Shownotes
This podcast episode delves into the engaging discourse between JT, Ms. Whippen, and Mr. Chisholm, wherein they explore the intricate connections between personal experiences and the culinary arts of barbecue. The episode's central theme revolves around the profound influence of individual narratives on one’s culinary journey, as Mr. Chisholm recounts his serendipitous introduction to cooking and how he has cultivated his passion over the years. Throughout the conversation, the participants share anecdotes that highlight the importance of community, tradition, and personal growth within the realm of barbecue culture. Moreover, they engage in light-hearted yet thought-provoking discussions about historical figures they would choose to dine with, the essence of their favorite dishes, and reflections on life’s pivotal moments. This episode serves as a reminder of the rich tapestry that connects our pasts with our culinary endeavors, ultimately advocating for a deeper appreciation of the craft and the stories that accompany it.
Links referenced in this episode:
Companies mentioned in this episode:
- Painted Hills Natural Beef
- Bad Byron's Butt Rub
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Transcripts
Welcome to Barbecue Nation with JT's After Hours conversation that took place after the broadcast ended.
Speaker A:Hey, everybody, it's jt.
Speaker A:And this is a special version of Barbecue Nation.
Speaker A:It is brought to you in part by Painted Hills Natural Beef, Beef you can be proud to serve your family and friends.
Speaker A:That's Painted Hills Natural Beef, everybody.
Speaker A:Welcome to after hours here on Barbecue Nation.
Speaker A:I'm JT along with Ms. Whippen, and Mr. Chisholm is with us today.
Speaker A:Are you related to the cattle driver?
Speaker B:Not that I know.
Speaker A:I actually wanted to ask you that question if you were related to John Chisholm for, I don't know.
Speaker B:Oh, John Chisum, the historic Texas thing?
Speaker A:Yeah.
Speaker C:Yeah.
Speaker B:Well, I don't know.
Speaker B:Somewhere down the line, who knows?
Speaker B:Yeah.
Speaker B:You know, I saw something other day.
Speaker B:It said it had a picture of Conway Twitty when he had his hair so beautiful.
Speaker B:And it says, if your dad had hair like this, you got relatives you don't know about.
Speaker A:That's probably true.
Speaker A:That's probably true.
Speaker A:So this is where we ask some kind of fun questions, and some of them will make you think a little bit.
Speaker A:But let's start with this one.
Speaker A:If you could cook for and then dine with a historical figure, who would it be and what would be on the menu?
Speaker B:Huh?
Speaker B:Do they have to be.
Speaker B:They're gonna be alive.
Speaker A:No, we'll dig them up.
Speaker B:Okay.
Speaker B:Huh?
Speaker B:Wow.
Speaker B:I think I like to cook for Jimmy Buffett.
Speaker B:We.
Speaker B:We have so much in common, and he don't even know it.
Speaker B:I mean, we.
Speaker B:We both have a connection to Mobile, Alabama, the Gulf coast and the Florida beaches and the Panhandle and Nashville and country music and music in general.
Speaker B:And I got so many parallels in my life with him, and I've known all of his music, all of us.
Speaker B:I could tell you everything about his career and his life and all that.
Speaker B:And I've never even met him.
Speaker B:I met.
Speaker B:I know people that were in his band.
Speaker B:I've met several band members, but I just think we would really, really hit it off.
Speaker B:And I think that I could cook for him in a way that he would appreciate and we would have some laughs and might even grab a song out of the deal.
Speaker A:There you go.
Speaker B:There's got to be a song title there somewhere, you know?
Speaker A:Do you know that his first, I want to say, substantial boat was called the Euphoria, and that was named after a tavern here in Portland because he used to come up once a year.
Speaker A:A lot of times it was just him and his guitar and he would play at the Euphoria Tavern, which is long gone now, but we had a lot of.
Speaker A:I was 2, so I didn't get to go in, but, you know, they would a lot.
Speaker A:Three.
Speaker A:You got to be three to get in.
