Above the bridge
Above the bridge
Episode 144 STEPHEN KINA ( BBQ Pitmaster & owner 406 BBQ )
Imagine taking traditional Hawaiian flavors, combining them with southern-style barbecue techniques, and adding a dash of fearless culinary creativity. That's what Stephan Kina brings to the table every day as a Hawaiian-born pit master who's making waves from his unexpected home base in Montana.
Stephen's story is one of transformation and discovery. Though his father was an executive chef, he didn't start cooking himself until just five years ago. With no formal culinary training to constrain his imagination, he's pioneered dishes that culinary traditionalists never dreamed possible—oxtail laulau, palusami with brisket, miso chimichurri, and even mountain lion manapua. His content has exploded on social media, where Hawaii locals have embraced his innovative take on familiar flavors.
The conversation takes us from Stephen's initial challenges winning over skeptical Montana customers to his triumph cooking for the Kentucky Derby, where he prepared 275 briskets and introduced mainland palates to flavors like guava barbecue sauce with li hing mui. We explore his methods for cooking exotic meats, from alligator to mountain lion, and the creative ways he sources hard-to-find Hawaiian ingredients in the continental U.S. Beyond technique, Stephen shares his philosophy of cooking without boundaries: "It's important to honor traditions of the past, but if you want culture and food to grow, you gotta push it forward."
For Hawaii food enthusiasts, there's exciting news—Stephan is bringing his culinary magic home for a special pop-up at Whiskey Smoke in Kaneohe on May 3rd. Don't miss this chance to experience fusion cuisine that's redefining what's possible when Hawaiian soul meets open-fire cooking expertise. Follow @406_BBQ on Instagram to witness culinary boundaries being broken daily.
okay, welcome to another edition of the above the bridge podcast. I'm your host, thaddeus park. If this is your first time listening to our show, you can find us anywhere that they have podcasts. Please like and subscribe on our videos. Like, subscribe. Leave a comment, it matters. I definitely appreciate it.
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Speaker 1:Yeah, thank you for having me.
Speaker 2:I said your name correct, right.
Speaker 1:Yeah, yeah, yeah, Stephan.
Speaker 2:Okay, okay.
Speaker 1:You call me Steph, everyone calls me Steph.
Speaker 2:I'm a little disappointed you're not just in your apron showing the guns, but it's all good. I appreciate you taking time out of your day. I know it's later on and you live in Montana, correct.
Speaker 1:Yeah, yeah, so we're four hours ahead now. Okay Time change. Okay Time changed so.
Speaker 2:So the only thing I know of Montana, which probably like most local people here, is I watch Yellowstone. That's about it. How did you end?
Speaker 1:up in Montana. I was living in the Bay Area actually, and then COVID hit. And then, you know, the rules were so strict that I told my wife we have to move. Um, and we had visited montana, uh, the year before, um, you know it was cool. But then we got, you know, uh, we got um, what's it called? We got like promotions for our jobs in the bay. So then we couldn't move because, you know, the money was too good. But but once COVID hit, we were like no, we got to go. And so we came here. You know, we really didn't know much about it, but we just took a chance, you know, took a leap of faith.
Speaker 2:Oh, OK, I mean it's a beautiful place from what I've seen and heard about.
Speaker 1:Yeah, it's beautiful but it's cold, Like most of our winters is, like you know, six, seven months and we got like three nice months, three to four nice months of the year. Oh wow yeah.
Speaker 2:So you're oh wait, first thing you're from, you were in the Bay. You're a Niners fan.
Speaker 1:Yeah, yeah.
Speaker 2:I was cheering.
Speaker 1:Yeah, my dad. Actually he worked at Santa Clara Marriott, so the 49ers would stay there every home game because it's right across Santa Clara Stadium. So, he would cook for them and stuff. Oh, wow, yeah.
Speaker 2:So you have local roots, though, here in Hawaii.
Speaker 1:Yeah, you know, I was born and raised on Oahu. I went to Moanalua Middle School, high School and then a little bit UH until I moved, you know, to the mainland after that.
Speaker 2:Oh, wow, okay, that's kind of cool. My mom used to be the vice principal at Moanalua High School.
Speaker 1:Oh yeah. Yeah, mrs Park, I don't know if that was, I was my. I graduated six.
Speaker 2:I don't know oh okay, yeah, it might have been before that, yeah, but so I have some moanalua ties they have a good team right now, but oh yeah, I've seen that yeah, so you started your love for cooking here on Oahu.
Speaker 1:No, actually I was too lazy to cook in Hawaii, you know, like I've been too lazy to microwave my food Like which is funny because my dad is the executive chef. He was at JW Marriott Ihilani.
Speaker 2:Oh, wow.
Speaker 1:Yeah, so my dad has a huge culinary career, you know. But for me, my mom didn't want me to cook, so he didn't teach me. So my ties to the culinary world I didn't have any, you know. So, yeah, I really only started cooking like four years ago, like almost five years ago, 2020.
Speaker 2:Oh wow, and you developed your passion immediately, or kind of was just you was missing hawaii food, so it's like I gotta cook this stuff no, yeah, it's, you know it's a.
Speaker 1:It's a crazy thing because I didn't even take a culinary route. I took the barbecue, like southern style barbecue, um, you know, because in hawaii we don't have that, you know, when we were growing up, um, yeah, but recently there's, you know some. You know, like whiskey, in Hawaii we don't have that, you know, when we were growing up, um, yeah, but recently there's, you know some, you know, like whiskey, smoke and stuff, um, coming up now, but before that I didn't even know what brisket was until, you know, I started to learn about barbecue, which is crazy because I think that's a lot of the case back in the day, for for for us local people, um, so it was really just traditional southern style barbecue and that's why I fell in love with it. And then that's the kind of skills I was trying to teach myself, um, when I first was getting into it oh wow.
Speaker 2:Well, you develop a way of doing your local recipes, incorporating with um kind of mainland style barbecue which you just talked about. The transition from that in Montana must have been crazy, because nobody there, I assume, understands Asian or local Hawaii flavors. How did it cross over?
Speaker 1:um, you know, first we established I, as you know, first I established myself, as you know the barbecue spot in, you know, montana. Um, and I think from there, as I continue to grow, you know, in being a pit master and my culinary skills, then I could start to introduce these other flavors, you know, and we mainly run a food truck before. So, you know, I kept the menu pretty simple. Um, we would do like an asian fusion rice bowl, so I would do like brisket, smoked brisket on rice. Do a sriracha mayo, uh, house sriracha mayo with some pickled veggies, you know, and that's stuff that they didn't used to.
