Subscribe
Share
Share
Embed
This week I talk to the creator of BBQ Instagram's favourite challenge - the #HemmyBigBiteChallenge - Garett Hemstock of Uncle Hemmy BBQ.
He talks about changing his content style to align with his vision, adjusting his path towards his ultimate goals, and more!
A weekly podcast focused on talking to influencers in the barbecue industry, uncovering how they’ve cultivated huge followings, unique income sources, and sponsorship possibilities from a love of cooking over fire. Hosted by Jordan Moore of @thebackyardbrisket
015 | Garett of Uncle Hemmy BBQ
===
[00:00:00] Voiceover: You're listening to influential barbecue, the podcast where we talk to influencers in the barbecue industry to uncover how they've cultivated, huge following unique income sources and sponsorship possibilities from a love of cooking outdoors. If you want to turn your passion for food and fire into a world of opportunities, you're in the right place.
And now your host Jordan Moore.
[00:00:29] Jordan: The voiceover intro gets me so fired up every time money well spent to get Clinton to do my intro of 10 at 10 would recommend to a friend. Hello, and welcome back to influential barbecue. Before we get started. I just want to give you a quick update on the direction of the. After this episode, I'm going to be taking a brief break from releasing new episodes.
Admittedly, it's a lot of work to put a weekly show together. We'll also try and to get the pod cabin off the ground and everything else going on in my life. This break's going to let me switch to a season style format, which is going to give me a lot more time and ability to plan things out a bit further in advance, locked down, some interviews, create the content and kind of plan it out ahead of time.
So I'm not working with. As often I still will, based on the nature of me as a human, but this is going to let me create the best quality show that I can for you going forward. Instead of trying to rush some things together and get content out every single week to reach a deadline. So I'll be taking about four weeks away from the podcast, four to six.
We'll see how it goes. We'll see how things work out with the summer coming up. Um, and I'll be using the time to plan, schedule, interview. You know, 12 to 15 more episodes that'll air over the summer when barbecue is at its peak. And we're, we're all spending time in the yards putting podcasts on while we're cooking dinner.
So this will be the last episode for a little while, but I'm not going anywhere as always. I'm looking for interview suggestions, topics, suggestions, and any feedback to help make this show as good as it can be. So please feel free to shoot me a message with your. And with this time away, it's a perfect time to go back and relisten to any of the episodes to find those key golden nuggets of information, those tips, those tricks, and those things that really spoke to you the first time around, go back, have a listen to those, save them, write them down and, and start to implement a lot of the things that you.
And it's going to take you to some pretty sweet places. But now that we got that out of the way, let's get into this week's episode. I sat down and chatted with uncle Hemi this week to talk about shifting content styles, being more deliberate with your direction. Planning ahead, with a bigger goal in mind, sit back, grab a snack and enjoy my discussion with uncle Hemi.
all right, everybody. Welcome back to another week of influential barbecue. Today. This week, I'm chatting with the man behind the Hemi big bite challenge, and the reason we all take such glutinous bites of our well-prepared food. I've got Garrett headstock with me today of uncle Hemi, barbecue Garrett.
Thanks for.
[00:03:05] Garett: Absolutely man. Thank you for having me. It's an absolute pleasure.
[00:03:09] Jordan: So we got through our technical hurdles before the call started and you know, everything's working fine now for us, but do you think you could kind of introduce yourself to any listeners that don't know you and just kind of tell us what you're all about and what you do?
[00:03:21] Garett: Absolutely. Uh, so my name is Garret, uh, go by uncle Hemi on all the platforms. I'm a welder by trade and, uh, I've been doing the barbecue. Pretty steady since 2016, um, in like making and cooking and developing my own recipes and whatnot. But I've been cooking since I was a little kid. Uh, this kind of all got started via a charity cook type of thing.
I wanted to do something nice for people that were struggling during. I had a, I had a family member donate a brisket, and we were just going to cook dinner for a bunch of people that, you know, just had a bad year, 20, 20. And it ended up being like feeding, like 32 people that had all sorts of different stories to go along with their, with their year.
And. We kind of made some content far for it. And I was like, wow. Okay. This is something that, uh, I kind of want to pursue. So yeah. And then I'm from a small town for Macorina was in Alberta, was a good paying jobs and long hours.
[00:04:15] Jordan: I've heard lots about Fort McMurray. They've got lots of, uh, you're you're a welder up there.
Is there oil fields there too? Is that correct? Or am I wrong?
[00:04:22] Garett: Yeah, the oil, the oils. So the truck and shovel operations, and there's a bunch of different minds and stuff out there. That's a busy spot.
[00:04:29] Jordan: Yeah. I know a lot of people from Ontario, who've gone out to Alberta for work in the oil sands and everything.
And then they come back a few years later and buy houses bigger than I could ever afford. And then I
[00:04:42] Garett: have to come back, they come back with a pocket full of cash.
[00:04:44] Jordan: Yeah. It's like, oh, okay. That wasn't such a bad idea after all, but the work they're doing out there is just grueling. I'm glad I don't do it. I don't know how they do, but
[00:04:53] Garett: yeah, man, it's all your work on some of the biggest equipment in the world.
Right? Like these, these, these trucks are the size of, you know, two-story houses driving, just driving down there. The combination between the load and then our actual weight of the truck is like 800 tons. Right. And that's just, I can't
[00:05:07] Jordan: even think of weights that big.
[00:05:09] Garett: And then there's like 200 of them ripping around.
A little racetrack
[00:05:14] Jordan: up
[00:05:14] Garett: there. Yeah. You feel like an ant out there.
[00:05:18] Jordan: So you started cooking some for some people during COVID helping out, which, you know, I think a lot of us kind of really took some pride in making food for people that were struggling. But how did you kind of find your way onto social media and then really take up making videos, taking pictures, posting about it and kind of building a social media presence around it.
[00:05:36] Garett: So in late, uh, in 2016, my girlfriend at the time wife. And my good buddy, uh, George, they had bought me a, I'm just a small, big chief. It's like a little tin box smoker. And they're like, cause we like, we like to have smoked food and there wasn't really a lot of places to do it. So they're like, well, let's get Garrett this and see what, you know, see if he likes it.
And I put that thing, put that thing to the absolute ringer, like it's designed to do like smoke fish. So I was like, I think it does like a tap. So like 170 degrees under 75. It's all right. Like I jimmied this thing to, I had like a cardboard blocks around it, a wool blanket at all duct tape. So I could get this thing to do like 250 degrees.
