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Real Life Real Crime | Big J’s Side Porch — Official Sponsor Announcement & Destination Restaurant
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Try on the Blue Cash Everyday Card. Learn more@americanexpress.com Explore BCE terms and cash back Cap apply. If you work in university maintenance, Grainger considers you an MVP because your playbook ensures your arena is always ready for tip off. And Grainger is your trusted partner, offering the products you need all in one place, from H Vac and plumbing supplies to lighting and more. And all delivered with plenty of time left on the clock so your team always gets the win. Call 1-800-GRAINGER visit grainger.com or just stop by Grainger for the ones who get it done. Dude, my knee is absolutely cooked. I feel like I'm 70. You tapping out already? Yeah man, my knee's telling me to retire, bro. You're never gonna feel young again if you're still rocking those crusty knee sleeves from 2005. What? Incrediwear dude, the Incrediwear knee sleeve. What the hell is that? This is what the pros use. Four of the last five NBA MVPs wore incrediwear. It's not squeeze your knee until it's numb compression. It actually increases blood flow and speeds recovery. Less pain, better healing. And the best part? Wear it all day and walk like you're not 80. Wait, so it's not just cutting off my circulation and hoping for the best? Nope, it actually works. So you coming back in or you going to sit there and feel old? All right, let's go. Stop letting your knees bench you. Go to free socks.com grab the incredi wear knee sleeve and get a free pair of Incredi Wear socks F R e s o x.com and get a free pair of socks with your knee sleeve purchase. Get back in the game.
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You have the right to remain silent. Anything you say can and will be used against you in a court of law. You have right to an attorney prior to it during any question. If you can't afford one, the quarter point one for you. Do you understand your rights?
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And the wolf is at your home. You running over that's for sure. He already knows all about you. Cut you down no matter by you now you better walk alive.
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Warning this episode of Real Life Real Crime. The podcast may contain descriptions of acts of violence or that of a sexual nature, and should be for people that are 18 years or older. He my warning people. I do not get the facts of these cases off of the Internet or for some Television show the facts I'm retelling. You were presented to me by the victims of the crimes were or the perpetrators who committed the crimes against the victims. My descriptions of the crime scenes, what I saw with my own two eyes. If you're going to get offended, please turn this podcast off now. Thank you. Hello, everybody, and welcome this episode of Real Life, Real Crime, the podcast. And as always, I'm your host, Woody Overton. And today I've been waiting on this day for a long, long time. And I'm glad it's finally come to fruition after eight years. You lifers know, I have never had an official sponsor for Real Life, Real Crime, the podcast. Now, I've had a. You know, if you're not a patron of convict, you don't get your commercial free early releases. So, you know, I have all these national sponsors, right? The. From whatever Progressive Insurance to Mood to whomever. And it's great, and I love them all and they send me their products and I get to try it. But I've never had an official sponsor for this my baby that I built in the past eight years. And y' all have helped me build it around the world in 167 countries. But you know what? I got one now, and I got a special guest in this studio, and we're going to tell you all about it and you're going to hear about it every episode of Real Life, Real Crime or True Crime. Time for Hashtag just for whatever I do, this gentleman right here and his establishment will precede the show. Right? And so by those words and those means, I'm going to introduce my guests. What's your name, sir?
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Big J.
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A
You forgot something, Big J on your name. You don't even know it.
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C
Jason Wade.
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A
Oh, you forgot something else, Chef.
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C
Oh, yeah, yeah, Chef. Yeah, Chef. I, I didn't go to culinary school, but I still put it out like I just would be in culinary score out there like a chef.
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A
The. Y' all was teasing him. The. I didn't. He didn't know I was gonna say that. And y', all, this episode is totally raw and unscripted, like all of them are. And Big J, he's. He is a master, so I'm gonna call him Chef. But I'm a. I know him as Big J, as everybody does. And he has Big J, side portrait, 10808 Highway 67 in Clinton, Louisiana, which is, y' all know, is where I'm from. And real quick, my father passed last April, and. But the years leading up to That I had been coming up and had a place up here and stayed close to him and so I could, you know, help be there for him every day because y' all bless me, and I'm able to do that, right? And I met Big J for the first time that at what we call Camp Roof Lee, where we have our meat process and plate. And Cindy says if I don't kill it, catch it or clean it, we don't eat it. And we make all our own sausage and all that. We built this big ass smokehouse and it's a. It's a beauty. But we really didn't know what we were doing. So my buddy calls his buddy Big J, and it was Chef Big J. And that's the first time I met you brother. He came up there on his own free time, Will, and hung out with us and smoked a ton of sausage
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C
and a lot of sausage.
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A
Right. But he gave us some secret tips and I just thought my shit was good. But then during that process, I learned more about him and I learned about his place, Big J Side Porch. And we're going to talk about it extensively. But the. Holy smokes. First time I went in, I was blown away. And I'm so proud that you're sitting here today. And again, officially, Big J side Porch is now the official sponsor, the only official sponsor of Real Life, Real Crown, the podcast. But now let's make it about Big J. So where are you from? How'd you come up to tell us and how you got it, really?
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C
Originally? I'm from Watson, originally.
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A
Well, that's that. That's the LP Lifers.
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C
Lp. And met my wife, she's from East Luciana.
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And y' all heard she runs the show probably, you know, just like my wife does. Ms. Amy.
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C
Yeah, she runs the show.
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She's from East Luciana.
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C
Yeah, she's from Ethel, actually.
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A
Really?
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C
Yes.
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A
I didn't know that.
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C
So met her. We've been together about 20 years. Met her. Aiden was one year old and so met her, went into the plant life working, turnaround, you know, this and that. And always wanted a food business. Always.
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A
I know you must have been cooking.
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C
Always cook at home. I was, you know, that guy. If the buddies got together, I'm cooking. I'm the one cooking.
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A
Guess what? You still are. Yeah.
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C
And yes. So that kind of deal. And I always knew what people wanted and when Covid hit. Well, let me back up. I.
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A
During the.
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C
During the time when I was working on these turnarounds, when I'd be out of work I would had a pull behind barbecue pit. I bored from a buddy of mine and then I had a black pot and a tent and I set up and you probably don't know this spot to Reeve Seafood in Watson, Louisiana.
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A
Yeah, absolutely.
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C
So I set up there for a few summers and soul food and me and Shane, good friend of mine. And so that went on. I got into plants.
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A
Evidently it was, it was successful.
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C
Yeah.
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Or you would continue doing it.
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And you know Mr. Mike that owns JC Butcher Block, he was one.
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A
Oh, he's a good, he's a good dude.
