Smoked goods are good for the family

Podcast episode 2.3 with Kevin Mayer

Adam Wilson Talks to Everyone, Season 2, Episode 3

Kevin Mayer has taken up smoking. And I don’t mean of the nicotine variety, but smoking all variety of foods, from bacon-wrapped Oreos to cheeses and beyond. I really enjoy his focus on family and the way when we cook, we bring family together. Hope you enjoy this episode.

TRANSCRIPT. I use an automated transcription service. When in doubt, refer to the audio. Thanks. 

Wilson here. Today, we’re talking to Kevin Mayer, a long-time, great, friend of mine who has taken up smoking. And I don’t mean of the nicotine variety, but smoking all variety of foods. And it’s really amazing. The repertoire he’s built up from bacon wrapped Oreos to making jalapeno cheese. And he talks about the delicacy of trying to smoke cheese — which I hadn’t thought about before, but it does tend to melt. So how do you avoid melting the cheese while you’re smoking it? It’s good stuff. I enjoyed it. And of course through it all, I really enjoy his focus on family and the way we cook, we bring family together. So it’s a great time. Hope you enjoy it. If you want to check out other stuff I’m doing as always go to Adamehwilson.com. And tell your family, tell your friends, like subscribe, all that stuff. And away we go.

Wilson:
I am here with Kevin Mayer, the man. And why don’t, why don’t you introduce yourself and where you’re from, man?

Kevin Mayer:
Hey, Wilson. Ugood to catch up, my man. Kevin Mayer, I am from Genesee, Idaho. Home of Adam Wilson.

Wilson:
Oh, man. Yeah, the greatest

Kevin Mayer:
It is. It’s unbiasedly. I’ve done some research. It is the best place to grow up in the country.

Wilson:
See, it’s gonna start showing up on lists and then they won’t, we won’t be able to visit anymore, like

Kevin Mayer:
Spokane. Yeah.

Wilson:
It’ll be like you remember, we used to like we’d go up to Spokane. It was like “Spo-Vegas,” you know, people…

Kevin Mayer:
Man, I do. Boo Radley’s and oh,

Wilson:
Go to O’Dote’s, the Irish bar there and …

Kevin Mayer:
Oh yeah. I put a dollar on the wall, a dollar on the wall. And if that dollar’s on the wall, if they find your name on the dollar on the wall, then you, then you drink as if you were a friend and not a patron. If you run out of money.

Wilson:
Nice. See, yeah, that’s good stuff. But yeah, word’s gotten out and now, you know, I don’t know how Genesee is, but it seems like it’s — I was just there not too long ago. It’s blowing up. Right? Like not like blowing up. But there was like I dunno, there’s just, there’s more kids there. I think. I don’t know if you keep track.

Kevin Mayer:
Dozens. There’s dozens of kids. Yeah. And so, yeah, it’s it’s crazy. I, I think there’s probably at least hundred kids in the high school. It’s something. It’s really booming.

Wilson:
Yeah. There you go. Have put on an addition.

Kevin Mayer:
Yeah. Trailer out, back for the extras.

Wilson:
Yeah, exactly. Okay. Okay. Well, look, man, we’ve been friends forever, but I’m so glad you decided to do the show. We could talk about anything, but what I have noticed you doing social media wise and your social media persona is doing like crazy. I’m. I’m about to call it barbecue. Although I bet we could talk about like what it actually is, but like just amazing stuff in the culinary arts, right? Oh

Kevin Mayer:
Yeah. My smoked goods. And I mean that to be meats, cheeses, desserts, pickles relies boy, I, I can think of other nuts. I I’ve smoked Toppings, we’ve done ketchup mustards. We’ve done seasonings. It’s the salt. I mean, you can do it all,

Wilson:
Anything on there. You can smoke like ketchup and mustard. What do you,

Kevin Mayer:
You can, you can’t well, I mean, you really, you’re just, you’re just adding a layer of smoke to whatever it is you wanna put on there. And so you want smoke ketchup, you know, put it on the smoker for an hour, make sure it’s in something safe, so it doesn’t blow up. Right. You don’t wanna put the plastic bottle on there, but yeah. Put it on there for an hour. Yeah.

Wilson:
I’m sure.

Kevin Mayer:
Smokey mustard, smokey ketchup. We’ve done a little relish over the years. You can do anything. I mean, the, the possibilities are endless and that’s kind of where I got intrigued. I watched a buddy do this about 20 years ago, 15, 20 years ago. And he made us some chicken on his trigger and I could not at the time believe how wonderful it was. It was, it was juicy on the inside. It’s crispy on the outside. It was just amazing. Right. And it’s just this totally, totally new to me. And I always thought, boy, someday, I’m gonna do that. And then you know, fast forward I get married shortly after that. And, and my wife buys me a electric smoker Christmas birthday, I don’t remember one of the two they fall close together. Right. Right. And, and off we go and right. And I’m doing these things and, and with wood at the time that was wood chips into the electrics smoker. That would just add a flavor of the smoke. Right. But it’s running on electricity. It’s actually plugged in. So …

Wilson:
How does that work? An electric smoker? Is it just like, kinda like an element in it or something it’s just like burning the chips? What’s …

Kevin Mayer:
Yeah. Yeah. Well, so it’s yeah, it’s got an element in there. And, and you plug it in like a, a outdoor plugin. Right. And it’s got racks in it. The electric one, I had required a water tray at the bottom, or it’s not required, but it’s recommended you put it, fill with water and then the smoke kinda passes through there and into the meat, onto the racks. And then there’s a chimney on top. And the smoke kinda just, as you can imagine, it just rises up, it pours through the food, it goes out to chimney. It adds this level of, of smokey flavor, you know

Wilson:
Sure. OK.

Kevin Mayer:
Cherry wood, apple, wood, whiskey chips Hickory, whatever your choices are or whatever it is you like they’ll have different unique profiles. And that’s kinda where I’ve started. And then the goal always was I I’m gonna work my way up once I get that into getting a once I can get that figured out, cause it’s, you know, five, 600 bucks or whatever, 700 bucks. So they’re

Wilson:
Okay.

Kevin Mayer:
Serious. It’s an investment. Right. Right. And then the,

Wilson:
Oh, that’s, you had to level up

Kevin Mayer:
You, you’re not kidding. And that’s for sure. And, and so we worked through this for a couple years and then as luck would have it for me, a guy in Clarkston, Washington, which is close to where I live in Lewiston now had one for sale. He’d only used it twice and it was virtually brand new. And it was about half price of what they normally cost. So I, I, I was able to catch him very quickly once he, once he had it posted for sale. And I, I said, I’m coming over. I’ve got, I’m my way. You know, knowing, knowing I’m buying and, you know, I call’s my wife and told call. It’s like, Hey, we really need to jump on this. As luck would have it. It was July. And my standard propane barbecue had just gone completely to pot, right?

