I Don't Know About That - Barbecue with Myron Mixon

Episode Date: September 21, 2021

In this episode, the team discusses barbecue with five time barbecue World Champion, New York Times Bestselling author, and Mayor of Unadilla, Georgia, Myron Mixon. Comedian and BBQ Connoisseur Dave Williamson is also in the studio providing the meats! Follow Myron on Instagram @Myron.Mixon and on Twitter @Lord_Of_Q. Go to MyronMixon.com to learn more! Make sure to also follow David Williamson on Instagram and Twitter @DaveWComedy and go to DaveWilliamsonComedy.com Go to JimJefferies.com to buy tickets to Jim's upcoming tour, The Moist Tour.See omnystudio.com/listener for privacy information.

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and use my promo code IDK to receive double your first deposit and get instant access to $50,000 Survivor Pool. Again, that's promo code IDK to instantly double your first deposit. Bet anything, anytime, anywhere with MyBookie. Cans. Cans. Which one is tits and which one is aluminium? You might find out, and I don't know about that, with Jim Jefferies.

What do you mean, which one's which? That's a can. That's a can. Right. And then you go, you have nice cans. These are cans? Oh, there's cans. I don't know how cans got over the spectrum so much.

That's how it means so many different things. Is there a place in Australia called Cairns? There's a place called Cairns up in the tropics. We went there once. Who says cans for tits anymore? Yeah, she had a nice set of cans. Yeah, she had a nice set of cans. What are you fucking talking about?

I got nice cans. Yeah, you got great cans, Kelly. Thanks, Jim. I'll take Kelly's word for it. Yeah, give them what they want. Wow, you haven't said that in a while. Yeah, we can't bring that back. I'm trying to act young at the moment because I had an incident on this morning.

So I've got a baby, right? We all documented that, right? And I haven't been sleeping very well. And so normally I don't look at the internet or whatever. Jack did a video of me. I had to do a video to sell tickets for my New York show, which is Thursday coming up. Friday's already sold out.

Thursday there's more tickets. No, no. I think your show's passed already, isn't it? No. Okay. It's coming up. Friday's already sold out. Thursday, there's more tickets. No, no. I think your show's passed already, isn't it? No. No, it hasn't? Okay, yeah. It's coming up. Sorry.

Yeah, this Thursday, still tickets. Friday's sold out. Chicago Theatre may be sold out by now. It's very, very close. And Indianapolis, you get plenty of tickets. Just come. Just show up at the door at Indianapolis. Anyway, I'm not going to bullshit you.

There's 700 fucking tickets left. Anyway, so I woke up. And so when we did the video, I was in my backyard. And look, I got a lot of gray in me hair these days, but the sun made it look extra. Yeah, your hair is really not that gray. But the video. The video looked very, very gray.

And so I woke up and I went, oh, I wonder how these new videos are. I never checked the internet. I was sitting there having a shit. I hadn't slept all fucking night. And then it was just people going, how old are you? You look like you're fucking. I just got in such a mood. For the first time in years I started responding to people,

well, you're a fat fuck. Why don't you fuck off? You're nothing to fucking look at. And it's always young people that get into you about, oh, you've aged. I'm 44 fucking years old. I don't look like I did. People are like, one guy said, you look way older than you did in Alcoholic Host when you were drinking.

What, from my special 13 years ago? Yes, I have aged in 13 years, you fuck. That's exactly how time works. And this is the thing to you young people. Go fuck yourself. Age is coming your way. I'm not angry. Anyway, so, and also I'll say this about gray hair.

I commend any hair that stays on my fucking head. You will never hear me say a bad word about a hair that's decided or stay on my fucking head. They're the winners. They're the champions of my head. Don't speak ill of them. So what do you got for us, Jack? We're doing the

old segment of trying to tell old-timey jokes. So I find these old jokes from specifically this book, The Encyclopedia of Comedy by James Melville Jansen. It was written in 1895. Why are you holding that up to the camera? Are you trying to get him some sales? I have a book. I have some ad reads here.

I thought, geez, Jack's giving me a lot of jokes. Fucking hell, geez. I made a lot of jokes about Green Chef back in the day. So we have four jokes each and we're going to see if we can sell these jokes from 1895. Now, all these jokes

I pulled from a section of the book called Witty Sayings. So we'll see how witty these are. I love witty jokes. Also, I was so angry this morning that i blocked like 50 people i blocked one guy one guy one guy goes he goes oh you've become 75 years old i said well you've become a complete cunt like this he goes oh jim jeffries just called me a cunt made my fucking day you're my favorite comedian blocked and then i looked at everyone who liked these comments i blocked all those me a cunt made my fucking day. You're my favorite comedian. Blocked. That's not a bad mood I was in.

And then I looked at everyone who liked his comment. I blocked all those cunts. Are you going to leave him blocked? Yeah, fuck him. I love the pettiness. The cunt lived in Argentina. He's not buying a ticket. Okay. I was going to say. Not buying a ticket. Why? So Netflix gets less subscription. He's not canceling because of me. They've still got many other quality products. If he wants to watch the Queen's Gambit, he has to fucking keep his subscription. Anyway, here's a joke.

Jones? Why is he called Jones? Is that his second name? I don't know. I don't know. There's a couple Jones. I don't know who Jones is. I don't know why this is a guy.

I think Jones is a local idiot back in the day. That's why he's Jones-ing. I don't know. Could be. Jones has a goat that back in the day. That's why he's jonesing. Could be. Jones has a goat that is such a good butter. That is such a good butter. I think a head butter. Oh, butter. I thought he was like a dairy product.

Yeah, it took me a while to put together. Okay, Jones has a goat that is such a good butter. He is named Olay Margarine. Oh, it is a butter. Margarine, yeah. Olay Margarine. Oh, it is a pun. Margarine, yeah. Olay Margarine. Yeah. Okay.

Is that the punchline of that joke? No, that's a joke. Because it goes straight into an Irishman had a fight with a Jew. Now, we'll come back to that joke. We'll come back to that. You can all think about what the Irishman and the Jew were fighting about. It was probably something to do with someone being stupid, no doubt. Okay.

I got a man a job chewing icicles off the roof of the city hall. This is good. He lent his teeth to a man who played dominoes and couldn't get them back again, so he is now gumming stamps in the post office. What the fuck? That's classic. That's just like a sad tale. I could rewrite that joke and make it

real good. Oh, you could. Alright. He's chewing icicles. Why would he even be doing that out the roof? That's his job. The funny bit is that he's doing it at City Hall. That is hilarious. It's ironic. Why? Because they could afford to hire somebody else. No, but also it's a government job. Why would you give someone such a silly government job?

Hold on. But then he lends. Is that what my taxes are going to be? No, no, no. I'm not saying it. Hold on. He lends his teeth now to a man to play dominoes. Why?

Why do you need him to play dominoes? And then couldn't get them back. So chewing the icicles made his teeth fall out and then he lent them? now to a man to play dominoes. Why? Why do you need him to play dominoes? And then couldn't get them back. So chewing the icicles made his teeth fall out and then he lent them. He was, he was hired to chew off the icicles of his teeth, but okay. Oh crap.

I'm hired for this gig, but I have no teeth now because I lent them to my friend to play. Just lend your teeth to somebody. How did he chew the icicles off without his teeth? I don't know. What's the dominoes going on? I don't know. But the thing isinoes going on? I don't know. He's wearing dominoes, but the thing is now he's doing post. He works for the post office.

