We're still friends, we're still friends, we're still friends, We're still friends, still friends, still friends you wouldn't wear the shoe in a cap. Still friends, still friends get a voice in his way back. Way done. I think the first time I seen your thing was when you pounded the What is that? What? Is it called the hammer? Lauer Hammer? Yeah, yeah, yeah. Yeah, that's that went like super viral, right? That's the first time I kind of seen. I was like, oh what the fuck is?
This that one's, that one's doing good in Hawaii right now, actually. Like all my La La videos they hit and that's how like that's how my all my Hawaii following started because before I had nobody because I'm in the mainland. Yeah, yeah. But then I did like 3 La La videos and then they just hit randomly and then everybody's been from Hawaii. It's a couple million, yeah, and some of some. I got one for like 4 million, yeah.
And the other ones is like 400,000, which is high for because it's all like everyone in Hawaii. Yeah, yeah. So yeah, it's been good like that. And then I'm on Sunday, I'm on kitchen scraps. Then you the whole yeah, yeah. So they'll show up my episode on Sunday. Or you. Or you went and you did it. Already, Yeah, yeah, yeah, I flew in last month and stuff, so. How was that filming? Kitchen scraps. It's good. Yeah, it's stressful, but. I always watch Bobby Flay the
What is it? He has a. Oh, BBQ bra or. Yeah, like they have a chef, and then they got to, like, compete against another chef. Then the winner battles Bobby Flay. But then they get the The winner gets to pick the dish he wants to cook, and Bobby Flay has to cook that dish. Beat Bobby Flay or whatever. Yeah. OK, OK. Yeah, yeah.
Yeah, but it's pretty dope because sometimes he doesn't need like, he doesn't know what he's getting himself into, like, and he has to cook their specialty, you know? I mean, like most of the time if they win and they they got a battle. Bobby Flay, do they? Ever win is it Always. Bobby wins a lot. Of times Bobby Flay wins but sometimes some some of the guys. But fuck just the critiquing is so crazy.
Like like just how they can break down if they cook something a little too much or not enough taste in a certain thing. How do you like for you 7? Where did you get your start in cooking? Are we filming already? Yeah, yeah. Oh shoot, I didn't even know. That's how this guy starts here, right? He just fucking goes. You technically started today. So what was the? When did you where did you get your start in cooking? I just started in 2021. No, in 2020 I started cooking.
Wow like you didn't cook growing up or anything? No, no. It's funny because my dad, he's an executive chef. Yeah, so he was at JW Marriott, Ihilani, he was with one of the the first Roys and stuff, but my mom didn't want me to learn because he was always busy. So she didn't want me to be busy, you know, when when I have kids and stuff. But you know, now I have my own BBQ business, which is crazy. But yeah.
So I in 2020 I start to learn like barbecuing on YouTube and just like because I love the Texas style. I was stationed in Texas and then when I went to Montana, there's no BBQ. So I was just like, well, maybe I should just try to, you know, open, open some a food truck, even though I don't, you know, I don't have much experience, so. You know, and this is with no culinary experience, no school,
and nothing. Yeah, everything was all self-taught and and so it's just crazy to see, you know, we're going on our fourth year business. We're like the number one barbecue in Montana. And now we're building my brand, you know, in Hawaii and across the and, you know, we did the Kentucky Derby. Yeah, that's, I mean, that's crazy, especially so early in your career. You guys catered at the 150 Kentucky Derby. Yeah.
How did that all come together? So I reached out to a company that's a master concessionaire where they, you know, get food people in for big events. I just let them know like, hey, my dad used to work for your CEO, you know, back in Ihilani days, and this is what we do. But I didn't, I didn't know they got the contract for Kentucky Derby or anything. And I didn't think anything was going to come of it. And then one day I got an e-mail.
It's like, hey, do you want to do the Kentucky Derby? And I thought it was a scam. Like I thought it was a spam e-mail because I was like, what the heck, You know, like, why would I do the Kentucky Derby? And I spent 30 minutes Googling the e-mail address, trying to really figure out who it was. And, and then I finally did. And I was like, oh, shoot, yeah, you know, like I'm down 100% so. What did that look like getting down there, that whole environment?
Oh yeah. So you know, they're like, hey, at first they're like, you're going to be in two spots in the paddock, which is all the Super rich people. And then one month out they're like, hey, you're also going to be two spots in the infield, which is like a party with like all the people that don't have as much money, but they want to be part of it. I think there's 80,000 people in
the infield alone. And then so, so I had to fly in like 20 people from across the country, like some big name BBQ people. Some of my friends, the one of the biggest pit builders in Texas, he came out with his rotisserie smoker so we could fit, you know, like 100 pork butts in one day to cook and, and stuff like that. So I, before we, I left Hawaii, me Montana, I smoked 275 briskets just by myself. And then down there, we did 250
pork butts. So for just catering for the Kentucky Derby, how many total pounds of meat do you think you guys cooked? It's hard it's hard to say but just but like you know each brisket is about when I'm done with it is about 7 or 8 lbs. So when I pre did it, it's about, you know, like 1818 to 20 lbs a brisket. Times 500. Yeah, so so like 20 * 275. Kentucky Derby were talking about the horse races. Yeah, I. Was. Like I was making, like we knew I was talking about laws.
I said. I was in my head. I was like, God is this the fucking horse race or no? Yeah. No, no. Almost is gonna go on some trailer trash cousins fucking Kentucky Derby. Are we talking about dogs or chicken fights? Yeah, I was like fuck, I almost is gonna Google what Kentucky Derby just on my phone. Totally different environment for you though, right?
Yeah, yeah. Just the customer base in general, like how did you guys manage that, those different locations, like the different customer base? Yeah, you know, and another thing, too, is like, I'm a Asian guy cooking Southern barbecue in Kentucky. Yeah. So everyone was looking at me weird when I was like, you guys want because it's all samples.
Yeah. That we they could just get a pic and you guys want brisket and they look at me funny, like, I don't know, like, bro, just, you know, just try it, you know, like I like I'm talking to my kid. Just try it and they come and they try it and they, you know, they come back specifically to be like, yeah, you're right, you're right. They're telling me like it's the best brisket they've had, you know, and stuff. And for me, what they wanted me to do was bring a Hawaiian
fusion flavors. So I made a miso sauce to put on top of the brisket when we serve. And then I did a guava BBQ sauce for our food, pork sliders. I put Lihimoy inside the BBQ sauce to bring out, you know, the, the umami of the guava. So, you know, and that's what kind of what I do now is just kind of really bring Hawaiian, Asian flavors that nobody's really used to in barbecue and, and kind of help people to see like the BBQ world.
