While we didn’t take home any of the hardware I did have a great time despite the 95+ temperatures.

One of the great things about attending barbecue competitions is all the people you meet. Its so easy to pick up tips and tricks just by listening and watching what the other competitors are doing and saying.

Matt from Smokey Bear BBQ is one such person. I learned a ton from Matt over the day and a half. Not only does Matt have a ton of BBQ knowledge and walk away with a Chicken Trophy, he also has one of the coolest smokers I’ve ever seen.

Here, see for yourself–let me know what you think!

Enjoy the video and have a great weekend!

Now go smoke something, Bill Parlaman

If you enjoyed this video and post please make sure you leave your comments below. I really would love to hear from you!

Nothing at all about barbecue…?

“What The Hey, I Thought This Was A Barbecue Blog…?”

I mean after all, this is a barbecue blog, isn’t it?

We’ll sure– but from time to time I’d like to add a little twist or turn to make things a little more interesting…

Besides, barbecue is really about people anyway, right?

It’s an event, a gathering!

“Who Are All These People And Why Am I Wearing This Dorky Apron?”

So I thought instead of food, music or cold drinks– I’d be your bright ray of sunshine through words.

You see, today I received this message in my in-box from a man named Christian Godefroy.

Christian Godefroy

Christian is a very successful Swiss marketer who has sold goods and services in excess of $300 Million dollars.

He also publishes a website you can find right here called www.positive-club.com.

So when I started to read his story I was very moved by his words and thought I’d share them with you.

Now I’m not at all one of those people who forwards cheesy e-mails to my friends.

In fact, I’m generally the place those e-mails go to die and never forwarded along again.

But I thought in this case, the story really resonated with me so I thought I’d pass it along to you.

Look, we all go through rough patches in life.

I know I have had my fair share but you need to look at everything as having a purpose.

There are no failures…only results!

When one door closes its up to YOU to open the other. No one is going to do it for you.

So I’ll leave you with Christian’s words and hopefully a smile on your face!

Now go smoke something, Bill Parlaman

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

If you didn’t get a chance to read it you can read about it right here

Well I posed the same question to various barbecue forums around the net and and the topic really took off.

If you would like to read these posts you can get them here
and right here

I think it’s safe to say most people felt it was perfectly fine to use the name of the restaurant when a bad review is in order.

Others felt it was unfair to judge a barbecue joint just from one visit and without bringing my displeasure to the owners attention.

There were a few people who had very strong opinions stating only professional restaurant critics should review restaurants, ( this is true, I am not a professional critic but I also believe you do not have to wait around for an expert fairy to fly in your window and tap you on the head declaring you an expert on something).

There were others who felt taste was a matter of opinion. In other words, every one’s taste buds are different and therefore what is good to one person, may taste bad to another.

And still others who felt I was a “despicable blogger” with self serving mumbo-jumbo looking to ruin the world with my horrid opinions of the world.

Through all of this I did have some pretty good take aways– mainly I will continue to review barbecue restaurants because there seems to be a need for it.

With this said, I will only review barbecue restaurants under the following conditions:

1. I will eat at the restaurant more than once.

2. If I have a particularly bad meal I will bring it to the attention of the restaurant owner or manager to see if they remedy the problem.

3. I will contact the restaurant via mail or e-mail when I post a poor or good review so they may respond if they wish.

All in all I think I’ve made a decision that’s fair to my readers and fair to barbecue restaurants.

Now go smoke something, Bill Parlaman

P.S. Be on the look out for an eye opening interview I did with Best Selling Author and International Barbecue Champion, Rockin Ronnie Shewchuck.

In this interview Rockin Ronnie reveals some of his secrets for creating mouth watering barbecue and what it really takes to get your barbecue cook book published!

You can learn more about Rocking Ronnie right here!

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

Nothing goes with the 4th of July like BBQ except one thing — Fireworks!

So last night I attended a 4th of July fireworks display with my girlfriend, Michelle, and our little girls Gabrielle, Alexa and Kirsten.

Now if this wasn’t already a treat, Michelle’s sister, Amie and her two little ones, JJ and Abby were Also in town from Michigan.

First of all I must give “Auntie” Amie mad props as she drives all the way from Michigan to Philly in the family truckster ( AKA “mini van”) with just her and the two munchkins who are 5 and 2.

