How the Drive-Thru Prepared Jimmy Stovall to Be a CEO

*This transcript was auto-generated*

Jimmy Stovall:

The one secret ingredient that I have never told anybody ever in Corky's barbecue sauce is.

 

Kim:

Hey, y' all, welcome to the Kim Gravel show. I'm your host, Kim Gravel. And of course I'm joined with my Ride or Die producer, Zac Miller.

 

Zac Miller:

Hey, Kim, I'm so glad to be here. It's been so long.

 

Kim:

Okay, I know why you're excited. Like you had more excitement in this than you have had in a long time. And I know what it is. I know why.

 

Zac Miller:

What is it?

 

Kim:

Kim, you are down for the bbq, the barbecue this week because we're talking about like life changing food. And if you've ever had good barbecue, you know exactly. Do you like barbecue? Like ribs?

 

Zac Miller:

I'm obsessed with barbecue. Like, give me a good. If you smoke it, I'll eat it.

 

Jimmy Stovall:

That's it.

 

Zac Miller:

Like full stop. I don't care what it is. Kim, do you have a smoker? Do you ever smoke meat?

 

Kim:

I do not. I do not. But my brother in law does, Sean. And we are constantly, you know, out barbecuing each other. My mother does a mean barbecue sauce, but she boils her meat and then barbecues. I mean, there's so many ways to barbecue and all barbecues are not created equal. Like, you know, you can make your own barbecue sauce. But the thing, the thing is.

 

Kim:

Okay, Zac, let me just give you a piece of advice, okay? The meat, whether it's a rib, whether it's a wing, I don't care. It has to fall off the bone.

 

Zac Miller:

You are so right about that.

 

Kim:

I know. It has to just like almost just slide off of it when you pick up the rib. It just slides off.

 

Zac Miller:

Yeah. Well, I am hungry and to a.

 

Kim:

Well, and I'm hungry too, but I'm a little ticked off to why? Because our guest today, I've known him for years.

 

Zac Miller:

Okay.

 

Kim:

I've actually lived down the road from him in Memphis, Tennessee. Oh yeah. And nobody sent me. Normally, you know, people will be. They send me their book or they send me their. But I never even got a slab of ribs. Nothing. I got no barbecue.

 

Zac Miller:

We're going to have to take this up with it when he comes.

 

Kim:

I.

 

Zac Miller:

He can't, you know, he's not here to defend himself. So I think that's good. Although maybe you should blame me. Maybe that's bad producing. Maybe it's my fault.

 

Kim:

That's what I'm trying to do. I'm trying to kind of work this in on you because, see, you know, because you. Or did you get my barbecue and forget to tell me. I'm not sure we're going to figure that out.

 

Zac Miller:

Okay, so here's the thing, Kim. They asked me what your address was, like the best shipping address for the barbecue, Right. And I. And I accidentally misread it and gave them mine.

 

Kim:

Sorry. Of course you did. Instead of g A, you said ca. I know what you did.

 

Zac Miller:

Anyway, it's an easy mistake to make.

 

Kim:

It's an easy mistake.

 

Zac Miller:

Yeah. And I have to say, it was delicious.

 

Kim:

Shut up. Shut up. The thing is, I know people, so that's the good thing about it. Today's guest has worked his way from working through the drive through at legendary Corky's barbecue in Memphis to becoming the owner and CEO of the entire company. He has written cookbooks, he has a QVC show, a podcast, and he's won more barbecue awards then I have shoes, which is a lot. And you know, y' all, he's a brother from another mother. Everybody, let's welcome the face of Memphis barbecue himself, Jimmy Stova.

 

Jimmy Stovall:

Wow, that is incredible.

 

Kim:

Is that not incredible?

 

Jimmy Stovall:

It's like I have my own cartoon and coming in the show, and I.

 

Kim:

Just feel like we're on a late night show. Play it again. Play it again, Zac.

 

Jimmy Stovall:

I'm definitely gonna need that on my phone. Oh, I could make that everyone's ringtone.

 

Kim:

That's your ringtone. That is your ringtone. And if. Can I just say this about you, Jimmy, for everybody who doesn't know Jimmy, or a lot of you do, you've got to go follow this dude. Because if anybody needs a ringtone, it's you.

 

Jimmy Stovall:

I would love it like some intro music just to follow me around. And I would love. I hate the attention, though.

 

Zac Miller:

You could have, like, a live band follow you around. That would be cool.

 

Jimmy Stovall:

That would be great.

 

Kim:

Now you're going to lie. Now you've gone to lying on the show. Here we go already. The first lie has been told a lie. The first 30 seconds. Okay, so, Jimmy, let's talk about. Cause, you know, I lived in Memphis. I was walking in Memphis.

 

Kim:

Okay, so, like, we live right down the road from Corky's. I mean, we ate at Corky's more than. How did you know that barbecue was like, your calling from God? Because it truly is. I mean, it truly is.

 

Jimmy Stovall:

You know what? That's a great question. I wouldn't say it was. It was the only food. I rarely say this, but I'll tell you, since you brought it up like that, it's the only Food as a kid that I would not eat. Couldn't stand it.

 

Kim:

Are you kidding?

 

Jimmy Stovall:

No. If my parents got a barbecue pizza, like half barbecue pizza, half pepperoni, I did not want the pepperoni piece that I would eat to touch that barbecue. Couldn't stand it. Even to the point when I was in sixth grade and I just realized this maybe in the last 10 years, they. My grandparents took me to this new barbecue place when I was in sixth grade and. Or eighth grade, and I. That was probably my first entire, like, regular barbecue pork sandwich. Because my grandparents took me and I knew I had to eat there.

 

Jimmy Stovall:

And, you know, that it was Corky's. I did not know. I did not remember until so many years later that I was like, this is where they took me. Oh, my gosh. I couldn't believe it. Anyway, I know where the table we sat and everything, but. So, no, I just needed a job. I needed a job after college, and that's really how I started.

 

Jimmy Stovall:

And yes, it has become my entire life, but it was not my life goal out there. I mean, I love to eat. I love great food, and probably most of all, I like entertaining. So when you. When you at a restaurant, that's kind of what you do. You're taking care of people, you're serving them great food, you're giving them drinks, and that's what I love. So it was kind of. Kind of a natural.

 

Kim:

Well, I would say that for sure about you and about Corky's. It is an experience. And I think that. That food brings people together. To me, food is. It level sets, right?

 

Jimmy Stovall:

It does.

 

Kim:

It doesn't matter. Your race, your background, your socioeconomic status, even your culture. Good food is good food.

 

Jimmy Stovall:

That's right. And to me, it creates memories and stories and things, especially in my life. It all revolves around food or a taste or you can remember. And it really. And barbecue does that for me because even though I didn't eat it as a kid, that, um, I've made up for it, by the way, but. But my granddaddy always barbecued. My granddaddy always barbecued. And so to me, when I think about it or smell it, when I pull up into the parking lot and the smoke's billowing out of the chimneys.

 

Jimmy Stovall:

It takes me right back to when my granddaddy would, you know, be up at 5 in the morning, putting on his shoulder and, you know, getting in slow, smoking all day long. Like it. Food does that to me. You can. It takes you right back. I can remember the garage, the. My grandmother's Kitchen, who was there? Just the whole feeling. And you can do that when you just mention food or any type of food.

 

Kim:

The best way to get to know somebody is, like, sharing a good meal. It really is. Together just sitting down and breaking bread.

