Anything dipped in this Pearty Pearty oil is fire! Five out of five! Yo, this gotta be one of the craziest things with the eyeball in there. Very few people know much about Portugal. If we do a quick Google search, it shows that it's a small country surrounded by Spain, that it's the oldest country in Western Europe. It used to be a world superpower and has a language spoken by over 250 million people globally. But to be honest, most people are only going to know Portugal as being famous for soccer and specifically Cristiano Ronaldo. Today we're with our friend from New York City, Joey Bats, who is the unofficial diplomat of Portugal and he's going to break down why people need to stop sleeping on Portuguese food and culture. Let's go. All right, we have made it to Newark, New Jersey and we are in the middle of little Portugal right now and we are with the most Portuguese guy we could find, Joey Bats. With all of course our Italian-American friend, we got Marco here. Today we have a very special episode of the world and why we are going to be exploring Europe's least known country. Joey, I know you feel some type of way about this. I definitely feel like Portugal is 100% one of the most underrated countries in Europe and I'm hoping today that we can taste some of the best parts of it. All right, Joey, you not only own one of the most pop and Portuguese cafes in the East Coast, but you also are an insider to this community so you're going to show us some really good spots. Yeah guys, I mean I'm in Newark at least once every other week. Anytime I want to have a good authentic Portuguese meal because I can't really get it in Manhattan. We can't go to the Portuguese spots in Manhattan, right? Well because for starters there really aren't any. Newark is one of the two largest Portuguese communities on the East Coast. So we're going to start at one of my favorite restaurants, it's called Ceába de Esqueda. I've known about this place for years. My mother brought me here a long time ago. It's a staple and it's very much an authentic Lisbon seafood restaurant. My family's from the northeast mountains of Portugal right by the border of Galicia. It's a very different experience than the city. Little Portugal. Not much to swallow. What's going on everybody? I got to give a big shout out to the sponsors video Helix. They are a premium mattress in the box company that's delivering straight to your door. Right now you can get $200 off your first purchase if you use my code right down below and they're offering a hundred night sleep trial period meaning that you can try a mattress and then return it if you don't like it. So if you remember back in July I actually took a sleep quiz on their website and they determined that I should get the Dawn Lux Helix mattress and I've been sleeping on it ever since and I'm not gonna lie I'm super satisfied. My sleep has been super good. 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It took me like three minutes to put together because all the wood slats are cut just perfectly fit together without any tools and screws. So Helix is just making sleeping great just super easy for you. So I love my Helix mattress. If you guys are interested definitely check them out at helixsleep.com slash Fungro's. If you use that link you can get up to $200 off your first purchase and remember you get a hundred day sleep trial period meaning that you can try the mattress out for almost three months and then you can return it if you don't like it. So that's a great deal. Shout out to Helix and watch the rest of this video. Let's start with some really staple pork cheese appetizers. One of them is going to be Camaral Aguilhe which is like a garlic wine shrimp and the other one is going to be the baby clams which are cockles in a white wine sauce. This is called croquettes de carne which is basically meat croquettes. I don't normally eat them with cheese on it so I'm really curious to see what this tastes like. Yeah man I'm trying to try this man I'm hungry. Wow it's a croquette definitely different from Italian croquette but really really good. I love the sauce on the cheese on there. Yo they got the hot sauce. Just like with any Italian restaurant or household there's always nice warm fresh bread on the table so we can dunk and you know into the sauce. Oh wow we got there. Now that's garlic bread. I knew I saw something garlic yet. When I was doing my research for this video that Portugal of all the countries in that region is probably the most traditional. Aside from maybe the main cities like Lisbon and Porto you venture out and you're literally taking a step back in time and it is going to feel that way. Right and that's where actually where your family is from right. My family is from the northeast mountains of Portugal right on the border of Galicia Spain. We normally don't say the village name because nobody will ever know that. We say the closest city so my father Montalegre my mother boutique. Yeah I'm kind of a Portuguese country boy but I'm also American and I live in New York City so you know I get both sides. Joey what are we looking at. Guys so this is a very typical appetizer in any Portuguese restaurant it's Choriza Asada so they fill the clay pig with some moonshine just light it on fire and they bring it out. This right here is called a Major Jambulion Pato. I believe this is in a white a white wine sauce. Super super tasty and very light. This here is also another typical Portuguese appetizer it's Cabernet Laguilho and it's a basically garlic wine shrimp. Immediately Andrew it kind of looks like for me like Cantonese food this is lobster this is like the you know garlic shrimp and then that's clams. It's related to the Asian side man that actually has the color of cashew so it's like a little bit red a little bit roasted. How do you describe it to people man like how do you describe Portuguese food because a lot of people in America are familiar with Italian food they're familiar with French food. I always find it difficult to describe because we I feel like we everything but essentially Portuguese food is going to be a derivative of a lot of different things coming stemming from the days of exploration where they were bartering all over the planet. Portuguese wines you said are like the best value right. So Portuguese wines are winning awards for several years now but I feel like people they're not marketing them marketing them properly mostly because I believe Portuguese people are very modest they're not really good markets. One thing I have noticed about just even being in this restaurant and talking to everybody Portuguese people are really polite and they're really calm and they're really nice and not arrogant like talent. They're like dogs also talented with dogs. This is chorizo obviously sort of same word as the Spanish chorizo. I like it a lot. Really dense almost kind of reminds me of a polisquilbasa but more flavor. You can actually see one side of the sausage is completely meat. Yeah it's not grounded up this is not like your typical sausage. It's not ground up at all. Camarão aguilho. Camarão aguilho. This garlic shrimp is so tasty it's got huge chunks of garlic lots of shrimp little shrimp taco with the bread. Yo this is fire though. Everything we had has been hitting five out of five. That shrimp lived up to how I thought it was going to taste right. These are called a majos de abuelhão pato and you can see it's made with with again white wine. Wine is a very very common thing in all of our sauces. Oh that's good. That's delicious oh my god. The base is definitely Mediterranean but it totally does its own thing on top of that. Where I want to hear. Yeah that clams with the wine sauce is a taste I never taste before. You know and even eating from like Italian food we have clams with wine sauce. Yeah with clams but that might be definitely better. I'm gonna do both sauces right here. Oh man watch out. Oh the three appetizers round one here at Ciabatta. What was your favorite? I'm a I'm a big sausage guy so I would probably have to go I gotta go with the shrimp. Yeah I was going with the shrimp. I'm with you I'm with you. And then you dip it in the bread the best. I'm rolling with the clams. The clams are really light they let them shine. I mean to be honest I love how it's not overpowering. Round two here at Mariscada we got the seafood mains. What are we looking at Joey because I see squids and types of prawns. Here we have grilled squid or as most Americans know calamari except this is what's inside that crispy calamari you're usually used to.  Of all the plates here this one is the most typical of Portugal this one's got codfish or bacalhau and this plate is specifically called bacalhau agom sa. It's got shredded up pieces of codfish potatoes eggs onions oil vinegar here we just got tiger prawns man I don't even know how to describe tiger prawns they are just big old tiger prawns. Marco you grew up eating a lot of seafood a lot yeah a lot of seafood especially calamari but it was always fried never had it grilled which looks amazing and honestly it's a healthier option as well. Nules grilliales. Nules grilliales. The ends of it are almost like crispy. You gotta try the hot sauce on that. It really lets the just the natural flavor of the squid shine but without any of the squidiness that people don't like. This plate is called bacalhau agom sa. Bacalhau. Really light really light. I've never kind of had like a mashed up fish dish. And by the way you can absolutely and I do this all the time I mix it with rice. For me with the bacalhau I left it the more and more I ate it because initially it kind of hit me with the cod flavor and that's not everybody's favorite fish but then the more I ate I was like man this is hearty it's like really touching my soul. This is one of like a lot of like Italian food like it's very comfortable. All right Joey what do we have? These are called gambas grilladas which is a very large shrimp butterfly open and grilled. Dressed up in some PDP sauce here. Homemade spicy sauce. Joey what can you tell us about like Portuguese being the world's first like explorers? They were the original uh I guess discoverers. They circumnavigated the globe with people like Henry the navigator for an alma mater. A lot of that reflects in the food and the cuisine that we eat. Portuguese tiger prawns. Gambas go to the others. God it's so good. Way lighter than I thought it was gonna be right. This peri peri garlic oil right here it is like straight five out of five you can put this on anything I'm about to put it on anything. Oh mix it up. You know what it is I love it because you guys have melted butter but it's melted butter with a purpose it's not just like melted butter for the sake of having melted butter.  