Another government job. Yeah, but the government did him right, man. Yeah. Like he could have. This is before unions. He'd lost his icicle chewing job, and they still gave him another position at the post office. Yeah, it's pretty funny.

So government good? I think this is a joke about the government doing the right thing. Yeah. I think so. It's pretty funny. I think this is a joke about the government doing the right thing. I think so. It's a good joke. And that's why it's so hilarious. I take it back. It's a good joke. Alright. What other hilarious things? A friend of mine was arrested for

cruelty to animals. He was working in a grocery store bottling cats up. Alright. That's a good one. That's witty. They gave him a job to lay over a hole in the roof to keep the rain out. He went to sleep with his mouth.

What do you mean? Why did they start in the middle of a story? This is like when we make Jack read erotica and I just start with no background. So this guy who had to cover the hole, he went to sleep with his mouth open and nearly got drowned. Crazy. I hear that's how Bon Scott died.

Can I read it? They gave him a job to lay over a hole in the roof to keep the rain out. So he fell asleep when it was raining with his mouth open and almost drowned. Yeah, because he's a moron. He doesn't realize when his mouth's filled with water while he's sleeping.

Probably an Irishman. What year are these from again? 1895? At least that's when the book was published. Life was terrible back then. This was like in the Civil War. I got a good joke. 1935 had similar jokes. Just a lot more grungy. Alright, Jim. An Irishman had. It's a lot more grungy. All right, Jim.

Jim. Okay. An Irishman had a fight with a Jew. The Jew got the best of it. No, there's more to it. You know what? You would think that the Jewish guy would lose the fight to the Irishman. Okay, I don't know.

Okay. The Jew got the best of it. In about three weeks afterwards, the Jew died. Oh, that's no good. Then the Irishman, to get even with him, went to the cemetery and beat the Jew's grave with a ham. With a ham? What the fuck?

Because Jews don't eat pork. I get that part of it. First of all, if you did that today, that would be a hate crime. That's a hate crime to the dead. If you went and beat someone's grave with a hammer. Yeah. I have a person who I dislike very much that I do say that when they die, I will not dance on their grave because it's too hard to dance while you're shitting.

And beating it with a hammer. We were going so fast, we smashed into another team and it took a wheel off the dog's tail. Ned. There's another guy named Ned in this interview. Ned's a white guy. Nonsense. Whoever heard of a wheel on a dog's tail?

Wagons have wheels. Old David said, well, this dog's tail was a wagon. Okay, so Ned is a derogatory term. I think it's Irish. It might be Scottish. I think it's Scottish. Wow. Ned's a derogatory term

for white trash who live in council estates and stuff like that. Fucking Neds, they say. This says a young person who behaves in a rude and sometimes violent or criminal way.

Wow. Yeah, yeah. Yeah. Neds. Wow. Like Scallies. Criminals, yeah. Yeah, yeah, yeah. Well, Yeah, yeah. Yeah. Ned's, it's like Scally. Criminals, yeah. Yeah, yeah, yeah. Well, thanks, Jack.

You're welcome. We learned something today. Yeah, did we? Kelly? Okay. When history tells us Adam was in the garden, it does not tell us what kind of garden it was, but we have every reason to believe it was a beer garden

because Adam saw snakes. Yeah, he was drunk, you see. Cool story. Wow. They're going to change the name of Central Park to Central Orchard. You know why? Because there are so many pears under the trees. I guess people make out under the trees.

We don't have to read all these, right? I know, I got a good one. Pat! That's his name. Not like the ones that you gave Forrest. Thank you, Jeff. Good thing I can't be cancelled. This is like long-term revenge on Forrest. This is such a slow play.

I haven't finished it. Pat the Japanese. I can't even say the next one. Marina? He's dead. Pat Marina. I'm the karate kid. Jesus.

Pat, how much will it you take for the broad-faced turkey on the fence? Broad-faced. Broad-faced. Oh, that makes it all different. Yeah. Broad-faced turkey on the fence. Farmer, that's not a turkey. That's an owl.

Pat, sure. I didn't care how owled he is. You know, old. Yeah, yeah. But it's owled. No, don't. Yeah, yeah. But it's owl. No, don't worry. I'm just letting it sink in. My wife's hair is so red that when she goes out in the yard at night, the roosters take it for a sunrise and begin to crow.

Next joke. Ramona's got one more H. Mr. A, I went into a saloon and ordered a Manhattan cocktail. Mr. B, did you get it? Keep it rolling. Mr. A, no, the Manhattan any. All right, keep it going. Keep it rolling. Mr. A, no, the Manhattan any. All right, keep it going. Keep it going.

Jimmy. Speed round. Say, Wallace, why don't you settle down and take a wife? Wallace, I would, but I don't know whose wife to take. That's not a bad old gag. All right, here we go. You sound like QAnon drops. Let's do it.

Let's do it. Hey, Jones. He's back again. He's back again. Jones won, too. Jones had a dream the other night. He dreamt he owed a man $10. Wait, I have this joke too.

Okay, keep going. It's a different interpretation. I owe the man $10. He woke up to found it was true. He's afraid to go to sleep again for fear he might pay him. Yeah, I have that same joke here. All right, let's see how you read it. Yeah, because I didn't understand it.

Jones had a dream. Do it as Jerry Seinfeld. The other night. I can't do impressions. Jones had a dream. What did he do? He woke up in front of his dream. He's afraid.

All right. Do it. Just as a little homage to the great Norm Macdonald. Do it as Norm Macdonald. Come on. I just threw it on the ground. Yeah., do it. Okay, just as a little homage to the great Norm McDonald. Do it as Norm McDonald. Come on. I just threw it on the ground.

Yeah, John's had a dream the other night. He dreamed he was Norm McDonald.

No, that was Cliff Clavin. I can only do one impersonation. Hey, how you

doing? All right, I'll do my last one as Forrest. When I was down at Long Branch last summer, I took a piece of soap along with me.

So if the undertow was too strong, I could wash myself ashore. That was so Forrest. I don't know. That was really good. It's hilarious. Speed it up. I hate fun.

Is this fun? This is really fun. Last one. Here we go. You haven't been with a baby all night and woken up to be told you're old. This is the best part of me day. I went into the country this summer for a change and rest, but I didn't get it. The waiters got all the change and the landlord got the rest.

Hey-o. Hey-o. Hey-o. Tax the rich, baby. James Melville Jansen. Let's read the ad reads. Ads. Time for ads. I tell you what.

You might not think I'm good at these ad reads, but I'll tell you who's bad at ad reads. The entire LA Dodgers. They do a thing about recycling on the radio like this. They're like, hey, this is Justin Turner. My biggest hits aren't on the park. My biggest hits is throwing my recycling in the bin. We all have to contribute to recycling.

And Walker Bueller does one where he's reading the words like they're independent in the fucking sentences. Walker Bueller does one where he's reading the words like they're independent in the fucking sentences. Hey, LA, my best throw pitches aren't on the field. They're throwing trash in the bin. And then they used to do another one where fucking, I think Adrian Gonzalez used to talk about dumping furniture on the curb and not to do it.

Anyway, they're helping out the Dodgers. One little bit of garbage at a time. Better help. Look, I'm in therapy. You might not know that about me. You might look at me and you think to yourself, that guy doesn't need therapy. He's so well put together.