Speaker 1:But they yeah, and I put the fusion in there just to draw them in, because they like that word fusion you know that's a, that's a good eye catcher, yeah yeah, just fusion.
Speaker 1:They're like oh, yeah, you know, uh, and, and so then I started to introduce flavors and and, really, like I wasn't incorporating Hawaiian flavors and Asian flavors until last year, oh wow, yeah, you know it's. It's just kind of been a growth for myself as you know, somebody that works with food and flavors I just started to kind of draw back on top all the local flavors and stuff that I grew up with, you know.
Speaker 2:So what people do as their form of art, like one of my best friends, dj hoppa boy and he, how he perceives music is art and how he plays, how people draw or whatever, but cooking is is is a huge art form, in my opinion. And to create flavors and to to do stuff that people like, that transcends uh, generations and also um cultures like to be in Montana, I would assume it's just like a big sea of white people and to incorporate what you're doing can, can hit because it tastes good, like good food, can transcend anything. It can make people happy. It's just something. All they got to do is be willing to try it, and once they try it, then it's the. It's that. That's the technique. But how easy was it for you to get people to try it? Or you just kind of started mixing it in with what you were originally doing?
Speaker 1:you know, I, when, originally, when we first started, you know, I faced a lot of, uh, stereotype, stereotypes, uh, you know, some adversity. Because you know, here I am in montana, like you says, you know, all like white people, and but I'm trying to sell Southern barbecue, and so it would look at me and they would be hesitant, you know, or they would come up to my tent and then they would start talking to you know, my friend, who was, you know, a tall white guy, asking him questions, you know, and my friend goes well, I'm not the owner, like you know, talk to him, you know. And and my friend goes well, I'm not the owner, like you know, talk to him, you know. And so it was.
Speaker 1:It's pretty difficult at first. Yeah, because I'm trying to like, how do I win them over? I know my food is good, you know, and and that's what you're saying like, just win them over with food. And I think that's how you know I've, that's how we became very popular here, not only from the lord blessing, but that I started winning them over with my flavors and my flavor profiles. Um, and then, you know, once we were established and I started introducing them to, you know the agents. I mean I do whole alligators. You know I cook a whole alligators here, uh and you know that's also something different, but it's also something that they haven't seen before, and so kind of what. I started to build my business on doing things that nobody's seen before or tasted before.
Speaker 2:Yeah, it's totally outside the box. Honestly, your food and flavors are outside the box for local cuisine. That palusame lau, like I would. I wouldn't even understand where that came from. Like how would you just even think to, oh, I'm gonna try this. Like like, a lot of your dishes are like that, like I'm you had a spam waffle and that I show my fiance that I'm like, babe, we gotta try this. Like this looks good, and she's how does he think of that? I'm like babe, we got to try this. Like this looks good. And she's how does he think of that?
Speaker 1:I'm like I don't know. But I'm going to ask him. Yeah, like you know, I have, and it just it's. And I tell my wife and people this is it's because I don't have a culinary background, so I don't have a box that I try to work in.
Speaker 1:Oh you don't't that makes sense that even for, you know, texas style barbecue, like when you're trained like as a pit master, this is it right, these are the flavors you use. You don't go outside that box. But because I have no background in any, any of those things, like the sky's the limit for me, you know. And so my approach when I look at a dish is not the traditional way I I try to view dish is not the traditional way. I try to view it in another way, like an outside view type, you know, from another angle, even when we do prepare it or cook it. You know how can I do it in a way that, you know, I put a show on, because a lot of stuff we used to do before was, uh, for public events. So I would have my big argentina open fire grill and I'm, and I'm utilizing the whole space putting on a show for all the people, um, and so now what?
Speaker 1:As I'm a content creator, that's how I think of things. Like you know, people are like, hey, try this, palo sami. And I was like what is that voice? You know it's like the coconut milk, corned beef, and you know, uh, potatoes, just, you know stuff like that. And I was like, oh, why can't I put oxtail? Or why can't you do brisket? You know like, why is it just this? Because there's different techniques, you know, and so, and that's how I kind of do things. I'm like, well, why can't I do this or this? Um, the first thought I think of for a dish, I'm like, well, that's what everyone would probably do.
Speaker 2:So let me think of something different that's super cool, and I was gonna bring up that oxtail lau lau too, because, bro, I gotta stop watching your content at work because I lose it. Bro, I'm thinking like I'm showing my co-workers look at this like this guy made an oxtail lau lao Bro some of your stuff just blows me away.
Speaker 2:But I feel like how come nobody else has never thought of it, Because it seems like it would work and I'm thinking I wish this guy was still in Hawaii, because I'd be at his restaurant every week.
Speaker 1:Yeah, like, and that's the thing too, right, because first, when I started off, it was just traditional.
Speaker 1:And then I'm like, okay, how can I blend Asian flavors with?
Speaker 1:You know, southern barbecue, and and now that I'm continuing to grow and you know, kind of reaching back into my local culture you know being in Hawaii and you know Japanese I'm like, well, how can I introduce Texas style to like Hawaiian cuisine, hawaiian cuisine, you know, especially like Laola, why is it so one dimensional?
Speaker 1:Yeah, there's so much flavor profiles that you can do to it, and you know there's always those people, those traditionalists, that are like, well, you know it, this is the way you can't do that, you know, and there's some of them in my comments. But like, and I and I pointed it out too like you know, it's important to honor the traditions of the past, but if you want culture and food to grow, you gotta like, push, push it forward and do new things. And and so I think that's been one of the biggest blessings for me that I was able to reconnect with you know Hawaii, with local people from Hawaii, because I my dishes before, if you look back, they're, they're still. I was still trying to find my way like yeah, kind of what focus area?
Speaker 1:um, and then once my my videos kind of hit in hawaii, like then I my, my vision was I knew what to do and it also got a new like love for food in me because now I had direction and now I have a connection back to people from hawaii yep, and it works.
Speaker 2:You got me connected. Um, I wanted to talk a little bit about your content and the way the world of social media works now, and it can go both ways. It could be very negative, very positive, I think. From your videos personally, I I feel your aloha and I also feel your passion, but you're giving away your secrets. So that's that's what aloha is right, like getting people to challenge themselves as well as showing them what you're doing step by step, where they could try it at home, and that's what I really liked. I like the fact is like you could just show what you're doing, but you do it step by step so people can try it. To me, that's what growth is and that's what Aloha is. And how has being like a social media content creator, influencer, whatever you want to call it like impacted your business?
