Episode13

Days of Derrick recap. OOOWEEE

Transcript

SPEAKER_01 0:01

Howdy y'all. Welcome to episode 13. Week 16, week 17. I don't know. We apologize for our long absence. This is uh oh yeah, I should say, welcome to Brewhouse BS. In the kitchen. Yeah, we are in the in the kitchen edition, dude. In the kitchen edition. We are over here in the kitchen. Welcome to brewhouse BS. I am uh owner and head brewer Clayton Gowens here with Chef Gandhi. As always. Yeah, so we are in the kitchen for today's recording because it's uh it's very quiet over here.

SPEAKER_02 0:44

Hmm.

SPEAKER_01 0:45

That's why sometimes Chef will disappear because it's quiet. I got things in the oven. Oh, yes. I gotta turn the pot off. Yes. Yeah, of course. Yep. So we're over here. Uh, what I was touching on a minute ago, I want to uh apologize for the absence. I know it's been squarely a month since we've dropped an episode. April was a strange month, not in a bad way, in a very good way. We dare uh we'll talk about Derek Days later in the episode. That's the main reason why we were absent. We were just so much work and prep getting ready for Derek Days. We just we weren't able to squeeze it in.

SPEAKER_00 1:20

And plus, it was the week after Sunday Funday.

SPEAKER_01 1:22

So we were on fumes. We were on fumes, so um, but we're back, and we're gonna be consistent every week. We're gonna be dropping these white hot episodes. Let's jump right in to Al Jabira reporting on the middle yeast. What's going on? Yes. It's two types of German hops, legit imported German hops. I increased the IBU slightly. Now, what I did, I got the IBU, oh my god, I almost fire extinguisher. Let me step away from that. I got the IBU up to 24 now. I did that because the cold beer I think needs it needs just a slight more of a crisp finish. So I'm experimenting with that a little bit. And I want to do the German hops because they have the more floral classic noble hawk character, whereas the hop around and find out has more of the traditional American character, which is pine and citrus. Yeah. So I want the cold beer to taste different, to have its own. You don't know until you try, so right. And I've done a German one style one before, but just with by right by jacking the IBU up slightly and by using the German hops, I'm fairly confident this is going to be excellent. I'm very excited for it. It comes out tomorrow on Wednesday. We also have a new batch of crude dudes, same recipe, that's coming out on Friday. So it's a reload week. Uh things are going great. I just want to mention the downtown brown is drinking phenomenal right now. And it has it's dropped clear, so it is the most incredibly beautiful copper-ish brown, and you can kind of start to see through it. And it is delicious. It is outstanding. So if y'all have not had the downtown brown, it's worth the trip down here. I'm telling you, come down and have one. Uh, we do have downtown brown stubbies available right now for you to purchase right now, today on Tuesday. And we are bottling again on Thursday. We are bottling Hop Around and Find Outs this week. So that'll be great. Hop around and find out is phenomenal out of the bottle out of the bottle. So a couple more beer updates. Speaking of the hop around and find out, the hop around and find out, I'm brewing a new batch for next week to tomorrow. This batch is going to utilize 100% Simcoe hops. Now, Simcoe is the classic original IPA hop. It gives you the combined flavors of pine and citrus in one hop without having to combine like amarillo and chinook, which is what I'm doing. Yes, which is what I'm doing now. This has them together. Okay. It's a little bit on the pinier side than on the citrus side. I'm very excited about doing this. I'm also going to increase the IBU just a little bit on this one, too, up to 45. I'm just going to crank it up just a little bit. We're going to find that sweet spot. Yes, exactly. We're going to find the sweet spot. I'm going to release a little bit. Uh, so that's we've talked about the beer. We got the beer squared away. Come drink the downtown brown. The new German-style cold beer with the slightly elevated crisp character. That's tomorrow on Wednesday. New crew, dude, is available on Friday. Same classic recipe. Absolutely excellent beer lineup for the week. Very happy with it. One more thing I want to touch on real quick before we talk about the kitchen. Be on the lookout for a social post announcing a new shirt. We have a new shirt.

