0

DC Demands Juicier BBQ Chicken: The Secret? Shark Tank’s Turbo Trusser revealed by Brian Halasinski and Kirk Hyust.

Secret to BBQing a Juicier Chicken? Shark Tank’s Turbo Trusser revealed by Brian Halasinski and Kirk Hyust.

Want juicier chicken? Yes.  More flavor?  Yes.  Get it all setup in seconds?  Yes.  Two guys who love good food decided to tackle the problem.

Luckily, a Chef and a Builder were on the team.  And luckily the team has business smarts, creativity and can-do spirit.  Lastly, the team got global attention by winning their way onto hit TV show Shark Tank where Kevin O’Leary got excited by the flavors, the team and their product.

Today Turbo Trusser partners Brian Halasinski and Kirk Hyust stopped by for a conversation about delicious food, creating a great team and the secret to cooking.

The below conversation was edited for length and clarity.  Find the full conversation on our YouTube channel.

 

Can you guys share a memory about how being in the backyard with your family and friends inspired you to create the Turbo Trusser?

Brian Halasinski: Kirk and I have been working together on inventions for the last eight years and oftentimes we’ll have an idea that’ll come up and we’ll text each other and we’ll write it down in a notebook and then we’ll come and visit it later.

It just happened that I was getting ready to make chicken for my family and I was going to do a rotisserie chicken and I was trying to figure out how to tie this bird up with traditional strings. So I got my iPad and I’m watching a video.

I have to pause the video. My hands are covered in chicken juice. And after it was all done, it wasn’t done well. 

I texted Kirk because he’s a trained chef from the culinary Institute. There’s gotta be a better way. We started working on the Turbo Trusser from there. 

After your success on Shark Tank, Turbo Trusser has become a global hit. How have your backgrounds inspired where you are today?

 

Kirk Hyust: I’ve been a building contractor for 25 years.  Before that I was a chef. I got burnt out [being a Chef] and then I started building things and that’s how Brian and I met. I renovated his house for him. 

I was in the middle of inventing a wrench and Brian saw it [and said], ‘I want to start inventing too. You want to be inventing partners.’

We still haven’t quit our day jobs. We work seven days a week. Luckily working for us a lot of the time is cooking. Which is good.

 

You mentioned you are a trained chef. Tell us about your chef side. 

 

Kirk Hyust: I went to the Culinary Institute of America in Hyde Park, New York. Classical French cuisine. We’re from Ohio, so I like meat and potatoes and hearty casseroles. 

Do you have a favorite dish?

Kirk Hyust: Fettuccine Alfredo and Turbo Trusser chicken.

Brian, can we touch on your background and how how you ended up with TurboTruster?

 

Brian Halasinski: I have been in the pharmaceutical sales industry for the last 20 years.   I have a fairly flexible schedule to where I’m on the road and can be on the phone and be multitasking quite a bit when I’m working. 

I’ve had that entrepreneurial spirit in a way. Then when I met Kirk, he had invented this wrench and he was working on my house and he was there for it was a pretty decent sized project.

So over time we became friends. I became interested in the whole process of inventing. 

And then with that, you could actually take your invention and license it to somebody, basically renting out your idea and collecting a royalty. Kirk and I always thought that would be great.

We did a couple of products and we licensed them. Didn’t end up working out […].  We learned a little bit about the failures. And then ultimately that day I texted Kirk and said, listen, we got to come up with a better way to trust a chicken or Turkey. And we looked out there and there was nothing available other than butcher’s twine, which has been the way it’s been done for a hundred years.

 

 

A huge majority of people cook chicken and turkeys the wrong way. That’s my assumption. 

 

When we compare your final chicken to a poorly done chicken what’s the difference? 

 

Kirk Hyust: Trusting actually is a technique that brings all the meat together. If you don’t trust a bird, you’re actually cooking five pieces of meat separately. You got two wings, you got two legs and thighs and a breast. What you do, when you truss a bird, you actually bring all the pieces together and it cooks as one piece of meat, so it’s cooked more evenly and it’s juicier.

