I've already seen his house one, I was like a Tuesday night and I remember we rolled this massive big porcetta and it just, it actually looked, it looked killer, it was, we knew straight out it was going to be over the top, when we had it in the oven, it came out amazing, you know I was on the couch, I think I fell asleep on the couch, it was like a Tuesday night. It would have been like, well the pork belly is three kilos and it had tenderloins in it, so it's probably like a four kilo pork belly with meat inside that has to be cooked at a lower temperature than the pork belly on the outside to get the crackle, so it's actually like a pretty technical cook as well. And once we cut it up, we, it just, you know when something's perfect, it was perfect and then I remember, it would have been a few months later, I was doing a cook, it was Sunday morning, you know I was sleeping on the couch because I was in and out of cooking and I got this message from Corey and I looked at it and all I could see was my head and Gordon Ramsay's head because my heart started going, I was like oh god here we go and so I started watching it and I'm waiting for it and waiting for it and he just loved the video the whole time, you know, he just, we couldn't have, you know I couldn't have been happy and I'm running into the room of waking police, I was like listen, listen, you gotta watch this, what do you mean, what do you mean? Welcome to the Sevo show, you are looking at my camera, the ones that's just facing me, but if you go to the main camera, you will see a couple of dudes, we've got Corey, we've got Leon, they're both known as cheat meats and you may as well call them brothers, they're not related but they do love putting meat on the spit. On the barbecue spit, how's that? That's better, that's better. Take two that one. Now we've clarified what sort of spit we're doing. So how, how did you get involved with cooking meat for more than just recreational? I love, still I love but yeah what was it four years ago now, Leon dusted off his dad's old Weber Kettle that was sitting in the chair. Well we've always had a fascination for me, American barbecue, so we've all, I think a few times we used to go out and go and have dinners, I think we used to go with old faithful things like that and we always used to love the idea. Old faithful, what a good plan. The old faithful, right? We always had that fascination of American-style barbecue and then on Netflix they had all the barbecue pit masters, so for us we want to eat, we want to troll this meat, so we started going around trying to this meat and then we thought let's have a crack, let's start trying to cook it and this is where these the old Webers came out of the old man's shed, pristine, shiny, 35 year old Weber's never been cooked on. So yeah and that's where it all started, so we just started mucking around in the backyard. It's taken photos since Instagram back then was I guess majority photo sharing, so cooking cheeseburgers really and just taking photos of it. We're originally going to have a cooking show podcast sort of thing but things got busy, it's near Christmas time, Christmas trees are up. Plus we need the studio kitchen. Studio kitchen in England. Yeah that's our next thing. Oh how far away are you from that? Six months. It needs to be next year. I can't wait for that. That's going to kill it. That's going to kill it.  Then Corey threw me a line and I made my way to Cairns overnight. That was a good trip. That was a great trip. That was probably still our best work trip we've ever had. You called it a work trip. We worked but it was such a good trip. It was so amazing. I loved every bit of it. Shoutouts to Hunt and Brew. It's not stocked up at the moment because you blew up. My god. Yeah rookie era. Don't stack the fridge and put it on the way at the very back because it'll blow up. As long as it wasn't left there for the weekend and you walked in. It was. It was. I rocked up Monday morning. The door was wide open. What did that smell? It didn't smell so I'm thinking that it happened on the Sunday but rest in peace. It is what it is. But in terms of the Cairns trip that was great. It was something you know. Never been to Cairns before. Neither had I. I went as a real young kid maybe three or four years old so I actually had no recollection of it. It was good to see. I don't know like yeah you know when you're talking on the phone or we're doing little things together but to be like a couple of days away and being out and enjoying each other's company. You kind of really get the vibe of who we are and like. Do some cooking. Hang out at the cass for a bit. You want to have some good dinners and amongst it. The cass. A pretty good lunch that we cooked as well. That was that was our party. I think we drank our body weight. In the espresso martini. By the pool. So yeah, like I said it was a work trip for us but we could have one of them every couple of years. That'd be great. Every year. You've had a couple recently. Since haven't you? September. I think we had a couple in September. We did like a cook in Mount Isa which is definitely like a country town remote sort of on the border of the northern territory in Queensland. So it's just a town that's built around a mine really. So you get the travelers that sort of stop in overnight but apart from that yeah there's not much there.  We sort of get asked to do some of that stuff and from like a food vending standpoint we like we don't really want to be seen as food vendors. There's obviously still a place for it but our ideal is sort of leaning on brands from that aspect and then doing brand activation. So something that's based around obviously a protein cooking that having it on display and then the ideal is then you're dealing with the brand that's supplying that product and then we're just giving out free tasting. So we're covered for our time. Everyone you know service with a smile they're getting free food they're loving it and the best way to convince people how good food is is to put it in their mouth. So yeah especially the way we cook it so you can have really good produce but if it's not cooked properly or the right way we've done a few of them now so I'd love to do more of that like even um is it beer and beef fest and all of that like I get quite a few people message you guys going to be down there and we're like well no so like if we could lean on a beef brand for something like that and spend two days out there doing stuff I've got it then it's a no brainer I've got it January summer jam have you had a summer jam no outdoor basketball yeah they're doing something again this next year yeah same same boys that do snake land yeah and he's doing it through on behalf of the guys that organize it over east yeah maybe that yeah but the ideal is then you like we almost tie in what we do and then what the event is as well so you'd almost still have a barbecue themed but be more like basketball style so almost if you're at the arena watching the game what would you eat in that making hot dogs yeah pork in the hot dog yeah a brushed up version yeah it's two hours but still marries in with whatever that brand's doing so yeah there you go that's the stuff we see value in then just yeah selling food to the general public yeah and then you're also teaching them and going on yeah this is sick yeah so what is your main overall goal you're looking back 20 years from now how is your success defined with what you're doing so I think the content kitchen is the next big step in that so we you know we've done the juggle now doing videos we've both got young kids at home a lot of the time that can get frustrating because I've got a what a 15 month old that normally on Fridays I've got her with me we're trying to film videos and it's that finale moment where you can cut it once and she you know yells out or cries or something so it's getting to that point where the lines are getting blurred between work and home life so you sort of got to start separating that from like a productivity standpoint it just slows everything down so yeah content kitchens the the big goal for 2023 I think yeah okay so that's the first phase and then 20 years from now you're just doing that at scale you have the whole production team doing that at scale I mean having other people come on board that probably it's it's not a hard space but that can be just kitchen bases plenty of cooking content creators out there so my ideal which I think we've had conversations about before is almost managing a team of creators that are in that food space I'll deal with the client then I'll send out briefs and then you can obviously forex 10x that from there because at the moment you know we're doing everything ourselves and that's where you start stretching yourself in and you guys like we can't do 50 videos a month on our own so yeah that's what about the wives what are they cooking or say helping or no like you're obviously managing the the work life balance and home life balance how are you managing that now I've been doing it for the last four years yeah so it's good for for me it's getting easier so my kids are getting a little bit older yeah so we can my wife can see a bit of more light at the end of the tunnel so we're not just doing it for the sake of doing it every time we do something now it's a paid sort of paid thing so if if I'm cooking she knows I'm making money so it's all like all right we do what you got to do so I'm kind of in that next level now that I don't have to worry about you know we've got to do this we're to do that well today I've got to work this is what we're going to do and make make it work sort of thing so and it's still squeezing all that time in like Leon still works a full-time job in four days so we manage our time around that obviously so in the same sense we've got to make the time we've got say on Fridays we need to bang out three or four videos in that day because there's only four Fridays otherwise it starts sort of leaking into the weekend you still need family time and yeah it's that juggle yeah that is tough that is tough oh look we make the most of it we we're not shy to work extra hours we're not if we've got to work a Sunday we work Sunday so and I think that's where we started off early on yeah is we we were doing cooking videos out of passion and like every second night if not you know three times during the week he was at my house or I was at his house doing cooking videos because you almost start building that traction online and you either jump on the train and push more content out and obviously watch that snowball get bigger and bigger or you go ah I can't be bothered this week and you sort of just stall yeah I think we've had that big driving factor from the start that's pushed us now it's a bit harder to do sort of passion projects obviously because we're stretched for time as well when