Transcript
Texas BBQ and Tailgate Tips(Hour 2)
Nite Lite with Pete Schwaba and Greg Bach · Wed Sep 3, 2025
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Welcome back.
Hi, I'm Pete Schwabba.
Great to have you with me, folks.
We are kicking off act two here.
And we will be back to our guest, Dan Davies, in just a moment.
If you missed the first part of the show, Conrad, we covered a lot of stuff.
We did.
We did.
We got a great question.
Celebrity chef and tailgate expert Robbie Schultz will be here at 7.20.
Our question of the night, ladies and gentlemen, is if you were with someone who had never seen a movie before, I know that's hard to believe and tragic, but if they'd never seen a movie, what film would you show them?
What is the one film you would want them to see, ideally to get them hooked on movies and become a couch potato like me?
But let us know.
That is our question of the night.
You can answer that question at 855-752-4842, 855-75 Civic.
Or you can text us on the app or drop us a stream comment.
However you want to be part of the show, folks, just be part of the show.
It's always more fun that way.
And we talked to Dan Davies about some projects he has coming up.
And what else?
Conrad, I know I'm missing something.
What did people miss?
Well, I mean, we talked a little bit about, you
going to the gym.
We talked about me not going to the gym for two weeks.
don't go to the gym, I don't know if it's like this with you, Dan.
Not only do I not work out, I stuff my face.
Like it's a double-edged sword.
So that's what I've got to stop.
So I got to get back.
I'll probably go tonight or tomorrow, but we need to talk about.
men being way too comfortable with their naked bodies oftentimes when they shouldn't be in men's locker rooms.
Are you one of those guys, Dan?
Do you avoid eye contact in locker rooms?
Do you walk around proudly?
No, I'm always very shy, but there's always that one guy who, like you said, that puts his leg up on the bench and then invites you to...
to view, you know, and it's like, ah, stay away from me.
And, you know, and, and, and I don't know if it's just that the culture, you know, cause you would, we're essentially about the same age, you know, with community showers and, you know, in high school and you do that middle school and the YMCA's and, and Jim's.
So I don't know though, it's very uncomfortable and it's always like the same guy, you know, it's like, what time you're working out tomorrow, Dan?
Yeah.
Why?
Cause I want.
I don't show you more.
I'm like, oh, dear Lord.
And it's
not the guy with the chiseled physique.
No, it's not.
It's some
It must be that.
must be that.
I don't get it either, but
I'm
going to put a stop to this.
So it's Charlie Sheen's birthday today, too.
I don't know if you guys have a favorite Charlie Sheen.
Mine is Ferris Bueller's Day Off.
I thought he was great.
He had a bit part.
He's great.
that.
Okay, Platoon, too.
Platoon.
I mean, he is a really good actor.
He has his issues, but...
great film.
My guest is Dan Davies, folks.
He is a Northeast Wisconsin based actor who has managed to carve out a career for himself, living in beautiful Northeast Wisconsin.
And you are... I wouldn't say you're in... Well, you are in the minority.
A lot of people that...
are serious about acting like you, Dan, they do move.
They go to Chicago, LA, New York, wherever, or even Milwaukee.
But what are some of the disadvantages and what are some of the advantages to being an actor and being based in Appleton?
There's anonymity, obviously, with living in a smaller community.
But getting people behind projects is much easier in these areas than it is in metropolises in New York or Los Angeles because everybody's kind of jaded and it's really difficult.
You get people to help you in films, everybody gets paid, but they have that esprit de corps, they have that wonderful work ethic and they believe in that ideal.
of working hard to create something amazing.
And that's big in Wisconsin, and I love it.
And my family, brothers, and sisters, and everybody is here.
So again, as Wisconsin is cheese and brats and everything.
And I love this area.
And it's just you get a good work ethic.
You get people that are bright and people that don't have the egos.
as much as the
people
It said you were nominated for an African Academy Award.
What is that award and what was the film and how did you end up in a project shot in Africa?
And it became the number one Nollywood film of all time.
Nollywood is the second largest film market in the world.
It's the film market of West Africa, specifically Nigeria.
