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Welcome to around the House with Eric G.

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Coming up in this week's second hour of the show.

Armed with a fleet of cooks, mobile pits, kitchens and volunteers, Operation Barbecue Relief delivers the healing power of barbecue to disaster affected communities.

Offering solace to residents, first responders and relief workers.

Eric G.

Sits down with Stan Hay, CEO of Operation Barbecue Relief as they discuss his classes this weekend and how they serve millions of meals and help out the community.

Let's get this show started.

So grab your toolbox, put on your thinking cap and let's get to work right here on around the House with.

Eric G.

Welcome to the round the house show, the next generation of home improvement.

I'm Eric G.

Thanks for joining me today.

As always, this hour is brought to you by our friends at Monty McGrill.

If you're looking for that new budget barbecue grill, under a thousand bucks, they got you covered@montymcrills.com well, today we've got my old buddy who has been doing the Lord's work with barbecue out there.

I can tell you that Operation Barbecue Relief.

And if you don't know who these guys are, now's the time to pay attention because I've worked with them a little bit and it's so fun to see these guys making a difference.

And we got my brother from another mother, Stan Hayes in the house.

Welcome back to the show, man.

Eric, appreciate you having me back on and taking the time.

It's a lot of stuff going on and good, good time to catch up, man.

You guys have been just out there since what, 2011 or so?

Yeah, 2011 just, just had our 14th anniversary, man.

So and I see you guys on social media.

If there's a disaster in the United States, you guys gather the troops and roll in and absolutely take care of the first responders, the people helping out, the people that are victims, whatever needs to be done, you guys roll in with your caravan and make stuff happen.

Yeah, it's amazing to see the growth in the organization last year during back to back hurricanes sitting there, having, having sites in east Tennessee, western North Carolina, 2 and 2 in Florida, 3 in Florida at one point in time, you know, locations and remote locations and, and when you're, your locations are split because of the highway being demolished and everything between east Tennessee and, and western North Carolina and feeding down into South Carolina and up into Georgia.

It.

It was, you know, back in 2018 when we did it for the first time and had two different sites after a major one.

A lot of people didn't think we could do it.

I mean, even within the team.

Yeah.

And, you know, I was like, well, we're gonna prove whether we can do it or we can't.

You know, we gotta learn to walk and chew guns gum sometime.

And so when this happened last year, it wasn't even, can we do it?

It's like, all right, let's figure out who's best to beware and let's, let's make it happen.

And that's the difference in attitude, the difference in team today.

You know, just that growth that they knew, hey, we got the people, we've put people together and we've educated, got the education programs in place to get people trained and everything.

And so it.

I mean, we were just shy of 1.6 million meals last year.

Dude, that is a lot of food.

And you guys have gone from trying to figure out how to run and chew gum at the same time, to run, chew gum, drop, you know, juggle flaming chainsaws while throwing axes for fun and barbecuing.

I mean, you guys got it down.

Again, it's a credit to the volunteers because as much as we do, we have a pretty small team as an organization to be nationwide the way we are, but to have a database of almost 25,000 people that are willing to take some vacation jump when needed.

And then last year, we did 24 disasters across the United States, but we did a hundred non disaster events last year.

And one of those events that we did was right up the road in Ridgefield.

Yeah.

At the ALNA Barbecue Fest.

And it's so fun.

That's the time I get to catch up with you every year and see and say, hey, what's going on?

And get a little FaceTime with you, which it's always fun and that's always a greatly attended event.

And man, that is coming up here again quick.

And man, you got the.

You're one of the featured ones on this.

You've even stepped up a little bit yourself.

I love it.

Well, you know, it's.

I helped, you know, I won't say I helped create it, but I helped drive it at the beginning of, hey, what do we need to do to really bring people out from the barbecue aspect of what they do?

Competition wise to demo wise to this year we've done.

For the last few years, we've done a class, you know, and shown the basics and then a little competition at the end.

But one of the things that we've started getting asked by groups that we've done is have you ever done anything around the business side of what it's like to be in the business of barbecue?

Because we've gotten more and more people that dabble with, hey, you know, thought about doing this as a side gig or some catering or something.

