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Tune in for this wild west cooking challenge as I step into the kitchen with Alton Brown on Food Network's Cutthroat Kitchen. In this episode recap, Shan and I break down the most extreme cooking competition I've ever survived: cooking with a live horse in the kitchen, prepping ingredients in a bouncing wagon, and battling it out in an all-out horseshoe competition. If you love behind-the-scenes Food Network stories, competition cooking chaos, and Cutthroat Kitchen recaps, this episode is for you.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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0:00
Before this this round even starts, here
0:02
comes the sabotage. And this one is
0:04
bizarre. This huge covered wagon looking
0:09
thing rolls into set.
0:11
>> Yep. Jumping up and down, moving one way
0:14
back and forth, and I'm thinking, no
0:16
way. I have been in a lot of runaway
0:18
wagons in my life, and no way do I want
0:20
to sit up there or stand up there and
0:21
try to cook while all this bouncing's
0:23
going on.
0:28
Howdy. My name is Kent Rollins. I've
0:31
been a cowboy [music] and a chuck wagon
0:33
cook for over 30 years cooking for
0:35
ranches all across America. You might
0:37
have seen me on the Food Network or
0:39
alongside my beautiful wife Shannon on
0:41
our YouTube show where we share cowboy
0:43
cooking from the trail. But now we're
0:45
going to take you behind the [music]
0:46
scenes to real campfire conversations.
0:49
Join us as we share humor, cowboy
0:51
wisdom, and stories full of history,
0:53
[music] heart, faith, and of course, a
0:56
little fire. So, grab you a cup of
0:58
coffee, pull up a chair, and welcome to
1:00
the podcast.
1:02
[music]
1:06
>> Kent, if you don't mind, you're going to
1:09
take us back to the cooking competition
1:12
world.
1:13
>> Yeah,
1:13
>> we have done a few of these. Um, so to
1:17
catch people up, you have already beat
1:19
Bobby Fle with a chicken fried steak.
1:20
>> Yeah.
1:21
>> You have been on Chopped Axe Chili three
1:24
different episodes.
1:25
>> Yes, ma'am. And now you're about to cook
1:29
probably in the most bizarre situation
1:33
I think ever. Is that correct?
1:35
>> It was one of the top. Yes, it was.
1:37
>> And you've cooked in some crazy stuff.
1:39
Like the chuck wagon out in the range,
1:42
>> critters in camp, all the good stuff. So
1:45
that's saying something. This is like
1:46
one of your most bizarre cooking
1:48
experiences.
1:48
>> I mean, it was uh was very unknown
1:52
factors, you know. So, what we're
1:54
talking about, folks, is Kent's Time
1:57
Cooking on Cutthroat Kitchen. If you all
2:00
are not familiar with that, that was a
2:02
show on the Food Network. And this
2:04
particular episode is called
2:07
The Good, The Hash, and the Ugly.
2:10
>> Yes.
2:11
>> Um, and if you guys want to look back, I
2:14
actually found it on Amazon Prime or
2:16
Disney Plus. And this was season 14,
2:19
episode 5. Cutthroat Kitchen is not on
2:23
air anymore. Is that correct? But the
2:24
host is Alton Brown. So, Kent, if if
2:28
people haven't seen this, give us just
2:30
the rundown of what what this show is
2:32
about.
2:33
>> Four contestants, three 30 minute
2:35
rounds, and you think, well, that's not
2:38
bad, you know. But the thing that is the
2:41
kick in the butt is the sabotage
2:46
every round. There could be one, there
2:48
could be two, there could be three. You
2:49
never know what they're going to come up
2:52
with.
2:52
>> So in like in in Chopped, the basket was
2:55
really,
2:57
>> but in Cutthroat Kitchen, it is wild.
3:00
>> It is crazy weird.
3:02
>> It through throughout each episode,
3:04
there are multiple sabotages that are
3:06
thrown at you all. So it's not it's
3:08
about cooking and making good food, but
3:10
it's also about like how you can do all
3:13
that while craziness is happening around
3:15
you. Right. Lead us in. How did this
3:19
start? Do you remember like how who
3:22
called you or
3:23
>> That was a casting director for them. Uh
3:27
the producer, Elizabeth Stokes. She had
3:30
reached out to and uh they said, "Hey,
3:33
you know, we might have this deal. We're
3:35
going to do an episode of Cutthroat
3:38
Kitchen, but it's about cowboys, you
3:40
know." And I I'd never seen Cutthroat
3:42
Kitchen. Didn't even know what it was
3:44
about. And she said, "We I think we
3:46
would like to have you on there." And
3:47
I'm thinking they want me to judge you.
3:50
That was my first thing. And I'm
3:51
thinking, "Yeah, buddy." They said, "No,
3:53
as a contestant."
3:56
>> Yeah. So, I watched it, you know, and
3:58
I'm thinking, "This is the craziest
4:00
stuff I ever seen in my life. Mother
4:02
Nature don't even throw this stuff at
4:03
you, you know." But it wasn't so much. I
4:07
mean, sure, you needed to cook a good
4:08
meal. Yeah.
4:09
>> Three different rounds. But the thing
4:11
about it is
4:13
every round you start out with $25,000.
4:17
>> Okay. Yes.
4:18
>> And it's you bid on, okay, so you're
4:21
going to cook with one arm tied behind
4:23
your back or a blindfold over one eye or
4:25
something, you know, how much you want
4:26
to give for it to give this to somebody
4:28
else, you know. And then the other thing
4:30
that really bothered me was you had 60
4:33
seconds to grocery shop and you the
4:37
pantry has got sliding glass doors. Mhm.
4:40
>> And at 60 seconds they close. You either
4:44
got your groceries or you don't got them
4:45
all or you're locked in there.
4:47
>> So this is very different. Like you
4:48
can't from other competitions. You could
4:50
use as much of the kitchen as you as you
4:52
needed. This one you got to grab the
4:54
stuff and then that's it.
4:55
>> You you had a little shopping basket.
4:57
You better get what's in there cuz you
4:58
ain't getting back in there.
4:59
>> And this is the cowboy episode.
5:02
>> Yes.
5:02
>> Which is of course why you're cast. But
5:05
let's talk about the other contestants.
5:07
Yes. Because
5:09
>> we're gonna use the term cowboys, cowg
5:12
girls very loosely in this. So, we have
5:15
Sierra
5:16
>> and she's a cowgirl. She claims just
5:18
because she has whiskey and bacon in the
5:20
morning for breakfast. [laughter]
5:23
>> Um, wait, was she from like, do you
5:25
remember? Montana, Wyoming.
5:27
>> Montana, Wyoming, somewhere up there.
5:29
>> Robbie, he claimed he was the Mexican
5:31
cowboy cowboy and also an army vet.
