 So I guess you pointing at me saying we live, huh? You know what? I'm gonna say this is probably the first time that you ever pushed live and I hadn't my heart didn't flutter I didn't feel them butterflies inside. I've been cooking so much. Hey, what's good everybody? I hope I'm not too loud You know what? I don't even have a screen out where I can even see the comment that I'll be done by native Who's behind there and then we got somebody in Riverside. That's Mitzi She'll be putting all of the ooey onto the screen now with that being said I want to tell everybody those of you guys that's in here early. You know what? Happy things given folks I'm a little burnt right now because I've been cooking everybody else's things given for these last three days Just getting everything, you know ready like I don't want to see mac and cheese no more none of that now Can you see everybody can hear me? Hopefully after I said all of that Okay, oh Yeah, super super super easy. Hey, you know what when we talk about that I'm gonna show you I got another one over here that I just pulled out. It's cooling right now I want you guys to check a look at that But once I get a lot we probably just wait about five minutes or so, you know, I mean and once I get everybody in here You know, I mean we're gonna answer a few questions, but I got a question for y'all. I Want to give it to you now because y'all be going right to Google trying to find out what the difference is Wait, so everybody's saying happy turkey day. Happy. Thanks. Give me Saying hey be that's right. That's right. That's right. Hey, do me a favor switch to this camera right here Let me just see if everybody can see inside here How's that y'all can y'all see this view right here because this one I'm gonna make I'm gonna do a little bit of the matter Hey, let me ask you this. Do we get any more cornstarch? Yes, we did. Oh, we in the game folks without that cornstarch Making that slurry we can't really thicken up the way we would like to now Jim says bro a b you sure you don't want to adopt this old veteran to help taste test all the great things you make you Won't even need to buy me my ticket You know what I wish I don't know that I've had you down here I got another one of these aprons one of you dinner aprons, you know I mean and I got a machine out there to stitch your name on it You could have been in here helping me and tasting me tasting as we go Brooklyn Leray says I can't get the lattice right as some parts be gummy still I've only made this one time and would like to get some pointers on how to make the perfect crust Okay, so let's talk about that I'm gonna need you to you know, give me a little bit more information here as far as like doing the lattice top I don't know why it comes out gummy if it does maybe you need to just cook it just a little bit longer You know, I mean so since you made it in the past if you're gonna cook it a little longer I would probably not make it as thick because it still kind of like thickens up You know me once we put it inside the the oven, you know So just give me a little bit more information about like how do you do it? Are you drowning it with your butter on the top stuff like that with the brother or the egg wash it really just helps it You know brown property But if you put it on the top and don't let it submerge into the filling you shouldn't have that problem I might already answer the question because you know how you put it on there and then I got these right here Just a cheat code folks, you know, I mean these right here I make these not have the reason why I'm so big between this You know I'm sending a couple of little things that I'm always making and I'll give you guys a hint That's that smother pork chop The man says that apron fly ASF Trying to keep it clean. Hey, you know what I'm gonna run a sale on them, too You know what? I just need to blow them up if I got a cold design that's coming now You know what I mean? So we got a bunch of these we got a Well, you know what I better not say a bunch because they've been moving off of the shelf as of late But if you guys wait Mitchy's in here. Mitchy can just put something up if you guys want to go ahead and pick up the denim We got denim. We got a olive green a maroon one. Is it maroon? Yeah, it's like a maroon And then we got one that's like limited edition It's got like little stars on it perfect for the little the young lady that's in the uh in the kitchen Ashley says do we put the crust in the oven before adding the filling? Now, okay, so That's another big thing. You know, I read all of the comments on there. I could really keep up with You know, uh, you can and I'm gonna go ahead and do mine that way Sorry, y'all. I got this fly in here. I don't know why is it a fly flying around in the winter? You know what I mean? But I don't know where you come from. I know anyway, so check this out Go ahead put it down on the bottom, you know what I mean? And then stick it in there for about 20 minutes as you're getting everything together, right? If you do that, then you probably either you to firm up get a little bit brown for you You know what I mean? But don't forget once we put the filling on the top It's gone. I don't know what it does for me It's just right even when I do it that way because don't forget the bottom of your uh The casserole dish gets hot to kind of cooks it also. So just 20 minutes inside at about 350 about 15 minutes That's all you need Tiffany strand says, why do you use canned peaches instead of fresh? uh being honest with you just for the time and I can tell you if you read the comments everybody say this great, right? So it's really a mind thing I know we all told it fresh is better than canned But I I'll just say it's just is equally good as if you have the fresh peaches and it's a little bit of a A chore. You don't forget. It's the wintertime. So you're not really going to get it fresh like that You probably get something frozen. They just already peeled and froze. You know what I mean? But uh these right here work trust me This is kind of like I don't know. So Edisha says what type of footwear are you wearing during the cooking? Hey, I've been wanting to bring the footwear. You know what I mean? Uh, right now I just got some air maxes on You know what I mean? Uh, you know, I'm old school. I don't be lifting my leg that high But trust me. I got some air maxes on I'll try to get them up You know what I mean? But I got just about every color that they make in that I got a lot of shoes The shoe game is me. Don't forget. I'm from south central. You know, that's how we get out So they asked is this recipe in the new cookbook? Actually, did I put this in the new cookbook? I don't think I did You know what this might not be but check it out. It's on my website though If you guys want to go ahead and take a look at the website And you know what this one might be in the cookbook that Matt from Mr. Make It Happen and uh, you know, we co-authored together So man, it's like I got so many cookbooks out right now. I got some things big things coming I don't even know if I was supposed to even talk about it right now But any day now I'll be able to it's already a done deal for book is made but just where it's at And those you guys that ask am I going to be doing the tour? Yes, sir Chat Smith says ab I accidentally used iodized salt instead of kosher in my brine would adding water help Oh I died. Okay. So look iodized salt gonna make it a little bit on the salty side. Excuse me y'all. Let me get this dude out here I do good. I caught him a dude I caught him a dude, you know Hey, you know, uh, so adding some water will help dilute it a little bit I probably wouldn't let it brine as long, you know, I mean, uh How long have you had it in the brine in your brine? Usually if that comes up, I've had that happen before thought I had uh kosher didn't so I reduced my salt because I'm telling you that I died Is it just a little bit? salty all right All right, let's get started. Okay folks You heard this lady. She said let's get started. Let's get started. All right. Let me get this over here Stacey ship says have you ever used the