So this year we're going to be, we're going to be vending and I'm bringing in a team of guys that two of them, that's what they do for a living, that are volunteers of ours.

So they're going to be coming in and we're going to, we've got a, basically about a 10 page document that talks about everything from the pre planning stages to the pricing stages to determining how much food we're, we're ordering for this event.

And they're going to go through that, but then they're going to, they're going to get hands on.

I mean we're going to do, we're doing pork spare ribs and we're going to be doing chopped beef sliders.

So we'll have a little beef, we'll have a little.

But we'll put on a little show.

We'll have the, like we do, we'll have the ribs out there being basted and charred on the grill, the party grill, getting them nice and sticky and you know, putting on a little show for the people.

Nice.

Because you know, I truly believe if you're going to get into vending and doing, you know, catering or on site activation, you gotta be able to, you know, sell the sizzle a little bit and having that party grill out there, do we need it?

No.

I mean the ribs are done.

Yeah.

But you know, when you're basting those ribs right there on an open fire and people are seeing those mahogany ribs coming off there with a little bit of char on there and then they're getting those ribs in their basket two minutes later.

Oh my gosh.

You were there when we were slinging ribs and couldn't keep up and it was 100 degrees outside.

Dude, that was like one of the hottest days in recent history for me.

You know, you're handing me ribs, I'm ripping them down and getting them so we can get them served up.

And we're in the middle of a black parking lot in 105 degree heat.

And it was, it was, I was like, this isn't supposed to happen up here.

What am I doing?

Oh man.

I felt like I was baking on the grill.

You know, I was like, all right, here we go.

And it was hot.

But I got a funny story, though.

We had so many great people in there, and, you know, I learned after a while, your hands just kind of go numb.

The.

These things are hot kind of disappears after a bit.

But I was back there cutting ribs.

We were getting them ready to.

You were handing that.

You're throwing them on my table.

I was getting them served up.

And we had the who's who of Food Network standing around that year.

And I'm sitting there questioning every single thing I'm doing, because I am way over my culinary skis at this point.

I'm a home improvement guy.

And, you know, when I've got people that I've watched on guys, grocery games and Food Network shows that have had decades of that stuff, and I'm sitting there cutting up ribs, and they're asking for me to give them ribs, and I'm like, yes, chef.

Here you go, chef.

And I'm like.

I'm questioning how I'm holding the knife, and I know how to hold a knife.

You know what I mean?

I just.

I was like, oh, I'm rolled off in there.

I've been there when I've cooked with those guys, and they're coming over going, this is amazing.

And I'm like, hey, you know the compliments.

And it's a compliment when they come over and they're like, hey, can I get some of those ribs, right, that you're doing?

It's.

It's.

You know that, hey, you're putting out a product that these guys want to eat.

That means you're doing some stuff, right?

Yeah.

When I got Alton Brown with his hand on my shoulder going, hey, man, can I get those two right there?

I'm like, okay.

Yeah, I'm out of my.

I'm way out of my league at this point.

That.

That year was crazy.

I mean, the number of people that were coming through.

You know how we just got hammered and it was so hot.

I mean, it was so.

I don't think anybody believed that it was going to get the temperatures they were talking.

I sure did.

And I was like, come on.

There's no way.

It's Pacific Northwest, 105 degrees.

Oh, my Lord dang, dude, you're in June.

It was all summer long for you, too.

Yeah.

I mean, it wasn't just that time because I was back.

I was back down there, like, you know, a couple weeks later, going to.

Going down to Lincoln City on a family retreat.

And we flew in there and it was nighttime, and I'm like, holy cow.

I'm walking out going, oh, my.

Think that was the year warmer there.

Than it was Kansas City?

Yeah, I think it was.

That was the year that we had 117 in Portland.

60% of the homes here don't have AC.

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Eric G.

Will be back with more from Stan Hayes in Operation Barbecue Relief after these important messages from our sponsors.

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1987.

Welcome back to the around the House show, the next generation of home improvement.

I'm Eric G.

Thanks for joining me today.

We've been talking with my buddy Stan Hayes from Operation Barbecue Relief in his event this weekend here in Southwest Washington.

But first, this hour is brought to you by our friends at Monument Grills.

Check them out@monument grills.com now let's get back to the show.