we've got paid stuff on but yeah I think we need to get back to a little bit of that as well but with all of that stuff happening next year that's the ideal you can do all your paid cooking gigs I guess and then almost do sort of test kitchens and have fun with it so that created that doing your own passion projects versus paid it's a big difference that balance needs to be catered to that's how we grew yeah that's how we grew to what we are so and you're you're sort of taking the mickey out of your audience yeah then milking them with branded content when they come around saying that we're still doing how to so we're still obviously doing educational stuff we're still doing the wow things like we've always done so we've always stayed true to our brand and who we are so on the back of that you know with your question with that 20 years I can see us more going down the route of having more of a subscription base so you know every month there'll be subscription and we'll be doing our own things we'll be creating these amazing cooks for us personally not particularly certain and I think the ideal as well as we build a bit more authority in that I guess barbecue slash cooking space where we I guess you would still call it you're sort of becoming more the talent behind the brand so you know doing live cooking demos at events and then all the food goes out from back of house and stuff like that same thing you're not bottlenecking yourself where you can do one catering gig on a Friday or something like that you're going to the great escape or you're doing events interstate or national where you're doing a butcher masterclass where a world-class butcher breaks it down then we cook everything and then everything just gets sent out to you know tables of 200 people or something like that man I think the talent perspective is I still want to push that as well because you're not forced to do x amount of hours to x amount of things so yeah and that's where you build a bit of a more of a personal brand behind that as well which is what we need to start I guess pushing a bit more going well you're growing well my first time on camera in a video you're growing you're growing yeah debut so um and did it take time for you Leon to get comfortable in front of the camera as well being the star so in the beginning when we started doing cheat meets it was only hands so it was always just hands like gloves hands and a knife it was more really based on all the actual meat yeah back in 18 or 19 when we went on the show we went on a show so we did a brief cooking show and which was it was I think the biggest thing for us going in thinking you know we actually thought we weren't as good as we were if that makes barbecue we probably were pretty much we knew anything meat based protein based we had it covered but it's it's all good we're cooking the perfect steak but put it on a plate with a dish sort of like make it a complete plate sort of thing so I think that's where we probably felt we were a bit lacking same as desserts but when on the show we actually found out that we can we're quite confident in cooking all aspects of food even desserts especially if we've got a recipe to follow um but we got our confidence being on camera so going from just having you know your hands in the shot to your whole you know body sort of thing yeah I don't even know how many cameras 30 cameras and a big camera crane that comes through and looks at everything you're doing like we had yeah I guess a bit of a crash course in that over a two month period in Melbourne which is really really cool and I think we came back with like a a driving force again that you know that was really fun we need to do more of that yeah and people had this weird misconception I think off the back end of the show like oh like you guys have grown pretty big because of the show whereas to be honest the show didn't really give us anything no people go on television hoping you know we're gonna a win the money that's great but we're going to get chased by all these brands and do all of these things at the end of the day that comes off how you handle yourself on camera but you still had to work hard and keep working hard yeah oh that's what I see a lot of influences everything's really TV you go on TV you're gonna be famous you get your verification and then you're away I'm like I'm seeing these influences go into these events with them and I'm like who are you I call them closet NPCs but yeah the problem is and even that stuff like we early on say 2019 we got invited to all of those things you've got a pub that's doing an influence tonight hey guys we'd love to you to come yeah you go there there's 20 people with their cameras out waiting for a plate of food to come out and I don't know it's not worth yeah in a weird way it's not worth our time anymore like it's not really how would it be worth your time for us to be doing the event for us to be collaborating with the chef and running the event so don't get a free meal we got invited to come to hundred brew I was drinking the coffee a year or two years before Australia got released yeah I've stayed in touch with them I put stories up every now and then not getting sponsored or anything because I love the coffee then Emily messages me saying hey we'd love to have you guys in cans and yeah exactly that that's great to have a trip over to camp but we want to be part of it how do we build value on what we have and what you guys are doing yeah yeah there's there's a longevity sort of thing in mind where you want to keep it's more organic it betters their brand for that event it betters our brand everybody wins not a transactional thing it's a long-term play no and we were literally talking about this on the way here like you know you can do like a an alcohol brand promo video or something like that put something in a post and you get paid for it from the alcohol company but I'd rather do a recipe that's based around something that involves that alcohol and do something organic and original than just put a post up yeah I love it I'm I'm still kind of teething in between some random brands that I'm doing work with yeah but I'm I'm pushing my own stuff more yeah like unless it's something that I naturally use anyway like tall clothing brands is easy yeah but for me now I'm thinking about what can I do with food and the bully butcher thing is like no brain everybody eats everybody eats and I'm just like great but the bully butcher love them to death great stuff great great meat and and you know I ask you guys like okay I've got this fucking thick steak I haven't actually cooked a thick steak this like this yeah I've only got my frying pan yeah and it's not even gas lit it's an electronic what's my play here let's do it in the oven I would have done it in the oven yeah true I think one else did you message me about lamb ribs yeah lamb ribs pork the air fryers go on clutch yeah never ever again having steak in an air fryer maybe I did it wrong I don't know but actually we've never tried pork we've done a lot of pork in the air fryer pork everyone does chicken amazing but we're never really done steak but again it's funny because see in the beginning like when we first started it was great you know you're getting hats and rubs and sauces and all that you've only got so much storage for all this stuff then became like you said then it's the meat killer we're getting all these free meat we're getting free seafood so yeah it was great we didn't have to pay for anything but again it was all about the time all the time it took us to cook and all these cuts that we're doing you know you're talking like your brisket it's a 12 hour cook so it's all great we're getting these free food free meat all the family was loving it because we're inviting them around but it started taking the toll we're like well we're doing all this work now we need to start getting paid for it and that's how the bills it was a clear changer we like from now on if we're gonna start doing videos we have to start charging for it so you can send your free meat but you're gonna have to have a you know it's gonna be a cost as well and I think that's like I don't know sometimes with producers as well they don't really understand that side of it that we like you know that's $500 worth of meat there but that's like any other product that you'd use in a video like it's to an extent a prop where we're cooking it and we're doing what we do with it but that we need that produce to do what we do so to you know can you do a cook for a contra supply of a brisket no not anymore we used to four years ago we used to buy it yeah spend $250 on meter week just to do videos and the same thing you know you go geez we're spending this kind of money just to do videos and that was we were sort of just seeing how we went and that was a passion project and then it sort of snowballed from there but you like we need to figure out a format where we can I guess monetize it because we're spending money at the moment just for fun yeah which is fine but you found the tip of money you found we did we did and it was a good balance because we've we started work with brands and it was long term stuff so like Corey said instead of doing the one-off videos well let's do a like a summer campaign or a winter campaign so instead of doing one video let's do four or five so then you you know it's a bit easy to say well we can charge this much because you're getting bang for buck sort of thing and then the beauty is we can then do more than one video in in a day so you can bang out three or four videos for a client in one day then they might post that content every Friday for the next month you're building them extra touching points with buyers of whatever that is instead of just dropping a post once and sending them a bill yeah it's a win-win for everyone when was your big like the first breakthrough like your first kind of viral video or the one that you just went oh fuck here we go we're on it yeah we did a primary roast from bully butcher yeah and cooked it what was it probably a six bone primary roast cooked it in the barbecue i'd assume yep obviously did the black gloves thing had it on the bench pulled it up cut it in half with the ridiculous size like machete that i got custom made like a car door i still got one cut it pulled it apart and that was it and that is now what's part of our logo yeah and teammates and that got shared by like the food network and like some big things and i think it's funny almost as smaller creators you get a lot more reshares from bigger businesses and brands out there like we were getting shares from food network snow and gag lad bible like all of these things which is great because we were getting awesome traction off them but they almost try and focus on smaller creators that are doing really good things because less people have seen that content off