5:33
>> Yep. Jason. He was a personal chef from
5:36
Dallas. And I thought it was
5:37
interesting. Then they've got you and
5:39
they had your tagline as caterer. Yeah.
5:42
Which I think was interesting. So you've
5:44
got a cowboy episode. Wouldn't you your
5:46
title like Chuck Wagon cook?
5:47
>> Well, that's what I thought, but it
5:48
didn't get there.
5:49
>> Probably nobody even knew what that was.
5:51
So when we were saying like cowboys were
5:53
cast, it wasn't really cowboys were
5:55
cast. I think you were the only cowboy
5:58
>> authentically. I remember we got a lunch
6:00
break and I was standing out there in
6:02
the line and there was some sound people
6:04
behind me, you know, and uh one of them
6:07
I just heard him behind me and he said,
6:09
"You you see that guy's boots?" He said,
6:12
"Uh,
6:13
>> they covered in cow poop."
6:15
>> I think he's might be real, you know.
6:18
And I said, "They made a lot of steps in
6:20
a lot of things."
6:21
>> There were some interesting hats worn.
6:22
>> Yes.
6:23
>> So really the cowboy thing was just the
6:25
theme of the episode, but but fun. Um,
6:28
and so you start off, you're gonna make,
6:29
everybody has to make a breakfast hash.
6:31
>> Yep.
6:31
>> True cowboy style.
6:33
>> You had mentioned the stress of
6:35
shopping.
6:36
>> Yeah.
6:37
>> Everybody's running in, grabbing their
6:39
stuff. Okay. So, walk us through. You're
6:42
you're setting up. You're you're
6:44
starting Everybody's starting hash
6:46
cooking at their stations.
6:49
And this is when the first sabotage
6:52
comes in. Explain to us what that looks
6:54
like. you know, you you're you're
6:56
thinking, "Hey, you're going to get
6:57
through this round. Nothing going to
6:58
happen." Then all of a sudden says,
6:59
"Hey, I got a little something I'd like
7:02
to tell y'all." They he say he's got
7:04
this sabotage, you know,
7:05
>> Elton Brown.
7:06
>> Yes. And it's two for two people, you
7:11
know. One of them is this saddle that's
7:14
got like suspenders on it. You're going
7:16
to straddle it and wear it. And then the
7:19
other one is this. It's a pair of shaps
7:22
or leggings, but they've got these 1x4
7:26
slats in them that are they just come
7:28
straight out to where you're you have to
7:30
stand like in a triangle all the time.
7:33
>> Stiff.
7:34
>> It's like an super insanely starched
7:37
pair of britches that this person has to
7:39
wear. So, where you're you're really
7:41
spreaded the whole time, like walking
7:42
around.
7:44
>> And so, they bid and I think Sierra got
7:48
it,
7:48
>> right? Yeah. And so she gave it to Jason
7:52
had to wear the saddle and Robbie had to
7:55
wear the pants. You get away free.
7:58
>> I'm got I got through there.
7:59
>> So everybody's cooking along and then
8:01
the next sabotage comes.
8:02
>> Yeah. And I who who dreams up of this
8:05
stuff? I don't know. This the the person
8:08
that's like paid to create these crazy
8:11
challenges is pretty impressive
8:13
>> because there's this little like
8:15
elevator door small behind Alton up
8:18
there and they say chefs. Oh, got
8:19
another little sabotage for you. This
8:21
little door opens up and there's a glass
8:23
of beer just sitting in there. You know,
8:26
>> everybody's thinking, "All right,
8:27
>> beer for breakfast. Here we go." He's
8:30
And then they roll out this long old
8:33
antique bar like you'd find in a saloon.
8:36
One contestant is going to have to
8:40
make their hash as we slide glasses of
8:44
beer down the bar. And all your
8:47
ingredients will be in the beer. Like if
8:50
you was using eggs, they're cracked and
8:52
in the beer. Potatoes are in the beer.
8:54
Whatever you got, it's in the beer.
8:55
>> And unfortunately, Sierra gets assigned
8:59
this one.
8:59
>> Yeah. Robbie and and uh Jason, they sort
9:02
of thought, you know, she give us these
9:04
two. This is revenge. And I've been to
9:08
enough horse sales, I just want to run
9:09
it up a little, you know, cuz if you run
9:11
out of money,
9:13
>> your strategy is to run up the bid.
9:16
>> Yes.
9:17
>> For each item, but not necessarily.
9:19
>> I don't want it. Uhoh.
9:20
>> Here's what's interesting. So, now we're
9:22
in this first round of cooking.
9:24
Everybody has a sabotage that they're
9:26
trying to cook through except you.
9:28
>> I don't have none. Why did that happen?
9:31
>> Well, I don't know why Sierra give them
9:33
two right off the bat, you know, which I
9:35
was proud they got it. Uh, and then I
9:39
knew when they when Jason won that one,
9:42
I knew he was going to give it to
9:43
because he was out for revenge. So, we
9:46
we just get to start cooking hash.
9:48
>> But you're probably the most experienced
9:53
cook there, especially in the
9:54
competition world. They didn't. They
9:56
Nobody knew your background apparently.
9:59
>> No,
10:00
>> because otherwise I think they would
10:01
have been sabotaging you, which I think
10:03
they're going to learn coming up. Um,
10:07
what's most interesting about this
10:09
specific cooking competition, if you
10:11
guys haven't watched it, yes, there's
10:14
cooking, but if you've picked up on
10:17
this, strategy is actually the most
10:20
important thing about winning Cutthroat
10:23
Kitchen. So given that where you're kind
10:26
of coming from a world where it's all
10:27
about the food and presentation, how do
10:30
you change your strategy now?
10:32
>> Well, it goes back to that horse whoale
10:34
mentality, you know, like I've always
10:37
been to a lot of auctions and if I
10:39
wanted something, I'm going to stay in
10:40
the bid till I get it. But if I'm
10:43
thinking, hey, them two guys are bidding
10:45
against each other, you know, I'm going
10:47
to run it up and see which one of them
10:48
going to pay the most. cuz 25,000 if you
10:52
can get to where your money's spent down
10:53
and you have nothing if you make it to
10:55
the last round you going to get every
10:57
sabotage they got cuz you ain't got no
10:59
money to spend.
11:00
>> What's the vibe in the kitchen like? And
11:02
how's it different than your other?
11:04
>> H it was uh I mean there's stress of
11:07
what's going on but not nothing like
11:09
chopped or anything like that because
11:12
everybody's thinking I got to cook this
11:16
but how can I cook it wearing this
11:18
saddle or wearing these stiff leggings
11:21
or
11:22
>> you almost can't be serious.
11:24
>> No, I mean it's having a good time.
11:26
>> It felt like watching it. It's a lot
11:28
more comedic, a lot more lighthearted.
