Brisket Boys BBQ - Encore
This podcast episode delves into the evolution of barbecue culture and the profound connections forged within its community. We engage with the hosts of the podcast "Grab Them in the Brisket," who share insightful reflections on their journey, emphasizing the importance of camaraderie and shared experiences in the culinary realm. We explore the shift from competition-focused content to a broader engagement with the backyard barbecue enthusiast, illustrating a significant pivot in their approach to audience interaction. The conversation further reveals the organic growth of their listenership and the delightful spontaneity that characterizes their discussions. Ultimately, this episode serves to highlight the vibrant tapestry of relationships and learning that barbecue fosters, transcending mere cooking to create lasting bonds among enthusiasts.
Links referenced in this episode:
Companies mentioned in this episode:
- Panera Hills Natural Beef
- Oregon Dungeness Crab Commission
- Grab Them In The Brisket
- Heritage Steel
- Weston Kia
- Chive
- Atmosphere Television
- Hammerstahl
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Transcript
It's time for Barbecue Nation with jt.
Speaker A:So fire up your grill, light the charcoal, and get your smoker cooking.
Speaker A:Now from the Turn it Don't Burnet studios in Portland.
Speaker A:Here's jt.
Speaker B:This is an encore.
Speaker C:Hey, everybody.
Speaker C:Welcome to the nation.
Speaker C:That's Barbecue Nation.
Speaker C:I'm JT along my co host, hall of famer Leanne Whippen.
Speaker C:Yes.
Speaker C:Coming to you from the respective turn at Double Barnett studios in Portland and Tampa or wherever Leanne happens to be right now.
Speaker C:We'd like to thank, folks, Panera Hills natural beef.
Speaker C:Beef the way nature intended in Oregon, and also the Oregon Dunge crab commission from sea to plate.
Speaker C:Great stuff, that Oregon Dungeness crab.
Speaker C:Well, it had been a while since we saw my favorite hooligans, but I've decided to stop calling them hooligans.
Speaker C:But my mind might change by the end of this show.
Speaker D:You never know.
Speaker C:You never know.
Speaker C:We got John, Jan, Matt, and James, the boys from.
Speaker C:I just call them the brisket boys, but grab them in a brisket.
Speaker C:Hey, guys.
Speaker C:How's it going?
Speaker E:What is up?
Speaker E:Happy to be here.
Speaker C:I know that.
Speaker C:Yeah.
Speaker B:Yeah, dude, Honestly, it's.
Speaker B:It's been a whirlwind when we.
Speaker B:We don't do too many of.
Speaker B:We're always in the driver's seat and never really in the passenger seat.
Speaker B:So this is.
Speaker B:It's always a new feeling doing this and just engaging with other people and.
Speaker B:And not being able to really script or saying what.
Speaker B:What we're going to talk about or anything else.
Speaker B:And honestly, man, I love this.
Speaker B:So.
Speaker B:Pleasure to be on.
Speaker C:Good.
Speaker C:Yeah.
Speaker C:When.
Speaker C:When I reached out to.
Speaker C:To John and, you know, it was like, what do you want to talk about?
Speaker C:I said, wine, women and song.
Speaker C:And I said, in your guys's case, beer.
Speaker C:Yeah.
Speaker C:So there you go.
Speaker F:You're.
Speaker C:You're holding up your end of the bargain there.
Speaker B:Got covered.
Speaker B:We can.
Speaker B:We can talk about some wine, too.
Speaker A:I'm.
Speaker B:I'm all about wine.
Speaker C:All right.
Speaker C:All right.
Speaker C:Leanne left us again.
Speaker C:She'll be back.
Speaker C:I did want to talk to you.
Speaker C:Something kind of semi serious.
Speaker C:As serious as we ever get about this.
Speaker C:We met you in Texas three years ago.
Speaker D:Yep.
Speaker C:At the NBBQA deal.
Speaker C:And you guys had been doing the show then for what, a year?
Speaker B:About Almost two years.
Speaker G:Two years.
Speaker C:Two years.
Speaker C:Okay.
Speaker C:So what have you learned?
Speaker F:We like being in a studio a lot more than outside in a garage sweating.
Speaker F:Yeah, I learned that.
Speaker C:Yeah.
Speaker C:Yeah.
Speaker B:I don't know, man.
Speaker B:I think we've learned.
Speaker B:I think we've learned a lot when it comes to just not taking yourself that serious.
Speaker B:It doesn't have to be so regimented.
Speaker B:It's okay to make mistakes.
Speaker B:It's.
Speaker B:It's almost welcomed sometimes.
Speaker B:I don't know that the free form that we have is.
Speaker B:Is, I think, unique sometimes.
Speaker B:And, you know, we.
Speaker B:I think we listen to other shows and we were like, we want to pick things off other people, but at the same time, we want to be true to ourselves and have.
Speaker B:So, I don't know, I think it's just kind of holding it close to the vest a little bit.
Speaker B:Just keep doing what we do, and as long as it's fun, we'll be here, you know?
Speaker C:Well, I think that's a good.
Speaker C:A good outlook for everything.
Speaker C:Work, life, this stuff.
Speaker C:You know, it's all good.
Speaker C:Except golf.
Speaker C:You got to be really serious about golf.
Speaker C:Other than that, you can.
Speaker C:You can do what you want to do.
Speaker C:Did you think it would go this far?
Speaker E:I don't know if we ever really thought about it.
Speaker E:I don't.
Speaker E:I don't know if we really had an end game in sight.
Speaker B:When we started, we didn't have any ambition.
Speaker E:It was like, hey, we're already standing here drinking and barbecuing.
Speaker E:We might as well record it.
Speaker B:Yeah, right.
Speaker B:We were already talking a little smack and.
Speaker B:And the coulda, woulda, shouldas, and what they should have done and, you know, and in a competition or what, what another team should have done, what we should have done.
Speaker B:And it became a point where, like, it's funny and all of our friends are laughing.
Speaker B:It's like, why don't we just put it down?
