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Speaker 1: Wow.

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Speaker 2: I do love when we get a chance to be

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Speaker 2: live on location, and an Old Forester event is a

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Speaker 2: beautiful way to get it done. It's eat, drink, smoke.

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Speaker 2: I'm Tony Kants that right there is America's favorite amateur drinker.

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Speaker 2: I just got so excited. I forgot what you were

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Speaker 2: America's favorite amateur drinker.

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Speaker 3: Fingers.

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Speaker 2: Below, we're here a big Hoffa's barbecue in Westfield, Indiana,

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Speaker 2: and we have got ourselves a beautiful, lovely poor of

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Speaker 2: the Old Forester.

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Speaker 3: This is the eighteen ninety seven.

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Speaker 2: Now this is part of the Old Forester Whiskey Row series. Right,

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Speaker 2: so there's a whole series of Old Foresters. And as

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Speaker 2: they discussed, and we're gonna get into it with them later,

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Speaker 2: they's telling a story, telling a story of American history.

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Speaker 2: This eighteen ninety seven because that's the year that Bottled

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Speaker 2: in Bond became law.

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Speaker 1: Is that what it is? I thought that it was

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Speaker 1: better than the eighteen ninety six, but not as good

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Speaker 1: as the eighteen ninety.

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Speaker 2: Eight Bottled in Bond, meaning it comes in at one

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Speaker 2: hundred proof.

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Speaker 3: I'll do it, Fingers, you're holding your glass. You have

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Speaker 3: no time for this. It's a very cool spot, world

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Speaker 3: class barbecue.

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Speaker 2: And you guys know the name Adam Hoffman hoff Is

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Speaker 2: Barbecue because Big hoff Is Barbecue, because they were very

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Speaker 2: helpful in the writing of our book, Let's Go Barbecue.

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Speaker 1: Let's Go Bbq available at Amazon dot com. And if

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Speaker 1: you go there right now, supplies are limited. Not your

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Speaker 1: copy today there, they are not limited.

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Speaker 2: So because we're here in the in the place and

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Speaker 2: it's it's a restaurant, it's barbecue place, they don't do

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Speaker 2: cigars smoking in the place. So we are gonna review

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Speaker 2: two bourbons nice and we're going.

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Speaker 3: To skip cigars. Now. I've brought cigars. You brought ce

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Speaker 3: gars just in case.

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Speaker 2: If we think we can sneak a light up, we will,

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Speaker 2: but we're not gonna do that.

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Speaker 3: So two bourbons.

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Speaker 2: We'll start here with the eighteen ninety seven to one

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Speaker 2: hundred proof and on the nose fingers.

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Speaker 1: Boy, well that's rich. Yeah, that is bigger I than

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Speaker 1: I thought. So I'm getting some nice caramel and leather.

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Speaker 3: I'm not getting a lot of oak.

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Speaker 4: Though.

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Speaker 3: You don't get an alcohol sting because I almost had

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Speaker 3: a moment, really, oh yes I did.

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Speaker 1: No for me, it's caramel, it's leather and really not

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Speaker 1: much else. And by the way, no complaints at all.

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Speaker 3: No, no complaints.

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Speaker 2: It is for one hundred proof, right, because all bottled

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Speaker 2: in bond is one hundred proof. Same distill it, same

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Speaker 2: distilling season, same distiller, and coming in a hundred proof.

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Speaker 2: It's those are the rules for bottled in bond. This

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Speaker 2: is much more what is the right word I'm looking?

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Speaker 2: This is much stronger on the nose than I anticipated

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Speaker 2: by a whole bloody amount. But there's also an oak

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Speaker 2: and a very warm flower. And I don't mean flour

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Speaker 2: like you bake. I mean flowers like floral. And I'm

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Speaker 2: saying warm because I don't know how else.

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Speaker 3: To say it.

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Speaker 2: It's more like deep rose petal in that kind of

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Speaker 2: kind of thing. It's floral to the point where you

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Speaker 2: could actually think of the texture of the flower itself.

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Speaker 3: This that's what I get. Interesting. No, what am I

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Speaker 3: supposed to say?

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Speaker 1: What are you supposed to say?

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Speaker 3: I get white castle and regret.

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Speaker 1: Carnations because I thought you were gonna say anything, but

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Speaker 1: you went with roses.

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Speaker 2: And that's the I'm trying to think of something right,

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Speaker 2: not being a flower expert, lily.

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Speaker 3: No, I'm thinking of something deep and rich.

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Speaker 2: Lavender would be its own thing, would be its own

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Speaker 2: flavor profile. So I didn't want to go there. But

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Speaker 2: it is something that's floral. But enough talk, Fingers Maloy,

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Speaker 2: this is the Old Forester. This is the eighteen ninety

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Speaker 2: seven bottled in Bond, part of that whole Old Forester

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Speaker 2: Whiskey Rose series. You ready for this, Tony, I've been

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Speaker 2: ready for this all day, Fingers Malloy is about to

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Speaker 2: do what we call the Kentucky chew, is moving the

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Speaker 2: juice around the palate, trying to get a feel for

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Speaker 2: the bourbon. I'm a believer in the two SIPs methodology,

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Speaker 2: the first sip to set the taste buds, the second

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Speaker 2: sip to really get an idea of flavors. So, Fingers,

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Speaker 2: we're taking this meat at first. We've got it in

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Speaker 2: the rocks glasses here, No no glen Cairns, no kidney

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Speaker 2: glasses today, Fingers.

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Speaker 3: What say you?

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Speaker 1: So there's a nice bit of pepper, and also I'm

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Speaker 1: getting a little bit of dark fruit and oak. It's

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Speaker 1: all very wonderful. I'm not getting so much of that

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Speaker 1: caramel and vanilla that you would typically expect from a bourbon.

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Speaker 3: It's it's much.

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Speaker 1: More that pepper hits you right off back in a

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Speaker 1: good way. Very little sting on the palette, you know,

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Speaker 1: nothing really on the tongue, no real burning or warmth

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Speaker 1: in the in the chest.

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Speaker 3: It's very nice.

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Speaker 2: All right, I'm going in. I'm going in. And by

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Speaker 2: the way, the video of this is gonna look totally

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Speaker 2: weird because we had to make shift it. Did I

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Speaker 2: mention that we're in this camera, not that camera. No,

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Speaker 2: I've been looking at that. Yeah, right, yeah, that's that's

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Speaker 2: the wrong camera. Oh, here we go, guys.

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Speaker 3: Here we are Old Farstar eighteen ninety seven bottle than Bonds.

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Speaker 5: Look him, uh i aim hm hm hmmm.

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Speaker 3: He's going in, ladies and gentlemen.

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Speaker 1: And he's doing what we like to call the sagon

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Speaker 1: I swish, the Memphis munch, the Chatanooga chomp, the buttrosputros.

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Speaker 3: Golly golly haw is it me? Oh he's going in again?

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Speaker 1: Two SIPs?

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Speaker 3: Can okay, tell me what you got again?

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Speaker 1: Black pepper, uh oak, and a little bit of dark fruit,

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Speaker 1: no caramel, no vanilla. And you could talk me into

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Speaker 1: a little bit of a cinnamon, like a cinnamon on

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Speaker 1: the finish, A little bit.

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Speaker 3: That is so.

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Speaker 2: That is so much stronger than I was. Maybe it's

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Speaker 2: me today and by the way, healthy as a horse.

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Speaker 2: I don't have a cold, I don't have gout. I

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Speaker 2: am fanta planet fasciitis gone.

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Speaker 3: I feel amazing hysterical pregnancy.

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Speaker 4: Oh something should never get rid of it is it

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Speaker 4: is so big to me, and it's it's black pepper

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Speaker 4: is interesting because that's.

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Speaker 3: Different than saying spice.

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Speaker 2: You're actually trying, you're, you're, you're, you're quantifying it, and

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Speaker 2: I get none of that whatsoever. There's there is an oak,

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Speaker 2: and I think the oak is playing in two ways.

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Speaker 2: A richness of the wood that I like, but then

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Speaker 2: a spice of the wood which is throwing me off completely.

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Speaker 2: It's it's it's a it's a kind of back and

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Speaker 2: forth kind of kind of flavor, and it hits me

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Speaker 2: as also a tinge bitter.

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Speaker 3: Really, I know, I'm a finish.

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Speaker 2: The finish has actually worked its way out to be

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Speaker 2: very nice. Finish is easy. The finish is a little creamy.

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Speaker 2: But that first hit, that that going down, that finding

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Speaker 2: it's place for it. By the way, no no heat

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Speaker 2: in the chest, it is all.

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Speaker 3: It's all in the tumtumbe ah, I'm not gonna lie.

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Speaker 2: I'm gonna lie, so I'm gonna need I might need

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Speaker 2: a burping and I swaddling.

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Speaker 1: That would make a great T shirt. It's all in the.

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Speaker 2: Tumb tumbugh, somebody get me to my printer. This is

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Speaker 2: the Old Forester eighteen ninety seven bottled in bond, coming

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Speaker 2: in in one hundred proof, and this has been around

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Speaker 2: for a while.

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Speaker 1: This is part of this.

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Speaker 2: Series that they've got, the the Old Forester Whiskey Rose series,

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Speaker 2: r Ow Whiskey Rose series fingers. This bottle is somewhere

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Speaker 2: between forty and fifty dollars.

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Speaker 1: Now.

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Speaker 2: I would assume that if we were to really take

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Speaker 2: a look because of everything going up, maybe we'd find

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Speaker 2: it a little bit more. But let's call it the

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Speaker 2: fifty bucks just for the argument's sake. Are you in

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Speaker 2: for fifty dollars.

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Speaker 1: In this economy when we've talked about how inflation has

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Speaker 1: had an impact on everything.

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Speaker 3: Yeah, I could see paying fifty dollars a bottle for this.

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Speaker 3: I like Old Forester quite a bit.

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Speaker 2: I think that it has presented itself right Old Forester

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Speaker 2: part of Brown format as this very consistent, strong, kind

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Speaker 2: of proper brand and there are so many options, because

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Speaker 2: I think there are five in this series alone.

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Speaker 1: This is not my pick, but.

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Speaker 3: If you like.

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Speaker 2: And it's weird that we're getting this very different profile

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Speaker 2: because I'm getting a punch and I'm still feeling it.

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Speaker 2: Where in the tomb tongue? That's right?

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Speaker 3: Maybe you won't.

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Speaker 2: I don't know the old Forester eighteen ninety seven at

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Speaker 2: fifty bucks, not in my liquor cabinet, but I cannot

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Speaker 2: wait to try this on a cube. We are just

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Speaker 2: moments away from eating ribs barbecue brisket?

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Speaker 3: Do you call it barbecue brisket? In my life, I

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Speaker 3: never called it barbecue brisket.

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Speaker 2: I was just gonna say barbecue, and then I said

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Speaker 2: barbecue brisket, And now I feel terrible about myself. Well,

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Speaker 2: I often boil my brisket te drink smoke. I'm Tony

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Speaker 2: Katz and not terribly human being. Is fingers Maloy live? Well,

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Speaker 2: I should say live, depending on when you're listening to this.

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Speaker 2: We're a Big hoff Is Barbecue in Westfield, Indiana, where

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Speaker 2: they're having a big old forest or event and a

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Speaker 2: barbecue buffet. We're like, yes, we're coming out for that.

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Speaker 2: Big Hoffs was huge and instrumental in helping us write

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Speaker 2: the book Let's Go Barbecue. Let's Go Bbq, available at

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Speaker 2: Amazon dot com. And we're gonna get into brisket and

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Speaker 2: ribs and a whole bunch of things. We're gonna talk

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Speaker 2: to Adam Hoffman, the owner of Big hoff Is Barbecue.

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Speaker 2: But Fingers mulloy found a story that has him very

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Speaker 2: excited about Hines because nothing says I love ketchup on

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Speaker 2: a hot dog like Fingers maloy and heines.

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Speaker 1: Well, first of all, this story has nothing to do

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Speaker 1: with hot dogs with ketchup, which is of course great

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Speaker 1: when you're eight years old.

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Speaker 3: It's fine anytime. Here I am.

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Speaker 2: I'm about to dig in on ribs and brisket and chicken.

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Speaker 2: And I'm telling you right now, if you gave me

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Speaker 2: a hot dog with some ketchup, I'd say thank you

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Speaker 2: and I'd eat the thing.

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Speaker 1: By the way, I got a text from my brother

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Speaker 1: in law a few days ago had his first Costco

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Speaker 1: food court hot dog.

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Speaker 3: Called it life changing. What do you mean he had

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Speaker 3: his first How old does this man?

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Speaker 1: Well, they haven't had a Costco anywhere near his house,

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Speaker 1: so they finally got a Costco Like four miles from

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Speaker 1: his house. He got to Waltz write in said shop,

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Speaker 1: keep give me your best Costco hot dog. And I

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Speaker 1: feel bad for him because he didn't experience it with

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Speaker 1: the onion guns.

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Speaker 3: No, but he said it was life changing and really,

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Speaker 3: who could argue with that? And no, you can't. It's science.

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Speaker 2: It seems that every week we have a Costco reference.

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Speaker 2: They should really start sponsoring the show. This is this

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Speaker 2: is dumb already. But what is Heines done that has

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Speaker 2: you excited?

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Speaker 1: Well, Hines has launched a new Heines Dipper French fry box.

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Speaker 1: So you know, when you're, you know, like me Tony,

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Speaker 1: driving down the road enjoying your fast food, and you

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Speaker 1: think to yourself, man, I would sure love some ketchup

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Speaker 1: with my French fries. But where am I gonna put it?

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Speaker 1: Hines decided they're gonna come up with a little little

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Speaker 1: caddy on the side of the French fry box where

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Speaker 1: you can pour your Hindes ketchup right in there, and

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Speaker 1: you can do the dipp in. You can do the dippin.

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Speaker 2: Being that I live in Indiana, I am hereby renouncing

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Speaker 2: Hines and everything they stand for, and I will be

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Speaker 2: a red gold Man from now until the end of time,

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Speaker 2: I have spoken.

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Speaker 3: I don't know why you hate my can innovation. This

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Speaker 3: is dumb.

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Speaker 2: There's nothing interesting here and nobody needs to know about this.

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Speaker 3: What are you talking about?

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Speaker 1: This will revolutionize the French fry eating business.

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Speaker 3: Let me explain to you how French fries work.

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Speaker 2: Oh please do okay, First, if you're if you're if

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Speaker 2: you're traveling, if you're in your traveling vehicle, you're traveling

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Speaker 2: buggy as.

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Speaker 1: The people call it.

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Speaker 2: All right, you don't have time to have the little

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Speaker 2: the little thing on the side of the fry thing.

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Speaker 3: The fry thing is staying in the bag.

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Speaker 1: The burger has come out.

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Speaker 2: You that with your left hand, driving a little bit

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Speaker 2: with your right hand, and then you're gonna hold the

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Speaker 2: burger and the wheel while you're grabbing in for a fry.

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Speaker 2: It's staying right where it is. You got no time

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Speaker 2: for ketchup when you're driving. That's not the way it works.

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Speaker 2: It's not even science.

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Speaker 1: That's because you've never tried the Hinds fifty seven. No

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Speaker 1: one is for a French fry box. And if you

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Speaker 1: are at home, you're gonna open up the burger.

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Speaker 2: You're gonna lay out that that beautiful paper that that

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Speaker 2: sets freshness, and then you can take the fries. You're

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Speaker 2: gonna dump it onto the paper, or maybe just a

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Speaker 2: little scoot it out a little bit from the container,

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Speaker 2: a little skewed out, and then you're gonna take the ketchup.

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Speaker 2: You're gonna put it a create a pile of it,

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Speaker 2: just like a big load to ketchup.

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Speaker 3: And then you're just gonna dippity big load of ketchup.

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Speaker 3: He says, that's what I said. Somebody turn that into

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Speaker 3: a ring tone. No, but of course everyone knows that.

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Speaker 1: You you put the order of fries in the door

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Speaker 1: handle and use that as a French fry caddy, so

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Speaker 1: you have the sandwich in your hand, and then you

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Speaker 1: can you can do left hand.

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Speaker 3: That is not even sent No, no, no one does that.

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Speaker 3: And you drive with your knee, No, certainly not don't

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Speaker 3: do that.

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Speaker 1: Do not drive with your knee.

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Speaker 3: You drive with your knee. Why would you even think

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Speaker 3: of doing something like that.

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Speaker 1: Well, you drive with your hand until you grab a

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Speaker 1: French fry out of the French fry caddy, and then

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Speaker 1: that's when the knee takes over for three seconds as

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Speaker 1: you as your stuff with the French fries in your face.

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Speaker 1: But I do have a question, yes, side of driving

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Speaker 1: tips with fingers, mollin right, and it's this. Yes, when

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Speaker 1: you order a burger and fries and you are committed

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Speaker 1: to travel with the burger and fries in your car,

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Speaker 1: you're you're eating on the go, right. I can't think

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Speaker 1: of too many French fry orders from a fast food

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Speaker 1: restaurant where I would use ketchup.

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Speaker 3: You know McDonald's, McDonald's.

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Speaker 1: I feel like it's almost a sin if you use

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Speaker 1: ketchup on those fries.

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Speaker 2: Oh that's that's ridiculous. Of course you use ketchup. Oh oh,

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Speaker 2: it's one hundred percent fine. It's not even a question.

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Speaker 2: Do you do anything you want with your fries? This

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Speaker 2: whole vaunted the McDonald's fries, the greatest fry ever. Salt

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Speaker 2: is salt, ladies and gentlemen, And you can put ketchup

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Speaker 2: on it if you want. I don't care if you

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Speaker 2: use relish. If you want to pour some mayo on

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Speaker 2: that thing. Hey, it's your heart attack.

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Speaker 3: And I think you should have it the way you

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Speaker 3: want it. Well, but.

