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Speaker 1: Blue Cheese, which I admit to you is the weirdest

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Speaker 1: name for a cigar in the world. It is a

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Speaker 1: holy unappetizing name. But this is what provide a cigar

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Speaker 1: club and they're LCA, They're Limited Cigar Association. This is

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Speaker 1: what they named it with one hundred dollars bill label

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Speaker 1: right there. Te Drink Smoke. I'm Tony Katz and that

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Speaker 1: is America's favorite amateur drinker. Fingers, my boy. I find

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Speaker 1: everything we do at Eat Drinks smokeshow dot com. That

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Speaker 1: is the name of this cigar. This cigar is the

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Speaker 1: Blue Cheese. It is a six by fifty two, which

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Speaker 1: means it's six inches long. Always makes Fingers boy laugh.

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Speaker 1: And fifty two that is the ring gauge, the diameter

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Speaker 1: of the cigar, or how thick it is around again

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Speaker 1: with the laughter, I sixty four ring gauge would be

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Speaker 1: a full one inch around. This is really the height

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Speaker 1: of the size that I like for the ring gauge.

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Speaker 1: And I'll tell you what Fingers feels. Sturdy, feels fine.

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Speaker 1: I could almost use a little more weight to it,

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Speaker 1: but good in the hand, exactly what I would expect

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Speaker 1: from a toro.

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Speaker 2: Yeah, absolutely, I find that the hand feel is darn

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Speaker 2: near perfect. I do like the band. It is very unique.

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Speaker 2: I wasn't expecting you to hand me a cigar today

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Speaker 2: that I had a band that looks like one hundred

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Speaker 2: dollars bill but it's miniature.

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Speaker 1: If you are a very very tiny person, this would

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Speaker 1: be just right. So I can't use this in the casino.

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Speaker 1: Can't use this in the casino nor the gas station. Drat.

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Speaker 1: You can try it on your kids, see what, see

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Speaker 1: what happens?

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Speaker 2: Well, I don't usually recommend handing my children.

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Speaker 1: Listen, they'll think it's money and they'll do chores and

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Speaker 1: then you can sit easy while you smoke that cigar.

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Speaker 1: It'd be like sucker, sucker. Yeah. Okay, So this is

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Speaker 1: by AJ Fernandez, and I like what AJ Fernandez does,

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Speaker 1: so they're the ones who are wrapping this one in

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Speaker 1: this six by fifty two. This is if I've got

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Speaker 1: it right, because I've seen it written a couple of ways. Now,

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Speaker 1: this is a Habano rapper nic a Roguin and the

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Speaker 1: binder in the filler. Now it might be different depending

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Speaker 1: on on the batola. It doesn't really make sense to me,

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Speaker 1: but this is the way I've got it, and this

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Speaker 1: is what I'm going with, and I'm telling you there

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Speaker 1: is there's a a little bit of spice that comes

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Speaker 1: off the cigars. We've just lit this up. There is

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Speaker 1: a I don't know what that is. That's nutty. There's

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Speaker 1: a wood, there's a this is gonna sound so dumb.

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Speaker 1: There's a smokiness. I can't say I've ever described a

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Speaker 1: cigar like that, but that's where I get. I get

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Speaker 1: from this right off the bat. For me, thousand Island,

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Speaker 1: it's because it's because it's named blue Cheese. Everybody see

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Speaker 1: what I did there, blue cheese. So he said a

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Speaker 1: thousand Island.

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Speaker 2: No, I was gonna say, there's a nice bit of

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Speaker 2: spice on it. And then also I get the nuttiness

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Speaker 2: as well.

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Speaker 1: But is it a heat? Is it a heat? Spice? Right?

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Speaker 1: It is completely through the throat, yeah, which is kind

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Speaker 1: of a not in the cheek, not in the tongue,

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Speaker 1: totally through the throat. So that's why I said smoky. Okay,

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Speaker 1: But I mean, if you disagree, I could say so,

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Speaker 1: but you can say I know. The thing for me

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Speaker 1: is that spice.

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Speaker 2: It really really lingers on the roof of your mouth

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Speaker 2: and does not go away.

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Speaker 1: It is staying with me.

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Speaker 2: Whether it's I I see what you're saying, where it

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Speaker 2: goes in the throat. I don't know if I would

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Speaker 2: call it smokiness. Maybe Russian.

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Speaker 1: Nice? Nice? Russian is Thousand Island, by the way, is

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Speaker 1: it really? Yeah? There's slight variations, huh. Slight variations from

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Speaker 1: the people at Elsie provide a cigar club made by

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Speaker 1: A J. Fernandez. This is the Blue Cheese has a

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Speaker 1: lot to say, the AJ Fernandez Blue Cheese. But we

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Speaker 1: can agree. We can agree this is an absolutely horrific name.

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Speaker 1: Wow for it's a terrible name for a cigar. What

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Speaker 1: did I say? What did I say? That was so shocking?

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Speaker 1: It's just not a good name for us.

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Speaker 2: I think what you said that was most shocking is

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Speaker 2: Russian dressing on Thousand Island. Dressing are the same thing because,

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Speaker 2: according to artificial intelligence Tony, Russian dressing is spicier and

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Speaker 2: more complex due to ingredients like horse radish.

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Speaker 1: There's no worse radish. It's a lie. It's a lie.

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Speaker 1: You know what we lie? Now.

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Speaker 2: We love to do lists on this show. At some point,

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Speaker 2: maybe we should review everything that we have smoked over

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Speaker 2: these past six years and come up with the top

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Speaker 2: three dumbest cigar names.

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Speaker 1: I love it. The answer is yes. Let's get back

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Speaker 1: to the Blue Cheese by aj Fernandez. This six by

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Speaker 1: fifty two. You want to break this up into thirds,

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Speaker 1: Grab your notebook? What did you eat today? What did

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Speaker 1: you drink today? Should I ask what you ate today?

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Speaker 1: Fingers moly?

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Speaker 2: Well, I mean it didn't have Russian dressing on it,

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Speaker 2: but if you really want to know.

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Speaker 1: Didn't have any level of special sauce? No, but it

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Speaker 1: did have an apple turnover chaser. Of course, of course

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Speaker 1: it did. And I hope you left room because I

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Speaker 1: made tomahawk.

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Speaker 2: I really, really, really we need to start discussing what

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Speaker 2: we're doing on the show before I get here.

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Speaker 1: I did make tomahawks. What did you eat today? What

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Speaker 1: did you drink today? All affects your palette. Then take

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Speaker 1: your notebook, take the cigar and break it up at

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Speaker 1: the third's first, third, second, third, final third? What are

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Speaker 1: the flavors that you're getting out of each third? Then

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Speaker 1: when you try that cigar a month from now, six

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Speaker 1: months from now, for whatever it is, you do it again,

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Speaker 1: you check your notes, you be able to get your

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Speaker 1: through line. An idea of what your flavors are, what

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Speaker 1: you were really getting out of that? What's in saying

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Speaker 1: here's that habano wrapper is habano spice right constantly? What

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Speaker 1: we get from that? It isn't the thing. The question

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Speaker 1: before us is do you get any level of blue cheese.