SPEAKER_00 5:19

And it is.

SPEAKER_01 5:20

And it is legit. And it's dropping on Thursday.

SPEAKER_00 5:24

For merch night.

SPEAKER_01 5:25

It'll be online purchase only for now, but I am eventually I'm going to get them this shirt. I'm going to get it in store just like the rest. But for now, the quickest way to get it to you is to announce it, and y'all can buy it online. Remember, merch night, if all online purchases from the website, if you use discount code merch night with a K from 4 to 9 p.m., free shipping. So keep it. So keep an eye on that announcement for Thursday. That's all I got on my end. What do you got?

SPEAKER_00 5:57

Uh, well, we are bringing back the sloppy Jeff. The sloppy Jefferson. But this time we're putting it in a wrap. No way. We're gonna wrap them dogs. For for his pleasure. For his pleasure. Okay. Same thing on the sloppy Jeff. We'll be in a wrap. Sauerkraut, onions, cheese, spicy house sauce. And the of course Earl Campbell's.

SPEAKER_01 6:22

The Earl Campbell red hot links. We know I was raised on those. I know exactly. Donnie makes me buy them. I do. He's like, I'm not messing with that. I don't want to buy the wrong one.

SPEAKER_00 6:32

I'm like, my white lore is deep, but not that deep.

SPEAKER_01 6:35

It ain't that deep. It ain't that deep. Yeah. So I know which ones. They're the they're the classic Earl Campbell. He's got, for some reason, that brand's got different versions of it, which is nonsense. It's the original Red Hot Link. And man, it oh cut it, cut it lengthways, butterfly it, grill it up. Oh shit, it's gonna be good. So that's the brew out sandwich for the week. It is. What else you got going on?

SPEAKER_00 6:59

And then my Friday night special. Okay. Is something y'all are gonna have to wait on the social post for because we have something in line, but we don't know the sides yet.

SPEAKER_01 7:08

Yes, we're doing some testing before we announce the full Friday night special. Keep an eye out because it's no matter what we end up doing, it's gonna be legit. Yes. It's gonna be a great plate. And don't miss it. Yeah. Come early and order early so you don't miss it because it's gonna be legit. Yes.

SPEAKER_00 7:27

Yep. And then this Saturday, if you guys love the steak and eggs, it's New York strips. Yes. Steak and eggs this Saturday.

SPEAKER_01 7:34

Steak and eggs go so hard. Steak and eggs go so hard. So yeah, steak and eggs on Saturday, back to New York strips with that.

SPEAKER_00 7:40

Yes.

SPEAKER_01 7:41

Perfect.

SPEAKER_00 7:42

Shout out to Hoosers.

SPEAKER_01 7:43

Shout out to Hoosers, yeah, man. Uh so the steer that I'm glad you brought that up. So the uh the AA Cox Ranch steer is running low. So we got back in touch. Our commitment to local beef is spot on. It is like we're not we're not veering away from that. We we will only use local beef. So we've been using only AA Cox Ranch beef, the brewer, uh the pasture-raised brewer's grain finished on our family ranch. That's running low. We still have some ground meat. So when you eat a burger, you're still having the Cox Ranch. But what's great about Hoozers is we've made such a great relationship with them, and they are excellent. And so they're able to supplement for things like our steaks and stuff like that right now. So we've got their New York strips using for the steak and eggs. Their New York strips are excellent. Yes. So it's a 10 to 12 ounce little perfect size New York strip, two eggs, how you like them. Fries and salsa. It's great. Yeah. Glad you might mention that. Steak and eggs goes hard.

SPEAKER_00 8:38

It does. Y'all sure did come out for that 24-ounce ribeye.

SPEAKER_01 8:43

Hell yeah. Yeah, no, the God. Dude, the 24-ounce ribeye was legit. The big bone-in ribeye. Oh, what a beautiful. Um, Chef and Chop had a phenomenal time working with that meat. I mean, that was fun.