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Speaker 1: I think if we did a blind taste test right now,

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Speaker 1: between McDonald's fries and Burger King fries. You would know

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Speaker 1: right away. Oh sure, to me, ketchup on fast food

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Speaker 1: fries is a lot like when someone puts steak sauce

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Speaker 1: with a steak.

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Speaker 3: A mass the awfulness of the fry. If that is correct.

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Speaker 1: Why did Heines do this because Heines wants to sell ketchup.

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Speaker 2: That's dumb. It's a ridiculous idea. It's it's it. Hold on,

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Speaker 2: I'm having a strum. I'm clearly upset, and I need

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Speaker 2: to relax. I'm getting worked up about this carry and

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Speaker 2: I shouldn't you know what Heines?

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Speaker 3: You do whatever you want. I'm a roll gold Now.

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Speaker 1: I don't understand why you're so passionate and so against

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Speaker 1: the Dipper time.

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Speaker 3: I'm gonna explain this to you. Let me try and

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Speaker 3: let me try and educate.

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Speaker 1: Okay, Please make the complex simple when it comes to

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Speaker 1: the Heinz fifty seven Dipper French fry box.

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Speaker 2: If I am going to spend time inventing something, shouldn't

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Speaker 2: it be something worth inventing?

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Speaker 1: Okay, I will say this, and this is not a

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Speaker 1: slam at Heinz fifty seven, yes, or at any other

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Speaker 1: ketchup manufacturer. When you produce a product like ketchup, the

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Speaker 1: recipe hasn't changed all that much. So you can either

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Speaker 1: tinker with the bottle or you can get the folks

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Speaker 1: in the lab to do something else, like create the

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Speaker 1: Heinz Dipper French fry box.

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Speaker 3: They have nothing else going on.

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Speaker 2: They've mixed it with mayo. Acceptable. You can add some

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Speaker 2: maybe siracha or other spicy thing to it. Acceptable, And

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Speaker 2: that took them years or or or and hear me

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Speaker 2: out here, don't do anything. Shut up and sell ketchup.

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Speaker 2: Don't make it difficult. Don't make me think.

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Speaker 3: Just make me think.

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Speaker 2: Ketchup Hines, Heinz Ketchup, Ketchup Eines Hines Ketchup. Now you

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Speaker 2: got me think about ridiculous innovation. And you know what

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Speaker 2: I thought about red gold. That's what Heines did. Don't

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Speaker 2: mess with the thing that works.

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Speaker 3: And here's what you do too.

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Speaker 1: If you take a page out of auto manufacturers, it

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Speaker 1: leaks just a little bit to make people go through

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Speaker 1: a little bit more ketchup than they normally would. That's

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Speaker 1: what they That's that's my guess. That's what you do there.

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Speaker 1: That's where you maybe sell yourself. You know, three percent

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Speaker 1: more Ketchup a year based on your leaky French fry box.

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Speaker 3: You are an incredibly jaded man.

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Speaker 1: Talk about this for a second. You have the Waukee avellion.

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Speaker 1: What I'm trying Ketchup? I'm trying, by the way, great

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Speaker 1: name for a band. I'm trying to sell ketchup here, Tony,

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Speaker 1: once again, you're throwing the roadblock out there saying, fingers.

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Speaker 3: You sold enough ketchup for one day.

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Speaker 2: Red Gold people, Red Gold, bring on the Brisket's drink smoke.

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Speaker 2: I'm Tony Kat's that is fingers. Will I find everything

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Speaker 2: at he Drinksmoke show dot com.

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Speaker 3: So we're live. The Big Hop is Barbecue and Westfield, Indiana.

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Speaker 1: They're doing a big Old Forester night.

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Speaker 2: They've got five differents, the whole whiskey row and five

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Speaker 2: different bourbons, and then they've got a whole barbecue, a

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Speaker 2: buffet and Adam Hoffman, who owns Big Hof, has just

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Speaker 2: brought us a starting with a tray of brisket right here.

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Speaker 3: For sure, what how dare you the the this brisket?

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Speaker 2: Remember when you're doing it for a restaurant, everything's got

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Speaker 2: to be the same.

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Speaker 1: It's always got.

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Speaker 2: To look the same. You don't get to engage in variations.

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Speaker 2: But looking at this smoke ring, check pull apart check,

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Speaker 2: I will admit mine does not pull.

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Speaker 3: Apart like that. I don't know about Well, you're doing

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Speaker 3: it wrong.

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Speaker 2: Well maybe I am. It's still delicious, but it is

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Speaker 2: never pulled apart like that.

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Speaker 3: Excuse me, Let me try to look at you going

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Speaker 3: in now.

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Speaker 1: We've talked about this a lot on the show about

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Speaker 1: you know, traditionally, you know, most people like to do

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Speaker 1: a salt pepper garlic rub. There's always a conversation about

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Speaker 1: whether you choose a binder or not. One thing that

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Speaker 1: I like to do is I like to do the

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Speaker 1: old SPG.

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Speaker 3: Salt pepper garlic.

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Speaker 1: But then I also like to incorporate some brown sugar

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Speaker 1: in my rub as well, give it a little bit

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Speaker 1: of sweetness to go along with the salt pepper garlic.

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Speaker 1: And I just love that as an accent. And I

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Speaker 1: think you've said in the past you do that as well.

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Speaker 1: I do.

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Speaker 3: I didn't start that way.

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Speaker 2: I started absolutely salt and pepper purist done complete, which

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Speaker 2: I still love. I maybe it's because I do it

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Speaker 2: on the Traeger and therefore some of that wood experience

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Speaker 2: doesn't make it through to the meat, so some of

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Speaker 2: that flavor isn't pushing forth right, So therefore I need

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Speaker 2: to cheat it so.

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Speaker 3: I happen to love garlic. I think you're right.

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Speaker 2: I think that that is a great way to do it.

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Speaker 2: The brown sugar is something. When I first did it,

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Speaker 2: my family said.

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Speaker 3: What is happening here? The immediate were like, that's awesome.

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00:19:39,080 --> 00:19:42,600
Speaker 2: They they wanted it a little sweeter, a little less meater,

402
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Speaker 2: a little more sweeter is where they were. And I

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Speaker 2: don't get me wrong, when I make it the other way,

404
00:19:47,640 --> 00:19:49,400
Speaker 2: they still eat it and they really like it.

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Speaker 1: But the brown sugar just.

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Speaker 3: Gave it a little bit of a of a of

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Speaker 3: a of a more friendly I don't.

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Speaker 1: I don't.

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Speaker 2: I don't think that's a manly way to say anything.

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Speaker 2: But I think that's it. So I'm with you. And

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Speaker 2: but you do just saw pepper garlic. You don't do

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Speaker 2: brown sugar in.

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Speaker 3: The man No, I just said I do brown sugar.

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Speaker 3: You do.

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Speaker 1: I hate it when we have these fights like this,

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Speaker 1: that's it a fight. But I also feel like at

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Speaker 1: this point you are sampling the flat and not the point.

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Speaker 1: And I mean that, oh no, now, well, eh, see

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Speaker 1: that first piece that you grabbed was sure was narrower,

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Speaker 1: and it didn't look like it has much fat on it.

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Speaker 3: I mean it.

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Speaker 2: So, when we're talking about the flat, when we're talking

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Speaker 2: about the point first you're talking about a whole pack

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Speaker 2: of brisket, the flat is where you have less fat.

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Speaker 2: That's the end that you're gonna get those more standardized

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Speaker 2: slices from that everybody is used to the point is

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Speaker 2: where you've got more of the fatness, where you've gotten

428
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Speaker 2: something called the deco, that fat that kind of runs

429
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Speaker 2: through and everything else. When you're slicing your brisket, remember

430
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Speaker 2: always slicing against the grain, otherwise it's gonna be very

431
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Speaker 2: hard to chew. You want to further break up those fibers.

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Speaker 2: So you're cutting the flat and you're cutting, and you're cutting,

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Speaker 2: and you're cutting. When you get to the point, you

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Speaker 2: turn it ninety degrees and you keep cutting, and therefore

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Speaker 2: you'll be cutting properly.

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Speaker 1: You'll be cutting against the grain.

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Speaker 2: Some people slice horizontally and they take where that deck

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Speaker 2: is that it's going through. They kind of cut in

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00:21:26,720 --> 00:21:29,199
Speaker 2: that spot and then they slice both separately. Are you

440
00:21:29,200 --> 00:21:30,760
Speaker 2: one of those people? No?

441
00:21:30,760 --> 00:21:32,600
Speaker 1: No, I just go ahead and do it exactly how

442
00:21:32,640 --> 00:21:37,879
Speaker 1: you explain it. But what's interesting is depending on what

443
00:21:38,000 --> 00:21:40,399
Speaker 1: you prefer when it comes to meat, if you like

444
00:21:40,680 --> 00:21:43,920
Speaker 1: more of a leaner cut of meat, you're gonna want

445
00:21:45,320 --> 00:21:48,920
Speaker 1: the flat where the point has a little bit more

446
00:21:49,160 --> 00:21:52,480
Speaker 1: you know, fat, actually a lot more fat. And you know,

447
00:21:52,520 --> 00:21:56,600
Speaker 1: I've had this discussion with family because man, my father

448
00:21:57,119 --> 00:22:00,760
Speaker 1: absolutely can't stand fat. So I brought home some Yeah,

449
00:22:00,840 --> 00:22:05,080
Speaker 1: I brought home some sample of some brisket. Absolutely loved

450
00:22:05,080 --> 00:22:08,840
Speaker 1: the fat flat excuse me, did not like the point

451
00:22:09,040 --> 00:22:12,440
Speaker 1: because of the fat content. So don't think just because

452
00:22:12,560 --> 00:22:15,000
Speaker 1: you don't like fat, you can't enjoy brisket, because you

453
00:22:15,080 --> 00:22:15,960
Speaker 1: absolutely can't.

454
00:22:16,119 --> 00:22:19,399
Speaker 2: Oh absolutely, just just eat around it. Someone else at

455
00:22:19,400 --> 00:22:22,199
Speaker 2: the table will eat it. Right. But you were you

456
00:22:22,280 --> 00:22:25,320
Speaker 2: were getting into You've been writing about some things over

457
00:22:25,359 --> 00:22:29,040
Speaker 2: at eating smokeshow dot com. The new website's up over there.

458
00:22:29,040 --> 00:22:32,240
Speaker 2: It's part of now a substack, so eating smokeshow dot

459
00:22:32,280 --> 00:22:35,400
Speaker 2: com you go to the same site. It's just we're

460
00:22:35,400 --> 00:22:38,600
Speaker 2: loading it up. Fingers has been working hard. It's really

461
00:22:38,600 --> 00:22:41,800
Speaker 2: looking beautiful that you went out with Fingers with while

462
00:22:41,880 --> 00:22:44,640
Speaker 2: Senior and you.

463
00:22:44,600 --> 00:22:47,920
Speaker 3: Were having it's really like a two part conversation.

464
00:22:48,640 --> 00:22:52,000
Speaker 2: First there was the idea an event you had, the

465
00:22:52,080 --> 00:22:54,080
Speaker 2: experience you had at I think it was at a restaurant,

466
00:22:54,600 --> 00:22:56,919
Speaker 2: and then it was the experience of being out with

467
00:22:56,960 --> 00:23:00,879
Speaker 2: an eighty seven year old and how society like you

468
00:23:00,960 --> 00:23:03,560
Speaker 2: had these multiple occasions where people were talking right past

469
00:23:03,560 --> 00:23:06,199
Speaker 2: your father. So start start because we're talking about plates

470
00:23:06,400 --> 00:23:07,720
Speaker 2: and it lets me eat more brisket.

471
00:23:07,840 --> 00:23:08,400
Speaker 3: Start with the plate.

472
00:23:10,760 --> 00:23:13,840
Speaker 1: So when you're talking about I took my father to

473
00:23:13,880 --> 00:23:18,879
Speaker 1: a cigar bar and it was very nice because when

474
00:23:18,920 --> 00:23:21,800
Speaker 1: you're with an eighty seven year old man, a lot

475
00:23:21,800 --> 00:23:25,720
Speaker 1: of times what happens is people they're always trying to

476
00:23:25,760 --> 00:23:29,520
Speaker 1: be kind, they're always trying to be nice, accommodating, but

477
00:23:29,640 --> 00:23:34,280
Speaker 1: they talked to the elderly differently than they would a

478
00:23:34,359 --> 00:23:39,359
Speaker 1: younger person. There's a lot of slowing down the pace

479
00:23:39,520 --> 00:23:46,400
Speaker 1: of what they're saying and enunciating how are you today, sir?

480
00:23:47,680 --> 00:23:50,600
Speaker 1: And it's very noticeable. What was nice about the cigar

481
00:23:50,680 --> 00:23:54,360
Speaker 1: bar We went in and this is not familiar territory

482
00:23:54,520 --> 00:23:58,040
Speaker 1: for him. He's only had maybe two cigars in his life,

483
00:23:58,720 --> 00:24:02,639
Speaker 1: only been to one cigar a Lowne, and they treated

484
00:24:02,720 --> 00:24:06,880
Speaker 1: him like just a normal guy walking and nobody stared.

485
00:24:08,359 --> 00:24:12,080
Speaker 1: H you know, everybody treated him normally and didn't look

486
00:24:12,160 --> 00:24:15,359
Speaker 1: at me and kind of talk around my father like

487
00:24:15,440 --> 00:24:19,919
Speaker 1: what would he like, asked him what he wanted Versus

488
00:24:19,920 --> 00:24:22,119
Speaker 1: when I went to I'd take him to the grocery store.

489
00:24:23,440 --> 00:24:26,960
Speaker 1: It's a whole different treatment. People are very kind, very nice.

490
00:24:26,960 --> 00:24:30,040
Speaker 1: I take him grocery shopping. You know, people a lot

491
00:24:30,040 --> 00:24:31,800
Speaker 1: of times will be walking down the aisle, they'll see

492
00:24:31,880 --> 00:24:32,320
Speaker 1: us coming.

493
00:24:32,359 --> 00:24:34,160
Speaker 3: They'll get out of the way like okay.

494
00:24:34,240 --> 00:24:36,159
Speaker 1: You know, he likes to push the cart because it

495
00:24:36,200 --> 00:24:39,000
Speaker 1: helps with his balance and because he can. But that's

496
00:24:39,040 --> 00:24:44,120
Speaker 1: important to him. And people smile, you know, like oh

497
00:24:44,160 --> 00:24:47,200
Speaker 1: this is nice. You know that, you know this is happening.

498
00:24:47,760 --> 00:24:51,000
Speaker 1: But the way they talk to him, he's he's very sharp.

499
00:24:51,359 --> 00:24:53,640
Speaker 1: You know, he's with it mentally, he's eighty seven years old,

500
00:24:53,680 --> 00:24:56,359
Speaker 1: but he's high sights failing him. That's why we're in

501
00:24:56,400 --> 00:25:00,719
Speaker 1: this situation right just to people. You know, we were

502
00:25:00,720 --> 00:25:02,560
Speaker 1: at a grocery store where someone was trying to give

503
00:25:03,000 --> 00:25:06,560
Speaker 1: you know, sell us cell phone service. That's still happening.

504
00:25:06,680 --> 00:25:09,159
Speaker 3: Yes, it's still happening, and it's.

505
00:25:08,600 --> 00:25:11,840
Speaker 1: Annoying me to no end. Good lord, and you know

506
00:25:11,880 --> 00:25:15,440
Speaker 1: I'm hearing this go on throughout our shopping experience, where

507
00:25:15,440 --> 00:25:17,560
Speaker 1: someone will walk by and they'll say.

508
00:25:17,359 --> 00:25:18,960
Speaker 3: Hey, sir, how you doing, how's it going? Hey?

509
00:25:19,000 --> 00:25:21,879
Speaker 1: Hey Lee, I'm trying to say something. My dad is

510
00:25:21,960 --> 00:25:28,520
Speaker 1: walking by, Hello, sir, how are you doing today? And

511
00:25:28,640 --> 00:25:31,440
Speaker 1: it's just who does it bother more? You or him?

512
00:25:31,640 --> 00:25:32,040
Speaker 2: I think it.

513
00:25:32,000 --> 00:25:34,359
Speaker 1: Bothers me more because I think he's used to it

514
00:25:34,400 --> 00:25:37,439
Speaker 1: by now you get adjusted to it. I've heard other people,

515
00:25:37,640 --> 00:25:40,800
Speaker 1: you know, in my family that are older have complained

516
00:25:40,840 --> 00:25:45,200
Speaker 1: about you, have had similar complaints about you reach an

517
00:25:45,200 --> 00:25:49,840
Speaker 1: age where people just talk to you differently, and it

518
00:25:49,920 --> 00:25:53,440
Speaker 1: is annoying and it makes you feel like a little

519
00:25:53,440 --> 00:25:56,040
Speaker 1: bit less of a person because of it. Have you

520
00:25:56,119 --> 00:25:57,600
Speaker 1: ever questioned whether or not you do it?

521
00:25:58,520 --> 00:25:59,320
Speaker 3: Because I don't know.

522
00:25:59,359 --> 00:26:01,080
Speaker 2: Now I'm gonna have to look at myself and see

523
00:26:01,080 --> 00:26:04,240
Speaker 2: if I do somehow unconsciously, subconsciously, et cetera.

524
00:26:05,359 --> 00:26:07,800
Speaker 1: I don't think that I ever have been that type

525
00:26:07,800 --> 00:26:11,080
Speaker 1: of person. But now I'm really really cognizant of the

526
00:26:11,119 --> 00:26:14,119
Speaker 1: fact that people treat older people that way, and so

527
00:26:14,240 --> 00:26:15,040
Speaker 1: I don't do it at all.

528
00:26:15,440 --> 00:26:17,600
Speaker 3: You know, I treat everyone poorly.