 

Jimmy Stovall:

I think it just. It brings kind of down the barriers. Everybody eats, everybody enjoys stuff. It gives you something to talk about. It lowers that wall if you have anything up. And I think even if you're at a party and, you know there's great food, there's something. Oh, my gosh. Have you tried that? Have you tried that? It's like an intro.

 

Jimmy Stovall:

And then the flavor. And you remember being at that party and the. It doesn't matter. I think food's such a connector.

 

Kim:

It is a connector. So I want to talk to you about the secret sauce.

 

Jimmy Stovall:

Yeah, People.

 

Kim:

I mean, you do have a secret sauce, right? Like, all of your recipes are like.

 

Jimmy Stovall:

That's right.

 

Kim:

Okay. Can you, like. Can you give me an exclusive? Because this is the thing, you know, we're having this big Kim's barbecue show. You're on it. You know, we're like brother and sister. I'm afraid when we get on the show together, we're never gonna have the opportunity again. So we've gotta make it work because they're never gonna allow us to do that. Cause we're both crazier.

 

Jimmy Stovall:

Yeah, that's right. We're gonna break the rules. And.

 

Kim:

Yeah, we're totally gonna do that. And I have a big ask at the end of the show for you.

 

Jimmy Stovall:

Okay.

 

Kim:

Because I feel like the Lord is calling me into barbecue. I know he has, like, you know.

 

Jimmy Stovall:

Maybe he called you right in when you moved to Memphis. He called you right into Corky's.

 

Kim:

He called me right in. And I have some things I'd like to share with you and the Corky's team. But can you give us one secret ingredient? One that you've never told any. Can we get a breaking news exclusive? And don't say. Don't say, like, sugar. Okay. You got to give me some sugar.

 

Zac Miller:

When you say it. I'm going to do this.

 

Jimmy Stovall:

Yeah, I said it. I said it. I don't know if you heard me.

 

Zac Miller:

Or not, but I didn't hear anything. The secret ingredient is.

 

Kim:

Yes.

 

Jimmy Stovall:

And that's a great question. I don't think it's one thing. It is not one thing. It is to me. Barbecue or sauce or rubs. It's. Oops. It's all about.

 

Jimmy Stovall:

I talk with my hands. So these. These things get in my way. It's all these layers of flavor. It's kind of like people, you know, there's all these different. Peel that onion. Layers and layers and layers.

 

Kim:

Be careful what you peel back.

 

Jimmy Stovall:

I know. Yeah. A friend of mine told me the other day, he goes, be careful, there's a bunch of landmines up here.

 

Kim:

Same. I can relate. Totally relate.

 

Jimmy Stovall:

Yeah. So I don't think it's one thing. The original founder of Corky's Dime Pelts, who I worked for for years and years, he always said, our secret sauce is the people. And so when you asked that earlier, I instantly said people. I am so fortunate to work with so many incredible people. And you can have the best recipe in the world, you can have the best food in the world, and you don't have good people. It's not going to be. It's not going to be anything.

 

Jimmy Stovall:

Nobody's going to want it. They're not going to come back. And our Pit Masters, you know, I don't think there's another food out there that is so competitive, like barbecue. There's competitions, there's, there's chili, there's chili cook offs and there's wing cost, but nothing like barbecue.

 

Kim:

Not like barbecue. People are serious.

 

Jimmy Stovall:

Yeah. And so our pit Masters, and when I go back to the people they are, they have so much pride in that art of cooking incredible barbecue every single day. Because if you do the same thing literally every single day, you want to be so consistent. And I think that it's, it's, it's not just the sauce. It's not an ingredient. It. It's the people. And the people make the difference.

 

Jimmy Stovall:

They care. There's so much pride in it. And, you know, that to me is the secret. It's the people you can have. Like I said, you can have any sauce in the world. And if you don't have incredible people cooking with it, serving it, doing it the way it's supposed to be done every single day, you just have a sauce.

 

Kim:

Is that why you like being on qvc? I know why the viewers love you instantly. I felt like you and I were kin. So, I mean. And I know the viewers feel the same way.

 

Jimmy Stovall:

I'll tell you this. I used to say I was lucky until a friend of mine said, don't ever say you're lucky again. You worked for everything you have. And I was like, I know, but I feel fortunate, you know, and it was. I got an opportunity. Yeah. And I did take advantage of it and I loved it. I was fascinated by it.

 

Jimmy Stovall:

I got to tell The Corky story to so many people. Even though I could share my passion for great barbecue and tell you, you know, you go into a grocery store and it's like, oh, that's just sitting there and that package looks pretty and maybe I'm going to get that or I can tell you all about it. You know, just like I was a waiter or worked in the drive through. And so, yeah, I loved it. I still love it. And it has been. I've been at QVC since, like 25 years. Me personally.

 

Jimmy Stovall:

And so, yeah, 25 years. And so I was 20 something.

 

Zac Miller:

Almost gonna say, so you were eight when you started.

 

Jimmy Stovall:

No, seriously? Yeah, I remember. Here's the thing. I remember going in the green room and someone was like, you know, how old are you? I was like, oh, I'm 29. And they were like, oh, my gosh, you're 29. And at 29, I felt like I was, you know, like, oh, what do you mean, I'm 20. Yeah, I'm 29. And now I look back when I see young people in the green room, I'm like, oh, my gosh, you look like children. But.

 

Kim:

But you know what, Jimmy? I mean, you. You've grown up at QVC professionally, if nothing else.

 

Jimmy Stovall:

Oh, yeah, it changed my life. It changed my life. It did. The customers, but being able to. And I love meeting the customers, you know, when. Because I don't get to see. I really, I really do love getting. Getting to meet them.

 

Jimmy Stovall:

But being able to share your story and your passion and tell people and explain and show why it's different or why it's better or just, hey, try it out. There's no other place like it. There's social media and there's. There's all these other things, but there's nothing, nothing like qvc, where you get the opportunity to truly demonstrate and talk about and be excited about and have fun.

 

Kim:

How did you get on? Like, we all have our QVC stories and the viewers love to hear it. Like, our girl loves to hear it. How did that happen for you?

 

Jimmy Stovall:

So way back in 90, I believe it was in 96. I'm terrible with years. I remember situations. But in 96, I think they had what they called like a 50 and 50 tour, where they went to all 50 states and they were looking for the best regional food in each state. And that's where they found us. Even though we weren't in that original show, they came back to us, let's say, the following year. I think we started in 98. But anyway, and we were on.

 

Jimmy Stovall:

But it was. Back then, the food category was, like, small. It was just a feature every once in a while, you know, like, regional cuisines from here, Kansas City, and, you know, all these things. And. And then in 2000 or 2001, the owner, Barry. Barry Peltz at the time, who I worked for for years and years, he couldn't go. And he asked me if I could. And of course, back then, I'm like, oh, yeah, I've seen qvc, but I'm just flipping by, you know, on cable.

 

Jimmy Stovall:

I don't really know much about it, but, hey, I was managing a restaurant, so I get to get out of the restaurant to fly somewhere on a plane and go somewhere. Yeah, I'll go, you know, tell people about barbecue. Okay. And at that time, I don't know if you know this, the TV sales team, which now there's a class, there's online seminar. They teach you. There's hosts, and you do all these trainings. My training. My training was on a fax machine, a rolled fax.