SPEAKER_00 8:59

Yeah. I mean, it was great. It cooked well. Pun intended, but no puns.

SPEAKER_01 9:06

It was great. You know, it's it's not often, it's not often you get to. This is just not easy to say. No, it's not by the window, is it? No, it's just a big old slab of meat. Slab of meat. Slam that bitch down. Bam.

SPEAKER_00 9:21

No, it cooked well. The timing was great. No one was disappointed.

SPEAKER_01 9:25

No, it was great. And we're going to be doing more stuff like that too. That's why we got away from doing steaks every single Friday night, and now we have the Friday night special to plate night, because we want to be able to bring to bring you more select things like that. Yeah. So it's we're definitely going to be doing another kind of big fun steak eventually, maybe a different style, maybe another bone-in ribeye. We'll see. But that was great, man. That was awesome.

SPEAKER_00 9:49

Yes, it was.

SPEAKER_01 9:51

So the days of Derek. The days of Derek were long and hard. They were long and hard, just like Derek's dog. Oh. Let me tell you. Y'all came out. Y'all called our bluff on that. 100%.

SPEAKER_00 10:05

My bluff. I did it as a joke. So a month ago. So she. Two months ago. You did. You absolutely called our bluff. Oh, you can't do nothing with that. I'm like, hold on. I'll be right back.

SPEAKER_01 10:19

I'm gonna say it. It's just too long. There's nothing I can do with it. It's too big. Really? Come back with it. It got just a little lore behind the Derrick's dog, okay? It's it's like a 13-inch eckridge. It's a home, boy. It's a it's not cut in half. No, no, no, no, sir. It is it's dropped directly in the fryer. Some bitch is huge. And then the sucker is so ridiculous that it got to a point where we chef was having to use a piece of Texas toast because the bun would just disintegrate. Yes. Like a normal hot dog bun would just turn to nothing. The dog would defeat the bun, dude. One of our regulars said, You don't even need the bun, just give me the meat. Yeah. Had chili on it. It was just you know, that goes to show when you have fun with stuff. It works. It works. It's like the sloppy Jeff that's that's on this week. That originally was a joke, and we had we had to do it for two weeks. Yes. Because y'all liked it so much we ordered it again. Yeah. I mean, Tiro started as a joke. And they're one of our big sellers. Yeah, they're one of our big sellers. So you gotta have fun. Yeah. Look, you gotta have a good time. Besides Derek's long hard dog, which in fact was long and hard and a big dog covered in chili. No, kind of floppy. Yeah, he was a little floppy. You had to be careful. He was over 40. Yeah, you had to be careful. That aside. Oh yeah. Yeah, that's why we have to do these in a in a just a where there's no one around. In no tequila. Yes.

unknown 11:56

Yes.

SPEAKER_01 11:56

We're sober for this one, we promise. So it's Derek Days, Derek's days, excuse me, the days of Derek, they went very, very well. We really appreciate the support. Sincerely, y'all were great. The Brick Streeters, shout out to y'all. You showed up. We had a damn good time serving y'all. It was really fun, man. We can't wait for next year. And the kitchen went smooth. Hell yeah. You know, I thought it was gonna be chaos. I did too, man. I really, really did.

SPEAKER_00 12:26

Saturday was kind of rough.

SPEAKER_01 12:28

It started rough. It got there and then it leveled off.

SPEAKER_00 12:31

It leveled off.

SPEAKER_01 12:32

But man, it was. But you know what? That's what it's all about. We had a good time. We had a good time doing everything. We had a good time serving y'all. We appreciate the support. And it was it was great. It was great. Yeah, as far as um other things, oh y'all have heard me mention this before, so I'm gonna mention it again. It's that time of year again where I had to pay the state of Texas $77.50 to receive a certificate, a physical certificate in the mail declaring that I in fact exist. Now I want everybody just to think about that for a minute. So the state and it's it's it's required by law, state law, there's civil pen civil penalties if you do not file that. You get civil penalties. So I want you all to imagine that for a minute. The business is filing sales tax every month. The business has a functioning mailing address. But the business files excise taxes every month. But you have to pay the but yet I have to pay a filing fee to receive a certificate that acknowledges that I exist.