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Speaker 1: I'm saying smoky. Someone else could say tangy, but I

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Speaker 1: still don't think it has that blue cheese zip. That's

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Speaker 1: not the flavor here as far as I'm concerned. You

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Speaker 1: might disagree.

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Speaker 2: No, I don't disagree with you. I just the habano rapper.

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Speaker 2: It's what you expect for me, except you know, minus

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Speaker 2: that smoking as you're talking about, you get a nice

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Speaker 2: bit of spice. But then also that that nutty and

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Speaker 2: wood that you were talking about is there as well.

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Speaker 2: I'm just going to be curious as we move into

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Speaker 2: more of the first third of the cigar, what's going

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Speaker 2: to happen.

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Speaker 1: Yeah, exactly, because as we're smoking, there's a little bit

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Speaker 1: of that black pepper that's picking up on the on

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Speaker 1: the other end, on the on really the back of

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Speaker 1: the tongue is where that's picking up. This is the

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Speaker 1: blue cheese, AJ Fernandez, this is the toro fingers with

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Speaker 1: Woy is this in your humidor for eleven dollars a stick?

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Speaker 1: I don't know, but I mean so far the answer

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Speaker 1: would be yes. I am unsure as well. I can

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Speaker 1: appreciate that there's something odter going on here, and I

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Speaker 1: want to be clear. This is not a flavored stick. No,

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Speaker 1: that is not what's happening here. This is not flavored

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Speaker 1: at all. There is a flavor coming out of it,

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Speaker 1: and I don't know if this is something I can

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Speaker 1: do on the regular. I actually think this is gonna

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Speaker 1: screw with the tomahawk. M that's interesting, tomahawk. How how

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Speaker 1: did you season the tomahawk? Well? I seasoned it with love.

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Speaker 1: Oh there, it is honestly salt and pepper, kosher salt,

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Speaker 1: coarse black pepper. That's what I went with.

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Speaker 2: If you would have gone with a thousand Island dressing.

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Speaker 2: AI argues that it is sweeter than Russian dressing. It's

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Speaker 2: creamier and often contains pickle relish.

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Speaker 1: Yeah, you found one thing with AI, And look at you.

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Speaker 1: You're like, I'm part of the new age kids.

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Speaker 2: The whole world of artificial intelligence is right in front

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Speaker 2: of me in this thirteen inch laptop.

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Speaker 1: You haven't gotten that much this week, have you no,

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Speaker 1: I have not the blue cheese from aj Fernandez eleven

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Speaker 1: dollars a stick. If you try it, let us know

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Speaker 1: what you think of it. And did you check out

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Speaker 1: the posts over at Instagram Eat Drink Smoke podcast because

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Speaker 1: we left something for it if you've been listening to

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Speaker 1: the podcasts. So another day and another bit of news

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Speaker 1: about this bourbon economy that just isn't going well. And

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Speaker 1: it's not that Bourbon's going away. Can't say that enough.

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Speaker 1: Bourbon is not going away, fingers bioy, thank god, but

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Speaker 1: it is obvious that things for some people are gonna

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Speaker 1: be rough, and they're gonna be rough for a few years.

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Speaker 1: It's Eat Drink Smoke. I'm Tony Katz. That is fingers Bloi.

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Speaker 1: Find it all at Eat drinksmokeshow dot com, follow us

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Speaker 1: on Twitter, exit Go, Eat Drink Smoke and Instagram Eat

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Speaker 1: Drink Smoke podcasts. Constellation Brands, which owns Corona and Modello.

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Speaker 1: Modello has been doing solid. It took over for bud

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Speaker 1: Light as the number one beer in America after bud

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Speaker 1: Light had its marketing fiasco. They do High West Bourbon

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Speaker 1: and they do the Prisoner Wine, which has been pretty

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Speaker 1: popular over the last few years. They took to the market,

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Speaker 1: to the stock market, and they said, yeah, things are

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Speaker 1: not good. We're downgrading. And I believe the quote I

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Speaker 1: have it here from the Lexington Herald Leader, macroeconomic headwinds

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Speaker 1: affecting consumer demands. We go now to our economic correspondent

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Speaker 1: Fingers below for more Fingers. When they say macroeconomic headwinds

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Speaker 1: affecting consumer demands, what does that really mean? It means everything.

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Speaker 2: He's getting more expensive and people are struggling to buy stuff.

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Speaker 1: Thank you, Fingers, We appreciate that. Heart. God I fight

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Speaker 1: in last I should really show up to rehearsal. That's

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Speaker 1: really it. People are struggling. They don't have the money

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Speaker 1: for this. And this is where it gets super super insane.

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Speaker 1: So everybody knows. We do radio in addition to this, right,

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Speaker 1: I do a morning show in Indianapolis. I have a

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Speaker 1: nationally syndicated midday talk show. Fingers One Way does a

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Speaker 1: talk show at a Michigan On the show this week,

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Speaker 1: I had Charles payin from Fox Business and I grab

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Speaker 1: them once a month, maybe a little bit more, and

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Speaker 1: kind of dig into some of these things. And I asked,

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Speaker 1: if we take a look at GDP gross domestic product

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Speaker 1: three point three percent. That is a country on fire

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Speaker 1: in terms of production. But manufacturing is down, which makes

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Speaker 1: no sense. And we've got the tariffs yet somehow retail

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Speaker 1: spending is also up, and real wages are up point

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Speaker 1: seven percent this past month and it's approximately five percent

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Speaker 1: for the year. It's these two things don't align. The

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Speaker 1: costs are going up, the manufacturing's going down. The tarris

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Speaker 1: makes things more expensive. We've got a bigger GDP than before,

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Speaker 1: and we've we've got more better wages than before. And

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Speaker 1: I said, what is your take on this economy goes?

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Speaker 1: What actually is the economy? It's good for some and

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Speaker 1: it's bad for others. He actually had a very kind

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Speaker 1: of for him a hour almost outlook in that if

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Speaker 1: you're already swimming in cash, dude, there's cash to swim in.

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Speaker 1: If you're not, the moments aren't there right now in

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Speaker 1: the market in other places, these these little things being

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Speaker 1: more expensive, and we're talking about bourbon. What about just insurances?

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Speaker 1: You moved, You're dealing with this insanity. Holy crap, This

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Speaker 1: ain't great at all.

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Speaker 2: I think people were hoping that eventually you would actually

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Speaker 2: see uh uh, prices go down, and we'd have a

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Speaker 2: deflationary cycle with some of the stuff like slowing of inflation.