You know what I gotta go with the tiger prawn too. That was delicious. Starts with that butter on there. Straight five out of five easy. Yeah. Bakaiao gongs assa that is my favorite and but you put the peri peri oil on top of it. That's my favorite for sure. All right you guys round three here at Ceabra what are we looking at because me I see a bunch of dishes I mean I've recognized that but these two are new to yeah this is basically Alaskan king crabs done in a Portuguese style this is a very typical actually both of these but this is called carne de porca lanjana which is cubes of pork cubes of potato and a white wine sauce with clams over and then this is called a sorda de marisco this is kind of like an entry you may have made a good point you said it was like bread pudding because it's bread white wine eggs sea food cilantro all mixed up a sorda de marisco guys it kind of looks like a whole bunch of stuff blended up and mashed together but I can see the muscles the clams and the shrimp so trust me this is this is not a cheap food yo Joey man I I love to see it because it's like you're from your family from Europe but then I feel like you have so many like immigrant-y kind of like mannerisms too you know you don't think it's someone who looks like you as an immigrant I actually get this a lot at my shop and when I travel everybody always just thinks I'm just a gringo from America but I speak Portuguese fluently and I speak Spanish too and I love you know I love kizomba I love dancing the afro beats I have played at my shop all the time so I like to think that I'm like a bit of a chameleon do you consider yourself white oh that's a good question um actually no I would say that I'm probably more drawn to the latin culture latin based cultures mostly because I like to dance and I like that they're always party king crab with the peary peary sauce with I keep I'm not you know I can't get the name again but this is good did you did you Mario is oh my god you don't that's Andrew that's the first oil I've tried in a while where I was like yo what is this can you get this at the store anything dipped in this peary peary oil is fire five out of five so here we got a very very on any menu at any decent any good porches restaurant cotton pork lunch jenna you got cubes of pork cubes of potatoes those are not french rice those are not french rice is more like a I don't know like roasted potatoes or something like that I do uh is there like a portuguese mafia like the same way there is like a silly mom question not that I know I have like today but the gangster's thing is not part of the portuguese-american experience not really not really well that's a good stereotype not to have I'll tell you that cotton pork lunch jenna rice right now oh goodness that's like the tastiest potato I think I've ever had yeah it's not too salty it's not too sweet so man pass the king crab legs man I gotta go what would you guys favorite for me the king crab oh my goodness this is amazing that's a lot and that's saying a lot why that's your number one thing is because we never order king crab at the restaurant ourselves because it's too expensive that is true my favorite was definitely the park potatoes the flavors that were in there were exceptional man I think my favorite was actually the clam dishes overall but also just anything with the peri peri oil anything thank you so thank you bam yeah I mean I'll tell you what I had never really enjoyed in the sort of the medish coup this is my first time even for me and I'm really loving it and I'm loving it the way Mario suggested where we mixed the king crab meat in there that was delicious Mario you're the real all right you guys we are wrapping up here at ciabra but we are not done we got a whole crawl through little portugal we're gonna head back to joey that's cafe in the lower east side I gotta say man give it a five out of five yeah I'll say yeah sometimes we go on these food videos and the food is good but I don't always enjoy it but the food was not only interesting to me but I enjoyed it a lot here I just want to say this was exceptional my first time I've been having Portuguese food I'll definitely have it a second time a third or fourth a fifth okay continuing we're in front of a very typical but Portuguese bakery yeah it's called Nova Aliança bakery these are the kind of places you see on every corner in Lisbon you do speak English or you don't oh okay all right but yeah I mean this is the first pastel denada of the day I'm sure one of many why don't you break it up man Marco you never had the true Portuguese pastel deny a lot this one's a lot sweeter big time sweet the outs the outer edge is kind of crumbly as opposed to flaky like it's not crunching as much yeah this reminds me of the chinese version exactly this one reminds me of the chinese version a lot I think coffee right now would be the best with this that tasted essentially like creme brulee in a cup what do you rank these if yours are a five out of five man this so basically before I started the business this is what I would say is the typical of any Portuguese bakery in the united states this does not compare to those in Lisbon at all all right okay I'm sorry I'm gonna I gotta give it like a two out of five man I'm really not impressed with it I'm sorry I mean you do own your own brand by the way you do run a shop that sells that and I'm super passionate about it and I need it to be a certain like it's got to be certainly all right you guys we are in front of one of the only authentic Portuguese supermarkets that I am aware of in the world this is like going to the first 99 ranch this is not in the world I'm sorry in America where are we at so this is called seabed a supermarket it's a chain of supermarkets that are basically in either Portuguese or Brazilian communities not just in the northeast but also in like Florida Orlando they have one down there so of course guys at this market you are going to have a mixture of some Italian latin you know even some American stuff obviously so this is the salted cod that we were just eating in the bakahao bro I heard that this is what they were bringing like on ships and stuff to last a long time while they were exploring during the exploration and period back in like the 1400s it's like you needed food that could last yo this got to be one of the craziest things with the eyeball in there yo that's the that's the piggy it's open I did growing up every Thursday my father would come back to the slaughterhouse and the truck would be filled with stuff like this and like that so like I'd have the white jacket on I always wonder what my neighbors are thinking I'm like in the middle of the night I'm throwing bodies over my shoulder we secured the period period we secured the period period yo I got some very very Portuguese things in this bag all right you guys we made it all the way back from Newark New Jersey from little Portugal now we're in front of Joey Betz your spot in the LES right you got a couple locations but this is the one yeah the Allen street is my I mean I love the Lower East Side been here eight years now this is my main one and then I have another one in Rockefeller Plaza one thing is that everything we sell here and serves of food or drink is authentic Portuguese whether it's the liquor or the pastries or the food or whatever but the vibe is very much more diverse I play Latin music I have live Brazilian music we have comedy shows I got King's all the music a little bit of everything like a reflection of my personality and I remember you telling me early especially early on in the early days most of your customers were Chinese right 100% like especially like before all this went up I would say somewhere between like 25 30% of my customers were Asian community I really had to figure out how to sell to Americans to get them even to try a sample but with Asian community already know what an egg tart is so it's just like oh this is an authentic Portuguese egg tart I'll try that and well we're going to get more into that but first of all we got to take a look at what they're serving up here at Joey Betz Cafe the spread has arrived here at Joey Betz Cafe so what we have here is pastéis de nata both the original style and the new chocolate version that I've introduced like literally last week and not traditional non-traditional you said people in Portugal are mad at they're not this is actually not what you'd get there I heard this is an abomination it is you know what it's a tasty f***ing abomination I'm okay with that now take us back what is the pastel de nata and how does it relate to Chinese people so obviously Macau is a Macau is a Portuguese colony for I think almost 500 years that's where the exposure to pastéis de nata came from through Macau the original pastéis nata were invented in the Geronimo's monastery in the Belém aspect of Lisbon part of Lisbon they were selling them to the sugar finder across the street in 1834 that monastery closed they sold the recipe the refinery that refinery is still selling them today since 1837 because there's such a huge Asian community in New York and around the world it got so popular so fast that nobody knows about the Portugal isn't it sort of like how more people are familiar with American Italian American pizza than regular the OG pizza absolutely I totally agree with you this is the original version guys I think this is going to be better than chocolate pastel de nata the original dantat original egg tart yeah we like to call them natas for short it's easier to say it oh wow wow very different right I also love you know the Chinese derivative style but I got to tell you these are the best egg tarts in the city but this is guys this is packing the sweets this is delicious this is exactly what a dessert pastry should taste like and I cannot believe that this recipe is hundreds of years old yeah absolutely because I'm not gonna lie I've had some other hundred year old pastries before from other countries I don't like so this is going to be not like a traditional croissant obviously it's soft and doughy opposite of the nata where it's got to be flaky so I want this always served warm and it's going to be a little sweet too like like a little uh softy sweet wow that tastes similar to what we call in Cantonese