11:32
Did you enjoy that more than chopped or
11:36
butterfl Yeah. Yeah. I mean, it was
11:38
chopped was stressful because I really
11:39
didn't know what I was working with, you
11:41
know, when they when we get to cook
11:42
hash. I mean, hash is something I made
11:44
for a long time, you know. Uh thing I
11:48
admired. And he he calls these two guys
11:50
that are always helping with these
11:52
sabotages, Bobs. Why? I don't know.
11:56
They'll say, "Okay, Bobs, bring it out."
11:58
You know,
11:58
>> so these like these crew members come
12:00
out
12:00
>> and they're dressed up little cowboy
12:02
hats
12:02
>> and they demonstrate what the sabotage
12:04
is going to be, right?
12:06
>> And I laughed at them guys, but they
12:08
everybody in there I mean, you're busy
12:11
and and things are going on, but it's
12:14
not I don't think it's one of these
12:16
deals to where you're you're just
12:18
stressed out. Yeah. You know, it's was a
12:20
little more laidback to me. And after we
12:22
got going in the first round, I'm
12:23
thinking
12:24
>> this is just going to be a good time.
12:26
This is a fun deal.
12:27
>> That's that's a good change.
12:29
>> Oh, yeah. The experienced before. Um, so
12:32
you decide you're going to make a
12:33
Terreso hash.
12:34
>> Yeah.
12:34
>> Which it looks like great on the plate.
12:36
Like you're you're doing your thing.
12:38
>> And then here we go. Third sabotage. So
12:41
now we have to assume like they have to
12:44
go up against you to give you something.
12:46
>> But I'm going to make them bid for it. I
12:48
mean, they said, "Come on out. We got a
12:51
horse, you know, and it's just it's
12:54
probably one of the worst looking horse
12:56
costumes I've seen in my life." You
12:58
know,
12:58
>> two guys are in this horse outfit,
12:59
>> but two bobs are in there, you know.
13:03
They start the bidding and I'm think I
13:05
can You ain't It ain't one of these
13:07
deals that's going to be bad, but I'm
13:09
going I'm going to run it up. I'm going
13:10
to make them spend some more of that
13:12
money if I'm going to get it.
13:13
>> Okay. Now, this horse comes out. Two
13:15
guys in a horse outfit. You can imagine
13:18
how lovely this looks.
13:20
>> The idea is that whoever gets this one,
13:23
they have to just carry this. You have
13:26
to leave this horse around all over the
13:28
kitchen as you're cooking.
13:29
>> Yeah. They got little hitching rails you
13:30
tie it up to, you know, and it has to go
13:32
with you every time you go somewhere and
13:34
you tie it up, which I didn't know at
13:37
the time, you know, but somebody comes
13:39
by and unties it every once in a while.
13:41
Oh,
13:42
>> that's why it's just
13:43
>> and so then the horse will just be
13:45
wandering around, you know,
13:46
>> and so then you have to stop what you're
13:48
doing.
13:48
>> Go get the horse out and say, "You got
13:50
to have your horse, you know." So I get
13:54
the horse after the bidding process. I
13:56
did make them spend some more money.
13:57
>> So you you just roll it up. You know,
13:59
you're not going to bid it. No.
14:00
>> But you just want them to waste their
14:02
money.
14:02
>> Yeah. And
14:03
>> like I said, it's all strategy.
14:04
>> Yes, it is. And I'd be trying to cook
14:07
the hash and the horse bee because I'd
14:09
be trying to hang on with it in one hand
14:11
trying to cook the other thing. Just tie
14:12
it to one of these hitching post because
14:14
they had them set up in there. There
14:15
were hitching rails. So I'd tie it up
14:17
pretty good knot and I'd be over there
14:19
cooking and I'd hear Alton. Uh
14:23
Kent, your horses loose within you.
14:26
>> Are these guys just wandering?
14:28
>> They wander around everywhere get in the
14:30
way. You know, I know this in Robbiey's
14:32
way a lot, you know, when he was trying
14:33
to cook, but
14:36
every time you get really where you
14:37
where it was a sort of a a clutch
14:40
moment, like fixing to fry that egg.
14:43
>> Oh, yeah.
14:43
>> And you want that egg over easy, you
14:46
know, and I hear Allison said, "Oh,
14:49
Kent, your horse is loose again." Well,
14:51
I know I had it tied real good. Then I
14:53
figured out people are untying this
14:56
horse. you know, some of the crew
14:58
>> of course
14:59
>> and he just wanders off. So, it's
15:01
getting down to where time is pretty
15:04
close, you know, and he gets loose
15:06
again. Allison said, "Kent, you got to
15:08
keep that horse tied up." So, I'm
15:10
thinking now if I was somewhere out in
15:13
the mountains guiding hunters or I was
15:14
in pasture and I needed to get off my
15:16
horse and I didn't want him running off,
15:18
what would I do to him? I'd hobble him.
15:22
I don't think these people even had a
15:23
clue what was going on. So,
15:25
>> wait. For those who don't know, what is
15:27
hobbling a horse?
15:28
>> Well, you got the two front feet, you
15:30
know, of a horse,
15:31
>> okay?
15:31
>> And you put a loop around one of them.
15:33
Then you twist it to where it's not
15:35
tight going to like cut off circulation
15:38
and keep twisting it and then tie it
15:39
around the other one. This way, the legs
15:42
can't spray apart. Only way you can a
15:44
horse learns they can hop, you know, but
15:46
they ain't going to run off. They're
15:48
easy.
15:48
>> And I doubt the bobs know what hobbling
15:50
is or how to get out of it.
15:52
>> Right. I told him, I said, "This is what
15:54
we do to a horse in Oklahoma."
15:55
>> Did everybody lose their mind on set?
15:58
>> And Alton looked at me. He said, "You're
16:00
pushing our bobs a little hard here."
16:02
And I said, "Horse won't stand still.
16:04
You hobble him." And I hobbled him right
16:06
there in the middle. He never moved
16:08
again.
16:08
>> Great strategy.
16:09
>> Yes.
16:10
>> Oh, that's that's so funny. Okay. So,
16:12
then you all finish your your um hashes
16:17
>> and then the celebrity judge comes out
16:19
and it is music country music star Clay
16:24
Walker.
16:24
>> Yeah.
16:25
>> Um and again, this is interesting
16:27
because
16:28
it's not so food focused. They're just
16:31
bringing in like regular people to judge
16:34
the food, which I think is really
16:35
interesting because where you've gotten
16:38
super critical like food scientists and
16:40
chefs judging you before, now it's just
16:43
like more regular people and like what
16:45
tastes good to them? What does normal
16:47
food taste like? So, I like that kind of
16:50
approach about Cutthroat Kitchen.
16:52
>> Um, Clay loved your hash.
16:54
>> Yeah, he said it was it was fine dining
16:56
and it it was easy to put together, you
16:58
know, with the chorizo and the pablanos,
17:01
the potatoes, uh, little splash of hot
17:04
sauce, then you get them eggs right up
17:05
there on top.
