A Better Life New York
Steve "The Judge" focuses on the art of enjoying yourself through food, fun and frolic. Steve conducts live Interviews on many popular and controversial topics. Steve has candid conversations about fine dining to BBQ, cigars to cars, history making events and everything in between. Recently, we added a special monthly addition ion collecting Antique Phonographs with experts Wyatt Markus, and Collector/Dealers Joe Hough and Tracy McKinney. Sponsored by Premium Botanicals the maker of Herbal Spectrum a line of full spectrum Hemp based CBD products. http://www.mypbcbd.com
A Better Life New York
Part Two of Our Interview with Jimmy Hank Pizza: From Pizza Oven Battles to Community Ties: Jimmy Hank on Charred Crusts, Gas Flames, and the Rise of the 'Frico King'
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As Part Two our interview continues with the heat of competition meets the warmth of a community, magic happens in the kitchen—or in this case, the pizza oven. Our guest, Jimmy Hank Pizza, shares the excitement of his first foray into a major pizza competition in Las Vegas, where his non-traditional pizza-making wowed the judges and spectators alike. From the high-pressure environment of pizza contests to the non-stop creativity demanded by the ever-evolving world of pizza, Jimmy's story is one of triumph, community, and a touch of charred crust. You can find Jimmy on Facebook at https://www.facebook.com/jimmyhankpizza
Navigating the fiery world of pizza ovens proved to be a hot topic in our discussion. For anyone who's ever juggled the blaze of a wood oven or the flick of a gas-powered flame, Jimmy's insights into the practicality and performance of his own gas-powered Ooni are as enlightening as they are entertaining. And for the social media mavens and culinary entrepreneurs among us, Jimmy's anecdotes on how he turned his pizza prowess into a buzzing side hustle are enough to stoke the flames of inspiration.
Rounding off our chat, we take a slice out of Jimmy's life with the tale of his trademarked alter ego, 'Frico King,' and the bustling pizza scene that spills from the ovens of New York to the broader canvas of culinary delights. Whether you're a pizza purist or a freestyle topping fanatic, this episode is a testament to the power of shared passions and the collective joy found in a community that celebrates every cheesy, saucy, and doughy milestone. So, grab a slice and join us on this mouthwatering journey that may just inspire your next kitchen endeavor—or at least your next meal.
Hello everyone. This is Steve from A Better Life. This podcast is brought to you by our sponsors, premium Botanical. They are the makers of Herbal Spectrum, which is a full spectrum hemp-based CBD. They make salves, liquids and they have a great mixed berry gummy. You can check them out at wwwmypbcbdcom. Now our podcast. Hello everyone and welcome to our podcast, a Better Life with George and Steve. This is a special episode. This is part two of our interview with Jimmy Hank Pizza. George and I continue the journey with him. We hear all about Las Vegas and his first major competition. If you haven't listened to part one, please go back an episode and listen to part one. Thank you all for listening. And now part two of our interview with Jimmy Hank Pizza.
Speaker 2:And so the next year, 2023, vegas was the first time I competed and I did so. They have many different categories right Not to get too in the weeds. You have your traditional Neapolitan right, which are very strict rules by the Italians you got to use double zero flour, your dough ball's got to be a certain weight they actually weigh the dough ball before you make your pizza. You can only use like San Marzano tomatoes. It's got to be buffalo mozzarella, super strict. And then which other end of the spectrum is non-traditional, which anything goes. There's basically no rules, any style, any toppings, whatever you want to do.
Speaker 2:And that's where I went, because while there's also a pan competition where you can make any pan style, it was already filled up. So I was like, okay, I'm going to do my pan pizza and non-traditional. So I did that. And the other cool thing about the non-traditional is they break it down by region. So there's like a Northeast region, so you see where you place overall in the world or the US, whatever. But then they break it down so I could see how I finished in the Northeast. So, out of 92 competitors, I finished 19th in the world.