You see, Amie is a stay at home mom ( One of the Hardest jobs in the world by way ) and her Husband, Jason “Chill Dog” works for a major pharmaceutical company and he just cant get the time away to come visit us back east.

So Amie makes the 10 hour drive with her two little ones all by herself…how she does it I have no idea but she does it quite often…so everyone is excited about Auntie Amie, JJ and Abby girl coming for a visit for the 4th of July!

So anyway we were all gathered around waiting for the fireworks to start. We laid out our blankets and towels on the ground and our snacks at arms length.

The kids were having a blast running around, rolling down the grassy hills and eating their sugary snacks.

So when the fireworks display started, I watched the excitement in their little faces. I thought to myself how lucky we all were having this chance to celebrate our independence.

You know, all this talk about a “recession”, high gas prices and food shortages I’m thinking we’re all still very lucky to live in the United States.

As an American we can walk into any store and buy endless amounts of food. Even though gas prices have risen, we still have the ability to buy as much of it as we need.

This country gives each and every one of us the ability to change our current situation, IF you take action.

Did you know immigrants are 70% more likely to start a business than natural born American Citizens?

I think many of us have taken our opportunities in this country for granted.

We are too busy watching TV, too busy hoping a new president will change our current situation or too busy buying lottery tickets.

In short, we have gotten soft!

But the great thing about our country is you have the ability to take control of your life, all you have to do is take action and seize the opportunity.

So as you’re eating your barbecue and watching fireworks, remember why we have this opportunity.

Happy 4th of July…

Now go smoke something, Bill Parlaman

P.S. I’d like to leave you with this video of Ray Charles singing America the Beautiful. Here’s a man who lost his eye site at the age of 6, learned to play the piano, clarinet and saxophone. He also taught him self to read and write music in Braile.

It’s true, opportunities are endless in this country, all you need to do is take action!

Enjoy!

Fireworks, The 4th of July And Barbecue, It Doesn’t Get Any Better Than This!

So now we’re looking straight down the barrel of summer and one of the biggest barbecue days of the year–the question begs…what cha gonna cook?

Are you planning a party? How many people are you planning on having? Will you attend a Fireworks display?

So here’s the thing, You are now less than a week away and it’s time to start planning for your barbecue.

Better get started Bubba!

So here are some quick tips to help ease your pain and to help your barbecue run a little more smoothly.

First of all, depending on what you’re cooking, you’ll want to reserve your meat.

This time of year you can generally find racks of pork ribs, pork shoulders, briskets and whole chickens or chicken parts at your local grocery store– even up here in the northeast. You can generally find these items year round if you live south of the Mason Dixon Line. You’ll want to make sure they’ll be in stock before you plan your barbecue.

It’s a really good idea to build a relationship with your meat manager or you’re local butcher. I’d head out today and reserve whatever it is you’re planning on cooking. I HIGHLY recommend saving some of your barbecue and dropping it off with your butcher along with you business card or some other contact information.

Don’t be surprised when you get a little extra TLC and maybe even a phone call the next time pork butts are on sale for .99 a pound!

Making With Your Local Butcher Is One Of The Best Ways To Improve Your Barbecue!

You’ll also want to check your barbecue rub and BBQ sauce supply.

If you make your own rubs and sauces I would do it now before all the hustle and bustle of the fourth.

I gave up making my own rubs and sauces a long time ago because I’ve found a few commercially made rubs and sauces I love. It saves so much time and it actually works out to be less expensive then buying all the stuff on your own.

So you’ll want to check your supplies of spices or place your orders now to make sure they arrive in time for the 4th.

Its also not a bad time to pick up your fuel ( hopefully its all natural hardwood lump) and your smoking wood. Go for the chunks of wood and not the chips. The chips just burn way too fast and are a waste of money in my opinion. I usually like to mixture of hickory and some other type of fruit wood.

Choose All Natural Lump Charcoal For Your Barbecue!

You’ll want to check the batteries of your remote thermometers and make sure your lighter has plenty of fluid. It would be a good time to pick up one just in case. You can never have too many lighters.

Also, don’t forget your newspapers so you have something to light your fuel within your chimney starter. I read all my newspapers online nowadays so I rarely have newspaper handy. I can’t tell you how many times I’ve gone to light my chimney starter only to find I have no newspaper anywhere in the house! argh….