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C
Yeah, he. He bought food for me right then and there. He was buying slabs.
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A
That's another east flee shiz, y'. All. And then they got great products.
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C
And so that happened and I went back to the plants and working in when covet hit and I had some money in Brown and root 401k, you know, putting up blue collar workers, trying to put up what I could to provide.
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A
You're a hustler.
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C
Hustling, trying to provide what I could
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for my family because the dream is free, but the hustle takes money.
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C
And so that happened. Well, I took the money out of my 401k and I built up my own food trailer and we hustled and I stayed right here on the corner of the. By the courthouse in East Luciana for about three years.
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A
And you know, I, I would pass by there and I would see it naturally have to drive by there to get up here and I would see it. And he always had a line. I did. I bet you sold out a lot.
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C
Yeah, we sold out. Yes, it was. Yeah, we had a. It was good. It was good. People were good to me up here. The community is good.
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A
But you know what? And yeah, the community is. There are a bunch of wonderful people in these fleet, Shannon, but they're not coming up to. If they came up to your food truck the first time and they bought the food and they didn't like it, they're not coming back.
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C
Right.
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And when I'm telling you every time I pass there was a lying down thing. I didn't get out because I'm like, I'm not gonna go stand in line. Right. But evidently it was fire.
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C
Yeah.
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Selling out.
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I usually was sold out. By about 12 o' clock, we were sold out. And back at the house prepping for the next day to get ready for the hustle. I mean I started. It was a five day a week job kind of when I had the food trailer.
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Right.
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C
We did fairs, festivals. I did some Country Cajun jams. We just did a few of those in Denim Springs. A lot of people out there in Denham Springs and Watson know about us. And then a piece of property came for sale in Clinton, and we was like. I told my wife, I said, I think that's a spot.
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Yeah.
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C
She. My wife. I will say this is my wife. It's very tough in the restaurant business. It's very, very tough. My wife fought me for a while
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on doing this because she had experience. She knew.
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C
Because my wife worked for, had seen it and knew what it's about.
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A
Right.
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C
We bought a piece of property, and I had an old house on it that caught on fire, and I kept. We tore it down. I kept some wood out of it, and that's what's inside. So the wood is actually from 1940. That's inside the restaurant.
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A
That's crazy.
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C
And we just built what we could and we've done added on and just done what we could as we could. We just enclosed it and to give our people a very nice cool during the summer. You know, just great atmosphere.
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A
Let me go back on that and tell you my first experience. I went in. So it was funny for me, the name was the side Porch because I was born and raised in Clinton and Cajun injector. My uncle Edgar started that. And they. Back in the 80s, they had the front porch out on Plank Road. Go ahead.
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C
A lot of people don't know this and that. So that's that sign that my as out there by the road.
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A
Yeah.
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C
Actually, I got it. Bought it from Reese Williams.
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A
Well, there you go. That was the first Uncle Edgar's son and race like a cousin to me.
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C
So I try keeping as much like when we. When we do wood inside. I want to keep as much as old Clinton to New Clinton as I could.
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A
Right. You know, and the. So I. When I saw side Porch, I was like, you know, and my buddies have been going, you know, Mitch and opening them. And they were like, man, you got to go there. This food is on point. So let's talk about Clint for a minute. Yeah. I'm like six generations here from now from East Felician and still living here. Clinton has oldest functioning courthouse in the state where you used to sell out and all that. But the. It's really a very rural parish. And as you either into, you know, farming or wearing the trees and. And it's not a lot there, I can't even really think of a major.
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C
People spend money.
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A
Right, right. And I can't. I don't.
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C
You Know, it's just.
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I can't even think about a major business that's ever made it in Clinton. But anyway, the. And they were like, man, you got to come up here. They. They have music and any. You. You can bring your kids, you can bring your son.
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C
Family animals before we enclose it, right? Well, you could bring your animals if you had them on a leash on the patio. I mean, that's. We wanted it to be a family, just like you sitting at home. I want you to feel like you're at home and get the best food and the best service and.
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A
And y'. All. I can promise you that is a sticking point for me. But back to it. The. I went in the first time, and then it's like the restaurant. When you walk in this. The side porch, it was covered and had fans and what have you. And had all the tables out there and all that's enclosed now. But you sat out there and you had the little bar and the music played, and families were there and people there. You know what? It was always packed. But you know what I got? This is what I'm partial to. And you, like, us know that. I got the coldest beer I've ever had in Clinton, and I grew up in Clinton, and my daddy used to send me to the grocery store when I was, like, 13 years old. On Sundays, weddings sell beer and claim to go get it.
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C
I've had people tell me it make their teeth hurt.
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A
Bro, I don't know how that's so delicious, but I'm gonna. I'm gonna pick your head on that because, you know, I got my own cake, razors and stuff. And. And I can't. I have to keep my mugs in the freezer. I still can't get it that cold. But anyway, so I go in the first time I sat down, and look, I'm. Y' all know it. You've seen me do all my videos over the years and everything. I'm a cook. The. I'm not a chef like Big J, but I. But I do. I do well. And I. At least I thought I did. I went in and I had some. Your brisket, right? And. And. And then I think the second time, I had the brisket quesadilla. The. The. The brisket quesadilla. God, so good. And then your sausage. The. The. I'm not a big eater when I go out, but they. But I usually get my food to go. I'll have something to snack on. But everything was just amazing, but really great for me. Is I get to go sit down and feel at home. And the service, dude, I'm telling you, we were there this past Friday night and if it's not some of the best service I've ever had ever. I mean, like, my beer didn't get halfway my. I never. We would never want it for food. Everybody's super cool. You know, the band's playing, the little kids are clapping their hands, and we gave them some dollar bills to go tip the band and stuff like that. It just a family, peaceful atmosphere for me. Yeah, I've done in my career. There's not many places I like to go because I'm afraid sugar's gonna turn to shit and whatever, but not a big J's. You go in and then let's see, what else. This is a big deal for me. When I cook, I cook. Big Mitch was always like, man, that's way too much food. I'm like, well, you know what? Not for me. And. And so I cook and I cook big. Well, every time I've been in your place, I've never left without. Yeah, we an extra portion of slack.
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C
If you leave our place hungry, something's wrong because our portions are, are. You know, you get 6 ounces of meat and that's. That's a big portion of meat plus your sides, right?