their platform already so it's better for them yeah it's good but yeah those were probably the big first couple i reckon no one was big then then the crayfish i remember that was a massive video it was one of the i remember that one it was like for me it was like one of the worst cooks we've ever done in butter yeah you know we literally was good friday hot cross bun um we wanted to stay you know a bit on topic and yeah i remember just poaching this frozen somebody gave me a crayfish in the freezer old chucked it in this all this butter wrapped it in cheese put in a hot cross bun and we just said this was the rankest thing we've ever done and it just it did it blew up so it was just another video that looked amazing um it went amazing but yeah i think we did a lot of that early on it was more just high engagement yeah balance between cooking something but just slapping people in the face with sort of outrageous stuff so that's where the cheat meat's name i guess came from because it was meant to be larger than life you know luxurious food like a cheat meal but then it over the top yeah at least you didn't go to to one end of the scale and do how to basic no how to basic no you know he's from per the i don't know the guy's name he's the mysterious dude yeah in the video no so how to basic is a i don't even know what i'd call it but it's a cooking channel and it literally just starts off with like he has had a roast a chicken or something and he'd start off legit and then just starts pegging eggs at it oh that where it's really fast yeah and he'll throw like stuff outside and start throwing a sink at it and shit that's that guy's from really yeah yeah i've seen him i've seen him yeah he puts him on his like random stuff on his feet and yep yeah just an absolute menace it's an it's an insanity it's yeah the funny thing like the thing is with us we want to have fun we want to be but the thing is at the end of the day we want to always stay super professional yeah we want to work with big name brands we don't want to be like thank you we all want to stay true to ourselves and and keep it you know is as good as you can get it but we're not trying to i feel like now we're not trying to cook just to almost grab attention we're trying to cook for more education and that was a tipping point from that as well you know we were growing a following and then it was like to an extent we're being a bit crazy not like abusing the food but there has to be a practicality side of what we're cooking so we sort of transition more into as simple as possible proper recipe cook so people can find inspiration and and go all that looks really cool but then they can figure out how to cook it as well if they want to but we always try and put the cheap meat touch on it yeah so we're not going to just do something super basic and easy we will but again we sort of still like that like remember the stupid steak thing we did for um squid games you know trending and that jumpy and the needle you know we've done all that sort of stuff before so we'll always do something but it's got to be cheap meat version you know what i mean so tell me about the pork lollipop and your little rise to fame with gordon ramson it's still going around that was the second that was actually second video we've done with gordon so the first one was actually the porqueta the loaded porqueta so we um we have our strategy meetings you know what we're going to do with recipes and all that and we're trying to figure out what we're going to do we come up with the idea of um you know tenderloins beautiful i don't know if we even had that in the strategy meeting yeah no it was because yeah it was i'm pretty sure because that's how we were wondering how we were going to do it and then how are we going to dress it up so we uh we already see his house one i was like a Tuesday night and i remember we rolled this massive big porqueta and it just it actually looked it looked killer it was we knew straight away it was going to be over the top when we had in the oven it came out amazing you know i was on the couch i think i fell asleep on the couch it would have been like it was well the pork belly is three kilos and it had tenderloins in it so it's probably like a four kilo pork belly with meat inside that has to be cooked at a lower temperature than the pork belly on the outside to get the grapple so it's actually like a pretty technical cook as well yeah and once we cut it up we it just you know when something's perfect it like was perfect and then i remember i would have been a few months later i was uh i was doing a cook and it was sunday morning you know i was sleeping on the couch because i was in and out of cooking and i got this message from Corey and i looked at it and all i could see was my head and go to ramsey's head i was like my heart started going i was like oh god here we go and so i started watching it and i'm waiting for it and waiting for it and he just loved the video the whole time you know he just we couldn't have you know i couldn't have been happy and i'm like running into the room of raking Melissa i was like Melissa Melissa you gotta watch this we made it like what do you mean what do you mean and and um so that was like the first one everyone's like how did you like you know how did you set that up well we didn't it's just he's obviously coming across it yeah and he's he's done a duet over it so that was like a real proud moment we thought this was pretty cool to get a bit of recognition look we know we can cook we know we've got good food but when you've got a world-class chef that everyone knows that's commenting on your stuff yeah he normally roasts he does he really does now he it's almost like he's turned the other way now he's actually he almost had a bit of fun in some of the banter he had throughout the cook so then especially on tiktok he had people almost like trying to correct him in the comments as well which is great saying like you know you're wrong on this part or this is perfect or something like that almost backing us up which is good as well that's what you want followers to do that i fell with the lollipop so we're a bit over the top lollipop look it was over the top it was ridiculous but that was again and again we'll we'll we'll figure it out you know you've got bully pork everyone loves bully pork and we've cooked it we've cooked 52 recipes a year cooking pork so so to come up with an idea like that um but the way we pulled it off we executed it perfectly like it's just one of those things we don't actually practice our stuff we just cook one off like other chefs will probably sit down cook it three four times tweak it edit it you know change your recipe whereas we just go with the flow whatever happens happens because that's what happens in real life and exactly and we have done plenty like we've done that beef shin well first time we cooked the beef shin we cooked it for like 12 hours this thing will not pull you know i'm there and i'm trying to get my hand we had to go out that evening so we had to be done by a certain time 12 hours we thought hey you know how can this thing would not pull you know and and i just remember at the end of the video like we could not save this bit of shin it just wouldn't pull so we looked at each other and we're like you know what let's just go with it and i pretty much said you know what this thing needs another couple of hours we should have done it for 14 so you're gonna fail and then we did another one that was perfect yeah we cooked it for 16 hours my missus she she makes the first try of any recipe yeah perfect yeah and then the second time but like she fucks it up in a way that it's still edible and delicious and i'm not just saying that and you're gonna kill me this is still good babe no but like she thinks she wants to throw it out yeah because she's so disappointed i'm like no no no no it's still good let me decide and i'm just like no this is great she's like no you're just saying that i'm like no this is great not as good as the first one but she's got this always fucks up the second one and i'm like don't change it it's got to chill out the thing is with cooking things change like even i feel like even you know like my mom when she cooks you know every time she cooks it's completely different even if i add exactly the same ingredients the same way she cooks because i've got a thing that like her her sauce burns are different to mine like she cooked with besama i don't and you can taste the difference you know that's a big difference because it's the best flavor i mean i'll never forget when my nonna or grandmother she her oven packed it up you know this was years ago and um when they went looking for ovens my dad took her mate and she brought the roasting rack the big dish where she cooks all her meals in to make sure it fitted in the oven so it doesn't matter what oven it was it had to be had to fit in there because if it didn't fit in mate you know burn the oven because that dish is the flavor yeah it's been so so cooking for me you can show people how to cook as much as you want but again it just comes down to that bit of touch that finesse yeah you don't know how to learn to use the tools that's how we learn we're not kitchen trained chefs we're not anything we're just two guys that got a kettle and obviously started cooking stuff had the opportunity early on to cook some amazing produce which if you start with quality you know as long as you're not completely stuffing it up the outcome is going to be pretty good so but yeah same thing early on you know close event here it's one degree hotter or colder you start stressing out whereas now mate just and i say to people i get messages all the time what temp does it need to be i'll say it's like just let it go mate like the more you relax through the cooks the better your cooks are so yeah you should do like a once a week or once a fortnight webinar thing and get people to to pay for a ticket you kill it that's what the subscription it fails the bloopers that's what i'm waiting for ig subscriptions to come out so he's got like don't do ig subscriptions do something like patreon or something get actually paid yeah i said we instagram won't pay your fucking shit we toyed with patreon a while ago yeah or do your own thing i'm doing my own thing so yeah we've always said we'd rather do our own thing than jump on i feel like patreon it's more having a redundancy there like you've built like we originally built following on instagram then i think early on i jumped on tiktok and just didn't put any effort into it so i had like a manager email me or whatever hi and i just didn't follow it up and it was probably a good i reckon year and a half two years later before i started repurposing content from instagram to tiktok and we've got almost triple what we have on instagram in a year and a half so you know it's been