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Speaker 1: Welcome to my show. I'm Rashon McDonald, a host of

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Speaker 1: Money Making Conversations Masterclass, where we encourage people to stop

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Speaker 1: reading other people's success stories and start planning your own. Now,

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Speaker 1: you don't want to miss an episode, so please take

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Speaker 1: a moment right now to follow or subscribe to Money

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Speaker 1: Making Conversations Masterclass.

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Speaker 1: You can follow me on iHeartRadio, app, Spotify, Apple Podcasts,

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Speaker 1: or wherever you listen to your podcast. New Money Making

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Speaker 1: Conversations Masterclass episodes drop daily. I want to keep you

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Speaker 1: on alert because my guests provide tips on how you

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Speaker 1: can uplift your community, improve your financial planning, motivation, or

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Speaker 1: advice on how to be a successful entrepreneur. Now, let's

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Speaker 1: get this podcast started.

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Speaker 2: I have a fraternity brother in front of me. He's

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Speaker 2: my guest. Or make a sign five.

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Speaker 1: I actually please this young man, but let me tell

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Speaker 1: you about him before we get into that fraternity talk.

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Speaker 1: After earning an MBA and an MS and miis lost

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Speaker 1: a successful career in business consulting with some of the

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Speaker 1: nation's top firms, helping companies transformed through technology. He is

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Speaker 1: now reviving the legacy of the spare rear barbecue Pit

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Speaker 1: of Greenville, Texas, bringing his family's Cherry's recipe barbecue recipe

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Speaker 1: you know over already seventy year old recipe, seventy year

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Speaker 1: old sauce, and authentic Texas techniques to cook County, Illinois. WHOA,

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Speaker 1: The mission is too simple to become one of the

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Speaker 1: nation's premiere barbecue destinations by delivering unforgivable flavor with world

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Speaker 1: class service. Please work with the money making conversation masterclass,

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Speaker 1: Robert Fitzpatrick.

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Speaker 2: How ain't doing Fratt doing well? Fred?

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Speaker 1: Long time Margie Houston District. Let's get that out of

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Speaker 1: the way. Yes, because I want to go back. I

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Speaker 1: always tell people this, Robert. Okay, because now you're at

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Speaker 1: to barbecue all right. You know he also served our country.

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Speaker 1: Thank you for that.

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Speaker 2: Okay.

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Speaker 1: Navy, right, yes, okay, between the ages of eighteen and

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Speaker 1: twenty two, you know we just fire, you know, we

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Speaker 1: we you know, can't nobody tell us. You know, we

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Speaker 1: talk of the world between eighteen and twenty two, and

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Speaker 1: then after that we kind of like get off target,

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Speaker 1: you know, might get married or might do something like Okay,

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Speaker 1: you joined the Navy and all these things, but that

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Speaker 1: wasn't what you were your dreams between eighteen and twenty two.

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Speaker 2: Now you know mis mb you know.

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Speaker 1: You transformative guy in the tech world with corporations nationwide,

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Speaker 1: can now barbecue. So tell me this, what did you

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Speaker 1: want to do b between the ages of eighteen and

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Speaker 1: twenty two.

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Speaker 3: Between age eighteen and twenty two, I had set out

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Speaker 3: to become an industrial engineer. Prior to that, I actually

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Speaker 3: wanted to be the city manager of the little town

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Speaker 3: that I grew up in, Belle, Texas. In my opinion,

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Speaker 3: it was just a poorly run Even as a teenager,

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Speaker 3: I thought it was a pool.

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Speaker 2: You saw the city and I thought I could do

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Speaker 2: a better job.

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Speaker 3: So I thought. My counselor told me it's really at

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Speaker 3: that time, he said, there's really not a city manager curriculum.

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Speaker 3: He said, but you all to study civil engineer and

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Speaker 3: then you could that would be a good background to

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Speaker 3: be a city match thought about it, thought about it,

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Speaker 3: and at the time, so this is late nineteen seventies,

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Speaker 3: they're not gonna let a black man be a city manager.

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Speaker 3: And then my dad had a business and I thought,

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Speaker 3: I think I'll study industrial engineering because to me, that

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Speaker 3: was engineering applied to business, right, So that's what I

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Speaker 3: was trying to be between eighteen and twenty two, was

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Speaker 3: an industrial engineer.

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Speaker 1: So educate us what exactly is an industrial engineer.