Speaker 1:It's kind of crazy because usually people start off as, like, a content creator, influencer and then, as they grow, then they can build their business on it. Like I was the complete opposite. Like I never even touched social media until I started, which is only like five months ago, you know, and I did have an edge because I was already friends with all these big barbecue influencers and content creators, so that when I did start, you know, I did have that support. Yeah, but it's been crazy, man. Like you know, it's been five months and like it feels longer, but, like you know, I've been really blessed with like getting some brand deals, um, even just you know, uh, connecting with other influences and country creators in hawaii.
Speaker 1:Um, even with, like connecting with you, you know yeah um, and I never thought it was possible like I, five months ago, I was too scared to stand in front of a camera to film. I was so shy, you know, I was breezed up. Uh, you know, and now I'm I'm trying to, you know, in the camera doing what you know, whatever, to just continue to keep building yeah, I definitely think your content resonates with hawaii people.
Speaker 2:How has it resonated with um mainland people and and people in montana?
Speaker 1:you know it's weird in Montana, like, the population is a little bit different. It's kind of like older people, so my reach isn't really here in Montana For the barbecue community. That's where you know a lot of you know my comments will come from. They've been enjoying it because they haven't seen these dishes before. You know a lot of you know my comments will come from um, they, they've been, they've been enjoying it because they haven't seen these dishes before. You know, yeah, I'm, I'm also like introducing them to our culture and our flavors and our dishes. Um, because it's been one so one dimensional, um, and that's why, like um I don't know if you follow him, but his name is TFTI Tone Barbecue. He's Filipino, he does Filipino and Cajun-style barbecue. My other friend, chuck, like Flavor Train, he does Asian and he's really good with different flavors. No-transcript with these different. You know, like, even for me, like because I've been doing different, like hawaiian style, um, it kind of opens up these, it opens it up to the world to to have see different types yeah, yeah.
Speaker 2:How hard is it getting ingredients so that you can try these asian and local dishes in montana?
Speaker 1:um, I was actually just thinking about that today. I was like man, how am I gonna keep Asian and local dishes in Montana? I was actually just thinking about that today. I was like man, how am I going to keep doing these dishes? I'm not going back home for a while. You know, lua leaves is hard. So whenever I do go, I go to California quite a bit to see my you know, my friends. We do videos and stuff. So I go to Sifu City, grab as much stuff as I can, um, whenever I go back hawaii, I like stock up, yeah, um, but luau leaves it's the hardest. But that's where most of my content's been, because that's what has been showing to them. There's been more interactions, more shares and likes and stuff yeah um, and so that's kind of where my focus has been.
Speaker 1:But yeah, it's hard man, like even corned beef. I brought three cans back from Hawaii in November. I've been holding on to them tight.
Speaker 2:So if anybody hook you up like couple cases corned beef, I didn't know they don't have that there. Yeah yeah, hold on, that's like gold.
Speaker 1:You know they go to Seattle once every couple months to stock up and they sell. But it's hard to get papaya Hawaiian chilies. I can't get that Stuff like that.
Speaker 2:What about spam? Is that big in Montana?
Speaker 1:I mean it's not locked up. That's a trip, bro, I know. But I came and I was like why is it all locked up? It's crazy, it's a crazy world. But we have it at Costco, but still I feel like people just buy it at Costco, you know. But still I feel like people just, you know, buy it to eat but they don't understand. You know the significance for us growing up with it and stuff.
Speaker 2:That's funny. I know what I want to ask you and this is a personal question, because I barbecue. I'm not anywhere near professional or anything like that, but I try to make good stuff and I have a smoker. What is your take on, like the woods that you use in in the mainland, versus the woods you would use here, because I know kiawe is mesquite primarily right?
Speaker 1:yeah, yeah, but is.
Speaker 2:Is there a difference between hawaii, kiawe and mainland mesquite?
Speaker 1:yes, see, that's the thing like too, because I haven't really worked with you know, kiawe, because I didn't start barbecuing till I left yeah, um, but so when I was looking it up, it is part of the mesquite family, um, but I I don't know how much there has to be a difference, where enough, where you know that's noticeable, where they distinguish one from the other, but I do know it's part of the same, yeah, same family, um, but even that, like you know, it's hard to find that out here because you know why ship it up when you already have, like mesquite, yeah, mesquite.
Speaker 2:And then, yeah, nobody trying to send you a stump of kiawe, that would cost some money.
Speaker 1:I'm not trying to carry that on the airplane, you know. Yeah, yeah, it's so heavy.
Speaker 2:But like guava and stuff. Can you get like guava wood and stuff like that up there? No, I wonder, though, I think, if you get like guava wood and stuff like that up there or is it's no, I wonder.
Speaker 1:I wonder, though, um, I think if I do, it would be from mexico. Um, because luau leaves that I buy in the mainland. They're from mexico. That's why they're a lot bigger.
Speaker 2:They're a lot way, way bigger yeah, easier for rap yeah, I like him yeah, um, do you use like a traditional smoker or one of those pellet like the Traeger I?
Speaker 1:got. I have a 500 gallon offset from Texas. Oh, wow, I have Traegers. You see it in my videos too. I work with Masterbuilt. That's the gravity bed. I actually like that more than the Traeg. Or I actually I work with I can't say trigger, because I don't work with them. I work with green mountain grill. Okay, the big egg, it's a good one. Yeah, green mountain grill and that's a good pellet one.
Speaker 1:Um, the gravity fed I like, because you use real charcoal so you can use real wood, so you get the real wood flavor, um, so that's that's the reason why I like the master built um. But yeah, I'm versatile, like my favorite way of cooking is actually open fire. Um, it's just more, much more of an art because you're controlling the fire. You know you're controlling the way the meat cooks by how you hang it um, and so it's just a lot more fun. It's a lot more show and no, no, not much people do it. So you know you, you, you can assess, you know people can smoke meat, but to control a fire is a lot harder for sure oh yeah, and I cheat, I use a sous vide to uh, so I can't, I can't overcook, I can't undercook, so yeah, yeah I would do brisket or prime rib.
Speaker 2:I'll sous vide it for a couple days with the spices or whatever, and from there I'll put it in a uh, ice bath and then I'll throw it in my smoker with kiawe chips in the bottom. And kiawe is a pain in the ask to cut by the way, it's the most dense wood and, um, it comes out good like for me. I know from what I've learned from my dad is that when you use kiawe it has to be a flavor it. It can't be to cook your meat.