 

Jimmy Stovall:

That was where we tore it off, and it came running across the restaurant. I tore off, like, 19 pages of stuff to learn about and went up there. I took a big suitcase with my wife and I, our wedding platters, because I knew I had to have some plates to put on the table with food. I have food stylist. I'm not kidding you. And we. This. That big, silver, heavy, you know, wedding stuff.

 

Jimmy Stovall:

And. And so I drugged that in a suitcase up there, went to the grocery store, literally bought, like, a can of beans, some corn on the cob, some coleslaw, and potato salad from the deli at the grocery store and set some plates out. That was my first airing, and we did great. And I became instantly fascinated with it. Instantly. And just worked and worked and worked.

 

Kim:

To grow it, because people don't realize, like, it's live TV and like you said, now they have food stylists and all that. But, I mean, people think it's so glamorous, Jimmy. And I will tell you, even now with my shows, I mean, I'm schlepping. I'm schlepping stuff like, oh, Kim is so. She's in slime tv. All. I'm like, honey, you looking at the model social media marketing page?

 

Jimmy Stovall:

That's right.

 

Zac Miller:

I heard the conversation. Kim's like, I got to go and grab this thing, and it's got to be on the air, like, tomorrow. And. Yeah, like, where is it? In the, you know, storage room or whatever. Yeah, Hilarious.

 

Kim:

But Jimmy, Jimmy, don't you think that's what makes QVC so special? And all of us entrepreneurs and people who are there, it is not just, here's my product, it's great. It's.

 

Jimmy Stovall:

No, it's not. It's not an acting job.

 

Kim:

Fall in love with this. It's not.

 

Jimmy Stovall:

No. And in fact, it's a funny thing is you asked me how it started, so I would say before I went on the first time or even way back, like even when I was probably 25, 26 years old. I remember I was in a wedding with a good friend of mine and there was. They have a lot of like politician friends and it was, you know, whatever. And I was hooting, literally. Yeah, I was panic stricken to have to stand up and even just give a toast because I could not stand to speak in front of people. Everyone was eloquent in this and I was panicking. My wife knows I almost left, like I might have to go.

 

Jimmy Stovall:

And so to be now like doing this or being on TV and stuff, it's not at all the confidence. I did not have that. I think QVC does that helps you with that because it really is. Yeah, you work, you do it, you bring all the stuff, you show up and you talk about it and you can work on the camera stuff, but it's really about the passion. And once you jump over that and you're like, oh, that's really what brings confidence, is having a passion about something and wanting to tell people about it.

 

Kim:

Well, I was gonna ask you, what do you think the key to success is not just at QVC but in life. Because, you know, being able to do what we love to do is such a gift is such. I'm so grateful for that. And I've heard you say that like four or five times. Just talking to you right now because like, how did you start in a drive thru and now you're the CEO, like, how does that happen? How are you living your dream? And what would you say to somebody else who's sitting there watching going, they have a dream?

 

Jimmy Stovall:

Oh, that's a great question. I can tell you exactly what I'll tell. And I would tell people this all the time. You can do whatever you want to, you really can. And I'm not just saying that. There's 300 people that work for me and I don't care where they are in the organization. I've done it and I've been there. And so you can't tell me that you can't be anything you want.

 

Jimmy Stovall:

There's so many more failures that people don't see that are just soul crushing. And you're like, oh my God. But I. You just keep working and you. I like to treat people well. I like to do business with people like I like to do business with. And when you treat people right and you know, I have quite a few little things. I never.

 

Jimmy Stovall:

I can't stand when someone says it's not my job because maybe it's not. It doesn't matter. But just help out. That's what I always did. And never worry about. Never worry about what someone else isn't doing. That's probably the biggest.

 

Jimmy Stovall:

Yeah. Because you can get sidetracked with. Oh so and so in the office is not doing what they're supposed to do. I'm like, you know what? You're probably right. But if you're worried about what everybody else is not doing, you'll never succeed. You never just worry about what you're doing and do the best you can do. But I really do. I say that my mom told me I could be anything I wanted and I was dumb enough to believe her.

 

Kim:

But no, it's the truth.

 

Jimmy Stovall:

Yeah. Yeah. And they're proud of me. You know, I cheer other people on, even competitors of mine. I. I think every in business, you know, there's plenty of room for everyone and I celebrate other people's successes. I love it. I think it's awesome.

 

Jimmy Stovall:

It inspires me more. Um, and so, I don't know. It's just. I think the way you treat people. But go. Go for it. Even if you fail, who cares? It doesn't matter. I failed plenty of times.

 

Kim:

Was there a moment at Corky's? And like anybody listening can insert your name or your Corky's, whatever that is for you. Because I mean that's. To me that is what. You're so aspirational even when I see you on qvc. But was there a moment and Corky's when you went. It went from being like just a J O B a job to becoming your career. Because I think. Or is it just how you look at it? Like was.

 

Kim:

Do you remember a moment?

 

Jimmy Stovall:

How you look at. I remember multiple moments but I didn't think of it as that at that time. I can just look back now. When I got a job in the drive thru, I wanted to wait tables and so. But I couldn't wait tables because there wasn't a position open. But in the draft through for 525 an hour, I. I could get in. I could get in the door.

 

Jimmy Stovall:

And, you know, I just never. I try not to have a bad attitude. There is plenty of people, especially in the restaurant business, who have bad attitudes or what I would consider that. Or they complain a lot. And I remember specifically, I was in the restaurant. My office is next door, and I was in the original restaurant waiting tables. We were rolling silverware at night and, you know, a couple other servers. And I can still picture it to this day, they were just complaining and complaining about nothing.

 

Jimmy Stovall:

You know, just complaining. And I remember telling myself, I'm never going to be like that. I'm never going to just be missed. It was a choice. And I kept. I keep a positive attitude even when things go bad. I feel like it's my role. Even if I was an assistant manager or a manager or did the QVC thing or where I am now, just keep a good attitude.

 

Jimmy Stovall:

Everybody else, you know, I think they're everyone. People look for somebody to be positive. And you can be that. You can be positive. You just decide to and go, you know what? Yes. All these terrible things happen. This happens to me a lot in business. All these bad things.

 

Jimmy Stovall:

It's like, oh, my gosh, can I get one more thing of bad news? Like, I cannot take it. And then I always tell myself, wait a minute. This is one of my signals to be looking for something good that's coming. Because there is something good that's coming. I don't know what it is, but I'm looking for it.

 

Kim:

Stop.

 

Jimmy Stovall:

I call it my trigger.

 

Kim:

Yeah, we have. That's a good trigger. Actually, we have to start. You have to say that again. We need to take a moment to just hear that and talk about that.

 

Jimmy Stovall:

Yeah.

 

Kim:

Because I need to hear it personally right now. So say that again slow.

 

Jimmy Stovall:

Yes. There's a couple of things. Sometimes it's not immediate, but I do try to keep a positive attitude. But I have a couple of what I call triggers that makes me go, oh, wait a minute. I'm in one of those situations where I need to change. And so I could be getting bad news day after day after day, which sometimes happens. I mean, it seems like, wait a minute. It's when, you know, that's when it's raining, it's pouring.

 

Jimmy Stovall:

And that is my sign to tell myself, wait a minute. Something good is about to happen. And I don't know what it is. I don't know if it's another business deal. I don't know if it's. Somebody's gonna call me out of the Blue. It's almost like, look for the silver lining. But instead it's more.

 

Jimmy Stovall:

I look at it like, wait a minute, something good's about to happen. I don't know what it is.

