Clint Cantwell, AmazingRibs.com President And BBQ Personality Encore
The salient point of today's discussion centers on the pervasive trend of pumpkin spice in contemporary culinary culture, which has prompted us to critically assess its prevalence and implications. I, alongside my esteemed co-host Dan Whippen, engage in a thorough exploration of this phenomenon, particularly through the lens of an enlightening dialogue with Clint Cantwell, the president of Amazing Ribs. We delve into the absurdity of pumpkin spice-infused products, including children's breakfast cereals, and reflect on the broader implications of such marketing strategies that often prioritize novelty over culinary integrity. As we navigate this discourse, we also touch upon the historical context of pumpkin spice's rise to prominence, particularly its origins tied to Starbucks and the subsequent avalanche of products that have followed suit. Ultimately, our conversation serves as a commentary on the intersection of food, marketing, and consumer behavior, urging listeners to consider the authenticity of their culinary choices amidst these fleeting trends.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Beef
- Oregon Dungeness Crab Commission
- Amazing Ribs
- Trader Joe's
- Burger King
- Smithfield
- Heritage Steel
- Hammerstahl
- Pig Powder
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Transcript
It's time for Barbecue Nation with jt so fire up your grill, light the charcoal, and get your smoker cooking.
Speaker A:Now from the Turn It Go Burnett Studios in Portland, here's jt.
Speaker A:This is an encore.
Speaker A:Hey, everybody.
Speaker A:Welcome to the nation.
Speaker A:I'm JT along with hall of famer and my co host Dan Whippen, who, by the way, survived Hurricane Helene down there.
Speaker A:We'll probably talk about that a little bit in the show we're coming to it from.
Speaker A:At least my studio is still intact.
Speaker A:The Turn It, Don't Burn it studio here in Portland.
Speaker A:Like to thank the folks at Painted Hills Beef Beef the way nature intended and Oregon Dungeness Crab Commission for their support of this show.
Speaker A:Today is a session.
Speaker A:We've not ever really done this on the show before, but we're going to start off with some pumpkin spice and other melodies in the food world.
Speaker A:And I've asked Clint Cantwell from Amazing Ribs.
Speaker A:Clint is the president of Amazing Ribs.
Speaker A:But this all started Clint made a post, oh, probably two weeks ago about pumpkin spice.
Speaker A:And I agreed with him on that post.
Speaker A:And I just so happens that afterwards I went to the grocery store and I'm walking down the aisle and there is pumpkin spice breakfast cereal for kids.
Speaker A:And so I took some pictures of that, sent them to Clint, and that, you know, blossomed this idea.
Speaker A:But pumpkin spice for kids in cereal?
Speaker A:Come on.
Speaker A:Anyway, Clint, welcome to the show, buddy.
Speaker B:Thanks.
Speaker B:Glad to be back.
Speaker A:So what pushed you over the line about pumpkin spice?
Speaker B:Oh, I don't know if there was ever a line.
Speaker B:I think from the jump I was anti pumpkin spice.
Speaker B:You know, it's just I don't personally like pumpkin pie to begin with.
Speaker B:So then if you're breaking it down into the components of pumpkin spice, then I don't, don't really care for it.
Speaker C:You're just a pumpkin hater.
Speaker C:So I think so.
Speaker B:I mean, I'm down with pumpkins on the front porch for Halloween, but I have no desire to eat them.
Speaker C:Well, I was kind of.
Speaker C:I was at my daughter's house, which got devastated by the hurricane, and we were going through everything, and that included the refrigerator.
Speaker C:And I came across brownies.
Speaker C:And I love brownies, but these were pumpkin spice brownies.
Speaker C:And I just couldn't.
Speaker C:I'm like, how can you take a delicious chocolate brownie.
Speaker B:Yeah.
Speaker C:And ice it with pumpkin spice?
Speaker C:I took them anyway.
Speaker B:And Jeff, I told you, just I thought that it came about out of Starbucks.
Speaker B:And I did some research and I was actually correct.
Speaker B: Back in: Speaker B:And I think because of that, all of these other brands jumped onto the bandwagon.
Speaker B:And year after year, the list of products that are pumpkin spiced grows larger and larger.
Speaker B:I think Trader Joe's actually had an ad this year.
Speaker B:They were hiring people to review all of their pumpkin spiced foods.
Speaker B:So, you know, if you have to hire someone special to do the product reviews, I think the trend is on its way.
Speaker A:Yeah.
Speaker C:And this is the thing.
Speaker C:Pumpkin spice isn't the taste of pumpkin, it's the spice that's added to the pumpkin.
Speaker C:There's no pumpkin in pumpkin spice.
Speaker A:Right, right.
Speaker C:I know.
Speaker C:It's really.
Speaker C:They're really.
Speaker C:The ingredients I think are like nutmeg, allspice, cinnamon, whatever, and they're kind of tough spices.
Speaker C:I mean, you have to.
Speaker C:They aren't mellow and they're pretty hardcore in my opinion.
Speaker C:So it isn't like you're getting a wonderful pumpkin flavor out of it.
Speaker C:You're getting like, you know, fall leaves in your mouth kind of thing.
Speaker A:Yeah, they're.
Speaker A:They're harsh.
Speaker A:And always to be used in moderation.
Speaker A:I mean, when you're, when you're making something, pumpkin bread or whatever, and you add allspice and cinnamon, they, they don't say, like, put a cup in there.
Speaker A:Right.
Speaker A:It's like a quarter teaspoon or something.
Speaker A:It's very small in correlation to the rest of the recipe.
Speaker A:So I'm with you.
Speaker A:But when I saw that pumpkin spice kids cereal.
Speaker A:Cereal.
Speaker B:Yeah.
Speaker A:I just like lost my cookies right there.
Speaker A:And no, I don't eat pumpkin spice cookies either.
Speaker B:No Oreos.
