1-on-1 with DP – 93.7 The Ticket KNTK - Barry Thompson (Fairfax Football Academy): June 16th, 10am

Episode Date: June 16, 2022

Asking Barry about how his sports bar would operate Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

It's time to go one-on-one with D.P. Coming at you live from the couple Chevrolet GMC Studios. Here is your host, Derek Pearson. Brought you by Mary Ellen's Food for the Soul. On 937 The Ticket and the Ticket FM.com. It is the cult of personality. In living color, 4246456-85. Start a hymn text line, Honda, Lincoln Hotline.

Start our video streams up and cooking. Facebook, YouTube, Twitch. And now Twitter Live. Twitter Live is carrying the mail for you. You can just on your social media app, whatever you do, just click on it. Click on it. Click it. Good on.

We're going to have some fun in this next hour as we usually do on a Thursday. I want to thank Ambition Electric for what they do for bringing this hour of sports radio to you and our folks are Mary Ellen's food for the soul. I am in the mood. I have the need for catfish. I'm going to deal with that later today. I'm going to dive in,

maybe some fried chicken from Charles Phillips. I wanted to add some silliness to this hour, so we're going to break tradition and then we're going to get back to tradition. But I need to set the tone for the mood that I'm in today. Rico, if you would, please. What so press. Reset, give this man.

The autumn wind is a pirate. Blustering in from sea With a rollicking song he sweeps along, Swaggering boisterously. His face is weather-beaten. He wears a hooded sash. With a silver hat about his head. And a bristling black mustache.

He growls as he storms the country, a villain big and bold and the trees all shake and quiver and quake as he robs them of their gold the autumn win is a raider pillaging just for fun he'll knock you round and upside down and laugh when he's conquered and won

can we find a linking a Lincoln high school band that has drum corps that could do that for us with the with the drums and the that would be amazing. It would be amazing. Let's bring them in. Coach Barry Thompson.

This is how we brought to you by Amherston Electric. BT. What's happening, man? Yo! Raider Nation is expanding by one. Look at you trying. We just crafted another chair. We've got a little throne for you.

It's all set. There's going to be a reveal. It's pretty soon. I'll just kind of let you know. We got your place at the table, everything. your own place setting. You have personalized like silverware location. You open up everything.

We're getting it ready for you. I'm just going to say, like Jay Foreman is going to meet you at the door, though. We'll take Jay too. We'll take Jay too. He's going to meet you at the door. Hey, Jay, Jay's the Raider at heart. Ooh, that'd be good.

We're going to have that discussion. He went hard. Yeah, come on. Jay is the Raider? Come on. that's natural. All right. Look, I'm not going to disagree. Like, I'm not going to disagree.

How are you doing today, brother? I'm doing good and getting better. You know, like I tell you, guys, every Thursdays are really good. We're about to shift the schedule here. So, but, yeah, every Thursday is a Friday for me. I get out in the field 9 to 10, 30 with the guys, get a little something to drink,

and I get on the radio and talk to, talk to you. It's a great day to start my morning. morning. So I really love Thursday. Great day. I'm a fan of it too. What a coincidence. Amazing how that works. We were trying to, and being that you are a sports

maniac and a foodie at heart, when you put them together and come up with a sports bar and a concept, I think. So let's call this place Barry's, now let's call it cooking with the coach, right? Yeah, because isn't there a Barry then Lincoln? Yeah, there is. It is a thing.

I need to grab you some of their shirts because they have some pretty cool shirts. Yeah, yeah, yeah. To do that. But yeah, like if this is Barry's spot, what are the boxes you're checking? So let's say that you want it to be a sports bar, but you also want the food to be good and you want it to be fan-friendly. Well, it doesn't help people on Lincoln, but I choose Dudley's and just fix it up a little bit.

There's a bar in a place called Sherlington around here. that for my money really hits a lot of notes for your listeners out there. You walk in, it's a big kind of open setting. And the first thing for a sports bar is when you walk into that bar, there is no obstructive view to see a game. It's even set up so that there's a little outdoor patio section that you can sit there with a bar full and you can still easily see several games on TV.

So I like what they've done in that place. They also had a nice U-shaped bar, right? They had multiple type of table settings. So you come with your gang. There's a long kind of setting there. And for a while, they had literally stadium seating inside. So there was, I don't know how many there were, but they kind of had this open kind of,

boxed off on a clay right in the middle of the floor where you could walk in. You had the stadium seating. You had TV, basically TV trades in front of you. And there was a massive big stream. And then off to the side, there was another backbar area where at the same time, if you wanted a private function, there was those kind of barn doors. If you'd be left open or with overflow cloud or for a private party, barn doors could fly you and your 20 or 30.

