Everybody, welcome to the Real Show of Barbecue. Today we're going to be doing a barbecue for all. We can't wheel with Brad, the owner of Cat Tail Cue. He is a competition and catering team. Brad, you want to tell us a little bit about him? My name is Brad. I started Cat Tail Cue about two years ago. I started off doing a few competitions, put a friend of mine, and then it just grew into being followed and loved with cooking. I've always cooked, but I really just really fell in love with cooking and doing the competitions. I've been doing that for about two years. I built this trailer, really mainly for competitions, but then it turned into changing it up and selling food out of it. I won several awards with my barbecue. I've got a several risky awards, some barbecue awards, and several big choices of awards. I've been working hard on it, playing with different runs and spices and sauces, and I really enjoy them. We're going to try some of these smoked barbecue chicken plates. We also have a chileum, but he's really easy to cook with, although he's a little bit. I've got some top two of us about here as Miron Mixing Riggies got here, looking forward to seeing what he's got going on. This is Miron Mixing. This is a G33. It has your cold chamber on this side here. You can load your coals in the top. The pearl box is down here, you light it. This is your smoked chamber. I just pulled some chicken off. I don't have any of my racks in, just a few. This thing holds a whole lot of food. Love this Miron Mixing. It is my favorite smoked barbecue I've ever had. Loaded, it seals tight, that whole teeth. It cooks very evenly. This year is what they call IQ. It pretty much runs my smoked. I can set it at the temp that I want. And if the temp falls below the fan down here, the Miron Mixing Riggies, it keeps up, blows air across the coals, picks the temp back up. When it gets back to the temp that I set it at, it stops. So it cooks very evenly. I can set it and literally just walk away. That's neat here. I'd love to have one of those. Great. Alright, we're going to try this chicken out, guys. Alright, we'll give this chicken a try. The bread you said that, what's the potatoes again? You said we don't know, they don't know. All of it, all of it better potatoes. All of it potatoes, you see some green beans, season green beans. What's in there? That is hay and pieces. Oh, look at that. Alright. The five potatoes. I know the hot one. Yeah, good for the brain. I don't have to have any salt, any season food. Take the garlic, the butter makes it real smooth. And just a minute, I need to get breath to it. Man, that looks good, perfectly. Yeah. The ham leading there, you can take it up, that's great. The side of chicken. And all the way I now have to try the chicken with my hands. I'm not a bit of a way to eat it, but in fact, it's wonderful. Come here a little closer, let's look at this chicken. Look at that. It's still very moist. My hands are all dirty, just try it. Man, that is good though. I love that sauce. Vinegar in there. Very more chicken. The perfect amount of smoke is right right there. We're going to have nice and dry. Come on buddy. What do you think? What do you think? Do you get any food I'm getting? All right, Brad, now, you're on Facebook? I am. I have a Facebook page, it's Cat Till Q. Also, I have my personal page, for add things. I'm out of Savinland, North Carolina. Which is about an hour and a half from here, while I'm late. Are you on a YouTube channel or Instagram? I do not have YouTube or Instagram yet. I'm not that computer savvy at the moment. I need to, absolutely. Thank you, Brad. I appreciate it. Thank you, I appreciate it. This is truly awesome chicken. I'm looking forward to coming back here. We're down here in Watt Lake. We'll come back here. Thank you so much, Brad again. Thank you. You're a good sir. I'm glad. Thanks guys. God bless.