It's not normal for here, but that was also one of my, just kind of one of my favorite cooking moments was sitting out there with you and we were, I don't know how many hundreds of racks of ribs we slang.

It was probably close to that, at least.

Oh, yeah.

No, I think, you know, we, I think that weekend we did, I think we were just shy 200 racks of ribs for the weekend.

Yeah.

And that was our busy day.

You know, that was the busiest day.

And, and we don't plan on doing, you know, I think I'm, I think I'm, I ordered like 400, 425 pounds of spare ribs because I'm going to cut, we're going to do riblets, you know, rib tips.

We're going to cut off the, cut off the brisket portion, brisket bone portion of the ribbon, the pork ribs, and we'll candy those things up with a bunch of sauce.

And, and yeah, we're actually going to be doing beef clod, which is probably a little bit different for most people up in the Pacific Northwest, but it chops up great, makes a great slider.

And, and then we're gonna, we're gonna just, we're gonna play with some pickles.

I'm gonna, you know, everything's getting pickles this year.

I, I didn't want to do A side dish.

I'm like, everybody's coming for the barbecue.

Who's coming for side dish?

So let's just.

Let's grab some, you know, some.

Some already commercially made, really nice artisan chip pickle chips.

But we're gonna throw in some Fresno chilies, a little bit of onion and stuff, get them.

Get them marinating.

So it's gonna be a lot of fun.

But, you know, we've invited back a lot of the people that have gone through the course.

Yeah.

Over the last four years.

Previously.

It's slow, so hopefully we'll.

Last week, I had one volunteer signed up and looked.

I have four for.

So we have three different shifts.

Two on Saturday.

They're doing it by shifts this year.

So it's like noon to four and then like five to nine.

Yeah.

On Saturday and then noon to four on Sunday.

So people can.

People can do that.

People can reach out to me, you know, if they're interested in learning a little bit about the business of barbecue.

You don't have to be a veteran or first responder this year to join.

We did target that group again.

But it's anybody that's really, you know, wants to learn.

Yeah.

And not will.

And willing to get their hands dirty a little bit for the day.

Yeah.

So let me set the stage on this.

So this is at the Alen, a resort casino there in Southwest Washington.

So up in Washington state here for all the national people out there.

And this starts on Saturday.

He's talking about session one.

That's June 14, so that's Father's Day weekend.

And noon to four, it looks like, is the first one.

And hopefully it's not too hot because that's on the parking garage rooftop.

Yeah.

Well, the nice thing about being up on that rooftop, you actually have some breeze.

Yes.

There.

Versus being down on the ground.

We're on the ground.

It was no breeze down there.

We were protected by the building and in full sun.

Yeah, yeah, yeah, yeah.

It.

It.

They've really made a very nice little venue on top of this parking garage.

Yeah.

You know, they have.

They have a nice stage for demos.

You know, we'll have chefs that are up there doing demos.

And a good friend of mine is.

Is going to be the MC for this year, Matt Grork.

And Matt is a high school teacher by trade.

Nice.

Went on Next Level Chef and made it to, like, the final four.

And the guys got, like.

I don't know, he's got, like, a couple million followers now.

And teaching, instead of just teaching physical education, like he was.

His high schools started building a culinary program around the guy.

That's beautiful.

So I can't think of anything better than teaching kids and that.

Yesterday I was actually at the national high school barbecue championship is going on here in Kansas City.

And so there's teams for Texas, Oklahoma, Kansas, Missouri competing for the high school championship.

About 90 different teams.

Nice.

And we actually provided the teams and their families dinner last night.

What a disaster dinner would be to try, you know, to show these kids they're the future of our volunteers.

Right.

To say, hey guys.

And so tomorrow during awards ceremony, I get to go up there and talk a little bit about how they can get involved.

And that's really what I want to do.

I mean, the good and, you know, the good and the bad is we're so far away from the Pacific Northwest, but I've got some new resources and making some new friends with some organizations in that area.

So if we have to respond because you guys get the forest fires, you guys get things not, you know, knock on wood, that, you know, another, you know, Mount St.

Helens or something, we.

Got earthquakes right around the corner, you know, knock on wood right now.

Because it's exactly, it's gonna happen.

It just.