Speaker B:You know?
Speaker B:So that's kind of the premise there.
Speaker B:But looking back on it, I think we looked at this as really, as a competition, barbecue podcast.
Speaker B:And then I think the light bulb came on at certain point, was like, the.
Speaker B:The competition is.
Speaker B:Is a great market, but the.
Speaker B:The backyard side of this, and everybody talks about the backyard side, and we.
Speaker B:We early on found it, and I don't think we realized that's who.
Speaker B:That's who our target was.
Speaker B:You know, we were navigating towards something else, and that's what it became.
Speaker B:Was everybody else just like us.
Speaker B:And.
Speaker B:Yeah, that's.
Speaker B:That's kind of our sweet spot.
Speaker D:Yeah.
Speaker D:And I don't, you know, in the beginning, I don't think we really ever set any goals for ourselves.
Speaker D:It was just.
Speaker D:Honestly, it was an excuse for us to hang out and drink beer and.
Speaker D:And talk barbecue.
Speaker D:And then it just kind of.
Speaker D:Maybe it was probably after the first MBBQA to where we're like, okay, guys, like, we started meeting some new, new contacts and we started to.
Speaker D:Getting introduced to.
Speaker D:To people that we wouldn't normally be introduced to.
Speaker D:And it was like, wow, okay.
Speaker D:And then you start, you know, I'm not saying it's all about the money or whatever, but you do start receiving some of the, the financial benefits and you're like, oh, wow, we can get paid at doing this.
Speaker D:Like, this is.
Speaker B:Yeah, we, we bought a case of beer last week.
Speaker B:Are you kidding me?
Speaker B:Are you saying every week we could buy a case of beer?
Speaker E:It's like every third time.
Speaker B:Yeah, Right, right.
Speaker B:Sign me up.
Speaker B:Right, we'll do it.
Speaker B:Yeah.
Speaker B:And then it's.
Speaker B:I don't know.
Speaker H:How come we haven't had any beer?
Speaker C:Well, you live 3, 000 miles away from me, so let me.
Speaker B:We can fix.
Speaker C:I tried to ply you with alcohol when you were up here filming with me last year.
Speaker C:I know, but you kept going back to the hotel, so.
Speaker H:That's right.
Speaker H:Well, do you guys think.
Speaker H:I mean, how much do you think you've grown since the last time we spoke?
Speaker H:As far as viewership and.
Speaker E:The last.
Speaker B:Year, I would say our podcast listenership and maybe John probably speak to this more, but I think we're probably up probably 25 to 30% since last year.
Speaker E:The last time we were wrong with them.
Speaker E:We've probably doubled.
Speaker E:Yeah, yeah.
Speaker E:Podcast wise, social media wise.
Speaker E:I mean, it's just a steady climb.
Speaker E:I don't know if we've doubled.
Speaker E:We grew pretty fast at the beginning, but yeah, we're still growing like crazy.
Speaker C:Good.
Speaker C:Good for you guys.
Speaker C:Do you think that the.
Speaker C:And I know Leanne be interested in this too?
Speaker C:When I started this show, long before Leanne joined me, I kind of focused too on a lot of competition guys, a lot of competitors, and met some really great people, and I like them all.
Speaker C:And many of them have come back on the show multiple times.
Speaker C:But if you found that, and I think you just touched on it, Jan, was the fact that there's 90 million people in the country that own barbecues of one shape size, gas pellet, whatever, it doesn't make any difference.
Speaker C:And the competition, although we hear about a lot of it and I think it's very, very cool, but that's a very small majority or minority, I should say, of people that actually barbecue did, that kind of hits you like a little Maxwell Silver Hammer in the head and say we got to get the bigger, broader audience.
Speaker B:Yeah, honestly, I Don't think we noticed it until it was really the feedback we got from people calling in.
Speaker B:And, you know, nobody was calling in from, from, from a competition saying every once in a while we got somebody saying, hey, I'm in a competition coming up this weekend.
Speaker B:This is what I'm doing.
Speaker B:This is what I'm looking to do.
Speaker B:You know, it's just a recipe I've been running and like, what can I do?
Speaker C:Right?
Speaker B:That was.
Speaker B:And it was a little harder to navigate that.
Speaker B:And then you start looking at 90% of these.
Speaker B:These call ins were happening that were.
Speaker B:Or, hey, I've got a family function this weekend.
Speaker B:I'm cooking for 400 people.
Speaker B:Help me out.
Speaker B:Like, what do I need to do?
Speaker B:What time do I need to start?
Speaker B:And you're like, what are you cooking?
Speaker B:And it, that became a really an awesome conversation to have, you know, and then I think it's just one point.
Speaker B:I just.
Speaker B:There was a moment like we, it wasn't like we were chasing it.
Speaker B:It just found us and we'd already been doing it.
Speaker B:You know, I think, I think we should probably realizing it and saying, you know what?
Speaker B:Yeah, we're.
Speaker B:We're where we're supposed to be.
Speaker E:You know, nail on the head.
Speaker E:There's a lot of people just being, calling in or messaging or whatever.
Speaker E:Like, I just got my first smoker or I'm cooking my very first brisket.
Speaker E:What do I do?
Speaker E:And I think that's definitely our market.
Speaker C:I think that's a good call on your part, actually.
Speaker C:I know that some of the other.
Speaker C:Look at that.
Speaker C:They even got a cooler in the studio.
Speaker C:Leanne.
Speaker B:We don't.
Speaker C:Roger.
Speaker D:Yeah, yeah, you could take us out of the garage, but you can't take the garage out of us.
Speaker B:That's it.
Speaker C:No, I think that's, I think that's really good and realizing your market and all that.
Speaker C:And I don't want to talk too serious about that, but I think sometimes that if you like, I'll give you an example.
Speaker C:Our good buddy Meathead, who's on our show quite a bit, he doesn't focus on the competitions.
Speaker H:He's.
Speaker C:He's a civilian guy, if you will, and he's built a huge business out of just being consumer friendly like that.