So like, hey, these are flavors that can be incorporated in traditional BBQ. Right, just not tapped into yet. Yeah, yeah. And because I don't, I there's no, there's I don't think there's that that person to bridge both cultures like because you have traditional barbecue and then you have all the local flavors and dishes.
And right now I'm trying to bridge both of them where I take traditional barbecue and make local dishes and I take, you know, Hawaii local flavors and doing traditional and, and both worlds can can see that. And so that's kind of what I'm trying to do. So. So what was the first dish that you did that with? The, the, the miso brisket, OK, we, we took our traditional regular brisket and, and I was thinking like, you know, what
can I do that to make it? We bring that Hawaiian flavors and, and you know, I really love miso butterfish, you know, that and the miso sauce is so good, right? So I was like, why hasn't anybody done that on brisket yet? Because for brisket, brisket's like untouchable, right? The they have like gatekeepers like brisket. It has to be this way. You know, you don't put all these sauces and whatnot on it. I was like, but why not, you know, like, why can't you put it
on there? And so when I made that miso sauce specifically, it's kind of like a BBQ sauce, but not BBQ Y it's real miso based. I was like, oh, this is stuff is so good. And, and, and so then I put on the brisket and I was like, like, this is a, this is hit. This hits like I need to put my name on it and, and stuff. So. And stuff started taking off from there. Yeah, you know, my, my, I didn't start shooting content till six months ago. So I was really just my business.
But I've, I've had friends that are huge, you know, BBQ influencers and stuff. And so that's, I've been last since last year. I just been kind of trying to build slowly, but also running my, you know, my, our catering business and, and then, you know, we kind of took off in Hawaii with my reels so. Yeah, because the first time I had seen you was the Thoris hammer. Lau Lau. Yeah, yeah, that went super viral. Yeah, that. How'd you get that idea? I seen like so before I did like
a brisket Lau Lau, a whole one. And then that one, I posted it like in November and then three or four weeks later, all of a sudden it just started getting views in Hawaii. And then I did a traditional Lau Lau and then and and then, yeah,
those started to hit. And so then once I start to get the the Hawaii based people, then I was like, well, I got let me try this other like the Thor's hammer, because I don't think a lot of people even know what that cut, you know, the cut is. And I was like, I was like, how do I make a epic shot to where people are going to get hooked?
And so then I was like, I just got to smash it, pull it and smash it, you know, and and it's still, I still keep getting followers and and the views keep going up. And and so yeah, it's that's like my best video, even though it's not like in the millions for views like followers wise and engagement is been my best. It's so there's been some controversy behind the Thor's hammer wild out as well, right? Like there's some people talking shit about it too, right?
A little bit. Yeah. Oh, are you talking about the that one comment? No, that one was I, I did AI did a brisket local moko. I took my, I took fried rice and then brisket and then I did a, my miso sauce and then I tempered a, a egg yolk. And in my, in my video I was saying, yeah, I don't like, like my hookahs. I don't really like local moko. You know, and, and some guy on Aaron's that you guys put the podcast commented like, oh, just like that chef. Let's say he didn't like local moko.
He's not, he's not from Hawaii. Like who says they don't like local moko? And I was like, what the hell? And it's just random. Yeah, because I was just looking at the comments single seeing if people for Aaron or not, you know, And it's like, wait, wait, that's he's that guy's talking about me. I was like, what? So yeah, it's it's you know, and I get those comments, you know,
not a lot. Most of like 95% is all positive Aloha. But there's always people just like, oh, your pigeon is not oh, your pigeon sounds white. You're not from Hawaii or you Howly or, you know, like. How long are we in the army? I was in four years active for reserve. So was your pigeon accident stronger back when you were growing up in Hawaii? Yeah, you know, but once you come to the mainland, you have to change. Yeah, you have to change.
You know, and my other job after the military was working with high network end of tax people here. I can't have heavy pigeon when I'm talking to rich people. You know you. Speak proper. Yeah. And so I kind of, you know, I'm able to just kind of blend in wherever I go with how I talk. But it's just funny that people judge your local card on how you talk or, you know, like local dishes, like, whoa, local.
Look, you know, like that's not a traditional Hawaiian dish, You know, like, why, why do I have to like it? It makes me not local. And so you always see those ignorant people in the comments. And, and before it kind of triggered me, I was like, fuck this guy. Call me Hollie. I get so pissed when they call me Hollie. I get so pissed.
But then, you know, now it's kind of like I don't want my page to get banned and you know, I gotta represent better, you know, 'cause I also have my business. That's always be telling this guy, hey, stop commenting. Stop commenting from the the the the podcast page, like coming from your personal page. We do all this work and then you get us bad. I've had a couple of pages get banned, yeah. Yeah, he was like, yeah.
This guy goes. In like this guy was like, hey, calm down bro, I don't even know who you are 'cause I tag, you know, I tagged the page just, but I was like just 'cause he was like, he was like, he put the copying hands on. The guy was like, hey, that chef. I was like, but I, I tagged him like, hey, that's not, you know, that's not me, like. People were saying that he was in local too 'cause, you know, like oxtail. Really. Yeah, You know that.
Guy even from Hawaii, you don't even like Oxtail. You know he comes to the ass. That's why this guy. It's just funny, you know, because some of these local dishes are culturally blended, you know, like the butterfish doesn't come from Hawaii. Lomi lomi, salmon, salmon don't come from Hawaii, you know, and, and so it's just weird to people's perception of what's considered what local when it's just kind of, you know, Hawaii is the melting pot.
Yeah, that's so crazy. From your page, I learned one of our favorite dishes. Meet John, our favorite Korean dish that wasn't even created in Korea. Yeah, well, and that's it that I get drama on that one because it from, because it's like I was told it was from Hawaii, like through cultural blending. When we created it. Yeah, that's what I. When I talked to my girl who's full Korean, she says that's not a Korean Dick tells me all the time. Oh, bro and Dong Yang, why you
want meat? John's the best, Yeah. Even. Tizzle's Tizzle's got a good meat John too. Rocky grinds to the Max. He's got a fire meat, John. Too. I seen that one. Yeah, his videos. Yeah, Rocky got good. But then yeah, like, so that one's too. Like I get people in like Hawaii, like, Oh yeah, man, every time I go mainland, I can't find meat, John. And then like handful of Koreans, like, no, it's a dish that, you know, we eat it all
the time. But you know, like, like you said, my girlfriend, she doesn't even know. You know what? From LA, I guess you could say that because even I was at the my friend opened the coffee shop next to a skimo's and I was over there in the ways from Mexico City. So I was like, hey, how come when I go to all the Mexican restaurants in Vegas, I can't find a chimichanga because at home like you know that deep fried burrito chimichanga like we can.