Well, everyone gets old. It's just a bit of fucking gray hair. Anyway, everyone can benefit from therapy. Talking to your friends and family is overrated. Get a therapist. Fuck your family. Yeah, well, you can say things to therapists. You don't want to rely on people.

You don't want to burden people. There's things I can't say to Forrest that I can say to a therapist. Yeah, Forrest. Like, I long for Forrest. Better help will assess your needs. I was going to say what I kill, but then I thought I'll make it sexual. It's all gone. Squiff.

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Yeah, but. I used to just sit behind the desk and masturbate every now and again. You weren't like sitting at a desk doing anything. It was like lying on a couch. Nobody was in there. I think I sat at your desk. No, I was in there. I didn't do that.

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Not Joybird That's 30% off at joybird.com Slash I-D-K-A-T Alright Please welcome our guest today Myron Mixon Now it's time to play Yes no

Yes no Yes no Yes no Judging a book by its cover Are you here to talk about barbecue? How'd you guess that? Well, our friend Dave Williamson's here sitting with some of the best looking barbecue I've ever seen. I don't eat pork anymore, but I'm going to have a go at that brisket and that stuff that looks like pork. It's sheep, right? I can eat that. anymore, but I'm going to have a go at that brisket and that stuff that looks like pork. It's sheep, right?

I can eat that. Yeah, sure. Yes. Myron Mixon is our guest today. He is a five-time world barbecue champion with over 200 grand championships, 30 state championships, eight team of the year awards, and 11 national championships. Oh, yeah.

Myron Mixon is the winningest man in barbecue. He has TV shows called Barbecue Pitmasters, Barbecue Rules, Smoked, and Barbecue Pit Wars, all on Discovery's Destination America and the Cooking Channel. And he is a New York Times bestselling author of Smokin' with Myron Mixon. And he has a restaurant, Myron Mixon's Pitmaster Barbecue Restaurants. There's one in Alexandria, Virginia, and one that will be opening in Hoboken, New Jersey, I think now. He's also the mayor.

He's the freaking mayor. Of a town in Georgia. Unadilla, is that how you pronounce it? Unadilla. Unadilla. Yeah, Forrest told me that right before we started recording, and I go, what? That's one-dilla.

Myron, thank you for being on the show. Can you just tell us, I mean, I said a lot about you, but just can you tell us how you became a pit master and got into barbecue and became a mayor? Yeah, my dad used to have, when he was alive, had to take out barbecue business, had a few years. And when I was like nine years old, he started me out helping him.

I mean, this is where you burn the coals down, shovel it, a lot of labor intensive stuff here. And he didn't grab me up and put me out there to make me a world famous pit master. He grabbed me up because I was free labor. You know, tote, fetch, go get. And but even, you know, a small kid working into a teenager, you know, that wasn't really what you wanted to do or I didn't want to do. But even under duress, you learn. And as I got older and learned and watched the way he held meat and turned out great product, people loved it. As a kid, you love accolades.

You love people patting you on the back when you do something good. And I learned. I mean, I learned it and I got good at it. And that led me into being in competitions and started competing in 1996. Matter of fact, in June, when he passed away in January, he never got to saw me compete. And well, I probably would have never got to compete if he'd have been alive because he looked at it like that was playing that wasn't working but anyway we started in 1996 and that's where the the the venture started the the all adventure started and uh winning and very lucky very blessed started winning out of the gate winning all the time i guess you could say And when TV came along looking for barbecue shows

at that time, they did the research and started searching for people to be on the shows that has experience in competing. And my name come up and that really what pushed it over the top.

And by being on TV and put my name and face out front, it led to having a sauce and rub company, which we still sell a lot of product online. And now we're wholesaling even in companies like Ace Hardware all across the country, 6,000 plus stores. We've got restaurants now. We write cookbooks.

I've been teaching cook school since 2005. I see about 7,000 students a year. So, and we've got our own smoker division now. We have a smoker plant in Waterford, Connecticut. It led to a lot of things. I can credit only my dad for teaching me and for TV making me, I guess, out front in front of a lot of folks. I've been blessed. It's been a fun ride.

Well, I often get criticism on this podcast, and you might understand, people think I bash on America too much. They say that if I want to live here, I shouldn't say something. I feel it's mostly ingested. I was like, here I go. Australians can't do barbecue for shit in comparison to the Americans. The Americans, hands down. Australian barbecues are really just throwing sausages on and flipping a steak and going, no, this American steak.

Like you were talking about how you've been in so many competitions. I always find it weird when you go into a restaurant and they go, and we have award-winning meatloaf, the best pecan pie. And I'm like, where are these fucking competitions? But barbecuing is like a legitimate thing where i can see it's an actual competition i've watched a lot of tv shows and the people who are the great pit masters and stuff like that uh how many competitions would you say you do a year back in the day from 96 to probably mid-2000 teens i used to average like 45 contests a year.

But now, I mean, yeah, I was going 45 easy and I have done 50 in a year and there was only 52 weeks in a year. But now with all the other businesses, we got one restaurant, second one's opening at the end of this month, 1st of October. Smoker division, all the other stuff,

I may get to do four or five a year now instead of 45. Do you have like people in your industry where you're like, fucking this hack? They're like coming in with their shitty chicken. What are they fucking doing? Or there's one person who's like your nemesis. It's like, if I could do ribs like that fucker. Well, let me tell you what what i have more of the first

part of that as you said than i did the second part of that you know when i judge on barbecue pitmasters uh i cook them mainly on the east uh southeast and northeast and i do go out midwest a lot of times but a lot of times i get to judge people that have a reputation in their certain area that i've never gotten to go to. And I look over to my fellow judges like, you know, damn, we fixed to get to eat some great stuff. I've seen him, you know, in some of the barbecue papers and stuff like that. And you eat it and you're like, dang, it tastes like cat food mass. Before we keep going, we have a friend of ours in studio, Dave Williamson, who is a very funny comedian, but also, what would you say, a barbecue enthusiast?

Yeah. Because you're in front of Myron Mixon right now. I'm very cautious not to call myself an expert. Okay. But over the years, Myron, in the past, I don't know how many years, he's got really into barbecue. Obsessed. Yeah. And he's made, he's brought, well, you can talk to barbecue. Obsessed. Yeah, and he's made, he's brought,

well, you can talk to him. Do you want to hold up the camera and have Maren say whether it's any good? Yeah, let's do that before I slice it because it all looks good before. I don't care how many briskets you make. They can look great and you can think you did great,

but you're always still scared that you're going to cut into it and it's going to be like that scene on National Lampoon's Christmas Vacation where the turkey just like is all dried out. So it's always, it's- I feel a second way about having kids. A little small brisket there.

And I did some beef ribs. Yeah. And I did some pork ribs as well. And I didn't do very well with my sleep schedule last night and my timer didn't wake me up. So I had to get a little creative and go hot and fast this morning to get them done in time. But I still am confident we'd end up all right.

Are you nervous right now, Dave, in front of my Iron Man? I'm always nervous, dude. It doesn't matter how many times. We're going to eat this probably and be like, this is great. It's like when you have a bad set and people are like, hey, man, you were awesome, but you know in your mind, like, nah, I messed something up. Everyone's like, no, it was great.

Like, no, it wasn't, you know. I've learned over time with comedy just to let them have the experience that they had. Yeah. Like you always go, no, last night was good. This was shit tonight. You go, I'm glad you enjoyed it. And then you walk away.