Speaker B:Oreos actually has a pumpkin spice cookie.
Speaker B:So you can eat.
Speaker B:Eat your cookies too.
Speaker A:Yeah.
Speaker A:But not this cowboy isn't going to be doing that, I can tell you that.
Speaker A:And I'm kind of with you.
Speaker A:I.
Speaker A:We bake a pumpkin pie for Thanksgiving, for Christmas.
Speaker A:I will eat a little sliver of it with about 14 pounds of whipped cream.
Speaker A:Homemade whipped cream, I might add.
Speaker A:Not the Cool Whip, but because to be, you know, courteous and polite and all that, and a lot of people like it, that's fine.
Speaker A:I don't care.
Speaker A:But I'm not going to eat.
Speaker A:You know, you slide a pecan pie in front of me, there's a intimate, intimate danger that it might not survive in front of me if I have a fork and proper amount of whipped.
Speaker B:Cream, you know, and you may lose a finger.
Speaker A:You may lose a finger or some other body part if you try to Interrupt me, but I can't.
Speaker A:I can't do this.
Speaker A:The pumpkin.
Speaker A:And I think what Leanne said is absolutely true.
Speaker A:There's no pumpkin in anything that has pumpkin spice.
Speaker B:No.
Speaker B:And if you break it down to its individual components, you got ginger, which is good in ginger ale or ginger beer.
Speaker B:That's good.
Speaker B:Cinnamon is great for, like, Red Hots candies, nutmeg.
Speaker C:Clove, allspice.
Speaker B:Clove.
Speaker B:You use clove.
Speaker B:You use for ham allspice.
Speaker B:I don't even know what people use that for.
Speaker B:I think that's lobbyist in D.C.
Speaker B:pushing some allspice.
Speaker B:Like, have you ever used all spice in anything?
Speaker C:Ham stuff like in a glaze?
Speaker A:Yeah, yeah, yeah.
Speaker A:Usually in the glaze.
Speaker A:Yeah.
Speaker A:A lot of brown sugar, a little allspice, and, you know, seven up or whatever.
Speaker C:Isn't it used in, like, some Jamaican type dishes, too?
Speaker A:Probably, yeah.
Speaker C:Like jerk and I don't know, lends itself to that a little bit, but.
Speaker B:Do you need jerk flavoring in your cereal?
Speaker B:I guess it's.
Speaker A:You can have jerk flavored cereal and your pumpkin spice latte, and you've got a hell of a breakfast there as far as.
Speaker C:Hey, guys, you know it's all about marketing, right?
Speaker C:That's what sells you.
Speaker C:Or they say, well to me.
Speaker A:Go ahead.
Speaker A:I'm sorry.
Speaker B:No, I was going to say, at some point, your 10 minutes of fame should end.
Speaker B:And I think it's.
Speaker B:It's about the 15th minute for.
Speaker B:For pumpkin spice.
Speaker B:Like, even if.
Speaker B:I mean, you know, you can buy the little McCormick shaker of pumpkin spice and you may use it for your pumpkin pie, but the rest of the year, are you grabbing for that for, like, your omelets or anything?
Speaker B:Now, why do you need it, you know, flavoring your deodorant or whatever new product they're rolling out.
Speaker B:It's nonsense.
Speaker A:Eddie, that's.
Speaker A:That's terrific.
Speaker A:Pumpkin spice aroma deodorant.
Speaker B:Yeah.
Speaker B:Delicious.
Speaker A:I don't even think the dogs would chase you on that one.
Speaker A:They'd go, now you're good.
Speaker A:Gone by.
Speaker A:It's just.
Speaker A:I.
Speaker A:I don't know.
Speaker A:I can't do it.
Speaker A:And.
Speaker A:And Leanne is right.
Speaker A:It's all marketing.
Speaker A:And I bet you the people that came up with that and in the agencies that created the campaigns, I bet you none of them eat this stuff or drink this stuff either.
Speaker B:No, not at all.
Speaker B:They're laughing at us.
Speaker A:And they should be.
Speaker A:And they should be.
Speaker A:Just remember, and Leanne's heard me say this a bunch of times, but George Carlin always said if you nail two things together that have never been nailed together before, somebody will buy it.
Speaker A:And I think pumpkin spice is the absolute epitome of, of that theory right there.
Speaker A:Yeah.
Speaker A:Yeah.
Speaker A:It's just, it's just not, not very good.
Speaker A:And, you know, that kind of bleeds over into one of my favorite things too, to complain about is everything's got to be antioxidant now.
Speaker A:Everything from Alka Seltzer to celery, it's got to have antioxidants in it.
Speaker A:We're all over, you know, 45 years old.
Speaker A:So you got to be cognizant of your antioxidants and that.
Speaker A:And it's like, how did people.
Speaker A:You know, I had grandparents that lived well into their 90s.
Speaker A:They didn't even, they didn't know what an antioxidant was.
Speaker C:It's to get rid of the pumpkin spice.
Speaker B:Flush it out of your system somehow.
Speaker A:Ah.
Speaker A:Yeah.
Speaker A:I mean, I, I don't get it.
Speaker A:You know, I mean, all you have to do to know how, how sick you, you're.
Speaker A:You possibly are is watch television commercials at night by the big drug companies.
Speaker A:I'm not going down that road because that's.
Speaker B:Yeah.
Speaker B:But my favorite ones are the ones that actually list the product in their side effects.
Speaker A:Yeah.
Speaker B:If you're allergic to medicine xyz, don't take medicine xyz.
Speaker A:Yeah.
Speaker A:Yes.
Speaker B:Seems like a no brainer there.
Speaker A:Yeah, but how would you know if you've never taken it if you're allergic to it?
Speaker A:I mean, I'll state the obvious here, but how would you know that?
Speaker B:You know, and then they go on for another 10 minutes.
Speaker B:It causes ear bleeding, you know, yellowing of eyelashes.