So I'm like, it had like a 30 pound limit. I'm jamming like 40 pounds of brisket in this thing. Like I smoked, I went nuts on smoking with this thing. Three years until I finally just melted it. As I did some research, I also needed a new barbecue cause natural gas or propane up here in Canada is like, I mean, not like some people, some people don't mind going out and starting and starting the charcoal, but like, you know, when it's, when it's minus 20 and you want a steak or something like that, you go your turn, your turn, your grill on and you just get going.
Right. So that's when. We decided to invest in a black earth grill. Cause it was a hybrid. And I was like, okay, well this does, this does the pallet option. It has the, it has the natural gas look at the best of both worlds. I can buy this. So I bought and I invested a pretty penny on a beautiful grill. And, um, Danielle was just like, listen, you should, you know, instead of trying to like take all these photos and of the other stuff that you're making and like flooding your regular account.
Why don't you just start an Instagram and the people that in friends and family that want to watch will follow. I was like, okay, that's a good idea. So I think from 2019, when I started that account to the end of December, 2020, I think I might've had like 400 friends, like family, friends, a combination of people that may have found me via hashtags or, or whatever else, but like, Not really a following and absolutely zero concept on how to build content.
And then it just kind of like the, like the charity cook. Um, I put it to social media as like, Hey, if you have, if you have people in your life that are had a really bad year, um, I mean, like I'm fortunate enough to be working despite all these shutdowns and whatnot. So I would love to give back in any way I can.
Um, this is what I'll do. So then my buddy brought his, his smoker over and we cooked this massive meal and a good buddy of mine. She was partnered with me in Oakland Hemi. We, um, we was like, let's do this. Let's let's, let's let's make content like this is, this is something that we can do. I was like,
[00:08:03] Jordan: all right, that's awesome.
And like, you've gone from 400 to almost 14,000 followers. In two years, you were stuck around seven or 8,000 for a little while there. And then earlier this year you just kind of took off. And now you're up to just about 14.
[00:08:19] Garett: I had a Turkey, I think I'm like, God, like 13,000 or somewhere near there. It was a, I had a Turkey video.
Go viral in, um, the end of November, between Christmas and, uh, and black Friday. And it's like, it almost had like 16 million in four weeks that like a lot of people probably thought like it was fake, you know? And, and, and, and whatever else, like there was some, there was some haters on there, but. I think my account over doubled, I think we got like 6,800 followers in, in, uh, in, in, but it was crazy, man.
Like I had to turn my phone off because I was getting like a thousand likes an hour. And like by phone was just hot. Just, just, just heat from this thing. I'm like, man,
[00:08:58] Jordan: I've, I've noticed if, sometimes I need to do all of. Things on Instagram before I post a real, because if it hits the algorithm, it makes doing anything impossible.
There's been a few times where like, I'm going to post this and then I'll, you know, I'll do some follows and some comments, and it's just buzzing, nonstop with just people. I don't know, liking and commenting the whole time. It's like, I can't, this is stressing me out. I'm going to look it up. For a couple hours and come back and hopefully it's done, but I've noticed it just goes
[00:09:23] Garett: crazy.
Yeah. And then like, just like, just like in, just in building content in, in, in general and having an, having your natural engagement with, just with, with, you know, with the people that follow in, you follow. That's that's a task in itself. And then when you have a video that's gaining a thousand likes an hour and you know, it's being shared 25,000 times.
It's just like, okay, now you have to factor that in. Right. So then it's like everyone else, like it directly like affects everything. Like you, you know, you, you can't look at your phone and just receive a text message from your mom. And, you know, respond without like being flooded with all the other notifications and everything that theater, right?
[00:09:59] Jordan: Yeah. I've, I've made it a habit that I, I don't push notifications from Instagram to my phone. I had to try to turn it off, but now I find myself, I just, I opened Instagram way more to check because it's not pushing it to me. So I, I get lost in there a lot more often now because I have them pushing to me.
[00:10:16] Garett: Yeah, you
[00:10:16] Jordan: stuck in the wormhole, so they get you no matter what you try to do, but do you find that there's a, any sort of formula or reason why you have certain videos go viral or is it just kind of luck of the algorithm draw? Oh man.
[00:10:31] Garett: Yeah, it is, it is a game. I mean, you feel like, you feel like you might have it at one point and then like you make this banger real that you think is just fire and it's just a complete dud and this is like, what's going on.
Sometimes it doesn't make any sense. Like I'd never expected that Turkey breast to, to blow up, like, get like the videos, like six seconds long. But I get got watched, it got rewatched by the same people, I think like almost 500,000 times. Right. Cause it tells you like how many, how many views and how many people.
So it was rewatched the pilot times, right? So it's like, you can sit there and try and develop insights, uh, or trying to develop a, uh, like, uh, like a pattern to develop your, your content on. But you're, you're kind of at the mercy of what people want to see. And the one thing that I did realize about the Turkey breasts was it was a seasonal, like you gotta, like, I didn't really think about it at the time.
People were sending that and sharing it at their own their stories. It was like, if this isn't what Christmas is, if this isn't the Turkey dinner at Christmas, I'm not common. Like people were sharing that in their stories. And I was like, okay, well, that makes sense. Right. So then like, that's the other thing that I kind of taken back.
I was like, so if there's like a, if there's a holiday coming or, you know, barbecue, season's going to be a big one. Right? There's like, people are just going to be grilling all summer long. But if there's like, Specifically, like see Easter or whatever, and you develop content around those types of family dinners.
This is stuff that people are going to send each other, like, Hey, do you think we, you know, we might make this. For dinner or whatever for family dinner. Right. So that was that wasn't those wheels weren't turning at the time. Yeah, I
[00:12:05] Jordan: think around every holiday, I always see like, especially Thanksgiving and Christmas, I see so many people posting Turkey cooks and things like that.
Turkey and prime rib. And I always think to myself, There's so many Turkey and primary videos. I'm not going to do any of them, but it's not about what I'm seeing. Right? It's about what my followers are going to end up seeing. And people following me aren't necessarily following everybody else. So I got to get out of that mindset of I'm sick of seeing Turkey.
So I won't post a Turkey because yeah. It doesn't determine where this goes. Once it catches an algorithm wave, it could go to so many people that don't know the barbecue world even exists. So I CA I can't exclude a holiday because I don't want to
[00:12:42] Garett: see it. Yeah. You want to, you want to make, you want to, you, obviously, you want to make content, that's going to be good for your viewers to follow.