Speaker C:And, and I, I wish more people would look at it that way from my perspective.
Speaker C:I don't know.
Speaker C:Leanne, what do you think about that?
Speaker C:You're, you're the.
Speaker C:I mean, you won all kinds of.
Speaker G:Awards.
Speaker C:And she's frozen.
Speaker C:I have that effect on her every Once in a while, every time she.
Speaker D:Freezes, we all have to drink.
Speaker F:I say maybe a third to a half of our episodes is really focused on the barbecue aspect.
Speaker F:The rest of is us telling stories or, you know, something else, like, completely different.
Speaker F:And I say probably about half of our feedback that comes back is people just saying that they just thought some story we told was funny or, you know, something like that.
Speaker F:You know, like, it's like 50, 50 mix between the two.
Speaker D:You know, you get a lot of, like, we know you guys.
Speaker D:I feel like we're one of you guys.
Speaker D:I feel like I'm right there with you.
Speaker D:And, you know, we talked about that as far as.
Speaker D:Because we did research on.
Speaker D:On any barbecue podcasts like yourself, and there's.
Speaker D:There's a.
Speaker D:Quite a few good ones that are there out there.
Speaker D:And I was like, okay, so how can we.
Speaker D:How can we, you know, get in the mix of that?
Speaker D:You know what I mean?
Speaker D:How can we.
Speaker D:We be competitive with some of these.
Speaker D:These great barbecue podcasts out there and.
Speaker D:And grow our social medias and.
Speaker D:And all that aspects of it?
Speaker D:And one of the things we hit home is like, yeah, competition, barbecue.
Speaker D:You got the backyard barbecue.
Speaker D:But also, like, the human element, the knowing and getting to know the people that are on the show and their personal lives.
Speaker D:Maybe we're a little bit over shares a little bit too much.
Speaker C:Yeah, it's okay.
Speaker H:I was saying that the coolest thing about a podcast is, you know, you actually get to speak to people that you don't normally, you know, run into because they might be on the other side of the country or whatever.
Speaker H:So it allows you to meet and speak with a lot of people that you normally wouldn't.
Speaker H:You know what I mean?
Speaker E:That's right.
Speaker A:Yeah.
Speaker B:I mean, it's so much easier to be introduced to somebody over.
Speaker B:Over, you know, even.
Speaker B:It's just voice.
Speaker B:We did a lot of ours in the beginning where there's no video.
Speaker B:And like, one of our first ones we, you know, that we did with an interview was we man.
Speaker B:And we.
Speaker B:We couldn't see us, and we had a screen up that we could see him kind of, you know, if we kind of peeked around the corner.
Speaker A:Right.
Speaker A:And.
Speaker B:But other than that, it was just a cool audio podcast that we did then.
Speaker B:Honestly, I think he had a. I think he had a great time on that first one.
Speaker B:He came back, and I obviously came back.
Speaker B:But I mean, I'm just saying, for us, that's.
Speaker B:That's how we.
Speaker B:Video was a afterthought for us.
Speaker B:And, and honestly, I, I'm kind of liking the style we have going on right here.
Speaker B:This is kind of a, we're sitting across from each other and there's a whole different vibe to, to the podcast.
Speaker B:But I really kind of like the way this is set up right now.
Speaker B:So Raul did a fantastic job.
Speaker B:That's, that's, that's amazing.
Speaker C:Cool.
Speaker C:We got to take a break because it's radio stuff too here, you know.
Speaker C:But we'll be right back with the grab a Boys and miss whipping right after this.
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Speaker G:Everybody, it's Jeff here.
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Speaker C:You'll love it.
Speaker C:I guarantee it.
Speaker B:This is an encore.
Speaker C:Welcome back to the nation.
Speaker C:That's Barbecue Nation.
Speaker C:I'm JT and hall of famer Leanne Whippen is with us as usual.
Speaker C:We actually had her on two screens a minute ago.
Speaker C:That was double header there and we've got the guys from grabbing the brisket.
Speaker C:I really like these guys.
Speaker C:We, we met them three years ago in Fort Worth and we've kind of been communicating ever since and it's been a lot of fun.
Speaker C:You know, I think people, you know, some people have sent me emails and stuff that when I was first starting this and they said, you know, you're, you're not talking about barbecue enough.
Speaker C:But what, what you were saying earlier, Jan, about getting to know the people.
Speaker C:And I think that's very important to get to know your guests.
Speaker C:You know, not everything is about, you know, trimming a brisket or pulling the silver off the back of a rack of ribs or something like that.
Speaker C:I think it's really good to, to meet the guests and to kind of get into their head a little bit.
Speaker C:And that's why we came up with after hours when we asked those kind of ridiculous questions at times.
Speaker C:But it makes them laugh, makes them think, and you get to see their personal side.
Speaker B:No, I, I totally agree.
Speaker B:Yeah, that's, we're, we're, we're flirting around a lot.
Speaker B:And I think our, our series, what we've done in the past has always been something like, I guess very candid or.
Speaker F:Yeah.
Speaker B:Conversation, casual conversations.
Speaker B:A lot of times when guests come on, they don't realize we've even started and it's not until like five to ten minutes into it.
Speaker B:You know, there's comments it's always made.
Speaker B:It's like, hey, so when do we get started?
Speaker B:And there's always a look that we have amongst each other and we, there's eyebrows raised a little bit and we go, you've been on for 10 minutes already.
Speaker B:You know, all the things they were worried about not wanting to say and they got off their chest and I was like, we can cut some things out.
Speaker B:But it's, it's so much looser now that we, we become, there's a rapport there.
Speaker B:We've, we've become friends, you know.
Speaker B:Yeah.
Speaker B:So I think it's what helps.
Speaker H:Well, and some people get nervous too and when you're chit chatting in the beginning like that, it's, it's more relaxed and they aren't as nervous too, I think.
Speaker B:No, I totally agree.
Speaker B:And, and honestly it's the same thing.
