 Six years later, and we are smoking watermelon. You ready? Smoke watermelon? Yum. You're cute. Fire it up. First place of American barbecue. It is great TV time, and I'm seeing if I can do all this from memory. Bill West, bill at greattv.com. You still got your email. Jack Waybore, jackwaybore, gmail.com. Three times South Carolina state barbecue champion. I'm with barbecuetricks.com, and it's been, so I looked up, it's been six years, almost exactly. May 25th was the last great TV episode. So now, since everybody is like getting stir crazy, I figured we'd do something. Six years since we shared a beer together. It's the show that takes about a beer to drink. And yes, that's right. The show that takes about a beer to drink. A stone IPA today. Cheers. We'll get the bottle of glass. So what has happened in the last six years? Muddy, I've been busy as I can be, running around the world, cooking animals everywhere that I can cook animals, and having a good time. We've had a lot of things going on, Bill. Family's been good, everybody's been healthy, and moving on through the process. How about you? How many grandchildren? Three now, and another one on the way. I've got one, just still one son, 19 now. So new home, are the other side of town in Charleston? New set. New set, that's right. Yeah, yeah, I brought a new place. You like my sign back there? Free ribs, tomorrow. Tomorrow. Come back tomorrow. Tomorrow. But yeah, I've been doing, having some videos and doing some cookbooks, so hopefully people check those out. Yeah, the cookbooks are great. I looked through them, and they were fantastic though. So you're cooking, you're doing cooks, but it's not really, have you been doing any competition? Yeah, you know, I did my first competition about three months ago, I cooked just before the whole pandemic thing pulled up. We got a, I came out of retirement, so to speak. So we were in Cottageville, South Carolina. My son-in-law Michael and I cooked together as a team, and we came in third place overall. Had a great cook, we had a good time. It was fun to be back out again, cooking in the contest. We've been cooking all over the country lately. Pushing the thing called Boucherie, which is a Cajun tradition. We've been having a great time going to a lot of farm-to-table events and teaching young kids and young chefs about the food chain and farm-to-table. Get more on that. Boucherie is just, I guess the best way to keep up with it is to keep up with me. We do one in Georgia at Comfort Farms, John Jackson, it's a place out there. And we do one in Augusta, that's a great time. We do one on Wadmila, that's also a good time. So those are the three main ones that I've been involved with, been doing a lot of different styles of cooking. But all that's live-fired, it's all a lot of fun. Cooking Cajun food and traditional stuff. Do you have any scheduled events coming up at this point? At this point in time I got nothing on the schedule. Everything's kind of on the out. We were going to run a full, not a full competition schedule, we were going to run a competition schedule. Do three, four, five, try to get back into the swing and kind of roll through it again. But with COVID around, it's just not possible to put all the people together. Most of those events, you know, are fundraiser-y, and without being able to get the people to raise the money, it's hard for that kind of thing to go on. And being in South Carolina, we're opening up a lot quicker than a lot of places, but still not that much yet. Yeah, I just don't think we're ready to put a lot of people in one place. I think you're going to see, the fundraiser takes five or six hundred people to be a success. So, you know, we want to make sure that we're being smart about what we're doing. And you can't just, it's not at the point where you can hype. No, not yet. Come on out, because you just can't, I mean, we don't know anything. Nope. At the time, we're shooting this. Who knows what we're doing. Yeah, we're kind of thinking about a new format for Carolina pit masters, maybe making something go with that. And I'm thinking about some big new stuff. Yeah, let Jack at greattv.com know if you'd be up for a competition cooking barbecue class. Yeah. Online, because I think it needs to be done. Yeah, yeah. And Bill and I have been, Bill has been bothering me for about the last, what, six years? Yeah. I do put together an online video when certainly we'd love to do it. It's just a matter of putting the right format together and making sure that the great content gets out for everybody. But certainly it's, certainly not out of the realm, not out of the ballpark. We're looking for a great venue right now to put another Carolina pit masters outdoor cooking school together. And we want to kind of change it up a little bit. So we're looking for the right people to put together and the right venue to put it out. So keep an eye out for that. We've got that coming on down the road, I think. We've got right over there in that smoker, a smoked, actually two smoked watermelon. And we will unveil, we're going to give it a little bit more smoke as we talk. And that'll be, by the