I always buy it from this Mexican restaurant where I live in Waiwa. But she's like, that's not really a Mexican dish. Like it's not like we don't make that, you know, that's why there's no is in no Mexican restaurants over here or not. No, but like it's not in all. You say it might have some here and there, but it's not like a traditional Mexican dish, I guess. But I like I like a chimichanga. That's my problem too because I own, I actually Co own a Mexican restaurant.
Do you have chimichangas? No, no chimichangas. Oh, there's food that like, I don't know anything on the menu type of thing. So it's kind of hard creating the content for it and what not. Yeah, yeah. How did you start it? Was it just all of YouTube that gave you your vision for your content and for the type of food you guys are going to create? Yeah, and you can see it too in the beginning of when I started. I'm just kind of going anywhere.
You are trying to figure out my niche and direction. His first is just trying to blend like Asian flavors with traditional BBQ. But those weren't doing as well. It wasn't only until I kind of reconnected with, you know, all the flavors from Hawaii that I kind of got direction on how to do it. And then when my videos hit in Hawaii, then I was like, OK, I know what to do. And so then I did like a Pee Pee Kowla.
I did the Meet John. And so, you know, that's kind of the direction that I'm able to go. And it gives me a culinary direction now to like blending local flavors with, you know, barbecue and bring in BBQ into local flavored dishes and stuff. So. Yeah, it's awesome. The other viral dish I'd seen was the 12 LB Moussa B. Oh yeah, yeah, yeah, yeah. Because, you know, Spam is like, like outside of Hawaii, Spam's not a big food, yeah, but the, the company Spam, they, they are
super hard to try to work with. Like they, I feel like they think they're better than a lot of people. And so, you know, I've been trying to connect with them and whatnot. And they did. They didn't ignore me, you know? The spam, yeah, Spam thinks they're better than people. But when, when I was on the East Coast, like I, I tell people like, oh, we eat Spam and eggs for breakfast. They're like, what? Yeah. And they, they're like, that's like poor man's food. And I'm like, bro, we eat and
fuck. It every day. Oh well, you know what I mean. Like what is spam made out of? You telling me you're a chef? I mean, look at the ingredients. I'll be like, oh, that's gross. It's like chicken stuff, you know, like not even everything trickling. Yeah, yeah and stuff, but but I think through social media they built a brand of like being cool or something. And so they don't really work with people. And so I was just like tired of trying to connect with them.
I was like, I'll make my own Spam already, you know, like a better version with like real meat and flavors and stuff. So. It was it a much better taste in quality. Like 100% really. Yeah. Because I could actually put, I put like gochujang and hoisen and and stuff and then I use pork belly, pork butt. And then I grinded up like cured smoked ham. So, you know, you just. There's a higher quality of higher quality.
In the year, like the, you know, the highest you can get, but good, you know, and I know what's inside of it, you know, I know all the seasonings I put in and it was simple. I was like, I might as well make a big one instead of just a small, the small can 1, you know, just to be fun. But it was good. Like I took it to a BBQ event and everyone loved it, you know? It's just, it has the same spam texture but better flavor, you know? So you would say spam Musabi's from scratch is better than a
store bought musabi all day? Oh yeah, yeah. Not even close. Not even close. If people start making their own spam, you could push spam out probably. I'm not, I can't. I'm gonna fuck with cartoon spam. Musabi from 7:11. Oh yeah, yeah. Yeah, wait, 7-11 sells that. Oh, the watchers. Spam. Yeah. The Katsu. You ever had katsu spam Musabi's I don't know what's? My favorite bro when people when people was flying back from Hawaii, time to stop and get me like a whole fucking bag of costumes.
They don't have that on the but. I don't know how does 711 do it where they they you can get it out of the fridge or you can get it in the heater and if you even if you warm up the one that's in the fridge, it still tastes good. Like the rice isn't like hard or oh. Yeah, how come? Huh. And I always tried to figure that out because like a, a fucking Spam Musabi can be sitting in the, you know, the refrigerated area in 7-11, then you just put it in their heater
and then it comes out perfect. Maybe because when you microwave it in the Saran wrap it? What was the moisture? Yeah, yeah. Kind of steams it maybe? Because I'm not the guy I can have. We can get a Musabi and they warm it out later in the day. It's. Pretty soft though, yeah, When you pull it from the fridge. The rice, yeah. I always tried to figure that out. Why is that? Why is there mostly be like still taste good like later on in the day if you warm it up?
I've never even thought about that. Now I'm going to think about it. Wonder if they put like, which we're calling the rice, what is it? Not the rice vinegar, but the that clear stuff, the other clear stuff, Is it going to keep the rice butter? It's supposed to keep the rice more moist, doesn't it? And like less. Like, I don't know, but I don't know you're talking about. I'll I'll figure it out. Like gel? No, it's, it's a it's a clear
liquid. It's because in our fridge it's always next to the, the, the rice vinegar. It makes the rice a little more sticky and like a little more like less dry. I. Don't know. I don't cook, so I don't. Cook either. So where do you think has the best barbecue in the country? Well, like. What region? Because, you know, everybody says Texas has the best barbecue or North Carolina, South Carolina. Where do you say has the best
barbecue in the country? I like Texas, I mean, I like Texas BBQ, but you know, it's always, it's all the same wherever you go. So I but there's certain spots in Texas where they're trying to push different, they're trying to evolve. Barbecue with flavors and incorporate no other like country kind. And that's kind of where I got my like his the chef is interstellar barbecue in Austin and his motto is like respect to tradition, but push the craft forward.
And that's kind of and that's been motivated me. I mean, I, I said, I think I said that a couple of my videos to like eat like food is always going to stay the same unless people kind of think outside the box and get out of the idea. Like it has to be this way, these flavors has to be it like this way. Texas BBQ has to be salt, pepper or, you know, garlic, whatever. And so I that that's the BBQ that I'm, that I learn more towards.
And so interstellar, they are in Texas and they are doing that and that motivates me to try that with Hawaiian, you know, BBQ, because that's the same thing. Like for all the Lao Laos, like I did that oxtail Palusami and that one hit really well and people are like, you know what, I think we're like, you know, we should, you know, people want to do that and and it's like, why, why haven't you been doing it? Why does it have to be only such a?
Traditional way, yeah. And so and, and to try to open up not only the local people's eyes, but anyone younger who's trying to cook. It helps evolve the craft going forward to to evolve, you know, if not, if not make it like not make it better, but just kind of break tradition. Or do you think that people are doing it, but they just don't want to put it out there because there's a lot of people I know that makes, like, really good, like, dishes at home, you know,
like backyard. Yeah. And then they have it at the parties. But they'll never let the secret out. I think I think there probably are I know somebody if he he I did a a Kobe beef ribs like marinated it. And then he message, he's like or he comment, he's like, oh, I do that with my brisket. I was like that's I don't you know, So I think there there are people doing that. They just don't have the platform.