And then to end it, there was a, there's an upstairs. It's a rooftop. So you can climb up, rooftop full service bar. And I like what they did with the food. It was unusual. First of all, it was good. And that's number one. And it wasn't typical bar food.

They had fried chicken there, which was really good. They had pizzas that they put together. It wasn't your normal pizza. they had parogis on the menu. The menus has gone down a little bit. But yeah, I can't think. I mean, other than geographically located, like if that place is next to a river or lake,

but that kind of setup. Unobstructed views for TV, enough space to walk around, you're not bumping and grind, and multiple seating arrangements. And then if you can add a rooftop to it, do it, just have a food menu.

You offer the classics, but then just offer a couple of things that are outside of, you know, pretzels, fries, and beer that, you know, that people might like. That would be the perfect setup. So as you're flowing there, right? So a good burger. A good burger. Yes, absolutely. What's the most important thing about a good burger for you?

Just that it tastes good. there's so many good burgers out there. I think the burgers go for me in two categories. I told you guys about the smashed onion burger that they do in Oklahoma, I'm sure that is a completely juicy, tasty burger. The other burger is the one that has kind of that open flame kind of I grilled it type flavor. Now once you achieve those two things, the top. are just a matter of personal preference.

But the burger itself, to me, it's got to have one of those things. You bite into it, you got to have a ton of flavor, or you have that kind of grilled, you know, I did it on the grilled type of flavor. And then for me, the toppings, you go whichever, you know, you're mushroom person. And I don't think the topping should overwhelm the taste of the beef. Does that make sense? So whatever. Yeah, just for me.

And I don't care what you put on it. You know, I'm a pretty straight, you know, baking cheeseburger guy and that type of thing. I've had some where you put a little chorizo inside the beef with a little spicy chorizo. But that was a pretty good combination. But those are the two textures of hamburgers, I think, are really important. Fries, you can go all over the place. You know, do you want the fat ones? Do you want the ones that, you know, the real skinny ones?

Fat fries! Fat fat club! Yeah. You know, just do you. your fries good. People are going to eat them, right? Long as they're done well, they'll eat them. They may complain that they're fat and they're not skinny, but they'll eat them as long

as they're good and crispy and hot. I'm in the fat, I'm in the fat fry club. I'm all the way in. Yeah, you're fat fires, yeah. So that means you're a dipper. Yeah. You like dipping your fries. Yeah.

So I'm not a big dipper, right? So that's, but I'm not mad. If you give me a fat fry and it's crispy and it's good, I'm cool. Yeah. Yeah, I'm cool. But that's a good point. Like, you could offer Yucca. Not many people who've had Yucca, but it's a tenta potato family's crispy, and it's something great to dip with.

So little things like that, I think. You could attract some people who, they like sports, but you put that little extra thing, and then they'll have their sports and they can feel their eat something little different. Not too much stuff. Just, you know, just got to be a sports sports still, right? You got to have good beer. they have good selections. You don't have to go crazy. You should have good, you know, kind of cocktail menu.

That's interesting, right? Yeah, I mean, you're asking me. You run a ball, man. Well, but look, look, look, I'm a constant learner, and I'm always open. I have to have the open mind, and I want to hear other people's opinions on what their preferences are.

Let me correct myself, then I realize I'm talking to. The very first thing, most important thing about sports bar as a location. So all that stuff that I just said, it don't mean nothing. It looks like a location where there's going to be feet. So let's start with that. Okay. Nachos.

Let's go through it. Notches. You know, nachos have gotten pretty fancy out there, right? Yeah. You know, I, yeah. Yeah, so I'm not a consort of nachos. I don't hate them, right? But then you're getting into the loaded fry category and the loaded potato.

So whatever works in terms of that, I think is good. But I tend to think less is more. You know, stay with your loaded version. It should be kind of a thing. And then maybe you, you know, you give people a menu, they could throw some things on if they really want it their way. So it should be like a base loaded nacho. You know, you should have some cheese.

You've got to have some pico de gallo on it. You've got to have some bacon, right? You've got to have some scalyons. and look, make it look pretty. And then, you know, just have a little short menu about five different items that they can add built into the price. You know, so if they add them, you know, it doesn't, you're keeping your, your portion, cost per portion in order. But yeah, it shouldn't make it not, you should make it easy for somebody to personalize their loaded nachos. Because you can get in a fight over loaded notches.