Speaker A:Yeah.
Speaker A:Toenail.
Speaker A:Toenail fungus.
Speaker A:Whatever it is, it can cause everything.
Speaker A:And I just think those things are, I don't know.
Speaker A:We, we've, we've gone past the, the realm of sanity on some of these things.
Speaker B:Yeah, well, food trends should just be trends.
Speaker B:And at some point you got to move on from it.
Speaker A:Yeah.
Speaker A:That's why it's a trick belly.
Speaker B:Burnt ends were huge for a minute, but it's kind of fading into the past.
Speaker B:Chili crunch is a huge thing right now, but you know, a year from now it's going to move on from that.
Speaker B:I just, I hope that somebody is sane enough to start weeding these out of our grocery store shelves soon.
Speaker A:That would be nice.
Speaker A:I actually saw, and you guys live further south by a long ways than I do.
Speaker A:But up here you were talking about burnt ends.
Speaker B:Pumpkin spice.
Speaker B:Burnt ends.
Speaker B:Pumpkin Spice brisket burgers.
Speaker A:Yeah.
Speaker A:Pumpkin spice.
Speaker A:Yeah.
Speaker A:Oh, that would be great.
Speaker A:But I saw a package of burnt ends from some.
Speaker A:Maybe it was Smithfield or somebody like that that they had them.
Speaker A:And it was like $18 for 4 ounces of burnt ends.
Speaker C:And I'm like crazy.
Speaker A:Come over to the house.
Speaker A:I'll fix you some.
Speaker A:You give me the.
Speaker A:You can give me the 20 bucks and I'll, I'll take care of this.
Speaker A:We are gonna take a quick break.
Speaker A:We're gonna be back with Clint Caldwell Cantwell.
Speaker A:Excuse me, president of AmazingRibs.com worse.
Speaker A:Oh, okay.
Speaker A:You'll probably walk off if we call you Clint.
Speaker A:Pumpkin spice Cantwell.
Speaker B:Yeah, that's taking it too far.
Speaker A:Okay, we'll be back in just a minute.
Speaker A:Stay with us.
Speaker A:Hey, everybody, it's Jeff here.
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Speaker A:I guarantee it.
Speaker A:This is an encore.
Speaker A:Welcome back to the nation.
Speaker A:That's barbecue nation with Leanne.
Speaker A:Today we've got Clint Cantwell with us from AmazingRibs.com and it's a bit session started with pumpkin spice and other maladies in the food world.
Speaker A:We're going to be talking about today.
Speaker A:I saw something.
Speaker A:We're in the barbecue world.
Speaker A:We very much like bacon.
Speaker A:You were talking about burnt ends a minute ago.
Speaker A:Pork belly, burnt ends.
Speaker A:But we like bacon and stuff.
Speaker A:But there's people out there now that are manufacturing, if you will, chocolate covered bacon.
Speaker A:It's real bacon.
Speaker A:It's got like Hershey's chocolate on it.
Speaker A:Now I will say that when few years ago, you know, it became kind of a trend, as you were saying, Clint, to put bacon on like a maple bar pastry, you know.
Speaker C:Yeah, donuts.
Speaker C:I mean, they sell it on donuts.
Speaker B:Yeah, you know that salty sweet.
Speaker A:Yeah.
Speaker A:And it worked out well.
Speaker A:And then, you know, Madison Avenue got a hold of it and off they went with bacon on everything.
Speaker A:And I will tell you a quick story before we do that.
Speaker A:My mother in law was living with us at the time and I was downtown Portland and there's a place down there called Voodoo Donuts which is kind of famous for all kinds of crazy great donuts.
Speaker A:And I brought her to this big maple bar which she loved maple bars and had two pieces of bacon on It.
Speaker A:Excuse me.
Speaker A:I brought it home and I said, hey, grandma, look what I got for you.
Speaker A:She goes, I can't eat that bacon.
Speaker A:I said, okay.
Speaker A:So I went in the kitchen, took the bacon off, put it on a little plate, took her in.
Speaker A:She wiped out that maple bar in about 4.6 seconds.
Speaker A:Okay.
Speaker A:I went down the hallway to change my clothes.
Speaker A:I come back, the bacon's gone too.
Speaker A:So evidently she couldn't eat them in conjunction with one another or in combination.
Speaker C:Separate was fine.
Speaker A:Separate was fine.
Speaker A:And that bacon had big chunks of maple frosting on it.
Speaker A:So there you go, you know, But I think some things like that are creative and then other things, like I said, just pouring chocolate on crispy bacon.
Speaker B:Yeah.
Speaker A:That's not very creative to me.
Speaker B:No.
Speaker B:And the one that gets me is the.
Speaker B:The social media burgers that are like, you know, they gotta be about this tall and.
Speaker A:Yeah.
Speaker B:Mountains of gooey cheese dripping off them and just is horrible looking as possible and you can't possibly fit your mouth around them.
Speaker B:But it's.
Speaker B:All that stuff is created for clickbait.
Speaker B:Nobody's actually eating it.
Speaker A:I mean, would you eat it with a knife and fork or.
Speaker A:I mean, I.
Speaker A:Well, that type of burger, those, you know, eight patties, 16 pieces of cheese, 14 tomatoes, whatever.
Speaker A:I mean, it's not that we have.
Speaker A:We can have fun with stuff.
Speaker A:Absolutely.
Speaker A:But.
Speaker A:Yeah.
Speaker A:How would you even serve that?
Speaker C:Well, Jeff, you know, I like to cut my sandwiches into quarters.
Speaker C:I would have a terrible, terrible time with those.
Speaker A:That's true.
Speaker A:I hadn't thought of that.
Speaker A:If you were here, you'd be saying, go out to your shop and get the chainsaw.
Speaker C:You know, I'd have to skewer it first.
Speaker A:Yeah.
Speaker A:I mean, I'm kind of old fashioned, you know, as you might know.