Speaker 2:You know I mean like you want that flavor, but not that bite where you that's the only flavor you're getting. So I learned some stuff from him in that aspect. But, um, I like the fact that you can, you're versatile and can do an open flame because because that could go south real quick like you could, you could mess up your food real quick if you're not paying attention or what so like that's legit, like that's legit pit master.
Speaker 1:You know what I mean yeah, like, yeah, and that's kind of where I started to grow creativity wise. Um was open fire cooking. Um, you know, I'm friends with some of the biggest open fire names in this country. Um, and, like I, I cook a whole cow on an argentina cross. Uh, I help my friend he builds those crosses and then he cooks whole cows on them, like a 24 cook, you know, um, and and I get to help them with that. You know we. Or like whole pigs, whole alligators, even whole mountain lions, you know, I've got to be a part of doing those type of things. So you know, and so it means a lot now that I can reconnect with people from hawaii because I'm doing all these cool things and and you know, and they don't know, yeah, yeah, but you know, now as I grow, they can understand all the work that I've been doing to try to represent them.
Speaker 2:You know, in the main line, yeah, and I did see your video with chef khaled. You had a mountain lion, mountain lion, monopole right yeah, yeah, you guys literally put cat in monopole.
Speaker 1:That was fun, man I had to taste it. My friend uh, she's the one that made the Manapool dough and stuff and had the idea, bro, I tasted just like Manapool, like I wouldn't even know.
Speaker 2:That's scary, bro. Yeah, yeah, but to do that, how did you just?
Speaker 1:Mountain Lion is a meat you can buy at the store in Montana, like is is a is a meat you can buy at the store in montana, like any like is um, well, don't the so mountain, so I do like bear, bear and mountain lion those are the wild animals I cook here. Um, and those are all wild game. So hunters donated to me. I go and hunt but I haven't killed a bear yet. Um, I'm hoping to this year, uh, that's, that's like on my bucket list to do. Um, but yeah, and they, everyone knows like I I love to use wild, especially bear. I take bear everywhere I go. Um, so, uh, they, they know that I love to work with that, so they donate it to me and stuff.
Speaker 2:So oh, I never had bear. I don't think I did read. Like different parts of the country, bear tastes different because of the way they eat, like berries or whatever yeah, yeah, um, like here, uh, in montana, we have the huckleberries, so bears love to eat huckleberries.
Speaker 1:Um, you know, of course, when you go down to florida, it Florida, the green is real scarce.
Speaker 2:So the flavor can be different.
Speaker 1:I don't know what kind of stuff they eat in California and Washington and Oregon, but yeah, black bear is my favorite. I don't even hunt venison or elk, I just look for bear each year.
Speaker 2:Hopefully you catch one. What do you do? Shoot gun or are you gonna bow and arrow? Yeah?
Speaker 1:yeah, no, no, shoot uh, just rifle, yeah, yeah that's pretty.
Speaker 2:That must be a rush to see a bear, I don't know. Yeah, that's crazy. Um, to get back to your content creating, I was gonna ask you how has I know that you got a lot of positive feedback, but do you get a lot of negative? You said, like, you get some weird comments about being traditional, but you get a lot of haters on on your instagram or your content.
Speaker 1:Um, yeah, man, this, this, each video I've done where it's, it's done really well. I think there's like four or five people, most of them with the lao lao ones. It's like not enough leaves, not enough leaves to dry, and I like one one of them I put it in, you know, the thor's hammer one. Yeah, I put it in my description. I needed more leaves, you know, but it's my first time doing it. So, yeah, yeah, what do you expect? I put a whole bunch on it, and so you know there's not enough leaves, that's so. Those are the most annoying ones. Um, where now I'm just like bro, I'm just like they're just angry people because looking for something like here's this cook that nobody's done before and the only thing you care about is not enough leaves, like you know, like bro, like be a little bit more happier or something in your life. Yeah, that's what I was going to ask you Like?
Speaker 2:do you let those negative comments affect you? Where like you engage it?
Speaker 1:I was before, you know I was engaging. Uh, my wife was like you know, because I love jesus right and that's right top center, so so, like she's like you can't be like too mean, you know. Like it's because sometimes I was just the most annoying ones is like this one guy called me a howley. This guy was like, oh, fake, because your pigeon isn't, you know, heavy or something. You know like they call me a clown. It's like those are the ones that like trigger me. Yeah, yeah, I don't have to do it anything like those are the most ignorant because you know like and so so, yeah, those those ones get me triggered. But now that I see it more often it's easier to kind of let go um, at first I was just going after everybody that's the, the local boy, and you like yeah, where are?
Speaker 2:you staying like?
Speaker 1:send me a location, bro, we'll talk yeah, yeah, yeah, you know, and so, but, yeah, but those are the ones you know that really, like you know, still like middle school days attitude, like calling someone a haole yeah, you know I'm not, you know, yeah, or like yeah, or just judging me by the way I speak, like those are the ones that you know. But you see, they do that to everybody in holy and those are the. You just see them. Those are just the toxic people that just stay toxic and I agree.
Speaker 2:I I've experienced that doing my own stuff and I've learned that through my life, the more haters you get means the more you're doing something right. And it's it's weird because you could get a million positive comments and happy, but the ones you remember is the one guy being negative and it's like I've learned to tune it out and don't engage or respond positively. We're like, oh, a great idea or oh, thanks, but thank you for showing me that. Or, you know, I mean like. Instead I'll be like what you said, cuz like I'll call me a house right now.
Speaker 2:You know, I mean it's hard to, it's hard to let them get the better of me now when they could easily have before. And I always ask that question because of how I grew in that aspect, because I mean I'm a local boy too, from kaneo, and like nobody talks to people like that without no consequence and like nobody could tell that to your face. Like a lot of people, they're keyboard warriors and, yeah, they hide behind the screen. And that's one thing about this generation.
Speaker 2:Like nobody can be held accountable face to face because everything's over a screen yeah, yeah, yeah, exactly because when you're growing up, somebody talk, talk trash that they might get slapped, you know, I mean, yeah, there's a uh, there, there's a possibility of that happening, so it wouldn't happen as much. Versus now people like, like you said, they don't, they're not too happy with themselves and they just sit behind their keyboard and talk trash and somehow that makes them feel good, I guess, I don't know. Yeah, well, I'm glad to hear, like you know how to handle that kind of stuff and, like you said, you put jesus first and I've been learning to do that a lot more in my life and it's been working out. It's, uh, a process and it learning. But as you're doing that and creating what you're creating, do you find like your family being involved with your cooking as well?
