1
00:00:01,280 --> 00:00:01,800
Speaker 1: The vine.

2
00:00:04,559 --> 00:00:06,000
Speaker 2: NBA fans, the weight is over.

3
00:00:06,080 --> 00:00:09,920
Speaker 3: Basketball is back in DraftKings sportbook and official sports betting

4
00:00:09,920 --> 00:00:12,319
Speaker 3: partner of the NBA is celebrating with an unbeatable offer.

5
00:00:12,560 --> 00:00:15,680
Speaker 3: New customers can score two hundred dollars instantly and bonus

6
00:00:15,680 --> 00:00:18,520
Speaker 3: bets for throwing down five dollars on the NBA. Win

7
00:00:18,680 --> 00:00:20,919
Speaker 3: or lose, it doesn't matter. You'll start the season with

8
00:00:21,000 --> 00:00:22,200
Speaker 3: an instant doub.

9
00:00:22,200 --> 00:00:25,599
Speaker 4: And with Draftkanks parlays, everyone's got a shot at even

10
00:00:25,600 --> 00:00:29,320
Speaker 4: bigger basketball wins. String together multiple bets from the same game,

11
00:00:29,440 --> 00:00:31,760
Speaker 4: or build your parlay across multiple games for a shot

12
00:00:31,800 --> 00:00:33,400
Speaker 4: at making your payday even sweeter.

13
00:00:33,680 --> 00:00:36,080
Speaker 5: Basketball is more fun when you're in on the action.

14
00:00:36,320 --> 00:00:40,320
Speaker 5: Download the DraftKings Sportsbook app now and use code Jenkins.

15
00:00:40,360 --> 00:00:43,959
Speaker 5: That's j E n ki ns. New customers can get

16
00:00:43,960 --> 00:00:47,080
Speaker 5: two hundred dollars in bonus bets instantly for betting five

17
00:00:47,320 --> 00:00:51,000
Speaker 5: dollars only on DraftKings Sportsbook with code Jenkins. The Crown

18
00:00:51,280 --> 00:00:54,520
Speaker 5: is yours gambling problem called one eight hundred Gambler or

19
00:00:54,560 --> 00:00:57,760
Speaker 5: visit www dot one eight hundred gambler dot net In

20
00:00:57,840 --> 00:01:00,600
Speaker 5: New York call eight seven seven eight hope and why

21
00:01:01,040 --> 00:01:04,160
Speaker 5: or text hope and why and Connecticut help is available

22
00:01:04,160 --> 00:01:06,640
Speaker 5: for problem gambling called eight eight eight seven eight nine

23
00:01:06,720 --> 00:01:11,039
Speaker 5: seven seven seven seven or visit CCPG dot org. Please

24
00:01:11,080 --> 00:01:14,800
Speaker 5: play responsibly on behalf of Boothoe Casino and Resort in Kansas.

25
00:01:15,120 --> 00:01:18,600
Speaker 5: Licenseee partner Golden Nugget, Lake Charles and Louisiana twenty one

26
00:01:18,640 --> 00:01:21,600
Speaker 5: and over age varies by jurisdiction. Void in Ontario. Bonus

27
00:01:21,640 --> 00:01:24,720
Speaker 5: bets expire one hundred and sixty eight hours after issuance.

28
00:01:25,120 --> 00:01:30,080
Speaker 5: See Sportsbook dot DraftKings dot com, slash Basketball terms for

29
00:01:30,200 --> 00:01:43,560
Speaker 5: eligibility and deposit restrictions, terms and responsible gaming resources. Welcome

30
00:01:43,600 --> 00:01:47,120
Speaker 5: to Jenkins and Jones on the Volume podcast Network. It

31
00:01:47,200 --> 00:01:51,760
Speaker 5: is Saturday, November eleventh. If I'm doing my math correctly,

32
00:01:52,040 --> 00:01:54,280
Speaker 5: and we have a very special episode, maybe the most

33
00:01:54,320 --> 00:02:00,240
Speaker 5: requested episode that we get all the time. Is everyone

34
00:02:00,360 --> 00:02:05,640
Speaker 5: knows that our very own Tyler aka Dragonfly Jones is

35
00:02:06,000 --> 00:02:09,280
Speaker 5: one of the best grillers on the Internet. I've never

36
00:02:09,360 --> 00:02:12,280
Speaker 5: seen and let me put on this planet on the

37
00:02:12,320 --> 00:02:15,919
Speaker 5: planet Earth, but now, but let me let me put

38
00:02:15,960 --> 00:02:21,120
Speaker 5: it like this. Tyler frequently put Tyler posts not infrequently,

39
00:02:21,440 --> 00:02:25,160
Speaker 5: pictures of food that he's cooked in color and I've

40
00:02:25,160 --> 00:02:28,440
Speaker 5: never seen anyone say anything bad about him. You can

41
00:02:28,480 --> 00:02:32,320
Speaker 5: post some culinary ship on Twitter and people will flame

42
00:02:32,320 --> 00:02:34,600
Speaker 5: it over the dumbest thing they can find. I've never

43
00:02:34,600 --> 00:02:36,000
Speaker 5: seen anyone coming Tyler.

44
00:02:36,080 --> 00:02:39,880
Speaker 4: Unflamable, flaming, flaming Plates is a proud of this. I remember,

45
00:02:40,000 --> 00:02:41,920
Speaker 4: like that one Thanksgiving plate. I feel like that was

46
00:02:41,960 --> 00:02:46,760
Speaker 4: the first time really united. Remember that ship the play plate.

47
00:02:46,960 --> 00:02:50,960
Speaker 5: Yes, what a hall of fame to be in the

48
00:02:51,080 --> 00:02:52,840
Speaker 5: nastiest looking plates.

49
00:02:55,160 --> 00:02:55,400
Speaker 6: Plate.

50
00:02:55,440 --> 00:02:57,040
Speaker 4: And if you've been on Twitter for like since like

51
00:02:57,080 --> 00:02:59,160
Speaker 4: two thousand and ten, you know what the I'm talking about.

52
00:03:00,120 --> 00:03:03,040
Speaker 4: Not only did the food look bad, the plate look ugly,

53
00:03:03,480 --> 00:03:04,600
Speaker 4: like a hubcap or some ship.

54
00:03:04,880 --> 00:03:10,200
Speaker 2: You feel me like it was like bro crazy. So yeah, for.

55
00:03:10,160 --> 00:03:11,840
Speaker 5: Those of you who don't know, John and I have

56
00:03:11,919 --> 00:03:14,560
Speaker 5: actually even though we all live on in opposite parts

57
00:03:14,560 --> 00:03:17,480
Speaker 5: of the country. Tyler is such a good friend that

58
00:03:17,639 --> 00:03:20,760
Speaker 5: he every January sends us and I like talking about

59
00:03:20,800 --> 00:03:22,360
Speaker 5: this on the pod because I feel like it reminds

60
00:03:22,400 --> 00:03:23,760
Speaker 5: him to make sure he does it this year.

61
00:03:23,840 --> 00:03:24,640
Speaker 2: This is just my favorite.

62
00:03:24,840 --> 00:03:28,080
Speaker 5: He sends us a box of grilled meats that he

63
00:03:28,320 --> 00:03:31,600
Speaker 5: just like overnights to southern California, and it's the fuck

64
00:03:31,680 --> 00:03:34,360
Speaker 5: it Like, you would not think your friend cooking meat

65
00:03:34,440 --> 00:03:37,440
Speaker 5: and then mailing it across the country with what kind

66
00:03:37,440 --> 00:03:40,119
Speaker 5: of icy it's the what's it called. It's the dry

67
00:03:40,160 --> 00:03:42,520
Speaker 5: ice packs. With dry ice packs. You would not think

68
00:03:42,560 --> 00:03:44,120
Speaker 5: that would be the best meal you eat in your

69
00:03:44,120 --> 00:03:45,960
Speaker 5: house every year, but it is the best meal like

70
00:03:46,640 --> 00:03:47,880
Speaker 5: my house every year.

71
00:03:48,120 --> 00:03:50,480
Speaker 2: What's crazy? The first time he sent it, I ate

72
00:03:50,520 --> 00:03:52,080
Speaker 2: that shit cold? You know what I mean?

73
00:03:52,200 --> 00:04:01,640
Speaker 1: Like I always motherfuck You're right, you hear me? I

74
00:04:01,640 --> 00:04:03,280
Speaker 1: ain't that ship cold? That ship I was like.

75
00:04:03,360 --> 00:04:05,280
Speaker 2: I was like, I mean, I was single, I wasn't

76
00:04:05,280 --> 00:04:07,800
Speaker 2: cooking at the time. You feel me? That ship was crazy?

77
00:04:07,840 --> 00:04:08,680
Speaker 2: But yeah, gee.

78
00:04:08,800 --> 00:04:11,360
Speaker 3: And also people hit us up, like every time. Somebody

79
00:04:11,480 --> 00:04:12,760
Speaker 3: just hit this up recently. I don't know if y'all

80
00:04:12,800 --> 00:04:16,560
Speaker 3: saw it. Every time they talk about that box, that box,

81
00:04:16,880 --> 00:04:20,599
Speaker 3: the box, the boxing, me talking about that box, Mike

82
00:04:20,640 --> 00:04:23,120
Speaker 3: and Mike and John talk about that box. I get jealous,

83
00:04:23,160 --> 00:04:25,560
Speaker 3: you feel me. I'm gonna do it in boxing.

84
00:04:25,400 --> 00:04:27,880
Speaker 5: I got I received I received the box for the

85
00:04:27,880 --> 00:04:29,159
Speaker 5: first time this past January.

86
00:04:29,279 --> 00:04:33,839
Speaker 4: It was it was trust Tree.

87
00:04:34,320 --> 00:04:34,560
Speaker 2: You know that.

88
00:04:34,680 --> 00:04:36,880
Speaker 4: That was just a tradition I started after the pandemic

89
00:04:36,920 --> 00:04:38,320
Speaker 4: when I was like bro, like, I just had a

90
00:04:38,360 --> 00:04:40,599
Speaker 4: whole summer where I wasn't grilling for the homies. The

91
00:04:40,600 --> 00:04:42,640
Speaker 4: Homies weren't coming through. I wasn't like y'all was you

92
00:04:42,640 --> 00:04:44,040
Speaker 4: know what I'm saying. And I missed that ship right.

93
00:04:44,160 --> 00:04:46,359
Speaker 4: So so after we got through that, I was like,

94
00:04:46,400 --> 00:04:48,080
Speaker 4: you know, top of the year, I'm just gonna you know,

95
00:04:49,040 --> 00:04:51,520
Speaker 4: do you know, grilla some ship and just you know,

96
00:04:51,600 --> 00:04:53,880
Speaker 4: contact free delivery, just drop it off for the homies

97
00:04:53,880 --> 00:04:56,240
Speaker 4: and ship. You know that, like, yo, let's let's have

98
00:04:56,360 --> 00:04:58,920
Speaker 4: this year be better than that fucking pandemic year.

99
00:04:58,920 --> 00:05:00,280
Speaker 6: And it's just a tradition I'll keep and knowing.

100
00:05:00,320 --> 00:05:02,040
Speaker 4: And so you know, I got to hold the homies down,

101
00:05:02,080 --> 00:05:04,599
Speaker 4: you know, all the way in CALLI to and you know,

102
00:05:04,920 --> 00:05:05,800
Speaker 4: FedEx that ship.

103
00:05:05,920 --> 00:05:08,839
Speaker 5: So it's it's it's a it's a beautiful thing. It truly,

104
00:05:08,920 --> 00:05:10,919
Speaker 5: I know it truly is your love language. And I

105
00:05:10,960 --> 00:05:14,279
Speaker 5: know that it offended you to your core, to the

106
00:05:14,320 --> 00:05:16,120
Speaker 5: extent that I was worried we weren't gonna be friends

107
00:05:16,160 --> 00:05:18,799
Speaker 5: anymore when you found out that I use a gas grill,

108
00:05:18,960 --> 00:05:20,960
Speaker 5: which is maybe where you want to start your tips

109
00:05:21,000 --> 00:05:23,680
Speaker 5: for because I know step one for you is not

110
00:05:24,160 --> 00:05:27,360
Speaker 5: go get a new propane tank, man.

111
00:05:29,640 --> 00:05:32,560
Speaker 2: Accessories. You know what I'm saying, God damn.

112
00:05:35,320 --> 00:05:36,120
Speaker 6: For me to judge.

113
00:05:36,279 --> 00:05:37,720
Speaker 2: I personally need that smoke. Man.

114
00:05:37,760 --> 00:05:40,440
Speaker 4: I just feel like it's so you know, the smoke

115
00:05:40,560 --> 00:05:43,359
Speaker 4: is just bro. There's nothing better.

116
00:05:43,360 --> 00:05:43,600
Speaker 2: Man.

117
00:05:45,160 --> 00:05:46,600
Speaker 4: But you know, if you want to be a gas

118
00:05:46,600 --> 00:05:48,440
Speaker 4: grill motherfucker, you know more part.

119
00:05:48,760 --> 00:05:49,440
Speaker 2: I don't want to be.

120
00:05:49,480 --> 00:05:51,560
Speaker 5: But I'll be honest with you, Like I'm not confident.

121
00:05:51,600 --> 00:05:53,680
Speaker 5: I'm not a confident griller. So like when I'm on

122
00:05:53,760 --> 00:05:55,719
Speaker 5: the grill, like my mom and my mom, by the way,

123
00:05:55,760 --> 00:05:57,360
Speaker 5: makes all I've told you this. My mom makes all

124
00:05:57,360 --> 00:05:59,840
Speaker 5: the same jokes because my mom never used a gas grill.

125
00:06:00,400 --> 00:06:03,360
Speaker 5: But for me, it's like I was always worried. And

126
00:06:03,600 --> 00:06:05,240
Speaker 5: I don't know, maybe there's people out there who didn't

127
00:06:05,279 --> 00:06:07,080
Speaker 5: have a you know, who didn't like learn to grill

128
00:06:07,120 --> 00:06:09,160
Speaker 5: as a kid or whatever. I was always I was

129
00:06:09,160 --> 00:06:12,039
Speaker 5: always like worried, I'm undercook the meat like whatever else.