17:06
>> You used your uh adobo or chipotle
17:09
chilis and adobo sauce, which is your
17:12
number one ingredient secret ingredient,
17:15
>> guys. If you ever need to up a dish or
17:19
if you're in like a competition,
17:21
especially like with chili, that's our
17:23
secret ingredient. So, write that down.
17:26
>> Unfortunately, Sierra, who had to pull
17:28
all of the ingredients out of the beer,
17:31
>> that was probably one of the worst ones
17:32
I've ever seen.
17:33
>> That's a rough challenge.
17:33
>> Oh, yeah.
17:34
>> So, she got cut.
17:35
>> Yeah.
17:35
>> Bye, Sierra. Um, okay. Take us to to
17:39
round two now. And this is great. I love
17:40
cutthroat because it moves fast. Um,
17:44
cowboy steak round.
17:45
>> Oh, yes. I'm ready for some of this.
17:47
>> I mean, how easy. And then you get to
17:49
choose whatever side you want to put,
17:51
right?
17:52
>> You really wanted two sides to go with
17:54
it. So, when I'm standing out there and
17:56
they're telling us all this, I'm
17:59
thinking, what what two sides do I want
18:01
to make that you'd see at a steakhouse,
18:04
you know,
18:04
>> and you're just keeping it simple?
18:05
>> Yeah. And uh so I knew exactly what I
18:08
was after when I went in there for my 60
18:10
seconds. And that is a really good
18:12
ribeye steak, pretty thick, bone in, you
18:15
know, uh baked beans. I do love me some
18:19
baked beans and I have cooked many of
18:20
them.
18:21
>> Was there plenty of groceries and meat
18:24
in the kitchen? You guys like fighting
18:25
for it?
18:26
>> No, it wasn't one of them deals to where
18:28
like, hey, I'm going to take the last
18:29
steak. You know, there was that pantry
18:31
was fully stocked. It's just in the 60
18:34
seconds go by so fast. Yeah. You know,
18:36
so you you're thinking in your mind as
18:38
you're going through these glass doors,
18:40
steak, two kinds of beans, I got to have
18:43
like a salad, but no, I'm going to grill
18:44
Roma. So then I need some of this and I
18:47
need some honey and I need this. And
18:49
>> in any of the rounds, did you miss an
18:52
ingredient?
18:53
>> When when they say steak, I'm thinking,
18:57
what would you order at steakhouse
18:59
>> with eye appeal? Right.
19:00
>> Yeah. Beans and salad. Oh yeah, you
19:02
know,
19:03
>> I didn't have time to make no bread or
19:04
I'd have made bread.
19:05
>> So, you did your baked beans and a
19:06
grilled roma. A nice touch. A nice green
19:09
touch, Ken that you don't you don't
19:11
normally do. You must have learned
19:13
something.
19:14
>> Well, I'll tell you this. Alton Brown is
19:17
is a great person, but he is a food
19:20
scientist. I would hear him during this
19:22
first round saying, you know, I might
19:24
have done this or I might have done
19:25
this. you know, he's he's got his little
19:28
comments, but don't doubt that man about
19:30
food and what he knows and what can
19:32
change it and what can fix it. That
19:33
man's sharp.
19:35
>> Um, before this this round even starts,
19:37
here comes the sabotage. And this one is
19:40
bizarre. This huge covered wagon looking
19:44
thing rolls into set.
19:46
>> Yep. And it's uh got pretty wide seat up
19:51
there at front. You know where you're
19:52
going to stand. It's got this big shelf
19:54
on it. I'm thinking, well, that ain't
19:56
too bad. You just sit up there in the
19:58
wagon and cook. But they said, now this
20:02
wagon is pretty tough. It went across
20:05
the Oregon Trail, but the Oregon Trail
20:08
was rough, too. So, we think the wagon
20:09
might have looked like this was jumping
20:11
up and down, moving one way, back and
20:13
forth. And I'm thinking, no way. I have
20:16
been in a lot of runaway wagons in my
20:18
life, and no way do I want to sit up
20:19
there or stand up there and try to cook
20:21
while all this bouncing's going on. So
20:24
then your strategy is like you need to
20:26
win this one.
20:27
>> I'm going to make sure I don't get it
20:28
>> because it's a two-seater.
20:30
>> Yeah. So
20:31
>> two people
20:31
>> the there's three of you left.
20:34
>> So okay, so you bid it up and you want
20:37
to win it. And so you you go 8,500 m and
20:40
you win it.
20:41
>> Yeah. I mean that wagon cost me more
20:42
than that Studel Baker that I own. You
20:44
know, Studebaker was 6,500 and that
20:46
wagon cost me 8,500.
20:48
>> That's crazy.
20:48
>> Yeah. And
20:49
>> was was the bid worth it?
20:51
>> Oh yes. Yes. Cuz as I'm cooking along,
20:54
I'm looking up there. It's a wonder they
20:57
don't chop a finger off, you know, or
20:59
because they be trying to mix something
21:00
and it do and everything's falling the
21:02
floor.
21:03
>> So, it's interesting. So, they're
21:04
they're sitting up in this wagon, but
21:06
then they have to turn to the side where
21:08
they have their like cooking station set
21:10
up. And really, yeah, it's like a
21:12
propane. It's like a little hot plate.
21:14
>> So, I feel bad. These guys are having to
21:16
like sear these huge ribeye steaks on
21:20
this little bitty hot plate. And then
21:22
also chopping I remember what you said
21:24
like Jason was chopping I think an onion
21:26
at one point. It looked like a finger
21:29
was going to go.
21:29
>> Yeah. And it was and I I'd ask him I'd
21:32
say how's it going up there? And that's
21:35
it's rough, you know, and stuff would be
21:38
splashing out of way if they were trying
21:39
to bull something, you know, trying to
21:41
cut something falling in the floor. I'd
21:42
see it fall plum out of the wagon, you
21:44
know, and I'm thinking, "Good job,
21:46
cowboy. You give them the bad deal
21:47
here." Well, and I loved it was because
21:49
like Alton would sometimes be like,
21:50
"Well, that's not how I would have done
21:51
it." I'm like, "Well, you're not in an
21:53
1800's wagon cooking off of it."
21:56
>> Yeah. And it wasn't going to be the
21:58
easiest thing in the world, but it's
22:00
another time I didn't have a sabotage. I
22:03
thought
22:04
>> Well, so you Okay, so you're cooking
22:05
along. Tell me how how is your steak
22:07
going?