Speaker C:Yeah.
Speaker A:And you got to be at least this tall, you know, A lot of great bands came in there, but Jimmy would come through town every year.
Speaker A: rot Head since, I don't know,: Speaker A:I'm like, yeah, yeah, it's all good.
Speaker B:I just missed him a couple times when he was playing, you know, he basically grew up in Mobile.
Speaker B:I went to college there, and he would swing through and he'd pop in at the local hotspots.
Speaker B:I just missed him at a couple of places.
Speaker B:I mean.
Speaker B:I mean, I just missed him at Florida one time down there.
Speaker B:Yeah.
Speaker B:So I met several Bamboo.
Speaker B:As close as I've gotten, I don't know that I'll ever meet him, really, but.
Speaker B:But, you know, since we were imagining who we might meet.
Speaker A:Oh, sure.
Speaker B:Yeah.
Speaker C:What.
Speaker A:What would you cook for him, though?
Speaker A:You never said that.
Speaker B:I think that I would probably talk to him about some of the things.
Speaker B:That really lights him up, and then we'll start with that, you know.
Speaker A:Okay.
Speaker A:All right.
Speaker A:So what would you say if you could erase one mistake from your past?
Speaker A:What would it be?
Speaker A:And why erase one mistake?
Speaker B:The only thing that I could think of was I had a summer job in Galveston, Texas, right out of high school, and I insisted on having my dog down there, and I didn't have a place for that dog.
Speaker B:And.
Speaker B:And she got hit by car.
Speaker B:Oh.
Speaker B:Yeah.
Speaker B:And I.
Speaker B:And it hurts.
Speaker C:Yeah.
Speaker A:Yeah.
Speaker B:40 Years later.
Speaker C:Wow.
Speaker A:How's your new.
Speaker B:That's the only regret I can think of, really.
Speaker B:I mean, because, you know, you make mistakes, but mistakes shape you.
Speaker B:You know, you learn and you grow, and.
Speaker B:And that makes you a better person.
Speaker B:But.
Speaker B:Well, that's a regret.
Speaker B:That's a true regret.
Speaker B:And I don't know that I have.
Speaker B:I can't.
Speaker B:I don't know that I can really say I have regrets about anything else.
Speaker B:There are mistakes, probably.
Speaker B:And of course.
Speaker B:But then again, you.
Speaker B:That.
Speaker B:Those are.
Speaker B:Those are put in your path so that you can become wiser, you know?
Speaker A:Right.
Speaker A:On a scale of 1 to 10, Byron, how much barbecue do you eat on a regular basis?
Speaker A:Like, you eat it five times a week or three times a month or whatever.
Speaker B:Boy.
Speaker B:I would say I'm not around it all the time.
Speaker B:I would say at least once a week.
Speaker A:Okay.
Speaker B:Well, you know, something I've cooked and I, and I'll throw in, you know, grilling, you know, the big umbrella there.
Speaker B:But I'd say at least once a week down here in Tennessee on Sundays.
Speaker B:I don't even invite people they know on Sunday evenings come to dinner.
Speaker B:And so we have at least a dozen of my neighbors.
Speaker B:And generally it's going to be barbecue related, something off the grill and that's just, that's just a weekend, week out deal.
Speaker B:But, but often I, I'll, I'll do more.
Speaker B:Now back when I was competing, I was practicing a lot.
Speaker B:Of course, you know, you're producing a lot of barbecue.
Speaker B:You're not really entertaining with it, but you know, you give it all away.
Speaker B:You make sure it gets good home.
Speaker A:Yeah, yeah, absolutely.
Speaker A:Besides bullfrogs, what are your, what is your least favorite food to cook?
Speaker B:Well, at this point, since I'm not cooking for a living, if it's least favorite, I'm not cook.
Speaker A:I like.
Speaker B:No, I like.
Speaker B:If I'm, if I'm cooking it, I'm inspired to cook it.
Speaker B:You know, my favorite like last six months has been pork belly because I'm not, I'm not practicing for competition.