130
00:06:12,040 --> 00:06:15,440
Speaker 5: So the gas grill for me is a predictability where

131
00:06:15,480 --> 00:06:18,279
Speaker 5: like you're trying to create something when you're cooking. I'm

132
00:06:18,279 --> 00:06:20,320
Speaker 5: trying to just like give the kids dinner that is

133
00:06:20,360 --> 00:06:22,680
Speaker 5: like cooked correctly, where I'm not like, fuck, do I

134
00:06:22,680 --> 00:06:24,240
Speaker 5: have to like start it back up and put the

135
00:06:24,279 --> 00:06:27,120
Speaker 5: steaks back on, you know, Like it took me years

136
00:06:27,160 --> 00:06:28,080
Speaker 5: before I learned the.

137
00:06:30,320 --> 00:06:32,160
Speaker 2: What's that you're afraid to undercook steaks? Like? Can you

138
00:06:32,240 --> 00:06:34,920
Speaker 2: undercook a steaks? Motherfuckers will cut it off the cow

139
00:06:34,960 --> 00:06:38,039
Speaker 2: and eat that motherfucker row. It'd be fine. Bro, you

140
00:06:38,040 --> 00:06:40,560
Speaker 2: know what I'm saying. Don't you get food poisoning if

141
00:06:40,600 --> 00:06:41,440
Speaker 2: you under cooked meat?

142
00:06:41,480 --> 00:06:41,640
Speaker 1: Bro?

143
00:06:41,760 --> 00:06:44,360
Speaker 4: No, it's it's really hard to get it with be right,

144
00:06:44,400 --> 00:06:46,840
Speaker 4: b Yeah yeah, I didn't even know that, bro.

145
00:06:48,200 --> 00:06:50,520
Speaker 6: Under put you out of here?

146
00:06:50,640 --> 00:06:52,160
Speaker 2: Yeah, well, I grow chicken too. I do.

147
00:06:52,320 --> 00:06:54,040
Speaker 5: Like the the one thing I do on the grill

148
00:06:54,080 --> 00:06:56,320
Speaker 5: that I would put out there is I do a

149
00:06:56,520 --> 00:07:00,039
Speaker 5: grilled like chicken pesto sandwich, and I'll grill the the

150
00:07:00,160 --> 00:07:01,159
Speaker 5: sourdough bread too, you.

151
00:07:01,160 --> 00:07:02,760
Speaker 2: Know what I mean. So charl likes that, but I

152
00:07:02,760 --> 00:07:03,640
Speaker 2: don't do it very often.

153
00:07:04,000 --> 00:07:08,680
Speaker 5: But Tyler explain, like, because I feel like if if

154
00:07:08,720 --> 00:07:10,840
Speaker 5: you had tied, like if I knew how to use

155
00:07:12,120 --> 00:07:14,800
Speaker 5: a real grill, I feel like that's probably what I

156
00:07:14,840 --> 00:07:17,160
Speaker 5: would have been doing. I just was I had no

157
00:07:17,280 --> 00:07:19,000
Speaker 5: confidence in it, you know what I mean. And like

158
00:07:19,040 --> 00:07:22,000
Speaker 5: the predictability of how long am I supposed to do

159
00:07:22,040 --> 00:07:22,400
Speaker 5: this shit?

160
00:07:23,360 --> 00:07:24,640
Speaker 2: When do I flip the burgers over?

161
00:07:24,720 --> 00:07:26,520
Speaker 5: Like? That's how kind of clueless I was. So why

162
00:07:26,520 --> 00:07:29,120
Speaker 5: don't you like explain it to me? Like I'm the

163
00:07:29,160 --> 00:07:32,200
Speaker 5: idiot that I am. Like Step one, like, how do

164
00:07:32,280 --> 00:07:34,160
Speaker 5: you if you go to grill? Like, what do you

165
00:07:34,240 --> 00:07:35,440
Speaker 5: what does that look like for you?

166
00:07:35,880 --> 00:07:36,080
Speaker 2: Yeah?

167
00:07:36,080 --> 00:07:38,080
Speaker 4: Well, I think first and foremost, we need to start

168
00:07:38,080 --> 00:07:41,040
Speaker 4: with the tools that we need here. Right, I'm a

169
00:07:41,040 --> 00:07:46,520
Speaker 4: big fan of the Weber kettle, and for a few reasons. Basically,

170
00:07:47,280 --> 00:07:53,200
Speaker 4: it's circular, right, and that is perfect because there's a

171
00:07:53,200 --> 00:07:58,280
Speaker 4: certain technique of of grilling where you're gonna use indirect

172
00:07:58,280 --> 00:07:59,920
Speaker 4: heat and they call it the snake where you just

173
00:08:00,080 --> 00:08:03,320
Speaker 4: you know, kind of check stack some charcoal bricks in

174
00:08:03,480 --> 00:08:06,440
Speaker 4: like a and you kind of line the fucking you know,

175
00:08:06,960 --> 00:08:08,520
Speaker 4: the grill with it to where it's kind of like,

176
00:08:08,520 --> 00:08:10,640
Speaker 4: you know, a half circle, and you light it, you know,

177
00:08:10,680 --> 00:08:12,320
Speaker 4: one end, and then it slowly burns and gives you

178
00:08:12,360 --> 00:08:17,240
Speaker 4: like a constant heat there. And also the weber kettles

179
00:08:17,240 --> 00:08:20,640
Speaker 4: have a thermometer on it, which is extremely valuable because

180
00:08:20,640 --> 00:08:22,600
Speaker 4: you want to make sure that you know you're you're

181
00:08:22,640 --> 00:08:24,880
Speaker 4: maintaining the proper heat for whatever you're cooking there, So

182
00:08:25,280 --> 00:08:27,960
Speaker 4: highly recommend getting a webber kettle. Also, fucking you know,

183
00:08:28,120 --> 00:08:30,200
Speaker 4: cleaning it is super easy. There's like a reservoir at

184
00:08:30,240 --> 00:08:32,600
Speaker 4: the bottom where all your ashes collecting. You just dump

185
00:08:32,679 --> 00:08:34,040
Speaker 4: that shit out. You don't have to be a fucking

186
00:08:34,080 --> 00:08:37,000
Speaker 4: k man turning your whole grill upside down the shit, right.

187
00:08:38,160 --> 00:08:40,360
Speaker 4: And I would also say get you a chimney starter,

188
00:08:41,240 --> 00:08:43,640
Speaker 4: because the biggest battle, and I think one of the

189
00:08:43,679 --> 00:08:46,080
Speaker 4: biggest the terns that keep people from hopping on charcoal

190
00:08:46,080 --> 00:08:47,960
Speaker 4: as opposed to gas is they don't know how to

191
00:08:48,000 --> 00:08:52,439
Speaker 4: get a and even fire with their coals, right, correct, Yeah,

192
00:08:52,480 --> 00:08:53,920
Speaker 4: and a chimney start, bro. You can get one of

193
00:08:53,920 --> 00:08:57,520
Speaker 4: these motherfuckers on Amazon for like fifteen bucks. Basically what

194
00:08:57,559 --> 00:08:59,840
Speaker 4: you do is you you put your charcoal in it,

195
00:09:00,040 --> 00:09:02,040
Speaker 4: you like, ball up a fucking piece of newspaper and

196
00:09:02,040 --> 00:09:03,920
Speaker 4: put it at the bottom light the newspaper, put the

197
00:09:04,000 --> 00:09:06,360
Speaker 4: charge of the chimney start on that. In about twenty

198
00:09:06,679 --> 00:09:09,320
Speaker 4: minutes or so, you are going to have even leave,

199
00:09:09,640 --> 00:09:13,160
Speaker 4: you know, evenly burning coals, right, And that's the biggest

200
00:09:13,160 --> 00:09:16,600
Speaker 4: fucking battle with grilling, right, So so get get that ship.

201
00:09:16,880 --> 00:09:19,480
Speaker 4: Get you a meat thermometer. You know, I'm someone who

202
00:09:19,480 --> 00:09:21,400
Speaker 4: can eyeball shit a lot of times. But you know,

203
00:09:21,440 --> 00:09:24,040
Speaker 4: since we're starting with the basics, I definitely recommend getting

204
00:09:24,080 --> 00:09:26,800
Speaker 4: getting a meat thermometer and you know, learning your your

205
00:09:26,880 --> 00:09:29,920
Speaker 4: your certain temperatures you know, for or certain cuts of meat,

206
00:09:29,920 --> 00:09:31,600
Speaker 4: like I know, chicken is probably like one sixty five.

207
00:09:31,640 --> 00:09:34,080
Speaker 4: I think, I know brisket is like one ninety five,

208
00:09:34,120 --> 00:09:37,800
Speaker 4: and certain shit like that. So so you know, Google

209
00:09:38,120 --> 00:09:39,880
Speaker 4: you know the shit that you're cooking, Google the internal

210
00:09:40,160 --> 00:09:43,160
Speaker 4: temperatures there and and and you know, monitor that shit

211
00:09:43,200 --> 00:09:46,439
Speaker 4: with your meat thermometer. So those are like the main

212
00:09:46,480 --> 00:09:48,640
Speaker 4: things you need, right, Like I said, I highly recommend

213
00:09:48,640 --> 00:09:51,320
Speaker 4: the webber kettle because also the weber kettle has fucking

214
00:09:51,360 --> 00:09:54,200
Speaker 4: flaps where you can you know, you know, flip that

215
00:09:54,200 --> 00:09:55,640
Speaker 4: shit up and put more coals in there if you

216
00:09:55,640 --> 00:09:57,080
Speaker 4: need to, you know, get the fire going a little

217
00:09:57,080 --> 00:10:00,840
Speaker 4: bit more there too. Super fucking valuable there, Weber Kettle,

218
00:10:00,960 --> 00:10:03,240
Speaker 4: chimney starter meet their Mobert. That's what we need to

219
00:10:03,240 --> 00:10:04,000
Speaker 4: start with, right.

220
00:10:03,960 --> 00:10:06,080
Speaker 5: And I just want to add, because like I know,

221
00:10:06,120 --> 00:10:10,720
Speaker 5: the there's these like Wi Fi equipped smokers that have

222
00:10:10,800 --> 00:10:13,400
Speaker 5: become like very popular in the suburbs. That people are

223
00:10:13,440 --> 00:10:16,360
Speaker 5: spending like nine hundred dollars on this shit everything. Tyler

224
00:10:16,520 --> 00:10:18,920
Speaker 5: just say you could get for what like seventy five bucks?

225
00:10:19,200 --> 00:10:20,079
Speaker 6: Yeah, yeah, yeah yeah.

226
00:10:20,080 --> 00:10:22,320
Speaker 4: I think I bought my my, my my kettle for

227
00:10:22,400 --> 00:10:25,640
Speaker 4: like eighty And the thing is, the thing is, if

228
00:10:25,679 --> 00:10:29,760
Speaker 4: you have a charcoal grill, you have a smoker, right,

229
00:10:29,800 --> 00:10:32,600
Speaker 4: you have a smoker by default because the method of

230
00:10:32,640 --> 00:10:35,600
Speaker 4: indirect heat where you know you've got your cold, basically

231
00:10:35,720 --> 00:10:37,240
Speaker 4: you go you're gonna have your colds on one side

232
00:10:37,240 --> 00:10:39,400
Speaker 4: of the grill and your meat's on the other side

233
00:10:39,440 --> 00:10:41,920
Speaker 4: of poles from it that you're smoking meat when you

234
00:10:41,920 --> 00:10:43,440
Speaker 4: do that, do it that way, right, it's not the

235
00:10:43,480 --> 00:10:45,480
Speaker 4: heat that's cooking it as a smoke. So if you

236
00:10:45,480 --> 00:10:48,199
Speaker 4: have a charcoal grill, you have a smoker by default.

237
00:10:48,920 --> 00:10:52,560
Speaker 5: I think people like people like the the big ones

238
00:10:52,600 --> 00:10:55,640
Speaker 5: because it's it's so it's like made for people who

239
00:10:55,679 --> 00:10:57,600
Speaker 5: don't really know what they're doing, right, Like when I

240
00:10:57,600 --> 00:10:59,400
Speaker 5: look at it, I'm like, oh, I could smoke brisket

241
00:10:59,440 --> 00:11:02,319
Speaker 5: in this. It's like pour in X amount of pellets

242
00:11:02,440 --> 00:11:05,720
Speaker 5: like whatever flavor that you want, like you know, set

243
00:11:05,840 --> 00:11:08,120
Speaker 5: and like it'll literally send alerts to your phone like

244
00:11:08,160 --> 00:11:10,400
Speaker 5: the meats at distemperature, like now you can you know,

245
00:11:10,520 --> 00:11:13,719
Speaker 5: like whatever, Like the meat thermometers are Wi Fi equipped

246
00:11:14,080 --> 00:11:16,000
Speaker 5: so that you can check on your phone and stuff,

247
00:11:16,000 --> 00:11:19,319
Speaker 5: and so I feel like there's it combines. Number one,

248
00:11:19,320 --> 00:11:21,360
Speaker 5: a lot of us grew up, you know without dazz

249
00:11:21,440 --> 00:11:23,719
Speaker 5: or you know, uncles whoever shows how to girl. And

250
00:11:23,760 --> 00:11:28,520
Speaker 5: then number two, men love gadgets. So I feel like

251
00:11:28,600 --> 00:11:30,720
Speaker 5: that's that's where that comes from. But I love your

252
00:11:31,120 --> 00:11:34,360
Speaker 5: approach because it's like if you are listening to Tyler

253
00:11:34,400 --> 00:11:37,440
Speaker 5: and you want to try what he's talking about, just

254
00:11:37,880 --> 00:11:40,640
Speaker 5: like the thing that held me back cooking wise forever

255
00:11:40,840 --> 00:11:43,360
Speaker 5: was that like fear of failure, like we were talking

256
00:11:43,360 --> 00:11:46,000
Speaker 5: about it costs eighty bucks. You're not like wasting a

257
00:11:46,040 --> 00:11:47,920
Speaker 5: big you know, you're not wasting a big chunk of

258
00:11:47,920 --> 00:11:50,040
Speaker 5: money if you just want to spend a weekend trying

259
00:11:50,040 --> 00:11:51,040
Speaker 5: to learn how to do this shit.

260
00:11:51,400 --> 00:11:54,360
Speaker 4: Yeah, it's all trial and error, bro, Like nobody starts

261
00:11:54,400 --> 00:11:57,280
Speaker 4: out fucking you know a pit master on their first

262
00:11:57,520 --> 00:12:01,040
Speaker 4: go right, like like shit, I just recently like masted brisket.

263
00:12:01,040 --> 00:12:03,200
Speaker 4: Brisket used to beat my ass and I just finally

264
00:12:03,200 --> 00:12:04,520
Speaker 4: got that ship right, Like now, too long?