Yeah, and stuff. But it also helps, you know, I just, I feel like when people start to do get more creative outside of whatever norms, it just helps push things forward. I mean, look at technology and you know, it's, it can be
applied for all things, I feel. Like because you can kind of say too like from Hawaii, there's a lot of mom and pop shops that nobody, if you're from this side of the island, like I'm from Waiwa. So we have our like go to like she Yaze and Dong Yang and you know, like we have our go to Sunnyside, Ted's Bakery. Like there's places we go, but only now is kind of getting exposed to everybody, right?
Yeah. And in their side, like your side, you're from Waipahu. Like there is people, there's restaurants that you guys know about, that's hole in the walls. That's really good. Yeah, and I think I also think that's what's important about like social media now, the getting spotlight on on a lot of things. And then you have, you know, you have the foodie, the content creators, and which helps me too, because there's so much
stuff in Hawaii now. Like when I visit, I, I always only go zippies because that's the only place. Yeah, I know, you know, But now I can look at their videos and they're real. Quick, what's the Zippies order? Korean chicken and chili plate. OK, OK. Long John because they have the Long John. Anywhere else? The Zippies, yeah. Orange Bank. Yeah, I got that yesterday. Yeah, yeah. And so and it's.
Yeah, so I think social media is important for these smaller pop shops, and now they're getting more. It's a given a curse though, right? Because you can say like our where I'm from, we have this place called Shige Simon. We grew up there, grew up eating there. Like we eat there once a week at least. And then we could go there, just get our food before. And now they want #1 cheeseburger in the US. Oh, and then now you can't even go there now. Oh, yeah. It's like the lines out the door.
All my friends that like we grew up with as a bro, we can't even go through the back door like how we used to. We got to like it's, it's just packed. Yeah. And you know, Aaron, Aaron actually was talking about that yesterday because he say, you know, his vision for his page kind of, you know, starting to recognize or highlight other in the local area. But he's like, I'm not going to tell them my favorite four spot, four spot. He doesn't want people to. Blow it up. Yeah.
And he raised up the prices get raised and everything. So yeah, yeah, that's like you said, yeah, curse and and also positive. Yeah. But that visibility, it just, it's making businesses out nowhere. And that's what they do too young and they bring the influences into, you know, we pay you and, and stuff. There's all, there's spots everywhere like that, like Giovanni shrimp, right? When you're young, you could go there, just grab a plea.
Now you cannot do that, right? Ted's Bakery, You could just go walking, grab a pie. Now. It's a fucking line, you know what I mean? Even like Matsumoto's like it's too. Yeah, that's too. Fertilized. Yeah, I don't, I don't even. It don't taste good. The line is so fucking long. And they just, yeah, like my favorite now is Ice Garden. And you know what, they, you know what? The two, they, they sell hella shirts. Yeah, that's true.
When I had farmers, because we was like, we was like thinking that we sold the, we bought the most blanks, right? OK. So I was talking to the sales Rep there and then she was like, yeah, you know, you guys are #2 like to who? Like who the fuck would be in front of us? Like, oh, Masamoto shave ice. And I was like, what? Yeah, they said they buy, they bought more blanks than us. And I was like, oh, that's fucking crazy. They're making money on shirts and shave ice. That's insane.
On a tourist, yeah. Yeah, but still, like, I didn't think it would be that many shirts. Yeah, you know, you figure it. There's a line all day from open to close and they're going there. Most of the people there are from the mainland. They're buying out something to. Take home. Just take home that's when you went there, right so. They're probably making close to 10 figures a year in in merch sales, something really big. Yeah, it's got to be close to.
Something really good, yeah. That is insane. Yeah, that's why I was tripping. When I when she told me that I was like wow, you know the fucking step our game up do. You guys have any Hawaiian food eating spots in Montana? No, none. None. None. No, there's a Filipino market, but they, you know, they go to Seattle and bring back stuff Lego like seafood, city type, bring back local or Asian stuff and then we you can buy it there.
But yeah, people don't even know what Miso was, you know, when I started to sell my food out there and so. What is what is like reaction to the taste when the when the people try it for the first time? Unless you hate like like the soy taste that people love it just like what is this? So I'm hoping to bottle it this year. That's one of my goals. Hoping to work with Aloha Shoyu and and stuff.
Wouldn't be really. Yeah, because that's something too that's not in the market right now that can, you know, I think it'd be good. It'd be real good. Nice. Sells outside of just being in there, just in the cooking. Yeah, and just kind of get my name out there too, like hey, this guy's putting out this sauce and and it's a new way to, you know, marinate or you can put on salad, put on sauce for your just brisket and stuff, so. Oh, on a salad sounds great too. Yeah, yeah.
That's what like a CrossFit girl who who ate with us, she's like, can I put this on salad? And he's like, yeah, yeah, I can. And you know, she's just like loves it. She whenever she whenever I care with her, she makes sure I have to bring the the miso sauce. It's also thinking we're probably going to move towards that and get it done this year because you were up here with Aloha, weren't you? Yeah, yeah.
You know, we're trying to build our relationship right now because we're both newer to working with each other, but it's been positive. And so, yeah, I think when I told them, because they're a Co Packer, so it's like I'm looking for a Co packet for my sauce. So once I get home back to Montana, I'm going to send them one of my samples. That's big, yeah. Yeah, I'm excited. Excited about? Yeah, that's a basketball, Yeah. I feel like that's a real business move too.
Is that right? Because you can wholesale it. Yeah, yeah. And you know, because they work a lot with, you know, the like Walmarts and stuff. That's the way to get in too. Those huge, yeah, yeah, those big stores, yeah. That's you can't really get that in many places. No, no, yeah. And so. How did you get hooked up with Aloha? You know, once I started to shoot content, I started to reach out to brands to work with and I reached out to them and so they sent me, you know, stuff to
use in videos. And so then, yeah, I've, you know, most of my videos I'm using Aloha show you because I'm using a lot of Asian flavors. So. Yeah. And. Other than the product and the catering, are you thinking about doing something brick and mortar? Putting up an actual restaurant location. No, our catering business is like we're really blessed with
our catering business. I'm in once we hit our busy season and summer, I have like 3 weddings every week, every week, every Saturday for June. And then you know more throughout the year. And then so like it's hard to leave that because I, we were running a food truck, but I would for events, but I'm away from my family too much. And so for me, our main thing was like, this year, I'm going to focus on catering. I can be home with my family
more. And it's been, we've been blessed by it. You know, we are busy throughout the year, booked up so I don't have to do those events during the week. That's I must make it a lot easier, huh? Oh yeah. How old are the kids? So my youngest is I think like 19 or 20 months and then my oldest turned 3 in November. Oh yeah, that's perfect early on. I mean, it's just such an important time. Yeah, yeah, you know, and right now I'm, I'm back in the ground
with my content. So I'm kind of busy away from them. But you know, I know they, they understand or people tell me they'll understand when they see the work later of you know, and so, but I try to, I'm trying to be more present. It's it's it's hard not to be on my phone. That balance, right? I hate that too that. I'm always on my phone too. Yeah. And my wife, she and she's it's, she has a right to get mad at me because I'm always on it.
