From the Clark Ford Studio in Oxford, Mississippi, MBW Digital proudly presents the Oxford Exxon podcast.

I'd say thanks for tuning in, but why am I going to give you a round of applause for something that you're supposed to do, to be frank?

And now, here are your hosts, Chase Palm.

And broadcast school is really paid off.

And Neil McCrady.

I deserve to be on TV.

Welcome into hand-raised guys, presented by Comer, Heating and Air, Southern Air Conditioning and Heating. I'm Neil McCready. That's Chase Parham. I'm here with you on this Thursday evening, off to a little late start. Had some technical issues and such as we get rolling here on a show. we'll open up the phone lines. And hell, they can be open whenever you're ready for them to be open for that matter. There's no game Saturday. There's no game. No game to preview. We'll talk about some bowl scenarios and that kind of thing. Talked to Chris Beard earlier today. It was an interesting press conference because I think Chris was not in the mood to really talk about basketballs. We talked about cheese. I haven't seen any of this.

We talked about, well, I haven't had cheese steaks. I did ask him about Rocky. He does like Rocky. So we had that day today. We had that day today. Okay. He's partial to Rocky three. I wasn't going to argue with him because it's the first time that we've had an opportunity to discuss this. I was going to tell him that that is incorrect. That's the wrong answer. There is a correct answer. But I did ask him what's your favorite one? And that was his answer. And I wanted to say, well, that's wrong. But we talked. There will will be a test and we talked about mexican food we talked

about queso um like white versus yellow white versus good that kind of thing we talked about pork rinds

um why pork rinds well he has discovered look it's maybe my favorite place in oxford if i'm just being

honest is the blonde pig i had blind pig pork rinds today uh i like i like the blind pig sometimes

i feel like it's kind of my little secret yeah it's not a secret but and i don't really like

to share it with a lot of other people.

But, um, phenomenal pork rinds.

But he was talking about his dad used to watch his football practices.

And he'd sit out in a lawn chair and he'd, I think said drink a soda, but he would have either corn chips or pork rinds. Oh. And then he was somewhere recently. He said that this is the first time they'd ever seen this was in Mississippi that people dip pork rinds in things. Oh. And I told him later, I said, you know, I've never seen that. And I've been here a minute. he said oh yeah it's a it's a thing here

and I mean who might argue I mean if he says that he's seen and he's seen it yeah I mean

I'm I wouldn't go you're lying about pork rinds I mean I believe him but he said and this was

this blew me away because I've never seen this and then I thought well maybe he's seen people dip pork rinds into guacamole

oh yeah see El Charo serves their guacamole with pork rines

there's a few pork rinds on top of the guacamole at El Chara well there you go

yeah now that you say that because like Carly Ann doesn't like the guacamole, but she likes the pork rinds. So you can ask for, like, extra pork rinds and she'll eat those. But I got to make sure all the guacamole is off of it. She won't eat that. But, yeah, they will, they garnish, if you will, their guac with pork rins at El Charo. Okay. yeah well i'm glad i didn't press him on it not that i was

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