It's time for Barbecue Nation with jt.

So fire up your grill, light the charcoal, and get your smoker cooking.

Now from the Turn It Go, Burn it studios in Portland, here's jt.

Hey, everybody.

Welcome to the nation.

At the Barbecue Nation, I'm jt along with my co host, co conspirator, Leanne Whippen.

Hall of famer, I might add.

Dave and Chris are.

Whatever they do in the background, they're doing it.

They're cooking ribs today.

Yeah, we'd like to thank the folks at Painted Hills Natural Beef.

Beef the way nature intended.

So today there's a big event coming up down in Daytona and we're going to talk to a fellow that got out of the IT business and into the barbecue business, Danny Wentworth from Bullenboar Barbecue store in Daytona Beach.

Hey, bud.

Welcome.

Thank you, thank you.

Hey, Danny, nice to have you here today.

Thanks for having me.

You just like it because your pictures on the wall behind him.

Oh, he did hang a picture.

Yeah.

Well, you know, I love his shop in Daytona.

It's, you know, grilling, barbecue, all things that you need and excellent location.

You can check out a race while you're there.

Or not.

And so, yeah, we did a barbecue class there.

It was awesome.

So we took pictures.

Pictures, Pictures, pictures.

We like pictures.

Anyway, even though this is radio, we like pictures.

So, Danny, you were telling me before the show that you were an IT guy and then you got into barbecue.

Why don't you give us kind of the as much as you want to, the backstory on that?

Because it's interesting.

We talked to a couple other people.

Harry sue, for example, kind of did the same thing.

He was in it, did that.

And now all he does is barbecue and compete in classes.

So what's your story on that?

Yeah, so like I was saying, we.

There's nothing like us around here.

You have to go to deep into Orlando to get anything like a true dedicated barbecue shop.

Sure.

So we just started, partner and I, we were like, hey, let's get into it.

We'll get rub sauces, do farmers markets, get all the stuff that you don't mind in Publix or Walmart or Ace, you know, anything like that.

Just nothing.

No McCormick's.

I don't know if they're sponsored.

I'm sorry if they are, but nothing like that.

So next thing you know, we're gathering all this stuff and a space opened up at One Daytona, right across from the speedway.

Fast forward two weeks later than that, all of a sudden we've got A lease signed and we're moving in.

And now we've got three walls of flavor grills, charcoal pellets, smokers, pizza ovens.

We're getting ready to bring in meat here very soon.

We just got our beer and wine license, so you can grab your beer on your way out as well.

It's just, it all snowballed so quick.

Just opened up beginning of last year.

Since then we've had Leanne to the shop a couple times.

We've had Myron come out, he's coming back out again in June.

Just, it's like all these things just keep falling into our lap and it's just, it's absolutely crazy.

Had you had a lot of barbecue experience before you started this?

I, I've been barbecuing ever since I was, you know, eight with my dad on the Weber in the backyard.

Sure.

Never competition or anything like that.

Just, I'm that guy that likes to bacon wrapped Oreos to shot gun shells and you know, everything that you guys probably just despising us.

But no, I mean, it's just, it's fun.

I love to do.

It's relaxing.

You know, it's, it's kind of just like my, my release and that's why we're trying to keep it that way.

I don't want to compete because I don't want to turn into a job since I'm at my shop 80 hours a week now anyway.

Right.

I love to have, we have a lot of local pro teams that come in and shop now.

So I get to live, you know, vicariously through them and hear their stories and, and whatnot.

Plus you got a hall of Famer hanging out with you.

Yeah, no, it really is an experience, I think going into shop versus.

Yeah, you can get this stuff on Amazon.

It's convenient.

Convenient.

But you actually get to taste because you have samples there in the shop.

Taste and compare.

And because on Amazon you don't know what you're getting unless you've had it before.

So it is the overall experience and you can narrow down your selection and you do have the top lines in there, quite the variety.

And not just rubs.

I mean, you have pickles in there and you know, it's, it's, you know the W sauce is in there.

Right.

I think you carry that, that's very popular.

But yeah, you get to actually try the product and I think that's super important.

And the cool thing too is we try to really focus on Florida, local Florida flavors.

Of course, you know, we have your, your heathrows your, your meat churches, your, you know, Malcolm Reeds.

But we also have a lot of local florist stuff and veteran owned stuff as well, that, that just aren't mainstream per se.

And that's what we really like because those guys come into our shop.

You know, we have Chef George, he does sauces.

He lives right here in Margaritaville, hangs in the shop all the time.