Well, Myron just won the grand championship at Memphis in May. I was there. It was my first time ever going to a big competition like that. And it seems like you love it just as much now as you did back in the day because you were pumped when your name was called. Was there big crowns Dave there? Did you, did you find it hard to walk around with your erection?

I was very excited. That's not a lie. I was the first comedian to perform at the Memphis of May. They said they've had strippers and DJs and everything else you can think of, but never a comedian. Do you remember like, when I was a comedian. The most salacious career. Do you remember, like, when I was a kid, we used to go to, like, things.

There was a prawn festival I used to go to, and they used to just have the wet T-shirt competition just out in the public in the middle of the day. And the first time I saw titties, it was like, they used to pour water over these women, and you'd stand there with your dad like, oh, this is a bit of a learning thing for the boy club. A lot of booze on men at the Memphis of May. Did they ever do wet t-shirt or was that an Australian thing?

Do you ever have wet t-shirt? They have a mare, yeah, they have a mare. Oh, okay. I didn't know it was an Australian thing. Okay. All right, Myron. And by the way, if anything else that you want to find out about Myron Mixon or any of the stuff I said, it's at MyronMixon.com.

That's M-Y-R-O-N-M-I-X-O-N.com. And so, Myron, I'm going to ask Dave, I'm going to ask Jim a few questions. I'm going to ask Dave some questions about barbecue. And then at the end of these questions, we'll see how Jim did. You can grade him zero through 10, 10 being accurate and zero not being good at all.

And then Kelly's going to grade him on confidence. I'm going to grade him on et cetera. We'll add all the scores together. 21 through 30 are spare rib, Jim. 11 through 20, bruised rib. Zero through 10, a McRib. You don't want to be a McRib. What?

Nothing. Okay. What is barbecue, Jim? That's a tricky question. I assume BBQ is short for something. Probably the word barbecue. Yeah. I was saying the word barbecue.

I wasn't saying B-L-A. Look at that. Can you see that, Myron? Is that? Look at that smile on Myron. Okay. Yeah, take it up to the camera. We'll see.

Yeah, yeah. We want you to see Dave's brisket on the camera here. And be honest. Don't suck up to him. He can deal with the criticism. I'll tell you what. It's very juicy. I mean, how does it bite? That's the way't suck up to him. He can deal with the criticism. I'll tell you what. It's very juicy. I mean, how does it bite?

That's the way you really got to judge. Everybody wants you to look. I see smoke ring. You got to bite it. If it's a smooth chew, a silky bite, that's what you want. All right. We're going to do something. It looks good.

It looks good. All right. So ask me some questions. Okay. I'm going to ask him all the questions at once, and we'll come back and answer them. We'll do that. Okay, we'll just do it. That'll be easy.

That way Dave can cut to me. It's food that's cooked over a flame, whether it be coals, or you can barbecue, you know, with gas. My outdoor barbecue has gas, but I think traditional barbecue has to be an open flame or coals or from wood or what have you. What is the barbecue capital of america see tech there's a lot of arguments texas will say it's them kansas will say it's them memphis will say it's them i'm gonna go kansas what is the difference between barbecue and grilling

ah fuck me um barbecuing involves more smoking than grilling. Grilling is a direct flame onto a thing where a barbecue is low and slow, where the meat is cooked over time, where you grill a steak is just a flip. You get grill marks. Barbecuing is something that takes time. All right. What is a pit master? Pit master is the person who knows how to, who runs the pit, who runs the temperature and checks it. I've watched the pit master show, the people who do it, the best barbecue in the world. I've watched a lot of that.

I live with a vegan. It was hard to do. It was like sneaking porn it was. What is the difference between a spare rib and a baby back rib? The spare rib is the bit that you don't eat at the end. Okay. No, no, spare rib's the big bit and the baby back bit don't eat at the end. Okay. No, no, spare rib's the big bit, and the baby back bit's the bit at the back of the ribs.

The spare rib's the upper bit of the ribs, the front of the ribs, and then the baby back of the little tiny, the end bit, because the rib tapers off. And what animal are they from? Pigs. Okay. What is brisket? Where is that from?

Brisket is a Jewish thing, i believe that that it is but that's a beef animal and it's in it's a it's a fatty pit of the of the thing and it's a smoked meat okay um is there anything you can't barbecue well by law there's plenty of things. Plastic. Foods. I'm talking about foods. People. Foods. Foods. You can barbecue chicken. You can barbecue a thing. You can barbecue, I believe.

You smoke fish. You smoke fish. I'm talking about meats. You smoke fish. I assume that's considered barbecuing. So I say you can do fish. I'm going to say you can basically barbecue vegetables. I'm going to say, yes, you can barbecue any food. All right. How do you smoke? Breakfast cereal.

Breakfast cereal. Okay. How do you smoke meat? Like how does it, how do you do it? Low and slow. Where's the slow and slow? I watch the shows, man. And also hickory is a big thing. And there's different types of wood and you put in, and the wood gives the flavor from the wood that smokes into it. I've never done it myself. I have people like Dave in my life. Okay. Barbecue is different in different parts of the United States.

Like, for instance, how is barbecue different in Texas versus Tennessee? I believe that Texas has a bit more of a spice to their sauce because of maybe the Mexican influence from being on the border. I believe that Kansas has a sweeter type of barbecue sauce that they go for. What about Tennessee and North Carolina? Tennessee have the hot chicken and stuff like that. I think Nashville has hot sauce as well. Carolina would be a sweet sauce.

That sounds like a sugary type of thing. I'm probably wrong on all this. Okay. Barbecue competitions. Is there like a difference? What's the difference between cooking for a bunch of people and for judges? Judges are going to judge you. They'll be like, this is not good.

I like this. This was bad. This was good. And regular people will be like, thanks for the meat, man. Okay. All right, last question. In a barbecue competition, like, what do you win? And, like, if it's money, how much money can you win?

Like, what do you think the top prizes are and stuff? Oh, it's delicious. Got a good bite to it, man. You're not supposed to be eating yet. You got to answer the last question. I'll tell you what that is. I'll be a judge of that. It is very good. That was good. All's got a good bite to it, man. You're not supposed to be eating it. You've got to answer the last question. I'll tell you what that is. I'll be a judge of that. It is very good.

That was good. All right. Very good. What do you win in a barbecue competition, though? You would win something like there would be a trophy that looked like a hot poker. There might be one that looks like a spatula of some kind. Yeah. Maybe an apron with tits on it.

All right. Myron Mixon. How do you think Jim did answering those questions on barbecues? 10's the best, 0's the worst. Be honest. I'm looking at my notes here. I just went down like question one. One, two, three, four.

I got him down four of them is about the worst. Yeah. All right. I'm telling you. That's not bad. I mean, four out of 11. I mean, he's not bad. You know, that's pretty good.

Do you have Australians compete? They must be dog shit, right? Like, not like the level of the New Zealand barbecue masters, but like, do you ever have like, is it popular in Australia? Because I feel like night and day American barbecue is better than Australian barbecue. Is that, is that the case? Yes. Let me tell you this. I can tell you,

I've been doing classes since 2005 and I do about 7,000 students. You know, it's come through my class since that period of time. I mean, we've wound up, I do 10 7,000 students, you know, has come through my class since that period of time. I mean, we wind up, I do 10 classes a year. We'll get 700 a year goes through there. But anyway, majority of my students when I first started was people in America want to learn how to compete. Nowadays, because of barbecue shows, I have people from all over the world, especially pre-pandemic, that were coming here. And I was averaging probably five to 10 people from Australia and New Zealand at every one of my classes, like from 17 to 19. And the reason

for that, I've had people from Israel, I've had them from Indonesia, I've had them from Japan, China. You've never had any British people, would you? They'd be like, so how long do you boil the meat? The point I'm making here is every society has its own type of barbecue. I mean, just generations back, just like us, for hundreds of years. But that being said, all of these countries want to do Americanized barbecue. They look at us as the epit barbecue. They look at us as the epitome.