that guy may bow and that's like shredded coconut I mean honestly they probably got it from you guys they probably got it from you guys but like do you feel like you're creating Portuguese American culture right now is this something that I don't know if you think about it that way but you might be I see exactly what you're saying now and that's 100 possible I guess just coming up with a recipe of of something that I ate growing up but then I'm like you know what let's tweak this because I think Americans will much more appreciate this and then it could become mainstream and even I think you know from where your shop is and lower your side of the melting pot of different people that would love to try everything you have there and it's so different unique all right thank you everybody for watching that Portuguese episode of the world and why we're about to end it off here with a shot of what is it flavor this is aguardant see everybody in the in the New York knows Colombian aguardant but they don't know that we have it as well so before we strength so before we take this shot uh uh Marco any takeaways uh you're Italian American Sicilian it was it was a pleasant experience to do this with you guys and my Mediterranean brother right here yeah really was a pleasure Mediterranean and Lower East side and Lower East side New York all the oil bros that's all about us all the bros cheers all right you guys thank you so much for watching hit the like subscribe button turn on your notifications and until next time we out I think Portuguese wine is super underrated we win awards all the time but I kind of think that one of the major problems is it's price so low that people assume that it's not as good until they try it and they're like yo this is delicious


So, it's a product and now, even once COVID is over, we're still going to use that product and that's going to generate, you know, more revenue for the business. Hey guys, today we have the pleasure of interviewing Kyle, Kyle's the owner of the Nimble Bar out in Victoria and the whole reason why I invited Kyle to come on board and thank you so much for your time Kyle is because I read this article about how he was able to have made an extra $49,000 by creating a digital bartending guide and all his experiences and I thought that what better way to give back to our audience than to have him on board to actually just bring it down piece by piece of how he was able to do that so we can actually replicate that in our businesses to create more additional revenue streams and hopefully I think this comes at a very, very timely moment where a lot of people would want to create additional streams of revenue through having these digital courses or even a hybrid of an experience. So, thank you so much for coming on board Kyle, without further ado, why don't you tell us a little bit more about how you started the Nimble Bar company? Yeah, you bet. Thanks for having me. We're so happy to be here. So my partner and I started the Nimble Bar company back in 2017. We were just a couple bartenders at the time and we knew that we had a pretty great skill set and a lot of people were asking us where we learned how to bartend and instead of actually listening to them we thought we had all the answers so we just decided we were going to create this event company and we went on this kind of circus where we gallivanted across Canada, making drinks in national parks and it sounds cool but it was actually a huge waste of time and money but we came back and we regrouped and that's when we decided we're going to create a bartending school and we're going to use the internet to get people to check it out and to learn about it and so here we are. It's been a little under two years since we started that school and it's generated at least 49 grand. There are other payment gateways that we track that stuff with but yeah and we do some other stuff too like events and consulting and yeah but at the end of the day we exist to train bartenders to just a high performance level or however masterful they want to be that's what we do. Right so you started off as like a brick and mortar serving drinks as a bar for customers and then slowly you were able to kind of pivot and add an additional revenue stream by creating this digital online experience, a hybrid of it and I would sprung a lot more different offers and it's something that I definitely talk about in some of my other videos as well is that you need to be able to look at your asset and see what we can do and be creative with it and especially with the internet we can actually do a lot more than to sit on this asset and not really optimize it to the best of its ability. So why don't we actually break it down on basically your six step process or whatever process that you have in generating and pivoting it from you know like just doing regular bar sales to adding an additional $49,000 to your bottom line. Yeah sure so I mean we're so we have we have this bar right we're you know doing our thing at the bar and it sits there more or less dormant because it's a bar that's open from 5pm onwards you know more or less dormant during the day and so we figured well what's something what's a valuable thing that we can do that will you know be a great offering for the people in our in our town but also for the bar itself what could build its brand and and we just went back to that original question which was you know where where did you learn how to become a bartender or how did you learn to be as skilled as you are at it and what's funny about bar schools is that they're generally stigmatized they're actually not stigmatized positively either people people think the bartending schools are like scams a lot of the time because well frankly a lot of them are teaching super dated you know a dated curriculum and so we we just wanted to create something that was the was sort of the antidote to that and and so we put our heads together we also you know there's a ton of expertise not only in our in our bar and restaurant but also in our city amazing sommeliers and and cicerones and all this and that and so we we just put together a really killer modern curriculum and and yes so so basically for for someone who's not in the bar industry basically they just need to look at what is valuable to their customers that the patients that are coming into to the restaurant or their bars or their ice cream shop what is it that they see as valuable and what can you as a service provider be able to match and offer that so if it's like a let's say a barbecue let's say this diner is super famous for barbecue perhaps a chef can teach someone how to do their barbecue sauce is that the right mindset that you come it gets a little meta when I'm like oh we're bartending school we're gonna like teach other people how to make a bartending school but that I think education in a nutshell is a really great answer especially when you when you're talking about something that's niche like that like a barbecue joint well I guarantee there are a lot of people who would love to learn how to do barbecue the way that your business does barbecue it doesn't mean they're gonna stop coming to you in fact they're probably gonna come to you more because it's kind of like you guys are in it together and so yeah I think that that is the right the right mindset I also think that when you look at bars and restaurants and and hospitality businesses in general what I love about them is they're like hotbeds of talent you have you have like these chefs who are so passionate and they just like they could talk like for hours about some like a way to cook something or you know with bartenders bartenders are really passionate people and they can talk for hours about cocktails etc etc and so I think that there's often a real opportunity with just your team and your staff to build something on top of what you're already doing that educates the people who come to your spot already and then you can probably take that curriculum that you build together and you can maybe begin to scale it and create digital programs or e-books or blah blah blah blah so I you know there's a ton of opportunity I think just just you know it's just there and we just have to tap into it so basically okay now that we have figured out what we want to offer our customers hey you know what there's something I'm really good at super passionate we have all the resources now the next step that you guys followed was is did you have an offer that you wrote the sales page right away or just like talk to customers prove your concept or what exactly was your next step once it finally hit me and I wish I was smarter and it hit me sooner once it hit me that like dozens of people were asking us where did you learn how to do this I and and after our kind of failed at first attempt at like building something outside of the bar restaurant well then then I went into product development mode and I was like okay I got to put this thing onto a sales page so that somebody can see it and engage with it and decide either no this isn't for me or yes this could be for me and raise their hand and say I want to learn more about this at least and so I I built that sales page and I you know I answered some basic questions like you know who's it for what is it how long is it how much does it cost basic questions that you need to answer in order to have a product and then and I'll tell you I built that page I showed my partner and I'm pretty sure that he was like well bar schools are like you know it's a crap it can be a bit of a crapshoot right but I was like I was like no I think I think this could be something and so I kept on like people would ask me where do you learn how to bartend and now I had a place to send them I could say oh check out nimblebar school calm and I kind of I kind of said it like it was this going concern like oh check out nimblebar school calm and it was two months later that somebody actually like paid for it and then and then I told my my partner I was like hey man so someone bought our bar school that we don't have yet and he was actually kind of pissed at the time but but we you know we were like we had thrown our hat over the proverbial fence and so we had to kind of move forward with it but it turned out to to be good in the end so that's okay we're gonna pause that right there because for some of our audience they don't really understand what the sales pages is basically a simple website with a long form content of just explaining people who you are what