Speaker 2:And I think I was like 12th in the Northeast or something like that it was like my first time trying, so that was like a not that I went in with any expectation, but it was like a validation. Okay, yeah, I'm like doing something right here.
Speaker 1:Absolutely.
Speaker 2:And beating out some big names. Like looking back at the list, I'm like, holy shit, I placed higher than this guy or this guy. Not that judging subjective and everybody can have a bad day or a good day. It is what it is.
Speaker 3:But the cool thing about the food world, the food industry, the camaraderie is amazing. You guys compete during the day and then you hang out at night and you get to know each other on a personal level and it seems like a really cool time.
Speaker 2:And yeah, there's no secrets. Everybody is very humble and will share whatever they want. It's not it's flour, water, yeast and salt, time, temperature and passion right. If you got secrets, you're not doing something right Like you're. It's the passion and what you got secrets you're not doing something right like you're. It's the passion and what you put into it and the process that really makes it what it is. There's no reason for secrets. The ingredients are all the same same thing with barbecue like I could show you a hundred times.
Speaker 1:You could stand with me and watch me make it. If you don't, if you don't do it a lot and teach yourself the craft, yeah, it's not going to come out the same.
Speaker 3:Respect the process right. Respect the process. Respect the process 100%.
Speaker 1:Yeah, okay. So you went through this. You placed 19th. So when you walked away, on the plane ride back from Vegas, you're saying to yourself wow, what am I going to do now? Because there's something about success, right, it's a challenge. You're like I can't screw it up now, I can't go back and not place at least 19th so?
Speaker 2:what do I do with this? I've earned this.
Speaker 1:What do I do with it?
Speaker 2:I was just still in the pizza for charity. I would do charity pop-ups in my driveway. I would post a link on my Instagram like hey, I'm going to do 40 pizzas this Saturday. If you sign up for a time slot, come pick it up. And then I would just set up a tent in my driveway with my Oonies and knock out the pizzas and then just give all the money to charity.
Speaker 1:I like that idea. Charity barbecues I like that idea.
Speaker 2:Yeah, and the good thing about it is you don't have to worry about, like, food licensing because you're giving it away. Just ask for a donation. There's a really good charity that I've done a lot of work with. It's called Slice Out Hunger. They're like a pizza based charity in New York. They do a lot of really great events but, yeah, it's all centered about around pizza. So they will go to, they will donate pizzas or they'll do work with pizza shops to donate pizzas to food pantries and things like that. But they're all throughout the world and all throughout the country, but they're based in New York City. But yeah, so I did the charity thing for a while and then fast forward to let's see.
Speaker 2:I guess last summer I met a guy through a mutual friend that my son plays basketball with his son. We were at a party. When I go to a party, I always bring a pizza. It's just what I do, because it's like any opportunity I get to make my pizza, I'll make it, because I always have dough around or I'll have a frozen parbake in the freezer I can just pull out. I made a couple of pizzas, brought them over and the guy that was there was like this guy that I met. He was like this is really good. He's asked my whole story, what was going on. And it turns out he's starting this tap house brewery concept where he's building a kitchen but they're going to have a small menu but they want to do this guest chef takeovers where they'll have people rotate through and just take over the kitchen, do your own menu. And he was like would that be something you'd be interested in? And I was like, yeah, that's like the perfect situation, because I had no aspirations of opening a pizza shop. No, I don't want to get into that whole thing. Like I'm happy with my day job, my professional life is fine, but a side hustle thing where I can do it like once or twice a month, like that's perfect. So yeah. So we got to talking, worked out how it was going to happen and I've been doing that since last fall once a month.
Speaker 2:I did a couple twice a month, but generally once a month I'll go in, take over the kitchen and I'll just do my pizzas and we sell out every time. The first night, I think, we sold out in an hour and a half I did 50 pizzas. I was like, okay, I got to get more pans now. So I bought more pans the next time. I think I did 60 and I did some Sicilians.