They look at us as the ones that if they didn't start it, we perfected it. So they want to do what we did. That's why they come to the classes. I mean, we got a representative in Australia that sells all of my products. They buy the cargo loads of my smokers, rubs, sauces. They're on Facebook all the time over there. And we sell a lot of products in Australia. And I can tell you this.

I went and visited about three years ago and did some events over there. And they got competitions now. And they're legit. You got some people that are doing the legit thing over there. You have to visit. I'll stop hating on Australia. How did Jim do on confidence, Kelly? I give him a seven.

Seven and a four. I'll give you a one and a setter. You're a bruised rib. Jim doesn't care anymore. There's food going in front of his face now. Thank you, Dave. Winning season has started off hot, but my bookie's continuing to crank up the heat with a $50,000 survivor contest. Whether you're a new or existing customer,

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That's N-E-X-T-E-V-O dot com slash podcast. Promo code IDK. All right, Myron, what exactly is barbecue? Jim said it's food that's cooked over a flame, whether it be coal gas, open flame. Is that a good description? Yeah, I mean, he's pretty correct on that. I mean, the thing about it is barbecue is the main, I call the main title. And up under that, you got subtitles and you you have smoking, where you're actually cooking lower temps. You know, I like to cook hot and fast.

I'm smoking. I'm up there around 300 degrees. I'm not doing the 225 stuff. But you're actually smoking and putting smoke in and pairing smoke, and you're not really cooking this for a longer period of time. Grilling is the other subtitle of barbecuing. And that's where you're doing hot and fast, like searing steaks. You're running the temps on those coals, direct heat,

500 to 800 degrees. So that's the difference. But both of them are barbecue. And it's just, a lot of times you see people, well, grilling is not barbecue. Well, yes, it is. It's just like smoking. It's just a different subtitle of barbecue so he was correct okay does it bother you that we're eating right now while we're doing this well the thing about it is i'm around barbecue every day been around barbecue all my life and the only barbecue i eat is at my restaurant when i'm going in and sampling making everything up to the car yeah i am my favorite food is fried chicken. Oh.

Have you mastered that? Oh, yeah, for sure. We got some, I do great fried chicken. But I can tell you this, of the barbecue that I like now, because I was born, raised eating pork. When you're from the South and I'm from Georgia, when you talked about barbecue, and still to this day, you're talking about pork.

And just like in Texas, they're talking about beef. Yeah. Those beef ribs you got there, that's my new fave i teach them in class and i love a great beef real and it looks like you did they look awesome i mean really true i'm not saying that to kiss your ass but they look good myron talk a little bit about the difference uh between cooking just like this for your friends versus cooking for a judge who's going to take one bite that was one of the questions at the end there jim said um jim said if you're cooking for judges they're going to judge you and then regular people are going to be like thanks for the meat man well he's right and and but she needs a little bit more in there uh you gotta always remember when you're doing stuff at home for your friends and your family, or you're cooking for the church, as long as it's free, you can give them a dog turd on a

bun and they're going to say it's wonderful. I mean, really, they're going to say that. But the thing I tell people when I'm teaching classes is the recipe that I do for my friends and family is the same recipe that I do for my restaurants, for my paying customers and for my judges. You've got to have a great recipe to do all of those. It just depends on who you're feeding. So, yeah,

I do the same thing whether I'm feeding it and getting paid for it, if I'm doing it for a judge, if I'm doing it for friends and family. Do you eat barbecue on the regular yourself? If I do, it's going to be something like what y'all do in there now, beef ribs. I like to do – I do a lot of turkeys.

I love barbecue turkey. I love it. And we do a lot of steaks. I stay away from doing long-cooked stuff, pork butts, whole hogs, because I do that all the time, you know, for competitions, for whatever I'm doing. And, you know, I'm just not a I love the beef right now. Are you a sushi guy?

Hell no. That's the best answer possible. You and my dad would get along. I was going to ask you what your stance on salads are, but I think I know. Oh, no. Lovely coleslaw. This is without a doubt the best barbecue I've ever had. Like the freshest.

Barbecue capital of America. Jim says everyone will say it's themselves. And he was right. And the thing about it is he was right on the money when he first said that is, you know, you go to Texas, they're going to tell you that, you know, Austin and Dallas and Houston, that's where it's at. If you get over in Kansas City, you're going to have in Missouri, you're going to have KC talking about how great theirs is. Now, St. Louis is coming on with its own style of barbecue. They're going to say they got it.

You get into Tennessee, and he was right about the hot stuff over there with the chicken especially, but it's still going to be lean and sweet because Memphis, Tennessee is sweet. And when you get to the Carolinas, this is where he was wrong. It's more about the vinegar base and the mustard base sauces. Now, is there a reason that it's sweeter in Memphis and more spicy in other places? Is it something to do with the produce there, or is it just that there was a lot of diabetics at the time, or what happened? I think what you have got, the same reason that everything is played.

When you get to Kansas City, you're looking at a smoky, sweet, molasses-type flavor, and Memphis being on that same path going to those places, and the end result is winding up the same way. I mean, it's the smoky, sweet, more like the sugarcane-type syrup than it is the molasses-type syrup, which comes from Sagram, that you see out in KC. Right. So those two areas are probably the sweetest of any of them.

Me and Forrest, we once had a bit of a ropey time in Kansas at a barbecue place. Oh, yeah. What was the name? It was Gates. Gates. It was all right. Yeah, we went to Gates Barbecue.

What's a ropey time mean? We were out of our element. We were in a suburb we shouldn't have been in late at night in Kansas. And we were with Cliff Clavin. John Ratzenberg. John Ratzenberg, who played Cliff Clavin on Cheers. We were with him. And we walked into a bar where we were like, we don't belong here.

And everyone was staring at us. They were like, do you boys want a taxi to get out? And we were like, yeah, maybe we do. Good barbecue. Yeah, it was great barbecue. But I was off the show. It was like 2 in the morning. And then John was like, yeah, don't think we'll have a problem here.

We just stand at the bar like that. And I'm like, I think we should leave, John. Everyone's staring at us. He goes, just give it time. Like that. And then someone yelled out, Norm. And he went, close enough. Then they lined up up they're taking pictures

they sing the cheers theme song we were all singing the cheers theme song because we were the hero of the bar man okay so the

difference between barbecue and grilling we already talked about that so a pit master Jim says this is one who runs the pit I feel like you're just kind of saying that

it's the person who's in charge. But you can't just call your, like, can you call yourself a pit master or does somebody have to make you a pit master? Is there a Jedi council is what he's asking. Are you knighted? I mean, I'll say it's a, I'll go back to the analogy of comedy.