It's when.

So it's when.

Yep, it certainly is.

And so for us, it's like, all right, who can we.

And this group I met out of Seattle, they're called missionoutdoors.org Nice.

And they take veterans and first responders out fishing, golfing, doing different things.

And they've got an old hickory, which, which is what we cook on and is so much closer.

So right through the barbecue community, I got connected with them and, and they're actually bringing it down to me and, and getting, hopefully going to hang out for the, for the weekend, the executive director and founder and, and I'm like, hey, look, this is what I'll do.

I'll come back and we'll put on a class.

You know, we'll do a whole weekend of, of grilling and barbecue class, ending with a little competition.

And, you know, let's, let's make it fun.

And, and if it happens to be on a weekend that, you know, when you're going to go out, he's like, well, come back at the end of the month.

We're going, we're doing a lingcod tournament.

Oh, I can't.

Yeah, yeah, yeah, you're already booked up.

But yeah, still, you know, and the cool thing is, so for this schedule you got coming up here on Saturday, the 14th you got the morning and the afternoon.

It looks like the evening session two goes from five to nine, and then there's a Sunday one on Father's Day, so that's a perfect one from noon to 4.

Oh, it's a great day.

You know, we've done this on Father's Day before and had great success out there.

You know, they moved it last year, but then brought it back to this date this year, and it.

The hotel sold out.

Yep.

I may.

I may not even get a room there.

I may be staying down in Vancouver and having to go back and forth, which, you know, adds a little complexity to it.

When you're having to cook for 10, 12 hours when you just want to go take a shower, that's it there.

I could run up to the room, take a shower, come back down, but, you know, it'll all be good.

We've got.

But I got an amazing team.

Like I said, I'm bringing three volunteers that just kill it, and two of them are vend as their business and food trucks.

The people that get to come and do this this year will really have an opportunity to learn from people that do it all the time for profit and not for profit.

And that is awesome.

And it's such a great opportunity for people out there that are like, hey, I think I'm pretty good at this.

I want to do something more.

Why not come and have a good time and learn a little bit and.

See whether, hey, you know what?

I want to take my passion to the next level, or, hey, you know what?

I might lose my passion.

I was really worried.

I used to cater some when I was competing and the early days, and.

And I was like, people are like, hey, you want to go?

You ever thought about opening a restaurant?

I had a guy approach me saying, hey, I'll invest in you.

And I'm like, you know what?

I think I would hate it if it became my job like that.

To where every day I got it.

You know, I don't know that I'd like it.

It's nice to be able to just absolutely love it.

They love it.

Absolutely.

And that's why we have so many amazing barbecue joints around the country, though, is because those people with the passion and the skill go out and say, hey, I'm something different.

And they learn from classes like this.

Oh, absolutely.

I mean, it's a masterclass.

Come on.

We've had some of our volunteers that have moved into catering, that have moved into vending.

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Eric G.

Will be back with more from Stan Hayes and Operation Barbecue Relief after these important messages from our sponsors.

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Welcome back to the around the house show, the next generation of home improvement.

I'm Eric G.

Thanks for joining me today.

We've been talking with my buddy Stan Hayes from Operation Barbecue Relief.

But first, this hour is brought to you by our friends at Monument Grills.

Check them out@monumentgrills.com now let's get back to the show.

We've had some of our volunteers that have moved into catering, that have moved into vending.

Now we've had, we've had people go through the class that have now bought food trucks and said, hey, you know what?

I'm going to make this a side gig thing.

You know, I love it.

I was talking yesterday to, at the high school about how you can use, you know, the grilling and barbecue that you're doing as fundraising.

Yeah, right.

A pork butt fundraiser is one of the most profitable fundraisers that you can do.

I mean, you can sell them for $45 all day, all day long.

You're clearing about $30 a pork butt, you know, at that, at that clip, you know, especially if you can find, and if you find them on sale, you might be even getting more than that.

But, you know, you're, you're, people are getting about four, four and a half pounds of pulled pork.

I mean, you can't go to a restaurant and buy 4, 4 pounds of pulled pork that's going to be that kind of quality for 45 bucks.

You just can't do it.

If you're doing it, you're buying it from the grocery store and you're, you know, dude, it's funny what you pay for.

