This used to be the intro to the HBO show Dennis Miller Show. I don't know if y'all remember that at all. Welcome back out number three, The Tony and Dwight Show. Dave Jennings out today. He might be back tomorrow, but he's got some family issues and involves his dog. So we're going to give him the room in space that he needs for that. I actually texted him well not too long ago. We'll talk about it. I
don't know how much he wants. I don't share on him or not, but keep Dave and Becky in your prayers in the next twenty four hours or so. Hey, guys, Yeah, I messed up and forgot the keyword. Can we do this real quick? Yeah? What, dude? Play it? What the keyword? Keyword? They win money? Hang on. No, all I'm saying is that Dave would have never forgot the keyword. That's all I'm saying. If you lose that called a complaine in five oh two, eight, seven six, I was gonna give your cell phone number
out. What are you doing? Man? He didn't even realize. Okay, like, people don't have my cell phone numbers are on restaurantroom wall. Every restaurant wall there we go alright, are we gonna talk cooking here? Are you all gonna nerd out? Am I just gonna sit here and look pretty well? You got part of it right? You're just gonna sit there.
Yeah, we are gonna nerd out because if you listen to the show, you follow on social media, you know my hobby is cooking, baby, particularly smoking thanks to grill Master's supply at the fireplace, and won't bringing the hog Fathers. They are the best at what they do. They cook for us at the fireplace and grill Master's supply when we do our live shows. Uh as I bring in Scott and my buddy Moultin. Uh, good
morning guys. How you doing great? Okay? So every time out almost every time, somebody comes up and says, hey, see you're smoking. We'd love to get into smoking, grilling, cooking. Where do I go? And I always recommend grow masters supply. And you guys actually have started clinics up there, for lack of a better term, I guess are they clinics? Is that what it is? Well, they're actually barbecue class classes.
Okay, so they're classes and everyone that I've been up there They've been spectacular because they cover things that people are really interested in and like, for example, or brisket. Would that be the toughest thing to smoke in your opinion? Yeah, it's the king of barbecue. Yeah, so you need a little practice because you can screw it up pretty easily. Right. But I went through one of your all classes. I was there. What do
you call when you monitor or audit a class? Yeah? I audited a class for a little bit and you really get into the details, which is needed. But who do we have coming in this Saturday, May eleventh? The Grill Masters supply it's uh, he's a nine time world champion. He's a nine Yeah. His name is Chris Marks. He is He's been in barbecue for his whole life. His parents were one of the founding members of the k CBS, so he's been around it forever. He's won every award,
he's won the big you know, Kansas City Royal. So he knows what he's talking about. But I tell you what he brings to the table is, you know, you can go on YouTube and everybody's trying to show you how you know to do competition style, and competition style is so different from your backyard. You're looking for that one perfect bite, that perfect presentation. And what Chris does is he breaks this down real simple, keeps you away from the mistakes, shows you how to do just good old fashioned pitt
barbecue, you know, for your friends and family. And so he takes a lot of the you know, he takes a lot of the fluff out of it and uh and breaks it down, makes it really easy for you to understand and turn out Grey Barber. So when you're in one of these competitions, what's the payoff, like if you're a nine time world champion, any idea on what the payoff might be for this guy? Yes? Yes, So some of these competitions, it takes a good bit of money to
even enter the competition. It's like five thousand dollars for the Kansas City Royal or we've heard thirty five thousand dollars for Memphis in May, and the payoff is a big twenty five thousand bucks if you went. Okay, but it's not about winning the money. It's about the name recognition. It's it a job, absolutely, yeah, it's a really good job. Yeah, it is a job. Okay, I say that because you know twenty years ago. You know, one of my buddies was like, he said, I
said, what your kid doing now? He was like, he's running a skateboard and I go, oh, man, I'm sorry. He goes, no, no, he's making three times would I make it? He's got sponsors and you know, all over a skateboard. Is this sort of the same thing that like twenty you know, like this thing, this thing is exploded the last decade and the competitions are everywhere, and it's insanely competitive.
And is it enough money for some money like an eighteen and ninety year old to say, this is my passion, I want to try to make enough living to do it. Or is this sort of all for fun? I suspect if you had sponsors. Yes, yeah, you don't have sponsors. Everything is out of pockets. Yeah right, yeah. So, and that's what winning a competition like that brings. It brings sponsorships, it brings name recognition. Everybody's got a spice and a sauce that they start labeling and bottling.