peach cobbler dry mix instead of the refrigerated pie crust? A peach cobbler dry. Now, you know what you can make it and once I get this feeling going I'm gonna show you I made my own You know, I guess you can call it the crust. I made it. It's right over here. It's cooling. Let me check it right now I'll show you right now It's cool enough. Yes cool I don't know if you guys can see that Can you see that I can probably move this You can finally move this a little bit. So I'll lift it up right now and just show it So this is what you're talking about this right here is a more of a traditional style peach cobbler So my question I have everybody that was in here like what's the difference between The peach cobbler that you see right here or the peach cobbler that I call That's on my page that everybody does now when I grew up my grandmother told me that was peach cobbler Then when you get a little older you start thinking about What is a peach cobbler if you guys know the difference I'll just say it like this peach pie peach cobbler almost the same. What's the difference? All right. So now I'm bringing up a little heat right here. I'm gonna go ahead and Shock ars says ab got the shoe game on lock. Oh for sure. I would love to uh, check it out You know what I mean for you guys uh, see that's just something that I do All right, so I'm gonna go with a half a stick of butter. Just put that in there Let's turn that down a little bit Come on y'all shoot the questions Hey, this is what it's about. You know, what are you guys making? What's your go-to? That's what I want to know. What is your go-to as far as uh, you know What traditionally you have to have how many people making their own cranberry sauce? My oven's up, man Hey, I'm gonna have to put this on mute You know take my apron off. You know what I'm saying and do me for a minute. It's okay. It's a paid actor Huh, it's a paid actor. Okay. Yeah Yeah, okay Okay, so Jay Stowe says can I put bourbon in the cobbler so it's strong enough to clam up my mother-in-law? You can you can Just make sure you uh Well, you probably don't want to cook it all out But you want to cook it out bourbon leaves are unique Man, like a like a real unique taste to it and I prefer it, you know what I mean? But just on my channel, I don't do it that often You know, I got a lot of people that don't really, you know drink and then even though I tell everybody You know what I mean like there is no alcohol taste. It's just what it leaves behind You know that barrel flavor all of that, but so I kind of like leave it alone I made it. You guys gonna just check it out. Do a search on my page. I'm gonna help everybody out on youtube Yeah, it works like this folks If you are on youtube say you go to your your favorite, uh chefs You know page right when you on their page If you look up at the top they got some little tabs a community tab home videos You know stuff like that, right if you scroll all the way over to the right You'll see a little search symbol if you click on that you can always find whatever your favorite You know chef is or that person on that channel that'll show you how to find if they made anything specific for that person So all of the rest of the chefs is out there. I'm helping you all out I have to say this dude says that's a fly trying to spy on your cooking from another youtuber Hey, probably so Probably so but you know what this year. I did something a little different y'all I went back to the basics. You know what I mean? Uh, I tell everybody Always gotta do all of that sometime when you just put the simple together It's the combination of everything that just makes it right Summer as said I'm making your cranberry sauce tomorrow. Oh Let me know what you think. I know you didn't have it in the can but just check it out how just How much it is I almost want to say it's identical to it Right so here. I'm just going to add For you know four cans I got it. It's a little hot. Yes, it is Michael Moore is sent to a super sticker. All right They did you say what what kind is it? No question. Oh, not a question But like the stickers aren't they themed or something? Um, no actually this one's just right. Okay Hey, thank you Michael Moore Is that the same Michael Moore that's doing these films Hey, look now that I'm going live I go to pull the top off this Just taking a go It's okay It's all good Michael Moore, huh got that famous name. Hey, appreciate that appreciate the sticker I'm mish and I'm gonna say the last one. Just keep it clean. Where did you learn to cook southern food? Do you have family in the south? Oh, yeah, that's like where my family from? Oh the Mobile Alabama You know, I mean a couple places in Louisiana, but the concentration there everybody They from Mobile Alabama You know, I mean, that's where my roots come from. I need to go home. That's what I need to do Take me home You start getting older you start talking about take me home sound like I want it ready to ride in that box No, sir. You know, I mean I want to go back and visit and then come right back. Let me ask you this Okay, here we go Ms. Bardo B says is it too late to buy a cookbook? No, it's not and actually Speaking of the cookbook. Missy, can you put the cookbook so everybody can see it? You know, I mean, uh, first of all, let me say this. Thank you to everybody that has done the pre-order Books actually ship out. I think monday. It's upcoming monday So it probably takes three or four days for me to get them You know, I mean, and then I got that daunting task of because right now if you guys buy a cookbook There's a code. She'll put it up on the screen I'm assigned a cookbook. You know what I mean and uh get it out But I want to say thank you to everybody that has already had bought in it. I mean Thank you to everybody that has bought, you know pre-order, you know, I mean, uh, so we just call it that black friday sale Right now we're giving 10% off, you know, I mean and just if you put the right code in there It's going to guarantee that I sign them And you know what we're going to let that sign that uh, we're going to let that one go for till about sunday you know, I mean because right now I got I got a couple thousand books to sign is bear with me folks everybody gonna get this stuff, but I'm gonna be signing Like none other Elizabeth Lopez says hello. I'm new here. Do you have a video that I can look back on how to make the peach cobbler? Yes, I do Uh, if you just smoke, uh, search up smoking and grilling with ab peach cobbler It's the one that got like I think about four or five million views on it. That's the one that I'm doing right now I do this in my sleep That's the problem in the middle of the night. If I got the cans in there, I'll make it So look, I'm gonna move this one out of the way I'm gonna release this one. This is a simple one to make also same feeling but I made my crust, right? Put everything on the top Let it cool. Now just imagine that inside of a bowl with that ice cream folks All right, so we bringing this up to heat Now I always told people like when it come to peach cobbler It was really like Everybody thought this was something hard to make why because like if you your grandmother probably wasn't making it or your mama didn't make it But on uh, Christmas day and uh Thanksgiving, right? And if he was really really good, you might have got it one other time So it made us think automatically like man, that must be something hard to make because you never make it Look the peach cobbler game is is exposed If you ask me, I'll put this up and it's so simple up against all of the rest of them out here I promise you I'm gonna place it if not win when I tell you simple works. It just works folks, you know Let me know so Just trust me make this read the comments I hear all the people saying a Sometime I do add a cap full of lemon juice or two cap full Man, that's me trying to just like overthink it and try to do something special This one right here Get you right in the game one thing I did do though now that I'm older I cut my my sugar So look I use a half a cup of sugar there's white and a half a cup of uh brown All right, go ahead I'm going