But all of the 24 English-speaking countries in Africa and the diaspora of Africans living in Europe and the United States, and it became a massive hit in 2017, got into the Guinness Book of World Records.
For what?
For being the number one film of all time for Nollywood.
Oh, that's great.
And then subsequently it was beaten about six months after that by another film.
But it was amazing.
And we were up for an African Academy Award as the cast.
And then I won the Golden Movie Award.
was the first American to ever win that award.
And that was pretty cool because there were some American actors that were up for it, like Vivica Fox and Danny Glover and Eric Roberts.
And I want it for best supporting actor in a comedy.
But the film is a trip to Jamaica, got on the Netflix, did really, really well on Netflix.
And now they're looking at doing the sequel, which is called A Trip.
to Jamaica.
And filming that in Nigeria, now Nigeria goes through a little bit of political unrest because of their skirmishes, more religious than political.
But so I'm looking forward to that.
But that's interesting.
That's been fun too.
And the travel.
is pretty, you know, onerous.
You know, it's 17 hours, you know, from Appleton to Lagos, Nigeria.
That's not a direct flight.
That's many, many layovers and, you know, I jump in, you know, yeah.
That's pretty cool.
Are you in the sequel?
I'm going to be in the sequel.
Nice.
They say that I break out of prison because my character goes to prison.
Eric Roberts character didn't, but mine did.
So I break out and I'm hell bent for leather.
and want revenge.
So
Yeah, but it's again, they've been talking about it for about another a year or two.
And when you work in that climate, you have to kind of take that into consideration the political climate or the unrest in the country.
We don't, thankfully, thank God, we don't have to worry about that.
It's funny, you, we've got our fair share of unrest here at all.
Yeah, yeah, yeah, yeah.
It's funny that you, I was looking at your reel earlier today and you had this clip pop up and I'm like, why is he showing this long clip of Dean Cain in his reel?
And I'm like, oh, that's Dan.
Like.
You're kind of a chameleon, like, I guess, which is good for an actor.
There was a clip where you had darker hair and I think
goatee.
I thought it was Dean Kane.
I like Dean Kane.
So thank you.
Yeah.
Wow.
That's cool.
Yeah.
That's West of Thunder.
I play a person of kind of indeterminate origins.
My ethnicity is three-quarters Irish and in Welsh, but I'm also part Native American and so I play a person that's a mix of everything in West of Thunder and that was on Hulu and that did did really well But yeah, I've always liked Dean Cain's look.
I think Dean Cain is a handsome guy or something like that
Maybe
I could buy
How did you end up with the Native American?
I'd kill to have some Native American
Nice, man.
Yeah.
Thank you.
That's a lot more exotic than you or me, Conrad.
Because I got like, there's like nothing, like I'm mostly Irish, I got fair skin.
I'm
Enough to be cool.
Who was an actor you watched growing up or that you tried to emulate?
two-time and
Humphrey Bogart is amazing.
Jimmy Stewart is actually the first modern
Actor in my mind.
Okay that he was a quote-unquote method, but he was so real in his Parts, you know back in the 20s and 30s you'd have these guys going okay there Bobby What you're gonna do now go over to the 8th Street and they're doing characters
Yeah, they're
doing but Jimmy Stewart was like you know something mr. Potter the people that you're talking right he he it was coming from his heart
He was a realistic natural actor, the first real actor in my mind.
People say it was Marlon Brando or James Dean, it was actually Jimmy Stewart.
Humphrey Bogart, the same way.
And John Wayne played himself in every role.
He's the Chevy Chase of 1940s westerns.
Those were great choices.
Dan Davies is my guest in the studio here folks at Nightlight tonight.
You can check out his work.
If you live in the Milwaukee area or Hartford, Wisconsin.
He has a film playing at the Schubert's Hartford Theatre, that's the Lion and the Narcissist, September 19th and 20th.
You can get tickets for that at the Schubert Theatre
Theatre.
And he is also in a film called, well, a film he created called Ed Geeney.
What's happening again?
Give us an update
a
of the play,
Community Theatre in Oshkosh.