Speaker B:So I'm, I'm, you know, I've got my freedom hat on now and I'm spun.
Speaker B:I'm just imagining food and doing what I want to and not worrying about the next contest.
Speaker B:So I really, really like.
Speaker B:The belly is a great barbecue cut in that if you could get low to slow over coals and, and so low and slow for several hours.
Speaker B:It just renders out so beautifully and I don't really candy it up and all that.
Speaker B:And I'll render the fat out of it.
Speaker B:I'm not serving you something that's half fat, right.
Speaker B:I'm trimming it good and then I'm rendering it and it's the most beautiful barbecue cut there is it just.
Speaker B:It really is.
Speaker B:It reminds you of cooking a whole hog in the same manner, you know.
Speaker A:Sure.
Speaker C:Sorry.
Speaker A:Now, if we put your skills to music, besides Jimmy Buffett, what would the music be?
Speaker B:Bob Wills and Texas Playboys, you betcha.
Speaker B:That's a great western swing band that put western swing on the map.
Speaker B:It's a genre that just lights you up, man.
Speaker B:With the horns, with the fiddle, with the vocals, with the energy.
Speaker B:It's a great genre.
Speaker B:I just went to see the new Bob Williams band out in central Texas after of course, Bob Wills died in the early 70s.
Speaker B:But they've got a new group honoring the tradition and they're Fantastic.
Speaker B:And that, that genre is just, just, you can't stand still when, when they, when they, you know, roll it poly.
Speaker A:Yeah.
Speaker B:I mean, it's just the energy of that stuff is just amazing.
Speaker A:Remember what Waylon said, Bob Wills is still the king.
Speaker A:Yes, yes.
Speaker A:What does a fantasy day look like for Byron?
Speaker B:A fantasy day is a day when I'm at the Butt Ranch and it's really, really good weather and I got draft beer and I got friends coming over and I've been cooking all day and they come over, we have a great time and they love their meal and they talk about it the whole next week.
Speaker A:There you go.
Speaker A:Where's the worst place you ever had to cook?
Speaker B:One of the worst places was on an asphalt parking lot in Kansas City in the summer.
Speaker B:It was the hottest I've ever been in my life.
Speaker B:I mean, there was no release anywhere.
Speaker C:Was that the speedway contest?
Speaker B:This was the one that was like the first ten thousand dollar contest.
Speaker B:So this is a long time ago and it was so hot.
Speaker B:It was just.
Speaker B:Oh my God.
Speaker B:I mean, I thought I was going to die.
Speaker B:I mean, there was no escape.
Speaker C:It's funny you said that.
Speaker C:So I did the Kansas City Speedway and it was a long time ago.
Speaker C:And I remember it's the only contest ever that I didn't go to awards because I thought I was burning inside of my body.
Speaker C:I mean, I really felt like I was cooking.
Speaker C:And you threw an egg down on the pavement and it would start bubbling and frying.
Speaker C:It was horrific.
Speaker B:Was that that one?
Speaker B:That was the big, big.
Speaker B:The first one of the first big prize money ones.
Speaker C:Yes, yes.
Speaker B:That's the same event.
Speaker C:I bet you it's the same one.
Speaker B:We shared the same misery.
Speaker C:Yeah, yeah, yep.
Speaker C:No, I'll never forget it.
Speaker C:It was horrible.
Speaker B:That was a culture song.
Speaker C:Yeah.
Speaker B:Well, I got real cognizant about where I was going and what time of the year it was after that.
Speaker B:And I remember in the summertime I, for three years I would go up in the upper Midwest, Illinois, Nebraska and Iowa.
Speaker B:There was three in a row, dude.
Speaker B:And it was all.
Speaker B:It was like, you know, 70s, maybe 80.
Speaker B:And it was so beautiful.
Speaker B:And that's July, you know, August.
Speaker B:Yeah.
Speaker B:Because there are times and places where, you know, I mean, make your decision.