half the amount of time it's not less and we've got almost what 850 000 followers on tiktok just from using the same content yeah yeah you need a bit of redundancy there and you know you got to work off the notion that if instagram died tomorrow where where's your business are you on to shorts as well no yeah i think i put one or two up but my issue with that like i have to learn slightly how to optimize i've got it i've got it for you i've been practicing for the last three months we've been building slowly yeah getting around two 300 new subscribers per month yeah on on youtube i've seen all your listen times and all about new new hours i've got my little until you can monetize yeah but that doesn't count towards shorts hence why i'm doing the podcast on there now as well because that's an easy listen and people just kind of turn it on and they have it in the background which is an easy hour every episode but i've been getting i've got someone working with me and they're repurposing all my tiktok content and we're when starting to really notice patterns yeah so uh yeah if you need someone to to come yeah yeah yeah because that's i don't know to an extent like i i handle all of that side so i handle the posting i have obviously handle the copy and stories and all of that yeah you have you have to learn new platforms you can't just rely heavily on one so yeah it's better than nothing else i need to add to my arsenal even facebook like i haven't really put much into facebook for older people man he's still number one i grew i grew a thousand followers in two months the last two months i'm experimenting you only need 10 000 followers to monetize facebook so yeah and i'm not i'm just repurposing i'm not engaging as much as i should be i'm not putting any exclusive content on there i'm not niching it's just dipping your toes in everywhere i i looked at breal and now it's a part of tiktok yeah um you know they they what they do buy them out or they just no they ripped it off tiktok now well yeah tiktok now but but tiktok now you can actually do the video if you hold it down yeah you can actually record a snippet instead oh yeah right and you can actually add more to the one day so they've already one up or two up uh breal and i'm just waiting for the feature where they hopefully will make this but they can unlock a way to view other people's kind of month yeah their history of what they do every day yeah because that's like going through someone's a day in the life in through breal yeah in short videos or photos yeah yeah it's really good yeah yeah i might handball youtube shorts to leon or something yeah leon couldn't do the the right up so that one i'm pretty good at messaging people so what's your what's your next kind of collaboration you have in mind or is that a secret what's your collabs just come up randomly we don't really have set you don't have any big things in the pipeline yeah things just pump it's funny you think we're going to be like having a quiet month and then things just roll in you know what i mean we've still got like content agreements per month and that's what i love about what we do like we we'd be planning for next year so we already started planning for next year and we've got a few goals that we want to hit and set but again like hey look things could change and things could die out but there's other things that yeah we just think oh yeah look let's come up to april we've got a quiet month and then all of a sudden things just book in and then it's oh my goodness yeah we've got so much on at the moment we'll start with a christmas special you're going to do some ham roast turkey something we've already done one done a big portcato probably going to do a couple of hams on friday and yeah probably a couple other ones as well yeah christmas for us is always content it's christmas is easy because you know we know what people want we know what we're well i don't know what we want after christmas so it's just easy to replicate what we're going to be doing yeah what's the most challenging meat to cook i know that's a scenario based but what's something that you want to give it a go but you're always kind of like oh fuck it's going to be a bit hectic it's funny for us i don't think a challenging word wouldn't be the right word it's more about time time is probably more against other briskets and stuff yeah but brisky can do any sleep almost so yeah to film a brisket well we can do it but again it's just you need that whole day so you have other things going but um artists meet yeah it's everything's temperatures and times yeah i think same thing we've just learned instinctually when to check stuff like the less you're opening lids and opening barbecues the more the quicker stuff's going to cook and i think the technology makes it so much easier like everyone can put a probe hook it up to your phone it notifies you when it's ready you pull it out you know what i mean so technology is made cooking so much especially in smoking or you know cooking meats even in ovens and everything so i don't know maybe to answer your question wouldn't be maybe it's brisky's coming up with new ideas fresh ideas to make it more challenging more interesting um technical i don't know we don't i don't find that we're all technically advanced cooks because we're just doing everything basic it'd maybe be like say more kitchen style cooks like focusing on some like asian influences or something like that we haven't dabbled in much of that and all of that foods a bit of fusion involved with different yeah that's where i'd rather rather infuse i'd rather do with somebody else that's well known and bring their flavor in like every time we have like a few mates come around um and we talk and then we get them to get involved they bring a sauce around we cook it and then you know infuse it's like oh wow it's completely different get my mother in there for the russian dishes you see what i mean so it's that's so i mean like cook in italian cook and barbecue it's been done and that could be like a good opportunity for 2023 as well as focusing there's not as many cooking content creators probably in Perth i think but doing some like fun collaborations with other cooks that cook different styles and sort of marrying those two up we can use that content they can use that content sort of it's a win-win like we had um uh Justin from master chef last year over a couple of fridays ago he's in sydney living over there but he was over here for an event and he came around on the friday and same thing he's doing events and stuff over there but he's like you know when i'm back over here or let's tea up some stuff for next year where we can do a ticketed dinner where we can have some fun with it and stuff as well yeah absolutely and you also had the the boys some sushi mango sushi yeah yeah we had a good night that night we went to the show obviously the night before had a good little chuckle and then yeah i think the highlight was for the boys coming over having a bit of a barbecue around my house i thought that was yeah that was really good that was up there like i don't know even early on it's about like i don't see even numbers on instagram i don't see there's no value behind that that's no it could it could be a thousand it can be a hundred thousand it can be a million from a monetizing perspective it means nothing from where we are and i don't know our notoriety it doesn't mean anything as well like i say to people all the time the best part about cheat meets isn't even the cooking it's me and leon like when we go to big events like people just want to hang around us because there's i don't know there's a fun and atmosphere about us together like we've had master classes you know back in the day in leon's backyard and you've got 20 blokes there and they don't want to leave because it's just like 20 20 guys out in the back having a good food free place why would you leave were you cooking sausages as well we'll do an everything big sausage fest everything it was a big sausage but yeah like early on almost utilizing that following and i'm i hate like i've i've got pretty good at it like over that like building a following is great but it's also about when people in certain so it's a networking i guess perspective is same thing putting out touch points staying in contact so even with big reshares our food network and ramsey ramsey reshared our tiktok on the pork tenderloin and i messaged him on instagram and said thanks for the share mate and everything he's seen it he's followed us so you've built an extra touch point with that person you know you've got in the back of the back of your mind somewhere he sees the pork lollipop he shares it so like even early on big reshares on pages and even personalities if they've shared something i'd i'd message them personally and say thanks so much for that you know if you're ever in perth or whatever so like for example leon's a mad west west coast eagles fan yeah so everybody's got to eat they're big boys they like barbecue yeah so you start talking to a few of the boys gov i think was asking a few barbecue questions nathan at bully butcher is a mad eagles fan yeah i had dom sheety before we saw it yeah good guy we did what do we do his christmas party last year i think i think it was the first one gov talking to him nathan at bully butchers a mad eagles fan he's a mad eagles fan so i said to gov i said how's about and this was when nathan only had bull's brook so it's like a it's not too far for you but it's like a 40 minute drive yeah so i said to gov how's about we go for a drive we jump in the car we'll go and see nathan bully butcher we've got to grab some stuff anyway you know he'll sort you out i think i'd message nathan beforehand and said like hey we're looking at poppy in like without telling him who's coming yeah sort of and so you know nathan was like he'd get in the candy store this guy's he's green man were you driving or was i driving i might have been driving i can't remember he's sitting in the car with gov and we're just having general and this is them coming off the year of the premiership this was 19 they just won the premiership in 18 yeah and i'm like i wish i could videotaped this and say to my man look who i've got in the back of the car you didn't tape it no no we probably put some things up i know we thought like we were a bit more i don't know you know i feel back in the dark people have been more involved yeah but like we're trying to we don't want to come off we don't put them on a pedestal yeah so we'll talk to them on a standard level i love it and we went out we got him some meat we came back leon cut up some sausage i don't know i think we cooked some stuff in the auto wild that night so we probably cooked some you know a couple of really high marble wagyu steaks in this 900 degree oven pulled it out and tried that and that was it we're