People come in, I'm like, hey, try this barbecue sauce.

Like, oh, I love it.

I'm like, well, he actually makes it, you know, and then there's a little bit of pressure on them to buy it because now it's awkward for them.

But, you know, it's just, it's cool because everything has a story behind it, you know, And I'm sure the big guys have their stories too, but it's.

These are your neighbors that you're supporting, you know, not only just us, but with their.

And the veterans.

You're big on veteran support.

Anything purchased in a store that's veteran owned, we make a donation to Mission 22, which is a huge charity that helps prevent veteran suicide.

So we just, we try to get back as much as we, we can.

So do you have pig powder in there?

Of course we do.

Okay.

All right.

We wouldn't be talking to them.

Just want it.

Looking out for your own safety there, Danny.

Looking out for your own safety.

Thank you.

When you make the selection of products, and my family was in the retail business for years, and if you've got the wrong products, more people will walk out of the door empty handed than you would really like to see.

So it's a, it's a process.

How do you go through that?

I mean, I know once you hang a shingle, everybody wants something from you.

You know, getting emails or salesmen or whatever.

I mean, I get, and I'm sure Leanne does too.

I get 25 or 30 emails a day just on, hey, you want to try this?

Or hey, we'd love to be on the show, or whatever.

And it's like how like Leanne was saying, you can't actually taste the product now.

They'll send us stuff if we want them to, but how do you go through that process of making your selections?

So it's funny, we've actually already got to that point.

So I'll go to the mailbox, you know, once or twice a week at the shop, and I'll have rubs in there or sauces and saying, hey, we either saw you on Facebook or saw you an event or something like that or such.

And such.

We know somebody that, you know, they said, we have to be in your store.

So we're like, okay, so send us a sample.

We'd love to try it.

We don't have anything in the store that we don't personally use.

So I'm not going to just bring stuff in and say, hey, you know, try this.

This is great.

Or, you know, the label looks cool.

It's got to be good.

If.

If we wouldn't personally cook with it or haven't cooked with it, then we wouldn't sell it, because, again, I want you to be happy.

That's the whole point of tasting it and just knowing that it's the right fit for you.

That's good.

That's good.

So when they.

When they come in, do you ever let the public help you make those choices?

By meaning, like, maybe you've got a.

A kettle outside or something, and you're just trying on some beef or pork and somebody walks by and you give them a sample on a toothpick or however you do it and say, what do you think of that?

They have any input.

Yeah, so we do.

We've.

We've had stuff that we just haven't ordered that we thought was good.

We tried it, we cooked with it.

Not bad.

Then we do demo days, and then people are like, oh, that's okay.

But, you know, I really like when you did this one.

I really like when you used this sauce or this rub, you know, better.

So, I mean, again, everybody's different.

You know that, right?

Oh, yeah.

And it's just funny, too, because we'll get to people, what's your hottest sauce that you have?

And we're like, okay, I can give it to you, but, you know, you may not think it's hot.

Or I can, you know, give you this true white sauce over here, and you're going to think it's the hottest thing I've ever given you in your life.

So we, obviously, we take everybody's feedback, but at the end of the day, it's, you know, what we truly, truly believe in.

Because I'm not going to try and sell you something that I don't believe in.

Well, that's true.

I was going to interject something here.

I watched that movie 80 for Brady.

Have you seen that?

I have.

Yeah.

And Sally Fields gets in Guy Fieri's wing contest and stuff, and you're talking about who's hot and what's not.

I thought that was one of the funniest scenes in movies I'd seen in A long time because she's just wolfing down those wings and that.

They're, like on fire, supposedly.

And just to Danny.

Well, she's also about 40 years older than the competitor and she probably is like, taste buds are cooked.

Yeah, yeah, they're cooked.

It is funny, though.

It is a funny.

It is.

It is funny.

Yeah, it is.

Do you, when you're selecting rubs or sauces or whatever, Danny, do you actually step in and say, this is one of my favorites.

The reason I ask that is because some people don't like to do that.

They don't like the show.

Any partiality.

But other people are very forward about it and say, you know, I think this is one of the.

If you like sweet, for example, you do this one.

We do.

So our shop's kind of funny too.

So we're literally located underneath the hotel.

So a lot of the people that come and go through there are visiting in town and they're like, what's your favorite local rub?

Or what's your favorite local sauce?

And, you know, that's the million dollar question.

I'm like, well, what are you going to cook with?

You know, because we gotta line you up with the right, you know, protein.

