Explore the evolving perspectives on youth, work, and technology as Angie Austin and Jim Stovall unravel stories of hard-working, young innovators. From the energetic atmosphere at ThriftCon to personal anecdotes about growing up and inter-generational wisdom, this episode sheds light on the promise and potential of the younger generation. As bonus content, get ready to grill like a pro with insights from BBQ experts Chef Eric Gephardt and Jacob Lubbers, who share their top culinary tips.
Welcome to The Good News with Angie Austin. Now, with The Good News, here’s Angie.
SPEAKER 03 :
Hey there, friend. Angie Austin and Jim Stovall with The Good News talking about his Winner’s Wisdom column. And this week is They Want Us to Know. Hey, Jim.
SPEAKER 04 :
Hey, great to be with you.
SPEAKER 03 :
All right, so you had mentioned this intern to me before because she’s a high school intern. So let’s just start there because the article has to do with younger people.
SPEAKER 04 :
Yeah, it’s very, very different for us. We’ve had a lot of upper-level college interns or graduate students or beyond. But earlier this year, we took in a young lady in a gifted program, and she was 16 years old, so she’s a high school junior. She turned 17 during the time she was with us, and she was truly, truly amazing. And, you know, I learned so much from her. you know, her generation is Gen Z, as it is. You know, they are accused of being not resilient, and they’re addicted to their technology, and they don’t have good interpersonal relationships. You know, that’s just not true. You know, they may do it a little different than we did it, but all this generational stuff started when I think when Tom Brokaw wrote a great book called The Greatest Generation about the people that lived through the World War and the Depression, and they were great in a certain way because they were called on to be. One of my favorite authors, Louis L’Amour, said no one can be judged except against the backdrop of the time and place in which they live. And that greatest generation and the young people today, Generation Z, They are what their environment taught them to be. I find this generation to be very engaged. They are resilient in different ways. They do have good interpersonal relationships. They may conduct some of it through their technology that they use, but so be it. And it’s not just the one person. I mean, I have an ongoing relationship at the Stovall Center for Entrepreneurship at the university, so I deal with hundreds of young people from all around the world. Working with this generation, Angie, has made me feel very hopeful about the future.
SPEAKER 03 :
Oh, I’ll bet. I’ll bet. You know, it’s funny you say that because I read your article when it was sent to me last week. And that’s just kind of reading ahead and getting ready for our interview. And I had not gone to the big weekend event I went to with my son. So my son’s 18. He’s a senior in high school. And he did a lottery. It’s hard to get a booth for this thing called ThriftCon. It goes all over the country. And you think, oh, dusty, you know, T-shirts and, you know, old sweatshirts. No, this is like they actually – they call it a curated selection. So Riley spends all this time looking for specific pieces. He had an O.J. Simpson trial shirt. Actually, that was from my cameraman when we covered the trial. And then he had – Matumbo Nuggets worn jersey and then he had Rolling Stones and Grateful Dead and Fleetwood Mac and then Carhartt that like workers like workers wear and they’re all very popular and so and certain jeans like old Levi’s jean jackets but anyway he knows what people want and so he had a booth and it was so well organized I mean he had it color-coded he had about probably just under a thousand items. And he was so busy that my husband and I, we went to kind of just watch things because you have to watch for people, you know, stealing things and whatever. Actually, we only almost caught two teenage boys. And boy, that poor teenage boy my husband caught, I thought he was going to maybe have an accident right there in our little booth because my husband is no Shrinking Violet at 6’6″. And he went in there and he was like, get out of the booth right now. Get out. no because he I told him to watch the kid because he had a little bag by his feet and he was dropped he dropped a shirt into there and then he was with a friend of Riley’s and so Riley’s like hey you know Bobby is this your friend and he’s like yeah and I go oh Bobby shame shame your mom would be so ashamed of you guys the kid was so embarrassed to him that he actually bought the shirt but a $70 t-shirt and so my point to all of this is though a good point not the point of the thieves this kid worked so hard our son To get this booth together, it was a two-day event. We spent three days, Friday setting up and then Saturday, Sunday. He had everything tagged, everything color-coded. It was bagged in these 50-pound giant, you know, like kind of like almost a giant bat, like a rucksack, like the military guys use. And all the hangers in the same direction, same kind of hangers. He bought all of the racks. It took us probably four hours to set it all up. Anyway, and it would have taken a lot more if he wasn’t so organized. I got to meet all these young people at this event all weekend. So next to us were three guys in their mid-20s. Everyone called me mom there because I was like – I think I sent you some pictures of the