Right. You just say, I want to make something for my followers, but at the same time, you gotta remember. All these platforms like check, talk, Snapchat, YouTube, Instagram, Facebook, they're all, they're all investing piles of money right now into short form content. And each one has its own form of showing that content that people that don't follow you.
Right? So this is a guy. Okay. My followers may not want to see a Turkey breast again, but. One way to find them, get new people to follow you is like in that reels tab or the, for you, or, you know, shorts on YouTube. Right? So it's like, it's yeah. Sometimes you don't want to like remake the content again, but you know, it's not a bad idea to constantly remix that.
Plus, you know, you're going to, every time you make something, you're going to make it again. You're going to make it better or something that's going to, something's going to happen different. Yeah. And it goes
[00:13:37] Jordan: back to a common theme on this show, which is for the most part, the content you're creating is not for yourself.
It's for the people that are following you, your target audience or customers, depending on what you're trying to do. It's not for your own personal pleasure. And if it is, then you're not listening to this podcast because that just wouldn't make any sense.
[00:13:55] Garett: Yeah. I mean, I definitely like to experiment with flavors and stuff.
And that's stuff like, okay, well, is this going to taste good? You know, but that's how you develop the, the, the flavor profiles and recipes.
[00:14:06] Jordan: Yeah, absolutely. I also think too with, with how the Turkey breast video went viral with three watches as well. I think that comes down a lot too. It's a six second video and it's good content.
There's no like dry space in it. So it automatically replays two or three times because people are watching it going, what the heck just happened? All these 45 seconds to a minute reels. You, you don't get the rewatch because it's a longer time investment. So every now and then it's a good idea to pepper in one of those shorter ones.
So that's going to get the rewatch and maybe catch a different algorithm. Yeah.
[00:14:38] Garett: Six, second money shot. And they say, whoa, let's watch that again. And. Well, there's a hose feeding water through the Turkey breasts under the table. This is like, what,
[00:14:49] Jordan: why would I do that to my Turkey?
[00:14:52] Garett: That's like, that's a lot of planning.
Like, you know what I mean? I got to drill a hole in the Turkey to feed water under the skin to make sure that a box at the right moment, you
[00:15:01] Jordan: should do a side-by-side comparison to that next fall, do one with a hose in it and see if it's the
[00:15:06] Garett: same. I did that. I did that on Tik TOK. Anything like, so people are gonna, people are gonna like cache on anything that you do.
You're going to have the haters, you're going to have the trolls and you just got to find a way. To turn that negative energy into positive energy. So what I did was somebody, somebody made a comment on my tick-tock video of the Turkey breast that obviously I cross-post. And he says like, oh, you duct that in water or something.
So I made a. Because you had the option now or the option where you can actually like reply to a comment with the video. So I did that and I took, I just, I just went to the, I went to the store and bought one of those divorce, chickens, right? Like the rotisserie chickens from the grocery store. And I just started the chicken thigh and I like just dunked it in the bottle.
I was like, that was like, God, it's dry as fuck it's Duncan and water. Cause that's what the comment was. I did it and it just took a big bite and this is dripping water and like chicken do's look on my face, but it was funny. Then it got a bunch of views and a bunch of comments. And then, and then the dude that actually.
Who chert me. He goes, man, I did not expect you to do this. And then he sends me a follow. So it was like, I turned a negative hater, like, you know, that, that, that negative energy into like, you know, positive content. And I picked up a follower
[00:16:14] Jordan: from that. Yeah. That's a great way to also just create extra content is finding those negative ones.
And just trying to put your personality on someone else's pessimism. Absolutely. Like no regular day, would you dunk a chicken and water, but it was, you know, what good content. And it was a shitty chicken anyway. So
[00:16:31] Garett: why not? You don't get you. Don't got to constantly like battle trolls and like get into it with the armchair warriors or whatever, whatever it is, you know, you can, you can, you can find, you can find good and all this stuff and, and even have fun with it.
Like I was laughing. I was like the water's pouring in and it was actually my wife's idea. She was like, you should do this. And I'm like, that sounds disgusting, but okay.
[00:16:49] Jordan: I'll do it for the gram. Let's go
[00:16:51] Garett: do it for the gram hashtag.
[00:16:54] Jordan: No, that's a, that's a good way to also just keep your blood pressure lower and your stress lowers.
Just if you see negative comments, either ignore them or just turn them into better content because it's so such a waste of energy. Yeah.
[00:17:05] Garett: You got to do your best to do it, man. It's um, it's tough. Like some that I'm not, I'm like, I'm not going to sit here and say that, you know, I've, I've got the thickest skin or, you know, you're, you're invincible to, you know, you know, words hurt and you read these things and it's just like, it can get.
And they gave him, like on a grander scale, you look at like big pop culture and like celebrities and stuff. Like these people deal with this shit constantly. Right. And it's just like, you gotta, you gotta do your, you gotta do your best to just, you know, find the, find the light and be positive about it.
[00:17:33] Jordan: I definitely picked a pretty toxic medium to try and base a lot of our time in because it's, it's hard out there with, especially just the accounts that are only created to just shit on people or out there just firing away the whole time.
And it's like, God, this doesn't even make sense, but I'm angry at you now.
[00:17:53] Garett: I don't have, I don't have the time to go on to my phone and find an account where somebody invested time to build content. That just shit talk them about it. Like I don't like, what are these people? What are these people doing the day to day that they have this time to dispose?
Like. Yeah, I need a job
[00:18:10] Jordan: where they work to have the time and money to be able to do that. And with their spare time and energy, like come on.
[00:18:15] Garett: Absolutely.
[00:18:17] Jordan: And that it all goes back to, you know, he got to ignore it. You got to spin it in a positive and don't be afraid of the block button, you know, lock them away.
It doesn't matter. They're not someone you want get rid of
[00:18:26] Garett: them. Yeah. I've, I've, I've used that a few times. Like, I'll try and I'll try and like, you know, try and make a follower out of somebody that is whatever, but there's just, there's just some people that just want to want to be out there to hurt feelings and that's know, not apart, not, not in.
No, it's a
[00:18:40] Jordan: waste of everybody's energy in that spot. So you've, you started with your content the way you did. You've got the reels that have taken off a bit, but recently you've kind of shifted your content style. Pretty intentionally. You took a little bit of time off and now you've come back with these reels that are like Quentin Tarantino produced productions.