265
00:12:04,800 --> 00:12:06,120
Speaker 2: How long did it take you. How long did it

266
00:12:06,160 --> 00:12:07,319
Speaker 2: take you to get brisket right?

267
00:12:07,679 --> 00:12:10,319
Speaker 6: I'd say I was like oh and four before I

268
00:12:10,360 --> 00:12:11,000
Speaker 6: actually got it right.

269
00:12:11,040 --> 00:12:13,439
Speaker 2: Like bad, that's not bad, that's not bad. Do you

270
00:12:13,720 --> 00:12:14,760
Speaker 2: do you do try tip too?

271
00:12:15,880 --> 00:12:15,920
Speaker 4: No?

272
00:12:16,040 --> 00:12:19,079
Speaker 6: I having done tri tip? Okay, okay, but yeah, but brisket.

273
00:12:19,120 --> 00:12:21,840
Speaker 4: Brisket beat my ass because, like I said, I'm someone

274
00:12:22,240 --> 00:12:25,559
Speaker 4: my hubris is what is what beat my ass with brisket? Right,

275
00:12:25,640 --> 00:12:28,600
Speaker 4: Brisket is a cut that you have to follow everything

276
00:12:28,640 --> 00:12:30,480
Speaker 4: to the motherfucking tea. Like I said, you have to

277
00:12:30,520 --> 00:12:32,640
Speaker 4: monitor your your your your fucking grill temps. You wanted

278
00:12:32,679 --> 00:12:34,439
Speaker 4: to be at like two fifty, you know what I mean.

279
00:12:34,480 --> 00:12:36,400
Speaker 4: You have to monitor your internal temps. You want it

280
00:12:36,440 --> 00:12:38,280
Speaker 4: to be like at one ninety. When brisket is none,

281
00:12:38,360 --> 00:12:40,120
Speaker 4: you got to you know, regularly sprits it. You know,

282
00:12:40,120 --> 00:12:42,640
Speaker 4: you've got to do the wrapping in the in the

283
00:12:42,640 --> 00:12:44,520
Speaker 4: butcher paper, you know, for like the last hour or

284
00:12:44,600 --> 00:12:46,160
Speaker 4: so to the kind of have it, you know, cook

285
00:12:46,200 --> 00:12:51,079
Speaker 4: from the outside end. So it is a process too, yes, yeah, yeah, yeah,

286
00:12:51,120 --> 00:12:54,920
Speaker 4: it's it's like if you've got shit, uh, like a

287
00:12:54,960 --> 00:12:57,600
Speaker 4: little six seven pound brisket that's about a seven hour,

288
00:12:57,720 --> 00:13:01,160
Speaker 4: eight hour job, right, So it's a very demanding cut

289
00:13:01,160 --> 00:13:03,040
Speaker 4: of meat. And like I said, my hubris was what

290
00:13:03,240 --> 00:13:04,920
Speaker 4: it was beating my assic because I thought I could

291
00:13:04,960 --> 00:13:06,960
Speaker 4: just eyeballshit and take short because and not, No, you

292
00:13:07,000 --> 00:13:09,040
Speaker 4: gotta respect the process with brisket.

293
00:13:09,240 --> 00:13:12,840
Speaker 5: So tell us like it's it's it's Sunday. I know

294
00:13:12,920 --> 00:13:15,800
Speaker 5: you enjoy, you know, cooking for your wife. I know

295
00:13:15,840 --> 00:13:18,480
Speaker 5: that's a big part of of of y'all's you know,

296
00:13:18,520 --> 00:13:20,080
Speaker 5: the flow of love and y'all's marriage.

297
00:13:20,480 --> 00:13:23,040
Speaker 2: It's a Sunday, you're making dinner for your wife. What

298
00:13:23,080 --> 00:13:25,280
Speaker 2: are you making? Like, what's your favorite thing to make?

299
00:13:25,440 --> 00:13:28,040
Speaker 5: And like walk people through with the tools, you describe

300
00:13:28,160 --> 00:13:28,880
Speaker 5: how you would.

301
00:13:28,720 --> 00:13:29,480
Speaker 2: Go about doing it.

302
00:13:29,679 --> 00:13:32,079
Speaker 4: Yeah, i'd say, I'd say, you know, for the beginners,

303
00:13:32,080 --> 00:13:33,680
Speaker 4: you can we can just start off with some with

304
00:13:33,760 --> 00:13:35,920
Speaker 4: some like chicken wings. Like you know, y'all saw that

305
00:13:35,920 --> 00:13:40,240
Speaker 4: shit I posted the other day. You know, yeah, just

306
00:13:40,280 --> 00:13:43,000
Speaker 4: something like something light right, like what chicken wings? Basically,

307
00:13:43,000 --> 00:13:45,679
Speaker 4: you know, the season that I use is garlic, salt,

308
00:13:45,960 --> 00:13:48,440
Speaker 4: coarse ground pepper. I love fucking coarse ground pepper. When

309
00:13:48,480 --> 00:13:50,839
Speaker 4: when you're grilling shit, like there's something about the smoke

310
00:13:50,880 --> 00:13:52,960
Speaker 4: and actually biting into a pepper chunk where it's just

311
00:13:53,000 --> 00:13:57,240
Speaker 4: a fucking explosion of flavor. So garlic salt, coarse ground pepper.

312
00:13:59,320 --> 00:14:04,840
Speaker 4: Goya says, I love that on fucking wings. It's a

313
00:14:04,840 --> 00:14:08,559
Speaker 4: cub of season, a cuban seasoning, right, delicious on fucking

314
00:14:08,880 --> 00:14:10,959
Speaker 4: on wings on the grill. And you know, I'm a

315
00:14:11,040 --> 00:14:12,480
Speaker 4: Virginia boy, so I hit it with a little old

316
00:14:12,480 --> 00:14:14,360
Speaker 4: bay to you know, give it a little kick there.

317
00:14:15,280 --> 00:14:17,040
Speaker 4: And yeah, so you know, basically, like I said that,

318
00:14:17,040 --> 00:14:19,880
Speaker 4: that's what I put on a you know, garlic salt,

319
00:14:20,480 --> 00:14:23,400
Speaker 4: coarse ground pepper Goyus's own, you know, on a little

320
00:14:23,400 --> 00:14:26,000
Speaker 4: old bay. And one of the things that I do,

321
00:14:26,480 --> 00:14:27,960
Speaker 4: just a personal thing that I do here is when

322
00:14:28,000 --> 00:14:29,480
Speaker 4: I put the chicken on the grill, right, I put

323
00:14:29,480 --> 00:14:31,520
Speaker 4: it season side up and then I seiz on the

324
00:14:31,560 --> 00:14:34,280
Speaker 4: other side. Right, I season it's not overloaded with season

325
00:14:34,280 --> 00:14:36,920
Speaker 4: because I seison east side lightly. So just every time

326
00:14:36,920 --> 00:14:38,480
Speaker 4: you bite into that motherfucker's seasoning.

327
00:14:38,560 --> 00:14:38,680
Speaker 2: Right.

328
00:14:40,600 --> 00:14:42,880
Speaker 4: So you know, you want to start your colds, like

329
00:14:42,920 --> 00:14:45,880
Speaker 4: I said, use your chimney starter, get your coals going.

330
00:14:46,760 --> 00:14:50,400
Speaker 4: When you know, when your coals already, when they're all

331
00:14:50,480 --> 00:14:53,320
Speaker 4: ashed over and there's like an orange glow there right like,

332
00:14:53,360 --> 00:14:54,240
Speaker 4: that's when they're perfect.

333
00:14:55,920 --> 00:14:58,240
Speaker 3: I reckon it's too hot. What would you recommend us

334
00:14:58,240 --> 00:14:59,920
Speaker 3: to do if it gets too hot?

335
00:15:00,120 --> 00:15:00,360
Speaker 2: Question?

336
00:15:00,360 --> 00:15:02,160
Speaker 4: If it gets do how you just got to chill.

337
00:15:02,160 --> 00:15:04,840
Speaker 4: You gotta just you know, take that ship off the grill,

338
00:15:05,320 --> 00:15:07,040
Speaker 4: you know, take take your let off and let it

339
00:15:07,080 --> 00:15:08,800
Speaker 4: cool down. But the good thing about you know, the

340
00:15:08,880 --> 00:15:10,760
Speaker 4: chimney start, like I said, you can see it when

341
00:15:10,800 --> 00:15:13,120
Speaker 4: it's ready, right like like like once you once your

342
00:15:13,160 --> 00:15:15,440
Speaker 4: coals ash over and there's that orange glow, that's when

343
00:15:15,440 --> 00:15:18,880
Speaker 4: you're good to go. But chicken wings, you know, I

344
00:15:18,920 --> 00:15:22,040
Speaker 4: recommend doing a seer at first. You know, I'm I'm

345
00:15:22,240 --> 00:15:23,880
Speaker 4: very much a reverse seer guy when it comes to

346
00:15:23,920 --> 00:15:25,960
Speaker 4: certain cuts of meat, like you know, like pork shoulder

347
00:15:25,960 --> 00:15:30,040
Speaker 4: and steak and shit, because I think, yeah, okay, so

348
00:15:30,240 --> 00:15:33,280
Speaker 4: the reverse series when you sear it last as a finisher,

349
00:15:33,360 --> 00:15:36,240
Speaker 4: right okay, when you put it, when you put the

350
00:15:36,280 --> 00:15:38,960
Speaker 4: meat directly over the colds to get a seer as

351
00:15:38,960 --> 00:15:41,080
Speaker 4: a finisher. Like I said, certain cuts of meat like

352
00:15:41,160 --> 00:15:43,440
Speaker 4: steak and ship, I prefer to do a reverse here

353
00:15:43,480 --> 00:15:47,200
Speaker 4: where we do that last because when you don't see

354
00:15:47,280 --> 00:15:49,640
Speaker 4: it at first, you know, because you know, you want

355
00:15:49,640 --> 00:15:51,560
Speaker 4: a good you want a good seer, you want a

356
00:15:51,600 --> 00:15:55,160
Speaker 4: good crunchy, you know, sin seer, but that can kind

357
00:15:55,200 --> 00:15:57,920
Speaker 4: of like eliminate the smoke flavor from seeping in, right, h.

358
00:15:58,520 --> 00:16:00,640
Speaker 4: So I recommend doing like a reverse here on steaks

359
00:16:00,640 --> 00:16:02,480
Speaker 4: and shit, like, let the smoke flavor get at first,

360
00:16:02,680 --> 00:16:04,080
Speaker 4: then throw it on the coals, you know, to get

361
00:16:04,080 --> 00:16:06,320
Speaker 4: that seer so you get you know, the crunchy salty

362
00:16:06,360 --> 00:16:08,960
Speaker 4: sere with with the maximum smoke flavor. But with chicken,

363
00:16:09,240 --> 00:16:11,680
Speaker 4: I recommend doing the seer at first. Reason being is

364
00:16:12,560 --> 00:16:14,480
Speaker 4: the skin can get a little rubbery if you don't

365
00:16:14,520 --> 00:16:16,280
Speaker 4: hit it with like some direct heat and let it

366
00:16:16,320 --> 00:16:18,520
Speaker 4: kind of you know, slow smoke. So I recommend doing

367
00:16:18,560 --> 00:16:21,360
Speaker 4: a seer at first with your chicken. You know, put

368
00:16:21,400 --> 00:16:23,160
Speaker 4: it directly over the coals, you know, get a good

369
00:16:23,160 --> 00:16:26,240
Speaker 4: seal on that. Then take it off the coals and

370
00:16:26,280 --> 00:16:28,040
Speaker 4: you're gonna let you know, you're gonna do some indirect

371
00:16:28,040 --> 00:16:30,320
Speaker 4: heating and let the smoke you know, flavor flavor and

372
00:16:30,320 --> 00:16:34,200
Speaker 4: cook it from there. It'll it'll take about maybe about

373
00:16:34,240 --> 00:16:36,520
Speaker 4: forty five minutes to an hour, you know what I'm saying.

374
00:16:36,600 --> 00:16:38,080
Speaker 6: It's not that long as a job.

375
00:16:38,080 --> 00:16:40,640
Speaker 4: But yeah, yeah, but like I said, you get your

376
00:16:40,640 --> 00:16:43,240
Speaker 4: thermometer because you know, you know, like I said, lots

377
00:16:43,280 --> 00:16:45,840
Speaker 4: of motherfuckers can't eyeball it. It's kind of an acquired thing.

378
00:16:46,000 --> 00:16:48,400
Speaker 4: Get your meat thermometer. Make sure you to check the tempts.

379
00:16:48,400 --> 00:16:50,440
Speaker 4: When it's like like one sixty five, one seventy, then

380
00:16:50,440 --> 00:16:50,960
Speaker 4: you're good to go.

381
00:16:51,720 --> 00:16:54,600
Speaker 3: Well, how would you I want to do like a

382
00:16:54,720 --> 00:16:57,320
Speaker 3: rack of ridge? I am so fucking scared. I've been

383
00:16:57,320 --> 00:16:59,280
Speaker 3: talking to you about this for about two years, like.

384
00:16:59,240 --> 00:17:02,080
Speaker 2: Off and on sleep. I really want to do it.

385
00:17:02,160 --> 00:17:05,240
Speaker 3: How should I approach it in a way that you

386
00:17:05,240 --> 00:17:08,560
Speaker 3: know I'm not gonna be you obviously, And also like seasoning,

387
00:17:08,600 --> 00:17:11,760
Speaker 3: I don't want to, you know, go too crazy with

388
00:17:11,800 --> 00:17:13,479
Speaker 3: that initially too, because I want to like work my

389
00:17:13,520 --> 00:17:16,280
Speaker 3: way up to seasoning in the way that you have

390
00:17:16,440 --> 00:17:19,160
Speaker 3: you feel me. Yeah, So, like what are some seasons

391
00:17:19,160 --> 00:17:20,440
Speaker 3: that I can't really fuck up?

392
00:17:20,560 --> 00:17:21,399
Speaker 2: You know? Like with steaks?

393
00:17:21,400 --> 00:17:23,600
Speaker 3: If I'm telling somebody to make a steak, you just say,

394
00:17:23,680 --> 00:17:26,480
Speaker 3: just put salt on it. It's really hard to oversalt

395
00:17:26,480 --> 00:17:28,600
Speaker 3: a fucking steak, you know what I'm saying. Like, so

396
00:17:28,680 --> 00:17:30,679
Speaker 3: like you can, but you know, you know, sea.

397
00:17:30,560 --> 00:17:32,840
Speaker 4: Salt and coarse pepper is like the best steaks eason

398
00:17:33,000 --> 00:17:34,359
Speaker 4: you feel meed.