22:08
>> It is good. I You know, I combined two
22:10
kinds of beans. put some little maple
22:13
syrup, some honey, uh some more of them
22:15
chipotle peppers and adobo sauce because
22:17
I wanted to have a little heat. Some red
22:19
pepper flakes, but uh the steak I
22:23
seasoned and then you don't have a real
22:26
grill in there. It's like a grill plate
22:28
on a stove. Yeah. You know,
22:30
>> so this steak is pretty thick. Inch and
22:32
a quarter probably. So I season it
22:35
really well, strap it in some tinfoil,
22:38
put it over, going to steam it, you And
22:40
Alton said, you know, I would have I
22:41
would have done this probably the other
22:43
way around to where I cook my steak and
22:45
then wrap it in the tin foil and let it
22:47
set. And I just looked at him and I
22:49
said, "Well, I've been backwards all my
22:50
life, but this the best way to do it."
22:51
You know,
22:52
>> I don't think Alton knew how to take it.
22:54
>> And the and the Roma was going to be
22:56
easy. You know, I was just going to
22:57
grill it, get me a little char, make a
22:59
little dressing that went on it, and
23:02
beans was done. And that's the thing too
23:04
is because there are so many other
23:06
elements going on than cooking. You have
23:08
to keep your food simple.
23:10
>> Yeah.
23:10
>> You don't want to get too involved and
23:13
>> because you still just got you got 30
23:14
minutes.
23:15
>> Yeah.
23:16
>> You know, but a lot can go on in 30
23:18
minutes and we know that something else
23:20
is coming. I mean, you you you ain't
23:22
going to get through a round and think,
23:23
"Oh, there was just one sabotage."
23:25
>> Oh, yeah. No, there are multiple
23:27
sabotages per round. So the next one to
23:30
bid comes up and it is a mannequin
23:36
cowboy.
23:36
>> Yeah.
23:37
>> Who's wearing and he's stiff and he's
23:39
wearing a set of spurs.
23:41
So you have to hold this mannequin and
23:44
any of your prep work or cutting you
23:47
have to cut with his spurs.
23:49
>> And you can't take the spurs off.
23:51
>> No. And guess who gets that one? Well, I
23:54
knew it was coming because uh them two
23:56
guys up there in the wagon were going to
23:58
make sure I got something out of this,
24:00
you know. But I get to looking around. I
24:02
don't have to cut this steak with a
24:04
knife,
24:06
you know. I ain't cutting no beans. All
24:08
I got to do is try to cut this Roma and
24:13
try to cut through some onion and try to
24:16
cut through some jalapeno.
24:18
>> So, of course,
24:19
>> pretty easy. So, of course, did you did
24:22
you bid on this one again and try
24:24
>> just a little
24:24
>> to raise it up?
24:25
>> Yeah.
24:26
>> And so, of course, the guys in the wagon
24:28
who are flailing all around, they're
24:30
giving it to you.
24:30
>> Yeah.
24:31
>> And so, really, it's not a big deal.
24:34
>> No, not not as bad as it, you know, if
24:36
like if you had had a lot of stuff he
24:38
was trying to slice bacon and meat and
24:40
everything else, it would have been
24:42
pretty tough. But
24:43
>> is as as all this is going on, is there
24:46
anything behind the scenes that we don't
24:48
see as a viewer that that you'd kind
24:52
find kind of shocking?
24:54
>> Uh, or is everything laid out pretty
24:56
much like you see on camera?
24:57
>> It's pretty well laid out. I mean, the
24:59
only only thing that people didn't see
25:01
was back in the first round when people
25:03
was turning the horse loose all the
25:04
time.
25:04
>> Oh, yeah. So, everybody's I mean, you
25:07
can even see like over there from the
25:08
production crew, they're having to do
25:10
the little to keep from laughing at them
25:12
guys in the wagon, you know. Uh
25:15
>> I don't understand. Like, so you
25:16
mentioned these Bobs who show you all
25:19
the sabotages and they act it out and
25:21
they're acting all goofy. They are
25:23
pretty straightfaced and I don't know
25:25
how they do it.
25:26
>> They keep it together and they good
25:28
people. I got to visit with them. They
25:29
are good as gold. But I have to carry
25:32
this stiffy with me or stand him up or
25:35
do something to where he's at my station
25:37
at all times. And if I cut something, it
25:40
has to be with the roll of them spurs.
25:42
But you can't take spurs off. So you got
25:44
to sort of hold him up. His legs don't
25:46
bend, you know. So you just He's like a
25:48
dead guy. I told Alex Brown, I said, I
25:50
think this guy used to work at funeral
25:51
home. You know, you stab him, we'll slab
25:54
him. He was there. But the Roma, it was
25:58
like a saw in a way when you're you just
26:01
sort of roll that spur back and forth
26:03
across it with that r to where and it
26:05
wasn't sharp. Of course, you know, uh
26:08
but finally get it cut in half. And what
26:09
I wanted was try to keep the cord on
26:11
there so the Roma don't fall apart.
26:13
>> Are you at all concerned about the boys
26:14
in the wagon?
26:16
>> I'm just hoping they don't lose a
26:17
finger. Yeah.
26:18
>> You know, or uh maybe fall out of the
26:20
wagon.
26:21
>> Can you imagine the safety guy on this
26:23
set? [laughter] like he's got to have
26:25
the most stressful job ever.
26:26
>> Yeah, they probably got 14 medics on
26:28
staff, you know. So,
26:30
>> and surprisingly,
26:33
you have not cut yourself,
26:34
>> you know. It happens a lot in
26:35
competitions to me.
26:36
>> It happens a lot in the kitchen at home
26:39
and especially like if we're shooting a
26:40
YouTube video. I'm like, please don't
26:42
cut yourself.
26:44
It's tough. Um, okay. So, then you guys
26:48
finish up your stakes. Are you looking
26:50
at anybody else's steak? Click. Are you
26:52
feeling confident in this round?
26:53
>> Well,
26:55
I know them guys up there on them little
26:56
propane hot plates are going to have a
26:59
hard time getting a good sear on that
27:01
steak.
27:02
>> They can probably get really good
27:03
flavor, but you know, you want that good
27:05
sear on the outside that crust. I
27:07
remember Robbie was doing a a deal where
27:10
he was sautéing with a lot of butter and
27:12
stuff, but he had a lot of herbs, too,
27:14
that he had boiled in some water to try
27:15
to get that flavor. So, I knew he was
27:17
going to bring a lot of flavor, but the
27:20
sear is what was getting to me a little.
27:22
I didn't know how they were going to get
27:23
that done because I left mine on that
27:25
hot plate on that stove, that grill
27:27
plate for quite some time just to try to
27:29
get a good sear on it.
27:31
>> Um, so out comes Clay Walker again.
27:35
>> Y
27:36
>> and he tries your steak. Loves it. Loves
27:40
the flavor. I think love the beans. And
27:43
he said he's not a a fan. That's when I
27:45
thought really he something was wrong
27:47
here. He said, "You know, I'm not a fan
27:48
of baked beans."