So there you have it. Some handy dandy trick and tips to help your 4th of July Barbecue go smoothly. I’ll be back the rest of the week with more tips on making you’re 4th of July Barbecue go smoothly.

Now go smoke something, Bill Parlaman

P.S. If you have any tips or tricks you’d like to share about planning for a barbecue make sure you post them below in the comments section of this blog…

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

I tend to have these moments more than the average bear.

I’m pretty sure I have what you might call a “Clark W. Griswold” complex.

Come on–You know who Clark Griswold is, don’t you?

Yeah I thought so–but for those of you who may not be familiar with Clark Griswold let me fill you in…

Clark W. Griswold–”You serious Clark?”

Clark Griswold plays the lovable but overly ambitious father and husband in those National Lampoon Vacation Movies. He loves his family and attempts to show his love by planning over zealous and grandiose vacations which always backfire and end up causing more problems then lasting memories for him and his family.

So this weekend was another Clark Griswold moment for me because I took on way too many projects once again.

You see I’m a single dad with two beautiful little girls, Gabrielle and Alexa. Gabrielle is 9 and Alexa is 6.

My girlfriend Michelle also has a beautiful little daughter and her name is Kirsten, ( We call her KK for short) and she’s 8.

So between Michelle and I we have 3 beautiful little ladies who are wild and crazy about their barbecue!

Here’s my girls from left to right–Alexa (6), Kirsten (8) and Gabrielle (9)

Now if you have kids this age you are painfully aware of what I’m about to say…and if you don’t, consider this free birth control! ( just kidding, I love my kids to death!)

You see, when you have kids your weekends no longer exist–that’s right, your weekend is now replaced by chauffeuring them around to softball games, birthday parties or riding lessons!

And this weekend was no different. Except this weekend I got the bright idea to hold a yard sale while also conducting a barbecue experiment on whether or not people would prefer pulled pork that had been wrapped or not wrapped in foil.

Here’s Alexa eating all the samples! Save some for our customers!

Ah, what a brilliant idea I thought…

Wrong!

So it rained on Saturday which forced us to change our plans and hold the yard sale on Sunday.

Our signs got soaking wet and fell down so our advertising was a little lacking to say the least!

I retained the services of my 3 little girls to assist me with the yard sale and the 1st official BBQFreaks.com Foil vs No Foil Taste test.

Here’s the little BBQ Freaks again!

So here’s what we did. I prepared two Boston Butts the night before with a 50-50 mixture of Billy Bones Original Rub and his new Triple Cherry.

Both Pork butts were put on the smoker around 8 PM at around 275-285 degrees for about 4 hours until I let the temp drop to between 230-245 degrees during the rest of the night.

I cooked on my Weber Smokey Mountain Cooker with a full water pan over Humphrey’s lump charcoal and a good size hunk of
Cherry-wood.

KK voting for the non-foiled pulled pork! Guess she’s a traditionalist!

The butt that was wrapped finished cooking at 195 degrees in about 10 hrs.

The butt that was not wrapped took about 11 1/2 hours.

I pulled each Boston Butt off the smoker once the internal temp reached 195 and then I let the foiled butt rest for about 2 hours and the unfoiled but around 1 hour give or take.

The thing I noticed with cooking your pork butt in the foil was the bottom of the pork shoulder gets soggy and a weird brown color from it sitting in its own juices.

I didn’t like the way it looked when I unwrapped the shoulder to break it apart but once I pulled the butt apart the meat had a nice reddish brown color to it. It looked very moist as I pulled the meat apart.

Picture of Foiled Pulled Pork

The butt I did not wrap had a dark and dry crispy bark but it didn’t seem to have that dark rich color inside when I broke it open. In fact, outside of the smoke ring the meat was white in color. The meat from the unfoiled butt was not quite as moist as the wrapped butt– but it wasn’t dry either.

Here, take a look for yourself! Looks pretty good right?

Here’s the pulled pork which was not foiled

So here’s the problem…we held our yard sale on a Sunday which was our 1st mistake. We didn’t get the number of people we had hoped but we did make a cool $90.00. We would have liked to have had more of a consensus of people trying the various styles of pulled pork.

( My girls actually went door to door in our neighborhood and recruited some of our neighbors!)

The other thing was not many people wanted barbecue first thing in the morning

Yes I know…”What is wrong with these people?”