Speaker 2:So I thought, hey, why don't I do slices too for the Sicilians? That way, if somebody doesn't want to buy like a whole the Detroits are small, they're eight by 10, but they're filling. I mean, they feed two to three, so they're good for a couple to share I was like, hey, if people don't want to buy a pizza like a whole pizza and they just want to slice for a snack, like this might be a good concept. So I made a couple of Sicilians and I was selling those for five, six bucks a slice, depending on what was on them, and they were a huge hit. So I was like, oh shit, now I got to buy more Sicilian pans. So yeah, it's fun.
Speaker 3:It's never ending.
Speaker 2:Yeah, so I'm actually my next one. I took March off because of Expo, for Pizza Expo, because it was a crazy month, but I'm back Next Friday.
Speaker 3:I'm going to be there doing pizzas and all of these contacts you make through the ingredients and whatnot. Now you're somewhat sponsored, right? You get calls from that's the whole thing.
Speaker 2:Go back to the whole social media thing, where it really is powerful and I would have never thought that this would happen. And some of these brands, they're starting to think that way as well, because these guys, like some of these large cheesemakers or tomato guys, would never even give me the time of the day, or any small guy that's just making pizzas once a month, but they see this following that you have in this presence, you bring online and you can promote their product and they're like, hey, they're, you know, while one of us might not be that strong, like all of us together are mighty. So like they can put together a bunch of social guys that might do pizza part time and we probably have more of an impact than a little like an operator, that's sure, maybe he's buying a thousand pounds of cheese every couple of weeks, but he has 200 Instagram followers.
Speaker 3:So no, you're active right. You're active on social media, you engage with people who reach out to you and you're an open book.
Speaker 2:Yeah, and that's the thing it's. You share your process and and people learn how to make the pizza and now you can start. You can get these products. It's not you don't need like a Cisco Foods account or a US Foods account. There's many of these small cash and carry food distributors that you can just walk into and buy a five pound bag of cheese, like you don't have to buy a pallet of cheese, and that's what a lot of people don't realize, but it's out there, you can figure it out and find them.
Speaker 3:Let's talk about the collaborations you've done, what kind of equipment you choose to use, who's you know reaching out to you, and I mean plug away I mean, this is so fascinating.
Speaker 1:I can sit and ask questions all night.
Speaker 2:I started out when I was doing, you know, doing the pizzas in the oven, wasn't really even thinking about like a whole like pizza oven thing, like I was making my New York styles on my screen in the oven and that was fun. And then I think it was like one of the Black Friday sales, like we see the Ooni ovens, and I was like, oh, maybe I should get like an Ooni because they were like 30% off for Black Friday or whatever.
Speaker 3:So for those who don't know what an O uni is, can you just describe what this is?
Speaker 2:It's like an outdoor portable pizza oven. You hook it up to like a propane tank, hook it up to a 20-pound grill like standard propane grill tank, and these things will get up to 950 degrees Fahrenheit.
Speaker 1:Some have wood, though, too. Some have wood too, or is that a different brand?
Speaker 2:Some of them are multi-fuels. Some you can do wood or gas, some you can do like pellets yeah, there's a ton of them out there. You got like gosney I think blackstone makes a pizza oven now it's that segment has grown. But like two of the beginning, like early players were gosney and uni. So I landed on the uni. I was like ah, that looks pretty cool. Like I went with gas because I was like I want to. Wood fire is a different animal. So like I was like ah, that looks pretty cool. Like I went with gas because I was like I want to. Wood fire is a different animal. So like I was like that's another variable that I don't want to really delve into now. If I can like, I'll get gas. That's controllable, it's easy. It's like a grill. Like you can turn the flame up and down. Wood is that's with barbecue. Steve right, wood fire is you got to control the flame and know how to work with the fire.