Speaker A:And back when they used to serve like a corned beef on rye with Swiss and you had an olive on the toothpick, you know, the little cocktail toothpick with the little fuzzy things on top.
Speaker A:And that was, to me was very classy.
Speaker A:And now you get them and, you know, you might have a four foot skewer sticking out of there with pineapple and all kinds of crap on it.
Speaker A:Yeah.
Speaker A:So I don't know, I just did that.
Speaker A:The other thing I think was a trend is a trend.
Speaker A:And you guys living down south.
Speaker A:Waffles.
Speaker A:Waffles and chicken.
Speaker A:I kind of get that.
Speaker A:I love waffles.
Speaker A:I love chicken.
Speaker A:I'm not too hep on fried chicken on top of a waffle, but I've Eaten it.
Speaker A:It didn't kill me.
Speaker A:But now I see waffles with all kinds of stuff on top of it.
Speaker A:And it's like, if I want a waffle, I just want a waffle.
Speaker A:You know, I want to put butter and maple syrup on it.
Speaker A:Syrup's got to be warm, by the way.
Speaker A:And do that.
Speaker A:But I wanted to get your take on because I've seen the same thing we were just talking about with burgers, a stacks of waffles with chicken in between and stuff.
Speaker B:I mean, the Internet and social media is good for a lot of things, but it's also been the demise of many of foods because people just have to keep pushing the boundaries all in chasing the almighty click.
Speaker A:Yeah, yeah.
Speaker A:I mean, the same thing with, like.
Speaker B:The people that have to squeeze their brisket on camera.
Speaker B:Instagram.
Speaker A:Yeah.
Speaker B:You work so hard to get this perfect, juicy brisket, and then you're gonna squeeze the heck out of it.
Speaker B:And I don't want your gross fingers all over my brisket.
Speaker A:No, no.
Speaker B:Slice it and serve it.
Speaker A:Yeah, it's kind of like they're very proud when they pick it up that it bends.
Speaker A:You know, it's okay, you cooked it properly, but we could see that, you know, you don't have to pick it up and it's like a cat draped over your arm or something, you know, Unless, of course.
Speaker B:Unless, of course, you're judging it and you gotta do all this nonsense.
Speaker B:Yeah, but she's a.
Speaker B:Yeah, you see.
Speaker A:That, Leanne, when you judge, do you, like, hold it up, put the brisket, the slice on your finger, and see if it drapes?
Speaker C:I do not.
Speaker C:What I do is I, I pick up a slice and I do pull it apart to see the elasticity of it.
Speaker A:Yeah.
Speaker C:And if it falls apart.
Speaker C:Yeah, I do that.
Speaker C:But I don't do drape it over the finger thing.
Speaker B:Yeah, I know.
Speaker B:I learned from you.
Speaker B:When we judged together at the Jack, I was watching you out of the corner of my eye to see how to do it properly.
Speaker B:Just a little tug.
Speaker C:Yeah, yeah.
Speaker B:Make sure it doesn't fall apart.
Speaker C:That's correct.
Speaker A:Yeah.
Speaker B:Well, none of this.
Speaker B:I didn't see you grabbing the leftover brisket.
Speaker C:No, I see how much juice I.
Speaker B:Can squeeze out of it.
Speaker B:Like an orange.
Speaker A:Well, I, I, I don't know.
Speaker A:I think we've gone there.
Speaker A:There's always somebody else that will come up with something and I, and, and, but it's like.
Speaker C:Well, that's entertainment, right?
Speaker A:Yeah, it is.
Speaker A:And, and so is this show today.
Speaker A:So I I, you know, whatever I say, I would literally take with one grain of salt.
Speaker B:Oh, 100.
Speaker B:And I've, I mean, I've been guilty of it in the past.
Speaker B:I get these crazy food ideas in the middle of the night, and then I go and make a hamburger bun entirely out of Mac and cheese, you know, predominantly for the clicks.
Speaker B:So I can't.
Speaker B:I can't cast stones in my little house of glass.
Speaker B:But still, it.
Speaker B:I see the hypocrisy in it.
Speaker A:Oh, yeah.
Speaker A:Yeah.
Speaker A:Well, we're gonna take another break, but when we come back, I'm gonna.
Speaker A:I'm gonna quiz Clint and Leanne and.
Speaker C:See if they know.
Speaker A:See if they know what's on the new Burger King menu.
Speaker A:That.
Speaker A:That popped out.
Speaker A:Well, will pop out.
Speaker C:Oh, boy.
Speaker C:And you know, Burger King.
Speaker C:I know you're gonna hate to hear this, but for out of all the fast food burgers, I do like my Whoppers.
Speaker A:That.
Speaker C:That's the.
Speaker C:That is my favorite one.
Speaker C:But I'm ashamed.
Speaker C:I.
Speaker C:I don't know.
Speaker A:Well, this will find out.
Speaker A:This will thrill you.
Speaker A:Okay, Just stay tuned.
Speaker A:We're gonna take a break.
Speaker A:We'll be right back with Clinton and Leanne after this.
Speaker A:Foreign It's JT And I have eaten.
Speaker A:If you've ever looked at me, you know that.
Speaker A: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 A:If you want to learn more about Oregon Dungeness crab, just go to oregondungeness.org and find out how to cook it, how to catch it, where to buy it, and the sustainability of what they're doing there in the Oregon Crab Commission.
Speaker A:Check it out.
Speaker A:This is an encore.
Speaker A:Welcome back to the nation.
Speaker A:I'm jt.
Speaker A:If you want to follow us on Facebook or Instagram or Twitter, x whatever, we're out there.
Speaker A:Leanne has her pages.
Speaker A:I have my pages.
Speaker A:We have the show pages.
Speaker A:There's a lot of pages, but you can follow us.
Speaker A:And the shows get posted on that, too.
Speaker A:The links to the shows a couple times a week and the after hours, so we're not that hard to find.
