidden gem out of all this?
• 32:04
  SPEAKER_00: Uh most of the places I've been to this week uh were I've been to before.
• 32:09
  SPEAKER_00: So like Baspus I went to.
• 32:11
  SPEAKER_00: Um uh but I did just go to Yin Yang Burger yesterday.
• 32:15
  SPEAKER_00: Yeah, I saw your video.
• 32:17
  SPEAKER_00: How was that?
• 32:17
  SPEAKER_00: Oh, it was phenomenal.
• 32:19
  SPEAKER_00: Uh that guy Henry, who runs that cart, they did like a Heinen style, which is like three different types of sauces.
• 32:24
  SPEAKER_00: Um, he brought out the spoons, we tried them out.
• 32:27
  SPEAKER_00: Um, and yeah, just phenomenal food.
• 32:29
  SPEAKER_00: So I hadn't been there before.
• 32:30
  SPEAKER_00: Core PDX, that food cart pod, is like relatively new.
• 32:33
  SPEAKER_00: I've been like been there once for like a kid's birthday or something.
• 32:36
  SPEAKER_00: But that was my first time going.
• 32:37
  SPEAKER_00: And then this guy, Chris, who works at the bar there, had some really great sake that we that we tried.
• 32:42
  SPEAKER_00: Um, so that place was like, I don't know if I'd call it a hidden gym because it's like a new food cart pod, but really cool experience, great food there.
• 32:50
  SPEAKER_00: Um and I mean even Mama Chow's today, like I surprised it took me 150 days to like go to that food cart because that was some of the best fried chicken I've like had this entire time.
• 33:00
  SPEAKER_00: So solid week.
• 33:02
  SPEAKER_00: I mean, the actual Portland uh put on a great fried chicken week.
• 33:05
  SPEAKER_00: Hopefully, next year there's even more vendors.
• 33:07
  SPEAKER_00: I've heard from the food uh kind of carts in the in on the actual Portland side, they've loved it because it's like a little bit more flexible and more like they have more creativity, where the wing week sounds like it's a little bit more rigid.
• 33:19
  SPEAKER_00: You know, Portland Mercury is a big operation, they probably got some standards you gotta adhere to.
• 33:23
  SPEAKER_00: Um but uh I mean Wing Week is also great.
• 33:27
  SPEAKER_00: So yeah, it's it's gonna be yeah, I'm going up like two pant sizes in the next 10 days.
• 33:31
  SPEAKER_00: It's gonna be it's gonna be dope.
• 33:32
  SPEAKER_00: Yeah.
• 33:33
  SPEAKER_03: Well, the nice thing is you have a business where it looks like the uh the food that you work in every day is a little bit better for you.
• 33:40
  SPEAKER_03: It helps with that in uh inflammation.
• 33:42
  SPEAKER_03: So you can wing here and then you just come have your product.
• 33:46
  SPEAKER_00: No, literally, that's that's people ask me, like, man, how are you still so skinny?
• 33:49
  SPEAKER_00: And I'm like, Yeah, my like residual like powders in the air.
• 33:53
  SPEAKER_00: What I'm exposed to on a daily basis is anti-inflammatory.
• 33:56
  SPEAKER_03: Like that is so great.
• 34:00
  SPEAKER_03: And I I can't wait to see some more of it.
• 34:02
  SPEAKER_03: You know, it's funny, like I was uh I was telling my brother about you the other day, and he just turns his phone around and he's like, This guy?
• 34:07
  SPEAKER_03: I'm like, oh my god, this is yes, this thing is starting to pop.
• 34:10
  SPEAKER_03: So yeah, I'm a bit I'm a I'm a big fan of of what you're doing out there.
• 34:15
  SPEAKER_00: That's awesome.
• 34:16
  SPEAKER_00: Yeah, yeah.
• 34:16
  SPEAKER_00: Thank you very much, man.
• 34:17
  SPEAKER_00: Yeah, it's been really funny to have friends and family send me screenshots of their friends and family, send them my video and be like, hey, look at this video.
• 34:26
  SPEAKER_00: Like, we should go to the spot.