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Speaker 3: And an industrial engineer does it? Like I said, it

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Speaker 3: applies engineering concepts to business. Okay, So an industrial engineer

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Speaker 3: would design business processes. An industrial engineer UPS employees lots

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Speaker 3: of industrial engineers. So time and motion study, shortening distances,

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Speaker 3: shortening work.

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Speaker 1: Did you say the famous thing that UPS trucks are

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Speaker 1: designed or left turns and something like that so they

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Speaker 1: can shorten their delivery routes.

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Speaker 2: Yep, yep, yeap. I believe so, And that was.

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Speaker 1: Tied to indust your engineer, and I'm sure, okay, so

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Speaker 1: just learning how processes work.

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Speaker 3: Right, right, And my thinking was maybe I could use

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Speaker 3: that thought methodology to help my dad's business flourish and growth.

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Speaker 3: And what was his business? And his business was Dad

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Speaker 3: opened the Sparry Barbecue restaurant in nineteen fifty one in Greenville, Texas.

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Speaker 3: That was four years three years before Brown Versus Boarding

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Speaker 3: education at the peak of Kansas that desegregated schools, and

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Speaker 3: so when they opened, it was also against the law

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Speaker 3: for blacks and whites to eat together. Right in restaurants.

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Speaker 3: Dad just broke that law. He said, anybody wants to

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Speaker 3: eat can eat here. So for the next fifty years

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Speaker 3: Dad was serving northeast Texas. Well, I think it's the

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Speaker 3: best barbecue on the planet.

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Speaker 2: Let's talk. Let's talk about that. That's history.

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Speaker 1: You know, to have a forward thinking father, I would

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Speaker 1: have to say courageous. Yes, okay, yeah, you know I'm

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Speaker 1: from Texas, Houston, Texas, so I know what Texas is. Okay,

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Speaker 1: talk about your life growing up with that type of father,

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Speaker 1: that type of environment, because obviously it impacted you because

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Speaker 1: you wanted to run Greenville. You thought you could do

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Speaker 1: a better job, even in seventeen eighteen, so you saw

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Speaker 1: things differently as a young person.

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Speaker 3: Yeah. Well, one of the things I saw was a

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Speaker 3: strong leadership by my dad, letting blacks and whites eat

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Speaker 3: together in the same place. He didn't allow cursing in

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Speaker 3: his restaurant, didn't have music in his restaurant either, because

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Speaker 3: they didn't want to bias you know, country versus R

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Speaker 3: and b versus soul to this good food, just good

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Speaker 3: food in a hole in the wild place in Greenville,

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Speaker 3: Texas that stayed packed. But he didn't allow cursing. So

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Speaker 3: a white person was in his restaurant continuing the curse.

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Speaker 3: So my dad had to come from behind the counter

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Speaker 3: say hey, young man, I don't allow that kind of

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Speaker 3: language in this restaurant. He quieted down, Dad went back

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Speaker 3: to work. That cursing starts up again. Dad picks up

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Speaker 3: a pistol, goes right up to this white man in

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Speaker 3: the nineteen fifties and says, I can do one of

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Speaker 3: two things. I can call it an undertaker of the ambulance.

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Speaker 3: Which one do you prefer? And if I shut up

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Speaker 3: his cursing. So so I had a dad like that,

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Speaker 3: right right.

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Speaker 2: So that anything in the place didn't get burned down overnight.

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Speaker 3: No, suddenly, suddenly, I think a lot of people were

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Speaker 3: scared about that black white.

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Speaker 1: It's a combination of scared in respect and respect. You

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Speaker 1: know what I'm saying, because you know I first of all,

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Speaker 1: I respect anybody who went against the knowing when as

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Speaker 1: he ends up doing.

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Speaker 2: He was a business owner in a business where you

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Speaker 2: know all.

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Speaker 1: The all you know talking about how hard is open

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Speaker 1: the small business today, think about when your dad was

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Speaker 1: trying to do it. Okay, anybody give him a lot

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Speaker 1: of credit wasn't anybody gonna give him a loan. Wasn't

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Speaker 1: anybody in the situation where you had to deal with racism,

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Speaker 1: You had to deal with so many elements of discouragement

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Speaker 1: going home, you know, wondering if somebody gonna rob even

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Speaker 1: when you got home, you might get robbed. So the

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Speaker 1: elements of that really had to have vote. Was it

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Speaker 1: a profound impact on you?