 

Kim:

So you're saying. I love this. So you're saying, Jimmy, like when something challenging, bad, obstacle, something's happening that is a shift for change, that something better is coming.

 

Jimmy Stovall:

Yes, it is.

 

Kim:

I agree.

 

Jimmy Stovall:

And I don't know what it is. I don't know what it is and I don't know when that is true. But I'm gonna tell you, it's generally quicker than you think. But I think it has to do with your mindset. When you change your mindset to okay, this is terrible right now, this is terrible. But something good's about to happen. I gotta figure out what it is. And it might be something little.

 

Jimmy Stovall:

And then you go, oh, there's one. And then all of a sudden you turn around, you have two or three things happen that are great.

 

Kim:

Okay, okay, but why don't. Okay, I love this because you're speaking to somebody listening right now. Because it's such a simple philosophy, but so hard to practice.

 

Jimmy Stovall:

Jimmy, you have to recognize, you have.

 

Kim:

To remember, you have to recognize it. You have to remember. It has to be like you said, a practice. But like, don't you think that sometimes, you know, I know me being a person of faith, that God has to get me to a place where I'm in a bad spot because I'm so thick headed and hard headed, I won't move to the next best thing he's got. Because I'm not saying I'm too comfortable.

 

Jimmy Stovall:

Yeah, you get very. It's so easy to get comfortable. And then all these things come out of the blue or just one, one blow and it's like, oh, why me? Or that kind of thing. And when I get to that point where I'm like, how many times is going to happen or what else could possibly happen? Whenever I'm asking myself that it truly is. And I like I called a trigger a little trigger. And I'm like, oh, that's, that's the time. Now is the time I've got to turn my, the thing around. Like, yes, everything's terrible happening around me, but oh my gosh, I cannot wait for what is coming around the corner because it's going to be awesome.

 

Jimmy Stovall:

And I don't know what it is, but that is true.

 

Kim:

Okay, so there.

 

Jimmy Stovall:

I'll tell you one other thing, one other little life thing is whenever I'm down Or, you know, just feeling like it's not that great or, you know, a lot on my mind or whatever when I feel that I'm in that, you know, I wouldn't say depressed or anything, but just down, you know?

 

Kim:

No, just. Yeah, just defeated.

 

Jimmy Stovall:

Yeah. Yeah, defeated. That's great. When it starts to happen, like, you know, day after day after day, and then all of a sudden, I'm like, oh, my gosh. I feel like I'm in this little rut, and I tell people this. I go do something for someone else. I don't want anything in return, Jimmy. I will tell you what I've done.

 

Jimmy Stovall:

So. And I don't mean, like, go buy a car for somebody. You can't do that. I'm talking about I write someone a note. I will find someone that maybe works for me or family or friend and write them a letter complimenting them at what they've meant to me. Or I will drop off a bottle of champagne at their door with just a little note, just thinking about you. Like, totally out of the blue on a Thursday afternoon. Or go buy someone a card, just.

 

Jimmy Stovall:

Or compliment somebody, but not just like, hey, you look nice today. Like, really, really tell them. And I do that. And like I said, it's another trigger of mine when I'm feeling down, because I know that, yeah, they'll be thankful and stuff, but I know that it brings me out of it. Brings me out of it when I can do something for somebody else and I'm being dead serious. Add those two triggers, and I just. Just talked about them.

 

Kim:

Well. And they are universal truths. Yeah, absolutely. Like when you are so focused on yourself. And I'm preaching to the choir here, I'm only speaking from personal experience because my daddy used to always say, if you make it about other people, Kim, it will be about you. Don't focus on yourself and pour that in. And the great thing about what we get to do, Jimmy, is we get to do that on live tv. And then the viewers, our friends, our customers, they.

 

Jimmy Stovall:

They.

 

Jimmy Stovall:

Hold on. They don't just give it back to us. It comes back tenfold. 100. I could write someone a note because I'm feeling bad and write someone, note, compliment, thank them, whatever. I turn around, I'm on cloud nine. Two days, a day later, something good's happened. And it's not about something good's happening to me.

 

Jimmy Stovall:

It's more. It takes me a minute to recognize it. And once I do, I know the cure for me do something good for somebody else or have a positive attitude and just look for something that's great, that's coming, that is truly my two. They're triggers. And once I realize them, then I just make that mental shift and nobody can stop me. I don't care.

 

Kim:

Well, speaking of mental shift, because Zac and I were talking about earlier that, you know, normally when people come on, they send us a little product to sample. We didn't get any barbecue, which I'm not. I'm not.

 

Jimmy Stovall:

Yeah, that's true.

 

Zac Miller:

For the record, she's blaming me for that. She told me that it was my fault that we didn't get any, and I was just like. And look, Jim, if you want to do something nice for someone else, if.

 

Kim:

You'Re feeling triggered and you want to share with us.

 

Zac Miller:

No, Kim's to going. Going to get plenty of barbecue when you're on air with her, but someone else, a lowly producer with the incredible.

 

Jimmy Stovall:

Background with incredible screens, you know, lots.

 

Zac Miller:

Of screens behind him.

 

Kim:

Right, right, right.

 

Zac Miller:

It doesn't have any barbecue. And I think that that is really sad.

 

Jimmy Stovall:

Yeah, I agree. I totally agree. I think that's terrible. I think that's terrible of my people who are mean.

 

Kim:

Okay, but in all seriousness. In all seriousness, so. No, I'm teasing you. You know that. Jimmy, we are having this big chemathon the week of June. We're here in it. We're doing it. You're gonna be on air with me.

 

Kim:

I think we should do something together. Could we do our own barbecue flavor? Like sass. You know, sass and sauce or sassy sauce or something. We should do something.

 

Jimmy Stovall:

We can do something. We can do something for sure.

 

Kim:

Do you do boneless wings?

 

Jimmy Stovall:

I have. I have. I like wings.

 

Kim:

So that's a no? That's a no. We're not doing that. We're not doing that.

 

Jimmy Stovall:

Yeah, regular wings.

 

Kim:

I have a favorite. Like, I love your lemon pepper wings.

 

Jimmy Stovall:

Yeah. Yeah.

 

Kim:

I think we should do a sweet and sassy or saucy barbecue. I don't know. We should do something, Jimmy.

 

Jimmy Stovall:

I like sweet and sassy. I like that.

 

Kim:

Well, I'm the sweet and you're the sassy.

 

Jimmy Stovall:

Okay.

 

Zac Miller:

Yeah, I was gonna say the opposite.

 

Kim:

You know what? You know what we could do, Jim?

 

Kim:

We can call it sweet and sassy, and we'll let the viewers decide live on the studio audience. Yeah.

 

Zac Miller:

Oh, the poll.

 

Jimmy Stovall:

All right.

 

Zac Miller:

Yeah, the poll is out. If you're. If you're listening to this, get in the comments of this episode right now.

 

Kim:

Who's Sweet.

 

Zac Miller:

Who's sassy? I want to know.

 

Jimmy Stovall:

I want to show you something, since you're asking that. Hand me that. See that spatula. Something against the wall. I have somebody hand. One time at qvc, I won the golden spatula award, which was like, I think they used to do it during one of the award shows, and I won it, and I still keep it in my office. And so.

 

Kim:

Hold on, let me see it.

 

Jimmy Stovall:

I didn't fall apart. All right, so I won this. Let's see. There you go.

 

Zac Miller:

Beautiful.

 

Jimmy Stovall:

Well, let's not. Hold on. It's. Let's not. Let's not go overboard, but I'm very proud of it.

