Eric Yun- Hey Shoals | BAD DOG PODCAST #35

BAD DOG PODCAST is back, and this week we're joined by Eric Yun, the creator of Hey Shoals, to talk content creation, building a brand from scratch, supporting local businesses, and what it really takes to grow an audience online.

From going viral with food content to why authenticity always wins, this episode is packed with stories, laughs, and practical advice for anyone chasing a creative dream. We also get into social media algorithms, entrepreneurship, the Shoals community, and of course plenty of classic Bad Dog rabbit trails.

 If you enjoy the episode, be sure to LIKE, SUBSCRIBE, and leave a comment letting us know who we should have on next!

New episodes every week.

RUFF RUFF

Transcript

SPEAKER_02 0:00

We are back, boys.

SPEAKER_03 0:01

What do you know?

SPEAKER_02 0:02

What do you know, man? We got Mr. Hey Scholes, Eric Youn here, Yun, right? Yun. Yun! Yun! That's so exciting.

SPEAKER_01 0:11

I would look at it and say it's Yun, like fun, gun. Yeah. That's Yoon.

SPEAKER_02 0:16

Man, appreciate you coming on to Bad Channel. Welcome on.

SPEAKER_01 0:18

Thanks for being here, guys. We're good, Bill.

SPEAKER_03 0:21

Oh, okay. Yeah, dude, we're so excited to get you. You're like a local legend right now in Florence and Muscle Trolls. I feel like uh your Instagram and social media pages have grown so much. I was like, I told Bo, I said, dude, we've got to get Hayes Shoals on our podcast and talk food. Because you can't tell, we're pretty big food guys.

SPEAKER_02 0:38

We like to eat. Dude, what a great idea you had with the Hayes Shoals thing, too, man. Thanks, man. Yeah, if you could talk about like, you know, where that idea came from, if you've done it before.

SPEAKER_01 0:48

It came from I I was in digital marketing since 2014. And uh social media at the time was something where I felt like it was just untapped opportunity, especially in Bakersfield, is a small town. Bakersfield, California is a small town in California, two hours north of LA, where everyone just wants to leave. They're just like, oh, there's better things out there. This is a small town. Everyone's like in oil fields and farming, and I want, you know, the new thing in LA and New York and all these places. So I went to school in San Diego, came back, and I realized, hey, I think there's a lot of good things here. And one of the things that was great about Bakersfield was there's a lot of good restaurants that are coming up. And I'm like, I've had food in LA, I was born there, I've had food in San Diego. It's not that much better than Bakersfield. So that mixed with my social media um, I guess, skills that I was growing at the time, I just helped some restaurants. I was like, hey, there's an easy way to let our 10-mile radius know that you exist, and you could do that in 24 hours, and tomorrow there'll be lines out the door, you know. But the first time I did it, I used like a nice Sony and my gimbal and lights, and I took like three hours recording. There was one place that was farm to table. I drove an hour to the farm and interviewed the farmer, and I made this documentary for Instagram. Way too much, and got like 1,500 views.

SPEAKER_03 2:05

Oh, all that work, yeah.

SPEAKER_01 2:07

And then I was like, and I made four of those videos. I was like, this is not worth it. And then uh about two years later, I saw the channel. I just checked back on the channel and it grew to a couple thousand followers, but he doing nothing. It's like, hey, there's something here with food and local, like local food. That's a thing.

SPEAKER_04 2:23

Absolutely.

SPEAKER_01 2:24

And then at that time was when I was learning, hey, if you go vertical, do everything on your phone, it might be better than trying to do the DSLR and all that stuff.

SPEAKER_02 2:31

Yep.

SPEAKER_01 2:31

Why is that?

SPEAKER_02 2:32

Just because it just relates better, like people and the format fits, I feel like.

SPEAKER_01 2:36

Oh, yeah, that was the big one, right? It has to be vertical because or else you're you losing two-thirds of the screen. Yeah, and then people are gonna disagree.

SPEAKER_02 2:44

Yeah, because every time something's horizontal, I have to crop it down and you can't get, you know, like in a music video, you can't get your face in it because it's over here and you have to move it and just record it like that. That makes sense.

SPEAKER_01 2:52

Yeah, and I think the other thing is people viewing want to feel like I can reach the creator of this video, like I can DM and then you're gonna reach back. But when you use too much production valve, there's too much production value, they feel more distant from you. Like there's a team running your stuff. So especially like a restaurant, it feels like a team came in, hired the best version of that food. Yeah, but if you do a photo, uh a phone and you just do this little thing, it's like, oh, it's like a customer gum and that's the experience I'm gonna get. Yeah, I'm gonna do it. I think subconsciously that's what happens. Yeah, it's crazy.

SPEAKER_02 3:21

But you don't think about that, you know? It's like less is less is definitely more when it comes to social media.

SPEAKER_03 3:26

Yeah. So you oh, sorry, I was gonna ask you. So you created, so I know you have hey shoals here, but you have hey, I guess Bakersfield or your other accounts. Yeah, if you'll tell us how I guess you built those first, so you had the experience.

SPEAKER_01 3:37

Yeah, Baco Eats was the first one. So first it was called Local Eater, and then I wanted to do multiple cities because I want to do one LA and all this stuff. So then I called it Bakersfield. Changed it to Baco Eats, did the phone, and the first one got like 15,000, and then I was averaging like a hundred thousand views in this little town of Bakersfield, and then this whole city's like, Well, we got these viral food videos in Bakersfield. What the heck? Yeah, and then so that was really cool. And I saw okay, there's something powerful here beyond just helping businesses, it helps a city, like it helps a conversation, enhance a food conversation in local towns. So Baco Eats, and then I got Hey Fort Worth, gotcha, gotcha, and then and then Hey Shoals, those are the three. And then my buddies are running the other other two. My first editor I had for Baco Eats, I handed it off to him. It's cool, and he's he has his own business that he started off of it. You still have your hands in it, or you just kind of passed it along to him.

SPEAKER_02 4:21

No, I just taught him for like a year and then he ran, he's running with what made you pick the shoals like uh moved here family or just saw an opportunity. What was it?

SPEAKER_01 4:30

Yeah, I visited here in 2018. No, 29, no, 2020 actually. Okay. Um, there's a friend of mine who's here and he's been here for a while. And uh I just visited and I was like, hey, this is a cool town. And then last March, my family and I got a wife and three kids. We came and visited. We just liked the people, we like the nature, we liked the vibe, and it just felt like home, so we just decided to move here. That's awesome. Yeah, yeah. So we moved in June of 2025. It's just literally just one friend that we had. It was kind of like a like a friend, client, spiritual mentor, all these things put together in one.

SPEAKER_03 5:06

So we moved here for him. Dude, that's awesome. I I know I I talked to you when you got here, and I said, dude, the shoals must be so different than Bakersville, but it's you said it's kind of similar in ways, right? Mm-hmm.

SPEAKER_01 5:15

Yeah, yeah, it's similar. Uh it's very rural. And they call Bakersville like the Texas of California, where it's like one of the only Republican cities. Gotcha, gotcha. And um, but yeah, it's it's slow. It's uh one interesting thing about Bakersfield is like all the grapes everywhere I go to, when I get grapes from Costco or Walmart or wherever, they're all from uh Bakersfield. Oh, that's cool.

SPEAKER_03 5:34

Little taste of home, yeah.

SPEAKER_01 5:35

Yeah, so I didn't know. And I yeah, so that's kind of cool. But Bakersfield is very rural, uh ag uh strong, and and there's oil fields everywhere. If you look up, there's this thing called the bluffs in Bakersfield, there's just a panoramic view of probably maybe tens of thousands of very cool just yeah, so is it a big town or city? I mean, it's it's pretty big. I think population is like 400,000, but there's a lot of land there. Gotcha, gotcha. So then you go from there into Dallas, which is huge. Yeah.

SPEAKER_03 6:02

To here. Okay, so yeah, so you moved from Bakersfield to Fort Worth, right? Yeah, yeah, yeah. Gotcha, gotcha. How did you like Fort Worth? Because I hear it's uh because it's really booming right now. I'm sure I know. Yeah, it's one of the fastest growing cities.

SPEAKER_01 6:13

Fort Worth was cool. It just took forever to get anywhere. So especially doing the food channel is hard. I had to drive 30 minutes to get anywhere.

SPEAKER_03 6:20

How much barbecue did you do there?

SPEAKER_01 6:22

Oh man, I tried at least 10 different barbecues just in Fort Worth. Oh, that's awesome. Um, yeah, all the barbecue's great. Yeah, yeah, yeah. That's one thing different about Texas barbecue is brisket's amazing every every Texas barbecue you to go to. So it's fun because they had to do something kind of gimmicky. Like, what are you gonna do with that brisket? And some people name like flacos tacos, that brisket a lote bowl, and there's all kinds of functions. They put it in everything.

SPEAKER_03 6:47

Yeah, it can't just be brisket. It's gotta be there's gotta be a touch to it. Yeah, gotcha.

SPEAKER_02 6:50

That's what Mexican restaurants are doing with the burilla now.

SPEAKER_03 6:52

Yeah, everything. It is good.

SPEAKER_02 6:54

It is absolutely soup, put it on rice, they put it in tacos.

SPEAKER_03 6:58

Absolutely.

SPEAKER_02 6:58

Have you tried BDA ramen?

SPEAKER_01 7:00

Oh no, that's not good. I haven't either. No, where is that? Where can I get that here? That's pretty good. Uh, one of the best I've had is in lava room. Oh, yeah, okay.

SPEAKER_02 7:08

Yeah, yeah. I don't like do they have like a creamy ramen though? I like like Moroccan ramen. You know what I'm talking about? Like the I don't like it when it's soupy and like you like cream of mushroom. Yeah, pretty much cheese in it. I like it. I don't like when like it's like an egg floating around in it. I want like a creamy ramen. I might just need to get the Moroccan, I guess. Where is that? I never even heard of it. That's like the OG ramen noodle, like the 35 cent one. You know, like you get it. You can get it in Baruchan?

SPEAKER_01 7:34

Is it Maruchan? Like the young cake.

SPEAKER_02 7:40

Ramen came from Japan. Dude, my Asian is off. I'm not saying any of these words right. Morocco's not even Asian. You know what I'm talking about, though. Baruchan, yeah, yeah. That's the one you get like from dollar store. Yeah, yeah. I'll put Dell sauce and cheese in it. Oh, yeah.