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Speaker 1: I don't want deflationary. That creates a whole nother but

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Speaker 1: I know what you meant.

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Speaker 2: You know, when you're talking about insurance rates that have

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Speaker 2: gone through the roof, if you housing that's gone through

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Speaker 2: the roof, if people would like to see not only

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Speaker 2: those prices slow the growth I actually come down. So

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Speaker 2: that's what I mean by deflationary. And some of the

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Speaker 2: sectors that you know, we talk about, whether it's housing,

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Speaker 2: whether it's insurance, but it's clear that that's not going

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Speaker 2: to happen anytime soon.

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Speaker 1: Yeah.

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Speaker 2: I just moved six miles away from my previous home

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Speaker 2: and was told that my insurance was going to go

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Speaker 2: up two hundred.

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Speaker 1: Dollars a month a month.

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Speaker 2: Insane, Absolutely insane, because you would think that I moved

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Speaker 2: across the country, different state, it's going to be the same.

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Speaker 2: Something happens to my car, it's going to be the

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Speaker 2: same mechanics, is gonna be the same. Body shops and

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Speaker 2: yet well, well it's a different area. It's so uh

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Speaker 2: needless to say I've gone insurance shopping. Uh yeah, it's

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Speaker 2: it's all crazy. So if you're you were struggling to

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Speaker 2: begin with, and then groceries continue to go up. Uh,

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Speaker 2: and now you're looking at bourbon prices, you know it

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Speaker 2: can continue to go up. But the thing also you

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Speaker 2: need to keep in mind, and we've talked about this previously,

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Speaker 2: younger people aren't drinking.

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Speaker 1: No, they're absolutely not like they used to. So they

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Speaker 1: were expecting over their Constellation brands sales to be down

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Speaker 1: two percent. They've been down six and they are they

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Speaker 1: expect and they still keep this Beer is flat, wine

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Speaker 1: and spirits overall down twenty twenty crazy percent. You're gonna

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Speaker 1: be laying people off. You're gonna be you want to

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Speaker 1: talk about a weird thing about layoffs. I don't know

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Speaker 1: if you caught this story about Salesforce. No one's talking

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Speaker 1: about it. It's layoff, but they're not calling it layoffs.

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Speaker 1: They're referring to it as as some kind of AI

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Speaker 1: kind of joy. And I should be full disclosure. I'm

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Speaker 1: not angry with Salesforce. I probably have a fund somewhere

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Speaker 1: I'm invested in that has Salesforce. I'm not doing an

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Speaker 1: ad for Salesforce. I just really do like full disclosure.

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Speaker 1: They have said because of AI, they have laid off

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Speaker 1: four thousand support roles. Four thousand people don't have their

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Speaker 1: jobs because of AI. Now, I don't care who you are,

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Speaker 1: and I don't care where you're from. That's a layoff.

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Speaker 1: Salesforce laid off four thousand people, but they don't call

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Speaker 1: it that. It hasn't been discussed as that. No. AI

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Speaker 1: has enabled us love the terminology there to lay off

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Speaker 1: four thousand people, four thousand. Now, I'm not an anti

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Speaker 1: AI guy, and I am okay with innovation. And it

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Speaker 1: is very very clear that some people are going to

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Speaker 1: have to find other work. And it's very clear that

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Speaker 1: learned to code isn't going to work now for the

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Speaker 1: next future because AI is going to do a lot

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Speaker 1: of that coding. But it's a great example of they

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Speaker 1: didn't move to AI because it was there. They moved

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Speaker 1: to AI because how can we lessen our overhead? Ooh,

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Speaker 1: here's four thousand people. We don't need anymore because we've

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Speaker 1: got Ziggy the supercomputer. It's a quantum leap reference Ziggy

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Speaker 1: the supercomputer. In order to get things, these things done,

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Speaker 1: Ziggy doesn't go on family and medical leave.

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Speaker 2: Ziggy doesn't call him sick, Ziggy doesn't come in late,

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Speaker 2: Ziggy doesn't demand to work from home.

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Speaker 1: We're gonna see this. It's like Ziggy's perfect Daddy loves Ziggy. Yeah.

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Speaker 2: I mean, this is going to be a really crazy

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Speaker 2: time for the next ten teen years to see how

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Speaker 2: the economy transforms into this AI. And then on top

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Speaker 2: of it, as robotics get more and more sophisticated in

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Speaker 2: manufacturing and building new plants, things like that, how much

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Speaker 2: of it is going to be manned by robots as

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Speaker 2: opposed to to human beings. It's going to be fascinating

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Speaker 2: to watch. And I worry for younger people. Why, well,

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Speaker 2: certain fields, you know, if you're if you are into

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Speaker 2: computer programming, if you are in you got an art degree,

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Speaker 2: I worry if what your job prospects are going to

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Speaker 2: be like five ten years from not. Of course, everybody

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Speaker 2: thinks at the time that something's going to take over,

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Speaker 2: But the economy it changes and morphs with the times,

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Speaker 2: and maybe there are things that we probably don't even

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Speaker 2: think are possible now that will crop up five ten

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Speaker 2: years from now, and people will adapt, and.

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Speaker 1: People will adapt, and they always do and they always

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Speaker 1: have to. Now, having to go through the adoption period.

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Speaker 1: That's not easy for some people. But on the other side,

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Speaker 1: people like, oh, this is the way it is now

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Speaker 1: and you've recreated it. And yes, the whole expression of

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Speaker 1: adapter dying, that's very, very real. We've got much more

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Speaker 1: to get to, including we have a tomahawk teat sweet. Yeah,

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Speaker 1: I'm gonna go get that right. That sounds I'm wonderful. Yes,

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Speaker 1: the tomahawk steak, oh love it. Don't always make it

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Speaker 1: because if I'm making a ribbi, I make a ribbi,

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Speaker 1: and this is a tomahawk rabbi. And basically it's just

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Speaker 1: fun with a bone. Dee, thank you, eat, drink, smoke.

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Speaker 1: It is your cigar bourbon extravaganza. I'm Tony Katz. That

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Speaker 1: right there is America's favorite amateur drinker, Fingers moy and

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Speaker 1: today it's a foody extravaganza. Got these tomahawks. Wanted to

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Speaker 1: bring these to you right here. The tomahawk ribbi is

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Speaker 1: basically it's not how you see it. It's just the

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Speaker 1: ribbi there that features the bone. Right. It features the

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Speaker 1: very long ribbone looks like an axe. It's a ribbi,

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Speaker 1: but usually a very very thick cut Ribbi fingers bloy.

