Welcome to the Consumers. My name is Greg Warren. I am here with Tim Convy to my left.

Hello, Greg. Good to see you. Tim, good to see you. Yeah, you fired up? Oh, real fired up.

Yeah?

Very excited.

We got a big episode. We got a special episode. Yeah. A very special episode. Yeah, these cookies used to mean a lot to me. Okay. Yeah, I was talking more about our guest, but it's fine. It doesn't mean as much to me. I guess means a lot to me. Sean O'Brien, regular host on the program is also here.

Greg, we're doing it again, buddy.

Very exciting. much to me, if I'm being honest. A guest means a lot to me. Sean O'Brien, a regular host on the program is also here.

Greg, we're doing it again, buddy. Very exciting. Good to see you, man. Welcome. And then we got our buddy, Brian Bates. Big, give it us. He's in. He flew in. He took a plane in. How about that? Flew in from Nashville. I picked him up.

We shot down to my one of my favorite restaurants in St. Louis,

stellar hog. It's a barbecue place. What did you think? It was awesome. It was great. It was,

I got the brisket. You got the brisket, which I am a big fan of. Brisket Bates. Yeah,

brisket Bates. Yeah, brisket Bates.

Yeah, it's right.

Yeah, it was awesome.

It fits right into the thing.

And then I got the salami, which you don't think salami would be something you'd get at a barbecue restaurant.

This is the only barbecue restaurant ever been to that has slami, and it's outstanding.

And you tried a little that, right?

Yeah, it was all delicious.

It was great. I got the Brussels sprouts and the roasted potatoes, which are... How many orders? Four? No, I just got one side of each. Yeah, yeah, yeah. Sometimes you doubled out on those. Yeah, sometimes I go crazy. He's also having it tonight as well. Yeah, I got the family coming over for, and I'm going to, I told him I'd get barbecue, and I'm like, I'll do it twice. Oh, he loves it, man. Yeah, it's his favorite. Is that a hot thing in Nashville? It's barbecue just to people competitive and got to go to this place, not that place? Yeah, I don't know it that well. I'm not a connoisseur barbecue, but yeah, there's some popular places. Yeah, yeah, yeah. I've had some really good barbecue in Nashville. They tend to go a little heavy on the sauce every now and then. I don't, I'm more of a, you know, just, I think the meat should stand, stand on its own. Yeah, but, yeah. You're curious. But I've been to some really, really good barbecue places in Nashville.

So, yeah, yeah. You're curious. I've been to some really, really good barbecue places in Nashville. So, yeah, we, yeah, took him, picked him up. Yeah, I'm thrilled to be. I mean, Greg reached out. He's like, hey, we'll pay for your flight. We'll put you up. I was like, man, it'd be nice to have a night away from the family. And then he's like, all right, I got you on a flight, leaving six hours to head back home. Sending you right back. That was the whole purpose. I'm like to put him up for one night, Greg. I still got to do the dishes when I get home tonight. I know, man. Couldn't even put me on a late flight? Yeah, I, um, listen, we'll see how this one goes.

Yeah, yeah, yeah.

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