Speaker B:But I tell you what, that, that was, that was a very painful life changing.
Speaker C:Yep.
Speaker B:Needless to say, I didn't, didn't get a call, which always makes it worse.
Speaker A:Yeah.
Speaker A:So here's one you'll like, Byron, if Leanne declared you supreme Ruler of barbecue for a week.
Speaker A:What would you as supreme ruler decree,.
Speaker B:Man?
Speaker B:Supreme ruler Barbecue.
Speaker B:Y. I would say Everybody gets a 200 gift certificate at Costco and let's all go have a.
Speaker A:A party.
Speaker A:There you go.
Speaker C:Hilarious.
Speaker A:What.
Speaker B:I don't want to spend.
Speaker B:I don't want to overspend the kingdom's money.
Speaker A:I got it, I got it, I got it.
Speaker A:I got a lot of jokes I gotta let alone there biggest change you think should be made, if any to competition barbecue.
Speaker B:I. I think that in.
Speaker B:It just takes a life of its own and the people that are in it, they have the ideas, they present it to the board and the board talks about it and they make the adjustments.
Speaker B:I don't.
Speaker B:I don't really have opinion about that.
Speaker B:You know, I. I know when I was competing there was a time where I'm like, man, I really didn't like hauling lettuce around for garnish.
Speaker B:And it'd be waterlogged.
Speaker B:Nobody had coolers, nobody had RVs.
Speaker B:We were all in ice chest.
Speaker B:And I'm like, it's kind of silly.
Speaker B:It's a non functional garnish.
Speaker B:That was a long time ago.
Speaker B:I could care less now.
Speaker C:Okay.
Speaker A:Okay, I can live with that.
Speaker A:If you, if you were.
Speaker A:If you were an animal, what animal would you be and why.
Speaker B:Mercy.
Speaker B:Then you hit me.
Speaker B:I think that a bird, probably a hawk.
Speaker B:Hawks are they.
Speaker B:I see them.
Speaker B:They're.
Speaker B:They're, you know, I guess eagle too.
Speaker B:But eagles can be kind of mean.
Speaker B:I've seen them.
Speaker B:I've seen them take fish away from egrets and they're like, they're not.
Speaker B:It ain't pretty.
Speaker B:No, I just like the freedom of flying and soaring and.
Speaker B:And you know, you can.
Speaker B:You can just see the world from another dimension and be out of the threats that the land animals are, you know, are not as away.
Speaker B:You know, they can't separate themselves from their predators.
Speaker C:Right.
Speaker A:What's the.
Speaker A:What's the craziest thing you ever did that you can actually talk about in barbecue or anything?
Speaker A:Anything, huh?
Speaker B:Well, crazy thing I ever did was, you know, I mentioned I went to college in Alabama.
Speaker B:I was in.
Speaker B:This was, you know, an hour away from Gulf Shores before it became so discovered.
Speaker B:And a friend of mine let me drive his brand new sports cars.
Speaker B:You know, fifth five years.
Speaker B:It was a old Mustang and.
Speaker B:And I got on the highway going home and there was nobody around.
Speaker B:It was just.
Speaker B:There was not a soul in sight.
Speaker B:And I just wanted to see how fast that thing would go, you know.
Speaker B:And I opened it up a little bit, and I think it's probably about 60 miles an hour speed limit.
Speaker B:I open it up a little more and there's nobody around.
Speaker B:Open up some more.
Speaker B:And finally I'm like, well, how fast will this thing go?
Speaker B:And I bet you I was going about 130, and I passed a couple on the side of the road.
Speaker B:I passed them so fast that I barely knew it was a cop.
Speaker B:And I'm like, my turn is just right up the road.
Speaker B:I think I got him.
Speaker B:So.
Speaker B:So, man, I was running from a cop.
Speaker B:I knew if I stopped, you know.
Speaker B:Yeah.
Speaker B:And so I'm like.
Speaker B:But I think I got it.
Speaker B:I was going 130.
Speaker B:He's sitting still.