Speaker B:You guys like being on Yalls show.
Speaker B:I was, I was really nervous.
Speaker B:I'm still nervous being on somebody's show or whatever else.
Speaker B:But it's, to be honest with you, because you never know what's going to come up.
Speaker B:But you guys make it really easy.
Speaker B:I mean, you're very personable and it's easy going, it's easy conversations and.
Speaker B:Yeah, no, it's, it's, it's pretty, pretty awesome.
Speaker H:One thing that we don't do is send out a list of questions or even tell you what we're going to talk about.
Speaker H:I mean, it's like, you know, we'll get a bio or whatever and obviously, you know, if someone's promoting a book, we'll hit on that and you know, that'll be part of it.
Speaker H:But we just kind of go with the flow and we really have found.
Speaker H:I don't know, I, I just think it's really worked out well for us and I think for everyone listening too because yes, you do get the personal sides, you get the funny stories.
Speaker H:You just don't get answer X, Y and Z from the questions, you know.
Speaker C:Right.
Speaker C:Yeah.
Speaker C:Yeah, that, that was something that I was taught early on in, in radio was you never give the questions out, you know, and I'm sure you guys get this too.
Speaker C:And I know Leanne's gotten this.
Speaker C:I must get a dozen, I'm guessing emails from PR agencies every week that want to try to pitch a guest to you and something like that.
Speaker C:And then they send you the damn talking points and it's like, don't, don't bother.
Speaker B:You know, I'm not.
Speaker C:Yeah, I'm not going to do that.
Speaker C:You know, it's like, no, it's kind of like pay to play television.
Speaker C:You know, you.
Speaker C:Doesn't work out very well for people.
Speaker C:So what's the funnest thing that you guys have done so much within.
Speaker C:Within the confines of the podcast?
Speaker B:Oh, you know, okay, so I, for me, and we can, if we want to go around, somebody will say something first or whatever we were invited to it was grill your ass off.
Speaker B:Seasoning had this party at the Chive headquarters in Austin, Texas.
Speaker B:And to go to the Chive.
Speaker B:Chive.
Speaker B:Chive tv.
Speaker B:Chive Network.
Speaker B:Chive charity, along with Atmosphere Television.
Speaker B:It's, it's.
Speaker B:This is their building.
Speaker B:And there, there was, you know, if, if you're on the second floor where they have a complete bar room set up and an office set up in conference rooms because it runs a complete business out of this Monday through Friday, but also after hours, it's.
Speaker B:You can come up and you can have a beer at their bar and you can hang out with people that are.
Speaker B:They're all bloggers and writers and, and whatever else.
Speaker B:And to me, just taking a slide down from the first floor.
Speaker B:I'm second floor down to the first floor.
Speaker B:And seeing the ostrich, stuffed ostrich with a missile launcher on its back and all the Banksy artwork that was throughout the facility.
Speaker B:And to me, that was a great weekend going out afterwards.
Speaker B:Like, I never would have done that in the past here.
Speaker B:I was very good at work.
Speaker B:Come home and, you know, yeah, do my business.
Speaker B:But yeah, I just.
Speaker B:That was kind of eye opening going to mbqa, getting out there.
Speaker B:But that one was a cool, one of the cool events that we did that was like, you know what?
Speaker B:This is, this is kind of badass.
Speaker C:A couple minutes here before we go to break.
Speaker C:But what's the biggest thing you've learned about actually cooking something?
Speaker C:Not necessarily barbecue, just, you know, pop Tart.
Speaker C:Hell, I don't care.
Speaker F:I, I mean, me personally probably being the least barbecue oriented guy of the group because it's out of the last one in.
Speaker F:It was just the importance of resting the meat.
Speaker F:You know, like when I first started out that just wasn't.
Speaker F:It was always about, how am I cooking it, how am I seasoning?
Speaker F:And everything else.
Speaker F:And then we just had, you know, us doing it ourselves and having so many people come on and mention how important it was.
Speaker F:And I'd say that was probably the number one thing that improved my barbecue.
Speaker F:Just making sure you just rest that thing as long as.
Speaker F:Risk it.
Speaker F:In particular, letting it rest as long as possible before you serve it.
Speaker D:Yeah, yeah, yeah.
Speaker D:And another thing is.
Speaker D:Is learning how to cook meat to a proper temperature, not overcooking everything.
Speaker D:Because even before we got into to doing competition and that stuff like that, it's.
Speaker D:I.
Speaker D:You know, it was me.
Speaker D:It's like, I'm not buying a temperature probe.
Speaker D:Like, I'm just going to cook the chicken until it's done, until I feel it's done.
Speaker D:And you pick it up with the tongs, and it's like, you know, no moisture left in the whole thing.
Speaker D:You know what I mean?
Speaker D:But, yeah, learning how to cook stuff properly, I mean, and then all of a sudden, it's like, man, this.
Speaker D:This food's amazing.
Speaker D:It's like we had chefs on that, and I can't remember the guy's name, but really went over kind of how to.
Speaker D:To cook chicken and what.
Speaker D:What temperatures to cook chicken in.
Speaker E:Brandon Durden.
Speaker D:Yeah.
Speaker B:How long you could maintain the temperature before it was food safe?
Speaker B:You.
Speaker B:155 Degrees.
Speaker E:At a certain amount of time, you.
Speaker B:Could run for 30 seconds, and.
Speaker B:And then you're.
Speaker B:You're actually.
Speaker B:There's no danger of.
Speaker B:Of.
Speaker B:Of.
Speaker B:Of, you know, what are the salmonella or whatever.
Speaker C:Yeah.
Speaker B:So.
Speaker C:Well, there's an answer for that.
Speaker C:It's called whooshi sauce.
Speaker C:We're gonna take another break.
Speaker C:We're gonna be back with the.
Speaker C:Grabbing the brisket, boys and Ms. WH.
Speaker G:Hey, everybody, it's JT And I have eaten.
Speaker G:If you've ever looked at me, you know that.