You know, when I was looking you up earlier on the interwebs, I noticed that you seem like you started acting a little later.
Yeah.
So what were you doing before you acted?
And then what was the switch or what made you go, I'm going for this?
OK.
with
Drinking a lot of beer.
No, I loved education and going to school.
And that was part of my adult period of my life.
But I always wrote and I always acted.
And then in about 2007, 2008, I kind of said, well, I've got to crap or get off the pot.
And I did it at Game of the Musical, started writing things.
That was the first thing you did.
Yeah.
Nice.
Yeah, the first thing of note.
I did some other things prior to that, which were not of any significance.
That was the biggest one that, you know, and it was, and I wrote it and we produced it and made it and it became a success.
And that was really cool.
And then I just kind of took off from there and it's been a good journey.
Let's talk cigars before you run out of time.
You're a big cigar fan.
I love cigars.
And you love a good Appleton cigar, right there
When did you get hooked on cigars?
And when do you like a good cigar?
What do you watch
good
So legacy cigars is a tobaccoist who's a female.
Rose that you had on the show.
She's been on the show.
She loves Rose.
Her cigars are absolutely fabulous.
They're tasty.
And so what I use cigars for is I'm always dieting for movies and whatever.
And I'm addicted to food.
Cigars are a good replacement for food.
And it's relaxing to me.
I love the taste of cigars.
I love the smell of cigars.
But I use it as an adjunct when I'm training.
because it keeps your hunger at bay.
But yeah, Blanco cigars as well, out of Tampa is another great cigar.
But I like it just for relaxation.
You got to have one on the way home wearing that awesome outfit, buddy.
That just screams cigar to me.
thank you so much.
Always fun, pal.
coming up.
Thank you so much.
And Conrad, all you guys, I love you guys.
You're very welcome.
All right, we're coming back next with a celebrity chef and tailgate expert, Robbie Schultz.
This is Night Light with Peach Waba on the Civic.
Radio
Network.
Stay up to date on the latest news and information for your local community and Wisconsin by signing up for our free email newsletter.
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Sam Pete Schwabba, this is Nightlight.
We are broadcasting statewide from beautiful downtown Green Bay folks.
Great to have you with me on this amazing Wednesday night.
A pleasure to be alive here talking about the things we love to talk about, movies and TV and comedy and music and all kinds of stuff.
Our question of the night is, if you knew someone had never seen a movie before, what movie would you tell them to watch?
That is tonight's question.
We've had some great answers and we have some text building up.
We'll get to those in just a bit.
But right now from the 608, Liz in Columbia County says, the deer hunter.
That's a great one, Liz.
Boy, it's a movie I haven't thought about in a while either.
Great film.
Robert De Niro, Christopher Walken and outstanding stuff.
Gary from Madison, he's in the 608 says, it's a wonderful life.
One of my all time favorites, great choice, Gary.
And keep those texts coming, folks.
Be part of the show.
We will read your text on the radio.
But right now, we are going to pivot here.
And this is still TV we're talking about because my next guest is all over the place.
He is a celebrity chef, barbecuer, and tailgate expert.
He has a recipe book out, his own YouTube channel.
And we're going to talk about all of it with my next guest, Robbie Schultz.
Robbie, how are you?
Yeah.
I'm doing great.
Howdy from Texas.
Well, it's great to meet you and Howdy from Wisconsin.
Tell us first about this.
We're not in East Texas, but tell us about Bear Creek Smokehouse.
Everything I've read about it, it sounds like it's worth a road trip.
Oh, boy.
Well, it's 82 years.
So how long do we have?
I've got a lot to say.
Just go for it.
We'll make a mini-series.
Come on.
I hear you, brother.
Hey, listen, so my granddad was farming and ranching out here in East Texas and back, you know, long, long, many moons ago back in the 30s.
Anyway, he was trying to make a living for the family and everything, having a hard time getting enough food on the table.
So in 1943, to supplement his income, he actually had an uncle that was an ag teacher here in Texas, and he told him, he said, his name was Hick, of all things.
You can put more pounds of gain on a turkey than you can hogs and cattle per pound of feed fed.