Speaker B:I'm like, you know, being a physics major at Harvard, I kind of figured that out.
Speaker B:So I'm like.
Speaker B:And so I pulled into the house, turn out the lights, and I got away with it.
Speaker B:So I ran through the cops one day in my life, and I pulled it off.
Speaker A:Okay.
Speaker B:Is that the statute of limitations are up on that?
Speaker A:Yeah, I'm sure they are, too.
Speaker A:So this.
Speaker A:This might actually answer that question.
Speaker A:But what's one thing you miss about being in your 20s?
Speaker B:Not much.
Speaker A:Because you got away with it.
Speaker B:Well, not much, because in my 20s, I was trying to figure out where I wanted to be, and now I'm where I want to be.
Speaker B:And I'm enjoying being confident of myself and my direction.
Speaker B:And it was fun, but it doesn't have the meaning of being connected to where you're supposed to be in life.
Speaker A:Yeah.
Speaker A:You know what I miss about my twenties?
Speaker A:Not much.
Speaker A:Part of it was foggy and part of it was weary.
Speaker A:I'll just put it that way.
Speaker A:Okay.
Speaker A:Here you go.
Speaker A:Favorite movie?
Speaker B:I liked Urban Cowboy.
Speaker B:And I know it was not that great a movie, but it was.
Speaker B:That's when I was graduating from high school and I was two.
Speaker B:Stepping in that same part of Texas, all over Houston and southeast Texas.
Speaker B:And we were.
Speaker B:I was dancing like a maniac, and it was so much fun.
Speaker B:And that movie just.
Speaker B:Just solidifies everything about that.
Speaker B:I was.
Speaker B:I was.
Speaker B:It was.
Speaker B: It came out in: Speaker B:I was.
Speaker B:That point, I was living that life there in Texas.
Speaker B:And the dancing was just unbelievable, you know, super, super, super fun.
Speaker B:Part of my life.
Speaker B:And I guess I could go back to the 20s and say I missed all the dancing I used to do back then.
Speaker B:That was.
Speaker B:That was a highlight.
Speaker A:You dance anymore?
Speaker B:Every chance I get.
Speaker B:When I go back to Texas, I generally make two or Three chips a year there.
Speaker B:My co packers are in Texas, so I've got business to do there while I'm there.
Speaker B:But all our meetings just happen to coincide with when somebody I really want to see is playing.
Speaker B:The dance halls are the thing that I really enjoy about Texas history.
Speaker B:Most of them, the ones that are left, I mean, they're all over 100 years old.
Speaker B:And it was a big part of Texas culture and their community centers, you know, and always had live music and a lot of two stepping and it was just.
Speaker B:It wasn't really a bar or commercial.
Speaker B:It was just a kind of neighborhood hub.
Speaker B:And that's.
Speaker B:That's my favorite thing about going back to Texas and dancing at the dance halls.
Speaker A:There you go.
Speaker A:Boxers or briefs?
Speaker B:Briefs.
Speaker A:Okay.
Speaker A:Dire Straits, AC DC or Billy Ray Cyrus?
Speaker B:Neither, but none of the above.
Speaker A:Okay.
Speaker A:That's legal.
Speaker B:Although I did like achy break your heart the first hundred times I heard it.
Speaker A:Yeah.
Speaker B:After that I didn't.
Speaker A:Yeah, no.
Speaker B:I like some of Billy Rice music.
Speaker B:I'm a country guy, but he's not one of my favorite artists.
Speaker B:But I. I do like a lot of his music.
Speaker A:Yeah.
Speaker A:Yeah, that was always fine.
Speaker A:Would you describe yourself as corn fed or grass fed?
Speaker B:Cornfit, I guess.
Speaker B:I don't know.
Speaker B:I got more marbling, you know.
Speaker A:Have you ever.
Speaker A:Have you ever eaten haggis?
Speaker B:What?
Speaker B:Haggis.
Speaker B:I don't know what that is.
Speaker A:Oh, you know what haggis is?