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Speaker 3: I would say profound impact. You mentioned not getting ribbed

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Speaker 3: when you go home. He never got nobody, nobody even

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Speaker 3: challenge to tell and he always took back In those days,

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Speaker 3: you always took home and then you and then you

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Speaker 3: took it to the bank. And they and I'm just

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Speaker 3: sure people knew that, but they also knew he would

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Speaker 3: clock you if, as we said, he busted the capital.

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Speaker 2: And this is really a professial.

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Speaker 4: No documentary on your dad.

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Speaker 3: He did do East Texas State, which is about fifteen

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Speaker 3: miles away now I think they call it Texas and

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Speaker 3: in commerce. Yeah, they did do a documentary on him,

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Speaker 3: so he's interviewed and I do still have that. The

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Speaker 3: local paper that for Black History months did a whole

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Speaker 3: spread on him. Not related to that, but more related

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Speaker 3: to Barbecue National Geographic did a spread on it in

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Speaker 3: nineteen eighty and then some Living magazine also did a

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Speaker 3: spread on it him in the eighties as well, But

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Speaker 3: that was more barbecue.

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Speaker 2: Not so much his personality.

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Speaker 1: I think that that's more about what we're talking about.

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Speaker 1: You know what inspired you?

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Speaker 2: You know? You know am I? You know?

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Speaker 1: You ahead of your time in the management information system,

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Speaker 1: which is what dominates our world today Google phagbook. Anything

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Speaker 1: you do in the social digital space is managing information systems. Now,

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Speaker 1: education played a major role in your life. Talk to

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Speaker 1: us about that. Well, let me say a couple of things.

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Speaker 1: So I'm the youngest of seven. Uh no, gay be

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Speaker 1: me all of us.

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Speaker 2: I got you know, six sisters, two brothers, So you

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Speaker 2: can stop all of that young and.

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Speaker 3: See, all of us had degrees undergrad Five of us

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Speaker 3: have massive degrees.

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Speaker 2: The youngest child meet from from Greenville Tech. Wow. Uh

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Speaker 2: so the youngest time me, I have two masters.

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Speaker 3: Uh and so what I what I began to do,

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Speaker 3: kind of continuing the industrial engineering aspirations, is to help

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Speaker 3: companies improve finance. So in accounting process of this processes

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Speaker 3: really so the mis degree allowed me to understand the

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Speaker 3: technical side more than most financial people, and the NBA

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Speaker 3: allowed me to understand the business side more than technical

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Speaker 3: people do, so I helped them communicate and help improve

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Speaker 3: systems from the Navy to EDESS time and only old

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Speaker 3: people know what DS is. Right, you probably know EDS

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Speaker 3: because you worked that.

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Speaker 2: I be a I've worked for their computer.

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Speaker 3: I worked for consulting companies of both Arthur Anderson and

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Speaker 3: you have to be old to know what that is.

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Speaker 3: And KPMG more recently. Wow, that's a resume.

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Speaker 1: Now, how did you squeeze military service into all of that?

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Speaker 2: That is a great question.

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Speaker 3: So actually my I have two pieces of military service.

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Speaker 3: One was straight active duty, where I was active duty

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Speaker 3: and deployed on the ship. Okay, that was from nineteen

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Speaker 3: eighty six to nineteen ninety, and I was still taking

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Speaker 3: classes while I was. In fact, that's why I went

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Speaker 3: into the Navy to be able to afford college. And

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Speaker 3: then I finished my listener trying to catch up with

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Speaker 3: people my age, so I said I probably should do

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Speaker 3: some more education, and I joined the reserves. So I

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Speaker 3: finished those two degrees, and I both joined eds's Accounting

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Speaker 3: of Financial Leadership Development program and the Navy picked me

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Speaker 3: up as a supply co asser, So I had to

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Speaker 3: I had to do two years of preparation to become

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Speaker 3: a supply cosser in the reserves. But that was only

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Speaker 3: a week and a month and two weeks a year,

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Speaker 3: except for when I got deployed to Iraq right right,

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Speaker 3: that was a straight six months right desert. So that's

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Speaker 3: how I combined those two careers. The reserve career was

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Speaker 3: really only one week in the month and.

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Speaker 2: Two weeks a year.

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Speaker 1: So we know, Robert, long time been knowing your long time,

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Speaker 1: fascinating life.

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Speaker 2: You know, we're going to get to barbecue.

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Speaker 1: But I just want to respect sometimes when I'm when

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Speaker 1: I'm talking to people, you know, they kind of like

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Speaker 1: normalize their lives.