Yeah, it's funny.

My girlfriend and I did this last weekend.

She grabbed some stuff that was on sale, great quality pork.

And that was four and a half meals or a half meal being breakfast.

So it was awesome.

And it just kept going.

I'm like, man, we ate half the week on that, you know, and it's so good too, because you can do so many things with it.

You know, you go to Costco or something and you're like, hey, look at that, look at that beef that's on reduced sale over there.

I'm gonna go grab that.

You know what can I Make from it.

And you're like, oh, I can make tacos one day.

I can make steak sandwiches the next day.

And yeah, it's.

It's exactly it.

And.

And.

And just having fun with it.

Yeah, that's.

That's what I tell people.

You know, if at the end of the day, you decide, hey, you talk me out of ever wanting to do this.

Did you have fun?

Did you have fun while we were doing it?

You know, did you meet some people?

Did you have fun?

And at the end of the day, that's what it's all about.

Yeah.

I was up at my grocery store the other day for something, for a TV segment that I was doing.

So I was doing some barbecue on it, just throwing some burgers on, and just a little Father's Day thing that we were doing.

And I walked in there into the.

I mean, this is an Albertsons.

This isn't something crazy.

They had tri tip on sale for 5.99 a pound.

I'm like, yep, sign me up.

I'm like, I wasn't coming in your bite.

So I came home with a tray full tri tip roast for $24.

And I'm like, yep, done.

I believe the tri tip is one of the.

One of the absolute best cuts.

When you do it right, sear that thing hard or reverse sear it to where it's nice, medium rare, let it rest, Slice that up.

It makes the best steak sandwiches out there.

I've been doing it for 25 years when I could only get it.

I was almost probably 30 years ago, where there was a butcher that I had in my little hometown that his family grew up in Santa Maria down in California, and they were getting it.

And this is before you could get it at Costco or places like that.

And I would.

He's like, you gotta try this.

And I'm like, oh, my gosh.

It's cheap.

It's amazing.

And I ended up one of my favorite cuts of beef.

Yeah, it.

It.

It's challenging.

It.

It was a category last year for the kids in high school barbecue.

They'll change things up because you got to know how to cut it.

You got to know how.

It's all about the cut.

I mean, the grain is every different direction.

You know, you got.

You know, but that's.

I think that's the.

The great part about the education, you know, around grilling and barbecue.

And I think it's a big part of the barbecue family out there is they're so willing to help out when somebody has a question right Going, hey, you know, I've been, I've been struggling with this.

I, you know, and I get it all the time.

They're like, hey, I'm struggling with, with my brisket, let's say.

And.

All right, what are you doing?

You're just not cooking it long enough, dude.

It's been on there for.

You're just not cooking it long enough.

You're not getting that connective tissue to break down.

You.

The internal temperature is not there.

You might think you're overdoing it, but this is not something.

A brisket is not something that you cook to a medium rare brisket.

Something you're going to take to about 205 and then let rest for an hour or so before you even slice it.

Yeah, yeah.

And people are like, what?

You know, but then they go do it and they're like, oh, my God, that made all the difference in the world, you know, like two, Two extra hours.

And this thing's tender.

And I think.

And that's.

Yeah, that's.

I mean, I love that.

Yeah.

I love it when people come and go, hey, I don't know how you did this, but I've been, I've been trying to do this, and I can't.

And.

And you just, you know, you talk with them, you learn what they're doing, and you, you show them different ways or you, you tell them different ways to try it or what they're missing the step that they're missing.

You know, it may be as simple, like I said, is, hey, you need about two more hours on that, and you'll have it.

Yep.

It'll be money.

That's the funny thing with cooking meat that I think is always so interesting, is because rules for one cut are a.

Rules for one cut are like f.

You know what I mean?

It's so different off the same animal.

And it's not close.

It isn't.

You would not do.

Well, anything.

Anything that you do to a brisket, you wouldn't do to pretty much anything else besides chuck ribs, some beef clod.

But you get into the rib eye or, or.

Or the 10.

Oh, I made.

We had a camp last year and I told, I told everybody.

I pulled out a bunch of pork tenderloins, you know, and not pork loins, the little tenderloins.