• 34:27
  SPEAKER_00: Looks like a really good chicken sandwich.
• 34:29
  SPEAKER_00: And then my friend's like, that's Jesse.
• 34:31
  SPEAKER_00: Like, yeah, we I've known him for a super long time.
• 34:34
  SPEAKER_00: So to see like that grapevine effect of people being like sharing that has been super, yeah, it's been super hilarious.
• 34:40
  SPEAKER_03: So well, it's so great because it really acts as kind of like a guide to chicken.
• 34:45
  SPEAKER_03: So if you follow, and if you're not following him, do it now.
• 34:49
  SPEAKER_03: Um, and you'll be able, and before we go, we'll give you all those handles.
• 34:53
  SPEAKER_03: But it's one of those things where I can go to your page, I can scroll down, find the chicken that I like, click it, I know where it is, you'll tell me about it, and then I can go.
• 35:03
  SPEAKER_03: It's it's like three-pronged.
• 35:05
  SPEAKER_00: Yeah, I'm I'm also uh I haven't updated my website in in about a month or so, but I'm releasing like a new version of the map with different more like more refined categories, just because there are so many different styles.
• 35:18
  SPEAKER_00: So right now I've kind of got some different top fives, but I'm gonna be kind of refreshing that and then um making it easier to find different types of chicken, just in case you're like me and you're like strangely obsessed with this specific food.
• 35:30
  SPEAKER_03: Yeah, well, it my favorite foods of all time are chicken wings, fried chicken sandwiches, and a smash burger.
• 35:38
  SPEAKER_00: And so we get along swimmingly, my friend.
• 35:40
  SPEAKER_03: Yeah, you're covering two of them on a daily basis, and um someday off the air, we'll go do smash burgers as well.
• 35:48
  SPEAKER_03: It sounds like a good time.
• 35:49
  SPEAKER_00: Totally.
• 35:49
  SPEAKER_00: Yeah, let's bring uh Burger Bob, was it?
• 35:52
  SPEAKER_03: Burger Boy John.
• 35:54
  SPEAKER_00: Burger Boy John.
• 35:55
  SPEAKER_03: I knew there was a iteration in there.
• 35:57
  SPEAKER_03: He is a character and and he likes a cold beer too, so we'll we'll make it happen.
• 36:00
  SPEAKER_03: All right.
• 36:01
  SPEAKER_03: Uh so where can people find you?
• 36:03
  SPEAKER_03: Uh what's the website and uh where can they find your handles at?
• 36:07
  SPEAKER_00: Yeah, it's just jesseeatsalot.com.
• 36:09
  SPEAKER_00: Jesse eats a lot on Instagram, Jesse, I think.eats a lot on TikTok.
• 36:14
  SPEAKER_00: But honestly, if you just type in Chicken Guy Portland, you're you're eventually gonna see this.
• 36:18
  SPEAKER_03: So yeah, it'll pop right up for you.
• 36:20
  SPEAKER_03: Well, thank you for taking the time, Jesse.
• 36:22
  SPEAKER_03: Uh your content's great.
• 36:24
  SPEAKER_03: I love that you guys are having a good time doing it.
• 36:26
  SPEAKER_03: And what I've noticed with this podcast and and you know, talking about everything Pacific Northwest, I'm meeting all kinds of great people.
• 36:34
  SPEAKER_03: The business owners in this community are next level.
• 36:38
  SPEAKER_03: I think that uh the more we can bring everybody together, eat good food, have a good time, and occasional cold pop, sounds good to me.
• 36:46
  SPEAKER_00: That sounds like like preacher.
• 36:48
  SPEAKER_03: Yes.
• 36:49
  SPEAKER_03: All right, Jesse, have a great rest of your day.
• 36:51
  SPEAKER_03: Go follow this.
• 36:52
  SPEAKER_03: Thanks, Drew.
• 36:53
  SPEAKER_03: It's worth your time.
• 36:54
  SPEAKER_03: And everybody will have beers and chicken.
• 36:56
  SPEAKER_03: It's time to wake it up, brother.
• 36:58
  SPEAKER_03: Cheers.