SPEAKER_03 8:00

Moroccan. This is a big food channel, man, as you as you can tell.

SPEAKER_02 8:03

I couldn't believe you'd never heard of Moroccan. I never thought for one second I was mispronouncing it. I'm just like, dude, come on, you've heard of Moroccan ramen. Moroccan ramen. We would call them Raymond noodles, but I that's not right either.

SPEAKER_03 8:14

Ramen, yeah. No, um but dude, yeah, that so that was my question for you to start the episode. So you've been in the shoals for a year. I feel like you've been to almost every local restaurant. What is your favorite place so far? Not, I mean, I guess you can't be uh you've got a lot of businesses that like you. I know you don't want to piss anybody off, but if you had to pick one meal that you were eating every day, what would it be in the shoals?

SPEAKER_01 8:35

Dang, man. One meal or one spot? One spot. One spot? Yeah. Okay, this is kind of cheating, but yesterday I just went to Fuji Buffet. It's a it they opened yesterday. Oh in Florence, yeah, on Cox Creek, right by the Academy Sports. Yeah, yeah, yeah.

SPEAKER_02 8:50

Is that where Mongolia was?

SPEAKER_01 8:52

Yeah, yeah. So now it's a sushi buffet. And like if you usually go to Asian restaurants, Asian buffets, the sushi is like maybe a Philadelphia, California roll, and that's it. Okay. And it's just packed with a bunch of rice and barely any fish. Yeah. This is like really good rolls, really good sashimi, nigiri, all that. And you can have Vietnamese noodles that they make to order. And hibachi. Oh, you can make your own hibachi. Yeah, they make it for you. And all the Chinese stuff that they always have. And that stuff is like real chef quality. Okay. Like the chefs are trained in New York that cook the that uh slice the fish for the sashimi. Dude, we gotta go. We might go today. In Florence? $17.99 for the buffet. Yeah, for the ball. I'll go for lunch if you want to. Yes. Oh my gosh. Lunch doesn't have as much sushi options.

SPEAKER_02 9:37

But yeah, that place. I was like dinner then.

SPEAKER_01 9:39

We should go for there because they have everything. Yeah, okay. That is cheating. Yeah, but I'll be right back. But I was blown away by like the quality and the value. So that place is really good. Yeah.

SPEAKER_02 9:48

And they just opened, you said today.

SPEAKER_01 9:50

Or no. Yesterday. Yesterday. Yesterday was a soft opening.

SPEAKER_02 9:53

You weren't even paid to say that either, were you?

SPEAKER_01 9:54

No, no. No, it's just it's fresh. It is just like there's just too many options. I was overwhelmed. Like, yeah, are you gonna pick them up as a client? You um probably, yeah.

SPEAKER_02 10:05

Yeah, if you love it enough, you might just need to just go in there and just do it for the love of the game.

SPEAKER_01 10:09

Some people I will I will just right off the bat, if I'm yeah, I'll uh they'll sign in, sign up right away. If it's someone I really, really want, and I know I've already eaten their food a bunch of times, then I'll be like, hey, let me just show you how it does, and then if it does well, let's do something consistently. That's true. So like every time you go to eat, it's almost like you could be recruiting.

SPEAKER_02 10:29

You're like, oh man, I like this. Maybe this is I might pursue this one. Or you're like, nope, that food was no good.

SPEAKER_01 10:34

Yeah, and I'm not a critic, so most people I don't know. Some people have a problem with like he only, I don't know, just says good things. And uh, yeah, I kind of only do. I'm more of a hype man, critic because I'm not good enough with food to know I'm a crit to call myself a critic and say food is bad. Like, I'm not confident enough. Like, I don't have any calls.

SPEAKER_02 10:51

Also, just experience don't post it. It's like post it if it's good. You know, why would you post negativity? Yeah, that's that's what Yelp is for. Yeah, yeah, yeah.

SPEAKER_03 10:58

Exactly, exactly. Dude, so I've seen in one of your videos. I know you love Northwood Social, and I live right near there, so we go once a week to Northwood, and that burger is special, huh?

SPEAKER_01 11:07

Yeah, that burger is really good. Um, and the parodies? Yeah, both of them. Uh, I like the pizza burger because one thing about Northwood is Chef Rob, dude, his sauces are so good, like with everything. The steak toast, that thing's amazing. But the sauces are really good. Yeah, but that burger is that burger's very good. Absolutely.

SPEAKER_03 11:24

I had to ask you about that one because that's our secret menu thing.

SPEAKER_01 11:28

It was special during that time, but he said, I'll always have it if people want to order it off menu.

SPEAKER_03 11:32

Yeah, absolutely. Do you like the pierogis?

SPEAKER_01 11:35

I honestly wasn't a fan. So that's one of those things where it's like people seem to love it though. That's what people go there for. Yeah, and I've had friends that say, dude, their pierogies are awesome. So I don't talk about the pierogies a lot because I just didn't like it. It was a little too starchy. Gotcha, gotcha, gotcha.

SPEAKER_02 11:50

Okay, so you promote the dishes that you like.

SPEAKER_01 11:52

It's not like you go in there and you're like, God, dude, I hate these tacos, but I'm gonna never. Yeah, if I hate them, they're not gonna make any video. Okay. But okay, but pierogies, for example, I didn't personally love them. They're okay, but because so many people like them, I just say, hey, these are one of their most this is what they're known for, the pierogies. I'm not saying I loved them.

SPEAKER_03 12:10

Dude, that's so awesome that you're positive about everything. Like you're never like posting negativity like he's saying, it's that's such a downer. Like, I feel like a video that's negative, you almost don't want that to go viral, right? Like you want it, you want the positive stuff to go viral and hit, right? Oh, yeah, man. Yeah.

SPEAKER_02 12:25

There's enough negative out there, like he's saying, but it does sell. Negativity does sell.

SPEAKER_03 12:29

Yeah, unfortunately. Yeah, unfortunately. So, dude, um, so I guess next question for you. You came from California to Texas to the shoals. Um, I wanted to ask a little about a little bit about your social media background. So that's you've built three profiles now, and I feel like a lot of like people that we talk to who are trying to build social media, they don't know like everybody thinks there's a secret to it, right? Yeah. Um, what would you say is like an important or I guess one of the most important things about algorithm and social media that kind of helps people build a profile? Because you've built a bunch of them that are really good.

SPEAKER_01 12:59

Yeah, that's a good question, man. Um I guess when you're starting, you have to be you have to be clear. That's the biggest thing. Okay. Like if you can laser in and be like, I know exactly who I want to watch this, and I know exactly the value that I'm providing them, and everything revolves around that kind of luke nucleus of like focus, yeah. Um, then everything kind of works out.

SPEAKER_03 13:21

Gotcha. Okay. Yeah, yeah. I see.

SPEAKER_01 13:24

Yeah, so for me, it's just anyone within our 10 mile radius that likes food, which is anyone in the world. Everybody, everybody likes food, yeah. Yeah, but I just want to be a hype man for local restaurants and expose the hidden gems. Gotcha. And that's like my focus, you know.

SPEAKER_03 13:38

And it's kind of a passion for you, right? Like that's your passion, dude. That's so cool.

SPEAKER_02 13:41

I feel some kind of camaraderie watching his videos of a local restaurant that I like goes viral. Yeah, I get some kind of like dopamine hit off that. I'm like, you damn right, that street corn bowl is good.

SPEAKER_03 13:51

Yeah, it deserves that. Absolutely.

SPEAKER_01 13:54

And I see one thing too. Find find something that you think people would share. Like, think about even what you're watching. Like, shareability is one of my biggest things. So it's like, I don't care about views, I don't care about getting a lot of con comments. Like, what's what's something that people are gonna be like, hey, send this to your like they're gonna send it to your friend and be like, check this out, we gotta go here, or this is hilarious, or whatever.

SPEAKER_03 14:14

I see what you're saying, yeah.

SPEAKER_02 14:15

Cause like the shares, dude, I that that's that matters the most because you're getting double the views, first off. Yeah, because somebody watched it and then now somebody else is watching it, yeah, yeah, and you're getting double the engagement because you know they're sending it to other people.

SPEAKER_01 14:26

So that really boosted on the hour. It becomes collaborative with your followers, not just they're watching your stuff, but it's like now they have a conversation starter. So I say, like, social media is a conversation, and we're all trying to interact within conversations, right? And every time you bake a piece of content, you're contributing to the conversation. Gotcha. So if you can contribute with something that creates more subconversations, does that make sense? Yeah, no, it doesn't.

SPEAKER_03 14:50

Then it creates more circle of content for you. Never thought about it like that. That's so cool. Yeah, dude.

SPEAKER_02 14:55

My favorite thing is when people will comment on your video once again, one goes viral, and they'll say, This is my hometown. They're so proud. This is my I live here, I'm from Florence, but they live somewhere else. They're like, Yeah, I I grew up there.

SPEAKER_01 15:10

Yeah. That's my favorite comment. It's like, I live two minutes away. How did I not know that existed? I screenshot all those and I put them in a folder because that's what I want to show clients. I'd be like, dude, there's people that live down the block that don't know you exist.

SPEAKER_03 15:22

Yeah.

SPEAKER_01 15:23

And it takes like 15 bucks for you to make sure they see your video.

SPEAKER_03 15:25

Yeah, it's it, dude. That's so awesome, man. Yeah. Yeah, I can't imagine how much I feel, dude. People in Alabama are funny too. Have you noticed how like if there's a small town connection, like it could be, you know, anything. And somebody's like, checking in from Moulton. I'm here, I'm here, and I'm I go to Florence all the time. It's just so funny, man. People here are so funny, dude.

SPEAKER_01 15:44

That's that nerve. And for me, that's the nerve that I say you want to tap some kind of nerve. I think algorithm is like they're like nerves. Yeah, you're looking for it. And then once you hit it, it's like, all right, double down on that. I see. But it takes a while to find a nerve. I tried so many channels before the foodie thing. You know, I tried a bunch of things for music, I tried a bunch of things just for social media, a bunch of things in like faith and spirituality. Yeah. But this food was just a nerve that hit. You know, but that's the nerve where it's like hometown pride. Oh, yeah. And I tell people, just shout out your city name. That alone helps, especially if you're a small town like Bakersfield, who's like everyone's trying to leave and they're seeing content from New York and Japan and all this stuff. Bakersfield, what? You at least have three more seconds.