Kevin Mayer:
Over a large 4th of July barbecue. It was falling apart. And so got through that. And then, okay. Later that week, this guy had this one for sale and I, I went and inquired about it and I grabbed, my oldest brother said, we’re gonna have to go get this. I’m gonna need some help. And when I got there, the guy, the guy who was selling it, I said, man, this is, this is brand new. And, and he was gonna give me pellets and he is gonna give me a cover. Oh, wow. And I’m like, what’s the, what’s the story? Does it not work? Is there some problem? And he, and he said, and I quote, yeah, the problem is my wife decided she doesn’t like smoked food after I bought this. And so he said, you know, wrapping this back to wives, he said, she, she told me she’s not eating smoked food. She doesn’t like the way it tastes and to get rid of it. So here I am.

Wilson:
So like he had failed to follow your, you know, smarter, more strategic approach, right. Where you,

Kevin Mayer:
The key, the key, if possible, is to allow said, wife, call in my instance to, to decide that we, we need the trigger.

Wilson:
We, right. You know,

Kevin Mayer:
As a family yes. As a unit, this is, this is something we need. And so that was probably five or six years ago. I still got the same one. It’s still still running strong. I just

Wilson:
Like a point

Kevin Mayer:
But to her was that I would burn it to the ground before I got rid of it. And I’ve tried. So we’re off and rolling.

Wilson:
I, you, weren’t the first man, by the way, to like decide, call somebody, tell and Clarkston, Washington, you know, Clarkson, Washington. I know. Cause I, I used to live there. You, you can call people and say, I’ve got some money. I’m coming your house. I’m bringing my older brother in case I need some help and we’re

Kevin Mayer:
Went smoothly. We loaded it up and took it home. Got it. Up. One flight of stairs to where my deck is. Yeah. And it’s, it’s been in the same spot with the exception of changing a couple rubber, rubber mats that I keep it on ever.

Wilson:
Well, this is, so this is the, is like the piece of equipment, the much sought after piece of equipment, which you got a great deal on, but you gotta tell people like, so the trigger is a whole thing. Like, what is this thing versus like, I think most people when you’re talking about, well, I’m gonna cook some food on the back deck. They’re thinking of like a, a pillow shaped barbecue with some briquettes in the bottom. Right. But this is a whole new whole level up, right. I mean,

Kevin Mayer:
Yeah. Whole level up. It’s a, it’s a pellet smoker. It it also plugs in right. For, for keeping temperature and whatnot. So that, and but you, you run it off of wood pellets not the same kind. You hear how house width, but food grade, wood Pelle similarly you can get ’em in all different kinds of flavors and and you, you fill ’em into your, into your trigger and it just, it pushes them through an auger and, and puts smoke up through the grates of your trigger. So you can imagine it somewhat like a barbecue in the you’re you’re stuck in on greats. But the idea is that you’re running it off these wood bets. And at least for me, and, and I know there’s people that don’t do it this way at a very low and slow tempo. So I I’m a big fan. Oh yeah. When I use mine of, of low and slow, that’s where it’s at for me,

Wilson:
Like the Beastie Boys.

Kevin Mayer:
Yeah, exactly. Like the Beastie Boys. I’ll keep things on a pretty slow, pretty slow process. You can get your triggers up to, you know, I won’t speak for everyone. People line ’em with bricks and they do all kinds of things to get the heat up. Mine usually won’t go above 3 50, 3 75. Oh,

Wilson:
Really? Won’t go above that. OK.

Kevin Mayer:
Unless I get, you know, you can, you can do things to get them there. I usually won’t do that. I’ve had, oh, I’ve had, you know, a couple barbecues where I did do, I was just making hamburgers and the grease flares up. And you can, you can catch a fire in there, which I’ve done. You can, you can unfortunately send you off the tips of your hair. If you wear it up kinda spiky, which I’ve done. There’s some debates on whether or not my eyebrows have been scorched

Kevin Mayer:
During some of this process. That’s that’s every time that’s happened to me when I’ve done it at a higher temperature than I’d like, so I’m not, I’m not saying don’t, if that’s what you’d like to do, then my all means have at it, but it’s not really meant for cooking burgers and dogs. And then things that require a higher temperature it’s to me. Yeah. And for my purposes and the people, I know that, that run them it’s more low and slow and add smoke flavor over hours and hours of cooking to ingrain that flavor in with your food. That’s what I do.

Wilson:
Yeah. Yeah. I mean, it’s a totally different environment. Like, so I, I do not, I do have, this is, you know, get there’s this important wife element in all of this. Right. And I remember mentioning to, to my wife, Jessica, that I really, I like, you know, I grill and just like the Weber. Right. So it’s what most people think of like high temps on an open. Great. And I was like, yeah, someday I’m gonna get the the ranch kettle, which is the giant one, the huge style, barbecue. And then we’ll do like a whole pig or something. And she, one day on my birthday, I think I go off and I’m driving outta the driveway to go get some of the kids and semi pulls up in front of the house and she, and I see Jessica going out to talk to him like, Hey, I gotta go get the kids. What are you doing? She’s like, oh, I’m gonna just talk to this driver. She used to work for the teamster. She’s like, you know, just talk some shop. I’m like, oh, it didn’t. Even to me, like, I was like, go truck driver. I gotta go.

Wilson:
And I get back. And it was the ranch kid. I had been delivered on a pallet. Right. So this, oh man. Huge thing. I was like, what? So I,

Kevin Mayer:
That is awesome.

Wilson:
Yeah. It was a great gift. Super generous, but it’s so big to your point, like the, the couple times I put it to use and you’re like cooking burgers or dogs, the amount of temperature that comes outta there, like, yeah. I like sin the arm hair. Right. You know, like percent you’re using cheap, like barbecue tools and they’re made outta plastic or they, that plastic on the end, they just, it melts off. Right,

Kevin Mayer:
Right. Things get a little hazy. You you’re watching it. And it’s like, whoa, it’s kinda a warp warped vision of what you’re actually cooking. And

Speaker 4:
Yeah. Yes. And it’s which

Wilson:
It’s done in a flash too. You’re like, you put it on and you work your way to the other side, like, oh, that’s burning quick, quick.