And also these like walkthrough recipe videos. What's the thought behind doing a full revamp of the style of content that you're trying to do.
[00:19:08] Garett: Um, I think it was, well, it definitely was from, from December, 2020 to a boat, I'd say June, July, last year where I, I didn't know where this was going. Right. You had, you know, you, you, you talked to brands, you talk about sponsorships instead of stuff like that, but they get like a really, like, you don't know where it's going.
Don't know where the goal was. And then finally I'm like, okay, I want this to be the full time. Like eventually if I can, if I can create content and work with businesses and events and stuff like that, this is the goal. So doing this, I need, I need to, I need to invest more time and money and start making content with not just my phone.
And kudos to kudos to people that only use their phone and you know, or maybe that's all they like, that's what, that's what they have to use, but make my, my goal is I wanted to make the content, like you see it like the cinematic type videos. So I'm still trying to find my way. I'm still learning because this is I'm a welder man.
Like. I don't play with cameras. I don't play Legos. We just had the technical difficulties trying to figure out the sound in this camera for 15 minutes. Right. That was on technical support calling my buddy. So like trying to find that, trying to find that path and it's dune, it's new man, like content creation, social media, like all this stuff is new.
So trying to find your way and trying to figure out how to do it and what picks up and what works is, is the challenge and what works for you, right? Like, you've got to find your style. You got to find your brand and. What I've been doing lately is I really like, I like what the content that I'm making, because it's a bit slower.
I love the slow motion. So if you see any of the new reels that I'm making, the, the short cutouts are always slow motion. They're short. They're like, you know, anywhere from a half a second to a second. Yeah. But they're slow and what I am, and what I find is a lot of the people that are making content, everything is quick, right?
You're seeing quick cuts of stuff. They have the microphone closer doing the ASM. Mar you got the slam of whatever on the county board. You'd cut it, throw it into this. And that content is. But that's not my style. That's not the direction that I want to do. And a lot of people you're seeing to make parodies on Tik TOK of they can't follow this recipe.
Right. Because a lot of, a lot of, a lot of these, a lot of these platforms don't have the ability where you can just press pause, go into the ingredient section in the caption and read what's happening. And then, cause it's, you know, it's, it's a half a second or you're editing to the two to microseconds and you know, people want to replicate and make the recipes that you're making.
So if I can have in one place. Uh, a half a second or one second, you see truffle oil, then you know that I'm using truffle oil. That's something quick. Right. And then I want those key points of the video to pop. Right. So it's just, but it's again, it's finding my way, finding the style, making the edit, learning it, learning the, learning, the software learning.
It's uh, but it's fun, man. It's, it's a task, but it's
[00:22:09] Jordan: fun. Yeah. I think the tricky part is because you've only got, I think tech talks three minutes now, but no one is sitting there and watching a three-minute tick-tock I know I don't, but you have so much, like, even if you just did a steak video, there's still.
You know, 10 to 15 steps on how to properly do a steak and you have to keep it interesting. So it's so hard to just make a recipe video out of, you know, 20 seconds of interesting content and having people follow around. So instead you, you've kind of taken the, I'm going to do a slow-mo cut of this bone in rib eye, a slow-mo taste of it, a slow-mo drizzle of a chimney over top of it.
And then. In the description, I'm going to kind of lay out these ingredients and these steps, and then, you know, DME, if you have more questions, I'll walk you through kind of what I did absolutely. Is that kind of, kind of where you're going with it, like a movie trailer for your steak and then the ingredients, and then
[00:23:01] Garett: further than that.
Right. So you'll see like the cinematic stuff, you'll see the recipe or the quick writeup of both. But the goal with all of this is the, is yeah. Hammer down the short form content, but also create long form content. Something that I've always said as like these platforms have all these different options to get your content out there.
We use Instagram for an example, you have stories, you have videos, Instagram video, they got rid of IGD V you got reels, you've got your grid pages. You get your photos, you've got your lives. And these, these platforms offer insights on every one of these category. Utilize them. Right? You have these options.
These are them. Those are all avenues that people use on the app to see content. If you're only using them, I feel like you're not taking the platform to its full potential. I mean, grills are great. You can, you can get lots of followers and whatnot, but like my goal. Is to create content that helps people, right.
I don't want to just make videos and, you know, and then just have it be entertaining. I want it to be entertaining and useful. So if you see a cool cinematic steak video on my, on my, on my Instagram, say it's a minute or 20 seconds, however long I want to have a follow-up on my YouTube that you can come check.
And then it will be, Hey, this is the state that I buy, and this is why I buy this steak. And this is why I put truffle oil on it. This is why I vacuum seal it. And this is why, you know, and they do a walk through. So you have like a five minute video. So you have, you have the ability to go learn more about why I'm making those videos, the way that.
Okay.
[00:24:31] Jordan: That's a pretty good indication of like how to use more than one platform to kind of drive people where you want to go, because you know, they go to YouTube, then you're getting ad dollars. Once you hit a certain threshold. Um, I don't know what the followers are. I can't quite remember
[00:24:46] Garett: 4,000 watch hours and a thousand followers, but like I really took when the, when your last, your last interview with Jesse proud, like, and she said, don't, don't build your house on rented land as, as like, uh, Absolutely.
If you're only focusing on one platform, you need to bring. And, and it's, it's hard. It's, it's hard to, it's hard to focus on all these different platforms, but if you, if this is something that you want to do and take serious and grow, it's something that you gotta do.
[00:25:12] Jordan: Yeah. And even after the, the episode with Groarke boys barbecue, I, I immediately fired up YouTube reels and Snapchat spotlights.
And then a week later, God, this is a little work. Holy crap. Like respect to that guy and listen
[00:25:26] Garett: to it. And it's like, Snapchatty all right. So like, I started like uploading on Snapchat. I'm like, man, these are don't hit at all. I had like one video hit 300 million years
[00:25:35] Jordan: and we're back to the beginning numbers.
I got 150 views, baby. Let's go.
[00:25:40] Garett: Yeah, no doubt. And I'm just like, uh, writing the 15 million Turkey breast view. And then as that high for so long, and then I get like 300 views on Snapchat and like money in the bay. Yeah.
[00:25:50] Jordan: I'm on my way to a payout. Let's go. But it's so true that you've got to be everywhere.