399
00:17:34,440 --> 00:17:37,040
Speaker 3: But like with ribs, what are the Hey, these are

400
00:17:37,040 --> 00:17:39,439
Speaker 3: the seasons you need you can find your taste.

401
00:17:39,760 --> 00:17:41,680
Speaker 2: But this is a foundation, and this is how you

402
00:17:41,720 --> 00:17:42,520
Speaker 2: want to cook this ship.

403
00:17:42,960 --> 00:17:45,879
Speaker 4: Okay, So yeah, so my rib rob basically the rib by,

404
00:17:46,119 --> 00:17:48,360
Speaker 4: the rubb I use with all my like pork shit. Basically,

405
00:17:48,640 --> 00:17:51,720
Speaker 4: it's gonna be like half brown sugar, half a kosh

406
00:17:51,720 --> 00:17:52,639
Speaker 4: of salt.

407
00:17:53,240 --> 00:17:54,920
Speaker 3: The rub is a holeless half or like it's a

408
00:17:54,960 --> 00:17:56,639
Speaker 3: half cup. Like are we doing it now? Are we

409
00:17:56,680 --> 00:17:58,800
Speaker 3: doing all the big big mama way you know what

410
00:17:58,840 --> 00:17:59,160
Speaker 3: I'm saying?

411
00:18:00,359 --> 00:18:05,560
Speaker 4: Yeah, right, Like I do the cup ship, I just

412
00:18:05,640 --> 00:18:08,639
Speaker 4: kind of flavored, you know, seasonless to taste.

413
00:18:09,040 --> 00:18:10,920
Speaker 6: So yeah, you're gonna do like, you know, one half.

414
00:18:12,200 --> 00:18:15,560
Speaker 4: Brown sugar, you know, one half coach of salt, sprinkling

415
00:18:15,600 --> 00:18:16,879
Speaker 4: a little garlic powder there.

416
00:18:17,800 --> 00:18:19,880
Speaker 6: I put in a little human.

417
00:18:22,000 --> 00:18:25,879
Speaker 4: You know, little pepper of course, some paper rika and

418
00:18:25,880 --> 00:18:28,000
Speaker 4: and you want to kind of just get that is.

419
00:18:27,960 --> 00:18:30,159
Speaker 2: A peprika for the little spice for the lot you know.

420
00:18:31,440 --> 00:18:33,000
Speaker 4: A little spice and it gives it a nice little

421
00:18:33,000 --> 00:18:35,919
Speaker 4: color as well. You want to get that, you know,

422
00:18:35,960 --> 00:18:37,960
Speaker 4: you want your rough to have that perfect combination where

423
00:18:38,080 --> 00:18:42,040
Speaker 4: it's sweet and savory and spicy. Right, So so you

424
00:18:42,040 --> 00:18:43,840
Speaker 4: know you're just gonna kind of, you know, just just

425
00:18:43,920 --> 00:18:45,720
Speaker 4: kind of get that ship going and and you know,

426
00:18:45,840 --> 00:18:48,320
Speaker 4: mix all that shitting together until you get that you know,

427
00:18:48,480 --> 00:18:51,440
Speaker 4: flavor that you want. There important thing to do with ribs.

428
00:18:51,440 --> 00:18:53,560
Speaker 4: So you got to take that motherfucking membrane off.

429
00:18:53,680 --> 00:18:55,200
Speaker 2: That's different. Okay.

430
00:18:55,440 --> 00:18:58,800
Speaker 4: The membrane is the is the you know, the lining

431
00:18:58,840 --> 00:19:00,440
Speaker 4: on the underside of the ribs. If you don't take

432
00:19:00,480 --> 00:19:02,680
Speaker 4: that off, it's it's gonna make your ribs tough as

433
00:19:02,680 --> 00:19:05,439
Speaker 4: fuck smoke from getting in and cooking it, you know,

434
00:19:05,960 --> 00:19:07,879
Speaker 4: and making it super smoky like you want it to be.

435
00:19:08,280 --> 00:19:09,920
Speaker 4: So the way the way that you take that off

436
00:19:10,000 --> 00:19:12,880
Speaker 4: is you want to put like a butter knife in between,

437
00:19:13,359 --> 00:19:15,160
Speaker 4: like right at the middle of it. You can wedge

438
00:19:15,200 --> 00:19:17,359
Speaker 4: a butter knife in kind of lift it up, and

439
00:19:17,400 --> 00:19:18,439
Speaker 4: you can get it to the point where you can

440
00:19:18,480 --> 00:19:19,919
Speaker 4: put your fingers in. Then just pull the whole ship off.

441
00:19:19,960 --> 00:19:22,159
Speaker 4: It's really to take a membrane off. You might want to,

442
00:19:22,200 --> 00:19:24,399
Speaker 4: you know, just check a YouTube video because you know,

443
00:19:24,440 --> 00:19:26,240
Speaker 4: to get a visual of it. It's super easy, but it's

444
00:19:26,280 --> 00:19:30,600
Speaker 4: super fucking important. So then you know, like I said,

445
00:19:30,600 --> 00:19:33,240
Speaker 4: you want to get your your your your your cold started,

446
00:19:33,400 --> 00:19:35,840
Speaker 4: and you're gonna do indirect heat, you know with these

447
00:19:36,880 --> 00:19:39,640
Speaker 4: where you know you want your temperature to the entire time,

448
00:19:40,000 --> 00:19:42,720
Speaker 4: the entire time I do do I do do a

449
00:19:42,800 --> 00:19:43,840
Speaker 4: reverse seal with my ribs.

450
00:19:43,840 --> 00:19:48,520
Speaker 2: Though, Okay, let's get a little crisp texture for exactly exactly.

451
00:19:48,600 --> 00:19:51,119
Speaker 4: So Yeah, so you're gonna put like I said, this

452
00:19:51,160 --> 00:19:54,840
Speaker 4: is this is why a Weber kettle is so important

453
00:19:54,840 --> 00:19:56,720
Speaker 4: because it has the fucking thermometer on it and it

454
00:19:56,720 --> 00:19:59,280
Speaker 4: tells you, you know, how hot your your grill is. You

455
00:19:59,280 --> 00:20:01,040
Speaker 4: want to be at around you know, two fifty two

456
00:20:01,200 --> 00:20:03,119
Speaker 4: about you know, three hundred on the high end. You

457
00:20:03,119 --> 00:20:05,560
Speaker 4: don't want it to get any hotter than that. And

458
00:20:05,600 --> 00:20:07,879
Speaker 4: you're gonna you know, cook your ribs away from the

459
00:20:07,880 --> 00:20:09,760
Speaker 4: coals and direct heat that the smoke gets.

460
00:20:09,720 --> 00:20:12,080
Speaker 3: On top on at all times, keep the smoking. Yeah,

461
00:20:12,280 --> 00:20:13,920
Speaker 3: when it gets hot, I can take the top off

462
00:20:13,920 --> 00:20:14,439
Speaker 3: at times.

463
00:20:15,000 --> 00:20:15,960
Speaker 2: See how we move it. Yeah.

464
00:20:16,040 --> 00:20:18,400
Speaker 4: Yeah, if if it gets above three hundred, you're gonna

465
00:20:18,400 --> 00:20:19,960
Speaker 4: want to take that top off unless shit cool off.

466
00:20:19,920 --> 00:20:22,040
Speaker 2: Right, Okay, you keep the meat on there though, you

467
00:20:22,040 --> 00:20:22,560
Speaker 2: know what I'm saying.

468
00:20:23,200 --> 00:20:26,440
Speaker 4: Yeah, you want to go low and slow there. And

469
00:20:26,480 --> 00:20:28,280
Speaker 4: then you know, one of the one of the things

470
00:20:28,600 --> 00:20:30,600
Speaker 4: that is super fucking important that a lot of people

471
00:20:30,600 --> 00:20:33,120
Speaker 4: do not do, which which helps make makes the ribs

472
00:20:33,160 --> 00:20:35,879
Speaker 4: super tender, is when you need, when there's about an

473
00:20:35,880 --> 00:20:38,120
Speaker 4: hour left on cook time on them, like I said,

474
00:20:38,160 --> 00:20:40,280
Speaker 4: use your met thermometer, you know, google the actual temp.

475
00:20:40,480 --> 00:20:41,680
Speaker 4: You know, Like I said, I don't know the actual

476
00:20:41,720 --> 00:20:43,119
Speaker 4: temp off the top of my head because I can

477
00:20:43,160 --> 00:20:46,560
Speaker 4: just eyeball the ship for ribs. But when there's about

478
00:20:46,560 --> 00:20:47,919
Speaker 4: an arrow left, you're gonna want to wrap it in

479
00:20:47,920 --> 00:20:49,160
Speaker 4: either butchet of paper or foil.

480
00:20:49,400 --> 00:20:51,280
Speaker 6: And what that does.

481
00:20:51,160 --> 00:20:57,640
Speaker 4: Is it it steams the the ribs in their own juices,

482
00:20:57,720 --> 00:21:00,520
Speaker 4: right like it. You know, the fact that's gonna render

483
00:21:00,880 --> 00:21:03,480
Speaker 4: is gonna steam. Don't talk sexy to me like that.

484
00:21:03,600 --> 00:21:09,879
Speaker 4: I'm a married man, right, It's gonna get super delicious

485
00:21:10,000 --> 00:21:10,800
Speaker 4: and super tender.

486
00:21:10,880 --> 00:21:12,520
Speaker 6: And that's so very very important.

487
00:21:12,560 --> 00:21:15,080
Speaker 4: So, like I said, I think that that two things

488
00:21:15,119 --> 00:21:17,080
Speaker 4: that are super important that a lot of people overlook

489
00:21:17,240 --> 00:21:19,760
Speaker 4: is take that motherfucking membrain off and like I said,

490
00:21:19,880 --> 00:21:21,800
Speaker 4: rap it to finish in any of some butch of papers.

491
00:21:21,800 --> 00:21:23,840
Speaker 2: How long is this process? How long should I plan

492
00:21:23,920 --> 00:21:24,800
Speaker 2: on four hours.

493
00:21:24,840 --> 00:21:25,560
Speaker 6: It's about four hours.

494
00:21:26,760 --> 00:21:31,760
Speaker 2: Respect that cool cool cool, any other like basic chips

495
00:21:32,080 --> 00:21:33,919
Speaker 2: or words of encouragement you have for.

496
00:21:33,960 --> 00:21:37,400
Speaker 4: People, Like I said, it's it's easy, man, and I'm

497
00:21:37,440 --> 00:21:39,119
Speaker 4: not saying that to sound like some no at all.

498
00:21:39,760 --> 00:21:41,760
Speaker 4: Once you get like I said, the hardest part is

499
00:21:41,840 --> 00:21:44,000
Speaker 4: getting the even fire with the codes. That's what your

500
00:21:44,080 --> 00:21:45,919
Speaker 4: chimney starts from. Like I said, hop on Amazon, get

501
00:21:45,960 --> 00:21:48,840
Speaker 4: that motherfucker fifteen bucks. Get your codes flowing straight, you know,

502
00:21:48,960 --> 00:21:51,359
Speaker 4: like I said, make sure you know you know that

503
00:21:51,440 --> 00:21:53,960
Speaker 4: you're monitoring your temperature. Have a even temperature there. Get

504
00:21:54,000 --> 00:21:54,720
Speaker 4: your meat thermometer.

505
00:21:55,040 --> 00:21:55,240
Speaker 2: Yeah.

506
00:21:55,240 --> 00:21:58,040
Speaker 6: In business, bro hop on YouTube. Learn how to utilize

507
00:21:58,080 --> 00:21:58,720
Speaker 6: indirect heat.

508
00:21:58,760 --> 00:22:00,760
Speaker 4: Like I said, there's the snake meth, which I use

509
00:22:00,840 --> 00:22:03,600
Speaker 4: for my you know, long smoking jobs when I need

510
00:22:03,640 --> 00:22:05,480
Speaker 4: to smoke something for about you know, four or five hours,

511
00:22:05,880 --> 00:22:07,280
Speaker 4: which which is like I said, you just you know,

512
00:22:07,440 --> 00:22:10,400
Speaker 4: pile charcoal lining around the ship. Throw some wood chips

513
00:22:10,440 --> 00:22:12,400
Speaker 4: on that motherfucker and it takes care of itself from there.

514
00:22:12,920 --> 00:22:14,680
Speaker 4: Like I said, it's easy, and I'm not saying that

515
00:22:14,800 --> 00:22:17,080
Speaker 4: in a condescending way or like I'm gonna know it all, motherfucker.

516
00:22:17,119 --> 00:22:18,560
Speaker 4: But once you get the hang of it, man, it's

517
00:22:18,800 --> 00:22:20,640
Speaker 4: it's it's it's good living, good eating.

518
00:22:21,080 --> 00:22:23,200
Speaker 3: Do you grill more than anything else? Do you grill

519
00:22:23,240 --> 00:22:25,520
Speaker 3: more than anything else? Because I know you said you

520
00:22:25,560 --> 00:22:26,680
Speaker 3: said you even grill in the winter.

521
00:22:27,240 --> 00:22:27,440
Speaker 6: Yeah.

522
00:22:27,520 --> 00:22:31,080
Speaker 4: Yeah, I'm not someone who just thinks there's a grilling season, bro,

523
00:22:31,200 --> 00:22:32,920
Speaker 4: Grilling season is all year round. Like I would be

524
00:22:33,000 --> 00:22:34,680
Speaker 4: up that motherfucker in the snowstorm if I get the

525
00:22:34,760 --> 00:22:42,159
Speaker 4: goddamn hankering for some shit. But I got an I'll

526
00:22:42,160 --> 00:22:45,680
Speaker 4: tell you what, Hey, I respect it. Yeah, but yeah,

527
00:22:45,800 --> 00:22:48,119
Speaker 4: grilling is not the only way I cooked food, Like

528
00:22:48,119 --> 00:22:50,560
Speaker 4: ship y'all seem like my Ramen and my fucking you know,

529
00:22:51,480 --> 00:22:52,360
Speaker 4: Harry Lamb and shit.

530
00:22:52,520 --> 00:22:55,040
Speaker 6: So yeah, but but I do. It is my favorite

531
00:22:55,040 --> 00:22:55,880
Speaker 6: way of cooking for sure.

532
00:22:55,920 --> 00:22:59,000
Speaker 4: There's just something about fucking smoke, man, that smoke dog

533
00:22:59,640 --> 00:23:04,040
Speaker 4: it that's something to me, man it Do I feel

534
00:23:04,040 --> 00:23:04,720
Speaker 4: it in mylloing?

