Episode 6: Brisket, Bourbon & Bureaucrats

Randy and Brian sit down with a Kansas City chef Taylor Jones to break down everything from perfectly smoked brisket to the not-so-tasty side of politics and rising costs. This episode goes way beyond BBQ—diving into tariffs, inflation, and whether government decisions are quietly messing with what ends up on your plate. We also get into what actually makes great BBQ, why good help is harder to find than ever, and a wild hypothetical: what would it look like if Trump opened a restaurant in the Midwest?