WEBVTT - Luke’s Diner: Does Grandma Have a Barbecue? 

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<v Speaker 1>I Am all In Again.

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<v Speaker 2>Let's just you Luke's Diner with Scott Patterson, an iHeartRadio podcast.

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<v Speaker 1>Hey Everybody, Scott Patterson, I Am all In Podcast one

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<v Speaker 1>eleven productions, iHeartMedia Radio, iHeart Podcast one on one interview

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<v Speaker 1>Luke's Diner episode with the one and Only Brandon her

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<v Speaker 1>title Let Me tell you a little Bit about Brandon.

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<v Speaker 1>He turned a weekend barbecue hobby into one of the

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<v Speaker 1>Texas fastest growing barbecue brands. He launched her title Barbecue

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<v Speaker 1>with his wife in twenty eighteen, starting with pop ups

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<v Speaker 1>and a food truck, before opening their first restaurant in

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<v Speaker 1>Arlington in twenty twenty. Using his background digital marketing, Brandon

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<v Speaker 1>grew up, sorry, grew the brand during the pandemic and beyond. Today,

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<v Speaker 1>tot Oh Barbecue has four locations of partnership with the

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<v Speaker 1>Texas Rangers and serves exclusive tailor Sheridan's Four Sixes Ranch Beef,

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<v Speaker 1>solidifying Brandon as a rising star in the barbecue world.

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<v Speaker 1>All right, so we just recapped season two, episode seven,

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<v Speaker 1>If Gilmore Girls Like Mother, Like Daughter. But we're gearing

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<v Speaker 1>up for Father's Day, so let's talk a little bit

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<v Speaker 1>of barbecue. If people at Star's hollow came to her

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<v Speaker 1>Tato Barbecue. What would Lorelei and Rory order off of

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<v Speaker 1>your menu, Brandon?

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<v Speaker 2>You know, probably the all hef platter that is like

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<v Speaker 2>the most shareable popular platter I think in Texas barbecue.

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<v Speaker 2>And it's got two pounds of meat, six different proteins.

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<v Speaker 2>It's like an amazing sampler platter, and it has everything

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<v Speaker 2>on it from brisket and pork ribs to port belly

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<v Speaker 2>burn INDs, turkey, housemaid sausage, and then it comes with

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<v Speaker 2>two sides, and I think our sides are honestly the

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<v Speaker 2>the unsung hero of her Toddle Barbecue.

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<v Speaker 1>M that's you're killing me right now, man, I'm so great.

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<v Speaker 1>You opened the physical restaurant just before the pandemic. What

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<v Speaker 1>keep you going when the odds were stacked against new restaurants?

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<v Speaker 2>You know, that's all we've ever known is is chaos

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<v Speaker 2>controlled chaos? I guess so. Having opened a brick and

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<v Speaker 2>mortar a month and a half before we had to

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<v Speaker 2>close our doors, we were tasked very early on with

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<v Speaker 2>figure it out. And the day that we opened our

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<v Speaker 2>brick and mortar, my wife and I actually found out

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<v Speaker 2>that we were going to have a baby together. So

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<v Speaker 2>that was this like deep motivation for me, not just

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<v Speaker 2>as an entrepreneur, but as a new father.

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<v Speaker 1>You know.

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<v Speaker 2>I was like, well, whatever we do, we're going to

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<v Speaker 2>do it for our little girl. So that's what's kept

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<v Speaker 2>me going as our kids and it's it's been a

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<v Speaker 2>huge motivating factor and everything that I do.

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<v Speaker 1>Oh yeah, yeah, haven't having children changes forever. Gilmore Girls

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<v Speaker 1>has a lot of talk about comfort food. What's your

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<v Speaker 1>personal go to comfort meal? Brandon?

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<v Speaker 2>Oh gosh, probably our hatch chili mac and cheese. It's

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<v Speaker 2>like a little bit spicy, but it's got this really

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<v Speaker 2>incredible cheese sauce and it has all the it just

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<v Speaker 2>it feels like you're getting a warm hug every time

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<v Speaker 2>you take a bite out of it.

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<v Speaker 1>Nice all right. So I'm seeing here that you weren't

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<v Speaker 1>classically trained in a culinary school, but you've got a cookbook,

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<v Speaker 1>a stadium deal, a national following. How's that feel?