529
00:26:17,800 --> 00:26:21,960
Speaker 2: Oh Tom, And I know it.

530
00:26:21,960 --> 00:26:25,000
Speaker 1: It's been a lot of years of this.

531
00:26:25,640 --> 00:26:29,199
Speaker 2: Yeah, I do want to get into some of the

532
00:26:29,200 --> 00:26:31,920
Speaker 2: restaurant experience stuff that you get into. We will get

533
00:26:31,920 --> 00:26:34,760
Speaker 2: into that. We have more Boerman to try. We're here

534
00:26:34,960 --> 00:26:38,119
Speaker 2: Big Old Forester Events. We got like one hundred people

535
00:26:38,359 --> 00:26:42,080
Speaker 2: in this room at Big Hoffa's Barbecue in Westfield, Indiana,

536
00:26:42,080 --> 00:26:43,520
Speaker 2: Big Hoffahs dot com.

537
00:26:43,560 --> 00:26:44,400
Speaker 3: So we're gonna drink some.

538
00:26:44,320 --> 00:26:45,879
Speaker 2: More Old Forest and we're gonna try some more than

539
00:26:45,920 --> 00:26:49,359
Speaker 2: eighteen ninety seven the bottled and bonds. I'm gonna I'm

540
00:26:49,359 --> 00:26:49,800
Speaker 2: gonna put it.

541
00:26:49,840 --> 00:26:52,200
Speaker 1: On a cube. See if it works for me, you

542
00:26:52,240 --> 00:26:54,480
Speaker 1: should do that. I'll have a little bit of cool water.

543
00:26:54,880 --> 00:26:55,440
Speaker 1: Look at you.

544
00:26:55,680 --> 00:26:57,200
Speaker 3: Wow, it's like we've done this before.

545
00:26:57,600 --> 00:27:10,879
Speaker 2: Unbelievable Old Forester. It's it's part of your liquor cabinet.

546
00:27:10,880 --> 00:27:11,720
Speaker 1: It's part of your life.

547
00:27:12,119 --> 00:27:15,320
Speaker 2: If not, you've seen it and you're like, oh it's

548
00:27:15,400 --> 00:27:17,920
Speaker 2: old and you haven't had it's it's one of those

549
00:27:17,920 --> 00:27:20,800
Speaker 2: things you either know or somehow you've avoided it. Now

550
00:27:21,119 --> 00:27:23,359
Speaker 2: I admit, and fingers knows this is true of me.

551
00:27:23,920 --> 00:27:27,720
Speaker 2: I like skip over brands. Something in my head's like, nah,

552
00:27:27,760 --> 00:27:30,480
Speaker 2: I don't do that. Old Parsar is not something you

553
00:27:30,520 --> 00:27:32,840
Speaker 2: skip over. It's eat, drink smoke. I'm Tony Kats. That's

554
00:27:32,880 --> 00:27:36,000
Speaker 2: America's favorite amateur drinker. Fingers my boy. That is Madison

555
00:27:36,040 --> 00:27:38,960
Speaker 2: Trackiser from the good people at Old Parrester.

556
00:27:39,119 --> 00:27:41,480
Speaker 1: You're actually are you with Old Forster or you with

557
00:27:41,560 --> 00:27:42,480
Speaker 1: you with Brown Foreman?

558
00:27:43,040 --> 00:27:46,439
Speaker 6: So I work with the distributor here in Indiana, but

559
00:27:46,600 --> 00:27:49,919
Speaker 6: I am kind of a spokesport person for the entirety

560
00:27:49,960 --> 00:27:55,080
Speaker 6: of Brown Foreman. So Jack Daniels Woodford's are Old Forester Baltimore.

561
00:27:54,640 --> 00:27:57,639
Speaker 2: Handily, but we're talking about Forester here. Yeah, Big hopa

562
00:27:57,760 --> 00:28:00,360
Speaker 2: is barbecue in Westfield, Indiana. There doing a big Old

563
00:28:00,400 --> 00:28:02,440
Speaker 2: barstar Man. We got one hundred plus people.

564
00:28:02,119 --> 00:28:06,600
Speaker 1: Here, fingers will LOI it is here. Let's start with

565
00:28:06,680 --> 00:28:07,160
Speaker 1: the basics.

566
00:28:07,160 --> 00:28:09,359
Speaker 3: I don't even know where my drink is behind me.

567
00:28:09,800 --> 00:28:10,480
Speaker 7: Yeah you should have.

568
00:28:10,760 --> 00:28:14,560
Speaker 2: Absolutely, let's start with a basic The story of Old Forester.

569
00:28:14,720 --> 00:28:18,959
Speaker 6: Absolutely, it is a fantastic story. So Old Forrester started

570
00:28:18,960 --> 00:28:22,360
Speaker 6: with a man named George Garvin Brown, and he started

571
00:28:22,480 --> 00:28:25,160
Speaker 6: in the eighteen hundreds. He was actually a pharmaceutical sales rep.

572
00:28:25,560 --> 00:28:28,560
Speaker 6: So he was out selling whiskey. But at that time

573
00:28:28,560 --> 00:28:33,840
Speaker 6: it was medicine. So it still is medicine. Yeah, So

574
00:28:34,040 --> 00:28:37,360
Speaker 6: back in the eighteen hundreds, he's selling medicine whiskey and

575
00:28:38,800 --> 00:28:41,280
Speaker 6: is finding that a lot of the barrels that he's

576
00:28:41,320 --> 00:28:44,960
Speaker 6: purchasing to sell to people who are ill are cut

577
00:28:45,000 --> 00:28:49,520
Speaker 6: with things so turpentine, they're adding tobacco spit, They're adding

578
00:28:49,800 --> 00:28:52,040
Speaker 6: all different kinds of flavors, colors, things like that to

579
00:28:52,160 --> 00:28:54,960
Speaker 6: kind of give the to be able to cut the

580
00:28:55,000 --> 00:28:57,760
Speaker 6: whiskey and give it more of a flavor profile that

581
00:28:57,800 --> 00:28:59,600
Speaker 6: they maybe think is more desirable, but it is not

582
00:28:59,600 --> 00:29:04,080
Speaker 6: necessarily good for people. So with his experience, George Garvin

583
00:29:04,080 --> 00:29:06,479
Speaker 6: Brown decides that he is going to make his own

584
00:29:06,520 --> 00:29:09,360
Speaker 6: whiskey and he is going to actually innovate the industry.

585
00:29:09,400 --> 00:29:13,360
Speaker 6: And he's the first person that created whiskey that was

586
00:29:13,960 --> 00:29:16,880
Speaker 6: bottled and sold in a bottle instead of a full barrel,

587
00:29:17,240 --> 00:29:21,280
Speaker 6: a full bourbon barrel. So there's a lot of, I mean,

588
00:29:21,360 --> 00:29:24,960
Speaker 6: there's a lot of consistency behind what George Garvin Brown

589
00:29:25,040 --> 00:29:28,040
Speaker 6: wanted to do. He wanted a consistent product, he wanted

590
00:29:28,080 --> 00:29:32,360
Speaker 6: a consistent flavor profile, he wanted consistency across the board.

591
00:29:32,400 --> 00:29:36,040
Speaker 6: So you can knew you could rely on what he

592
00:29:36,120 --> 00:29:38,880
Speaker 6: was signing his name on and on a bottle I

593
00:29:38,920 --> 00:29:42,520
Speaker 6: have one here. Yes, so usually yes on the label

594
00:29:42,520 --> 00:29:44,680
Speaker 6: here is signed by George Garvin Brown here, So that

595
00:29:44,760 --> 00:29:46,080
Speaker 6: was his signature.

596
00:29:47,240 --> 00:29:48,520
Speaker 7: Right at the top. Yeah.

597
00:29:48,600 --> 00:29:50,880
Speaker 6: So he used to sign every single bottle after it

598
00:29:50,960 --> 00:29:54,800
Speaker 6: was fully bottled in a glass and that you knew

599
00:29:54,840 --> 00:29:58,840
Speaker 6: that that was the best quality. So that's how Old

600
00:29:58,840 --> 00:30:02,240
Speaker 6: Forster started. You know, it's eighteen hundreds. It's a different

601
00:30:02,520 --> 00:30:06,880
Speaker 6: time frame for whiskey, for drinking in general that we

602
00:30:06,920 --> 00:30:09,200
Speaker 6: don't have. They didn't have what we have today, but

603
00:30:09,280 --> 00:30:11,480
Speaker 6: we can kind of emulate what they did back in

604
00:30:11,480 --> 00:30:14,760
Speaker 6: the eighteen hundreds. So today we're actually focusing specifically on

605
00:30:14,800 --> 00:30:18,760
Speaker 6: the whiskey Row series and Big Hoffes at this dinner tonight,

606
00:30:19,400 --> 00:30:23,880
Speaker 6: and it is four different whiskies, So there's eighteen seventy.

607
00:30:23,680 --> 00:30:27,760
Speaker 1: Well not wait, let's not rush fingers. Okay, yeah, we'll

608
00:30:27,760 --> 00:30:28,040
Speaker 1: get to it.

609
00:30:28,120 --> 00:30:29,880
Speaker 7: Ye Okay, Sorry, I've got a lot to talk about.

610
00:30:30,960 --> 00:30:34,120
Speaker 1: But we're enjoying the eighteen ninety seven right now. Bottle

611
00:30:34,160 --> 00:30:37,760
Speaker 1: and bond and between forty and fifty dollars a bottle,

612
00:30:37,760 --> 00:30:41,520
Speaker 1: depending on where you find it. I'm just curious, in

613
00:30:41,560 --> 00:30:44,280
Speaker 1: your opinion, what is a bottle of Old Forster that

614
00:30:44,320 --> 00:30:46,360
Speaker 1: doesn't get enough love Man.

615
00:30:47,400 --> 00:30:55,120
Speaker 6: I think that the rye honestly truly so Old Forester. Yeah, oh,

616
00:30:55,240 --> 00:30:58,560
Speaker 6: I love a rye, and specifically with Old Forrester. Their

617
00:30:58,800 --> 00:31:02,400
Speaker 6: Mashville is seventy eighteen ten. It's consistent across the board

618
00:31:02,440 --> 00:31:05,640
Speaker 6: with Brown Foreman and then eighteen is that rye content

619
00:31:06,240 --> 00:31:09,239
Speaker 6: And there's just there, in my opinion, our to enough

620
00:31:09,240 --> 00:31:11,120
Speaker 6: bourbons that have more of a rye content that really

621
00:31:11,120 --> 00:31:13,360
Speaker 6: give it that spice, that give you that punchiness that

622
00:31:13,440 --> 00:31:15,720
Speaker 6: Old Forester gives you, so to up it even more

623
00:31:15,760 --> 00:31:18,200
Speaker 6: in their rye whiskey, I think it comes up beautifully.

624
00:31:18,680 --> 00:31:21,040
Speaker 6: It's not in your face, it's not one hundred percent rye,

625
00:31:21,080 --> 00:31:23,040
Speaker 6: so it's not gonna like Kicky in the teeth. But

626
00:31:23,720 --> 00:31:27,000
Speaker 6: it's a great, a great product. Yeah, I've got hat

627
00:31:27,200 --> 00:31:28,080
Speaker 6: it's one hundred proof.

628
00:31:28,120 --> 00:31:30,520
Speaker 3: I believe Ryan off the Head.

629
00:31:31,080 --> 00:31:35,560
Speaker 1: I can't think. I can't remember if we've ever reviewed that,

630
00:31:36,240 --> 00:31:38,760
Speaker 1: but he's the rye guy sure on the show.

631
00:31:38,840 --> 00:31:41,640
Speaker 3: So it's actually surprising to me that you've never never.

632
00:31:41,480 --> 00:31:46,800
Speaker 1: Had it before. But what are ways that bourbon drinkers

633
00:31:48,440 --> 00:31:54,400
Speaker 1: maybe enjoy Old Forrester in ways that they don't do enough?

634
00:31:54,760 --> 00:31:58,240
Speaker 1: Like is maybe a cocktail that they don't use Old

635
00:31:58,240 --> 00:32:00,000
Speaker 1: Forster in a way that you think that they should.

636
00:32:00,400 --> 00:32:03,120
Speaker 6: Yeah, I think specifically with the Whiskey Grows series that

637
00:32:03,120 --> 00:32:05,040
Speaker 6: we're kind of talking about today, I think the best

638
00:32:05,080 --> 00:32:06,680
Speaker 6: way it's served as neat or on the rocks.

639
00:32:06,800 --> 00:32:08,720
Speaker 7: It's a it's a taste through history.

640
00:32:08,720 --> 00:32:12,120
Speaker 6: We call it to kind of highlight different things happening

641
00:32:12,120 --> 00:32:14,680
Speaker 6: with an Ill Forester's history. So I prefer it to

642
00:32:14,720 --> 00:32:16,320
Speaker 6: be neat or on the rocks. But I think cocktail

643
00:32:16,360 --> 00:32:19,960
Speaker 6: wise right now, my favorite bourbon cocktail is a paper plane.

644
00:32:20,040 --> 00:32:24,000
Speaker 7: I love tomorrow. A paper plane you've never heard of name?

645
00:32:24,240 --> 00:32:27,440
Speaker 6: Oh yeah, absolutely, it's got so it has a digestive

646
00:32:27,520 --> 00:32:30,400
Speaker 6: and in a para tief. If you're really nerdy into alcohol,

647
00:32:30,480 --> 00:32:37,400
Speaker 6: I have all the useless knowledge. Yes, yes, so there's

648
00:32:37,440 --> 00:32:41,240
Speaker 6: a liqueur. There are multiple lokurs. One of the look

649
00:32:41,280 --> 00:32:44,000
Speaker 6: cours used in this cocktail is apparol, which isn't a paratief.

650
00:32:44,440 --> 00:32:47,560
Speaker 6: That's before dinner, so you're kind of like getting your

651
00:32:47,600 --> 00:32:50,600
Speaker 6: appetite going, you're starting your day.

652
00:32:50,640 --> 00:32:54,680
Speaker 1: Or your dinner, getting your stomach ready for digestion.

653
00:32:54,920 --> 00:32:59,400
Speaker 7: Definitely, that does absolutely I fancy.

654
00:33:00,560 --> 00:33:02,440
Speaker 6: And then it also has an amorrow, which is kind

655
00:33:02,440 --> 00:33:04,520
Speaker 6: of like a bittersweet liqueur. A lot of the times,

656
00:33:04,520 --> 00:33:09,760
Speaker 6: there's a lot of herbal, different potanticals in the recipe.

657
00:33:10,240 --> 00:33:13,760
Speaker 1: Do a bourbon in an amorrow cast I've seen a coup.

658
00:33:14,080 --> 00:33:14,680
Speaker 7: I could see that.

659
00:33:15,040 --> 00:33:17,160
Speaker 6: Yeah, yeah, I feel like it would be a very

660
00:33:17,240 --> 00:33:19,880
Speaker 6: natural way to do that, to finish a bourbon. I

661
00:33:19,880 --> 00:33:22,080
Speaker 6: think it'd be a really interesting way. I think I'm

662
00:33:22,240 --> 00:33:24,200
Speaker 6: very tuned into the craft cocktail scene, and a lot

663
00:33:24,200 --> 00:33:28,400
Speaker 6: of amorrow is really really big right now, and that's

664
00:33:28,400 --> 00:33:30,920
Speaker 6: a digestifs or a digestive, So that's what you kind

665
00:33:30,920 --> 00:33:33,080
Speaker 6: of drink at the end of your meal to digest

666
00:33:33,120 --> 00:33:35,360
Speaker 6: a little bit. So this cocktail actually has all of that.

667
00:33:35,840 --> 00:33:38,840
Speaker 6: It's got bourbon, it's got aparol, it's got amorrow, and

668
00:33:38,920 --> 00:33:41,400
Speaker 6: it has some lemon juice in it. And it's complex,

669
00:33:41,760 --> 00:33:45,000
Speaker 6: it's delicious, it's all my and it's equal parts of everything.

670
00:33:45,040 --> 00:33:48,600
Speaker 6: So one outs apparol, one outs old Forrester rye. If

671
00:33:48,600 --> 00:33:54,560
Speaker 6: you're feeling squirrely, one outs lemon, one ounce amorrow. Talking

672
00:33:54,760 --> 00:34:00,520
Speaker 6: to Madison, that's okay, Tragiser, remember that you know.

673
00:34:00,600 --> 00:34:02,800
Speaker 1: None maybe need some rye.

674
00:34:03,000 --> 00:34:05,080
Speaker 7: Oh maybe yes, I do.

675
00:34:05,480 --> 00:34:10,880
Speaker 1: From Old Forester. There, let's dig into this Whiskey ROAs.

676
00:34:10,800 --> 00:34:14,360
Speaker 2: Series that we're talking about here that we're drinking part of.

677
00:34:14,600 --> 00:34:17,160
Speaker 1: There are five in this series that I know.

678
00:34:17,080 --> 00:34:21,640
Speaker 7: Of, there are four, so we added one here, yes, yeah.

679
00:34:21,520 --> 00:34:23,560
Speaker 1: Brought an next one for this, Yeah, four in the series.

680
00:34:23,680 --> 00:34:26,160
Speaker 6: Yes, walk us through the four absolutely. So first, you

681
00:34:26,200 --> 00:34:30,239
Speaker 6: have eighteen seventy. Eighteen seventy is when George Grevin Brown

682
00:34:30,320 --> 00:34:32,080
Speaker 6: started bottling.

683
00:34:31,600 --> 00:34:32,320
Speaker 7: His own whiskey.

684
00:34:32,400 --> 00:34:36,680
Speaker 6: So this is an homage to when George Grevin Brown started.