Like now that I'm, you know, trying to come in or respond. Yeah. I'm keep the engagement going right? Stay in the algorithm. And so I keep trying to tell myself like it, I got to put my phone down, you know, I got to. Just set up. Just set a time and then say, Oh no, I'm going to do it from this time to this time and so. But it's still hard, right? Especially. From Viral, you're going too, like you're getting thousands of shares, thousands of comments.
Yeah, it's, you know, it's been a while, right, 'cause I think starting in December, I must, I was at 4, I hit 4000 in December and now we're at, we just hit 18. So yeah, it's just been but. Your ratio is really good 'cause you're 18,000 followers, yeah, but your your amount of views is the racial. Is, yeah, that engagement is. Yeah, great. Yeah. To have a couple million views on posts and you're only 18,000
followers. Yeah, and it's been, you know, I just, I feel like it's just people not seeing these kind type of dishes in, in Hawaii. It's very unique stuff. Yeah, I I did a unagi alligator, you know, nobody. I seen that. Yeah, yeah, nobody does, You know, this whole time, Like, why hasn't anyone tried unagi sauce? Italian. Yeah, yeah. And we're and I'm going to do a whole one. How's it tease? It's good taste, just like
unagi. When you take off the unagi sauce, it's a little bit like pork, but it has that fishy taste. So that's why I was like, wow, shoot, I should do something with unagi since it. They're both like fresh water and and stuff and so it came out real good. I I used to always watch this Cajun guy where he always, always make alligator. Yeah, but then he'd be cooking and then he's like one stick of butter, y'all? Yeah, yeah, yeah. Everybody knows he's talking about and.
He throws like hell of butter in there, y'all, and I think that's probably why it tastes so good. But he he went in the route of he has his own spices and. Stuff still cracker. Yeah. Is that what it's called? Is that a redneck? Yeah, like a Cajun cracker. But he just like one stick of butter, y'all, and he just throws the butter. Yeah, yeah, yeah, yeah. And then and then like midway 3 throws another like a butter and I hate. His heavy like Creole case.
But like he, he went the that route too. He has his own spices. The the business route is that route right? Yeah. Yeah, and you know, you can go in a lot of stores and a lot of my BBQ friends, they have their own spices and and rubs and and stuff. And so actually I did an event with that guy Steel Cracker in Florida. Yeah, we're going to do it again this August is. That where he's from Florida, no. He's from Louisiana, but they play. That makes sense. Big vent in the keys, like all
the big name barbecues. Last year I was just kind of helping out with my friends, but this year I'm going to lead A-Team. Nice, and so will you. You like the first day you do fishing? Wait, what's the name of this? Baron Burton's Invitational. I think I know people that go out to this. Oh yeah, I'm pretty sure. Yeah. Yeah. From the Leopard show, yeah. Yeah, it's Oh yeah. Yeah, Dave comedian. Yeah, he won last year. Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. Crazy, right?
Yeah, it's, it's huge, like the first day's fishing and the the next day we do, we dive for lobster and fish and then you go to the sandbar and you cook it and the last day is a cook off. And so last year I went and I was just, you know, kind of hanging out with my friends who were competing. But this year I got a team Montana Knife Company to sponsor our team to go out there. So it, you know, big stuff for me. I feel like this year. And that event's, it's a big event.
It's huge, man. Like like the guy stale crackers there, you know, a meat church. He's like the biggest, you know, name in BBQ for like seasoning and stuff. And yeah, it's like it's crazy the amount of people there for BBQ. So is it like, I guess like the BBQ world, is it kind of like almost any other lane where there's like, like the big celebrities of it?
Yeah, yeah. I mean like even like they're there, you know, at the National Hardware Show this weekend, my my friend Tfti and Chuck Flavortrain, they're like some of the biggest names out there, one of them Filipino and he does like Asian, Filipino style BBQ. Other ones, you know, he's black and he was on like he's big, he's big personality, super BBC, I'm gonna tell him and you know he was on Food Network BBQ brawl with Bobby Flay. Yeah, yeah.
And so they're, you know, they're celebrities, you know, people like to take pictures with them and stuff. And, but to be able to, I just text, you know, I just hang out with you, just hang out, you know, I go to the house to get, you know, hang out and, and whatnot. So it's been really cool. Cool. I've been really blessed with these opportunities.
I just come out of nowhere 'cause I'm like a nobody, you know, I still don't have a big following and but they, you know, they just kind of recognize my abilities. It's kind of hard to say, right, that you don't have a big following, I mean in comparison to these guys that are followers, but you've got engagement almost five times the amount of people seeing you daily that you used to have, plus the hundreds of thousands, if not millions of people that
I've seen you. Yeah, it's, you know, I'm, I'm a like a perfectionist, so I'm always just looking forward. So like, I'm, I'm super happy where I'm at, but I'm like, man, I'm not, you know, I'm always looking ahead and so. Keeps you moving forward. Yeah, yeah, I'm never. And I think that's how my craft grew. I was never satisfied. Like even though I was looking on YouTube, OK, I was like, OK, now I'm doing this brisket that tastes good for my customers. How do I make it better?
So I go down to Texas and learn from like the one of the top, you know, I think he's the third best barbecue. He does classes. So how do I make it better? Learn from them and then now my briskets are super good, but I'm still not where I want to be. So then I learned open fire cooking where I cook whole alligators, whole pigs.
My friends cook whole cows. So then I'm learning how to do open fire cooking and implementing that with my business and and now, you know, now I'm doing the Hawaiian thing. And so it's it's that kind of mindset just kind of I think just help me see it like just to keep growing. Never sat it. It can be a good and bad thing. Never satisfied. But if I'm grateful, then I think that kind of negates, you
know, that negative part. Yeah, just can't stop too long while you're smelling the flowers, right? No, you ain't going to pass it by. Yeah, because now I'm doing, you know, content now and and now I just keep wanting to get better. So it's kind of been a non-stop ride for me. But if I, I, I like if I'm not doing anything, I lose my mind, you know, I get real bored and and stuff so. How old are you? I just turned today's my birthday so I'm 37. Oh shit, have a great. Thank you.