Speaker 1:You know, my dad lives just down the street from me. Oh nice, you know, once we had our first son, um, and so um, you know, because our whole life we never connected it with cooking. Now that I started my own cooking business, he's been a huge part of it, you know. And so that's been a blessing for me because now I have this other chance, because, to you know, bond with him over cooking, uh, where, oh, wow, oh, life, I never had that right. We, we bonded over like basketball or sports, but now this, what, what his whole career was, and now, you know, I'm starting my own career, uh, with Pat, like the Kentucky Derby, like I got to do that with my dad, how, how crazy, you know, that's so crazy to that. We, we did that together to local boys from Hawaii doing that the biggest sporting event in the world, you know. And so it's been a huge blessing, me and my dad, we, you know, bump heads a lot Like he's culinary, I'm out of the box.
Speaker 1:He has a way of doing things. Mine is totally different. So we argue a lot, you know, um, but you know I would never trade these times that we have and still have, you know, this uh opportunity coming up in october. Um that I just got an invite. I don't think I can say it yet because you're still in the process, but you know it's. It's been a dream of mine to do it. My my dad did it, so now we get to share it together. It's just been special that he gets to be a part of this part of my life.
Speaker 2:Wow, that's awesome. I'm sure he's proud. I guess that you go wood buttheads with the style Strictly regimented chef in a restaurant versus I'm going gonna do whatever I want to do and this is gonna work.
Speaker 1:like yeah, you know, but I guess you're, you're also opening his mind up a little bit too right yeah, yeah, you know, I think the one of the biggest compliments he gave me was like oh, I don't know, you know, you're you're way so out of the box, which is is a compliment, you know, trusting me to execute it in an out of a box way. I think a couple examples was like we were just like three or two or three months into our business and I've been wanting to do a cook, a whole alligator, you know. And and my dad and my wife was like, oh, I don't know that, you know that probably won't go well, you know. And I'm like no, I'm going to do it, you know, I'm going to, I'm going to do this whole alligator cook. And it went really well.
Speaker 1:Like, and then people start to know me as the brisket alligator guy, cause I cook alligators all the time, you know. And and just like a bear, I'm going gonna do this with. You know, I'm gonna do this with bear. Or you know, I do miso chimichurri, that's something that nobody does. Yeah, right, and so I'm like, I told my dad this is what I'm gonna do, and so now he kind of just I give him these ideas. He's just like, oh, yeah, you know, he doesn't say no, or he, he may think it, but it's just, we just have a different process. Um, and so it's been. I think it's been good too that he gets to see this kind of different side, my creative side, you know.
Speaker 2:Yeah and it's in, it's in your dna from um um cooking. Yeah, how, how crazy was doing the conduct? Kentucky derby and, like you said, that's one of the biggest sporting events on earth and that's the biggest horse race that you can think of. Like, yeah, what did you get to do? And how, like, what happened? Like whoa, how did you even get to do that?
Speaker 1:yeah. So you know, like I said, my dad was a chef executive chef Ihilani. But he started when they opened just as a regular chef. Um, there was, uh, one of his first executive chefs there. Uh, he was a ceo of a company that does events. Um, so I just reached out to him last year in the beginning just was like, hey, you know, I'm, you know, chef jason's son, uh, and this is what we do, um, and I didn't expect anything of it, uh, and then, like a couple months later, I got an email. They're like hey, you want to do the kentucky derby. And I was like I thought it was a scam, like I was like what the hell is this?
Speaker 1:like I was, I was literally searching yeah, I was google searching this guy's email like who is this? Like you know, because kentucky derby came out of nowhere, like you know, it wasn't even on our radar until I realized who it was. And I was like you know, immediate, yes, like no, you know immediate, yes, like no hesitation, you know. And so I cooked 275 briskets just by myself to take down. I, you know, had to, you know, finance the whole thing because we put a lot of money into it. I had to fly like 20, 20 different people out to help me my friends, some of the biggest names in barbecue came out, you know, to help me, um, and so I was planning it. You know, we were in four different spots in the derby uh, two in the paddock, that's where all the rich people are. Two in the infield, that's where all like the non-rich people are. Oh, yeah, yeah, but there's like 80 000 people down there, um, and so it it was like so stressful. My truck broke down on the way there to missouri. In missouri, where I had, like, my trailer full of all my briskets that were cooked and all my perishables. It was like one of the worst like experiences, you know, to get there and and stuff.
Speaker 1:But you know, like I represented, represented Hawaii, like I, they, they, they specifically asked me to can you do Asian, like Hawaiian fusion type of barbecue? And I think that's where I started to pull from. You know Asian, hawaiian flavors. Um, and we did our miso sauce. Uh, I came down. Nobody puts miso on brisket. I made a sauce for the brisket and that sounds amazing. I try to bottle that Like. That's probably one of my goals this year is to bottle that sauce. Yeah, and, and we did a guava barbecue sauce with our pulled pork and that's to I use Lee him away in it, like nobody puts Lee him away, you know, in their barbecue stuff. But I needed something to enhance the flavor of guava and so you know, there's just, it was just so fun being creative with these flavors and stuff and so, yeah, man, like the kentucky derby, like is bragging rights for me oh yeah, for sure nobody, even when I tell people they, they're just like it goes over their head because they don't think it's the kentucky derby, you know?
Speaker 1:yeah, yeah, it's though. It was really cool. It was a really cool experience that's super cool.
Speaker 2:How did your food come off with that crowd? They must have loved it, uh yeah, you know.
Speaker 1:Another thing is with that skepticism when they see me because I'm like, hey, have some brisket, they're like. They look at me and they're like ah, I'm good, I'm like, bro, just like, just try it, you know like I'm talking to my kids, just just try it and then I know you're good, but you could be better.
Speaker 1:Yeah, yeah you know, and they would, I would see them and they'd be like, okay, I'll just try it, and they come and they eat it, and they come back to me and be like you know, that's the best brisket I ever had. You know, they would literally come back to and tell me just how good it was and it just felt good because, one, they don't know what, what miso was, you know, yeah and two, here I am giving them the best brisket they've had. Uh, you know just some guy that didn't even know how to cook brisket, like three, three years ago, um, and so it it. It just solidified that I know I'm doing the right things yep, I agree.
Speaker 2:And, like I said, like good food you can't like. If it tastes good, then that's that, it is what it is. People gonna love it. Like you can't give out junk food and be hopeful, you know, I mean like yeah, yeah you know, if you know it's good, then it's good. Um you, you're telling me like you use a lot of alligator. How much does the alligator cost?
