What's going on? Ladies and gents Robert Sykes keto Savage.com. And today I have a special guest to Cory Conklin on the line, we're going to dive into Quito his transformation, his journey. And then how that's kind of resulted in played a part, in his development of his own business. So we can talk Quito and business all day long. Without further Ado, how are you boy? Hi, I'm wonderful Robert. How about yourself today? I'm doing just standing.
My man just dandy. So give the audience kind of a bio. You reached out to me on through email I believe then I've come in following your journey ever since. But kind of give us a little insight into your transition to Quito kind of how that shaped your day today and what was the motivation behind that the first place? Sure. Most of my adult life. I've been overweight to one extreme. Another and early on probably in
my early 20s. I tried low-fat more than once and it would last a couple of weeks and that would be it. It's like this. This is nasty. I just can't handle this rice cake suck and I'd throw all of all the food I bought away. And then just go back to eating the way that I was. And as I got older, the course start putting on more weight and then somewhere along the line I was reading about or heard about Atkins figured, you know, might as well give it a try and use that along with exercise.
Is to get healthy in my mid-20s. But as usual, my mindset wasn't correct in that. It was a lifestyle change. It was just a diet. I'd quit. I put the weight back on and go up and down. Once I got married, my poor wife. I put on a several more pounds. After the fact, and I got up to about 275 pounds. And we were actually on a missions trip, helping your friend of ours overseas.
And he said, hey, you know, he suggested trying HCG shots which I don't recommend to anybody but it was Was something different, gave it a try. But the interesting thing was well once you're done with the shots is you're supposed to just eat low carb and so I actually got from 275, I got myself down
to 188 Pounds in about a year. And then, of course again, it wasn't the right mindset, it wasn't my lifestyle and I fell off the wagon as people do and I got myself back up to around 240 pounds and then just been on and off again with low carb. How does the the HCG shot diet look like I don't I've heard of it. I know a little bit but I don't know the details. Sure. It depends on the, the way to somebody have recommends that there's drops that you can supposedly take, just put them
in your mouth and or shots. And I was actually doing injections twice a day I believe. And it was literally a zero fat or low fat as possible diet. I would have black coffee for breakfast. Lunch would be like four ounces of boneless skinless, chicken breast, a little bit of lettuce with Just vinegar. I don't even think I could put an oil on it, and then dinner was the same. And you might have, for example,
like an apple also. So it was 600 calories, along with the the injections, which are supposed to with the two together allow you to burn fat. I really wasn't all that hungry and other people were, but I survived the worst part was its, hey, if you do this for 30 days, you can lose a lot of weight. And after about a week or two, you're like this, I need real food. I think it's the same thing all the way, you know for a couple of weeks it gets old Quick.
But it did. I mean there was rapid weight loss? The drawback was, you know, long it's not long-term viable, you can't continue to do this over the long term. Again, I always find it interesting that hey, low carb is what you transition to, as soon as you're done anyway or even even keto, which wasn't as that word was in floating around, back, at that time, this was probably 2011 but that's something that always kept in
the back of my mind going. Well, it's still low carb anyway so, you know, later on, it's like I just this is how I need to do it. Not even bother with something that really just suck. And then what was the, what was the transition? So if you do the AC/DC HG H CG shots and then you knew all the while that low carb is kind of the direction is pointing to. Did you just transition from that into low carb? I got down to what I got down to 188 Pounds and I assumed it was a holiday.
And as the old saying goes, my holiday and had had something I shouldn't have and it turned into a hollow week, which turned into Me a hollow couple of years. So I probably went home for Christmas with my wife visited family. And you know, that looks pretty good. Let me let me have it. It's only one meal, it's no big deal. Well, you know, now, we're going to my parents house and oh yeah, they're making my favorite. I'll have that. And I can start after the first of the year.
And again, back to not having the right thought processes in mind sets it. Well, you know, it's a couple years later and I've put back 50 of those pounds. It was that caused me to finally, in to step back. And I tried to do low carb on a semi-regular basis, but I would always boo. Well, you know, this one meal won't hurt and I would do that two or three times a month.
Yeah. Actually I just got done recording a podcast on this, this very subject matter and it's like, you know, the whole concept of, you know, giving yourself one meal. I mean, it's truly needs to be looked at like a drug, like, you don't want to think of Quito as being very strict, and you have to maintain like a certain super strict diet, you know, it's easy to say just live a little bit, you only live once have a little bit of You. And I mean alcohol is probably say the same thing about
drinking alcohol, you know. Yeah. And as dr. Westman says, they're finding now that if you go ahead and have your one cheat meal, it could be two weeks. According to what? They're finding that before, you're back into ketosis. Again, I have back to, when I finally got back to strict,
ketosis is close. As I could, I started Thanksgiving Day of 2017. That was one of my is a Kenyan put to. That was one of my see moments, my significant emotional All events where my wife was like, hey, who's going to lose 10 pounds? The fastest and I chuckled, I'm like, well, I already know I'm going to win that contest because I have a whole lot more to lose and she didn't need to lose anything and it just hit me that, okay, I know what to do and I'm not doing it.