And then there.

From there, it's just kind of.

I don't know, We.

It's easy to qualify some people because they'll either come out and say, hey, what's your favorite sauce?

But I don't do hot or, you know, I don't do sweet or anything like that.

So we have our favorites.

And like I said, we always kind of go back to that local flavors.

So.

So I'm going to tell you, you know, these.

The Florida guys, you know, that's.

Those are my favorite steak rub or Tillman's.

That's my favorite barbecue sauce, you know, just.

Just to keep it local because they're not going to have that stuff at home.

Do you have enough producers that are making products in your local area or in Florida to keep the shelves full?

We do.

I mean, and.

And there's just so many that it's.

They almost come out of the woodwork, like you said earlier.

It's, you know, I mean, we'll have the people come in that, you know, they make their hot sauce and we're just.

We're not a hot sauce kind of place.

Right.

We have a couple local craft hot sauces in the store that actually have flavor.

It's not about the, the labeling or the, the funny name.

And he put me on the spot and I'm, you know, drawing a blank on all of them.

Geez, there's just.

Yeah, there's a good number right here.

Well, you got Leanne, too.

So she said, well, I mean, that goes with that.

That goes.

That thing.

She's standing up there with her hall of Fame badge on, smiling and doing all that.

Yeah.

We're gonna take a break.

Believe it or not, here on Barbecue Nation, we do that once in a while.

But we're gonna be back with Danny Wentworth from Bull and Bore in Daytona beach, and we're gonna ask him about how he came up with that name when we get back.

Don't go away.

Hey, everybody, it's jt.

And this is a special version of Barbecue Nation.

It is brought to you in part by Painted Hills Natural Beef.

Be beef you can be proud to serve your family and friends.

That's Painted Hills Natural Beef.

Welcome back to Barbecue Nation here on USA Radio Networks and every form of platform in the world as far as the podcast version of the show.

Also, check out our YouTube channel, because you can see these entire interviews, but we really don't edit them on there.

We just kind of throw them out there.

So when Leanne passes out and hits the floor or I get up in the middle of a show and go to the bathroom, you'll see.

Well, you won't see that, but you'll see it all there.

Anyway, we're talking with.

Who are we talking with?

Oh, yeah.

Danny Wentworth from Bullet Boar.

So, Danny, how'd you come up with that name?

Okay, so try just imagine being here in Florida and not having any barbecue shops around you and come up with a name that you would not think is a barbecue restaurant.

I can't tell you how many names we went through and giving it to friends and saying, what do you think?

And every single time we go with something, they're like, restaurant, restaurant.

You know, barbecue restaurant.

So finally, believe it or not, out of everybody, our financial advisor came, and he's like, I think he's just called Bullenboar Barbecue Shop.

It's like.

It's upscale.

It's.

It fits where your location is.

Yeah.

And he's like, it doesn't scream barbecue restaurant, because obviously we use the word shop.

I'm like, I think so.

And then I just.

I had a friend that did graphic design.

I told her about it, and she came up with the logo with the.

The checkered flags, which, again, ties right into Cross street from Daytona International.

And.

And that's how it kind of came about.

We still get people, though, that walk in the door and threaten to sue us for false advertising because they're like, you say barbecue on your door and there's no food here, but, you know, oh, gosh, you know, everybody's problems.

But yeah, it's.

It's still a challenge because we get, you know, everyone's on.

I am on your website.

We just can't find your menu.

Like.

Well, that's because we don't have one, but that's.

Yeah, yeah.

Well, that's probably to be expected, actually.

Yeah.

So when the people in town that like to watch cars go around in circles really fast, how does that.

I mean, you get swamped then or.

Yeah, so you got that coming up here very shortly, right?

So we'll have August, they'll be back in town.

It's.

It's kind of funny, our complex, I mean, literally across the street from Dayton, the speedway, it gets full.

A lot of people in town.

So that's when we.

We do a lot of, you know, walk ins.

Where, hey, I.

We barbecue at home.

But I've never seen this one.

I've never seen that one.

I'm like, that's exactly right.

Because this guy here's, you know, from three miles down the road, you know, and that's where we do a lot of the local flavor sales.

And then we'll get the classic guys that are parked in their RVs across the street and speedway camping for a week, you know, and all they do is, I, I only use Cosmos.

And I'm like, okay, there's your shelf right over there.

You know, Would you like to try something?

No, I'm like, okay, no problem.

So, yeah, it's just the locals go home, stay home for about a week at a time.