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A
And the. And the sides. And y' all were just freelancing. The sides are crazy good. Let me tell you the. I used to be a connoisseur of pork cracklings before chicken cracklings came out. Back when I was at the state police. I tried every little mom and pop store and then chicken cracklings came out and I just two weeks ago, I had them years for the first time. That's the best I've ever had. It ties the best place that I've ever had it from. And since they've people started making them real life, real crown. The podcast is brought to you by Progressive Insurance. Fiscally responsible financial geniuses, monetary magicians. These are the things people say about drivers who switch their car insurance to Progressive and save hundreds. Because Progressive offers discounts for paying in full, owning a home and more. Plus, you can count on their great customer service to help you when you need it. So your dollar goes a long way. Visit progressive.com to see if you could save on car insurance, Progressive Casualty Insurance company and affiliates. Potential savings will vary. Not available in all states or situations. I'm going to be honest, when sleep's off, everything is off. And most of the stuff people recommend either doesn't work or leaves you feeling foggy the next morning. That's why I want to tell you about mood.com Mood is an online destination for federally legal hemp derived cannabis grown on small pesticide free family run farms right here in the us. And yes, a lot of people don't realize this. It's completely legal to buy online and it ships discreetly straight to your door. Mood makes products for different moments and different vibes, gummies, flower edibles, pre rolls, and more. Whether you're trying to wind down, focus, relax or just shut your brain off at night, the one I keep coming back to is their Sleepy Time Advanced Gummies. These aren't about getting blasted. They're designed to help your mind slow down and your body relax so your sleep actually calms. And for most people it kicks in in just about 15 minutes. What makes them different is how Mood combines federally legal THC with other cannaboids and functional ingredients so you're not just guessing how something's going to make you feel. It's intentional. And if gummies aren't your thing, moodoo also has flour, pre rolls, bakery treats and beverages all built around how you want to feel. Not some one size fits all approach. Everything ships discreetly, no dispensary lines and no awkward conversations. Right now, first time buyers get 20% off their entire order, but only if you use our code. Go to mood.com use code RLRC at checkout to save 20% off your first order. That's mood.com promo code RLRC I'm not big on New Year's resolutions and I don't sit around making promises myself I'm not going to keep. But I do believe in starting the year doing things right. That means sleeping when I can, eating decent, staying active, and paying attention when something feels off. And for a lot of people, especially women, feeling tired or foggy at the start of the year gets written off as stress or burnout. When low iron can actually be part of the problem Iron deficiency affects one in three adults, and the symptoms don't always jump out at you. It can show up as constant fatigue, even when you're sleeping enough, brain fog or trouble concentrating, frequent headaches, irritability or brittle nails and hair breakage. When iron levels are low, your body has to work harder to deliver oxygen, and that can impact your energy, focus, mood and physical performance. An iron deficiency can exist long before anything turns into anemia, which means you can feel it well before it shows up on paper. That's why I recommend Citrol from Pharman Nutra. Citrol is a premium iron supplement powered by the patented Sucrosomio technology. This technology helps your body absorb iron three to four times more effectively than standard iron supplements without the common stomach issues people complain about, like nausea and constipation. It's clinically proven to be comparable to IV iron and it's made with just two main ingredients. 30 milligrams of sucrosomil iron and vitamin C in a convenient once a day capsule. You can take any time, with or without food. Sideroll is backed by 20 years of research, 150 plus clinical studies, and is trusted by more than 2 million people worldwide. It's the number one supplement brand in Italy and it's used in over 90 countries. If you're starting the year and you're still feeling tired or foggy despite doing the right things, you're not alone. And this might be the support your body needs. Head to farminutra-us.com and use code RLRC for 10% off your first order of Citrol. That's P H A R M A N U T R A-US.com promo code RLRC.
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Start your GoFundMe today at gofundme.com that's gofundme.com gofundme.com this podcast is supported by GoFundMe.
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C
A lot of people.
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A
Holy shit, they're good.
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C
A lot of people. Did they like we. It's been on the menu since we opened, but I guess it took like I had to put a sign out there, let people know we had chicken crackling and all of a sudden now people realizing because, I mean they, I didn't know.
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A
Yeah, fried fresh to order and oh my God, we got two orders Friday night. And I'm going to tell you about this. And. And look, here's another thing. I'm really, really great at bowling crawfish. Okay. At least I thought I was. And I bowled them in Wisconsin. Bowl them all over. At least I thought I was till I went up there about three weeks ago when you first started getting them. I don't remember when it was, but I went up there and I had. Yeah, I had a tray and I said, holy. Now, our buddy, our mutual friend, we'll call him Mitch Wayne. The. He. He bulls a little bit different than me. And I'll. I'll give it to him, he's a little bit better than me, but I can tell you something. And I told him the other night, he had his family come in from Arkansas to eat your bowl of crawfish. And I told him, I looked at him, I said, big J got you, hoss. Yeah. You know, you always were the master bowler. Now Big J's the master ball. Yeah, the.
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C
I know, man. A lot of people, that's one thing. I miss it when it's gone. It's crawfish season. I love people. People, you know, when we're busy.
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A
Yeah.
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C
It's not that you. Sometimes you want to talk to them, they stop and you know, and they're like. And they tell me like, man, dude, is this. How do you do it?
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A
I'm going to tell you something that nobody else knows. You know this. The last Thursday night I had my buddy in from Wisconsin and I said, you know what, let's just go and take a ride. And we're just. He was just got here. We're decompressing. So let's go take a ride. I'll go check out big Js. Holy smoke. First of all, the parking lot was full. Y' all had the side doors open where you had it enclosed, and tables. It was a nice evening and cool going on.
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C
That's Thursday nights bingo.
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A
That's the big deal.
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C
I've heard people talking about bingo nights Thursday night.
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A
The. The. We'll get that in a second. But so Big J's also has a drive thru. Right. And so you can order ahead and. Or I guess they could pull up to drive through one day.
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C
I mean, they can pull up because we pretty fast on our to. Yeah, we make it happen.
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A
But so I slipped around the back and you got it. It's screened in. In the back. And here is Big J. He didn't even know it was me. Big J is the man in the kitchen. Sword in the crawfish, y'. All. Which if you know anything about crawfish and I probably one of the reasons you're step above everybody else's. He's back there hand sorting and cleaning, picking out the deads, cleaning them himself and the shit. It may have been cool outside, like in the low 70s, but I guarantee you wasn't cool in there. When them burners are running, you get to hear the jet burners running.
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C
That's one thing I take pride in, Woody, and is I want. Whenever that tray of crawfish goes out to you, I don't want no straight tails on there. I don't want no grit when you suck. Oh, that's.
- [25:33]
A
That's a big thing.
- [25:34]
C
I don't want none of that. I want to be number juice flowing.