gets around the club pretty quickly you start talking to a few of the other boys i think we had our 100k party at leon's house i think we had about six or seven of the boys there nice just now what blew me away i think after we did that thing with gov next minute he's giving us tickets to the game which is great but the thing was he gave us wristbands that we went down to the change room after the game and we're like literally you can't buy that yeah you're in there with the players wives and girlfriends we're looking around and they're looking around who are these two idiots in the corner you know and um that was probably one of the yeah that was and i'm not like a or i wasn't then i'm not a mad hoody fan afl fan but because i knew leon was it was sort of you know how can i tie what we do and his passions in other places to almost just sit back and watch him his eyes light up and you know just sitting there in the change rooms watching him like with biffa on the mic you know and people are messaging leon because leon's on the bt roaming bt on the tv and he's going what the hell are you doing in there like i don't know i if i can use cheatmeats for that kind of good that stuff like really really excites me so it's same thing leon loves sushi mango so sushi mango comes to his house for dinner i seem to get boccelli there but you know that didn't work next time next time sing a bit of opera with him not a better opera yeah i think yeah i don't know it's good dealing with people in any space like on a level playing field you can talk to CEOs of companies and we've same thing been invited to a lot of events where you're dealing with people in big places same thing even though you're saying they're not in a big place the human being still you talk to everyone on a level playing field you watch people tiptoe around in the background and not wanting to talk to them or everything mate we'll go up to their face have a genuine conversation and that's where things come from that's where opportunity like that's not working to a tea you got to you got to push every opportunity like kids message me on uh they comment on my tiktok say oh save i saw you at like wherever but i was too shy why don't you say hello come on i call the boys in the cast yeah they just come up and tuck you on the shoulder and have a great night going on an adventure but um it's it's weird because like i know it's like now on the other side because you know people tiptoe around i could see them like i went i went caught the train yesterday yeah to to go check uh go home for lunch and come back because i want to drive and uh on the way back i caught the the rush hour for school yeah and just all the kids were just like like walking past me on the train like oh what the what the fuck they were like sitting next to me taking photos and shit yeah that was great it was cool but um yeah being less impressed and more involved it's what mackey mcconnelly says yeah and just just being there in the moment like flee from red hot chili peppers he doesn't like the whole photo thing yeah he just wants to be in the moment talk to you and yeah same when when kids come up to him on a photo i'm like hey how you going what's your name yeah they don't even think about that yeah so it's my duty to go let's have a conversation first yeah we can take a photo but you know teach him some some etiquette yeah but yeah no i love i love going yeah the kids are kids i love going to an event and going um like like last weekend at sneakerland in melbourne the guy comes up to me he goes oh um love everything you're doing with sneakerland i've been watching your stuff all the time and i'm just like thanks man what's your name it's like i'm jeremy i'm the commissioner for the nbl yeah they're the good people to know and i'm like yeah that's cool man but i'm like i had no idea who he was yeah and sometimes that's the best like even us we've like i'll randomly be talking to someone and then like once we finish talking cori will come up go do you even know that was i do my research hell no i don't know i do my research you know even yeah if i know we're going into a space i might not have a list of who's going to be there like devil west prior yeah he's so good he's on my shoulder and he's telling me this is such and such this is such and such and a lot of the time because leon's face on camera people don't even realize even through instagram that they're talking to me so i'll run some personal stuff through stories but i have these massive conversations with people like at meetstock in sydney this year people come up and talk to him thinking they've spoken to a million times and like yeah how are you going yeah yeah we're good who the hell's that guy and i'll say oh it's so and so have you ever thought about switching the roles i've thought about it i want to do like a month one time where leon films everything yeah i want to see what i'll get him to like um like that tik tok trend where he thinks he's filming it but he's actually filming his face while i cut it and then it's you talking about like oh look at that moist yeah and it's just him like you're just not but yeah we uh yeah same thing 2023 i think we spoke about it when you came around whenever that was probably a year ago now yeah about goals and i said then like we need to strengthen our that was like no that was longer that was pretty that was pretty covered man we had that chat i reckon no i'm sure it was now i'm sure it covered when i started to hit i think yeah it was definitely sometime last year wasn't it was it was first half of last year i don't know all we know that was the first time maybe we're all meat disgusting oh my god that's so it that was just bacteria i shat i shat fucking liquid that night it was just wagyu fat it's like eating soap yeah that was great i love it it's fine but um yeah i think we even spoke about it then like we almost need someone else on board to start shooting stuff so they can capture yeah us i honestly reckon you can put in way more content than you do with filler stuff so whatever you put out for that one cook and i'm sure you do this already you have multiple different ideas but kind of like what locky does perth dude food dude yeah yeah he does so many different angles and and and he doesn't necessarily keep uh has to post that footage yeah he vaults it for another time when there's a trending sound coming in yeah yeah he's been smashing the trending sounds yeah and the um like the clips at the start at the moment the last two weeks i send him those i send them all of those i'm like found one here's another i think i've probably sent him a couple that i've seen on explore recently so you know he's he's doing super well with that um that element but um it's the same with you guys do you know who locky is no yeah i'm too busy working yeah he's too busy working i love to scroll and but i just can't i just can't and plus cause cause core is messaging so many people it's probably easy for you to come across more people and and talk to people that way whereas i get in or punch in punch out well you compliment each other he's got the management role he talks to the people when you're just the rock star in front of the camera right do what i do how many dms do you get from women going oh that's not gonna get a few guys the messages see if i i don't know maybe if i message more people probably be uh could be better could be worse i reckon yeah i'd love to see the dms like it's pretty good yeah like even from a vegan perspective that was that was the beginning but there was nothing we don't get blasted or anything and like we whether that's because we try and keep it relatively professional whether that plays a part in it but i don't get blasted by vegans requests for oh you get the odd like comment where people say like will you be my husband or like marry me or something like that whether it's a male or a female but he doesn't go through the comment that's because the meat just looks so good it's got nothing to do with one he needs to cook for me yeah yeah no i've i've seen all these different videos and it's really just really cool to see that there's a perth representation of it like i see the guys in america do it and then there's some european kind of um i've seen like smoked eel have you ever had smoked eel before no i'll add it to the list that we've got a stingray wing in the freezer that i'm going to try and figure something to do with i forgot about that yeah smoked eel is one of the best things i've ever had in my life yeah but like proper like a proper piece not like a sushi slice on it uh that the eel and gear is really nice too but there's this there's this smoky taste just takes me back to my to my motherland all this random shit yeah can't do liver put the raw onion on top of it yeah i'm trying to get liver paté i'm trying to get i've done a couple of pieces of it i think i put a video up for a while yeah it's it's probably the meatiest type of thing i've ever tasted have you done the wings much chicken wings yeah we've got some of that coming out as well have you yeah i love chicken wings hey mate you just yeah look chicken the chicken wing is underrated it is so cheap like every time we go and buy a chicken we're like holy but it's just $13 for a whole pack of wings it's not the best meat it's quick it's it's chicken is all about flavor yeah it's what you add to it yeah so um that's why chicken is so versatile yeah bully butcher does a great job with the week i had a chicken chili chili mango flavor that was nice they got sausage or just in a wing on a wing like a marinated wing marinade and then they've got maple oh yeah there's one i had the other day at the the old synagogue uh in frio that that restaurant the the Jewish church yeah um best wings i've had in a very long time and i was we were just out for the anniversary the wedding anniversary so there was no filming yeah and i'm like i need to come back here and film because that is i feel like we probably need to change your mind about the best wings as well at some stage get the winged crumbs the crumb drum out and what do you give the cheap meat boys and put them in the air fry until you reckon the winged yeah from bully yeah i did that recently the crumb ones not the crumb they're gonna get it all about that crumb okay so i just get the to say one of the same same crumb you put on for the cheap meat boys okay and then go chuck them in the air fry until you reckon all right they'll be crunchy i love it as long as you know the technique the pool the pool has to be mm well that comes down to you in the air fry then it's it's all about the method that's what i said mate 20 minutes i don't know we don't do chicken in the air fry we literally only do pork belly in the air fry oh okay we don't do we try it what do we try yeah i've done the frying on the pan that works really well but air