I don't see any of my regulars.

And it's just, it's everybody in town for the event, and then it's.

As soon as the race leaves, you know, it's back.

Normal people come out of hiding.

Yes.

Yes.

Yeah.

Kind of like in Augusta when the.

At the Masters, you know, the locals disappear for two weeks and then they come home.

Of course, if they lease their house, they've already got the mortgage paid for two years once they do that.

So it's like, do you have favorites that if you're in a big discussion with somebody, they come in and they say, well, you know, I'm just getting into barbecue.

Or, you know, we only barbecue five times a year.

Memorial Day, Labor Day, fourth of July, whatever.

Is it easy for you to direct those people and how big a discussion and.

And descriptions do you have to get involved with them?

On average, it.

It's pretty.

I. I like.

Those are my.

My people because, you know, they're not going to argue with you on every point that you're trying to make, because if you know the answer, then why ask me the question?

But it's.

I really like to do favorites for the beginners.

Like, he trials, because his stuff is, to me, perfect.

It's.

Everything's meant to almost be blended, per se.

So, like, you know, uses garlic, jalapeno as a.

As a base because it's nice and salty, but it's got a little bit of kick to it.

And then his fruits, his cherry, we can't keep in stock.

We blow through that all the time.

But, you know, again, for me, it's a little sweet.

I'm like, you cut that down with one of his hot.

Or the garlic jalapeno.

Like, it's.

It's the perfect blend for.

For pork or a simple citrus, which is very versatile.

And chicken, fish, pork, vegetables, popcorn, you know, and that's another thing, too.

People blow their minds.

I'm like, try this rub on popcorn.

Or, hey, you know, the Florida guys just put out their new sunburn.

Try it on ice cream.

They're like, whoa.

Yeah, you know, I'm like, it's not just sure there are rubs meant for barbecue, but a lot of our stuff, too.

It's a day.

It's seasoning, you know, it's an ingredient.

So it does.

You don't have to have your smoker or a barbecue grill to shop in our store, which is, you know, another huge challenge that we have with people because they're like, well, I don't barbecue, so I don't need anything there.

I'm like, yeah, but you still like flavor with your food, right?

And so, I mean, we have.

We have three walls for you to pick something.

You're going to find something that you like.

Yeah, yeah.

You know, you bring up a good point.

Leanne's pig powder.

I've started using that.

Not just anything I'm smoking, grilling, barbecuing, whatever, but I'm using it in the kitchen a lot more on things.

Kind of experimenting with it on some things.

One seasoning isn't for everything, you know.

Yeah.

But, like, I was messing around with some green beans with it the other day and with some bacon and stuff.

It was really good.

So, you know, to Danny's point, I think you can use a lot of these things outside of the grill.

And.

And I think that's a, that's a.

That's actually from a marketing and retail aspect, that's a good.

A good tool to have.

And.

And take Leon's pig powder.

I mean, we.

The class, we use it on Turkey, you know, and it is absolutely fantastic.

And, you know, well, shoot, what else did we do?

Brussels sprouts.

And we did bacon wrap.

We did bacon wrap, jalapenos, stuff with pimento cheese.

Yum, yum.

Oh, there you go.

When can I come and eat?

I mean, I.

It's a.

You know, it takes me all day to get there, so, I mean, you know, that's fine.

Just don't come on Mondays.

You'll be disappointed.

Why?

Your doors locked or closed on Mondays?

Yeah, it's on Mondays.

Okay.

All right.

What's the biggest thing you think you've learned so far?

People want to be told what to do when it comes to barbecue.

It's the weirdest thing.

They come in and it's like.

I don't know if they're.

They're intimidated or they just don't know what's going on.

But I've learned that really, what they want to.

They want to come in the door.

They want me to tell them what to put on their steak, what to put on their pork, how to cook it, and basically hold their hand through it.

It's just.

It's.

To me, I've always been that guy.

I'm going to research everything and know the answers before I go someplace.

Sure.

But now realizing that people are walking in and say, you know, where do I start?

You know, and it's.

That's, to me, fun, because I tell them that barbecues, it's almost.

It's just a big experiment, you know, I mean, there's really no right or wrong way.

Again, coming from a non competitor.

You know, the way we see it in our little backyard world, there is no wrong way to do it.

Experiment, you know, try something.

If it doesn't work, sauce it.

It can cover up a lot of mistakes.

We're going to take a break here on Barbecue Nation.

Leanne and I will be back with Danny Wentworth from Bull and Boar barbecue in Daytona.