27:49
>> Like, "You're from Texas, buddy."
27:50
>> And he looked at me, he said, "But I
27:52
think you've changed my mind."
27:53
>> Yeah.
27:54
>> You know, so and he liked the Roma, so
27:58
>> I thought you had a really balanced
28:00
plate.
28:01
>> Well, you know, I've learned a lot from
28:02
you through the years and about what you
28:05
can put on your plate. It ain't just
28:06
meat and beans,
28:08
>> right?
28:08
>> Put a little green for color in there.
28:10
>> You do a little sauce action.
28:12
>> Yes, I had some sauce.
28:13
>> Yeah. like I was impressed. Um, and so
28:16
as he's going down the line, you feeling
28:18
confident?
28:18
>> Well, I feel pretty good. There's three
28:21
people here. One's going home. I'm just
28:23
hoping that I'm one of the two that's
28:24
staying there.
28:26
>> And unfortunately, he cuts Chef Jason.
28:31
>> Yep.
28:31
>> Um, I think, well, I don't remember what
28:34
what the reasoning was, but
28:36
>> his steak was a little undercooked.
28:38
>> Okay. And uh he had a lot of stuff he
28:42
was using for sides like he was
28:44
caramelizing some onions. He didn't have
28:46
many of them left remember cuz the wagon
28:47
bounced them out.
28:48
>> Oh so his his proportions weren't Yeah.
28:51
>> correct. Okay. So now you are going into
28:55
the final dessert round.
28:57
>> Oh my gosh.
28:58
>> Um so are you how are you feeling at
29:02
this point?
29:03
>> Pretty good. I mean I like dessert, you
29:06
know. Um, and I'm lacking simplicity. I
29:09
hope it's they say something easy. You
29:11
know,
29:11
>> I I want to ask like do you feel like
29:14
you're in your groove with how this
29:16
episode works? But I kind of feel like
29:18
you were almost in your groove from the
29:20
beginning.
29:20
>> Well, it was it was better, you know, uh
29:23
because they were actually saying, "Hey,
29:26
you're going to cook hash. I know how to
29:28
cook hash. You're going to cook a steak.
29:30
I know how to cook a steak." Dessert. I
29:32
figured this is where it was going to
29:33
get c goofy. I really did. Well, and you
29:36
know how to worst trade. You know how to
29:38
run a deal.
29:39
>> And at the time, I mean, you get $25,000
29:42
>> at the beginning.
29:43
>> At the beginning, and I doing the math
29:46
in my head from the horse sales I've
29:48
been up think, I got like $16,500
29:50
left.
29:51
>> Yeah.
29:52
>> It'd be nice to win this to take it home
29:54
cuz me and you could sure use the money.
29:56
>> You almost get to the situation like, do
29:58
you want the money or do you want
30:00
>> to to win? And there's a really hard
30:02
balance there. As you had mentioned, you
30:05
It's the last two, you and Robbie.
30:07
>> Yep.
30:07
>> And Robbie's a good chef.
30:09
>> Oh, he can cook. He can cook.
30:11
>> And you've got 16,500.
30:14
So, you're looking good. And the
30:15
cornbread or the dessert round is a
30:18
cornbread dessert.
30:20
>> Who makes dessert out of cornbread?
30:22
>> Well, I mean, it's not that wild.
30:23
>> I know, but you know, it's not one of
30:24
them just going to restaurant. Oh, I'll
30:26
have the cornbread dessert.
30:27
>> No, no, no. But you sound I mean, what
30:29
you make sounds great. It's a cornbread
30:30
strawberry shortcake with like this
30:33
whipped cream sauce and apricots. And
30:36
I'm thinking
30:37
>> and a little strawberry preserves.
30:38
>> Strawberry. I mean like Okay, this is
30:41
I've been bringing it.
30:41
>> This is pretty good.
30:43
>> So, what's the first sabotage? Cuz
30:45
that's what really matters.
30:46
>> Well, we was just fixing to get started
30:48
and I got everything I need. And Alton
30:51
says, "Oh, hang on a minute. chefs.
30:56
I think that one of you, you know,
30:58
during the Old West, there was a lot of
31:00
people that went back and forth through
31:02
the saloon doors. So, I think one of
31:04
y'all really needs to prepare your
31:07
dessert meal standing on this little
31:09
steel with a tray that's hooked on
31:14
beside the swinging doors on the other
31:16
side. So, you're making everything as
31:19
the doors swing back and forth. So,
31:21
you're prepping your stuff on swinging
31:24
saloon doors?
31:25
>> Yes.
31:26
>> Do you think that was worse or was the
31:28
bucking chuck wagon worse?
31:31
>> I think the chuck wagon would probably
31:33
been worse, but still I didn't want to
31:34
take the chance.
31:35
>> So, these bobs just keep walking through
31:37
these doors like just like constantly as
31:39
as So, of course, you're you're thinking
31:42
you got to get this.
31:43
>> Robbie needs it.
31:45
>> Okay.
31:45
>> You know, and so I'm thinking 165.
31:49
I'll I'll go to $8,000 if I have to, you
31:53
know, because the dessert round I I felt
31:56
real good with my hash. I felt real good
31:59
with my steak.
32:00
>> So, you got to bring it home.
32:01
>> So, I got to bring it with dessert, you
32:04
know. So, I run the bid up
32:07
>> and you got it for 105.
32:09
>> Yeah. I had I had I spent more money
32:11
than I wanted to.
32:12
>> That's a lot. But again, it's strategy.
32:15
>> Yeah. Um, at this point though, were you
32:19
thinking like did you want to win more
32:20
or did you want the money or what? I
32:22
>> I would like to have had the the title
32:24
of, hey, you won Cutthroat Kitchen, you
32:26
know?
32:28
>> And you know, you know us, me and you,
32:29
we've always had this discussion, too.
32:31
It's never been just about money in
32:33
life. It's always about
32:35
>> do what you do, love what you do, and
32:37
try to make people happy with what
32:38
you're doing with it. Yeah. you know.
32:39
So, I decided when I had to when I
32:43
missed my 8,500 mark,
32:45
>> you were just like, I'm going to go big.
32:47
>> I I if I have to spend it all, I'd like
32:49
to be the winner.
32:50
>> Okay. Um All right. So, you start your
32:54
cornbread deal. And so, what is what are
32:56
you is it like a pancake or what's
32:58
>> Well, I sort of wanted to make like
33:00
cornbread fritters, you know, you fry
33:02
them and then you could stack them like
33:04
little cakes.
33:05
>> Okay.
33:05
>> You know, and then put layers in between
33:07
them. and I had all my cornbread batter
33:10
mixed up. Was fixing to get ready to go
33:12
to frying it. Guess what happened?
33:17
>> Here come the bobs.