Like, you could do comedy for a while but feel guilty calling yourself a comedian. Lots of people don't, though. Holy hell, you've seen those people you know i'll tell you how you can spot a shit comedian their profile picture is them doing comedy or or they call themselves comedian you know so and so like they actually put comedian in the title of their name on facebook then you're like yeah you're probably not a real comedian yeah but it felt the same to me like i felt uncomfortable calling myself a pit master until one day i

didn't you know so you're not a pit master uncomfortable calling myself a pit master until one day I didn't. So you're not a pit master? I consider myself a pit master. I've invested enough money, time, and energy into this that now I feel comfortable doing that, yes. But I didn't at first, just like when I started comedy. In my house, I make my family call me the king. Turns out I'm not an actual king. No, I don't do that master so in your opinion what do you what what makes somebody go from just being a barbecue enthusiast to being able to call themselves a pit

master in my opinion uh being a pit master is it's not only conquering and knowing recipes and knowing how to make the meat turn out perfect and doing the right injections, marinades, and all this type of stuff. So the meat selection is part of it being a great pit master. It's also fire management. I mean, fire management plays into effect where you don't want fluctuations in your meat temps. I mean, you don't want it going up and down, especially if you're a stick burner. Nowadays, we've got the pellet cookers, we can set it, forget it. The gravity feed charcoals, we can set it, forget it. But I look at somebody who's always constantly trying to expand their knowledge of the craft. And I think being a barbecue pit master is a craft. You're always learning. And not only expanding your knowledge, you might learn

something you may never go and try. But the more so if you learn about it, the better you'll be at it. That person in my book is always craving more knowledge about something is in any genre or any type of situation is the best. And in this case, being the best pit master or being the best person that's cooking barbecue is a pit master. Do you use thermometers? I use meat thermometers and I tell people all the time, I get a lot of times when the holidays come around,

you always got like people magazine, you know, CNN has their today, whatever today show, what I want you to get one, like one shot pop. That's going to, uh, you can put out there for the masses. They can put it on Facebook or whatever that's going to give the silver bullet that's going to make everybody a great pitmaster. My go-to is, and it's fact, it ain't glorious and it ain't glamorous, but

always cook with your meat thermometer. Every protein that you cook has a perfect internal doneness that's out there in every book or any book you can find about internal doneness that's out there in every book or any book you can find about internal doneness. Always cook to whatever that protein you're cooking to the perfect internal doneness.

That way you'll not only not ever be undercooked or overcooked, but you'll turn out a piece of meat that's always perfect in moisture and perfect in bite. Okay, so for a brisket, what's the perfect temperature? Now, Dave, you say it first, and then he may correct you. What's the perfect temperature, Dave? Popular opinion is 203. All right.

Myron? It's close, 205. He's got a lot to learn, Dave. I want to ask you, Dave, about your beef ribs. Where do you cook your beef ribs? So my beef ribs, uh, since today I was putting it in the hot box and bringing it down here, I pulled them at about, uh,

one 95 cause I knew they would carry up over 200 degrees in the hot box for a few hours. That's where you want to be. I always teach in my class, take your beef ribs to 210 degrees. Oh, really? But you know, beef ribs, I feel like, uh, cause there's so much, um, fat and cartilage in the middle and everything that more than like a brisket, a beef ribs, you can also just kind of, uh, put the probe in and see how it slides in and whether it's anywhere in that 200 to 210,

you could just tell by, by probing it. Yeah, you can. And then that was something else I was going to say about the meat. I need thermopens.ens is that what you use the thermopens to read i use whatever someone has set me uh free recently so anyway yeah and you're very correct when you slide when you're sliding in i mean let's just say nine times out of ten it is 205 or 210 like i like to do them but you can feel it and when it slides butter, that's when you want to pull it. So, okay. So what was that lady I watched on the documentary? She uses her hand.

Oh, Tootsie. Tootsie doesn't use a thermometer or is she a liar? Come on. Do you know who Tootsie is? I don't know who Tootsie is. I saw an episode on Tootsie and Tootsie just puts her old hand on something and goes, that's fine. But I feel like, I don't know if that's a good cooking method.

People rate her. You don't have to throw shade. You don't have to throw shade. I ain't going to throw shade, but let me tell you about my dad. Jack Nixon, my dad, my mentor, he didn't own a meat thermometer. He didn't have gauges on his pits because they were shovel pits. My dad, and I can do it too, but I'm not as good as my dad was. I don't think I am, and I'm not going to take a chance, but he could feel the

meat. He could turn the bones, and when they turned loose, like cooking chicken has, he could take it and let the leg bone twist. It was done, and it was done, but there again, you got to do more and just lay your hand on it. You can't just by and say, oh, yeah, it looks, you know, I don't agree with that. It's like Reiki. Reiki barbecue. You're just like. What I just ate of the beef, is that the same as a short rib

or is that a different kind of? Because it tasted very short ribby. So it's this essentially, correct me if I'm wrong, Myron. It's essentially the same thing. Yes. But when you do it in barbecue, you have to buy it where they call it plated. So it's all the same the same thing yes but when you do it in barbecue you have to buy it where they call it plated so it's all still put together and that's difficult that's probably the hardest beef ribs are not difficult overall for the weekend warrior to try but buying them correctly

is the hardest part where they're not all cut up just like a short rib yeah that's right and what do you want is basically a full rack short ribs ribs uncut. That's what you want. And what people always make a mistake with beef ribs is they do not cook them long enough. You can cook a pork rib in three hours. Beef ribs generally, if you're cooking them at, I like to cook a 275 on beef ribs, four to six hours, depending on how they finish out. Here's one of my problems. I don't know what I want to eat until 30 minutes before I eat it. And I'm very passionate about what I eat. I couldn't plan this far ahead.

Do you wake up and go, ah, ribs today, and then you start four hours early? Don't you have to go to work and stuff? Yeah, but when it becomes like a passion and you know barbecue becomes it's a culture you know so that becomes part of the enjoyment is the the process of when i invite someone over to watch football on saturday and i do more than just throwing uh hamburgers on the grill for them that's grilling right yeah then when i do barbecue for them and i'm and they come over and it's they're're hungry. And I go, it's not ready yet, man. And I'm not pulling it until it's ready.

Cause if I pull it five degrees too early, it wasn't worth me staying up all night. And so they go, Oh, I'm really hungry. And then I pull it out and then they're ready to eat it. And I go, nah, I got to let it rest at least an hour. And then they're like, come on, man, I'm hungry. And I go, well, you shouldn't have smoked so much weed. And then I finally slice it and they eat it and they know that it was worth waiting for and they know that i stayed up all night to give them that meal which is more than just something

that took me five minutes of grilling i think that's part of the enjoyment are you offended when someone like me invites people over to their house for a barbecue and it's really just a case of beer and we're gonna throw some pre-made and eat some beyond burgers is that upset like no but you know what i mean like when someone goes because i've had barbecues but i've never had barbecue at my house does that make sense uh offended no but i also will want to know what i'm getting into he makes a good wagyu cheeseburger yeah it's like when you go to those improv shows and they call it comedy. Were you saying something, Myron?

He's right about what he was talking about. I mean, it's a lifestyle. I mean, barbecue is a lifestyle. And what he was talking about, grow your friends, is always wanting you to pull it off, get it off, get it off and eat. What generally happens in the backyard on beef ribs is generally the man because it's you know that's generally he's doing the grilling he's getting out of there and after about a half a case of beer he gets tired of waiting because he's not going to eat anyway he's not going to kill his damn buzz

so the kids and the wife are sitting in there he just snatches them off they still you know hard as a piece of cardboard he throws them on the table and keeps drinking. That's how beet ribs get a bad rap. My move now is if I have people coming over long enough. Yeah. If I have people coming over, I always have some tri-tip or some chicken wings on standby because I can get those done really

fast and then that holds people over. And then when the brisket comes out, they're not going to be full. They're going to eat it. That's right. My dog is losing his mind right now. My dog's just wandering the studio here looking up at the tables like, what's going on? Somebody throw me some meat.