And I said, look, don't ever cook this way.

Your mom taught you, you know, that if you cook this to 165 degrees like your mom told you, you had to with pork, this thing, you might as well use it to shoe the bottom of the sole, the bottom of your shoes, because they are just going to be horrible.

And I said, but what I'm going to do today is I'm going to cook it like a beef steak, a beef tenderloin steak.

I wrapped it in bacon.

I sat there and they all watched me do all of this.

And they all think I somehow pulled like some switcheroo.

Because when they're tasting it, all they tasted was beef at that point.

Because of the way I.

Because tenderloin has no flavor.

Yeah.

You know, it has very little fat in it.

So it's the same whether it's beef or it's pork.

It's so lean.

And I said, it's all about how you treat it.

You could sit there and take that beef tenderloin and cook it more like pork with more of a sweet flavor and everything like that.

And you're gonna fool yourself.

Yeah.

I said, all I did was fool you into thinking this was beef because we'd been talking about beef.

We used a beef rub on it.

We did a classic of basically bacon wrapped tenderloin.

And this was pork.

Yeah.

You're using the fat from the bacon.

And that's fat from the bacon.

That's it.

Yep.

And I was using a charcoal, one of those black charcoal based rubs.

Nice.

And that's money.

It was so good.

Yeah.

But to me, that's the fun, Right?

I learn all the time.

I'll go out there and, you know, and I was sitting there, I've learned.

I'll learn from the kids, you know, what they've found because they're even better at finding stuff.

They'll be on YouTube watching, you know, 50 different people I've never heard of.

And they're like, you should be watching this guy.

And I'll go pull up something from some guy I've never heard of going, I don't know who this guy is, but he's doing some pretty cool stuff.

Some of these people don't know anybody.

Yeah.

They don't know any better, but they've got some really innovative stuff they're doing because they're not like us who, you know, we learned to barbecue from dad or an uncle or grandpa or.

Or mom or whoever.

And sometimes you got to break the rules to make something good.

Oh, absolutely.

Yo, my.

My dad was great with many things.

The grill wasn't one of them.

And I told.

I learned more from what not to do from my dad over the years.

And he's learned from me over the years.

I mean, but yeah, I didn't know.

I was probably 14 before I knew that when grilled chicken is done, it shouldn't be black and charred.

You didn't actually need to start basting it.

You know, five minutes into the cooking process, right?

Oh, my mom and my little, one of my little brothers eat steak like my dad when he was alive.

And probably four or five years ago, I was cooking steak over at my mom's place over five hours from where I live.

And I'm over there cooking.

I pull them off.

I know they like them well done.

I pull my, my steak off at medium rare and I cook it way more than I ever would.

And they go, can you put that on?

That's.

That's raw.

They sent me back out there four times and at the fifth time I'm cooking it where I'm like, I'm gonna make you so mad at me.

This is gonna be.

It was just destroyed.

And my mom and the brother go over to the microwave and they hit microwave to warm up the inside a little more.

And I'm like, I'm never touching your grill ever again.

I just, I went to ridiculous and it wasn't enough.

And I was like, this is sick.

This is disgusting.

I have a brother in law and he's like, I'm like, I can't cook your steak the way you want it.

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Don't go anywhere.

Eric G.

Will be back with more from Stan Hayes and Operation Barbecue Relief after these important messages from our sponsors.

All right.

Welcome back to the around the house show, the next generation of home improvement.

I'm Eric G.

Thanks for joining me today.

We've been talking with my buddy Stan Hayes from Operation Barbecue Relief and his event this weekend here in southwest Washington.

But first, this hour is brought to you by our friends at Monty McGrills.

Check them out@monumentgrills.com now let's get back to the show.

And I was like, yeah, I know.

And you know, it felt bad because the guy's mom sitting there looking at me.

So I take a piece of it and I was like, oh, my God.

This has texture to.

It has flavor.

What is this?

What did you do?

And that's the first time I realized, okay, I can like this.

Yeah, there's a couple of things I still, I, you know, yeah, I got my.

There's nothing you can do to liver to make.

Well, there's a few things you can do to liver to make me like it, but it's, It Generally involves things like duck fat and.

And making it into a mousse with stuff and.