time we're done with this, we will take a look at it. You know, last, when we first- First they see if it's gonna get. Yeah, the last time we got together, Bill, we were talking the smoked watermelon was the craze that came onto the scene. And somebody had smoked some watermelon and we're comparing it to the color of Wagyu beef and saying what a great thing it was. And we talked about it for a little while and I said, well, we won't really know whether it's good or not until we do it. So six years later, here we are smoking a watermelon. So yeah, well, we'll taste in a second. Every other video that I saw, it's people trying it. And I think of the, was it the Spruce restaurant? Some famous restaurant did it. And I think mainly to satisfy some vegetarians in their customer base. But the people that have tried it and brined it have not really raved about it. So. Yeah, didn't see any reviews on it, didn't see a whole lot of anything. All of them involved the brine that I saw. So I didn't go by really any of the ones. I just, I did two different seasonings. I did a sweet and a savory with Worcestershire and some lemon and that's it. Then the other one is a sweet and gruff owl. So we'll look at those in just a second. We'll cut them up and we'll cut them up and stick them in our face. So I've got a trivia question. And what was, where were you longest in the restaurant business? Probably Olive Garden. Okay, so actually that's my trivia question. For people watching, the question is, what fruit is pictured in the Olive Garden logo? No, it's not olives. You know this? I get that though. The answer coming up in just a second. Oh. So while you maul that over, what fruit is featured in the Olive Garden logo? Let's slice up this other fruit. At least I'll show you what I did previously. Sliced it and scored up this watermelon and we will taste it in just a second. So what fruit is on the Olive Garden logo? And it is not watermelon. It is, you know this? Grapes. It is grapes. I need to edit that though. The answer coming up in just a second. All right, let's look at this. You ready? So two smoked watermelon. A, what is that? Is it called a duo? Would you smoke? Smoking duo? Egg experiment. Let's see if we can get this. Get this in 3D. What's that? Smoked watermelon. First cut. Looks like ham. Looks like ham. So this one is sugar glazed with honey bourbon. It's a Jack Daniels honey bourbon and some lemon juice, lemon zest and brown sugar. Still crunchy inside. Still firm. Still firm. All right. I'll take it to here. Give it to you on a paper plate too. How is it? We've never had it. So we're, you're gonna enjoy that. Holy crap. That's so good. Nice to see you man. Well, have a good weekend. We'll see you. Easy, easy barfing in the middle of the bushes. No. We had the Amazon man come. Here we go. Try it. Actually the smoke is kind of cool. Yeah. It's warm and still actually way more crisp than I thought because I was expecting it to be mushy. Mushy? I wish too. That's what I said. It's gotta be mushy thing. So. It's still sweet. Yeah. It's not, it's still, it's still watermelons. And I cooked this one about, I mean it's about eight hours but it was low, about 200 degrees. So I didn't want to crack it up too high. Not a bad thing. It's still fruit. Yeah, not a bad thing. It's sweet. It's a little sticky. It's clean. It's got a clean flavor to it. It's not heavy by any stretch of the imagination. This is a lot firmer or more, same difference. A little bit more firmer. So this had less, about four hours less. Or three hours less. And this is savory, right? Savory. It's worcestershire, a little bit of mustard for the glaze. And now I wanted to try at least have it, have a bark of some sort. And it does. It does, for sure. It seems to have penetrated a little bit around the outside. It's a little saltier, at least the bite I had. You get the citrus bite in too. It's good. It's not bad. Yeah, it's not bad. I was expecting it to be bad. So we're pleasantly surprised here. It's got a little bit of smoky flavor in it. It's, like I said, it's still sweet. This one with the lemon juice and the Worcestershire sauce has a little bit more of a calming acid on it than the outside. It's definitely still a fruit. It's not masquerading it to be meat, although the look of it, when you're out, I think that's the catch of all of it, is people think it looks cool. I think, Bill, if I was to serve it, I would wanna go ahead and I would smoke it, and I might cool it again and get it cold, because I'm not really a big fan of hot watermelon. Can't really seem a big fan of hot fruit. I will go with that confirmation. Smoke, I think the sweet version, chill it and serve it. Put a little bit more lemon zest on it, and I think definitely a conversation starter, and it would be tasty. It would be good on the serving line, if you wanna call it that. Smoke watermelon, I give it, what do you think? Thumbs up? Two thumbs up, give it a go. Until next time, hopefully it won't be another six years. Yeah, hopefully not, by local think level. Stay sustainable on every chance you get, hug your mama. I was wondering if you'd remember that. Good.