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Speaker 1: So in this we didn't go reverse seer, which is

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Speaker 1: something you could do with this, and I'd love to

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Speaker 1: see you play with that as you do this. I

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Speaker 1: did this with a grill and with an oven. When

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Speaker 1: people are grilling, they forget their purpose. And so as

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Speaker 1: we're writing the new book, I've said too much out

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Speaker 1: Hopefully if we know what we're doing this Christmas, do

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Speaker 1: we know what we're doing we're writing a book. Yeah,

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Speaker 1: the grill can cook it all the way through, and

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Speaker 1: you can do a tomawk on the grill all the

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Speaker 1: way through, no question. But the grill is to get

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Speaker 1: a specific flavor and for specific purpose that seer that

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Speaker 1: you can get from a grill to I lock a

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Speaker 1: little bit in, but to create a little bit of

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Speaker 1: that crust that's everything finish in the oven. And that's

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Speaker 1: exactly the way we did this. We had this. I

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Speaker 1: had the grill at over seven hundred degrees Weber Genesis

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Speaker 1: pro pane. It did the job. They're not a sponsor,

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Speaker 1: by the way, they should be, but they're not. And

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Speaker 1: I did four minutes a side fingers Well, this is

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Speaker 1: just simple a kosher salt that I got on sale,

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Speaker 1: and this is coarse black pepper. I like it better

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Speaker 1: than fine. I've started using it. I get it at Costco.

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Speaker 1: And what I have found is that just for these

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Speaker 1: kinds of things. For my brisket, which I did one

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Speaker 1: over the weekend, which is a whole burnt end story

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Speaker 1: which I will get to, it is to me it's

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Speaker 1: a much better flavor. There's something really more popping about that. Okay,

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Speaker 1: this is my first tomahawk? Is it really? Yes? It is? Well,

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Speaker 1: take a plate. I'll keep talking about preparation, and I've

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Speaker 1: got it cut. So when you cut it, you'll see

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Speaker 1: you've got like what looks like a center of the

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Speaker 1: tomahawk there, and then you've got what's around it. So

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Speaker 1: there's the cap and then there's the eye. And honestly,

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Speaker 1: whatever you give me is fine. And you cut it

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Speaker 1: off the bone, then you cut the cap, and you

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Speaker 1: slice the eye, and then you slice the cap separately.

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Speaker 1: I believe, is it Tyler Florence is not the name

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Speaker 1: of the chef. That's the way he does it. I

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Speaker 1: thought that that seems pretty dang accurate to me. So

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Speaker 1: I sear this on each side four minutes. Then from

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Speaker 1: there it went into the oven at three seventy five

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Speaker 1: to cook. I'm looking for medium, rare, medium, and I'm

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Speaker 1: not interested in anything higher than that. I originally thought

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Speaker 1: ten minutes, ten minutes was not enough. This was do

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Speaker 1: do Do, Do, Do, do Do do sixteen minutes. Now some

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Speaker 1: people recommend thirty minutes. I'm sorry. I think you'd end

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Speaker 1: up with a well done steak and you ruin it.

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Speaker 1: I did sixteen minutes in the oven at three seventy five, preheated,

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Speaker 1: not getting up to three seventy five, preheated to three

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Speaker 1: seventy five. Then I let it rest for ten minutes. Fingers.

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Speaker 1: People are impatient. They want to eat. Yes, I get it.

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Speaker 1: We can't. We cannot say it enough. It is impossible.

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Speaker 1: Let it rest, booboo, let it rest, yeah, can you?

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Speaker 1: I mean.

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Speaker 2: The amount of times I have smoked a brisket and

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Speaker 2: people want me to hack into it right away, as

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Speaker 2: soon as you as soon as you pull it off

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Speaker 2: the smoker. It's like you're you're asking for a disaster.

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Speaker 1: It can't It's not that it can't work, it's that

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Speaker 1: it won't work right. No, it won't work right. When

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Speaker 1: you think of a brisket, a brisket is like seventy

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Speaker 1: three percent water. You can start eating, man, you starting,

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Speaker 1: don't worry about I'll talk. Look at the amount of

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Speaker 1: fat on this. I know it's not beautiful. It is

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Speaker 1: a ribbi and it rendered pretty well. He's going in.

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Speaker 1: He's so happy. A brisket's like seven twenty three percent water,

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Speaker 1: and so even when you're cooking it, you're still have

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Speaker 1: a tremendous amount of water in there. This is a muscle,

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Speaker 1: it's been working. That's why you need low and slow

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Speaker 1: and everything else. Well with the brisket.

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Speaker 2: Two chances are you waited sixteen hours or more to

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Speaker 2: smoke this with prep and everything. What's another hour and

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Speaker 2: a half to two hours of letting it rest? And

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Speaker 2: this is amazing. That bite I had just had a

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Speaker 2: perfect amount of fat on it. That crust is perfect.

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Speaker 2: That the crust is great, which is why the seer

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Speaker 2: matters so much. As high as you can get your grill,

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Speaker 2: but I'm.

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Speaker 1: Telling you if you can't get over five hundred, and

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Speaker 1: people can disagree with me, if you cannot get over

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Speaker 1: five hundred, you're not gonna see it right. That's my take. Now,

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Speaker 1: some people might say, Tony, you really need to be

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Speaker 1: over at seven hundred or higher in order to do this.

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Speaker 1: Do you need a seer function on your grill? Not necessarily.

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Speaker 1: You just need a grill that can handle the higher temperatures.

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Speaker 1: That's it.

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Speaker 2: That course salt mixed with that course pepper. It really

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Speaker 2: makes a difference.

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Speaker 1: This. You hit a home run here. Yeah, I'm a

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Speaker 1: big fan. Now, some people might say you need fresh

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Speaker 1: cracked pepper. I'm not gonna tell you no. You do

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Speaker 1: it the way you want to do it. But this

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Speaker 1: is the way I did this one the presentation. Do

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Speaker 1: you have to burp? Do you need a moment? Are

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Speaker 1: you gonna be all right? Is it because you're chewing

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Speaker 1: and being on radio?

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Speaker 2: That's exactly these mics pick up from time to time.

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Speaker 2: When I take a little sip of coffee, I can

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Speaker 2: only imagine when I'm knee deep in a Tomahawk steak,

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Speaker 2: what's coming across the airwaves right now.

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Speaker 1: It's wonderful.

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Speaker 2: Absolutely hit a home run, and a lot of people,

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Speaker 2: like you said, are apprehensive about finishing off in the oven.

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Speaker 1: They want to do everything on the grill. So that's

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Speaker 1: the part two of this. You have it, it's your friend.

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Speaker 1: You're able to get heat, to get the proper temp

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Speaker 1: without losing the rest and without worrying about it on

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Speaker 1: the grill and something burning and over charring and everything else.