Yeah. Yeah, that's crazy. You've got years and years ahead of you in the game. Yeah, I feel like it. Yeah, if I feel old, but it feels like I'm also just starting and I think a lot of people in the BBQ community, they're older and stuff so. And they've got years in the game, probably spent over half their life cooking. Yeah, yeah, yeah.
You know, you got people that are competitors, people who do like seasonings and stuff and so people have years and years and and it feels good to kind of have less but still be running in the same race. So what BBQ chef or cooking influencer out there that you you've seen their concept, you just don't like? You don't like them, you hate them. They irritate you. You see that? The dude's corny. Whatever it is, there's got to be at least one. I don't. Like to talk, you know, trash.
I don't you know, but I don't, I don't know. But there's like one that you're thinking of. I mean it's like 2, but you know, like now without, you know, like talking trash. I just the way this guy comes off, it's OK to have a personality, but if that's the way you're pushing your food, then you're compensating for something because I, you know, I when I'm out there cooking in front of customers and guests, right, I have a apron, I'm in my
tank top. People are like, Oh, you look like a Japanese blacksmith that cooks food like an empire and, you know, role-playing game or whatever, you know, and that's my character. But my food matches up to, to my marketing. And so if, if there's a difference, then you have to change somewhere, right?
And instead of going more over the top of your personality, I think you should improve your food more because that's what's lacking, not go more over the top and building on the negative and so. Yeah. Is he talking about who I think he's talking about? I don't know, you don't always asking all these questions. Sometimes I just walk in. I'm like, bro, what did I walk? Wait, what did I walk into with Justin asking these questions? Sometimes he won't collaborate on posts.
Justin put out the posts. I like Brawl. Not this one. Yeah, he even text me this one, he said. I made a good one. You can collaborate. But it's taking it to that point. It is when you keep things positive and you keep the negativity out, you don't get that back to you, right? You kind of get it out where you get back what you put out. Yeah, and so like, you know, for me, people more, I get more mostly there's all, you know, always positive reviews of my food and I take pride in that.
If I if someone says something was wrong with my food, then I like, I get stuck on it and I say okay, well where did I met, you know, cuz briskets, it's hard to always get consistently the same exact brisket, right? Cuz some briskets are closer to the fire, some is not, some has more fat than others, some does not. And so my briskets are consistent, but sometimes they're not. And there are certain reasons. Maybe the fire was too hot, maybe I pooed it too early and whatnot.
So whenever someone says something was wrong, maybe a little bit drier or whatnot, then I look back and see to see where that mistake was made and how to not make that same mistake. And so if you're, if you don't, if your food is not good or there's complaints, we're like, why aren't you going back and fixing? Why are you saying I can leave it like this kind of thing?
And so and I think that's why there's a lot more negative negativity on that aspect that he gets back instead of people respecting what you're putting up because you, I'm not saying he don't respect, I don't know him. So I don't know if he he respects his food or what not. Talk about Voldemort. Who are we talking about right now? But. I respect. I respect. My food and what my customers say, that's the most important thing, you know, for me, not the money aspect, but if they are
enjoying my food. How long does a brisket take? I guess I don't. I don't cook, so I don't fucking. Know, you know, I Yeah, like between, you know, I don't like to go anything less than 15 hours, so 1516. Or it's a process, it's. A process from from before smoking it to when you're done to resting it. You know it's over 24 hours. We should have a cooking contest, so.
No, but so, so so if if somebody comes in and says like it was DRY, you can pinpoint in that 15 hour process where you might have went wrong. Yeah. So I'll look back, right. I'll 1st for me, like picking out the brisket's the most important thing. Are you the different Pete distributors or like the farms or whatever? I, there's ones I don't ever buy from because there's, their stuff is always too small and it, and, and it's the quality is really bad.
And so if there's, you know, whenever I go and buy in bulk and I see it, I'm like, well, I'm not, you know, I'm not buying it. I'm going to have to go somewhere else type of thing. So that's one right. So, and then the second is like when I'm trimming it down, I can kind of see what it looks like. You know, is there a lot of fat running through it? Is it pretty like poor quality because it's smaller, because some have more fat on it?
Like I, I work a lot with choice Angus and and those those are my favorite to work with instead of prime. And then I'll go back to the cook and I'll see it it, you know, was it was the fire too hot? Did I not wrap it enough? Did I pull it too early when I should have kept it a little bit longer to let their fat render out? Should I have wrapped it more in foil to keep it from drying out in the the flat which is the lean part? Stuff like that.
So I, for me, because I work so much with briskets, I can pretty much pinpoint where I made the mistake and say, OK, well, you know, make, let me make sure I do a better job the next time. Because I work with like one weekend, I can go through like 30 briskets on one a Saturday for like weddings and stuff. And so, you know, I, I put a lot of hands on brisket. And I just hear people saying like oh I marinated this for this was like whole fuck. It seems like a long process to
just cook the. Fuck, is that spoiled? Yeah, I'm like the other long process is to cook a steak for. Like when they age or dry age meat and stuff. Oh yeah, I don't know. Yeah, it's like months they do it. Yeah, I, I, I was like, I can't wait that long, you know, like even I'm trying to like brine something like it's supposed to be 10 days. I get impatient. I pull it at 5 and you know but then the my the food doesn't taste as good when I'm experiencing. I guess that's where the art and
the craft comes in, right? Yeah, you have to love it because you, you're putting a lot of time like trimming briskets, you know, you know it, it could take like 2 hours, you know, then you got to season it and then you got to smoke it and you know. So yeah, it's an art, you know, and, and some, that's why you can some see some people not doing as well because they don't see it as an art. They just think, think of it as business.
Yeah, business, how to get money in the pocket, which you know, if you have the art and love for it, the money will come. I think that's why I never cook it. I have zero pieces, right? Like I like, I'm always like if I'm putting Legos together and it's not going my way, I just smash it. That's all I like. Poke it. Fuck this. I don't even need to cook it either there. My patience is yeah. What's the hardest meat to barbecue? Brisket.
Brisket, yeah. Just, you know, it's once it's trimmed up and stuff, it's not as hard because all you're doing is smoking it and making sure you're not burning it or drying it out. But when you're trimming it, you know, you have to learn how to trim it. And that takes time. You got to learn how to, you know, the process of when you're cooking it. It's just that's the biggest meat that takes the longest, you know, the longest time to cook usually.
