In this episode, we welcomed Frank and Cory from Patriot Tyron Auto for a wide-ranging conversation that blended small-town community, competitive cooking, and a whole lot of smoked meat.
We kicked things off with some lighthearted parade banter before diving into Frank’s experience competing in a sanctioned steak cook-off. Frank shared insights from taking the official judging class, especially the surprise of how competition ribeyes are trimmed down to specific best sections. Both Frank and Cory reflected on the learning curve of competition cooking, including the importance of exact turn-in times even when you are forty five minutes early.
The discussion expanded into how welcoming and collaborative the steak-cooking community is, with fellow competitors offering help and advice. Frank admitted he did not realize just how big the steak-cooking world really is, spanning nationwide and even global competitions.
We also talked about the yak cook-off, featuring donated meat from Casper Creek Yak. Frank and Cory shared how they prepared yak street tacos, the challenge of cooking such a lean protein, and how strict competition rules with no garnishes forced them to rethink presentation. Despite the constraints, they placed in both categories.
A big portion of the episode focused on Fall Fest, which Frank and Cory have been part of since the very beginning. They reflected on how the event has grown into a true community gathering and praised the addition of the kids cooking competition, emphasizing the importance of getting younger generations involved. The Guardians received a well deserved shout out for their behind the scenes support that helps make these events possible.
Frank offered thoughtful suggestions for future Fall Fest improvements, including a cooks choice tasting option to build camaraderie and learning between teams, better scheduling to avoid conflicts like homecoming, and more teams, more meat, and potentially increased prize incentives.
We also revisited past large scale cooks like Hogfest, where Frank and Cory handled everything from sourcing whole pigs to overnight smokes, highlighting just how much work and fun goes into feeding hundreds of people.
On the personal side, the conversation turned to holiday cooking traditions. Frank shared plans for smoked prime rib, cranberry glazed meatballs, and classic desserts, along with his philosophy on cooking for joy rather than turning it into a second job.
When asked about his specialties, Frank did not hesitate. Brisket remains his greatest challenge and passion. Pork butt is his reliable crowd pleaser. Smoked mac and cheese is his most requested dish, so good it is now being served in a restaurant in Tennessee.
We wrapped things up with a fun Wyoming trivia segment covering interstates, towns, and population facts with a healthy dose of AI skepticism, before thanking Frank and Cory for stopping by ahead of a hunting trip and reminding them not to forget the meatballs next time.
A great episode filled with food, friendship, and the spirit of community.
To Join us or sponsor an episode reach out to director@elevateglenrock.com
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