I like to wrap my barbecue in a tortilla or have it in a sandwich or something. Is there a correct way to eat it? Is there any sides where you go, fucking idiots? You know what I mean? Because I always get the mac and cheese and I get a coleslaw or I get beans. Now I see all the spinach-y type things.

I get the mac and cheese, coleslaw and beans. Is there a traditional side that you're meant to eat it with, a special way you're meant to eat it? Is there anything that's sacrilege? You know how there's people who, if you have ketchup on a hot dog, they lose their fucking shit. Is there anything that's sacrilege when eating barbecue? Not really.

I mean, I've never seen it. Oh, I'll take that back. I saw somebody put damn mayonnaise on it. People are using mayonnaise as binder now, yeah. I love mayonnaise. But the thing about it is I love a ham sandwich, you know, boiled ham or whatever you're going to do for mayonnaise, but you don't, I mean, put barbecue sauce on it. Why in the hell would you want to put mayonnaise

on it? I don't understand. Is ketchup a no-no? I wouldn't put ketchup on it either. Nah. I think probably the only answer to that is if you go to a restaurant and they serve you like brisket and it's got a ton of sauce on it, then you know

they're hiding something, right? Now, a real barbecue joint would probably just have some sauce on the side and let you sauce it. I don't like the sauce at all, except for my pork ribs. I'll have a light dusting of sauce about an hour before it's done and then let it cook into it. Or a pork sandwich, a pulled pork sandwich, I'll put sauce on it. I like that.

And leftovers. That's when I hit sandwich. I'll put sauce on leftovers. That's when I hit the barbecue sauces when it's leftover. I like to add cheese to everything. Is that okay? Let me tell you what we're doing right now. We started it. We came up with it and started it this week at my restaurant in Alexandra.

And we'll be doing it in the one in Hoboken too. We do our brisket mac and cheese sandwich. And let me tell you about that. That's off the damn chain. I saw it on Instagram. Yeah, it looks amazing. Yes, I mean, it's off the chain. And what we do, we take some of our hickory barbecue sauce,

some of the au jus out of the brisket. We slice brisket, but we'll take the slices, we'll chop it, put a big scoop of our mac and cheese on there, put the brisket on top, put a little bit of hickory sauce we take, our toasty buns with butter, we toast them on the flat top, boom, with a dill pickle. That is awesome. I don't eat pickles, but I'm on board for everything else. What's the dessert of barbecue where you go,

I'll have a brownie and ice cream? What is the dessert that's like renowned? That wraps up the meal. That wraps up the meal. Or should you not have dessert? Banana pudding. Yep. What?

Jim hates bananas. I hate bananas with a fucking portion. They do bread pudding too, but banana pudding. I like bread pudding. I like bread pudding. Can you do something? My next pick is peach like bread pudding. Yeah, can you do something? My next pick is peach cobbler. Yeah, I can eat a cobbler.

Yeah, I like a cobbler. Wait, so banana pudding really, you reacted like this is, no. I knew the answer before I said it because I've been to a bunch of barbecue joints. That's so funny, I've never heard that. I'm a big fan of sticky toffee pudding. Is that tiramisu? Tiramisu. Hey, I'm cooking this for days here.

Here's a question I asked Jim. Is there anything you can't barbecue? And he said breakfast cereal. That was it. Well, you'd be surprised. I would tell you, I mean, theoretically, yeah, you can barbecue just about any protein out there. Let me tell you this, though. There's some proteins

in my mind you don't need to barbecue. And one of them is just about any protein out there. Let me tell you this, though. There's some proteins in my mind you don't need to barbecue. And one of them is gator tail or anything reptile, like a snake or whatever. The more you cook it, like you just take a gator tail,

they're about that big around, and you put it on that grill, the more you cook it, the cheerier it gets. If any of y'all have eaten rattlesnake bites or gator tail bites, if you'll notice, they're little pieces and they've been battered with a deep fry. When you start grilling a big old thick chunk of that, it doesn't tender out like a piece of beef does or a piece of pork does. It doesn't have any much fat in there to render out. And the more you chew it, the bigger it gets in your mouth. I do not grill or

eat reptile. Have you ever thrown a shrimp on the barbie? Yes, I have. I love barbecuing prawns. I don't call them shrimp. No Australians call them shrimp. I love those. Yeah, I love a barbecue prawn, man. I have debates with my wife. You do them in the shell, right? You do them full body. You barbecue them, right? Yes, for sure. So I should have asked this at the beginning, but I asked Jim, how do you smoke meat? He said low and slow. Yeah, man. Give me a point. Is there like just a general? Yeah. He said he goes hot and fast.

I do hot and fast. I mean, but low and slow is a correct answer too. But I mean, like my beef briskets and my pork butts, we're cooking in KC this weekend at the American Royal. And I put my briskets on and we're cooking at 325. And butts, pork butts. Now I back it down once I pull them off. I cook a 20-pound brisket, 8-pound butts. I get them done in four hours.

Do you ever walk past fields of cows or pigs and they point at you 20-pound brisket, 8-pound butts. I get them done in four hours. Do you ever walk past fields of cows or pigs, and they point at you and go, stay away from that man? That's a bad man. No, but I walk by fields of pigs and cows, and I say, he looks mighty tasty. I have a question. I'm from Georgia, and I have a ton of of ribs You can't see Jack, he's off camera

They're my favorite food But a problem I've always had is At Fat Matt's Rib Shack for instance If you know that place When they serve ribs they give a piece of Bread just underneath the ribs And just soaks up all the sauce What's the purpose of that? Is it just to soak up the sauce?

Are you supposed to eat it? What's the purpose? I love that when they do that Well really to soak up any of the juices and stuff that's coming out of it, not necessarily the sauce. And not have fat or grease running everywhere. I don't know if they're using paper or butcher paper when they're serving it to you or whatever, but it keeps it from soaking through into the paper. How do they serve it to you?

I think it's just the ribs on top and the bread underneath. Yeah, but is it on a tray or a plate? Like butcher paper. I think it's on a plate. If you eat there and then when you order it to go, they wrap it in paper, but they still put the bread inside. I like the metal tray with the paper. That's the way to go. If you go to my restaurant, that's what you get. The metal tray and the paper yeah man you know what i'm a big fan of when like you get the nashville hot chicken they put a bit of bread underneath just so the hot sauce to drip through

that's good eating that's the bread pudding right yeah that's good eating i tell you what though that hot chicken we're having a revolution of that they used to be there's like five hot chicken places within a mile radius of my house now. They're fucking everywhere. When I was in Nashville, I used to go, we've got to go get some hot chicken. We're in Nashville now. I've got Dave's. I've got 24-hour hot chicken.

I've got another place called Cluckin' Chicken. Cluckin' Blaze. Cluckin' Blaze. They're all over the place. When I first moved to this country, you were all Chipotle people. Everything was Chipotle. Chipotle this, Chipotle that. Now you've all gone hot chicken.

