We're rolling Rock and rolling. Rock and Rolling, Did you know?
The man. It's not a really good fashion
statement to have brown and black at the same time.
I was never. I've never been known for my
fashion since. Yeah, actually, what I.
Hear blue joggers on too. So you gonna wanna talk about
those? Blue.
You're just totally blue. Gray.
Brown. The other day Rigel wanted half
of his pyjamas in a certain stripe and the other half of his
pajamas in a different stripe. So.
They were like like this, like conflicting.
And it was like totally different colour scheme.
And he had like a big beach sun hat on.
Yeah, he would look like Google for sure.
Just. Just clashing.
Clashing, clashing fashion. Anyways, I just got into eating
the peanut butter tally brick. I got into progress picks.
Start the day off right man. Got a good lifting this morning.
We did some inverted leg press, which I like.
What else do we do today? A heavy on pull downs, pull
downs, chest. I mean, we do full body, so
yeah, we do a push, we do a pull, we do a shoulder, we do a
core, we do a leg, and then sometimes we do a calf also.
Yeah. And we also do a bicep and a
tricep. Are you down to start working
out in the gym as soon as that shower's in?
We'll have to see how I can rearrange my scheduling just
because my dogs would be, you know, usually, usually we go to
the gym for an hour or so and I go home and I have another 45
minutes or so to let them out, get them fed, take them on a
walk. But if we're coming straight
here in the morning, that will erase that opportunity.
So I have to figure out how I can.
You can leave earlier in the afternoon or you could we could
work out a little later like we could work out at 6 instead of
5. That's true.
Six to seven. Yeah.
I mean, it it, it's totally doable, we'll just figure it
out. What else is new?
We got a whole bunch of last time I recorded a work podcast,
we recorded it the day after we recorded the price change
announcement, but the price change announcement had yet had
not yet been published. So we didn't know what any of
the feedback was going to be like.
So I was kind of sweating a little bit to see how that was
received. But then that e-mail and video
went out last Thursday, and I was overwhelmed with how much
positive people they got me. Like it was ton of support.
Ton of support, like I said it, I think on the last one, but I
would put my audience, my customer base up against
anybody's like we're not the biggest, but man, we're the best
100%. Everyone's like, man, the the
way that you are so transparent and informative and you're
letting us know that you're you would rather still keep the high
quality ingredients and have to increase the price versus the
opposite, which would be so just swapping them all for crap
ingredients to make more money and leave the prices.
I think everyone just really, really respects that and the
people who are our target audience are the kind of people
who would respect that. So it's perfect.
And The thing is, it's like people that have followed along
from the beginning, like they know me.
They know me pretty well. Like they know me really well.
They know that we slept on a freaking warehouse floor for
three years to build this business.
They know that I'm not doing it just to rake in a bunch of
profits and retire. Like I'm not trying to build the
business to have like a buy out. Like I'm trying to build it to
make a difference. And they know that I'm not
trying to take advantage of anybody.
They just know that it is what it is and I can't shoulder those
costs anymore without changing my cost.
So yeah, I was overwhelmingly pleased with how much positive
support we got. Like I didn't, we didn't even
get any negative comments really.
I mean, we had like a couple people that are like a.
Couple randoms. A couple, but like I mean 99%
positive for sure, which is just awesome.
And I think, and I think the people who are going to maybe
fall off or are no longer able to afford it or prioritize it
are the people who haven't been with us for very long.
Because the people who have a lot of the commentary from those
folks was that, you know, I may not be able to buy as many, but
I'm going to keep buying them. Like I'm not going anywhere.
My kids love them, my family loves them.
We take them here and there and everything.
Somebody else made a pretty cool comment as well on the Facebook.
They're like, I still buy them, I buy them to support y'all but
I often times make my own too. But there's no point in me doing
that because it's cheaper to buy them even with the price
increase. And I'm like, yeah, man, 100%.
He's like, his comment back was like, just do the math 1 LB of
cacao but on Amazon was like 37 bucks.
And he's right. Like, like I get the wholesale
pricing because I'm buying so much of it.
If you were to buy your own ingredients and make it at home,
like it would legitimately cost more, even with the price
increase that we're going to pull.