Speaker 1:So I have an offset smoker, so it just is, I use. I have a box. It's been in my kitchen for way too long. I have a box next to me, a pecan. I use pecan, I use hickory and I use cherry. I laugh because I have a guy who I'm friends with. That's really a chef. He went to culinary school and he worked at Daniel's and he worked at all famous restaurants and he came over and we were I was cooking barbecue and we also had a huge stone pizza oven. So he's making these things to put in the pizza oven and I'm like dude, this is live fire. That thing's 800, 900 degrees in there. You have no idea what you're going to deal with.
Speaker 2:And he like laughed in my face and then he was totally confused yeah, so, yeah, so went with the gas uni and then started figuring and that's a totally different animal um, learning how to control the heat and going from the home oven to figuring that out, and then yeah, and then fast forward the competition is in Oonies correct.
Speaker 2:So that was new this year. There was an Oonie competition this year in Vegas, which new, which was cool because got to really show off the ovens and what they can do, which that's part of the allure is, I think. People they see the oven and they're like, oh, that's pretty cool, and then to actually see people cooking in them and what's coming out of them is like the next level. But yeah, so started just doing a lot of the Ooni stuff and then they reached out like I don't know, I was probably doing it for a year or so and they reached out hey, you want to do some stuff together, collaboration. So I did some stuff with them.
Speaker 2:And then, yeah, just random people, some crushed red pepper companies, will reach out and be like, hey, you want to try our peppers, We'll send you some. And early on I was like, yeah, send over whatever, I'll do a post for you, Like crazy, because you get so many requests and it's I. Basically I'll try it. I won't endorse anything I don't like myself. I'm like send it If I like it, maybe we can work together and I'll send you my rates and I have a whole menu of basically options for online posts that I'll send and then, if they want to do it, then I'll send them a contract and it's a legit side hustle for social Amazing.
Speaker 1:I'd like to hear more about that, but not during the podcast.
Speaker 2:I took it a step further too. I trademarked. I have two trademarks now. That actually just is crazy. They came back two days ago. It's registered. Now I have the Frico King is registered and Jimmy Hank Pizza. Both are registered, Congratulations.
Speaker 3:Yeah, these are milestones, man, that's awesome.
Speaker 1:What now? What's your next Mount Olympus you're going to climb.
Speaker 2:I still have no aspirations or desire to open a shop. That's way too much work. I'm an old man. I'm going to be 50 this year.
Speaker 2:Dude, I'm going to be 65 next month. So, please, I have three kids, young kids, 14, 11 and nine. They obviously there's kids, sports and kids activities and that stuff's all on the weekends and at night, and what do you have to do if you have a pizza shop Work nights and weekends, which I don't want to do? The whole side thing with the tap house is perfect. I can feed the passion once or twice a month. Do that Perfect for now. I enjoy it.
Speaker 2:People love the pizza. They come out, get really good support. But then also the online stuff is doing well with endorsement things, and I have a couple products that are going to be released soon that I really can't talk about, but that's actually probably going to be in the next couple of weeks. Physical hard products that I'm going to be selling probably going to be in the next couple of weeks, like physical, like hard products that I'm going to be selling that I you know, the whole timing with the trademark was crazy because, like I decided to do this over a year ago and with the anticipation of what I was going to work on next and it all came together. So these products are coming out now that I got my stuff registered and then I don't know, who knows, maybe it goes.
Speaker 1:I would I would love for you to come back on when you launch your product so we can hear all about it.
Speaker 2:I would love to man. It's been a crazy journey and I never would have thought something would go this far just from making pizzas on Friday night for my family.
Speaker 1:We live in New York so we're a little spoiled with pizza, and I used to work in the West Village, yeah, so if it wasn't john's, it was. I used to go to john's pizza all the time, but they only sell a whole pie and then we'd go to joe's, which he could get sliced in the corner. Carmine, and then an old friend of mine who I don't know any longer I'm not sure if he passed or whatever. He owned grimaldi's. I pizza spoiled.
Speaker 1:And there's some good places in Westchester I mean for Sicilian, it's Salsam and Maranek, without a doubt. And then there's Johnny's in Mount Vernon. That's a pain in the butt to go to the parking situation is terrible.