Kevin Mayer:
Well, and I won’t speak for you, but I’m out. And it’s the middle July. Let’s call it. Or July 4th, somewhere in there in Lewiston, Idaho, which I’m at, it’s a hundred degrees. Right. And I’m on my back deck and, and I’m sweating. And if I’m barbecuing I say, barbecuing, not smoking. If I’m doing Bo burgers and dogs or whatever, I I’m gonna have a few cold beers. Let’s just call it out. Yeah. I’m not, not having cold beers and barbecuing in a hundred degree weather.

Wilson:
No, sure. No, it’s a safety precaution is what it’s,

Kevin Mayer:
It really I’ve gotta stay hydrated at all times. And you know, and so they might, might have played into some of the chaos around trying to barbecue in a smoker. But you know, that’s tough to say,

Wilson:
You know, it’s hard to know. It’s hard to know how things would’ve turned out otherwise.

Kevin Mayer:
It’s, it’s tough because, you know, maybe I, if I hadn’t had those peers, I would’ve passed out heat exhaustion. You don’t know how these things go.

Wilson:
You could have like, yeah. Faceplanted into the trigger because, so, yeah. But you know, this is, this is all like, this is like what people think of, or like, not what people think of, I guess, but like, this is like mainstream barbecue. You’re sweating like a pig on the 4th of July cooking burgers. And you the Trager helps you go like to that low temperature for hours, like a long time, right? Like hours, right.

Kevin Mayer:
Hours and hours. I mean gosh, on a normal for July, if I’m not doing something weird like that, where I I’m rushed, I’ll put something on in the morning. Like, I’ll, I’ll get up, get something, going, put something together, put it on the trigger, like wings or, or something that cooks it a lower temperature, or even like a pork shoulder. And then you’re not out there. Cause what you’ve done is you just it on the trigger and you know, okay, I’m gonna put this at 2 25 over time. You figure out temperatures with weights and, and what you’re cooking. And, and you know, I know I’ve got three, four hours. I can go do whatever I need to do before I need to do whatever’s next in my process to get this thing going. It’s just, now it’s just sitting there soaking up smoke.

Wilson:
Right.

Kevin Mayer:
As long as we’ve got pellets and nothing weird’s happening you know, you can wander away or you know, last summer I had a niece graduating high school up in Genesee Taylor, high Taylor. Yep. And

Wilson:
One of the hoards, what she, the H

Kevin Mayer:
Yes, oldest brother’s youngest daughter. He has three daughters, very patient man.

Wilson:
He is old Pete. Yeah. He’s a good man.

Kevin Mayer:
Oldest brother Petto. Yes. And And what the request was, the request came down. What Taylor wanted was six. Well, she wanted pork shoulder. She wanted pulled pork.

Wilson:
Oh, right. The classic, the classic.

Kevin Mayer:
Right, right. We’re talking like a hundred, 200 people. Ooh. So I call who call is my wife is very helpful in these things. Cause the way my mind works, I underst down the smoking process and then the temperatures and getting things together in flavors. But the actual idea of 200 people to me, it’s just like, hell yes. I can figure that out. Right. Absolutely. That’s no

Wilson:
Problem. I just take the recipe and I multiply it by 20 and

Kevin Mayer:
Yeah. That’s the part I don’t do. And she, and call’s like, you know, you need like of whatever it was. I’m like, OK, cool. And she’s like, hang on, do you think that’s all gonna fit? I’m like, I don’t, I assume so. She’s like, well, you’ve already committed. And so I’m like, well then looks like we’re locked in. It ended up being what we did was six, 13 pound pork shoulders. And that’s what would fit and, and for like, shoot, I started ’em at maybe 5:00 PM because I knew this was gonna be an overnight process. And so I put ’em on at five, maybe four or 5:00 PM. And then I just let, ’em go all night. Right. I, I mean, I got him maybe once, maybe twice to make sure everything was copacetic and just let it go. And it’s just sitting there soaking up smoke and it’s cooking, you know? And then you get your, your thermometer out. And probably by the time I was done, these things smoked for 14, 15 hours.

Kevin Mayer:
And when you’re done, though, you pull ’em apart. I mean, yeah. You pull the bone right out. There’s no struggle. Like just put, put a pair of gloves on you, grab the bone, it slides right out. And then it’s just a matter of ripping this stuff apart with your hands. And you’ve got all this beautiful pulled pork and really you haven’t done that much. I mean, there’s some prep. Right? Always. and you know, we, we did a couple different ones. We did. So ’em with a couple different kinds of barbecue sauces. So whoever likes, whatever can get, whatever. Right. Man, the process and the slow cooking process allows for really tender meat and can just slide a bone outer you’re in good shape,

Wilson:
Shape of beauty, the thing of beauty do you so how’d it go over? How were the 200 people I had,

Kevin Mayer:
I had several people while we were up there, couldn’t believe that we made it. And I say we, because Callie helped me. She, she, she helped with a lot of stuff. I

Wilson:
Either don’t wanna do. Were they talking to you at all at this point? Are you just like,

Kevin Mayer:
No, no. They were like, this is amazing. Someone were like, this is the best I’ve ever had and, and, you know, take it with the great assault. Right. These are a lot of people I know, but you know, still it’s no that’s worth the effort. Right.

Wilson:
It’s good.

Kevin Mayer:
Yeah. Yeah. Happy, happy family members that you were able to pull it off and happy wife. Cause she’s getting some credit for it too. And so it’s it was good man.

Wilson:
Happy wife, happy life, my friend.

Kevin Mayer:
You ain’t good.

Wilson:
What about so I would, I took a stroll through memory lane before this and like looked at some of the stuff you’ve done and like okay. So sure. Pull pork shoulder is like the classic of North Carolina barbecue. And I think you did yeah. Did you like another classic smash burgers, right? That’s where you like

Kevin Mayer:
Smash burgers. That’s a recent thing. Yeah, we did that. I, I get these ideas you know, from various places and I saw that one somewhere online. I wanna say maybe all things, barbecue. There’s a guy on there, chef Tom and I’ll give him a lot of the credit for a lot of the stuff I watch and get ideas from. And I think did one, I just kind tweaked made it my own, but you essentially you’re smashing the burgers. And the way I like to do it is I get a handful of chopped onions. Okay. And I smash the chopped onions with my hand into the burger and make it flat. And so it also then incorporates those onions. And you know, maybe do hire me one, do 12. You can probably get 12 really good ones out of maybe a pound and half a meter or something.

