012 Andy Imhoff - Pardon My Fork

LTGL 012 Andy Imhoff Andy is host of Boost, Booze and BBQ and Pardon My Fork podcasts.Andy parted out a race car and had some money that needed an outlet. He had raced and even has trophies from doing that. He got tired of waiting for someone to contact him for an interview on a podcast and started his own. He did lots of research and found that “precious few items” would provide professional quality. He started in February of 2016. His most popular episodes were about food and it has grown from there. It keeps gaining attraction and followers and getting more popular all the time.When talking with people about food, it’s visceral. It’s so tied in centrally with our brains – sights, smells, touch, sounds – it’s all so integral. Food is ingrained in us because it is so vital to life. Most people congregate around where the food is. Sales tip – be near the food and you’ll be around the people.As Andy says, “Food for thought and knowledge for life!”He is hardest on himself. Most people are. “But it resonates so much with me. I thought it might be short term, I could sell my equipment and move on. And now I find I am shoulder deep in a journey to be more fully committed.” It’s time for me to do that. He was an 80 percenter. He is leaving that behind him now. No longer a status quo guy because it is a ridiculous self-fulfilling prophecy. Depression, crippling depression, was a part of his past. He could accomplish things but it stayed in his life. He wanted to be happy. Not for the sake of being happy, it just wasn’t enough. He felt accomplishments left a bitter taste in his mouth. This is why I am so drawn to food. It’s such an experience of touch and feel. For instance, fire allows me to step out of a crisis. As Kim said, it is a form of meditation.The smell, the sound, the heat of a wood fire brings back all the sensory and innate memories of this experience. Andy says that a great team building exercise is build a fire and cook a steak over it. Each person has their own steak. It is often done in corporate parking lots today.Kim tells us about an experience she and her husband had about cooking steaks at the end of sticks over the fire. Then they ate the steaks caveman style. It was a memorable bonding experience.Andy reminds us that about 60 years ago, people switched to indoor cooking. It was natural to cook outside over a wood fire.Andy was invited to a massive event and opportunity. His wife insisted that they go. She overrode his self-denial and they went to the WFC (World Food Champs) event. It was a fantastic event. They became the last minute sou chefs. It worked for them because they are super competitive. And his parent s had a restaurant.He relates a memory where he started the grill on fire. Someone was screaming, ”Fire. Fire” Instead of using a fire extinguisher, he leaned in and blew the fire out! Much to the chagrin of his eyebrows.We ended up with 3rd place in the competition. Usually first timers don’t do this well. We went to the final round and got 10th place. He explains the low placement being due to using a tortilla instead of a hamburger bun.His “inner ham” came out. He jumped in front of the camera every chance he got.For his show, he doesn’t do a lot of prep. He loves to explore the art of conversation. It makes for an organic conversation. Kim and Andy have fun, entertain and inspire. And shift perspectives.Conversations should be embraced and not avoided. Andy says that he has found that his food show has allowed people to seek out the people that know what they are doing and are hands on. Being an independent food journalist means a lot to Andy. If it’s important to Andy, it shows.Duck meat is one of the most underutilized proteins. It takes the smoke so well. Smoke it on the second rack in the smoker and capture the fat and the liquid runoff. It is amazing. Make your rice with it. Use the liquid and mix with milk – coconut milk, salt, pepper, chives, etc. It is so delicious. One recommendation is Duck Char. Their product is astounding. They sell the duck breasts. Duckchar.comhttps://www.boostboozebbq.com/Post Production: Avery RussellSponsorsDr. Stephanie Stanfield http://www.makingshiftshappen.comTexas Media TV http://www.txmediatv.comFruition Studio http://www.Fruitionstudio.com Trivia: https://www.foodandwine.com/fwx/food/and-most-ordered-food-americahttp://www.kimberlyhenrie/the-showJoin the conversation: Come hang out with us in the Living the Good Life Facebook community for:Episode previewsBonus contentGuest Q&A opportunitiesA community of people choosing to live with more intention and joyJoin the Living the Good Life FB Community: https://www.facebook.com/groups/LTGLCommunityEvery episode proudly sponsored by http://SwitchtoUSAMade.comContact Kimberly Henrie at https://livingthegoodlife.us/If this episode resonated with you, take a moment to leave a review or share it with someone who might need a little nudge toward their own version of the good life.