to order dough 95 cents a super chat. I'm making your greens tomorrow Whoo Now, let me ask this one. Yeah, I gotta ask which one because I've already made my greens. I finished them up this morning and I do gumbo greens now You know, I mean a different flavor. You know what I'm saying, but hands down. Oh, they leave everybody when they come They just like what kind of green when they look at the pot liquor They want to know like what kind of greens is these but once they taste it That's when they like maybe let me get a full pan half pan They expect me to cook. That's what's going to happen tomorrow. They're going to expect me to cook You know before they leave so they can take something home But either way you in the game and thank you for the super chat all right Papa Larry's barbecue. What's up, my brother a long time no talk happy turkey day fam hope all as well Good to hear from you. I'll shoot you a call soon. Huh. Yeah, no problem, man Uh, I got it man. Sometimes we got to get you know, we got to do us and I got it man If don't nobody understand that I do you know, I mean uh, poppy Larry I just love to hear you call and just tell me you okay. Hey with that being said It's peace cobbler time now So can you make apple cobbler and is it the same process? My name is pronounced de aron by the way Sorry de aron de aron Is that like my name with a d in the front of it? Yes. Okay Yeah, okay. Yeah, I got it. I got it So apple cobbler, is it the same process? Oh for me, it would be but when you taste it, it's going to taste like It's going to taste just like uh, mcdonald's Apple pie filling, you know what I mean? Uh, that that really does it But I'm going to put a twist on this one right here because you everybody know about this having the You know the uh vanilla extract, but we're going to put a little bit of this arm in there too Right, so now I'm going to come with my nutmeg You know, I mean uh, just been making this for a minute You know what I mean? So I can get in here I just know about what I like to see in there, but I got the exact measurements It's on my website you got which is smoking and grilling with ab.com and that's w it ab.com All right, give this a little bit more You better do it Now this is the way I really cook folks, you know what I mean? Uh, but for the beginners, I like to measure everything out. Keep it super simple for everybody, you know And it makes it easier. So when you know when you need to get to that step you get there Cooking with CJ said happy Thanksgiving ab and nata. Miss you guys need to get out there soon and he sent a super chat Hey, that's what's up, man. You know, uh, you guys man. That's a good friend of mine Cooking with CJ listen, we've been in this game for a minute This dude has a work ethic that is second to none You guys go by and check it out, especially when it be in the holidays Listen, you want to talk about the top gadgets? I'm not gonna I'm not gonna spoil it for you guys go by give them a chance You know, take a look at his channel and possibly subscribe to it because listen when it come to What is that? He got me using an insta pot. Everybody be asking me that You know, I mean, uh, there's the dude who got me starting to really like, you know mess with it And once I get everything down, I'm gonna make a few of them videos too But cook it with CJ. Hey, thanks, bro. And happy holidays man to you and your fam And if I haven't said it enough already happy holidays to everybody out there, you know, I mean, uh I'm working on something to start right before Christmas. I'm a spreading with everybody. So all of our local all of us People that are in different states so we can do something for the community. You know what I mean? So we just go with that all right Now I'm really like stalling, you know, just doing my thing doing things nice and slow We got nutmeg cinnamon in the inside Now I'm gonna add some of this almond extract We got another super chat from Jesse No question new super chat. Hey appreciate that Jesse I don't know whether to say because Jesse can be can go both ways You know, I mean and I just got word that we're getting orders orders are being placed for the pre-orders Oh, that's what's up, man. You know what I'm gonna say this, you know, I don't I don't really get out there like that You know, I mean, I just keep everything, you know the way I have been like politics or religion I'ma just say this whether you like it or not. This is my channel Hey, listen, God is good and I'm blessed to be where I'm at today And I thank you guys. This is why I try to always give back, you know, I mean and help out wherever I can You know, I mean, uh, whatever you guys do as far as dropping they are The super chat what I do is I put it right back into the channel. You know what I mean? This is what it's about, you know community love You know what I mean and then the interaction too. That's why youtube is killing tv Got another super chat from jimmy osos barbecue. He said what's good bro. I hope fam is all well. Happy Thanksgiving Hey, thank you man. Everything is good fam is good They at the house right now cooking, you know, I mean, I got other family members coming out You know me in here. I'm having fun. Hey, you know what to be honest with you I'm happy this this right now is a break for me to make this Just break time folks Raquel Lewis said I cooked your collard greens recipe today for the second Thanksgiving and they are so bomb Thanks for the awesome recipe so easy and delicious You know, uh, thank you And listen, that's a real, you know testament to what we're doing here And when I say we because it's me and my whole team, right? Just think about this you guys can go to anybody else on the internet You make things, you know what I mean? And they good Then you you know what I mean? Then we move on we find somebody else that we like But just the fact that you take the time to come back, you know, share your experience with everybody You know, I mean, uh, that's what it's about. Thank you So Hannah Jean Craig said I'm making peach cobbler tomorrow and I came at the wrong time. I want to know all the ingredients Okay, so you know what just go to my channel Or you can go to my website just search uh peach cobbler. It's on there They oh and all of the recipes now are printable. You guys been asking me that for years You know to come out with some kind of way like other channels do have it So I finally got with somebody and she made an awesome website. You know, I mean, uh, it's fire Look, I'm gonna step away for one second. I got to go in here and rumble through these uh dishes I'm trying to figure out why nata did not have my dish out here. I'll be right Joseph green says how big is your spread for Thanksgiving? Uh Spread it as big as you think as far as like How much is on there? Look, we got two different turkeys. You know, I smoke one I put that video out today for those of you guys that want to smoke Now ask me this answer this for me. Do you guys put your proteins out? What do you make your proteins? Which would be like your hams? You know your turkey your chicken or anything else? I don't know some of you guys do the deducting or whatever you're doing But do you guys make that the day of Thanksgiving or do you make it the day before? I smoked mine yesterday. I'll just reheat it. You know what I mean? And then my family at home, they'll uh They'll bake it and do it one of this more traditional But my spread, uh, I guess it's it's it's pretty basic and normal It's the traditional things that you know, we do cranberry, you know potato salad Mass potatoes a whole lot of gravy, you know, I mean we got peach cobbler upside down cake Uh sweet potato pie. I know it's something else. I'm missing Oh, we got chickens All of that. Okay. So let me turn this down Matter of fact, I'm gonna turn this off for a second. Just me running my mouth. All right So I'm gonna show you guys look, this is this will be my little level of right here Look, this is the time saver. You don't have to go ahead and do nothing You know as far as with your flour and baking powder and all that kind of stuff, right? I use peelsberry You know pie