625: Time and Smoke

I am happy tonight because I just Got on the phone with us. That's what happened. Of course. That's that's obviously the reason. It's definitely not that I finally found decent barbecue brisket on Long Island. Ah, you know, you you now sort of kind of owe me a visit. I think you visited well, no. Actually, it might be even up in in lifetime visits. But, you should come you should come visit me at some point. And we have several barbecue spots in Richmond that I I genuinely think are quite, quite good. Not to say they're better than what you've got or anything like that, but they're they're very good. They're almost certainly better than what we've got. Oh, alright. Well, I'm trying Barbecue tends to get better the further south you go in The United States. Well, that is true. But I'm trying to be inclusive here. But It's the opposite of coffee. In any case, I'd love to, take you to a couple of local local haunts that I don't think I was aware of the last time you were here because it's been a it's been a minute since you've been down here. So if you're looking for a, barbecue adventure, you let me know. You can come visit here. And now, at at this point, all the North Carolinians and, you know, Tennesseans are all getting angry and saying Virginia is not for barbecue, and you're wrong. It's better than New York. I'll tell you that. I mean, I bet you there's some really good spots in New York City, for example, and you're not that far from the The problem with barbecue is it takes so much time and space to do right that it really That is true. Doesn't it doesn't really fit into, like, a lots of things you can do if you just have, like, a a hole in the wall and, you know, a place to do it and just someone who's dedicated to it. But barbecue is just such there's so much I mean, so much time and smoke. Like, it just doesn't fit well in the city. It's a specialty. Like, you you need special equipment. You need like, it it is it it's a very, like, specialized, dedicated stuff just to make this kind of product. Yeah. That doesn't fit in an urban environment that well, like, because of all the time and the smoke and the heat and the just, just I mean, people do it. Just not a lot of people and it's not very good. Yeah. I mean, it's the type of thing it's the same thing with, like, oh, why can't we get good pizza outside of New York and so people would who knew how to make good pizza would go to other parts of the country and you can like, you don't need that much space for it. You can just, you know, get a little restaurant and get …