Speaker 2:I know George has sent me pictures of Johnny's before too. It's really good, it's fantastic.
Speaker 1:So there's a place where I grew up in New Jersey called Kinchley's. I don't know if you've ever heard of them.
Speaker 2:No, I haven't heard of them.
Speaker 1:They go back till like the 1920s and they do a thin crust pizza. Boy, you can't get in the place. I always tell George we're going to go one day, but we barely get to places around here and nevertheless go to places a little farther away. But Kinchel's is amazing.
Speaker 2:Nice.
Speaker 1:It's funny because there's a pizza. There's a Westchester pizza group on Facebook and I got barred from it. I never was so angry because what I did was we talked about pizza, the entire, almost the entire podcast, and I just posted the podcast, the link to the podcast, and the guy threw me out of the group.
Speaker 2:Yeah, they're ruthless on those Facebook groups, man.
Speaker 1:And I told George. He put the idea in my head. I told George that I was going to open like the real people's Westchester pizza group. But I can't be bothered with that. I'm I get. I'm already taking too much crap from the antique phonograph collectors group who everyone's in my face oh my god, those groups are like an animal of themselves.
Speaker 2:It's so funny how those morph into different directions and people are just going after people.
Speaker 3:And, yeah, it's so funny how those morph into different directions and people are just going after people and yeah it's wild, I mean everyone's got an opinion right. It's a percent.
Speaker 2:Yeah, yeah, and you have.
Speaker 3:Yeah, everyone's very courageous. You know you hide behind your screen and you just type away and you but it's all in good fun, I guess so.
Speaker 1:But also with pizza. Everybody thinks they're an expert, right?
Speaker 3:Oh it's like a religion.
Speaker 1:Everybody has a favorite pizza place. I don't care where you are, especially if you have kids. You can't tell me that if you have kids in a Bind you don't get a pizza. Everybody does that. Yeah, just like when George and I did the podcast. When we were at a Bind we ordered pizza, but he has many, but not for anything. The Hartstown House of Pizza the guy's obsessed and I heard about that a lot. I don't really know him, but people go in there and say, oh, I heard you on our podcast, but I've never told him that it's our podcast. When I go in there and buy pizzas, right, and he's very close to here, so I order online and they deliver because it's so close. The pizza comes perfectly hot and um. But george went in there one day when he was dying and I met him at lunch and he like, ordered all these slices and what was the one you had that had the hot honey on it? What was that one? Do you remember?
Speaker 3:I want to say that was a detroit style with the pepperoni and hot honey yeah, and, but it had other stuff, some kind of weirdo cheese on it too. Yeah, I think it might have been like a ricotta or something. But yeah, they do some funky pies and they also do the standards and it's a beautiful thing.
Speaker 1:When I was in school in Italy, I used to eat regular pie with I guess it was with prosciutto and something else on it, and I used to eat it almost every day. Almost every day. That's awesome. Yeah, it's good.
Speaker 2:Yeah, it's cool that, like you said, george, there's this pizza renaissance that I think people and I think it came out of the pandemic too, where people started exploring how to make pizza better at home. And now that goes back to the thing where there's no secrets, where a rising tide kind of lifts all boats right. So now these homemakers are like they're like oh, I can make a pretty damn good pizza at home, almost better than my place down the street. I'm going to start looking for a better place down the street and these guys that aren't evolving their game are being left in the dust because there's going to be another guy that a home guy like me is going to be like oh shit, I want to do this for real and open a shop and I love it and I'm into the craft, and then they're just going to kill it. Yeah, it's wild that somebody can basically learn how to make pizza at home and then take it to a crazy level and get really into the meats on it.
Speaker 3:Excellent, excellent.
Speaker 2:There you have it guys.
Speaker 3:Jim, thanks so much for coming on our podcast.
Speaker 1:Thank you so much.