crust, right? I'm gonna show you how we get down right now So my home Renee Kishana says website, please. Oh the website Mitchie, can you put it on the screen so everybody can see it? It is on the screen if you look at the bottom ticker That's for the cookbook. So if you guys go to smokingandgrillingwithab.com W-I-T-A-B.com you guys can go ahead and search it up We'll also put it in the chat for you guys Right, can you give me a favor? Can you hand me the spray? Of course. Did you put it in the oven? Oh, I got it. I said the oven I'm gonna tell you you put it in the cabinet. Yeah, sorry about that. It's all good Okay, folks Keep it a real basic you guys got every everything that I'm using right now outside of this pie crust And maybe you might not have no canned peaches. I got it. You might have them frozen. You know, I mean, uh This is stuff that you just should have at the at the ready L brown said it's nice knowing your friends with l l watched her one day and I saw you there. Oh, yeah Hey, that lady there is hey, you want to talk about fun? Hey, she called me anytime. I'm surprised she didn't jump in right now, but she got a crazy schedule I think mine crazy hers is really crazy. You know, I mean she'll call me in a minute. So hey, which he What you cooking over there? Don't forget to run some of that over here by you know by her. You know, I mean, uh, hey Like I said earlier, look just God is good Right now. Listen, I'm for the show this part and I might answer that question earlier when everybody when the was that a lady that asked about uh About how to get it, you know, um that hers comes out gummy. Yeah. Yeah Well, she was talking about the lattice on yes, right So Joanna Sanchez says what do you prefer smoked fried or baked turkey? Oh, really, I guess it depends Oh on the mood. I mean, you know what I mean because all of them are great But I can tell you one thing I do though I'd prefer them to be brine Because there's nothing like that and if I'm doing the competition, I probably would brine And maybe doing a little injection. But to me that's a little bit of an overkill. That's only when I'm looking to have a specific Uh, you know flavor profile So, I don't know, you know, all of them are good, you know, fried is cool If anything, to be honest with you, I'd rather have it smoked All right, so Oh, we got a super chat actually from tanya e randall. She says I decided to make or yeah I decided to make peach cobbler for Thanksgiving, but it's been a while and I log on here and here you are right on time Happy Thanksgiving. That's what's up. Happy Thanksgiving Listen I always tell people look there's never no coincidence To knowing look you expose the long end and be where you at and to come in just like this And just to catch me doing this one, you know what I mean? I'm not going to stay on here as long as it takes for me to cook it or nothing like that You know what I mean? But I'm just giving you guys just like the basics. I really just wanted to like connect with everybody You know what I mean? And uh, just say You know a happy Thanksgiving and keep it personal, you know what I mean? Uh That's the way I like to do it You know what I mean? Just keep it like that This is going to be my bottom crush right so Since you guys are watching me I'm going to take a little bit just brown sugar and just put it on here I got white sugar somewhere wait let me grab it Go ahead sweet home sent a super chat and they said oh oyster dressing Okay, so I didn't make it and I said I was going to make it this year too. I just put a little bit down there like that All right, that was more white sugar Right now I'm going to do something that you guys might not have Ever seen nobody do take some of my spray oil You guys can do whatever you want to do as far as I'll just give it a little bit of that Just to help with the little browning and the cook right? I'm at 350 degrees usually. This is the way I do it I was set this at 200 degrees or something like that and as I'm doing whatever You know, I just let it bake but at 350 I'm going to set a timer for about 15 more minutes You know what I mean? Then I'm going to take it out just to give the bottom crust a head start All right Now we'll come back over here to this Let me turn this back on Sorry Aaron g said what's good homie. I'm from the ie but I moved to h town Your recipes have come through clutch and time and time again ie I missed a ie You know the uh the inland empire now in h town, huh? Houston in the house Man, when I think about anything texas, I think about two things. I think about brisket And then I think about poppy doves, you know, I'm here. I just texas and poppy doves I don't know. I'm starting like poppy doves more than I like their brisket All right, so you got it over here on this one yet Yeah, I'm gonna leave it on that and then I'm gonna go ahead and just Really we at the end. You know what I mean? What I'm gonna do is this is where the magic come in on I'll couple questions. So veneta mac norris said don't have a pellet grill, but hickory or mesquite chips Oh, just now really that's a personal preference. But for me Hickory or what hickory or mesquite chips? hickory I go hickory, you know, I mean mesquite seem to be a little strong, you know, I mean, uh, just for my liking That's just my personal if you like the uh mesquite maybe go 80 20 75 25, you know something like that, but for me hickory hickory do it Chardonnay says could we use butter if we don't have cooking spray? You can but you want to put it in something like this or a bowl then you want to brush it on the bottom That's all that's me being just rushing through it. If you don't have cooking spray, that's fine now You know what this is right here. Just that corn starts we got to thicken this up So I'm actually building my heat back up just letting it take its time I'm awake See how we come in there You know, I mean at least want to pour this on here and then we start on the lattice top If you guys want to ask some more questions to want me to continue to go live I don't mind like I say this right now is like a break time for me Michael Salman says hey chef. Don't forget the garlic. Happy Thanksgiving Don't forget the garlic, huh garlic and everything. You know what? I'm surprised. I ain't got my press trying to And put some in there Fonja Jones, did you originate gumbo greens? I'm not gonna say I'm the originator of it. No, I'm not the originator of it But it was showing to me a long long time ago You know, I mean and being honest with you I saw it with my mind and knowing what gumbo is because I love gumbo So knowing what that is. I really didn't really take to it Uh, somebody asked me about it and then I went ahead and made it and it just kind of like took off Now I see everybody named mama making Bruce Graham, do you ever use a rolling pin for that dough? Oh, you can No, I do I don't but that's the right way you see where I do it. I do it like that I really don't care too much about the bottom crust because nobody gonna see it And when you scoop it, we gonna hit make sure we hit the bottom of that glass anyway You know what I mean, but that's the right way you're doing it So food cooking. I know the kitchen is smelling good. Oh, yeah for show For show show All right cornstarch just three tablespoons Yeah That's it. I was thinking about taking something out. This is going to thicken it up just nice Now I'm gonna switch to this camera. Just one second. Now I'm gonna put equal parts So just bear with the sound here because I want to get this water You got to use cold water just that reaction that you get the cold slurry So when you guys hear the word slurry, don't forget that's cornstarch in water And I always say equal parts equal parts meaning if it's two tablespoons of cornstarch There's two tablespoons of cold water. If it's five tablespoons, there's five tablespoons of the other you got it. That's equal parts Cowboys run the east center super chat. They said bro This is the recipe that made me follow three years ago the amount of compliments I got from this recipe is crazy Thanks, man. Hey tell them fam You know what I mean because I get so many