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Speaker 2: They normalize the things around them. You know.

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Speaker 1: You know, see what your dad did is kind of

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Speaker 1: normal to you, you know what I'm saying. But to me,

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Speaker 1: it's like, wow, you know the fact that seven kids

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Speaker 1: all got degrees.

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Speaker 2: You know, see, you know that's normal to you. You

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Speaker 2: know what I'm saying.

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Speaker 1: And and I just want people to understand, who are

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Speaker 1: listening to this show, we all know that's not normal.

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Speaker 1: So I have to ask you this question, why is

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Speaker 1: your family so humble?

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Speaker 2: Humility?

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Speaker 3: Probably because of mom and Dad, but also probably because

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Speaker 3: we are firmly rooted in Christ.

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Speaker 2: So if you try to get bold, he has a

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Speaker 2: way to make you right, right, right right.

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Speaker 3: We try to get right right, he'll make you hump right.

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Speaker 3: I've been through many of those to big experiences. One

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Speaker 3: of those, I would say is pursuing the industrial engineering

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Speaker 3: at the University of Houston. That curriculum was.

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Speaker 1: Tough, absolutely well, you know the thing about it, like

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Speaker 1: anybody you know, and that's a university US of which

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Speaker 1: I graduate from.

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Speaker 2: That's a predominant white institution.

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Speaker 1: And you know, and so when you start talking about

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Speaker 1: your peer group of people who look like you, you know,

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Speaker 1: it was always funny, you know, because we were in

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Speaker 1: fraternity or make us I find we knew a lot

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Speaker 1: of our friends or in all the divine that organization,

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Speaker 1: it looked like a lot of black people, you know,

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Speaker 1: and we moved there is probably about thirty five thousand students.

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Speaker 1: It was only about twenty five hundred dollars at the

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Speaker 1: university center. You see something looking like a ton of us,

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Speaker 1: So we really didn't have, you know, peers we could

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Speaker 1: turn to that looked like us. In the academic arenas

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Speaker 1: on talking about professors and deans and people like that

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Speaker 1: who could. So in my behindsight, I can see there's

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Speaker 1: an advantage to go in to an HBCU because there's

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Speaker 1: a certain degree of relatability and also a general cause

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Speaker 1: to want you to win, you know, because I always

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Speaker 1: tell people in college, as you know, Robert, it's the

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Speaker 1: pyramid of fact. It's a bunch of yards a freshman.

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Speaker 1: But as you go up that pyramid to that tip

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Speaker 1: is less and less, and as you get less and less,

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Speaker 1: that means it's less of us that we're going to

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Speaker 1: go around and have support because guess what, we've been

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Speaker 1: victimized by the pyramid of fact. So let's go back

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Speaker 1: to what your daddy started, barbecue. That's why I got

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Speaker 1: your the show. But you have such a fascinating life, Robert,

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Speaker 1: I have to detour right because you need everybody your

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Speaker 1: dad tell till we started talking about barbecue man, why

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Speaker 1: you want to get in the barbecue business man?

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Speaker 3: Well, I think that's very simple. Again, the leaving college

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Speaker 3: or leaving home to pursue college and they can study.

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Speaker 3: That's your engineering, so I can come back and help

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Speaker 3: my dad better his business. So I think almost everything

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Speaker 3: I was doing, I was thinking I need to be back.

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Speaker 4: So eighteen or twenty two really was about the business.

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Speaker 3: In the back of my mind, I'm thinking I need

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Speaker 3: to be doing that. When I got married in nineteen

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Speaker 3: ninety nine, a little late, but my wife said then,

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Speaker 3: and she still says to this day, well she's not

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Speaker 3: saying this so much now because I'm almost there.

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Speaker 2: She said, you.

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Speaker 3: Need to be barbecuing, and you don't need to be

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Speaker 3: working for these people out you need to be barbecue

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Speaker 3: so awesome. And then as I've traveled around I lived

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Speaker 3: and say, why.

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Speaker 2: Did she say that? I can't just let you go on?

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Speaker 2: Who are you doing that? She said, you need to

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Speaker 2: be doing this.

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Speaker 3: Well, a couple of things. One is she she got

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Speaker 3: to taste the barbecue. Okay, did you deliver it?

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Speaker 2: No, that my dad was so she knows.

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Speaker 3: And then I started because we moved to Virginia where

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Speaker 3: I couldn't get dass barbecue, so I had to start

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Speaker 3: making it on my own. So she started to taste

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Speaker 3: about barbecues and like, that's what you need to be doing.