33:18
>> Here come another sabotage. And Alton
33:20
said, "You know, one of the pe things
33:23
people like to do in the Old West was
33:24
play horseshoes.
33:26
You know, we would like to take the
33:28
ingredients away from one of you, and
33:31
the only way you can get them back is to
33:33
throw horseshoes. And if you get it
33:35
close enough to the pen, each time you
33:37
get an ingredient back.
33:39
And I thought in my mind, how many times
33:42
have I played horseshoes?
33:44
>> Okay, here's a funny little side note
33:45
that I didn't even know. When Kent came
33:47
back and was telling me this story, he
33:51
he's like the next round was horseshoes.
33:54
Weren't you were like the 1990 state
33:58
championship horseshoe winner or
34:00
something crazy, right? No, we had we
34:02
had family reunions all the time and
34:04
horseshoe throwing in our family was
34:06
big. I mean, my dad was a fer. Randy put
34:08
shoes on horses. I'd put shoes on horse
34:10
and we all knew how to throw horseshoes.
34:13
>> So, Robbie, of course, is bidding this
34:15
cuz he he can't have a double.
34:17
>> He couldn't have done this. No. I mean,
34:18
>> no. And he's thinking, "Oh, this is I'm
34:21
going to really get Ken on this one."
34:23
And so, you finally like you start you
34:25
you abandon your strategy of trying to
34:28
raise the bid. You're just like, "It's
34:30
fine. I'll take it. Which should have
34:32
been our first clue. Like, ooh, this
34:33
this maybe not a good strategy for
34:35
Robbie. So, your ingredients get taken
34:38
away. Alton's down at
34:40
>> Well, there was two. You could even quit
34:42
and give up before you ever threw and
34:44
get this basket that was an alternative,
34:47
>> like surprise ingredients.
34:48
>> Yeah, but it had like beef jerky in
34:50
there.
34:50
>> Oh, yeah. You know,
34:51
>> it had cookies. And I'm thinking, you
34:53
can't make cornbread dessert with none
34:54
of that stuff. So Alen's down in the
34:56
little sand pit like, "Okay, Kent, let's
34:59
go."
35:01
It was, "Guys, this didn't even take
35:03
like 30 seconds, I don't think." He's
35:04
like, "Dink." And Alton's like, "What do
35:06
you want?" "Uh, cornbread. Dink. Give me
35:08
some cream. Dink. Give me some flour."
35:10
And Alton can't even move fast enough to
35:14
get you all your ingredients. I You're
35:15
just like, and then you cut to Robbie.
35:18
Robbie's like, "What? This was how am I
35:20
what am I going to do? like does this
35:23
guy is he a professional horseshoe
35:25
thrower?
35:26
>> But, you know, it took up time that I
35:28
needed,
35:29
>> right?
35:29
>> That was one of the things. I mean, I I
35:31
had faith and I could get my ingredients
35:34
back, the original ones that I had, but
35:36
how much time was it going to lose them
35:38
because you had like eight or nine
35:40
horseshoes, and I'm thinking, you got to
35:42
make every one of them count cuz you
35:44
can't we don't need to be spending three
35:45
or four minutes over here doing this. We
35:47
need to get the ingredients and get back
35:48
to work.
35:49
>> Were you stressed at all after this
35:50
point? a little because I'm thinking, do
35:52
I have time to get all this done?
35:54
Because at one time I had thought about
35:56
just baking little cornbread rounds like
35:59
little muffins, you know? But when I got
36:01
through with that and I'm looking at the
36:03
clock and you have like 12, 13 minutes,
36:05
ain't no way you can bake cornbread that
36:07
quick.
36:07
>> You guys finish your plate and yours
36:09
looks great. You have this like layered
36:14
uh fritters with whipped cream and you
36:17
did a little dollop. You even did like
36:19
that little like spoon and slide method
36:21
off the plate.
36:22
>> I've seen that on TV somewhere
36:24
>> for presentation. And [snorts] I'm
36:26
thinking, well, Kent, you really stepped
36:27
it up. Ironically, when Clay is judging
36:30
this, he says, "This is kind of looks a
36:33
little too fancy for me." And I like
36:36
lost my mind because every time in
36:39
competition, you're always criticized
36:41
for not making it look nice enough.
36:43
>> And here you are. He's like, "You should
36:45
have put it in like cast iron or this
36:47
bowl is too nice." Or I thought that was
36:48
wild.
36:49
>> I thought I was fixing to go home
36:51
>> just because your your plating was too
36:52
good.
36:53
>> Yeah.
36:54
>> And then Robbie made this nice like cast
36:56
iron skillet cobbler thing, I think.
36:58
>> Yeah. I really admired what he done,
36:59
too. He made like a a a marshmallow
37:02
marshapon top sort of put on it, you
37:04
know, and uh but
37:07
>> his was undercooked.
37:08
>> Yeah. He he had spent so much time up
37:11
there with the saloon doors that he
37:12
didn't have a lot of time. I think it
37:14
was a little raw in the middle.
37:16
>> So, um, then it's the big reveal and you
37:21
are the cutthroat kitchen worker.
37:23
>> Nearly took all my money, too.
37:25
>> What' you have left? You had
37:26
>> 6,500, I think.
37:27
>> 6,500? Yeah, that's not bad.
37:29
>> No, I mean, it's a day's work. You know,
37:31
>> you know what's crazy is that
37:35
this was the most calm and focused I
37:40
have seen you in a cooking competition.
37:43
>> Yeah. It was the stress factor was
37:46
really I mean you get a little stressed
37:49
when
37:51
you knew time was getting short and you
37:53
didn't know what maybe this next
37:55
sabotage was but is not really so much
37:58
the fear of unknown groceries. That was
38:00
the worst of it and like in chopped you
38:01
know because half the stuff they had me
38:03
cooking with I'd never seen before in my
38:05
life. Um, I think maybe that's a good
38:08
lesson in in cutthroat kitchen is like
38:11
not to take food or life too seriously.
38:14
No, because I think a lot of people,
38:15
especially as we're saying within the
38:17
chef world, it gets very intense. And
38:19
it's like, guys, it's food. Like, it's
38:21
meant to make people feel good and bring
38:24
people together and highlight your
38:26
talent if you like to cook. And so,
38:29
let's not get bogged down with all of
38:31
the intensity of things. And with
38:34
Cutthroat, I think that was a really fun
38:35
way to bring food and competition
38:38
together, but not make it serious.
38:40
>> And they they told me right there at the
38:42
end, "All right, if you win, you have to
38:45
do a little dance, you know,
38:47
>> at the very end."
38:48
>> Yeah. And uh Melissa, the producer,
38:51
said, "What um what music would you
38:54
like?"
38:55
>> Cuz we don't hear this on camera.
38:56
>> Huh. No. And I said, "Uh wagon wheel
39:00
song."
