Fire and Water Cooking and Travel - The Fusion of Food, Cooking, and Travel

Episode #66 - We Find Out Whats New With Susie & Todd Bulloch of Hey Grill Hey!

• darrin s wilson • Season 2 • Episode 66

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We love Susie and Todd Bulloch of Hey Grill Hey! Find out whats is new with them, including their new Food Network Show! We talk about their growth, the Grill Squad, and many other things they have going on! Check out the Hey Grill Hey website HERE https://heygrillhey.com/ and check out the Facebook page here - https://www.facebook.com/heygrillhey/ and check out the Food Network show "Grill Power" here - https://www.foodnetwork.com/shows/grill-power

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Unknown Speaker :

Hello, welcome back to the firewater cooking podcast. I'm Darrin, I'm your host and today we have returning guests. Susie and Todd Bullock. Hey grill, hey, they got some exciting stuff they're going to share with us. I can't wait to get them on so I'll be right back with Susie and Todd Bullock grill. Hey

Unknown Speaker :

smoking.

Unknown Speaker :

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Unknown Speaker :

Welcome back to the fire and water cooking podcast. I'm your host Darrin and I got special guests today Susie and Todd Bullock of Hey grill Hey, I've had them on before and I welcome them back. Susie you if they don't know who Hey grill Hey, is I mean they probably been living under a rock but why don't

Unknown Speaker :

they or they haven't Google the recipe for their smoker. Yeah, exactly. Because

Unknown Speaker :

they're all over the place. And that's one of the things I was talking to Todd about a little bit for you came on is how busy you You guys are. So let's talk about a little bit who you are how you got started just briefly so that the people who don't know who you are can go back and listen to my other podcast episode.

Unknown Speaker :

So I've been in the barbecue space for almost eight years now, specifically, as a recipe developer, I work for a company that manufactures wood fired smokers and that's how I kind of fell into the world of wood fired cooking. Started cake really just over five years ago, retired job for Todd from the CPA career. And now he runs our product line patio provisions that carries our line of rubs and sauces and other barbecue accessories. And we also have an online barbecue school called the girl squat.

Unknown Speaker :

Boom, boom, there you go. That's, that's good, because now if you want to know more, you can go back to the other podcast episode that Suzy was on where she gets a little bit more detail, but that's one of the things I want to talk about. We talked about this a little bit before but I want to kind of expand on it. You're pretty much on all social media out there. That's when you've got a little bit of something and you have your website and then you have your you started your blog and your recipe school. And now you said you got the grill squad, which is a subscription type based product. Is that the backyard barbecue on Facebook, the Facebook page for that? How does that fit into it? Is that part of the Hey girl, hey, how did that circuit you got a separate Hey girl, hey, Paige as well.

Unknown Speaker :

So the hate relay page is kind of a fan page you'll occasionally get more personal updates their backyard barbecue started as a Facebook watch channel back when Facebook watch was launching a new platform and they invited me to be one of the test subjects for their Facebook watch platform. So that started specifically as a video channel and then they ended up rolling out all of the same monetization tools to both channels. So now if either one you can find our videos and our recipes, but hey girl, hey tends to have a little bit more personal content on it.

Unknown Speaker :

Yeah, as noticed that the backyard barbecue page is a lot more followers to it. It's got over 2 million so is that Yeah, due to Facebook pushing it out there more?

Unknown Speaker :

This one? Yeah, just when they were launching their watch program they were showing that page to everybody.

Unknown Speaker :

Yeah, they kind of made the wide open for the growth. That was pretty crazy.