Speaker A:And today we're talking with Clint Cantwell, the president of AmazingRibs.com and again, we'd like to thank the folks at Painter Hills Natural Beef and the Oregon Dungeness Crab Commission.
Speaker A:And not, like, pumpkin spice trim tabs.
Speaker A:Pig powder.
Speaker C:Oh, yes.
Speaker C:And you know what?
Speaker C:We're coming up on the holidays.
Speaker C:What a great gift idea, right?
Speaker C:So pig Powder won.
Speaker C:Best rub on the planet.
Speaker C:Very versatile barbecue rub that can be used on french fries, baked beans, scrambled eggs.
Speaker C:It's just delicious.
Speaker A:So pigpowder.com and you can use.
Speaker A:I used it.
Speaker A:And we've talked about this before.
Speaker A:I use it on green beans with bacon and onion in them.
Speaker A:And it was sitting right there and I went, I'll just try this.
Speaker A:Kind of like you creating a burger at 2:00am, Clint.
Speaker A:I went, I'll try this.
Speaker A:And it was really, really good.
Speaker B:Maybe Leanne's got a job for you as a recipe developer.
Speaker A:Oh, there you go.
Speaker A:Yeah.
Speaker C:Oh, and spicy pig powder is coming soon.
Speaker A:Is it?
Speaker C:Yes.
Speaker A:Excellent.
Speaker C:So the recipe has been approved, done, and all that.
Speaker C:So now I'm just working on the labels and then we'll get it out there.
Speaker A:Okay.
Speaker A:Well, as before we went to break, I asked you guys if you knew about.
Speaker B:Burger King.
Speaker A:Burger King?
Speaker A:Yeah, yeah.
Speaker A:They have a special Halloween menu and actually this is okay.
Speaker A:I mean, this is fun.
Speaker A:It's a short time deal.
Speaker A:You know, like that they have a.
Speaker A:It's all based on the Addams Family.
Speaker A:Okay, so if I say Morticia Adams, what would you think would be a menu item?
Speaker B:Oh, I don't know.
Speaker A:That's a big reach.
Speaker A:I get it.
Speaker A:But yeah.
Speaker C:Morticia Adams.
Speaker C:I don't know.
Speaker C:Chicken sandwich.
Speaker B:Chicken breast.
Speaker B:Is it?
Speaker A:No, it's a milkshake.
Speaker A:They have a chocolate milkshake that's got cake batter in it.
Speaker C:Oh, I would like that.
Speaker A:Yeah.
Speaker A:Evidently it's very sweet.
Speaker A:Okay.
Speaker A:Remember thing.
Speaker A:The hand.
Speaker C:Yeah.
Speaker A:Okay.
Speaker A:What would thing have?
Speaker C:Chicken fingers.
Speaker B:Chicken fingers, yes.
Speaker C:Yeah.
Speaker A:Plus onion rings.
Speaker A:The thing's rings is what they're called.
Speaker C:Okay.
Speaker A:Yeah.
Speaker A:Gomez.
Speaker A:What is Gomez?
Speaker A:Is pretty simple.
Speaker A:Just think about Gomez and that name and the.
Speaker A:What that.
Speaker A:You know, the.
Speaker A:The history of the name Gomez.
Speaker A:And then tell me, tell me what it is.
Speaker B:Oh, that one's got me stumped.
Speaker A:Churros.
Speaker B:Oh, okay.
Speaker A:Gomez.
Speaker A:Churros with a chocolate dipping sauce.
Speaker A:So they have this cinnamon and sugar and the whole thing, but then that's good.
Speaker A:Okay.
Speaker A:And then the last one Wednesday, the daughter.
Speaker C:Wednesday probably has a burger of her own.
Speaker B:Yes.
Speaker B:I'm thinking a burger with a black bun.
Speaker A:Close.
Speaker A:A purple bun.
Speaker A:Okay.
Speaker A:Oh, a purple bun.
Speaker C:Orange cheese and a Swiss cheese.
Speaker C:Oh, I'm surprised they didn't go orange.
Speaker A:Yeah, yeah.
Speaker B:Nailed it.
Speaker A:Yeah.
Speaker A:Swiss cheese, double double patty, purple bun.
Speaker A:That's the Wednesday burger.
Speaker C:So interesting.
Speaker B:Yeah, that used to be my stripper name.
Speaker B:Purple buns.
Speaker A:We'll have to make that a.
Speaker A:A trivia question, won't we, Leanne?
Speaker A:Yeah.
Speaker A:What was Clint Cantwell's stripper name?
Speaker A:Yeah, yeah, yeah.
Speaker C:So yeah.
Speaker A:And there's some other, other companies doing like some of the chicken fast food places doing, you know, buckets of chicken for Halloween.
Speaker A:But again, those are very short lived promotions.
Speaker A:They're 30, 30 days or less and everybody can live with that.
Speaker A:But if I see a hamburger start coming out with purple buns.
Speaker B:Yeah.
Speaker A:Continuously, I would be upset.
Speaker A:So anyway, like.
Speaker A:So Clint, what's the deal with now putting honey on pizza?
Speaker B:Well, I don't know.
Speaker B:The hot honey craze has definitely taken off.
Speaker B:You know, it started with a brand for years.
Speaker C:It's been, it's been a craze for years now.
Speaker B:And then in the last year or so, maybe a little less than that.
Speaker B:The pizza joints have jumped on it because people started drizzling the hot honey on pepperoni pizza, which I haven't tried it in my mind.
Speaker B:It probably works, but I, you know, you got to be in that crowd that likes pineapple on pizza.
Speaker B:I guess if you like the salty sweet.
Speaker A:Well, I like salty sweet, but for me it's some reason it just doesn't.
Speaker A:I've never, I never tried it.
Speaker A:I've never tried it.
Speaker A:So.
Speaker A:Yeah, I can't speak from experience, but.