SPEAKER_03 16:24

Gotcha. I see. Yeah, yeah. You get you have their attention for that much longer.

SPEAKER_01 16:27

So did you know that coming into it when you moved here?

SPEAKER_02 16:29

Like when you you came to visit here, you're like, oh my god, like this is.

SPEAKER_01 16:32

Yeah. When it came to Shoals, this was like I knew what worked. Just like gated a little less or something.

SPEAKER_02 16:37

It's like coming out.

SPEAKER_01 16:39

Yeah, I knew what worked because again, Bakersfield, I already had it down, and in Hayforth, I refined it even further. And so when I came here, the system was already ready to go. And I knew what to do that.

SPEAKER_03 16:48

Yeah, yeah, absolutely. Yeah, your I think your first video I watched, um, was it uh where was your sorry, I just watched it last night. What was your first video? I think you ever watched it.

SPEAKER_01 16:57

Ross Pizza, I think it was my first.

SPEAKER_03 16:58

That's right. Yeah, the honeybee. Yeah, that's it. Yeah, that yeah, okay, yeah, yeah. Beekeeper. Beekeeper, sorry. What did I say? The honeybee? Yeah, yeah. The Beekeeper. Which is a great movie. Have you guys seen like that? I just watched it two days.

SPEAKER_01 17:08

Yeah, yeah. I saw it on uh Amazon Prime or Netflix. I just scrolled past it, but I finally watched it.

SPEAKER_02 17:13

He's such a badass in every every movie. Oh, Jason Statham movie? Oh, he's just I mean, he just whips ass the whole time. That's what he that's like every Jason Statham movie, somebody goes missing. Yeah, yeah, and he whoops somebody's ass and he gets them back. Oh, I love it. With a random profession, like a beekeeper.

SPEAKER_01 17:27

It's just like, how do we make the most like unseeming kind of ordinary role look like super badass that he does it?

SPEAKER_03 17:34

Can I uh embarrass myself real quick? Whenever you said the beekeeper and you were like that movie, I thought of the B movie with uh talking with Seinfeld.

SPEAKER_04 17:42

You were like, they're nerd now and I'll think I'm like, I love I love the B movie.

SPEAKER_03 17:49

Oh man, and then it makes me think of like my favorite childhood movie was Ants. You know, and Ants uh The Ant Live for me. He's the worker, he's the worker ant, and then he goes and he's the the soldier ant with him, and he shouldn't be out there. Okay.

SPEAKER_01 18:01

That's like I don't know, I feel like that's like almost like the Walmart Bug Life. Bug's life. It is, yeah, yeah. I've seen the came out two more times.

SPEAKER_03 18:08

Yeah, they did, yeah, yeah. Ants, it was like ants with a Z, I think, didn't remember that?

SPEAKER_02 18:11

You were watching the bootleg ant movie.

SPEAKER_03 18:13

Oh, dude, I was an adult swim kit. All right, give me a break. That's awesome, dude. Um, dude, will you crack a mimosa for us? Yeah, man. We've got a uh a cool little uh antique bottle here from uh from Kirk Local.

unknown 18:29

Costco.

SPEAKER_01 18:31

You go to Huntsville for that?

SPEAKER_02 18:33

Yeah, yeah. Yeah, I'm a uh proud Costco member. I don't think we have enough population. I don't think so either. There's a certain population threshold that you have to meet, and we don't have it. At least we go to Sam's, I guess, but it is not as good as Costco.

SPEAKER_01 18:45

No, that is one thing I miss about other places I live this week. Have a Costco here.

SPEAKER_02 18:50

Yeah, I went, I was using my parents and I got caught. Oh, using your parentship. They wouldn't let me check out one time, so I had to get or they wouldn't let me in with my dad's card. Yeah. And so I had to I had to get my own membership. I had to grow up, be a big boy. I'm gonna grow up, yeah.

SPEAKER_01 19:04

Pay my own 50 bucks.

SPEAKER_02 19:05

Yeah, just wait till that. Yeah, I'm a member for one year, it's gonna decline next year.

SPEAKER_03 19:11

No, those that's uh yeah, I wanted to ask you about this too. Yeah, so what are your thoughts on, I guess you obviously support local uh foods. Do you have a favorite chain restaurant that you just kind of always go to? Like if you know you're eating out and it's not gonna be local, do you have a chain spot that you always pick?

SPEAKER_01 19:28

Yeah. Uh thanks, buddy. It's a family thing. I'd have to go into a different lane to find out what's my personal favorite, but In N Out is our family's favorite. We're from California, dude. Of course.

SPEAKER_03 19:39

The burgers are in Texas, too, right?

SPEAKER_01 19:40

No, they're in Texas. Yeah, so we ate there almost every week when we're in California.

SPEAKER_03 19:46

Okay, gotcha. It just affordable too.

SPEAKER_01 19:48

Like our whole family eats there for like $32. Did you get one? Per meal? You got another couple? Oh, I didn't get it.

SPEAKER_03 19:53

Okay, he's got you. He's got you.

SPEAKER_01 19:54

You want one? Yeah, I'll take one. Um for five of us, yeah. Three kids and two adults, 32 bucks. That's pretty good. That's fantastic, man.

SPEAKER_03 20:01

Well, no, just finish it up, I guess. I lived in Phoenix for two years and we would always go. That would be like my cheap meal. When I was in Pro Bowl, I would go out there and uh during spring training, I would always go to In N Out. Like, if I was gonna eat a really bad meal that week, I mean it's not a bad meal, but like an unhealthy meal, I'd go get the burger monster style, or the fries were monster style, right? Isn't that what it's called? Uh animal style. Animal style, sorry, I can't remember. It's been 10 years, and I've drank a lot in these 10 years. But yeah.

SPEAKER_02 20:24

You're so close with it though. I know back. My God, every time he's just barely off. Story of my life.

SPEAKER_03 20:32

Beast mode fries. Beast mode, yeah, yeah, yeah.

SPEAKER_01 20:35

No, that's awesome, man. You ever got the flying Dutchman there? No, what's that? It's just patties, cheese, and onion. And I add an onion in the middle. Okay. So, dude, this is my trick is I had a raw onion in the middle of the two patties because I don't want it too cooked, but I don't want it raw, raw, so it's like slightly cooked. If I just they put a raw onion in the middle of them. Oh, it'll kind of cook it a little bit. It's perfect, yeah. And then you put those over animal fries.

SPEAKER_02 20:56

Oh, dude, come on. I mean, since you do food stuff all the time, like do you ever like have to lock in the diet, or do you Yeah.

SPEAKER_01 21:06

Before I started my food channels, I weighed 280 pounds. No way. Yeah, yeah. After our first kit, I kind of got depressed, let myself go, and 280 pounds. I literally thought I I haven't weighed myself in probably a year. Yeah. And I was shocked. I was like, 282? I think I was 282. Yeah. And then uh and then I went on keto, started jujitsu, and then I lost like 60 pounds from there. Oh, that's awesome, dude.

SPEAKER_03 21:27

That's awesome. Yeah, keto's probably tough. Like, I love pasta and I love rice and couscous. Like, I love the carbs. So what like when you're on keto, do you like substitute anything for that? Or how does that work?

SPEAKER_01 21:39

Yeah, at the time, not now, but when I was first doing it, it was just a lot of fat. So that's the cool part. I could eat tons of butter, tons of cheese. Come on, right? Like I made crust out of cheese and I put meat on it and pizza sauce, little bit of pizza sauce. And so it's actually like it feels like a cheat meal all the time. That's awesome. And it's sweets, they have like good keto ice cream, that's good. The one thing you can't replace on keto to this day is donuts. Like I've never had a non-carb donut that's good.

SPEAKER_02 22:07

I've never heard of one.

SPEAKER_01 22:08

Yeah.

SPEAKER_02 22:08

Yeah, but it makes you go nasty.

SPEAKER_01 22:10

I don't know. Like, I don't know how to make it good. Yeah. But people make it cauliflower? Almond flour. Almond flour? Almond flour. That's like a dessert keto thing. Yeah, almond flour. That sounds like a that sounds illegal. Yeah. In California, I think like half the people use that now. That's crazy, bro.

SPEAKER_02 22:26

That's so crazy. Yeah. Have you noticed the difference between like people caring about their health and California? Yeah, yeah.

SPEAKER_01 22:31

Yeah, versus here. Yeah, like everything's fried here. Oh my god. That's why the fried food here is the best ever. Like, dude, fried chicken and fried and fried fish here.

SPEAKER_02 22:40

It's the best when you don't even know what they're frying it in. That's the best. Like it's probably the same oil. It's probably motor oil from a week ago that they're still using. They empty the diesel truck out there. Like, dude, the shell up here? Oh. Some of the best fish. And they just got it on that hot bar all day. Yeah, it gets better as the day goes on. Yeah, dude. I wait until about, yeah, it comes out about lunch. I wait till about 3 p.m. Go rip it, dude. That's what I'm saying.

SPEAKER_03 23:06

No, uh, so I saw one of your videos. I I what was your first thought at Champy's? Because Champies is so much fun. We love going and sitting on the patio out there and having beers and eating chicken, man.

SPEAKER_01 23:15

My first thought was like I felt like I was in Waterboy.

unknown 23:18

Yeah.

SPEAKER_01 23:20

That's the first thought with the neon signs, the red lights, and all the people and the music. Yeah, yeah. I think there's like an alligator head.

SPEAKER_03 23:25

There is, yeah, yeah.

SPEAKER_01 23:26

Right? It's like the bayou. Yeah, yeah. Yeah, yeah. It felt like I was in Waterboy. That's it. So the vibe, first of all, sets you up. And then, dude, their chicken and fish are insane.

SPEAKER_03 23:34

Do you get the spicy breading?

SPEAKER_01 23:36

So good. I didn't, no.

SPEAKER_03 23:37

Oh, the spicy breading's awesome.

SPEAKER_01 23:39

It's like fried chicken with spicy breading.

SPEAKER_03 23:41

Yeah, so like instead of like your normal like Champies breading that they have on it, it's just got cayenne pepper in it, I think. And it's got a kick to it. It's really good. The fish there is so damn good. The fish is great. Yeah.

SPEAKER_02 23:50

Oh my god. They actually probably have the best fish in town, I think.