That's where those cars go around the track really fast.

But we'll be back in a couple of minutes.

Stay with us.

Hey, are you ready to fire up your grill and get ready to taste the difference this spring and summer?

Hi, I'm jt and I'm thrilled to announce our further collaboration with Painted Hills Natural Beef to bring you your best barbecue experience as a special Treat Barbecue Nation listeners get a 15% off discount by just typing in the code Barbecue Nation when you check out.

So all you gotta do is go to the Painted Hills Natural Beef website, click on the store, place your order and one that has discount or code at the bottom, type in BBQ Nation.

Don't miss out on this really juicy deal from Painted Hills Natural Beef.

Welcome back to Barbecue Nation here on USA RA Radio networks and a bazillion platforms out there.

We would like to thank the folks at Painted Hills Natural Beef Beef the way nature intended and also pig powder.

Drum roll please.

That's trim tabs pig powder.

It was voted best on the planet, what can you say?

And it's also overseen by that lady up in the right hand corner of my screen there, Ms. Leanne Whippen.

And you know, pitmasters on the competition circuit, they've been using it a long time.

I've been using it now for oh a year or so.

It's really good stuff.

So you can get yours by going to Bull and Bore barbecue shop if you're in Daytona or you can go to get it online@pigpowder.com there.

How's that?

I covered everybody, I think.

Thank you so much.

You're welcome.

What's a, what's been your like your toughest day so far, Danny?

I mean anybody that's in retail and I speak from experience on this, a lot of days just go great, they're smooth, you got customers in and then every once in a while you get some two legged pain in the ass comes in the door and wants to argue with you or you're, you're wrong on everything.

And you know, I only use a green egg.

I wouldn't look at an Oklahoma Joe or whatever it is, it doesn't matter.

But how do you go through those days?

So we had two days that have stuck out to me.

One when we first started, obviously brand new business, people not really knowing where we are, no sales that day.

But a guy did come in and return a grill.

So it was complete opposite of what you know, we were intending or hoping for.

But.

Oh yeah, yeah, outside of that, well shoot, I lost where I was going with that.

But your second did you know my.

Second worst day, it was probably when we were accused of we were going to be sued for false advertising just for not having food in our barbecue.

Barbecue.

Because our signs say barbecue.

And I'm like okay, but well let.

Me tell you as your non lawyer lawyer, they didn't have much of a leg to stand.

Exactly so, okay, so there was another guy too, kind of with that grill thing.

He came in, told me that he has been eyeing this Traeger timberline 1300 for nine months, reading about it, all this good stuff.

And then he asked me that between the difference between that or rec tech.

Well, you know, rec tech's made in America, you know, pretty beefy.

And you know, you got the Traeger.

And he's like, stop right there.

Are you telling me the Traeger's not made in America?

Nope, nope.

China, my friend.

He just lost a sale.

And I'm like, I didn't make it.

And I'm like, you just told me for last nine months you wanted a trigger and you're just now finding this out?

So it was my fault.

The trigger's not made in America.

And he, he literally walked out of the shop.

So I should have bought a Rack Tech.

Exactly.

He was, he was a little light on his research, I think.

Honestly, I just, I.

It floored to me.

I'm like, okay, have a great day, sir.

You know, we'll have the flavors if you need it.

So.

Yeah.

Yeah.

Well, that's all part of the retail business and my folks and stuff.

Like I said, I won't go into detail about that.

But they grew up and they ran their business in the era of somebody bought something and they took it out of the store and it was out of the store for more than a day or two.

You could bring it back, but you were only going to get like a store credit.

Well, now, you know, with Nordstrom's and Amazon, you get your money back.

And that's been great for the last 20 odd years.

It's gotta be tough when you're selling grills, though, if somebody comes back in and they've kind of trashed it a little bit.

And, you know, how do you handle that?

Because you've got money invested in it, right?

Yeah, I mean, those, if you open it at that point, if you got a problem, you're going through the manufacturer, you know, let them deal with it.

The guy that actually brought it back from us had not opened it.

They just, they had a change of heart on it.

So that was my, my most terrible, bad day there.

But no, a lot of times, I don't want to say a lot of times, a few times that we've had problems with grills.

And it pains me because I'm that guy who likes to troubleshoot and help you out as much as I can.

Sure.

Now, the majority of the manufacturers, like, just have the customer call us, you know, we'll walk them through it.

Or, you know, once it leaves your store, it's not your problem anymore.

And I kind of hate that because they are my customers.