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Speaker 2: Wow, listen, lord down, what are you barbecuing? What am

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Speaker 2: I barbecue?

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Speaker 3: So my dad's place is called the spare rib. Okay,

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Speaker 3: so that was his special pork spare rib. So of

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Speaker 3: course I'm gonna do that.

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Speaker 2: Okay.

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Speaker 3: When he started too, he used to. He used to

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Speaker 3: get the whole fourth quarter of a cow and cut

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Speaker 3: it himself. Wow, and smoke all of those pieces of meat.

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Speaker 2: Uh huh.

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Speaker 3: Later on they everybody stopped. He was able to get briskets,

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Speaker 3: and briskets just took off. So and I don't have

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Speaker 3: his skill set to know how to cut a four

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Speaker 3: quarter of it. So we'll be cutting up, we'll be

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Speaker 3: smoking briskets, Polish sausage. I'll take the sausage, police sausage,

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Speaker 3: link sausage, and hot links as well. I would change him.

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Speaker 3: People don't do that enough.

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Speaker 4: Yeah, maybe.

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Speaker 1: My greatest passion man and memory is coming out of

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Speaker 1: a nightclub in Houston, Texas and paying two three dollars

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Speaker 1: for that link sandwich man the White brig.

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Speaker 2: Yeah, we gon have hot links yep, yuh.

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Speaker 3: And then one a time I want to have something special,

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Speaker 3: like I'll probably bring some Buddhan up from Louisiana smoking

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Speaker 3: and that'll be the month special for that.

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Speaker 2: Right right right, Smoke bou dat, Smoke bo da Okay. See,

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Speaker 2: here's the thing.

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Speaker 1: I lived in Chicago five years, five years, five years,

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Speaker 1: and so I'll tell you their hands down. Can nobody

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Speaker 1: be Houston food wise, hands out, but Chicago cargo brother.

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Speaker 2: And see a lot of people don't know that.

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Speaker 1: When they used to do the cattle drives, they always

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Speaker 1: went up to Chicago. That's why great steak, great barbecue

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Speaker 1: exists up there because people go Chicago cause everybody want

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Speaker 1: to claim Texas and South Carolina that mustard. And you

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Speaker 1: get up in that Kentucky area. Every every small town

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Speaker 1: in Kentucky got a barbecue stand. It blew me away,

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Speaker 1: expecially orange I think Orangeboro, Kentucky is the barbecue capital

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Speaker 1: of the world. And if you go there, you go

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Speaker 1: they put another barbecue shop some places in Orangeboro.

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Speaker 2: It's ridiculous.

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Speaker 1: And so so when I when I see you're going

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Speaker 1: up there, and now tell everybody.

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Speaker 2: Where you going and why are you going to do

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Speaker 2: barbecue and Chicago? Okay, okay, that's a great question.

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Speaker 3: So what what brought me to the area where I

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Speaker 3: live now is I came to be the Deputy Comptroll

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Speaker 3: and Budget also for the Navy on the Great Lakes

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Speaker 3: Naval Base, had a two hundred million dollar budget and

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Speaker 3: about fifteen people that worked for me. Thank God for technology.

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Speaker 3: So that brought me the Great Lakes. But I knew

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Speaker 3: I wanted to do this barbecue things, so I started

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Speaker 3: looking at locations, found a location closer to Chicago. I'm

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Speaker 3: about fifty miles north of Chicago. Found a place closer

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Speaker 3: to Chicago, and thought, Okay, this is the place. So

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Speaker 3: let me get the word out that I'm going to

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Speaker 3: be here. So I went to one of our tenth

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Speaker 3: district for Mega Fire and one of the brothers that

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Speaker 3: told me that I needed to be in Skokee, Illinois.

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Speaker 3: And you know how we go back and forth with

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Speaker 3: the job. Man, I ain't going to know skoke right,

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Speaker 3: I'm not going to to gear Gear. But I started

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Speaker 3: investigating and just one positive thing after another, and I'm

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Speaker 3: buying building.

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Speaker 2: It's Skokee, right.

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Speaker 3: This particular brother happened happens to be on the board

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Speaker 3: of trustees for the Belgian Skokee. So just so many

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Speaker 3: positive things in the city. The economic development team there,

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Speaker 3: they didn't just it's not like, oh yeah, another restaurants come,

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Speaker 3: It's like they really want me to be there. Yes,

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Speaker 3: we have grants that you can. Yes, we'll help you

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Speaker 3: find a building. Yes, hey, meet this owner of this building.