535
00:23:09,000 --> 00:23:09,760
Speaker 2: I love it? Man.

536
00:23:10,400 --> 00:23:12,720
Speaker 5: I wish I feel like I don't have hobbies that

537
00:23:12,800 --> 00:23:14,240
Speaker 5: I enjoy as much as you enjoy.

538
00:23:14,359 --> 00:23:15,959
Speaker 2: Really, you know what I mean? Like all my hobbies

539
00:23:16,000 --> 00:23:17,440
Speaker 2: are related to work in some way.

540
00:23:17,560 --> 00:23:19,880
Speaker 5: Like I like watching basketball, but when I watch basketball

541
00:23:19,960 --> 00:23:21,399
Speaker 5: now I'm thinking about jokes.

542
00:23:21,600 --> 00:23:23,520
Speaker 2: You know what I mean. When I when I'm.

543
00:23:23,520 --> 00:23:27,000
Speaker 5: Reading, I'm thinking about what the writer is doing. They're like, oh, okay,

544
00:23:27,280 --> 00:23:29,080
Speaker 5: that's just I should steal that, you know what I mean?

545
00:23:29,240 --> 00:23:32,520
Speaker 5: Like I need something like cooking. That's like, it's really

546
00:23:32,640 --> 00:23:34,520
Speaker 5: video games is the only thing I have where I'm like,

547
00:23:34,600 --> 00:23:36,320
Speaker 5: this is not for anything except for me.

548
00:23:36,840 --> 00:23:39,080
Speaker 4: Well, I've laid out the blueprint. Go ahead and get

549
00:23:39,119 --> 00:23:42,200
Speaker 4: your whever kettle, a motherfucking chimney starter. Meether mamer hop

550
00:23:42,280 --> 00:23:44,680
Speaker 4: out there. Join the fucking club. Dude, I got a

551
00:23:44,720 --> 00:23:47,040
Speaker 4: backyard and everything. Man, I should yeah, I should be

552
00:23:47,119 --> 00:23:47,359
Speaker 4: doing that.

553
00:23:47,680 --> 00:23:51,400
Speaker 3: I'm trying to ribs this weekend. Fucking man time, man quick.

554
00:23:51,680 --> 00:23:53,840
Speaker 3: I gotta quit being scared, man, you know what I mean?

555
00:23:55,760 --> 00:23:57,600
Speaker 5: John and I are each going to share a recipe

556
00:23:58,600 --> 00:24:01,879
Speaker 5: for anyone who's like looking just for something new to do.

557
00:24:02,080 --> 00:24:04,560
Speaker 5: Mine is like probably the easiest possible thing you could do.

558
00:24:04,800 --> 00:24:07,840
Speaker 5: It's a it's a bagaz D and it's my Grandma's

559
00:24:07,880 --> 00:24:09,720
Speaker 5: baked z D. And this is what I love about

560
00:24:09,760 --> 00:24:12,399
Speaker 5: my grandma is it's just a regular bake z D

561
00:24:12,600 --> 00:24:15,359
Speaker 5: recipe with the cheese portions doubled. Is basically what the

562
00:24:16,840 --> 00:24:20,919
Speaker 5: what the recipe is so, uh, you want I always

563
00:24:21,000 --> 00:24:24,640
Speaker 5: make bake z D with penne pasta. Obviously you want

564
00:24:24,680 --> 00:24:26,800
Speaker 5: something that's like tube so you can get cheese and

565
00:24:26,920 --> 00:24:30,600
Speaker 5: sauce like inside of the pasta as it's baking. And

566
00:24:30,680 --> 00:24:32,840
Speaker 5: I would just go with like a box of you know,

567
00:24:33,000 --> 00:24:38,040
Speaker 5: penna pasta whatever, a jar regular jar of whatever your

568
00:24:38,080 --> 00:24:40,840
Speaker 5: favorite pasta sauce is. I like something that's got a

569
00:24:40,880 --> 00:24:44,640
Speaker 5: little extra flavor because it is mixing with other ingredients

570
00:24:44,680 --> 00:24:47,639
Speaker 5: and it's in the oven for a while. Get yourself

571
00:24:47,720 --> 00:24:53,480
Speaker 5: a full pound of shredded mazzarella cheese. Get yourself the

572
00:24:53,760 --> 00:24:58,639
Speaker 5: medium size. I think it's a one pound ricotta cheese tub.

573
00:24:59,680 --> 00:25:03,479
Speaker 5: I go, unfortunately now with the lower fat option. As

574
00:25:03,520 --> 00:25:04,040
Speaker 5: I'm trying to.

575
00:25:04,280 --> 00:25:08,320
Speaker 4: You know, riccatta cheese is kind of like the lumpy

576
00:25:08,400 --> 00:25:10,159
Speaker 4: lasagna cheese, right, is that whatcatta is?

577
00:25:10,200 --> 00:25:13,200
Speaker 5: It's exactly what it is, Yes, ricotta, and so it's

578
00:25:13,240 --> 00:25:15,240
Speaker 5: a cheese that holds up to baking. So that's why

579
00:25:15,320 --> 00:25:19,800
Speaker 5: with ZD and and lasagna, it effectively is like a

580
00:25:19,960 --> 00:25:21,760
Speaker 5: base if you're sort of thinking of it as a

581
00:25:21,840 --> 00:25:27,560
Speaker 5: chemistry experiment. So get your oven it like three point fifty.

582
00:25:28,240 --> 00:25:32,560
Speaker 5: Get your pasta cooking while you're doing that. You're gonna

583
00:25:32,560 --> 00:25:35,600
Speaker 5: mix the sauce, you're gonna put the whole ricotta, You're

584
00:25:35,640 --> 00:25:40,280
Speaker 5: gonna take some a little bit of the water from

585
00:25:40,400 --> 00:25:44,600
Speaker 5: the that you've boiled the pasta in. It's like, actually,

586
00:25:44,640 --> 00:25:47,960
Speaker 5: I don't really have stuff super written down, but like

587
00:25:48,240 --> 00:25:52,320
Speaker 5: some water. Put it, I don't know, maybe a half

588
00:25:52,400 --> 00:25:54,800
Speaker 5: cup cups something like that. Put it in a bowl

589
00:25:55,040 --> 00:25:59,560
Speaker 5: with the ricotta, the pasta sauce, Put a little bit

590
00:25:59,600 --> 00:26:03,000
Speaker 5: of the massa sorella in and just stir it. Then

591
00:26:03,080 --> 00:26:06,320
Speaker 5: you're going to dump the pasta in and you're gonna

592
00:26:06,359 --> 00:26:10,160
Speaker 5: stir all that up. Then take a regular bacon tray,

593
00:26:10,840 --> 00:26:14,080
Speaker 5: put half the pasta in, put down about a half

594
00:26:14,119 --> 00:26:17,440
Speaker 5: a pound of the cheat of the mozzarella. Then you

595
00:26:17,560 --> 00:26:19,520
Speaker 5: put the rest of the pasta on top of it.

596
00:26:20,040 --> 00:26:22,119
Speaker 5: Then put the other half a pound of mozzarella in.

597
00:26:22,600 --> 00:26:26,080
Speaker 5: And I personally like to take like a shredded parmesan

598
00:26:27,400 --> 00:26:30,040
Speaker 5: and go in real heavy over the top of the mozzarella,

599
00:26:30,160 --> 00:26:32,800
Speaker 5: just because it gives it a little extra kick on

600
00:26:32,880 --> 00:26:35,959
Speaker 5: the cheese, but also it makes a nice texture at

601
00:26:36,000 --> 00:26:37,560
Speaker 5: the top of it as well. With the way that

602
00:26:37,680 --> 00:26:40,800
Speaker 5: the parmesan and the mozzarella interact, it kind of breaks

603
00:26:40,840 --> 00:26:43,159
Speaker 5: it up. And then obviously whatever other kind of seasoning

604
00:26:43,240 --> 00:26:45,760
Speaker 5: you like to put on pasta. You know, I know

605
00:26:45,800 --> 00:26:48,359
Speaker 5: a lot of people would just throw some something green

606
00:26:48,440 --> 00:26:49,959
Speaker 5: on top of it to make it look nice too,

607
00:26:50,080 --> 00:26:52,680
Speaker 5: but really, obviously it's about the cheese and the sauce.

608
00:26:53,200 --> 00:26:56,960
Speaker 2: Bake it for like a half hour, and then.

609
00:26:58,600 --> 00:27:00,920
Speaker 5: I'm sorry, you gotta put ten four on it, cover

610
00:27:01,040 --> 00:27:03,880
Speaker 5: with aluminum foil, beg it for a half hour, take

611
00:27:03,920 --> 00:27:05,840
Speaker 5: the cover off for the last five to ten minutes,

612
00:27:06,359 --> 00:27:07,800
Speaker 5: and take it out. And what I like about that

613
00:27:07,920 --> 00:27:12,600
Speaker 5: recipe is almost everyone has basically everything you need to

614
00:27:12,680 --> 00:27:15,560
Speaker 5: make it. I can do it on like five minutes. Notice,

615
00:27:15,720 --> 00:27:17,520
Speaker 5: if we are short on money for the week, you

616
00:27:17,600 --> 00:27:20,200
Speaker 5: can get the ingredients for it obviously for very cheap.

617
00:27:20,720 --> 00:27:23,919
Speaker 5: It takes under an hour to do. And if the kids, oh,

618
00:27:23,960 --> 00:27:26,240
Speaker 5: it turns out the kids have three or four friends over,

619
00:27:26,320 --> 00:27:28,600
Speaker 5: it's very easy to just double the recipe and make

620
00:27:28,720 --> 00:27:32,520
Speaker 5: two at the exact same time. And you could obviously

621
00:27:32,640 --> 00:27:34,639
Speaker 5: multiply it out and feed quite a lot of people

622
00:27:34,720 --> 00:27:38,320
Speaker 5: with big ZD and really like my kids are picky eaters,

623
00:27:38,400 --> 00:27:43,040
Speaker 5: but it's pasta and cheese, so it's like there's very

624
00:27:43,119 --> 00:27:46,040
Speaker 5: few people who object to a big ZD.

625
00:27:46,400 --> 00:27:50,400
Speaker 2: So that's my that's my my contribution to the cooking episode.

626
00:27:50,680 --> 00:27:52,480
Speaker 6: That's it sound the list has got three cheeses in

627
00:27:52,520 --> 00:27:53,920
Speaker 6: that motherfucker yew.

628
00:27:54,280 --> 00:28:00,720
Speaker 4: Love to see it, you feel meyring Monterey Jack rescue.

629
00:28:03,000 --> 00:28:09,200
Speaker 5: I don't, but that's ship sounding hilarious. But the like,

630
00:28:09,440 --> 00:28:11,240
Speaker 5: like I said, that's like the bass. It's like a

631
00:28:11,359 --> 00:28:14,480
Speaker 5: bass bake ZD recipe. It's just most recipes will have

632
00:28:14,640 --> 00:28:17,159
Speaker 5: like a half a pound of mozzarella. And my grandma

633
00:28:17,359 --> 00:28:19,680
Speaker 5: was like, we just double anything that has to do

634
00:28:19,760 --> 00:28:22,160
Speaker 5: with the cheese. I don't love ricotta, so I don't

635
00:28:22,240 --> 00:28:24,399
Speaker 5: double the ricatta. That would be way too fucking much

636
00:28:24,480 --> 00:28:28,000
Speaker 5: ricotta to me. But you know you gotta double the mozzarella.

637
00:28:28,320 --> 00:28:28,720
Speaker 2: Ricatta.

638
00:28:28,800 --> 00:28:31,760
Speaker 4: Rakada is like delicious in its plainness, right, Like it's

639
00:28:31,840 --> 00:28:32,720
Speaker 4: like the avocado.

640
00:28:33,080 --> 00:28:35,400
Speaker 6: It's like cheesus, you know what I mean.

641
00:28:35,720 --> 00:28:37,119
Speaker 2: That's it. That's I think, that's it.

642
00:28:37,240 --> 00:28:39,320
Speaker 5: Yeah, that's exactly how you would put it from And

643
00:28:39,480 --> 00:28:41,480
Speaker 5: for me, that's you know, I want more of the master,

644
00:28:41,600 --> 00:28:43,640
Speaker 5: like I want to you know, I want I want.

645
00:28:43,520 --> 00:28:45,360
Speaker 2: A gooy and disgusting, you know what I mean. That's

646
00:28:45,440 --> 00:28:46,640
Speaker 2: that's what I'm looking for from.

647
00:28:46,480 --> 00:28:50,320
Speaker 6: My Zd's sweetious.

648
00:28:51,200 --> 00:28:57,280
Speaker 2: Give it to me. That was a wild song, said

649
00:28:57,320 --> 00:28:58,560
Speaker 2: give it to me anyway.

650
00:29:00,040 --> 00:29:02,920
Speaker 3: The things that I started cooking more when someby started

651
00:29:02,920 --> 00:29:05,680
Speaker 3: eating solids, and it was just like, what are some

652
00:29:05,840 --> 00:29:08,160
Speaker 3: interesting things that I can make so she's not not

653
00:29:08,320 --> 00:29:11,719
Speaker 3: eating some version of like avocado. We were making her

654
00:29:12,600 --> 00:29:14,880
Speaker 3: food for her food, like by hand. She had no

655
00:29:15,080 --> 00:29:18,200
Speaker 3: like canned foods, you know what I'm saying, And we

656
00:29:18,800 --> 00:29:20,800
Speaker 3: didn't want her to have processed sugars.

657
00:29:20,480 --> 00:29:21,040
Speaker 2: And shit like that.

658
00:29:21,160 --> 00:29:22,880
Speaker 3: She still has that doesn't eat that unless she's in

659
00:29:22,880 --> 00:29:24,720
Speaker 3: New Orleans. That's the only time she take that. But

660
00:29:25,680 --> 00:29:27,760
Speaker 3: you know it makes sense, you feel me like New Orleans.

661
00:29:27,840 --> 00:29:30,000
Speaker 3: Come on, man, who am I to keep a vigne

662
00:29:30,200 --> 00:29:30,840
Speaker 3: from my daughter?

663
00:29:30,920 --> 00:29:32,920
Speaker 2: You know what I mean? Like you know what I'm saying.