Kevin Mayer:
And then put ’em on the grill or on the trigger. Those do cook a little bit of a higher temperature. I try to slow mine down a little, maybe like two 50. And then I pile ’em up and so get ’em on there and then hit ’em with some cheddar cheese. Then you get some bacon, then you get pickles. And I put all this on the a before I’m done. So that all gets some of that smoky flavor to it. So I got, I get two burgers on there, the smash burgers and then the pickles of the bacon

Kevin Mayer:
Various sauces depending what, who I’m cooking for and what they want, kids, wife differences, et cetera.

Wilson:
Right.

Kevin Mayer:
They turn out, well, it’s a flatter burger, right. But it’s it’s big and very tasty. That’s actually how I prefer to make ’em nowadays. Oh yeah.

Wilson:
OK.

Kevin Mayer:
I prefer that to regular burger as long, you know, you make a regular hamburger for people, especially if you’re barbecuing and it’s tricky people it’s too pink. Yeah. It’s not pink enough. Mine’s pink.

Wilson:
Yeah. Yeah, exactly. Difference between like pink and nobody wants it and burner crisp. Nobody wants it is like a couple seconds. It seems like, you know what I mean? That’s

Kevin Mayer:
Right. Yeah. It’s like, you turn around. Cause your kids say, Hey daddy, and you turn around and all of a sudden you’ve got burnt hamburgers.

Wilson:
Yeah.

Kevin Mayer:
Yeah. So, yeah. It’s with these, you take out some of that guesswork cuz they’re flat already. So when they’re done, they’re done.

Wilson:
That’s cool. Well that, yeah, that’s an innovative technique for like the classic burger, but then, but you’ve gone farther afield than like these twists on classics, right? Like what did you real recently did like chicken drumstick lollipops, or it looked like you were like cutting the, to stand up and

Kevin Mayer:
Very recently in fact this weekend and that was my first go at it.

Wilson:
OK.

Kevin Mayer:
I got a chick, a chicken rack, like a drumstick holder.

Wilson:
Okay.

Kevin Mayer:
For my birthday and I, I wanted to put it to work, see how it did and this weekend I had some time. So to make the lollipop out of the drumstick, you have to cut the, cut the drumstick above where the bone part is. And so just a little bit above there, slice it all the way around. And then you are essentially scraping all of the what’s the word I want rubbery parts of the drumstick off, right? Yeah. So which are the parts I don’t like I’m, I’m not the drumstick person for that reason. I like chicken thighs better, but that’s the reason why. And so I had, I was making Arine putting Arine, you know, for an hour or so. Let the, let the, let a marinate, meanwhile, while I’m making the Brian call who volunteered to help me is doing all the work. And

Wilson:
I interviewing the

Kevin Mayer:
I wannas what you see on, on, or wherever I social is my work, but behind the scenes, poor C who is volunteered to help me either because she doesn’t want me to cut a finger off Or, or she doesn’t want me to be doing it all day helps. And so she, she did the prep work and then onto the, onto the Drager after the Brian and pretty painless, you know, you season them up onto the trigger for oh a couple hours. And then at the end I hit him with a, like a Mo sauce, which is barbecue sauce or whatever else you wanna put in it.

Wilson:
Right. And

Kevin Mayer:
Due to the shape of them, which are like a lollipop imagine a drumstick lollipop. Yeah. Due to the shape, you can just dip it right in. So it just, it dips into the barbecue sauce.

Wilson:
Oh, I hadn’t even thought of that. Yeah.

Kevin Mayer:
Yeah. And then back onto the trigger for, I don’t know, 15, 20 minutes to get a glaze on the barbecue sauce. And off we go and they were a little spicy for my liking. Okay. For my first go at it full disclosure. But my son, who’s all things spices. He devoured him so good. We’re all set there. That’s

Wilson:
Cool. No, I guess people can’t see it, but like the, the, what I thought was cool is the way you’ve cut the stick. You don’t have like a, you know, like a bulbous, whatever, you know, like a classic chicken leg, you’ve cut it down. So it’s like a lollipop. You just got meat at the top and a bare bone. And I could see how that yeah. It would just be like perfect for a sauce. And

Kevin Mayer:
It’s yeah. It’s, it’s pretty, it’s pretty good and unique and I’ve never done it. And my buddy Shannon, he does. And he, he tell me about him. In fact, we were over the weekend, we were having a beer on Saturday and he was telling me, he’s like, Hey man, you gotta, you gotta fire these up they’re killer. And so I took them up on it and I, and Sunday, I, I decided to give it a whirl. So it’s good stuff.

Wilson:
That’s cool. And okay. There’s more of your amazing concoctions I wanna ask you about, but we should talk about like grinding and prep, because this is like transformational in my view, like, you know, when we were, you know, when we were like in our twenties VO, we’d like, you’d go like get a steak and you just like, slap it on the barbecue and, and kick it and that, you know, tasty, but like the difference between that and something that’s been marinated or bra overnight is like, yeah,

Kevin Mayer:
Oh, you’re not kidding. And I remember those days and just a very small little $20 grill from Walmart and two big steaks and no concern of butter or seasoning or

Wilson:
Yeah.

Kevin Mayer:
Yeah, for sure. And you know, now depending what it is, I like different kinds of bris. If I’m doing a steak I don’t need anything but salt, I get core salt. Mm.

Wilson:
And

Kevin Mayer:
I’ll do, what’s called a dry Brian and you coat coat the steak in salt and air on the side of more salt, right. By liking like you wanna be able to see salt and, and if you can get co salt all the better, and if you really want to get crazy, I’ve probably got six or seven different kinds of quar salt that are flavored. Like I’ve got seaweed, salt and lava, salt, Hickory, salt. Huh. And you just coat it. Right. That’s all you need to do. And I just put it in the Ziploc bag. I like to go overnight if I’m smart enough to plan my day.

Wilson:
Nice. Okay.

Kevin Mayer:
And what’ll happen is that salt goes all the way into the steak. It absorbs into the steak and I’m not much for science, so I don’t understand.

Wilson:
Then, then the magic happens.

Kevin Mayer:
So back out what comes back out. So it goes in and then some way shape or form, it comes back out. And what you have is beautifully, your ISED all the way through. And so its the simplest thing you can do. And it’s the one thing I recommend for a

Wilson:
Haven’t that’s a though a great idea. I mean it grilling it, but the idea like packing it and letting it sit for a

Kevin Mayer:
Yeah. And then like a, we a wet Brian, you know, sounds just like it is it’s it’s liquid along with seasonings. And there’s a million to choose from my favorite one. We do every year at Thanksgiving, it involves 12 beers, some onions, some garlic. Yeah.