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A
But y' all did a post yesterday about what is your favorite part of the crawfish is the tail. Me sucking heads or whatever. Mine's sucking the heads, right? And I've never had any grit. It never had any grit in the tail. Whatever. But that y' all comes from preparation. And either you know how to do it or you don't. These big places, and I won't name any names. You go and you're gonna get some straight tail crawfish on. On your platter. And. And. And that means they were dead before they were cooked. And you're gonna get. It's like. It's like shucking an oyster. You don't want if oysters correctly shuck, you're not getting any of that grit in your mouth. Crawfish is the same way. But people who don't know any better, they still thinking they stole some places.
- [26:18]
C
And I'm not. You know, I've seen places take them out of sack and dump them in the pot, man. And I just can't. I can't.
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A
And they do it to me. They. They do it because it's mass volume and. And 99% of the people don't. Don't know any better. Then you get professionals like Mitch Wayne and I, who, you know, this is fire. What you do is fire. Well, and I don't know about you, but it's not too hot, not too sweet, and it's just fire on point.
- [26:48]
C
We bought a lot last year and I'm off. I'm going to try and we're going to run a contest on our Facebook page here soon. And, and also about that. I'll be letting you know about that soon.
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A
All right, well, good deal. The. But back to it. The crawfish all. And if you're in South Louisiana, you know, this is the time of the year you got to come down and try. 10808 Plank Road is what we call it, but it's Highway 67. Look, let me tell you something about Clinton. When you. If you come into Clinton, there's only a couple ways you can come. If you come from Baton Rouge, you're coming in on Plank Road, and you hit the straightaway. If you hit the first turn, it only goes to the left and Clinton. Then you pass Big J up about 400 yards, right? That. There's only one caution light, and that's where 67 turns in Highway 10 and Main Street. You get to caution light, you're going too far. If you come from Jackson, Louisiana, or St. Francisville, take a right at the caution light. Big J's is about 3/4amile on the right, just past the bank. Right. The. But back to it. You do.
- [27:53]
C
I mean, we do. Well, like, we're open one Wednesday through Saturday, and we. We run specials during the day. We also have a barbecue. And then right now with crawfish season, we'll run them till we can't run until we sold out every day.
- [28:05]
A
Right. And. And. And you do really well about posting online on Facebook and stuff. And the. But there's so much more than just crawfish. Crawfish fire. And if I tell you it's the best I've ever had, and y' all see me bull crawfish, it's just. That's a very high compliment. I really. You need to enter a contest. I appreciate that. The. The. I'm not. Shut down. I'm not giving credit for the word credit, Steve. But the. Back to it. When I saw you in the back, Big J's back there. He's a big dude. He's back there sweating. I mean, if you bore crawfish, you know, if you. Especially in your confined space and the. And the jets are running, it's hot. Big J's back there handling his business. Staff's coming back in, shouting out orders, and he's like. And then they said he saw us pull up, but he's like. He didn't know. He was. He just said he's. I got time to talk to y' all right now, fellas. Not being mean. It's like, I'm handling business. I got a packed house. And. Dude, there was no. There were. You couldn't. There were people parking across the street
- [29:05]
C
to take a video, and I'd never got around to it, man. In post. Because it's like, it's just people like bingo night, man. People come out and they really show us some love.
- [29:14]
A
Yeah.
- [29:15]
C
It's because it's famous. It's all back to the family, family fun. They can bring you. Your kids can play bingo.
- [29:20]
A
Absolutely.
- [29:21]
C
You know, and have a good meal with your family, enjoy a good atmosphere
- [29:25]
A
and cold beer, pot of money. That's all up to, you know what we need to do, y'. All. We're going to be doing everything after this. Big Jason is. Is cooking dinner for us right in. Right here at my house. But the. I didn't even talk to you about this, but I would like to have done it. You know, back in the day, I'd go sit at the oyster bar, just talk to the manager, and I'd run a live. It just set it up the counter where they could just sit there for hours and watch the guys shucking oysters. And then the guy shucking oysters, forget about it. But it's cool thing from it goes around the world, people are like, oh, you know, they get thousands of comments. I think sometime like on bingo night or whatever, maybe in your kitchen one night, we do an introductory thing and just set up the camera. You just go big, Big J. You do exactly what you do. And I could be sitting in another room answering questions.
- [30:21]
C
Well, man, maybe one night we can get up here. Maybe you could be a celebrity bingo caller.
- [30:25]
A
I would love that, bro. That would be awesome. I'm down.
- [30:29]
C
Hey, I will tell you, you got to keep your straight with these old women.
- [30:33]
A
They're serious business about that. Don't get it wrong. And they got the bingo wings, right? Yeah, man, absolutely. But here's the one thing, lifers. The you need to come try everything. And I never just. We're skipping around a lot. But everything I've had on the menu is just outrageously good, to the point where I told my wife, I told Santa, said, I can't cook this. I mean, I could cook this, but I can't cook it like Big J can.
- [31:04]
C
Well, we like our briskets. We smoke those for ten and a half hours. We smoke those for ten and a half hours.
- [31:09]
A
So much.
- [31:09]
C
225. And then they rest, and then we'll slice them. Then a pork butt. Same thing.
- [31:14]
A
225.
- [31:15]
C
10 and a half hours.
- [31:16]
A
Unbelievable. Now, you'll see it in my outdoor kitchen when we get done here. I've got two smokers. I've got a gas grill, I got a charcoal grill. I've got all that stuff. And, you know, I like to. Most people don't have enough time to cook a brisket. Right. And do it the day before and all that stuff. But I'm telling you, I'm in a relentless pursuit of perfection, and I can't mess with yours. And that's. It's hard for dude like me. I've been working on these. On cooking these things all these years, and I'm like. I go in here, I get. I don't have to cook. Which I do love to cook, but I don't have to cook. I get great service. I get music. I get, you know, family atmosphere and better food than I could cook. And the prices are good.
- [32:03]
C
That's what drives me to every day, is to seeing the smile on people's face when you ask how something is.
- [32:08]
A
Oh, you know what? I bet you you never get a complaint. Well, maybe, you know, every once in
- [32:13]
C
a while, you know, out of our control. You know, the service. Sometimes the service, you know, because everybody knows it's to find people to work.
- [32:20]
A
Right, Right.
- [32:21]
C
We do. We do our best there.
- [32:22]
A
Well, everybody that served me as. As done really, really well. What's the lady that was serving us the other night? She was. She was fire.
- [32:31]
C
I was Ms. Tyron.
- [32:32]
A
Ms. Tyron. Shout out to her. Holy smokes. She made it such a wonderful experience. And. But everything on it now.