Speaker G:But I have eaten seafood all over the world, and I can tell you there's no place better than here in Oregon and our Dungeness crab.
Speaker G:If you want to learn more about Oregon Dungeness crab, just go to oregondungeness.org.
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Speaker B:This is an encore.
Speaker C:Welcome back to the nation that's barbecued Nation.
Speaker C:It's been, what, two years since you guys have been on the show?
Speaker B:Yep, I think so.
Speaker E:Almost.
Speaker H:Yeah.
Speaker H:It has yeah.
Speaker C:Yeah.
Speaker C:It's a long time.
Speaker C:So that leads me to a question, Matt.
Speaker A:Where's your hair?
Speaker C:I didn't have it back then.
Speaker C:You what?
Speaker F:I didn't have it back then either.
Speaker C:Well, yeah, but your hat didn't go quite as low back then.
Speaker F:I thought you were going to mention the mustache, but, you know.
Speaker C:No, I was gonna.
Speaker C:I was gonna get to that, but I was just like, you know, because back then when we met you, I kind of had it high and tight, you know, Marine style or something.
Speaker C:But just.
Speaker C:Was just curious.
Speaker C:You're.
Speaker F:It just fell out.
Speaker F:Thanks for pointing that out.
Speaker C:I'm sorry, buddy.
Speaker C:I'm sorry about that.
Speaker F:Okay.
Speaker F:I've gained some weight, too, if you want to point that out.
Speaker H:If you want to throw that in there.
Speaker C:Yeah, well, you're not the only one, so don't.
Speaker C:Don't worry about that.
Speaker C:What.
Speaker C:What do the wives think about this?
Speaker C:All this craziness here?
Speaker B:I think they tolerate it.
Speaker D:So listen, they're very supportive.
Speaker B:They are so used to this now, it's not even funny.
Speaker B:Like, I could literally come home on a Monday and go, hey, you're not gonna believe this, but I've got.
Speaker B:I've got to shoot this today, and then tomorrow we have a podcast.
Speaker B:She's like, you do it Thursdays.
Speaker B:Also on Thursday, I've got a podcast.
Speaker B:All right, do whatever you want.
Speaker B:That's normally whatever you want.
Speaker B:Don't let me know anymore.
Speaker B:What, we doing dinner tonight?
Speaker B:Yeah, let's do some dinner.
Speaker B:You know, it's.
Speaker B:It's very.
Speaker B:I think everybody's very tolerable.
Speaker B:And there's.
Speaker D:I mean, it's our.
Speaker D:It's our little hobby.
Speaker B:It's our little thing they allow us.
Speaker D:Yeah, we went to.
Speaker D:I went to Free Birds.
Speaker D:Was it Free Birth World Burrito?
Speaker B:Yeah, burrito.
Speaker D:However they do it.
Speaker D:And so I picked up a couple of burritos, and I needed to shoot some content for it.
Speaker D:So I got the burritos back to the house, and everybody's ready to tear into the burritos.
Speaker D:Like, hey, we're hungry.
Speaker D:I was like, whoa, whoa, whoa.
Speaker D:Hold on a little bit.
Speaker D:We have to shoot a couple of videos and maybe take a picture or two.
Speaker B:Or you can eat for the whole family.
Speaker D:Or you can eat.
Speaker B:Yeah, the whole family sitting there with, like, ready to eat food.
Speaker D:Just their plates and their.
Speaker D:Their.
Speaker D:Their forks sitting right there.
Speaker C:A little drool coming down there.
Speaker C:Yeah, exactly.
Speaker B:Literally the worst animal there.
Speaker C:I know when we do stuff here and Leanne's seen this, um, when we do Stuff here.
Speaker C:My wife waits till she doesn't even stick her head out until like everything's done and then she can come graze.
Speaker C:I mean, we'd let her do it anyway, you know.
Speaker A:Right.
Speaker C:But if we're shooting pictures or shooting something outside, she's like, yeah, just stay there, you know?
Speaker C:Yeah.
Speaker C:She's had years of this stuff and she's like, yeah, I'm good.
Speaker C:But a story you don't know about my famous co host there.
Speaker C:She can make a vase out of a toilet paper roll.
Speaker H:I try to be creative when I'm on the road and you know when you're eating in a hotel room or whatever.
Speaker H:So that is my vase for my flowers and, you know, the tablecloth is the towel and, you know, the way it goes.
Speaker C:But anyway, I'm not sure they do.
Speaker H:Now, as a matter of fact.
Speaker H:So we're getting inundated with rain to the point.
Speaker H:Sarasota is like the old school restaurants.
Speaker H:I mean, they have water flowing through.
Speaker H:It's worse than a hurricane down here right now.
Speaker H:It's absolutely amazing.
Speaker H:But you guys should look at some of the video on that.
Speaker H:I'm sure it's going to be out there.
Speaker H:So I'm looking at your table, gentlemen, and the first thing I thought of when I saw it was spider.
Speaker H:I think you should call it the spider table because from here it looks like a giant spider.
Speaker C:Yeah, it does, right?
Speaker B:The arms coming out.
Speaker C:Yeah.
Speaker H:Like the legs.
Speaker H:Yes.
Speaker C:Yeah.
Speaker H:So do you guys have an event coming up that you're looking forward to that maybe all of you guys are going to and you're gonna cover it.
Speaker B:So.
Speaker B:Actually, the guys don't even know anything about this.
Speaker B:And I'm actually gonna wait until.
Speaker D:Look at.
Speaker C:Look at John movies got off of.
Speaker B:We got off of this today, but I was actually gonna bring up.
Speaker B:There is a barbecue competition coming up in the next two weeks, probably two weeks away from today or Saturday, so.
Speaker B:And it's the Kids Unlimited.
Speaker B:And I was gonna throw it out there.
Speaker B:I think we should cook it.
Speaker B:It's.
Speaker H:We.
Speaker B:We don't cook a bunch of cook coffee anymore like we used to.