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<v Speaker 2>You know? I never get used to it. I have

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<v Speaker 2>a passion for serving people, and I feel like what

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<v Speaker 2>we've done goes way beyond just the food. Everything that

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<v Speaker 2>we've accomplished my wife and I together has a foundation

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<v Speaker 2>of having kind of a servant's heart and wanting to

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<v Speaker 2>just take care of people. So if you see us

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<v Speaker 2>at the restaurants or at the ballpark, we're probably picking

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<v Speaker 2>up trash or bussing tables. We're very involved, and I

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<v Speaker 2>think it's just been a huge blessing for both of

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<v Speaker 2>us to be able to take care of people with

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<v Speaker 2>our restaurants every day.

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<v Speaker 1>Wonderful, wonderful. Tell us about the four sixes and the

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<v Speaker 1>relationship with Taylor Sheridan.

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<v Speaker 2>Yeah, one of my buddies who I've known for several years.

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<v Speaker 2>He was Taylor's executive chef. He invited me to come

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<v Speaker 2>to a cooking event at their ranch in Weatherford, and

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<v Speaker 2>I drive over there one day and I'm halfway out

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<v Speaker 2>of my truck and He's like, Hey, I need you

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<v Speaker 2>to cook these rabbis, and don't screw it up. You're

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<v Speaker 2>cooking for Bobby Flay. I was like, I had no

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<v Speaker 2>idea what I was getting into. I just thought that

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<v Speaker 2>I was there to help out and lend a hand.

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<v Speaker 2>So I end up cooking these steaks for Bobby Flay

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<v Speaker 2>and all this other food. Matt Taylor we kind of

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<v Speaker 2>hit it off and I did a couple more caterings

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<v Speaker 2>for him at the Four Sixes later that year, and

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<v Speaker 2>he was like, Hey, I would love for you guys

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<v Speaker 2>to explore carrying our beef. I think he had just

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<v Speaker 2>purchased a ranch like a year or two before that,

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<v Speaker 2>and I think it's been a year and a half

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<v Speaker 2>two years now that we've carried their beef exclusively, and

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<v Speaker 2>we're one of the biggest users, if not the largest

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<v Speaker 2>user of four six is ranch beef in the world.

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<v Speaker 2>It's a great product and it's a great story. I

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<v Speaker 2>get to go there several times a year and cater

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<v Speaker 2>for the cowboys on the ranch and do different special

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<v Speaker 2>events there, and it's a really incredible place. There's nothing

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<v Speaker 2>quite like waking up at four in the morning and

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<v Speaker 2>drinking coffee with the cowboys.

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<v Speaker 1>You get to ride with them sometimes they take you

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<v Speaker 1>out there.

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<v Speaker 2>No, I'm not a I'm not a cowboy myself, and

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<v Speaker 2>I don't find myself on horseback too often, so I'm

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<v Speaker 2>just fine cooking for them and keeping my two feet

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<v Speaker 2>on the ground.

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<v Speaker 1>If you had to name one menu item after a

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<v Speaker 1>Gilmore Girl's character, who gets what dish?

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<v Speaker 2>And why, oh my gosh, what are.

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<v Speaker 1>You giving Luke? What are you giving Luke, I.

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<v Speaker 2>Would say, Luke's getting a b frib. You know, it's

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<v Speaker 2>it's like the Cadillac of Texas barbecue. It's a very

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<v Speaker 2>burly bite of barbecue and it's got really just all

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<v Speaker 2>the incredible flavor from the best part of the cow.

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<v Speaker 2>It's like a two and a half pound b frib

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<v Speaker 2>And I think Luke would be able to tackle that

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<v Speaker 2>by himself.

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<v Speaker 1>Well, what about what about Kirk?

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<v Speaker 2>Oh? I'd say Kirk would probably would probably order the

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<v Speaker 2>the slice turkey. That's like the the most underrated protein

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<v Speaker 2>in Texas barbecue. And the turkey we top it with

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<v Speaker 2>garlic butter. It's it's pretty phenomenal.

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<v Speaker 1>Right. How about uh hm Logan? Mmm?

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<v Speaker 2>I think Logan would probably want the the pork belly

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<v Speaker 2>burn ends, right. That's that's our meat candy is what

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<v Speaker 2>we call it. And it's got like the most savory, sweet,

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<v Speaker 2>subtle bite of barbecue that you can find in North Texas.

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<v Speaker 1>Be bet.

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<v Speaker 2>Oh, that's a tough one.

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<v Speaker 1>Would have to be spicy.

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<v Speaker 2>Yeah, I was gonna say our haholapinion cheddar sausage, Right,

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<v Speaker 2>we make all of our sausage in house, and it's

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<v Speaker 2>got a pretty good kick. To it.

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<v Speaker 1>Boy, what a game compare compare the Killmore characters, Oh, Laura.