Speaker B:It'S just, Yeah, I had an either.
Speaker B:So I, you know, I don't want to bash it until I try.
Speaker C:I think it does have its place with the right ingredients.
Speaker C:I do.
Speaker C:I think it's drizzled very, ever so lightly.
Speaker A:Yes.
Speaker C:Yeah.
Speaker B:But I thought really hot honey is great on fruit.
Speaker B:Or if you grow fruit, it's really nice as well.
Speaker A:I, but I saw people dipping it and they had a, Yeah.
Speaker A:A large ramekin of honey.
Speaker A:I don't know if it was hot honey or not, but a large and they were dipping their slices in there.
Speaker A:That's too overwhelming.
Speaker A:And it's at the other end of the flavor spectrum for me.
Speaker B:Yeah.
Speaker B:And I, you know, I get people's fascination with ranch dressing, but I never got, got behind the ranch dressing.
Speaker B:You know, dipping your pizza in stressing either.
Speaker B:So yeah, pizza is pizza, ranch dressing is salad.
Speaker A:Oh, that's like if you go through a fast food, if you have the.
Speaker C:Crust and all your ingredients are gone, why not dip it in some ranch.
Speaker A:Right.
Speaker A:I guess.
Speaker A:Yeah, that's, that would be legitimate.
Speaker A:But if you've got the, if you got the cheese and the pepperoni or sausage, what, whatever you got there.
Speaker A:I don't think, I don't think you.
Speaker A:For me, there's nothing to entice me to take those flavors from those ingredients, which is why I ordered the pizza and stick them in ranch dressing.
Speaker A:Now my wife, that's a different story, but that's okay.
Speaker B:I think the problem is this is pizza from Pizza Hut, which is pretty horrible to start with.
Speaker B:So you got to mask it in all sorts of garbage.
Speaker B:Dip it in chocolate, covered it and ranch and then a little hot honey drizzle.
Speaker A:Yeah.
Speaker A:Now I don't mind when I go, go through a drive thru, which actually isn't very often, but if I get to some fries, I will actually dip the fries in like some sweet and sour sauce.
Speaker A:But there's no sour in there.
Speaker A:Sweet and sour sauce.
Speaker A:It's just sweet.
Speaker A:But I will dip fries in that once in a while.
Speaker A:Not onion rings, but just fries.
Speaker B:Now what about, what about the fries and chocolate shakes?
Speaker B:Is that a thing that you get down with or not?
Speaker B:There's a lot of people that like their fries dipped in their shakes, which I never, I never really could get behind.
Speaker C:I don't understand the concept.
Speaker C:Unless you want your shake to last longer or something.
Speaker C:Yeah, I don't, I don't know when.
Speaker A:But you know, going back when I was a kid, there was a.
Speaker A:Up in Oregon City, which, that was like going to the big city for us.
Speaker A:And there was a ice cream store called Alexander's and now it's a taco place.
Speaker A:But.
Speaker A:And they made all hand scooped, hand dipped milkshakes.
Speaker A:Right.
Speaker A:But they also had pepperoni sticks that were not mass produced.
Speaker A:They were a local company and they had, they sold all kinds of stuff.
Speaker A:But their big thing was the ice cream and the milkshakes.
Speaker A:Yeah.
Speaker A:But my folks, because I loved pepperoni and I still do, would buy me a pepperoni stick.
Speaker A:I would stick my pepperoni stick in the ice cream and eat it as a kid because the pepperoni sticks were a little spicy.
Speaker A:And so being like 6, 8, 10 years old that I, I'm thinking back on it.
Speaker A:That probably cooled off that spice a little bit.
Speaker A:Right.
Speaker A:Maybe.
Speaker A:You know, that was a long time ago.
Speaker A:And the ghost, you were just, you were just nuts.
Speaker A:Yeah, well, I still nuts.
Speaker A:But I mean it was just, it just.
Speaker A:That's one thing I, I did.
Speaker A:But I can't, I can't do the pizza in the ranch.
Speaker A:I can't do a lot of those things.
Speaker B:I feel like the crazy old man shaking his fist at a cloud.
Speaker B:I just.
Speaker B:Well, so over all these crazes.
Speaker A:Yeah.
Speaker B:I get off My lawn.
Speaker A:You're gonna be like Clint Eastwood out there.
Speaker A:Get off my lawn.
Speaker B:Yeah.
Speaker A:The other thing I.
Speaker A:Another trend that they came up with not that long ago is dill pickle flavoring.
Speaker B:Yes.
Speaker C:Oh, yeah.
Speaker B:Everywhere.
Speaker A:Dill pickle and jerky.
Speaker A:Dill pickles and peanut butter.
Speaker A:Dill.
Speaker A:You know, you can go on.
Speaker C:I remember I got a little.
Speaker C:At a food show, they had a little dill pickle, and it was filled with dill pickle flavored salt.
Speaker C:It was a little salt shaker.
Speaker A:Oh.
Speaker B:Oh.
Speaker C:Which I could see on potato chips, if you're making them at home, that kind of thing.
Speaker B:Or popcorn, maybe.
Speaker A:Yeah, yeah, yeah.
Speaker B:I don't like stew.
Speaker B:You want some pickle?
Speaker B:Dill pickle flavored Frosted Flakes?
Speaker B:Jt.
Speaker A:No, no, no, no, no.
Speaker A:I.
Speaker A:I like Tony the Tiger just as he is.
Speaker C:Straight up.
Speaker A:Straight up.
Speaker B:You know, there's a reason he's been successful all of these years.
Speaker A:Yeah.
Speaker A:What?
Speaker A:80 years?
Speaker A:90 years.
Speaker B:Whatever.
Speaker A:It's been.
Speaker A:It's been a while.
Speaker B:Tiger.
Speaker A:It's an old tiger now, but I worked with the guy years ago that was the original voice of Tony the Tiger.