And so, yeah, for sure. What part is that? It's like right on the chest for the cow I was. Thinking it was like the fucking Ashley. Ashley Yeah. Every meeting is somewhere around the ass. Fucking stuck on oxtail. That's. Why you brought an oxtail? You like the tip or you like close to the to the asshole? Probably closer to the butt, yeah. Yeah, I told. You something like the bone is. Big other one is like bone. Too. I think they fucking suck all the cartilage out with the
bigger bone. You like oxtail? Like, what's so good about it? Did you like growing up? No. No. Yeah. No, you haven't. Had it. How will we go eat? You have to try. It I just go right? There you have to try it. I never didn't eat my whole life. I thought it was gross until I made my first oxtail video. I was like, oh, this stuff is really. Good. How long ago was that? In December. Really so? So I spent 36 years of my life missing. 36 years missing out. Yeah, I'm missing out.
Really. Yeah, I'm, you know, I'm OK now. And so oxtail, you know, kind of like OK now in style. Yeah. Good point. Yeah. Every time I go to Zippies, it's just a zip pack. It's so much better. It's so easy. It's so good. You. Want the zip pack? Zip pack Either either a zip pack or a surf pack. A surf pack. Yeah, if not, why not? Why a surf pack? Because why did you just get a zip pack? What? Does it come with extra chicken? Yeah. Surfact Yeah, there's one extra chicken, Yeah.
I don't really like the terribly beef. Yeah, I always take myself, yeah. It's just. I say I save the the fish for last. I don't even eat fish either. I just that's why I always get chicken plate because I take the Terry beef and the the fish out. But. Even even when I order a zipman, I put the shrimp on the side and I eat it last after I eat the zipman. I guess the oxy. Is really good man. All of the tries sometimes. There's a lot of food, bro.
Like, like, even if you figure squid luau, people can't get past the visual of squid luau. Yeah, until you eat it. Yeah. And then it's good. Like I don't like the texture of like chicken long rice either. Oh I love chicken long rice. It's so slimy, like I don't like fat on my meat either. It makes me like gag really. Yeah, Oh man, you wouldn't like brisket. Brisket. I mean, I can get by with
brisket. There's enough sauce and it's just it's cooked very well, like the meats like tender and even the fat like kind of just melts in your mouth is. This a texture issue? Yeah. Oh, So what is it the cartilage then? Probably, yeah. I wouldn't like the cartilage either. Maybe you should just. Braise it and then just take the meat out and just try the meat 1st instead of trying to suck it from the. Oxale. Yeah, yeah, just. Just you need to just go in. How do you isn't it bone like I
I? Don't know, but there's all like like things in and you suck it out on there. Yeah, that doesn't sound good. I. Just hit it out like a spoon. Like we live in the first world country. We don't got to do that, guys. We're gonna ship. That somewhere else? You're gonna go, we're gonna just go one day and then you'll see like my kids are like sucking it out off the bone. That's. What we should be sending to the Ukraine, we should be sending oxtails.
Though. No, you know the one thing that I can't like the the one dish that I always, I try to eat it but I have a hard time eating is like blood meat. Oh yeah, yeah. I have a really hard time eating it. What is that? It's like blood and meat, like a Filipino Filipino. Dish. Oh, it's like the whole opposite of like kosher. What's that? What's that is? Kosher. The right word. Kosher might not be the right word. What does kosher mean? That's that's Jewish, right? Yeah.
Am I using the right word? Is it kosher? Or is there another word? No, that's the right word. There's no. What's the call when they hang the meat up and they drain all the blood out of it before they. I think they they just. Boiled their cooking. No, there's like something like, there's like, it has to be like they have to like bless the food and something else and like. No, like this is like they're boiling it in the blood and it's like chocolate. They call it chocolate meat.
Yeah, Yeah, that sounds gross. But like, it's a delicacy, like people eat it, you know? I guess bro. There's a lot of delicacies that people can't eat that other. Cultures. Do you ever get those videos in your algorithm of like the dudes in Africa that I just boil in a whole monkey and they. Just I get like, I get like Chinese ones or that Chinese ones. Yeah, Yeah. And they're doing it for views and stuff, you know, the dishes. But yeah.
Yeah, I always wondered why they got an iPhone, because that's iPhone quality. That's not but. They're like in the middle of nowhere, you know, like they're like in the jungle and. They're looking way too human ish to me. The monkey. Yeah, yeah. I'd say it looks like a broader with a buzz cut. I use like human looking. When they're looking and eating it, there's like chomping on the skull. Yeah, are you down to eat monkey? Not monkey, I do bear and Mountain Lion. Yeah, I've seen that.
That looks crazy. Bear tastes like are you thinking it really sick? Awful. From Yeah, if you you have to cook the meat over 165, does it bears. Bears can carry like trichinosis. That's when like a bear eats another animal that eats meat and there's like, worms that are transmitted. Yeah. But if you cook it over 165, you're good. What is it? Is it like? It's it's. Comparable to. Bear. Yeah, bear.
And then Mountain Lion is white meat, so it's like pork, little bit more drier, but but it's I love, I love bear. Have you seen like the the full bear like skin and everything? Yeah, we so we Argentine style for cooking. My friends do like whole animals. So actually the one that looks super trippy too is Mountain Lion looks like a a human when when it's all skinned down and just to meet like the shaved head and and stuff. So yeah, we cook that whole whole like on a saddle cross.
It looks, it looks trippy. People freak out. On a cross. Yeah, yeah. Because in Argentina that's like the style of cooking. It's a. Reenactment. Yeah. So it's just like a style of cooking like open, open butterfly. I didn't. Know the Argentinians were Jews. This guy is off the chain. I I heard Joe Rogan talking about Barrett. That's why. That's good. But then you can get really sick. Yeah, if you just cook it over 165, you're good. High in protein, I'm imagining.
I mean, all protein. Yeah, Good point. Yeah. Is it tough? The meat. If you don't cook it right, but I I do like abidia type. So I actually actually a dish I take all over whenever I go with hanging out with people and that it pairs really well. And yes, if you just braise it, it's good. Or if you get like back strap or whatever you can cook it. The bare fat is really good for like rendering down to make tallow. You cook eggs and steak and stuff in it.
Did you understand all of that? I under I understood the back. You understand? See, that's the only thing I don't what's backstrap. I've heard that a lot. I say it too. I'm thinking it's the. Ones on the back where? Is it on us? Like what would? Be the one that goes on the spine, right? For real. Like those two muscles that run down the spine maybe? I know. I didn't even think about it.
I don't know. Because I always figure out like where's like the the comparison for us, but I could never I kind. Of just make up my own thing. Like I was just kind of making up the Kentucky Derby. I was just like, oh, I'm pretty sure that's the horse race, but if it I'm just going to play along like I know what I'm talking about. What's the best fast food restaurant? The best? I don't know, Zippies. Do you even eat fast food or.