Out, right, right. So once you start pricing out
the same ingredients and same quality ingredients, everyone's
like, Oh yeah, I can just get a whey protein and throw it in
there. Yeah, you can get a cheap
garbage whey protein, but that's not what we're using.
Yep, 100% yeah. Anyways, there's then we had.
I bought a a bunch of the guys in my men's Bible study group on
Thursday wanted to get higher quality meat and they've all
kind of been, it's kind of cool, man.
Like they asked me all about nutrition, like they're trying
to get healthier. So one of them got in contact
with me and I gave him my chicken contacts point phone
number. So like he's been getting a lot
of his chicken from him all past your chicken to feed his family
with another guy is like, hey, man, I really want to get some
beef. You know where I can get some
beef And I'm like, well, I got a ton of beef.
I don't really need any more right now, but I've got a really
good connection and he's got a steer ready to slaughter.
I can get that and I've got the chest freezer space, so I'll
just store it. Then you can get it whenever
you're able. So all these guys are like,
yeah, let's just get a get a, get a cow.
So we bought 2 year grass fed finished steer.
We got that delivered this weekend on Friday I guess.
We saw that. And then yesterday Crystal and I
came here, we weighed everything out.
It was like 442 lbs of finished beef.
There was like 222 one pound packages of ground.
There's like 23 rib eyes, a couple porterhouses, lots of
sirloin steak, lots of Chuck roast.
I got the heart, liver, tongue, all that stuff, soup, bones, all
that jazz. And when you math it out, it
wound up being $8.14 a pound, which is pretty freaking.
That's pretty good because that's averaged over everything.
Right. That's the whole animal.
So like I don't I mean you said if you were to get grass
finished ground at Whole Foods right now it's like 999 1099
it's. Got to be.
I mean you get like the single 1 LB vacuum sealed packages in its
I want to say it's 10 or 11 bucks.
Probably. And then a rib eye is probably
like 2529. 25 to 30, yeah. So I'm, I'm getting all of that
for 814 lbs and I'm just going to let them come and pick it up
and pay me for it. And my, my, I call my folks,
they want to get half of it because they're going to be here
a little while before they go out sailing again.
So that's what I've always wanted to do too.
I always wanted to eventually have enough land to raise my own
animals, but until then, source locally and hunt and whatnot and
have enough meat where I could provide to my family, like my,
my parents, my uncles and aunts. You say aunt or aunt.
You just, I mean, you just say aunt, but I have said aunt.
I normally say ants. It's weird.
I just said aunt, just that. Yeah, Ants.
So yeah, I want to be able to just give them the quality
options. And in fact, this was kind of
like my first time stepping stone and then to do that for my
folks. So I was.
Just going to say we you could start like a little
distributorship here. Yeah.
You know, just get a pile of freezers and.
Well, we got the freezers and a lot of people, like a lot of
people want the quality food, but they can't get a whole cow.
Because. They don't have the space for it
or whatever. For.
The money, so I just got it and I didn't have the money for it
either, but I knew that it was all pretty much already spoken
for, like everybody wanted it already.
So I paid for it and they're going to pay me back.
But I mean, that way everybody wins.
Like the farmer wins, they win. I mean, it's just, it's just
good, you know, So it's good. Support the little guys.
Yeah, Speaking of meat, I'm switching my my meals this week.
What? What are your macro?
What do I have got you at now? I got you.
I'm right around 1:50 and 1:50. It's like 145 fat, 150 protein
somewhere in there. They're like almost one to one.
Yeah, but it's right around 2000 calories.
Yeah, I changed my macros this week 'cause I'm still going up
in protein. I'm at 175 protein this week and
195 fat. OK.
So what's your total caloric? It's like 2560 or something like
that, so. And you're and you're still
climbing or are you kind of level?
I'm dropping calories, I'm increasing protein.
OK, so. You're you're dropping fat and.
Yeah, yeah. So I'll probably be what I'm
gonna do this week is I'm gonna have my brick.
I'm, I'm drying A4 tablespoons of heavy cream in my coffee,
have One Cup of coffee and then a brick for my first meal after
I train. And then tonight for dinner, I'm
going to have I think 18 ounces of ground beef, 8020 roughly
some. Butter in there or what?