That's the fat at the moment. Is it here to stay, Myron? Well, let me tell you what. The first hot chicken place that I ever went to, this was before there was any, and you'll have everybody jumping up and down Nashville, was Gus's Fried Chicken in Memphis, Tennessee. And I was going there 20-plus years ago, and they wasn't no hot chicken places. Now, there's a Gus's, I believe, down in Nashville.

But back then, you didn't have any Prince's or whatever name over there in Nashville. Now, you got hot chicken everywhere. But Gus's started that. And, I mean, it's been around a while. But now, it's just like taking off where that's what everybody wants. But I don't think it's going to stick as hot as it is right now. Cause there's somebody else is going to find something else. They're going to do.

Is there any good barbecue in California? I was going to ask right there. Well, yeah, we got Dave here. It's great. Baby blues. I got a baby blues. One of my best friends is a huge barbecue enthusiast, and that's his biggest complaint is just like barbecue in L.A. is shit.

Bloods has fantastic brisket. See, I like bloods that much. There's no good Indian food in America. I haven't seen anything that's on fire. But, I mean, as far as like at competitions, is there anyone you ever see, oh, that person's from California or something, or is that generally not? I mean, I don't know about barbecue restaurants anywhere.

I don't go when I'm out of town. Like, I'm going to be in Kansas City all this weekend, and I won't go eat at none of the barbecue places for a couple reasons. I mean, as you know, I done told you, I mean, I'm not a big going and eating there. And if I go in, if anybody recognizes me me i might order a little barbecue sandwich and the next thing i know the pit master aka your chef he's bringing me out all of this food and wants me to sit it down in front of me not only does he want me to sample it and critique it him and like five of the sous chefs are standing around the table sitting there looking

yeah yeah people tell me jokes all the fucking time. Take a picture of you, put it on the wall. Hey, Myron, that's the one there. See, that's the scam. That's the scam I run

is that I don't have anywhere near the credibility Myron has and I try, he tries to avoid it. I try to make that happen. I'm tweeting the restaurant like,

gonna go by here today and then, I hope that they realize who I am and they're like, Dave, hey, let me give you some free barbecue. Calling the paparazzi on yourself. I like the summer sausage.

I love summer sausage. I fucking love me a summer sausage. What's a summer sausage? Tell me there's no pork in there because I'm still eating it on the slide. I know it's packed with pork. What's in a summer sausage? Most of what's in a summer sausage is venison. A true summer sausage is venison.

Yeah, those ones they cut up for you, and they put it on your plate. They're really good. I mean, they're really good. I mean, yeah, they're really good. I mean, a true summer sausage is venison. Whenever you're eating one, you go, what's so summery and light?

Yeah. The last question I asked Jim was about barbecue competitions. I asked, what can you win? He said, a trophy that looks like a poker or an apron with boobs on it or a spatula or something. Something that says, kiss the little chef with the pudding down to your penis. There's real prizes at these competitions, right? They're very serious.

Yeah. I mean, like at the World Championship, we just won for the fifth time in Memphis, the Memphis May World Championship, we just won for the fifth time in Memphis, the Memphis May World Championship. You get the Grand Champion Trophy. It's like about six foot tall. One of the pictures that's on Facebook

is me hoisting it over my head because I was excited. Also, we get these rings. I got five of these now. Super Bowl rings. I got five of those and that was about a 50 grand purse. Do you ever wear them all at once like you missed a tee?

Matter of fact, my publishing house that does my books, they got some pictures of me holding like I'm some barbecue thug or some bullshit. Barbecue thug or Liberace. Byron, the prize is the prize money, but then also I'm sure you get an immediate bump in sales and rubs and sponsorships and all that kind of stuff. And let me tell you something now,

back in the day when I first started doing TV, you know, I used to get paid upwards of, you know, around 10 grand an episode, but it's gotten to the point where if I do them now, I wouldn't charge nothing for them because I see a direct result into my sales of everything. And that's where you, when I win a championship, I mean, I could see it. I see my cook school's roll. I see everything happening because, you know, what did he say about NASCAR? Went on Sunday, sales on Monday. Same thing.

Well, speaking of that, Myron mixing.com, as I mentioned, you can get all the sauces and rubs. There's apparel. If you're mad about the cooking school books, tools, access,

you got everything for sale on here for barbecue. So check that out for sure. And also I want to get Dave Williamson. Thanks for cooking on the meat. You haven't rubbed yourself, right? Right. Yeah.

I just started selling my own rub. I had, so I, it was one of those things where I didn't want to make a rub because I was, like I said, I'm careful. I don't want to be like, I'm an expert. But so many people asked me for one that I felt like I was leaving money on the table. All right. So I made one. It's called Meat Dive. That's it.

So I figured I am comfortable calling myself an expert of cooking on the road because I bring a smoker in the tour bus when I tour with Bert. And if I go and I'm traveling around, I just did a two-month tour. I got a fucking Forrest. He doesn't cook me shit. Forrest eats all the food. Forrest knows where to get barbecue. I'm pointing in the right direction.

He's got a good radar. But I just did a two two month tour where I did comedy in barbecue restaurants around the country that was when you were at where we were mixing Tim Everson May and so I was like you know what I do think I'm pretty good at mixing up an all purpose rub that you could put on anything

what's your slogan? it's meet Dave what is the slogan? just meet Dave not rubbing you the right way no but there are some great slogans and some great team names in the world of barbecue myron's got a professional sounding name he's jack south right but there's one jack's old south excuse me it sounds like fucking wrestling but there's but there's ones out there like uh pork illustrated right and

pablo esco barbecue was one of my favorites. Snoutcast. There's some funny ones. Myron, this is part of the show where you have dinner party facts, we call it. Is there something like very obscure or interesting about barbecue that most people might not know that you can tell our listeners? Well, I mean, one thing, but it may not be as obscure as I think it is. I love to cook lamb chops. My wife, she loves them.

Well, to be able to get lamb, the lamb or the sheep has to be one year or less. When you get above one year old, you go into mutton. Yeah. Oh. I know. I always feel guilty because Australians eat lamb at the same rate that you guys would eat fucking beef.

Like we eat it every week as a kid. And now it's like, oh, babies. No, but when I went to Australia and New Zealand too and we had it, I never ate it here because I wasn't that into it. And then when you eat it in Australia and New Zealand. We have the best sheep in the world. It tasted so good. Because you guys are into it so much more there. We just have them standing around.

But to me, though, mutton is nasty. I mean, I love lamb. When you start getting an older sheep, when they get up at one, two, three years old, they're nasty. Yeah, yeah. Sounds bad. All right, Myron. Well, thank you very much for being on the podcast. Again, go to MyronMixon.com.

And for anything that if you want to go to his school or you want to go to his restaurants, you want to buy any of his rubs, sauces, a pair anything, everything's on there. Watch his TV shows and follow him on all the social medias, Instagram and Twitter. Also, Dave, thanks for cooking the meat. Go to Dave Williamson

on all of his, that's your handle, right? At DaveWComedy or Dave Williamson dot com I gotta thank you both for being on the podcast yeah this was awesome hands down my favorite podcast I haven't enjoyed

this podcast since cheese we had a cheese episode that's the last one you ate on that was a fun day yeah thank you

thank you thank you thank you thank you thank you for taking time out I know you're a busy guy and all that type of stuff

ladies and gentlemen if you're ever at a party and someone says you can barbecue everything, including gator, go, well, I don't know about that, and walk away. Good night, Australia.