your offer is what your story is some of your values and then what kind of offer you have on in place so basically just an informational page super simple it has just everything someone needs to know to make a buying decision and my the way I used to see sales pages online and I would like I would devour some of them when it was something that I was interested in and and I would eventually buy from them and I used to think holy crap how did somebody build this page because they can often be very long and and then I I you know I I got on to to Neville Medora and a few other copywriters and I I started to realize that it's really just a model it's just a template and they're out there on the internet if you look up you know sales page model sales page template or whatever you'll find something that you can follow and and once I realized that that's when I was like holy crap I can I can build a product and I can answer all the questions that I need to answer and then I can put it out there and I can just start getting feedback on it it doesn't mean it you know it's a great way to validate something like let's say you're you know you're that that barbecue spot and you want to start of I don't know barbecue school or whatever well you can create this is the barbecue you know welcome to the barbecue school of Victoria or whatever and you can send people to it and if nobody raises their hand then you know maybe maybe tweak it a little bit until someone says I want this I want to I want to give you I want to you know raise my hand with some money and I want to try it so does that yeah it doesn't like so for us to build that sales pages is any of the websites out there like Wex or like Square like all these different websites simple page you know it's just playing play right in some of your content and you should go so nothing too technical because I know some of our people they're like whoa what's going on with this whole sales page thing so super simple stuff we really include some link in the in the description below so people can have yeah it dead simple I mean you can use like like in your links you'll have there are three that I often refer to one is click funnels another is lead pages and then another is a element or plug-in for WordPress and what's amazing about a lot of these is especially with like click funnels and lead pages is and lead pages what I used at first they have these temp they're literally built-in templates right system and you can usually try them with a free trial and and and you just you just use the templates that they give you and put in your own words and then you basically have a product that you can get feedback on and it's I think that that's the most one of the most amazing things about the internet right so basically okay you know what you have an idea you have your passion you got your team together and now you have an offer that you want to push it out but you don't know if people are gonna buy into it so which is the reason why you create a sales page so people can land in it to test the waters to see hey is there such a demand for it before you spent hours building out your whole course before you spent hours doing all the advertisements so you did the sales page and then the next step is what did you guys do so it's okay so I did the sales page and then it was two months after I made that sales page live that anybody paid anything I didn't pay for ads it was all just like people people were coming to bar and and whenever somebody asked me as they as they do where did I learn how to do it bartend I just send them there and I I probably spent like four or five people there before anybody bought which is a which is pretty good but um yeah so that so that's how I did it then I still think that's a fine approach you know but because I didn't know anything about traffic back then I didn't know oh you could you could run Facebook ads or you know you could you could run Google ads blah blah blah I didn't I didn't know really about SEO or anything like that now I know a bit more about that stuff so I probably build a page like that and then I just send some traffic to it through Facebook ads and and and just see if see if someone applies I I wouldn't you know I don't want to get too too tactical but like if it's I think if nobody knows you're building a kind of a brand from scratch it's pretty hard to take cold traffic and get them to pay like six seven eight hundred dollars on you know something and they've never heard of you but that's what I think but yeah so does that answer your question oh totally I'm just thinking like okay you know after the fact that we have the sales page after you've someone bought from you guys you must be like super happy and then what what happened after yeah actually let me back up a second because I the smarter version of myself wouldn't wouldn't pay for pay for ads or traffic I just go to my network and I send emails to everybody I know and I'd say hey hey you know fellow restaurant person or bar tender or chef hey what's up I we're doing this thing here it is can you can you check it out and let me know what you think is there anybody you know who'd be interested that that's how I would do that it a smarter version of myself so then then yes we have our first sale we had our first sale and and then I kind of went into like I just got really scrappy and I went into I fished at my feet have you ever heard that term so you fished at your feet so I'm just right where I was I started looking around to people who were maybe working at the bar people who I knew and I just I would you know I'd send them to the page and and people started saying I think I want to I want to do the bartending school and so we made a number of our sales were to people who were at the you know at our bar and restaurant some some and then some people I'm in an entrepreneur network and so almost all of our sales were word of mouth the first round and so that took about it took about two months to fill up a class of 11 students and how much were you charging we're actually charging more in the beginning in the beginning it was it was a $1,300 program which is which is more than twice the price of most bartending schools you'll find and but it included a bit more it included you know like this we made these custom box kits with our tools and it was it's pretty cool we've since brought the price down a bit to to to make it a little bit more accessible we also have different different tiers different packages so let me let me get that the timeline down a little bit more so two months of launching two months of you completing the sales page your first customer comes in it took you another two months to fill the class to 13 people you're selling it for like $1,300 so you're looking at roughly another $17,000 for revenue after four months yes that's that's more or less yeah that's better I mean the beautiful thing about having a higher ticket price point though is that so for the people who we knew who were at our establishment we gave them like a discount you know it like we call it a bursary or a scholarship and so we'd say yeah we like this this is a really valuable skill set it's going to come back to our company so you know we you know one of one of the students was a dishwasher and so we gave like we took care of most of it so you know it gives you a little bit of a little bit of flexibility to have that higher price point right you know to to pay it forward a little bit and give give bursaries to people who you know like a dishwasher isn't making a ton of money so and he works at our bar and he became an amazing asset as a bar tender later on it was like and his still he went from a dishwasher no to a to a cook a line cook and then he just became this magnetic bartender it was about you know a year after he finished our program and then he came he became our bar manager as well so wow yeah it's that that's that's a shit that I like I love that stuff yeah that's amazing what a what a good story what an amazing story and good for you guys to actually change this this person's life around you know that means a lot more than the 1500 or $15,000 that you guys made that's freaking crazy yeah that's I mean that's if that's kind of our our benchmark for like how what impact is this making on the students are they are they actually when we have them come into the program we actually have them state what their design like what their desired outcome is and then we have this certification process at the end and all the certification process is is it's just an insurance policy on their own desired outcome you know like when people when people ask us well will the certification help me get a job that's like a red flag for us we're like that's that's not the idea of this program it's not if you want to get a job like let's chat on the phone a couple times will help you think strategically about how to get a job you don't need to take our program you take our program because you want to be really excellent at this thing you know and so when people sell themselves on their own outcome and then we have a certification process that holds them to that well we have a pretty good completion rate and and and yeah people people do get the results they're after because you know we're not here telling them what you want to get out of it we're here saying well tell us what you want to get out of it and then we have this process at the end that's going to be the best insurance policy to make sure you get what you came for if that makes sense it does it does and actually it's really interesting that you you know what for for our audience they're like wow it seems like you know what you're doing right from the get-go with like a certification with like you know what four months and you filled the program and additional $15,000 like how was your first class like like tell us that disaster stories like I think that's what people want to know like and then like let's say for example same same example of our barbecue master barbecue course right so in that context like first class like you know I'm teaching people how to make my my secret barbecue sauce what should I be expecting what did you expect what are some of the crazy stories that that happened that's a that's an awesome question so I would say I felt fear from the very beginning so one one thing that we did do is we we had a lot of help like I wasn't just myself my partner as instructors we had like two other really great bartenders we had and we still do have these guys all