people they look at it and they say well Where are the ingredients and they see what I'm doing? You know what I mean? And then they start saying well My grandma and I don't take nothing from that because my grandma made it like this and this right here fire I tell you when you put this out and listen, I do appreciate you even sticking with this this long You know I'm saying sticking with me and then coming back and just sharing your experience with everybody This right here is fire You know what to be honest with you this might not make Half of this might not even make it. You know what I mean? But I got two peach collards. We got so many desserts, you know coming up It's crazy. All right, so let me just go ahead and get this right Let me add my equal parts. You guys don't do like I do Do as I say not as I do Meaning I'm getting ready to pour this under underneath the water and get my mixture the way I know it should be Right, but I'm telling you guys it's equal parts Right, so I want to see some oh there they go. It's ready. Hold on We got another super chat from prissy poodle When it's time for me to host the holidays or family gatherings I'll use your recipe for food and drink recipes Oh, did they say food and drink and drink? Thank you I promise you I won't let you down I'm getting ready to like really level up the drink channel. If you guys didn't know got a channel called Bottoms up with ab you know, I mean, uh, I give some suggestions where I pair some of the food to Well, we got a nice little What is that? We got a nice little schedule starting in january where we can go Don't forget. I got another channel, you know, I mean that I'm on called grilling the grilling tv network You guys go by there and check that out, too It's a great cook a lot of great cooks on there But one of them is standing out to me right now because she made some of the holiday stuff is uh, BJ From our seniors you got to check her out. I mean this lady is full of like a talent You know her add your personality is just on fire. You know, she and I we work together very very well You know, I mean I work very very well with everybody that's been on there But there's something about what she made her just her dressing and put that chicken in the middle Who then she got that cha cha go by and check her out. You know, I mean just look her up You'll see her she's the black lady with the colorful hair. That's all I'm gonna say check her out Kelly williams says have you ever heard someone adding orange juice to their peach cobbler? Yeah, orange juice lemon juice You know, I mean it's just like a different it was a little bit of a different Profile just like uh, I just added this time Almond, you know, I mean, uh, listen that give it a little bit of a nuttier flavor too. Don't you know what I mean? So that's in there. We got all the spices in the inside now Are you on this camera now? Yeah. Okay. Look now I'm gonna drop this in here And this is where you guys see the magic you can see right now. We got the heat underneath the bottom You see how I'm starting to You know boil and I'm gonna just add this right in here like that and before I stir I want to get it all off right Now We keep it under that heat You just keep watching You see a thick up thicken up right there in front of your eyes Where are my nine cooks at this watching this? You know, I'm saying hey, you got to get out here and brush in the kitchen earlier in the morning and make this I promise you when you make this they're gonna be like, no, who did that? Right, but you see that right there Mm-hmm. You guys want to know like when it would had all that soup in there there Everybody say what you gonna do with that? You see that right there? Don't forget it's still gonna thicken that once I put in the side This this oven too Cahill says, what's the rest website for the recipes? Okay, again Missy can you put it on the screen? Just keep it running on the screen and that's smoking and grilling with ab Dot com and that's w it ab and then don't forget There's no g's in the smoking or the end of the grilling just grill in and smoke in But you see that right there tell me y'all don't Let me fix y'all up. Oh there you keep it on that right there. Let me let me give you your thanksgiving ooey I'm just gonna take this right here and give this to y'all right now I don't want you guys to look at that right there If that ain't what you're trying to have then you want to know is it thick look at that right there Now I can make it thicker, but why? You know what I'm saying we it's going to thicken up a little bit more But you see that right there That's what you want look at the peaches all that talking I was doing we was cooking them down like nice and soft Now go ahead and hit me with them comments You guys super chat from richard james Bro, this is my first time cooking Thanksgiving for my fam using your recipes to expose my kids to the southern recipes. I grew up on Hey, that's what's up. You know what you want to teach them young, you know, I mean when you teach them young You know, I mean It's almost like you you teach them how to eat and they'll take that you know With them for the rest of their lives Like that's what my grandma and my mama did taught me that and then look where I'm at now I went for welder pipe fitter You know I mean to project manager to doing cooking demonstrations and You know just like teaching people giving people the confidence You know, I mean, I don't know if everybody comes to me because there's so many other people make better videos than me You know, I mean they're more articulate and all that but I can tell you this when you food with me It's authentic. You know what I'm saying and uh, I just do me I get right into the nitty gritty You know, I mean and I give you guys the confidence. You know what I mean because if I can you can too Hey, you know what I was thinking about doing a kids cookbook too You know, I mean I got a few of them lined up. They want to get in here and get in this kitchen So we finna get out here. We finna be safe. You know what I mean and uh, we finna create All right And those jeans said is there anything else you can substitute for cornstarch I don't Hey, you know, I'm gonna look like I've always used cornstarch for that. Maybe heavy cream Will that take enough? Oh Not like not like cornstarch, yeah Not like that. You know what why don't we all take our phone up? Do me a favor Uh, look of a substitution for cornstarch Or another or a substitution for cornstarch slurry. Hey, even I still use google best on the planet. Sorry, sherry Using flour instead Yeah, two tablespoons of flour and half a cup of cold water for each cup of liquid Okay, so they just heard it I never thought about that. Someone said key up the music a b. Huh, someone key it up. We're gonna key it up in just one second No, worry. I gotta give her look. They ain't ready. So I gotta say it that way So now that I can have minty she down here right now scrambling like oh snap Let me get it together Aaron G said I need to get me some of those pots and pans you got are they scratch proof Listen to this man. They scratch proof You can use metal in them Here, I'll just take this That's one of the things I like about them. Look So when you're using nonstick, you know Pots and pans that coating on there you ask me that might be why we have so many problems out here Like maybe that's causing cancer. You know what I mean? Because if you use a metal utensils You're whisking and doing all of that you might be Making that teflon or whatever type of coating that that particular Manufacturer is using maybe that's coming off and we ingested that so hexclad came out with a design And to be honest with you mac for mr. Make it happen He got his own design too. I'm waiting for my pots and pans to get here myself. You know what I mean? Oh, but these right here. These are hexclad. They work great To the end Are you gonna help us with all this? I Listen, we're gonna cook a little bit more healthier, you know, I mean we're gonna just like put that in You know, I mean, so we'll do a little bit of that southern old school, right? But then we're gonna