685
00:34:36,800 --> 00:34:39,640
Speaker 6: And the way that they kind of pay homage to

686
00:34:39,719 --> 00:34:43,200
Speaker 6: him is that they minimally chill filter everything all of

687
00:34:43,200 --> 00:34:44,799
Speaker 6: these brands, so you throw it in the freezer gets

688
00:34:44,800 --> 00:34:47,439
Speaker 6: a little cloudy. That's natural because they minimally they don't

689
00:34:47,440 --> 00:34:49,760
Speaker 6: really chill filter a whole lot with these brands.

690
00:34:50,280 --> 00:34:51,280
Speaker 7: They want it to be very.

691
00:34:52,840 --> 00:34:55,040
Speaker 6: Give the essence of it was being made in the

692
00:34:55,080 --> 00:34:58,759
Speaker 6: eighteen hundreds, right, So they also kind of source different

693
00:34:58,800 --> 00:35:02,759
Speaker 6: barrels from different spaces in their warehouses, so it kind

694
00:35:02,800 --> 00:35:06,560
Speaker 6: of has the illusion that you're doing the same thing

695
00:35:06,600 --> 00:35:08,720
Speaker 6: back in the eighteen hundreds. You're sourcing barrels from different

696
00:35:08,760 --> 00:35:10,880
Speaker 6: distilleries that you can find to kind of blend your

697
00:35:10,920 --> 00:35:12,440
Speaker 6: own and make your own flavor profile.

698
00:35:13,360 --> 00:35:15,759
Speaker 7: So that's eighteen seventy. We are I can't remember what

699
00:35:15,760 --> 00:35:16,239
Speaker 7: the proof is.

700
00:35:16,280 --> 00:35:18,719
Speaker 6: I want to say it's eighty eighty eighty five ninety

701
00:35:18,800 --> 00:35:19,439
Speaker 6: something like that.

702
00:35:20,520 --> 00:35:20,719
Speaker 4: Yeah.

703
00:35:20,760 --> 00:35:21,280
Speaker 7: Absolutely.

704
00:35:21,320 --> 00:35:23,200
Speaker 6: So the next one is eighteen ninety seven, which is

705
00:35:23,200 --> 00:35:24,680
Speaker 6: one of my personal favorites. I know that you guys

706
00:35:24,719 --> 00:35:26,960
Speaker 6: tried it a little bit earlier today, and that is

707
00:35:27,000 --> 00:35:30,320
Speaker 6: a bottled in Bond, So that one is paying homage

708
00:35:30,320 --> 00:35:32,800
Speaker 6: to the Bottle and Bond Act. Obviously, with George Garvin

709
00:35:32,840 --> 00:35:37,840
Speaker 6: Brown being so gung ho about quality and consistency, the

710
00:35:37,840 --> 00:35:40,640
Speaker 6: Bottle and Bond Act was very important to George, and

711
00:35:40,800 --> 00:35:44,120
Speaker 6: so he wanted to pay homage to that and create

712
00:35:44,120 --> 00:35:46,320
Speaker 6: a bottle in Bond which is just, you know, the

713
00:35:46,440 --> 00:35:49,280
Speaker 6: highest quality of bourbon that you possibly could could drink

714
00:35:49,400 --> 00:35:53,400
Speaker 6: because it goes through all of these different qualifications. So

715
00:35:53,480 --> 00:35:55,839
Speaker 6: next is the nineteen ten, which is also I think

716
00:35:55,880 --> 00:35:58,080
Speaker 6: eighteen ninety seven nineteen ten are kind of neck and

717
00:35:58,160 --> 00:36:02,560
Speaker 6: neck for me. Is a in nineteen ten.

718
00:36:02,560 --> 00:36:04,360
Speaker 1: On, hold on, we're not gonna let you get the

719
00:36:04,480 --> 00:36:06,520
Speaker 1: full nineteen ten. Yes.

720
00:36:06,560 --> 00:36:09,160
Speaker 7: The other one nineteen twenty, nineteen twenty yes.

721
00:36:08,920 --> 00:36:12,120
Speaker 1: So you've got the eighteen seventy yes, eighteen, ninety seven,

722
00:36:12,280 --> 00:36:16,600
Speaker 1: ninety seven, nineteen ten, nineteen twineteen twenty. Yes, that is

723
00:36:17,000 --> 00:36:19,160
Speaker 1: the Whiskey Row series.

724
00:36:19,400 --> 00:36:21,720
Speaker 2: So I don't know if we're going gets all them fingers, sure,

725
00:36:21,880 --> 00:36:23,879
Speaker 2: but our plan is to get to as many as

726
00:36:23,920 --> 00:36:26,800
Speaker 2: humanly possible and then maybe sleep here tonight.

727
00:36:27,920 --> 00:36:29,439
Speaker 3: Yes, we'll get a cat.

728
00:36:29,480 --> 00:36:30,200
Speaker 7: We'll wheel you out.

729
00:36:31,239 --> 00:36:36,319
Speaker 1: Let me need a cot Madison tracer. Yes, from old parts.

730
00:36:36,400 --> 00:36:37,239
Speaker 1: I appreciate. Yeah.

731
00:36:37,280 --> 00:36:40,160
Speaker 2: Being with us, we'll get into more conversations. Okay, here, guys,

732
00:36:40,280 --> 00:36:41,720
Speaker 2: this is a trink smoke.

733
00:36:42,480 --> 00:36:43,439
Speaker 1: You need a good entree.

734
00:36:43,800 --> 00:36:47,680
Speaker 2: Defiancebeef dot Com great sponsor of ours, where you can

735
00:36:47,800 --> 00:36:49,839
Speaker 2: order a quarter, cow, a half or a full. You

736
00:36:49,880 --> 00:36:52,040
Speaker 2: get it butchered exactly the way you want it, and

737
00:36:52,080 --> 00:36:55,680
Speaker 2: it's delivered directly to your door, frozen in the vacuum pack,

738
00:36:55,960 --> 00:36:58,359
Speaker 2: ready to go. They are a farm right here in

739
00:36:58,360 --> 00:37:01,359
Speaker 2: Indiana and they are just serving up some of the

740
00:37:01,400 --> 00:37:04,000
Speaker 2: best rib eyes and tenderloins.

741
00:37:04,120 --> 00:37:05,360
Speaker 1: It strips the ground.

742
00:37:05,440 --> 00:37:09,480
Speaker 2: Beef, the brisket, absolutely incredible, everything aged twenty one days.

743
00:37:09,800 --> 00:37:12,680
Speaker 2: The flavor of the tenderness, it is all there and

744
00:37:13,120 --> 00:37:16,080
Speaker 2: you decide how you want it cut, You decide the thickness.

745
00:37:16,120 --> 00:37:18,640
Speaker 2: I actually got the call from the butcher yesterday. Got

746
00:37:18,680 --> 00:37:20,400
Speaker 2: a call him and say, Okay, here's.

747
00:37:20,120 --> 00:37:21,680
Speaker 1: What I want. I'm ready to go.

748
00:37:22,040 --> 00:37:24,720
Speaker 2: I'm telling you I'm gonna have my beef in a week.

749
00:37:24,800 --> 00:37:27,359
Speaker 2: I have been waiting, i have been patient. I've been

750
00:37:27,400 --> 00:37:29,480
Speaker 2: like you don't worry about me. Last I want to

751
00:37:29,520 --> 00:37:31,920
Speaker 2: see everybody else to be happy. People have been ordering you.

752
00:37:31,960 --> 00:37:35,000
Speaker 2: Go to Defiancebeef dot com, use promo code eat drink smoke.

753
00:37:35,200 --> 00:37:38,000
Speaker 2: Get one hundred and fifty dollars off your order right there,

754
00:37:38,239 --> 00:37:39,239
Speaker 2: easy to do.

755
00:37:39,920 --> 00:37:41,040
Speaker 3: It has been fantastic.

756
00:37:41,239 --> 00:37:44,719
Speaker 2: The meat is incredible, The quality and the tenderness and

757
00:37:44,760 --> 00:37:46,759
Speaker 2: how well it grills up and how well it's done

758
00:37:46,880 --> 00:37:48,920
Speaker 2: is leftovers spectacular.

759
00:37:49,000 --> 00:37:50,000
Speaker 3: Defiance Beef.

760
00:37:50,320 --> 00:37:53,600
Speaker 2: Defiance Beef dot com and use promo code eat drink

761
00:37:53,760 --> 00:37:55,720
Speaker 2: smoke that's the name of the show, and.

762
00:37:55,719 --> 00:37:58,000
Speaker 3: You will get one hundred and fifty dollars off your order.

763
00:38:06,880 --> 00:38:11,239
Speaker 2: Old Forester, bourbon and barbecue. Well, of course we left

764
00:38:11,239 --> 00:38:14,560
Speaker 2: the studio for that. We're not crazy. People see drink smoke.

765
00:38:14,640 --> 00:38:17,160
Speaker 2: I'm Tony Katz and that right there is America's favorite

766
00:38:17,200 --> 00:38:17,880
Speaker 2: amateur drinker.

767
00:38:18,120 --> 00:38:20,560
Speaker 1: Fingers molloy, what are we sipping up?

768
00:38:20,560 --> 00:38:22,839
Speaker 7: We're sitting on the eighteen seventy one, eighteen ninety seven.

769
00:38:22,840 --> 00:38:24,880
Speaker 2: We're sipping on the eighteen ninety seven. That is not

770
00:38:24,960 --> 00:38:27,600
Speaker 2: a new member of Eat, Drink Smoke. That's Madison Trackiser

771
00:38:27,760 --> 00:38:30,240
Speaker 2: from Old Barrester who met us out here Big Hoffin's

772
00:38:30,280 --> 00:38:32,080
Speaker 2: Barbecue in Westfield, Indiana.

773
00:38:32,080 --> 00:38:32,919
Speaker 1: We're having this big event.

774
00:38:33,000 --> 00:38:35,000
Speaker 2: We got over one hundred people in here making a

775
00:38:35,120 --> 00:38:38,279
Speaker 2: lot of noise, and we want to come out and

776
00:38:38,800 --> 00:38:40,520
Speaker 2: try some some brisket.

777
00:38:40,800 --> 00:38:42,320
Speaker 1: And we're we're halfway through.

778
00:38:42,160 --> 00:38:44,759
Speaker 2: This pan, and then we're gonna get another pan, and

779
00:38:44,760 --> 00:38:46,719
Speaker 2: then after that we're gonna have some more.

780
00:38:47,000 --> 00:38:49,520
Speaker 1: That's right. We eat our brisket by the pan and

781
00:38:49,600 --> 00:38:50,920
Speaker 1: fingers molloy and Madison.

782
00:38:50,960 --> 00:38:53,960
Speaker 2: We're talking Old Forrester as we're having the eighteen ninety eight,

783
00:38:54,040 --> 00:38:56,240
Speaker 2: eighteen ninety eight Cant.

784
00:38:56,400 --> 00:38:59,600
Speaker 1: It Away, Yes, but not this.

785
00:38:59,719 --> 00:39:02,560
Speaker 2: So we we're talking about this, this Whiskey Rose series.

786
00:39:03,360 --> 00:39:09,840
Speaker 2: But you know, I brought up earlier that Old Foresters seems.

787
00:39:09,480 --> 00:39:12,040
Speaker 1: To be a name that everybody should know.

788
00:39:12,680 --> 00:39:15,440
Speaker 2: And because it's a name that everybody should know, I

789
00:39:15,480 --> 00:39:18,160
Speaker 2: think it's a name that some people push away from.

790
00:39:18,160 --> 00:39:20,160
Speaker 1: No no, no, that's not cool. No no, no, that's not

791
00:39:20,239 --> 00:39:23,240
Speaker 1: half No no, No, that's old school. We often talked about

792
00:39:23,239 --> 00:39:24,640
Speaker 1: how certain.

793
00:39:24,360 --> 00:39:26,440
Speaker 2: Things need to be in the liquor cabinet, like Old

794
00:39:26,480 --> 00:39:30,520
Speaker 2: Granddad one fourteen, it's a must in your liquor cabinet

795
00:39:30,560 --> 00:39:34,239
Speaker 2: for price, for the hit, for everything else that's in there.

796
00:39:34,840 --> 00:39:39,239
Speaker 2: How do you describe Old Forester Bourbons versus what's out

797
00:39:39,280 --> 00:39:40,000
Speaker 2: on the scene now?

798
00:39:40,200 --> 00:39:43,320
Speaker 6: Absolutely, I think that this brand is just dipped in history.

799
00:39:43,640 --> 00:39:45,680
Speaker 6: I mean, we have a whole Whiskey Row series just

800
00:39:46,560 --> 00:39:49,160
Speaker 6: talking about the years in the history of Old Forester

801
00:39:49,520 --> 00:39:51,160
Speaker 6: and it comes with a story itself.

802
00:39:51,200 --> 00:39:52,160
Speaker 7: So people love to hear it.

803
00:39:52,200 --> 00:39:54,919
Speaker 6: They love to sip on something that they know has

804
00:39:55,320 --> 00:39:59,040
Speaker 6: integrity and value and quality. And so I think that's

805
00:39:59,080 --> 00:40:02,240
Speaker 6: what separates UH at least the Whiskey Roast series apart

806
00:40:02,239 --> 00:40:05,080
Speaker 6: from everything else. And then we have our core products

807
00:40:05,120 --> 00:40:07,080
Speaker 6: as well. Our eighty six proof, our hundred proof, our

808
00:40:07,160 --> 00:40:10,920
Speaker 6: rye is a new addition to the core and it

809
00:40:10,960 --> 00:40:14,840
Speaker 6: is there are more so for you know, your everyday cocktails,

810
00:40:14,840 --> 00:40:16,759
Speaker 6: your old fashions, if you're making one at home, you

811
00:40:16,800 --> 00:40:19,160
Speaker 6: need eighty six proof. If you're not really feeling to

812
00:40:19,160 --> 00:40:20,960
Speaker 6: to like you didn't really have that bad of a day,

813
00:40:21,320 --> 00:40:23,000
Speaker 6: that's what you go for But I think that the

814
00:40:23,040 --> 00:40:26,719
Speaker 6: Whiskey ROAs series specifically is what gives old Forsters such

815
00:40:26,760 --> 00:40:28,160
Speaker 6: a push in the industry.

816
00:40:29,200 --> 00:40:32,680
Speaker 1: Let me ask you something about customers. You know bourbon

817
00:40:32,760 --> 00:40:37,960
Speaker 1: drinkers are very passionate. What is something that bourbon drinkers

818
00:40:37,960 --> 00:40:41,120
Speaker 1: obsess about that you think maybe is something that isn't

819
00:40:41,160 --> 00:40:42,200
Speaker 1: really all that important.

820
00:40:42,440 --> 00:40:44,080
Speaker 7: Oh man, you're gonna hate me for this. I think

821
00:40:44,120 --> 00:40:44,759
Speaker 7: it's high proof.

822
00:40:47,239 --> 00:40:49,759
Speaker 1: As if she knew who she was talking to.

823
00:40:51,760 --> 00:40:55,440
Speaker 7: I I understand the high proof.

824
00:40:55,200 --> 00:41:05,520
Speaker 1: Thing, but yes, you know what August exactly, I.

825
00:41:08,320 --> 00:41:12,120
Speaker 6: Don't think that it's a I don't know personally, I'm

826
00:41:12,160 --> 00:41:14,839
Speaker 6: getting heartburn if I'm drinking something to you high proof.

827
00:41:14,840 --> 00:41:15,920
Speaker 7: An old Forester gets up there.

828
00:41:15,960 --> 00:41:18,440
Speaker 6: You know, they have a barrel proof selection of a

829
00:41:18,480 --> 00:41:22,720
Speaker 6: personal selection within their barrel program, and I've seen barrels

830
00:41:22,719 --> 00:41:24,480
Speaker 6: that are up to one hundred and forty proof. It's

831
00:41:24,560 --> 00:41:27,719
Speaker 6: crazy and that's just not one hundred percent my jam.

832
00:41:27,760 --> 00:41:29,440
Speaker 6: But I know that that's a huge push in the

833
00:41:29,800 --> 00:41:32,680
Speaker 6: bourbon industry. But it's also it doesn't matter what I think,

834
00:41:32,719 --> 00:41:35,240
Speaker 6: It matter who's what you the person who's drinking the alcohol.

835
00:41:35,280 --> 00:41:38,040
Speaker 1: Things well as speaking as a guy that's six three

836
00:41:38,880 --> 00:41:46,279
Speaker 1: three pounds, you look great. Sometimes the lower new hoodie,

837
00:41:46,920 --> 00:41:51,000
Speaker 1: the lower proof bourbon can hit me like bourbon flavored chnops.

838
00:41:51,480 --> 00:41:53,680
Speaker 7: Okay, so yeah, absolutely, I like.

839
00:41:53,719 --> 00:41:56,160
Speaker 1: To sometimes delve into the higher proof.

840
00:41:56,400 --> 00:41:57,480
Speaker 7: Absolutely, I don't think.

841
00:41:57,520 --> 00:42:00,239
Speaker 6: I I do agree that I think that some maybe

842
00:42:00,239 --> 00:42:03,279
Speaker 6: eighty proof bourbon can come off a little floppy sometimes.

843
00:42:03,600 --> 00:42:05,440
Speaker 6: And I wanted to shine through in my cocktail for sure.

844
00:42:05,440 --> 00:42:07,080
Speaker 6: I don't want it to be covered up by a

845
00:42:07,200 --> 00:42:08,680
Speaker 6: juice and sugar and everything else.

846
00:42:09,840 --> 00:42:11,480
Speaker 7: But I think, like when you get up to like

847
00:42:11,560 --> 00:42:14,120
Speaker 7: over one hundred and twenty is kind of where my

848
00:42:14,680 --> 00:42:15,359
Speaker 7: line is drawn.

849
00:42:16,440 --> 00:42:18,760
Speaker 1: What's the most surprising place you've seen Old Forester?

850
00:42:20,760 --> 00:42:23,240
Speaker 7: I would be surprised if I didn't see Old Forester anywhere.