If you don’t cook it, if you don’t tie it up, if you just throw it in the oven or on the grill, what happens is all the meat cooks separately.  The breast is gonna be done before the legs. The wings probably are going to dry out and they’re going to be inedible. Because when you use the Turbo Trusser the wings are great.

It makes one ball of meat essentially and cooks it as one piece of meat instead of five. 

Is it the ego of the grill master? Or how do we help people realize they can have a better bird?

Kirk Hyust: That’s a really good question because we get that a lot. People have never even heard the term truss. To truss a bird. 

Your bird’s gonna be a lot better, but it’s gonna take you about five minutes to do it when it takes 20 seconds to use our product. Especially a Thanksgiving Turkey because that will dry out a lot faster than a chicken.

Brian Halasinski: With the Turbo Trusser, the way it’s designed it’s going to hold the stuffing in place too. So the stuffing’s not going to dry out the way it closes the cavity.

If you’re going to do a rotisserie, you absolutely have to tie that bird up or your legs and wings are going to be just flopping around the whole time. 

Can we talk a little bit about the process going from zero to where we are today?

Brian Halasinski: It was when we came up with the concept.

First, we started making prototypes. We made them out of cardboard. Then we made them out of wood. Kirk’s got all these tools so we could easily cut things. Then through trial and error with prototypes that we could make cheaply, we ended up with a very similar design to what we have today.

Then from there, we found a local fabricating shop that was able to laser cut out some samples for us so we could actually cook with them. We did all these things, refining the process and refining the product down to where we wanted to make it. Then we had to make a decision: make this here in the U.S. or go overseas.

Kirk and I made a decision based on our beliefs and our values that we wanted to make it here in the U.S. Being in Ohio, we were close to Cleveland, Ohio. This was the rust belt. There’s still a lot of manufacturing here. 

So within one hour of our headquarters, we were able to source everything we needed to mass produce and launch this product to the world from Canton, Ohio.

Kirk Hyust: We had six prototypes by the time we got to our seventh one. That was the one that we stuck with. We just kept refining the prototypes until we landed on the seventh one, which is that what in the stores or online.

Can you tell us a little bit about from prototype one to seven?  How did we get there?

Kirk Hyust: When you’re doing a prototype, obviously you have to solve a problem.  When you build a product, it has to work correctly or you’re going to get bad reviews. 

But we started out with a couple different designs.  We bought a chicken and a turkey; and we put this contour gauge on the leg, so that made the dips that you see now where the legs go into. Then we were in my shop, cutting it out and it looked like [bird] wings so we ended up putting the heads on it because it already had wings that the legs sat into the cradle.

It’s a lot of detail.

Kirk Hyust: Yes, exactly. We just got our patent […] issued for the very first time.  Even if it’s a piece of stamp metal and 2 wires. How intricate it really is.

Kirk, between your chef skills and your contractor skills. A perfect combination of bringing those two skill sets together. 

Kirk Hyust: It is. We have sales and numbers and Brian’s also creative.  […]The technical stuff, the websites, we develop everything together, but we have our strengths, he has a master’s degree in business.  So he’s trained really well for that.

 So it’s lie our strengths and weaknesses definitely fit together with each other.

Can we just talk through in the most simple, basic steps, how to use the Turbo Trusser?

 

Kirk Hyust: It’s really very simple. I usually buy a five pound bird. [With] smaller birds, it still works. It goes up to a 10 pound chicken. 

Then you take the plastic off, pull the packet of giblets and everything out of the inside.  Rinse it off. Pat it dry with a paper towel and if you have time, put it in the refrigerator and let the skin dry out. Put the Turbo Trusser on it, hook the legs in, hook the wings.  

Use duck fat or some kind of a binder to put your spices on it.  Salt and pepper, your favorite rub, something spicy, something sweet. Coat it with some kind of oil, or ghee or olive oil.