Speaker A:Oh, really?
Speaker A:Yeah.
Speaker A:Dallas McKinnon, who you would remember from the Daniel Boone show, he played Cincinnatus.
Speaker A:He did a lot of voices.
Speaker A:A lot.
Speaker A:And he worked for Disney.
Speaker A:He worked directly for Walt Disney.
Speaker A:He voiced 94 of the voices in the 101 Dalmatians.
Speaker C:Wow.
Speaker A:Just stuff like that.
Speaker A:But he was the original Tony the Tiger.
Speaker A:And even when he got older, he could still do it.
Speaker A:I can't do it.
Speaker A:It's great.
Speaker A:And.
Speaker A:And all that.
Speaker A:But no, I like my Frosted Flakes crunchy without dill pickle.
Speaker A:Yep.
Speaker B:Or pumpkin spice.
Speaker A:Or pumpkin spice.
Speaker A:Or hot honey, for that matter.
Speaker C:Right.
Speaker A:I don't care about that.
Speaker A:Anyway, we're going to take a break and come back and wrap up the show with Clint Cantwell and Ms.
Speaker A:Whippen and myself here on the Nation.
Speaker A:And thank you for staying with us this far.
Speaker A:And we'll make it more entertaining in the last segment.
Speaker A:And then after hours.
Speaker A:Don't forget about after hours.
Speaker A:We'll be right back.
Speaker A:Hey, everybody.
Speaker A:Is jt.
Speaker A:You know, I talk about Painted Hills all the time, and we always say beef the way nature intended.
Speaker A:But it's more than that because each bite of Painted Hills will make your taste buds explode.
Speaker A:Put a big, bright smile on your face, and whoever's at your dinner table will have a big, bright smile on their face.
Speaker A:And you can thank me for that later.
Speaker A:Just go to paintedhillsbeef.com and find out more.
Speaker A:You won't regret it.
Speaker A:Hey, everybody, J.T.
Speaker A:here.
Speaker A:I want to tell you about Hammerstahl knives.
Speaker A:Hammerstahl combines German steel with beautiful and functioning designs.
Speaker A:They're part of the Heritage Steel Group, which also does their pots and pans.
Speaker A:So go to heritagesteel us Check out the Hammer Stahl knives.
Speaker A:If you're really into cooking, I think you're really gonna like them.
Speaker A:This is an encore.
Speaker A:Welcome back to the nation.
Speaker A:We've got Clint Cantwell with us, president of AmazingRibs.com.
Speaker A:we've also got Leanne, my co pilot.
Speaker A:It's very good to see her.
Speaker A:I was worried about her last week in the hurricane and pictures and how long were you with it?
Speaker A:Were you without cell service at all?
Speaker C:No cell service was there, but yeah, it was.
Speaker C:It was pretty horrific to see the aftermath.
Speaker C:And the thing is, it came at night, so my daughter was filming the water, you know, like above the tire line on the cars and.
Speaker B:Wow.
Speaker C:I don't know if it's National Guard coming through with their spooky little vehicles.
Speaker C:You don't see that because the next day the water's mostly receded.
Speaker C:So you look at it and you're like, ah, it doesn't look that bad.
Speaker C:And then I go into my daughter's house and I see the water line and I see what's happened and, you know, had it happen in the day, I think people would understand really what happens when the water comes in.
Speaker B:Yeah, I think it was high tide was like 1:30 in the morning or.
Speaker C:Yeah, yeah, it was bad.
Speaker B:These people just watched it get.
Speaker C:There were actual catfish running through the water in front of my daughter's house.
Speaker C:They had filmed catfish were.
Speaker C:Yeah.
Speaker C:In the water swimming.
Speaker A:What about reprobate alligators?
Speaker A:Any of those?
Speaker C:I don't know about that, but yeah, it's.
Speaker A:The reason I ask is there was somewhere in your neck of the woods, guy went out on his deck.
Speaker A:It was the second floor deck and the stairs going down.
Speaker A:And he was filming all the debris and.
Speaker A:And stuff out there.
Speaker A:And he turned around, he went to go down the steps and he stopped and you saw this big kind of dark.
Speaker C:Wow.
Speaker A:And then he goes, no, I'm not going down there.
Speaker A:And then the gator moved, you know, swam away a little bit.
Speaker A:He goes, I'm interesting.
Speaker A:Yeah.
Speaker A:Gee, many Christmas that, you know, up here, you might get bit by a mosquito or a renegade garden snake or something, but you wouldn't.
Speaker A:You don't have gators and all that.
Speaker B:No, not Memphis either.
Speaker A:That's probably a good thing.
Speaker A:That's probably a really good thing.
Speaker A:So, kale.
Speaker A:I want to talk about kale right up front.
Speaker A:I'm going to tell you, I do not like kale.
Speaker A:Okay.
Speaker A:I don't like the flavor of kale.
Speaker A:To me, it ranks right up there with the 473 million cubic tons of zucchini that's produced every year that you try to pawn off on your neighbor.
Speaker A:Right.
Speaker A:But there seems to be a craze in kale, too.
Speaker A:It's an antioxidant, so it's good for you.
Speaker B:There you go.
Speaker C:Kale was a craze a while back.
Speaker C:I remember in Chicago, we had a kale salad.
Speaker C:You really have to work the kale, and the dressing was a tahini dressing, and it is a tough vegetable, but it's really good fried.
Speaker B:Yeah, fried kale is actually delicious.
Speaker C:Yeah.
Speaker C:So it's.
Speaker C:I don't know.
Speaker A:Well, I've never had fried kale.
Speaker A:So the next time we see each other, Leanne, I'll get some kale.
Speaker C:It mellows it out and, you know.
Speaker A:Yeah.
Speaker C:Just hit it with some salt and you're good to go.
Speaker A:I always thought.
Speaker B:I remember the craze back in the 80s where they'd fill the peach slices with cottage cheese.