You know, I want to make sure that they're happy and, and see them again.

So we do try to help them out as much as we can, but honestly, at the end of the day, I usually have to just refer them to the 1, 800 number for the warranty, you know, department.

Yeah, I had a, a grill that I was using for some folks and it kept me.

It was a pellet grill and it kept making this funny noise and I thought it was something weird.

So I called them.

They said, oh, can you record the noise?

And so I did.

I made an audio file and sent it to them.

They go, you don't have a zip tie around your cables that are near the fan.

I mean, they knew what it was just that fast.

And so we took it apart, put a zip tie on it, put it back.

It's never made a sound since.

So there is something to be said for that because they are dealing with multiple, multiple customers, you know, every day.

So what's your favorite grill, Danny?

My favorite grill.

So believe it or not, if you know all of our tens of tens of followers on Instagram and Facebook at the moment, they'll notice that we.

I mostly cook on my PK grill.

That's just my, my favorite, you know, the good old Franklin edition.

You know, my wife wouldn't let me bring home unless I brought the tier one home.

And it's just that old school charcoal or lump.

You know, I mean, I have, we have a Traeger or what we just found.

Have one of everything in the backyard of what we have in the shop.

Because again, how do you sell it if you don't know how to use it?

Right?

Honestly, I just.

Most of the time, if it's not going to be low and slow, it's just, it's fire up the.

The PK and charcoal or lump and let it roll.

You sell gas grills there too?

We do.

We sell Napoleon is our.

The one line of gas grills.

So you have to envision our, our shop is the size of.

I don't know if you've ever been in like a changing room.

It's, it's a very small little, you know, probably 900ft up front.

So we don't, we don't have a ton of room for, for everything in there.

But like I said, we were able to get.

We have Traeger.

We have pk.

We have Alpha pizza ovens.

We have Louisiana.

We have the pit boss.

I was getting there.

I said we came to grills.

I was next.

And then we carry the primo ceramic grills.

Yeah, that's good.

The pizza ovens.

Yes.

Alpha.

Yeah, those things are.

Those things are awesome.

Do you have a warehouse space somewhere else or in the back?

So we have a storage unit here down by our house about 15, 20 minutes from us.

So we just.

I mean, we have the inventory.

It's just.

It's even hard to just put one of each out on the floor the way our shop.

And again, that all kind of came back to, you know, we didn't really plan on this happening that fast.

And, you know, hindsight's 20 20, so if we go back in time, we'd have a much bigger, you know, location.

How'd you get a sticker on one of the NASCAR cars?

I'm curious about that because I'll probably.

Get in trouble with the team.

But what happened was, is during the Xfinity race, it was the beefs for dinner.

I believe 300 is the name of the race this year.

And one of the sales guys from one of the teams Googled barbecue places in Daytona beach, and we came up number one.

He's like, I have to call you because we want to know if you want to be on the car, because it just kind of makes sense with the name of the race and what you guys do.

So I'm like, sure, you know, that's fine.

Send me your pricing sheet.

That's just cut to it and just send me the prices, you know, So I got the prices, and it was just insane amount of money to be on on a nascar.

So I just made a joke with him.

I said, hey, I'll tell you what.

If you guys have a 150 lug nut special that you can throw our sticker on it before you change it, you know, snap a picture, call it a day.

We'll take that.

And they came in during the week that they were in town, and believe it or not, it ended up basically costing me a PK grill.

And next thing I know are stickers on the.

On the car.

Cool.

Yeah.

They were like, what?

The same question.

It's like, what's your favorite grill in here?

Not your most expensive.

What's your favorite?

I'm like, I cook on that little PK right over there, you know, all the time.

Like, we'll trade you that for your sticker on the car.

I'm like, deal.

So they use it at the hauler.

They were cooking on it, you know, while they were in town and.

Oh yeah, it was just another one of those things.

It just falls in your lap and you know, one year into it, did.

They invite you over to have a beer and some ribs or something?

He went to the pits.

Yeah, we were in the garages.

We were at their hauler.

They, you know, asked us to come back and cook for them this August when they're in town.

I'm like, sure, why not?

Why not?

Why not?

Leanne likes cars go fast and all that.

I do, yeah.

You'll have to drag her over there with you.

Well, she'll be there anyway because.

I live there now.

Yeah.

Well, that's okay.

That's.

Well, I'll, you know you as long as you're having a good time.

I think that's the most important thing about owning good time.

You know what the good time is?

Is the event coming up.

Oh, the Jeep week.