sprinkle in just a little bit of that healthy in there, too So you guys when you see me out here Please support it because when I put something healthy on my channel Oh boy, if it ain't and then it's a question here if it ain't fried cabbage Don't want nobody see it, you know, I mean so support it But I'm gonna get out and do it anyway and you guys are gonna watch the transformation with myself, too Damon morris says I want to hear you say that's fire right there Hey, now you want to hear I gotta queue it up. You just wait a minute. I gotta I gotta build it up It's gonna be just right because check this out folks. It is fire All right, so look I'm gonna take this out right now All right 350 I'll let it stay in here a little longer You know, I mean But this is for all the people who say well, it'd be a little gummy I don't know if gummy will be the word. I mean kind of like but I just like it that way Let it settle in and let it dry just a little bit Oh, yeah, Helene are a stallion said keep it old school ab keep it old school It's funny you say that because I'm about to start a podcast and the name of this podcast is Call me old school. I got a hey, I got a great, you know co-host on that You know, he's got flavor. You guys might know him from tiktok. He got millions of followers You know, I mean he on instagram and now you're trying to get in my lane to try to get in here on this uh This youtube like everybody want to do youtube now But check it out. Look for it. Call me old school Kenneth Fisher said smoking my turkey and listening to oldies and watching ab now That's the way to start a Thanksgiving. Now that's fire You know I'm saying that right there. That's right Hey, I don't want to say nothing sound crazy But I wish I was outside with my feet up, you know using my my grill It's all connected to my app And watching the big screen outside Hey, that's what's up Okay, so took this out I can let this cool just a little bit but I'm finna push it. I told you when it's myself. I don't even I do that sometimes sometimes I don't You know, I mean I've never had nobody tell me nothing about it They just so grateful that they got something to taste good and everybody probably think that they made it Cooking with the champ LLC says yep flour. I use flour sometime. Okay Hey, I like the way you put that on there and you like yep flour flour, huh I'm just so old school So I don't know if you guys are gonna be able to see this but you can see the thickness in that right there Right. I'll just bring this over here and center this up. There's no way I'm gonna be you want me to Yeah, you can give me one quick second After I get this lattice top on there, you know what I'm gonna get out of you guys way. I know you guys are cooking You know, let me move this over here We're good. All right Oh, so I can pour it right here then All right Thank you, of course For anybody to just dropped in I got to say this is from your boy ab and his team Happy Thanksgiving, you know, I mean many blessings go out to everybody that's out there Now it's time to just pour this magic, right? So I'm gonna just take it here and I'll just work my way back towards the back This is why some of you guys, you know, save these videos and you come back. Look at that right there Now being a veteran, we don't leave nobody behind Right. So all of this got to go in here. I'm just being careful. Y'all. I don't want to burn myself But if you want to know is it Is it watery? No Is it good? Yes All right So do you have a cookbook? Yes, I do Missy cure it up She probably laughs her right now, you know, I mean, oh man Talk to me folks. I just want to hear So if we have the ticker at the bottom running across the screen It says pre-order his new cookbook if you use the code sign AB 10 for 10 off and it's going to be a signed copy as well And it is a pre-order. They're going to ship as soon as after black Friday Yep Well, you know what they'll ship just so you guys know they ship Monday That's what they guarantee and they leave out of here Monday. They told me the books were probably ready today You know getting all boxed up and ready to go But they can't get nobody to start delivering with it being the holiday Badger was said MJ of this cooking game sugar Ray Robinson of this cooking game AB coming through like a true uncle uncle got a song. Hey, I can't say nothing. He just named it great Hey, hey, I appreciate you saying that. Hey, thanks for the smile man that right here. That was fine Hey, you know what I'm gonna say this and I know you guys support other channel But I'm gonna say I got the greatest subscribers, you know, just Hey, just the greatest connected, you know subscribers that that are out here Hard to steal said, when do you know that you're over talking at AB? When do I know? Like like now. Did you say that like maybe now? Like maybe now Someone said cooking and flour go hand in hand That's true. Hey, we don't have no more That is flour All right, so once I get this little lattice top on here, you know, I mean, uh, you guys got any more questions. Come on How many color schemes of those look you got of those lower alabama hats Really somebody trying to be funny somewhere Hey, I can't even I can't even claim that you know, that's like that, you know I'm saying I'll give you some little clouds and just say a you being funny, but you know who this is Just the Dodgers And I probably got every color they made even the ones are not even connected to the team I got them. You guys, you know, I'm out here in Vegas, right? You got to run into me in Vegas When I run into people they were like, hey wait, they look at me and sometimes they say Well, this is what they tell me after we meet they were like, is that that dude? But then they hear me talk And then after I talk then they you know everybody, you know it says hey, what's happening on me? And I say you don't recognize the hat All right, so this is when you ask about a rolling pin You know, I mean, I could use a rolling pin now to kind of like thin it out and you know Expand it right but I got two of these. I'm gonna just show you how I make it. Let me just go ahead Tori sent a super chat. She said long time follower and Pam from Atlanta So excited to try your candy DMs recipe tomorrow Oh Talk to me folks about them candy elves I mean they got some fire recipes out there But do you like it thick like that because when you say candy ale I got candy ounce for you You know what I mean? So listen Candy I got All right, so this is what we're gonna do I'm gonna hold this like this so you guys can see but those of you guys have never made it Obviously just want I can use a rolling pin and stretch it out, but I don't you know why because I like to get it You know the same way y'all do it. I like to get all of the What is it? I like to get all of the crust too. I don't want to thin it out or nothing like that Okay, go ahead Oh, um, I took it. I'm sorry. Veneta. McNorris. How many hours to smoke a 15 pound turkey? Oh 15 pound bird That's a lot Uh, I mean that's not bad That's not a lot actually because I saw I was in the store and I saw some like 20 Yeah Okay, so look if I'm doing a 15 pound bird I'm gonna be honest with you. I know they got Certain things that everybody say like if your bird way this much dude this much time for that for me I cook with oh, let me grab it. I'm gonna make it get dirty, but I'll show you I know my grandma right now. It's about to be mad. She about to make a call from heaven And tell me quick talking about this. But you see this right here It's not the mama This is how I make sure that my fried chicken and everything that I use I mean that I make come out right So listen, this is a turkey. You know what? I mean, I'd like to see 165 So I'm gonna say that probably take on a 15 pound bird. I'm gonna say that probably takes about I don't know. I'm gonna say Closer to four hours, you know what I mean, uh I would go like that but I check my bird every Hour just to see after two hours. I start checking here But if you check it every hour, don't forget to rotate your bird however you got it Whether it's an oven or you smoking Bruce Graham said I love the