Put it in the oven at 375 for an hour and a half until it hits 165 degrees. That’s pretty much in a nutshell how easy it is.

Brian Halasinski: The Turbo Trusser is just three pieces. You got the main piece.  Then you have two hooks.  The hooks are going to go through the holes on the body of the chicken. You’re going to put the sharp end through the hole. It’s going to lock into place with the other end. 

So it’s simply, put the two hooks into the Turbo Trusser body.  You hook them onto the wings. The legs go into the cradle and in 20 seconds, you’re done. 

 

How do we get that strong-willed Backyard Grillmaster to give the Turbo Trusser a try?

 

Brian Halasinski: Just telling them to keep it simple and go back to what people have been doing for 100 years. And that’s using string to tie it up. Only we came up with a simpler solution. So it’s what everybody’s been people don’t do it because they’re intimidated, but now they don’t have to be. The turbo truss are so easy to use.

Anybody can use it. Even if you have dexterity problems, you’re never going to figure out how to, you’re not going to be able to tie up a bird if you have problems with your fingers, right? older people, maybe they have arthritis and it’s hard for them to tie a knot. Now with the turbo trusser, you can do that without fear and you can, it’s simple and effective.

As we wrap up, tell me about the Shark Tank experience.

Kirk Hyust: It was crazy.

Brian Halasinski: I’ll give you a high level view. We launched our product on November 1st of 2021.

Right away we went online and we applied for Shark Tank. It was 100% online.  Before COVID they would do open casting calls like Like American Idol.  

About 50, 000 people apply.  They narrow that down to about 125 people that tape [a TV segment], and maybe 100 or so will end up airing on television for the season that you’re in. 

So we apply, we have no sales, we don’t hear a word from them for a couple months. So we launched the product. We did pretty well. We sold like $50,000 worth of Turbo Trussers in the first two months of being in business with nobody ever heard of us.

We went back and we re-applied again, we got some sales numbers. Eventually they called. I Six months after we initially applied, they called us.

You basically work down through the process every week. They’re giving you something new to turn in, to make a video. 

Our first video, we came up with the idea to wear the chicken and turkey costumes. We said we wanted to stand out. We know that Shark Tank is television.  If it’s not good TV, people aren’t going to watch it. They loved it.

We made it all the way down through. We went all the way out to California and taped [our episode]. We ended up getting a deal with Kevin O’Leary, which was incredible.

Kirk Hyust: Brian’s a salesman. I’m not used to that. So when I was on Shark Tank, I messed my lines up.  I went blank for a couple seconds. I missed my cue to go over to my spot and I was really flustered, but I recovered, but man, that was the worst part.

Tell us the website, social media, where to find you, where to browse your products, where to learn more about you.

Brian Halasinski: The first thing for our product is TurboTrusser.com

You can make your decision if you want to buy from our website, or you can go to Amazon Prime across the country. 

You can find us on all the regular social media at Turbo Trusser on Facebook, Instagram, TikToK

You can find me, Brian Halasinski on LinkedIn, connect with us and be happy to chat or answer any questions with anybody.

Kirk Hyust: I’m on LinkedIn as well.  

You can reach out if you have any questions. I write a lot of the PPAs (provisional patent applications) and stuff. So any kind of questions, how to cook a good bird we’re accessible. We want to help we want to help anybody out there that we can, because we’ve had a lot of people help us along the way.

 

Advertisement

YOU MIGHT ALSO LIKE

A Rum So Good It Could Unify Congress? Big Papi’s Ozama Rum Hits D.C. With Dominican Pride and Premium Flavor

A Rum So Good It Could Unify Congress? Big Papi’s Ozama Rum Hits D.C. With Dominican Pride and Premium Flavor

What do a Hall-of-Fame baseball legend, the Ozama River in the Dominican Republic, and your next favorite rum have in common? According to David “Big Papi” Ortiz, the answer is Ozama Rum—a brand-new ultra-premium Dominican spirit that’s already making waves from Dupont Circle to Georgetown’s waterfront bars.