Unknown Speaker :

Yeah, I know a couple other YouTubers that were invited to participate for a while and I think they had some kind of program where it was like a six month period or a certain time period and they paid a certain amount of money and you had to do a certain amount of videos and stuff and some of them stayed some of them you know, kind of backed off and went back to YouTube some but you know, I'm with you. I think you need to have some kind of presence in all social media. And it seems like you guys have a big presence in all of them, including your website still, I'm, I'm you know, still work a full time job. This is still part time for me. So it's kind of hard for me to like I try to do a blog, but I find that that suffers the most. You know, I do YouTube and I take my YouTube videos. And I also put them on Facebook as well. And I'm trying to expand both of those, but I'm juggling a lot of stuff. But you guys seem to be everywhere. How? How does that dip into your family life? And because you guys are doing a lot,

Unknown Speaker :

yeah, we are doing a lot. Um, you know, it was initially just us was initially just me, Todd has been really supportive. But when I said, Hey, I want to do this thing, he was working full time, we have three young children and so I had to fit work in when I could, and not everything got the attention that it needed. It took me a couple of years to really start to get any kind of foothold anywhere. And when we really started to grow was when Todd actually took some of his own time after work too, and would stay up late helping me edit videos. And as we continue to grow, we continue to adding help. So we have people that help us schedule out our social media posts now and, you know, do some of the difficult back end things on the website that I'm not technically skilled enough to know how to do Because it's impossible to know how to do everything and my strength really does lie in making awesome barbecue recipes. So we've been fortunate enough that those recipes have allowed us to build a business where we can hire other people that are passionate and great at what they do. And and you know, help us manage our different social presences and edit our videos for us and help us film videos and so I mean we've grown with the help of others for sure

Unknown Speaker :

that helps been huge Because see, we could kind of see her creative fire starting to dwindle a little bit because she was so overcome by all of the logistical things of running this so once once we finally got some people in place, so she created this huge thing she called her undo list. So what do I love? What do I love doing and what do I you know, I know is important, but I don't love so much doing and then we found people in group some of these undo items together and hired a couple people. And that was scary because you're taking, you know, initially money out of your own pocket really, to pay these people to do these things, but the growth that came from that, and the freedom it gave her to be creative in the recipe development process, and to be more self on social media, on Instagram stories in different places, like it just it just blossom and bloom, it was awesome.

Unknown Speaker :

Yeah, yeah, that's, I'm trying to do everything myself so I can really understand and there's no way I could get anywhere near any kind of growth. You know, once I, I'm kind of setting myself up to where I can, you know, retire here in a few years, and then this can I can put 100% effort into it, and then maybe get to a point where I can hire some people to do some of the stuff that I don't like to do, you know, like, I have a hard time with the SEO stuff, you know, with the Yeah, that's something I can't wrap my head around and take time it takes time. That's even like with the blog, it takes so much, so much time and editing videos. I just now figured out I can I can edit my podcast where I can do a video podcast and edit it all at once as audio and video podcasts, it's i was i was double and double in my work I was video, editing the video and then editing the audio podcast different. So now I'm combining a lot of that stuff, but I can understand how it could just be especially when you're trying to grow, it stunts your growth and, you know, you really don't have the time to do what you want to do or be as personable on your videos and stuff because you're just, you know, always got other things in your mind, you know, Oh, now I gotta go edit this. Now I gotta go do this. I got to try to market myself. But yeah, what kind of how many people do you have working for you now doing doing some of the back backwoods stuff that you don't want to do.

Unknown Speaker :

So Todd and I are both full time. And we also have three additional full time employees. And then we have a couple of contract employees and we work with a couple different agencies to help us manage our ads and our SEO and

Unknown Speaker :

Back in another

Unknown Speaker :

business, yeah, website technical stuff like that. Um, so we've kind of assembled our dream team around us and it's like you said, you know, your bandwidth really, you can only do so much right. Um, and I like to think that I work pretty creatively and that my mind's pretty creative. And a lot of my best recipes come You know, when I have the freedom to try a bunch of things and test a bunch of things and that also takes a lot of time. And so you know, really being able to devote my time into the stuff that I love the most is I think, what has helped us to continue to grow. And I mean, I like you said you learn these little tricks about becoming more efficient. So I got really good at using my time and I got really dedicated and so when I'm testing recipes on recipe days, like Be careful coming into the kitchen because 17 things are happening at once. There's four different pots on the stove that are boiling different sauces. I have all of the spices out of the spice rack as I'm testing combinations. Um,

Unknown Speaker :

am I going to do all those things? And

Unknown Speaker :

that's another thing. I think part of Todd's full time job description is my dish tour because he gets to help clean up. And so, yeah, it's it's definitely been a crazy journey as we've grown. And there have been some growing pains and some times where I just am like, okay, I either have to burn it down, or we need help because I can't do anymore.