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<v Speaker 2>Oh, probably. So we have this dish that's called our

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<v Speaker 2>our smoke fried half chicken.

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<v Speaker 1>Wow.

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<v Speaker 2>It's like one of the most popular bites amongst our

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<v Speaker 2>female audience, and it's smoky and a little bit spicy

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<v Speaker 2>and crispy. We fry it to order. I would say

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<v Speaker 2>that the half chickens a way to go.

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<v Speaker 1>Okay, so howbuy? So you you know about TJ?

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<v Speaker 2>Right a little bit?

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<v Speaker 1>Yeah, what about TJ? What would he be? Oh? Michael,

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<v Speaker 1>Ta Luise? What would what would what would TJ? Be?

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<v Speaker 2>Goodness? You know, I think some of our features that

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<v Speaker 2>we do on the weekends that aren't like on the

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<v Speaker 2>regular menu, right would probably you know, it'd probably uh

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<v Speaker 2>be what TJ would go for. So we do this

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<v Speaker 2>feature and it's got like a real text mex flair.

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<v Speaker 2>That's what we're known for, is our text Mex fusion

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<v Speaker 2>with with Central Texas Barbecue. But we have this dish

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<v Speaker 2>and we call it the these Smoked Carrots three Ways,

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<v Speaker 2>And it's not something you would normally get when you

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<v Speaker 2>go to a barbecue restaurant, right, It's like these massive

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<v Speaker 2>carrots that are braised in beef tallow and then we

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<v Speaker 2>we cut them up and we make like a Chipotle

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<v Speaker 2>sauce out of it, and then we also fry the

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<v Speaker 2>skins on top. And it's like it's very unique and

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<v Speaker 2>it's not something that you would get just on a

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<v Speaker 2>regular basis walking into a barbecue joint.

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<v Speaker 1>Okay, how about we got it. We gotta do we

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<v Speaker 1>gotta do tailor dozie show? What is what is he?

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<v Speaker 1>What is he?

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<v Speaker 2>Oh? Man, probably pulled pork, you know, it's not something

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<v Speaker 2>that no one wants pulled pork. Yeah, the pulled pork

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<v Speaker 2>you yeah, exactly?

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<v Speaker 1>What about the town Troubadour? Oh, because that's a smooth

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<v Speaker 1>cat man, it's a smooth character.

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<v Speaker 2>Yeah, we're running out of proteins here. I would I

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<v Speaker 2>would say, are you know the The one dish we

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<v Speaker 2>have that we're most known for is our smoked quail,

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<v Speaker 2>and no one does smoke quail, right, And it's a

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<v Speaker 2>very like neutral meat. It's not like gamey whatsoever. It's

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<v Speaker 2>a very like just unique dish. We smoke it to order,

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<v Speaker 2>we fry it, and it's it's really really just like

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<v Speaker 2>a neutral protein that you don't normally see in a

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<v Speaker 2>barbecue joint.

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<v Speaker 1>But we have it.

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<v Speaker 2>We have it every week. I love it.

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<v Speaker 1>I love it.

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<v Speaker 2>And you got me on the hot seat.

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<v Speaker 1>Man, No, no, no, you did. You did exceedingly well.

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<v Speaker 1>I mean, I'm telling you, the meat comparisons are just genius.

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<v Speaker 1>Let's let's talk a little bit about Father's Day. Someone's

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<v Speaker 1>trying to cook for their dad this Father's Day, but

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<v Speaker 1>they don't have a clue where to start. What what

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<v Speaker 1>is your full proof, low stress recommendation for that?

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<v Speaker 2>You know, most Americans, most people have a pellet grill

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<v Speaker 2>if they're cooking in their backyard, and it really takes

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<v Speaker 2>out a lot of the guesswork whenever you're trying to

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<v Speaker 2>cook at home. I have one in my backyard, and

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<v Speaker 2>you know I cook professionally for a living. You just

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<v Speaker 2>don't want to spend a lot of time having to

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<v Speaker 2>manage of fire whenever you're trying to cook in your

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<v Speaker 2>backyard for your family, or you don't want to set

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<v Speaker 2>your house on fire. Right, I think if you're trying

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<v Speaker 2>to you know, Dad's trying to cook on Father's Day,

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<v Speaker 2>a pork shoulder is probably the most versatile thing you

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<v Speaker 2>can do. But if I'm going to cook I'm and

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<v Speaker 2>I'm using a pellet, girl, I'm going to use I'm

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<v Speaker 2>going to use a brisket, right, So that's that's my

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<v Speaker 2>go to. I want to go to a brisk the

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<v Speaker 2>brisket and throw it on the smoker the night before,

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<v Speaker 2>take out all the guessing game. You wake up and

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<v Speaker 2>you know it's it's pretty close to wrapping and you

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<v Speaker 2>get to do whatever you want with it at that point.