Speaker A:Where they take a sheep stomach.
Speaker A:This is from Scotland.
Speaker A:They take a sheep's stomach and they clean it out and they put like the liver and the heart and all that, and they put potatoes and onions in it.
Speaker A:And then they tie it off and they boil it.
Speaker A:And then you gotta do.
Speaker A:I'm not making this up.
Speaker A:And then you gotta do this thing called prick to boil because you gotta let the steam out or the damn thing will explode at some point and then you eat what's inside of it.
Speaker B:That's interesting.
Speaker B:No, I've never eaten it or heard of it.
Speaker B:I'm not really big on.
Speaker B:I mean, I'm pretty straight up, you know, I mean, I figured there's enough chicken, pork and beef in the world that I let somebody else eat them.
Speaker B:But, you know, it's.
Speaker B:It's cultural, though.
Speaker B:I mean, if you grow up with.
Speaker B:With some of that, you know, then that's part of your life.
Speaker B:But if, you know, coming from the outside to try something like that.
Speaker B:I know in England it's like the black pudding for breakfast.
Speaker A:Yeah.
Speaker B:Kidding me?
Speaker A:Yeah.
Speaker B:Oh, my God, Marmite.
Speaker B:Now that.
Speaker B:I mean, you kind of got to grow up with that, I think.
Speaker B:I mean, I know I'm not that adventurous in far as cuisine goes like that.
Speaker A:No, I get it.
Speaker A:I get it.
Speaker A:Do you remember the first thing you ever, ever cooked?
Speaker A:You can be barbecue or on the grill, but I remember as a kid.
Speaker B:Putting those ship already pizzas together.
Speaker B:Oh, yeah, that was fun.
Speaker B:Yeah, Just follow instructions.
Speaker B:And it worked out pretty good.
Speaker B:No, I started cooking in college.
Speaker B:You know, the cafeteria food wasn't so good, and who wants to go out all the time and who wants to spend all their beer money for that?
Speaker B:Anyway, so I just kind of started.
Speaker B:It didn't look that hard to me, and I started toying around with it and realized I had a knack for it.
Speaker B:And.
Speaker B:And I think that my friends are really impressed and.
Speaker B:And that that's always a motivating factor, you know?
Speaker A:Oh, yeah,.
Speaker C:Friends, right.
Speaker B:So, no, it just kind of happened naturally, you know, and.
Speaker B:And when I was in Mobile, I had a lot of aunts and uncles, and my grandmother was there, and my aunts were all good cooks, and my grandmother's a good cook.
Speaker B:So every time I saw them, I'd have a few questions for them, and I'm like, oh, okay.
Speaker B:And then I go back to work.
Speaker B:And so they help.
Speaker B:They help shape me, you know, in those early days.
Speaker A:So here's the quite beans.
Speaker A:You just said that.
Speaker A:I got a question for you on that.
Speaker A:Did your grandma or your aunts or whoever was helping you, did they ever give you the complete story?
Speaker A:Now, my background is.
Speaker A:I learned.
Speaker A:I grew up in the country like you did, even though it was in the Northwest.
Speaker A:My mom, my aunts, all that were marvelous cooks, except when they.
Speaker A:You would ask them a question, there was always one little thing, one little tiny trick or ingredient or something that they might just leave out.
Speaker A:So you couldn't copy exactly what they did.
Speaker B:No, I didn't.
Speaker B:I know.
Speaker B:I. I understand that.
Speaker B:I.
Speaker B:You see that.
Speaker B:And that's always kind of been fascinating to me that, I mean, if you're in a commercial, if, you know, you're marketing something commercially, or if you even have a restaurant and you kind of want to have your special recipes, sure, then I can understand that whole mindset.
Speaker B:But when you just have something you created and you don't want people to know how you did it, I. I don't.
Speaker B:I don't understand that.
Speaker B:I. I'm happy to tell everybody everything and.
Speaker B:And write down, because I'm gonna probably do it different Next time anyway.