frying is just easy you don't have to worry about it clean up so good on the on the barbecue on the webba we do it do it on there it always tastes good but then again see it's only you two at home i've got five of us so for an air fry for me and gonna cut it no everything one of those big ass industrial air that's why i've got three ovens i'm washing pretty much two ovens inside and one big one outside mate i'll walk you should know you know ovens everywhere worse than fridges now fridges are worse than outside which is good for videos that's for sure yeah yeah no my my favorite uh kind of meat of all time it's not chicken wings it's uh well my favorite dish of all time is lasagna like lasagna went back back to went to Italy for the first time recently oh we're in like Como yep first place i tried lasagna in Italy oh my god it was like butter came back here was like yeah i feel like lasagna today i was like that sucks i've ruined it completely ruined it and the coffee lasagna interesting lasagna but um i had to cook like the perfect mince with the bolognese sauce yeah oh there's an art to it but i also realized that reheating it the next day after it's always tastes like better oh my god it's like a curry there's a science to that too but um i i get sucked into cooking every now and then not as much as i do as i used to yeah but i'd see like chebo you know chebo from all over in city yeah alley um i see his burgers i'm like i need to go get some brioche buns and i need to get done his job um and i'm just like putting it it's fun you almost need to do an edit of your version where you roll out a map and like like scratch out your hometown or something okay this is my it's my time it would just be it would just be lamb with nothing else on it not even cheese like a whole lamb yeah just lamb just steak and eggs your specialty yeah oh steak and eggs amazing my diet has been predominantly just just based on meat yeah and i've been fine and i get comments every now and then like aren't you gonna die eating too much what do you have three fried eggs and a yeah protein i feel amazing when i'm like not talking too much about keto stuff like calories and calories out you're gonna lose body fat right but for me i feel amazing when i'm just purely based on meat and eggs and lasagna no lasagna fucks me up holiday holiday food yeah pizza fucks me up pasta fucks me up i'm the same right i'm the same rice no good yeah like i love sushi but fuck rice rice fucks me up yeah i'm the same i go straight to sleep carbohydrates and alcohol yeah that's it and i feel just a killer for everyone but sparkling water and meat jordan be petersons diet yeah but then the sauce gets you too so like the marinade on the chicken wings like extra calories and i've got to dip it in some mayo or something like that yeah but um no the the meats i always go to bully and i'm like give me the fattiest bit i've got a lappa in subi yeah the the brazilian barbecue and they're and they're like which one would you have my mates they all say to me uh we had we had a dinner together i'm going yeah it's like what piece would you like can i was and i was like can i get the fattiest bit always and everyone's like what the fuck aren't you going to get like clogged arteries or something no that's not how it works that's not bad for you no it's it's yeah but it's not even that it's the glue that you use it with when you have carbs yeah in this like because i used to do talk about this all the time as a personal trainer it's not it's not the meat that that fucks you up it's the carbs yeah and it's the gluten and all this and yeah nutrition is probably this into this nine oh you're full of shit but for my observation what i've felt like when i was a peak uh footy player yeah i'd be eating meat only and i'd just be i'd have veggies energy no veggies no i'd have a carb meal after my footy game yeah yeah to just replenish that energy um and it was the best and i had the only time i'd have a can of sugar coke was when i'm yeah after the game and it felt so good but any other time i feel like shit i don't really do them yeah i do fibers veggies but it's pretty much some form of protein and veggies yeah i get onions i get capsicums and i get mushrooms yeah because they they make sense yeah with steak and whatever asparagus broccoli no no no i don't mind the taste and i used to have it all the time yeah but now i'm just like give me a five six hundred grams steak get a couple of eggs a couple of mushrooms i'm in yeah because that's all i had in kyrgyzstan yeah and lamb on the skewer would get the fish we'd catch the fish straight out of the the river we'd fry it we'd gut it fry it and the skin like i love the fish skin yeah people people hate fish skin i'm like fucking fry that shit for me yeah yeah oh and then there's you go to the asian shop and they have the fried fish skin in the packet yeah that's like candy oh i'd probably eat it you probably wouldn't eat it i can't stand that i like fishy fishy stuff yep that's another like pork for me if it smells i'm not a big fan so i need to have off meat good quality food mate that's also another one what's one food that you just like no never oh there's probably a few for me he's not gonna eat liver i've asked him a few times yeah mum used to cook it when we were young good for you for the wine and everything but yeah raw i have patay but i wouldn't have it uh i wouldn't have a raw like i wouldn't do it just for the sake of it you know what i mean so yeah we cook drop on the show and i just couldn't couldn't stomach it i literally gagged it out on camera i just couldn't stomach the stomach kory was i'll try anything once mate kory's got no taste what's something that you've tried you're like no never again i don't know i'm pretty good yeah kory can eat anything anything whatever it doesn't get gastro it doesn't get that's almost like another cooking series i want to do is like almost ridiculous style foods like there's the um i saw them put it up the other day yeah that smelly fish oh it's cooked in the acid i want to film like me and leon will try it together but i want to film him try it and me try it because he'll vomit straight away i've got that beef jelly in the can i want to hit on that and he's like why do you want to eat this i said i don't he goes i'll be kory asked for it i'm like yeah because he wants to like me there's like stealing fresh iga in sterling and they do this beef that's in the can so it's in like jelly and i messaged them right or i commented i said i need to film leon trying to eat this the jelly the jelly's just the fat that's all it is i love that shit there you go that'll be the first one that we do no but the the swedish fish that was stink man people when they crack the can everyone starts dry reaching already have you seen where they purposely drink milk at the start so they can express their vomit even better i've seen a few get a lot of tempted again like feel like why do we need to do this because that's driving personal brand it's for bad people want you people want to see or do you don't have to shock value they want to see me laughing at you exactly that's what it is for me it's celery fuck celery completely oh yeah i'd like celery when i every every time i order chicken wings anywhere it's always two little sticks of celery and i just literally just go sing yee no thanks and canned corn like specifically canned corn yeah corn the cob's okay but that smell from the can yeah that's not natural that's not gone inside me you know like it doesn't matter it doesn't even process your body yeah nothing would you have it love popcorn though don't get me wrong the celery this is smell and like even if it's cooked through in the soup at the at the hot pot or whatever i'm just like oh that's ruined it for me that's ruined it for me actually in kyrgyzstan grandma used to make spaghetti right like spaghetti just spaghetti by itself cooked through it on the plate but in milk wow yeah in milk yeah it's fucked i don't i hated it i was like i'm a big textual person for me it's all about texture yeah if it doesn't you know it tastes is one thing already like i said oh i eat most there's some things that when i've filmed because it normally finishes with him taking a bite he's he's fatted out when we've come so or he's taken a bite and stuffed up the word so i've got to try and put whatever it is back together so he can go again that takes the biggest kill i suppose when we film yeah i need more of them up as well there's nine times out of ten i'm going to stuff it up absolutely so what's some advice you'd give to people wanting to start smoking meat for the first time biggest advice is give it a go don't be scared we find that nine times out of ten people are worried they're going to ruin it they're going to overcook it um and just start basic like go and get the a cheap webber kettle that i think are about three hundred dollars start with that before you go like blokes want to go and spend three four grand on a smoker i'm never done and they'll they'll cook with it twice and then it just sits there and gathers dust so go and spend a few hundred dollars on a the standard webber kettle learn fire management and and everything with that and then if you love it and you've got a passion for it then you know add to your arsenal after that yep yeah yeah absolutely and then in terms of the meat what's a good meat cheap meat to practice on beef short ribs are the best they're not cheap you can't stuff them up a lot of fat a lot of marbling so you can't dry them out you can't overcook them and it gives you i guess like a toe into that low and slow style like a brisket i'll get people message me and say hey i'm doing my first brisket on the weekend have you got any tips and like i it's getting to the point now where unless you're you need a landing page yeah and that's how you get your emails yeah i know this is advice grab grab a frequently asked question sheet and just write it out yeah get a graphic because i'll get your graphics for you and she'll make it all pretty and stuff to the point and then every time someone asks goes and just all that's an easy organic way to do it yeah that's for sure and then that's how you get the emails yeah and then those emails will become a subscription yeah for chip mail whatever every week you can email something yeah if you need a copyright i got you yeah and then from there starts the process of monetizing that in your own little yeah kind of infrastructure because you've given them value that fact sheet will give them value yeah i'm doing my first brisket give me tips yeah you're doing your best brisket for the first time here are the top five tips also here's a link to a video that we did a brisket for bang people are watching and that's pretty much the stuff we've spoken about that's what you need to build next i think i reckon that's what will