Speaker 3:Talk about your passion. Steve Jim's also a golfer, so we could talk about golf all you want. We should actually go out sometime this summer and play around with the boys. Yeah, it's funny.
Speaker 1:I found a group of 80-year-old men that want me to play with them, so I'm hoping that I can keep stride with these guys. They're all former detectives from Yonkers and they play on Saturday morning at 6 am. Oh wow, I'm hoping that Saturday morning at 6 am, 80-year-old guys I'm going to be able to keep up with a little bit, but I bet you that's not true. I used to play my friend, so where I used to work, everybody was Irish. I worked for this law firm. Everybody was Irish. I mean, like old school where we represented IRA guys, and so I started playing with this Long Island Gaelic golf club and you realize that our Italians are not meant to play golf because these Irish guys are like born and bred it, like flows in their blood. Yeah, and you have guys that you know play almost their age and they're like 80. I mean, they can't hit the ball far, but everything they hit is so dead on and it's just amazing that some people have it and people like me just don't.
Speaker 3:Let's get around together and we'll talk more about our passion cooking all sorts of things. But again, thanks, jim, this has been excellent.
Speaker 1:Anytime you want to come back, you just tell us and we'll be glad to do it.
Speaker 2:Pleasure is mine. It was a lot of fun. I love doing these things and I could talk for hours. If you want to start talking, pizza.
Speaker 1:Thank you so much. We appreciate it. We're probably going to split this up into two episodes. I think we're going to milk it for everything it's worth yeah, no worries please feel free to put it out there on your social media about our podcast.
Speaker 2:We would love to have them oh yeah, I will, for sure, yeah all right, so we'll send you a link.
Speaker 1:Awesome, all right, man.
Speaker 2:Thanks so much all right, a lot All right. Thanks, man, appreciate your expertise. All right, thanks, guys. Talk to you later. See you, bye.
Speaker 3:Wow, that was great Inside, right Inside. Look into a local guy starting to make pizza at home for his family, then to the neighbors, then to the neighborhood, all the way till Vegas to an international pizza competition. All the way till Vegas to an international pizza competition. And then it morphs into phone calls here and there from suppliers, from equipment manufacturers, and it just goes to show the power of social media and your passion. It's transferred. You know he's genuine, he has true passion for the craft, respect for the craft and just constantly working on his technique.
Speaker 1:Absolutely. It really was something. It's great to hear that somebody's passion, even with kids and even with a home of it, and I feel it because that's how I started in barbecue. I was out somewhere tonight and somebody made pulled pork and I tasted it. It was great. And three of the guys said listen, one night you got to talk Steve into cooking ribs for us and I know you had my ribs, but they weren't the high-end one. That was one where I was thinking about what Jim said and it's exactly what happened to me is that when I cooked it I did things different. That time I made the ribs for us and they didn't come out as good and I was so unhappy with it because you spent all this time and didn't get the truest quality of the product, truest quality of the product, and I pull out. I pull out my, my book that I write everything down in for five years now probably, and I say, oh, I didn't do this, I didn't do that. The passion comes through.
Speaker 3:It's delicious, but you're the one who, who knows the nuances to your system.
Speaker 1:Right that it was lacking here, lacking there, but at the end of the day People tell you how great it is. Yeah, and I'm like it sucks.
Speaker 3:At the end of the day, it's the joy of feeding friends and sharing your craft with others Absolutely.
Speaker 1:That's the bottom line.
Speaker 3:It's always appreciated, and I know that when I cook it's appreciated as well, and that's what keeps it going.
Speaker 1:I agree. I agree. Anything else new we need to talk about?
Speaker 3:I was laser focused on talking to Jim about his journey, and what a story, huh.
Speaker 1:What a story. Yeah, it just motivates me to work harder what we do ourselves.
Speaker 3:Right right.
Speaker 1:Because that motivation's always been there for me Ever since I started cooking barbecue, ever since I always wanted to be more involved in a podcast or something like that, and we've been doing it. It's got to be closing in on six months now, right. We started, I think, in October, maybe the end of September, and it's first week, second week of April.