Unknown Speaker :

Well, but it's a good problem to have though. Because you know, that if you're that busy, and you're that, you know, you're you're that popular, so people are paying attention to you. And that's a good thing because, you know, you're developing a good fan base that you can that are going to grow with you and they'll understand too so. So let's talk about the grill squad. So that has really started to catch fire for you. And so how did that how did you end up putting that together? And what do you offer the grill squad people when they sign up for it?

Unknown Speaker :

So we launched the group squad almost two years ago actually, we watched the grill squad before we launched our product line because I noticed that there was a lot of information or barbecue classes online that really catered to the competition barbecue crowd. And that is a very specialized skill set. And there were classes teaching you how to expertly trim a chicken thigh or how to cook a brisket for a competition barbecue box, how to build a box. And I didn't know anybody that cooks that way in their own backyards. I kind of felt like there there needed to be something for people that were just as dedicated to backyard barbecue, but maybe didn't really necessarily care to jump into the competition team. They just wanted to make better barbecue for their family so that they could feed the people that they love and bring people together. And so that's how the grill squad was born. And

Unknown Speaker :

a lot of it was like we when we first got into this, so we didn't have anything other than a few forums and maybe a couple really cheaply made YouTube videos because I'm like, I want to learn how to smoke me. But there really wasn't anything out there. And so we wanted to create a course that we felt comfortable with. When we were looking, if we would have had this this would have been it this would have really helped us this is the food we wanted to make.

Unknown Speaker :

Right?

Unknown Speaker :

So I got it pulled up here so people can see it on your website. And so it kind of explains you got so you got video courses do you also do like live especially only for the grill squad do you do?

Unknown Speaker :

We do so the girl squad has a unique Facebook page and we do live videos within the Facebook page every single month and the girl squad gets its own unique newsletter and discounts that I come across and set up specifically for the girl squad. They also have a permanent discount to our product company patio provisions. Look, we even have ourselves in the logo. Yeah.

Unknown Speaker :

And I like Todd's hat. There.

Unknown Speaker :

Right, I gotta look cool.

Unknown Speaker :

And so there are four meet specific master classes. We cover brisket, we cover smoked chicken, we cover pulled pork, and we cover pork ribs. There's also an additional meat master class on steak. And the different cuts of steak that you'll find at the store and different methods for preparing steak we have a how to how to for meat buying, essentially. So people feel more confident going to the meat counter and getting the meats that they want. And each of our master classes has a workbook that accompanies that that is packed full of information for the backend Thursday so you can follow along with video classes. And at the end of the master class workbooks, it also includes barbecue journals so that you can track your specific cooks and for each of those individual meats and take notes, and it's pretty great. We love the girl squad.

Unknown Speaker :

Now how long did it take you to put this together?

Unknown Speaker :

We built it in two separate segments so we first built it two years ago and launched it and it was integrated to the website Hey girl Hey, so it was under the Hey girl Hey domain, but it was causing some issues with site speed and loading to have a really in so heavy behind a paywall kind of a platform built into the website. So we just took it off the website and relaunched it and it's bigger than that bigger and better than ever. We just relaunched it in March,

Unknown Speaker :

beginning of March, like

Unknown Speaker :

it's only been live again for a couple of months and our community there i think is the biggest asset. You know, there's a ton of great information which is awesome. But everyone is coming into that community either through Facebook or email or within the girls web platform itself. With the best attitude there's none of the occasional barbecue bravado that we see. It's like oh, stick burners only pellet burners don't like whatever you know, or my grandma did this way. That's the only way everybody is so supportive and open and willing to share and talk I are the moderators in the grill squad Facebook group so we answer questions directly. We have live videos with Q and A's monthly and it's kind of like this all access all access pass to our barbecue brains, our barbecue philosophy in our barbecue family and we love We love our girls squad crew.