SPEAKER_00 14:02

But you do exist. Thank you.

SPEAKER_01 14:06

Now just tell me that's not a bunch of bullshit without telling me that's a bunch. That is a bunch of bullshit. That is the dumb, ridiculous nonsense that that business owners deal with. And look, I don't know who's listening to me that has power in the government, but this needs to be advocated against getting rid of this stupid shit. Because I know it's $77.50. Who cares, right? No, no, you don't get it. That stuff adds up. Yes. That's in conjunction to that's in addition to all the other little nonsensical things that I have to pay for that have nothing to do. That this is the whole point, right? Money could have been spent better. That's my point. So that's my point. So these little expenses have nothing to do with me, and with Chef and I getting you better food and better beer and more of it. That it's an expense that goes that takes away from that effort.

SPEAKER_00 15:04

It's a We're a fork in the road. We're like, okay, we have to pay the government.

SPEAKER_01 15:07

Yes.

SPEAKER_00 15:08

Or we don't exist. So stupid. Or we pay the government and we exist and still are down.

SPEAKER_01 15:14

It's yeah, it's it, you know, I just that kind of stuff drives me nuts. It to me, it feels like an unsolicited tax. It is. That's what it feels like. Yeah, it's a tax. It feels like a tax that they can, it's a tax what like taxes by other means is what it is. Because you know it's a tax because they threaten you with penalty if you don't pay it. Yeah. That's why it's a tax. Just like the IRS, if you don't pay your taxes, you suffer penalties.

SPEAKER_00 15:41

Oh, I don't know nothing about that.

SPEAKER_01 15:42

Yeah. Old Wesley snipes over here.

SPEAKER_00 15:46

Yeah.

SPEAKER_01 15:49

Yeah. So we, you know. But I didn't go to jail. Or paid. I just paid it. I just paid it. Yeah. It that's enough about that. I just I had to unload to the masses. To the internet. That just drives me crazy.

SPEAKER_00 16:06

Oh, dude, what else does it drive us crazy? People can't drive. That's what. Not using your turn signals and almost getting cut off.

SPEAKER_01 16:15

You know what? I'm going to dovetail off that. Another example similar. The slow turner. Oh, so and you're driving, you know, you're driving, right? You're going 35-40, whatever the speed limit is, right? And you're just cruising. And then this individual begins to break. Right? And you're just thinking, okay, why are they breaking? Is there is there a squirrel in the road? Is something wrong? No, they're just kind of breaking, and they break for two to three minutes, and then they click the blinker on and they come to an almost complete stop. And you almost and then they make the turn. And you're like, what was the purpose of this? Just make the turn. So yes, the slow turners are Oh, that's worse. They get me bad.

SPEAKER_00 16:58

I just get where you're going. Oh, you know my rant this week? Is okay. You're a Taco. This is my Taco Bell rant. Oh, yeah. Oh, this is a good one.

SPEAKER_02 17:08

Yeah.

SPEAKER_00 17:09

You're it's 11:30. Your order might not be right. Go home. You're ordering Taco Bell at 11:30. Yeah. This lady chunks Taco Bell at the window last Friday. Oh my God. Why? And then I asked one of the employees, they go, Oh, yeah, we forgot she didn't want onions, and we put onions on it on accident.