Speaker B:And, you know, it's.
Speaker B:It's nice to go back and just, you know, refresh, cook a little bit and compete a little bit, talk a little smack.
Speaker B:So I was gonna throw it out to you guys.
Speaker B:So I don't know if it's.
Speaker B:If it's whatever, but yeah, it's out there.
Speaker D:Nice.
Speaker D:Okay.
Speaker B:So I'm hoping.
Speaker B:Fingers crossed.
Speaker C:So how do you take a team vote or how do you decide?
Speaker D:Yeah, it's very like Survivor, like so.
Speaker F:Yeah.
Speaker B:Right.
Speaker D:And we just like, I vote no.
Speaker E:Yeah, right, right.
Speaker C:I got it.
Speaker B:Ultimately, at the end of the day, I mean, all it takes is another part one.
Speaker B:All it takes is one of us, one more person going, damn, I'll do it with you.
Speaker B:It doesn't even matter at that point.
Speaker B:We're just, we're probably going to do it anyways, you know, I got it.
Speaker D:As far as event wise, I mean I don't think we have anything really coming up in the near future.
Speaker E:No, not, not like event.
Speaker E:We do have our five year anniversary coming up next month.
Speaker D:We got that.
Speaker E:That's gonna be big.
Speaker E:We've planning a huge giveaway.
Speaker E:So.
Speaker E:Yeah, anybody wants to get in on that, all our social media, we.
Speaker B:And then we're, we've got some other things in the works, which I know I was gonna tease it, but I didn't even want to bring it up.
Speaker B:But I was going to say that we are, you know, being a barbecue podcast, being a competition team, just being an all around backyard cook and just sometimes lunatic.
Speaker B:But in general, I, I'm.
Speaker B:We, we, we've got this presence and you know, I feel like we've all talked about having something to market that's ours and so we, we could be putting together nothing that I think we're gonna try to go mainstream with or anything else.
Speaker B:But we might do start doing some small batch.
Speaker B:Some small batch.
Speaker B:Grabbing the brisket.
Speaker B:Brisket seasoning, an AP seasoning or something to, to, to that effect.
Speaker B:And then, and then also we're, we're, we're pushing a little bit in the swag shop.
Speaker C:The.
Speaker B:We've got the merch line going on, on, on our social medias and we've got some awesome shirts over there.
Speaker B:So we've been, we have really pushed them as hard as we could and I think we're probably gonna do a better job of just getting that.
Speaker B:Those brands and those different, you know, how much for one rib or my favorite color is Smoke ring shirts or.
Speaker D:Masters of the brisket.
Speaker G:Yeah.
Speaker B:Or brisket shirts, you know, just out there, you know, so we need to.
Speaker E:Send these to some shirts.
Speaker C:I know, I was gonna say where the hell are ours?
Speaker E:You know what, you're.
Speaker B:Some sizes, you're gonna have some, I'll tell you that.
Speaker H:Yeah.
Speaker H:You know what, when you said small batch, I thought you were gonna say that you were coming out with your own bourbon.
Speaker C:Yeah, yeah, yeah.
Speaker C:Listen, with these guys, they'd never make it to market.
Speaker C:It'd be right there in the demo room.
Speaker B:That'.
Speaker B:But listen, don't think we have a toss around doing a small batch, like just local, a local partner with somebody, local brewery and going in doing something and.
Speaker B:Yeah.
Speaker B:Bourbon.
Speaker B:Are you kidding me?
Speaker B:I would, I love it.
Speaker B:Nothing's off the table, to be honest with you.
Speaker C:That always.
Speaker C:Isn't it too hot in Texas to drink bourbon in the summertime?
Speaker F:No.
Speaker B:Okay.
Speaker B:Our ACs are cranked to 68.
Speaker E:You know, mix it with cold beer.
Speaker C:Yeah, well, I did.
Speaker H:Why, why, why have you guys not competed as much?
Speaker F:The podcast itself just taking up more time, you know.
Speaker B:Yeah.
Speaker F:The more we did this, the, you know, we do this every single week.
Speaker F:So I think it just kind of cut into that a bit.
Speaker B:Yeah.
Speaker B:I mean, and also we got lazy.
Speaker B:It's, you know, Covid was a big springboard for us in the podcast, but it was also, it deterred us a little bit when it came to the, to the, to the, the competing.
Speaker B:And I think once we realized that, you know, this was just the same outlet that we were looking for as competing was in this, this room.
Speaker B:It, it, we looked at competing a little bit different.
Speaker B:And now, you know, I'm not as, I'm not probably not as fiery.
Speaker B:I probably still am.
Speaker E:I still want to do it.
Speaker B:Yeah.
Speaker B:But, but here lately it's, you know, you kind of back away a little bit and you're like, you start getting the, you know, the hitch.
Speaker F:Yeah.
Speaker B:The itch, the momentum, the, the fire a little bit.
Speaker B:And you're like, oh, no, I've got to get out there a little bit.
Speaker B:So I've been kind of pressing these guys to say, look, let's just go do another one.
Speaker B:You know, we do Austin every year.
Speaker B:Austin's a huge rodeo barbecue cook off.
Speaker B:It's, it's, it's.
Speaker B:I think it's one of the majors they have in Texas.
Speaker B:Obviously Houston being the biggest.
Speaker B:San Antonio is really, really big as well.
Speaker B:And, and that's always when we look forward to doing, but showing up and doing two to three cook offs a year, sometimes you just kind of lose touch a little bit and you're not as crisp as you.
Speaker C:Oh, you froze up.
Speaker C:So I gotta, I got a joke for you.
Speaker C:You may know this being from Texas, but I don't think Leanne has heard this.
Speaker C:A vegan and a vegetarian jump off a cliff at the same time to see who hits the ground first.
Speaker C:So who wins?
Speaker E:Everybody else.
Speaker C:Society.
Speaker G:Yeah,.
Speaker H:That.
Speaker H:Right.
Speaker B:That's so horrible.