Ortiz, the beloved former Red Sox slugger, has officially entered the world of high-end spirits. And no, this isn’t just another celebrity endorsement. This is a passion project with deep cultural roots, a social mission, and a flavor profile that’s already catching the attention of D.C.’s discerning drinkers and mixologists alike.

 Big Papi’s Ozama Rum

“To me, Ozama isn’t just about rum, it’s about identity, pride, and progress,” Ortiz said. “I wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. It’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. I can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it.”

Made in the Dominican Republic. Designed for D.C. Tastemakers.

Named after the Ozama River—where Ortiz spent his childhood swimming, fishing, and crabbing—Ozama Rum is a 100% Dominican-made product, bearing the official Ron Dominicano designation. From sugarcane fields to barrel aging and bottling, every drop is crafted on the island, offering a terroir-driven taste experience rooted in authenticity.

For a city like Washington, where policy powerhouses and cultural tastemakers collide, Ozama hits a sweet spot. It’s a spirit with heritage, depth, and—let’s be honest—genuine cool factor.

Ozama debuts in three expressions:

  • Ozama Blanco: Aged and platinum-clear, with bright citrus notes and a snap of white pepper. It’s the perfect base for elevated daiquiris at The Royal in Shaw or a late summer mojito at Rose’s Luxury.

  • Ozama Añejo: Copper-hued and complex, this expression builds on caramel, chocolate, and spice—ideal for sipping neat in a Logan Circle speakeasy or pairing with dessert in Old Town Alexandria.

  • Ozama Gran Añejo: The flagship sipper. Silky with notes of dates, raisins, vanilla, and fine wood. A slow, luxurious pour meant for top shelves in Georgetown or a fireside moment in Annapolis.

With suggested prices ranging from $25 to $40 per 700ml bottle, Ozama Rum offers rare quality at an accessible entry point. It’s luxury with heart—and it’s coming for D.C.’s cocktail culture.

A Rum with a Mission (and Momentum)

What sets Ozama apart—besides its flavor—is its purpose. Ortiz and his team, including Abbott Wolfe, CEO of Drink2Success, baked philanthropy into the business model from day one.

“From day one, David had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably Dominican—it was important to him to spotlight the Dominican Republic and at the same time give back to the community that raised him,” Wolfe said.

Two percent of all profits from Ozama will be donated to cleanup efforts along the Ozama River and to support local communities in the Dominican Republic. In a city where social responsibility carries weight (just ask anyone on Capitol Hill), Ozama’s mission-driven model resonates deeply.

Rum’s Rising—and Washington’s Ready

The global rum market, valued at $11.77 billion in 2022, is projected to grow 5.6% annually through 2030, according to Global View Research. As American consumers shift from mass-market brands toward artisanal, culturally grounded spirits, Ozama Rum is arriving at precisely the right time.

Washington’s cocktail culture—long dominated by bourbon, rye, and gin—is increasingly open to rum, especially when it’s this well-made and story-rich. Early tastings at venues in Penn Quarter and Adams Morgan suggest bartenders are eager to experiment with Ozama in classics like the El Presidente, the Jungle Bird, and yes—even a refined rum-based Old Fashioned.

Where to Find Ozama Rum in D.C.

Ozama Rum is now available online at drinkozama.com and is rolling out in select Northeast markets, including the Washington metro area. Expect to see it appear soon on curated back bars and menus in cocktail-forward destinations like Columbia Room, Serenata, and Maketto. Retail expansion into D.C., Maryland, and Northern Virginia is expected by early summer.

Final Sip: From the DR to the DMV

Ozama Rum isn’t just another bottle. It’s an invitation—to taste, to connect, and to celebrate a Caribbean culture often underrepresented in the premium spirits space. In a city built on narrative, nuance, and legacy, Big Papi’s new venture is finding a natural home.