And I think something, a lot of people don't consider. I know I don't consider it just because of the time it takes, but to have different types of content because yeah, we can, we can post a real on Instagram. Talk YouTube shorts and Snapchat spotlights, all four of them, the exact same thing. That's easy.
And that's a good thing to do. That's sustainable so that you have multiple platforms, but each of the platforms you have to nurture in a slightly different way based on how the community interacts based on like in tick talk a great one. But people love to do is stitching or video replies to comments.
That's not as popular on reels because reels, you have stories and grid posts for pictures. You're not going to turn your Instagram into a Tik TOK because it looks completely different on the profile. Whereas Tik TOK is laid out to kind of look like that, but then you have to find a way to centralize all of it back to where you want them to go.
That's going to be. You create an income stream, which for you, it would be the YouTube channel videos. Come see how I did this for a little bit of ad revenue. And then that will probably lead them to your website where you've got, you know, March and affiliate links and all that stuff. Is that kind of the, kind of the roadmap?
[00:27:03] Garett: So, I mean, first and foremost, you need to get, you need to get a following. You need to have people that are interested in your stuff, right. So then exactly you gotta, you have to let's call it a funnel, right? So essentially you need to funnel everyone. To where they can, where they can purchase this stuff.
Right. So like the goal, cause it's a lot, it's, you know, managing all these social media platforms and managing, you know, the merchandise and the relationships that you have with the people to build this stuff. And like, even like I'm wanting to come up with sauces and rubs and stuff too. So then going back to the website, there's like, is that on top?
I have a full-time job. My buddy that helps me. He's got a full-time job. So like trying to find the time to work together, to do this stuff, there's also a task. So then we're going to have, it'll be the website. It'll be treated like a blog in a sense. There'll be, there'll be recipes on there. You can go in and there'll be like embedded links.
So they'll be a YouTube, like the YouTube channel videos will be there. So if you want to, you know, there'll be a catalog of information on the website, but YouTube, YouTube would be the goal. I think. Ultimately, and I think that's, that's proven most lucrative. I think, I think I'm, I'm, I'm, I'm not personally at the, at, at the rate of monetization yet, but I've and anything bad I've had branding wise has been through Instagram because that's where I'm growing.
My following. That seems to be where people truly love the food niche more than.
[00:28:21] Jordan: Right. Yeah, because it, it took off a little while ago or a few years before the tech talk and Instagram in that, where there was just full cooking shows on YouTube. And I kind of drew a whole new audience over there. I'm, I'm terrible with YouTube.
I don't even like watch YouTube videos in my spare time. So I know so little about it and,
[00:28:40] Garett: uh, how to, or, you know, like, how do I do this? I guarantee you, you search Google and you go to YouTube, right?
[00:28:46] Jordan: Camera work on computer YouTube. Go. Yeah. But like, I, I don't understand YouTube at all. I've I've never like created a video there.
I did. I worked at a record label for a bit and help them, like with some claims and people who use the music illegally, but that was like the extent of what I did on YouTube. And I've seen the comment sections on YouTube. I'm like, I'm not, I'm not going in there. I
[00:29:09] Garett: can't do it. We can go, we could go into.
Every avenue, like they tick tock comments are, are one thing. They seem to like gang up and, and, and bash whoever's in there. YouTube. You've got the people that like will hate on content and then you have other YouTubers that'll go in and they'll like, fight the people that are hating on the content.
Then it's like every platform has, it has different, different engagement. And it's just, sometimes it's hilarious to see.
[00:29:37] Jordan: So you've, you've made this, the shift in content styles and, you know, directing towards YouTube as your like phase one of the Hemi full-time challenge here. Um, what is it about this content creation and cooking that makes you want to kind of step away from welding and go into.
Digital world of creating steak videos and partnering with like cooking brands and things like that. What's, what's attracting you
[00:30:05] Garett: to that. I, as a kid, I just, I love, I love cooking. I love, I love creating flavors and, and, and blending stuff. Like I have no, I have no training. On on cooking, everything has been self-taught and everything, but like, I don't feel like I could be in the kitchen or on the back deck or, you know, editing all day for, you know, 12, 14 hours, you know, however long I'm doing something.
And no matter what it is, it doesn't feel like work. Like it's like, I just thoroughly enjoy every avenue and step of the process. And like, I've been welding since I was 15 years old. And I mean, I used to love it and it's gotten me where I am now today. And I'm thankful for every aspect of the trade career and my job, but ultimately.
I want to, I want to create like, I, I, my personality is big. I like, I like, I love people. I love engaging with people. I love meeting people. So this is just like, As this has been the funnest, like a year and a half, despite COVID and like all the other shit that's happening in the world, you know, being able to engage with people and, and, and create stuff that people love is is it's it's it's just, so it just makes me feel accomplished every, every step.
[00:31:25] Jordan: Yeah. And there's, there's not quite as big of a, a feedback loop on things you make when you're welding. I don't think as there would be, if you're cooking for people or family or groups of friends, you know,
[00:31:35] Garett: that I do is I do like I do maintenance and stuff, right. So it's just like you, you're getting the equipment going and it's rewarding.
And it's some people, some people are happy with it at that, at that point. But I just feel like there's just so much more to life than, you know, staying at a job until you retire, you know, for 30, 40 years. Um, I never really ever thought of myself as like an artist or like creative until I started doing this stuff and making, making these videos and making these dishes and like rapping all sorts of food and bacon and like adding, you know, doing just like just, just creating.
I've never another. Now it's just like, Like this is, look, I look back at some of the stuff they made. I'm like, okay, this is it's hard. It's just, I never thought of myself as creative. Right,
[00:32:20] Jordan: right. Yeah. A lot of it, I think comes down to. You know, this didn't exist when we were 15. I'm assuming we're a similar in age, but this whole sit like me doing a podcast.
You filming videos for steaks. Like this just didn't exist. When we were 15 years old, trying to figure out a life path, then the whole path was just go to college or go to trade school and then you'll find it an amazing job and that sure as shit hasn't happened. So here. Megan, a podcast talking to you about cooking steaks in front of the camera.
And you know, you went the trade route. So you've been at least working the whole time, but this didn't exist. This wasn't something like if you told your parents, I think I kind of want to just go into like talking on, on the internet or I want to go into, to take a pictures of making food maybe. And like we would.
Hit for saying that as a kid, like, no, you're going to go to school. You're going to find a real job and make some real money. I
[00:33:15] Garett: mean, if we, if we stuck with it, we would've been successful because of, because of the evolution. Right. But I mean like no one has that forecast, the can full of people that did strike a big and the.com and the early YouTube burgers and whatever they seen it, they had that vision, but, you know, I was busy.
