Chicken: "Right off the bone here. It's good, moist. Not a lot of huge flavor profiles to it but you know, chicken is kind of like that sometimes. Needs a little more salt and seasoning but I'm a salt guy, so I like salt. Other than that, good. It hit the spot. Dark meat is really good. Little juicier, little more flavor. Solid seven."

Brisket: "Moment of truth right here. It's pretty good. Seasoned well. I'm a fatty brisket guy and this is probably off the flat so there's a little less fat in it but it's still really moist and has good seasoning. I'll give that an eight. I just cook it a little different.

[This is when Johnny Ray Smith comes over to talk shop with Ryan. Johnny Ray is the owner of Jazzy's and was a defensive back for the Buccaneers in the 1980s who played with Lee Roy Selmon. He was full of advice for the sixth-year player and the two went back and forth sharing their experiences. Johnny urged Ryan to enjoy his time playing and told him that once it stops – time flies. He started Jazzy's BBQ, named for his daughter, after he was done playing. He grew up running to BBQ stands in Texas whenever he got a little money, so having his own BBQ restaurant has been his dream. He used to feed the entire team out of his house during his playing years. Ryan proceeds to tell Johnny his love for BBQ and how much he's enjoying Jazzy's ribs.]

"Where were we?" Ryan asks as Johnny takes his leave. "Oh yeah, my brisket," he says with a laugh.

"I don't chop it. I'm a slice guy. I slice. There are different ways. Usually if you want chopped brisket you cook it a little bit longer. So like, for me, my buddy kind of taught me this, just kind of messing around with it. Chopped brisket you cook it a little bit longer to about 215 degrees internal temperature. Where, if you want more sliced, you go 195-200 range and it won't break down as much. It'll still have some of that shape to it. Sliced is a full bite. A little better texture."

Mac 'n cheese: "You can tell they use the real cheese in here. None of that Velveeta. This is good. Your standard BBQ place mac 'n cheese."

The Verdict: "For chopped brisket it's good. Their ribs are off the chart. Above average, I like it. The sausage was really good and the ribs, I definitely recommend."

Overall Rating: 8/10

Joint #2: Konan's BBQ

Following Apple Maps to Konan's, I was sure Siri was taking us on another one of her wild good chases. We were in a residential area of West Tampa not too far from International Plaza. We turned a corner and lo and behold there it was: Konan's BBQ. If Jazzy's didn't look like much, this looked like less. It was a flat-roofed converted ranch-style home with a grass and gravel parking lot in front. Ryan has an affinity for hole-in-the-wall places and I couldn't help but think Bucs fans on Twitter nailed it with this one.