I'm having these, you know, every couple of weeks while this is no big deal, not necessarily cheap meals, I didn't see him as a cheat. It was just I kept giving in and not concentrating on my health. So, Thanksgiving Day of 17 I finally said, okay, we're starting We cooked a full
Thanksgiving meal. It was all low carb across the board and since that time, I have twice that I can think of where I said, you know, it's a busy day, I'm on the road, we're just going to go out to eat today and I didn't care what I ate. And then the next day, I actually took a customer out to lunch and same thing happened. It's like he said, let's go to a Mexican restaurant and I should have said, no, because the the chips and salsa, just it tastes
too. Good thing for two, for two weeks, I was my me, the inflammation came In the next day, it hurt. My knees were killing me. My, my back hurt. Intestinal distress. I quote unquote, gained 10 pounds in a day. Now, grind, it was all water weight, but it took over two weeks to get back to normal. It just reminded me. This is why I don't want to cheat one of the many reasons because it's not worth the pain quite literally. Yeah. And then I mean, it's it's
interesting. I've got several clients that have been, you know, over weights and were incredibly insulin. Assistant and whenever they have like a cheat meal they're obviously going to respond much different than some of that's that's very insensitive and not overweight and it is not it's not a rare thing for them to gain you know 10 15 maybe even like 20 pounds over the course of 24 hours when they go off the rails. But then they're faced with this just wall.
I'd like just stress and emotional heartache in having that huge weight gain even In though, they can very often times lose that water weight nearly as quick as they gained it just simply having that huge wall in front of them. And look at the scale seeing 20 pounds up 10 pounds up. It's like that almost is enough to break the break the stride and just giving completely and it does I've done it myself.
So I understand completely what people are feeling with that happens, you look at the scales and go, I blew it. I'm just going to eat what are what I want now and you waste all of that hard work. You know, you don't sit there and see The overall picture I've lost 50 pounds or 70 or 100 and then say well, you know, okay, it's only 10 pounds, it's even if it's 25% of my weight loss, I can stop now and go back at it. Part of. It is also, I don't think people
realize is water weight. They just see 10 pounds ago. Oh my goodness. I've gained weight. Yeah, but do your, your close-fitting tighter, because if you put 10, 10 pounds of fat, back on your body, your parents are going to fit. Tighter your shirts going to fit tighter. Your belts going to be a notch bigger and they I pay attention to all of that. It's the shock of, oh, my goodness. And like I said, I've done it. You give in and say, oh well forget it, it's not worth the hassle anymore.
So I think that's something that really needs to be taught along with just, you know, the basics of low-carbon Quito is hey, if the you do cheat this is what happens. Pay attention to your body, especially with the pain, the aches, and the pains that come back, pay attention to that. Now, ask yourself, do I really want to deal with this again? And I think it really could help motivate people to go. Okay, I screwed up. Let me step back and start all
over again. And really get back on track. I've really been trying to dive into the psychology of the human race. Like I'm trying to think about how people think and why they think the way they do and how that results in the actions they take. So in your opinion, if someone know, I mean you knew when you had those two instances that were off course that you would have the inflammation, you would gain the way you would have that initial water retention that. You wouldn't feel as good, so
why? Why do you why do you think people go off the rails and do that? Like, I'm trying to reverse engineer this and actually deconstruct people stopped process. I think part of it is perspective. They're on a diet that it's not, it's not a lifestyle. That's something that I've really changed on my thought processes. I'm not on a diet anymore. This is my life. I tease people and they ask, you
know, well, what are your goals? I want to look like Mark Sisson when I'm 65 years old, that's my goal. I've got a long way to go, and it's now it's Completely different perspective, it's not. I want to lose weight. I honestly don't care if I lose another pound, the rest of my life. That's how good I feel. I'm paying attention to my body now and realize I sleep. All whole lot better. I wake up almost every day.
Unless I have a late night at 6:00 6:30 in the morning, ready to go, I get up, I go downstairs, do a little bit of reading, start my exercises, grab my coffee and I go I didn't if you had told me in my 20s and 30s that I'd wake up every day at 6:00 ready to go at all. I laughed at you again, the lack of inflammation is a big factor for me, but also long-term, I'm looking at, okay? I want to be there for my
grandkids. I want to be able to go running around with them, playing with them, taking them places in my 60s and 70s and Beyond. I don't want to sit there go. Yeah, love you kids. But Grandpa's kind of tired. I can't go out today. I don't want dementia. I don't want Alzheimer's. I don't want any of these degenerative diseases that I truly believe a result of diet today. So with other I don't think they really step back and have that thought process of.
Why am I doing this? Simon sinek in his book, start with white and his Ted Talk which both of which were recommended by can also have been very helpful. It's a why do you want to do what you want to do? And when you have a good why that that is greater than your what? They're really helps. You be more successful. So my wise they change often. So is my what like I said? I Mike, what do I really want to
lose weight? Yeah, but that's really not what I want to do. Now, is just stick to living low-carb keto, so that I can be healthy the rest of my life. And not not have to worry about some of those degenerative diseases that we see today. So many people that are suffering with. I think people really need to get that thought process ingrained into them to make the changes, I completely agree. It's, you know, thinking of it as a lifestyle versus thinking of it as a diet, I believe is
like the before. The crossroads so to speak where people are either going to you know, fall off the wagon, have those cheat meals and just never really reach the goal versus actually reaching the goal. And I mean, it, we say that it sounds so obvious like people, you know, know that they need to fully commit and make it a lifestyle, but people have so much of a difficulty in doing that. And it's, it's confusing to me because, you know, I love cinnamon roll. I love a piece of cheesecake.