So my granddad got to thinking and he thought, well, I'm going to try that out.
So he and my grandmother in 1943 got their first batch of day old baby turkeys and they started raising them.
They raised them in an old well shed.
and a barn and got them up to about, you know, November or so and they start putting the word out that they had live turkeys and they really didn't start smoking until, you know, a couple of years later when they built a little smokehouse.
But anyway, they would actually have the ladies from town come out and they would bring their roasting pan out and they'd be looking through the, you know, the pan of turkeys and everything.
They'd say, heck, I think that one will fit my roasting pan.
Can I get that one right there?
He'd say, yes, ma'am.
And he'd grab it and clean it and send it home with them.
And so over the years, it's really developed.
And I mean, we've really been blessed.
It's turned into a nationwide company.
And we smoke turkeys and hams and bacon, sausage, everything you can think of in the smoked meat field and ship it all over through our website and catalog.
and that sort of thing.
Then we've got a beautiful general store out here in the country on the original place that my great-granddad bought, you know, turn of the century.
So we've been around here on this O'Heal for a long time and, you know, we've got a lot to offer.
We're way out in the country and, you know, anybody passing through or whatever, we've kind of become a tourist destination now.
And so we've got people coming from literally all over the world to come visit.
We've got Texas longhorns out here to feed and other farm animals and that kind of stuff.
So it's awesome to be able to share what we've grown up with with people from around the world and what we love and know.
It's the kind of everyday thing that we take for granted sometimes, but it's a beautiful life.
That is the voice of Robbie Schultz.
He is my guest.
He is a celebrity chef and barbecuer.
And you just heard a little bit about his family history.
After the news, we're going to ask Robbie for some tailgating tips, because I don't know if you know this, Robbie.
Here in Wisconsin, we take our tailgating very seriously.
But my question for you is, after what you just said, 80 years.
of doing what you do and learning from your ancestors, your great grandpa.
How have recipes changed?
Like, I'm sure you don't wanna sort of diss your ancestors and say, well, it's better now, but we have learned a lot.
It sounded like a great starting point, but based on what you do, how has it improved?
How has barbecuing improved?
Yeah, well, you know, nowadays, back in the day, Pete,
so we had a little one-room smokeout or my grand dad and grandmother did had a little one-room smokeout that was uh... fired with wood you know and um... aghast burners and that kind of stuff nowadays we use the same recipes we stuck kind of stuck to our roots but you know we have more modern smokeout is now
that our computer controlled and all this humidity controlled and all that kind of thing that actually make a little better product than it did back then that the flavor and it enhances the original recipe that my grandparents came up with.
But modern technology and all that kind of stuff has really helped us out through the years and we've taken advantage of it and we believe that we strive to
produce the best product that we can and put it out there because it's got our family name on it and we take a lot of pride in that.
Well, it sure sounds like you're doing okay.
We have about 30 seconds before we have to do the news, then we'll come back and dig deeper into a little bit of what you do and talk about your YouTube channel.
But where can people find you if they want to know more about barbecuing in about 20 seconds, if you can do
it?
Sure.
I encourage everybody to go to Facebook and look up Bear Creek Smokehouse.
Lock us and follow us on there.
We've got a great website.
It's bearcreeksmokehouse.com.
And we encourage everybody to take a look at it and see what we're all about.
Outstanding.
Robbie Schultz, we will be right back with this gentleman calling us from East Texas tonight, folks.
And we're going to talk about tailgating and some barbecuing tips when we come back.
It's Pete Schwabba in Nightlight on the Civic Media Radio
Network.
Hey, this is John Legend, and you're listening to Night Light with Pete Schwabba.
Welcome
back.
Great to have you with me on this Wednesday night edition of Night Light, folks.
Tomorrow night on the show, Madison film critic Rob Thomas will be here.
We'll talk movies and TV.
with Rob and then Bob Dennis.
Mafia expert Bob Dennis drops by the studio.
We'll talk about women in the mob tomorrow night.
Always fun when Bob is here and who doesn't love some good mob talk every once in a while.
So that's tomorrow night.