I was busy working, you know, 40, 50, 60 hours a week saving up to buy a house that, you know, at a young age and, you know, everyone's got different paths and, you know, and, and, and, and influences from whatever, you know, you've seen your parents do or whatever else. Right. So, yeah, if I, if I've already told my dad at like 15, I'm going to make, I'm going to make videos on, you know, on how to make food.
My, I probably would've got slapped upside that.
[00:33:55] Jordan: That. And when the internet came out, when we were 15, it was very much don't go on there. There's predators. You're not allowed to give out any real information on the internet. And now it's like, hi, this is me email, or send stuff to my PO box. If you'd like, here's my Venmo, send me money.
[00:34:10] Garett: You can contact me here, here, here, here, here.
[00:34:13] Jordan: Exactly. It's so much different now. And I think like the kids growing up now, seeing this, I can't wait to see what happens in like 10 years and what, you know, the kids now are going to come up with
[00:34:25] Garett: the rate at which everything is evolving is absolutely insane,
[00:34:27] Jordan: man.
Yeah. And it's, it's stressful because it's impossible to keep up with it at the same time. Like we have so much at our disposal, but I cannot keep track of any of it at all. And it's. Well, it's very scatterbrain kind of, I have to do all these little things all the time. And it's that part. I find really, really hard to
[00:34:45] Garett: manage information highway from every direction.
Like you just, you just literally can not consume it faster. Yeah.
[00:34:51] Jordan: And especially cause we, you know, again, we grew up in a time where there was like two mediums, there was a radio and there was a TV. And then eventually the internet was fast enough to use. But now the kids growing up now with all this information, they can, I think they can multitask a whole bunch of different things, but we just, we're not very good at that right now.
We can't keep up with it at all. Well, I mean,
[00:35:12] Garett: look, I, I, I there's there's there's, there's that? There's that kid on YouTube that literally opens toys and like makes 8 million a year. I don't even think, I don't think the kid's 10 years old.
[00:35:25] Jordan: That's I can't
[00:35:28] Garett: believe. Yeah. It's not at all.
If I may, if I may, if I made you feel shitty, I apologize, but that's, what's, that's, what's out there right now.
[00:35:40] Jordan: It's just mind blowing that. That's a thing now. Like imagine if we were 10 years old, opening RC cars for millions of dollars, that would have been incorrect.
[00:35:47] Garett: Matt. I noticed I used to love RC cars too.
Like that would have been the shit.
[00:35:51] Jordan: It was a good day. If you got an RC boat, that was a whole different, that was a whole different world right there.
[00:35:56] Garett: Wow. We never really got that. We never really got like the water's thought for like two months up here. That's true. It's true though. That RC boat in the tub.
[00:36:07] Jordan: Well, you'd open it on Christmas, so everything's frozen anyways. So you're filling with
a that's good. So I want to, I want to switch over here. You've kind of created this following. A lot of it came from the Turkey breast and you've kind of maintained content after that viral video. But a big thing that you started was a Hemi big bite challenge. And there's people all over the place, making food, just ridiculously sized and taking a massive bite, posting a reel and tagging you.
And you. I think it's a monthly contest for this, is that right? Yeah.
[00:36:40] Garett: Yeah. So every, uh, I compile, I compiled the bites from every video and I, along, along with the video, the first, I think the first bites me for that, but at some point in the month, and then the second one is the winner and then the rest of the bites or whatever it was compiled that for that.
[00:36:55] Jordan: Okay. So what inspired this big bite challenge where you just trying to engage some people and have some shit start, or like what, what came behind this? I,
[00:37:05] Garett: I, going back, there's like, you know, you want to find your style. You want to find your brand, you know, you also need to get, you got to make something that sets you apart.
Something that you can call your own. And like, you know, people will know you, right. So just one day I was, I was walking out the door and, uh, I was like, I'm going to, I'm going to make this Pammy big bite challenge. You. Post the video. Have you taken a bite out of something you made, whether it was you did your loved one?
I don't know the dog, whatever. Just, and then, and then, and share it. Tag me, use the hashtag and I'm going to give some stuff away. So they got to give a hundred dollars worth of, uh, something, either cooking related or my merchandise. Or whatever. And then I'll find, you know, I'll try and find some co-sponsors and we've had, we've had I've given away collapsible grills.
We've given away knives. We've given away thermometers knife, carrying bags, different types of merchandise. Like it's. I was actually blown away by the response from everyone. Not only, not only people just enjoying it and having fun sharing the content that they're sharing. But like brands, like they're like, yeah, of course.
I want to do this. I would love to give away in there for, I would love to give away this, this thing. Unfortunately, the lately I I've, I haven't had a lot of time to focus on it because of the content transition and everything else, but I am coming back to it. And the driver behind. Not only just having something to call my own was my goal is to always create engaging content.
So you can, you can post videos and stuff like that. And you'd garner a like, and you know, that's, that's all good and dandy, but the main goal to, I believe, catch anything on the algorithm has to have engaging content content. That you'll see, has platforms have changed? Like Instagram will, will move your content along if it's got lots of saves saves primarily, because what that tells Instagram is the viewer finds value in that post.
Now they saved it and they want to come back to it. Share. I see, as the second most important, because. You find value in that content enough to share it with your friends and family. Now, the reason why I'd say that's one second is because there's no surefire way to say that, Hey, that person's going to watch it, engage with it, save it and share it themselves.
Right. But it's the second way. And then comments. So anytime you'd like someone comments, you know, adding, adding, uh, an engaging comment, building on something, talking about. Y the content you're watching relates to you, right? So like those are always goal. So then having a Hemi, big bite challenge now they've, they've made their dinner.
They have their fam the followers have their family members filming them. As they're taking bites. Maybe they're all taking a group bite or maybe they're feeding the dog a steak or whatever, whatever it is. They share it and I share it. People see it, they love it. Like there are two of those videos gone viral.
I think, I think a cooking was Switzer's steak. You've got like seven and a half million views from his big bite. And then, uh, Brian Woods, you got like 250,000 views from his cheesecake. Right? So like not only, not only am I, am I. Getting the background funnel stuff from people like the, you know, the basis of the Hemingway by challenge, but the person that's making the content is primarily creating, engaging content that they get to see and reap the rewards from.