I love all that stuff. Just as much as the next person. Yeah, but I don't love that like nowhere anywhere as close as I love, you know, the long-term health benefits the, in the moment benefits, like, just on a 24-hour revolving basis. I know that if I go off the rails and have a ton of carbs, I'm not going to perform worth a damn. In my day-to-day business tasks much less my performance code. So that that alone is enough of a reason to not even, you know,
flirt, The Edge and go that way. But then I think about The long-term effects of like you're saying like them to dinner, the generative diseases and, you know, Alzheimer's and Dementia. Like if there's anything I can be doing now, they can have a compounding effect on my livelihood, to avoid those
later. I'm gonna do it, I can send its no questions about it. Like I think this whole philosophy of, you know, you only live life once just go for it, you know, have that piece of cake, I think that's just a very weak mindset and people might cruise for me. Crucify me for Saying that. But at the end of the day, I mean a piece of cake is not worth it, you know?
No, it's not. I mean, especially when you can find plenty of other recipes if you really want something, you can find a way to have it and keep it low carb. I'm not going to say it will necessarily keep it key do with with terminology but you want cheesecake. I could make it cheesecake, the taste pretty good. And it'll, it'll fill that Niche. That you have just pay attention to serving sizes and eat a
serving. That's another reason I try to avoid even Kito treats because man, I you give me something sweet and I don't want to stop. I'd rather eat the whole thing than that one. You know, sixteenth of a slice of a whole cheesecake, same with nuts. For example, they're a great snack, but I'll eat a whole jar. There goes my day. Yesterday on a jar at nights. So paying attention in. Yeah, there may be times. I know some people that. Yeah, okay.
It'll help them, but eventually, you'll get to the point you go, I don't want it, I don't need it. It, the Cravings will disappear. It just takes time for your body to adjust. Yeah, it completely 100% agree. It's it's, it's kind of like, you know, I was talking earlier about this today, actually, as well. You know, when I first started the diet, I was really Keen to
try all the different. You know, pseudo look-alike meals, have all the cheesecakes, all the cookies and whatnot because you can make those in his all the recipes out there form. But then the more deeply adapted you get, the more you just tend to phase those out. And I feel People like if people just, you know, committed to Quito and it's true, pure form for six months straight and then decided they wanted to introduce some stuff.
They would have so much more willpower than if they just totally, you know, went off the rails from the get-go. I mean, if I mean, anybody can do anything for six months, you know. It just takes a little bit discipline and willpower if they do that, then the at least see the light on the other side of the tunnel. And if you didn't make the decision to, just go against
that and that's on you. But at least give your body and mind the, you know, Leti performance, it's do and get that far before you decide to go off the rails. Yeah, I mean, pay attention. I mean, I encourage all of my clients, you know, pay attention to the non scale victories again, how you feel? You're close fitting better and everything out, the mental Clarity. I mean, it's I thought that was crazy and then it's like, I can't believe how much better I can think in the the ideas that
I came up with. It's like so much better. Just, okay, sleep. When I go out, I go out, I sleep so much better. Pay attention to all the benefits. You're gaining and then weigh that against the opposite and put it on the set of scales and go. Okay, which is better for me,
which do I prefer? Like you said, do I want that in the moment piece of cheesecake or do I want that lifetime of Better Health and there's a, if people are honest, what they want and what they'll do or do different things. But I think most people want the long-term Health, they just like you said, give it that six wants to get adjusted.
I mean, example, that I use is if you put a bad guy, tank of gas in your car, are it's going to run really bad for a while until it finally Burns through that bad gas. And it's now burning, you know, a cleaner fuel because it took time to get through it. Our bodies are the same way except we've been burning, bad fuel for in my case, 40 years and it took time to really adjust to get used to a cleaner fuel source and said, oh, I feel so much better now.
Why did I not do this in the first place at? Totally agree and that's a great segue. To the next thing we'll talk about here which is When you do, you know, take it to the next level with your nutrition and you you have that kind of, aha moment you recognize, how much
better you feel. Then you start to see opportunities and needs, you just see life through a different lens and you you feel like you've accomplished this and and now, you know, the world is your oyster, you can, you can do so much more and you actually believe that you can accomplish it. So, with that said, how is, you know, your foundation and your success with keto kind of blood into other Aspects of your life and force you to kind of recognize and move forward on other goals of yours.
Yeah, good question. I was, I one of my belly, the passions of mine, it's not keto specific, but it's great. For Quito is smoking meat. I know that you enjoyed that also. And in the past again, back to the the proper perspective in mind set, I would go to the store. Buy a barbecue rub.