Unknown Speaker :

Yeah, and that's a that's a thing. You know, I mean, a lot of the barbecue groups of course on Facebook and you get that all the time even in my my group, which I concentrate on, you know, sushi and barbecue working together. I still get the occasional barbecue meathead in there that's like you got to use mustard, you know, as a binder for everything. You got to cook your brisket to 210 you know, you just beat up on it's only one way there's only one way and I'm so opposite of that. I like to experiment. I like to cook different things, different ways. 100 different ways. And to me, there's no perfect way The only way to do it and that's what I kind of focus on and that's, I think that's what since you have such a diversity of your videos and your recipes, that's the kind of people that you attract. Yeah, you just don't show alright here's how I'm going to cook a brisket on a stick burner like 100 times the same thing you know which there's people that that's what they want you know you know competition cooking you know, or were you cooking it for a judging competition where they only want it a certain way or there's very, very little room to wiggle or make it your own. You know? I There seems to be a lot of these type of classes and stuff getting a lot more popular Of course like with master class and there's a couple there's a couple barbecue ones out there now that like a lot of competition barbecue people are yeah putting together but I think yours is so much different because it's it's focused on somebody's cooking in their backyard and wanting to cook for their family. Like not competitors, or, you know, go in there and see him who's, you know, brisket got a 10 out of, you know, whatever. It's great. It's actually pleased your family and your friends.

Unknown Speaker :

That's what it's all about and all really fast. One thing that we say all the time is that this is designed to be a stepping stone. You know, we don't care what you're cooking on. We'll give you guidelines for time and temperature. We'll give you guidelines on how to build your own rubs and sauces so that you can create flavor profiles that you like in your own home in your own backyard. It's not some secret formula three ribs and four sauces that you can only get for $12 apiece. Down at the local barbecue pro shop. It's very much designed to be a good foundation for better barbecue at home. Yeah,

Unknown Speaker :

you're the one knows your own pace. And I tried to tell people all the time create your own rubs. It's fine. I use your store bought rubs and pre made rubs occasionally if I like them, but I love creating my own rubs. Because I know how much salt I like, I know how much sugar I like in a rib rub. I know how much pepper I know how much you know, my own palate, what my family likes. So I can adjust that. And it's it's very simple and it's, it's actually cheaper than going, you know, paying, you know, for somebody, some big barbecue guys rub that he you know, it's the same ingredients you could whip up yourself and probably, you know, adjust it to your own palate so much easier.

Unknown Speaker :

And that's what's kind of fun is we actually I mean, we're in the rubbin sauce game too. We sell our rubs and sauces, but most of our recipes are on the website, if you want to make them for free, or just for the cost of ingredients. Absolutely. Please do that. And then you can customize it because even today, we got an email from somebody who said, Oh, that sweet rep is too spicy. But we'll get an email on the same day from somebody else that says man, that sweet rep is too sweet. Like there's no way with a bottled rub to be able to please every single person's palate. But when you aren't Making something from scratch you can taste you can adjust and that's actually another one of our master classes in the grill squad is making your own rubs and sauces because I think it's such an important building block of barbecue and it's something that really allows the backyard home cook to elevate their game and you know really bring a level of something they're excited about but if they love our stuff, and they would like to purchase it for convenience, totally an option.

Unknown Speaker :

Like I said, I buy premade rubs too. I adjust pre made rubs. I you know, a lot of people do somebody gave me a big thing a bad Byron's butt rub once and that stuff is so salty, and I adjusted it but you know, I could take that rub that's a premade rub and make it my own by you know, adding some sugar to it or you know, putting some garlic or something that knocks down the salt. So, you know, you can adjust store bought rubs to your own taste as well. So, it's just giving people the confidence to be able to to, you know, create their own taste or know what they're actually what their taste is. What I love doing as well, so