No, I'm going to do. I'm high enough on the protein.
I don't get any butter. I'm doing 80, 2018 oz.
And then I'm going to do I think 3 or 4 egg whites is what it
wound up being, but I was just slamming those egg life ramps
like 6 a day and I just needed to have you show me how to make
those mang they're. Super easy.
I don't remember what I mean. I could probably scroll back on
my Instagram, but I made them. And that's when Egg Life reached
out to me and I got in trouble. Yeah, because they, they called
me out and they're like, we'll have our legal team do whatever
they need to do. Please remove all these posts.
Please remove all these references.
Because you're making your own. Because I was making my own and
I was like, I posted something that said make your own egg life
wraps. So I probably shouldn't have
called, like shouldn't have tagged them or actually called
them Egg life wraps. Should just, you know, egg
wraps, Whatever. Egg crepes, yeah.
But anyway, they're super easy to make.
I I had them so dialed in that I could just whip up like 6 or 8
of them at a time and I would just put them on a cooling rack
and then once they cool then you can stack them together.
Because you were doing the whole egg though.
Right. Yeah, I was.
I was doing the whole egg, but so there's going to be some fat
in that version because they're just using just the egg white.
So it's pretty much all protein. Is yours pretty platable though?
Like it doesn't just tear. It's exactly like the egg life
wraps, but I think I used I used something as a powder like as a
binding solution. Might have been like but.
Like beef gel? I think, I think it was just an
unflavored protein, an isoprotein, just unflavored.
Like not even a full scoop. It was just like a fraction of a
scoop just to give it a little bit of grit and it would stick
together pretty good. And then you just let it cook
completely on one side and then real slow and low.
And then you could flip it for just a minute and then take it
off and dry it or cool it. One of my hacks when I was deep
into prep before, like before I was even keto, I would get, I'd
make these massive protein pancakes and I would have like a
whole bunch of eggs whisked together with, you know, a scoop
to a protein powder. And then I had this massive cast
iron skillet and this like triple wide spatula.
And I would pour this concoction there and then it would rise, it
would rise like 3 inches, 3 inches, pretty good, pretty good
height. The hard part was, yeah, yeah,
we cook, but you had to flip it. So like that was the hard part
'cause like sometimes, you know, you'd flip it and break right in
the middle. So what I I just had to get
another cast iron skillet and I'd put one on top and then flip
the whole thing. But yeah, man, I was like the
protein pancake master there for a while.
I. Used to do that too.
I forget what brand it was, but there was a, there was a big
brand back in the day that made pancake mix.
They made bread, they made flatbreads.
What the heck? It was the, it wasn't Kodiak.
It was something, something protein.
I forget, but yeah, I used to do.
I used to do the protein pancakes too and like the syrup
and like the whole works. We had that.
Did you ever see that big waffle maker that?
You guys made me truffles in that before.
Yeah, that thing cramped out on us a long time ago.
So she's been craving truffles because she's pregnant and
that's what she's craving. But I need to find another one
because like the the little at home waffle makers are pretty
spindly limited. They fall apart.
They're not really that great. I got a cheap $5 one from
Target. It's like one of the mini ones.
It's. Like, yeah, so this one I got on
Amazon. It wasn't even that expensive,
but it was like a commercial waffle maker and it had like the
BIG4 squares and that thing was the, it was huge.
I mean it was like heavy, but it just totally stopped working on
me. So I need to get another one.
But they they don't make that one anymore.
So I got to find an alternative to it.
But that was super nice 'cause you can make the chaffles, we
make sweet ones and we drizzle melted brick on top.
Or we'd make like a savory 1 and then we'd use that as like the
bun for burgers or for like egg sandwiches with bacon and like a
hardball or a fried egg in the middle and cheese man.
You got me. You got me drooling.
So we're both doing talking about food right now.
I. Remember the first time I came,
first time I came here, Maybe this, maybe the second or third,
I don't remember, but it was it was my last prep.
I came and I stayed with you guys.
That was and after your last show, when I'm like, I'm filming
all this course content, let's get you out here.
You picked me up at the airport, I stayed over at your place, and
the next morning Crystal made a whole pile of those.
