202 - Brian Dawkins - 12/15/2021
The Jim Rome Podcast
Audacy
4.8 • 2.9K Ratings
🗓️ 15 December 2021
⏱️ 46 minutes
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| 0:00.0 | This episode is brought to you by Slack. With Slack, you can bring all your people and |
| 0:05.8 | tools together in one place. It's your digital HQ where you can increase productivity, |
| 0:11.1 | enable flexibility and automate workflows. Plus, Slack is full of game-changing features |
| 0:16.7 | like huddles for quick check-ins or Slack Connect, which helps you connect with partners |
| 0:20.9 | inside and outside of your company. Slack, where the future works. Get started at |
| 0:26.9 | Slack.com slash DHQ. Hey, now, what do we want? When we're craving protein or we need |
| 0:32.6 | more energy, not bars, not a sugary snack, not an energy drink we want beef. Pure and simple. |
| 0:39.9 | So where's the beef? It's in a package of old Trapper beef jerky. Old Trapper is not |
| 0:45.2 | your old man's jerky. Shriveled, dry, tasteless. Old Trapper beef jerky is made from lean |
| 0:50.8 | strips of steak and quality spices that are smoked over a real wood fire. That way it's |
| 0:55.6 | tender and tasty, not tough. And why is it so good? Because Old Trapper is a 50-year-old |
| 1:01.5 | family business known for their relentless commitment to quality. What I'm saying is |
| 1:06.8 | they take smoked beef extremely seriously and you can taste it in every single bite. Old |
| 1:11.2 | Trapper is packed with protein and it comes in four amazing flavors to satisfy all your |
| 1:16.0 | cravings. Quality smoked meat at its finest that goes with you wherever you go to the game |
| 1:20.8 | to the gym, to the beach. So look for Old Trapper in the clear of your bag. You can see |
| 1:25.2 | the quality you're buying. Look for it in major retail stores near you. If you don't |
| 1:29.4 | see it as for a by name because no other jerky compares Old Trapper with your beef. |
| 1:34.3 | So all of these freshers and I'm talking to nobody about none of it. So you build up |
| 1:40.4 | that pressure. The way that I see it is like a pot. You put this pot on the stove with |
| 1:43.8 | a bunch of water written and you turn that heat up and that pressure has no way to get |
| 1:48.6 | out. It's going to build and build until all of a sudden someone opens that lid and |
... |
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