Kevin Mayer:
And you know, you’d think, well, yeah, great. And this guy wants to put beer and everything, but it’s, it’s just the beer breaks down some of the tissue. And so we always, almost always we’ll put the Turkey in that overnight. Sometimes 24 hours, let it help break down and, and make it more tender. Nice. And then you just add, add the things you like, right. What do you wanna taste in your wet brine and add it, you know, season wise, if it’s, if it’s salt, if it’s garlic, if it’s paprika, if you like butter, you know, you can get butter flavor seasoning and, and throw it in there, whatever it is. You like throw a handful of that in there with your bride.

Wilson:
Oh yeah. That’s that is magnificent. You know, I think, you know, basic one of my favorite Bing things is that you take a, you know, it’s just like basic Brian like might be like brown sugar, salt and water. Yeah. But if you add in like some bourbon again, like you’re not, there’s not gonna be any alcohol at the end of this, but it does add like a bourbon flavor or right. That’s right. Anything else you wanna put in there and let like, especially I think pork, you know, it gets so dry if you don’t do that, but if you Dorine it, it’s like oh man. Okay. So

Kevin Mayer:
Bourbon, bourbon’s a great one. That’s good call out. And I would be Remi, I didn’t say that bourbon is in the, we do a Turkey every year,

Wilson:
So yeah. OK. So, well Turkey didn’t you do like what do you do for Turkey? Tell me about Turkey

Kevin Mayer:
Turkeys, man. We could, we could, we could do a whole show on turkeys.

Kevin Mayer:
Turkeys is where some of this journey began because we started call and I don’t do normal Thanksgivings. We’ve never done. We’ve been married 11 years going on 12, very good, very patient, very patient woman. And we have never done a traditional normal Thanksgiving yet. We pick a theme. We, we go with dishes all around the theme, including the Turkey. Okay. And we kind of just, we, we run with it, probably the one that got the most fanfare. We did breakfast for Thanksgiving one year. So the tur, the Turkey was, was in a maple syrup type of concoction.

Wilson:
Oh no. Couldn’t

Kevin Mayer:
With breakfast, seasonings, bacon type seasonings. And the, then onto the smoker, it went wrapped in bacon. So the entire Turkey got wrapped in bacon. And then every half hour I would go out there with a bowl of Maples syrup and I would cover the entire Turkey and Maples syrup. And so we went through, I had to do that two or three times during the smoking process, cuz it takes so long. We probably went through four or five pounds of bacon. That was all covered in maple syrup. We, we were done. It was a lot, it was a lot. And so that one was a good one. And then I would be Remi if I didn’t at least point out probably the one that started it all. We did a tour Duncan.

Wilson:
Oh, oh right. You have to explain, you really did. One

Kevin Mayer:
Did call and I did a Tourin one year, you know, I always growing up, you always see it. If you watch football, you know what a tur duckin is, you know who John Madden is. Right. Turin. And, and so I’m always like, man, this is what I wanna do. Ally’s a great sport. So she’s like, yeah, great. We’ll do with Turin this year. So tur duckin is a Turkey, which is stuffed with a chicken, which is stuffed with a duck. So the Duck’s inside the chicken, the chicken’s inside the Turkey. And you smoke the entire thing. You wrap it up, you smoke it. Wow. You know, season it. But what they don’t tell you. And so I’ll say this as cautionary tale to anyone who wants to do this. All right. Secrets, but don’t yeah. Here’s the secret. What they don’t tell you. And if you wanna get involved, all three of the bones have all three of the, have to be deed where you start this process,

Wilson:
What,

Kevin Mayer:
And they don’t come to bone. So you either have to have an incredibly patient and willing wife or you yourself have to be willing to Deone all of these before than Pull this off.

Wilson:
I feel my enthusiasm diminishing.

Kevin Mayer:
Yeah, everyone does. But the real hitch was so we’re, we’re doing this I’m working call had the day off before Thanksgiving. So she volunteered to do that. The Debo, she calls me like 10:00 AM. We have a problem. The duck is frozen. We didn’t it out the freezer in time. Oh. And so, so, okay. So I had to take an early lunch, go to Alberton’s or wherever, find another duck a non frozen duck, which I know asked zip it home. And got it there. She Callie put this whole thing together. She tied it all up. You put it on the trigger, this Turkey smokes, you know, we did it on basically a smoke setting for most of it. So it’s just drawing in smokes for like 12 hours. I mean, it it’s Anant amount of time for a burden and right. We’re doing this whole thing and, but it comes out beautifully when we cut into it. It just, it, it all apart. Right. I mean, you barely have to cut it. Oh, okay. And then you’ve got this mixture of, of Turkey, duck, and chicken which is interesting. And you find out or at least we did that. Not a lot of people like duck,

Kevin Mayer:
Duck. Some people founded appalling. We had a couple people that refused to eat that year. And that’s fine too. You know, we we open up the house for all the family that wants to come at Thanksgiving. We always have it at our house and we might anyone on my side, anyone on my wife’s side if you’re family and you wanna come for Thanksgiving, you know, we’ve had some non-family members, too, anybody that needs a place to be, we usually have more than enough food. So we kinda open up the house to whoever wants to roll in and do these weird things. Yeah. And we’ve done Mexican Thanksgiving. We’ve done Polish Thanksgiving. We’ve done German Thanksgiving. We’ve done Iris Thanksgiving.

Wilson:
Nice. Yes.

Kevin Mayer:
I wanted to do it has a name and I can’t think of it now, but I wanted this year to stuff, an octopus in the Turkey.

Wilson:
What,

Kevin Mayer:
And I can’t think of what it’s called. We had a few too many objections to that Turkey. I’m good with that. If that’s what we’re gonna call it, it’s totally good there. But the idea becomes, you know, you see the tentacles coming outta the Turkey and it’s and then, then you also, the idea was I also wanted to put crab legs on the bottom of the Turkey, right. So you’ve got crab legs and then the, and the octopus and I had won

Wilson:
Children’s scream and terror

Kevin Mayer:
Pretty much. I wish I could think of what it was called. Cause it has a name. I mean, it was actually a thing. People make this, so there’s not just some wild creation I’ve dreamt up. People do it and I, I thought, yeah, that’s cool. But there’s a trick around the octopus. Like maybe you have to boil it first for food safety reasons. Mm. There were some, there were some obstacles we couldn’t pull together in time. OK. So yeah, anyway, that’s, that’s that’s Thanksgiving, Casa day.

Wilson:
Wow. It seems like you know, a, an intense undertaking, but full of surprises.