 

Zac Miller:

Is that solid 24 karat gold.

 

Jimmy Stovall:

Yeah.

 

Kim:

That's disappointing.

 

Jimmy Stovall:

I want it. I want it for saucy Ist. And I was like, yeah, it's pretty accurate. I mean, I might have sauce on my hands, but I think it has another meaning.

 

Kim:

I think it's a. I think it's a double entendre. It's a double entendre.

 

Jimmy Stovall:

Definitely is. As soon as you said that, I was like, yeah, I'm saucy. A little saucy.

 

Kim:

So. So, Jimmy, what do you hope for the future? Like, what is. What is your. Because you're not a person to just sit and you're content, but you're never satisfied.

 

Jimmy Stovall:

I don't think just knowing you. Yeah, I don't think I'm content ever. Actually. I probably struggle with that the most. Maybe I should be more. No, I. I love doing new things. I love.

 

Jimmy Stovall:

Oh, there's always more. There's always more. And I think that it doesn't matter what it is. There's. There's more. There's. There's more you can do. There's.

 

Jimmy Stovall:

There's something you can try. You know, years ago, I went and got my pilot's license because someone told me this quote, you know what? Of course, now I'm going to blank on it. But basically, what would you. Oh, what would you do if you knew you couldn't fail? And I was like, oh, my gosh, what a great quote. And then it's like, yeah, because who cares if you do, you know? And so I kind of remember some of those things, but I just want to keep doing new things, keep exploring new opportunities. My biggest thing, because I given or earned so many opportunities myself, I want to be able to create opportunities for other people, especially my organization. That to me, I mean, if I could get other people that work for me or that I'm friends with or work with. Or whatever.

 

Jimmy Stovall:

If I'm. You'd be able to create opportunities for other people.

 

Kim:

Yes.

 

Jimmy Stovall:

And see them, you know, flourish or do good or, you know, have ups and downs, like I do. That, to me, is what I would love, Love it. I try to do it all the time. I really do. Because there's nothing more gratifying than helping someone else become successful. Nothing. It doesn't matter. You know, there's no end for me.

 

Jimmy Stovall:

You know, it's not like, oh, oh. And I'll tell you this, Kim, and I don't even pay attention to time. But when I, when I, when I bought the companies and so grateful for the opportunity and all that. A few years ago, you know, I was a restaurant manager and I did all the stuff.

 

Kim:

Yeah.

 

Jimmy Stovall:

And I had a meeting with one of our, with one of our restaurant managers and she's next door today. I just saw her a few minutes ago. She sat down across from me at my desk and she goes, so what does it feel like? And I was like, what? She goes, what does it feel like to have made it? And I'm telling you, all the blood dropped out of my body. And I said, oh, I don't feel like that. I feel like I am starting over. I said, I'm starting over. I bought, you know, was able to buy, buy the companies, you know, and I'm back in the drive through. So you.

 

Jimmy Stovall:

Your perspective is I made it. And I told her, I said, I am back in the drive thru because if I just keep it as it is, as famous as the business is, if I just keep it where it is, I didn't do anything with it. And, and so no, you might see that I made it personally inside, I feel like I'm back at the drive thru, starting over.

 

Kim:

You're back in the. But that is. Can I just say. No. That's the title of your book, you're back in the drive through. Because that, to me, Jimmy, that is. That. That, Zac, that's what we were just talking about.

 

Kim:

Like, it's like. Cause my daddy always said, Jimmy, if you ain't dead, you ain't done. Like, you know, you never arrive. You know what I'm saying?

 

Jimmy Stovall:

Like, yeah, you don't. There's. There's no finish. Wait, we weren't really.

 

Zac Miller:

I want to ask you though, like, so that the time when you were actually in the drive thru and you're saying you're back in the drive thru, I imagine it's like, it's hard because you're sort of at the Bottom of the, of the, you know, pecking order.

 

Kim:

You're relearning.

 

Zac Miller:

But it was probably really exciting time too, right? Is that sort of part of it?

 

Jimmy Stovall:

And I'll, and I will tell you this, and I tell everybody that works for me and, you know, whenever I can. Even though, yes, I started in the drive thru, there's nothing wrong with it because I actually learned and learned more there than anywhere else. If I would have come in as a waiter, let's say, then I would have had that. That was my only view. I learned how to move customers through quickly. I knew how to explain everything on the menu very quickly. I was able to help people. You know, I'm not sure what I want to get.

 

Jimmy Stovall:

Hey, about this, how about this? Like, I learned more there than probably 75% of the other roles that I had. Because you have to learn it quick. You can't really make mistakes. And the customers are. You talk to them face to face and there's a certain expectation of customers. And so I learned a ton there. And so, yes, when I look back at it, I don't look at it like, oh, I'm, you know, back at nothing. I look at it like, okay, I'm starting over with all this learning that I've got to do.

 

Jimmy Stovall:

I've got a lot of learning to do and I have a lot of responsibility because I'm really responsible for depending on, you know, 300 people that work for me. Because if I don't do anything with this business, I don't keep growing, if I don't keep my excitement and positivity, then I'm holding them back. I could never, ever, ever hold anyone else back. And so I want other people to grow and do great things. And if they're happy where they are, that is awesome. And I love that. We have plenty of people that are totally happy where they are. And I love it too, because they're awesome at where they are.

 

Jimmy Stovall:

They're awesome. But people who want to do different things and try different things. If I don't do anything with Corky's or don't ever come up with a new product or a new sauce or flavor, whatever it is, then I'm literally holding other people back, and I just can't do it.

 

Kim:

This is probably my most important question I'm going to ask you today is what role do you see me playing in the Corky's organization?

 

Jimmy Stovall:

Because, you know, I think hype.

 

Kim:

I mean, it's an ideal place for me because, I mean, I can eat and Smart.

 

Jimmy Stovall:

You would definitely be right out front, hosted, seating everybody. You would be holding court with the 110 people in the restaurant. They wouldn't want to leave. We would be like, kim, you got to get them out. You got to give them dessert and get them out. You would definitely. I have somebody next door, Anita. I've got Brenda.

 

Jimmy Stovall:

I've got some people who've been with us for years and years, and they put on a show. They put on a show. When those people. When customers come in, it's just their personality. And that's who you would be. You would be that personality that people come back time after time after time for. For sure.

 

Kim:

I would tell you without a shadow of a doubt, you don't want me as the cfo.

 

Jimmy Stovall:

Okay, hold on. Me neither.

 

Kim:

That's one job.

 

Jimmy Stovall:

And Brian, my cfo, who's right next door, I always say, oh, he says he's not fun. I'm like, I'm the fun one. He tells me no all the time. No, no.

 

Kim:

Oh, yeah. I get told no so much. I'm not sick of it. You know, I'm not sick of it.

 

Jimmy Stovall:

Me, too. I'm like. I mean, I have these great ideas, and I get told no.

 

Kim:

I have great ideas, too, Jimmy. And you know what? This is what I love about it. When you and I do our show, we've got a live studio audience. We're going to do exactly what we're going to do. What are they going to do? Kick us out? They can't kick us out.

 

Jimmy Stovall:

That's right, they can't.

 

Kim:

They got to ask us during it.

 

Jimmy Stovall:

Especially during this.

 

Kim:

Now, afterwards, we might not ever be asked back.

 

Jimmy Stovall:

But that's right.