Right now we have a few more minutes with our current guest.
He is a celebrity chef or celebrity barbecuer.
He's got restaurants and recipe books and his own YouTube channel.
And his name is Robby Schultz and he's joining us from East Texas
on the phone.
Robbie, it's great to have you here.
I have to ask you because I know the basics about barbecuing, but there's all different kinds.
There's Kansas City, Chicago, Memphis.
How is East Texas barbecued different from other
places?
I don't know that much, I haven't traveled all around the country really and eaten barbecue.
One of the things we do here in Texas is we, you know, we cut wood right off our own farm here.
Yeah, when we were barbecue and like commercially to send product out, you know, I told you about like the computerized smokers and all that.
But
we have a pit in our restaurant that we use that burns big wood logs, you know, with a bark still on them and all that.
We use live oak, pecan.
We'll use hickory.
It just depends on what kind of mood we wake up in.
We'll mix them or we'll use one.
It just doesn't matter if we're out of one.
The main thing that we always remember, and I think a lot of people do across the country, is remember to do it low and slow.
It's not something that you speed up or rush or whatever.
It's something that takes some time to produce a great product.
That's a great answer.
We have one of our textors, John, from the 608.
That's the Madison area here in Wisconsin.
He says, this is for you, Robbie.
What's the best size slash type of smoker for an amateur with a family of five, brisket, pork butt, et cetera?
Yeah.
Okay.
Great question.
You know, I would probably recommend starting out with something like a pit boss.
They are really awesome.
Now you use wood pellets for those type smokers.
It doesn't burn regular natural wood or anything, but you put the pellets in, you set the temperature, and it's pretty much hands-free for quite a while until you get the desired temperature on the inside.
It doesn't produce quite the flavor that a big wood burner will do, but I would recommend a pit boss or something similar to an equivalent brand.
They do a great job.
And I've got one and I use it for small jobs, you know, maybe here at home or whatever.
And they would be great.
You could load that in the back of your pickup and take on a tailgate.
So
you mentioned the wood before that you get from your property.
I find that fascinating too.
How much, how does that affect what you're making or whatever meat you're making or cooking?
How integral is the wood, if at all?
Well, you know,
I think it makes all the difference in the world.
You don't want to smoke with a pine tree or something like that, but you know, you got it.
Yeah, it would be kind of rosy, but you know, you down here, hickory oak and pecan is real indigenous to our area down here.
Now know up where you guys live, y'all probably have a little more fruit wood and that kind of stuff that you smoke with.
But down here, we like that, or get that pretty heavy smoke.
And I think it's really important to use wood that hasn't been stored for a long time, that's free of insects and that sort of thing.
And it will pay off in the end, I'll promise you.
So here in Wisconsin, whether it's a Packer game, the Badgers, the Brewers, we're big tailgaters.
Is there any advice you could give a tailgater, a grill that's best, a good portable grill, or something you can do to compensate for the fact that you're using a smaller grill?
Whatever it is, can you give any tailgating tips, Robbie?
Oh yeah, it doesn't matter what size your smoker is, it really does.
This one in the restaurant is like 20 foot long and you can stack briskets up on there for days, but a small one you can get pretty close to the same results.
and you can even get a small inexpensive like a charcoal grill, you know, and add wood chips to it if you want to for a tailgate.
Always remember when you're tailgating, whatever type of grill you get.
Even though your tailgate and make sure you don't do it on the tailgate because it's too close to the gas tank or whatever And you don't want to have any accidents out there.
You know it's at the big game
You just saved a several lives Robbie.
I appreciate that Let me ask you this is there a meat that tastes like maybe not as good beforehand but
the smoking or the grilling or barbecuing makes all the difference in the world and raises it up a notch.
Where is some might taste not that much different after you've smoked them?
Well, I'll tell you what, you know, you know, everybody says that, you know,
you eat this or that, it tastes like chicken.
I'm gonna tell you what, one of the best things I think you can put on a smoker is chicken, and we don't do that much of it here, but the way you ask the question, I'm gonna say chicken because I'm gonna tell you, we put a dry rub on our chicken when we do it, and it's not that often that we do, but I'm telling you, when you get your golden brown with that smoke and everything, it's unbelievably good.