Right. And then on top of that, entered into a contest and wins. Right. This is this, it just, it just, it just seems fun. And that was the driver behind. It's
[00:40:30] Jordan: already a great idea to just share around these hilarious, big bites, like cooking with swift didn't you dump a whole rib roast in a chimichurri dish and just, I think he had
[00:40:39] Garett: one read, like he picked up the lobster tail and like dumped it in like three gallons of butter or something.
I think the one I can't remember. I can't remember the one that he shared exactly, but I think it was just a big chunk of ribeye and he like dunked it in the, uh, in the chimney tree. No, it hit like seven and a half million views. Like that's awesome. The stuff he
[00:40:55] Jordan: makes is ridiculous. And it's so fun to watch.
Cause like, oh, he's hilarious.
[00:40:58] Garett: He is like a
[00:40:59] Jordan: court colander of chimichurri. You're like, what the hell is going on here?
[00:41:04] Garett: I don't know why I like it, but I do.
[00:41:07] Jordan: It's his hair. It's
[00:41:08] Garett: always his hair. Yeah. I've talked to them a lot offline and he's, he's a great dude. He's whole.
[00:41:14] Jordan: Yeah, that's awesome. But it's, it's such an engaging way to get people, not only to interact with you, but interact with each other.
So you're helping grow a community even more. And then you're bringing brands in helping them raise awareness for their product, giving away free things. And it's just kind of a, it's a great way to build community, build engagement and build popularity within the industry, which is such a smart wiggle about it because brands are looking for stuff like that.
And that's exactly how you do it. You, you did it perfectly. Yeah. And
[00:41:42] Garett: people like, they just constantly, almost, then they, then they start to always compete with each other. It's like, well, so-and-so did this, this one, I want to do something better. And it's, and it's, it's like, it's inspirational to right.
Cause somebody just wants to cook something that much better the next time. So it looks that good on, on camera. So it's almost, it's challenging people. Well, let's say how many big by channels was challenging people to do to do stuff like that. Yeah,
[00:42:04] Jordan: that's great. I finally joined in after a few months of seeing people doing it and I was like, oh shit, what am I doing?
I should get in on this. Here
[00:42:11] Garett: should get, it should be on every month.
[00:42:15] Jordan: I should. I've had a hard enough time cooking the last couple months with all the snow around here, but I'll get back to it. You'll see a lot of
[00:42:21] Garett: me in the summer. Not perfect.
[00:42:23] Jordan: So just before we kind of wrap up here, I wanted to ask you about, uh, the merchant stuff that you launched.
Cause I know you launched a brand new line of merchant. You've got sweaters shirts and hats all with your own logo, but it also looks like you've been doing like clothing collaborations with other brands, as well as that is clothing. Something you've always kind of been involved in and liked. Or how did that all come about?
Because I see on your website, you've got a whole collaborations
[00:42:48] Garett: tab. Yeah. So the collaboration stab, that's something that's like, uh, like for future. So when people do want to collaborate, like I do have, like, I have an open essentially, an open collaboration with 86 chef apparel. So Corey does, does my merchant handles it?
That was because I was trying to, I was trying to step away from, um, a drop shipper that I was using before the, the, the, the quality wasn't consistent. Yeah. Everything that comes from 86 is like, perfect. So it's this, I try and like, I try to keep it that way, but as for clothes and stuff, hats, hats was like, number one, like I love hats, nice quality.
Like I've always, I've always, I must have 60 hats upstairs, like just different types of hats. So when I, when I first rolled out my merchandise, I was like, I'm going to buy, or I'm going to have, I'm going to have hats that are, that are high quality and you know, something that I would wear, everything, everything that I wanted to sell is it'll be stuff that I would typically want to wear.
Like I don't want to just follow, follow a trend or. And then at that I got, I feel like, I feel like the people that are watching them will be buying, we are falling and buying this stuff because that's, you know, because I believe in it. So every aspect of that I got, I got like a tank tank tops in the summer, man.
We got a holster, any ounce of sun that comes our way in the summer, up here in Canada. So like, I am, I am rocking a tank top and I don't quite have the body to just, uh, you know, have the six pack abs out and there's rock no shirts. So I gotta, I gotta leave some stuff covered up, but yeah, no, the, the clothing, the clothing, it was, that was a push from, um, Mostly she's like, you need to, you need to do the clothing.
Um, you know, you needed it. She was, she she's going to design some more stuff for like, for the women to wear like crop tops. I don't like, I don't, I don't know the fashion. I don't know the fashion realm as much as, as well, as well as she did, but, uh, yeah, hats pads primarily. And then, um, along with that website, there's going to be.
The spices that I'm going to be rolling out and the sauces that I'm going to be really known. And I'm like the goal is to have not just merchandise and the spices and the sauce, but eventually barbecue tools and like branded uncle cause the, the, the, the goal is uncle Hemi brand. So I want to be able to have, you know, the stuff that I use that I endorsed that I believe in will be available on that whole Columbia.
[00:44:57] Jordan: Okay. So you're, I mean, lots of people go the, the merchandise route with shirts and sometimes hats and stuff. And, but you're going deeper into doing some sauces and some rubs. How are you? I think in Canada, especially, it might be a little harder to kind of tackle that kind of stuff. What's your experience been trying to figure out how to launch some, some rubs and, and sauce brands.
What are you like? How has that going for you in a sense.
[00:45:23] Garett: Um, for me, like I, fortunately, because I Ambasz, I ambassador Motley Q products, those who Joe and Jess are definitely helping me out with, uh, with that portion of it. I haven't gone too deep into detail about the actual, uh, manufacturing cause. Right.
So right now I'm still developing flavors and like, see what I want, seeing what I want to sell and, uh, what I want to push. So I definitely have. A great resource, be Motley cue to help me along the way. So when I, when I, when I, when I do come across hurdles, which I, I, you know, it's the inevitable it's going to happen.
I feel like I have, I have the, I have the right guidance, you know, they one the best sauce in the world. So if varies, if anyone's going to know how to, you know, how to, how to do stuff, it's gonna be.
[00:46:08] Jordan: Yeah. And that's, it goes back to a great point. That's come up here on this show. A bunch is, you know, use your friends, use your network with things you need to do.
You know, everything that you're thinking of doing, someone's probably done something similar along the way and can kind of help guide you. And no one here is too prideful to share secrets on success because you know, the more people that succeed the
[00:46:30] Garett: better totally there's there's, there's no path that you're going to probably pioneer.