664
00:29:33,040 --> 00:29:36,080
Speaker 3: But anyway, so yeah, I started the things that I

665
00:29:36,120 --> 00:29:38,240
Speaker 3: would go to like that, you know, really beginning to

666
00:29:38,280 --> 00:29:40,600
Speaker 3: go to or like this Brazilian fish too. And then

667
00:29:40,600 --> 00:29:43,120
Speaker 3: it's this it's kind of like macuaco. I don't know

668
00:29:43,160 --> 00:29:44,480
Speaker 3: how to pronounce it. So that's why I'm not going

669
00:29:44,560 --> 00:29:46,640
Speaker 3: to talk about that one too much, but it's delicious.

670
00:29:46,880 --> 00:29:48,480
Speaker 3: And then that's nothing, I said, all pictures of it

671
00:29:48,680 --> 00:29:51,719
Speaker 3: and then like a honey glaze salmon. But the thing

672
00:29:51,800 --> 00:29:54,000
Speaker 3: that's just been the easiest when and this is like,

673
00:29:54,160 --> 00:29:56,600
Speaker 3: you know, thinking about like how Michael said this lest

674
00:29:56,640 --> 00:29:58,000
Speaker 3: an hour, I think about parents that just want to

675
00:29:58,040 --> 00:30:00,880
Speaker 3: cook something that they can eat and their kid can eat.

676
00:30:00,880 --> 00:30:03,360
Speaker 3: You know what I'm saying, fuck with is a sun

677
00:30:03,440 --> 00:30:06,680
Speaker 3: dried tomato, pasta, soap. And you I've used like spaghetti,

678
00:30:06,720 --> 00:30:10,120
Speaker 3: I've used pinney, I've used like the flat long noodles.

679
00:30:10,120 --> 00:30:11,920
Speaker 3: I don't know what they're called, but I mean any

680
00:30:11,960 --> 00:30:15,120
Speaker 3: whatever pasta you want to choose, you can. But uh,

681
00:30:15,240 --> 00:30:17,880
Speaker 3: generally it really is just get you know, sun dried tomatoes.

682
00:30:18,840 --> 00:30:21,360
Speaker 3: And I would I miss some pretty small, like I don't.

683
00:30:21,920 --> 00:30:24,080
Speaker 3: I would miss some pretty small, and I keep something

684
00:30:24,280 --> 00:30:26,560
Speaker 3: kind of chunky, and I even throw like after it

685
00:30:26,960 --> 00:30:31,520
Speaker 3: some like uh grape tomatoes in there just to get

686
00:30:31,600 --> 00:30:34,080
Speaker 3: like a little texture and whatnot. But I would let

687
00:30:34,120 --> 00:30:37,720
Speaker 3: the tomatoes kind of like you sautee them over oiler butter.

688
00:30:37,800 --> 00:30:39,200
Speaker 3: I like butter because I like to taste. You know

689
00:30:39,240 --> 00:30:40,800
Speaker 3: what I'm saying. I guess I'm not healthy all the

690
00:30:40,840 --> 00:30:42,800
Speaker 3: fucking time. You feel me Sometimes you gotta live a

691
00:30:42,840 --> 00:30:44,240
Speaker 3: little bit, you know what I'm saying.

692
00:30:45,320 --> 00:30:46,640
Speaker 2: But instead of olive oil.

693
00:30:48,080 --> 00:30:50,360
Speaker 3: One thing I realized when trying to like, I like

694
00:30:50,480 --> 00:30:52,760
Speaker 3: my pancakes crusty, right like I like because I'm a

695
00:30:52,800 --> 00:30:55,160
Speaker 3: country ass nigga. I want my crusty ass pancakes. But

696
00:30:55,280 --> 00:30:57,360
Speaker 3: my grandmother made them. You feel me, and I would

697
00:30:57,400 --> 00:30:58,840
Speaker 3: do use olive oil. Sometimes.

698
00:30:58,920 --> 00:31:00,280
Speaker 2: Olive oil has a distinct taste.

699
00:31:00,280 --> 00:31:01,800
Speaker 3: It can fuck up shit, you know what I'm saying,

700
00:31:01,840 --> 00:31:05,360
Speaker 3: So butter it it's like salt where it just it

701
00:31:05,600 --> 00:31:07,920
Speaker 3: adds to like the quality of the food, you know

702
00:31:07,920 --> 00:31:10,040
Speaker 3: what I mean, doesn't it doesn't like you know, it

703
00:31:10,080 --> 00:31:12,520
Speaker 3: doesn't come with its own little you know what I'm saying,

704
00:31:12,640 --> 00:31:15,680
Speaker 3: like bowing out ship like olive oil will be like nigga,

705
00:31:15,720 --> 00:31:18,400
Speaker 3: get will push other tastes out. You feel me, and

706
00:31:18,600 --> 00:31:20,400
Speaker 3: it makes makes space for itself. And I you know

707
00:31:20,520 --> 00:31:22,200
Speaker 3: this ain't this ain't the rest people that my nigga.

708
00:31:22,360 --> 00:31:24,320
Speaker 3: You feel me, so olive oil got to sit on

709
00:31:24,360 --> 00:31:25,960
Speaker 3: the sideline for this when you feel me. But uh,

710
00:31:26,320 --> 00:31:28,000
Speaker 3: I'll add a little garlic. I like to mince it

711
00:31:28,080 --> 00:31:31,400
Speaker 3: really small and just let that hit the sautee like

712
00:31:31,480 --> 00:31:33,800
Speaker 3: bomp for a little quick second, I don't really you

713
00:31:33,840 --> 00:31:34,240
Speaker 3: know what I'm saying.

714
00:31:34,280 --> 00:31:35,720
Speaker 2: You don't want it to burn, you know it just

715
00:31:35,800 --> 00:31:36,840
Speaker 2: fuck up the shit? You feel me?

716
00:31:38,560 --> 00:31:40,520
Speaker 3: Then I'll like add more butter to the pan and

717
00:31:40,680 --> 00:31:44,320
Speaker 3: whisk like uh and whisk it until like it gets

718
00:31:44,440 --> 00:31:48,000
Speaker 3: like a like a, it's like a. I guess that's

719
00:31:48,040 --> 00:31:50,960
Speaker 3: a golden color, you feel me. I guess that would

720
00:31:51,000 --> 00:31:53,120
Speaker 3: be it, you know what I mean. Add the spices,

721
00:31:53,160 --> 00:31:56,320
Speaker 3: whatever spice you choose. You know, I don't use garlic powder.

722
00:31:56,400 --> 00:31:58,040
Speaker 3: You know, we're not a garlic powder house. I use

723
00:31:58,040 --> 00:31:59,720
Speaker 3: sometimes snaking in but rob I don't really fuck with

724
00:31:59,760 --> 00:32:04,480
Speaker 3: that saw like parsley, red pepper flakes, salt pepper, things

725
00:32:04,560 --> 00:32:08,400
Speaker 3: like that, like garlic. No, she I mean she loves garlic.

726
00:32:08,480 --> 00:32:10,520
Speaker 3: Seemed like garlic powder, like she wants some ship. Yeah,

727
00:32:10,520 --> 00:32:13,480
Speaker 3: you know what I'm saying. Uh so, And then Yah'll

728
00:32:13,480 --> 00:32:15,880
Speaker 3: add in broth. We used vegetable broth. We used chicken broth.

729
00:32:16,280 --> 00:32:19,680
Speaker 3: I adn't broth because uh, you know, vegetable broth because

730
00:32:19,800 --> 00:32:23,360
Speaker 3: rather as uh pescatarian so and then cook that for

731
00:32:23,440 --> 00:32:24,920
Speaker 3: several minutes, you know what I mean, with that in

732
00:32:25,000 --> 00:32:27,680
Speaker 3: and stuff like that until like the sauce kind of

733
00:32:27,680 --> 00:32:29,320
Speaker 3: like thickens a little bit. And then you add into

734
00:32:29,360 --> 00:32:32,600
Speaker 3: parmesan what I the rest of me says that are

735
00:32:32,600 --> 00:32:37,600
Speaker 3: adding spinach at the end to the uh to to

736
00:32:37,760 --> 00:32:40,920
Speaker 3: the like the sauce, I'll add a little spinach in that,

737
00:32:41,000 --> 00:32:45,840
Speaker 3: but I also mint spinach, spinach and uh and and

738
00:32:45,960 --> 00:32:49,680
Speaker 3: put it on the noodles themselves, and so like wild.

739
00:32:50,400 --> 00:32:52,400
Speaker 2: It also has you cooking the.

740
00:32:53,960 --> 00:32:55,800
Speaker 3: Noodles first, which I didn't talk about, but yeah, cooked

741
00:32:55,800 --> 00:32:58,880
Speaker 3: the noodles first, drain them. Obviously. I like to cook

742
00:32:58,920 --> 00:33:00,760
Speaker 3: my noodles no more than to minutes. I don't like

743
00:33:00,800 --> 00:33:02,480
Speaker 3: my shit to be soggy. Is nothing at all, you

744
00:33:02,520 --> 00:33:04,560
Speaker 3: know what I'm saying. I don't want to necessarily out dentate.

745
00:33:04,640 --> 00:33:07,480
Speaker 3: But closer that you feel what I'm saying, and you're

746
00:33:07,480 --> 00:33:09,880
Speaker 3: a firm pasta guy, I just yeah, I don't want

747
00:33:09,880 --> 00:33:11,440
Speaker 3: to Yeah, this soft shit be bro.

748
00:33:11,600 --> 00:33:13,360
Speaker 2: That's that. I like the texture of pasta, you know,

749
00:33:13,400 --> 00:33:15,160
Speaker 2: I like to I like to keep some of that texture.

750
00:33:15,160 --> 00:33:17,720
Speaker 3: But anyway, and then I'll throw a little uh I

751
00:33:17,800 --> 00:33:19,800
Speaker 3: thought I was missed a little bit of the spinach

752
00:33:19,880 --> 00:33:21,280
Speaker 3: up and throw it on the noodles as well as

753
00:33:21,320 --> 00:33:23,640
Speaker 3: in this sauce mix it in the ghetto. Let's sit

754
00:33:23,680 --> 00:33:25,800
Speaker 3: a little bit, you know, soaking the juices and whatnot,

755
00:33:26,200 --> 00:33:27,680
Speaker 3: you know what I mean, you could throw on uh.

756
00:33:28,440 --> 00:33:32,120
Speaker 3: Actually also started a parmesan before adding a spinach or whatever.

757
00:33:32,440 --> 00:33:35,560
Speaker 3: But also I liked after cooking it and like plating

758
00:33:35,640 --> 00:33:37,640
Speaker 3: the ship, I add a little bit more parmesan just for.

759
00:33:37,720 --> 00:33:39,000
Speaker 6: The you know what I mean.

760
00:33:39,360 --> 00:33:41,520
Speaker 2: And we had and I cooked a little uh uh.

761
00:33:41,840 --> 00:33:43,960
Speaker 2: I usually would add shrimp to it. Some people add chicken.

762
00:33:44,720 --> 00:33:45,400
Speaker 2: I like shrimps.

763
00:33:45,440 --> 00:33:47,200
Speaker 3: I'll eat it without shrimp too, but generally I had

764
00:33:47,240 --> 00:33:50,000
Speaker 3: shrimp for me and rather and baby girl just eating

765
00:33:50,040 --> 00:33:53,240
Speaker 3: without the shrimp. But yeah, man, that's my little ship.

766
00:33:53,280 --> 00:33:53,640
Speaker 2: You feel me.

767
00:33:53,680 --> 00:33:54,840
Speaker 3: You can have basil on it if you want a

768
00:33:54,880 --> 00:33:58,160
Speaker 3: little garnish if you're feeling fancy, you know what I'm saying. Delicious,

769
00:33:58,240 --> 00:34:00,600
Speaker 3: but it's as fire as fuck. That's my easy recipe.

770
00:34:01,360 --> 00:34:05,560
Speaker 3: And it sounds like, you know, sun dried tomato, speghtti

771
00:34:05,600 --> 00:34:08,040
Speaker 3: or whatever it sounds, well, that's shit easiest fuck, you

772
00:34:08,120 --> 00:34:09,360
Speaker 3: know what I mean, none of that.

773
00:34:09,760 --> 00:34:12,759
Speaker 5: So I think it's it's interesting that both you and

774
00:34:12,880 --> 00:34:15,560
Speaker 5: me had kind of the same thing where my dad

775
00:34:15,920 --> 00:34:18,879
Speaker 5: and my dad was an obviously closeted gay man.

776
00:34:19,000 --> 00:34:20,920
Speaker 2: So like he was great at cooking and he was

777
00:34:20,960 --> 00:34:22,600
Speaker 2: a great artist. Oh wow, you know what I.

778
00:34:22,640 --> 00:34:24,480
Speaker 5: Mean, Like he had like like it was coming out

779
00:34:24,520 --> 00:34:28,160
Speaker 5: all it was allowed to come out me right right,

780
00:34:29,840 --> 00:34:32,319
Speaker 5: so he you know, but when he when he pieced out,

781
00:34:32,400 --> 00:34:34,120
Speaker 5: it was like, you know, my mom had a couple

782
00:34:34,360 --> 00:34:37,280
Speaker 5: like solid things she made. But it was interesting because

783
00:34:37,520 --> 00:34:40,359
Speaker 5: you know, my grandparents were Italian and obviously that like food,

784
00:34:40,520 --> 00:34:42,640
Speaker 5: passing recipes down and stuff very important to them. I

785
00:34:42,719 --> 00:34:45,920
Speaker 5: make my grandma's pizzels every Christmas and hand those out.

786
00:34:45,920 --> 00:34:49,080
Speaker 5: It's like an Italian dessert. But like I never really

787
00:34:49,200 --> 00:34:51,440
Speaker 5: understood the first of all, I didn't know how to

788
00:34:51,520 --> 00:34:53,759
Speaker 5: cook anything. Like when I was seventeen years old, if

789
00:34:53,760 --> 00:34:55,279
Speaker 5: you let me alone in the house, I would throw

790
00:34:55,360 --> 00:34:56,680
Speaker 5: some throw some hot.

791
00:34:56,600 --> 00:34:58,040
Speaker 2: Dogs in the microwave.

792
00:34:59,360 --> 00:35:03,040
Speaker 5: I would microwaves eggs for myself, like you know, I

793
00:35:03,080 --> 00:35:04,800
Speaker 5: mean I knew how to use a microwave, is basically

794
00:35:04,800 --> 00:35:06,480
Speaker 5: what I knew how to make. I knew how to

795
00:35:06,520 --> 00:35:10,560
Speaker 5: put Tiketo's in the toaster oven. So and when Sear

796
00:35:10,640 --> 00:35:12,760
Speaker 5: and I moved in together, her family ate out literally

797
00:35:12,840 --> 00:35:15,480
Speaker 5: all the time, like they literally seven nights seven nights

798
00:35:15,480 --> 00:35:17,799
Speaker 5: a week they ate out, so so she never cooked either.

