E 13. David McAtee’s BBQ

On June 1, 2020 David McAtee was shot and killed by the National Guard in the West End neighborhood of Louisville, Ky. Moments before his death, he can be seen on video checking his BBQ.

Kelly and Darryl cover the McAtee’s life, the events leading to his death, and the aftermath a year later. We also share a meal of jerk chicken, collard greens, and mac n’ cheese in honor of the man who sparked the idea for this podcast and continues to inspire us to be better.

We will be expanding more on BBQ in our next episode as we talk about and celebrate Juneteenth. But our discussion on BBQ does not end there – if you have any family BBQ secrets, memories or thoughts on David McAtee, or personal ways you celebrate Juneteenth, please comment below or send us an email at

Sources for Episode 13. David McAtee’s BBQ

Wikipedia: Shooting of David McAtee

Louisville Barbecue Owner Killed in Police Shooting Fed a Food Desert

A Popular Louisville Restaurant Owner Was Killed by the Police. What Happened?

One year later, BBQ owner David McAtee remembered with two memorials in West Louisville

No Charges for Kentucky National Guard Members in Shooting of Barbecue Chef

David McAtee’s Family Mark One-Year Anniversary Of His Killing With Balloons, BBQ 

‘I cannot stand it’: family of Louisville man shot dead by police speak out


We Made the List!

By Leo Weekly

Louisville’s local magazine the Leo Weekly has compiled a list of hot local podcasts, and we made the cut! We are so honored to be on the list of 9 Local Podcasts You Should Be Listening To along with some other really awesome podcasts that cover history, music, and movies.

In other news, we have had a few weeks off to tend to personal matters, as well as take care of ourselves. Plus Kelly had to paint her entire gd living room and that took about a week. But we will be back next week with an update on what Coca-Cola has been up to with a re-recording of Episode 3 which we originally kind of messed up the audio.

We will also be doing a bonus Q&A episode if you would like to send us any questions or leave questions here in the comments section.

Upcoming episodes that we are currently working on, include:

  • Grocery Stores
  • Bourbon
  • Asian American and Pacific Islander Heritage Month
  • Juneteenth

If you would like to send us any stories about being followed in the grocery store, or getting a sideways look when you ordered some top-shelf bourbon, or what it was like growing up Asian in a non-Asian community, please write us at

Cook Book

Mac n’ Cheese


1lb macaroni noodles 

Half pound of sharp cheddar (I used Murray’s) 

Half pound of dealers choice buy something melty and nutty or on the milder side (I used Murray’s Fontina)

3/4 cup of whole milk

2 eggs

Half cup of reserved pasta water

Half stick of butter cut into small square “pats”

2TB of whole grain mustard 

Salt Black pepperPaprika 

Alright so fancy cheese aside, this is my mother’s exact recipe. Even though she wasn’t buying cave aged cheddar or small batch Gouda made by nuns in Virginia (this is a real thing, google it) she always, always shredded it from one of those huge blocks. This is key. Whether you use the best or just whatever’s on sale at Kroger, shredding it yourself is nonnegotiable.  

This is meant to be easy, simple, and you should almost always have everything you need to make it as a side dish, or the star of the show. 


1: Salt that water before any pasta goes into your boiling water.

2: Once the pasta is cooked, drain. As you’re draining the water, put a half cup to the side. The starches that the pasta releases into the water will help thicken your macaroni mixture.

3: Shred that cheese!

4: In a mixing bowl pour the cooled pasta, most of the shredded cheese (save half a cup for the top), the milk, the reserved water and the eggs. 
*It’s important that all of your ingredients are cool. You don’t want to scramble the eggs, you’re making a sauce. 

5: Season your pasta mixture with the salt, pepper, paprika and whole grain mustard. I didn’t include measurements for the seasoning because you should “season till your Ancestors say stop,” so that’s what I’m going to tell you. On the off chance that they don’t speak to you, use roughly a half teaspoon of each spice. Also trust me on the mustard it makes the Mac and Cheese taste more like Mac and cheese. If you know what I mean. 

6: Place your macaroni mixture in your favorite casserole dish. Top with the remainder of the cheese, the half stick of butter cut into thin squares and another sprinkle of Black pepper. 

7: Bake at 350 for 30 minutes or until golden brown.

You’ll know it’s just right if you can cut a square and it mostly stays together. The egg mixture has now turned into this beautiful cheesy, custardy thing that makes all feel right in the world. 


Introducing Butter Pecan

Podcasts have always been a bonding agent for Darryl and me. The typical adolescent conversation topic of have you heard this band seemingly evolved into the adult version: I was listening to this podcast…

Darryl and I would talk about podcasts having to do with business, marketing, murder, history, comedy, and science fiction. I would sometimes pitch him my ideas for podcasts such as the one I titled “What’s Your Problem?” – a podcast where I would randomly ask people what their problems were and we would hash it out. There was also an idea for a more serious podcast about passive participants in history, such as Carrie Buck or Henrietta Lacks.

It wasn’t until I got the nerve to ask Darryl about an observation I made that we discovered a topic that sparked both of our interests. When I pitched the idea of Butter Pecan, he loved it and immediately wanted to be a part of the show. I am thrilled to have him as my co-host, and we are both so excited for everyone to hear what we’ve been cooking up.

Produced by Kelly Nusz and Darryl Goodner. Music by Pinky Liberachi