still teach with us we have a sommelier and then we have a beer expert and so you know we're just kind of really leaning on experts to teach specific modules the first scary point in my head was in the beginning our classes were three hours each and we sort of outlined what it was what like each class was going to be and and I kind of felt like I had this responsibility to do a lot of like this talking it's almost like pontificating or something which is the the opposite of I think what like a really great teacher does and I would be half an hour into the first class of a three-hour class and I found myself done the list of things that I thought we should cover and so I was like oh my god I'm there's no way we're gonna be able to fill up you know three hours of time right and and so it it it was a disaster in my head it was like you know I was making it up because as soon as we started engaging with the students and and and getting them to practice drills and stuff like that it just like flows like shit through a goose and and funnily enough when they when we put the the the onus on them to like to practice and to do drills they find they get the most out of it make to have the most fun and so it's I think there's this like there's this you got to kind of get out of your own head and what you think a teacher does or a professor whatever and you just need to understand that you just got to ask them the questions well what are they trying to get out of it and let's do it let's okay you want to you want to have a great shape let's let's practice shaking if you want to be good at flipping tins we'll practice that we'll practice stirring palate development blah blah blah blah so that was I think that was the first like yeah it was kind of a perceived a mental thing that I was like oh man we're gonna we're totally screwed here I don't know how we're gonna fill up this time or for someone that wants to replicate something like this let's say for example for my barbecue sauce like after the idea that I have you know a curriculum that I've set out you know that I want to teach whether it be five lessons six lessons three hours each whatever the case may be which matches to my price point then I just need to you know put it out there and then we need to just get out of their heads and see what's working engage with our audience to see what flows what sticks what doesn't like and just make sure we make notes throughout the whole process right like talk were you able to document the whole process not all of it because we just didn't have enough for thought or if we were really really smart we would have had a videographer there like for the whole we would have been able to make so much more and it's not about the money but it's kind of but the money so much more money you know in future courses because a lot of you know I would say that when it comes to bartending I'd say like 20% of it is knowledge and 80% of it is just skill and and how you are as like a person your ability to you know just talk to anybody that sort of thing a lot of the knowledge stuff was actually taking a lot of time and so I think that had we just recorded it and just delivered that stuff digitally before the course that would have made the learning experience much better we're doing that you know now now we've sort of got our ducks in a row and so now we're doing that but no that's exactly what it is I think like having a videographer document the process even for example if for those that don't have the budget for videography they can actually just take notes on basically each of the progress the logistics what you can but what went well what didn't go well improvements so in that way we can actually create the system and what well-oiled machine and then feed this through a couple more times find that product market fit find something that works before we digitalized the whole thing was that something you did yeah yeah and and something else we do is we would get we get previous students because one thing that's really we're really proud of it but the program is like students become evangelists of it and they like they like love it and we're still trying to figure out why it's like a really nice surprise but so we've invited some students to come back and take the program again as like an like an auditor and so they'll audit it and they'll and they can actually talk to the students who are maybe like having a tough time they'll say well this is a really good way to study this particular section and we'll also have them take notes for like what are we really sucking at here like you know what are we missing where is the curse of knowledge getting in the way for us and and sort of acting as a barrier between what we're trying to communicate and what they're actually getting the students you know what that's actually really important point that I'm sorry for interrupting you but like this is a freaking amazing point because when you're able to introduce students back in to help you guys out it really works out the kinks because you don't know what you don't know from your standpoint we're on like right here trying to teach we don't know the perspective of the students so having them in who someone who's been there done that come in to give you insight about what to really focus on some of the basically barriers as you said within your own specific trade is so so important same thing with you know barbecue sauces or making even ice cream right like you got a tilt that cup in the 45 degree angle in order for you to make that swirl something along the lines of that these are trade secrets that you being in the business for so long that you take for granted that you know everyone should know that the cup should be tilted at 45 degrees and that's exactly the trap that I fall into myself when with our ice cream shop so thanks for bringing that up so for example like you know what we tweaked a few times got the students to come in refine the project and then the next step is to digitalize this whole thing and make it so then that way you're not putting in extra time all the time how many like what's the process then to make put it online right so for example your whole course was like 15 grand your whole first class was 15 grand I assume the next the next cohort was like three months later yeah so like what's amazing about an educational experience is that you can repurpose in a whole bunch of ways so you know for example one of the things we've done in real life is we've taken individual modules and we've offered them as you know our hour and a half workshops to the public and so we'll you know we'll use there are some bars that are closed at night on certain days like Sunday money is really common so well you know we'll say hey bar owner could we use your space and we'll like we'll give you some money or you know oftentimes they're happy to just have the space used and and we'll have people come to these workshops so that's one way we've done it but what you can do online is you can take each of those many of the modules and you turn them into individual products right so one of our modules is spirits it's all about spirits we'll train you on every whiskey grape based spirits agave spirits et cetera et cetera et cetera talk to you about the theory of those spirits and then we'll also train your palate so we'll train you on how to taste it et cetera et cetera et cetera and so just to give you an example we're now taking that module and we're making it like 10 times better by making it its own standalone standalone digital product product called Spirit Mastery and so that's just one product so what went from being just one module of our entire course is now it's in it's it's now its own product so so we've taken all the stuff that we've learned from administering this module and we put it all into this like killer product that we think will be the the most effective resource on how to learn about spirits in the world and it also solves a major problem for people who are getting into this world my first bartending job was at a bar where there were probably like 300 spirits and every single time every day I had to work I had intense anxiety and overwhelmed because I'm like I have no idea how to navigate this if somebody asked me about a bottle and this by the way this is an expectation that some people have is that like you should know everything about every bottle I would like shake my pants so so that's why this this is a way for somebody to learn these spirits in a fun way in an effective way in a way that's engaging and and isn't overwhelming I would test your like let's say your barbecue sauce you know in have different modules and test them with people in real life and then you could possibly I mean I don't know if this applies for barbecue sauce but you can make it its own like I don't know maybe I don't have no idea I don't know too much about the barbecue sauce thing but do does that make sense as like as an approach well yes of course like you know what the whole course there's so many different modules taking it down into bite size how much are you selling the spirit mastery for so this is something we're going to test we're going to sell it for 97 bucks for the course which is really low but but part of it is it's like we're starting the process over again as we go completely digital and you know we we we hope that people will be enrolled in the journey and the development of this program so that you know 97 bucks to learn everything about spirits is is is not that much so your alternative is you could go on youtube or whatever but then you're just you're swimming in a sea of stuff and you don't know like you know what what will stick and what won't and that's kind of the problem um and but then we get feedback that's that's what we want I would I'll I'll even bring in probably a number of people for free because the feedback is what we're after at this stage um and and it's just the same as as it was in the beginning because while we're taking a lot of stuff we've learned and putting it online it's it's it's still a new it's still a new product so we need that feedback more than anything right so basically you created that course you created different modules in in-house experience for for your guest and now that you find something that it's working and you're like hey you know what now it's time to bring that digital and that's when you started to record the whole experience have your own kind of templates and then you're now able to host it where do you host