Look at the jar and it'll say, zero, carbs, zero sugar, then you go to the ingredient list, the first ingredients brown sugar, but the nutrition label says there's On in here and it's how I watched your YouTube video with dr. Ken Berry talking about that 20% and they can round up and they can round down and they intentionally keep the serving size so small that the percentages are where they can say, oh, there's no sugar in this.
So, in the past, I would say, oh, okay, no big deal, it says zero carbs. I'm good. And then fast forward to December of 2017 and I stood at a, at the store, they this eight-foot wide rack. Be 6 foot High full of barbecue rubs and all of them were full of sugar. I'm like, okay, no, this is my
lifestyle. Now. I can't do this no matter what the nutrition label says, and I quite literally stood in the grocery store and said, okay, I'm I'm starting my own business selling trigger, free additive-free, spices and rubs, because I'm not the only one out there that wants this. There are, you know, millions of people out there that want to live and get healthy, whether they're low carb, their keto, they're vegetarian or vegan.
Just want to remove sugar and junk from their diet, and I've stood there and said, okay I'm going to change this. And as a result, I started at that time, the name of the company at that time was going to be Quito Pig. BBQ but through working with one of your former guests can Canyon long story short, I was listening to your podcast with him on my way to work. One day stopped where I was
going found out. I was in the town that he lives in, gave him a call, and now we're working together and he pointed out. Yeah, that's a kind of a narrow Focus for the name. Of your company. You need to open it up a little bit and so I created select Savory seasonings, where we sell Gourmet fresh, sugar-free additive-free spices and rubs so that people can enjoy their Smoked Meats and their foods and everything else, without the worry of. Well, what's in here?
There's nothing in here, except for spices, it's all good for you. That is so cool man. Like you, I don't often times bring people in the show so they could talk about their product or, you know, their business, whatever it is. Because Want to come across as like, I just push and stuff but that is the exact opposite of what you're doing here. Like you you were on the K2 lifestyle, you saw a hole in the marketplace. You you were looking for seasonings yourself to use
recognize. There is an opportunity, there are potential and just freaking went for man and that's like I'll do everything I can to promote that kind of thinking because that is that is what more people need to be doing, right? And you know, I tell people all the time it's like I believe my stuff. It's great. It Tastes amazing. The which was something that really blew me away. Once I started getting into this, it's like fresh spices
taste. So much better than or freshly bottled spices compared to what you're buying in the store and you have no clue how old that is. It's got an expiration date, while you still don't know when they bottled it. So it adds so much flavor and variety of your food and I'll tell people, you don't have to buy my stuff. I realize you don't need selects a every seasonings to be successful in Quito, or like a lot of these products out there that say, oh, you have Use this
or you're never going to know. I didn't get into it. The force it on people. It's a help. It's a tool. You can add to your kitchen cabinet in this case instead of a toolbox. Well, I guess in your case, it would be a toolbox that you have in the kitchen full of spices and it adds variety of to your, you know, I get on one of the complaints I hear from people is, well, keto and low carb or boring. It's the same thing over and over again.
Okay, well, in my family. Yeah, it's the same Basic Foods, but I've got 35 or 37 different spices and blends I could cook a hamburger every day of the week and it's going to be different every single time and all I did was change the spices you can go from, you know, a chili powder one day to garlic herb. Seasoning. The next two and you add variety simply by changing the flavor profile of your food and it helps tremendously with with that aspect of it.
Also, it is it is amazing man. Like I'll because I look at the ingredients. Listen, everything, like I don't buy a single food item, or spice or sauce or anything without looking beneath the nutrient profile.
Macro profound looking at the actual ingredients because it is astonishing like me you know making the keto Brooks and being in the food industry I've kind of gotten a you know, first first line view of how how crazy the food industry truly is and that whole 20% margin thing is true and companies will do some pretty Pretty to saving things just to make a quick buck and it's sad, but it's true. So it's our responsibility as consumers. The, you know, take that into
our own hands. We can't expect companies to not try and make a dollar because people just don't have that Integrity, unfortunately. But you look at foods that that do say, zero carbs, your sugar, and the first ingredient is sugar and your kind of left standing like what do I do? Do I eat it or not, eat it. But with with yours, I mean, you sent me like a sample pack and that stuff is freaking delicious man. Like I put that on the venison that I killed this past couple weeks ago.
I've been putting it on my steaks and put it in my ground beef and like having seasoning adds a whole world of flavor can like you were just saying but I ate a pound of ground beef every single day and I'll get tired of ground beef occasionally but a pound of ground beef with like a different seasoning. That's on, like a five-day rotational basis. I don't think I'd ever get old ever get tired of that.
You know, yeah, exactly that. And that's one of the reasons I wanted to start the companies to help people with that. Is that understand? Hey, it's not just, you know, plain old hamburger, you can add a lot of variety to it.
