 ready to cook some beef ribs on that fire right there. Y'all are on this fire over here? Yeah, the only fire we've got, come on. OK. So some salt and pepper on here, some barbecue sauce. Fried magic? Yeah, get the grill. Should be good and hot. OK, but it'll work. And then I'll do the same with what I did on the other side, on this side as well. Just some barbecue sauce and fried magic, salt, pepper. And that's what we're going to eat tonight. It'll take a long while to cook. That's a hell of a slab of ribs there. And then we also have chicken thighs we're going to make maybe. We was going to make some fish, but the raccoon stole my fish, a whole string of full fish. Yeah, he did. Was what, 13 or 14 fish on your stringer? It was like 16. Wow. All we found was three heads left on the string. So we're going to catch some more maybe. So that's what we're working on right now. And we'll get back to you as it cooks. Look at that. It's coming along very nicely. As you can see, I'm not actually cooking it with the flames, because if you cook it with the flames, it'll get done on the outside, and the inside's not going to be fully done. And by the time it does, and you're looking at a crispy outside, it's just not as juicy. It will dry out. But that's how it's coming so far. There you go. I'll keep you updated. Here's our final product. That's the ribs. And we're going to chow down into that. We've got some beans with the leftover pork chop I cut up. So we're going to have barbecue baked beans with pork chops and green beans with pinto beans. So that's what we're going to do. We're going to spare you that. Oh my god. Oh, this is so good. We're not going to do that stupid bullshit. You get the idea. We all know what ribs taste like. So anyway, as you can see, they should be pretty good. If not, we'll videotape. Well, that was the worst piece of shit we ever had. But it's going to be good. Shay Bear cooked it. Yeah, we're going to go ahead and eat. And then we'll go from there. OK, because there I'm out. All right, I'm going by.