Justin Anderson

STRIKE. 💥🦅

Ten years ago, I was deep in the casting process for CNBC’s THE PROFIT starring Marcus Lemonis. I ultimately made it all the way to being named the designated alternate cast member, should any of the finalists bow out at the last minute.

My legal team has advised me that CNBC’s exhaustive NDA has run its course, and I’m now able to share my favorite outcome of the entire process: this audition video.

Hope you enjoy.

🎥 Cinematographer, Director & Editor: Carl Crum Brazos Film & Video, Fort Worth, Texas
brazosfilms.com

Cameo appearances by:

Betsy Crum
Jim Keyes
Kamille Carlisle
Caya Crum
Christopher Chartier
Ryan Wateska
Bryan Wilson, The Texas Law Hawk

Ice fishin’ at The Kimbell 🥶🎣🖼️



🎥 Cinematographer - Spencer Knudson-Simonsen

✍️ Writers - Justin Anderson & Bryan Wilson

🎞️ Editor - Justin Anderson

What’s cookin’? 🍽️

Pre-gaming at the Willpower Holiday Party — a little behind-the-scenes before the real heat hits.

These Hartley Ranch center-cut Prime sirloins are getting the treatment: towel-dried, tempered, and lined up like they’re about to take the line of scrimmage on 4th and goal.

This is the quiet work that sets up the win.
Then comes the fun part: I hit them with a liberal dust storm of Bel Air Steak & Prime Rib seasoning — and don’t worry, you can’t over-season beef when using a perfectly crafted, no filler, sugar-free seasoning like Bel Ajr Ranch. Whatever doesn’t stick falls off when you pick it up. Clean, confident flavor loading.

Everyone here lives by “lifting heavy, eating heavier.”

From the countertop lineup it’s quick trip outside to the cast iron.

High heat. No fear. Full send.

And if you’re looking to bring this combo home, both the Hartley Ranch Prime center-cut sirloins and the full Bel Air Ranch seasoning line are available exclusively at Central Market in the Meat Market 🥩🔥🌶️

founder update 🦃🔥
my fort worth–made bel air ranch turkey brine kits just dropped at central market’s meat market… right on time for “beans, greens, potatoes, tomatoes” season 😭🗣️

wet brine? yep.
dry brine? absolutely.
dry brine + overnight air chill for that crispy skin? that’s the move martha stewart loved so much she featured my turkey on themarthablog.com last year.

the method: pat dry → coat w/ brine → overnight air chill → brush off → oil/butter → turkey herb rub → 500°F for 30 min → then 350°F till 165°F in the thickest part of the breast 🦃🔥

limited quantities—grab yours while you’re stocking up on your beans greens potatoes tomatoes and turkeys 😉

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