Kansas, right? I mean, I don't work that side of street, but it seems like the type of thing that, you know, people have definite opinions about loaded nuts. True or no? Yeah, all facts. All facts. Barry from the text line that asked your thoughts on waffle fries. I am a waffle fry guy. I'm a waffle fry guy.

You had a debate about fries, right, a while ago? Yep. What type of fries and where they're from? And I was surprised waffle fries aren't on there. But waffle fries are kind of touchy, right? because you're expecting them to be crispy, but sometimes they don't have quite that crisp, you know, bite to them and it's just kind of soft,

but they're still good at their waffle fries. Okay. But that said, I wouldn't, I'm not a guy that goes on my way to go to a bar because of waffles. But if they have them. Or maybe that's your thing. If they have them, I feel like they pat me on the bag. Yeah, they have them.

If I roll up and there's a place I see waffle fries, I'm like, boom, give me the waffle fry. Yeah. Yeah, because they're different. What is your wing preference? What are your rules for wings? Now, see, there's another area I'm not good at. I do like the meaty wings.

I'm not a big, soft guy. Okay. I'm an old, I'm an old big dude. I do like smoked wings. Sometimes when they smoke, I think those are kind of cool for me. So I'm either a smoked wing guy. or using old bed. Drums or flat.

I'll take them both. But if you made me choose, if you made me choose, I'd probably choose the flaps. But like that surprised me. Like I'm that on, people may think I'm a foodie. I'm that unafutie.

Because I went to order some wings sometimes. They go, you want drums or flat. I'm like, bring me all of it. Right? I'm not, I'm not, you know, so for me, it's the whole. thing if I'm going to eat them.

And I'm not hateful on the sausage. You know, I see them. They all look good and all that stuff. But if I want, if I'm in the move to wings, it's going to be, if I shoot on the menu, it's going to be old bay or if they're smoked wings, I'm going to get them. Yeah, I just, you know, I wanted to pick your brain in that food space. Now, you, you enjoy a good beverage. Yeah.

Right? What should be, so if they've got anything on special, what, what, what, do you want it to be? What kind of beer Do you want? Yeah. You personally, when you walk in, they go, oh, they've got, they've got. And it would make me, and it would make me happy. Yep. Beer. First of all,

it's got to be cold. That's going to make me happy. Okay. So I don't care. I'm not that fancy. Cold is going to be my first water. But if, if I walked in and somebody said, hey, we have Shinerbach, that would make me happy. Okay. I go, really,

Shinerbach. I like Shinerbach. I like Dosecques. So those would be one that, you know, I would kind of search out. Did I say cold? Cold. Cold is real important to me. I'm not a huge IPA guy, but, you know, if it's cold, I'm cool. I'm not huge of, you know, with fruits and stuff and beer. Not hateful, just not. And in the right mood, I might drink a stout that's been, maybe have a little bourbon in it. Just a little. If I'm in the right move. Yeah. I like, what's the, it's not stock,

but they do, that's how I'm sophisticated am when it comes to beer. Kevin Myers going to hit me. Yeah. But I like, I like Andy Gator. There's New Orleans,

there's New Orleansville Turbo Dog, Andy Gator, I like the Indigator beer. Mm-hmm. And Shatterbach. Did I say cold? Cold? Cold is, like,

cold? cold like i tell you here it is a cheap beer that i like i like a a cold tecate beer which is really a cheap beer right where you take the when you take you got a got a frost it mark i'm making somebody thirsty out there you take a frosty mug and you uh you kind of margarita or salt rim about half of the glass right right and then you pull your tecateauce beer see and get a little squeeze of line on a good cold day. After I had my iced tea and my gatorade, I might go for one of those.

Yeah, like I said, I know that as much as you like your food, your beverage that goes with it, you are not going to let that step, bring dirty footsteps into your clean food house. Yeah, but keep in mind, just in case I hit Lincoln, cold is the operative work. We're working on it. telling if I hit Lincoln, don't go through any backflips. Just make sure it's cold. I'm not that fan. I'm just painting.

I'm just painting the picture because we know how this works. Hey, Bing, we're going to take a break and we'll come back. I want to talk to you about film study. I want to talk to you about film study and how we're going to, I'm going to beg you to engage this fan base in some film study coming up. And we'll talk about how that'll be done here on 937. the ticket. Watch live on Facebook, YouTube, or Twitch.

You're listening to One-on-One with DP on 937 The Ticket and The Ticketfm.com.