Yeah.

Yes, yes.

Jeep Beach.

So that's.

Yes.

I can't put into words what Kurt and Charlene from Jeep have done for us just personally in our business.

I mean, they have probably single handedly kept us in business this first year, just when times are getting tough.

But we are now the official barbecue shop of Jeep beach, which is awesome.

And it was a huge surprise to us.

But this year is their 20th anniversary and we are putting on the inaugural.

And I got it on the first try.

Inaugural is one of those words.

I'm a 50 50.

But yeah.

So we're putting on a barbecue contest which will take place inside Daytona during their main event on Friday and Saturday of Jeep Beach.

So they'll have about 60 to 70,000 people walk through the speedway each day.

It's the world's largest Jeep only event now and it's all for local charities, so.

Wow.

Last year they wrote a check for $650,000 to local charities.

This year they're aiming to write a million dollar check.

Wow.

Cool.

It is huge.

And we've already spoken to KCBS and we're getting on their calendar.

So next year it'll be an actual sanctioned event.

So we're super excited about that.

Trying to make it a master's event so it can be a qualifier.

Yeah.

And it'll really get the, the big boys to roll into town because, you know, you know, I'm sure it's cool camping at Kansas Motor Speedway, but if you can spend four days inside Daytona International, you know, with the world's Largest Jeep, Ben.

And then the Richard Petty car is doing laps the whole time.

That's.

You know, we're gonna take a break.

We're gonna be back in just a few minutes with Danny Wentworth from Bullenboar down there in Daytona beach and Ms. Leanne, who makes appearances at that store every once in a while.

And so don't go away.

Hey, everybody, it's jt and this is a special version of Barbecue Nation.

It is brought to you in part by Painted Hills Natural Beef, Beef you can be proud to serve your family and friends.

That's Painted Hills Natural Beef.

Welcome back to Barbecue Nation here on USA Radio Networks and a million other places you can find us.

It's all good.

And don't forget about Painted Hills.

They have a special going on now until the end of April.

They redid their online store.

When you go to check out, all you have to do is type in the code.

There's a little place for it in the bottom left of your screen.

BBQ Nation.

That's BBQ nation.

You'll receive 15% off and a signed bottle cap from Leanne.

So if you.

If you do that there.

And don't forget about Leanne's pig powder, go to pigpowder.com and pick that up today.

Or I'm sure you can order it online through bowl and Bore.

Also, I want to tell you, I. I cooked some Painted Hill petite filets, or you can call it Terrace Nature or whatever.

Yep.

And seriously, and I'm not just saying this, it was the best that I've had.

And 15% may not sound like a lot, but for beef to get that kind of a discount, I consider it a huge discount.

And.

Yeah.

And I think the discount is for a limited time, so I definitely recommend it.

I took advantage of it.

Yeah.

Well, I'll tell you what, you.

When you don't have to leave your home to get something as high quality of that as Painted Hills Natural Beef delivered to your door, 15% is pretty good deal.

Anyway, let's get back and talk to Danny Wentworth from Bull and Bore there in Daytona Beach.

So do they ever let you drive.

Have you ever got to drive one of those cars, Danny?

Even though, like for the race cars.

Yeah.

No.

Or that's.

That's.

Our next thing is to be the pace car driver for the 500 that's.

Now on.

The way things are going.

I don't know.

It might be that way for the next 500, but I don't know if we can afford that sponsorship.

Can you Put Leanne in there and let her wave to people.

That's right.

She could do the flag and then we'll be the pace car.

There we go.

I'll do the flag.

You do the flag.

Okay.

I'll watch from them afar.

So we'll do it that way.

Where do you see bull and bore in your prognostication going forward?

Two years, five years?

So what's your goal with it?

Eventually?

Our goal is to basically become this area's number one one stop barbecue shop.

You know, we want to be that all out.

Meat, beer, wine, you know, everything that we already own now just.

But also at the same time, we want that classroom experience where we can have the lands come or just, you know, the local pro teams come out and do just backyard stuff.

You know, just.

I just.

I.

We want.

It's.

It's funny because right now, our location and some of the challenges we've just had just based on where we are.

You know, we keep saying we're at a destination, we want to become the destination.

And, you know, it's just like I said, there's nothing like us around here.

And just the following that we've already picked up just, you know, organically.

And then, you know, of course it helps to have, you know, we're not gonna lie to help.

Have a Leanne Whitman come to our store.

Have a Myron mix come to our store.

Oh, sure.