it like let's say for example for for our listeners they're like hey you know I have a bunch of video files now I have a bunch of documents um I think like actually for me my course like we use uh click funnels I think like click funnels is an amazing tool upload your your your clip on youtube unlisted private it and then it's just drag and drop super simple I'm not sure is that something you use uh yeah so this is a can of worms um I've used click funnels I've used teachable thinkific all these things where I'm at right now actually what I think the best solution is for this stuff especially if you're kind of early on in the in the process is uh do you know kartra yes so so kartra kartra's a whole bunch of tools in one it's it's an email service provider it's a it's a it's a website builder thing um and I think that and it also has pretty great uh templates and it's also a really great membership site solution and that's what we're really looking for so inside kartra and sorry if this is too technical but inside kartra you have a membership site thing that you can use to build things and you have a portal site which can hold all those membership sites right and the way a membership site is basically its own course so spirit mastery is one of the membership sites and then the nimble bartending school overall will be its own portal site that will house these different products these like spirit mastery cocktail mastery etc etc it makes sense it makes sense to me I don't want to throw my audience off like because like that's very very technical um you know something super simple that I find like a lot of people have been using and with great successes like click funnels and and you know what and it's something that I personally use you basically record upload it on whatever documents you have upload it and it becomes a a website for people that they can pay give them their access and they're good to go and access it right um so I want just click files uh let you have like a login gateway thing yeah like yeah yeah okay so there's something that I use and I find great success with it like a lot of my students like it and enjoy it so once again in the description the link below so you know people can check it out um so then now for the people that hey you know what they have the course try it out and you know what they're gonna throw it online they're gonna try it out funnel people through now that this is all done what's the next step to make it like um to scale it to make more people go into it because you know what for you you got your 15k um from your in-house people now you're able to kind of reach and tap into the internet so anyone that wants to learn how to do um uh cocktails they would come to you how did you drive that traffic I want to stress before before before we started talking about traffic um and before people get like too bogged down and like software and stuff like that I I think what's so important is that I and I just want to reiterate um it's just so important to build that kind of I call it a minimum valuable product not viable but this is like it's a valuable product it's it's not but it's not like what it's going to end up being it's just the minimum thing and just start getting feedback and even if this product is in google docs you know part a big part of your course can like our course is built in google docs our our sales page was built in google docs um get get that stuff down get the first two to three modules in google docs and then and then ask people questions get the feedback on it before you get because what I what I worry happens is people like spend so much time looking at templates and looking at different software and they just don't get anything done you know so um what matters isn't so much the software as the content the you know the the results that you're promising and how you're promising to to get to help them get that result so I it's just a caveat that I want to put out there um for us what we did for for traffic is primarily Facebook ads um primarily Facebook ads and um yes I've worked a lot on um organic stuff so search engine optimization um which and another caveat is that a lot of this stuff sounds technical and hard and scary but it's not it's it's just it's not and and if anybody ever wants to hit me up and ask me a question about Facebook ads or anything like please please do because I could I could talk about it till I'm blue in the face but um uh so we did Facebook Facebook ads I would say is pro was probably the biggest driver of our business um now SEOs is getting up there as we're getting some some good uh backlinks and we're just getting better we're getting better at content um what I mean we've done some Google ads but I our results haven't been as good as they have been with Facebook ads um right because I didn't know how to do them very well um and that's that's it and then you know a lot a lot of word of mouth a lot of word of mouth um we had one of our students buy they they took our program and they they bought it for a friend as a gift you know like so um so like that's actually I think to the extent of for everyone just pulls out all the hair like I think that's that's to the extent of like how you're able to build in in a gist of course there's a lot more to it uh in a gist of how you you brought in an additional forty nine thousand dollars that's amazing for you guys right um so I guess like for the listeners who you know we're in the middle of the crisis right now and like everything shuts down is there any way shape or form that you think people can actually take advantage of this time to build something like this I personally think there's so many different ways for people to build an asset right now especially because they're not doing too much for the people that are not doing delivery whatsoever right now you have you have two camps of people right you have you have the folks who are sitting on their hands they're kind of frozen and honestly kind of sloth like uh and then you have the people who are you know responding they're pivoting they're they're still they're still going about like this the certain the context has really changed but they're they're rolling with the punches um and I I think that the people who are rolling with the punches once this has passed the wind's going to be at their back the the ones who have frozen and it's it's a not I'm sure it's a natural human thing that it's going to be tough to get going again and so what you can do right now is um is you can open google docs and you can build a product and and you know you start by answering the basic questions who and well before that if you don't have any ideas talk talk to your talented team talk to the the people in your network say you know get somebody on the phone and say I I would like to brainstorm some ideas for a product like you you can just call call me you know send me an email say hey I have this I have this cap there I have this or that I I'm looking for some ideas of you know something that I can build into my business so that when we open up I have an additional thing you know an additional source of revenue or or just some you know something that differentiates you it could be anything it could be it could be an educational experience it could be a consulting arm it could be a catering arm if that's your thing you know I mean they're just all kinds of things um but I think it just starts with a google doc and it starts by writing it out and so I mean everyone's situation is so wildly different I certainly I certainly don't claim to have the answer but um and think about the things that could accrue into your business so for example our partner bar little jumbo here in victoria um right away like our team got at it and you know I think we're probably the first spot that I know of that made backpack cocktails you know these like really cool backpack cocktail kits and you know these are things that we could ship conceivably um so it's it's a product and now even once COVID is over we're still going to use that product and that's going to generate you know more revenue for the business you know we have we our whole website went from being a very simple static landing page with not a lot on it to now now they have an online store the uh the owner over there he he's now learning about SEO and he's learning about how to rank high for certain things that will always these are things that will accrue into the business and always help the business yeah again I don't have the answer but I you know it's it's action and it's just writing something down so you can send it to someone and say hey what what do you think about this is this is a stupid or you know could could we have something here um I love your feedback it's like you make such a good point because at then a day like with restaurant business like we're working on such thin margins so anything definitely helps you know who doesn't want an extra 50k on their top line bottom line whatever the case is per month like that's gonna make a difference between someone that's like pulling their hair out or someone that's actually having something that cash flows for them which is amazing and at then a day like what you're saying is so on point where you know during this whole crisis we have a choice to make we have a choice to either you know blame the world blame and be victimizing ourselves and just sitting on our butt and just waiting for the whole thing to blow by not knowing when it's gonna blow by or we can take action because at then a day the rules of the game have changed doesn't mean we just sit we can adapt to it and continue playing the game and at then a day it's the people who are willing to adapt who are willing to take action that's going to be able to make a difference that's going to be being able to live to fight another day and I think that's the real true characteristics of restaurantiers and that's something that I really want to be able to inspire people to really have that fire under the belly that you know what the fight's not over the game's not over the rules have changed we are we're just in the midst of it we just need to adapt change and we're good to go so thank you so much Kyle like I truly appreciate you taking your time to share your experience with with our audience do you have any closing remarks no uh I know I I think that's that's it thank you so much for having me on I um yeah no I it's it's been fun thank you so much I really appreciate your time see you next time thanks person