young people. So they’d be like, mom, do you want a burrito? Mom, how are your feet? You want some Advil, mom? Yeah. It’s just funny that they call me mom. And they’re like, well, most moms answer most easily to mom. I’m like, yeah, every time I hear it, I turn my head. So I went around and saw their booth. And most of these people, most were 30 and under. Now, there were a few store owners from around the country. They’d come over to Riley’s booth and they’d buy like 75 items at a time because one guy was flying back to California, a guy from Indiana, a guy from Missouri, a guy from Washington, a guy from Vegas. And they’d buy like bulk per se. And one of the biggest compliments I had, Jim, was two of the store owners came over and they said, we wish we would have found your son’s booth yesterday. We’ve been through every booth in this place, and it was huge. It was a Western stock show-like location where they hold the stock show in January. It’s enormous. Anyway, they said, your son has the best selection, the best curated selection of vintage clothing. And that made me feel so good since he’s 18 years old and he works so hard at this. He works every hour. He’s not at school, basically, and his job, trying to find and work out deals. He goes to estate sales, waits in line in the rain at 6 o’clock in the morning because everybody’s lined up to get into these estate sales. Anyway, I just… I saw so many hardworking kids. And there was another one, Jim, that came from Illinois. And he takes like old jeans and he sews like patches on them. I actually bought a pair from him. He had like Girl Scout patches on them and like, you know, like a Letterman jacket patch on them. And, you know, they’re supposed to look like maybe they’re from the 60s or 70s and kind of bell bottoms with zippers. And so they… customize all these things anyway and he has a sewing machine i went to his instagram page and saw all of the things he’s making and all the things he’s doing like i was so impressed these were all little entrepreneurs with their own little pop-up shops at this giant thrift con and they travel around the country doing this yeah and they’re amazing and i mean kids have passions and things that matter to them and you know they’re all over it and you know a lot of us would say wow they’re over there playing games all the time on their little device well
SPEAKER 04 :
You know, we were doing things when we were their age, and they were different things. And, you know, sometimes I’ll hear, you know, middle-aged people or baby boomers saying, well, these young kids, you know, they’re just not that mature. Well, first off, we’re not as mature as we remember ourselves being. And, you know, we… We had to grow up and learn the hard way, too. But I am just so encouraged by these young people. And we’ll talk about it in a coming episode, one of my columns coming up about the Young Men’s Service League. And just, you know, young men across the country. that dedicate a lot of their free time during their high school years to doing community service for no reason other than it needs doing. And, you know, this is amazing stuff. And so I am very, very intrigued with this. And, you know, I am very optimistic about the next generation.
SPEAKER 03 :
I think when you talk in the article and you mentioned Tom Brokaw and his book, The Greatest Generation, talking about our parents, the baby boomers, and how just the grit going to war at maybe 17, 18, and they’re supposed to be 18. But as you know, they put some of those young men back in line and said, when you come back to the front, say you’re 18, not 15 or whatever, right? And so there were young people who came back and worked so hard and had so much grit, but i i think there is definitely like a sour taste in many people’s mouths when you say millennial or generation z and one thing that i have noticed with my husband’s employees is feelings like they think we care about their feelings and most bosses really don’t care about your feelings that you feel this way or that way i mean they might pretend they do but they really don’t care about your feelings there’s definitely more like openness about talking with emotions i remember when my um my cousin’s kid didn’t like the election and he was very emotional about when Donald Trump was voted in and he said, well, if you’re a Republican, please unfriend me. And also, I’m just so glad our teachers understood how emotionally devastating that this is for us and that they’ve delayed finals. And I’m like, I can’t even imagine back in my day, finals being delayed because I was emotionally upset about something. I mean, I’ve lost a brother to murder. One of my brothers was homeless. My dad abandoned us. He was an alcoholic. He was abusive. I would never go to my professor and say… you know, I’d be having a hard week. And I’m just wondering, my feelings right now aren’t right for a final. Are you kidding me? So sometimes I feel like they’re really in touch with their feelings to the point where it’s a bit much. However, these are generalizations. And I was so impressed with the work ethic of all of the young people I came across over the weekend. But don’t get me wrong, they were having fun. They were skateboarding and falling off their skateboards. And it wasn’t open container event. So people were walking around having fun drinking. But the effort that it put into making a lot of their items on their own, I was impressed by their work ethic for sure.