You know, it really puts you, you know, on the map.

And people are like, you know, what the hell is this little place in Daytona?

You know, never heard of it.

But all of a sudden now, you know, Myron's like, hey, come down to Daytona for my brisket class.

And, you know, our lights just start going through the roof and.

Yeah.

So our goal is just basically build our little barbecue empire here in Florida.

And just, you know, one day I would love for my kids to say, hey, you know, getting ready to take over bowling boar from dad because he needs a vacation.

Yeah.

And sooner than later, even though they're four and seven.

I'm really looking forward to that vacation, though.

So I think one of the toughest decisions you've got to make is at some point is can you facilitate that out of your current location?

Because, you know, seems like now and it's, we don't need to know all this stuff, but it seems like now you're doing very well, but there's some logistical stuff of having to go to the storage unit this and that.

The average person would say, why don't you just get a Bigger store, more square footage.

But maybe if you do that, maybe there's nothing available in that small radius that.

Across from the speedway and stuff.

And that.

That's what we're.

I mean, really one of our challenges, too.

I mean, don't get me wrong, it's super cool to say, hey, we're literally across the street from Daytona National Speedway.

But if you've ever been to Daytona or there, nobody lives right there.

You know, there.

There is really no community right around the speedway.

So everybody comes from the surrounding cities.

And we would love to be down in Port Orange where we live.

You know, kids go to school there.

That's our friends.

That's our, you know, everybody that we know.

We would sort of want to be your neighborhood barbecue shop, kind of like you have your neighborhood tool stores and stuff like that.

So, yes, it would be great to leave the flagship Bullenboar there and say, hey, you know, come in, grab all your local Florida, you know, flavors and whatnot during speed weeks and bike week and Jeep beach and.

And all that, but then go check out our main, you know, retail location in Fort Orange or New Smyrna or Ormond, and then walk in, and then it's.

It's almost like you're.

I'm not sure if you guys have one over.

I know we have a Wasi's meat market over here.

Leanne.

I think you guys have, like, Heights meat market over there, but I'm not sure.

I actually went to one Tony from Florida.

Guys took me to one last week.

It was inland o Lake, so it was very small, but I walked in there and youth being at the shop for, I'm like, that's what I want.

You know, the meat, the rubs, they didn't have a grill.

They just had, like, little J.J. george, like, backyard broiler.

Yeah.

Yeah.

But I'm like, me and my dad, when I walked in there, I came back to our shop at Daytona, and I was talking to our partners, and I'm like, this.

We need to make some renovations.

Because I walked into that store, and that is what I thought Bullenborn needed to be, you know, and we're just going to add that, you know, step up of we do carry grills and smokers and griddles and pizza ovens, but, yeah, that's just.

It just.

It totally re.

Energized me.

Please tell me you're not carrying the George Foreman, though.

The little backyard broiler.

I know, girls.

Even though the ninja foodie came out with a pellet smoker and, like, of course they did.

I wouldn't.

Yeah, well, I would be amiss if I didn't tell you that every time if you go to Goodwill or a Target or something that you see George Foreman grills kind of littering the.

The highway of barbecue death, if you will, because they're all in the ditch.

So as you go forward, as you do this, are you going to try to rely also, Danny, on more online business?

Are you going to create a.

You know, you're a tech guy, so this should be fairly easy for you.

But if your own online store, are you gonna use Amazon stuff or what's your thoughts?

So we, we do have an online store now.

It's just, again, it just like everything else, takes time to get your.

Your name out there and get going on Amazon.

We're actually not allowed to sell a lot of our stuff on Amazon just because the dealer agreements that we make, you know, no third party.

Got it.

Some of the products that we carry now will offer drop shipping for us.

Some don't.

So it's kind of like that fine line of what we can put online and what we can't put online.

But, yeah, we're definitely getting ready to have another partnership we have lined up that we're just kind of waiting to after G Beach to announce.

They may or not have a lot to do with G Beach as well.

So it's very busy time for everybody.

But that's really, I think, really spring our online sales.

You know, it's a whole nother level.

Kind of like our shop has become.

Attaboy.

Danny Wentworth from Bowling Boar Barbecue shop down in Daytona Beach.

Good luck with cheap week coming up.

Yes.

Thank you.

So for everybody here at Barbecue Nation, we thank you.

Remember our motto, turn it, don't burn it.

Take care and go out and cook something and have some fun.

Barbecue Nation is produced by JTSD LLC Productions in association with Envision Networks and safety Salem Media Group.

All rights reserved.