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Speaker 1: If you feel your oven run hot, if you're unsure

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00:24:07,560 --> 00:24:10,760
Speaker 1: tent the steak. I'm not talking about a hard wrap

427
00:24:10,840 --> 00:24:15,199
Speaker 1: with foil, a little peak to it, loosely wrapped. Not

428
00:24:15,240 --> 00:24:18,040
Speaker 1: a Texas crutch. No, not a Texas crutch, which is

429
00:24:18,040 --> 00:24:21,240
Speaker 1: when you wrap your brisket in in tinfoil, insteat a

430
00:24:21,280 --> 00:24:25,239
Speaker 1: butcher paper to try and get past the stall. But

431
00:24:25,520 --> 00:24:28,760
Speaker 1: you can do that. I love this And the thing

432
00:24:28,800 --> 00:24:32,240
Speaker 1: about Tomahawk, if you want to do tomahawk, this is

433
00:24:32,280 --> 00:24:36,080
Speaker 1: solely a presentation story, it really is. But if I'm

434
00:24:36,119 --> 00:24:40,879
Speaker 1: serving it, I'm serving it sliced, right, I'm cutting it

435
00:24:40,880 --> 00:24:42,920
Speaker 1: off the bone. Then I'm cutting that cap off. It's

436
00:24:42,920 --> 00:24:45,040
Speaker 1: really easy to see with the eye. Then I'm cutting

437
00:24:45,560 --> 00:24:49,440
Speaker 1: the eye of the rabbi. And then I'm serving it

438
00:24:49,480 --> 00:24:52,000
Speaker 1: all in this sliced way with the bone on there.

439
00:24:52,240 --> 00:24:54,280
Speaker 1: If you're serving it with the bone, people have got

440
00:24:54,320 --> 00:24:56,000
Speaker 1: to have a lot of room and some really big place.

441
00:24:56,080 --> 00:24:59,920
Speaker 2: So the question, though, is if you have a tome

442
00:25:00,160 --> 00:25:02,800
Speaker 2: Hawk just for yourself, you're not serving it to a group.

443
00:25:02,880 --> 00:25:05,800
Speaker 2: It's like, this tomahawk is mine. There are three ways

444
00:25:05,840 --> 00:25:07,760
Speaker 2: to eat it. Yeah, One you cut it off the

445
00:25:07,760 --> 00:25:10,879
Speaker 2: bone immediately. Two you cut it off the bone and

446
00:25:10,920 --> 00:25:13,080
Speaker 2: then you slice it into slices like you said. Or

447
00:25:13,200 --> 00:25:15,600
Speaker 2: three you just pick up the tomahawk in your left

448
00:25:15,600 --> 00:25:17,320
Speaker 2: hand and just bite right in.

449
00:25:17,840 --> 00:25:23,960
Speaker 1: Everybody will do that once, everybody. It's like it's like

450
00:25:24,040 --> 00:25:28,600
Speaker 1: popping the bubble wrap. It's going to happen. Everybody has

451
00:25:28,680 --> 00:25:31,120
Speaker 1: to do that once. If you're in Philadelphia, you're gonna

452
00:25:31,160 --> 00:25:33,399
Speaker 1: run up the rocky steps. Well not you, fingers, but

453
00:25:33,440 --> 00:25:36,080
Speaker 1: other people they're gonna run up the rocky steps. Yes,

454
00:25:36,160 --> 00:25:38,040
Speaker 1: you're gonna do that. You're gonna take that photo. You're

455
00:25:38,040 --> 00:25:40,639
Speaker 1: gonna have nothing. Do I have steak my teeth? No, no,

456
00:25:40,680 --> 00:25:40,960
Speaker 1: you don't.

457
00:25:41,000 --> 00:25:43,879
Speaker 2: But I like how you just glossed over as if

458
00:25:43,920 --> 00:25:45,639
Speaker 2: you would be running up the rocky steps.

459
00:25:45,680 --> 00:25:48,080
Speaker 1: Oh god, no, I thought that was I thought that

460
00:25:48,119 --> 00:25:51,200
Speaker 1: was implied, okay, that I would not be running up

461
00:25:51,600 --> 00:25:55,520
Speaker 1: said rocky steps. But that's a tomahawk right there. And

462
00:25:55,560 --> 00:25:57,239
Speaker 1: this is a great example of how to use your

463
00:25:57,280 --> 00:26:01,080
Speaker 1: grill and your oven. And do not think that it's wrong.

464
00:26:01,440 --> 00:26:06,399
Speaker 1: It's not wrong. Also I said sixteen minutes, go twelve,

465
00:26:06,440 --> 00:26:09,399
Speaker 1: see what happens. You want a little bit more, go twenty,

466
00:26:09,560 --> 00:26:11,880
Speaker 1: see what happens. Also, know your oven I haven't set

467
00:26:11,880 --> 00:26:14,760
Speaker 1: at three seventy five. You might want it set at

468
00:26:14,800 --> 00:26:17,320
Speaker 1: a lower temperature because you feel more comfortable with how

469
00:26:17,359 --> 00:26:19,640
Speaker 1: that's gonna judge, or you know how to judge where

470
00:26:19,640 --> 00:26:20,080
Speaker 1: that's gonna be.

471
00:26:20,119 --> 00:26:22,600
Speaker 2: After starting, you kept it at that temperature the whole time.

472
00:26:22,800 --> 00:26:24,640
Speaker 2: Didn't You didn't shut the of and off and leave

473
00:26:24,680 --> 00:26:26,280
Speaker 2: it in there seventy five the whole time.

474
00:26:26,760 --> 00:26:28,720
Speaker 1: I could have, right, I do that shut off thing.

475
00:26:28,720 --> 00:26:30,240
Speaker 1: If I'm doing let's say a roast in the oven,

476
00:26:30,280 --> 00:26:32,879
Speaker 1: I'm gonna let it cook for hours. Yeah, that'll happen.

477
00:26:33,160 --> 00:26:34,760
Speaker 1: But now I left it at the three seventy five

478
00:26:34,800 --> 00:26:38,240
Speaker 1: because this is in some places four inches thick. Yes

479
00:26:38,400 --> 00:26:40,040
Speaker 1: you got you gotta get to the middle of it.

480
00:26:40,040 --> 00:26:44,200
Speaker 1: And this thing is a perfect medium all the way around.

481
00:26:44,640 --> 00:26:49,879
Speaker 1: I mean perfect Now ribbis, I do medium strips, I

482
00:26:49,920 --> 00:26:53,000
Speaker 1: do medium rare. I want a little more of that

483
00:26:53,080 --> 00:26:55,440
Speaker 1: fat to melt, because you've got a ribbi. So that's

484
00:26:55,480 --> 00:26:56,720
Speaker 1: what I do. No, I think you should be very

485
00:26:56,760 --> 00:26:59,040
Speaker 1: happy with what you accomplished here. Today. We should be

486
00:26:59,160 --> 00:27:07,880
Speaker 1: more of this. Okay, I want more, Rabbi. I don't

487
00:27:07,920 --> 00:27:10,560
Speaker 1: think there's any question that should happen in my life. Well,

488
00:27:10,800 --> 00:27:13,679
Speaker 1: get yourself another Ribbi. I will. But we have to

489
00:27:13,680 --> 00:27:16,040
Speaker 1: do news of the week. Oh we do, Yeah, we're

490
00:27:16,080 --> 00:27:19,639
Speaker 1: doing that. It turns out tea drink smell common Tony Kats,

491
00:27:19,680 --> 00:27:23,000
Speaker 1: and that right there is America's favorite amateur drinker fingers.