Huge. Freaking truffles and you had
all the little condiments out in dishes like Lily's chocolate
chips and berries and melted keto brick and there was like
nuts and all this different stuff.
And I just loaded that thing up. So now in my brain just now
while we were talking about it, I'm like, dude, what if we had a
truffle party after your competition in September?
Or maybe just invite me only. But that is definitely what I'm
going to want to have as like, the like a refeed meal.
Yeah. Like, you know, you have like
everyone goes out and they binge eat after a competition.
Well it's so crazy man, I saw a post on this the other day.
Like I always I did 5 shows last competition season.
I didn't have my subetoy meal until after the last one, and
then I went out to a Brazilian steakhouse.
Steakhouse. Yeah, and I had a Brazilian
steakhouse. I ate literally like 7 or 8000
calories. I I brought a food scale and
weighed everything at the. Brazilian.
Yeah, 'cause I took the, I wrote it all down.
Yeah. And I woke up lighter the next
day and I, I didn't feel guilty, but like it was all just meat.
But like so many people, man, they, they do their last show or
not even their last show, but they do a show and then they go
out to like, I don't know, man, like an ice cream joint or I
that's what. I used to.
Do or I did too, but it's like they literally like I gained 20
lbs the next day after I did the first go around before I was
keto and I had a client that competed.
He was older gentleman, I think 62 years old, shredded to the
bone man. We got him totally dialed in and
he kept telling me leading up to he's like, hey man, I'm really
going to just go off the deep end and eat a bunch of carbs
afterwards to celebrate. I kept telling him don't do it
bro, you've worked so hard. You're not.
I mean, it's going to be such a fleeting experience.
And then he messaged me the next day up 30 lbs, Yep, 30 lbs Boom.
And I'm like, dude, what are you doing?
And like you go to these competitions and a lot of times
they'll have like treats there for the competitors backstage,
like brownies and stuff like like normal sugar every.
Competition I've been to or helped at.
They have a treat table and they like, they like, pride
themselves on how crazy and robust this treat.
Table is just totally screwed up.
Hey, I used to be, that's what I used to do that I would look
forward to just binge eating and sugar every shit after the
competition because you feel like you're so deprived during
that prep where you just like I remember my one of my first
shows, this is what I ended up doing and it was absolutely
terrible. It just crushed me.
I would anytime I was at the grocery store or in the checkout
aisle or at a gas station or anywhere that I saw something
that I wished I could be eating like, and it was, it was not
something that I would normally eat, but because I was in prep
and I felt so deprived and I was angry all the time.
I would see stuff on the shelves and I'd be like, man, I wish I
could have one of those. I would buy it and I would stick
it in a drawer in my dresser until after my competition.
So I had like bags of Skittles, M&M's, Kit Kats, gummy bears.
I mean, literally just all just trash food.
And I remember after that prep going back to my hotel room or
after that competition going back to my hotel room and I
pulled that bag of just garbage out of there and I could not eat
it fast enough. I was just like something in my
brain was just like, you got to consume everything in this bag.
This is your only chance tomorrow.
You're back on track. So I ate all of it and I gained,
it was probably 20 lbs, but I threw up and got sick for the
entire night. He couldn't even sleep in my
hotel room that night. And it's like what?
It's so normal too. It's like competitors don't talk
about that because they're embarrassed.
But it's like that is the norm. That is not even an.
Outline it's crazy. And so now Fast forward to like
my very first ketogenic prep or my second prep even.
It's like you don't even like you don't look forward to any of
that because it's it's not good to you anymore.
Like you don't even crave that. I could walk through the candy
ale and be like, pick whatever you want.
It's free. Like I don't even want any of
that. I would rather have something
that tastes good. So now the now the ketogenic
prep post competition is like you get a nice steak, you get
maybe a Caesar salad or something, or you know, real
food, real food. You have a nice steak, maybe a
side of veggies completely cover it with butter and salt.
And the next morning you feel like you didn't even.
Yeah, you don't. Feel so good, yeah, like
physically, mentally, emotionally, like you're just.
Dialed in still. Yep, you didn't gain any weight.