799
00:35:17,880 --> 00:35:20,120
Speaker 5: So we moved in together. It would be like I'm

800
00:35:20,200 --> 00:35:23,600
Speaker 5: making dinner, aka toasting some sourdough bread for us to

801
00:35:23,680 --> 00:35:25,120
Speaker 5: put turkey slices.

802
00:35:24,719 --> 00:35:28,960
Speaker 3: On, you know, like but but for whatever reason, how

803
00:35:29,000 --> 00:35:30,720
Speaker 3: many turky slices would you like tonight?

804
00:35:30,840 --> 00:35:31,640
Speaker 5: Dear? Yeah?

805
00:35:31,719 --> 00:35:33,839
Speaker 2: Yeah, yeah, right right right right right?

806
00:35:34,440 --> 00:35:34,600
Speaker 1: Is it?

807
00:35:34,800 --> 00:35:41,800
Speaker 5: Uh? Is it Chipotle or Pandix? But when we had kids,

808
00:35:41,880 --> 00:35:44,360
Speaker 5: I was like really overcome with the desire to, like

809
00:35:44,480 --> 00:35:47,200
Speaker 5: cause I just remember, like probably the fondest memories I

810
00:35:47,280 --> 00:35:49,040
Speaker 5: have of my dad is like when he would cook,

811
00:35:49,120 --> 00:35:50,880
Speaker 5: he had certain things he would make. Those are the

812
00:35:50,920 --> 00:35:53,160
Speaker 5: positive memories that those are the memories of my dad

813
00:35:53,239 --> 00:35:56,800
Speaker 5: that like all the negative stuff that happened never like

814
00:35:57,000 --> 00:35:58,759
Speaker 5: touch those memories at all, you know what I mean.

815
00:35:58,960 --> 00:36:00,640
Speaker 5: So for whatever reason, it's soon as we had Mini,

816
00:36:00,719 --> 00:36:03,279
Speaker 5: I was like, I like I asked my mom. I

817
00:36:03,360 --> 00:36:05,200
Speaker 5: was like, how do you make all this stuff you make?

818
00:36:05,320 --> 00:36:07,040
Speaker 5: And I just like worked my way through the list

819
00:36:07,160 --> 00:36:09,680
Speaker 5: and like would go looking for other recipes, like found

820
00:36:09,719 --> 00:36:11,759
Speaker 5: some of my grandma's recipes that I you know, like

821
00:36:11,880 --> 00:36:14,440
Speaker 5: for her for the pizzels and his eating and stuff

822
00:36:14,480 --> 00:36:17,440
Speaker 5: like that. So like it was just interesting. But that

823
00:36:17,760 --> 00:36:19,959
Speaker 5: for me, and I think the same thing for John,

824
00:36:20,040 --> 00:36:23,200
Speaker 5: It was like I want my kids to remember this,

825
00:36:23,440 --> 00:36:25,160
Speaker 5: Like I want to you know, I want to make

826
00:36:25,280 --> 00:36:28,440
Speaker 5: food for them that I'm making that they'll they'll associate

827
00:36:28,520 --> 00:36:30,879
Speaker 5: that memory with me or whatever. But like I don't

828
00:36:30,960 --> 00:36:33,960
Speaker 5: I wonder how much of that is like biological or evolutionary,

829
00:36:34,440 --> 00:36:39,200
Speaker 5: because I literally could not possibly have been less interested

830
00:36:40,440 --> 00:36:40,719
Speaker 5: I was.

831
00:36:42,320 --> 00:36:44,040
Speaker 3: I was I like to eat, you know what I'm saying, Like,

832
00:36:44,160 --> 00:36:46,120
Speaker 3: I like that's what I was interested when it came

833
00:36:46,160 --> 00:36:47,520
Speaker 3: to food, Like when are we eating? I didn't give

834
00:36:47,520 --> 00:36:49,399
Speaker 3: a fuck about how it was made unless it didn't

835
00:36:49,400 --> 00:36:52,160
Speaker 3: taste good, you feel what I'm saying. So but but yeah,

836
00:36:52,320 --> 00:36:55,160
Speaker 3: like I think there's something Tyler talks about, like how

837
00:36:55,280 --> 00:36:56,640
Speaker 3: much he enjoys the process.

838
00:36:56,640 --> 00:36:58,160
Speaker 2: There's something beautiful of the process.

839
00:36:58,239 --> 00:37:00,279
Speaker 3: And like you talked about how your dad, you know,

840
00:37:00,360 --> 00:37:02,040
Speaker 3: he was an artist, and like, but there's some there's

841
00:37:02,080 --> 00:37:04,439
Speaker 3: an art to cooking as well, Like there's there's there's

842
00:37:04,440 --> 00:37:07,080
Speaker 3: a creative process there with cooking that it's kind of like,

843
00:37:07,160 --> 00:37:09,920
Speaker 3: you know, I felt like I was tapping into you know,

844
00:37:10,000 --> 00:37:11,720
Speaker 3: when I began cooking and whatnot.

845
00:37:11,880 --> 00:37:15,080
Speaker 2: So like It's funny, like, you know, rather's the better cooking.

846
00:37:15,200 --> 00:37:17,600
Speaker 3: She's a really really really good cook, but my food

847
00:37:17,680 --> 00:37:19,399
Speaker 3: is good too, and she you know what I'm saying,

848
00:37:19,440 --> 00:37:22,320
Speaker 3: and and and I'm I cook more often than anybody,

849
00:37:22,360 --> 00:37:23,920
Speaker 3: you know what I'm saying in the house. You know

850
00:37:23,960 --> 00:37:26,880
Speaker 3: what I'm saying, so like, uh but yeah, man, like uh,

851
00:37:27,320 --> 00:37:30,160
Speaker 3: I think for sure it was me being interested in

852
00:37:30,320 --> 00:37:33,840
Speaker 3: making Sony's food and then like you know, me like

853
00:37:34,239 --> 00:37:36,960
Speaker 3: mincing her. I would I would mince up her her

854
00:37:37,080 --> 00:37:39,120
Speaker 3: her like the onions and the food to make really

855
00:37:39,160 --> 00:37:41,279
Speaker 3: really small because I was really particular. I didn't want

856
00:37:41,280 --> 00:37:44,520
Speaker 3: her to choke and ship like that, and that process

857
00:37:44,640 --> 00:37:47,120
Speaker 3: felt was fulfilling to me, and I was and so

858
00:37:47,320 --> 00:37:49,120
Speaker 3: like so that's why like, oh like okay, now I

859
00:37:49,160 --> 00:37:51,360
Speaker 3: can do this for other things, you know, you know,

860
00:37:51,520 --> 00:37:55,080
Speaker 3: like also seeing like how you know garlic can you know,

861
00:37:55,239 --> 00:37:57,680
Speaker 3: like garlic can be overpowering in certain times, or like

862
00:37:57,880 --> 00:37:59,919
Speaker 3: how lemon can add taste, you know what I'm saying,

863
00:38:00,160 --> 00:38:01,799
Speaker 3: or stuff like that. So it's like the little ship

864
00:38:01,920 --> 00:38:04,840
Speaker 3: like that, it was like, oh, like trialing, you're exactly

865
00:38:04,880 --> 00:38:06,880
Speaker 3: the tinkering. I felt like I was a scientist, you know,

866
00:38:06,920 --> 00:38:08,880
Speaker 3: and an artists at the same time. So that's how

867
00:38:08,880 --> 00:38:11,440
Speaker 3: I started fucking with it. But but I also like

868
00:38:11,920 --> 00:38:15,840
Speaker 3: following your recipe and it being fucking delicious, like the

869
00:38:16,239 --> 00:38:18,480
Speaker 3: Brazilian fish too. I thought that type of shit was

870
00:38:18,520 --> 00:38:21,239
Speaker 3: impossible to fucking make, Like I thought like you had

871
00:38:21,280 --> 00:38:24,480
Speaker 3: to be a fucking chef to even follow the recipe

872
00:38:24,920 --> 00:38:27,480
Speaker 3: and then making it and being like, Wow, this is

873
00:38:27,800 --> 00:38:30,160
Speaker 3: fucking great. I'm gonna put a little bit more paprikai

874
00:38:30,160 --> 00:38:31,239
Speaker 3: and I want a little bit of hit, you know

875
00:38:31,280 --> 00:38:32,800
Speaker 3: what I'm saying, And I'm gonna put some more this

876
00:38:33,000 --> 00:38:35,040
Speaker 3: like figuring that type of shit out, you know, even

877
00:38:35,080 --> 00:38:38,200
Speaker 3: with the salmon, like rather has these little seaweed things

878
00:38:38,239 --> 00:38:40,760
Speaker 3: that she likes to use and like wrap the salmon

879
00:38:40,880 --> 00:38:43,319
Speaker 3: up with with the right to create her own little

880
00:38:43,440 --> 00:38:45,440
Speaker 3: like you know what I'm saying, shit going on, you

881
00:38:45,560 --> 00:38:48,279
Speaker 3: feel me? Like, so she's at her little ship to

882
00:38:48,360 --> 00:38:49,839
Speaker 3: that and I just eat it with the on the right,

883
00:38:49,920 --> 00:38:52,360
Speaker 3: so I'll eat it on like Kean Wile or you

884
00:38:52,400 --> 00:38:55,399
Speaker 3: know what I'm saying, some shit like that and the fish.

885
00:38:55,520 --> 00:38:57,920
Speaker 3: But yeah, so like that's that's what's interesting to me,

886
00:38:58,080 --> 00:39:00,680
Speaker 3: Like finding out by different tas and how you can

887
00:39:00,760 --> 00:39:04,000
Speaker 3: experiment with that, and how really, really really good food

888
00:39:04,160 --> 00:39:05,400
Speaker 3: is not that difficult.

889
00:39:05,000 --> 00:39:06,759
Speaker 2: To make and doesn't take as much time as you

890
00:39:06,800 --> 00:39:11,560
Speaker 2: think it is as it does. You know, Yeah, like that.

891
00:39:11,760 --> 00:39:13,760
Speaker 4: That's what I love the most about grilling is the process.

892
00:39:13,760 --> 00:39:15,759
Speaker 4: And I think the process turns a lot of people off.

893
00:39:15,760 --> 00:39:17,480
Speaker 4: They're like, bro, I'm hungry now. I can't wait four

894
00:39:17,560 --> 00:39:19,759
Speaker 4: or five hours to eat some shit. I love that shit,

895
00:39:19,840 --> 00:39:21,800
Speaker 4: Like I will block off my whole motherfucking night. I

896
00:39:21,800 --> 00:39:24,520
Speaker 4: would be like, Okay, I got four hours to cook

897
00:39:24,600 --> 00:39:26,919
Speaker 4: some shit. I'm gonna roll me something up. It's about

898
00:39:27,000 --> 00:39:27,840
Speaker 4: two new albums that.

899
00:39:27,920 --> 00:39:28,719
Speaker 2: Just drop that I want.

900
00:39:29,560 --> 00:39:31,279
Speaker 4: You know, I'm gonna pull me up some shit. I'm

901
00:39:31,280 --> 00:39:33,440
Speaker 4: gonna smoke. I'm I'm gonna sit my something and know

902
00:39:33,480 --> 00:39:35,359
Speaker 4: I'm gonna listen to these albums. I'm gonna fucking get

903
00:39:35,400 --> 00:39:37,319
Speaker 4: some tweets off, and then in about four hours I'm

904
00:39:37,320 --> 00:39:37,840
Speaker 4: eating ribs.

905
00:39:37,880 --> 00:39:39,640
Speaker 6: It's a beautiful fucking process for me.

906
00:39:39,960 --> 00:39:40,239
Speaker 2: I love.

907
00:39:41,120 --> 00:39:43,360
Speaker 5: That's why you're not leaving Richmond when you just describe

908
00:39:43,400 --> 00:39:44,160
Speaker 5: Am I right about that?

909
00:39:44,680 --> 00:39:47,680
Speaker 4: I any place I ever moved if like it, legit

910
00:39:47,840 --> 00:39:50,680
Speaker 4: has to be fucking grill friendly, Like like I have

911
00:39:50,880 --> 00:39:53,640
Speaker 4: the money to live in like a trendy lofty you know,

912
00:39:53,840 --> 00:39:56,120
Speaker 4: fucking up lofts and shiit. But nah, bro, I need

913
00:39:56,320 --> 00:39:58,960
Speaker 4: somewhere where I can go outside and fucking grill dog Like.

914
00:39:59,040 --> 00:40:01,719
Speaker 4: That is so sick serious Like and wife, he knows

915
00:40:01,800 --> 00:40:03,640
Speaker 4: that too, bro, Like, We're not going anywhere if I

916
00:40:03,680 --> 00:40:04,400
Speaker 4: can't grill up.

917
00:40:05,120 --> 00:40:05,319
Speaker 2: Yeah.

918
00:40:05,560 --> 00:40:08,880
Speaker 3: Also the process too, Like when you make something, it

919
00:40:09,520 --> 00:40:12,360
Speaker 3: reminds me like basketball, when I would like not to

920
00:40:12,440 --> 00:40:14,800
Speaker 3: be like a little fucking whatever, but like it reminds

921
00:40:14,840 --> 00:40:16,320
Speaker 3: me that when I would I would I was a

922
00:40:16,400 --> 00:40:18,520
Speaker 3: high school player that would just be in a gym

923
00:40:18,600 --> 00:40:20,680
Speaker 3: shooting around, bro like and working on my ship. I'll

924
00:40:20,719 --> 00:40:24,240
Speaker 3: be in the garage doing handles, shit, listening component noriega.

925
00:40:24,320 --> 00:40:26,040
Speaker 3: You know what I'm saying. You know what I'm saying, Like,

926
00:40:26,160 --> 00:40:28,399
Speaker 3: you know, I'm doing handles and shit. And then when

927
00:40:28,400 --> 00:40:30,359
Speaker 3: I do that move in the game and I crack

928
00:40:30,440 --> 00:40:33,160
Speaker 3: a nigga and I'm like, oh shit, you feel me

929
00:40:33,320 --> 00:40:35,920
Speaker 3: Like damn you feel like you know. So that's to me,

930
00:40:36,000 --> 00:40:38,800
Speaker 3: it's like doing that that process, getting caught up in

931
00:40:38,880 --> 00:40:41,680
Speaker 3: the process and doing the process for the process, and

932
00:40:41,719 --> 00:40:44,080
Speaker 3: then at the end it's like damn it, motherfucker kind

933
00:40:44,080 --> 00:40:45,960
Speaker 3: of busting it I might have did something with this,

934
00:40:46,239 --> 00:40:48,640
Speaker 3: you know what I'm saying, Like, it's that similar feeling

935
00:40:49,080 --> 00:40:51,080
Speaker 3: and so like I get that, Like I mean, four

936
00:40:51,160 --> 00:40:51,760
Speaker 3: hours is crazy.