Kevin Mayer:
It’s it’s all those things. And always there is the tradition of you open and drink the first beer when the Turkey goes on the smoker. So that, that also is a mayor, family tradition

Wilson:
At Thanksgiving, a worthy tradition carried on by our ancestors.

Kevin Mayer:
Exactly. That’s right. Yeah. Little tip of the cap to my German.

Wilson:
Ancestry’s you said the B so tell me about the tower of

Kevin Mayer:
Bacon’s. Oh, so we’ve tell me what you mean. Did you see something where I,

Wilson:
I saw something that you called it the tower of bacon and I looked like you had woven together, like a bacon basket,

Kevin Mayer:
A bacon weave. Oh yeah. The bacon weave. So you yeah, you, you take uncooked bacon and you kinda weave it together, like a basket lay it flat and just gonna weave it together. And then what I did with mine, you could put whatever you want in it. Right. So what I did is put a layer of ground beef over that.

Wilson:
Okay.

Kevin Mayer:
Uncooked still, this whole thing’s gonna be uncooked until we get UN smoker. All right. And then I went eggs, cheese, jalapeno kinda made a breakfast like a breakfast wrap almost, but without, you know, without tortillas or anything, the bacon,

Wilson:
If tortillas were made a bacon, it would be a breakfast

Kevin Mayer:
Once in a while. It takes a lot of bacon. So, but that, yeah, bacon, we’ve done a few times on the trigger. It’s not as what I wanna say here. It’s a little trickier to do cause trying to get the inside cooked and the bacon crisps up a lot of times before the inside, like when I did my Turkey and I said, I had to get like three different layers of bacon. We had to wrap the Turkey like three different times because the bacon cooks so much faster, even on a low setting. So it’s it’s a little trickier but always worth it. And we’ll take bacon wrapped jalapeno poppers. Mm.

Kevin Mayer:
So you just, you take a, that’s probably the one I do the most. You take a, just jalapeno hollow out the inside, get all the seeds out. You fill that with cream cheese and then a little bit of whatever kind of shreded cheese you like on top. And then wrap it in bacon and put those on the, for a couple three hours was pretty good. Sunday morning football snack before the Seahawks come on.

Wilson:
Nice. Did you okay? Yeah. bacon wrapped. Yeah. Like meatballs. I think you did some crab bacon wrap crab, but you also did bacon wrapped pickles. Did

Kevin Mayer:
I recently? Yeah, we tried the bacon wrapped pickles most recently.

Wilson:
It was,

Kevin Mayer:
I like them. Okay. It was not a hit in my house. Okay. So probably goes on the back burner. Everyone likes the jalapeno poppers much more. So two things, one that means we’ve done those much more. Everybody’s used to ’em and B just back to the drawing board, instead of I wrapped pickle slices. Next time I’m gonna wrap whole pickles. Oh, we’ll go that route. And we’ll, we’ll see how that goes. Maybe it’s a little bit better. That way I’m giving up on the idea because I pickles. So

Wilson:
What a

Kevin Mayer:
Always not always pretty, but

Wilson:
Yeah, kids,

Kevin Mayer:
I probably asked if I too,

Wilson:
About wrapped Oreos

Kevin Mayer:
Crazy. So

Kevin Mayer:
I can’t tell you how good they are and how you believe me. It’s amazing. I had for my birthday, people were, you know, they do the usual Facebook thing. Happy birthday. Here’s this? Here’s that? Here’s this one of the girls I work with Larissa put on my page, happy birthday. And here’s something I’d like you to try next time you feel like you wanna put something on your smoker, whatever I’m like. Yeah. Cool. Okay. My daughter happens to love or, and she likes bacons. I’m thinking, boom, I’ll do, I’ll do this. They won’t go to waste. They’re amazing. And I can’t, it’s the simplest thing ever. All you do is take Oreos wrap ’em in bacon, put ’em on a tray, put ’em on the wait for the bacon to look done. Okay. And you’re done it. Couldn’t be simpler. And I, I was very skeptical. I’m not an Oreo person in general. I, I, it’s not for me, but you wrap it in bacon. And my man, I is solid gold. I could not believe how good they were. It was shocking.

Wilson:
Shocking. I, I am, I am surprised by this review. Cause it seemed like they kinda like a, you know, like, ha ha look at me. I, I, you know, try to eat this sucker. I need, I grabbed an Oreo of bacon. I dare you. But you’re telling me it’s good.

Kevin Mayer:
I’m infallible. I can smoke anything.

Wilson:
Yeah.

Kevin Mayer:
But you know what, you gotta try things. And I was skeptical and I was way off. And they were pretty, pretty popular. I think the kids have asked me to do my again. But it’s, it’s been winter time. And so I focused some of my winter attentions on cheese. You can only really successfully smoke cheese in the winter time.

Wilson:
Why is that? Why is that?

Kevin Mayer:
You have to have, you have to have temperatures below 50 degrees or the cheese will melt.

Wilson:
Oh yeah. Makes sense. So

Kevin Mayer:
You can, you, you can do things to make sure that doesn’t happen. And people get creative and they put coolers down in ice cube water. And, but if you just wanna do it, you know, on the, on the smoker it has to be lower than 50 degrees and you can’t, and this is where it gets tricky. You can’t have your trigger on cuz the lowest setting of smoke is 150 degrees at least minus. So what I have is something called a smoke tube.

Wilson:
Oh

Kevin Mayer:
And, and it’s, and you could, you could get this for any device, like say a Weber, barbecue, hint.

Wilson:
All right.

Kevin Mayer:
They’re about 20 to $30 and it’s like a metal tubing with, with mesh think of like lattice Latice fencing. Yeah. But it’s like mesh all the way through that and all you do fill it with whatever flavor of pellets you’d like,

Wilson:
Okay.

Kevin Mayer:
And then put it in your barbecue Trager, whatever you want to do and light it and light light, the pellets takes two to three minutes to get the pellets really lit or I’ll, I’ll make like a paper towel wick and I’ll put it in there to kind of help it along. Cause keep the fire going. Right.

Wilson:
Right.

Kevin Mayer:
And then that smoke tube will provide you with three to four hours of continuous smoke. But it’s not, it’s not so hot that it’s heating up the cheese. So I’ll put that on one end of my trigger. I’ll put the cheese on the other end of my trigger. And then the smoke pours through the cheese, as it exits out the chimney. Right. And you get this beautiful golden smoke cheese. We’ve probably done 20 pounds of it this year. Wow. So far, I mean we put it in the freezer, so we have it give it to people. That’s why people for Christmas this year, the family members and whatnot just made, we made, you know, garlic pepper, Jack shear Swiss, anything you can think of really some of the softer cheeses are tricky, but Parmesan, anything you can think of like that you had this beautiful, smoked flavor to it. And then you have to plan for it a little bit because after you take it off the smoker, you have to wait for it to kind of get done condensing, pat it dry. And then you have to wrap it in Sheran wrap and put in the fridge for a couple weeks. And that allows for the cheese to get the smoke all the way through it.