“They say that perfection doesn’t exist,” Ortiz said. “But you can get close to it.”

And in Washington D.C., where compromise is rare and taste is everything—that’s a pretty strong pitch.

WWE Superstars Are Coming to D.C. Liquor Stores with Seagram Escapes Spiked —Here’s Why Everyone’s Talking About It

WWE Superstars Are Coming to D.C. Liquor Stores with Seagram Escapes Spiked — Here’s Why Everyone’s Talking About It

From Capitol Hill to Capitol One Arena, wrestling fandom in D.C. runs deep—and now, it’s got a bold new drink to match. WWE has officially stepped into the ready-to-drink ring for the first time ever, and they’re doing it with Seagram’s Escapes Spiked, the flavored malt beverage brand known for pulling no punches when it comes to flavor.

This multi-year partnership marks a historic moment for WWE—its first-ever licensed alcoholic beverage—and it’s already turning heads across the District. Whether you’re a die-hard Attitude Era fan, a loyal member of the WWE Universe, or just someone who loves a cold can with big flavor, this collab is tailor-made for D.C.’s mix of culture, energy, and edge.

The new Seagram’s Escapes Spiked WWE Series is already hitting shelves all over the DMV—from Columbia Heights liquor stores to Northeast corner shops and suburban carry-outs in Prince George’s County. And with summer heating up, this release couldn’t have better timing.

D.C. Wrestling Fans Get the First Pour

Washington, D.C. isn’t just about politics. It’s about passion—and anyone who’s been inside Capital One Arena on a WWE Monday Night Raw knows the city brings the noise. So it makes perfect sense for WWE and Seagram’s Spiked to roll out this fan-first collaboration in a city that knows how to bring the heat, whether it’s a rowdy crowd at Survivor Series or a packed watch party in U Street.

Seagram’s has a rich history of innovation and a deep commitment to authenticity, making it the ideal partner to go to market with our first-ever licensed ready-to-drink product,” said Grant Norris-Jones, Executive Vice President and Head of Global Partnerships for TKO Group Holdings, WWE’s parent company. “And D.C. fans bring intensity like no other—we’re excited to launch where the passion runs strong.”

Three Flavors That Hit Like a Superkick

The new Seagram’s Escapes Spiked WWE Series isn’t coming in quiet—it’s coming in like Roman Reigns on a title run. The lineup includes three flavor-heavy hitters, each built to satisfy the D.C. palate with serious fruit-forward force:

  • Rumble Punch™ – A remix of the iconic Jamaican Me Happy, this knockout mix of strawberry, lemon, watermelon, and guava is the perfect sip whether you’re chilling at a rooftop bar in Navy Yard or hosting a viewing party in Shaw.

  • Pineapple Powerhouse™ – Pineapple, cherry, and lime blend into a bold burst of sweet-and-sour flavor. This one belongs on ice at your next H Street block party or afterwork meetup on K Street.

  • Slammin’ Blueberry™ – Blueberry and lemon team up for a crisp, refreshing flavor profile that’s as smooth as a well-executed suplex—and perfect for cracking open during a Nationals tailgate or a Capitol Hill cookout.

Each can clocks in at 8% ABV, and they’re now available throughout D.C. and surrounding areas. No mixers. No nonsense. Just bold drinks with serious WWE energy.

Superstars Coming to the DMV

As part of the partnership, Seagram’s Spiked becomes an Official Partner of WWE, meaning you’ll start seeing the brand integrated across WWE Premium Live Events like Money in the Bank® (June 7), SummerSlam®, and Survivor Series®. But that’s not all—WWE Superstars will also be making special appearances at local D.C.-area retailers throughout the year.

That’s right—your local beer distributor or convenience store might just become the site of a surprise meet-and-greet with one of your favorite Superstars. Expect exclusive photo ops, giveaways, and maybe even a few promos cut in the snack aisle.