SPEAKER_01 17:28

Okay, so onions are a reason to throw something physically. Yeah. That's like, okay, that's like lettuce guy. Remember lettuce guy? Yeah. I said no lettuce. Yeah, dude walks up. We, this is like where it's a crazy busy Friday night. I'm helping run food. And this dude, I don't know what this dude's problem is. I hand the guy the burger and I'm like, hey, how is everything? And I turn around to do something else. As I'm walking out back into the kitchen, he catches me, taps me on the shoulder, looks at me, holds the basket up, like kind of at my face. And he's got the top burger bun off. So he took the time to take the top bun off. And he points in my face at the lettuce and says, I said no lettuce. Now just think about that for a minute. He could have just picked it off. He could have just picked it off. But some people are just honoring. And he could have. Now see, if he had been a gentleman, I probably would have comped a beer off his ticket for the nope. Made him pay full price for everything. Yeah. Because he was being a dick. He could have just said, hey, man, I'm sorry. I just said no lettuce. Yeah, I really hate to be a pill about it. I just really don't like lettuce. See? See, we're giving y'all some lessons here. It's all about how you approach service industry workers. Now, if you come off as a dick, I'm gonna charge you. 100%. Nothing's getting free. It's all about how you approach, because most service industry workers are reciprocal. Yeah. So if you're chill, they're gonna be chill. Yeah. That's most of the time how it works. You'll get better service. 100%. Now there's always a bad egg. You're gonna interact with someone who's having a bad day and they just might be a dick to you that day. Okay. Happens to everybody. But the majority of the time, service industry workers are reciprocal. Yes. How you are is how they're gonna be. Yes. If you're chilled out and patient and just clear and concise, they're gonna be the same way with you.

SPEAKER_00 19:21

They'll work with you.

SPEAKER_01 19:22

But if you're gonna be the dick, their shift, then don't harass my staff.

SPEAKER_00 19:28

Yes.

SPEAKER_01 19:29

We don't tolerate that around here. No. Don't harass the staff. There's days. I'm not gonna go any further. I'm just gonna say don't harass the staff. Leave the staff alone. Yeah. And if you I'm not gonna say anything else. I'm not gonna say anything else. No. But yes, be kind to people that handle your food. Yes. Plain and simple.

SPEAKER_00 19:52

And if something It's our job to take care of you guys.

SPEAKER_01 19:55

100%. It is literally our job to get you what you want, what you ask for, and to make you happy. But but if you're gonna come at us and be con and be condescending and be disrespectful. You're not it's gonna be a living hell. Yeah, it ain't worth it for us, man. No, no.

SPEAKER_00 20:12

Don't do it. Yeah. Yeah, it's and I've told you the Fish Creek stories about the lady I told her to go to Denny's. Yeah. Like, yeah, but she was being Oh, she was being bad.

SPEAKER_01 20:21

She was being terrible. Yeah. But you know what? To defend the brick streeters, the regulars, the the real ones, y'all don't act like that. No. Y'all are fine. We're just ranting. We're just ranting. We're ranting because we don't have liquor. Yes, yes. We have to deal with this in some other way. Oh, and here's one more thing, since we're I'm I'm not gonna say, I'm gonna say something that I've said to regulars in person. The old adage. Left it at home. Oh, yeah, there you go. The old adage, the customer is always right. Uh not here. That's not necessarily true all the time.

SPEAKER_00 21:01

It's true most of the time. Most of the time. If you're nice to us, most of the time it's true. If you're nice to your server, your bartender, your chef, they're gonna be nice back. But it's not true all the time. No.

SPEAKER_01 21:13

It's not true all the time.

SPEAKER_00 21:14

I've been in the game for 17 years.

SPEAKER_01 21:16

I've seen it all. I think you can verify that it's not true all the time. No. I think I think that's a good spot to end that rant. But yes.

SPEAKER_00 21:25

We'll see you all next week.

SPEAKER_01 21:26

Yes, we are so excited about this week. We're excited about getting back into a regular rhythm with this podcast. We uh I'm gonna go ahead and tease what we want to do. We're gonna work hard to get Issa as our next guest. Because she's, you know, as you know, she's been working here for a little bit because she moved back from Uganda. Yeah, she got she that housing market must have been hard. Yeah, it must have been, you know, very tight market there in Kampala, Uganda. Very tight. Very yeah. Interest rates through the roof, man. So yeah. Be on the lookout. We got a couple of things going. Watch out our socials this week for the new shirt that's Coming on Thursday. And then the new Friday night special. And the new Friday night special. New beers coming up. Can't wait to see y'all. Catch you next time.