Oh my God. Oh my God. Oh, there he is. Got him. Oh my gosh, another one. So in the last video, we actually ran a giveaway.  And I was like, man, that's only gonna be given out to one person. So I was like, in this video, we're gonna run a whole nother giveaway back to back, back to back uploads for you guys because I was checking my analytics the other day and just this month, guys, this is unbelievable. This is actually the biggest month of kicking their bass. I've been doing this almost eight years. This month, we gained already 41,000 new subscribers to the kicking their bass fam. I cannot thank you guys enough for that. So therefore, we're gonna be running another giveaway. I want you guys to see how fast we can get kicking their bass to 500K. And if we end up hitting 500K pretty quick, we're just gonna have to run a massive giveaway. I'm gonna have to get with some of the companies I work with and just get a ton of tackle for you guys, some rod and reel combos, just a ton of stuff if we end up hitting that 500K. But let me show you what we're gonna be giving away today. So I had a couple of the Super Six Sacks from a while ago. I believe this one's from last year's around Christmas time. I had a couple of them. And if you guys don't know what the Six Sense Super Six Sack is, it's actually a monthly subscription box with premium products inside of it. And I pretty much filled this up with a bunch of different baits. It's not all Six Sense stuff.  So let's go ahead and dump it out so I can show you. So right here, we got some more Six Sense Divine Shakey at Worms. We got a decal. We got the Super Six Sack. We got a frog. We got some Six Sense straight shank hooks. We got a Divine Swing Jig. And also some sankers. These are already open, but I was like, you know what? We're just gonna throw this in the mix as well. But I'm gonna be throwing this all in the giveaway for today's video. If you guys wanna enter the giveaway, all you have to do is be subscribed to the channel. Hit that notification bell. And also, hit the like button on this video. And you guys are entered to the giveaway. I'll be announcing the winners to both of these probably sometime next week. So if you guys wanna enter, go do so. If you guys haven't entered in the last video, go do that as well. But if you guys wanna check out the Super Six Sack on the Six Sense website, you can go ahead and check it out. I actually popped my discount code on the screen if you guys are interested in this monthly subscription box. Like I said, the best one on the market, all premium product in the boxes. So it's pretty cool. In today's video, me and Adam actually took a trip down the Florida. We started off doing some top water fishing, and then we ended up switching over to a big worm and started catching some good fish. So I hope you guys enjoyed this video. Let's go ahead and hop right into it. I love you guys so much. Hit that freaking subscribe button and like button. Let's get right into it. Yo, what's poppin', people. Welcome back to another video. Thank you guys so much for the support. If you're new to the channel, please hit that subscribe button. Hit the notification bell and also hit the like button if you guys have been enjoying the content. I hope you guys are having a great day. Today we're gonna be doing some bass fishing, trying to catch some big fish. I'm super excited about it. We're gonna be rocking with some top waters. You guys know I love top water fishing. I'm sure you guys too. So this is gonna be a banging episode. Got my boy. Hey, Doug, right here. You wanna say anything to the people? What do you got in your mouth, bro? Bro, this is the juice, son. What are you? This is the juice. That's a large mouth right there, bro. That's a large mouth. Hi, kicking their bass TV thing. By the way, if you guys wanna check out his channel. Yeah, go check it out. Go check it out. We just said 20K, so like, go check it out right now. Yeah, I'd say Doug. Doug actually hit 20K on the drive over here. We're in Florida today. By the way, I don't live in Florida. A lot of you guys think I live in Florida, guys. I don't live in Florida. I'm in South Georgia. I used to live in Atlanta, Georgia, for you guys that are wondering if I can get that off my chest, bro. So many people ask me, they're like, no, you're from Florida. I'm like, guys, I'm not from Florida. But yeah, we're gonna be trying some bass fishing out. Catching some big ones. Top orders. This is what I'm throwing. Okay, this is the Mag Dog. I'm six inches. This thing right here is big and that's for big bass. We've caught some pretty good-sized fish on this thing.  I mean, look at the size difference.  I'm gonna tell you, that Mag Dog, bro. It calls him in. We went out fishing with a Mag Dog here a few times before, and something about that Mag Dog, it just attracts a big fish.  It's super loud. I think that deep knock, you gotta hear it. That noise just calls him in. That one knock right there, and something about the bait, it's not like your grass bait.  It's something that you're gonna work very fast for schooling bass.  It's actually, it's overcast today, as you guys can tell, a bunch of clouds in the sky. It is humid, it is a little hot today. I think it's 97, very hot actually.  If it's sunny outside, I like using a chrome. You know, that's kind of the rolling thumb there. But yeah, I'm gonna be going with this bad boy right here. This is by Sixth Sense, a little tiny popper. This is actually a bluegill one. I wish I had like a bone color or a white one, but I think we're gonna go with the bluegill today, and we're gonna give it a shot, man. I haven't filmed a video with this. I actually went out fishing with it a few times, but I haven't filmed like a solid video fishing with this bad boy. So I'm gonna give you my honest review, and this is quite different than your normal popper. Like, as you guys can tell, the standard poppers, they all look the same. That thing splashes so loud. Yeah, it does really splash. That thing is so loud. I've used those things.  It's called the splashback. That thing is crazy. But yeah, we're gonna give that a shot, and I'm gonna be tying it on. I'm not gonna be using braid. I told Adub, my braid rod is like my frog rod, and it's a meat stick, and I'd probably lose a lot of fish on that. So I'm actually gonna be using a mottcrush today, and this just has fluorocarbon. I think we're gonna be fine with it on a popper, and we're gonna go at it.  So let's go ahead and get this started. Hashtag Big Bass Energy down below. Be tagging me on the Instagram. Be tagging me on everything. Actually, big shout out. I know a lot of you guys messaged me, and I can't message everyone back. You guys gotta understand, I get hundreds of DMs a day, but Sports Center posted me super grateful for that. That was awesome. That was one of the coolest things to see on Sports Center. Like they've posted my stuff before all over. They've posted like four or five of my videos, but post me on the legit Instagram page to that. That was awesome. That was cool. Like House of Highlights posted it, but Sports Center, man, that was some cool stuff. But anyways, we're gonna hop into today's video. Hit that freaking like button. Let's go have some fun. Adub, so you just saw a fish. I just turned off the camera. What are you talking about? Dude, there's a bass, like a four pounder swimming right there on the top. I don't know where he went. I turned around and then he was gone. He was right there? Yeah, he was literally swimming on the surface. It's like a three or a four pounder. I don't know if I can get him or not, but that thing was literally just cruising. Look, there's another fish right there. I think that's a big tilapia though. Yeah, it might've been a tilapia. No, that was a bass I saw him. See, last time I came here, there was a ton of tilapia. That was a hundred percent a bass. See, there's some tilapia down there. That was a hundred percent a bass, I'm telling you. He was literally cruising right here. I turned around. You just saw him at the top of the water? I saw him, it was like a three or four pounder. It was a good one. Why don't you flip on here on camera? Live action, eight up. All right, we're gonna see. Right here, right there. Juice, juice. Oh, on the pipe? The juice. I wanna see some live eight up action, five pounder to start the day. That would actually be kind of. I might've just got dead. I'm not even kidding. It was like a thud. Really? That was weird. Like as soon as they hit the bottom. Oh, dude, I saw that. I saw, look at the boil, bro. Yo, it's gonna be crazy today, boys. Oh my God. This is why I love Florida. You just have a good, good time. We don't make these trips much, but they are fun. Dude, flip it back in there. Flip back in there, son. Skip with the flip up. Come on, baby. Come on, baby. I wanna see this eight up, come on. All right, well, we're gonna cut this camera off. I'm gonna grab my Rob.  Conditions are freaking awesome.  All right, boys, let's get it started. Got eight up's knife right here. I'm about to cut this little Texas rig that we got off as much as I'd actually enjoy throwing this. I got to actually probably wanna throw it today, but at the same time, we are filming a top order episode. If they're not eating it that good, we'll switch up, but the main goal today, top orders, big bass, having a good time, just about having a good time, guys.  That's what it's about, man. Now all these people just wanna go out and be super competitive. That's cool, man. But listen, you gotta remember, at the end of the day, fishing's about having a good time, man. I don't care what you're doing.   I don't care if you're lake fishing, river fishing, pond fishing, it's about having a good time. Just remember that. Always remember that. All right, we are good to go.   First of all, let's check the drag. Okay, seems about right. We'll loosen it just a tiny bit. Okay, now let's look at the splash back in the water. Let's throw it right here. Look at the splash on that thing. Oh my gosh. Look at that, Adub. That's some fun right there. I think it looks really good. It's just different than every other popper. Oh man, look at that. That is gonna get munched today. I just wish I had like a bone color for these conditions, but it'd be all right. Let's give her a shot. I ain't going live, bro. That's probably the best popper I've thrown. Like on a reel. Look at the pop of that, bro. No, it pops so good. And I think me with fluorocarbon right now, look, if I just let it sit, it's not sinking because of how the head is. Look at that, bro. Like I'm using fluor, that should sink. Look at that. And the fluor is sunken under the water. That's why I think it's giving it that pop. Like if I had braid on, I don't think it would be that good. Oh, this is nasty.  