Speaker D:No, it's not.
Speaker C:It's funny.
Speaker B:It's like super funny.
Speaker C:Yeah, it's like Larry.
Speaker C:Larry the cable guy.
Speaker C:You say, I don't care who you are.
Speaker C:Now that's funny.
Speaker C:You know, that's good.
Speaker C:That was a good one.
Speaker C:Do what?
Speaker C:I'm sorry.
Speaker E:I said write that down.
Speaker E:Raul.
Speaker B:That's how you say it.
Speaker B:No, it's not.
Speaker C:It's Raul.
Speaker B:That's it.
Speaker B:Exactly.
Speaker B:Nice.
Speaker C:Yeah.
Speaker C:See, I know how to say that stuff.
Speaker B:Yeah.
Speaker B:John.
Speaker B:John says R.A. super weird.
Speaker C:Like a spur row.
Speaker B:Yeah, right, Exactly.
Speaker E:I don't know.
Speaker D:Yeah, Sal with an R. Yeah, right.
Speaker C:So one other thing too, before we go to break here.
Speaker C:Does John give you buddy passes on southwest?
Speaker D:No.
Speaker B:It's a great question and thank you so much for asking that.
Speaker B:No, he does not give us any buddy pass.
Speaker E:You're breaking out a little bit here.
Speaker B:What he does is.
Speaker B:No, what he does is he sends you a picture like he did two days ago and says, oh, there's gonna be some bad weather in Houston, by the way.
Speaker B:They just rerouted me.
Speaker B:I'm in Maui.
Speaker B:Then he shows me pictures of Maui at the resort he's staying at.
Speaker B:I'm like, no, listen here, MFer, don't be sitting next year.
Speaker B:We had thunderstorms, we had lightning, we got tornadoes, and we got a hurricane probably on the way.
Speaker B:And we got.
Speaker B:We got Russian subs moving past Florida.
Speaker C:You know, that is true.
Speaker B:We're not the same.
Speaker C:Okay, No, I get it.
Speaker C:I get it.
Speaker C:We're going to.
Speaker C:Yeah, we're going to take a break and let cooler heads prevail down there in the brisket studios.
Speaker C:Sorry I brought that up, but we'll be right back in just a minute.
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Speaker C:Hey, everybody.
Speaker G:J.T.
Speaker G:Here.
Speaker G:I want to tell you about the Hammerstahl knives.
Speaker G:Hammerstahl combines German steel with beautiful and functioning designs.
Speaker G:They're part of the Heritage Steel Group, which also does their pots and pans.
Speaker G:So go to Heritage Ste Steel us.
Speaker G:Check out the Hammer Stall knives.
Speaker G:If you're really into cooking, I think you're really going to like them.
Speaker B:This is an encore.
Speaker C:Welcome back to Barbecue Nation.
Speaker C:I'm Jeff with Leanne and all the guys from Grab them in the brisket.
Speaker C:If you've never listened to their podcast, please do.
Speaker H:It's a great podcast.
Speaker H:It really is.
Speaker H:And I mean, there's a lot of podcasts out there.
Speaker H:But I. I really do enjoy their podcast.
Speaker H:I'm kind of curious how you determine what guests you're going to have on the show.
Speaker F:I think, John, cast a very wide net and just see who you can.
Speaker C:We actually get a lot of folks.
Speaker E:To reach out to us.
Speaker E:Like, a lot of folks.
Speaker E:Like Jeff was saying earlier, we get a ton of emails.
Speaker E:People, hey, you should have so and so on, and this is what you should talk about.
Speaker E:And, you know, most of those don't make it on, but I honestly feel like with.
Speaker E:With the barbecue family, like, you have the pick of the litter, because almost anyone you ask is going to say yes.
Speaker E:Like, there's very few people that you ask, and they're like nine doing that.
Speaker C:I think.
Speaker C:I think we've had two.
Speaker D:I think we've had one or two guests that completely ghosted us.
Speaker E:There's one that completely goes to this one that ghosted us, but that came back and apologized that we haven't had him back on.
Speaker E:We've had maybe two that have just flat out said, nah, I don't want to do that.
Speaker E:And then we've had some that we just never made really made contact with.
Speaker C:Yeah.
Speaker C:So I got a question for you.
Speaker C:I was working on this today, actually, for one of our clients.
Speaker C:Do you know how many food podcasts there are?
Speaker E:You want us to guess?
Speaker D:Because I can't get 40,000.
Speaker B: I was gonna say like: Speaker E:I was gonna say like 123,000.
Speaker C:Not that many.
Speaker E:Yeah, not that big.
Speaker E:Like that would.
Speaker E:Some people would say that.
Speaker E:I would say, like, probably like 25,000.
Speaker C:It's somewhere between 8 and 10,000 food podcasts.
Speaker C:Like that.
Speaker E:I figured.
Speaker B:Yeah, what you figured.
Speaker B:You said 123,000, John.
Speaker B:You never figured anything close to that.
Speaker D:There's always a plus or minus variance in there.
Speaker G:Yeah.
Speaker G:Yeah.
Speaker B:Okay, great.
Speaker B:117,000.
Speaker B:Got plus or minus.
Speaker F:Yeah.
Speaker D:I love that.
Speaker A:That's.
Speaker C:I don't.
Speaker C:I don't remember much about calculus, but I would say that that calcul calculation was a little off there.
Speaker B:No, it's a plus or minus.
Speaker B:It's fine, guys.
Speaker C:Plus or minus.
Speaker C:Yeah, that was trying to, like, figure out how many.
Speaker C:Because we do a golf show, too, and I was trying to figure out how many golf podcasts.
Speaker C:And so I went.
Speaker C:I just googled it first, and they said, oh, there's There's a hundred.
Speaker A:A hundred?
Speaker H:More than 100.
Speaker C:Oh, hell, yeah.
Speaker C:If you, if you bring up Apple podcasts and type in golf, they're alphabetized.
Speaker C:And whenever you hit the G page, of course, there's like 150 on there.