492
00:27:23,160 --> 00:27:26,160
Speaker 1: Why this is the Blue Cheese. It is made by

493
00:27:26,320 --> 00:27:32,600
Speaker 1: AJ Fernandez for Pravada Cigar Club. They're limited series right here.

494
00:27:33,400 --> 00:27:35,280
Speaker 1: It's smoky. Now, some people are gonna say, well, it's

495
00:27:35,359 --> 00:27:37,240
Speaker 1: named blue Cheese because it tastes like blue cheese, which

496
00:27:37,240 --> 00:27:39,080
Speaker 1: I'm telling you is a terrible name for a cigar.

497
00:27:40,080 --> 00:27:44,480
Speaker 1: That said, it is smoky. This is the Habano Rapper Nicaraguan.

498
00:27:44,520 --> 00:27:46,840
Speaker 1: And the binder and the filler, which is weird because

499
00:27:46,840 --> 00:27:50,280
Speaker 1: I've seen it described with a Brazilian metal fena in

500
00:27:50,359 --> 00:27:53,639
Speaker 1: a different size and a different vitola in the what

501
00:27:53,720 --> 00:27:56,120
Speaker 1: I think is the Robusto. This is a Toro six

502
00:27:56,200 --> 00:28:01,240
Speaker 1: ye fifty two. I can't imagine that it's a different blend,

503
00:28:01,400 --> 00:28:06,239
Speaker 1: but everything's possible, and it is definitely a smokiness in

504
00:28:06,280 --> 00:28:08,800
Speaker 1: the throat. There's a little bit of black pepper spice

505
00:28:08,840 --> 00:28:11,560
Speaker 1: that built on the back of the tongue. There's definitely

506
00:28:11,600 --> 00:28:13,159
Speaker 1: some wood. Where are you at with this?

507
00:28:14,240 --> 00:28:19,360
Speaker 2: That spice has definitely dissipated for me. Whether it's I'm

508
00:28:19,359 --> 00:28:20,880
Speaker 2: getting used to it, I don't think I am, though,

509
00:28:20,920 --> 00:28:23,960
Speaker 2: I think it has actually subsided a little bit more

510
00:28:24,000 --> 00:28:30,160
Speaker 2: of that wood and nutty notes for me, it has.

511
00:28:30,920 --> 00:28:35,040
Speaker 2: The burn has been very even, it has been low maintenance.

512
00:28:35,880 --> 00:28:40,080
Speaker 2: The hand feel is there, like you mentioned previously, so

513
00:28:40,160 --> 00:28:41,600
Speaker 2: far really good smoking experience.

514
00:28:41,720 --> 00:28:46,000
Speaker 1: Yeah, aj Fernandez. The construction on this is right on,

515
00:28:46,640 --> 00:28:49,200
Speaker 1: very very good. What weird? I didn't do a shallow

516
00:28:49,200 --> 00:28:52,000
Speaker 1: of a cut. My cut is way deeper than I

517
00:28:52,040 --> 00:28:54,680
Speaker 1: normally go. I when the cigar on the cap, that's

518
00:28:54,680 --> 00:28:58,840
Speaker 1: where you cut from starts rounding. That's where I cut from.

519
00:28:58,840 --> 00:29:00,200
Speaker 1: And I went a little bit lower than that on

520
00:29:00,240 --> 00:29:02,280
Speaker 1: this one. I didn't. I didn't mean to. But it's

521
00:29:02,320 --> 00:29:04,960
Speaker 1: smoking great. That's me. Yeah.

522
00:29:05,240 --> 00:29:08,040
Speaker 2: So what about the is the jaw a little bit

523
00:29:08,080 --> 00:29:11,000
Speaker 2: too easy? Is it almost distracting? Because you cut it's

524
00:29:11,000 --> 00:29:12,520
Speaker 2: still a touch tight?

525
00:29:12,560 --> 00:29:14,640
Speaker 1: And maybe that's why it's working because I opened it

526
00:29:14,720 --> 00:29:15,840
Speaker 1: up a little bit more with a bit of a

527
00:29:15,840 --> 00:29:17,960
Speaker 1: deeper cut, and so I'm not I have nothing to

528
00:29:18,000 --> 00:29:20,120
Speaker 1: complain about. Well, if it's a little tight, have you

529
00:29:20,200 --> 00:29:23,520
Speaker 1: done the old pension roll. I haven't had to, right,

530
00:29:23,600 --> 00:29:25,400
Speaker 1: It's not plugged up, it's not blocked. It's just a

531
00:29:25,440 --> 00:29:28,680
Speaker 1: little bit tighter than I would have normally gone with,

532
00:29:28,760 --> 00:29:30,720
Speaker 1: but not enough to affect me. I'm like, I'm willing.

533
00:29:30,800 --> 00:29:32,600
Speaker 1: I'm willing to work for my love. I hear you.

534
00:29:32,720 --> 00:29:34,720
Speaker 2: I like to when it's a little too tight on

535
00:29:35,000 --> 00:29:36,920
Speaker 2: the what I like to do is do the old

536
00:29:37,200 --> 00:29:39,000
Speaker 2: pension roll. And if that doesn't work, I just look

537
00:29:39,040 --> 00:29:42,440
Speaker 2: at it and say, loosen baby pinsion.

538
00:29:42,520 --> 00:29:45,280
Speaker 1: Roll your thumb, your forefinger. You roll the cigar back

539
00:29:45,320 --> 00:29:47,440
Speaker 1: and forth. You don't want to crack the wrapper, but

540
00:29:47,480 --> 00:29:49,240
Speaker 1: you do want to move the leaves. You want to

541
00:29:49,280 --> 00:29:51,800
Speaker 1: get things going a little bit, get a little squeeze

542
00:29:51,800 --> 00:29:54,680
Speaker 1: in there. Some cracks are good. Open things up, get

543
00:29:54,680 --> 00:29:56,960
Speaker 1: some better airflow, better combustion. Then next thing you know,

544
00:29:57,160 --> 00:30:00,640
Speaker 1: you're smoking a cigar. It's time. Fingers are raised molloy

545
00:30:01,600 --> 00:30:02,440
Speaker 1: for News of the Week.