Boy, that's a great answer and one I would not have thought about.
You have a, I don't know if you want to call it a cookbook or a recipe, a book called Bear Bottom Bliss.
Where can people find that Robbie and what can they expect in there?
Like what would they find?
Well, I'm going to tell you, Pete, it's got generations of family recipes in it that are absolutely amazing.
It's just old fashioned country cooking.
You know, all my ancestors were very simple people and most of the recipes in that book, you're probably going to have the ingredients in your pantry.
You're not going to have to Google what planet to order it from.
It's gonna be simple stuff and it's gonna taste great.
And you can find that cookbook on our website, BearCreeksSmokeHouse.com.
My guest is Robbie Schultz, folks.
You can check him out at his YouTube channel.
He's got a recipe book and his family has been smoking and grilling for over 80 years.
He knows his stuff and he is joining us for a few more minutes here on Nightlight.
Okay, so here's a question I have for you, Robbie.
Obviously you eat your share of barbecue.
or your own products and meats, tell me something you like that is not barbecue, like an ethnic food.
Like what do you eat when you're not eating meat and macaroni and cheese and coleslaw and all these great barbecue foods?
What do I like personally to eat?
I'm gonna tell you what, I've got the biggest sweet tooth ever.
And I remember, and the recipes in the cookbook, it's a German chocolate cake my grandmother used to fix when I was a little kid.
And oh my gosh, I can remember going over there and smelling that thing in the oven.
I couldn't wait for it to get out and cool off and her to put that frosting on there.
And it's just amazing.
So, um, and, and so I'm just telling you like it is, I love sweets.
I'm still wearing the same size pants I did when I graduated high school.
So it hadn't affected me that much, but thanks for rubbing
that in.
Speaking of rubs.
Yeah, we go from sun up to sun down around here.
You know, we stay busy and lots of steps in the day.
So we work it off for sure,
Pete.
Do you have a particular beverage you like for a certain meat?
Like a whiskey, a beer, or even if it's some kind of sparkling water, whatever it is, what do you like to eat or drink with certain meats?
I'm going to tell you, brother, I'm from the South and sweet tea is it will.
will go for the win every time, I'm gonna tell you.
All right, now I have another question here for you.
This is, I'm trying to get free advice from you, so I hope that's okay.
You
betcha.
All right, so I just got rid of a Weber grill that I had had for about 15 years and someone had it before me, I kind of inherited it.
And I always wondered like how often to clean it?
I would just sort of clean it when it got gross on the inside, but how often should you clean a grill to the point where it won't affect the food you're making or the meat you're grilling?
Pete I'm gonna tell you it's too simple to clean it when you get done every time
Yeah, that's that's what I would that that's kind of what we do around here just a general rule of thumb It's because when that grill is hot it's the easiest to clean if you wait You know you grill something tonight and it's you know three weeks till you use it again And you open it up and the grill grates are moldy and all that it's just it gets nasty in a hurry and it can take you know
twice as long to do it.
If you just go ahead and do it when you get done, you know, when you pull your meats off, that's what I recommend.
We have a texture here, one of our regular textures.
John from the 608 says, I don't know if he's talking to you or me, Robbie, but let's just both take the compliment.
He says, great voice for radio TV, brother.
You are captivating.
Your cadence is right on the mark.
Seriously, nice show, mister.
So I'll just steer those compliments your way because John has been listening for a long time and never told me that before.
Sir, I think he's talking about you.
Oh, you're too kind.
All right.
Tell people again how to find your YouTube channel.
Just Google Robbie Schultz in YouTube.
Yeah.
Well, it's Bear Creek Smokehouse.
Oh, yeah.
It's under Bear Creek Smokehouse.
Yes, sir.
And, you know, we also have Instagram, Bear Creek Smokehouse.
Facebook, which we invite people to follow us and keep up with the latest and greatest things going on down here in downtown Bear Bottom, Texas.
It's so great.
And folks, if you, and I just did some research earlier on Robbie, but if you go there, your mouth will literally start watering when you see some of these, some of the things he posts.