really drive your brand further forward yeah and to be able to monetize it even yeah off the platform yeah but again we're not here to do the uh the business advice we can we could do it at another time yeah but um if you guys were to give uh advice just living your best lives um as you are now if you could give advice to anyone out there about anything what would it be doesn't necessarily have to be related to cooking go kori leo for me it's just work harder whatever you try just give it 100 my advice even if i had to give my advice to myself say 10 years ago you're doing a good job just keep pushing mate because it gets easier i feel like i'm not even halfway i feel like that's come from his upbringing though like he's been pushing wheelbarrows since what i've been 10 years old age but yeah for me it's just like what we said before mate we will give it a go we're not going to say no so my advice and i've told people this many times if you want to have a crack just just do what the best you can and don't stop just you're not going to see results that's that's the biggest thing we've discovered in four years it doesn't happen overnight you think that fame people will assume that as well very quickly but you just keep going yeah you'll get these lucky people they'll do this amazing viral video and become you know sensations and millionaires and all that but it's like winning the lot even that's still in the back end there's that's definitely still never an overnight thing no you gotta you gotta push out to to bring that luck in yeah yeah easy what's your advice mate i feel like me and sev will probably be on a similar mindset with this and it's probably vastly different to what you think but almost like prioritise what is important to you in life so yeah what have i been doing this full time now two years so i was juggling like what leon's doing now i was juggling work i think i was managing four different brand social media accounts i had a 14 month old baby at home that the mother-in-law was looking after during the day while me and my wife were working yeah doing check meets and doing that amongst all of that as well so you know i might be doing depending on what we're doing doing a fly and fly out four-day commissioning install of some mindsight come home on a friday afternoon and then tell my wife that we've got an event on on saturday or something like that and so she's her to an extent she's like now i'm drowning here with like there has to be a bit of a give and take and like yeah i don't know but came very quickly once i took that leap i think the tipping point was i was pretty much making the same as what i was if not a little bit more from doing all the cheat meet stuff as what i was doing on my wage it's great to have both in there but you can't manage that like you just burn yourself out i was pretty much burning myself out and got to the point where i was like you know who's raising my kid we're just working and coming home and i'm not seeing my kid and there's that age old thing where you know once they're four five they're in school five days a week you never get that time back so that became a big priority i guess in my life where i built i guess a wage out of not working at nine till five eight till three a full-time job whatever that is and started doing all of that stuff and it's freed up well so much time that's girls i still have to do that juggle now between whether it's one kid or two kids at home and trying to run a business and run other social medias and squeeze all our stuff in but you know in five years time kids are in school that's it you can focus on that more so and really i don't see us going backwards like if anything you know the next year should be quite big for us so this should only grow from strength to strength so yeah i don't know that's my biggest thing what's your priority in life and like what was i think i was 145 kilos trying to juggle work trying to juggle cheap meats building a house coming home drinking falling asleep on the couch doing the same thing like it was that give and take on like is this this is in the life like so we finish the house i quit my day job managed to you know find time for my kids find time for my health go to the gym every morning come home wife goes to work i've got the kids like where like you have to figure out where your priorities lie so yeah and my priorities at the moment 100 there yeah and even if if you have kids and you are not happy with the job that you have possess there is every possibility that you can escape that even if you have a house a mortgage yeah yeah even if you have this is what i'm going through at the moment with this guy but same thing there's risk involved in that there's risk in everything there is risk but the rewards are much better than the regret that you will have later on yeah of course and that's for me saying i don't have kids yet i don't have a mortgage yet yeah and i'm observing it firstly as a school teacher yeah former school teacher i'm seeing the mistakes the parents are making there's one kid i'll never forget this but i had a meeting set up with the kids family or the kids parents who wasn't wasn't that great of a kid he had a lot of potential the parents flaked on me the last minute saying sorry we can't make it we've got work i'm like you are not prioritizing it the right way yeah so you know and then they say to me it's easy for you to say you don't have kids i'm like yeah but what's the balance when it's not at the end of the day you fucked it but everyone's perspective is different that's the the joy so me now like in a weird way i know i don't know it's a weird way to think you quit your job but you know to an extent i've got my wife to lean on a little bit from an incomes perspective but like you sort of know money's gonna come to you in one way or another and normally it's more than what i would have been working a wage anyway have you got an errands that you haven't told me about no no is that what you're saying sweet hinting so yeah love it that's that's the the push we've got for next year's yeah trying to figure out that because it's the same old thing really like and we've had these conversations you can't build an empire working one day a week on it or two days a week on it that's it don't put don't let work or anyone see it but all right well uh thanks for coming in guys love learned a lot i'm keen to see the journey continue and uh being on the chicken wings episodes and weighing um you've got some rub talk about your rub before we head off you brought that in you're gonna get a cheat meats rub you're gonna plug it so that was our one in we didn't have this one from the box so we've um point that at that camera there point the point the pork one this is the the pork one the beef one looks pretty much similar but right this is our version two i think this is version three um again rub started we again we're getting so much free stuff free rubs you know we're doing these amazing cooks and then we're eating we're like it's pretty bland like we thought the flavor would be more so we thought let's let's develop our rub so we started with the beef rub um the beef charcoal rub and this is like for us it's it's it's a it's a unique flavor it doesn't matter where everyone goes like for example where we're man eyes are cooking 150 cowboys and cowgirls and what no one else can cook meat here in uh Queensland well yeah that can but not our flavors and people will wow you know the ceo he pretty much said this is one of the top five steaks of my life and it's purely because of our flavor so it's it's one of these flavors i'm really proud of and then obviously we we cook so much pork so we thought we have to make a pork we have got a chicken one coming out can i just like can i just like sprinkle that on like i'd like forgive me but if i just cook the steak and i go i thought you got to sprinkle on the table and say i wanted to slaughter yeah because you can do that as well yeah we've had my mouthfuls of it but this yeah this goes on any type of red meat so it could be like after you cooked it as well no i've cooked it before i've always cooked before so even for our pan oven yeah we've even sous-vide with it so yeah it's um so yeah that's our thing so we've teamed up with um a couple of boys from jerky co and they're all in the jerky co shops all across berth and obviously now it's getting shipped worldwide so this is just a tipping of the it's another avenue where you know same thing you're building a brand you need to have some products behind that to start pushing it's an organic way to do it we we use it we've created it based on our flavors we love the stuff so nice people want to try to own for themselves they can i've got a jew jew uh shop with the boys the bully butchers tomorrow so i'm going to get some uh unwrapped yeah just get your normal steak and normal steak and i'm gonna yeah absolutely yeah so yeah but um thank you for coming in that's all right thanks everybody coming in listening at home on the podcast or the youtube um yes we have a youtube now it's going hard we've got the different cameras i'm looking at three different ones i really should only be looking at two there's one there and there's one there the main one um feel free to comment below uh you the details are in there i'm going to put up a poll on the spotify section and uh ask the boys away or any questions otherwise uh head over to uh their instagram and slide into courie's dm's and ask him questions he's been asked a thousand times because he loves it but i'll answer some of them yeah pleasure as always guys good thanks see you later