SPEAKER_03 23:53

Yeah.

SPEAKER_00 23:54

That place is amazing. I really like Champies.

SPEAKER_03 23:56

Yeah, oh yeah. The vibe is awesome, man. Uh like, especially I feel like we go and watch football games there sometimes. So I'm a big football fan. We'll go in the fall and eat fried chicken and drink beer all day, and I'll have 5,000 calories and gamble on every football game.

SPEAKER_02 24:11

You ever played Girls' Day? What is it? You ever play there? Play here? Oh, Champions. I've done it one time. I did like a uh lunch thing for the radio station, but I haven't played there much. Yeah, I do like uh going and hanging and watching music though. Yeah, oh yeah.

SPEAKER_01 24:24

And Ogre was really cool too. Like I was talking to him and hearing his story. Yeah, he's awesome. Wade's awesome. And then uh, and then we did his wife's restaurant across the street, Southern Grocery.

SPEAKER_03 24:34

Southern Grocery, yeah. That place is so good. What's your favorite thing there?

SPEAKER_01 24:37

Dude, I think that's one of my okay. I haven't been to George's, so I would disclaimer, but that might be my favorite rib I've had. Oh officials. Yeah, the rib there was so good. Yeah, it's very good.

SPEAKER_02 24:47

George's might be better, but I don't know, man. It's just George's feels more like a nice sit-down steak. Yeah. Like I feel like Southern Grocery, it doesn't feel it does, it's nice, but it doesn't feel as much like a steak spot.

SPEAKER_03 24:59

Yeah, you know, like you don't have to wear like a collared shirt in there. That's not like a country club feeling.

SPEAKER_02 25:05

It's like prime or something, I think. The meat is prime. I don't remember, which is good. I don't remember if it was prime. It tasted prime. I think it was prime. It tasted prime.

SPEAKER_03 25:12

It tasted prime, yeah. Have you done a 360 grill up top? Yeah, yeah. How cool is that? Yeah, I know the food, like I've had good experiences with food. Some people have said other things, but the view is unbelievable up there, and you're spinning around. So cool.

SPEAKER_01 25:24

It is awesome. I didn't love their fish uh plates, but they had this chicken salted called. Okay, that's one of the best chicken things I've ever had. Okay, yeah. Their burger was okay. Their steak was good, but I mean it's like, dude, when I'm eating a tomahawk, like it's just gonna be good as a mess it up, which they go in.

SPEAKER_03 25:43

Yeah, put it in.

SPEAKER_01 25:43

And that seafood tower is crazy. Oh, yeah, I've had it.

SPEAKER_03 25:45

Yeah, yeah, that thing's good too. Dude, uh little hack uh that me and Bo uh took advantage of this past fall. You can go sit at the bar up there and watch football. So they have a TV. So we went and watched one of the Bama games up there. We sat and watched while we're rotating around just drinking beers, and the beers aren't like crazy expensive. So we were up there just uh sorry, my mic fell. We were up there just watching football, drinking beer, yeah. Did you see it? Getting a blue pill.

SPEAKER_02 26:10

But dude, yeah, also though, it is a good spot to watch football, but people are people are there for their anniversaries. Oh no, that's weird.

SPEAKER_04 26:23

That's a little clashed of vibes.

SPEAKER_03 26:25

Like we and Bo are having I've had 15 micelobes, and they're like, what the hell is this guy doing? Yeah, that's interesting.

SPEAKER_02 26:32

It's like you watch the first half there. Yeah, it's a first half place. Yeah, yeah, for sure. It was a first half place. What other local spots, man? What other ones do you I love Rancho? Yeah, I could talk about Rancho all.

SPEAKER_03 26:43

I wanted to talk about Yum a little bit. So I know like obviously your Asian culture, I know you're Korean, right? Yeah, yeah. Um, we love yum. We go all the time. The New Orleans roll there is my favorite role. Do you have a favorite from Yum?

SPEAKER_01 26:54

Uh dude, I don't remember what it's called. I got something with salmon. I just I love salmon. That's my favorite. Gotcha, gotcha.

SPEAKER_02 26:59

I got a wild one with salmon there. Yes, it's cooked. I wonder if it was that. It's got salmon on the top.

SPEAKER_03 27:04

You probably like that, don't you? That's the most Alabama thing ever. I want to cook. It better be cooked.

SPEAKER_02 27:08

It better be cooked. I like it raw. I like it both, but if I'm getting sick. Let's clip that one. Yep. There's our hook, boys. I like it raw. Dude, that is a little bit of wrap it up, boys. I'm talking about fish, but is yum your what's your is that your favorite spot? Uh yum? Like for sushi or um we said the new spot.

SPEAKER_01 27:40

Yeah, that was good. As far as like the artistry and the creativity and the roles, it seems like yum has the best roles that I've seen here. Yeah.

SPEAKER_03 27:48

Yeah, I'm with you. Yeah. And they're dude, I love the appetizers, man. They're they're uh boom boom shrimp, I guess it's called. I mean, it might not be called that, but firecracker shrimp. Yeah, yeah, I got that last one. That's really good. I'm so close again. Almost, almost is my favorite word, yeah. Just picking on a monopoeia. Just pick one. Oh, it must be. I'm serious. It might have been because we drank at Stagger Lee's last night until one o'clock. That's probably what it is.

SPEAKER_02 28:15

Yeah, I bet you you probably haven't reviewed Stagger Lee's yet. No, I know. I don't have favorite. I never heard of it. It's a biker bar. It's a biker bar.

SPEAKER_03 28:22

It's badass, though. Oh, we had a good time last night. We were playing pool and we had 40 beers on the golf course yesterday. But um, are you a beer connoisseur at all? So I know you do food, but I I've noticed you do have some drinks at some places, right? Like a margarita or whatever. Yeah.

SPEAKER_01 28:34

Um I'm not, dude. It's not really really my scene. Like I never sit at a bar and drink. Um, I'll have a beer once in a while. I like whiskey. That's probably like my go-trip. I'll just get like an old-fashioned. Yeah, absolutely.

SPEAKER_03 28:45

Well, you have kids normally with you too, so you can't just go in there and just hang one out in the drive.

SPEAKER_02 28:49

Who's driving home?

SPEAKER_03 28:51

Yeah. Yeah.

SPEAKER_02 28:52

What's the best place to have a drink and food for you?

SPEAKER_01 28:55

You know, if you were gonna pair them together. I'm not even the best. I'm probably not the best person to ask that. I think, I mean, Sheffield Sheffield Public House had really creative drinks that was really good, and they have good food. Yeah.

SPEAKER_03 29:06

Oh, yeah, I've had the public house.

SPEAKER_01 29:07

So uh that's good. North was social.

SPEAKER_03 29:10

Yep, their drinks are great, dude. They have a uh actually not to bring back yum, but they have a uh lychee. Uh lychee. I think it's lychee, lychee.

SPEAKER_02 29:19

However, you think is it not lychee? I think it's a lot of things. I think it's lychee.

SPEAKER_03 29:22

It's it's the little fruit though. They have that fruit martini. Man, dude, that is my favorite. That sounds good.

SPEAKER_02 29:26

That little martinis at yum are fire.

SPEAKER_03 29:31

Yeah, and I'll have 10 of those.

SPEAKER_02 29:32

Yeah, and they're like 15 a pop. Overload.

SPEAKER_03 29:36

I didn't even eat. So good though, man. Yeah.

SPEAKER_01 29:39

But um, yeah, that's not really my scene. I like drinking. I've believe it or not, I've never been drunk in my life.

SPEAKER_03 29:44

Okay, but you'll have like a few drinks. Yeah, yeah.

SPEAKER_01 29:46

I just don't like drinking, even like coke or like whatever it is, like sprite. I don't drink a lot. Yeah.

SPEAKER_02 29:51

So I've never drink enough to get drunk enough. You have moderation, yeah. Did you get like a little buzz? Or you ever had a buzz? Yeah, I think so.

SPEAKER_01 29:58

Like one time I was bowling and I was drinking some beers, and then like the lanes look a little like they're moving. All of a sudden the balls started going in the gutter more. Yeah, yeah, yeah. That's probably the most, and my face will get red sometimes, but yeah, never where I feel like I'm losing control.

SPEAKER_03 30:12

Out of control, yeah. Yeah, tequila. Tequila makes my face red. That's that's the only time it hits me. It was wine for me. Wine?

SPEAKER_01 30:19

Wine makes me feel nasty. Yeah, it does.

SPEAKER_02 30:21

It feels like a fluffy, weird.

SPEAKER_03 30:23

See, I feel better on wine. Really? Like, I don't feel nearly as bad when I drink wine than I do like drinking Miller Lyon. The next day? Yeah. Oh my god, I know that's crazy, but I only drink red wine. Like, I drink Camos. I'm I'm a snob about wine. I'm like I'm a Caemas snob. I've never had a big difference?

SPEAKER_01 30:36

I can't tell.

SPEAKER_03 30:37

Um, yes, yes. Well, it it just depends. I'm I'm not that much of a wine connoisseur, but I am a snob about it. Caemas, and then there's another uh red wine that's from the same vineyard. It's called Bonanza, and it's the cheaper option, and it's really good too. If you want to give those a try.

SPEAKER_02 30:52

Okay. But um definitely better than barefoot.

SPEAKER_03 30:54

I mean, oh yeah. Like at Costco, you're buying a bottle of Camus for like 90 bucks, I think. 85 bucks. Oh, that ain't better. Which is still, I mean, that's at a restaurant, it'll be 250. Yeah. It's a nice, it's a nice bottle. Um, but with wine, I can't drink it as fast. That's my issue. I know that's that's crazy to just say, but with beers, I just house beers because I can drink them quick. But with wine, it's really hard to chug wine, you know. So it kind of slows me down. Maybe that's why I'll be right back.

SPEAKER_01 31:17

You were in wine country, though, weren't you? In Bakersfield.

SPEAKER_02 31:19

Is that not wine country?

SPEAKER_01 31:21

Uh no, no, Napa. If you go up north, Napa is like where a lot of the wine is. That's probably they had a lot of grapes though in Bakersville? Yeah, we do. I don't know. No wine? No. We don't have there's a place about an hour north that's kind of big on wine, but Napa's the big one. Napa Valley. That's north. That's where a lot of the wine comes. I swear every ball of wine we drive.