No, I eat Chick-fil-A a lot. OK, you know, but trick play is just because it's good, but after a while it's just food to. Me right, right, right. But you, are you concerned with like cooking with seed oils or anything like that? Because I heard you bring up the beef tallow. Oh no, I don't. I don't care about any of that. I don't even eat vegetables so. What's your favorite dish to cook? Oh, brisket it is. The brisket, Yeah. Brisket, everything.
Love brisket everything. Yeah. Brisket. Everything. Yeah. Bear. I really like Bear. You know, if I ever had to cook for people. Do you ever go any hunting or anything like that? I did. Yeah, I haven't killed my bear yet. Your own bear. No, hopefully this year. You got to get a license or. Just a just a license. I feel like it's kind of scary to go hunting for a bear. Yeah, it's OK. How do you pack out a bear bro? You got, you got a skit. Yeah, you, you skin it, you
know. Oh, you got to do it there. If you want, you could carry it, but. I'm used to doing pigs. That's I'm trying to think of how you would do a bear. Yeah. They're driving something out there to pick it up. For sure. Yeah, it depends. Because some. Helicopter or something? Bears is fucking huge. Yeah, it depends on where you're at. But mostly people just kind of get like, OK. What bear is this we talking about? Like a black bear.
Black bear, Yeah. A Grizzlies is illegal to kill in Montana. That's the really big ones, right? Yeah, already. Are they're pretty vicious too? That's what I was thinking, that you're going to hunt for bear. Let's see bro, I don't know about getting that. Close. Never mind. Never mind I. Don't think about going that close, even with a gun. That's I don't know. I had a good black bear joke, but never mind. I just I just see like videos on TV of bears attacking and shit so I'm.
Just Oh yeah, yeah, yeah. As long as you have a your gun should be OK. You ever you have any buddies down at Texas that do the shooting of the boars out of the Yeah. I see it. I want to do that. It looks fun, but it's I know it's expensive. You don't have any hookups out there that just don't. They get paid to do it though. Yeah. But yeah, they're eradicating. Yeah, I want to, man. You also have one documentary on was it the the pigzilla or something?
Pigzilla was like 1000 LB pig. Oh no. Is that real? Yeah, All they're seeing, they're trying to debunk it, but The thing is it's like a wild pig that bred with a domestic pig and then it this and then the farmer was on it was sneaking into like the barn and eating all the fertilizer and shit. So it got super big. Never heard? You've never seen that. Sounds like a old Hawaiian legend. No, they have pictures of it hanging from a loader. They they killed 1000 LB they
killed. 1000 LB Pig bro. It was something huge. Something when I was like Anaconda stories. No bro they killed and he was hanging from a loader and have a picture. I believe it. Aliens are real too. Google. I'm at Google area right now because you don't believe me. It's pretty heavy. How would it like? I did a whole cow and I was like 500 lbs. £500. Pig. So you'd have to be double what the cow was. Yeah, that's huge. That'd be massive. I don't know about that.
Before we get you out of here, where can everybody find your content? You got some great viral content. I appreciate it. Four O 6 under score BBQ. That's really my my IG. And the catering business back home, how could everybody get in touch with you guys there? I have my links up on my Instagram. If you want catering, just e-mail and then you know, we get it done. And that's countrywide. You guys travel to other countries? No, you got to be Montana got. To be Montana. And it's Cater.
I won't be here. But I'm doing a pop up in Hawaii on May 3rd at Whiskey Smoke in Kaneohe. We do whole alligator unagi style. I'll do some. We take an alligator there, yeah. I'm going to have a ship from Louisiana, so we'll smoke the whole alligator 40 LB one. I'll do some. A dish I'm trying to do is a miso, papaya, chimichurri. I did that for kitchen scraps.
That one is super good. Fine tuning that and and and then yeah, we should be. It'll probably be a first time for a lot of people, right the the. Alligator. I think a lot of my flavors and dishes will be the first time, you know, having those. But just Gator in general, Oh Gator feel like most people have it from home have. It yeah, I, I hope that people aren't too scared, you know, because Gators it's not doesn't
taste bad. It's good, you know, but just the idea, because I get a lot that, yeah, people are like, oh, alligator, you know, it's just the idea of eating alligator or even bear or Mountain Lion, They just can't get over the fact that they're eating it. But it's good, you know, alligator is just a bigger version of eel, I feel like so. True, it's going to be sample sizes for the most part, right?
Yeah, for that one we'll do a small sample size and you know for down there it's all like by the pound and what not and so I'll bring some. Huckleberry is a Montana Berry. I'll bring those flavors there too and stuff. So it'll be a full circle moment for me to be able to serve food in Hawaii because I've been away for so long. And then I should be at the Hawaii Food and Wine Festival in Maui in October. Oh that's awesome, So do a booth
out there too. Oh, yeah, we, we got an invite, which has been my dream because my dad served at the, he, he was a participant one year. And so to be able to do that with my dad means a lot. Wow, that's awesome. It was 12 feet long, 1000 lbs. 12 feet long. Do you have a picture of it? What country is that? No, it's in the US. Why are they in the sand? Where is this? It's taking some. It's taking some like. I mean, that does look like some That looks like. Some of your but it was
domestic. It was a wild pig that bred with a domestic and then it was going and eating all the fertilizer in the in the bar. You got to get with some of your buddies and confirm this because they've got to know about the the pigs of the lore. But we appreciate you coming up, buddy. Thank you for making time for your change on your Vegas. But I love how things just lined up and. I don't have to try some of this food I'm. Not yeah. We're gonna get it. We're gonna have to fly out to
Montana or something. Yeah, people from Vegas, they want me to do a pop up here. So maybe in the future we'll do that. Cuz you know, they get all the local people here. Yeah. Oh yeah, they're telling me like they help. They help me get set up to do a pop. Up there's a lot of like, there's a lot of places you could do it too over here there's always yeah, festivals and stuff. Yeah. So I think, I think that'd be good, yeah.
Yeah, that'd be awesome, man. I'm excited to see the growth because you, like you said, you just got started with the content everything. So should be a big year of growth for you. Yeah, I'm hoping. I'm hoping. So I'm praying, praying for it and, and so I appreciate. It be consistent, yeah, which you pretty much have been. Yeah, yeah. So now I just work with more brand too and and goes, yeah,
we'll see, hopefully, yeah. I appreciate, but we'll we'll see you get you on, we'll get you back on in the future and hopefully we'll be there at that Papa. Alright, appreciate it. See you guys next time. Peace. We're still friends. We're still friends. We're still friends. We're still friends. New friends, new friends, new friends, new friends, new friends.