851
00:42:23,400 --> 00:42:23,640
Speaker 1: Good.

852
00:42:25,440 --> 00:42:26,000
Speaker 3: Wow?

853
00:42:26,239 --> 00:42:28,680
Speaker 1: What can I do to put you in this board today?

854
00:42:30,480 --> 00:42:37,560
Speaker 1: How you get the job? Talking Aboutison Jackson of Old Forester?

855
00:42:38,000 --> 00:42:39,320
Speaker 1: I'm saying you're from a festers.

856
00:42:40,760 --> 00:42:43,000
Speaker 7: Yeah, it's a gray line.

857
00:42:42,840 --> 00:42:43,080
Speaker 1: You know.

858
00:42:44,600 --> 00:42:48,880
Speaker 2: I think it was interesting that my question didn't get answered,

859
00:42:48,880 --> 00:42:50,200
Speaker 2: but rabit got dismissed.

860
00:42:50,400 --> 00:42:54,040
Speaker 1: You think I'm wrong in the approach when i'm I

861
00:42:54,200 --> 00:42:58,040
Speaker 1: think the people view the brand. I think it's true. Yeah,

862
00:42:58,080 --> 00:43:00,160
Speaker 1: And they view the brand and they say that.

863
00:43:00,360 --> 00:43:04,719
Speaker 2: Was then, or it's something that isn't marketed slick is

864
00:43:04,719 --> 00:43:08,160
Speaker 2: it talked about by name the site or name the whatever,

865
00:43:08,640 --> 00:43:10,680
Speaker 2: So therefore it kind of gets moved down.

866
00:43:11,200 --> 00:43:13,880
Speaker 1: So how do you with a brand that has a

867
00:43:14,040 --> 00:43:14,960
Speaker 1: history and heritage?

868
00:43:15,120 --> 00:43:19,320
Speaker 2: Yeah, how do you compete against a world of Instagram marketing?

869
00:43:19,640 --> 00:43:19,839
Speaker 1: Yeah?

870
00:43:19,880 --> 00:43:21,759
Speaker 6: I think it's all about the quality, honestly. I mean,

871
00:43:21,760 --> 00:43:24,439
Speaker 6: you taste the juice and his quality juice. And I'm

872
00:43:24,440 --> 00:43:26,160
Speaker 6: not gonna ask you to rank your favorite bourbons and

873
00:43:26,160 --> 00:43:27,160
Speaker 6: bourbons here in front of me.

874
00:43:27,239 --> 00:43:29,640
Speaker 1: But we just did that. Oh okay, just did that.

875
00:43:29,560 --> 00:43:32,719
Speaker 2: Our top three bourbons, our top three cigars. You can

876
00:43:32,719 --> 00:43:34,840
Speaker 2: find those an ecrigxmokeshow dot com, wherever it is. You

877
00:43:34,840 --> 00:43:37,839
Speaker 2: get the podcast, Yeah you should. Uh and uh my

878
00:43:37,960 --> 00:43:40,000
Speaker 2: top bourbon was a rum his top.

879
00:43:40,760 --> 00:43:46,200
Speaker 6: Perfect, All right, I think, But going back to your question,

880
00:43:46,280 --> 00:43:47,680
Speaker 6: I do think it is about a lot of quality,

881
00:43:47,680 --> 00:43:49,880
Speaker 6: and like that's ultimately what I see in the market

882
00:43:49,880 --> 00:43:53,040
Speaker 6: when I'm out. People want the story, they want the ull,

883
00:43:53,120 --> 00:43:56,040
Speaker 6: the high quality, what they're what they can count on.

884
00:43:56,480 --> 00:43:58,360
Speaker 6: They don't want to taste something like oh god, I'm

885
00:43:58,520 --> 00:44:00,520
Speaker 6: so glad that I never have to try that again.

886
00:44:00,520 --> 00:44:01,640
Speaker 7: I don't have to buy this bottle.

887
00:44:01,880 --> 00:44:03,800
Speaker 6: I think Old Forester really corners the market in the

888
00:44:03,840 --> 00:44:07,279
Speaker 6: sense of having that higher rye. It's not a high rye,

889
00:44:07,280 --> 00:44:09,520
Speaker 6: but having that higher rye in the Mashville giving it

890
00:44:09,560 --> 00:44:13,839
Speaker 6: that spice, that signature spice that it's got. I don't

891
00:44:13,880 --> 00:44:15,400
Speaker 6: get a ton of banana, but I know some people

892
00:44:15,400 --> 00:44:16,920
Speaker 6: can kind of pick up on the banana from the

893
00:44:16,960 --> 00:44:18,680
Speaker 6: yeast that brown form and uses a little bit with

894
00:44:18,760 --> 00:44:21,400
Speaker 6: Jack Daniels with Woodford reserve. Some people can pick up

895
00:44:21,400 --> 00:44:23,640
Speaker 6: on that. But I'm not one of those. But there's

896
00:44:24,080 --> 00:44:28,120
Speaker 6: just so many history and story things that I think

897
00:44:28,200 --> 00:44:30,799
Speaker 6: really pushes the foe and it is, you know, your

898
00:44:30,840 --> 00:44:34,040
Speaker 6: granddad's whiskey at some point. Like this brand has been

899
00:44:34,040 --> 00:44:36,040
Speaker 6: around for a long time, so like pushing it into

900
00:44:36,040 --> 00:44:38,600
Speaker 6: the market in front of new consumers is always going

901
00:44:38,640 --> 00:44:40,759
Speaker 6: to be a challenge. But I think if we can

902
00:44:40,840 --> 00:44:44,040
Speaker 6: show that we have like a track record of being

903
00:44:44,160 --> 00:44:46,399
Speaker 6: a great product, then ultimately we'll get there.

904
00:44:47,239 --> 00:44:52,719
Speaker 1: What's the difference in how bourbon drinkers talk online versus

905
00:44:52,760 --> 00:44:54,640
Speaker 1: how they talk about bourbon in person.

906
00:44:54,920 --> 00:44:57,680
Speaker 7: That's a good I don't really know. I don't listen to.

907
00:44:57,640 --> 00:45:07,759
Speaker 6: A whole lot, I uh, being no I'm I'm more

908
00:45:07,800 --> 00:45:09,960
Speaker 6: in person, I'm I'm not. I have to as a

909
00:45:10,000 --> 00:45:12,960
Speaker 6: true gen z, I uh block myself out of my

910
00:45:13,000 --> 00:45:15,800
Speaker 6: social media apps pretty regularly so I don't get sucked

911
00:45:15,840 --> 00:45:18,440
Speaker 6: into it because I've got work to do. So I

912
00:45:18,480 --> 00:45:21,520
Speaker 6: don't really see a whole lot of bourbon content online,

913
00:45:21,560 --> 00:45:23,120
Speaker 6: So I don't know that I can speak to it

914
00:45:23,160 --> 00:45:25,279
Speaker 6: truly in the way that you would like me to.

915
00:45:25,360 --> 00:45:26,760
Speaker 6: But I do see a lot of like in person,

916
00:45:27,160 --> 00:45:30,880
Speaker 6: people are trying stuff, people are picking out notes that

917
00:45:30,920 --> 00:45:33,799
Speaker 6: maybe somebody else suggested. The power of suggestion is huge

918
00:45:33,840 --> 00:45:34,919
Speaker 6: with the product with with.

919
00:45:36,760 --> 00:45:40,440
Speaker 1: All the time. Ye, as far as you know, we

920
00:45:40,480 --> 00:45:43,279
Speaker 1: respect everybody out there doing bourbon reviews. But sometimes we'll

921
00:45:43,320 --> 00:45:45,600
Speaker 1: see reviews and we'll be like, oh, come on, yeah,

922
00:45:45,719 --> 00:45:50,680
Speaker 1: you really pick that out. Yeah, do you notice that

923
00:45:50,760 --> 00:45:51,120
Speaker 1: as well?

924
00:45:51,239 --> 00:45:51,960
Speaker 7: Yeah, a little bit.

925
00:45:52,320 --> 00:45:54,279
Speaker 6: You put one word out there and then it's just

926
00:45:54,400 --> 00:45:57,640
Speaker 6: riffs off of that one flavor profile sometimes, So I

927
00:45:57,640 --> 00:45:58,040
Speaker 6: could see that.

928
00:45:58,239 --> 00:46:00,520
Speaker 2: Yeah, So you agree that most people are full of

929
00:46:00,520 --> 00:46:01,920
Speaker 2: craft where they're talking totally.

930
00:46:02,160 --> 00:46:09,000
Speaker 6: Absolutely The bush madsin.

931
00:46:08,719 --> 00:46:12,120
Speaker 2: Traviser Old Forrester, Uh, you can find it at your

932
00:46:12,120 --> 00:46:13,040
Speaker 2: favorite liquor store.

933
00:46:13,239 --> 00:46:15,120
Speaker 1: We're doing the eighteen ninety seven right now.

934
00:46:15,520 --> 00:46:17,960
Speaker 7: Yeah, absolutely, it's.

935
00:46:17,640 --> 00:46:22,320
Speaker 1: Only took five tries right there. We're gonna keep drinking.

936
00:46:22,320 --> 00:46:26,920
Speaker 2: We're gonna keep eating brisket here Big Hoffa's Barbecue in Westfield, Indiana.

937
00:46:27,120 --> 00:46:29,320
Speaker 2: Don't forget to find everything we do at Eating Smokeshow

938
00:46:29,360 --> 00:46:31,640
Speaker 2: dot com and the podcast. Make sure you share this

939
00:46:31,719 --> 00:46:35,680
Speaker 2: podcast with all of your friends. Get it out there

940
00:46:35,719 --> 00:46:38,280
Speaker 2: to the people, and check out the new site Eating Smoke.

941
00:46:38,080 --> 00:46:41,480
Speaker 1: Show dot com. It is fantastic. Keep it here t

942
00:46:41,640 --> 00:46:42,160
Speaker 1: Tring Smoke.

943
00:46:49,239 --> 00:46:53,320
Speaker 2: We talk often about the business and how tough things

944
00:46:53,360 --> 00:46:55,799
Speaker 2: have been where this economy is at, and how people

945
00:46:55,840 --> 00:46:58,040
Speaker 2: have changed their patterns.

946
00:46:58,320 --> 00:46:59,480
Speaker 1: That's very real.

947
00:46:59,719 --> 00:47:02,040
Speaker 2: When we talk about bourbons, we talked about cigars. It's

948
00:47:02,080 --> 00:47:04,959
Speaker 2: also true when we talk about food. It's eatdrink smoke.

949
00:47:05,040 --> 00:47:08,279
Speaker 2: I'm Tony Katz well fingers malloy is grabbing some food

950
00:47:08,360 --> 00:47:12,200
Speaker 2: right now because we are a Big Hopas Barbecue in Indianapolis, Indiana,

951
00:47:12,239 --> 00:47:15,520
Speaker 2: actually Westfield, Indiana, just north of Indianapolis, and that is.

952
00:47:15,480 --> 00:47:16,400
Speaker 1: Big Hop himself.

953
00:47:16,440 --> 00:47:20,319
Speaker 2: That is Adam Hoffman right there, Big Hopas Barbecue. I

954
00:47:20,360 --> 00:47:23,279
Speaker 2: actually have a platter right here of one of their

955
00:47:23,320 --> 00:47:26,200
Speaker 2: best sellers, which is called the Hoffinator.

956
00:47:26,239 --> 00:47:27,880
Speaker 3: Really quick, what is the Hoppinator.

957
00:47:28,040 --> 00:47:31,000
Speaker 8: It's a loaded fries top with big beans, bac and cheese,

958
00:47:31,040 --> 00:47:34,799
Speaker 8: pull pork, barbecue sauce, ranch tressing, and house may seasonings.

959
00:47:35,040 --> 00:47:40,120
Speaker 2: So before anything, while, while I eat this, your it's

960
00:47:40,200 --> 00:47:41,120
Speaker 2: it's all barbecue.

961
00:47:41,200 --> 00:47:42,080
Speaker 1: You do it all here.

962
00:47:42,239 --> 00:47:47,760
Speaker 2: The brisket is spectacular, but it's a Your menu items

963
00:47:48,120 --> 00:47:52,040
Speaker 2: aren't typical because in my world, this is basically a

964
00:47:53,320 --> 00:47:56,160
Speaker 2: Southwest Routeaine at some stage of the game, and you're

965
00:47:56,160 --> 00:47:58,320
Speaker 2: a California guy, How does this get.

966
00:47:58,200 --> 00:47:58,680
Speaker 1: On the menu?

967
00:47:58,920 --> 00:48:02,000
Speaker 8: We took a bold moved by creating these menu items

968
00:48:02,040 --> 00:48:05,120
Speaker 8: a long time ago. We still have the traditional barbecue,

969
00:48:05,120 --> 00:48:07,400
Speaker 8: the ribs, the brisket, the pork, the chicken, but we

970
00:48:07,440 --> 00:48:10,080
Speaker 8: wanted to do something a little different and think out

971
00:48:10,080 --> 00:48:12,319
Speaker 8: of the box on barbecue. And this started twenty three

972
00:48:12,400 --> 00:48:15,799
Speaker 8: years ago. We started creating these crazy menu items and

973
00:48:16,480 --> 00:48:19,520
Speaker 8: people over time started to trust that they all were

974
00:48:19,560 --> 00:48:23,359
Speaker 8: good because each one of them turned out wonderful. So

975
00:48:23,680 --> 00:48:24,399
Speaker 8: people love them.

976
00:48:24,560 --> 00:48:26,280
Speaker 3: Crazy menu items. Coming from a place.

977
00:48:27,200 --> 00:48:28,600
Speaker 1: Was it family?

978
00:48:28,719 --> 00:48:32,839
Speaker 2: Was it the southern California roots? What kind of get

979
00:48:32,920 --> 00:48:33,640
Speaker 2: you to this place?

980
00:48:34,080 --> 00:48:37,040
Speaker 8: I think just the travels I've had over the last

981
00:48:37,320 --> 00:48:40,239
Speaker 8: thirty years of my life, learning how to cook and

982
00:48:40,880 --> 00:48:43,879
Speaker 8: picking different things from different cultures and melting it into

983
00:48:43,920 --> 00:48:47,560
Speaker 8: a different kind of menu item here at the restaurant.

984
00:48:47,719 --> 00:48:50,480
Speaker 8: So it's just the things that I've tried at other places.

985
00:48:50,840 --> 00:48:53,160
Speaker 8: I've taken little pieces of it and I've brought it

986
00:48:53,160 --> 00:48:57,040
Speaker 8: to my restaurant here and just wanted to do something different.

987
00:48:58,200 --> 00:48:59,040
Speaker 1: Barbecue.

988
00:48:59,480 --> 00:49:01,760
Speaker 2: And you know, we wrote the book Let's Go Bbq

989
00:49:01,920 --> 00:49:05,360
Speaker 2: when you were unbelievably helpful in that Let's Go Bbq Recipes,

990
00:49:05,400 --> 00:49:07,239
Speaker 2: Tips and Tails from the Pit. You can find that

991
00:49:07,280 --> 00:49:11,920
Speaker 2: at Amazon dot com and get it for yourself. People

992
00:49:11,960 --> 00:49:14,120
Speaker 2: think it's got to come from Texas. Brisket has to

993
00:49:14,120 --> 00:49:17,160
Speaker 2: come from Texas, or you can do a North Carolina style.

994
00:49:17,440 --> 00:49:18,560
Speaker 1: No one thinks of Indiana.

995
00:49:18,840 --> 00:49:21,839
Speaker 2: Correct, this place, this Crossroads of America conversation is something.

996
00:49:21,840 --> 00:49:22,480
Speaker 1: It's very real.

997
00:49:22,760 --> 00:49:25,600
Speaker 2: But they really don't think of the Midwest as a

998
00:49:25,640 --> 00:49:29,319
Speaker 2: place for this kind of food. How did you introduce

999
00:49:29,640 --> 00:49:31,920
Speaker 2: barbecue to the Midwest.

1000
00:49:32,560 --> 00:49:35,400
Speaker 8: No, great cooks are everywhere. Really, we're all transplants. I'm

1001
00:49:35,400 --> 00:49:38,440
Speaker 8: from California. I moved here to do something different. I

1002
00:49:38,440 --> 00:49:40,719
Speaker 8: couldn't do this in California. It was too hard to

1003
00:49:40,719 --> 00:49:42,920
Speaker 8: do in California. So I decided to come to a

1004
00:49:42,960 --> 00:49:45,920
Speaker 8: town that didn't have the right set up, the right barbie.

1005
00:49:46,200 --> 00:49:47,480
Speaker 1: It just to be for clarity.

1006
00:49:47,520 --> 00:49:50,080
Speaker 2: It was too hard to do because of the initial

1007
00:49:50,239 --> 00:49:55,279
Speaker 2: buying cost of the regulation of a of a employee.

1008
00:49:54,800 --> 00:49:57,600
Speaker 8: Base, which part yes, everything, all of it, everything, all

1009
00:49:57,640 --> 00:50:00,040
Speaker 8: of it. They have too much red tape. Was this

1010
00:50:00,160 --> 00:50:00,640
Speaker 8: is hard to do.

1011
00:50:01,520 --> 00:50:05,520
Speaker 1: So you come here, you open up. You're saying, hey,

1012
00:50:05,680 --> 00:50:07,040
Speaker 1: this is the way barbecue should be.

1013
00:50:07,120 --> 00:50:11,759
Speaker 2: Your brisket, how do you explain your brisket in comparison

1014
00:50:11,840 --> 00:50:14,879
Speaker 2: to what Franklin's doing in terms of a famous name

1015
00:50:15,400 --> 00:50:18,800
Speaker 2: down in Texas or maybe what some others that you follow,

1016
00:50:18,880 --> 00:50:20,480
Speaker 2: some of the masters you follow are doing.