39:01
>> Oh. And uh so when I got through and you
39:04
couldn't see it either. Uh they had this
39:06
giant tumble weed.
39:08
>> Oh, they did?
39:09
>> That they had I mean he's real and had
39:11
the fan on where it blowed across here
39:13
while I was dancing. And then one time
39:14
they had me do it over and I had to do
39:16
like I was dancing with Bob. I mean the
39:18
the stiff guy, the mannequin.
39:20
>> They had you doing one version of that.
39:22
>> I'm glad they didn't show that. He's not
39:24
a good dance person.
39:25
>> But they do have you like doing your
39:27
little dance move around and and then
39:29
you shimmy out.
39:30
>> Yep. And how did it feel?
39:32
>> It was good. You know, I I it's one of
39:35
the deals I come so close and chopped
39:39
twice, you know, and didn't get that
39:42
done. But, uh, it this was a
39:47
this was more of a good time feel, you
39:50
know, like I enjoyed this. I mean, sure,
39:53
I enjoyed chopping them after it was
39:55
over, but it was it's very stressful. Uh
39:59
this was one of them deals where I think
40:01
you know I'd do this again. It was
40:03
interesting. I think and I think at that
40:05
point you deserved it because you had
40:07
been through a lot of really hard
40:10
dramatic cooking deals and at the time
40:14
it was really critical for us because we
40:17
were in a spot where
40:18
>> we needed these things to work to
40:21
enhance our business because um at the
40:24
time we were mostly just it was all just
40:27
wagon cooking for ranches and doing
40:29
catering and that was really tough and
40:31
so we were looking at ways that we could
40:33
expand the business or different
40:35
avenues. And so there was a lot writing
40:37
on those earlier competitions. Um, this
40:40
one it was just for fun.
40:43
>> It was it was a good time. It really
40:45
was. I mean, did we put the money to
40:48
good use? Yeah. Uh, uh, but it was never
40:52
about the money. It was to still show
40:55
him again cowboy can overcome. You know,
40:58
he can persevere. Whatever you throw at
41:01
him, let's just try to cook it. Let's
41:02
keep it simple. let's have a good time.
41:04
But at the end of the day too, it was
41:06
about being cordial, being nice in a
41:09
competition, uh making new friends, and
41:13
I made a lot because I that crew was
41:16
totally different than any of the crew
41:17
I'd ever seen on Chopped, you know, and
41:20
uh to to meet the other contestants was
41:22
good. And they just
41:25
it was a it was a good leisurely trip.
41:28
And I think one lesson we can take away
41:30
from Clay Walker is you can't get full
41:32
and fancy. That [laughter]
41:34
>> is true. Well, Shen, we've been through
41:37
Cutthroat Kitchen and the thing that I
41:40
really glad that I accomplished more
41:42
anything else is I didn't cut myself and
41:44
bleed anywhere.
41:44
>> That was huge. Yes,
41:46
>> congrats on that.
41:48
>> Could have been rough. And uh I tip my
41:50
hat to Alton Brown.
41:52
>> Yeah, good. Good fell.
41:53
>> You know, I'd like to get him at the
41:54
wagon, you know.
41:55
>> I think he would love that. He would
41:57
really appreciate it.
41:58
>> So, if some of y'all watching got out on
41:59
the phone number, just call and tell him
42:01
come on down to Wagon and uh we'll have
42:03
a visit, get to cooking, but remember
42:05
whatever competitions you're going
42:06
through in life. Uh sure, you want to
42:10
strive to be the best and try to win
42:12
every time. But sometimes you don't win.
42:16
I've been there. But you can't lose
42:17
faith. You can't lose hope. You got to
42:20
keep stepping out there. You got to keep
42:22
trying because giving up is not an
42:24
option. never will be.
42:26
>> And remember to have fun along the way.
42:28
>> Oh yeah, we're going to have a good
42:29
time. And uh we had a good time today.
42:31
Hope y'all did.
42:32
>> But now we have our new segment called
42:35
One More Cup where Kent and I share what
42:38
has been our obsession or what we've
42:40
been rabbit holeing this week. So Kent,
42:42
what is your one More Cup?
42:43
>> Or what's been on your mind that's given
42:45
you trouble?
42:45
>> Oh, okay. What's that?
42:47
>> Automated calling.
42:48
>> Oh, no. What What have you been doing?
42:52
You know, I h insurance people, you
42:54
know. Okay. Call on the phone.
42:57
>> Thank you for English press one, English
43:00
press three.
43:01
>> They, you know what? They need like a
43:03
for Oklahoma press 4 because that's
43:05
probably where some of the hangup is,
43:06
too.
43:07
>> And uh then they say, "Okay, we're going
43:10
to have to transfer you."
43:12
>> They don't transfer you. They hang up on
43:14
you. I think they're getting paid by how
43:15
many calls do they get in a day.
43:17
>> Yeah.
43:17
>> And it just keeps going on and on. And I
43:20
finally got to what I needed with I
43:22
mean, not only was it through insurance,
43:24
but through a
43:26
a medical dealer where they're going to
43:28
mail your pharmacy prescription to you.
43:32
>> Yeah.
43:32
>> And I got this sweetest lady ever,
43:34
Linda, and she she made me forget about
43:39
the three times I'd been hung up on.
43:40
>> Oh, well, that is a good thing.
43:41
>> You know, and it was such a blessing.
43:43
But, you know, there's a lot of you see
43:46
it everywhere. Help wanted it. got to
43:49
need a job.
43:51
Let's get real people on the phone. Quit
43:53
having automated
43:54
>> because I want to talk to people. Don't
43:57
you?
43:57
>> It's kind of like in that whole AI
43:59
situation that we're kind of in like
44:02
when when is AI or automation helpful
44:05
and when do we just need to talk to
44:07
somebody real?
44:08
>> Let's just get back to real people. Keep
44:09
it simple. Okay. Okay.
44:11
>> And uh if you call me, you'll hear me
44:13
say howdy or hello or one of these
44:15
deals. I won't tell you to press one. I
44:17
promise.
44:18
>> [laughter]
44:18
>> We enjoyed this. Hope y'all did. Don't
44:20
forget to leave us a rating whether
44:21
you're watching here on our YouTube,
44:23
Spotify, Apple, wherever you get your
44:25
podcast. We would appreciate it. And
44:27
remember, you're not fans. You are
44:29
family to us. But as always, and with
44:32
great pride and privilege and honor, I
44:34
tip my hat to all the servicemen and
44:36
women and all the veterans that have
44:37
kept that old flag of flying. No matter
44:39
where we are, we commend you all and
44:41
[music] we'll lift you up in prayer
44:42
daily. Shan, thank you so much, my
44:44
beautiful sweet thing. God bless you
44:47
each and everyone. Major had a good nap
44:49
and I'll see you down the podcast trail.
44:53
[music]
45:01
Pioneer
#People & Society