from Las Vegas. It's theCUBE, covering AWS re-invent 2018.  Oh, welcome back here at AWS re-invent. Day three of our coverage here on theCUBE. We have been here since Tuesday, bringing you all kinds of sites and insights from the show for here. Some 40 guests that we've had on this set alone, we have a presence actually at four sets around here. There's a lot of content to capture, a lot of excitement in the air. And I'm John, that's Rebecca. I don't have to tell you that, you know that. We're joined by Ankit Kanoval, who's the Senior Director of Engineering at Kyvos Insights. Good to see you, Ankit. And Ajay Anand, who's the Vice President of Products and Marketing at Kyvos as well. Thank you for joining us, gentlemen. We appreciate the time. It's good to be back with you. All right, so share a little bit just for folks at home who are watching and may not be familiar with Kyvos. I doubt there are many. But just in case, share with us a little bit and with them, your core mission. Yeah, so what Kyvos does is we deliver the capability of doing instant business intelligence on data at massive scale, either on premises or on the cloud. So one of the big problems people have is when they're trying to connect from their BI tools to huge amounts of data, it takes a long time for the data to come back into the tool as they're dragging and dropping. They don't get that interactive response. So we solve that by building a BI consumption layer on top of the big data. And what that enables you to do is once we preprocess that data and build multi-dimensional cubes, then you can get that interactive response time, right? So the core technology is OLAP, which has been around for a long time. But what we do is we make OLAP scale to huge amounts of data and really take advantage of the capabilities of the cloud or big clusters and on-premises environments and really scale out with the cloud. Can you give us some examples of who your customers are and the kinds of problems, the kind of specific problems you're solving for them? Sure, some of our customers have spoken publicly about us so I can share what they said. So Walgreens spoke about us at the Tableau conference just a couple of weeks ago. And they're solving problems that they had never imagined they'd be able to solve before. Dealing with hundreds of billions of rows of data and getting instant responses, right? And these customers are building multi-dimensional cubes at a scale that's never been done before. 100 terabyte cubes. So Walgreens is an example of that. Verizon has spoken about us at other conferences as well. Yeah, I mean, I'd like to know what your take is on as we were just talking about the volume that you're dealing with here. Like never before. How do you help your customers figure out what matters? What's important and what's not? Because most, or I shouldn't say, much of what they generate really doesn't matter. And yet there are some valuable nuggets in there that they are still trying to extract and then analyze appropriately. So how do you help them with that job? Yeah, so you know what happens is organizations and enterprises keep getting more and more data. They take it to a data lake. Now, you know, the data on the ground wasn't enough and now you have got the services like, you know, which helps you get the data from even space. You know, Andy announced that and you can get the data from satellite. So all this data, now once that data reaches a data lake, the next challenge that comes to or in front of a business user is, you know, how do you really get the ROI out of it?  So that's where Kiosk comes into picture because once you have data and you want your business users to analyze it, it has to be super fast and that's what Kiosk does, number one. And number two, you know, the business users want their data to see in a way that they want, you know? So basically, Kiosk helps you to actually define a semantic layer or a business view on top of your data so that, you know, a business user actually sees the data the way they want. So those are the things they know that Kiosk provides and helps the business user to actually get the data out, the insights out of the data. So this week at AWS, you launched version five. Tell our viewers a little bit more about what version five entails, some of the capacities and... Right, so one big thing is, you know, the capability to do elastic OLAP in the cloud. So the OLAP capability, being able to really leverage the infrastructure cost-effectively, scale out to deal with peak loads and scale it down as you're building these multidimensional cubes.  So you can decide, I want to build a 100 terabyte cube and just spin up the right amount of infrastructure that you need to build that cube and then shrink it down, right? So that elastic capability, both for cube building as well as querying, right? So if you, we've got at Walgreens, they talk about dealing with hundreds and thousands of users, both internal and external, all connecting to this data using Tableau or some other BI tool, being able to deliver that instant response to them, right? So having that elastic capability is what, you know, is the new capability we're... I think the point is, you know, is India was talking in her, in his yesterday's keynote that if you could do it fast, then why not do it fast? I think that's where cloud comes into picture, that, you know, with our Kyos 5 release, once you set up your Kyos on the cloud, it could actually use that scalability or the elasticity provided by cloud to its benefit and for the benefit of the customer as the load increases, as the complexity increases, we could actually scale out and deliver the performance that we promised to deliver. And then once the load actually reduces, then we could again reduce the resources that we're consuming and that's how we actually reduce the cost that is won by the customer. So essentially, that is again, you know, giving them a better ROI on the hardware that they are investing on. So how do you pump the brakes a little bit on the speed? I mean, in terms of making sure that you're in control. Because speed's one thing, right? Very important to have, but we need reliability, you need accuracy, latency is not so much of an issue. But how do you... Right, so... Pump the brakes might not be the right description, but how do you ensure that speed is not an inhibitor and it's actually a facilitator? Yes, so there's a whole bunch of enterprise capabilities that we have to provide. You know, dealing with the resilience so that it's always available to their business users, dealing with concurrency as you really scale out the large numbers of users, dealing with security, right? So as I mentioned at Walgreens, they've got external users as well as internal users all accessing the same queue and they all need to see only what they're allowed to see, right? So we maintain that security, right? From the user to the data and we keep track of who's allowed to see what and expose only that, right? So all of those capabilities are built into the product. You know, and as an engineer, I could actually say that, you know, again, I would take the quote from Werner today morning that, you know, have you really architected it well? So, you know, we architected the product right from the beginning to not only deliver the performance, but also to be scalable, deliver performance at scale, to be secure, and then you have to be reliable, fault tolerant. So those things are inherently built into the product then being, you know, a patch on top of the product. We're hearing so much at this conference that many enterprises have really had the aha moment. I need to go to the cloud, that the security, the governance, those concerns are really fallen by the wayside. So what's next? I mean, now that we have so many companies migrating, where do we go from here? Yeah, so I think, you know, what we are seeing is a lot of companies are still in the process of migrating, right? So they've had on-premises infrastructures. Now they're moving to hybrid cloud and then moving to, you know, potentially everything in the cloud. So delivering a seamless experience to the business user is extremely important, right? So business users shouldn't have to care whether the data is on-premises or in the hybrid cloud or in the cloud itself. They should get that same interactive response, the same, you know, familiar user interface. And that's what our BI layer provides, right? By delivering that, you know, consumption layer that sits the same way on-premises as well as under the cloud, it's a completely seamless experience for the user. And I think, you know, the performance at scale still remains a problem. The thing is, you know, how can you make it easy to use for the user? How can you make it smarter? So I think that's where we are going towards, you know, with our latest releases, really, I was five.  The product is smart enough to tell them that in what should be included in it and what should be out of it. So smartness is one area which we are moving towards so that we can help the business user to get the performance at scale with a lot of ease of use. Now I assume you guys have been here for a day or two, correct? Yes. Right? You've met with a lot of customers. Again, it would assume, right? Right. So what is your takeaway going to be from those direct conversations you've had here in terms of what you take back to Kivos and maybe start putting into practice?  Yeah, you know, so we heard Andy's talk this morning. I thought it was maybe Werner. Yesterday, Werner this morning. When they talk about 95% of what goes into AWS comes from feedback from their customers and that's true with us, you know, to a large extent we learn from our customers as they deploy these cubes and their environments about what's important to them, what are the critical areas that we need to overcome really understanding their business use cases and making sure that we build that smartness into the product so we can see how does, what kind of intelligence are they looking to gather, what kind of analysis are they looking to do and then we use that to build the smartness into the cube so that the user doesn't need to figure this out himself. You know, so that's one of the new capabilities that we are providing and we're continuing to work on is to build more and more smartness into the product so it helps the user go where they want to go. And I think as we go to cloud specifically AWS, you know, how can we really use the services provided by the cloud and then how can we really provide a layer of extraction on top of what is already there so that it becomes really easy for the user to use whatever we are providing. Right, yeah, and I don't want to convolute this with things that I don't need in time and effort. It's all about money at the end of the day, right? Save me money, save me time. Well, it's not just saving money but really the top line benefit, right? So expanding the business opportunity. So we've got a bank that's doing risk analysis as they look for new investments. It used to take them days to do that risk analysis before they could make a decision. Now they can do it in seconds, right? So their ability to make a decision much faster and react to market conditions really opens the door for them for much greater business opportunity and revenue, right? So it's not just cost savings that's driving this. It's taking advantage of the opportunity. Yeah, because if the queries don't really come fast, let's say you as a person sitting and you fire a query and then it takes a lot of time and you go back and you have a cup of coffee and then come back. Your chain of thoughts is actually broken. So then you know, you cannot explore from the data what otherwise you could if the queries could have actually come within seconds. All right, gentlemen, thank you for being here with us. Hope the show's gone well for you. It sure does sound like it's been a success and look forward to seeing you down the road. Great, good to be here. Thanks for having me. Thank you. Back with more in just a bit here on theCUBE. You're watching AWS re-invent.