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Speaker 1: Well, Steven Tommy, you two are like the grilling experts

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Speaker 1: on the show, the barbecue experts on the show. So

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Speaker 1: I wanted you to know if you guys had any

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Speaker 1: tips for us.

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Speaker 2: Hips for grilling, for grilling, let me go. Let me

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Speaker 2: go first, you've been cooking on that helm.

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Speaker 3: Let me go. This is what bothers me about people grilling.

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Speaker 2: Okay, quick, putting all that light of fluid on your

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Speaker 2: charcoal or your woods, that just drives me crazy. Do

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Speaker 2: you realize your meat smells just like that lighter fluid?

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Speaker 3: It tastes like that. Yeah, come on, man, get you

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Speaker 3: some wood.

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Speaker 2: They got some natural wood starters that you can put

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Speaker 2: in there and light those up. And now your wood

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Speaker 2: or your charcoal, whichever one you using, doesn't taste like

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Speaker 2: a smell like all this gas light of fluid you

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Speaker 2: didn't put on that. That's that's one of my tips

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Speaker 2: right there.

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Speaker 3: That's a pet peeve man.

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Speaker 4: Eat okay, so let me just piggy back off that, okay,

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Speaker 4: and say start your five. They sell they sell what

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Speaker 4: time he's talking about as fire starters, wood starters, whether

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Speaker 4: little white chunks. They got matched sticks that burn naturally

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Speaker 4: that you can put on but they have these things

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Speaker 4: that look like coffee cans. They look like a big

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Speaker 4: giant coffee mug.

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Speaker 3: You put your.

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Speaker 4: Charcoal in it and light it from the bottom right,

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Speaker 4: and that can get your charcoal started a little bit

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Speaker 4: more even for you. You don't pour the charcoal in

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Speaker 4: the basin of your things. You pour the charcoal in

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Speaker 4: this like a big round pot. They started like that. Yes,

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Speaker 4: it's gotta handle on it. Then you just pour it

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Speaker 4: in there and they'll burn. Even this is little stuff

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Speaker 4: you could learn. I have another tip. When it's my turn.

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Speaker 2: Okay, here's another people that people that are you know, amateurs,

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Speaker 2: are grilling. They throw their chicken on and then you think,

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Speaker 2: twenty minutes later, your chicken is done.

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Speaker 3: Your chicken ain't done. Taking is a sport.

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Speaker 2: Oh and why are you talking while we talking about cooking?

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Speaker 5: Why up trying to stay awake? Why it takes so long? Well,

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Speaker 5: learn how to cook. Be awake, yell the people come

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Speaker 5: over your house and not leave so much.

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Speaker 3: If you can cook, you have bring something. So listen.

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Speaker 2: While you're cooking your chicken, keep flipping it and don't

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Speaker 2: be afraid the slice a piece and see what. Yeah,

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Speaker 2: if you see a little light red water. You need

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Speaker 2: to cook a little long. That means it's still some

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Speaker 2: blood in that. Keep cooking your chicken, keep flipping it,

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Speaker 2: and keep cooking. That's all I'm asking.

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Speaker 4: Look, man, grilling ain't no thing where you can leave

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Speaker 4: your meat for ten minutes and walk off somewhere.

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Speaker 2: That ain't There's some people going in the house for

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Speaker 2: thirty minutes. What did you know?

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Speaker 4: You can't do that when you grilling. Grilling is a sport,

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Speaker 4: it's an activity. You got to move that chicken to

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Speaker 4: the front, to the back.

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Speaker 2: Go ahead, okay, okay, let's go back real quick.

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Speaker 4: Yeah, go ahead, And.

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Speaker 6: Okay, I know nothing about grilling. I think what you

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Speaker 6: guys are saying is great. If you add a barbecue,

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Speaker 6: please bring good plates. Okay. If the sign says cheap plates.

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Speaker 6: If it says cheap plates, don't bring them. Okay it

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Speaker 6: says cheap plates right there, Bring good lates.

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Speaker 3: All on the ground.

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Speaker 2: Here's one quick w I can give it back to Steve.

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Speaker 2: When you when you he said your charcoals, how you

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Speaker 2: eving them out? You know, when you get it, when

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Speaker 2: you get it going. But some of us like to

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Speaker 2: have a real hot side and then a warm side

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Speaker 2: while you cook.

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Speaker 3: You understand, so you.

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Speaker 2: May have more wood or more charcoals on one side,

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Speaker 2: and then on another side.

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Speaker 5: You got you Morning show