Unknown Speaker :

it was really cool. So we also do monthly challenges in the grill squad. So one, I think for May, the monthly challenge was to watch that masterclass about creating your own Grubin sauce, and coming up with your own and submitting the recipe. And then the for the live video that month, Susie and I made those rubs and sauces and tasted them live and picked a winner. Yeah, we had so like, and so we do giveaways, and we're always given our products away. And we're finding people that want to partner with us that they'll want to do a specific discount code. Yeah, but it's really cool because a lot of people after six months or so, you know, it's 75 bucks a year, but people will continue to pay that we found just because they want to stick in the community. They just want to stay there and they want. They want to be the person that's, you know, offering help in the Facebook group, you know, because they figured it out and we actually saw it in action. We in our new house, our neighbors Join the grill squad. And he smoked his first brisket yesterday. And he nailed it on his first try. So like, what we did with the masterclass is we've we, you know, it took us five to 10 briskets until, you know, we really mastered the brisket. And now not even then yeah, we still don't master the like, to the point where it's like, show a bowl and edible to a crowd, right. But he he nailed it on his first try. And he gave us some and we're able to share that with our family and our kids loved it and ate it and just, I don't know, I think the knowledge that she has in her brain and the way that she's able to, you know, present that to people in video form. It's just, it's incredible. And I think people catch on to that and they learn from it and they love it. And I think that's why it's been so successful.

Unknown Speaker :

And I think what you said the word that stuck out to me was confidence. You know, when I started barbecue, that was the one thing that I liked the most. And so every time somebody was coming over and I had to smoke something I was like just tried this new thing. I don't know, it's I don't know if it's gonna turn out. Sorry, I hope you like it. Sorry, all the rooms are tough all this that, you know, I'm sorry, the briskets dry, I have no idea what I'm doing because the resources were just so thin. I'm way back. It doesn't feel like eight years ago was a long time ago but in the internet world that kind of was. And so now to see people who step into the game just like I was for the first time and make something delicious that they don't have to be concerned about or like, scared of or apologetic for that confidence is really valuable to I think a backyard barbecue person.

Unknown Speaker :

But yeah, I mean, that's my whole point is started mine too is you know, those. A lot of times people hear like the CV method, CV method of cooking, they get scared and they're like, oh, man, that's something that's only you know, high end chefs can do that. And even with barbecue that Oh, only like Myron Mixon could make a Perfect brisket. And our job is to make it so simple for them that they have the confidence to start, and then try and then when they start getting these little successes or, hey, I almost got it, but they get interested in it and then they go, then they try to learn more. And then then, you know, six months down the road, they're out there, you know, cooking on their own and yeah, getting a lot more confident. And yeah, I think that's, that's what excites me about it is when people come back and go, Hey, I tried your recipe, you know, that you had out there, you know, a couple months ago, and I changed it a little bit. I made it perfect for me. And it's like, Great, that's what I want you to do.

Unknown Speaker :

That's the dream, right?

Unknown Speaker :

I don't want you to say your recipe was the best you know, I you know, I want you to say I changed it a little or, you know, I did something just a little bit different and made it my own because I want people to do so. So yeah, that's the Facebook group here is our page is, is pretty much it's got all your links to all your videos of course. But you also have some other groups like the the barbecue and grilling recipes, tips and tricks and oh, yeah, we have that one going on. You got the Hey girl Hey. Now do you have people that manage all that stuff for you? Or do you guys physically go in, and man, I

Unknown Speaker :

am on Facebook every day.

Unknown Speaker :

We do have a social media manager that helps with the scheduling. So when I get a Post published, a new recipe is coming out and the post hits the website. And we have a social media manager that helps us ensure that it goes out to all of our social media channels. Um, but I'm definitely still on there every day helping answer questions and games with comments and, you know, be a part of the kind of culture of Facebook, right? Yeah,

Unknown Speaker :

yeah. Now do you also when you release a video, you release it on all platforms at once Do you stagger them? Do you put it on dendrite

Unknown Speaker :

a little bit it usually hits YouTube first and then Facebook about an hour. relater and I GTV is typically around the same time as Facebook. Gotcha.

Unknown Speaker :

All right, well, I want to talk about this the latest thing here and I want to share the screen here. So hopefully I share the right screen this time and not the wrong one. There we go. So this just came out back in June 26, wasn't it? Yeah. When the episode came out, and I'm really I was really excited about it. I watched it and loved it. And

Unknown Speaker :

how was this episode on the food channel?