 

Zac Miller:

When you're on live tv, if you start doing something. If you're on QVC and you start doing something that they don't want you to do, what happens?

 

Kim:

Have that ever happened to you?

 

Jimmy Stovall:

I can read people really well, and I can sense it. I don't care if they are off in the wings behind over here. I'm like, what's. What's she doing over there?

 

Kim:

Don't stop coming at me.

 

Jimmy Stovall:

Yeah.

 

Kim:

I said, well, I got to tell you, Jimmy, I want you to be thinking about this, because I get my hand slapped a lot. Believe it or not. People don't understand, but I do, because I'll push the envelope. And, Jimmy, you kind of do, too, but, you know, I will, too. If you can't push the envelope, why do it? But. So I sing a lot. Like, a lot of songs. Like, a lot of 80s songs.

 

Kim:

A lot of songs. You know, like, I get intrigued. Trouble for that. Do you get in trouble for that?

 

Jimmy Stovall:

I do not. I don't sing. I don't sing on there. Although I should, but. No, that would only add to the list of things I shouldn't do. No, I play by the rules, kind of. I have fun, though. I have fun.

 

Jimmy Stovall:

I don't want to get in trouble. I never wanted to get in trouble. So I'll bend the rules, but, you.

 

Kim:

Know, I bend them and sometimes I'll just snap. Just sometimes I'll just sing a whole, like, line and they're like, legal. Say, kim, we really can't sing other people's copyrighted material because I'll make up songs. I'll use them, too.

 

Jimmy Stovall:

That was my song and my channel.

 

Kim:

You know what? I love your philosophy, you know, and my philosophy is ask for forgiveness, not permission. So that's one of my philosophies.

 

Jimmy Stovall:

I do that a lot. I do that a lot.

 

Kim:

I know.

 

Jimmy Stovall:

Especially when I know the answer is going to be no. When the answer is going to be no. It already knows.

 

Kim:

Don't ask. Okay, before you go, I'm so excited about our show, but before you go, I do this with every single guest. I ask a rapid fire question. Now, I'm probably going to do this on our live show, too, when we're together, but you're getting a sneak peek right now.

 

Jimmy Stovall:

And by the way, before this, I do want everybody to know, like, we have not talked before this. I had no questions. Like, this is just you and I bantering and having fun. This is just who we are.

 

Kim:

This is just.

 

Jimmy Stovall:

Okay.

 

Kim:

Even if we did have questions before, we would have never read them and we'd have never.

 

Jimmy Stovall:

You're right. It would have been. I forgot to open that email.

 

Kim:

Like. What? You sent me an email? Yeah. Jimmy is. Jimmy and I are like brothers from another mother. I'm not kidding you. We're very, like, almost the same person.

 

Jimmy Stovall:

Yeah.

 

Kim:

So here we go. Here we go. So what comes up, comes out. Okay.

 

Jimmy Stovall:

All right. Got it.

 

Kim:

Rapid fire questions. What? Read me off the last text message you sent.

 

Jimmy Stovall:

Oh. To Greg. He asked me, I'm bowling tonight in a beer and pizza league. And he said, how long does bowling usually last? And I said, two and a half hours, I'd say. And that was literally. Hold on. And that was talking about doing things you're not supposed to do. That was when we were already connected.

 

Jimmy Stovall:

And I'm trying to get the ear. My headphones working and talking to the mic, and I'm saying I think the speaker's not right. And then I'm like, oh, two and a half hours outside.

 

Kim:

Yeah. You're the only man that can multitask. Okay, here we go.

 

Zac Miller:

Wait, wait, wait, wait.

 

Kim:

What is your favorite?

 

Zac Miller:

I'm sorry, Wait, stop. What do you bowl? This is way more important, Kim.

 

Kim:

I'm sorry. It is.

 

Jimmy Stovall:

Oh, my gosh. I think my record, my top score is like, 186 or something like that, but I think my average, like, 125 or 130, something like that. In 130, it's not 100.

 

Kim:

You would be fun bowling with.

 

Jimmy Stovall:

Yeah, yeah. It's a fun league. It's a fun league. Yeah.

 

Kim:

Okay, here we go. What's your favorite condiment?

 

Jimmy Stovall:

Mayonnaise.

 

Kim:

What?

 

Jimmy Stovall:

Mayonnaise or remoulade sauce. No, it's not, Kim.

 

Kim:

Oh, my gosh, Jimmy, mayonnaise is my worst condiment. Makes me just really?

 

Jimmy Stovall:

Yeah. Or remoulade sauce would be my other. But really mayonnaise? Yeah. I put on everything.

 

Kim:

Okay, okay, wait, like in Europe, do.

 

Zac Miller:

You put it on French fries? Like you're French fries?

 

Jimmy Stovall:

Well, no, French fries. Actually, I do mustard and ketchup together at home or whatever, but.

 

Kim:

Oh, that's yummy.

 

Jimmy Stovall:

Yeah, I do that a lot. But mayonnaise? Yeah, on every sandwich, burger. Ooh.

 

Kim:

Okay, you. Now you. You drawing me in? You're drawing me in. Okay. If you could cook barbecue for one historical person, who would it be?

 

Jimmy Stovall:

Oh, my gosh.

 

Zac Miller:

And think about this, though. Like, the earlier it is, the more they're going to blow their mind. Right? Like, they didn't have spices back in 1550.

 

Jimmy Stovall:

Oh, my God, we do now.

 

Kim:

I don't even know who is.

 

Jimmy Stovall:

I'm not that smart.

 

Kim:

That's too educational for me. Yeah, I'm like, come on, Z, you're not.

 

Jimmy Stovall:

Phone my wife. Phone a friend. She's the smart one.

 

Kim:

You phone a friend?

 

Jimmy Stovall:

I phone a friend. Yeah. You know, being here, I probably would say Elvis. I've cooked plenty of times at his house.

 

Kim:

Oh, my gosh.

 

Jimmy Stovall:

For his family. But I never. I was obviously too little when he died, but I've had amazing experiences with his family, at his house, you know, cooking in the kitchen, all that kind of stuff.

 

Kim:

Like Graceland.

 

Jimmy Stovall:

Yeah. That's a whole different podcast. I can't really talk about that, but. But. But I think cooking for him would be amazing.

 

Kim:

Oh, he would love it.

 

Jimmy Stovall:

Yeah. Yeah.

 

Kim:

Oh, my gosh. I fell in love. I fell in love with my Husband at Graceland. True story.

 

Jimmy Stovall:

Really?

 

Zac Miller:

It's in cat book.

 

Kim:

Treats me like a dog in heat.

 

Jimmy Stovall:

We'll have to talk. We have done some awesome, awesome, awesome stuff at the house.

 

Kim:

Yeah, okay. We have to talk about that. Okay. Describe every detail of your perfect meal.

 

Jimmy Stovall:

Oh, a perfect meal. A great. A great, great cocktail star. An appetizer. Because I love appetizers.

 

Kim:

I love appetizer. I can make a meal out of an appetizer.

 

Jimmy Stovall:

Oh, me too. Yeah. Oh, there's probably.

 

Kim:

What's your favorite. What's your. What's your favorite appetizer then? Like.

 

Jimmy Stovall:

Well, well, I mean, you probably wouldn't know it, but there's a steak place here, folks. Folly. And they have. They're called tenderloin tidbits. They are literally beef tenderloin, like filet. They're cut in little, little, little tiny strips, almost like nugget size. And they are battered and deep fried, and they are served with a hollandaise sauce. Dipping sauce.