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Speaker 3: Met the owner, he was fantastic. She So this building

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Speaker 3: that I'm buying is five thousand square feet. I'm gonna

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Speaker 3: act three thousand square feet. But I've got two tenants

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Speaker 3: ridding the other two thousand square So if I don't

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Speaker 3: sell a beef sandwich, that rent's coming in.

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Speaker 2: Well that's the old management sidey. You know what I'm saying.

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Speaker 1: You realize that I always tell people, you know, you

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Speaker 1: buy building what you're doing in the daytime if you're

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Speaker 1: doing stuff at night only, you know. And so you

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Speaker 1: said I got five thousand greet first feet, you partitioned

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Speaker 1: it another thousand thousand for potential rent landlord activity.

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Speaker 3: Yeah, so I'm gonna be a landlord as well as

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Speaker 3: a restaurant too at the same time. But the village's

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Speaker 3: scoche has just been so so positive, inviting, I think.

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Speaker 2: So I'm gonna be downtown.

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Speaker 3: Skokie, right, and it's it's one of those communities areas

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Speaker 3: that's on the comeback. So this barbecue place, this Texas

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Speaker 3: style barbecue place, may be the marquee feature.

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Speaker 2: Let's come back down this.

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Speaker 1: Is this is always the killer for me and barbecue places.

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Speaker 1: What are the sides?

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Speaker 2: The sides are some Texas sides. You gotta have potato salad,

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Speaker 2: yes sir, yes, sir, And you gotta have color.

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Speaker 1: Let's let's letta okay, the sides we talked about, Okay,

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Speaker 1: potato south Okay, is that potato with mayonnaise?

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Speaker 2: And what type of sound is? Uh? It will be

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Speaker 2: the egg based egg potato sound. Yeah. Okay, I want you,

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Speaker 2: I want I want you. Okay. Coast law shredded Coast

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Speaker 2: law with vannagar?

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Speaker 3: What type of coast hot we we're gonna make the

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Speaker 3: coast law in the house. Okay fresh, it will have

400
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Speaker 3: some fresh and it'll have some vinegar, but it'll be

401
00:21:58,680 --> 00:22:01,680
Speaker 3: a pineapple coach slaw. Okay, okay, cool, so a little

402
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Speaker 3: different than maybe what you use.

403
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Speaker 2: You hadn't ran me out the build because you got

404
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Speaker 2: two things.

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Speaker 1: I'm with y'all, okay, because a lot of people don't

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Speaker 1: have the right potato sells.

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Speaker 4: I go places dealing man potatoes out.

408
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Speaker 2: Yeah, long coast Yeah, where I am you about to

409
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Speaker 2: get cold? I'm saying.

410
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Speaker 1: Okay, So so you already up and up in Chicago

411
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Speaker 1: area doing something a little different.

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Speaker 3: Okay, gotta have fried ocre, Okay, fried ok Okay, have

413
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Speaker 3: fried Ocre. And then I'm gonna have a barbecue bean

414
00:22:28,520 --> 00:22:31,600
Speaker 3: that's a pento bean, no sugar, not that sweet stuff

415
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Speaker 3: that I'm making house. But because everything we do is smoke,

416
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Speaker 3: my barbecue beans will be smoked, right, and you know

417
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Speaker 3: that's about this. But the barbecue sauce.

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Speaker 4: Seventy year seventy years, I can't.

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Speaker 1: I can't ask you about the seventy year old recipe

420
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Speaker 1: because you're gonna look at me like a praise. Okay,

421
00:22:49,440 --> 00:22:53,040
Speaker 1: So but it's like different versions of that recipe, or

422
00:22:53,080 --> 00:22:54,720
Speaker 1: it's just one recipe for the sauce.

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Speaker 2: It's just one recipe. I can.

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Speaker 3: I can if you ask for it, hot fight see hot.

425
00:23:00,400 --> 00:23:02,080
Speaker 3: I can heat you up when you come in, but

426
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Speaker 3: you have to request that. And if you want a

427
00:23:04,160 --> 00:23:07,040
Speaker 3: little bit sweet, I can. Okay, But my standard sauce

428
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Speaker 3: is my dad's standards. So great interview, Robert.

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Speaker 1: Now, I got the Kaslow, I got the smoke beans,

430
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Speaker 1: I got the potato salad, I got the fried opal.