1017
00:50:20,880 --> 00:50:24,080
Speaker 1: What's what makes you you? What? What did you decide

1018
00:50:24,080 --> 00:50:24,480
Speaker 1: to go with?

1019
00:50:25,520 --> 00:50:28,760
Speaker 8: Well, it comes down to really the time and effort

1020
00:50:28,800 --> 00:50:29,759
Speaker 8: you put into the cut.

1021
00:50:29,800 --> 00:50:29,960
Speaker 1: Right.

1022
00:50:30,000 --> 00:50:31,840
Speaker 8: You start with a with a piece of brisket. It

1023
00:50:31,840 --> 00:50:34,200
Speaker 8: has to be trimm correctly. It comes from the cook

1024
00:50:34,239 --> 00:50:36,480
Speaker 8: that's doing that, the chef that's making those trims right.

1025
00:50:36,520 --> 00:50:39,000
Speaker 8: And then this is seasoning. You create your own blend.

1026
00:50:39,360 --> 00:50:41,439
Speaker 8: You take things from around the country that you tried

1027
00:50:41,440 --> 00:50:44,000
Speaker 8: before that you like, and then you just over time

1028
00:50:44,040 --> 00:50:46,239
Speaker 8: you make it your own. Oh that doesn't work. Oh,

1029
00:50:46,320 --> 00:50:48,680
Speaker 8: this doesn't work, or this does work. Hey, let's stick

1030
00:50:48,760 --> 00:50:51,360
Speaker 8: with let's stick with this recipe. So it's it's just

1031
00:50:51,400 --> 00:50:53,560
Speaker 8: worked for us. And after thirty years of doing it,

1032
00:50:53,960 --> 00:50:56,000
Speaker 8: we've we've gotten better at it.

1033
00:50:56,280 --> 00:50:59,279
Speaker 2: How I mean you brought up the trimming, which I

1034
00:50:59,320 --> 00:51:03,520
Speaker 2: will tell you I have learned over time talking about something,

1035
00:51:03,600 --> 00:51:06,640
Speaker 2: learning over time that when I don't trim the brisket enough,

1036
00:51:07,000 --> 00:51:07,799
Speaker 2: it is not right.

1037
00:51:08,200 --> 00:51:09,320
Speaker 1: I can tell after.

1038
00:51:09,160 --> 00:51:12,840
Speaker 2: The first two hours. Nope, something's wrong. This bark is

1039
00:51:12,840 --> 00:51:15,960
Speaker 2: not gonna set up. It doesn't have the well, the jiggle.

1040
00:51:16,120 --> 00:51:18,440
Speaker 2: I don't know where you are, what the technical termam it.

1041
00:51:18,600 --> 00:51:21,319
Speaker 2: I'm not a doctor, but it doesn't have that. I

1042
00:51:21,360 --> 00:51:25,040
Speaker 2: can tell immediately. And I have taken to doing trimmings

1043
00:51:25,360 --> 00:51:30,520
Speaker 2: that are far closer to the actual meat than ever before. Yeah,

1044
00:51:30,560 --> 00:51:34,520
Speaker 2: what is happening there? Scientifically or into your mind? What's

1045
00:51:34,560 --> 00:51:35,520
Speaker 2: happening when it's too.

1046
00:51:35,440 --> 00:51:38,320
Speaker 8: Much fat, it's not being able to smoke, cannot penetrate,

1047
00:51:38,320 --> 00:51:40,640
Speaker 8: and that he cannot penetrate the inside of that meat. Right,

1048
00:51:40,680 --> 00:51:44,759
Speaker 8: you've got that crust and it's taking so long for

1049
00:51:44,800 --> 00:51:47,520
Speaker 8: that heat to get into that brisket. So you're trimming

1050
00:51:47,520 --> 00:51:50,080
Speaker 8: it correctly. You just want a small little layer of

1051
00:51:50,120 --> 00:51:52,319
Speaker 8: that of that fat to be on top. It's just

1052
00:51:52,320 --> 00:51:54,560
Speaker 8: a flavor. And also you don't want to bite a

1053
00:51:54,560 --> 00:51:56,080
Speaker 8: piece of brisket with a big chunk.

1054
00:51:55,920 --> 00:51:56,520
Speaker 3: Of fat on it.

1055
00:51:56,760 --> 00:51:59,920
Speaker 8: That's another reason why. I mean, some people you're not gonna,

1056
00:52:00,120 --> 00:52:02,400
Speaker 8: not gonna lie, but you want you want it to

1057
00:52:02,440 --> 00:52:05,040
Speaker 8: cook evenly. You want you know, there's obviously bigger parts

1058
00:52:05,040 --> 00:52:06,879
Speaker 8: of the brisket, the point, the flat, but you want

1059
00:52:06,920 --> 00:52:09,960
Speaker 8: it to cook evenly through the brisket. And there's other

1060
00:52:10,000 --> 00:52:11,839
Speaker 8: tricks that you've you know, you lose all the years.

1061
00:52:11,840 --> 00:52:15,160
Speaker 8: It's some people spray with vinegar and rub it with mustard.

1062
00:52:15,239 --> 00:52:16,520
Speaker 8: Everybody has their way of doing it.

1063
00:52:16,560 --> 00:52:17,399
Speaker 1: Are you a binder guy?

1064
00:52:18,040 --> 00:52:20,920
Speaker 8: I mean we we've done it before, but we use

1065
00:52:21,000 --> 00:52:22,920
Speaker 8: like an apple cider vinegar to bind some of the

1066
00:52:22,960 --> 00:52:23,960
Speaker 8: seasonings on there.

1067
00:52:24,120 --> 00:52:24,759
Speaker 1: But not much.

1068
00:52:24,800 --> 00:52:26,440
Speaker 8: It's just really it also has to do with the

1069
00:52:26,440 --> 00:52:28,840
Speaker 8: condition of the fire, what you're using, and the temperature,

1070
00:52:28,920 --> 00:52:31,359
Speaker 8: and there's a lot of things that go into it.

1071
00:52:31,360 --> 00:52:33,480
Speaker 8: Everybody that's tried to brisket at home, they know how

1072
00:52:33,480 --> 00:52:35,120
Speaker 8: hard it is to do with it first ten times.

1073
00:52:35,480 --> 00:52:38,759
Speaker 2: So talking to Adam Hoffman, Big Hop is barbecue, Big

1074
00:52:38,800 --> 00:52:42,080
Speaker 2: Hopfa's h o f f as Big Hopps dot com.

1075
00:52:42,239 --> 00:52:47,240
Speaker 2: That is in Westfield, Indiana. So I don't use a binder,

1076
00:52:47,840 --> 00:52:51,480
Speaker 2: but I do sprints equal parts applesider, vinegar and water.

1077
00:52:51,840 --> 00:52:55,520
Speaker 1: Right, I do that every hour for the first four yep.

1078
00:52:55,560 --> 00:52:57,960
Speaker 1: And it doesn't mean that I'm right. It just means

1079
00:52:58,160 --> 00:52:59,799
Speaker 1: that what that's what I do.

1080
00:53:01,040 --> 00:53:04,520
Speaker 2: When you're making the number of briskets that you're I mean,

1081
00:53:04,560 --> 00:53:07,200
Speaker 2: your restaurant has like we're in the bar part, the

1082
00:53:07,280 --> 00:53:10,080
Speaker 2: tavern part, Big Hopice tavern, what's we call it, right,

1083
00:53:10,080 --> 00:53:12,560
Speaker 2: Big Hopics tavern, and then there's the whole restaurant part,

1084
00:53:12,680 --> 00:53:15,000
Speaker 2: So there's a parker adults, is a part for families.

1085
00:53:16,040 --> 00:53:18,600
Speaker 8: How many seats are you total in the whole restaurant

1086
00:53:18,600 --> 00:53:19,360
Speaker 8: with outdoor seating?

1087
00:53:19,360 --> 00:53:22,960
Speaker 2: Almost three hundred, so that's large. Three hundred seats is

1088
00:53:22,960 --> 00:53:28,520
Speaker 2: a massive presentation. How many briskets are you doing a day,

1089
00:53:28,800 --> 00:53:31,120
Speaker 2: never mind a week because it could change and fluctuate

1090
00:53:31,160 --> 00:53:31,920
Speaker 2: with weekend stuff.

1091
00:53:32,040 --> 00:53:33,080
Speaker 1: How many briskets do you do.

1092
00:53:33,120 --> 00:53:33,440
Speaker 3: In a day?

1093
00:53:33,560 --> 00:53:37,360
Speaker 8: About fifty to sixty briskets a day.

1094
00:53:37,920 --> 00:53:44,759
Speaker 2: The idea of creating consistency in that, where does that

1095
00:53:44,920 --> 00:53:46,560
Speaker 2: come from?

1096
00:53:47,000 --> 00:53:49,400
Speaker 8: That's the hard part? Right with any restaurant's consistency. You

1097
00:53:49,440 --> 00:53:51,359
Speaker 8: want the same brisket you had last time, but you're

1098
00:53:51,360 --> 00:53:53,560
Speaker 8: getting the meat from a different cow, you're cooking at

1099
00:53:53,560 --> 00:53:56,200
Speaker 8: at a different temperature, You're you're you're also taking to

1100
00:53:56,560 --> 00:54:01,480
Speaker 8: account the the firewoods you're using, and the cook that's

1101
00:54:01,480 --> 00:54:04,279
Speaker 8: preparing it. So there's a lot of different factors. But

1102
00:54:05,160 --> 00:54:07,920
Speaker 8: nothing bad makes the cut right. So in the morning,

1103
00:54:07,920 --> 00:54:10,319
Speaker 8: when we check all the briskets after they're cooked, if

1104
00:54:10,320 --> 00:54:12,600
Speaker 8: they're not ready, we cook them longer, and not everything

1105
00:54:12,719 --> 00:54:15,480
Speaker 8: is uniform right. We take this brisket off, we feel it,

1106
00:54:15,480 --> 00:54:17,440
Speaker 8: it looks good, we keep it in the hold, we

1107
00:54:17,520 --> 00:54:20,840
Speaker 8: start chopping it. So there's a lot of things that

1108
00:54:20,920 --> 00:54:23,080
Speaker 8: go into choosing the right briskets for the morning. The

1109
00:54:23,080 --> 00:54:25,920
Speaker 8: hard part is keeping it consistent. It's making all of

1110
00:54:25,960 --> 00:54:28,880
Speaker 8: those the right way. Any guy at home can make

1111
00:54:28,920 --> 00:54:30,920
Speaker 8: a great brisket. Anybody can make a brisket better than

1112
00:54:30,920 --> 00:54:34,440
Speaker 8: me one brisket. But can you do four hundred briskets

1113
00:54:34,440 --> 00:54:37,319
Speaker 8: a week, five hundred biscuits a week and make them

1114
00:54:37,320 --> 00:54:38,920
Speaker 8: all good? That's the hard part.

1115
00:54:39,280 --> 00:54:42,480
Speaker 2: Not asking about your business, but I'm talking about in general,

1116
00:54:42,520 --> 00:54:43,000
Speaker 2: the feeling.

1117
00:54:43,480 --> 00:54:44,480
Speaker 3: How is business?

1118
00:54:44,800 --> 00:54:47,640
Speaker 2: I mean, it's brisket is not a cheap thing to sell,

1119
00:54:47,760 --> 00:54:51,600
Speaker 2: right You're you're asking your customer to spend some dollars.

1120
00:54:52,120 --> 00:54:53,759
Speaker 1: How is it? What is going on out there?

1121
00:54:54,080 --> 00:54:57,920
Speaker 8: Briskets? It's definitely a higher price right now, more than

1122
00:54:57,960 --> 00:55:01,280
Speaker 8: any time I've ever seen it. It's it's been good brisket.

1123
00:55:01,360 --> 00:55:05,719
Speaker 8: Brisket sales are good. Work sales are good. For January,

1124
00:55:06,000 --> 00:55:08,920
Speaker 8: we've been really busy and we're having great events here

1125
00:55:08,920 --> 00:55:11,560
Speaker 8: at the restaurant. We opened the tavern about four months ago,

1126
00:55:11,600 --> 00:55:15,160
Speaker 8: so for us personally, we're doing fine.

1127
00:55:15,800 --> 00:55:21,000
Speaker 2: That's Adam Hoffman right there from Big Hopa's Barbecue.

1128
00:55:21,920 --> 00:55:23,440
Speaker 1: Good Man, good people.

1129
00:55:26,880 --> 00:55:29,360
Speaker 2: There are things that I don't understand in this world,

1130
00:55:29,800 --> 00:55:32,600
Speaker 2: and sometimes I need the help with Fingers Maloy. You

1131
00:55:32,600 --> 00:55:35,799
Speaker 2: can imagine how weird the thing will be if I

1132
00:55:35,840 --> 00:55:36,839
Speaker 2: need the help.

1133
00:55:36,880 --> 00:55:40,040
Speaker 3: From Fingers Maloy. That's hurtful.

1134
00:55:40,360 --> 00:55:41,239
Speaker 1: It's he drink smoke.

1135
00:55:41,320 --> 00:55:43,839
Speaker 2: I'm Tony Katz and that is American's favorite amateur drinker,

1136
00:55:43,920 --> 00:55:44,600
Speaker 2: Fingers Maloy.

1137
00:55:44,840 --> 00:55:46,040
Speaker 1: We are live on the.

1138
00:55:46,040 --> 00:55:49,960
Speaker 2: Scene, actually coming to you from Big Hoffa's Barbecue in Westfield, Indiana,

1139
00:55:50,160 --> 00:55:53,840
Speaker 2: Big Old Forester Night and they're put it together with

1140
00:55:53,920 --> 00:55:58,440
Speaker 2: a big barbecue buffet and we said brisket bourbon.

1141
00:55:58,800 --> 00:56:00,759
Speaker 1: Yeah, we can show up for that. And that's where

1142
00:56:00,760 --> 00:56:01,000
Speaker 1: we are.

1143
00:56:01,080 --> 00:56:05,279
Speaker 2: So thanks to Big Hoppas Big Hoppas dot Com. So

1144
00:56:05,320 --> 00:56:10,239
Speaker 2: the NFL season ended, the playoffs began, and the Baltimore

1145
00:56:10,320 --> 00:56:12,880
Speaker 2: Ravens fired John Harbaugh.

1146
00:56:14,000 --> 00:56:16,960
Speaker 1: They fired John Harball because.

1147
00:56:16,600 --> 00:56:20,880
Speaker 2: A field goal went wide right, laces out Ray Pinkell

1148
00:56:21,960 --> 00:56:25,080
Speaker 2: and they said, okay, your time here is it?

1149
00:56:25,200 --> 00:56:25,880
Speaker 1: Eighteen years?

1150
00:56:26,360 --> 00:56:30,200
Speaker 2: Is something like that at the Ravens is done? And

1151
00:56:30,239 --> 00:56:33,600
Speaker 2: I said, that's a weird firing. That's an odd move.

1152
00:56:34,360 --> 00:56:39,000
Speaker 2: And then the Pittsburgh Steelers lose to the Houston Texans.

1153
00:56:39,000 --> 00:56:43,240
Speaker 2: The Texans have been a juggernaut. I don't think Aaron

1154
00:56:43,320 --> 00:56:47,320
Speaker 2: Rodgers is anything what he was. And they only scored

1155
00:56:47,360 --> 00:56:50,640
Speaker 2: six points. It was thirty for the Texans, six for

1156
00:56:50,719 --> 00:56:54,040
Speaker 2: the Steelers. And the next thing I hear from you

1157
00:56:55,120 --> 00:56:59,520
Speaker 2: is that Mike Tomlin has left. He's done. So I

1158
00:56:59,600 --> 00:57:03,960
Speaker 2: have to say, up, what the hell these two decisions?

1159
00:57:04,680 --> 00:57:07,080
Speaker 2: What in the world is going on in the NFL

1160
00:57:07,920 --> 00:57:11,239
Speaker 2: that you get you're willing to walk from a guy

1161
00:57:11,280 --> 00:57:14,560
Speaker 2: like Harbaugh who has proven success, And clearly there's got

1162
00:57:14,600 --> 00:57:17,880
Speaker 2: to be an issue in Pittsburgh where the Steelers have

1163
00:57:18,160 --> 00:57:19,320
Speaker 2: must have let.

1164
00:57:20,640 --> 00:57:26,040
Speaker 1: Tomlin know that maybe maybe we're done here. Well we

1165
00:57:26,080 --> 00:57:28,600
Speaker 1: can start with Pittsburgh because that's the freshest of the

1166
00:57:28,640 --> 00:57:32,640
Speaker 1: two stories right now. And from all reports, this was

1167
00:57:32,720 --> 00:57:37,080
Speaker 1: Tomlin's decision. Uh he you know, the Rooney family who

1168
00:57:37,080 --> 00:57:40,160
Speaker 1: owns the Steelers, asked him what he wanted to do,

1169
00:57:40,880 --> 00:57:43,880
Speaker 1: and at this point, he just felt like it was

1170
00:57:43,920 --> 00:57:46,480
Speaker 1: time to step away. Now, early reports are that he

1171
00:57:46,600 --> 00:57:50,160
Speaker 1: told uh, the Rooney family that he wanted to step

1172
00:57:50,160 --> 00:57:53,400
Speaker 1: away from coaching. So this isn't a situation where he's

1173
00:57:53,440 --> 00:57:56,960
Speaker 1: stepping away and he's looking for another job. Because there's

1174
00:57:57,000 --> 00:57:59,840
Speaker 1: a ridiculous amount of openings in the NFL right now

1175
00:57:59,880 --> 00:58:00,480
Speaker 1: for head coaches.

1176
00:58:00,480 --> 00:58:02,120
Speaker 3: I think it's like nine.

1177
00:58:01,960 --> 00:58:03,880
Speaker 1: It's three interviews next week.