You may have even lost weight and you're just like ready to
rock. What we're going to do with my
show, I already talked to my dad about it.
He's going to bring his big vertical smoker and he's going
to be cooking it holds I think 16 pork butts.
So he's going to have 16 pork butts in there and he's got to
cook it all night long. So we're going to have, I
already talked to Theatre Square where we're going to have the
venue at. He he's going to have his smoker
there on the front little patio area.
He's going to have that smoking all that lung.
He's going to sleep in the rig. We're going to park the rig next
to it so he can like tend the the coals all night long.
So he's going to be cooking. Holy.
Moly and then stay in who we had at the first retreat this year,
he's going to bring his hog roaster and he's going to roast
a lamb on it. So we're going to have a
roasting lamb and 16 pork butts cooking for all the competitors
and that's going to be like the way to do it, man.
Like those other shows can have their fake brownies and
nonsense, you know, RX bars. We're going to have freaking BBQ
roasted lamb. Our spectators going to be able
to to like buy. I think what I'm going to do, I
got to figure out how many people are slated to be there
and whatnot, but I think what I want to do is we'll have the
vendors there, sponsors, and they'll have their booths.
And for any of the spectators that go see every booth and give
the vendors the time of their day and get like a bracelet or a
sticker or whatever, once they get all the stickers for all the
booths, then they can get like a free play or something like that
we could do. Like a little like a little
card. Like punch cards like.
You have to collect the sticker or maybe you could even do like
a deck of cards where they have to go collect a card from each
booth or something like. That that's what I want to do.
So like, we'll have to see how many spectators we'll have, how
many people will be there 'cause like, like again, Dad's roaster
only holds 16 butts. It's good to delay them, you
know. So there should be a lot of
food, but it's just a matter of how many people are going to be.
There. Speaking of vendors, I'm excited
Redmond relight just hopped on board.
So they're going to actually have a booth there.
That's the plan because they want to kind of get into more of
like the bodybuilding kind of competitive scene and see how
they can kind of dial themselves in to be in that demographic.
So you're talking to Scott there and he's, they're pretty stoked
about being part of that. Yeah, I'm, I'm a big fan of
Redmond. Like the company, the people, I
mean the people. Like I I know them pretty well
and they're just good people. They are they, I mean they, they
align well with like your way of doing business and like your
transparency, morals, beliefs. And they've been around for a
long time, you know, like they were at the first Ketocon way
back in 2019, wherever that was. And like, we've always spoken at
the same conferences and had Boost together.
And it's just like, you know, they've invited me to their
place several times. They're just good people, you
know? I think you originally turned me
on to them just as a brand before I knew anything about the
company. Then I ended up just ordering
more, using more, and then ended up meeting them personally at
Omaha and Omaha and one of the conventions.
Yeah, solid people. They're super solid.
Solid people. We've also got a posing seminar,
which you're going to be on for. But May 24th, anybody that wants
to come to Ozark Iron Gym, we're going to do a free posing
seminar from 12:00 to 2:00. And I got to make a presentation
for that because I'm hosting this one instead of Joe.
So I have like presentation. The first hour, second hour will
be open posing, like critiquing people, working on transitions,
mandatories, symmetry, round poses.
And I think I like what Joe has not done is help people with
their choreographed routine. And I kind of want to work on
that with people. So we'll do some of that and
then it'll be like open gym afterwards for people that are
there to come lift. So should be good, should be
good. We have a lot to do today, man.
We do. We don't have very many bricks
in stock right now. We're running kind of low on
inventory, running kind of low on supply chain issues.
Yeah, behind the scenes for people.
We, we have seen your comments about how everything's out of
stock right now. We totally understand the
frustration. We.
Are just as frustrated. We are just as frustrated.
We have ordered all of the supplies, ingredients, packaging
material for like the next 14 weeks, but a lot of our
suppliers are delayed. They got their own bottleneck
change right now. So as soon as all of that lands,
we're going to be off to the freaking races.
But there may be a little bit of a lull the next week or two
where we don't have much right now.
We still got toasted almond, coconut, chocolate, malt, a lot
of peanut. Cup a little bit of peanut
butter. A little bit of peanut butter
mocha, a little bit of peanut butter Hallelujah, some bells
brownie. We still have flavors and stuff
do. Yeah, we have.