I also interested with working with Ken started a another brand, which is a the creative key to cook trying to teach people how to Simply cook on a day-to-day basis, their food to how to live ketose, take heed o. Now, I know A lot of recipes and stuff out there but they get really complex and I just I
wanted to keep it simple. I want to stick with the kiss method and keep it simple stupid or keep it super simple whichever one you prefer and it's you know it's basically a pick your meat, you pick your protein, think you're fat and pick your vegetable and then how are you going to cook it? And that's basically what I do. It's those three items, it's not
as difficult. As people think that it is, it's just kind of like my wife, the my poor poor wife when we got married had no clue how to cook low carb. She Was a casserole Queen and it's like, sorry. I'm not eating it. You'll have to learn how to adjust. Now, she comes up with stuff, you know. So it's again, it's it's too hard to, you know, we've been doing this long enough, I'll come home, she's like, hey, what do you think of this?
And oh by the way, you have to guess which of your spices I used in here, and I've had a couple of that was pretty good and I, you know, wrote it down, added it to the, to my website. So, hey, other people can now enjoy it. How do you, how do you have? There's two different directions. I won't take this have one on either. I want to dive into both. I want to dive into the business. Then I was going to Diamonds like the actual culinary. You know, art of cooking and preparing food.
It's simple art. But is it art nonetheless? So what, what are some of your go-to is? I mean, he's, he's hitting ground beef with a different seasoning, but you know, what are some quick and easy, go to techniques and and cuts that you you gravitate towards for the Beats. We generally stick with skin on chicken thighs. They when we pay attention to Whether on sale, you can get them for 60 to 70 cents a pound. Buy it in bulk and freeze it ground beef. Obviously, we love going with roast.
Throw it in the Crock-Pot, put your foot, put a stick of butter and some spices on there. Come home, eight hours later. And you're done again, pay attention to one stuff's on sale. You can get a good roast for 299, 2349 a pound. I also like to get one bigger. Then we're going to use maybe twice as big for dinner that.
Now I've got Leftovers for lunch, for myself, for the kids and for my wife is a, a lot of leftovers are one of the best parts of living key do because you just open the fridge ago. That's good. And you eat it. It's just left over from the day before on occasion will do fork. And now with if you have a smoker, I love doing a pulled pork on a regular, on a semi-regular basis and some ribs. Look good. What's your smoking technique? What kind of smoker to use?
I have a Big design. It's not it's not a green egg but it's one of those Acorn kamado style. So uses charcoal and would eventually I want to buy a pellet smoker just for the Simplicity but I've just not there yet. It's I pay attention when charcoals on sale and for the price, I paid for this smoker, I about stole it, so it works. Well, it tastes a little more maintenance as compared to a pellet smoker but it holds the
heat really well. And once I get it set, it's just a matter of Keep an eye on it every couple hours to make sure the temperature doesn't you know swing too high or too low. Ironically I've got three pork butt sitting in the freezer to be smoked in two weeks for a church function. So I'm pretty sure I'm not going to have any of that coming home with us. No leftovers. Yeah, no leftovers. No leftovers. I love smoked meat smells like Smoked Meats.
Are like, my that's what I gravitate towards hundred percent. But I I've never used a pellet, the pellet grill but I'm assuming that's probably the The for just ease of use to me, that's pretty much a set. It and forget it technique, right? Like, you don't have to make sure your charcoal is or good. You just pretty much put it on the dial you need and then it come back when it's done. Basically, right? Yeah. It has. Most of the, the better ones will have a thermometer that
sets inside. So it'll it'll set the temper and adjust and it'll also have a probe, the go into the meat so you can sit there and check in, okay, what's the temperature of the meat? 12 hits? What you're looking for? You're done. Actually, I was teasing Danny and he got rid of one of his smoker but those who don't know who I'm talking about. Danny Vega. And I tease them on Instagrams. Like I'll take your old one but we live a couple of states away
and I didn't have the money. So they're went that idea. He-he's get that a trigger and believe I think he loves it. So yeah with Bose is there difference in flavor? Like because I mean I'm pretty hardcore traditionalist without with a lot of things is that like any any loss and flavor whatsoever from with using that versus like a traditional smoke. That will come down to the quality of the pellets that you buy, you buy cheap pellets. It's not going to taste as good.
But from what I've seen, and talking to other people, it's, it's close. I mean, there are some people that are just, you know, I can always tell the difference, but when you come, when it comes to weighing, okay, I've got to, I've got to watch this all day or I can set it and forget it. And there's a slight taste variation when you don't have time, just the slight difference in taste, you know, he's not going to outweigh the time that it takes because there are days.
I'm if I'm going to smoke a brisket, I got to get up at 4:00 in the morning, and I can't leave the house. I've got to be home for the next 10 to 12 hours, to make sure. I don't ruin the meat. Yeah, that's a. That is quite the task for sure. What about it. So, with regard to the season, that's just kind of dive into those. You have how many different seasoning varieties. Now, I think it's 37.
I had, I just ordered for new ones that I quite literally was putting on my website right before we started this. So it's 35 to 37. Different, seasonings and spices. And how does that? How does that structure? Like the you basically just, you know, combine these, you know, in your own kitchen, kind of pick apart the flavor profile, figure out what you like and then order based off of that or how does that set up. Actually there is the company that does all the work.