- [32:40]
C
Well, if. Yeah, yeah, she was.
- [32:43]
A
Yeah, she the. But she was on point. I'm saying that. And I didn't know that I knew her family and. And all that. That she was from up here, and, you know, we talked a little bit about that. But the. Back to it. So. Yeah, you got a lot of things going on, man. But the. I want to come back to what allowed you to have all these things going on, which is the food and. And the. It is y'. All. I'm telling you, I've tried everything on the menu, and everyone. You. This is. I bounce around a lot. Oh, I'm about to really mess people's minds up. They've seen me when my dad was still alive, he'd get the big tomahawks and stuff. My dad was, like, a master steak baker, right? And I thought I was. And I have my own secret recipe. There's not much that I do when I grill steaks. I never. My wife and I have eaten in the finest restaurants all over the world. Never get a steak because they can't do it like me. Last Friday night, we ordered the steak. My buddy was in from Wisconsin, and we were Just picking on the Crawford. We picking. We ate every platter bear and then we got some trick and cracklings there. But then we wanted steaks to bring home, right. I'm thinking, oh, you know, but I don't know why I was thinking that because everything else I've ever had is fire. But the. I'm thinking it's going to be a tough steak or whatever. Get home and open these boxes. So I got this huge baked potato, right. A lot of places you go on snake steak nights. And then you get in this tough piece of meat and a small potato. It wrapped in tinfoil. And I got a salad and the salad dressing and I actually like salads. But the, the. I don't eat them a lot. I should eat a lot more than I do. But the. When she was listing off the dressings, they had one I'd never heard of before. I'm certainly. I've heard of Chipotle, but I'd never heard of it being used in salad dresses. So we, we got that. Do you know what I did? I ate all three salads with that dressing. You make that yourself?
- [34:49]
C
Yes, we make that in house.
- [34:50]
A
Holy smokes.
- [34:51]
C
That was the next one that we're going to become putting out to the public bottling, hopefully in a few months. We got it, you know.
- [34:57]
A
All right, so let's talk about that. Let me go back to the steak real quick. The state, brah. Come on, man.
- [35:03]
C
It's a 1 inch thick ribeye about. It's about 14, 16 ounce steak.
- [35:07]
A
Yeah.
- [35:07]
C
And I'm telling you it's.
- [35:09]
A
But the steak was tender marble, tender gray. But that's not what I was going to say about the steak and shout out to JC Butcher block on that because that was excellent. And that's actually the same ones I get for here. But the seasoning. I'm not gonna ask you because I'm not gonna share my. I'll share mine with you later on. But yours had more than mine and it was delicious. Dude, I ate my whole steak. Ate the three salads. Not all at one time. And then the next day, of course we had leftovers from the stuff. We. We brought stuff home and had leftovers from that. And the next day the steak was even better.
- [35:53]
C
Yeah, the other night I ate my steak because I don't, I don't eat one often. But I, I ate mine the other night on the crawfish table. Back before, right. I was bowling crawfish and cooking steaks the other day at one time. Yeah, I was every night and they could get a bite in.
- [36:09]
A
That's when, that's when you need a camera that just rolls live to the world and, you know, let people see what, what you do because you really do put your heart and soul into it. I do, man.
- [36:20]
C
I try. I want everybody. You can't make everyone happy. But, but my, my gold is I'm gonna give it hell. Before you leave out of my place, I'm gonna try and make you.
- [36:29]
A
That's right. And some people, you know, just, just like in the podcast, this, whatever, you always going to have someone and that's okay. And it's, it's a free country. You have your, your opinion and, but the, what it counts is, you know, you really put your heart and soul into it and the people love it. Now back to it. You were, we were just talking about the Chipotle. So sauce that I had on the, the salads. But you said that's gonna be our next bottling. I. What I really want to talk to y' all about is. And you know how y' all know how I'm weird about my sauces and hot sauces and barbecue sauces. Big J, you may not know this people as they still send me hot sauces from all over, but in the beginning when I was doing barbecuing videos and stuff, I got hot sauces and you know, all the different Kansas, North Carolina, there's Memphis and then there's the Texas style and whatever the. The. I've even gotten sauces from far away as Australia sent to me by fans, right? And in the. Just recently, the week before, I cooked with some Shinerbox sauce my buddy sent me from Texas. I used to drink Shinerbach beer.
- [37:41]
B
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- [39:52]
A
But the. Your sauce. I had it. I guess it's only been like two, maybe three weeks ago I had it for the first time. And y', all, I'm funny about barbecue sauce. It's like everything else now. I don't need to do it. The. The. I love it. I have an affection for it. But I tasted. I said, holy shit. And it wasn't even on me because I like to try to sauce on my finger, but it has a. Not a little bit of heat, but it is sweet. And it ends with the sweet. Or. Or the ends with it. Like savory, savory sweet in your mouth. I've never had. Yeah, this is not a Kiss Kiss Booty show. I'm telling y'. All. I've never had.
- [40:35]
C
I love the reaction of people's face. I've been doing a lot of demos with them at grocery stores, and when people try it, they look at it.
- [40:43]
A
I know what it was. I tried it. You came up. You and Amy came up to brief Lee, and we were standing by that smoker, and we were talking about business, and you brought me a bottle out of the truck, and I tried that night when I got home, and I think I texted you the next morning, you did. Holy shit, this is fire. Where is this going? Because. And you know, I know it's a byproduct of your cooking, and maybe that's why you sold out every day when you had the food truck and you were always the one to cook. But let me tell you something. And the one thing I've never been able to. I take the time with the briskets and all that stuff like that. Not as good as yours, but the. I never took the time to make my own sauce. I don't know what you did, but it's unlike any sauce I've ever had. What's the name of the sauce?
- [41:29]
C
Back Porch Sauce.
- [41:30]
A
Back Porch.
- [41:31]
C
So tell you a little bit about the sauce. When I started the food business and the sauce came in when I had the food truck, when I started barbecuing and everything, I started cooking it. I'd sit on the back porch in a rocking chair and I cooked it in a little 5 gallon cast iron pot.
- [41:47]
A
Is how I made your own sauce.
- [41:49]
C
Made my own sauce and have some toddies back there and just decompress. And that's how it came about.
- [41:56]
A
You know, it came about because not you. You got it the way you liked it, but then you started putting it and other people started tasting and they got the same reaction that I did.
- [42:06]
C
Right.
- [42:06]
A
Like, holy, you need to do some with this.
- [42:08]
C
Yeah. A lot of people told me, like, man, you're gonna get it bottled this and that. And just the time it did came around, you know, and it. With the restaurant. It. We finally came around for us to be able to do it.