fact that you cook them yams on the stove top doing it tomorrow Right So look that was one of the hooks. So, you know what because Right now I'm blessed to have a double oven You know what I mean? So double oven meaning I can cook turkey up here ham down here Roll something, you know some other type of uh file whatever you want to do you can do that But I got two because the average home has one oven, you know what I mean? If you only got one oven, this becomes a free right? So how you making all of that? You feel me you making all of that right? So I give options You know what I mean? I even made a ham A glazed ham. I made it in a crock pot came out fire Cassandra toll said if I get a husband off of your recipes, I'm inviting you to the wedding Or for show get you a private cook because I love to go somewhere and you know cook So I don't have to be the one to stuck on the on the grill. I mean on the in the kitchen not for real So look if you guys pay attention to what I'm doing here I just mash it on this uh, but you see I didn't even bring it all the way up This is about to get devoured this won't never make it You know what I mean? I don't know how you guys get down with your family in town You know what I mean? Uh, we kind of like do our own thing You know what I mean a day before that's how we do Um Ubiquity too said how do you keep your crust from undercooking so that it's not gummy since you didn't cook the crust a little bit before you put the peaches in Oh, so I don't know. I don't really have an issue like if you did cook the crust a little bit before But I was just gonna say like I never I do that for everybody here You know what I mean? But a lot of times I don't like I don't think it comes out You know gummy, but what you can do is what I did already I put this in the oven with the bottom crust on there and I gave that a head start at 350 degrees And then you know I'm gonna show you this part right here. Oh, just gonna pop that I don't always well hardly ever. I I just want to keep you 100 with y'all I don't do the lattice lattice meaning I don't take it This one put this one here Then pull this one back You know do that one bring that one over and do all of that. You know what this is gonna come out Just find the way it is Come on. Let me just extend these real fast Because I can tell you one thing everybody do and everything everybody loves is this crust Right, so whether it's in the lattice whether we weave it in or not It's gonna come out, right You know what in my community tale, I'll take this one once I take it out Let's show a picture on it. I'll show a picture of it. Yeah Kadriah Blackston said for the yams, do I use salted or unsalted butter? uh If you're not watching I guess it's probably Unsalted I mean salted is the way I do it you know, I mean Tonya green said I'm trying your turkey brine method for the first time My question is do you have to roast the turkey right away? Or our how many hours after do you prefer to start the roast? Well, I start mine like right away You know, I mean I take it out because look it can go up to 24 hours If you got one of them big birds, I've heard people say they went You know 36 hours like, you know, I went to the grocery store and seen Man, it's about 25 pound turkey that right there. It's gonna take a minute I'm gonna ask this how many of you guys spatchcock or do you know what that is? Spatchcock and your turkey there's another option You know what I mean, especially if you want it to be it really really cooks even And it's fast I'm gonna start running through this now folks Cooking with CJ said I only spatchcock my birds Right, and I know you will you're a griller. You know what I mean, uh, just makes for an even cook You know what I mean, uh, but only thing about having a spatchcock bird is a lot of people don't they not finding that That frog type look, you know, I mean, uh, that's what kind of gets everybody, you know hung up Like, you know, it's things given like people's like I really want to have that on my Table all exposed like that All right Let's get it right Remember people I'm not no weaver You know, I mean nor do I want to fake like I am I've done it maybe once or twice in my life And decided a long time ago Hey, let me tell you a funny story. You know who decided that for me my mama When she saw me in there in the kitchen Doing that she was like, hey, what are you doing? She like we don't lay that across the top Lady craft said I don't know what spatchcock is All right, so Good question. Let's see if I can even explain it Because you almost got to get a visual So when you take the bird you cut the backbone out you turn them upside down and you You know break it breaking so you open up like that So you got your breasts your thigh your leg on this side and the same thing on the other side Now remember there is no cavity to no more no cavity So that's what helps everything, you know cook evenly and quick When you cook a full bird don't forget we still got to wait till uh We got to wait till that inside get right. That's why we keep checking that that our breasts I better hurry up because the matter you're gonna die Now look what I'm doing now is because all this is getting ready to cook Right I'm just putting this because we all like to crush. Don't forget. We got crust on the bottom down here Right. I'll just put this over the top Now what I want to do is I'm gonna give me some butter melt that I'm gonna brush it over the top I'll finish it up with some you know some uh sugar over the top white granulated sugar And then I put some uh cinnamon on it. Then I put it uncover in there in the oven Right. Okay. Go ahead. Carmen V says why does my mac and cheese sauce come out grainy? grainy All right easy question to answer Listen when you making the sauce you got to make it slow You know what I mean? Uh when you got too much heat it makes the cheese kind of like You know clump up and it do it does that so listen you take your time You don't rush your never rush a cheese sauce You know what video was that I just did I just explained that to anybody Oh the bacon mac and cheese. Oh and the bacon mac and cheese watch that one Uh bacon mac and cheese is on my website and it's on our youtube But take a look at it right when you look at that that cheese sauce came out perfect You know I mean and it'll give you some information and show you what it looked like when you do it slow So one cj said just carve it up and then serve it up not so exposed lmbo and then Let's show williams ask the question Can I prep and make the peach cobbler tonight and then bake it tomorrow or would it go back? I don't see why it wouldn't go back It wouldn't know it wouldn't go back Well, you know because I'm talking doing a video and just kind of like taking a break You know what I mean? Uh, that's why this took so long You know, I mean, but it don't normally take this long. I can make these in 20 minutes 20 minutes from from from the start and it's inside of the uh, I mean inside of the other So wana wana says how long do you let your peaches simmer? uh You can let them simmer for about 15 20 minutes, you know what I mean just out of medium heat where it's bubbling That's a good time. You can actually look at the peaches and uh, you can see they're starting to soften up They won't be so hard like if you touch them with your spassler or your whatever tool that you're using That's all utensil. Just touch them once they become soft. They're right, but don't forget. We still got to go back inside in the oven Patrice hunter said asking a gang mac and cheese question. Why no eggs in your recipe? uh, just That's kind of like just the way I've been you know, the way I've been raised You know, I mean, uh, they just didn't really like The egg you don't really need egg the egg helps it uh stick form bond, you know, I mean, uh You know to be honest with you. I don't made them all kind of ways But I prefer the recipes that I use without Is this full recipe on your website by debone? Yes, yes, it is Yes, it is I don't know what happened to my Um, it should be up there in the spatula one Henry D sent a super chat. I'ma use your mashed potatoes