Speaker 3:So, yeah, we break it down into 10-episode seasons. We're on our second season, episode eight. It's a really cool journey, man. It's really a lot of fun.
Speaker 1:And you know what? It forces us to be more aware and more out there. And one thing we became committed to, george and I talked to everyone out there is that to do more interviews like this, to bring things from outside so the listeners could learn more about the things that really impress us.
Speaker 3:Yeah.
Speaker 1:And the things, and we're not impressed by ourselves at all.
Speaker 3:So we have to find people that impress us, but we're also going to take this podcast on the road right, we're going to go to restaurants. We're even talking about just today. We're talking about going to check out the pastrami place that just opened in Ardsley, maybe sometime this week.
Speaker 1:And we'll have another episode talking about the Jewish miracle that is, pastrami sandwiches, and of course, the same thing happened when I made pastrami for George and we've talked about it that he was able to take it and turn it into something good with cabbage, but my pastrami is usually dead on and this one wasn't. I changed what I did, and I changed more than one thing. You went from outdoor to indoor.
Speaker 3:You seasoned it, you marinate it a little longer than usual and things change. But the beauty of cooking is it's all active, it's live, you adapt, and because it was so strong and so pungent, we just added some cabbage, some carrots and we made a beautiful pastrami stew.
Speaker 1:I have been able to work out. The smoker is now going to be moved to a place where it's going to be easier to use and there definitely is a fundraiser that I've been asked to cook for and I'm definitely going to do that and it's funny that came up tonight and also where it's going to be, there's a commercial kitchen so we can prep. I say because I know I'm going to drag George there and I have others there that are dying to cook with me or us and we can prep it. I don't have to carry it, I don't have to come from my apartment and do all those things. You're going to be able to do it right there, which reduces the stress, and when you reduce the stress of the cooking you focus more on the cooking.
Speaker 1:It's going to improve everything and people are going to come because it's a public place, somewhat public place. It's a private club, but people are going to come and sit with you when you're cooking, so you're going to be able to hopefully not get distracted, but it's going to relieve that by yourself. Of course they're going to want food too. But what do you think of the software? I love it. I can't believe I didn't have the. I thought the video was on and it isn't so. It's just I'm running.
Speaker 3:I'm running this through my iphone. Uh, I think the audio should to come out very nice and and crisp.
Speaker 1:So, uh, yeah, man, this is uh taking advantage of all the technology out there, so what it does and we talked about this last time is it'll upload, Like it keeps telling me don't worry about George's audio, because a perfect quality has been uploaded to his phone, and from the phone it'll get uploaded to the cloud and then it'll sync in and pick the best audio.
Speaker 1:I'm seeing now it's 99% uploaded. I have to tell you I am tempted to do a live stream. I don't know. Let's give some thoughts of that. Do we do it on Instagram? Do we do it on Facebook? Do we do it on YouTube?
Speaker 2:All these platforms, they're all primed.
Speaker 1:So I don't know if we do one ourselves first and then have somebody on just so we could do it, but I really believe that this would have been a great live stream and I think what we should do is we're going to separate this interview into two categories, two episodes, and then have other parts of our episode about other things we did, whether it was restaurants or whatever. Sure, call it there. Yeah, that's a wrap, all right. Thank you everybody for listening. We always appreciate how kind you are to us and take the time and listen to us the feedback's been great Thank you so much.
Speaker 1:Feedback's been great. People stop me where I'm at somewhere Obviously I know them and say when's the next podcast coming out? And it always just blows my mind.
Speaker 3:To all our followers thank you.
Speaker 1:Thank you to everybody. Subscribe, Send us information you'd like us to do. We'd love to have it All right From me. Have a nice night, george, absolutely.
Speaker 3:Have a nice night everyone and stay tuned.
Speaker 1:More to come. All right, george and Steve, thanks.