The bottle me and everything for me, the individual spices that they are what they are. So for example, cinnamon or granulated onion or garlic, or salt or pepper, they're just individual spices. This It's a matter of just labeling them with select Savory seasons and going, but they also offer a couple, some sugar-free and additive-free blends. So, actually the Blends that I have right now where there's eventually when I have time, which I don't know.
Is you understand? I'll ever have time with running my own business? The goal is to come up with some other blends of more for the, the meat, smoking side of things, combining different salts, and peppers, and garlic stew. Like for a brisket Get the salt, pepper, garlic rub, that would be, is a couple things I've got in mind. So I have that option to do. But right now, that's, they already had stuff that they offer to people. And I took advantage of it and ran like it. I like it.
Yeah, the trying to think, I think yesterday, I had the meat seasoning that you sent with the ground beef and I'm not sure what all that has in it. I'll top of my head but it's like that red based meat seasoning but it's absolutely
delicious. Yeah, friend friend of mine, she put that Some country ribs through in the Crock-Pot and the kids are like, Mommy, that's the best you've ever cooked that and I was teasing her that, well, really I cooked it but you know, he just laughs - yeah, it was your spices I get it.
Yeah, I'm thinking man, like I need to, I've got an instant pot and I never really use an instant pot, except I use it like, as a big bowl to suvi stakes in it, which is not what the purpose is for it all, but I need to start using that and then just, you know, going back to Simplicity sake, you know, getting a row sticking it in there with that meat seasoned Going to be good to go. That's one of the devices.
I haven't gotten yet but from what I've read it's like within an hour, you've got a whole roast that's just literally falling apart. I'm like okay that's next. I got my sous vide. I've been playing with that. My wife is starting to love steak just because of that and actually I did use that to make a roast. Also, how do you use the suvi? I just throw it in it, depending on the template I'm looking for 135 to 140 5. Cook it for a couple hours and then I'll heat the grill up.
The Seer a little bit. I've tried using a cast iron pan, I don't know if it's me but we always I always smoke out the family, doing it in a pan. So I just usually heat the grill up real hot and put some nice sear marks on the outside of it. And I did the same thing that every time I was using the cast iron with the Su V State and smoke at the family.
And by that, I mean people and then but it hurts me to get a whole thing of charcoal going and have like enough charcoal to grill, an entire meal, just to put it on there for like 30 seconds. Each side to get to see her. And I've I have a gas grill for those quick times where the kids want burgers and dogs. Yeah, that makes sense. So that's why I just keep that thing up as hot as I can get it and kind of roll it across as you go. So, you can see her and another hot spot and see her.
And I get those nice cross marks on the outside. Yeah, yeah, yeah, yeah. It's an amazing cooking meat. I don't know, like, we're all Kyo here. We all love cooking eating meat but it's like the imputed to have a perfectly you know, playing Charred and seared steak. I mean it just it's hard to beat that. Oh yeah. Okay my mouths. Watering we need to stop. Yeah, it's gonna be like the dine and dash podcast. People going to listen to this thing.
Go get something to eat. So talk about the businessman. You've been doing this now. For how long in total, I think actually started the process started just over a year ago and then the actual product, probably launched. I think in it was May or June of this year. This year. So six to eight months is when I've actually had product out on the market and it's been it's like anything. You gotta getting the tractions fun, getting your name out there.
So I've been attending, local vendor events just to get people to see and get to know. So I've got it's night, it's neat. I have some local customers that will call me every couple of weeks and say, hey, I need some stuff. Can you maybe somewhere? And then through different online, forums, low carb groups and stuff like that. There's a couple Where the the people running the group of said, hey if you post whatever you want go ahead and promote your stuff.
We want you to be successful. So now that has helped out tremendously also. And again, it's it's really need going to some of these low-carb support meetings and I was at at one this past Saturday lady lady looks me, she goes for you Cory. Yeah, Conklin yeah. Spice guy. Yeah. I love your spices as practical man you before because it's really neat.
I know you've probably dealt Out with that also where you just and I'm getting used to it. It's like you've these people come up to, you know, like hey thanks we appreciate what you're offering. It's been helpful to me. Yeah. There's honestly nothing, nothing more rewarding than to be able to like make something that you believe in and stand behind for I mean, honestly, just just for your own use more than anything.
I mean, you made it because you saw a hole in the marketplace you recognize that this is something that you could benefit from. So you set out to make it but then to have it benefit, not just you, but so many others than have them. You that I mean, that is almost like the coolest thing ever. Oh, yeah. I mean, yeah. I'll never get over it.
So now, it would like you were asking about the business now, it's just a case of building the brand, which again, working with Ken candy and on that, and trying to get, get the name out there, reaching out to people such as yourself. Now, I'll admit that was hesitant to reach out initially just because I and I understand the thought process of hey, we don't want people on just to push a product, because that's not the ultimate goal. But when you Had that request on
your 7 set Sunday or Monday? Whichever day it was but hey, I'm looking for sugar, free spices and looking for a sugar free, deer jerky rub. I was like hey I think I can hook him up on this one and figured, you know, Now's the Time to ask because you now have the product, you've tried it and something I'll probably be doing more with other people that are
in for the ones. Who are saying, hey we at least give it a shot and see what you think and if you like it maybe we can work together for, you know, down the road and see then that is huge man. Like I'm To double down on my influencer marketing strategy as well, but, you know, finding people in the space, you know, reaching out to them, you know, hitting them up, with a DM, or an email, put down the leg, work getting product in front of them and not seamen pushy or sales.
