Yes, you read that right. I was able to chase down the guy who is REALLY suing Popeye's for running out of chicken sandwiches over the summer because that case is heading to trial! To say it is eccentric and bizarre and...weird, might be an understatement. I think you will enjoy it. Before that interview, I caught with with Travis Clark from Clark Crew BBQ and we talked about winning the Jack Daniel's BBQ Competition last weekend and we also chat about his new rubs and sauces! ENJOY!
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PitCast Episode 181- "Clark Crew BBQ" Jack Daniel's Recap Interview, And The Guy Suing Popeye's - October 31, 2019
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Don’t follow competition, so knew nothin about Travis Clark. Sounds like a fascinating fellow & his restaurant sounds unbelievable. Now about My Cousin Vinny & the Popeye chicken sandwich caper, whew! Never thought I would here the words conspiracy & courage used in a discussion of a sandwich.
Good work Greg.
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Administrator
- May 2014
- 18984
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I appreciate Travis' candor at ~15:40 in saying he 'could eat 2lbs of his restaurant brisket but he doesn't want more than 3 bites of his competition brisket'. I think that line needs quoted on our site to illustrate the non-need to try cooking competition style at home, and to show newbies the vast difference from home BBQ to comp BBQ. To me it just reinforces why I've decided I don't want to be involved in comps. It's just not real food!
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Good point. I'm going to stick to the small Backyard comp in my town during the BBQ, Blues & Bikes festival on Memorial Day weekend every year. It's a good time, and 5 minutes from my house, but I'm not going to any more trouble than that.
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Steve R. I'd like to see an entity along the lines of a Zagat's or Michelin Star ratings for BBQ joints. Brisket on a plate for real humans. I respect comp cooks, don't get me wrong, but to me those winnings mean very little. How good are you at giving me a rack of ribs or plate of brisket for lunch that I'm paying for? That's what I'd like to see a competition in. Something meaningful. Right now all we have on that front is word of mouth, TripAdvisor and Yelp.
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