Speaker C:And then go by any other letter.
Speaker C:There's at least 50 on that and more.
Speaker C:It's like a hundred.
Speaker C:You can't even get off the first page with a hundred.
Speaker B:Yeah, right.
Speaker C:It's a bit like barbecue, where everybody that plays golf.
Speaker D:What.
Speaker C:Has something to say about it.
Speaker C:So they, they want to express themselves perfectly fine.
Speaker C:A lot of fun.
Speaker C:But what I was going to say before was if our listeners have not listened to the Grabman, the Brisket podcast, they really should.
Speaker C:You guys are a lot of fun.
Speaker C:And I, I've.
Speaker C:I've enjoyed our, Our conversations ever since Fort Worth.
Speaker B:That's right.
Speaker B:That's right.
Speaker B:You know, likewise.
Speaker B:I mean, I mean, guys, we.
Speaker B:We listen to you guys as well.
Speaker B:And, you know, we, we don't ever want to.
Speaker B:We don't want to, you know, copy something, but definitely learn from other people.
Speaker B:Yeah.
Speaker B:Emulation is the best form of flattery.
Speaker B:And if you guys see us doing something and going, hey, we've been doing that for a while, blah, blah, just, just know that we're.
Speaker B:There's no, we're not trying to steal a bit or anything like that.
Speaker C:It's just.
Speaker B:We're just trying to do our thing and, and whatever else.
Speaker B:But, yeah, it's.
Speaker B:It's.
Speaker B:It's a cool community to be in because it's not like it's, It's.
Speaker B:It's competitive.
Speaker B:Right.
Speaker B:It's.
Speaker B:Even though everybody has something to do or something to sell or something to say, there's still, uh, there's still that fact that we're all humans, we're all trying to help each other, and the barbecue community is.
Speaker B:It's.
Speaker B:I don't know.
Speaker B:It's not, it's not a golf community.
Speaker B:I like golf.
Speaker B:I play golf.
Speaker B:I.
Speaker B:Whatever.
Speaker B:But even then, I don't know.
Speaker D:I don't.
Speaker B:I never hear golfers maybe a little bit trying to help other people out or having to whatever.
Speaker B:But, yeah, I don't know, it's just a whole new unique niche that we're in that's a little bit different than anybody else, I think.
Speaker C:Well, I look at it like it's the world's biggest potluck.
Speaker E:Yeah.
Speaker C:You know, if you think of it in that perspective, everybody brings something to the table in the barbecue shows and the barbecue Community.
Speaker C:And I know I've learned a lot.
Speaker C:I've learned a lot from Leanne.
Speaker C:I think she's maybe learned a couple things from me.
Speaker C:Probably not things you what?
Speaker H:I've learned a lot from you.
Speaker C:Oh, my God, I hope you she probably what not to do, but anyway.
Speaker C:Yeah, but I just think of it that way.
Speaker C:I, I, I think I've learned something from every one of our guests over the years.
Speaker C:I really have.
Speaker C:And it's fun.
Speaker C:And sometimes people, you know, say stuff that maybe I wouldn't do or Leanne wouldn't do.
Speaker C:I don't tell them they're wrong.
Speaker C:If that's what works for them, that's what works for them.
Speaker C:That's the way I look at it.
Speaker C:I try to anyway.
Speaker B:Yeah, yeah, no, I, I totally agree.
Speaker C:You got to be careful with Meathead, though, because he'll jump up and say, ah, science says, science says, Mr. Science.
Speaker C:Like that.
Speaker C:So where do you want to go?
Speaker C:Where do you want this show to be in five years?
Speaker C:Your show?
Speaker C:I know where my show is going to be.
Speaker C:Or our show, I should say.
Speaker C:I kind of want to hear where.
Speaker E:His is going to be.
Speaker H:Yeah, I'm kind of curious too.
Speaker B:James, Take it away, James,.
Speaker D:You're putting me on the spot.
Speaker D:This is almost like an interview question when I'm applying for a job and that boss asks, james, where do you want to be in five years?
Speaker D:Yeah, well, I honestly, I want to be running in this thing, you know?
Speaker D:You know what I mean?
Speaker D:I want to, you know, ah, man, I, we sit there and graph the growth that we're doing in the trajectory that we are on.
Speaker D:We're steadily rising.
Speaker D:You know what I mean?
Speaker D:I'm not saying I told these guys, I think this year, I think you're going to see us on television.
Speaker D:I think the next couple of years or whatever, you're going to see a lot more growth with this podcast, generating a little bit more revenue, going and doing things that we haven't done before.
Speaker C:So, guys, thank you.
Speaker C:Whip out some social media platforms and some your website, that kind of stuff for the listeners where they can find you.
Speaker E:Absolutely, yeah.
Speaker E:If you want to reach out to us, website is grab the brisket.com and at grab them in the Brisket.
Speaker E:It's pretty much all of our social media handles except for over there on X where we're just at grab the brisket.
Speaker E:You can find all of our information there.
Speaker E:All of that's swag.
Speaker E:All of our reaching out the, the.
Speaker B:Barbecue wins and fails is something we didn't talk about tonight and hopefully we do whatever else but the barbecue that's we have a hotline that you can call into and we you get your voice recorded, leave your voicemail, you tell us your barbecue win, your barbecue fail.
Speaker B:We're gonna play it on on our podcast.
Speaker B:If you get played, obviously you're winning something and we're going to send a prize out to you.
Speaker B:But what's that number again, John?
Speaker E: -: Speaker E:What do they win, Jan?
Speaker B:They win some suckle busters.
Speaker C:All right, we're out of here for the regular show because some of that won't make it to the radio.
Speaker C:But it will on the podcast for Ms. Whipping and the boys in Texas.
Speaker C:Myself, we thank you for listening and remember our motto, turn it, don't burn it.
Speaker A:Barbecue Nation is produced by JTSD LLC Productions in association with Salem Media Group.
Speaker A:All rights reserved.