Unknown Speaker :

How did it affect you

Unknown Speaker :

guys? Um, I mean, this was kind of a real fulfillment of a dream for me. When I first got started with April, hey, the website itself um, I kept brainstorming ways I could get my name out there are brainstorming ways I could tell more people about the website. You know, you're always working on growing your brand presence. And so people will come check you out and see what what you're all about. And so I started emailing local lifestyle TV shows and just saying, Hey, I do this thing. And I was actually in a competition at the time, I entered my recipe into a national like meat comp, like meat recipe competition, and I was in the final eight of this competition. So I emailed and I was like, hey, maybe me and a couple other YouTubers that are in this competition could come on and do a segment and I kind of pitched the idea to, I think, four different TV lifestyle shows. And I didn't hear back from any of them for like, two weeks. I was like, Oh, this is terrible. But when he emailed me back, and they said, How about you just come on? Why don't you just come on and we can do something. I was like, Oh, okay. I kind of pitched it as a group thing because I was a little bit terrified to go on TV as just me. I've never done anything like that before. I'd never cooked on television before. I panic dyed my hair bright Read like I went I'm not kidding. I went to the grocery store bought a box of like Ariel Little Mermaid red hair color dyed my hair red the night before I went on TV for the first time, I was very nervous. I don't know what I was thinking. Um, but I went and did this TV segment. And it was like, instant energy. It was one of the most fun things I had ever done. I didn't even hit all of the talking points. I invited people to my house and timed myself, I reversed the whole thing through so that I could get feedback. I was seriously so like, distraught, having to do this show. Um, but as soon as the cameras turned on, and the lights turned on, it was like, go time and I was laser focused, and it was just the most fun. It was awesome. I walked off of that stage and I told that I was like, I want to know how to do that. Like for a living like that was the most fun I can remember having in a very long time. And it kind of grew from that moment to like, I I'm gonna figure out how to get on Food Network like I'm gonna have my own Food Network show one day and talk like, that seems unlikely, but cool. And so to be sitting here five years later and even have that page pull up on the internet is absolutely mind boggling. It's been a long five years and there's been a lot of ups and downs getting to that point. You know, I was on barbecue brawl last summer, I've judged a couple of Food Network TV shows. I've been on beat Bobby Flay and lots of little things. But never did. I have my own show. And so to see that dream fulfilled is really, really cool.

Unknown Speaker :

So I watched it, and it was great, but I did watch the credits that I did see Bobby's plays name there as one of the producers. So yeah, so was he he was involved in getting that show for you or

Unknown Speaker :

so he actually owns the production company called that pretty My show so rock shrimp is one of Bobby plays, you know businesses and they produce beat Bobby Flay and they also produce barbecue brawl. And that was the show that I was with Bobby on last summer. So that's how we met and you know, my introduction to his production company kind of started. And it was such a great experience working with them on barbecue bro like incredibly professional, very timely, everything was so organized that when they called up and said, Hey, can we talk? I was like, Yes, I would love to work with you guys tomorrow. It was a great, it was a great production company to work with.

Unknown Speaker :

I want to make sure everybody knows that they can watch the episode. It's on the food. Food Network app. I know I've watched it. That's where I watched it because I missed it when it came out live on the show, but unfortunately but I watched it a couple times just to make sure I didn't miss anything. But how was it having that shot at your house though with your family there and all that.

Unknown Speaker :

It was amazing shooting it with our family. It actually was not my home home that we filmed it in and we had to shoot on location simply because not every house and every kitchen is conducive to a full production crew.

Unknown Speaker :

maybe don't have a full you know studio type kitchen,

Unknown Speaker :

studio kitchen 30 foot tall ceilings where we can put swinging lights above um, but it was really close to our home it was just a cute little like three acre homestead ranch that was

Unknown Speaker :

something they have set up to do this kind of thing out or

Unknown Speaker :

Yeah, it's it's a kitchen that they use for instructional purposes and classes and it's it's really an amazing space. So I was grateful to you know, have that be my home for the days we filmed with our studio but I really do think the most special thing was having my family because you know when your family's there It feels like home no matter where you are. And so to have them there filming with us that day and we really were celebrating my daughter's birthday. That's what the whole episode is about was stake in cake and she picked the menu for that day and I thought there was nothing better in the world then you know we're all about feeding your family that's, that's one of the main tenants of the entire website and all of our social channels is to help people make better barbecue so they can feed the people they love and so to have my daughter be the one that got to hand select the menu she picked her cake she picked the steaks. She picked the sweet potato sex to have her have that level of involvement was really special. For me is her mom and I think it'll be a good memory for her to have forever too. Because that moment in her life is now documented forever. Right? It's pretty cool.