SPEAKER_02 31:42

They just eat the grapes right off the vine. They don't give them time to sit and do their thing. That's what happened, is they were taking the grapes from Bakersfield. I just came up with this. They were taking the grapes on a wagon back in the day, and they had them in probably a barrel. And they, by the time they got to Napa Valley, it turned into wine. I bet that's what happened.

SPEAKER_03 32:00

Oh, that's the reason. That's awesome.

SPEAKER_01 32:03

Maybe it's the vibe too. Like Bakersfield's not there's more of a beer and get drunk vibe rather than like sit down and drink wine.

SPEAKER_03 32:10

Yeah, it's like blue-collar vibe, right? Yeah, yeah, it's very good. Yeah, we love the blue-collar boys. That's us, yeah.

SPEAKER_02 32:14

So you said you started off doing music, right? Yeah, yeah. Uh so you tried like a music page, you said and you're classically trained, right? On peace.

SPEAKER_01 32:22

Yeah, yeah. Uh huh. And it was more also my relationship with music was always kind of weird because I always wanted to do more artistic creative stuff, but then I was always showing up for church music and I was a worship pastor for a while and doing that, and just creatively, it was just like a lot of tension. So that alone was kind of hard. And then um, I started a music school and went through everything. It was like certified by Berkeley and all this stuff. I was trying to teach kids how to make beats, teach them theories, teach them different instruments and things like that. But then the I could just came to a mental block with dude, if I'm gonna do this, I want to figure out a way for them to do this as a career. And like I've never figured out how to do that. So after like a year or two, I just stopped. And um, that's when uh media came in. Now they're in graphic design and just all the media stuff, digital marketing. So at that point in time, you never thought that you would be video and food. No, that was nowhere on the radar.

SPEAKER_03 33:15

Gotcha, dude. You hit it at the perfect time because I always say that like in like 2010, we were like freshmen in high school, and everyone's like, oh, you gotta get into computer science or you gotta get into the social media because that's the future. And you hit it at the right time to where I guess you understood. Yeah, yeah.

SPEAKER_01 33:28

Because at that time, too, around 2014, I think that was like a marking point where like Ty Lopez was coming out. You know Ty Lopez?

SPEAKER_03 33:36

Yeah, I do.

SPEAKER_01 33:36

And yeah, and like the DJ? Are we talking about the same guy? No, no, Ty Lopez here in my garage. I got this Lamborghini. Oh, okay. You know what's better than Lamborghini's knowledge. That's why I like this. I got this bookcase full of all these books. And then he turned that thing into this whole coaching thing.

SPEAKER_03 33:52

And oh, sorry, I was thinking of uh somebody completely different, but yeah.

SPEAKER_02 33:56

Talk about the guy from Sheffield, yeah. Talking about the guy I graduated with, right?

SPEAKER_01 34:03

I bet with that guy. It's funny. That guy became like a billionaire off social media, but just watching his stuff early on, I just saw something and I was just like, okay, this makes sense. And then it's cool because if you came in at that time, you don't have the mental block of earlier videographers and media people back in the day. They're so held back by I gotta jump through these hoops, there's all this red tape, I gotta spend tens of thousands of dollars for a commercial and all this stuff. It's like, no, you could spend 50.

SPEAKER_03 34:28

Yeah, you know, it's almost free to be able to post. Yeah, it's crazy.

SPEAKER_01 34:30

So I don't have those weights on me just coming in new. So it's like some of my some people I know who were in it for a long time, like now they're kind of like watching myself and asking me, like, hey, like, how's the social media stuff work? And I was like, okay, there's something here for coming at this time is a is opportunity.

SPEAKER_02 34:45

So what is the uh what's next for you? Like where where where are you taking it? What's the five-year plan or whatever?

SPEAKER_01 34:53

I don't I don't have one, which I should, but no, actually, I think it's better to not have one. Yeah, I don't either.

SPEAKER_02 35:00

Makes it more interesting.

SPEAKER_01 35:01

Yeah, yeah. I think oh like I'm kind of building the boat as as it sails, kind of thing. Yeah, yeah. That's awesome though.

SPEAKER_03 35:08

I feel like that's how most people figure it out, though, is just doing it. Like you don't know until you do it.

SPEAKER_01 35:12

Yeah, but I do know I just what the goal is, which is I want to tell more of the owner's stories. And that's what I love about here is uh not just food, but when people have the people who have businesses in the shoals, it's almost like this like a like a samurai. I'm I'm reading Book of Five Readings, so I'm like in the samurai mode, but it's like a samurai approach of like like I just want to be really good at my craft. You know, absolutely and I I like I appreciate that. There's a lot of that here. Oh, absolutely. I walk into a store, you can just tell right away the owner cares about this, and it's like it makes me want to tell their story more.

SPEAKER_03 35:47

For sure. Oh, that's okay.

SPEAKER_01 35:48

It doesn't seem as opportunistic as places I've lived in before where they're just like, How do I gonna make money or whatever? But it's just a simple, like a pure-hearted this, I care about this. Absolutely, and I just want to tell those stories as much as possible. Right now, the way I'm doing it right now is the best way to go wide with it on the wide end of the funnel, get as many views, but I'd love to go deeper. So it's like, for example, like a rancho or a champions and all this stuff. I say, um, I want to kind of bring the funnel in a little deeper and tell more of the story, how it started and why it started, and the story behind why they do it.

SPEAKER_03 36:20

Gotcha, gotcha.

SPEAKER_01 36:20

So, like a podcast is in the forecast. I just I need more time and manpower to do that, but it's in the forecast to do that because that'd be awesome. Yeah, one of the first ones is gonna be Sean from Big Man's. I already talked to him about it. Yeah, yeah, yeah. So a little, I guess, uh pre not preview, but a heads up. Like that's the story I'd love. Oh, just hearing him talk of he has a bus driver, and the way he started Big Man's is so cool.

SPEAKER_02 36:42

Dude, that would be sick.

SPEAKER_01 36:43

People would love that around here too.

SPEAKER_02 36:45

Yeah, like getting to know the restaurant, and then honestly, that just that makes you love the restaurant even more.

SPEAKER_03 36:50

Yeah, 100%. I wanted to, I'm interested in the um the fourth planet guys. They just came to town, right?

SPEAKER_01 36:57

Yeah, I want to say, I don't know, was it's been a few years now?

SPEAKER_03 37:00

Oh, has it been? I can't remember. Yeah, yeah.

SPEAKER_01 37:02

But they came to from Austin.

SPEAKER_03 37:04

Yes. And um excuse me. You're good, you're good. I was getting to me. Sorry, we're gonna get you drunk for the first time. Welcome to Bad Dog. In front of everyone.

SPEAKER_01 37:17

Um, but yeah, uh that's that's the kind of barbecue you'd have to wait in lines like hours for in Texas.

SPEAKER_03 37:25

So I've been to Austin and I've had the only I think it's the only Michelin star restaurant. It's Interstellar Barbecue there. Have you had it in Austin?

SPEAKER_01 37:31

No, I haven't heard.

SPEAKER_03 37:33

Interstellar barbecue. Um, I I could I could be wrong, but I think it's the only barbecue place in Texas to get the Michelin rating.

SPEAKER_01 37:40

They actually got the star?

SPEAKER_03 37:41

They got the Michelin star. Okay. Interstellar.

SPEAKER_01 37:43

There's a place in Fort Worth who got recommended or what's called? Recognized? Yeah. Yeah.

SPEAKER_03 37:49

Interstellar. And so I always thought like Interstellar, and these guys are from Austin. They're doing Fourth Planet. Like, there's got to be some kind of connection to it, I guess, or they're trying to like do something.

SPEAKER_02 37:57

Isn't their last name Mars?

SPEAKER_01 37:58

Yeah.

SPEAKER_03 37:59

Okay, so maybe it's just Fourth Planet. Never mind. Maybe it's not Interstellar.

SPEAKER_01 38:02

Yeah. It's cool. And then he has this rub called Space Dust. He calls it Space Dust. Yeah, yeah, yeah. And their merch is cool too. It is like cows being uh abducted into by UFOs. That's awesome. Yeah, yeah.

SPEAKER_02 38:13

But they don't have like a storefront, a brick and mortar?

SPEAKER_01 38:16

Yeah, so they just got that building. It's an antique store in Seven Points. Yes. And they just got it. Oh shit. So now they're planning on expanding to Friday and then daily. Okay. Oh, it's just on Saturday? It's just Saturday at noon, right?

SPEAKER_03 38:28

Yeah. And then they just sell out every week. I'm pretty sure. They always sell out. Yeah. It must be good, huh? Oh, it's unbelievable. I can't believe I hadn't had it. I don't like barbecue though. Oh, do you not? God, no, I don't like bar.

SPEAKER_02 38:39

Do you not like meat?

SPEAKER_03 38:40

Or you don't like barbecue?

SPEAKER_02 38:42

I don't like, I don't, it's just I I'm about to eat this candy bacon, so I can't say that I don't like pork, but I don't really like pork that much. It's just something about a pig freaks me out. Yeah, I just I'm not a pork guy anymore.

SPEAKER_01 38:54

Yeah.

SPEAKER_02 38:54

I don't know. I don't get brisket a lot.

SPEAKER_01 38:57

Yeah, I get beef when I go to barbecue. I don't judge based on pork. Except maybe burnt ends, like bacon. Oh, yeah. Pork belly burnt ends, but barbecue.

SPEAKER_02 39:07

Yeah, that's true. Tons of pork. I love beef brisket though. So I do like barbecue, but yeah, I don't like uh pork.

SPEAKER_03 39:14

It's horrible because there's so much around. I love bacon. Bacon might be my favorite, one of my favorite foods.

SPEAKER_01 39:19

Bacon is good. Yeah, if you get someone at Fourth Planet, get their brisket a lote bowl. Do you like corn?

unknown 39:24

Oh yeah.

SPEAKER_01 39:25

Get their brisket a lote bowl. That thing's good. Or their cup, I guess.

SPEAKER_03 39:28

Okay. That's today.

SPEAKER_01 39:29

That thing's super good. Wednesday? Thursday? Thursday. So Saturday.

SPEAKER_03 39:32

Two more days, baby. Yeah, we'll we'll go. Yeah. We cater it. Uh we've catered it a couple times, like during football season this past fall. And man, it's the only thing that I cater to my house, and I'm I'm bad about overcatering. It's the only thing we order that it's there's none left ever. Everybody finishes it every time we order it. So that's how you know it's right. It's not like Chick-fil-A minis. Uh Chick-fil-A minis get crushed too, but they're also good like five hours later. I'll eat 38 of them.