 

Jimmy Stovall:

They're in. Yeah. Deep fried filet. It's probably my favorite appetite.

 

Kim:

You can't go wrong with that. No, you can't go wrong with that.

 

Jimmy Stovall:

I love a great steak. A rib eye. I cook ribeyes with a steak butter. I do love shrimp, too, but I think a great ribeye. A cooked at home, incredible thick ribeye. And dessert, I love. I'll tell you my favorite dessert. Chocolate eclair cake.

 

Jimmy Stovall:

That's what my mom made for me. And it's probably like, you know, it's the cheapest little thing to make, but I love it. Graham crackers.

 

Kim:

I do, too.

 

Jimmy Stovall:

Vanilla pudding and chocolate icing on the top.

 

Kim:

I mean, duh.

 

Jimmy Stovall:

I could eat a bucket of it.

 

Kim:

Yeah.

 

Jimmy Stovall:

Yeah.

 

Kim:

Oh, my gosh. I think we need to do a dessert. Corky's and Kim dessert.

 

Jimmy Stovall:

Yeah. Yeah.

 

Kim:

Well, I love a good banana pudding. I love a good.

 

Jimmy Stovall:

We have a great banana pudding. And I do love banana pudding.

 

Kim:

You do?

 

Jimmy Stovall:

Yes. And in fact, we have a great banana pudding at Corky's. She makes. She does a cooked banana pudding. And I loved.

 

Kim:

Yeah, my grandma did, too. My grandma. It was warm.

 

Jimmy Stovall:

It's so good with a meringue on top.

 

Kim:

That's the. That's the old Southern way right there.

 

Jimmy Stovall:

It is. But I love it.

 

Zac Miller:

I've never actually had banana pudding.

 

Jimmy Stovall:

Okay.

 

Kim:

You've never had banana pudding. Oh, my God.

 

Jimmy Stovall:

I send you barbecue.

 

Kim:

That's right.

 

Jimmy Stovall:

It's the sugariest. Cooked banana pudding is probably the sugariest thing. You can almost, like, bite the bite. The sugar crystals are so Sugary, but I love it.

 

Kim:

Yeah, it's almost cotton candy. It's almost just cotton candy.

 

Jimmy Stovall:

But really, the food is with people that I love to be around, having great conversations and, you know, appetizers to sample and try. Now, I don't like to share my entree. My wife likes to share. I do not. And so I like to order my own. And, yeah, some good sides to share, too. I love spinach cream spinach or, you know, potato casserole or something like that. And then a really good banana pudding or chocolate eclair cake for dessert.

 

Kim:

Chocolate eclair. I say we make that. Okay. What's one thing you should take less seriously?

 

Jimmy Stovall:

I take a lot of stuff. Lessers, probably, you know, probably what other people think.

 

Kim:

What should you take more seriously?

 

Zac Miller:

Let's get the CFO in here. We'll ask him.

 

Jimmy Stovall:

I was just about to say money. I was about to say. I was about to say money. I mean, you know, I'm okay with it, but probably. Probably spending. I'm the spender in my family. My wife doesn't spend. She's.

 

Jimmy Stovall:

She does not spend a nickel.

 

Kim:

You know, I say on air, my husband's cheapest man in the free world. I say spend it. Give it out. You can't take it with you.

 

Jimmy Stovall:

Well, if he was with my. He was with my wife, who's the sweetest could possibly ever be? They would never do anything.

 

Kim:

They'd be rich.

 

Jimmy Stovall:

They would be.

 

Kim:

They'd be rich, Jimmy. They'd be rich.

 

Jimmy Stovall:

That's true.

 

Kim:

What is the wildest thing you've ever seen in your business?

 

Jimmy Stovall:

Oh, my gosh.

 

Kim:

Wildest can be fun. I mean, have you catered a bachelor party? A bachelor party.

 

Jimmy Stovall:

July 4th, you know, is crazy here. I've done some incredible, incredible caterings for some of the most famous people in the world. Those are pretty awesome. You know, just to see them as regular people. And then they go, oh, my gosh, these ribs.

 

Kim:

Can you name us one person? Can we. Can you name one person?

 

Jimmy Stovall:

Oprah. Oprah Winfrey. Oprah. I cooked for.

 

Kim:

Well, honey, she love her barbecue.

 

Jimmy Stovall:

She loved it. Yeah.

 

Kim:

Yeah.

 

Jimmy Stovall:

And her friend loved the strawberry cake.

 

Kim:

That's pretty wild. Catering for Oprah and Gail. That's pretty wild. What is the funniest or biggest on air moment that you've ever had on qvc?

 

Jimmy Stovall:

Okay, so I knock on my desk, would have feel like I've been so fortunate. Like, I had all these calamities that you hear people, whatever. And this was maybe six weeks ago, and I was on Q2 or. Yeah, I was on Q2 and at did have a host with me too, but I was at home and I was talking and my ear on a close up, my ear pod or whatever it's called, earphone thing, fell out of my. Fell out of my ear into the food. And then the camera followed and it went in the food. I literally did not miss a beat and said, hey, I love live tv. Picked an earpiece out of food, set it to the side so it gave me a paper towel.

 

Jimmy Stovall:

I was wiping it off, stuck that thing back in my ear. It was literally like six weeks ago. Hey, don't you want some of this?

 

Zac Miller:

But Jimmy, that's the pause.

 

Kim:

Jimmy. I would have just licked it off and put it back in.

 

Jimmy Stovall:

Oh, believe me. I sat down to the side and I kept. And I was like, I kind of laugh. You can kind of hear me kind of laugh, like catch my breath laughing. And I said, it's live tv. What do you think? And then I was like, oh my gosh. The producer was in my ear going, just keep going, you're doing fine. You're doing fine.

 

Jimmy Stovall:

They handed me a paper towel, I grabbed it, I set to the side and wiped it and just stuck that thing right back in my ear on tv. Just kept going. Yeah.

 

Kim:

Oh my gosh, Jimmy.

 

Jimmy Stovall:

And the other, the other funny thing that happened, I'm not going to say. Well, somebody called in when it was one of the. Gosh, when I first started being on QVC and it was in the middle of the night, there used to be this show called Late Night Munchies. And it was a food show. It was 2am to 3am we always had munchies. Yeah, it really was. That's what it was called. It was for years.

 

Jimmy Stovall:

And so anyway, we had. And a caller called in and yeah, she, she said, I don't know, can.

 

Kim:

I say, was she drunker than Cooter Brown?

 

Jimmy Stovall:

Okay. So she said she was going on and on, I love your ribs and, you know, pork and blah, blah, you know, whatever just went on. She was from California. I wish I could remember her name but. And she said, let me tell you the best time. I like to have your ribs. And I'm like, yeah, go ahead. You know, you're like in a call and she goes, right after set and you should see my face.

 

Kim:

There you go.

 

Jimmy Stovall:

And I went. And I looked over at the host because I'm like, save me. And the host goes, well, thank you for calling in. And if you could have seen everybody behind the cameras and they were all like, oh, you're gonna be on Talk Soon. You're gonna be on Talk soon. You know, all this crazy.

 

Kim:

Oh, my gosh.

 

Jimmy Stovall:

I had friends who. Because I was kind of new to be on tv, so. Friends, like, staying up and watching or recording or whatever. I mean, and I didn't think there were cell phones at the time, but. Or I didn't have one, but. Oh, when I got back, people were like, I saw that lady call in. I was like, oh, my gosh. Literally, I was deer in headlights.