recipe boss any info you want to pass before the store is like the toilet paper situation Oh Now just follow it to a tee. I promise you you'll be happy. I'll be reading your comment right after you make it you know what I mean, uh Real simple recipe to make you know Look, I was in a panic All right, so just melted some butter right I don't care if it look how it's dropping down who we tell me who said they can't make Peach cobbler and I think it had too much whoever done that said they had too much butter in it I ain't never heard of nothing like that Now you guys want to use butter you can use egg wash, you know Just scramble one to mix up one egg And then add it But I'm finna show you what I'm finna do because you see how it's like dripping on up But I don't care. You know why the checkers out Oh We have a super chat from tea lee Thanks chef ab for blessing us on the daily and through the holidays with great recipes much appreciated Happy Thanksgiving. You know what? Uh, thank you Man this comments like that, you know what I mean That uh, just make all of this so much worth it. You know what I mean? So look i'm coming back with a little cinnamon over the top I know I got a hurry up because she didn't already told me my battery is dying So we have dairy and jay gave another super chat happy thanksgiving to you and your family Thanks for all the delicious recipes Uh, thank you, you know what but enough doesn't go to you guys Thank you guys, you know why because without you out there, you know on the other end of the screen You know just supporting your local, uh, excuse me your favorite chefs None of this would be possible, right? So I just say thank you You know, uh And don't forget i'm gonna put this in my uh, i'm gonna put this i'm thinking about eating something I know, you know, so look just a little bit of white granulated sugar just a little just a little Hey, look now. We don't eat like this all the time You don't understand so I don't want to hear you like a b you're killing us out here Yes, sir. I'm killing you on this Thanksgiving with these great recipes now that I do know Now with that being said, I don't know where this camera look like his angle if I did my little Look like this right here. You get a good job. But you see that right there folks. Now that's fire Now Hey, you know what I'm gonna call that that simmering because once I pull this out of here All of that's gonna bond together you're gonna look at it You're gonna be like I thought he didn't weave it but it's gonna come out right right so I'm already at 350 Don't forget. We're not getting ready to add nothing over the top nothing like that I'm just going to take it Open this try to keep my heat in there as long as possible Put this in close this up Okay, google set a timer for 40 minutes There you go I was like the one time. Yeah, you're right. You thought I wouldn't go do it reality check It says how long does peach calder last in the fridge? I'm the wrong time Because I think nothing goes bad in the refrigerator. I eat it all But I just want to say this Unless you got two people at your Thanksgiving dinner It probably won't be no leftovers. You know what I'm saying, but it'll last You know, I mean, uh, just keep it covered if you got one of those pyrex, uh, 13 by 9s or whatever they got to The plastic covering over the top like a like a lid like a piece of Tupperware It'll last you at least a week. You know, I mean a lot of sugars in there a lot of things to combat any of that other You know that bad stuff, you know, I mean, but I don't see it laughing that long Really, I don't but I can tell you this your freeze well though You know what I mean? So listen, you can do that you guys go by check out my website and look I'm sure I got the tips, you know for like storage variation stuff like that Check it out man. I work real hard on that You know, I mean the answer and to give you guys exactly what you uh, what you wanted out of a website But I can say this we probably only moving at about 50% I got some more stuff. I want you guys to get value, you know, I mean, I want to make cooking fun for everybody I want to get everybody, you know, uh Engaged and all of that Someone said when it goes or jesse said when it goes green don't cuisine Hey, hold up. Hold up. Check it out. I got a shirt for you. Go get the shirt. Go get the shirt Hey, oh go get the shirt. Hey, you got a safe watch this I got a new shirt coming wanted to have it out wanted to wear it right now But the one of the reasons I wear uh, I keep wearing all of my aprons is because I'll clip my mic right here You know, I gotta put a mic up somewhere else. I can wear my shirt, you know I mean, uh, and thank you for all you guys that's been going out there You know grabbing them. I haven't even put this one on the website if she about to bring it. It's gonna be funny to y'all All right, hey, sorry, I can't even read no comments or nothing like that right now Because she in I hear in there with them inside them totes Oh She grabbed me this I'ma hold this up. Hopefully they can even see it. Sorry I grabbed the small All right, ready three two one. All right. So look at this right here. I'll just put it right here But look for those you guys that especially the person that was in here earlier talking about they made my greens There you go. They're my hands are making the greens, right? And what does it say? Rolling greens This right here. I'm gonna be sport this all throughout the spring, you know, I mean man This look like this can fit my arm only Someone put it on the website, you know, I mean just something to grab something funny You know, I mean for those of you guys who think it's funny. I think it's hilarious You know, and uh, and that's it Hold on. Marco Polizari said ab you just made you just made my google set a timer. Oh, yeah Oh, yeah. Yeah. Yeah. Hey for all y'all Everybody's like you said my google Let me let me do it this way because remember how you should use amazon Let me set off everybody's stuff because we lie right now. Alexa set a timer for 20 minutes Everybody got one of them echoes or something like that in the kitchen Everybody's like lol. I need that for the t-shirt I'm gonna put them up on there. You know what, uh I'm getting ready to mass produce and what I did was I made a bunch of them I just wanted to show everybody, you know, I mean this is not about and I got to say this too This ain't it's not all about like me pushing product or nothing like that The products that I do push are the ones that I stand by whether they my product or somebody else's product You know, I mean if you've been following this channel, you see I don't talk about everything Right. So I might talk about some of the low so you know Seasonings that I put out because that's stuff that I made right but there's great things like uh branching vine products I follow that man to the end of the world Actually, we're trying to get his company, you know, I mean because I do got some real nice products right there You know what I mean and uh for those t-shirts. They just funny novelty t-shirts to put you in the game with your cook All right Mitchell says a b my girl won't let me watch your videos without her But you're live and she isn't here with the eye Hey, my bad, I wasn't supposed to tell you but she on the couch right there, bro You know, I mean hey, she say wherever you at watching she watching too. Not for real Hey, listen, you got one up on her. So listen, go ahead and make this or make any of them recipes And listen, I'm not gonna take up everybody's time because look, uh I know you guys got a lot of cooking to do, you know, uh, thank you You know, I mean, uh, just thank you from the bottom of my heart. My team says thank you Yes, you know, I mean uh from me and mitzi. Yeah from you and mitzi. You know how you can't you're not the way you set this up You probably can't say nothing Happy things, but you can put it on the screen and let everybody know, you know with that being said You know how I leave all of these videos, but check this out. I'm gonna leave this live You're saying where I do the video and you know what I do. I'm out peace