546
00:30:03,000 --> 00:30:06,360
Speaker 2: So there has been quite a bit of upheaval with

547
00:30:06,720 --> 00:30:11,080
Speaker 2: Saturday Night Live and their new cast Tony. They've let

548
00:30:11,120 --> 00:30:15,000
Speaker 2: some people go and they've added some people, and you know,

549
00:30:15,080 --> 00:30:17,120
Speaker 2: we don't usually talk about what goes on it's Saturday

550
00:30:17,200 --> 00:30:20,560
Speaker 2: Night Live, No, But what I found interesting is they've

551
00:30:20,600 --> 00:30:27,040
Speaker 2: added five new cast members, three of which it seems

552
00:30:27,080 --> 00:30:29,400
Speaker 2: like a lot of their work and what they're known

553
00:30:29,480 --> 00:30:30,960
Speaker 2: for is TikTok.

554
00:30:31,600 --> 00:30:36,880
Speaker 1: Very weird. Yeah, I saw that too, that they they've

555
00:30:36,920 --> 00:30:39,120
Speaker 1: made their bones in shorts and other things, and I

556
00:30:39,160 --> 00:30:40,480
Speaker 1: saw them like, yeah, I have no idea who these

557
00:30:40,520 --> 00:30:42,920
Speaker 1: people are. There are people out there who are famous

558
00:30:42,960 --> 00:30:46,000
Speaker 1: and you have no idea who they are at all.

559
00:30:46,520 --> 00:30:49,760
Speaker 1: What I find fascinating is they made their bones on

560
00:30:49,800 --> 00:30:52,280
Speaker 1: social media. They made their bones on TikTok. That's where

561
00:30:52,280 --> 00:30:55,200
Speaker 1: they're famous, that's where their money is. But they get

562
00:30:55,240 --> 00:30:59,120
Speaker 1: to be on TV am. I. I mean that's a

563
00:30:59,240 --> 00:31:02,800
Speaker 1: very you know, it's it's like saying I'm a blogger,

564
00:31:02,840 --> 00:31:04,760
Speaker 1: but I just got printed by the Wall Street Journal.

565
00:31:05,080 --> 00:31:07,240
Speaker 1: There's still something to it that.

566
00:31:07,320 --> 00:31:10,120
Speaker 2: And also just think if you get on TV, it

567
00:31:10,200 --> 00:31:15,040
Speaker 2: can really expose you to that world to increase your

568
00:31:15,520 --> 00:31:16,840
Speaker 2: TikTok followers.

569
00:31:17,160 --> 00:31:22,000
Speaker 1: Yes, because everybody's watching on TV isn't super old and

570
00:31:22,040 --> 00:31:23,680
Speaker 1: they're all gonna be on the TikTok.

571
00:31:23,680 --> 00:31:26,280
Speaker 2: Oh, they're gonna first ball google the person, and then

572
00:31:26,320 --> 00:31:28,120
Speaker 2: after that they're gonna google what is TikTok.

573
00:31:28,200 --> 00:31:31,680
Speaker 1: They're gonna google. Yes, they're gonna ask jeeves. Thank you,

574
00:31:32,120 --> 00:31:33,240
Speaker 1: that's your line. Yeah.

575
00:31:33,320 --> 00:31:35,200
Speaker 2: But the reason why I brought this up is because

576
00:31:35,200 --> 00:31:41,000
Speaker 2: we've had this discussion before about how, especially during the pandemic,

577
00:31:41,600 --> 00:31:45,880
Speaker 2: where a lot of people who uh consider themselves stand

578
00:31:45,960 --> 00:31:50,200
Speaker 2: up comics weren't really touring and doing stand up They were,

579
00:31:50,560 --> 00:31:52,680
Speaker 2: you know, doing videos on YouTube, but things like that

580
00:31:52,760 --> 00:31:58,720
Speaker 2: building their audience to where old school, grizzled professional comedians

581
00:31:58,760 --> 00:32:02,000
Speaker 2: were saying, well, geez, these guys, these ladies, they didn't

582
00:32:02,400 --> 00:32:06,440
Speaker 2: come up through the ranks like we did. They don't

583
00:32:06,440 --> 00:32:09,760
Speaker 2: know what it's like, man, and their their style is different,

584
00:32:09,800 --> 00:32:15,920
Speaker 2: maybe because they did not become famous, you know, by

585
00:32:15,960 --> 00:32:19,360
Speaker 2: by the daily grind of going to Yuck Yucks in

586
00:32:19,480 --> 00:32:22,360
Speaker 2: Omaha and you know, doing the whole tours and going

587
00:32:22,400 --> 00:32:25,520
Speaker 2: from opening to middle to finally a headliner.

588
00:32:25,680 --> 00:32:27,400
Speaker 1: Is it your take that the comics aren't as good

589
00:32:27,400 --> 00:32:29,600
Speaker 1: as they used to be or the or that is

590
00:32:30,040 --> 00:32:33,520
Speaker 1: comedy somehow less than it used to be. It's just different,

591
00:32:34,760 --> 00:32:34,960
Speaker 1: you know.

592
00:32:36,080 --> 00:32:39,600
Speaker 2: I think there's something to be said for uh not

593
00:32:39,880 --> 00:32:44,160
Speaker 2: being able to develop that muscle over a period of

594
00:32:44,920 --> 00:32:47,640
Speaker 2: months and years of going on the road and dealing

595
00:32:47,680 --> 00:32:51,360
Speaker 2: with crowds when you're already walking in with some sort

596
00:32:51,400 --> 00:32:54,520
Speaker 2: of credibility that was built outside of a comedy club.

597
00:32:57,000 --> 00:33:00,960
Speaker 2: I think that that that definitely influences how you get

598
00:33:00,960 --> 00:33:04,920
Speaker 2: your chops and uh So some would say it's not

599
00:33:05,040 --> 00:33:10,480
Speaker 2: as good. I don't know if that's fair. I am convinced. Remember,

600
00:33:10,640 --> 00:33:13,800
Speaker 2: I do radio. The audience is there. I never see them,

601
00:33:13,880 --> 00:33:16,440
Speaker 2: I never hear them. If I'm getting heckled, it's via

602
00:33:16,520 --> 00:33:17,120
Speaker 2: social media.

603
00:33:17,200 --> 00:33:22,840
Speaker 1: Yes, stand up is a very very very different beast

604
00:33:23,720 --> 00:33:26,560
Speaker 1: all together. It's a different beast. And let's say, being

605
00:33:26,600 --> 00:33:30,720
Speaker 1: an entertainer, I would argue, I, I don't think I

606
00:33:30,760 --> 00:33:32,680
Speaker 1: could ever be a stand up although I'm willing to

607
00:33:32,680 --> 00:33:35,720
Speaker 1: try it. I know that I'm an entertainer. I've done it.