Unknown Speaker :

The world show itself it just really drove home. The fact to me that how how cooking is a family thing can be it can bring the whole family together and the way you talk you know showed how you cook the steaks and did the cake and how it really showed how the whole family can get involved and be you know, this is why we do what we do. This is why you could So you can, you know, please your family and have your family over and celebrate things. So, yeah, it was really an awesome episode. And like I said, I've watched it a couple times. And it's a great episode. It just really reflects you guys, too. You know, from watching your videos. Throughout the years, I've seen how you, you always are a great teacher first, and you're always about family and, you know, your family working together, Todd quitting his job to help you, you know, do this and it's all about family. And that's the way it should be.

Unknown Speaker :

Yeah, the reaction was really cool. Like I was, I'm logged in on my phone, all of her social media accounts, so I can go help her answer questions. And sometimes I'll be answering her direct messages and stuff, but just to see the the amount of people that came in there was this huge, like, flow of new people that had been watching the show right before and we're like, wow, you're you're just adorable, and I love you and I can't wait for more episodes, and you've got you've got a new Instagram followers, so we saw a lot of that. But mostly we saw people that already like, cheered us on and supported us just like, still, they're still cheering us on and supporting us even louder, and it was just really awesome to see

Unknown Speaker :

that support, and they're telling their friends and family about you as well. And hey, I know that person, you know, I deal with them on Facebook or whatever. But yeah, I mean, it's it's really it was great to see that and I hope, I hope that they, you know, come out with some more episodes. I know that's kind of up in the air right now. But

Unknown Speaker :

yeah, Coronavirus, and you know, everything. Nobody's filming anything right now actually.

Unknown Speaker :

It's the world's gonna go and crazy but I'm hoping that settles back down here soon. We can see more episodes and it'll help you guys grow even more and do any other projects you got going on besides that huge one right there.

Unknown Speaker :

As far as, as far as TV goes,

Unknown Speaker :

there's a there's a couple things here and there kind of minor. I mean, but there were a couple big things. She was gonna be a part of that just they caught like last week, she got the call and said, we're not even doing it because we can't do it. So, yeah, I mean, we just kind of have to keep doing our own thing. And we are we are filming one thing from our house for a show that will happen, you know, in the next couple months, and we'll announce more when when we can on that. But that'll be fun. It's just a small segment. It's not a big deal. But I mean, we're trying to really latch on to what our YouTube videos are going to be like, kind of different. Less of Susy standing in the kitchen and at the grill. Like instruction and we want more kind of like YouTube handheld behind the scenes, more family more family involved. I don't know we're still trying to hone in on exactly what we want to look like. So the first few videos we do from here on out might be a little awkward, but it should be fun.

Unknown Speaker :

So are you trying to do something a little different for YouTube only? Or is that how you're gonna do it? Or?

Unknown Speaker :

Well, we have videos filmed, like I said, we batch do we batch film and produce things a lot. So we have videos filmed through July, but you know, we have people that come and help us film. And so now of course, it's just us, we get to do everything again. It's like we're going backwards a little bit. Um, so yeah, we're just trying to figure out our new style. I think everybody's adjusting right now everybody's figuring out, you know, how do we keep making awesome content in this time, right. And so we're testing a couple new different styles of videos. If you watch them, you guys love to give us some feedback. They're going to be a little bit different than our you know, we call them stand in stirs before where it's just me standing and you know, presenting the food and a little bit more dynamic. And we actually just filmed a recipe that I had never cooked before. So it was kind of a fun, like, let's hang out and see how this works. Yeah, because people don't see behind the scenes on tests. days they just see the beautiful finished product with the lovely photos and so it's kind of fun to film a video that was new and that, you know, I'm saying, I think it's gonna take this long. Let's see