Yeah, I can't.

I can't even do that with liver.

I.

The only thing you can make me do to like it is throw in the trash.

I mean, I just can't do it.

But teach her own.

My wife will eat liver and onions and my dad and my uncle and these, you know, I can't do it.

It's just like, nope, there's not enough ketchup in this house for me.

I can't paste enough on that thing to make it taste like I'm going to actually be able to swallow it.

And then there, you know, I have, you know, recently had a couple of eggplant, you know, dishes that are such that I can do it.

Yeah.

But normal eggplant way people would cook it.

I just couldn't do it.

I've had it in some Italian restaurants where it was pretty good, but it's not my thing either.

Not my thing.

Yeah.

You know, if you don't do it right, it's bitter.

It's.

You know, and that was.

That was the problem.

It was bitter and it's not tasty now.

I'll try anything, you know, more than once.

Like, I will tell you, duck liver, if you've never had foie grasp.

Yes.

And that, that, that's an exception.

That's an exception.

It's a true exception.

Yeah.

You know, I had a chef friend of mine in New York, May had a.

It was a chicken liver pate with duck fat over the top of it.

You know, put, you know, put it on.

You know, it was a moose type.

And.

And I was like, all right, I'll try it.

Because she's standing there.

And then I ate like half.

Yeah, you're.

You're getting ready to wince and you're.

Like, oh, make yourself sick.

And I was like, okay.

But it.

I can eat it this way.

Yeah.

Yeah.

Like, okay, there's another exception.

But yeah, that's the same thing.

Same kind of thing.

So, brother, if people are going to sign up for the barbecue fest over at Alna here is there.

Are they best just to go to the alien a resort.com or they should they be going over to Operation Barbecue.

Actually for this one.

There's two ways to do it.

They could go in and register as a volunteer and then find it in there.

Okay.

You know, they also could just email me and we'll get to that point why they're there.

So they.

It's just Shays h a y s o br.org is my email.

That's easy.

And you know, we're looking for, we need about, we're looking for about three or four more people for each rat, you know, you know, for the afternoon, for the evening and, and Sunday afternoon.

And that would be perfect.

You know, I'd love to have about eight people, you know, nine people there because it would give enough.

I mean, you, you got ojt, you know, training that day, you know, because we were behind and, and we were.

Gosh, I mean, everybody was.

We had some people not show and, and it gets tough.

Yeah, well, I jumped in.

It was like me and my ex, we jumped in and went, let's rock.

And here we go.

Oh, and you guys did, you guys did.

I mean, she's.

But yeah, it was, it was.

I, I have, you know, this year I have three guys that aren't on that list that are, you know, that are rock stars.

You know, they're going to be there helping everybody because I'm going to have to be over at the stage doing demos.

Dude, you're getting pulled a million directions.

I'm gonna do what, you know, to promote people to come buy ribs.

Right.

I'm gonna be, I'm gonna be doing that.

I'm gonna be doing, you know, I'm gonna show a beef clod heart probably and, and just show, you know, just show that off and then show.

Turn it.

Do a little TV magic and pull out a, pull out some sliders and so they can taste it.

That's awesome.

If all goes well, I'm also working to try to bring a very Midwestern barbecue sauce out there with me.

Nice.

And if so, if it happens, the ribs will definitely be different than ever before.

It'll be a little bit of sweet heat.

Chipotle actually nice raspberry chipotle sauce.

That is just fire and then, and it, and I think it'll actually play very well with the beef as well.

Yeah.

You know, having just one sauce and it.

Again, we'll cut it, we'll cut it because it's pretty thick.

Yeah, we'll cut it when we're basting on the grill with a little, with a little juice.

But we'll be doing the whole thing and I hope if you're around, please definitely come out and, and see us and because I'm going to be, like I said, I've got everything.

I'm Amazon ing even a one gallon pump up sprayer just to spritz the ribs with with some apple juice and apple Cider vinegar.

There we go.

Throughout the whole cooking process.

Yeah, that'll be awesome, brother.

Well, people can find you, of course, your email address there, but if they want to learn more about Operation Barbecue Relief, they just head over to Operation BBQ relief dot org.

Right.

That's the best way to find the whole site.