Okay.
So what we do on the show nightly, Robbie, as we talk about movies and TV, what kind of movies do you like?
I like Westerns.
Yeah.
Okay.
I'm down here in Texas.
You know, I just tailgated with my herd of cows down here
and we
had a great afternoon.
Saw lots of deer.
It's just so beautiful out here.
I wish you guys could see where we live.
It's rolling hills and everything.
And so, you know, we're living a Western life out here.
been generations before me, too, of my family.
So we love it.
And it, you know, it's just, now I'm going to tell you, it's still hot down here in Texas.
My chickens are still laying hard-boiled eggs.
I heard your weather a while ago, and it sounds like it's getting crispy up there.
Starting to, yeah, I guess, you know, it's football season.
There's nothing we could do about it.
But did you have a career path?
Like this has been in your family, grilling, barbecuing.
It's in your blood, obviously.
Who did you always want to do this or were you're like I'm gonna be an accountant and then you switch career paths.
What did you do?
You know what I have pretty much stuck with this all my life And it's My granddad my dad me or my son none of us or college educated We just we grew up with a good strong work ethic and you know a good living is out there if if you're ambitious and and go for it and
You know, you try hard and you work hard and all that kind of stuff.
I hadn't really ever done anything else but this, to be honest with you, Pete, and it's a challenge every day, but it's something that I enjoy.
I love people, and we're in the people business.
It's been a great career path.
I'm just going to tell you that.
Well, it sounds like you're getting the hang of it, my friend.
Great stuff.
It was great to talk to you and continued success.
And if you're ever up this way, let us take you to a good old fashioned tailgate and you can espouse your words of wisdom.
That would be fun.
I'd love it.
I'll bring a smoker, brother.
Fantastic.
Thank you, Robbie.
We'll see you down the road, I hope.
Yes, sir.
Thank you so much.
All right.
That's Robbie Schultz.
Check out his YouTube channel, Bear Creek Smokehouse.
His recipe book is Bear Bottom Bliss.
So all kinds of stuff.
Does that like make you want to cook?
I feel like I never really, like I can grill, but I'm not, I don't really know what I'm doing.
I know how to keep the propane filled and then I kind of go off the rails.
All right, that was Robbie Schultz.
Great stuff.
When we come back, we're going to wrap this up and read your text.
It's Nightlight with Peach
Waba.
You're listening to Civic Media.
Find the latest news, information, and archives of all your favorite shows on the Civic Media website, civicmedia.us.
Welcome back to Nightlight, folks.
We have a few more minutes to spend with you on this wonderful evening.
And we've had a fun show.
Conrad, this is a great show.
I love when we kind of, you know, change it up a little bit.
That was fun.
And you could tell, and maybe I'm being stereotypical here, but I guarantee you that guy knows this stuff.
And maybe it's the accent, maybe it's East Texas, maybe it's the fact that he's out there and he's on YouTube and has cookbooks and all that kind of stuff.
But I would be willing to bet money that if I eat something off the grill,
at Robbie Schultz's house.
It's gonna be dynamite.
Gotta be some good food.
And I kind of, like, the only thing I'm good at when it comes to barbecuing is the, what do you call it, low and slow.
I do like to take
like to sear the outside of something and then it's raw meat on the inside that's never really appealed to me, but low and slow.
You can't go wrong.
Even if you don't really know how to barbecue, that's at least a good starting point, I think.
Yeah
I don't think I've I don't think I grilled till I was like 30 to be honest I mean we just lived in the city.
didn't really have a grill on our you know
there you go.
We have some texts we have to get through here.
I love Donna Frankard.
Hello, Donna.
If you're still listening, I miss you.
I hope you're doing well.
At 6.50, Donna dropped a stream comment.
She said, agreed.
In all caps.
So she was very adamant.
I just have no idea what we're talking about.
Something
Probably Ed Gein, but Donna I'm glad you're listening and it's great to have you part of the the nightlight squad here Dave says the wall the Pink Floyd movie.
That's probably from I could see Dave getting down to the wall that's Actually, I don't know if it's a good movie or not the music great.