Unknown Speaker :

what happens. Yeah, I've done some experimental videos before and they seem to be you know, some people hate them. Some people like him, you know, what do you like, hey, I've never done this before. Let's try it out. And if it works, it works. But does Yeah, yeah. Oh, well, and I've had those type of videos before

Unknown Speaker :

Yeah, our whole business is an experiment and honestly, anytime you put anything on social media, some people are going to hate it and some people are going to love it anyway. So why not make

Unknown Speaker :

some new things right? Exactly. You can't please everybody and never no matter what you do, it doesn't matter. You're gonna make somebody mad. So yeah, the good thing about you know what you're doing and you know, you can you don't have to go to an office you don't have to, you know, you can do this stuff at home and put it up on the internet and, and still flourish and grow because people are staying home and cooking more. They're not going out to dinner. You know, they're They're doing that a lot less so they're actually happy to cook and they're interested in cooking. That's, that's my whole thing is I want people to be interested in cooking and making their own food and experimenting. And I think with all the growth of the backyard cookers in these last 10 years where the pellet grills and you know all these different types of flat tops and everything that's coming out geared towards the the backyard and people cooking in their own yards is amazing and helps us people like us grow so

Unknown Speaker :

no we definitely know we've been riding that wave and we're super grateful for it because we've been on it as well i mean that's how we got on you know the the this wood fire pellet smoker company dropped one off on our front porch and said, Susie, we need five new recipes a week so we we were on that, you know, as it was starting to grow like we were on there learning how to do it and we've just been super blessed and super accepted by this whole community and it's just been an awesome ride.

Unknown Speaker :

Yeah. Yeah, that's I'm glad you guys were able to come back on. I'm really glad about the grill power show on Food Network. Everybody check that out. Make sure you check out Hey, girl, hey, make sure you check out on Facebook, YouTube, their website, check out the grill squad. Make sure you check out everything with Suzy and Todd in it. Thank you.

Unknown Speaker :

Yeah, there's lots to check out.

Unknown Speaker :

Give yourself there is. That's why I said you guys are all you're everywhere. And you're, you know, I'm sure your time is, you know, spread really thin. I want to thank you guys for being on through anything else you guys want to touch on before we hang it up?

Unknown Speaker :

I know. Thanks for having us. We're grateful to be here. I mean, um, you know, we love doing podcasts. And we love doing interviews and we love talking to people that share similar interests. So you know, there's a Julia Child's quote that people who like food are always the best people. And I think it's like three times that for people that love barbecue, because we're all so excited about what are we doing. We're all so passionate about the stuff that we get to make and so it's our pleasure to be here and to have you know, conversations with you about food and family and, you know, doing all these fun things we love to do.

Unknown Speaker :

Yeah, that's when we're passionate about it. And we'd like to spread it and get everybody else involved and get them passionate about it as well. So

Unknown Speaker :

Oh, yeah, it's like a big family. The more the merrier. We want more people cooking and more people barbecuing. So it's a bigger family. For us. It's not a

Unknown Speaker :

competition. It's just something you know, everybody can get involved in, have fun and, you know, take care of their families and produce great food. So well, thanks again, guys for being on. Make sure you check them out on Facebook, Instagram, Twitter, everywhere, about Twitter. I'm not a big Twitter guy.

Unknown Speaker :

You guys recipes out there. But it's it's probably not our biggest presence. I think if anybody wants to just get a quick overview of what we do head to the website, first take real hay.com we have over 400 recipes on there. I can almost guarantee you can find something you want to try and cook this weekend. And then we'd love to have you wherever else you are.

Unknown Speaker :

Well thanks again. I appreciate both of you guys for being on and we will see you again on the next episode. Well thanks again for joining us on the fire and water picking podcast. I want to thank Susie and Todd Bullock again a Pedro Hey, for being on I know they're busy. Make sure you check them out on the website, calm on Facebook, Instagram, follow him on YouTube as well. They got a lot going on, but they produce some really, really awesome content. very personable and friendly. Make sure you check us out on Facebook, on our group in our page. Make sure you follow us on our YouTube channel. Also, make sure you like review our podcasts because we're fast growing. Really appreciate all you guys who are listening to us on a regular basis. And I can't wait to bring you more episodes. I'll see you again on the next fire and water cooking podcast.