Wasn't even paying attention. That was a tiny fish. I was not paying attention whatsoever. The bass, I don't even think it was a pound. Been forever. We have not, that was actually the first bite we've actually had this whole freaking time. All right, so now we're gonna rig this up. Still got this little UWG hook. Hey, Adam. Do you have any four-ots on this big worm? I don't know if I wanna use that three-ot. At least use a four.  The old Splashback, man. They just did not want top water today, sadly. It is so hot. These fish are feeling like us right now. Adam had these hooks. These are the Stout Y Gap six-inch ones. I've been, I love throwing them. I've, they've been some sharp hooks. I haven't had any problems with these hooks.  I'm gonna want at least a four-ot if anything a five-ot, but I don't know about that. It's just an old monster. Still a big worm. Put our little bullet weight. This is a one-fourth ounce. Line her up right there. We're gonna get our hook. We are going to tie a basic uni knot. You guys know uni knot's my favorite knot. Gets the job done. I will tell you that. There we go. Wet our line. Center down. No phrase in my line. I think we're good. Ooh, there goes the hooks. Cut our tag in. We are good to go from there. Now we're gonna get one of these worms. Like I said, these are watermelon red. Zoom old monsters. Big old worm.  And I haven't done this in a minute, so I was like, this is perfect, especially for the summer bite. That is when they eat a big worm the best is in the summer. Something big and slow that a big, old munch on. Rig her up pretty basic, just a little Texas rig. Boom, you got it right there. One-fourth ounce weight, four-ot hook. Zoom old monster. That is the sauce right there. This is a watermelon red. All right, boys, we just made it right out to the pond. A ton of grass out here, this is gonna be fun, man. I know we didn't get to do the top water thing, but fishing with big worms, I'm gonna let you know right now, that's a lot of fun. So got this little watermelon red, and we're gonna give it a shot. See if we can catch a really big one. Oh, there he is. I got him, Adam. Yeah, it's a big one. Oh my gosh.  Oh yes. He barely ticked it, bro. That's, oh, oh. I can't tell if he's like four pounds or not. Yo, that is a really good one.  Guys, it's been so long. You know, we fished with those top waters for a long time and we were honestly dragging these worms for a good second. Didn't have any bites and that's a solid freaking three number. Amy. That's a good one. I've got the scale, we just gotta save it a word. Yeah, the scale's been acting really weird. What would you say? I'd say three and a quarter to- Yeah, he's probably about three and a quarter. Well, three. Yeah. He ain't even that. Really? Oh, it's 215. Oh, well it's not even gonna show it. Just trust my word, it was 215. It's a long fish. Nice one right there. Yeah, it's a pretty fish. Not a bad one. A little three pounder. But we're gonna go ahead and get him back in the water. What's that? Yeah, just a little worm. Hey, you got it. Pretty one. Right there guys, three pounder. We'll get him back in the water. Now that I'm looking at him, he does look like he's about three pounds. He's just like really long fish and just not really filled out. He's not that fat.  Just give him a little toss right back in. That was awesome though on the big worm. That bite felt so good, it was just one little tick and he had it. Pretty fish. There he goes. Let's get back in there and try to catch another one. All right guys, that's our first fish today. That feels good. This was on the watermelon red, old monster. All there was was just one solid tick. That's all it was. That's all I felt was just the slightest little tick too. I was just dragging that worm. I was pretty positive I'm dragging it. I wasn't popping it. I'm trying to pay attention to little details because today seems pretty tough.  You know, we fished for over an hour and a half without a bite. Well, we had that one bite on the popper but rather than that, that was it. So we're just gonna keep on throwing this thing. I think we'll get a big one on it today. Come on. That was a bite. Oh, my whole line jumped. Oh, yeah, yeah, you got it. Oh my God, no.  Wait, what? Oh man. Look at that. Freaking ripped my worm. He hammered that sucker. Let me tell you. I threw it in there and my whole line popped out of the water. Started pulling it a little bit more. I got thumped twice. Tried to hook set and I guess I didn't have it all the way. And it's about 30 minutes after that last bite. It's been a grind. This is super hot. Almost 100 degrees. I'm sure the heat index says it feels over 100. It's like 97 right now. This fish were feeling like us, man. He got slowed down. I feel like I got a hook in that fish. That sucks, though. What in the world was that? What kind of fish is that? It's a catfish. It's really flooded. Oh, no, dude. It was actually a good one, Adam. Freaking three pounds. I waited my whole life for that bite right there and I just reeled it in from the fish. I literally waited my life for that fish. Oh, gosh. I've not been schooled this bad in years, bro. Oh my God. Oh my God.  As I was talking about that. I was just about to say this is, I've never been schooled this bad by bass in years and I'm not even exaggerating. Lakes, ponds, rivers, ponds, farm ponds, stock. I don't know what's going on, man, but this has been one of the most brutal days of fishing that we've had. Adub hasn't even caught one yet today. We've been fishing for like seven hours. Second fish, not a big one, but it's a fish. This is showing the realistingness of it, guys. Let me tell you, this is a tough day. I don't know what's wrong with the fish. I think it's this 100 degree weather. They're schooling us right now. Pretty little fish. Hopefully we'll catch more. Have that one follow me back. This is the most activity we've seen in, honestly, all day. Pretty little guy. My worm is definitely bigger than him, but don't really matter at this point. I'm not going to align with that fish with biting it. I almost couldn't believe it. Thought I was dreaming. They're going to try to catch another one. Maybe they're going to bite good in here. I had one follow me back. I had that bite and we've only been here for like 10 minutes. Oh my God. Oh my God. There's a pipe there. I just laid my worm down. This sucker goes, I'm like, whoa, bro, is it right in front of me? It's like second cast after the last one. That was about a three pounder, bro. I literally set the worm down.  Not going to lie. All right. Confidence, big bass energy, baby. Coming back. We were out of stock of the big bass energy for a second. We about to catch them. I'm feeling good now. That was crazy, man. I'm mad I missed that fish, but that was a really cool bite. Oh my gosh. I got him. What the freak? Humboy was trying to eat it. He couldn't really grab it. Dude, look at the bulge in this thing. He has a bulge like coming out of his side. He had that thing about on top of the water. That was on the old grass candy stroker crawl. Not a big one by any means. It's kind of a cool bite though. He was like trying to eat it like in the freaking pads, like on top of the pads. I didn't even know when he had it. I heard something blowing up over there. So I was like, dang, might as well cast. I'm just going to keep on fishing so we can get going. Oh my gosh, another one. The same thing.  That's insane. They're hitting it like a frog.  That's not bad at all, dude. Noah's missing out. Noah went back to the truck because he was thirsty and he had to take a tinkle. And look what I just got. Like the next cast. That's a freaking healthy one right there, son. That one is not bad at all. They're loaded up right there in those pads. I think it's because of that shade from the tree. I'm not really 100% sure, but I don't know. That's two right there on this crawl. Honestly, I kind of wish I had my frog rod. I guarantee you I could catch them on a frog right now. The way they're hitting this thing, because they're not hitting it on the bottom, they're hitting it on top of the pads. Yes. Yes. That's crazy. That's freaking crazy. Right out of the tree. That fish was like literally right there. Like right there inside of the tree. That's actually a decent one. Oh yeah. Oh yes. Stay pinned, baby. Stay pinned. I got one out of them. Oh, she's running right at me. She's a decent one too, guys. Watch this. Oh yeah. This fish looks really good. Oh no. Oh yeah. Let's go. Solid little two, two and a half. Yo, that's a good fish. Heck yeah. All right guys, there we go. Solid little two pounder. That's a good fish. Oh gosh, good thing I caught you right there. That was a fat girl though. Beautiful one. Nothing big, but that's a quality one all day. Especially on a tough day like today, I do not mind catching those. Beautiful, beautiful bass. Get her right back in the water. She put in a good fight too. Little chunky two number. There she goes. Beautiful fish. They're biting now. Adam caught a few, I caught a few. It's gotta keep her rolling. Oh, I think one just tickled me, dude. Got him. Oh yeah. Oh yes, son.  Not bad. Not bad at all. That's a good fish. Yeah, that might be. Is that the biggest one today? Uh, not that first one I caught was the biggest. No, I'm talking about this one. Out of here, yeah. That's definitely the biggest. That's a good two number, man. It's like a middle, middle two number on the crawl. I'm holding my hand. I don't think you're supposed to do that with hooks. Maybe just with jigs. I don't really know. What are you saying? I do it with hooks all the time. It hurts, bro. Well, I also don't have very much room. They're freaking eating. What are you doing? Bro, he's a snakehead. He's trying to swim back in. Well, don't go subscribe to me. I can't even unhook a fish. Where'd you put the pliers? Right there, twink. All of color blinds. Sorry, couldn't see him.  That's actually the truth. It's facts. They're a true statement. There we go. On a stroke or crawl, baby. That's a good fish, though. My other one I caught when you were over there taking a tinkle was about this size. Maybe a little bigger. I'm not really sure. Put them on back right here in the old lake. Bye. There she goes.