- [42:18]
A
Yeah.
- [42:18]
C
So we was able to do it. And now it's. We just put it in front of whoever we can and get it on the market because it's not. It's not your typical sweet baby Ray.
- [42:29]
A
It's not anybody.
- [42:30]
C
Unlike anything dipping sauce that's for any. Anything.
- [42:33]
A
So. Listen to this.
- [42:34]
C
French fries.
- [42:35]
A
I was about to tell you that I dipped it in the. My chicken cracklings. I dipped it in. I dipped it in everything. Y'. All. The. We ate the bottle in like less than a week and. But I. I dipped my food. And another thing real quick that I didn't know until this past weekend and I woke up from my nap and I got him wearing a big J's side porch shirt and there was a thing of seasoning on the table and it's big Js. And I didn't even know you had that and it's. But what's funny about me. And it's just like my hot sauces. Y' I eat in my chair because my daddy always made a seat at the table. I was a kid and that's a tree. And I eat my chair every night. My family eat in there. So I keep a thing of season. I put season on everything from my breakfast sandwiches to whatever. And it could be even what I know I season when I cook, I season well, I still put a little season on it. But when I tried that season and it's not kiss ass, it's just. This is again why I'm backing you. And I'm proud to have Big J Side Porch as official sponsor. Real life, real crime from now on to the day we quit doing this or pass. But that season I was like, holy shit. I actually thought, my buddy from Wisconsin, he left. And I knew he went and got some Crawfords from me before he left. So I thought maybe he had dropped it by. But Cindy just told me a little while ago, she said, no, I bought you that shirt and I bought you that season and. Because I was having her tell you the seasonal thing. But so y', all, let's talk about that real quick. The. The look, I want to see everybody at Big J's. I'm gonna be there. I can promise you. I'm gonna be there every single week. And I'm gonna start telling y' all before I go, come, come have a beer with me or sweet tea, whatever it is that you want. Listen to some music, have the best food. And we're going to post the menu on all our social media. We're going to put, you know, the. But the sauce. The Back Porch. Meaning. Yeah, I love the name. It's a playoff kind of. The side porch with the back porch is where you made it at. And we're going to tell me what stores you're in real quick.
- [44:49]
C
We are in Oak Point, Watson. We're in all the Cane supermarkets in Livingston Parish. We're in all the Carters supermarkets in Livingston Parish. We're in Super 1 and down in. All the way down in Grand. Alfie. Guys, that fish down there, just all the way down there.
- [45:08]
A
But let me. Let's talk about that. So this is y', all where the dream is free and the hustle takes muscle. These. This stuff does not end up in grocery stores by accident. They have to. They have to hustle it out there, get the. The. Get it in front of whomever's buying for the grocery store. And Shelf space in a grocery store costs X amount of dollars, right? And so they have to get these meetings go in, and you know what happens when they try it. The same thing that, that, you know, I'm not B.S. you know, they tried and they're like, holy smokes, we need this. Right? And then once people get the brand recognition of Big J's Back Porch Barbecue sauce, and once they try it, they're going to want to buy it all the time. So they. Look, these supermarkets, these stores he's talking about are all Louisiana. I don't know necessarily all Louisiana based, but they're. They're all in Louisiana, local Louisiana stores. But here's what I want to do. I want the whole world to try it, all right? And so we're going to figure it out. We'll get the logistics straight. But I can tell you right now in the Real life Real Crime community app, which you download free from the app Store, it has everything, Real life for crime, including our merch store. But it has all the episodes and this episode will be on there forums and games and everything else. But y' all know our merch shop is on there. And we, Cindy and Amy are right now, as Big J and I are recording this, actively trying to figure out how to put not only the back pork sauce, Big J's back pork sauce, but they're also putting. What's the name of your season?
- [46:41]
C
Big J Seasoning.
- [46:42]
A
They're. They're going to put Big J seasoning in the store and so you can go get it from there and it'll be shipped directly to you. So that's going to be fire also. And look, I want you to try it if you, if, if you try it and it's not the most unique and best tasting you've ever had, I want to know about it when you try it and it makes you want to slap your grandma. As my dad.
- [47:07]
C
It is, man.
- [47:08]
A
It's so. It's special.
- [47:09]
C
It's special. It's a special thing. And it's. It's very. I'm so excited to be where to see where it's going to take us to.
- [47:16]
A
Right? I really am seeing you and get
- [47:19]
C
it in front of people.
- [47:20]
A
When I tasted it, I told Cindy because I'm a business guy and I'm thinking, I'm like, this should be everywhere. I mean, this could be like, you know, Cajun injection, Cajun injector came from Clinton, Louisiana, and my Uncle Edgar. And like you said, you're using the wood for the sign, but the The. I believe in three years, it's going to be nationally in every grocery store. You know why? Because this is the best I ever had. And people just. They don't. They haven't tried it yet and got
- [47:49]
C
to keep on hustling. It's going. Yeah, absolutely.
- [47:52]
A
And. Well, you know what I want to thank you for? You know, you and I talked about it and everything, and our wives talked about it and everything, and I was like, you know, toasty. And I said, I really believe in these people. I believe in what they're doing. I believe in all the products that. I believe in the. The atmosphere at 10808 Highway 67. We call it Plank Road and Quinn. I believe in the live music. I believe in the service. But more importantly, I believe in the food.
- [48:23]
C
And we brought it. And I'm telling you, man, we brought some live music to. Across that patio that people just mean blown away.
- [48:32]
A
It's kind of like the people. It's kind of like your barbecue sauce that hadn't got out there yet. You're bringing in axe that you had, like, a blues type deal the other night. They were awesome. It was awesome.
- [48:45]
C
The saxophone. The dude on the saxophone.
- [48:48]
A
That made me want to get up and.
- [48:49]
C
Yeah.
- [48:50]
A
And belly rub, as my mom and daddy would say. And dance. And I almost did before I left. But back to it. I believe in all that. But then you add in the food and when it. And I'm telling you, it's the best. It's better than I can do y'. All. The. The volume or the portions, the service. The food is just. It makes me not want to cook when I know I can go to Big J's and get it.
- [49:23]
C
Just want you to walk away, be
- [49:24]
A
happy and go, oh, I'm happy. I'm even happier that we. We came to a deal where we're going to. We said, you know what? Let's see how far we can push this together.
- [49:35]
C
Right?