So yeah, it can. It can absolutely be, you know, be a full time thing. And for a lot of people, it is a lot of the people that go there they've got restaurants and they've got you know, different things, and so this really amps them up and gets their name out there nationally. And then like I said, their items go on sale, you know, on Amazon whatever, and so yeah, it can absolutely NASCAR teams like and I don't know what you all think of Daniel's spices,
but he started in little that's a local guy. Like if he could, it's like Ford versus Chevy and all that. Like dan O Team of Barbaria. You know, dan O Team of Smokers. He you know that guy. He seems like a very nice guy. Of interviewed him separate times. If he said, I want to put together the dream Team, it's gonna be the Daniels and we're gonna go nationwide and crush everybody. That would be like the idea, right, that would absolutely yeah, and dan O
you know what you know Dano season. We actually this past weekend we had our Derby Party or Crawfish Boil, and we smoked chicken and that's what we used in our chicken. Brian, you know, salt and sugar and trying to look through you can't seem to find my invitation to your off that was by desire. You're a celebrity. You had der so you cooked shrimp up. We cooked no crawfish, crawfish crawfish. We did twenty pounds to pull chicken, thirty some pounds of pull pork. Budan we made five years.
What's boudan? It's Budan's okay, what's budan? It's a Louisiana sausage that's stuffed. Oh yeah, rice dressing and oh that sounds you know. Tony and Dwye we both like Derby parties. Just looking forward to twenty twenty five. But anyway, we're talking with the hog Fathers. Grill Masters Supply is the place Saturday. This is coming Saturday, September eleventh. They're gonna be doing a class on butts and briskets. Nine time world champion Chris Mark's going
to be there. So what is world champion? It's literally people getting in this competition from all over the world, right, I mean that's a pretty big arena. So that that particular championship that he's got, the America Royal, you have had to have won. It's an you know, it's it's based on having won before. So the people that are competing there. It's not an invitational. I mean it is an invitation. You have to have been the asked to go to this, so it's not open for just anybody,
kind of like the super Bowl or barbecue. Yeah. Wow, So you are competing with people who are great. You know. The guy who loses there is a phenomenal pit master, you know. So oh yeah, so okay, I watched the gymnastics. Seems very subjective on how they score all this stuff, so it's frustrating. It's frustrating for a lot of ice skating same way. You're like, wow, that girl was better than anybody else. She got a four point oh three point zero. Each judging section
is is kind of it's not you're shaking your head. Yes, you agree, it's at some point there is no part of checkbox and and this is all the guy that's tasting it and up to him or her. Absolutely, there's there's nine criteria that they look at and at the end of the time, it is all subject right, right, subjective right, yes, so, and it's all depending on the taste buds of that particular judge, right, and and some of these it's multiple judging, so you turn in a
blind box they taste it. Then they come to your event. It's your tent, and you've got to convince them and sell them on the fact that this is worthy of a call, and a call is gonna I'm going to arrive in the top ten somewhere. And it all gets very subjective. I remember two years ago the general here in Kentucky of barbecue, Stephen Bowles and Brett Weatherby, invited me to be a judge at a barbecue competition at Cabins Quarters. I said, well, I'm not qualified to tell you. You
are I gotta tell you. I felt so horrible judging on this. Everything tasted great. Everybody take two people could take It's the same piece, right and taste two different things. It's the same thing. What god rest is so Tom sober with comedy caravan. I was like, Tom, why don't you hold a Funniest Person in Louisville competition? He said, because it's subjective. Comedy is subjective. They might be funny one person and not funny the
other person. I guess that's your palette. I might like, I'm interested in the pitch, though. So they come to your tent and then you've got to say this is how I prepared it. This is how I prepared it. This is the smoker I prepared it on and they've got it all decked out, you know, with all kinds of you know, pineapples and you know, all kinds of stuff to make it look pretty. You you're supposed to help yourself, But can you screw yourself over in that tent?
You could screw yourself over in that tent. So okay, I'm getting get a little excited about this because this seems like this is a TV show, right, this is a TV show, man, It needs to be a TV show. Was think is smoking and barbecuing? Is it ought to be? Yeah? Okay, we're talking with the Hogfathers. Join them. This Saturday, May eleventh, there's going to be a class with nine time world champion Chris Marks. It's gonna be on butts and briskets. Mata, what
do you think briskets? It's the favorite thing that by my wife whenever I say I will smoke a brisket, the in laws, everybody, they love it. And it took work to get it down. I will admit that. So Attendant, I do recommend this class. But what do you think in your opinion is the biggest mistake when smoking a brisket, because that's the biggest challenge in it smoking as a brisket. You can cook a brisket perfectly. You can trim it perfectly, you can season it perfectly, you can
put it on the smoker. You can do everything perfect. But if you don't rest that, if you take that brisket off and you cut it immediately, all the juices are going to run out. It's going to be dry. It's going to be terrible. The most important thing is to rest the brisket afterwards. I usually wrap mine in beach towels and then throw it down in a cooler after I've throw some boiling water in there and emptied it out.