Speaker 1:that's what I want to know like I'm good, I think so I'm gonna do like a 35 or almost 40 pound one. Uh, when I do my pop-up with uh korea whiskey smoke. Yeah, that should be like around 600 oh okay, not crazy not too bad.
Speaker 1:Yeah, yeah, but yeah, um, you know, for the alligators you can't. Uh, the yield is real small because all the meat is in the tail, but there's four parts of the tail and then there's two tenderloins at the very bottom that the parts of the tail cover and that's where a majority of your meat is going to come. And then you get the back strap, but that's super thin, super thin piece of meat. You get the legs, but that is usually a little bit more overcooked by the time the tail is done because of how small it is. Um, and then you get like gator jaw, the jaw, um, that's super small, you know, um, but uh, actually, when I think I was telling you like I came up with this, no, when, when I do alligator is always hispanic influence or cajun because it comes from the south, yeah, and yesterday I did, I was like how can I make this like asian?
Speaker 1:And so I did a unagi sauce on the alligator and that stuff was so good, man, like, I'm like damn, why hasn't nobody done it, you know before? And so that's, I think we're gonna do that for whiskey smoke like unagi rice. You know, the portions don't have to be big because you know, it's just something for people to taste. Yeah, like I was eating eel. That's how similar the meat, the meats are eel and alligator. Yeah, yeah, and so I'm super happy that you know I was like bro. How did I come up, you know?
Speaker 2:That's crazy, and you told me when I talked to you on the phone that you're coming to whiskey smoke. Is it may, right in may?
Speaker 1:yeah, uh, may. So I'll be down that first week of may, but may 3rd is gonna be. That's what we're.
Speaker 2:We're planning right now is for the pop-up oh okay, I'm writing that down right now, because whiskey smoke is literally two minutes from my house.
Speaker 1:Yeah, corey and the family, they've been great. You know, when I presented them with the idea, they were like a hundred percent down and so I'm excited. Like I said, it's a full circle moment. You know, I left Hawaii because I was getting a lot of trouble, you know, drug addict and stuff, and I've been so distant From Hawaii and the culture and I've been off Doing my own thing and so to come back, you know I know my friends Are gonna come out, my family, and so it's just Full circle moment that's awesome Coming back home yeah.
Speaker 2:And without all that, pilikia pop up. What else are you doing? Because I'm hoping you can bring all kind, because I like try everything, bro, like everything on your instagram. I like try, you're okay?
Speaker 1:yeah, you know I was. I was telling cory like hey, maybe we should do a giveaway, like we can do two thor's hammer giveaways, you know, for free, uh, with the lao lao, and then I think, probably like a palusami type of dish, because I wasn't going to do Lala, but like I think that's what everyone would be expecting.
Speaker 1:Yeah, yeah, yeah, so we'll do something like that, but then also like, um, I'm going to, uh, he has his steak dish, uh, um, so I'm going to make a miso papaya chimichurri for that. Oh, wow, um, and that's actually when I made it I was like I can't believe this works, you know, like miso and papaya, you know, but it works. So I'm going to do that. I'm going to bring some of my huckleberry sauce that we do to make pork belly bites I don't know if you follow, like Black Rif coffee and stuff, oh yeah, um, but, um, the owner, matt, best he ate it. My huckleberry, he's like, is one of the best huckleberry, I mean best pork bellies I've ever had, and so I'll do that. I'll bring my miso sauce for the brisket. Um, I'm gonna see if you know, I can do my seasonings that I do for the brisket to give it some flavor. The alligator, you know we do it like a Donbo, and so, yeah, and then the yeah, probably Polisami, just, I love the coconut flavor.
Speaker 2:Oh yeah, I love coconut milk. Yeah, I definitely am excited for that. I definitely will be there, a hundred percent, as long as I'm on the island. I'm definitely gonna be there because I've been wanting to try your food. I I want to ask, like, have you ever missed? Like you're trying some flavors and you're like, oh no, this isn't, this isn't it yeah, yeah, actually one.
Speaker 1:So I one of them, I I try to. I was trying to do like a Asian pastrami, so I would take out all the pickling spices and replace it with Asian flavors like star anise and stuff. Oh, okay, that one did not turn out well at all. Like I made the video and I had to, I didn't even, you know, I had to throw it all away the video, the food, and I think one of that was I didn't brine it long enough, so the flavors didn't get through. The brisket was way too small, um, so it just what didn't have enough fat, it was just dry, the cow was too young oh, I see yeah, so I was experimenting a lot before um, because I was still kind of trying to find my way.
Speaker 1:Um, actually, one video I think it hit four million um was my caveman steak. Uh, lao, lao. Um, that one turned out terrible man, like it was, because my son was like needed, wanting me to sleep with him already, so I had to stop to cook. So I was like, okay, I'll try to finish it. The thing was so tough still I like I gave all that meat to my dad. It's like just make stew. Um. So yeah, like I don't try to not like if the video I'm making is good quality. If it doesn't pan out, I just I'll post it, you know like yeah show hits because, yeah, that's not cooking, is you know?
Speaker 2:yep, I was gonna say you gotta those when you, when it doesn't come out and it's like ah, I tried, we'll try something else Like wait for the next one.
Speaker 1:Yeah, yeah, but I try not to, you know, I try not to like, lead them on like in that video I was like, yeah, it didn't turn out, you know yeah. Yeah, yeah, just let them know, but it hit 4 million, so I don't know.
Speaker 2:People like to see failure. Maybe people like to see failure. Maybe, yeah, yeah, I think so. How did you learn how to do content creating and like who's filming all?
Speaker 1:your stuff. You know, I mean, like, yeah, um, like, so I film everything myself, I edit it all, um and uh, you know, like I said like five months ago, I didn't, when I I don't know how to to, I don't know how to film, I don't know how to edit, I I never thought that I would be making content because of how illiterate I was with technology, um and and so. But you know, like I said before, like I've been really blessed with the friends, uh, who are content creators and influencers, who, like mentor me and guide me. Um, I I mean, I talk to them like almost every day. You know, I flew out to tfti's house to get, you know, instructions and, and you know, advice on how to film and stuff, and so a lot of studying.
Speaker 1:Like I think for the first three months I've been, I was studying how to film, how to edit, how to do different camera angles, um, and just I just kept upgrading my, my equipment because I was like I, I just want to push out the best quality that I can. Um, you know, and I think that translates from when I was doing food, it's like I just want to keep getting better, and so that went into content creating where you know I'm, I'm, I'm not happy where I'm at, but I'm happy, I'm, I'm happy of the progress yeah, and that's what life is.