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<v Speaker 2>And I'm just I'm a purist, right, I'm a Texan,

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<v Speaker 2>So I love cooking beef. I love cooking brisket. That's

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<v Speaker 2>what we're best known for. And I think if Dad's

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<v Speaker 2>going to cook anything on Father's Day, it's going to

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<v Speaker 2>be a brisket.

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<v Speaker 1>Okay, your kids ever get involved in the kitchen with you?

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<v Speaker 2>Oh? Yeah, My kids love it. They're eleven, eight, and four,

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<v Speaker 2>and they all like to do different things. So my

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<v Speaker 2>eight year old he runs food when we go to

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<v Speaker 2>the restaurant. He likes to, you know, be touching tables

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<v Speaker 2>and talking to folks. My four year old she wants

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<v Speaker 2>to actually cook, So she has a little stepping stool

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<v Speaker 2>and she'll get up there and cook with me sometimes.

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<v Speaker 2>Pretty special.

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<v Speaker 1>Yeah, I cook with my boy all the time. He

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<v Speaker 1>loves to help me out. Here we go. If you

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<v Speaker 1>were to come into Luke's Diner, what would you order?

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<v Speaker 1>Where would you sit?

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<v Speaker 2>Oh?

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<v Speaker 1>My gosh, basic diner food. It's a basic diner menu.

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<v Speaker 2>I'm a sucker for a burger, I really am. I

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<v Speaker 2>like a good old fashioned burger.

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<v Speaker 1>Where would you sit?

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<v Speaker 2>Probably next to you, man, so we can sit there

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<v Speaker 2>and chop it up.

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<v Speaker 1>Would you sit up at the counter?

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<v Speaker 2>Yeah?

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<v Speaker 1>Yeah, there you go. All right? Tell us about your

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<v Speaker 1>your locations. Where are they?

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<v Speaker 2>So we started out underneath an umbrella looking out of

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<v Speaker 2>my backyard, and we graduated to a food trailer about

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<v Speaker 2>a year later. Did that for a year in the

0:13:23.120 --> 0:13:26.760
<v Speaker 2>sweltering Texas heat, and now we have four locations across

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<v Speaker 2>North Texas, six if you include the ballpark where the

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<v Speaker 2>Rangers play, So we're the official barbecue the Texas Rangers.

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<v Speaker 2>We have two locations inside Gwell black Field, and then

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<v Speaker 2>we have a location in Arlington that's the original, one

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<v Speaker 2>in downtown Fort Worth, one in downtown Dallas that just opened,

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<v Speaker 2>and one in Mansfield, which is just south of Arlington.

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<v Speaker 1>You're busy. You're busy, aren't You're putting in long hours

0:13:53.559 --> 0:13:54.160
<v Speaker 1>aren't you.

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<v Speaker 2>We're out numbered now my wife and I are so good.

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<v Speaker 1>Well, look these are good problems to have, you know,

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<v Speaker 1>it's so great. Well, congratulations on all your success. I

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<v Speaker 1>love to talk to people that have these stories of

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<v Speaker 1>you know, we started in our backyard and then now

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<v Speaker 1>look at you know you're you're, you're a national brand.

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<v Speaker 1>Continued success and appreciate the time. Brandon Hurtado, all the

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<v Speaker 1>best to you and your family. You know. Also, I'd

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<v Speaker 1>like to mention that Brandon Hurtado Haw's a cookbook too.

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<v Speaker 1>It's founder of Hurtado Barbecue. Brandon created Barbica, the first

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<v Speaker 1>ever cookbook dedicated to text mechs and Mexican smoke cooked barbecue.

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<v Speaker 1>Barbaricoa features everything from smoking meats and flame grilled tacos

0:14:46.800 --> 0:14:50.280
<v Speaker 1>though I love tacos. A lot of great recipes in there,

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<v Speaker 1>Maria tacos, pulled pork, carneitas, all kinds of stuff. You

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<v Speaker 1>got to check it out. The cookbook is available now

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<v Speaker 1>and we will see you next time on Luke's Diner.

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<v Speaker 1>Remember where you lead, we will follow. Stay safe everyone,

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<v Speaker 1>do hey, everybody talk forgues. Follow us on Instagram at

0:15:35.360 --> 0:15:39.320
<v Speaker 1>I Am all In podcast and email us at Gilmore

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<v Speaker 1>at iHeartRadio dot com