431
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Speaker 2: That's four sides.

432
00:23:18,560 --> 00:23:25,359
Speaker 3: Yes, desserts, desserts, Apple Coppler, blueberry Coppler, Sweet, potato pie.

433
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Speaker 3: Uh my dad had a fried apple and a fried

434
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Speaker 3: apricop pie. I'm gonna try to recreate recreate that, but

435
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Speaker 3: I don't know if I go that's some Greenville stuff, right.

436
00:23:35,880 --> 00:23:38,280
Speaker 2: The april coop pie, you might want to hold off

437
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Speaker 2: on that.

438
00:23:39,320 --> 00:23:41,040
Speaker 4: But the blueberry.

439
00:23:41,920 --> 00:23:45,160
Speaker 1: You have to be a blueberry now, because that's again,

440
00:23:45,240 --> 00:23:46,080
Speaker 1: that's a staple for me.

441
00:23:46,119 --> 00:23:47,960
Speaker 2: A lot of people don't know how good that is. Man.

442
00:23:48,160 --> 00:23:52,439
Speaker 3: Yeah, now, and you hear the scoop ice crime on

443
00:23:52,480 --> 00:23:55,920
Speaker 3: either one, okay, now, the closure eye Texas toast or

444
00:23:55,960 --> 00:24:02,480
Speaker 3: corn bread. But I'm gonna have what you call bread dipping, Okay,

445
00:24:02,520 --> 00:24:06,520
Speaker 3: I mean sauce dipping. Bring so it'll just be sliced bread.

446
00:24:07,280 --> 00:24:09,560
Speaker 3: In the old days we call it light bread, not

447
00:24:09,680 --> 00:24:13,200
Speaker 3: corn bread. Absolutely, corn bread to me is is soul food.

448
00:24:13,640 --> 00:24:15,959
Speaker 3: Absolutely absolutely not trying to be a soul food player.

449
00:24:16,320 --> 00:24:19,560
Speaker 3: Really not trying to be a creole restaurant. We're trying

450
00:24:19,560 --> 00:24:23,080
Speaker 3: to be a straight barbecue restaurant, just just barbecue. And

451
00:24:23,119 --> 00:24:25,560
Speaker 3: I want to do it better than or as good

452
00:24:25,560 --> 00:24:28,600
Speaker 3: as anybody in the United States. So I'm trying to

453
00:24:28,680 --> 00:24:30,600
Speaker 3: kind of keep it simple because I want to do it.

454
00:24:31,119 --> 00:24:32,800
Speaker 3: In fact, I wouldn't even do it if I didn't

455
00:24:32,800 --> 00:24:35,720
Speaker 3: think I was bringing the best product on the planet

456
00:24:36,119 --> 00:24:37,080
Speaker 3: to Scokeet doing all.

457
00:24:37,560 --> 00:24:42,640
Speaker 1: I'll tell you, Robert Man, you are can I say this, honestly,

458
00:24:42,880 --> 00:24:44,440
Speaker 1: an amazing man, the whole thing.

459
00:24:44,640 --> 00:24:47,920
Speaker 3: And I say that being interviewed by an amazing man.

460
00:24:48,119 --> 00:24:49,159
Speaker 3: I always looked up to this.

461
00:24:49,760 --> 00:24:50,640
Speaker 2: I appreciate that.

462
00:24:50,920 --> 00:24:53,960
Speaker 1: But but I was just talking about the humbleness and

463
00:24:54,119 --> 00:24:56,199
Speaker 1: you know, and and and now I got to go

464
00:24:56,280 --> 00:24:56,679
Speaker 1: back to you.

465
00:24:56,800 --> 00:24:58,959
Speaker 2: Now, did you just say anything about your mom? Marb's

466
00:24:59,000 --> 00:24:59,520
Speaker 2: there or what.

467
00:24:59,640 --> 00:25:05,440
Speaker 3: Your mom's sweetish, sweetish person, but the dominant figure with Dad,

468
00:25:08,040 --> 00:25:10,199
Speaker 3: I'll say this about mom so so so.

469
00:25:10,359 --> 00:25:13,720
Speaker 2: Dad had the force of you will do right right right.

470
00:25:14,240 --> 00:25:16,560
Speaker 3: Mom can tell you why you needed to do stuffing

471
00:25:16,680 --> 00:25:19,480
Speaker 3: right right that bat, but he didn't give h much

472
00:25:20,240 --> 00:25:21,600
Speaker 3: just what you gonna do?