We have variety. But we're going to, we're about
to have a lot more. So pardon our lack of inventory.
There's, there's a lot of, there's a lot of predetermined
organization that goes on behind the scenes trying to get these
flavors produced. Because we look at what we have
in stock, what we have ordered. And then we, we have to just
figure out what we're going to make next and what we're going
to make the next week and then the following week.
And we think, OK, let's make some, let's make some PB cup.
Shoot, we don't have any butter for PB cup.
OK, how about let's make whatever, whatever and we OK, we
have the protein, but we don't have any towel.
Oh, shoot. Well, we don't have any cacao
nails for that one and that's back ordered.
So we can't do that one. We can't do this one.
We can't do. That one we don't have any.
Films, we can't make anything, we can't package anything.
And what's crazy is like all of that stuff has already been
purchased. Like it's already.
Been way in advance. Way in advance.
Like more in advance than we've ever ordered stuff in advance.
And then it's just like. So it's not like we're dragging
our feet and procrastinating. It's like we're trying to be as
proactive as possible, but we're still relying on people getting
us the stuff. So that is all about to land.
We're going to have a whole lot of production in the queue, so
just sit tight with us for a. Because we sit down and we do a
production plan every week and we do it every single week,
sometimes even more than once a week.
And we figure out when stuff's coming in.
Then Robert or I follow up with, you know, a protein supplier,
film supplier, butter supplier, tallow supplier, ingredient, you
know, all that kind of stuff. Then we go to order the
ingredients and then we're like, shit, that one's sold out, so we
can't do that one. So then we do our production
plan and we say, OK, this week we're going to make this.
And then we juggle around this one and we slide them up and
down and then we sit down and we think, OK, well that's not going
to work because this is back ordered and this is delayed.
And then just yeah, I. Think what we're going to have
to do is just this is kind of what I talked about, about
increasing our margins is having enough cash on hand to order all
this stuff like triple lead time.
Like as soon as it lands just. Reorder that way.
That way we're not waiting on anybody, you know.
So I think that'll be the way to go for sure.
Because you guys are waiting on us.
Yeah, we don't like that. Yeah.
What else is relevant? Anything else in the pipeline?
We're going to be doing a lot of work on the loyalty program this
week because that rolls out next Monday on the 12th if all goes
well. So we got to do some product
photos, we got to get all the back end stuff up and running on
them. We got some hats coming in that
I'm pretty excited about. Key chains.
Hats. Key chains, apparel items, all
kinds of goodies. So that'll be good.
What else is new? Crystal and I took maternity
pictures on Friday. Oh nice, I didn't know you were
pregnant. Yeah, yeah, I'm, I'm, I'm not
showing yet. Thank goodness.
Getting close though. Yeah.
How'd you go? Good, good.
Roger was ballistic man. He was just.
He was on another level, though. He's a terrible twos.
He's he's hard to kind of like chill out for a bit, but his
birthday's in just a few weeks. He's 3, right?
Yeah. He'll be turning 3.
He'll be turning 3 at Meat stock when you and I go to Meat stock.
Yeah, that's right. So we got to figure out some fun
for him. I think first am I trying to
making some keto ice cream or? Something she asked if you guys
could borrow my Ninja creamy, which you totally can it.
Might be then remind. Me to grab that.
For you, we were driving the other day, yesterday I think,
and we're like Rigel, what do you want to eat for your
birthday? He's like, this is this is good.
This one, you know, you got a keto kid.
He's like, well, in the morning I want bacon and eggs and I want
keto ice cream and cake. And then I want the biggest
stake of my life. Like you said that like that.
I want the biggest stake of my life.
And I'm like, all right, we got your cup.
Here you get a 72 ounce tomahawk or something.
Yeah, if you don't eat it, I will.
So no kidding, that's pretty funny.
What 2 year old says that? I know man, I.
Know usually they want like ice cream and stuff.
Garbage. That's hilarious.
All right, let's work on plans and purchasing.
We'll do that production plan and we'll call it a wrap on
today's podcast. Sounds good man.
So. Yeah, buddy.
Until next time, Tata. Tata.