I don't remember anything about the movie.
I think it's just a concert film
I don't know.
But Dave also says, saving private Ryan, our second vote for saving private Ryan tonight.
And you can't go wrong with that.
Tyler from Wisconsin Rapid says, young Frankenstein or Frankenstein, as Gene Wilder said in the movie.
He says, family intrigue, mystery, song and dance, science, horses, werewolves, theirwolves and romance.
It's got it all.
Wow.
I like that thumbnail review, Tyler.
Well done, buddy.
Jim from Appleton, he's in the 920.
He says, I would go with Casablanca.
It's a classic or something slightly more modern like Blade Runner.
Okay.
Two excellent choices.
I would probably, if I was going to show somebody a movie for the first time, I'd probably go Castle Blanket Gym, but
Not The Rock.
Yeah.
And they never watch another movie again.
So good plan Gary from Madison in the 608.
I think I read this already.
It's a wonderful life.
Yes, absolutely.
I read the Dear Hunter Bridget from the 818 says boy That one's tough and interesting boy a tough and interesting question.
My recommendation would be it's a wonderful life another one for it's a wonderful life and again I Feel good movie No comedy though really I need a I need a few laughable moments.
I think comedy is so important
But I love it's a wonderful life.
It's just an absolute and I bawled like a baby the first time I saw it was like 22 and I could not believe it Ronnie from Horeca and he's in the 920 says I would have them watch the epic gone with the wind.
Yeah, okay That's up there Often mentioned is one of the best films ever made John says you can now John in the 608 John Murray says you can now get chocolate chip cookies that aren't loaded with walnuts hooray I say
Is that just a random thought from John?
Like, were we talking
chocolate chip cookies?
that when Robbie was on.
Okay.
My bad, John.
I thought you were being tangential, which is fine too.
I welcome the tangential.
Ross from Crawford County, hey Ross, he's in the 608.
He says, an old movie, 1950, about a faded film star determined to make a triumphant return, Sunset Boulevard with William Holden, Gloria Swanson, and Eric Van Stronheim.
I think I'm pronouncing that right.
Excellent text, Ross, and a great suggestion.
Thank you.
I'm due for a rewatch on that.
I saw that about 30 years ago.
Billy Wilder, a great film.
John says, thank you.
And those are all John's compliments.
John is a very active texture tonight.
I love it.
He says, certain things are just understood, Peter.
Why do you suppose I can't miss this very expertly produced show every dang day?
I'm glad you don't, John.
Please never stop texting.
John says, y'all are the bomb.
Well, thank you, buddy.
Very much appreciated.
He says, maybe starting to slow, maybe starting slow to avoid PTSD.
How about Bambi?
Yeah, bad choice.
Bad choice if you're watching a football game.
I think that's what, uh, isn't that what happened?
They cut away from that football game because the network had like guidelines they had to uphold.
They cut away from playoff football.
This is a famous moment in broadcast history.
They cut away from like a playoff football game.
Wow.
People lost their minds.
Yeah.
Um, and that would do it, right?
Yeah, yes it was.
So that's what he's referring to there.
I think we got all the text counter.
Do we
Probably, yeah.
And we got a couple for It's a Wonderful Life, two or three maybe.
I was on an island
Change, but I'm okay with that.
OK, here we got, we got one, a last minute text here coming in under the wire from the 608.
I think it's Rhine.
R-Y-N.
Is that how you'd say that?
I think it's Rhine.
I hope I got your name, name right.
Groundhog Day.
That
was
on
list.
Yes.
Because that has everything too.
That has some suspense, but humor and heart, and it's just a great movie.
Folks, we're coming back to do all this again tomorrow night with two great guests.
Conrad will be back.
I'll be back.
We'll have a new picture to take in the window from some unsuspecting street passenger.
We'll figure it out.
Always fun having you guys part of the show.
Thanks for your calls and texts.
Thank you to Dan Davies and Robbie Schultz.
Have a great night, everybody.
On behalf of the lovable producer, Conrad, I'm Pete Schwabba saying good night, Wisconsin.
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