Yeah, you can even knock it down to just the letters OBR.org, it'll redirect to the phone.

Oh, nice.

Even better website.

So OBR.org and, you know, you can, you can register to volunteer there.

You know, we are over the last four years when this will be our fifth year, I think at alna.

When we got there, we had like started this.

We had like five volunteers in the state of Washington and Oregon.

And I think within 100 miles or.

Yeah, it was about 100 miles.

70, you know, 77 mile radius of, of Vancouver we ended up with.

Right now, I want to say there was like 70 or 68, you know, registered volunteers, people that we've met, teams that have come out and, and again, we, we're, we were a little behind on this one.

You know, I think they, they weren't sure.

They've got, they've got several things going on Father's Day weekend there.

So Barbecue Fest was, is, is back, but it's not going to be the way it was.

You know, that's different.

I noticed that.

But that's not a bad thing either.

You're not going to see the celebrity chefs this year that you've seen in the past.

You know, there's not going to be the chef dine around thing.

It's really focused on the demos, the barbecue contest out in the parking lot.

That's another thing.

Come by and check out the teams that are going to be competing and down there.

And then the vendors.

Yeah, you know, I think they caught, what do they call it, bourbon, barbecue and beer.

You know, and so there's going to be bourbon and barbecue vendors, several other vendors besides us, they're doing it.

But then there's going to be the, you know, the craft beer groups.

And so it'll be, frankly, I can't think of anything better than, you know, good bourbon and barbecue or a good beer and barbecue.

I mean, they all, they all go together so.

Well, those are my three love languages.

That is all good, brother.

And I so appreciate what you guys are doing.

I mean, you have created such an amazing monster here, you know, with you and your entire organization.

All the volunteers, all the people that since 2011 have been putting in Their blood, sweat, and tears on this.

And talk about taking barbecue and making a massive difference in the world when people need it most, man.

And hats off to you and what you're doing out there and just spreading the love and care for people that need it the most.

It's just absolutely fun to watch.

And I love.

You know, you see on the news the tragedies that happened, but, man, you guys are waiting for the winds to.

Or the fires to kick down before you, and you're rolling in right on the foot of that and staking a little city and cooking up food for everybody.

So such a needed response that you guys are doing, it's amazing.

Thank you.

You know, you know, safety is always our top priority, but as soon as.

As soon as we can do it, you know, we're going to be there.

And.

And, you know, that's been the mantra from.

From day one is, you know, everybody's got to be safe.

You know, you do things.

If you do stupid things, you know, when stupid prizes help anybody.

And so for us, you know, we'll.

We'll continue and.

And again, we want to continue to build across.

You know, we had.

We have several of the volunteers that have been with us now from Ala Na that have now gone on to travel the country, or Dale, who's local.

Dale.

You know, Dale works behind the scenes on our virtual volunteer team because he can't really travel and do.

So he's sitting there at a keyboard answering phone calls, working with groups that are ordering meals or people that were trying to get moved.

And then Tom, who's also local on the Washington side, Tom, I think, went to two disasters last year.

We flew Tom to Florida.

Yeah.

Because he could.

He could give us enough time.

Yeah.

And that's the whole thing is we brought in for Florida last year for the hurricanes.

We brought in People from 29 different states to the state of Florida to volunteer and to help.

And the only criteria is that, hey, you can give basically five days on the ground, easy.

Yeah.

Put them up in a bun, you know, in a bunk room and give them three meals a day, and they're gonna work hard.

But boy howdy, if.

When they get the opportunity to see where that meal's going and.

And if they're lucky enough to be there when they get that hug from that person that hasn't had one.

Priceless.

It's priceless.

Absolutely.

Yeah.

That's awesome.

That's awesome.

Stan Hayes, my friend.

Hopefully to see you here real soon when you come into my neck of the woods, I appreciate you.

Thanks for coming on.

And, guys, take a look.

Operation Barbecue Relief.

Make sure and hop in there and have a good time.

Thanks for coming on the show today, brother.

And let's see if we can get the awareness out there so people can show up to this or any one of the other events you've got going on out there.

Eric, appreciate it.

It's always good to see you, and I'm looking forward to see you next week.

Sounds good, brother.

I'm Eric G.

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