 Thomas, we spent some time here at Fire and Spice, and you prepared this really, really delicious tender duck confit with a duck leg. Would you serve it like this, or would you do something else with it? I would probably shred it and put it in taco. With your audience. Mm-hmm. You know, you had mentioned, I know, ceviche. You had ceviche on the food truck, how'd that go? Not great. It's a hard sell when somebody doesn't know what it is. How do you decide what's going to go on the menu? Well, that's where the food truck really came in handy because a lot of our menu items actually came from either a joke or putting it on as a special one, it really took off. And sometimes the jokes work? The biggest joke that we have here is the Russian roulette. One of the three tacos has fresh habaneros in it, and you don't know which one until you bite into it. Right, right. And that was a joke, and it's probably our number two seller out of everything here. Oh, very cool. You do carnitas here, right? We do. What do you call them? We call them full pork because we're in Alabama and we kind of have to. And they don't, they don't have them quite caught on to what carnitas they have? No, but it's, I mean, they're made the same way as regular carnitas would be made. Tell me the difference between Mexican food and Southwestern food. The biggest difference is it's a fusion of two foods. So you've got the Mexican spices that are meeting the Texas beef, really, or Texas meats in general, and the smoke from Texas with the spices in Mexico. What's one of the most unusual questions you've had asked? Whether our brisket is pork or beef, and I can tell you it's going to be beef every time. So what's your secret to brisket, because brisket, you know, you'll go places and the brisket will just be this chopped up, ballin' apart thing, and then there's others where it's sliced but still moist, and you've got the smoke ring. What style do you have here? We do both. We keep a lot of fat on one side, and we make the other side lean, so we can do the slices and the chopped. And then it's cooked for over 13 hours with mesquite wood. And what sets us a little bit different from everybody else, a lot of people just do salt and pepper. We do a special rub on ours, which is Texas coffee is the base of it. So ours has that caramelized coffee taste to it. I like that. Right, right. Do you wrap your brisket? We don't. We do all the way without the wrap, and then we wrap it at the very end for maybe the last 30 minutes, but I try to keep it. I want that nice caramelized on top. Preference of wood? We only use mesquite in here. It's Texas, right? It's central and South Texas for sure, so we only use that. This is staring at me right here. It is. See ya.