473
00:25:23,200 --> 00:25:24,480
Speaker 2: I love it. I love it.

474
00:25:24,680 --> 00:25:27,800
Speaker 1: Hey man, you know we're gonna talk more, man, and

475
00:25:28,119 --> 00:25:30,080
Speaker 1: you know I'm gonna come up there for your grand opening,

476
00:25:30,440 --> 00:25:33,399
Speaker 1: But rob love that. First of all, thank you for

477
00:25:33,560 --> 00:25:37,080
Speaker 1: blessing me with this interview. You special brother, your family,

478
00:25:37,160 --> 00:25:41,119
Speaker 1: special man, and uh your two of your children got

479
00:25:41,160 --> 00:25:44,560
Speaker 1: a degree in sociology. I found that out my miners

480
00:25:44,560 --> 00:25:46,359
Speaker 1: and sociology changed my life.

481
00:25:46,680 --> 00:25:48,320
Speaker 2: And so again, man, thank.

482
00:25:48,160 --> 00:25:51,199
Speaker 1: You brother for coming into my having and allowed us

483
00:25:51,240 --> 00:25:52,200
Speaker 1: to hear your story.

484
00:25:52,400 --> 00:25:53,680
Speaker 2: What's the name of the barbecue place.

485
00:25:53,880 --> 00:25:56,320
Speaker 3: It's my dad was named Dewey, So it's gonna be

486
00:25:56,400 --> 00:26:02,040
Speaker 3: Dewey's Barbecue Market up and okay, illing right outside, right

487
00:26:02,080 --> 00:26:05,160
Speaker 3: outside of Chicago, by fifteen miles north of Chicago. We're

488
00:26:05,160 --> 00:26:07,520
Speaker 3: gonna have a side of it that's to go. So

489
00:26:07,560 --> 00:26:11,120
Speaker 3: it'd be about like Wegman's. I forget what grocery store

490
00:26:11,160 --> 00:26:14,320
Speaker 3: is around here, but like a grocery store deli. But

491
00:26:14,400 --> 00:26:16,520
Speaker 3: everything I have is smoke. But you can get it

492
00:26:16,560 --> 00:26:19,159
Speaker 3: and go. Oh, you can dine in with us, and

493
00:26:19,240 --> 00:26:22,000
Speaker 3: you can hear some of the old good sixties, seventies,

494
00:26:22,080 --> 00:26:23,720
Speaker 3: eighties feel good music.

495
00:26:23,520 --> 00:26:26,040
Speaker 2: That your dad would let you play. Dad wouldn't let

496
00:26:26,080 --> 00:26:29,200
Speaker 2: it get play. We gotta get out of here, man,

497
00:26:29,480 --> 00:26:31,280
Speaker 2: Thank you, brother, Thank you.

498
00:26:32,960 --> 00:26:39,360
Speaker 1: Don't understand, man, I you know when I meet individuals

499
00:26:39,400 --> 00:26:44,400
Speaker 1: and I interview a lot, man you know, and Robert understand, brother,

500
00:26:45,440 --> 00:26:52,439
Speaker 1: you are a special, special individual who's raised by a special.

501
00:26:52,000 --> 00:26:53,240
Speaker 2: Special mom and dad.

502
00:26:54,040 --> 00:26:56,280
Speaker 1: And I'm telling you right now, every last one of

503
00:26:56,320 --> 00:26:59,880
Speaker 1: y'all impacted people are impacting people in this world.

504
00:27:00,400 --> 00:27:01,919
Speaker 2: Thank you for coming on Money Making Conversation.

505
00:27:03,400 --> 00:27:05,280
Speaker 4: Thank you for listening to this episode.

506
00:27:05,520 --> 00:27:08,080
Speaker 5: No need for you to do me a favor right

507
00:27:08,119 --> 00:27:11,760
Speaker 5: now to follow or subscribe to Money Making Conversations. It's

508
00:27:11,840 --> 00:27:15,840
Speaker 5: free and you can find it on the iHeartRadio app, Spotify,

509
00:27:16,160 --> 00:27:20,040
Speaker 5: Apple Podcasts, or wherever you get your podcasts. Please do

510
00:27:20,119 --> 00:27:24,400
Speaker 5: me that favor, follow or subscribe Money Making Conversations.

511
00:27:24,720 --> 00:27:25,240
Speaker 2: Keep winning