Speaker B:That never made any sense to me.
Speaker C:Yeah.
Speaker A:Yeah.
Speaker B:That was big with my mom when she thought it was a diet that.
Speaker A:Came right out of Sunset Magazine.
Speaker A:Clint, was it?
Speaker A:Yeah.
Speaker A:Or Better Homes and Gardens.
Speaker A:I have some of those old cookbooks.
Speaker A:I buy them if I go to a garage sale for 50 cents, and you look at some of those old recipes, and it's just stuff you're looking at, you know, and that's kind of like Aspect salad to me.
Speaker A:My aunt.
Speaker B:Oh, yeah.
Speaker A:Aspect salad.
Speaker A:And I just.
Speaker A:That it looked like a bloody mess there, literally, and I wasn't gonna eat it.
Speaker A:So if you took all the ingredients of Aspect Salad individually, I liked them all, but I combined in that wobbly look.
Speaker A:It looked something.
Speaker A:Yeah.
Speaker B:Isn't it just.
Speaker B:It's like gelatin with whatever you want to stick in the middle of the salad.
Speaker A:Yeah.
Speaker A:And who came up with the name Aspect?
Speaker A:Is this a different aspect on life?
Speaker A:Is this an aspect of your brain?
Speaker A:What is this?
Speaker B:So, yeah, they didn't do too much brainstorming on that one.
Speaker A:No, I don't.
Speaker B:Not a name that rolls off your tongue or makes it appetizing to you in any way, shape, or form.
Speaker A:And I always thought that.
Speaker A:Back to kale for A minute.
Speaker A:I always thought kale was good for filling up potholes in the county roads.
Speaker A:That's what I thought, so.
Speaker A:Because it's tough.
Speaker A:It's a.
Speaker A:It's a.
Speaker B:It is.
Speaker B:It's very fibrous.
Speaker A:Yeah, very fibrous.
Speaker A:Couple pounds of that and the chuck hole and little gravel on top, you're good to go.
Speaker B:Throw your zucchini in there, too.
Speaker A:Oh, yeah, yeah, yeah.
Speaker B:Yet you plant it again the next year, don't you?
Speaker A:Yeah.
Speaker A:Well, see, I figured they could.
Speaker A:They could end hunger in the.
Speaker A:On earth if they planted, like, 10,000 cherry tomato plants.
Speaker B:Yes.
Speaker A:And 750 zucchini plants, there would be enough to feed everybody.
Speaker A:It just would work out that way.
Speaker B:Those are about the only two things that grow in our yard.
Speaker B:Although I've.
Speaker B:I got into.
Speaker B:Somebody turned me on to these peppers called Jimmy Nordello peppers, and they're super sweet, so I planted them this year from seeds, and they're delicious.
Speaker B:It's one of the few things that actually grows in my backyard, so I've never heard of anything that I did different this year.
Speaker A:Oh, that's cool.
Speaker B:I just saw it on one of those cooking shows, and I decided to try it, and they're very.
Speaker A:Did you say they were Jimmy.
Speaker B:Jimmy Nardello.
Speaker C:Who's Jimmy Nardello?
Speaker B:He's the guy that invented the pepper.
Speaker C:Oh, I.
Speaker B:No, I have no idea.
Speaker C:Like, I learned something today.
Speaker B:It sounds like a bully from my high school, doesn't he?
Speaker C:Yeah, it does.
Speaker A:Is there a difference in flavor between the white pumpkin and the orange pumpkins and that deformed thing you got over your right shoulder there?
Speaker C:Yeah.
Speaker C:I call that, like, a pumpkin that has, like, acne on it.
Speaker A:Yeah.
Speaker A:It's diseased or something.
Speaker C:And the white is, like an albino pumpkin.
Speaker C:Honestly, I've never tried white pumpkin, and I don't know the answer to that question.
Speaker C:And now I'm gonna have to search out.
Speaker B:Yeah, take a look.
Speaker B:I don't know if all pumpkins are edible.
Speaker C:I don't know.
Speaker B:Don't you think that you would have seen, like, white pumpkin pie at this point?
Speaker A:Don't.
Speaker A:Don't say that, Clint.
Speaker A:Don't.
Speaker A:Somebody's gonna listen to this show.
Speaker C:Well, you know, to say that if you cut into a white pumpkin, it might be orange inside.
Speaker B:Could be.
Speaker A:I doubt it, but I'm gonna get one.
Speaker B:Yeah.
Speaker A:And.
Speaker A:And we'll answer that question in the next couple weeks prior to.
Speaker A:To Halloween.
Speaker A:I will find out what it looks like inside.
Speaker A:I.
Speaker A:I literally do not know.
Speaker C:No, I mean, it's.
Speaker C:Hey, we could probably, like, any kind of squash kind of thing.
Speaker C:You know, like a butternut squash versus an acorn squash.
Speaker C:I don't know.
Speaker C:Let us know what you find out.
Speaker B:Very, very, very possible that we just created the next food craze.
Speaker B:White pumpkin pie.
Speaker A:Oh, God, I hope not.
Speaker A:Anyway, we got to get out of here.
Speaker A:We're out of time.
Speaker A:But Clint's gonna stick around for after hours.
Speaker A:Clint.
Speaker A:Thank you, Clint.
Speaker B:Thank you, guys.
Speaker A:Amazingribs.com he is the president now.
Speaker A:And, of course, Leanne and myself will be back next week with another show.
Speaker A:Unless there's another hurricane or something.
Speaker A:Anyway, thank you all for listening.
Speaker A:We're gonna step away.
Speaker A:And don't forget to check out After Hours online.
Speaker A:Turn it, don't burn it.
Speaker A:Remember where you got that saying.
Speaker A:See ya.
Speaker A:Barbecue Nation is produced by jtsd, LLC Productions in association with Salem Media Group.
Speaker A:All rights reserved.