SPEAKER_02 39:56

I don't think they're probably good for days.

SPEAKER_03 39:58

All the preservatives and shit they got on. No, dude. Uh Chick-fil-A actually, other than the sunflower oil that they use to cook it in, like everything's pretty natural with Chick-fil-A, somewhat.

SPEAKER_02 40:07

How many chickens have to die for Chick-fil-A? You ever thought about that? Yeah. Like what it must be a billion chickens a day. Not a billion, but a lot. Yeah. I mean, it's gotta be cloud. It might be not a day, but it's gotta be billions of chickens a year. Yeah, for sure. You know where they come from?

SPEAKER_03 40:23

Where do they? I don't know. I don't know. I don't know. Oh, I thought you knew. So I watched this YouTube video. No, no, there's a good there's a really good YouTube channel. It's called How It's Made on YouTube. Oh, yeah. And they just show you how things like Reese cups are made or how Hershey's. Yeah, yeah. So I just saw the one on Chick-fil-A and how they do their chicken. And actually, dude, it's there's not a ton of preservatives. There's really not.

SPEAKER_02 40:43

Where do the chickens come from? Did the did it show that?

SPEAKER_03 40:46

Yeah, they said um it's actually um in Alabama. I think it's in Tuscaloosa, near Tuscaloosa. What? Yeah, I'm serious. For all the Chick-fil-As? They're based out of Atlanta. That's where Chick-fil-A started. And they used to ship chickens over from somewhere, maybe Jasper. Might be Jasper. No, I'm serious. Yeah, yeah.

SPEAKER_04 41:01

Um watch that.

SPEAKER_03 41:02

Yeah, it's a really interesting thing. I'm I'm also a super nerd.

SPEAKER_02 41:06

That's pretty cool, dude. I definitely would like to know how many and how many, you know, how many cows have to die for McDonald's?

SPEAKER_03 41:14

That's the name. That's the thing.

SPEAKER_02 41:14

It just makes you think that there can't be that many chickens out there. I'm not doing I'm not saying it on some soft shit. I'm saying like just the numbers. Like, how are how are there that many animals out there? I'm not saying save the animals. Well, we'd like to save the animals, but we're not saying save the animals.

SPEAKER_03 41:28

They're not dogs, you know. They're not dogs. Oh man. No, but uh, I did want to get, let's see, back to one more thing, one more local or uh, I guess local eats was um as a foodie, this is probably the most cliche question I could ask, but if you had a last meal, what is it?

SPEAKER_01 41:48

Last meal.

SPEAKER_03 41:49

Like, let's say like a death row meal kind of thing. Like if you had one meal, you it it's your last meal of your life. What are you eating?

SPEAKER_01 41:57

Had to be probably like a wagyu ribeye.

SPEAKER_03 42:02

Ooh, yeah, come on.

SPEAKER_01 42:04

Solid.

SPEAKER_03 42:05

What's your appetizer? What's your dessert? Dang, man. And your sods, by the way. I mean, you get it all. I want to hear it all. You get whatever you want.

SPEAKER_01 42:13

Okay, so is my last meal? I've never had this, but I just thought of it right now. I want some really good garlic mash with bone marrow for gravy. You ever had bone marrow? Oh, I've had bone marrow, yeah, yeah. Like just straight out of the bone. Dude, if that was gravy for mashed potatoes, that'd be pretty good. Dude, come on. That'd be super rich. But I eat that with the steak, and at the second half of the meal, I'd probably get a like um just a really good sushi roll with some salmon. Oh, okay. Like yeah. Like a really good eel roll and then a really good smoked eel roll and then a good salmon, fresh salmon roll somewhere.

SPEAKER_03 42:47

Oh, heck yeah. That sounds good. I may copy cap that.

SPEAKER_01 42:50

What would you get?

SPEAKER_03 42:51

Um Let's all do this. This is fun. Dude, for me, so appetizer has got to be um I'm just bringing in, this is this is stupid to say, but I'm bringing in a Buffalo Wild Wings sample. I don't know why. I love Buffalo Wild Wings. I haven't told you this yet, but I've got to be able to do that. Death Road rolled me to B dubs. I want a B dub sampler just to get maybe a maybe a cold Michelobe on top. And then a couple TVs. So um I do um I like Honey BBQ, but I also like the um uh habanero, the habanero wings they have there, like the mango habanero, yeah, yeah. And then I'm gonna go with the onion rings. I was not expecting beads. And the mod sticks. But then for my main course, I'm gonna have to go steak. Tomahawk Pittsburgh style. That's how I want it. What's a Pittsburgh style? That's where they get the grilled as hot as it can possibly go, like six or seven hundred degrees, and they just basically go on each side.

SPEAKER_01 43:42

Burn the surface, yeah. It's still kind of medium rare.

SPEAKER_03 43:44

Yeah, so it's rare, but there's a crust on each side. Oh, nice, okay. Yeah, yeah. It's almost like a blue rare kind of. It's it's really rare, but I like steak like that. And then for a dessert, I'm going, it sounds awful too, because I'm from Alabama, but I'm going culver's concrete mixer with butterfish. And Reese Cup. That's me. That's my last meal.

SPEAKER_02 44:02

That's a solid answer. Appetizer, I'm going cheese dip from Rancho. Oh. Any of them.

SPEAKER_01 44:07

Actually, any of the dips. Dude, you need to try the uh three meat cheese dip.

SPEAKER_02 44:11

Dude, it's it's good. Yes, it's good. I like the bull dip and I like the three meat. But the only thing about the three meat thing is I would rather have the meat right here and the cheese right here because I always break my chip.

SPEAKER_01 44:21

Oh, okay. That's the point. So I have to get a spoon and get the meat out and sit it on the chip.

SPEAKER_02 44:25

So I would almost like to just dip meat, then go. Okay, good. But I do like meat and cheese together. I'm gonna do that and then I'm gonna do I'm just gonna do local just because I'm gonna go the salmon Caesar at uh um Southern Grocery. Oh, okay. Dude, it is phenomenal. That's on my kick. It's only like 19 bucks. It's good. Which is pretty for that quality, it's pretty good. Yeah. Salmon Caesar and then dessert. Oh, damn, dude. I'm just gonna swing in a Skylar Scoops over there and just rip some bluebell and just pick my own flavor. You know, I'll wait until the death row day to do it. Rocky Road. See what I'm feeling. I don't want to lock myself in for anything when they've got like 500 flavors. Uh cookie two step. Yeah, it'll probably be butter pecan. Butter pecan. Yeah. Pretty old-fashioned or whatever. You know what I'm saying? Do you like sweets?

SPEAKER_01 45:11

Yeah, yeah. I was gonna say if it was a dessert, it might be bluebell, probably cookie two step or good cannoli somewhere. What is a cookie two step? That's a flavor of bluebell? Yeah, it's it's cookies and cream with with cookie dough. Oh my god.

SPEAKER_02 45:24

Do they have that at Schaler Scoops?

unknown 45:26

Oh my god.

SPEAKER_02 45:27

They also have protein ice cream. So every time I go, I'm like, I'm gonna get protein. Then I get in there, I'm like, nah, that's not what we're doing. That's not what we're here for.

SPEAKER_01 45:34

No, we're not yeah, if we're at the ice cream shop, we're not going healthy. What are we doing? You can taste the protein in it, but it's a good option.

SPEAKER_02 45:40

And the protein ice cream? Yeah, yeah. Have you ever done a video for them? Mm-hmm.

SPEAKER_01 45:44

Yeah, I've done a lot. I did one on the protein. Oh, we gotta watch it. That's how I knew about it.

SPEAKER_02 45:48

Damn, dude. You're out here just plugging everything.

SPEAKER_01 45:51

Dude, man. It's a good advertising that owners like Superjacks. Like handing me the protein with the triceps just popping up.

SPEAKER_02 45:57

Yeah, when I went in there, I saw him. I'm like, bro, you're not eating this ice cream. He might be doing like a little spoon, you know, the little sample ones. He just bites a little bit. There's no way he's just munching on that ice cream every day.

SPEAKER_03 46:09

Yeah, dude, that's awesome.

SPEAKER_02 46:11

Do you ever uh do you ever get like married to your like your videos? Like you like, if they do good, he makes you feel good. And if they do bad, you're like, yeah, yeah, yeah.

SPEAKER_01 46:19

I have that problem. It's a big problem. I love uh yeah, I get a lot of I don't know, man. I think it's like a mixture because at first I was like, oh no, don't do, you know, don't don't care about that. But at the same time, it's like the attention and the fame is what you want to leverage. You have to kind of lean into it. If you want, if you want to make any change based on what you feel like your values are, like positivity and making these people known, you need some kind of power, some kind of leverage, you know. And if my leverage is attention, it's like, well, yeah, you know, so yeah, but it does feel good. I I had a weird relationship with that before, but now I've just kind of embraced it, accept it, try to stay humble, but um, which I still don't know how to do, honestly. Yeah, yeah, oh yeah. We're gonna yeah, but it's nice though. Like I do love like if I go out and people say, Hey, they call me Sholes now, and they just say, Hey Scholes, and that's what they know you as. That's like my name now. But uh, but yeah, that feels good. Uh just to be known, be recognized, and know that know that when they're saying that, they it feel I feel this appreciation for putting you know local businesses on. That feels good.

SPEAKER_03 47:30

Absolutely, absolutely. Yeah, man. So on that same thought, you ever make a video and you're like, oh, this is so well done, this might be the best one I've ever had, and you post it and it doesn't do well. And then you you post one that you don't think is gonna do well and it blows up.

SPEAKER_01 47:43

Yeah, yeah.

SPEAKER_03 47:44

Isn't that crazy how that works? Like, we have so many beer drinking videos that we're like, oh, this one's gonna hit. This is gonna be so viral, then it's not, and then we get a million views on Bo talking about whatever that milkshake was or whatever. Yeah. Uh T bombs. Oh, yeah, talking about a T-bomb. Like a T-bomb. Yeah, like a million views talking about a T bomb. Yeah, him roasting T bombs got a million views, and then yeah. Yes, yeah. It's just funny how that works, you know.