608
00:33:35,760 --> 00:33:38,160
Speaker 1: You've seen me sell at the rooms. I've I can

609
00:33:38,200 --> 00:33:40,120
Speaker 1: put this together. I will leave you with the night

610
00:33:40,360 --> 00:33:43,440
Speaker 1: where you say, damn, that was fun. Stand up is different.

611
00:33:43,480 --> 00:33:47,040
Speaker 1: It's it's respect and I don't who am I to

612
00:33:47,080 --> 00:33:50,640
Speaker 1: say except I'm a consumer in that In that regard,

613
00:33:51,360 --> 00:33:56,120
Speaker 1: I don't I don't think anything could possibly replace what

614
00:33:56,280 --> 00:33:59,560
Speaker 1: time on the road and those crowds and playing for

615
00:33:59,600 --> 00:34:02,960
Speaker 1: four people the chuckle hut, yeah, could ever possibly do it?

616
00:34:03,040 --> 00:34:03,960
Speaker 1: Two of them walk out.

617
00:34:04,680 --> 00:34:06,400
Speaker 2: Last time I did stand up, I was in front

618
00:34:06,400 --> 00:34:10,360
Speaker 2: of four people, yes, at a comedy club, and I

619
00:34:10,440 --> 00:34:14,600
Speaker 2: remember specifically, I had a bit on country music and

620
00:34:15,000 --> 00:34:19,080
Speaker 2: I was getting into the bit and I looked down

621
00:34:19,280 --> 00:34:20,400
Speaker 2: and there are four people.

622
00:34:20,400 --> 00:34:21,279
Speaker 1: They moved up to the front.

623
00:34:21,320 --> 00:34:23,960
Speaker 2: This was during the comedy boom, which was actually turning

624
00:34:23,960 --> 00:34:26,440
Speaker 2: into a bust in the nineties, where towns had have

625
00:34:26,520 --> 00:34:29,040
Speaker 2: two or three comedy clubs that had no business having

626
00:34:29,200 --> 00:34:30,680
Speaker 2: maybe even one comedy club.

627
00:34:31,040 --> 00:34:31,800
Speaker 1: So there's four.

628
00:34:31,600 --> 00:34:33,480
Speaker 2: People in the audience and I'm looking down doing this

629
00:34:34,040 --> 00:34:38,040
Speaker 2: country music bit, and the sitting there with cowboy boots

630
00:34:38,080 --> 00:34:40,360
Speaker 2: and a cowboy hat, and I could actually at that

631
00:34:40,440 --> 00:34:44,319
Speaker 2: point feel the sweat coming out of my forehead. And

632
00:34:44,600 --> 00:34:45,960
Speaker 2: that was the last time I went on stage. I

633
00:34:46,000 --> 00:34:48,840
Speaker 2: thought to myself, I can't do this to myself, and

634
00:34:48,880 --> 00:34:49,600
Speaker 2: now I regret it.

635
00:34:49,640 --> 00:34:52,399
Speaker 1: I should have muscled through. So do it now. Oh,

636
00:34:52,480 --> 00:34:56,520
Speaker 1: nobody wants to see breaking in thirty eight year old. Oh,

637
00:34:56,600 --> 00:34:59,359
Speaker 1: a thirty eight year old I caught that that's all

638
00:34:59,360 --> 00:35:02,600
Speaker 1: they want to see. Don't care. There are no rules,

639
00:35:02,640 --> 00:35:05,480
Speaker 1: there's no age issues. What is what's wrong with you?

640
00:35:05,640 --> 00:35:08,960
Speaker 1: I get up on what's the deal with airplane food? Dude?

641
00:35:09,040 --> 00:35:10,640
Speaker 1: Will you? Will you pick the night we'll put you

642
00:35:10,760 --> 00:35:13,640
Speaker 1: on stage? That's not gonna happen. Oh why not? The other?

643
00:35:13,680 --> 00:35:18,240
Speaker 1: A whole comedy thing, a comedy showcase, closer fingers floy

644
00:35:18,400 --> 00:35:22,200
Speaker 1: Oh boy, no? Why not? Do you do you? What's

645
00:35:22,239 --> 00:35:26,840
Speaker 1: your best? Two minutes? That's so many? Yeah.

646
00:35:27,040 --> 00:35:30,799
Speaker 2: I always have to remind myself that we have to

647
00:35:30,840 --> 00:35:37,560
Speaker 2: stay FCC compliant. But the amount of work and time

648
00:35:37,640 --> 00:35:41,680
Speaker 2: that goes into coming up with thirty minutes of material,

649
00:35:43,400 --> 00:35:44,760
Speaker 2: it takes at least thirty minutes.

650
00:35:46,719 --> 00:35:51,480
Speaker 1: Yeah, you know what maybe best? You don't you know?

651
00:35:51,480 --> 00:35:53,880
Speaker 1: It's the stand up comedy. The best is when you

652
00:35:53,960 --> 00:35:57,239
Speaker 1: hear like Jerry Seinfelder or Chris Rock talk about Jerry

653
00:35:57,239 --> 00:35:59,160
Speaker 1: Seinfeld tells us, I think it's Jerry Seinfeld tells a

654
00:35:59,160 --> 00:36:01,520
Speaker 1: story about Chris Rock. He worked on a joke for

655
00:36:01,560 --> 00:36:08,839
Speaker 1: ten years. Yeah, absolutely, absolutely. The timing, the wording, the presentation,

656
00:36:09,000 --> 00:36:11,920
Speaker 1: the preparation, the syntax, the tone, all of it. And

657
00:36:11,960 --> 00:36:13,359
Speaker 1: you have to when you're doing it.

658
00:36:13,400 --> 00:36:14,680
Speaker 2: And one of the reasons why I think you have

659
00:36:14,719 --> 00:36:17,200
Speaker 2: to get on the road is you have no idea

660
00:36:17,320 --> 00:36:19,279
Speaker 2: how a crowd's going to react to a joke. You

661
00:36:19,320 --> 00:36:22,440
Speaker 2: may think that you've got some strong punchline and they

662
00:36:22,480 --> 00:36:24,359
Speaker 2: don't laugh at that, and then you have another bit

663
00:36:24,400 --> 00:36:26,840
Speaker 2: that you're kind of like Iffy and it kills.

664
00:36:27,400 --> 00:36:29,600
Speaker 1: You're only going to get that feedback on your material

665
00:36:29,600 --> 00:36:31,800
Speaker 1: if you go out on the road. It's a practice, baby,

666
00:36:31,960 --> 00:36:34,920
Speaker 1: How do you get to Carnegie Hall? Practice? Practice practice?

667
00:36:34,960 --> 00:36:37,799
Speaker 1: I've heard that. Yeah, it's a it happens to be true.

668
00:36:37,840 --> 00:36:40,759
Speaker 1: Is that in Jersey? Yes, yes, it's right next to

669
00:36:40,960 --> 00:36:42,040
Speaker 1: Shecky's chuckle Hut