I guess that’s what you get when you live in the north!

Some folks who took the BBQ Freaks Taste Test

We also had two vegetarians who would not take part…Can you believe this? What are the chances?

Our final numbers were a whopping total of 11 people who took our taste test and the final results were…drum roll please…

Six people preferred the the pork shoulder that was not wrapped and by using some simple math… 5 people enjoyed the butt that WAS wrapped in the Foil.

So there you have it, our 1st ever official BBQ Freaks.com taste
test.

Much like the Griswolds family vactations, it didnt go exactly the way we hoped.

I think I had visions of hundreds of people partaking in our little taste test and then feeling so good about the food they would spend their cash on the junk we were trying to get rid of.

Gabrielle is a real BBQ Freak! She can actually eat more ribs than me! You go girl…make your Daddy proud!

On a more positive note the girls and I had a great time! We’ll do it again for sure. They really got into it and were excellent little helpers.

So I hope our little experiment will inspire you to conduct your own taste test sometime soon–or in the alternative save yourself the headaches and hold out until we run another one!

Barbecue is all about testing and tweaking and finding out what works and what doesn’t. Get rid of the stuff that doesn’t work and do more of the stuff that does!

Its also about hanging out with your family and making them a part of the whole experience. I know I’m raising a whole new generation of Que lovers and I couldn’t be more proud.

So until next time….

Now go smoke something, Bill Parlaman

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

And never before has this been more evident then the ongoing battle between the forces of good and evil–or as I like to call them, the “Foilers” vs. the “Non-Foilers.”

The epic struggle between the “Foilers” and the “Non-Foilers” has waged for years in this deep dark underworld of the Barbecue Freaks ( I’m going for a “Lord of The Rings” thing here if you hadn’t noticed).

Two groups of Barbecue Pit Masters diametrically opposed to the other.

On one hand you have the “Non-foilers.” This group, usually from the “Old School” group of barbecue freaks will argue that adding foil to your barbecue will speed the process up by “steaming” your meat and is not considered real barbecue.

The “Foilers” are easily identified. You’ll want to pay close attention for a person who starts a discussion about barbecue with ” Back in my day” or “In the good ole’ days.” They like to brag about how they used to dig a hole, throw some rocks around the hole, and throw a metal grate on top along with their meat…and we had barbecue…and we liked it!

On the other side you have the “Foilers.” I find this group to be more of the “New School” Barbecue Pit Master. These folks contend anything you can do to improve the taste, texture and tenderness of your meat isn’t cheating and it’s the end product what really matters.

You can tell this group by the amount of electronic gadgets hooked up to their cooker. You’ll see them intently watching their computer screen as they control the temperature of with one or two strokes of their key board.

So with that said, I plan on conducting an experiment this weekend.

So here’s here’s the deal boys and girls.

I’m going to barbecue two Boston butts this weekend. I’ll cook one with with foil and the other without–then I’ll have a taste test.

Now mind you, this will all be a very scientific and above board test — yeah right!

I’ll even take video and post it on BBQFreaks.com for you to see the results for yourself.

And look, feel free to conduct your own experiment and send in YOUR results!

Heck, I’d love it if you took your own video and sent them in.

So lets get cooking this weekend and let me know how your experiment turns out.

Oh and one more thing, it might be nice to provide your notes on your cook. You’ll want to share your cooker temps, your meat temps and the the time of day the notes were taken.

So until then, this is Bill Parlaman saying…

Now go smoke something!

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

You see, I think sporting events and barbecue go hand and hand–simple as that!

I mean think about it–sporting events and barbecuing are a gathering of people coming together enjoying good times, good food and good friends.

(My Girlfriend’s Brother-in-law on the left & the Freak on the Right)

I really don’t think there’s anything better than firing up your barbecue smoker or grill in the parking lot of your team’s ( or visiting team’s) stadium.

Think about it for a second, you’ve got the smoker going, you’re throwing the football or baseball around, and maybe you’re playing a little game of Corn Hole…(I’ll tell you about this game in a couple of days…)

How sweet is that? Pretty sweet right?

And speaking of sports and tailgating, I’d really like to incorporate some sports and tailgating talk as you and I go forward together if thats OK with you.