SPEAKER 04 :
Oh, yeah, and they have a work ethic of things they’re interested in. I mean, it amazes me when I was their age, everybody was always worried about their car. They’re working on their car, want a new car, I’ve got to have a car. And so many young people now, they don’t have a car and they don’t care. They get on their phone and get an Uber. So that’s not a status symbol anymore. But heaven forbid they don’t have the right sneakers. And that’s… You know, they may not have a car, but they’ve got to have the right sneakers. And, you know, that’s a big deal to them. And we all get to decide what matters. But, you know, I think we need to, you know, look at them like a lot of possibilities, a lot of opportunities with some of these young people.
SPEAKER 03 :
So this 16-year-old you had as an intern, I take it that she was quite impressive. It seems like she was a little gifted.
SPEAKER 04 :
Yeah, she was. And she… You know, she was not in the least intimidated by being here. She was very respectful, but she asked a lot of great questions. And, you know, and I heard from her this week. She said, I’m going to be out of school. Is there any way I could come by and we could have lunch and talk about things? And I would always give her a topic of the day when we were going to spend time together. And she said, I would like to propose a topic to the day. How do you see the world in 100 years?
SPEAKER 01 :
What do you think will be around 100 years from now?
SPEAKER 04 :
I love it. Wow. I mean, you know, because, but I also ask her, you know, one time, you know, hey, when you get together with kids and you’re 16, what do you guys talk about? Oh, you know, who’s going out with who and who’s going to the ball game and when’s the test coming? You know, the same thing us and our parents and grandparents thought about.
SPEAKER 03 :
I think about another cousin. Her daughter, I was just spending some time with them, and they were so interesting. I knew them as kids and teens, but now they’re 25 about, and they’re so interesting. And they were gathered at the table. I was staying with them for a wedding. They were gathered at the table with their high school friends. And so that’s seven years ago that they graduated. And they’re gathered around, and they’re They were talking about how they keep in touch. And I’m like, what do you do? This is so cool. You guys are still in touch. And they said, well, we have this app and then we have a blog and we enter information and there’s a group of us and we do updates on our lives and we keep in touch that way. And I’m like, so they have like, you know how you have your accountability partners that you meet with once a month on a Sunday? They basically meet with their friends through this kind of the way a lot of us do with Facebook with our friends. They have like a blog that is like an ongoing blog that they enter information and some kind of an app where they’re able to keep up with each other seven years on in their relationship. And interestingly enough, I saw my high school best friend while I was out there in Portland, Oregon that I hadn’t seen since I was 18, since we graduated. So I was like, wow, that is so cool that you’re here. keeping in touch with each other in such a creative, you know, but it takes effort. You know, they’re putting the effort in to keep these relationships. That’s one thing they find very important relationships. And we know from the Harvard study that that helps increase our happiness. All right. We’re out of time. Jim Stovall.com. You’re the best friend. Take care.
SPEAKER 02 :
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SPEAKER 03 :
Flatville is listening to the mighty 670 KLT. Hey there, if you are just joining us, this is Angie Austin with the good news. And who doesn’t want to throw a great barbecue? Well, joining us are two experts in that area. Chef Eric Gephardt and Jacob Lubbers here to teach us the top techniques to have the best cookout. Welcome, gentlemen.
SPEAKER 06 :
Thanks for having us. Good morning.
SPEAKER 03 :
You know, it’s so funny because my brother has a smoker. He’s currently driving here from Arizona. And I don’t invite people over until he’s going to be here because he is such a great cook. And so he did like, I don’t know, 25 pounds of pork. And so we’re going to have like pulled pork sandwiches. And like, I love his cooking so much. And with his smoker, he can do this. So it would be fun if like I could actually do it without having my brother drive from Arizona to Denver. Yeah.