SPEAKER_01 48:07

Where'd you get the Rocket Pop T-Bomb? I I guess Shoals Nutrition, maybe?

SPEAKER_03 48:11

Was it Scott?

SPEAKER_01 48:11

Yeah, or maybe Scott's.

SPEAKER_02 48:13

I don't know. I don't know.

SPEAKER_01 48:13

Level up. Uh it's a new thing for me, but I went to Boulevard, I did a spot for them, but their rocket pop T Bombs is so good.

SPEAKER_02 48:19

Maybe that's where I got it. Yeah, I got where's that one at? On Florence Boulevard?

SPEAKER_01 48:23

Yeah.

SPEAKER_02 48:23

Okay.

SPEAKER_01 48:24

Yeah, it's cool. You like the T-bombs? Yeah, it was good. It was a little too sweet, so I have to go home and put some more ice in it. Yeah. Oh, okay. Did you drink the whole thing? Yeah, yeah.

SPEAKER_02 48:31

Did it not make they kind of tweak you up a little bit, right?

SPEAKER_01 48:34

And there's like almost no calories, I think. Yeah. Just all vitamins, and it's like healthy.

SPEAKER_02 48:38

Yeah. My my granddad said he's if it's too good to be true, it probably they're like zero calories and it jacks you up like meth, but it's not meth. You know, I mean, I feel like a tweaker right now. I'm sick, my pits are dripping, sweating, my hands are just but damn. I mean, it feels good for a little bit. Yeah. And then all of a sudden I've got anxiety. I'm just I'm worried about something.

SPEAKER_03 49:00

It's probably caffeine. But yeah, yeah, yeah. It's probably 500 milligrams of caffeine.

SPEAKER_02 49:04

We're just so worried about something right now.

SPEAKER_01 49:06

What's it? Is there like a good local because I do like talking about beers? I do like loggers. Is there a good local um like light beer that's good around here?

SPEAKER_03 49:15

Our only local manufacturer of beer um is cold water, I think it's what it's called. Coldwater? Singing River. Singing River, I'm sorry. That's what I was thinking.

SPEAKER_04 49:24

So close to getting my people.

SPEAKER_02 49:27

Where did you get Dancy River?

SPEAKER_03 49:30

Dancy River. The Cold Water Int. Yeah, sorry. Singing River, uh, the brewery downtown. They have like four or five really good beers. The Golden Main, uh, it's not a lager, it's like a blonde, but it's really good.

SPEAKER_01 49:39

Um it's like the Golden Mane somewhere.

SPEAKER_03 49:41

Yeah, it's the UNA beer. Okay, yeah, yeah. Yeah, they're gonna start selling it at the football games this year. The owner's a super nice guy. Have you been to Singing River? No, I haven't. His name's Rob, and he um it was just a passion project for him to start brewing beer. And so he he brewed this beer and then he partnered with UNA with the Golden Mane, and it's it's still I think it does well. Um, we went there and watched a football game, remember? Yeah, I think we did. Yeah. Yeah, you should check it out.

SPEAKER_01 50:03

Yeah, yeah. You guys ever think you guys should do something together with this pod? Because like beer would be perfect for you. Bad dog brewery. Yeah, we talked about it. We've said we talked about Bad Dog Brewery, yeah, yeah. Um yeah, with your dude, I was listening to your uh some of your music. The my favorite song is um something about beer. Hand me a beer. Hand me a beer. Specifically, I got to the part in the chorus where you the way you say beer, just for the way you say beer, I want to keep listening to the song. Remember what all the song goes. Hand me a beer. There's something there.

SPEAKER_02 50:35

Yeah, I want to we definitely I want to up, I would say one of my end goals is hopefully having a bar. Yeah, yeah, named after whatever. Something something I name it. It doesn't have to be my name, just my bar that I could, you know.

SPEAKER_03 50:47

We frequent enough bars that we would be really good at running one, I think. We do we know the goods and the bads and the the pros and cons or whatever, but yeah, I bet.

SPEAKER_01 50:54

I'm sure it's in the four pass somewhere.

SPEAKER_03 50:56

Gotta be gotta be. We we've talked about it a little bit. Yeah.

SPEAKER_02 50:59

I'm finally at a point too where I could trust myself like five years ago. No chance, yeah. I would have ran that bar into the dirt along with myself. Yeah. But I'm at I'm at the point now where I could go in and just have a few drinks and leave my own bar. We've honed it in. I would be there sunup, sundown.

SPEAKER_03 51:14

Uh, you know, staggered leaves is still our place to go.

SPEAKER_02 51:19

Y'all want to try this food? Yeah, let's do it. Yeah.

SPEAKER_03 51:21

Let's do it, man. Foodie podcast. We got to have some food here. Muscle Shoals Donuts. Muscle Shoals Donuts, yeah. All right, man.

unknown 51:31

Right.

SPEAKER_03 51:31

What are we doing first? We got I don't know. I got three of four different companies.

SPEAKER_02 51:36

All right, let's start with the donut hole, huh?

unknown 51:40

Right?

SPEAKER_02 51:40

Is that what they're called? Yeah, donut holes. There's not even a hole in it, though.

SPEAKER_03 51:44

Oh, it's that's the hole from the donut hole.

SPEAKER_02 51:46

Yeah. That's a tiny bit. So they prime. That's what happens, is they fry them like that, and then they just take the hole out. Why would you just leave it then?

SPEAKER_03 51:52

I think they cut them before, but yeah.

SPEAKER_02 51:55

Take one, pass it down. I've already had like five of them. Thanks. We should get some milk.

SPEAKER_01 52:04

What did you guys do? A couple hours ago?

SPEAKER_02 52:08

Probably two hours ago.

SPEAKER_01 52:10

It's still a good texture, even two hours.

SPEAKER_02 52:12

Alright, why don't I rip them? We got red velvet. Oh, those look good, don't they?

SPEAKER_03 52:17

They sure do. Alright, which one y'all want? I want to try red velvet. That looks great. What is this one? It's a blueberry, yep. That's what I'm like.

SPEAKER_01 52:25

I'll try a blueberry. This is what I'm doing. I typically don't venture off of these two.

SPEAKER_02 52:30

Here, I'm gonna rip a red one, I guess.

SPEAKER_03 52:36

What's this one? Strawberry? No, red velvet.

SPEAKER_01 52:40

What is red velvet? Chocolate? Chocolate?

SPEAKER_02 52:44

Can you do that? Dude, that's banging. Dang, they got some good donuts. That's really good. Also Shoals went without a donut shop for years. Well, I mean, you had Dunkin' Donuts, but dude, that donut.

SPEAKER_01 52:58

I mean it does, but it doesn't. Yeah, it's like I haven't had a single donut. I liked it. I tried everything. I didn't I didn't like it. But when I first moved here, there was no donut shop. This one opened up. It was so good. It's one of my favorite local donut shops I've been to.

SPEAKER_03 53:14

So I saw they had kolachis in there. And kolachis are big in Louisiana. I lived in Louisiana for like seven years, and I would eat kolachi kitchen every morning. It was my favorite favorite meal. Um have you had kolachis?

SPEAKER_01 53:25

Yeah.

SPEAKER_03 53:26

So good. Yeah, sausage in the middle. Yeah, yeah. Was it just like a roll? So it's basically like a um yeah, it's like a buttered bread roll with you know meat and stuff inside of it.

SPEAKER_01 53:38

I was gonna say this.

SPEAKER_03 53:46

Man, that was good.

SPEAKER_02 53:48

This apple bridger is banging. I said I was just gonna have a little piece.

SPEAKER_03 53:54

I know Noah wants one. I'm gonna have to go to the gym after this. I didn't know how big they were until I saw them. I was like, well, just give me one for each. I'll just I'll take a piece of it. Okay, I'll do the same thing. These are so good.

SPEAKER_02 54:10

That is so good. You eat this every day, though. You're in trouble.

SPEAKER_03 54:13

Oh, big trouble. This has got to be like a Saturday morning.

SPEAKER_02 54:15

Dude, these are even better cold.

SPEAKER_00 54:17

They are.

SPEAKER_03 54:17

They might be better cold. Holy cow.

SPEAKER_00 54:21

Oh goodness. It's so good. We're not even getting paid to say this. Nope.

unknown 54:26

Yeah.

SPEAKER_01 54:26

Apple feeling. That's a good hook. Muscles donuts not ping me to sing this, sing this, but they should. Yeah. Yeah, but they should.

SPEAKER_02 54:33

Please sponsor the podcast. Actually, don't sponsor the podcast. I could not eat these all the time. They're so good.

SPEAKER_03 54:39

I'm sitting at 260 right now. I can get to 280. I can get there quick. I can beat anybody to 280 right now.

SPEAKER_02 54:48

I don't even know what I ordered from this place. I just look superhero chefs just look so good on DoorDash and I've never DoorDash it.

SPEAKER_00 54:58

Have you had that play shop? Nope. Superhero chefs? I've been wanting to try this. I haven't had superheroes yet. Alright, we got the candy bacon from superhero chefs.

SPEAKER_02 55:10

Superhero chefs. I think there's three bases.

SPEAKER_01 55:13

That's perfect. I could I could eat a whole bacon, no bacon.

SPEAKER_03 55:46

Something something special.

SPEAKER_01 55:48

And there's some kind of I mean there's sugar grains.

SPEAKER_00 55:52

Oh, that's awesome. Which is random. Pepper on bacon? Oh, that's one of the best things ever. Dude, that is an unreal.

SPEAKER_03 56:03

Oh yeah. Oh. Dude, uh, have you had Big Bad breakfast yet?

SPEAKER_00 56:07

Mm-hmm.

SPEAKER_03 56:08

I like their uh their spicy bacon. It's good.

SPEAKER_00 56:10

I haven't tried that. Oh, it's got pepper on it and stuff.

SPEAKER_03 56:13

Yeah, it's good. Do you like their breakfast though? Do you eat there often?

SPEAKER_01 56:16

Yeah, you know, that might be the first breakfast steak I had that was actually medium rare. Oh, nice. I see.

SPEAKER_03 56:21

Yeah, it's not just a seared piece of like flank steak like it normally is.

SPEAKER_01 56:24

It is actually medium rare and tender and good.

SPEAKER_03 56:26

That's great. They are good, man. Goodness. Pancakes are really good.

SPEAKER_02 56:31

I mean, do you eat out all the time, I guess?