Speaker 2:You always, you can't be complacent, does um. What do you use that? Oh sorry, what do you use to edit?
Speaker 1:uh, right now I use cap cut. Oh okay, you know I there's a stream deck that helps me edit it real fast, yeah, and so that's what I use. But you know, with that for that little while capco is gone oh yeah, you know, and so I was like shoot, um. But like there's like those other ones like adobe premiere, adobe pro, yeah, those are just kind of uh intimidating for me because it's kind of like 10 levels above cap cut, yeah.
Speaker 2:But I think the next goal for me is learning how to color grade, where then I can get these bigger, you know programs and stuff yeah, and same with me when I I had a producer when I first started this show and he got promoted so he couldn't um his time, availability was was bad and he he reluctantly had to stop. So for me to continue I had to learn my own stuff. And my friend, uh hoppa boy, he does video.
Speaker 2:I don't know if you remember tiny to donnie, that's his dad, yeah that's his dad, so he, he learned he edited the dad show and he's a broad. Just edit your own stuff. And I'm like okay, what do I do? He's like just use uh, imovie on apple because it's free. So I did it and within two weeks two episodes. He's like bro, you outgrew that, go go buy final cut pro. I mean, there's no way. That thing is 300 bucks.
Speaker 2:Like I'm not trying to buy a program I don't even know how to use. He's's like dude, just I'll help you and, of course, the university of YouTube. You can learn anything. I took the risk and and just kind of learn. I'm still learning. There's no way I'm where I want to be, but every week I'm learning something new, a different, a different key or a different thing you can do, or a trick or, and it's been cool to learn something new as you get older and being excited about it.
Speaker 2:So it's it's kind of two, twofold. You're learning different ways to cook your food and, like you said, you're learning how to be a creator and it it resonates with your fans and and you're growing quick. Five months you got like almost 20 000 followers and the thing that resonates with me is the humbleness you're. You're very humble and your delivery is very local and I like that. And right here, I wish you could. There was a app where you could smell what is going on, because some of your stuff is like brad, that that thing looks amazing and it's it's.
Speaker 2:Yeah, I I was talking about your brisket. You could, you didn't even need a knife to to get into it is I don't know. In your future, what do you see like I. I could see you in one of those shows I watch on TV, like pit master or the barbecue championships or one of those. I think you would flip that game upside down with all their traditional ways of doing it. You'd come in and just wreck house and they would. I mean you would impress a lot of people, man. I hope that's in your future.
Speaker 1:Yeah, Like. Well, you know, like I told you, I think in next week, the 23rd, you know, I'll be on Kitchen Scraps.
Speaker 2:Yep Chef Khalil, I'm excited for that yeah.
Speaker 1:I'm not challenging him, but that's the one he was on.
Speaker 2:Yeah, yeah.
Speaker 1:Yeah, and so I'm not challenging him, but that's the one he was on. Yeah, yeah, yeah, and so I'm excited for that. That's out of my wheelhouse because I'm not much culinary, you know, I don't work on a stove, I work with fire and smoke and wood. But that was fun. You know I could have done better. But yeah, like I've been trying to get on TV, like I was in talks with Netflix for Barbecue Showdown.
Speaker 1:That one was pretty much a sure thing. I was talking with the casting director and she was saying I'm going to do everything to get you on. I don't think that they're getting renewed. Oh, I see they're getting pushed back of. Let's wait until the new year for a start date. Then I tried Food Network, the barbecue brawl, um, and I thought, because of how well I did with netflix, I would have a good chance with them and I made it through majority of casting but I didn't make the final casting, which I was pretty upset about. Um, yeah, I know some people, that's like, my friend delivered equipment for that show and he, you know, he let me know that kind of some people there and I was, and I knew there was going to be one agent there, right Cause they got to pick you know, agent, and I was like what?
Speaker 1:other agent could they have chosen? It's a me Cause I I've really, like you said, like I'm not'm not trying to brag, but I've I can bring stuff that nobody else has been doing. Yeah, so I thought that they would want that, um, and they didn't. And the person that they brought, I, you know, I, I, I still don't know why they brought that person, um, you know, so, you know, but, uh, you know, I've been trusting god up to this point.
Speaker 1:My vision for this year was to be on tv and then take let that take me over for followers and stuff and um, I think I just have to. It's just he's telling me I just have to grind it out. You know, even though I was kind of looking for a shortcut through tv, you know, know, it's not going to happen. So now I got to work harder than I was planning to. But you know, just, the opportunity came yesterday, like I was telling you that I'm super excited about, and that's a dream come true, and we have a lot of other big things planned in the barbecue world.
Speaker 2:That's cool.
Speaker 1:Yeah, but Hawaii was never in our picture until my videos hit, you know, and so maybe you know. So I don't know what God has for that for Hawaii, like you know, yeah, somehow maybe he brings us back.
Speaker 1:You know, that would be like a super divine intervention, because the cost of living and everything oh, yeah, yeah, but if he wants, you know, that would be like super divine intervention, because the cost of living and everything, oh yeah, yeah, but if, if he wants, you know, if he wants us there, we'll be there and and so, yeah, it's just kind of unknown. We're just taking it. This this year is just step by faith, walk by faith.
Speaker 2:So that's awesome, and you have to learn how to um realize the science, and that's what I've been learning like. I've been learning to listen to the science of, of how god is kind of trying to shape your life.
Speaker 2:Yeah, I don't think like you, the year's not even half done yet, bro, like you still could be on tv and, yeah, like grinding it out. That'll never change. I feel like you'll still be grinding out, even if you was on tv, and it couldn't be a shortcut, it could be just another step in your journey. You know, I mean, and like you could have your own show on food network for all we know, like sky's the limit, there's no cap, and because, like you said, you're thinking outside the box, the there's not much competition for what you're doing, because nobody's doing what you're doing.
Speaker 2:You know, I mean, and yeah, I've never seen one oxtail lao lao on food network, bro a hundred percent yeah, yeah, would it be cool, like it would be cool to see you on chopped or something like that, and yeah I still scared, you know, like yeah yeah out of my thing.
Speaker 1:but you know it just helps me learn and so I think, any opportunity, I'm never going to say yes to barbecue brawl just because you know they turn me down. So for me it's turn me down. I'm not going to give you my time again.
Speaker 2:Yeah.
Speaker 1:And so and that's fine, you know. But yeah, you know, I would love that spotlight. I just want to show people what I can do. Um, you know, even though content creating is part of it, it's hard. The algorithm kind of dictates, but on tv, you know, you're there.