1178
00:58:04,680 --> 00:58:05,560
Speaker 3: It's about time.

1179
00:58:05,920 --> 00:58:09,120
Speaker 1: I know, personally, if I were going to start an

1180
00:58:09,240 --> 00:58:11,920
Speaker 1: NFL franchise, you would be my first pick as head coach.

1181
00:58:12,080 --> 00:58:14,320
Speaker 2: I should be the first pick as head coach. I

1182
00:58:14,480 --> 00:58:18,840
Speaker 2: can motivate a team of this. There's no doubt. So

1183
00:58:19,160 --> 00:58:22,280
Speaker 2: is Tomlin saying that he would do something else with

1184
00:58:22,440 --> 00:58:23,160
Speaker 2: the organization?

1185
00:58:23,200 --> 00:58:26,000
Speaker 1: Still early on, No, it looks like he said he's

1186
00:58:26,000 --> 00:58:28,680
Speaker 1: stepping away from coaching. So now there's speculation, is he

1187
00:58:28,720 --> 00:58:32,160
Speaker 1: gonna pull Bill Cower where he's gonna walk away from completely.

1188
00:58:32,200 --> 00:58:34,000
Speaker 1: I mean, nineteen years is a long time to be

1189
00:58:34,040 --> 00:58:37,680
Speaker 1: a head coach. Yes, And the other thing too if

1190
00:58:37,680 --> 00:58:42,320
Speaker 1: he if he seeks another job, no job will ever

1191
00:58:42,400 --> 00:58:46,360
Speaker 1: be as good head coaching wise as the head coach

1192
00:58:46,400 --> 00:58:50,200
Speaker 1: of the Pittsburgh Steelers. The owners are very AND's offish.

1193
00:58:50,440 --> 00:58:53,080
Speaker 1: They have a lot of patients. They're gonna let you

1194
00:58:53,160 --> 00:58:55,960
Speaker 1: do what you do, and if there's a little bit

1195
00:58:55,960 --> 00:58:58,760
Speaker 1: of failure along the way, they let you try to

1196
00:58:58,800 --> 00:59:01,240
Speaker 1: work through it to see if things will work out.

1197
00:59:01,280 --> 00:59:04,680
Speaker 1: And they, you know, go really deep into the interview

1198
00:59:04,720 --> 00:59:06,720
Speaker 1: process to make sure they find the right person because

1199
00:59:06,760 --> 00:59:10,680
Speaker 1: they they're not one of these franchises that will hire

1200
00:59:10,720 --> 00:59:12,960
Speaker 1: a guy and then fire him one year or two

1201
00:59:13,080 --> 00:59:17,200
Speaker 1: years later. So it's gonna be interesting to see how

1202
00:59:17,240 --> 00:59:20,640
Speaker 1: this unfolds because many people have said, well, he's aiming

1203
00:59:20,680 --> 00:59:23,880
Speaker 1: for another gig. Well, he apparently told the Rooney's he's

1204
00:59:23,920 --> 00:59:26,600
Speaker 1: not interested in another gig. And even if he is,

1205
00:59:27,480 --> 00:59:30,720
Speaker 1: he's under contract with the Steelers. So the Steelers would

1206
00:59:31,200 --> 00:59:34,760
Speaker 1: most likely require some sort of compensation from another team

1207
00:59:34,800 --> 00:59:37,480
Speaker 1: if he were to go to another team, because you know,

1208
00:59:37,560 --> 00:59:40,120
Speaker 1: they'll work out some sort of draft capital or something

1209
00:59:40,160 --> 00:59:46,320
Speaker 1: like that in a trade. But listen, I and this

1210
00:59:46,400 --> 00:59:49,240
Speaker 1: is a little bit with a Harbaugh two. It's a

1211
00:59:49,360 --> 00:59:51,760
Speaker 1: what have you done for me lately? League? And it's

1212
00:59:51,800 --> 00:59:55,840
Speaker 1: not just the regular season is a success? Is great? Anymore?

1213
00:59:55,840 --> 00:59:59,520
Speaker 1: People want playoff wins, they want super Bowl titles. Yeah,

1214
00:59:59,680 --> 01:00:03,480
Speaker 1: and it's been a while for both coaches. You know,

1215
01:00:04,600 --> 01:00:09,080
Speaker 1: Mike Tomlin has had a ridiculously regular season successful season

1216
01:00:09,320 --> 01:00:12,880
Speaker 1: or six I think he has one season that was

1217
01:00:12,920 --> 01:00:17,720
Speaker 1: a losing record. No zero seasons of a losing record. Yeah,

1218
01:00:17,800 --> 01:00:19,560
Speaker 1: he rallied this year because it was kind of if

1219
01:00:19,560 --> 01:00:21,200
Speaker 1: he at first and he was you know, he had

1220
01:00:21,200 --> 01:00:25,440
Speaker 1: a winning season this year. Nineteen years never having a

1221
01:00:25,480 --> 01:00:28,880
Speaker 1: losing record. I don't think you'll never see that again

1222
01:00:28,920 --> 01:00:32,160
Speaker 1: in the NFL's It'll be lucky if you ever see

1223
01:00:32,400 --> 01:00:38,840
Speaker 1: a coach stick around that long. So I it's it's

1224
01:00:38,840 --> 01:00:41,600
Speaker 1: gonna be really tough, I think. And I can see

1225
01:00:41,640 --> 01:00:45,040
Speaker 1: where Tomlin wouldn't come back unless those those competitive juices

1226
01:00:45,120 --> 01:00:47,280
Speaker 1: just overtake him. He's like, I gotta come back because

1227
01:00:47,320 --> 01:00:51,200
Speaker 1: you're never gonna find another franchise as patient as the

1228
01:00:51,320 --> 01:00:52,440
Speaker 1: as the Pittsburgh Steelers.

1229
01:00:52,640 --> 01:00:55,600
Speaker 2: So now we're here live at Big Hoffa's barbecue, and

1230
01:00:55,600 --> 01:00:58,200
Speaker 2: they're about to start talking about more old Forster. You

1231
01:00:58,240 --> 01:01:00,680
Speaker 2: can actually hear Madison talk talking about the all far

1232
01:01:00,760 --> 01:01:01,840
Speaker 2: starting lighting the whole crowd.

1233
01:01:01,920 --> 01:01:02,720
Speaker 3: No what's up.

1234
01:01:03,080 --> 01:01:06,880
Speaker 2: But this brings us to the Jim Harball conversation. John Harbaugh,

1235
01:01:06,960 --> 01:01:10,040
Speaker 2: John Harper, John Harbaugh. Jim Harbaugh played for the Colts

1236
01:01:10,040 --> 01:01:12,680
Speaker 2: and now coaches the Chargers. That's correct, And they're already

1237
01:01:12,720 --> 01:01:15,440
Speaker 2: getting rid of people and shedding people because of that tobacco,

1238
01:01:15,800 --> 01:01:17,160
Speaker 2: and they and the end of the season and then

1239
01:01:17,200 --> 01:01:23,120
Speaker 2: playoffs the Ravens say goodbye. You're right. There are a

1240
01:01:23,120 --> 01:01:26,160
Speaker 2: tremendous number of head coach openings this year. It's through

1241
01:01:26,160 --> 01:01:29,120
Speaker 2: the roof, but there isn't a tremendous number of head coaches.

1242
01:01:29,880 --> 01:01:34,040
Speaker 2: So you have to make the analysis that you're gonna

1243
01:01:34,040 --> 01:01:36,600
Speaker 2: be able to create a better culture, a better world,

1244
01:01:36,960 --> 01:01:41,880
Speaker 2: a better future without a guy who is a proven winner.

1245
01:01:42,920 --> 01:01:45,480
Speaker 3: Walk me through it. You follow this league, you know

1246
01:01:45,520 --> 01:01:46,040
Speaker 3: these people.

1247
01:01:46,240 --> 01:01:48,360
Speaker 1: It's gonna be interesting to see how this whole thing

1248
01:01:48,360 --> 01:01:50,880
Speaker 1: plays out. Because right now John Harbaugh is kind of

1249
01:01:50,880 --> 01:01:54,840
Speaker 1: sitting in the catbird seat. It feels like once that

1250
01:01:54,960 --> 01:01:59,120
Speaker 1: domino falls, then the other openings will start to be filled,

1251
01:01:59,160 --> 01:02:01,640
Speaker 1: and a lot of it will may retreads from other

1252
01:02:01,920 --> 01:02:06,000
Speaker 1: organizations coaches that just got fired, like Sefanski out of Cleveland,

1253
01:02:06,840 --> 01:02:09,680
Speaker 1: McDaniel out of Miami, which I hope for my Detroit

1254
01:02:09,760 --> 01:02:12,880
Speaker 1: Lions isn't the case because they interviewed him recently to

1255
01:02:12,920 --> 01:02:14,480
Speaker 1: be the offensive.

1256
01:02:14,000 --> 01:02:15,880
Speaker 3: Coordinator in Detroit.

1257
01:02:15,960 --> 01:02:20,000
Speaker 1: But there's a ridiculous amount of openings, and you know,

1258
01:02:20,040 --> 01:02:26,080
Speaker 1: you're seeing even first year coordinators getting interviews for head

1259
01:02:26,080 --> 01:02:29,840
Speaker 1: coaching jobs, which is something you never saw in the

1260
01:02:29,880 --> 01:02:32,480
Speaker 1: pastor if you did, it was, it's really uncommon. But

1261
01:02:32,520 --> 01:02:35,439
Speaker 1: with all these openings, that's that's happening right now.

1262
01:02:36,360 --> 01:02:39,360
Speaker 2: The You know, we often talk with the lack of

1263
01:02:39,400 --> 01:02:44,360
Speaker 2: quarterbacks and being Indianapolis are we watched the Colts just

1264
01:02:44,400 --> 01:02:47,560
Speaker 2: simply fall apart. You had to go back to Philip Rivers,

1265
01:02:47,600 --> 01:02:50,560
Speaker 2: the guy at forty four years old. Now, I don't

1266
01:02:50,560 --> 01:02:52,800
Speaker 2: think he did poorly, but he certainly didn't do great.

1267
01:02:53,080 --> 01:02:55,520
Speaker 2: And Riley Leonard in that last game did better than

1268
01:02:55,520 --> 01:02:58,120
Speaker 2: I think anybody expected. So you might have an interesting

1269
01:02:58,160 --> 01:03:00,600
Speaker 2: quarterback situation going forward in the next year with Daniel

1270
01:03:00,640 --> 01:03:02,479
Speaker 2: Jones and Riley Leonard.

1271
01:03:02,520 --> 01:03:04,320
Speaker 3: I think Anthony Richson's going to get traded. I don't

1272
01:03:04,360 --> 01:03:06,520
Speaker 3: think he'll actually be here. I don't know what you're

1273
01:03:06,560 --> 01:03:11,280
Speaker 3: gonna get for him, But I don't know, Sandwich, And

1274
01:03:11,320 --> 01:03:12,200
Speaker 3: I'm not mad at the dude.

1275
01:03:12,240 --> 01:03:13,000
Speaker 1: It just didn't work.

1276
01:03:13,920 --> 01:03:18,120
Speaker 3: The quarterbacks are hard to find, the coaches are hard

1277
01:03:18,200 --> 01:03:18,680
Speaker 3: to find.

1278
01:03:19,720 --> 01:03:22,880
Speaker 2: Your argument about or your point about the Steelers is

1279
01:03:22,960 --> 01:03:25,760
Speaker 2: really interesting that you have to be willing to let

1280
01:03:25,800 --> 01:03:30,120
Speaker 2: the coach build and grow and let these things come together.

1281
01:03:30,560 --> 01:03:32,760
Speaker 3: Are you saying that nobody's willing to do that anymore?

1282
01:03:32,760 --> 01:03:33,160
Speaker 3: Not anymore.

1283
01:03:33,160 --> 01:03:36,400
Speaker 1: There's too much pressure from the outside, whether it's social

1284
01:03:36,440 --> 01:03:39,320
Speaker 1: media pressure, media pressure in general, or the fact that

1285
01:03:39,360 --> 01:03:42,360
Speaker 1: your season ticket holders are spending a ridiculous amount of

1286
01:03:42,400 --> 01:03:45,840
Speaker 1: money for season tickets and they expect results quickly.

1287
01:03:46,240 --> 01:03:49,320
Speaker 3: Results is one thing. Reality is another.

1288
01:03:50,440 --> 01:03:50,880
Speaker 1: Reality.

1289
01:03:50,960 --> 01:03:53,760
Speaker 3: Is it takes time put systems into place or not?

1290
01:03:53,840 --> 01:03:59,200
Speaker 2: Everybody's Kurt Signetti, By the way, the Iuosers, the Miami

1291
01:03:59,280 --> 01:04:02,360
Speaker 2: Hurricanes National championship, we placed in our bets right now.

1292
01:04:03,840 --> 01:04:09,480
Speaker 1: I will say this, Kurt Signetti, Pittsburgh, Pittsburgh kid, just

1293
01:04:09,520 --> 01:04:10,320
Speaker 1: throwing that out there.

1294
01:04:10,440 --> 01:04:11,520
Speaker 3: I think he's a little old.

1295
01:04:11,720 --> 01:04:13,960
Speaker 1: You are gonna get people a heart attack. He's a

1296
01:04:14,000 --> 01:04:16,320
Speaker 1: little old I think that the Steelers are going to

1297
01:04:16,360 --> 01:04:18,920
Speaker 1: hire someone to be able to hang on to for

1298
01:04:18,960 --> 01:04:19,600
Speaker 1: twenty years.

1299
01:04:20,480 --> 01:04:24,200
Speaker 2: But uh oh, now he was gonna win, and but yeah,

1300
01:04:24,240 --> 01:04:25,480
Speaker 2: I think I was gonna win as well.

1301
01:04:25,480 --> 01:04:26,360
Speaker 1: I certainly hope they do.

1302
01:04:26,680 --> 01:04:30,200
Speaker 2: But I don't think SIG's even interested in in the pros.

1303
01:04:30,480 --> 01:04:34,840
Speaker 1: And IU is paying him a boatload of cash, the

1304
01:04:34,880 --> 01:04:37,280
Speaker 1: third highest paid coach in the in the college right now,

1305
01:04:37,280 --> 01:04:40,320
Speaker 1: that's true, and I don't expect him to move. But

1306
01:04:41,120 --> 01:04:42,840
Speaker 1: if you're a Pittsburgh kid and you grew up a

1307
01:04:42,840 --> 01:04:44,280
Speaker 1: Pittsburgh Steeler fan.

1308
01:04:45,520 --> 01:04:48,760
Speaker 2: Just just saying that is some gross roomor mongering that

1309
01:04:48,800 --> 01:04:50,200
Speaker 2: figures will assume.

1310
01:04:50,480 --> 01:04:54,760
Speaker 1: That is some gross, mean, nasty stuff. Probably Fingers, but

1311
01:04:55,080 --> 01:04:59,280
Speaker 1: that would never happen. Winky winky. When he says winky winky,

1312
01:04:59,680 --> 01:05:09,000
Speaker 1: you know it might, it's not. It's not happening. Fingers

1313
01:05:09,040 --> 01:05:10,280
Speaker 1: Bulloy hit it big.

1314
01:05:10,960 --> 01:05:15,640
Speaker 2: Yeah, Well the man went to a casino and it

1315
01:05:15,680 --> 01:05:16,760
Speaker 2: all came.

1316
01:05:16,640 --> 01:05:20,240
Speaker 3: Up aces with a kicker.

1317
01:05:21,280 --> 01:05:22,000
Speaker 1: Is that what they say?

1318
01:05:22,160 --> 01:05:25,720
Speaker 2: Yes, now I know, see Drink Smoke, I'm Tony Katz.

1319
01:05:25,840 --> 01:05:28,320
Speaker 2: That is Fingers Buoy. Find everything at EA Drinks Smoke

1320
01:05:28,360 --> 01:05:32,360
Speaker 2: Show dot Com. Alive here at Big Hopa's Barbecue, Westfield, Indiana,

1321
01:05:32,360 --> 01:05:35,160
Speaker 2: where we've been enjoying the old forest or bourbon and

1322
01:05:35,200 --> 01:05:39,720
Speaker 2: trying the barbecue and having all the talks. But you

1323
01:05:39,720 --> 01:05:42,320
Speaker 2: you were recently and you've got this up at your site.

1324
01:05:42,880 --> 01:05:48,080
Speaker 2: You recently hit the casino and and and what it big? Yes,

1325
01:05:48,360 --> 01:05:51,360
Speaker 2: but you you were gonna say, there's a story and

1326
01:05:51,400 --> 01:05:51,960
Speaker 2: I haven't.

1327
01:05:51,720 --> 01:05:55,080
Speaker 1: Heard it yet. Do you want to hear the whole thing? Oh, listen,

1328
01:05:55,120 --> 01:05:58,680
Speaker 1: it's I only want to hear this quite a tale. So, yeah,

1329
01:05:58,720 --> 01:06:00,840
Speaker 1: you said, I have it on my sight. And I

1330
01:06:00,880 --> 01:06:03,560
Speaker 1: don't know if we've mentioned these things. Yeah, A fingersmoy

1331
01:06:03,560 --> 01:06:05,560
Speaker 1: dot COM's where you can see everything that I write.

1332
01:06:05,640 --> 01:06:07,040
Speaker 3: I've got Tony kats dot com.

1333
01:06:07,080 --> 01:06:09,720
Speaker 1: Okay, but the things we do here are non political,

1334
01:06:09,840 --> 01:06:11,680
Speaker 1: and that's eat, drink, smubshow dot com. Well, this is

1335
01:06:11,720 --> 01:06:14,400
Speaker 1: definitely not political. So I decided on a weekday, a

1336
01:06:14,680 --> 01:06:19,320
Speaker 1: random Wednesday, that I was going to not go to

1337
01:06:19,360 --> 01:06:23,120
Speaker 1: my day gig but wake up. I love it like

1338
01:06:23,200 --> 01:06:25,080
Speaker 1: I was going to my day gig. And I, as

1339
01:06:25,120 --> 01:06:27,040
Speaker 1: you know, Tony, I get up at two thirty in

1340
01:06:27,080 --> 01:06:30,040
Speaker 1: the morning, God bless you, four thirty in the morning.