SPEAKER 06 :
Yeah, I think we can give you some tips and techniques that can get you going. One of the things I would say is start with a great fuel source and an amazing grill. So beside me, I’ve got a Kamado Joe. Beside Jacob, we’ve got a Masterbuilt. These are both natural lump charcoal grills that are going to give you better flavor than gas and higher temperatures than pellets. When you’re cooking with charcoal, we like to say your fuel source is your secret ingredient.
SPEAKER 03 :
Okay, so talk a little bit about, I don’t know the difference between the charcoal versus gas versus pellet. Explain that.
SPEAKER 06 :
Yeah, well, natural lump charcoal is an artisan product. It’s a three-week, low-oxygen burn, high-quality in, high-quality out. And you can imagine this kind of lit and embered up in a steak, kind of that fat is melting, dripping, caramelizing, and then that beautiful blue smoke is enveloping whatever steak that you’re grilling. You can’t imagine doing that with gas. You can’t imagine doing that with pellets. So it actually burns longer, it burns hotter, and it’s a more neutral flavor, which allows you to take your own flavor destiny into your own hands, if you will.
SPEAKER 03 :
Okay, so my neighbor has one of these. So is that like a digital grill?
SPEAKER 05 :
Yeah, so when we’re talking digital grills, I know a lot of people, when they think cooking charcoal, they’re probably thinking lighter fluid, charcoal chimneys, some of that more traditional stuff. Well, this makes it easy. It takes a lot of that guesswork out of it. How am I going to get my temperatures where I need them? We’re going to load this hopper up with our secret ingredient, our lump. natural lump charcoal and then it’s as easy as you can do it right here on the grill this this easy to use screen we dial in our temperatures or we can use the phone app even when you’re walking around the house everybody’s busy got stuff to do you don’t have to worry about your grill you got enough stuff to worry about this isn’t one of them once you dial it in it is where it is and you’re getting those those big bold beautiful flavors
SPEAKER 03 :
You know, this is so cool because, all right, I bought $150 worth of brisket for this party we just had at the neighbor’s, right? So they kept messaging me from the swim meet, and they kept saying the temperature isn’t up yet. You know, Dimitri’s monitoring on his phone. As soon as it gets to this temperature, we’re going to send you guys over and have you pull it out. I’m like, this is crazy. Like, we put it in the night before, like, I don’t know, 11 o’clock or something. And then and then covered it like in the morning. Right. And then they’re monitoring it at a swim meet, telling me their neighbor when to go pull it out. I mean, I’m like to me, it was like crazy. Like, how are you guys doing this? How are you monitoring this? That’s all. That’s the digital grill that you can watch on your cell phone.
SPEAKER 06 :
Yeah, and I think it’s a really cool time in history in grilling. If you think about the history of food and where we started with just an open flame, and now we’re still using that age-old technology of flame, if you will. But we’re also using this forward-thinking technology that allows things to be easier. So that time spent at the swim meet isn’t spent at home over the grill worrying about that brisket. So it’s a tool that’s going to enable us to be more present with family and friends.
SPEAKER 03 :
Well, and what I learned, too, with that was they thought it would be done at noon. Right. It wasn’t done till four. And so they would have been sitting around missing that entire swim meet because they kept messaging me. And I’m like, hello, am I going over to take this meet out? You know, it ended up that they went to go to the whole swim meet and they came home and took it out. So had they not had that technology, they would have one of them would have missed the whole swim meet.
SPEAKER 05 :
I have to tell the family all the time, I don’t tell the meat when it’s done. The meat tells me, right?
SPEAKER 06 :
I’ll give you a little hint that works great with the Kamado Joe Masterbuilt and brisket in general. It’s called the Texas Crutch. So once you get to that 185-degree mark and you really like the bark on that brisket…
SPEAKER 01 :
Yes.
SPEAKER 06 :
Or pork butt, for instance, or short ribs, which I call brisket on a stick. You can wrap it really tightly with butcher paper and place it back on the grill. And that’s going to allow you to get through what’s called the stall, where that collagen turns to gelatin and begins to break down. It’s going to get you through it a little bit faster. It’s called the Texas crutch. So check that out. That’s a method that works great on these grills that are best in both class, low and slow, and big, bold searing. But that Texas crutch at 185 will help you get to that 200, 206.