SPEAKER_01 56:33

No. Really? Yeah. I cook really boring at home. Yeah. Yeah. I literally eat like some at home, it's always chuck roast or ground beef. Yeah. I eat chuck roast like a steak, though. Oh, okay. Because I cut them into little steaks and I grill them like a steak and eat it, chop it up, and then with like a little bit of potatoes and then some like pickles or kimchi or something like that.

SPEAKER_03 56:52

Okay. That was a yeah, that was a question we had for you. Was I mean it looks like you eat out all the time, but like every meal. You can eat out every meal. Like, can you cook? Do you consider yourself a chef?

SPEAKER_01 57:02

No, I just cook what I cook. Oh, okay. I make like a handful of things, like what what I the way I like it. Yeah. But um I could smoke, like I smoke briskets and like meat all the time, just on a Traeger. But um no, at home I eat pretty boring. I try to eat kind of boring for the most part.

SPEAKER_03 57:17

Healthy, I guess, at least, because I yeah, because it's good.

SPEAKER_01 57:20

I just eat meat meat all the time and I'm good.

SPEAKER_02 57:21

So speaking of healthy, here is a mac and cheese egg roll. Healthy for the soul. I don't know what the sauce is, but rip it and rip it, boys. Paz your neck.

SPEAKER_01 57:30

It's just like a applesauce, but like a peach sauce or something, because it's like darker. Yeah. Try that. What is this? Mac and cheese and what?

SPEAKER_02 57:38

It's okay. I'm not, I don't think I'm gonna eat the whole thing.

SPEAKER_03 57:40

I'm gonna have probably one bite. Everybody knows the rules.

SPEAKER_00 57:44

Not my favorite. Smells derby, like kind of like a slice.

SPEAKER_03 57:48

Oh, that's probably that.

SPEAKER_00 57:48

This would have been better if we'd ate it when it was hot, probably.

SPEAKER_02 57:54

Pretty good though. It is good. It's better when you get down to the chicken and not just the mac and cheese.

SPEAKER_03 58:03

That's a one bite for me, but I'm I'm I'm I'm gonna eat it.

SPEAKER_02 58:10

You know what? I'm gonna eat the whole thing. This is actually not that bad. No, it's never gonna be a collab.

SPEAKER_01 58:22

That's really good.

SPEAKER_02 58:23

We're gonna do a thing called bad dog bites. And go and get the most ordered thing. Just go to every restaurant. Get the most ordered thing, tell you know, get to get the owner or whatever to tell you what's the most ordered thing, what's the least ordered thing at every restaurant. Yeah. Flip a coin and the most ordered drink and least ordered drink.

SPEAKER_01 58:39

I'd be down for that. That'd be cool. That'd be fun. I want to do stuff like uh brisket battles or burger battles and things like that.

SPEAKER_03 58:46

And have two restaurants go in and do their thing. That's awesome. That'll be fun. Yeah, absolutely. Give out awards or whatever.

SPEAKER_01 58:53

I'm not sure though, because it's like again, I want to stay away from like this is better than that. Of course, yeah, yeah. It's just fun to do. Yeah, oh yeah. Whether it's I meant I thought of maybe doing like an event where like the people vote. Like everyone tries it. That was not the new token. Yeah. There's this thing called uh the rattlesnake cook-off in Texas. They have it every year at the uh big uh rodeos over there at the at the uh stockyards. Yeah. And they had the best chefs in town come and make their best rattlesnake dish.

SPEAKER_03 59:21

With actual rattlesnake.

SPEAKER_01 59:22

Yeah, with actual rattlesnake. So I went there every year to make like content for them. And dude, it's so it's so cool. They just yeah, they just use rattlesnake and make all kinds of stuff. That's awesome. And then everyone gets a coin when they come in and then they give their coin to the one that got you.

SPEAKER_03 59:37

And that's how they they yeah, it's show the winner. Okay.

SPEAKER_02 59:40

Yeah, dude, that would be awesome if you could get some kind of competition. I think people would get fired up for that.

SPEAKER_03 59:44

Absolutely. Well, they do that chili cook-off on um Mobile Street every year. We went this year. Did you see that?

SPEAKER_01 59:50

No, I didn't see that one.

SPEAKER_03 59:51

It was just a chili competition. This uh, I think it was in the early spring or might have been winter. It was a little cold cooler outside, but um, that was cool because you just scan a QR code and then you have all everybody's list and you just click and vote who you're picking. Do they watch you cook it? No, no, no. They bring it cooked, you know what I mean? And there's probably there were probably 20 people who did the cook-off. The Florence Police Department actually won. I think they had the best chili. It's cool. We just go and we get a bunch of Wendy's chili and see what happens.

SPEAKER_01 1:00:20

Wendy's chili is pretty good. It is pretty good.

SPEAKER_03 1:00:22

Yeah, yeah. Hey, let me tell you, let me tell you a little life hack here that a lot of people think is disgusting, but I love is getting the hash browns at Waffle House covered in chili. Oh, yeah, I love it. There's so there's there's something called Bert's Chili at Waffle House. And get that in cheese over your hash browns, and it is special. A lot of people think it's gross getting chili at Waffle House. You get them all the way. Have you ever got them all the way? I do, yeah. That's when everything on it. Yeah, onions. Oh, yeah. But man, yeah, Burt's Chili at Waffle House, not a bad deal. I had to do the uh presentation for this. That looks good.

SPEAKER_02 1:00:54

I dressed it up as good as I could.

SPEAKER_04 1:00:57

Oh shoot.

SPEAKER_02 1:00:57

Blueberry pancake. It looks like a real cake. It doesn't even look like pancake. Oh. The presentation is I would I would say could be a 10 out of 10 if they would have done it. I did it instead, and it's not as good. But it does look good, doesn't it?

SPEAKER_03 1:01:15

I'm kind of scared of it. Just eat the top one. Yeah, just cut up the top one a little bit. I'm gonna touch it. I'm gonna touch it. There's our hook. Hey, Sholes likes it wrong. I'm gonna touch it. It's horrible.

SPEAKER_01 1:01:35

Dude, I've never been to Pancake. You've never been to Waffle House. I need to go.

SPEAKER_00 1:01:40

This is gonna be a mess. Yeah, I don't know if y'all want to get into that or not. I'll take a bite.

SPEAKER_03 1:01:43

I gotta try it. There's gotta be some more. I'm good on it. I'm gonna pay. I'm so full. I've had so much. There's some napkins down there where you grab them. But dude, you've never been to Waffle House. That's like a southern staple, man.

SPEAKER_01 1:01:53

Oh my god, dude.

SPEAKER_03 1:01:55

Yeah.

SPEAKER_01 1:01:56

Texas. I live like four minutes away from one. Now I live like across the street.

SPEAKER_03 1:02:01

Yeah. Do you live in Florence or the side of the river? Yeah.

SPEAKER_01 1:02:04

Yeah, I live by the seven point.

SPEAKER_03 1:02:05

Gotcha, yeah, yeah. Okay. I live up there too. I'm in Heathrow, just up uh up Cloverdale. Pretty good?

SPEAKER_04 1:02:11

That's pretty good.

SPEAKER_03 1:02:14

Yeah, I've never had Huddle Highhouse. Oh, anywhere's good. That's good.

SPEAKER_02 1:02:19

Is it waffles too or pancakes?

SPEAKER_03 1:02:21

Really? Yeah.

SPEAKER_02 1:02:25

Yeah. You need to do a uh Taco Bell, hey Scholes video. Just curating a bunch of stuff. Hey Scholes, this is the Taco 12 pack.

SPEAKER_01 1:02:37

If you've had 12 beers, get the tacos. That is the one thing though chain when I that's like if I'm on a road trip. Yeah, Taco Mexican pizza is the thing I would have. Oh heck yeah. Or a chicken nuggets from McDonald's with the double cheeseburger. Oh come on. Yep. I love the uh chicken nuggets.

SPEAKER_02 1:02:52

Dude, it's fun. Is there anything else we uh haven't touched?

SPEAKER_03 1:02:55

Dude, I think we touched on a lot of it, man. This was uh this was really cool. I really appreciate you doing this, Eric. It was awesome, man.

SPEAKER_01 1:03:00

Dude, thank this. Yeah, we should do some uh food content though.

SPEAKER_03 1:03:04

Let's do it.

SPEAKER_01 1:03:04

Yeah, figure something out. That'd be sick.

SPEAKER_02 1:03:06

We'd love to. That'd be fun. Little bad dog bites and uh Hay Sholes collab.

SPEAKER_03 1:03:10

Dude, yeah. Yeah, man. So if uh I want to plug you real quick. If uh if you're out there and you haven't heard of Hay Scholes, y'all give them a follow if you want to give us your uh handles or I guess your Yeah, on uh Instagram, it's Hay Shels at Hayshels and then at Haysels TV.

SPEAKER_01 1:03:23

So I have to start another account because both my accounts made us kind of messing with it. Oh so I started backup channels where I'm gonna do not just restaurants, but I'm gonna also do local businesses too. Oh, that's sweet. For example, autographs and seven points. Well, I bought jerseys and bought a hundred jerseys. I got a Mighty Ducks jersey, like a retro Mighty Ducks jersey. There's an extra large Conway jersey, so I need this.

SPEAKER_02 1:03:45

They're pretty cheap too. It's like four fifty bucks, super affordable, uh huh.

SPEAKER_03 1:03:48

That's awesome, man. Yeah, I bought sports cards in there too.

SPEAKER_02 1:03:51

And it's cool. There are a lot of local businesses I feel like that you know people don't know about.

SPEAKER_01 1:03:54

So I did a shoot there. We're gonna put that on Haysel's TV. So follow Hesel's TV too.

SPEAKER_03 1:03:58

Awesome, man. Well, uh, I really do appreciate it. It was so much fun. And uh we'll have to do it again. We'll collaborate.

SPEAKER_01 1:04:05

Let's do it. Appreciate it, man.

SPEAKER_03 1:04:06

Wait, we ask we every guest we have, we ask to give a uh woof woof, bad dog.

SPEAKER_01 1:04:10

Woof woof. Woof woof.

SPEAKER_04 1:04:12

Let's go. Probably the best one so far. I know, yeah. Everybody else's like woof. Me and Joy, brother.

SPEAKER_01 1:04:20

Thank you for coming on. All right, thanks, guys.