937
00:40:52,000 --> 00:40:52,160
Speaker 1: You know.

938
00:40:52,320 --> 00:40:54,880
Speaker 2: You know when you got a shorty, you might not

939
00:40:55,000 --> 00:40:56,600
Speaker 2: be able to do it, you know if you feel

940
00:40:56,600 --> 00:40:58,640
Speaker 2: what I'm saying, But no, he will but no. But

941
00:40:58,719 --> 00:41:00,600
Speaker 2: I think that's what that's what beautiful about it.

942
00:41:00,600 --> 00:41:01,840
Speaker 5: And that's why I was saying, like I want to

943
00:41:02,120 --> 00:41:03,880
Speaker 5: I want to make another like a real go at

944
00:41:03,960 --> 00:41:06,879
Speaker 5: grilling is when you have a kid, you just they'll

945
00:41:06,960 --> 00:41:11,239
Speaker 5: just come outside with you at some point. Yeah, yeah,

946
00:41:11,280 --> 00:41:14,399
Speaker 5: you're right, right right, like it, it's so much more.

947
00:41:14,600 --> 00:41:18,759
Speaker 5: It's so much more like social and then like most

948
00:41:18,960 --> 00:41:20,840
Speaker 5: then it's not like like and I'm not I'm not.

949
00:41:20,880 --> 00:41:22,560
Speaker 5: I don't mean this as a shot at you or whatever. John,

950
00:41:22,600 --> 00:41:24,000
Speaker 5: But like you know, I have a lot of like

951
00:41:24,160 --> 00:41:25,920
Speaker 5: dad friends who like golf is their thing that they

952
00:41:26,040 --> 00:41:28,520
Speaker 5: enjoy doing. You can't bring your fucking toddler golfing, but

953
00:41:28,640 --> 00:41:30,680
Speaker 5: you can set up an easel for your kid next

954
00:41:30,719 --> 00:41:32,480
Speaker 5: to the grill, you know what I mean, like for

955
00:41:32,560 --> 00:41:34,880
Speaker 5: them to like draw with chocolate like that. I think

956
00:41:34,920 --> 00:41:36,520
Speaker 5: that's one of the things that's kind of cool about

957
00:41:36,560 --> 00:41:39,319
Speaker 5: it to me. But yeah, to what John was just saying,

958
00:41:39,560 --> 00:41:41,880
Speaker 5: there's very few things in the in my life at

959
00:41:41,880 --> 00:41:45,239
Speaker 5: this point that give me the like artistic satisfaction of

960
00:41:45,880 --> 00:41:48,480
Speaker 5: the first time you make a new recipe without looking

961
00:41:48,600 --> 00:41:52,200
Speaker 5: at the like recipe for like before you go shopping

962
00:41:52,440 --> 00:41:54,320
Speaker 5: or when you're cooking that like Okay, now I know

963
00:41:54,360 --> 00:41:56,840
Speaker 5: what I'm doing and I'm gonna change this or like

964
00:41:56,920 --> 00:42:01,200
Speaker 5: maybe i'll you know, yeah, that's that's the best, Like

965
00:42:01,400 --> 00:42:04,680
Speaker 5: that's the best feeling. And that was what I No

966
00:42:04,760 --> 00:42:06,880
Speaker 5: one told me that about cooking, you know what I mean, Like,

967
00:42:06,960 --> 00:42:09,560
Speaker 5: no one told me that there was like an enjoyable part.

968
00:42:09,760 --> 00:42:11,680
Speaker 5: It was just always stressed for me, Like for me,

969
00:42:11,800 --> 00:42:13,080
Speaker 5: like what if I fuck this up?

970
00:42:13,160 --> 00:42:13,759
Speaker 2: I think it's that.

971
00:42:14,000 --> 00:42:16,960
Speaker 3: But that's some thing growing up like like similar to

972
00:42:17,360 --> 00:42:19,480
Speaker 3: to you, Mike, My stepdad was a cook, you know

973
00:42:19,480 --> 00:42:21,120
Speaker 3: what I mean. He worked and he works like in

974
00:42:21,239 --> 00:42:24,120
Speaker 3: restaurants growing up. So he was a motherfucker that woild

975
00:42:24,120 --> 00:42:26,880
Speaker 3: whip some shit up. Sometimes he you know, you know,

976
00:42:27,040 --> 00:42:28,680
Speaker 3: got a little bit too close to the to the

977
00:42:28,800 --> 00:42:30,279
Speaker 3: edge with it. I'm like, all right, you got too

978
00:42:30,320 --> 00:42:33,560
Speaker 3: much too experimental, bro, Like this is we need food.

979
00:42:34,080 --> 00:42:36,240
Speaker 3: You know what I'm saying, Not yeah, we need actual

980
00:42:36,440 --> 00:42:39,440
Speaker 3: edible food, not you know, some fucking science experiment. But anyway,

981
00:42:39,640 --> 00:42:42,800
Speaker 3: but for the most part, he made a catfish gumbo.

982
00:42:42,920 --> 00:42:45,560
Speaker 3: Like I mean, the man cooked, fucking cook so ninety

983
00:42:45,600 --> 00:42:47,800
Speaker 3: nine point ninetens at the time, they fucking slap. But

984
00:42:47,960 --> 00:42:49,800
Speaker 3: you know, when I would see my mom cook, like

985
00:42:49,960 --> 00:42:52,799
Speaker 3: my mom, like she was my mom when she when

986
00:42:52,840 --> 00:42:55,359
Speaker 3: she when she was a grinder, you know what I mean,

987
00:42:55,560 --> 00:42:58,040
Speaker 3: like her her love was like you know, she was

988
00:42:58,080 --> 00:43:00,440
Speaker 3: an entrepreneur, shit like that. She wanted to the business.

989
00:43:00,600 --> 00:43:02,520
Speaker 3: That's what she got her left. So like cooking to

990
00:43:02,640 --> 00:43:05,879
Speaker 3: her was like, you know, that's a long day work.

991
00:43:05,920 --> 00:43:06,560
Speaker 2: How can I get it?

992
00:43:07,400 --> 00:43:09,239
Speaker 3: It was a checklist, right, kids have to be fed

993
00:43:09,320 --> 00:43:13,319
Speaker 3: before and when she sat down and cooked like Thanksgiving,

994
00:43:13,880 --> 00:43:16,960
Speaker 3: crack bro, Like there's certain dishes my grandma, the mom

995
00:43:16,960 --> 00:43:19,279
Speaker 3: and mom cooked the niggas. I don't want nobody else

996
00:43:19,320 --> 00:43:21,600
Speaker 3: to even try their hand. That you not gonna reach

997
00:43:21,719 --> 00:43:23,600
Speaker 3: the You're not gonna get as closer to the sun

998
00:43:23,640 --> 00:43:25,320
Speaker 3: as she got. You feel me, Like you know what

999
00:43:25,360 --> 00:43:27,680
Speaker 3: I'm saying, Like she got you know, as close you could,

1000
00:43:27,880 --> 00:43:29,359
Speaker 3: you know what I mean, Like this ship was fire

1001
00:43:29,400 --> 00:43:32,000
Speaker 3: as fuck, so like. But but for the most part,

1002
00:43:32,120 --> 00:43:34,400
Speaker 3: like like during the weekdays, like if it was like

1003
00:43:34,920 --> 00:43:38,520
Speaker 3: she might make spaghetti without you know, really throwing the

1004
00:43:38,640 --> 00:43:41,640
Speaker 3: season is necessary, or like mincing up the garlic or

1005
00:43:41,760 --> 00:43:43,839
Speaker 3: chopping up like I'm trying to get food in front

1006
00:43:43,840 --> 00:43:45,360
Speaker 3: of my kids, you feel me.

1007
00:43:45,480 --> 00:43:48,040
Speaker 2: So And most time it was it was good.

1008
00:43:48,120 --> 00:43:49,800
Speaker 3: But sometimes it was like, you know, she threw the

1009
00:43:50,280 --> 00:43:53,879
Speaker 3: the can the can greens or the can asparagus, like nigga,

1010
00:43:53,880 --> 00:43:55,440
Speaker 3: I can't eat this, you know.

1011
00:43:55,440 --> 00:43:56,920
Speaker 2: What I'm saying, Like the fuck? You know what I'm saying.

1012
00:43:56,960 --> 00:43:59,239
Speaker 3: So like it was that was a process for her,

1013
00:43:59,360 --> 00:44:01,880
Speaker 3: you know, And so I got me seeing that, you know,

1014
00:44:02,000 --> 00:44:04,320
Speaker 3: I'm seeing that, you know, and me being very similar

1015
00:44:04,360 --> 00:44:06,279
Speaker 3: my mom, Like sometimes I'm saying shit, I'm like, damn,

1016
00:44:07,120 --> 00:44:08,640
Speaker 3: I'm my mom. And the older I get I see

1017
00:44:08,680 --> 00:44:12,040
Speaker 3: that more, as you know, we all see that. But anyway,

1018
00:44:12,840 --> 00:44:15,279
Speaker 3: like me seeing that kind of made me think that, hey,

1019
00:44:15,840 --> 00:44:17,520
Speaker 3: this is like like you said, a party of the

1020
00:44:17,560 --> 00:44:20,640
Speaker 3: checklist is a responsibility we have to do, not something

1021
00:44:20,680 --> 00:44:21,880
Speaker 3: that I could truly enjoy.

1022
00:44:22,800 --> 00:44:26,480
Speaker 2: So yeah, all right, that was the first ever I

1023
00:44:26,560 --> 00:44:27,960
Speaker 2: have a partner in the household too.

1024
00:44:28,000 --> 00:44:30,680
Speaker 3: I don't have you know somebody, I have a partner

1025
00:44:30,680 --> 00:44:33,000
Speaker 3: in my household that we partner on shit, you feel me.

1026
00:44:33,080 --> 00:44:36,680
Speaker 3: So the way households were prior, it wasn't necessarily the

1027
00:44:36,719 --> 00:44:39,080
Speaker 3: same shit, you know what I mean with gender roles

1028
00:44:39,120 --> 00:44:41,680
Speaker 3: and also like communication and shit. So like I have

1029
00:44:41,760 --> 00:44:43,440
Speaker 3: a partner where I can like yo, I'm finna do

1030
00:44:43,520 --> 00:44:45,359
Speaker 3: this or she's gonna do this, and so it makes

1031
00:44:45,440 --> 00:44:47,560
Speaker 3: all of that easier, you know what I'm saying, Like

1032
00:44:47,680 --> 00:44:49,759
Speaker 3: my mom might have sat down to really cook if

1033
00:44:49,800 --> 00:44:51,800
Speaker 3: she felt like they were on a particular level with

1034
00:44:51,920 --> 00:44:52,560
Speaker 3: you know what I'm saying.

1035
00:44:52,640 --> 00:44:55,719
Speaker 4: So yeah, so no shots in my mom, you know

1036
00:44:55,760 --> 00:44:58,200
Speaker 4: what I'm saying. Shit, best mama to plan it to me.

1037
00:44:58,640 --> 00:45:02,000
Speaker 4: Cooking together, man, that is fucking that's that's one of

1038
00:45:02,040 --> 00:45:02,680
Speaker 4: the joys, bro.

1039
00:45:03,280 --> 00:45:03,960
Speaker 2: And then the thing is.

1040
00:45:04,200 --> 00:45:06,640
Speaker 3: Put ssa puts on me down, sit down and eat

1041
00:45:06,719 --> 00:45:08,719
Speaker 3: together at night, you know what I mean? And so

1042
00:45:08,920 --> 00:45:11,320
Speaker 3: like enjoying that meal together like I didn't I would

1043
00:45:11,320 --> 00:45:12,839
Speaker 3: go to my room and eat or like I never

1044
00:45:12,920 --> 00:45:16,600
Speaker 3: really thought about rother Rothers very like some very important

1045
00:45:16,640 --> 00:45:19,440
Speaker 3: and enjoy meals together. She wants to share that experience

1046
00:45:20,480 --> 00:45:22,520
Speaker 3: and so that experience, like you know when you cook

1047
00:45:22,600 --> 00:45:24,520
Speaker 3: something and your wife buys into it and she looks

1048
00:45:24,520 --> 00:45:26,320
Speaker 3: at you like, oh this is great.

1049
00:45:27,040 --> 00:45:29,680
Speaker 2: Yeah, yeah, hey, we want to keep this recipe. You

1050
00:45:29,719 --> 00:45:30,279
Speaker 2: know what I'm saying.

1051
00:45:30,320 --> 00:45:31,719
Speaker 3: We putting this in there, you know what I mean,

1052
00:45:31,840 --> 00:45:35,879
Speaker 3: Like there's something about that, so like, yeah, man, for sure,

1053
00:45:36,040 --> 00:45:36,600
Speaker 3: all right, that.

1054
00:45:36,760 --> 00:45:39,080
Speaker 5: Was our first Jenkins and Jones cooking Special? Is that

1055
00:45:39,160 --> 00:45:41,720
Speaker 5: the first ever cooking Special podcast episode?

1056
00:45:41,880 --> 00:45:42,240
Speaker 2: Jackson?

1057
00:45:47,440 --> 00:45:50,440
Speaker 6: Yeah, mind the time we sheft up some motherfucking.

1058
00:45:52,440 --> 00:46:00,919
Speaker 2: Nigga. I wasn't embarrassed this time though, So we're good. Yeah,

1059
00:46:02,360 --> 00:46:06,919
Speaker 2: let's all right, thanks for talking.

1060
00:46:07,000 --> 00:46:10,040
Speaker 5: Guess when we're back Sunday night with another we did it?

1061
00:46:10,160 --> 00:46:14,080
Speaker 2: Bye bye Monday. I mean we'll be back on Monday

1062
00:46:14,080 --> 00:46:17,560
Speaker 2: because we don't do live shows anymore. We're back by.

1063
00:46:21,440 --> 00:46:22,440
Speaker 1: H m hm

1064
00:46:23,960 --> 00:46:24,560
Speaker 4: The volume