1341
01:06:30,160 --> 01:06:31,280
Speaker 1: I said, Okay, you know what you know what I'm

1342
01:06:31,280 --> 01:06:34,000
Speaker 1: gonna do. I'm gonna go to the casino on a

1343
01:06:34,080 --> 01:06:40,640
Speaker 1: random Wednesday morning. So I decided to take the drive

1344
01:06:40,720 --> 01:06:43,840
Speaker 1: to the local casino here, and I'm fighting rush hour

1345
01:06:43,880 --> 01:06:44,720
Speaker 1: traffic to get there.

1346
01:06:44,800 --> 01:06:47,800
Speaker 2: Tony, you don't go to work. Now, You're like, I've

1347
01:06:47,840 --> 01:06:52,680
Speaker 2: seen enough of that place exactly. You go to a casino, yes,

1348
01:06:52,720 --> 01:06:53,600
Speaker 2: And I'm so I'm there.

1349
01:06:53,640 --> 01:06:53,840
Speaker 3: I am.

1350
01:06:53,920 --> 01:06:57,080
Speaker 1: I'm getting ready to walk in before sunrise. And this

1351
01:06:57,120 --> 01:06:59,560
Speaker 1: isn't one of those cool I was up all night

1352
01:06:59,640 --> 01:07:01,960
Speaker 1: and vain gets said, and I'm the sun's about the

1353
01:07:02,040 --> 01:07:05,160
Speaker 1: rise and I'm at the casino. Stories, this is a

1354
01:07:06,040 --> 01:07:09,480
Speaker 1: I fought rush hour traffic to drive to my local casino.

1355
01:07:09,560 --> 01:07:14,800
Speaker 1: It's at seven am. Stories keep going. So I walk

1356
01:07:14,880 --> 01:07:18,680
Speaker 1: in and there there are five people in the joint.

1357
01:07:20,120 --> 01:07:20,440
Speaker 3: Five.

1358
01:07:20,760 --> 01:07:24,120
Speaker 1: I'm surprised there were five. I'd never seen this before,

1359
01:07:24,160 --> 01:07:26,240
Speaker 1: and I'm not sure if you can actually do this

1360
01:07:26,280 --> 01:07:29,000
Speaker 1: because I know so little about craps. There was one

1361
01:07:29,040 --> 01:07:32,560
Speaker 1: guy playing craps at a crabs table all by himself,

1362
01:07:33,160 --> 01:07:35,720
Speaker 1: and I'd never said because if you go to a casino,

1363
01:07:35,960 --> 01:07:39,600
Speaker 1: as you know, Tony, craps is like the most social

1364
01:07:40,360 --> 01:07:42,800
Speaker 1: of all the table games. I mean there's thirty people,

1365
01:07:43,320 --> 01:07:45,680
Speaker 1: you know, huddled around the table, and people are yelling

1366
01:07:45,680 --> 01:07:49,560
Speaker 1: and screaming and cheering, and people are buying precious metals. Yes,

1367
01:07:50,000 --> 01:07:53,600
Speaker 1: and there there was just one guy at this craps table.

1368
01:07:53,640 --> 01:07:57,000
Speaker 1: There's actually some tumbleweed going across the table as he

1369
01:07:57,120 --> 01:08:00,480
Speaker 1: was playing. But you're not playing crap. No, you're not

1370
01:08:00,560 --> 01:08:03,640
Speaker 1: playing black jack. I'm heading. You're not playing back a rat.

1371
01:08:05,320 --> 01:08:09,480
Speaker 1: I'm headed straight for video poker, right, I'll do it

1372
01:08:09,560 --> 01:08:11,480
Speaker 1: along with four other people. Before I though, I go

1373
01:08:11,520 --> 01:08:14,840
Speaker 1: to the self served beverage place looking for some of

1374
01:08:15,160 --> 01:08:16,640
Speaker 1: Columbia's finest.

1375
01:08:16,760 --> 01:08:19,360
Speaker 3: But then I you mean coffee, yes? But then I

1376
01:08:19,439 --> 01:08:21,360
Speaker 3: hit that you mean coffee yes?

1377
01:08:21,400 --> 01:08:25,000
Speaker 1: But then I hit the creamer button and powder came

1378
01:08:25,040 --> 01:08:28,360
Speaker 1: shooting out, white powder, which, oh, so it was Columbia.

1379
01:08:28,360 --> 01:08:31,040
Speaker 1: It looked like something from Columbia wasn't its finest. So

1380
01:08:31,360 --> 01:08:35,120
Speaker 1: I take my coffee cup, have my coffee over to

1381
01:08:35,320 --> 01:08:38,840
Speaker 1: the video poker machine right with a cigar. Ah, it's

1382
01:08:38,960 --> 01:08:42,880
Speaker 1: so wonderful when the casino's empty, because I try to

1383
01:08:42,880 --> 01:08:46,719
Speaker 1: be courteous when it comes to cigar smoking at a casino. Really,

1384
01:08:46,760 --> 01:08:49,519
Speaker 1: I try to find a machine not anywhere near someone.

1385
01:08:49,680 --> 01:08:51,560
Speaker 3: You. On the other hand, you blow smoke right in

1386
01:08:51,600 --> 01:08:55,559
Speaker 3: people's face. I smoke in a nursery.

1387
01:08:55,760 --> 01:08:57,280
Speaker 1: Do what I want? You know nothing?

1388
01:08:57,320 --> 01:08:58,400
Speaker 3: Possibly? Yeah.

1389
01:08:58,479 --> 01:09:01,360
Speaker 1: So I'm sitting there and I'm enjoying my my my

1390
01:09:01,960 --> 01:09:06,519
Speaker 1: cup of Joe that tastes like wax powder and shame right,

1391
01:09:06,680 --> 01:09:09,920
Speaker 1: And I have my cigar and I start gambling. And

1392
01:09:10,360 --> 01:09:13,080
Speaker 1: I didn't realize just how much of an angry loaner

1393
01:09:13,160 --> 01:09:15,479
Speaker 1: you could feel like at a casino when you're losing

1394
01:09:15,520 --> 01:09:17,679
Speaker 1: money and the place is empty.

1395
01:09:18,840 --> 01:09:22,160
Speaker 5: You didn't realize this, No, it was shocking to me.

1396
01:09:22,240 --> 01:09:25,040
Speaker 5: I'm going to say it again with a point. You

1397
01:09:25,439 --> 01:09:28,040
Speaker 5: didn't realize this because I've never been in a local

1398
01:09:28,200 --> 01:09:33,320
Speaker 5: casino at seven am. But so I start gambling. You've

1399
01:09:33,360 --> 01:09:35,360
Speaker 5: been at a local casino at seven am. You just

1400
01:09:35,400 --> 01:09:37,000
Speaker 5: never drove there at seven am.

1401
01:09:38,400 --> 01:09:38,960
Speaker 3: Fair enough.

1402
01:09:40,040 --> 01:09:44,200
Speaker 1: But what was amazing was the vibe. Even though I

1403
01:09:44,240 --> 01:09:51,320
Speaker 1: started losing, it was wonderful. It was cleaner, the music

1404
01:09:51,520 --> 01:09:54,120
Speaker 1: was better. There were no people. There was no one

1405
01:09:54,280 --> 01:09:56,280
Speaker 1: behind me saying, oh, that's a shot a fireball.

1406
01:09:56,479 --> 01:09:58,479
Speaker 3: Yes, they didn't have that new casino smell.

1407
01:09:58,600 --> 01:10:00,719
Speaker 1: I absolutely did. Were you there?

1408
01:10:01,240 --> 01:10:04,799
Speaker 3: Were you playing craps? I wasn't invited. I wasn't invited.

1409
01:10:05,080 --> 01:10:07,599
Speaker 1: Well, you were responsible, and you're you're doing your day

1410
01:10:07,600 --> 01:10:10,320
Speaker 1: gig while I was, and and Tony, I was listening

1411
01:10:10,400 --> 01:10:11,960
Speaker 1: the whole time, were you yeah?

1412
01:10:12,160 --> 01:10:14,840
Speaker 3: At I had my transistor radio right to my ears.

1413
01:10:14,840 --> 01:10:15,719
Speaker 3: I was gambling away.

1414
01:10:16,320 --> 01:10:19,720
Speaker 1: Uh, and so you know, I'm I'm gambling in this

1415
01:10:19,800 --> 01:10:24,679
Speaker 1: casino and I'm like seven people and I actually start

1416
01:10:24,720 --> 01:10:28,280
Speaker 1: to win a little bit and pretty excited about that.

1417
01:10:28,360 --> 01:10:29,240
Speaker 3: So I cash out.

1418
01:10:30,160 --> 01:10:33,760
Speaker 2: And so when you cash out the first time, how

1419
01:10:33,840 --> 01:10:35,679
Speaker 2: much money do you have?

1420
01:10:35,840 --> 01:10:36,160
Speaker 1: Money?

1421
01:10:36,400 --> 01:10:38,160
Speaker 3: Money? Tony? Would you up?

1422
01:10:38,160 --> 01:10:38,639
Speaker 1: Are you up?

1423
01:10:38,680 --> 01:10:38,880
Speaker 3: Ten?

1424
01:10:41,800 --> 01:10:43,559
Speaker 1: You really want to know a dollar amount? You don't

1425
01:10:43,640 --> 01:10:47,280
Speaker 1: have to tell. Okay, listen, I am not a high

1426
01:10:47,920 --> 01:10:51,280
Speaker 1: stake scambler. I played quarter video poker, so I won

1427
01:10:51,320 --> 01:10:53,360
Speaker 1: a thousand dollars on a video poker machine.

1428
01:10:53,479 --> 01:10:54,920
Speaker 3: You know what you get with one thousand dollars?

1429
01:10:55,240 --> 01:10:59,400
Speaker 2: Get yourself some defiance fief defince thief dot com. That's

1430
01:10:59,439 --> 01:11:02,479
Speaker 2: that's exactly you should do with all of your gambling winnings.

1431
01:11:02,680 --> 01:11:05,640
Speaker 2: Get a cow for your family. Don't bet the mortgage,

1432
01:11:06,040 --> 01:11:09,200
Speaker 2: buy yourself a cow so your family eats well. Defiancebeef

1433
01:11:09,320 --> 01:11:12,639
Speaker 2: dot com Indiana Farm to your Table twenty one day aged,

1434
01:11:12,720 --> 01:11:17,040
Speaker 2: incredible beef cut to your specifications. They are fantastic. Overt

1435
01:11:17,080 --> 01:11:19,840
Speaker 2: defiancepef dot com and you use promo code eat drink

1436
01:11:19,880 --> 01:11:21,920
Speaker 2: smoke and you're gonna get one hundred and fifty dollars

1437
01:11:21,960 --> 01:11:24,559
Speaker 2: off your order. It is just an incredible place. You

1438
01:11:24,680 --> 01:11:27,080
Speaker 2: gotta get it for yourself. Quarter coow have coow fol

1439
01:11:27,160 --> 01:11:31,760
Speaker 2: cow whatever it may be. Defiancebeef dot Com promo code

1440
01:11:31,800 --> 01:11:35,599
Speaker 2: eat drink smoke and get your steaks, your rabbis, your strips,

1441
01:11:35,680 --> 01:11:38,600
Speaker 2: your ground beef all twenty one day, aged and incredible.

1442
01:11:38,880 --> 01:11:41,040
Speaker 2: We did the cube steak the other day, made chicken

1443
01:11:41,040 --> 01:11:47,120
Speaker 2: fried steaks first time ever. Oh ever, amazing, amazing Defiance

1444
01:11:47,160 --> 01:11:52,240
Speaker 2: beeef dot com promo code Eat Drink smoke. So you're

1445
01:11:52,280 --> 01:11:53,920
Speaker 2: gambling and you move on to another table.

1446
01:11:54,000 --> 01:11:57,040
Speaker 1: So I'm winning and I'm feeling good. The vibe is

1447
01:11:57,080 --> 01:12:00,799
Speaker 1: great and there's still only like seven people in the casino.

1448
01:12:00,920 --> 01:12:02,200
Speaker 3: So I leave the machine.

1449
01:12:02,240 --> 01:12:04,120
Speaker 1: I start to walk across the other side of the

1450
01:12:04,160 --> 01:12:08,760
Speaker 1: casino and there are two young ladies there employees at

1451
01:12:08,760 --> 01:12:12,479
Speaker 1: the casino, and I overhear this conversation and I had

1452
01:12:12,680 --> 01:12:14,519
Speaker 1: I have to share it with my friends. And now

1453
01:12:14,520 --> 01:12:19,639
Speaker 1: with eat drink smoke nation, because misery loves company. Okay,

1454
01:12:19,840 --> 01:12:23,760
Speaker 1: one lady says to the other you know what I heard,

1455
01:12:24,400 --> 01:12:31,439
Speaker 1: older men give you worms? And then the other woman replied,

1456
01:12:31,640 --> 01:12:37,720
Speaker 1: they do, they give you pinworms. And I kept walking right,

1457
01:12:37,760 --> 01:12:39,400
Speaker 1: which is which is the right thing to do?

1458
01:12:39,439 --> 01:12:40,160
Speaker 3: And that's situation.

1459
01:12:40,320 --> 01:12:43,160
Speaker 1: Yes, And at that point I thought to myself, you

1460
01:12:43,200 --> 01:12:47,200
Speaker 1: know what vibe ruined? Day ruined. I should have stayed

1461
01:12:47,240 --> 01:12:52,720
Speaker 1: in bed. I left, but before I did, I went

1462
01:12:52,800 --> 01:12:56,840
Speaker 1: to the little food court there and I got two

1463
01:12:56,840 --> 01:13:01,360
Speaker 1: free hot dogs, which legend, legend has it, we're worm free.

1464
01:13:01,360 --> 01:13:03,120
Speaker 3: And I stepped over that entire joke.

1465
01:13:03,240 --> 01:13:06,519
Speaker 1: Oh so close. Yeah, so that's what you ever heard?

1466
01:13:06,800 --> 01:13:07,040
Speaker 3: Yeah?

1467
01:13:07,080 --> 01:13:11,760
Speaker 1: Worms and pinworms, worms and pinworms. Who says you can't

1468
01:13:11,840 --> 01:13:14,879
Speaker 1: learn anything about science on a casino floor at seven am?

1469
01:13:15,080 --> 01:13:17,400
Speaker 1: Did any part of you think to say.

1470
01:13:18,160 --> 01:13:19,280
Speaker 3: Excuse me, ladies.

1471
01:13:21,160 --> 01:13:24,479
Speaker 1: I don't mean to interrupt, but what the hell did

1472
01:13:24,520 --> 01:13:29,639
Speaker 1: you just say? No? Sometimes, to quote Don Henley, sometimes

1473
01:13:29,680 --> 01:13:33,400
Speaker 1: you don't look back. You can never look back. Just

1474
01:13:33,479 --> 01:13:35,439
Speaker 1: kept right on walking. I thought he was gonna go

1475
01:13:35,439 --> 01:13:38,800
Speaker 1: with an end of the innocence. Oh nice poll I'm

1476
01:13:38,800 --> 01:13:39,360
Speaker 1: here for you.

1477
01:13:40,000 --> 01:13:42,560
Speaker 3: By the way, I couldn't name another one if I wanted.

1478
01:13:42,200 --> 01:13:46,240
Speaker 1: To legend has it those hot dogs were worm free?

1479
01:13:48,040 --> 01:13:51,880
Speaker 1: Thank you? You went back to the well. Thank you.

1480
01:13:50,880 --> 01:13:54,400
Speaker 9: You couldn't live with your failure. It was a full

1481
01:13:54,560 --> 01:13:57,640
Speaker 9: fathouse moment. So where does it bring you back to

1482
01:13:57,720 --> 01:14:00,960
Speaker 9: the joke? Oh, that's excellent work.

1483
01:14:01,800 --> 01:14:06,280
Speaker 2: Thanks to the people at Big Hop as unbelievably friendly

1484
01:14:06,280 --> 01:14:07,960
Speaker 2: and helpful in the food and everything else.

1485
01:14:08,479 --> 01:14:09,720
Speaker 3: Just been fantastic.

1486
01:14:10,160 --> 01:14:14,160
Speaker 2: And Madison and the team that was here from Old

1487
01:14:14,200 --> 01:14:19,439
Speaker 2: Forrester spectacular enjoyed the lesson, enjoyed the learning. Don't forget

1488
01:14:19,479 --> 01:14:22,040
Speaker 2: to check out the new site, e drink smokeshow dot com.

1489
01:14:22,240 --> 01:14:24,040
Speaker 2: We've got that now on Substax, so you want to

1490
01:14:24,080 --> 01:14:26,960
Speaker 2: make sure you're subscribed over there. A lot of things

1491
01:14:27,000 --> 01:14:29,120
Speaker 2: getting posted, a whole new look, a whole new feel,

1492
01:14:29,640 --> 01:14:33,519
Speaker 2: so much better. And YouTube videos YouTube dot com sactually

1493
01:14:33,600 --> 01:14:37,679
Speaker 2: drink smoke. You want to get those as well. And yes,

1494
01:14:38,080 --> 01:14:40,280
Speaker 2: we will come to your local barbecue place and eat

1495
01:14:40,280 --> 01:14:41,799
Speaker 2: all your barbecue and drink all your bourbon.

1496
01:14:42,040 --> 01:14:45,960
Speaker 3: Yes please, yes please, yes, see drink smoke