Interview with Rick Wells at KOTV

Recently, I received a call from Rick Wells of KOTV Channel 6 here in tulsa asking if they could interview me for a story that would run live on the 6 and 9 o' clock news just before Thanksgiving.

I readily agreed and it just so happened that I had also just posted a newsletter on the smoked bacon/butter turkey.

We talked about the business, the upcoming Thanksgiving holiday and of course this amazing turkey that gets basted with a bacon/butter concoction that is placed up under the skin.

It was a blast talking to Rick Wells and I made sure to invite them to come out to the lab sometime when I have the smokers going for some live coverage with smoke included.

Here's the video:


  1. garry thomas////tulsa ok September 19, 2014 at 7:54 am - Reply

    did I read right,,,,,,when smoking meat,,,,,,pork,,,chicken,,,beef,,,,,,,when the internal temp reaches 140 degrees,,,turn off the smoke??,,,,,I have a masterbuilt 30electric smoker and love it,,,only used it 3 times,,,,,im kinda new to this,,,,

  2. Bob Pennington March 5, 2014 at 1:29 pm - Reply

    I think I read somewhere in one of your newsletters, that if I liked a mustard based sauce, I could just use your sauce and yellow mustard…50/50. True ?


    • Jeff Phillips March 5, 2014 at 7:53 pm - Reply

      Yes, that is correct. It makes an excellent mustard sauce.

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