Wilson:
Oh, interesting. OK. You gotta like seal it up. Yeah.

Kevin Mayer:
So you have to plan a little bit. You probably won’t, you can probably get it out in a week, but everything I’ve always been told red watched is leave it in the fridge for a couple weeks and make sure that it lets the smoke get all the way through. So you get the best flavors.

Wilson:
Wow. It sounds delicious though. So it’s

Kevin Mayer:
Good. That’s amazing. It’s probably out everything I do. That’s the one we get the most most compliments on.

Wilson:
Wow. That is, that’s a thing of beauty. All right. Yeah. Now, now we’ve taken a tour through the magical world of smoking. You are clearly a master. I appreciate sharing, sharing your knowledge.

Kevin Mayer:
You’re very kind. I just enjoy it. You know, if you enjoy it, it’s it’s easier. It doesn’t is not something I, I, I do for purposes. Right. I’m not doing it solely to feed the family. I, I actually enjoy what I’m doing. And so it it’s enjoyable.

Wilson:
That’s cool, man. That’s so cool. And I look forward so time to us sampling your wears in the near future here,

Kevin Mayer:
Anytime man, you just you know, you know where I’m at, just come find me knock on the door. We’ll we’ll fire something up or gimme a little notice. We’ll we’ll put a smoked feast together for you and the family.

Wilson:
Sweet. All right. Now before I, I wanna be careful your time, but before we go, I, you are, here’s a people are not expecting at the end of this long discussion of the magic of smokey is that when I was going you know, Facebook’s stalking you to look at some of the stuff you’ve smoked and you put up there you remind me that you were a reader of I’m gonna mess this name up, but 10

Kevin Mayer:
Not

Wilson:
Hahan yeah, yeah, yeah.

Kevin Mayer:
Ha is a was he, he recently passed unfortunately, but he’s a Buddhist monk and he’s been he’s a Vietnamese, Buddhist monk was, and he’d been exiled. Oh gosh, probably for 50 years in France and I believe it’s France and writes these amazing books, amazing books. And I’ve read a lot of them. I, I always look for new ones to read. Probably won’t be forthcoming at this point. But once that I haven’t read before he he’s a wonderful person. He was, I believe in Nobel peace prize winner if I remember correctly. Wow.

Kevin Mayer:
And then really truly wonderful books that can people on a day to day basis. It’s not heavy reading, right? Yeah. It’s, it’s, I’ll read 10 minutes at a time and, and that’s, and I’ll read like a short fable or I’ll read a chapter of a book or I’ll read one story and then I’ll just take that with me. And I do that a lot and that’s how I prefer to do things. I don’t often have time to sit down for three hours and a book, but every day I find 20, I can whatever. And that’s probably that’s

Wilson:
Us. You’ve from

Kevin Mayer:
Boy I’d be, I’d be hard pressed to give you a story. I, I take these things in as more of example on how I wanna be. He does a lot on a couple of his books are called like taming the tiger within. And what it is is, you know, you, you can choose to respond how you want other people, their actions are their actions, but how you choose to respond is something you can control. 100% of the time, right. Is easy. Nope. Not easy. But you can always choose to respond in the way you wish to, as long as you’re in control enough to maintain that. I think one of the, one of the, I do remember one that comes to mind. I think he’s talking about a person who comes home and finds that their house has been burned to the ground. And, and the advice is most people will immediately get very mad, obviously sad. And they’ll want to know who did this and they’ll immediately while still mad and while still angry or hurt or sad start demanding to know. And, and they’ll search out who did this? Who’s done this to my house, angry.

Wilson:
I wanna,

Kevin Mayer:
But what he’ll tell you, what he’ll tell you is you wanna start with if your house is burning, you need to put out the fire, right. Instead of going in search of the person who sets your house on fire, what you need to do first is put out the fire and then then go and search. Cause if you, you go and search while the fire’s still burning, you’re not going to be very successful. Right. and it’s not gonna do you, cause your house is still gonna burn to the ground. But if you can get the fire put out first and then go in search, and I’m not sure I might have butchered that a little bit, but

Wilson:
I, I hear where you’re going though. You know, like,

Kevin Mayer:
Yeah, yeah. The idea becomes calm yourself down, then go search of things. Don’t go out and search of people when you’re mad or angry, angry, or upset, or the reactions you’re going to get from people. Aren’t going to be probably what you’re looking for.

Wilson:
Right? Yeah. Is he, you know, you’re reminding me, I don’t I’m totally unschooled in these ways, but I feel like when you’re talking about it, he might be the guy with a quote, something about like, you know, between you know, action and response like that, that, that period, right? Like the, the moment when you can make the difference, right. Is between yeah. When there that’s right.

Kevin Mayer:
Yeah. Yeah. And that, and that’s, that’s kinda what I was trying to get at. That’s exactly right. You know, if you respond right away, you’re often gonna respond in anger. If you take five minutes, calm yourself down. And then re and I wish I was as good at it as

Wilson:
He was.

Kevin Mayer:
But if you, you know, you take five minutes and calm down before you react, you’re gonna find I have found that my responses are often a lot more thoughtful. I mean, it’s easy to yell at somebody in the heat of an argument. It’s easy to snap at a kid if they, whatever break their headphones it’s. But if you take five minutes, think about the situation and how you wanna respond to ’em and what you truly want to get outta the situation. I found that my responses are often much more thoughtful.

Wilson:
Yeah. Oh, words to live by man. Right? Like it it’s amazing how much of adult life is like remembering to be an adult. Yeah.

Kevin Mayer:
That’s well said. No, that’s very well said and very true. Cause it’s hard because you think back to your own childhood as your parenting and you know, it’s like, God, my, my dad would’ve here’s I would handled it. And then I, you know, I, I stopped and think to myself while that worked at the time, is that gonna work these days? 35, 40 years later. Right. on kids that have grown up the way they’ve grown up with, with one hand on a remote control, the other hand on a PS4 controller, right?

Wilson:
Yeah.