- [49:35]
A
You. You. You sponsor real life, real crime. And hell, we gonna. We're gonna ride Big J side porch and Big J's back porch sauce and whatever you're gonna name the Chipotle sauce and Big J seasoning and everything else. When we're gonna do it collaborative. And y', all. I'm gonna be there all the time. I'm put. I'm gonna put my money where my mouth is. And Big J's doing the same thing. I want to bring this to the masses, and I don't think it said it will ever. I know some people that go There now. And they love it like I love it. And because that atmosphere and everything else, I can promise you, Big J runs a tight ship. That atmosphere, no matter how big it gets, it's always going to be that way.
- [50:20]
C
That's true. That's facts. Me and the boss lady, I call, she's my boss, we run a tight ship. We don't put up with bulls. We try and make it. I want it to be everything. But, you know, they, you know, it's a restaurant for family fun.
- [50:34]
A
That's exactly right.
- [50:35]
C
We're gonna have fun, good food. Yes.
- [50:38]
A
You know, we don't care who you are. You're going to respect the families that are in here and whatever. You're not gonna come in here and act a fool. Come in here, have a great time. Enjoy the family atmosphere. Enjoy yourself. You could dance and jitterbug. You can eat to your pop. You could do whatever and. And go home with some Big J's backport sauce and seasoning. And that. That, by the way, that. That barbecue sauce and that season, that's the gift that keeps on giving. Because even when you leave big Js, you can have it every day in the house.
- [51:10]
C
It's always in your refrigerator.
- [51:13]
A
It's on my chair where I watch tv. The season is, of course, the. The barbecue sauce. I need to get some more them out of. But I got some in the truck for you. Yeah, but it's fire. And y', all, we're going to do so many things, and if y' all have any ideas, the. The. Look, I'll tell you when I'm going to be there every time and several hours ahead before I go. And y' all want to come hang out and. And do whatever and say hi, that'd be great. But I want y' all to. You're on. Let's talk about your social media. You're. I know you're on Facebook.
- [51:48]
C
Facebook. We're on Tick Tock. Tick Tock. Facebook and Instagram.
- [51:51]
A
All right. What. What is your TikTok?
- [51:54]
C
Oh, Tick tock. Let me look it up.
- [51:57]
A
And then I give the. On Facebook, y'. All. Do you know I followed him at is. I'm actually a member of the Clinton Friends group, and he posts in there every day. So I checked average, because I do. Because I love Big J.
- [52:13]
C
Big J's country Cajun cooking on Tik Tok. And then Facebook is Big J side porch.
- [52:19]
A
All right, and then the. So y' all go like, he posts videos all the time cooking and the different things that are going on.
- [52:27]
C
And Wednesdays we run a wing special. Like, we run like Wednesday wings, but as Wednesday, you big chicken wings. You can't be.
- [52:35]
A
They are. They are that. I'm a connoisseur chicken wings, then. They are fire.
- [52:39]
C
Yeah. And then Thursday, you know, we do specials. That's bingo to Friday steak night. And then Saturday, Friday, Saturday, we got like live music.
- [52:46]
A
Yep. And there you go. You can't beat it. And. And it's a. Don't be scared. When you pull up, you walk in. I don't think I've ever met a stranger going through the door. You know what I mean? It's just chill and everybody's good. And the. I want y' all to go. And then I want you to tell me and then tell your neighbor, tell your mama's cousin's plumber the experience that you had. Because I can promise you it's gonna be a good one. And yeah, look, if you have a problem with it, I don't think.
- [53:14]
C
I mean, if they have somebody, you
- [53:15]
A
have a problem, you ask for Big J. I mean, that's the one.
- [53:18]
C
That's the thing I tell people it goes back to running a restaurant, you know, I'm not going to know any problem. And I can't fix a problem if nobody tells.
- [53:26]
A
That's right.
- [53:26]
C
So you can go down the road and you can bash me, you can talk about, blah, blah, blah. But if you didn't come and say, well, Big J, this is what happened, you know, And I'm gonna try and address the situation and fix the situation the best way I can.
- [53:39]
A
Right.
- [53:40]
C
And that's all I can do.
- [53:42]
A
That's all you can do. That's part of being in business. But I can promise you, 99.9% of times, there's not going to be any problems. You're going to leave with a full belly and a good time on your mind. From Big J's side porch, 10808 Highway 67, Clinton, Louisiana. The new, the only, the inaugural, whatever you want to call it. The only sponsor, full time official sponsor for real life, real crime, the podcast and all the that we do. And I'm proud of that, bro. I want to thank you for doing it. And I can't wait to see where we're going.
- [54:24]
C
Me neither.
- [54:25]
A
And y' all we're gonna do. If I do any more live events or anything like that, we're definitely gonna do there. You still doing catering?
- [54:32]
C
Yes, we do catering. Yes. We got some wet. We got two to actually two weddings on the Same day that we're gonna be doing in April.
- [54:40]
A
Do you know why? Because it's good. Yeah. Right. And they want to impress their guests just like everybody else does on their most important day. So it's. It's a multitude of things, y'. All, when you go to Big J's, yes, he is busy. He's hustling, and. But if he doesn't stop by and talk to you, I'd be very surprised.
- [55:00]
C
I was gonna say that I, I. I miss that because I try. There's one thing. A lot of business owners out there, you know, I try to go to every table I've seen, and. And would he see me when I'm hustling? But I'm gonna stop by and at least ask you how it is, because I need to know.
- [55:12]
A
Right.
- [55:13]
C
It's the. It's the thing.
- [55:14]
A
Right. And you're always trying to improve. Yes. And I don't know how much more you can improve, but you always are. But the. The official sponsor for Real Life, Real Crown, the podcast. Now, y', all, when you go in, you lifers go in and try it. First of all, let me know that you're going. If I'm free, I'll go up there and meet you. But the. The. You need to ask for big J or Ms. Amy and let them know you're a lifer. And we're gonna work out something else where we can figure out.
- [55:41]
C
Yes, we're working the logistics out right now, trying to figure all this out, because, you know, we are a restaurant, and it goes back sometimes servers are not on, you know, all that. So we. I'm trying. Yeah, I need it. But if you're a lifer and you come in there, hey, ask for me and Miss Amy.
- [55:55]
A
Let them know that Real Life. You heard about it on Real Life. For crime, it's important for us, it's important for them. And y', all, this is the tip of the iceberg. And that being said, go ahead.
- [56:09]
C
Yeah. No, it's a destination. We want people from. Drive from. We had a couple weekends ago. We've had twice now. They've came back all the way from Port Alley, drove to Clinton, Louisiana, to come check us out.