Like so many companies, just send out a blast email or DM to a bunch of people that registers on a search engine, which is totally the wrong way to do it. But like actually going in, you know, find these people's emails, you know, hitting them up on the DM on Instagram, making it personal given them the time of day like that is, that is what it takes.
And the cool thing about it is since it takes effort, few companies do it. So if you're one of the people that is the Hustler is a grinder, you go and do that and it stands out. So you're going to get a lot of knows for sure. But I mean, you keep you keep doing that and you keep pushing yourself and do so, in a non-invasive, like, genuine way, I mean, people want to see you succeed, like I want to see you succeed.
That's why I was so glad. Get you on a podcast you know like you've reached out to me we correspond before you hook me up with the deer jerky seasoning. It's like, hey man, I want I want to do whatever I can to make this work for you, you know. Yeah. And like you said it's being genuine, it's being honest. I mean everyone I reach out to it's like here's my story I try to keep it as concise as possible.
Here's why I'm offering what? I'm offering here's why I think I hope that you would like to at least try my seasonings give me feedback at the very least if you do nothing else. But you know, I've had several people. People in an that have said, wow, I love these. How can we work together until I? Some of us finalize? Well, I'll hold off as to who but I one of the mailing boxes is probably going to put at
least a couple times next year. We'll have some of my stuff in there to help people out and say, hey, here's a new product. Give it a try and a couple along with a couple of other big name people that they like, this is amazing. How can we work? It's like anything once you get out there. I mean, like, you know, you built your brand and then of course, When you launch your keto brick, what everybody already knows who you are.
So now you've got the product to go with it which by the way if you know somebody willing to pay extra I have like one or two of the cinnamon left. I could sell for a price not just getting the black market for the brakes, man, that's crazy. I've had I've seen people, I've seen people trying to sell the bricks on eBay for like double the cost, man. It's weird.
My people do some weird stuff. Yeah, it just people out there, try me. Now I want to make a buck but you know, There's a there's a right way and a wrong way to do it. Yeah. Kind of going back to that Integrity thing. There's been several people here lately that have made like knockoff bricks, you know and tried to sell them on the market and like, you know, just just really shady stuff and I get that there's going to be competitive and actually make a
video on that. I'm going to talk about competitors because competitors aren't bad. Like it pushes you to, you know, up your game and make sure that you're on your toes and and hustling and not getting complacent. But the same time. There's a difference between having In competitors in the marketplace and having people that are just so lazy and lacking in creativity that they try and replicate your thing. Exactly. And then show all disrespect to you like that. I don't have time for.
Yeah. It's just it's true. Hey, I see something. Let me try to undercut it. It's like come on the a little bit of creativity and forethought not just Bottom Dollar. How can I, how can I copy somebody else and make money? Yeah, that drives me nuts and see honestly.
And this is going to be what I talked about in that video, I'm Amazed But even those people, you know, that are that are just in it to make quick book, and get into the market, while there's a hyper on a certain product, like the keto brick, for instance, and, and leverage that traffic that I've generated. And then play off of that. Like, those people can freaking, you know, let it let him jump in, let them, let them get what they came.
Because my people are loyal to me because I've, I've been here from the beginning. When I had nothing, I put in the work and I stayed up and put in the hours. And that's why the people I have Are there in the first place. So yeah. You know these competitors that are just in it for the short-term like they're never going to put in that work. They're never going to, you know, sacrifice the sleep. And the time to do that. So they're just going to be a flash in the pan then they're
gone. So let them be that flashed up and let them lack and throw away their integrity. I'm going to be here long after they're gone. Yeah, they're going to dump their customers and run to the next, you know, big thing or then the next, you know, Buck basically that they're going to chase after, you know it people keep thinking Meanwhile keto May Wane over time maybe as a name but hey, we're still going to be here.
We're supposed to be helping people and providing a service and or product that has long-term benefits. Not just like you said jumping in while it's hot and then jumping out as it cools off. Yeah absolutely.
I mean, Kita dakedo like everything else and everything else goes in waves there's gonna be a time where Quito is not the typed word on the Internet by any means but I'm still going to be key to because I recognize well it's done for me and the people that are you know like a lot of the people That I've gotten on the diet, like those to be a lot of companies will disappear, but a lot of the people that have actually benefited from it and you know, they've lost weight, they've
experienced a transformation, they've improved their metabolism or they've, you know, kind of removed a lot of these diseases from their life. I mean, that they have no reason to leave. So, they'll still be here. Exactly. And I know we'll be here to help
them. I mean, whether it's through products with like bricks and Seasonings or stew Services through coaching, obviously you have a completely different clientele Of coaching as compared to me and I'm not going to be able to to train somebody to do a show. But I'll work, you know, I'm here to work with those people that are like me who, you know, as the creative keto cook.