Our collaboration with WWE marks an exciting moment for Seagram’s Spiked as we connect with WWE’s global audience—and D.C.’s incredibly passionate and loyal fanbase,” said Jaime Polisoto, brand director for Seagram’s Escapes. “This city knows how to show out, and we can’t wait to bring WWE energy directly to the fans.”

Belt-Worthy Sips for the District

From the Howard Theatre to the Wharf, D.C. is a city that lives big—and this drink is designed to match that pace. Whether you’re pregaming before a show, winding down on your porch in Petworth, or watching a Pay-Per-View with friends in Adams Morgan, Seagram’s Escapes Spiked WWE Series is the drink that’s made for wrestling fans who also know their way around a great party.

Because in D.C., we don’t just watch the main event—we are the main event.

Raise a can. Pop a crowd. And drink like a champion.

DC’s Own Taraji P. Henson Sets Sail with Seven Daughters Moscato and Princess Cruises

DC’s Own Taraji P. Henson Sets Sail with Seven Daughters Moscato and Princess Cruises

She grew up in the Nation’s Capital, earned her stripes at Howard University, and has since become a Hollywood powerhouse. Now, Taraji P. Henson is bringing a taste of her signature charm—and a glass of her delicious Seven Daughters Moscato—to the high seas with Princess Cruises.

That’s right, D.C.—one of our own is leveling up your next vacation. Princess Cruises has officially added Henson’s Seven Daughters Moscato to its exclusive Love Lines Premium Liquors Collection, and it’s already giving first-class flavor with DMV soul.

“Seven Daughters is more than just a bottle of wine; it’s a celebration in a glass,” said Henson, who serves as Strategic Advisor and Creative Collaborator for the brand. “Our Moscato is inviting, refreshing, and perfect for moments of connection which is what makes this partnership with Princess Cruises so amazing. Now we can experience this feeling with people from around the world, whether they’re toasting under the stars or relaxing on the open sea.”

With a lightly sweet profile, tropical fruit notes, and a touch of honeysuckle, Seven Daughters isn’t just a wine—it’s an experience. It’s the kind of drink you sip after a long week on the Hill, during a rooftop evening in Shaw, or while catching a sunset from a cruise deck after boarding in nearby Baltimore.

“Princess Cruises is committed to curating distinctive, high-quality experiences for our guests, and Seven Daughters aligns seamlessly with that vision,” said Sami Kohen, Vice President of Food and Beverage at Princess Cruises. “Taraji’s Moscato reflects a bold yet approachable style that we know our guests will love.”

For Henson, who’s always repped D.C. with pride, this partnership is more than a business move—it’s personal. A Howard Bison turned award-winning actor, Taraji’s journey from Southeast to stardom has always been powered by authenticity, hard work, and a whole lot of heart. And now, she’s bringing that same energy to your wine glass.

Seven Daughters Moscato joins a star-powered lineup in the Love Lines Premium Liquors Collection, which features names like Jason Momoa (Meili Vodka), Matthew and Camila McConaughey (Pantalones Organic Tequila), Blake Lively (Betty Booze), Liev Schreiber (Sláinte Irish Whiskey), Jason Aldean (Melarosa wines), and Kylie Minogue (No Alcohol Sparkling Rosé). But Taraji’s addition hits differently—especially here in the DMV.

Whether you’re relaxing in Rock Creek Park, brunching in Navy Yard, or headed down I-95 for a cruise getaway, this wine is made for real ones who know good taste and good vibes go hand in hand. And with cruises sailing from just up the road in Baltimore, getting on board with Taraji’s Moscato is as easy as booking a weekend away.

This is wine with character. Wine with elegance. Wine with roots. Just like Taraji. Just like D.C.

So go ahead, DMV—raise your glass. One of our own is bringing the flavor to the seas, and she’s making sure every sip feels like home.

Learn more about Princess Cruises and the Love Lines Premium Liquors Collection at www.princess.com.

About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to top