I mean, maybe. Well, I won't say never, you know, but very much likely, like you said, everyone else has traveled down that road or someone else's traveled on that road reach out. And if you can use those experiences, you just save your. Right. Yeah,
[00:46:49] Jordan: absolutely. So I guess the big goal for you is, you know, full time, uncle Hemi brand, are you ever thinking of like a brick and mortar barbecue joint as well?
Or are you, are you kind of trying to stay on the cloud? What do you, what are you thinking? What do you,
[00:47:04] Garett: what do you wanna do? I had asked that I get asked that a lot actually is this like, oh, you should open a restaurant. You should get a food truck, you should get this and that. And.
What? So, what I like about what I do is, and we talked earlier about, it's like, you know, I'm building the content for my viewers and stuff like that. I'm not at the point yet right now, where I think I could establish a menu and, you know, have that hammered out every day, day in, day out. I mean, I like the idea of one day having an establishment or even maybe many.
At this point, it's not there. I want to, I want to grow myself as a brand to the point where I'm going out and I'm hosting the events. I'm building content for businesses and building content for events. I'm building content for pages and, you know, I'm helping them along the way, but I'm also going to.
And I'm making something that I make online. Right. And so it's like an exclusive that's my vision is like doing these exclusive things for people and brands and companies down the road. So I feel like right now I don't have the ability to go brick and mortar with, you know, trying to become essentially barbecue on a global scale.
Maybe one day down the road, if it, if it, if it, you know, if, you know, I don't even say if anymore, it's just like, it's, it's when, so when it gets to that point, I want to be able to, you know, to have something established in, you know, obviously probably Edmonton where I'm from first and then, uh, and then go from there.
But one thing I love doing is collaborating with, with other businesses and, and, and, and like, so there's like a backstairs burger here in Edmonton. Um, Robin Levi I've, I've worked with them a couple of times. We've made. Where we've just done some cool burgers. They have a burger joint, downtown Edmonton, they make fantastic stuff.
So we're gonna, we're gonna work together in the summer and do pop-up events. Right. I want to be able to, I want to have my schedule open where I can do that. So say someone in Vancouver or someone in Ontario, it was his uncle having, would you want to come out and do, you know, throw down with us?
Absolutely. And so that's, that's the goal.
[00:49:09] Jordan: I liked that model. That's a pretty cool vision there because you can just go. You get the joy of, you know, kind of running a bit of a restaurant cooking for people, something that you've created, but you're not tied to a single location or a single menu. And like, it's, it's going to take you places that you've never been making things you've never made.
And still being able to share that with people outside of your own town, which I think is going to be a pretty cool. Yeah. And learning
[00:49:33] Garett: just constantly learning like every time. Cause I'm not, like I said, I'm not a, I'm not a trained cook or chef by any means. So when I, when I have the opportunity to throw down with some guys that have, you know, that have some pretty cool culinary training, I absorb absolutely everything I possibly can while I'm with them.
It's like, that's. That's the time to do it. If any time at all, like I can't, I can't go to school. I can't go to school right now and, you know, learn anything culinary because I have a mortgage to pay for it. Right. Like it's now that I'm trying to build the content and everything else. So like any, any, any opportunity I have to learn cooking.
I'm doing. And
[00:50:09] Jordan: even if you could go to school, you probably wouldn't learn the techniques that these guys are using, that they've created in and seen throughout their years of experience, you'll learn the basics and stuff, but you could learn that, you know, YouTube were online for the basics, how to exactly, but not these like experienced cooks what they're doing and how they're doing it.
You'd never learn that at school so that it's no better way than to just get in a kitchen with them and make it.
[00:50:32] Garett: Absolutely. And that's the, one of the, I that's one thing, the one thing that I really want to learn more on is like making sauces and, and developing those types of those flavors and like acidities and, and whatnot.
And so it sits it's the, but like I said, man, it's fun at this. Doesn't feel like work this just every ounce of this is just, it's just, I love it. And engaging with the people that, that, that like, to, that, like to engage with my. That's
[00:50:55] Jordan: awesome, man. And I can, I can hear the excitement and enthusiasm in your voice, and I'm so excited to see kind of where you end up going with this and where this ends up taking you and how you kind of navigate through the ever-changing world of content and cooking with people and brands and all that stuff.
And I just thanks so much for coming and chatting with me about this today. It's been a real pleasure. It's been a lot. Absolutely
[00:51:18] Garett: man. Uh, the pleasure is all mine. I absolutely appreciate having the opportunity to come on and, and, and talk with you with the story. Like I said, I've listened to your, I've been listening to your shows and the people that you and the guests that you've had.
You're killing it, man. So just to just having this opportunity, I'm, I'm, I'm pumped. Oh, thanks
[00:51:34] Jordan: so much, man. And you know what? Everyone go follow uncle Hemi, barbecue, because he's going to end up in a city near you making burgers or steaks or something at your favorite local joint and, you know, go buy a nice hat cause they are nice frigging hats.
And um, thanks again for joining me, man. And we'll talk to you a little bit later.
My chat with Garrett, uncle Hemi, barbecue. I really admire how he sat down and really figured out what he wanted to create for content. He wasn't a fan of what was training at the moment and what he was doing in the past. So he shifted his whole production process to create something that made him happy and drove him further towards where he knew he wanted to go.
And that shows in his work, you can tell, he loves creating these styles of content with the slow motion edits in the more personal walk-through videos. And I'm excited to see his content get up on YouTube and the crossover between reels and YouTube and everything in between. Go follow uncle Hemi, barbecue, and be sure to participate in the.
Big bite challenge. And so that will do it for this episode of influential barbecue. Thank you so much for tuning in this week. You can find everything we talked about on the show notesPage@influentialbarbecue.com. As mentioned at the beginning of this episode, I'll be stepping away for a few weeks to begin planning the second season of influential barbecue.
So until then be sure to check out the past episodes and refresh your brain on the amazing tips and information that these past guests. If you or your business is looking to start a podcast, let me know. I recently started the pod cabin.com in order to help businesses launch the podcast. If they'd been thinking about, let me help you go from nothing to a full podcast, that you can cultivate brand loyalty brand authority and get new customers by launching your podcast in a totally different medium than everybody.
I'm Jordan Moore. You can follow my barbecue at vendors on Instagram, at the backyard. Brisket. Thank you so much for listening and we'll see you in season two. Keep on grilling. .