Speaker B:So.
Speaker B:No, I don't understand that whole mindset.
Speaker B:I didn't experience that.
Speaker B:I didn't, you know, I, I, I see that and it's, it's kind of odd to me that.
Speaker B:Yeah, so you don't want someone to enjoy something you created.
Speaker C:Right.
Speaker B:You know, I don't, I don't get it.
Speaker A:Yeah, yeah.
Speaker A:Well, it, it happened at our house.
Speaker B:So that's what happened to you.
Speaker A:Yeah, that's what happened to me.
Speaker A:So here's one that people really enjoy answering.
Speaker A:Byron, what would your last meal on death row be?
Speaker B:Oh, boy.
Speaker A:And it's not about blowing by that cop 40 years ago.
Speaker A:You know what I mean?
Speaker A:That, you're right.
Speaker A:Statute of limitations is over.
Speaker A:But what would it be?
Speaker B:Last meal?
Speaker B:You know, my, really my favorite meal to this day, and it was as a kid and it still is.
Speaker B:And I always cook this for my own birthday party and that people come over.
Speaker B:I always say I cook my birthday party.
Speaker B:That way we're not going to restaurant and I have to be disappointed and all that.
Speaker B:We just cook at home anyway.
Speaker B:I like fried shrimp now.
Speaker B:What does that mean?
Speaker B:I mean, it starts at the source, you know, down in, down in Alabama, Battle Battery, where Forrest Gump had his enterprise.
Speaker B:They have great shrimping buds down there.
Speaker B:And I, I know how to get really good, I know where to go to get really, really good shrimp.
Speaker B:So there's start and then, you know, just a simple preparation, but very light on batter.
Speaker B:Properly fried, not overcooked.
Speaker B:It's just a magic food to me.
Speaker B:It's just such a delicious, beautiful thing about being a kid.
Speaker B:Reminds me of good times growing up.
Speaker B:Been on the Gulf coast most of my life and that's just always been my favorite dish, you know.
Speaker B:And of course you want to hush puppies and you want a few things go with it, but yeah, that, that would, would be.
Speaker B:Although if, if I have it as my last meal on death row and they take something pre breaded and you know, it'd be very disappointing.
Speaker C:Right.
Speaker A:Well, you wouldn't have too, you wouldn't have too long to worry about it, I guess.
Speaker C:Right.
Speaker B:Yeah.
Speaker B:A fitting finish to, you know.
Speaker A:Yeah, unfortunately.
Speaker A:So, so when you do your shrimp, this is just personal.
Speaker A:Do you do fried okra with them ever?
Speaker B:You could.
Speaker B:It's not really a traditional company.
Speaker A:Right, right.
Speaker B:Generally fried.
Speaker B:And I try to break away from everything on the plate being fried because obviously French fries, shrimp or fish.
Speaker A:Right.
Speaker B:So you definitely want some slaw in there.
Speaker B:A lot of times I'll do A different kind of potato.
Speaker B:I might not do French fries, but broad ochres is delicious.
Speaker B:You know, the traditional fried ochre that my grandmothers did, they cut it and cook in a cast iron skillet.
Speaker B:It wasn't this deep fried stuff.
Speaker A:Right.
Speaker B:And, and it has got a whole different character doing it that way.
Speaker B:And that's, that's, that's a beautiful dish done properly.
Speaker B:And even the commercial way is still good.
Speaker B:But going back to the roots of that dish, and they cooked it lightly breaded and some bacon fat and a cast iron skillet.
Speaker B:That's beautiful.
Speaker A:Okay, Very good.
Speaker A:All right.
Speaker A:One last thing, Byron.
Speaker A:This is your chance to tell the world your message.
Speaker A:What is Byron Chisholm's message to the world right now?
Speaker A:Or you can just tell it to Leanne and she'll tell it to the rest of the people.
Speaker B:I guess my message, I don't know.
Speaker B:The barbecue documentary we did, when it tells the story about how I just got out of college and had no idea where to go.