So if you’d like to share some of your tailgating stories and pictures I’d love to hear from you…

So send them in– OK? good–

So now back to the race…

(The Race is about to begin. The red and white car is my sentimental favorite–Sonny’s Bar-b-que)

If you’re a racing fan and have never been to the Indy 500 then I recommend you make plans to attend this event in the next few years.

ESPN lists the INDY 500 as one of the top 100 things every sports fan should do before they die–

Check!

Let me first say– I am not a racing fan, not by a long shot.

Racing is just something I never gravitated towards. I’ve tried to watch it on TV with my buddies but could never get into it.

(US and Indy 500 Flag flying High during the pre-race tailgate)

But that all changed this past Sunday when I visited the Indy Motor speedway for the first time.

(The Teams prepare for the start of the 2008 Indy 500!)

You see, I don't care who you are, if you don't become a race fan after watching the INDY 500 live you might not have a pulse!

I mean the sheer power of the cars and the skills of the drivers is AMAZING!

The hair on my arms actually stood up when the drivers started their engines...

You can actually feel the power of the engines travel through your body like a jolt of lighting when started.

I was lucky enough to have seats right at the starting line so I had a clear view of pit row and the flag man. He worked those flags like a conductor and his orchestra!

(View from our seats as Kristi Yamaguchi gets set to start the race!)

I’d also like to commend the lady drivers.

I mean come on, we’ve all heard the jokes about woman drivers. But it was very impressive the way those ladies handled themselves and their car traveling over 200 miles an hour and staying with the boys most of the day.

So anyway there were a ton of people at the race. I’ve heard estimates in the neighborhood of 350,000 people attended the event. This is a huge amount of people especially in a pretty small town.

(A few of our Tailgating neighbors)

So we got to our parking area and we had a great time tailgating as you can see! There were tons of grills fired up for the event ( using lighter fluid to my dismay) but the smoke was flowing just the same.

(More barbecuing and tailgating at the Indy 500!)

I was able to set up our tailgate area and proudly Fly the BBQFreaks.com Banner!

The great thing about my Weber Smokey Mountain Cooker is the way it breaks down and its very easy to transport!

You might want to keep this in mind next time you’re in the market for a new smoker or if you’re purchasing your first cooker.

(Here’s the BBQ Freak looking awfully dorky pointing at his new Banner)

So anyway we fired up the smoker around 10 AM using a mixture of Humphrey’s hardwood lump charcoal and a chunk of cherry wood. I got the temp up to about 275 ( I was shooting for 300 but we were running out of time).

On the menu was a bunch of Atomic Buffalo Turds. We used some of the pulled pork from the previous day’s cook and the girls assembled them right there at our tailgate.

Believe it or not– the BBQ Freak forgot his rub for the turds so we had to wing it. I just went naked on the turds and we skipped the rub. I usually use a sweeter rub for my turds because it balances out the spice nicely.

After taking a few lessons from Billy Bones I figured the smoke would be good enough to flavor those little guys and boy was I right!

( My Girlfriend’s brother-in-law, Jason Williams carefully place some turds on the smoker!)

While the turds were smoking we walked around and took some other shots of other tailgaters…

(Some tailgaters with their Corn Hole game…what the heck is Corn Hole anyway?)

So by 11:30 the Turds were done and man they were good. The bacon wrapping the jalapeno was extra crispy and the smokiness of jalapenos with the Colby jack cheese just melted in your mouth.

(Our beautifully smoked Atomic Buffalo Turds)

So after we scarfed down the turds we packed up our coolers and an our tailgate and headed into the race. We had great weather and a great day and great Que.

I hope you and your friends and family have a chance to get together real soon and experience a similar time. If you can’t think of anything thats coming up–makes something up. I’m sure you can always find a good excuse for a party!

Now go smoke something, Bill Parlaman

If you’ve enjoyed this, please pass it along to a few of your friends, and if you have any comments please leave them right here on my blog.

]]> http://www.bbqfreaks.com/blog/my-first-trip-to-indy/feed/ 1 http://www.bbqfreaks.com/blog/things-are-cooking-here-in-indy/ http://www.bbqfreaks.com/blog/things-are-cooking-here-in-indy/#comments Sat, 24 May 2008 21:18:51 +0000 admin http://bbqfreaks.com/blog/2008/05/24/things-are-cooking-here-in-indy/ Hey Guys and Gals, So have you ever Que’d with just straight cherry wood? Well thats what I’m doing out here in Indy and I’ve been told it might turn out a bitter. I sure hope not. So anyway, I’ve been tending the smoker since 5 Am this morning and I’m just about to pull [...]]]> Hey Guys and Gals,

So have you ever Que’d with just straight cherry wood? Well thats what I’m doing out here in Indy and I’ve been told it might turn out a bitter. I sure hope not.