Speaker 2:So yeah, well, sky's the limit. Um, yeah, you could. You could do whatever, bro. Especially one thing good about content creating is you have total control yeah and you can make your content how you want it. You don't have to rely on a producer or whatever. Um yeah, yeah what? What would the title you would like? What is the title that you would give yourself like chef pit master, like, do you, do you even think like that?
Speaker 1:well, my dad says I can't be a chef because I didn't go culinary school.
Speaker 2:See, that's what I, I thought, but I know a bunch of people that call themselves chefs.
Speaker 1:That yeah, I you know I, I wouldn't call myself chef. Uh, it took a while to you know. Calm, call myself a pit master, because even though I started a barbecue business, I was growing in my skills as my business grew, so yeah, I don't know man I'm just, I'm just me is, and I think that math is yeah, that's all that matters bro that's super cool.
Speaker 2:Um, you seem very busy, but what do you do on your free time?
Speaker 1:I don't I don't have any time man, you know, because our catering business that's, you know, the soul of our income. Um, you know, in the summer I think we have like two to three weddings almost every single weekend, um, and and so you know that takes up a lot of my time, and now that I'm doing content, creating, that's what I do during the week um, just shoot and then edit, shoot and edit, and so, yeah, right now it's just another grind, like I did when I started my business. It's my brand business now, and but I love it. Like if I'm not doing something I get too bored and then yeah, you and me both, bro, that's funny.
Speaker 2:Well, I think um you're going in the right direction. And what you really don't like?
Speaker 1:pineapple on pizza somebody told me the thing today about this guy called his meatloaf a Hawaiian meatloaf because he put pineapples on it and he wrote beef. It's just bacon, jalapenos and beef and he wrote it up and called it a meatloaf. And now I'm going to be the pineapple guy. They're going to send me pineapple videos or something yeah, I seen you just posted that.
Speaker 1:They put it in there like what's, oh man yeah, they put it in a pineapple to cook it, and and you know, I'm like I don't want to be mean, cause I don't like when trolls troll me, but I'm like, hey, at least if you're going to do a Hawaiian, look into it. Like, yeah, Like, look into flavors it was brought here. We grew it, but it's not. Yeah, you know what I mean? Yeah, that's what I say. We don't have salmon here.
Speaker 2:Yeah, exactly how is this hawaiian right butterfish?
Speaker 1:is from hawaii, right, yeah, that's our source. So, like in the comments, oh, where's the butterfish? Like I mean, you know, it's only traditional after immigration and stuff yeah, exactly, it's super funny, bro.
Speaker 2:At least the main thing is whatever lau lau, you may get fat inside, you know yeah yeah, yeah, can it be dry? Yeah?
Speaker 1:I know that's because I'm gonna get like I, and when I do the videos I always make sure it don't look dry, cause I'm like there's going to be one or two, yeah, telling me like, dry, dry, like, yeah, I know, okay, like gotta have that shine on there.
Speaker 2:I know Well, we've been going for about an hour and I, I definitely appreciate your time. I, I, even I know it's laid up there. One more time when are you going to be here in Hawaii For that whiskey smoke?
Speaker 1:So for our whiskey smoke it should be May 3rd, may 3rd at Whiskey Smoke 808.
Speaker 2:And that's here in Kaneohe. And for your content, where can people find you?
Speaker 1:on Instagram or whatever social media you got 406 underscore BBQ. I'm yeah, that's uh. I'm just gonna build my other platform, so right now, instagram is my main one and for us.
Speaker 2:Our website is atbpodcom. You can check us out on instagram above the bridge podcast. Our youtube for all these videos are above the bridge podcast and my instagram is thaddy, daddy, hi. All right, and what I want to know is two things when is your cookbook coming out, because I want that, and then when, um, you start selling your sauces?
Speaker 1:that's gonna be, that's gonna be unreal yeah, um, I'm still trying to find a supplier or producer for my sauce, um, but that's my main goal my cookbook. You know, if I get bigger I'll put one out. Um, but you want to stay tuned. I'll do a plug for my friend tfti. His cookbook comes out in may. You can find them on, you know, amazon. Uh, it's cajun, uh, filip style barbecue. So that's awesome.
Speaker 2:I don't want to ask you are you sponsored by anybody?
Speaker 1:Um, you know I work with brands uh. So you know, master built uh local cookers. Local cookers is my main um ambassador program that I'm with, so yeah, what about Aloha?
Speaker 2:show you Cause you've, you've been blowing up.
Speaker 1:Yeah, I've been, you know, communicating a lot and you know I'm actually gonna go visit them Next week in Vegas oh nice, in the interior of the warehouse. So, you know, hopefully we can talk some stuff.
Speaker 2:Yeah, they need to get you Locked in, because Even my fiance was like, oh, he must be sponsored by Aloha Shoyu Cause. My fiance was like, oh, he must be sponsored by Aloha Shoyu. I was like, no, that's probably just because it's the best soyu.
Speaker 1:Yeah, yeah. Yeah, you know they send me stuff and I want to use it, but that's the brand that I want to build a good relationship with. Yeah, for sure.
Speaker 2:Right on. Well, thanks again for coming on. I will definitely be there May 3rd, bro. I don don't think I'm I'm gonna be off island and if I don't go, I'm gonna kill myself for not trying, like I've been waiting for you to. At when I first seen your stuff, like I like you were doing that stuff with chef khaled and I was like, oh, he's here, he's on hawaii. And then I'm looking like, oh, no, he's not here. But, um, I definitely appreciate you taking time out, I definitely appreciate you being down to come on my show and I I hope more people in hawaii gets uh in tune to what you're doing and I think you're gonna blow up big brah. I think I'm just uh when you're have your own show on food network and stuff. You got to come back on my show, man yeah, garren's, very garren's, but I appreciate I appreciate the support, man.
Speaker 1:It means a lot, all the support from everybody you know, the whole way, um, I wouldn't be here without them, really, um, and so I'm grateful to you and everybody.
Speaker 2:So thank you yep, and next time. Uh, you're on my show. We're both wear uh aprons and I'm on tank tops, yeah, yeah yeah, I'll, I'll get a little more, uh, jacked up because, brian, you look intimidating on your videos and then people see you or hear you talking. It's like, oh, that guy's just straight cool. Yeah, yeah, I don't know. Some people sometimes with tattoos and like big is like what is this guy doing? Like yep, anyways, uh, shakas for the cameras, we're out. Shout out to the artist group network aloha.