Well, can you cool it too fast? Then? Oh no, you don't put ice in it. No no, no, no no, you just put it in an empty cool So I'll take my cooler and I'll pour boiling hot water in it, and I'll shut the lid and I'll get the temperature up in the cooler. Then i'll empty out the hot water, and my brisket's wrapped in beach towels, and I'll throw it down that cooler and shut it for five six hours. I've been cooking my whole life, not this stuff. I've been cooking my whole life. But the resting part
is something that I'm just discovering at fifty five. I'm like, today, old sweat, I'm like, I should my stake these rest a little bit? Soll you know how I eat chicken every single day, every freaking day, single day. We rest our chickens. Yeah, yeah, we rest our chickens. Juices come back in. They are the hog Fathers. You could follow them on the hog Fathers. BBQ dot com is the website and what and then we've got a Facebook paid as well. Can I just say
something personal real quick, little boy? Hell, we have you both in. I noticed that my cambro got invited to their derby party, but I did not. Well, your cambro is safe. Cambro is something you could rest food and have no idea what the hell you're talking about? A basketball
player? All right? So okay, serious business though. If you want to learn from the best, the best of the best, baby butts and briskets, nine time world champion Chris Marks along with the hog Fathers, they're going to be having a cooking class at Grillmasters Supply that's located right at the fireplace on Chouville Road this Saturday, May eleventh. How do people sign up for this? Because there's been classes of your aws that have sold out.
How do people get in get in touch and get signed up for this event. They can go to the website the Hogfathers bbq dot com and there's a link on there where they can register directly. Awesome. And this is again, this is not teaching you how to competition, how to replace it. This is teaching you how to make a great brisket in your backyard, bring your family and friends over and just enjoy yourself. I love it. I gotta tell you. I love it man cooking. It's cathartic for me.
I'll get a glass of tequila, the smoker, the sunshine, and lemme dog and what's your face? And just a good day. Thank you fellows. I really appreciate it. After hanging out with these guys in Dwight, you're going to need to go to Weight Loss Centers of Louisville nine zero six seventy one oh five. Call them right now. They have a forty nine dollars special. Look, we have an eight week program. You'll drop most of the weight you need to lose in about three or four weeks, but
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with the Bloomberg Money Minute. You know, earlier today I heard of Tony Cruz interview I think with an ABC reporter, but she they were going over how brand loyalty isn't a thing that it's changed in the last couple of years,
and it's simply because people are tired of getting taken advantage of. One of the brands that is seen that is Starbucks, which people were I mean crazy about going to Oh I have to go to Starbucks, and because they've gone so expensive, McDonald's is the same way, they're just like, no, I'm out, I'm going to go to the competitor or whoever's got the
better price. Exactly. We're seeing it with like store brands. You know, people are buying They're not buying the name brand cereals or laundry detergents. They're buying the store brands just because it's cheaper, and you know, with inflation spiking the way it did, that's what they're doing. Although you still see some companies like Procter and Gamble have said, nah, price hikes have work. They haven't lost volume. People are still buying tide in pamps right,
so they are actually gonna raise prices again. But you do see that indeed, and Starbucks really did see it saw its first drop in sales in four years. Probably the pandemic helped with that too, because you couldn't go out for Starbucks every day, so you got out of the habit. So people are doing stuff like that, you know, making their coffee at home
and doing what they can to save a little money. Howard Schultz, Starbucks's former CEO, this weekend, posted on LinkedIn that Starbucks has to get back to customer service and has to reform its mobile ordering and online services, and that's what will help it. There are certain things that I will stick to you. I think you're right and that what you just describe, you're correct. Like I will stick with some of the brands. Apple can't. I can't not do Apple, my laptop, my iPad, my iPhone, my
watch. It's all. I'm done. You're in your ecosystem exactly. But the grocery store, oh, it's been joan, they said they. Now I did read either Friday or today that grocery prices are starting to come down. But it's you know, in large part because people will vote with their wallets. And if that happens, you know, people stop buying, then well maybe Procter and Gamble will have a change. If people don't buy,
you know, if they're buying off brand laundry detergent. Yeah, a pound of ham eleven dollars a pound of well ground beef, ground beef, it was eleven dollars. Like Jackie picked up yesterday and was like, because we're gonna make tacos. And I was like, no, I'm not doing eleven dollars a pound of beef. I'll figure out exactly. Well it we'll have hot dogs, we'll have something else, exactly, And like a pound of beef is going to make it in our house for taco nine that's for one
persons, exactly. I understand. I know. I was in the grocery store yesterday and saw and it was just the regular grocery store, not Costco or anything else, and saw, oh, three ninety nine for a package of three ninety nine pounds for a package of ground beef. And I was like, oh yeah, oh wait, no, that's awful because it used to be two. You know, it went completely it's yes, yeah, yeah, it's it's it's amazing pound package. It's wow, it's amazing.
Stuff has gone up. But I hope the grocery store come downs for sure, all right, And the markets are all in the green right now, not up by much, but up. Yeah, they've rolled back to the size of their gains, but they're still positive, kind of drifting higher. No data really to guide directions, so hey, why not enjoy? Right? The Dow is up forty four, the NASDAC one hundred and six, the S and P up twenty eight. Those are gains of a tenth to
about two thirds of a percent. With the news Radio eight forty whas Bloomberg Money Report, I'm Joan Donagher.