Speaker B:I, I knew what I did in high school was more cross race, very confident.
Speaker B:That's, that was my thing.
Speaker B:I had a purpose, I had a mission.
Speaker B:I was successful.
Speaker B:But then when you get out of high school and you're going to college, well, I mean, I'm not a scholar.
Speaker B:I don't know, I, I hated being forced to read all these things in books.
Speaker B:You know, I was just forced fit all you got to read all this material.
Speaker B:And I didn't like sitting still reading, so.
Speaker B:So I'm just so glad I got out of, out of high school, out of college.
Speaker B:I think, to answer your question, when I stopped listening to everybody tell me what I need to be doing, and when I started listening to my heart and listen to digging deep and figuring out what made me, what motivated me, you know, what made me excited in life, when I started focusing on my intuition and started thinking about that, I got on the right path and that path led me to barbecue, which has been a godsend and gave me a career.
Speaker B:It's given me friends and, and travel and experiences, and it's still given.
Speaker B:And still given.
Speaker B:So that's, that's my message to the world.
Speaker B:Find your inner peace and, and listen to your own heart and your own intuition and, and that'll take you where you're supposed to be.
Speaker C:Excellent.
Speaker A:Byron Chisholm from Bad Byron's Butt Rub.
Speaker C:Yeah.
Speaker C:I must say, have you noticed how his background, how beautiful the night sky is?
Speaker C:I know he's got a beautiful sunset since we started the show.
Speaker C:And it's, It's.
Speaker C:It's so pretty there.
Speaker C:Your home is beautiful.
Speaker B:Good, good.
Speaker A:Yeah.
Speaker A:Well, I actually got some in laws that moved to Tennessee and I spent a lot of time in Nashville and I think it's.
Speaker A:I, I try to keep the images away from my wife because she's going to want to move there.
Speaker A:So anyway, it's all good.
Speaker B:We're in middle Tennessee, just not just south of Nashville, but.
Speaker B:So Leanne's a little bit different the last time you're here because it's, it's me by myself.
Speaker B:I got three or four sleeping dogs around here.
Speaker B:But when you were here, we had about 100 people, at least 10 countries.
Speaker B:It was the, the Thursday night of the Jack week, which we.
Speaker B:We have a kickoff party here, and so that's when you were here.
Speaker B:I got pictures of us all together.
Speaker A:There you go.
Speaker A:Byron, thank you so much for being with us.
Speaker A:I really appreciate it.
Speaker C:You're welcome.
Speaker B:You're welcome.
Speaker B:Good to be with y'.
Speaker B:All, Jeff and Leanne.
Speaker A:Yeah, we'll.
Speaker A:We'll make sure that you get links and Joseph gets links, and when it shows ready to roll.
Speaker A:And you can, you can point to it and say that that was me.
Speaker A:So there you go.
Speaker A:And we gotta.
Speaker C:Yeah, I'll see you at the Jack, because.
Speaker C:That's right.
Speaker B:Well, I look forward to it.
Speaker A:Yep.
Speaker A:Yep.
Speaker B:Yeah.
Speaker A:All right, we're gonna get out of here, actually.
Speaker B:I'll see you at the royal first, right?
Speaker B:You're gonna be at the Roll.
Speaker C:I'm not gonna be at the royal.
Speaker C:No, that's just prior before I go out to see Jeff in Portland because we're working on some footage out there, so.
Speaker B:Yeah, well, look forward to seeing to.
Speaker C:Jack, but congratulations again.
Speaker C:And you will love this ceremony.
Speaker C:Just the whole experience.
Speaker C:You will really.
Speaker B:It will be one of the great days of my life, I'm sure.
Speaker A:There you go.
Speaker B:Thank you very much.
Speaker A:You got it.
Speaker A:You got it.
Speaker A:We'll be back next week with another edition of After Hours.
Speaker A:Until then, remember our motto, turn it, don't burn it, and try to be kind.
Speaker A:Take care, everybody.