So anyway, I’ve been tending the smoker since 5 Am this morning and I’m just about to pull off 2 butts and 3 racks of ribs.

I am trying a brand new rub called Triple Cherry from Billy Bones BBQ. I’ll be glazing with a cherry glaze here pretty soon and serving up some good barbecue I’m hoping…( As long as it doesn’t turn bitter from the straight Cherry smoke!)

So let me know if you have ever cooked with straight Cherry wood and let me know how your barbecue turned out. I’m a little nervous now but I’ll let you know how things turned out.

The first thing I noticed was the nice cherry red color it gives to the pork…here check it out…

I’ll be heading out here around 8 for a INDY 500 Party and back at the smoker come tomorrow morning AM.

Atomic Buffalo Turds will be on the menu as well as left over pulled pork sandwiches.

So anyway I really want to hear from you. Let me know your experience with cooking over straight Cherry Wood.

Now Go smoke something, Bill Parlaman

]]> http://www.bbqfreaks.com/blog/things-are-cooking-here-in-indy/feed/ 0 http://www.bbqfreaks.com/blog/i-am-barbecue/ http://www.bbqfreaks.com/blog/i-am-barbecue/#comments Fri, 23 May 2008 15:31:30 +0000 admin http://bbqfreaks.com/blog/2008/05/23/i-am-barbecue/ OK so the BBQ Freak has packed up the family “Truckster” and he’s heading out to Indianapolis, Indiana to catch the Indy 500. That’s right–I’ve got the smokers loaded, the lump charcoal, the chimney starter all the coolers and my brand new banner ( which I will show you pretty soon. I’m really proud of [...]]]> OK so the BBQ Freak has packed up the family “Truckster” and he’s heading out to Indianapolis, Indiana to catch the Indy 500.

That’s right–I’ve got the smokers loaded, the lump charcoal, the chimney starter all the coolers and my brand new banner ( which I will show you pretty soon. I’m really proud of it. As a matter of fact, the sign company asked if they could hang it up in their shop as an example…what do you think I said? Of course!)

Now to be honest with you–I’m not a racing fan–however, I’ve been told once you attend a race in person all that will changes so I am actually really looking forward to it.

I’m even looking forward to the 10…(that’s right, I said 10) 10 hour trip from Philly to Indy.

We’ll be staying with my girlfriend’s brother-in law and her sister at his folks house in Indiana.

So I figure we’ll arrive around 10 PM or 11 and I’ll get back up around 4:30 am or 5 and put a couple pork butts on the smoker for the days smoke.

Our plan is to do the butts on Saturday so we can pull them and make turds for Sunday’s Indy 500 Race.

Later on we’ll do ribs too. I’ll try and take some video and pics for you to see.

Oh and here’s the thing…this is cool… I just got my order in from Billy Bones BBQ. That’s right–my long anticipated first cook with his XXX Triple Cherry Barbecue Rub.

And let me tell you what….I did the finger test on this stuff–it’s amazing!

So won’t want to miss this. Just make sure you check back with me…Ok? Cool!

I’m also going to try and make a visit to Southern Yankee BBQ and I hope to film my tour. If I’m able to to swing it I’ll make sure I post up on BBQFreaks.com.

So anyway, what the deal with the title ” I am BBQ?” Here’s the deal,I actually ripped this off from INDY and Gene Simmons.

You see, this past April I attended the Glazer Kennedy Super Conference and Gene Simmons was the guest speaker and he was awesome BABY!

I’m not sure if you know this or not but– Gene’s Marketing Company is the one who came up with ” I Am Indy” theme.

I think Gene Simmons is a cool guy and I think ” I am Indy” is a cool tag line…so, without any further adu, you’ll want to check out this video clip I posted for you.

I hope you enjoy this and I hope you have an awesome Memorial Day weekend….so until we “meat” again…

Now Go Smoke Something, Bill Parlaman

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