 

Kim:

Amazing.

 

Jimmy Stovall:

I went from, like, amazing. Tell me, tell me. To.

 

Kim:

That's. That's a. To me, that's a good sign for the ribs.

 

Zac Miller:

I was gonna say it probably are really good. Then.

 

Jimmy Stovall:

I had a seller. Yeah, okay. I'm about. I'm about those two.

 

Kim:

Yeah, I think a lot of people would.

 

Jimmy Stovall:

Those are my two stories.

 

Kim:

Who is your celebrity crush?

 

Jimmy Stovall:

Oh, my gosh. I've met a couple of them at qvc, Christie Brinkley poured me a glass of Prosecco on set, and I was literally, like, totally done. Yeah. I was so done with her. I'm so good with all those celebrities. I've told my friends. This is. I'm so good with them because I just, you know, treat them like regular people or say hi or whatever with her.

 

Jimmy Stovall:

I was. You know, I was in vacation, and she's driving by in a Ferrari. And I literally said to her, hold on, Kim. We were getting mic'd up next to each other. We were getting mic'd up next to each other, and she's selling her Prosecco. And I literally said, I love your bottles. I looked over at me and they're like, is that what you just said to Christie Brinkley, I'm like, yes. So awkward.

 

Jimmy Stovall:

She said, come out. Come out and get. I've got her picture sitting on the wall right there. But she said, come out.

 

Kim:

Oh, my God, Jimmy, that's hilarious.

 

Jimmy Stovall:

Yeah, it was funny.

 

Zac Miller:

I love your bottles.

 

Kim:

Okay.

 

Jimmy Stovall:

Yeah.

 

Kim:

All right. Favorite fast food. Like, junk food. Just rotten junk food. Just gotta have it sweet and salty. Not fast food. Your favorite sweet. Your favorite salty.

 

Jimmy Stovall:

Sweet would be cookies and cream ice cream. Without a doubt. Salty is gonna be either chips and cheese dip or chips and guacamole or chips and salsa. Low Mexican food.

 

Kim:

Yeah, I love it, too. I love it, too. Do you think our phones are listening.

 

Jimmy Stovall:

To us 100% all the time.

 

Kim:

I bet you anything. I've got cookies and creams. Get ready to pop up on my phone right now.

 

Jimmy Stovall:

It's going to. It's going To. Yeah, yeah. It's funny because I know, and I'll. I'll be quick. But we were at QVC one time. We were in the. In the audience part, you know, with the auditorium thing, but there wasn't an audience.

 

Jimmy Stovall:

And so we were just doing a show in there, and I was sitting. I was sitting in the front row with Reese, a buddy of mine, who just did the turkey there. And. And Reese said something like, oh, I'm so full. I need, like, a man girdle. And we laughed and Baja, you know, going on tv. Need a man girdle. I'm telling you.

 

Jimmy Stovall:

I got back to the hotel, I looked at my phone. All of a sudden, a man girdle popped up on my phone. I'm like, reese.

 

Kim:

Jimmy, listen. Yeah, that's what we're going to do. We're going to do the sauce and sassy man girdle, and then we're going to do a man girdle for the.

 

Jimmy Stovall:

There you go. I want it. Your phone's going to show it. I promise you by tomorrow, somebody's going to have somebody who's listening, watching. Somebody's got a man. You're on the phone.

 

Kim:

Somebody is going to be getting a man, girl.

 

Jimmy Stovall:

Yeah.

 

Kim:

All right. Number one tip for barbecuing at home.

 

Jimmy Stovall:

Don't rush it. Don't rush. Really. It really. You know, of course, you got to get great quality meat, but that's kind of a given. Don't rush it, everybody. You want it to be done. Hurry up, hurry up, hurry up, hurry up.

 

Jimmy Stovall:

And you just can't sometimes, like, something will stall, and you just got to get it over that. And you cannot rush it. It's not a timing thing. It is a feel, touch, you know, the right consistency, temp and everything. And so it is. It's not a timing thing. You can't rush it.

 

Kim:

I love that. Sorry. I have to ask you one more time. What's in your secret sauce?

 

Jimmy Stovall:

Peaople, that's it. Yeah.

 

Kim:

If nothing else, just.

 

Jimmy Stovall:

Yeah, let's do that again. The secret. The one secret ingredient that I have never told anybody ever in Corky's Barbecue sauce is. Got it. You got it. There's your clip.

 

Kim:

Oh, my God. Okay, everybody, listen. If you're in the Memphis area, you've gotta go visit Jjmmy at Corky's BBQ. And you can follow Jimmy on Instagram @jimmystovallQVC. Check out his podcast, Ribbin with Jimmy Stovall. And don't miss him on QVC, where you can order Corky's Barbecue for yourself. And trust me, you're going to love it. I mean, it's fall off the bone.

 

Kim:

Good. I think I'm gonna have to place an order right now, Jimmy. Cause you didn't send me any. What kind of discount can I get?

 

Jimmy Stovall:

A good one. A good one. Good one. Yeah.

 

Kim:

At least four easy pays.

 

Zac Miller:

I'll tell you the address to send it. Kim, you buy it. I'll provide the address.

 

Jimmy Stovall:

Okay. Yeah, yeah.

 

Zac Miller:

Just GA becomes ca real quick. Honestly, can you please come to Sacramento? Because our barbecue game is weak and we do.

 

Kim:

Bless your heart.

 

Zac Miller:

Yeah.

 

Jimmy Stovall:

That's a long way.

 

Zac Miller:

There's one place that's really good, but that's about it. Really. It's bad.

 

Kim:

Oh, honey, you ain't had barbecue.

 

Jimmy Stovall:

That's right. Yeah, that's true. It is. The difference with us is truly, you know, we're. We're restaurant first, so it's not just like we're some barbecue manufacturing place. And our facility, most of our old manager. Old manager. But managers that have been with Corky's for years now work there from the restaurant.

 

Jimmy Stovall:

And then we. The same smokers that we use in the restaurant, we use it there. So it's not only the same smokers, it's the same people. And so they know restaurant barbecue supposed to be. So, yeah, there's a difference there.

*This transcript was auto-generated*

 

Kim:

Y' all gotta check it out. Okay, Jimmy. I can't wait to do our show together.

 

Jimmy Stovall:

I can't wait. Thank you so much for having me. I've had a blast. This is an awesome, awesome end of my day. Yes. Thank you.

 

Kim:

Same. Love you, brother. See you soon.

 

Jimmy Stovall:

Bye.

 

Kim:

Zac Miller is the Executive Producer of the Kim Gravel Show. His production company is Uncommon Audio. Our Producer is Kathleen Grant, the Brunette Exec. Production help from Emily Bredin and Sara Noto. Our cover art is designed by Sanaz Huber at Memarian Creative. Our show is edited by Mike Kligerman. Our guest intros are performed by Roxy Reese. Our guest booking is done by Central Talent Booking. Our ads are furnished by True Native Media. And y'all, I want to give a big huge thank you to the entire team at QVC+ and a special thank you to our audience for making this community so strong. If you are still listening then you must have liked a few episodes along the way. So tell somebody about it. Tell somebody about this show and join our mailing list at kimgravelshow.com. I cannot do this show without you and so I thank you from the bottom of my heart for listening. I hope you gain a little bit of encouragement, light and love love from watching and listening to The Kim Gravel Show. I love you all so much. Till next time. Bye.