Kevin Mayer:
And, and how that goes and, and you know, you can’t, you punish a kid now you send ’em to their room and, well, that’s great. My kids love that. Go to your, get on my phone, my iPad, or my switch or whatever it’s And you know, I won’t see you for six hours and that’s fine with me. Yeah. Now the punishment is you sit at the table and tell me about your day. Sometimes it’s like, oh, I don’t wanna tell you about my day. I joke, but I’ve with my daughter before. I’m like, no, no, come out your room. And you tell me about your school. Why I don’t wanna,

Wilson:
That is brilliant. That is brilliant.

Kevin Mayer:
You’re being punished.

Wilson:
You’re gonna have to interface with me for 10 minutes now. How do you like that?

Kevin Mayer:
Well, I mean, that’s, that’s true though. There there’s part of that, you know, and getting at least in my house, I won’t speak for, but yeah, in my house getting kids to put down devices, eat dinner, tell you about their day. Let’s play an instrument, you know, pick up your clarinet, go do basketball, go, let’s go golf something other than the screen time, you know, we joke about it, but it’s, it’s such a different generation that we’re dealing with in terms of raising kids that Manto man. Oh, some of the stuff that you thought would work cuz you or your kid just laughing you now.

Wilson:
Oh yeah. Oh yeah. It’s true. It’s amazing to think about it and to think about how different, the whole thing is. I mean, this is a whole nother show, you know, but you’re making me think about, I stepdaughter drives me up the wall with the way she watches, like just like Netflix or something. Right. But like, she’ll take a show a, a movie and she’ll find the part she likes and then skip back and watch it again and then skip back to the end. And you know, what is, you know, in the age where you have clips of stuff and you can always rewind and you can always rewatch and it’s there, you know, she isn’t going to the movie theater, you know what I mean? Like she’s

Kevin Mayer:
Right. No, that’s right. Its just little things like that. Or, or don’t watch my, my 11 year old has watched the same show on Disney, like three times it’s a series and, and she keeps watching the series,

Wilson:
The old series.

Kevin Mayer:
Yeah. So he, each show is like 20 minutes and so plays the theme song and then she’ll watch it. And then it’s 20 and then the next show comes on. There’s the theme song. And it’s like, times you seen this, oh know three or four. And you know, she’s watching this on Netflix. She’s got her phone talking to a friend on her phone. She has an iPad over here and she’s doing something on the iPad and I get it. I mean, I, I get the multitasking thing. I, I truly understand, but my God. And then I come out there and I was like, I’m gonna turn on to Gonzaga game and no I’m watching that. Well, what are you watching? You have three devices going. I just wanna watch Gonzaga and, and sit on the couch and have a couple beers. It’s seven o’clock, you know, here’s your choices. I’m gonna, you can hang out, watch it with me. You can go to bed either one, go to your room. Yeah. Do something. I’m watching the game. And I, I never do that with any other show, but if I wanna watch a sport here and there. Oh

Wilson:
Yeah. Darn it. I’m the concept of live is just blows their mind, you know, like no is happening now. You know? Like I like to watch

Kevin Mayer:
Fights, watch it

Wilson:
Later. Yeah. It’s like, no, I can’t like this, this, you know, this is like stream it later. Dad, listen, it’s happening at this moment. Don’t you understand

Kevin Mayer:
People will ruin it. I, I, people will tell you I’ll get texts. I mean, I’m an avid Seahawks fan. I’m live and breathe with the Seahawks on Sundays. It’s, it’s three hours, three and a half hours of my time. It’s me. And I’m watching the game and I I’m involved and I’m not worried about work or what the kids are doing. I just want like, you know, like a three hour window, everybody knows it. There’s no guesses around my house as to what I’m doing. I tell ’em what time it’s on, you know? And, and that’s it. That’s, that’s all I want that during that timeframe. But you know, there’s been times where it’s like, just, just tape the game, tape it, which tape itself is amazing because nobody’s taped anything since VCRs were around.

Wilson:
Yeah. Right. There is no

Kevin Mayer:
Tape. People tell me that I just tape the game. Nope. I’m not taping the game because inevitably the chaw to get down three or seven or 17, seven, and my phone’s gonna blow up with all these people that wanna tell me about it. Like, oh man, your team sucks. Or, Hey buddy, you watching the game and this is happening and you can’t escape it and you can’t tape or record or whatever else you do stream live sports. Yeah. To watch later, it, it, you can at least not. If you care about watching it without it being spoiled.

Wilson:
I totally agree. I think that’s probably the only thing left.

Kevin Mayer:
It’s the only thing left and that’s, that’s exactly right. I told my wife that all the time, this is the one thing you can’t do that with. You can’t do it with the super bowl or the Gonzaga games. I can’t can’t do it. You have to watch it live or loses its panache.

Wilson:
Yep. No, totally agree. Right. Well, we settled that one. I think we agree that these kids don’t know nothing and

Kevin Mayer:
Kids get off my yard.

Wilson:
Oh, look to it. Tell you I’ve

Kevin Mayer:
On with you 20 years to retirement. These

Wilson:
People stick. These kids need grumpy old men in their lives.

Kevin Mayer:
They do. They do hundred percent. They do. All I need is a porch. Like yeah, maybe a little cooler out there. A smoker. I could just sit out there and smoke meat and tell the kids, get off my

Wilson:
Lawn. Yeah. With a straw hat on or something. Maybe overall. Oh,

Kevin Mayer:
Hundred percent Panama straw hat. Yeah. Maybe on a good day. A nice Cuban cigar. Yeah. I could do some of these things. I just, but you know, by that time my kids will be grown and I’ll be an old man. Anyway. So it won’t be such a far stretch.

Wilson:
Yeah. And then we’ll be like, where are those kids? How come they don’t come by?

Kevin Mayer:
That’s that’s right. Unless they’re dropping off grandkids for me to watch. Yeah, We do that. Yeah.

Wilson:
All right, man. I’m gonna, I I’ll, I’ll let you go. But this has been great. I really enjoyed it.

Kevin Mayer:
Yeah. Same. It was great to catch up with your brother. I appreciate it anytime. Wanna do it again? I’m a man who knows things. I, I know things. So you do, if you have other topics, you just holler out.

Wilson:
I, you know what? I let’s not even have a topic. We’ll like pick one next time.

Kevin Mayer:
Just randomly. Maybe next, next show. We just we do shots every five minutes and we see where the conversation takes us.

Wilson:
That’s true. What enlightenment, what enlightenment will be at the end of that show.

Kevin Mayer:
Yeah. Yeah. People will probably tune out on that one, but we don’t do on air. I’d love to do an off with you sometime. Good to catch up.

Wilson:
Absolutely.

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