- [56:20]
A
This gives me goosebumps, because when my daddy was still alive, I'd take him. We drive an hour, a little over an hour to Natchez, to the one place he liked to eat, and drive back. But it's a destination location I want. And I think Big J's that one couple that you know about, like the Family that came down from Arkansas, they're going to be back. We want the Big J side Porch to be a destination location, which means, like, you plan your whole Saturday around, your whole Friday night. Friday night, when you get off work, let's take that hour ride and decompress from the week. And. And we know. We know we're gonna come get one
- [57:02]
C
of these steaks on a Friday.
- [57:03]
A
Oh, and you tell me that I'm wrong about that. You tell me if you could cook a better steak than that. Well, we need to have a cook off.
- [57:09]
C
It's. It's. Get the brisket quesadilla. I mean, they. They so many things we could go on and on. I can name on the menu because it's all from the heart and soul. Soul that we make.
- [57:18]
A
And trial and error.
- [57:19]
C
Yeah, it was trial and error. And that's how we got to the menu. You know, it's Gets good.
- [57:24]
A
Yeah.
- [57:24]
C
And everything on there cooked fresh, too. Everything's fresh.
- [57:28]
A
Everything's fresh.
- [57:28]
C
Barbecue. Every day, we. Every day we fired a smoker up. We put the chicken ribs on. The briskets are smoked the night before. That way, when we get in there that morning, we slice them ready to
- [57:38]
A
go, ready to roll. And you can't beat that, y'. All. And Big J sent me a thing the other day. He said, I did this right when he really means he and Miss Amy did it. But. But he's proud of it. You know what, dude? You should be proud.
- [57:55]
C
I have a. I've had a few mentor people in the restaurant business, and you probably know of them. Jason Jackson.
- [58:02]
A
Yeah.
- [58:02]
C
Yeah.
- [58:03]
A
Jason was my quarterback in high school.
- [58:05]
C
Jason Jackson is a very good friend of me and Miss Amy's. And he. He. He sent that to me, and his first words, he said, this is all you, brother. Because he knows how much we hustle, you know, how much grind at me and Amy do.
- [58:20]
A
That's right.
- [58:20]
C
And.
- [58:21]
A
And. And his daddy and my daddy were business partners. His daddy took me and killed. I killed my first deer on his daddy's property when I was eight years old. The. We used to walk through, you know, long family history there. But, you know, Jason's. Yeah. They shout out to them in the Francis and St. Francis building. You know what Francis is? That's the destination location. People drive from all over. And I'm telling you, totally different. The. But big Js, we're going to make it a destination location. And you get to bring home a back porch sauce and the Big J season and all the good stuff and you have you a designated driver if you like to drink cold beer because
- [59:04]
C
they got the coldest in town.
- [59:06]
A
And I would be remiss. And my wife, who's. Y' all really know, runs the show. Right. All I do is get behind the microphone and do Woody Overton. My wife is the queen of the sweet tea. And. But the. I'll say that I'm not, and I'll eat some sweets. But the dessert part work. Guess what? That you have that I love. And I haven't tried one of your shot, but I've read it on the menu. Snowballs.
- [59:34]
C
Yep. During the summertime, we run snowballs.
- [59:36]
A
I love me a good old snowball.
- [59:38]
C
It's nothing like the strawberry snowball with evaporated milk, condensed milk on it. Oh, man.
- [59:45]
A
Oh, that's it. It's just something about that that is just love standing. And it could be as hot as. It doesn't matter. You're like, that's just about it, man. So just for her. So. And she's gonna be added in this anyway. What. What else do you have on the menu for dessert?
- [60:02]
C
We have cheesecake with chocolate and caramel on top.
- [60:06]
A
Yeah.
- [60:06]
C
And then we also do a brownie over with ice cream.
- [60:10]
A
Yeah. Yeah.
- [60:11]
C
With chocolate on top.
- [60:12]
A
Of love, love, love. So I guess we'll be trying that probably. Well, Thursday night for bingo, you got to get there early on Thursday night.
- [60:23]
C
Yeah. Thursday night Bingo starts at 7 and about 6 o', clock, people get up, get to come. And right now we got a big progressive pot rolling. It's up to a lot of money.
- [60:32]
A
Yeah. So this is. This episode will drop. Probably somebody might have made it, won the pot last night. So y'. All. Y' all are getting this on Friday. Patreon convicts will probably get it Wednesday night commercial free, but share it everywhere. And Big J, look, when you go in and you meet him and Ms. Amy, it's just like I'm talking to him now. It's no B.S. good dude. Good people. I believe in good people and good product. And I want to share it out with the world. And that's what we're doing. I appreciate it and I appreciate y' all always being fans of. Of what we built.
- [61:09]
C
You know, we. Every time we go to Oklahoma, this is what we pop in and listen.
- [61:14]
A
Your.
- [61:14]
C
Is your show. Because it ain't often we get to listen.
- [61:17]
A
Right. Because you're working.
- [61:18]
C
Because we work like dogs. But when we do, it's. It's still.
- [61:21]
A
You know, And I appreciate that and see y'. All. I'm A, I'm a from the mouth of babes. I'm gonna say it one time. I'll let the man say his name. You are Big J. And you are now the official first and only that I'm ever gonna have. You're the official sponsor of Real Life, Real Crime, the podcast. And I appreciate you, brother. Appreciate you. Can't wait to see where we're going
- [61:49]
C
forward to where it's going.
- [61:50]
A
Oh, it's. It's future so bright. You gotta wear them shades, right?
- [61:53]
C
Oh yeah.
- [61:54]
A
So. And I'm Woody Overton, you host a Real Life Real Crime the podcast. Until next time or ever. Don't let me catch you down on murder by you. Hey, let me catch down at BJ's side porch at 108.08 Highway 67, Clinton, Louisiana. Love y'. All. Peace. You have the right to remain silent. Anything you say can and will be used against you in a court of law. You have a right to an attorney prior to or during any questions. If you can't Afford1, the quarter point one for you. Do you understand your rights?
- [62:43]
B
When the wolf is at your door you running over that's for sure
- [62:54]
A
you
- [62:55]
B
already know it's all about you you cut you down no matter by you now you better walk alive.
- [63:13]
A
Feel that you cry.
- [63:30]
B
Deciding where to grow or move. Your business can be full of unexpected delays. Or you could just go to Ohio. With billions invested in shovel ready sites, a dedicated team whose only job is to tackle red tape and 0% corporate income tax, Ohio makes it easy for your business to scale faster. In fact, Ohio ranked number two in the US for lowest cost of doing business multiple years in a row.
- [63:53]
A
Your move.
- [63:54]
B
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