My goal is to help people who are sick and tired of being sick and tired by showing them how to Simply cook, good tasty food, that's good for them, so they can lose weight and feel amazing. I know I want to help the people that that they are now where I used to be and say, look, this is where I'm at. You can get here, you can lose weight. Can get stronger, it takes time,
it takes effort. There will be pain involved but you can do it. Here's here's my before and after I was not, I never exercised I can't say never there was one time for about a year I exercised a long time ago and then that was it and now I'm you know II know it's like earlier this year back to some of the benefits I was sitting on the couch I said words that I never thought I would say, I need to join a gym and it wasn't because I need to lose weight.
I had energy. I'm sitting there like I have to expend this energy somehow and I didn't join a gym. I found dr. Ted name and instead and exercise at home, and it's it's interesting seeing the body change and adjust and all I'm using is my body to do it. I'm getting stronger. It's amazing. Yeah, I mean and that's that, that's absolutely true. You don't have to have, like, people like to paint, you know,
progress into these boxes. Like, in order to lose weight, you have to join a gym and do X or you have to You do this. So this but I mean, you know, if you're if you're pushing yourself beyond your original Self perceived limitations, and when you do that, you're going to be seeing progress, whether it's with your, you know, body composition, your nutrition,
your business. I mean, whatever that may be just push yourself in some form or fashion and force a change in the right direction and then you're coming out ahead. Wait, you know, a little bit every day and a little bit everyday compounded over years. That's what makes a difference, you know. Exactly. I mean, I like your point, Of your the points in your emailed this week on your training tip, you know, do what you can now. I know in your case you're referring to.
Okay? I have to adjust because of the back pain. In my case it's it's you know or with other people who are just severely overweight do, what you can go for a walk, you got two feet. If all you can do is walk to the end of the block and come home. Do it do what you can. I can't do push-ups. Okay, put your hands against the wall and push the wall away from you eventually get to where you can get on your knees and do a push. Up. Do what you can by doing something over time.
You will get stronger. You'll get faster before you know what? You're going to turn around and go. Oh my goodness, I'm losing inches. And I'm gaining muscle. This is amazing. Just do what you can and people don't see that. Yeah. And then when that happens, you just you believe in yourself. Again, you become motivated and reinvigorated and then then you want to start doing this stuff that you previously dreaded, you know? Yep, exactly. I love it. I love it with koi.
I'm definitely going to be a I love to sit here and talk longer man, but I'm not the cook some food, man. You've got my mouth moderate water and right now that I've got leftovers, I just hope that the family didn't eat all the leftovers, or at least the ones I was looking for. Hopefully I didn't go for the smoked brisket or something. That'd be my first pick leftover chili that actually had smoked pork belly in it who they're still speaking of Chile real
quick. How do you how do you, how do you make your choice? I love chili but I mean all the chili recipes out there have you know beans or obviously. Not kiddo. What? What is your, what? Forms? The base of your chili? I always Minds always a beamless chili and it depends on what I feel like doing. It's, I use our chili seasoning for the Heat and the spice, but like the one I just did I use leftover turkey from Thanksgiving. That was in the freezer.
I had actually smoked some pork belly, but, you know, cook up bacon and then ground beef. I usually the I like three different Meats in there and then, I like to do it the easy way, I'll just use it by two jars of marinara sauce, like mosquitoes or Rouse, that are there straight up tomatoes and, and maybe some spices. So, there's like five carbs per serving, dump them in throw them in the Crock-Pot, from there. It's okay. Which vegetables do you prefer?
I like onion. And maybe some pepper some yellow or red peppers or green peppers to add some color to the to the chili. You could use zucchini. You could put you could cut green beans, a little bit of texture from there. It's a matter of okay, what would you prefer more than anything else? I just I know some people all day. They love the texture of the beans. So that's or maybe a chicken or a turkey, can add some of that texture that you're not going to get with a beef.
Very similar to a bean, but like I said, hopefully, I still have some left in there, but that's what, that's what I did last night through in the Crock-Pot. Let it simmer for, you know, Six to eight hours on low and it was just a steamy yummy. And with a 30-degree temperatures, we had it. Kept us warm too. Very nice, very nice. So I'm gonna, I'm not make me to it, and I think that's get me. Nice. Got me craving chili. Awesome. Awesome Okoye work.
What can people go to find out more about you and get some seasonings ma'am? Sure, two, two, two websites creative, keto cook.com. And for most of my social media, just search for Creative, keto, Cook Instagram, Twitter and Facebook. Bye. Seasonings the website is Select, seasonings.com also for your listeners. If they type in the promo code, keto Savage they'll get 15% off their first order.
So they type in Quito Savage all make it all one word, not to, in the promo, code section for the 15% off and that's just select seasonings.com and they can reach out. Ask questions. I'm always open to suggestions. And as two new products, I got a couple of things in the works to Add that aren't spice related, but they're still food-related. So we'll keep an eye out for that. Kind of stuff too. Very cool. Well, link out to all those. Make it easy for people to find
you. And I'm gonna go, rustle me up, some some grub right now and throw some that seasoning in there man. Sounds good. I will do that. Do that myself. Well I appreciate the time chords been a pleasure. Yep. Thanks man. Thank you. Have a good one.