SPEAKER 03 :
takes a lot faster and i love using butcher paper because you don’t lose a lot of that beautiful mahogany texture even yeah all right well i want more tips and i also want to know like i just bought some of that really coarse pepper um you know to use and because i’m obviously going to be continuing to grow with my neighbors um some of that coarse pepper and then i got a couple of different you know um the seasonings or whatever the brisket rubs what do you guys like
SPEAKER 06 :
For seasoning, I like to do a layering system of white, red, brown, but I have a friend here who’s got a seasoning line that he does a lot with.
SPEAKER 05 :
Yeah, throughout the years, I’ve come up with a few recipes. I started in the competition world and always made my own sauces, seasonings, things like that. So we have a few of them over here. The layers that Chef Eric likes to talk about, you know, going white, red, brown, it’s easy to do with your salt, pepper, garlic, followed by a nice barbecue rub. And then I may even hit it with a little extra brown sugar, get some caramelization on there. Fill that bark a little bit. Yeah, and layer your flavors. But, yeah.
SPEAKER 06 :
And having digital access to your grill, being able to just say, okay, I want it 20 degrees hotter. And I don’t suggest chasing temperatures internally on meats, but if you want to build that bark towards the end, making it super easy to take it up 20 degrees by just turning that digital knob and allowing hands-free charcoal accessibility to raise or lower temperatures, kind of groundbreaking in the grilling industry. So Camacho and Masterbuilt leading the way again.
SPEAKER 03 :
Now, in terms of other tips besides, you know, getting the bark and the temperature and the butcher paper, anything else you guys can offer us?
SPEAKER 06 :
Absolutely. You know, there’s a line of accessories that come with these grills to really meet anybody where they are or what you like to do. So there’s a soapstone that comes with the Kamado Joe that’s great for blister-searing fish. If we’re worried about things sticking on the grill grate, this is a natural non-slip surface, so a lot of fun. Non-stick surface, sorry. Okay. There’s cast irons. There’s rotisseries. So I would say get a grill that does it all, right? Some grills do really good low and slow. Some grills do really fast and furious. Some rotisseries work. Some don’t. The Kamado Joe and both the Masterbuilt allow you just to kind of have this culinary jungle gym where you can kind of choose your own adventure, if you will.
SPEAKER 05 :
My favorite accessory is there’s a beautiful pizza oven that slides right here onto the Gravity Series. That’s an awesome when you’re having people over build your own pizza, let them slide it in, let them take it out. It’s easy. It’s fun.
SPEAKER 06 :
You want to feel like a kid again, get that pizza going.
SPEAKER 05 :
I mean, that’s, that’s, that’s fun to get. And if you’re trying to get the kids to eat, if they’re cooking it, they’re at least going to try it. Right.
SPEAKER 03 :
Oh, my God. You’re speaking my brother’s language. He’s bringing his pizza oven because every time we’re with him, we do the smoking and he makes the homemade pizzas. What about the meat cuts? Because I’m kind of a novice. So let’s just be honest. My kids say that they’re really good athletes. So, you know, D1 is the best athletes, right? So they call me a D1 microwaver.
SPEAKER 06 :
Let’s leave Chef Mike out of the conversation here. I’m going to give you kind of a barbecue cheat code, if you will. So when I’m cooking on the Kamado Joe, again, we continue to talk about this low and slow, fast and furious. But if I’m doing four or five steaks or more, I’ll buy the larger roast. Instead of trying to individually get these temperatures right, think about this. If we’ve got a larger roast on a grill and we’re smoking it, or even just cooking it at a low temperature, almost like you would a prime rib, you can cook it 80% of the way. That’s about 120 degrees internally. And the lower and slower we do it, the better it’s going to be. So start it early. But then here’s where your trick comes in. This is called the barbecue pause button. Now I can take that roast off when it’s at 120, and whether it’s 30 minutes or three hours, it can be hanging out. I can crank up the temperature here. And then when everybody’s around, we can slice the steaks or let them slice their own, which is fun. Wow. Season it, blister sear it for 45 seconds on each side or until you get to the internal temperature that you’re looking for, and then put it on the plate nice and hot, ready to go. Think about all the stress that you eliminate because you’ve done all the work ahead of time, and then you’re just chilling, hanging out, having beverages, getting things ready, whatever you need to do. and your company shows up, and then you’re ready to rock. So let the grills, the Camacho and the Masterbuilt with the digital access do that kind of work for you. Let the rest do the rest of the work for you, and then just entertain as soon as they show up with letting them grill their own, slice their own, whatever you like.
SPEAKER 03 :
Okay, one last question. The cut of the meat, when I got the brisket last time, I got the slightly cheaper, and I thought it was a little fatty. Does it pay to get the more expensive? My friend says the cheaper, the fattier is better, but I was going to try the little bit more expensive with a little less fat. What do you like?
SPEAKER 05 :
Well, you know, there’s a big debate in that world, I guess. Sometimes you get what you pay for. If you’re going to pay for a Wagyu brisket, yeah, you’re probably going to have better marbling at the end. But don’t be scared of that prime, that choice brisket. There’s so much fat in there that you’re going to still get that perfect moisture. These grills help you cook it, getting your temperatures dialed in. As long as you stay consistent with it, you’re going to get big, whole beautiful flavors, which we keep saying, out of even what you might think is not as good of a cut, there’s plenty of marbling in there. You’re still going to get that juicy, fluffy flavors out of that meat.
SPEAKER 06 :
The beauty of a brisket is the cowboy cut. You know what I mean? You’ve just got to let it go low and slow. I’m not a fan of the prime, all that fat content. To be honest with you, my system can’t handle that much fat anyway. It’s going low and slow. The grill’s doing the work. You’ve got moisture content from the meat. You’ve got the low and slow, even heat from the grill. I do not see the point in buying it. There’s going to be some comments made on this. For sure. Very controversial. But I’ll say this as well. I would do short ribs 10 times out of 10 over brisket. I call it brisket on a stick. I’ll say no more because I’m going to stir up some controversy. I can feel it.
SPEAKER 05 :
And we had taken first place in brisket back in the day with a choice brisket that we started with at a barbecue competition. So it’s all how you cook it.
SPEAKER 03 :
I love this. I love all the different opinions. All right, Eric and Jacob, my husband loves to watch those shows when you guys are competing against each other. It cracks me up. I’m like, how can you watch someone barbecuing? You’re like watching someone paint, and he’s like, no. We’re the Bob Ross of culinary. What can I say? What’s the website, you guys, for us to get more info?
SPEAKER 06 :
Check out KamadoJoe.com and Masterbuilt.com, and don’t forget to follow and subscribe to all the social channels as well. YouTube’s a great place to start with videos and written recipes, kind of how to get you started.
SPEAKER 03 :
Excellent. Chef Eric Gephardt and Chef Jacob Lubbers, thank you both so much. It was a lot of fun. Thank you. Thanks for having us. You bet. Well, looking forward to all the good barbecues this season. I know we’re going to have one on Memorial Day. How about you? Oh, I love some good food. Hey, I just wanted to also thank you for listening, but also thank ARC because I think you know that ARC is a big part of my program. They really keep us on the air. We couldn’t do the good news without a sponsor like ARC supporting us. And It’s such a blessing to me that I support them so much. My son works for them now. I knew Lloyd’s son when he was born, and he knew Lloyd knows my son. He’s known him all 19 years of his life, almost 20 here now, and he’s working in corporate this summer, learning more because he’s a business major at University of Colorado. So we have a big family tie to them, but the reason we have a big family tie is because I really believed in what ARC was doing and worked alongside them and did a lot of the ARC graduations for ARC University, you know, where the ambassadors take different programs to learn about, you know, how public transit works or social norms, boundaries, you know, teaches them all kinds of things. And not just about living their lives, but also education as well. And I just get such a kick out of the ARC ambassadors and their I’m so thankful for the support they give me. So please, artthrift.com, shop at their stores. It is definitely shopping with a purpose. This is Angie Austin with The Good News. Thanks for listening.
SPEAKER 01 :
Thank you for listening to The Good News with Angie Austin on AM670 KLTT.
Explore the evolving perspectives on youth, work, and technology as Angie Austin and Jim Stovall unravel stories of hard-working, young innovators. From the energetic atmosphere at ThriftCon to personal anecdotes about growing up and inter-generational wisdom, this episode sheds light on the promise and potential of the younger generation. As bonus content, get ready to grill like a pro with insights from BBQ experts Chef Eric Gephardt and Jacob Lubbers, who share their top culinary tips.
